Pumpkin Crunch Cake

Photos from Patricia Di Bella-Sitler's post in Quick Meals for Busy Girls!

By Patricia Di Bella-Sitler

This is my families ALL TIME FAVORITE pumpkin recipe!! I grabbed this recipe from a co-worker in 2003 and I do it EVERY year. You won't believe it didn't take all day to make it. Don't forget to share this post to your wall for safe keeping!!

◄ Pumpkin Crunch Cake ►
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Our Stoneware Rectangular Baker (#1338) is perfect for this recipe!

Orange Pumpkin Spice Cake

Orange Pumpkin Spice Cake

Chef Donnell Chambers of Chambers Cakes and Cookies, shares his fabulous recipe for Orange Pumpkin Spice Cake with us. Donnell was a guest on The Martha Stewart Show and they baked this lovely cake together. Donnell was also a guest on The Food Network, The Neeley’s, and was featured on The Best Thing I Ever Ate.

This is a great cake to take to a summer picnic or a holiday party.

3 sticks unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

1 tsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

3 cups sugar

6 large eggs

1 1/2 tsp. pure vanilla extract

Zest of 1 orange

1/2 cup buttermilk

1/2 cup canned pumpkin

Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.

In large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine.

Add flour mixture, alternating with buttermilk, beginning and ending with flour. Add pumpkin and mix until incorporated.

Pour batter into prepared pan. Bake until toothpick inserted into center of cake comes out clean, about 1 hour 15 minutes. Cool on wire rack for 15 minutes. Drizzle with orange glaze.

Orange Glaze

3 Tbsp. freshly squeezed orange juice

1 1/2 cups confectioners’ sugar

2 tsp. freshly grated orange zest

In medium bowl, stir together juice, zest and sugar until thick and shiny. Drizzle over warm cake.

Ozark Berry Cobbler

Ozark Berry Cobbler

Ozark cooks fill this cobbler with any kind of fruit they have on hand. This version sandwiches juicy berries between the streusel top and pastry.

recipe and photo from Midwest Living

• 2 cups all-purpose flour                         
• 1/2 teaspoon salt
• 2/3 cup butter
• 6 -7 tablespoons cold water
• 1 cup granulated sugar
• 1/4 cup quick-cooking tapioca
• 3 tablespoons all-purpose flour
• 6 cups fresh or frozen blackberries
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup butter
• Whipped cream (optional)
• 6 blackberries (optional)
• Fresh mint sprigs (optional)

directions

1. For pastry, stir together the 2 cups flour and the salt. Using a pastry blender, cut in the 2/3 cup butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork and push to side of bowl. Repeat until all is moistened.
2. Divide dough into 6 portions. Form each portion into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll each portion of dough to an 8-inch circle.
3. Transfer pastry to six 10-ounce custard cups or oven-safe bowls or 6 individual pie pans. Ease pastry into baking containers, being careful not to stretch pastry. Trim the pastry to 1/2 inch beyond the edge. Fold under extra pastry. Crimp the edge as you like. Place baking containers on a baking sheet.
4. For filling, in a large bowl, stir together granulated sugar, tapioca, and the 3 tablespoons flour. Add the 6 cups blackberries. Let mixture stand 15 to 30 minutes or until berries are partially thawed, but still icy. Transfer berry mixture to the pastry-lined baking containers.
5. For topping, in a medium bowl, combine the 1 cup flour, the brown sugar, and cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly. Sprinkle over filling. Bake in a 375 degree F oven about 35 minutes or until pastry is golden. Cool slightly on a wire rack. Serve warm. Dollop with whipped cream and garnish each with a berry and mint, if you like. Makes 6 servings.

nutrition facts

(Ozark Berry Cobbler)

Servings Per Recipe 6, cal. (kcal) 817, carb. (g) 119, chol. (mg) 96, Fat, total (g) 37, sodium (mg) 546

Nana Y's Bridge Dessert

1 large can Pet Milk (Whipped)  - Chill in freezer for 1 hour with a bowl and beaters

1 pkg lemon jello

1 1/4 cup boiling water
1/3 cup honey
1/8 tsp salt
3 TBSP Lemon juice
Grated rind of 1 lemon
2 cups crushed vanilla wafers
1/2 can crushed pineapple drained (#303 - whatever that is!)

Line pie plates with most  the crumbs.

Mix all remaining ingredients except crumbs and Pet Milk and let thicken in the refrigerator. Then beat Pet Milk till thick and fold in.
Put in pie pans with crumbs.
Sprinkle remaining crumbs on top
Let set.
Keep refrigerated.

Caramel Apple Cheesecake Dessert Dip

This recipe looked too good to pass up.... and you need to check out her Fake It Frugal Blog for the recipe and a ton of tips!

1 Block Cream Cheese, room temperature
4 Tablespoons Confectioners Sugar
Caramel Sundae Sauce
Mini Chocolate Chips
Crushed Heath Bar
Granny Smith Apples, sliced & soaking in lemon juice/water until ready to serve

Beat the Cream Cheese and Confectioners Sugar until slightly fluff  -Spread the Cream Cheese mixture onto a serving platter.

Top with Caramel Sauce, Mini Chocolate Chips & Crushed Heath Bar.

 To serve, arrange the sliced Granny Smith Apples around the platter.

Cherry Mousse

From the book Seasonal Spanish Food by Jose Pizarro Serves 6 Cook Time 10 minutes This is very easy to make. If you are in a hurry, you can omit the caramelized cherry step, but they make a nice surprise at the bottom of each glass.

Caramelized cherries

½ cup superfine sugar
3 Tbsp. water
Juice of ½ lemon
24cherries, pitted


Cherry mousse
14oz. cherries
Zest of 1 lemon
½ cup superfine sugar
2 cups heavy whipping cream
¼ cup almonds, toasted

Steps 1.
To make the caramelized cherries, heat a small saucepan over medium heat and dissolve the sugar in the water with a few drops of lemon juice. Continue to cook until the sugar turns a golden brown.

Stir in the cherries and the rest of the lemon juice. Cook for another minute. Remove from the heat, set aside to cool, and then divide the cherries between six wine glasses.

For the mousse,
pit the cherries, then process them with a hand blender; this should give you about 9 oz. purée.
Stir in the lemon zest and half of the sugar.

In another bowl, whip the cream with the remaining sugar until the cream has a light mousse-like texture. Lightly fold the cherry purée into the whipped cream and divide the mixture between glasses.

Chill the mousse for a couple of hours. Just before serving, sprinkle the toasted almonds on top.

This content is from the book Seasonal Spanish Food by Jose Pizarro.

Baked Banana Salsa

Use this salsa as a dessert sauce, served over ice milk, sorbet or soy ice cream, fruit salad or sliced angel food cake, or as a sauce for savory pork, chicken or duck

• 4 ripe unpeeled bananas (about 2 cups)
• 2 teaspoons vanilla extract
• 1 teaspoon maple syrup
• ½ teaspoon brown sugar
• ½ teaspoon cracked black pepper
• 2 tablespoons chopped nuts (such as walnuts or almonds)

Preheat oven to 375 degrees F. Place whole bananas (in their skins) on a baking sheet and allow to roast for 20 minutes; skins will turn brown. Allow to cool.

Peel and dice bananas and place in a medium mixing bowl. Add remaining ingredients and toss gently until combined.

Chocolate Biscuit Cake - Royal Wedding Groom's Cake

Recipe courtesy of Darren McGrady
Oprah.com  | April 28, 2011

 Makes one 6-inch round cake (8 portions)

• 1/2 tsp. butter , for greasing
• 8 ounces Rich tea biscuits
• 4 ounces unsalted butter , softened
• 4 ounces granulated sugar
• 4 ounces dark chocolate , for the cake
• 1 egg
•  

• 8 ounces dark chocolate , for coating
• 1 ounce chocolate , for decorating

To make cake: Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.

Break each of the biscuits into almond-size pieces by hand and set aside.

Cream the butter and sugar in a bowl until the mixture starts to lighten.

Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.

Beat the egg into the mixture.

Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.

Chill the cake in the refrigerator for at least 3 hours.

To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.

Slide the ring off the cake and turn it upside down onto a cake wire.

Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

Allow the chocolate to set at room temperature.

Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.

Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

Pampered Chef Double Chocolate Mocha Trifle

"This is a modified Pampered Chef recipe. You can use a trifle bowl or large glass punch/salad bowl to show it off. It is really easy to make and I never have any leftovers. Cook time includes chill time."

• 1 (18 1/4 ounce) packages brownie mix ( and ingredients to prepare per package directions)
• 1 3/4 cups cold milk
• 2 (3 1/2 ounce) packages instant white chocolate pudding and pie filling mix
• 1/4 cup warm water
• 4 teaspoons instant coffee granules
• 2 cups frozen whipped topping, thawed
• 3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped

1. Prepare/Bake brownies according to cake-like directions.
2. Cool completely.
3. In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
4. Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
5. Fold in whipped topping.
6. Cut brownies into 1 inch cubes.
7. Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
8. Repeat layers 2 more times.
9. Chill 30 minutes before serving.

Note: after a day the toffee gets soft. Don't make ahead of time.

Key Lime Mousse Cake - Pampered Chef

1.  preheat oven to 325*.
2.  Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
3.  Pour batter into pan.
4.  Bake 25-28 m inutes till toothpick inserted in center comes out clean.
5.  Remove from oven to wire rack and cool completely. Leave cake in pan.
6.  Brush cake with 1/2 cup of the limeade concentrate (thawed).
7.  Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
8.  In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
9.  Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
10.  Spoon filling over cake, spread evenly using small spreader.
11.  Zest lime, then slice lime thinly, cut slices in half.
12.  If desired, you may grate white chocolate morsels on hand grater, over filling.
13.  Run a smooth blade knife around inside of cake and release collar.
14.  Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
15.  Place lime halves between design (stars) and sprinkle lime zest over cake.
16.  Tastes better if you chill cake for 1 hour before serving.

Read more: http://www.food.com/recipe/key-lime-mousse-cake-118559#ixzz1LADKsQ2d

Banana Toffee Pizza

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese, softened to room temp

1/3 cup firmly packed brown sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (1 1/2 ounce) chocolate-covered english toffee bars

1/4 cup toasted sliced almonds, coarsely chopped

2 medium bananas, sliced

1/4 cup hot caramel ice cream topping 

1. 1 Preheat oven to 350°F Shape cookie dough into large circle, 12-18 inches in diameter, and bake until golden brown, approxiamately 20 minutes. Let cool completely.
2. 2 Mix cream cheese until smooth, then add brown sugar. Mix until well blended. Fold in whipped topping.
3. 3 Spread mixture over cooled cookie crust.
4. 4 Coarsely chop candy bars. Just before serving, place banana evenly over filling. Sprinkle candy over pizza. Drizzle ice cream topping over pizza, then sprinkle with almonds.
5. 5 Cut into pizza style slices. Refrigerate leftovers, if you have any.

Grandkid-wiches for the freezer

Here's a recipe you can make with your little ones - they'll have fun with this can't fail recipe.

1.5 cups thawed sugar-free coolwhip ( regular or chocolate)
peanut butter, thinned with a little chocolate syrup so it spreads easily
24 squares of Honey Maid Honey Graham graham crackers

Spread  the peanut butter thinned with chocolate syrup on each of 12 graham cracker squares. Set aside.

Then spread 2 TBSP whipped topping on each of  the remaining 12 graham cracker squares.Put one of these on top of each of the peanut butter mixture.  Place in single layer on a cookie sheet and freeze for 3 hours.

Wrap individually in foil. Store in the freezer for up to 1 week.

About 100 calories each.

Pumpkin Pie on Steroids

1 Large can of pumpkin (29oz)
1 large can of evaporated milk(soup can size)
1 Cup of sugar
3 eggs
1 tsp cinnamon
1 tsp vanilla
1 box of yellow cake mix
1 bag of crushed pecans
3/4 cup butter melted

Mix pumpkin, milk, eggs,sugar cinnamon,vanilla until blended.

Pour in 9×13 dish. 

Then sprinkle dry cake mix over pumpkin.  Sprinkle pecans over dry cake mix. 

Pour butter evenly over pecans.  Bake at 350* for 50 min and ENJOY!!!!

Creamy Lemon Squares

20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
 2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
 1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

HEAT oven to 350ºF.


LINE 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.

BEAT Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.

Kraft Kitchens TipsSubstituteSubstitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest. Note from the Kraft KitchensFor a softer crust, reduce the crust baking time from 15 min. to 5 min. NoteYou should get about 1 Tbsp. zest and 2 Tbsp. juice from 1 lemon.nutritional information per serving

Calories 170 Total fat 7 g Saturated fat 2.5 g Cholesterol 35 mg Sodium 130 mg Carbohydrate 25 g Dietary fiber 0 g Sugars 18 g Protein 3 g Vitamin A 6 %DV Vitamin C 2 %DV Calcium 2 %DV Iron 4 %DV Healthy Living InformationLow sodium

Carb Choices: 1-1/2Diet Exchange  You'd never guess that this great-tasting version of a classic dessert is made with better-for-you products and can fit into your healthful eating plan.

Fluffy Orange Layered Dessert

1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/4 cups cold fat-free milk
1 cup thawed COOL WHIP Sugar Free Whipped Topping
1-1/2 tsp. orange zest
1 pkg. (3 oz.) ladyfingers, split
1/4 cup orange juice, divided
 2 navel oranges, chopped
 1/3 cup PLANTERS Sliced Almonds, toasted
 1/4 tsp. ground nutmeg


BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP and zest.

ARRANGE half the ladyfingers, rounded-sides down, in 8-or 9-inch square baking dish; drizzle with 2 Tbsp. orange juice. Cover with half the pudding mixture. Repeat. Refrigerate 2 hours.

TOP with oranges, nuts and nutmeg just before serving.

Kraft Kitchens Tips
Make Ahead Dessert can be stored in refrigerator up to 2 days before serving. Oranges can also be chopped ahead of time; refrigerate up to 2 hours before using as directed.

Mocha Java “Cigars” - Great to serve with chocolate sauce or ice cream

Even great with Port Wine for dessert! One per person is not enough in my book, so you may want to double or triple this recipe.



* 1/4 cup granulated sugar

* 1 tablespoon cocoa powder

* 1/2 teaspoon espresso powder

* 6 sheets defrosted filo dough

* 2 tablespoons melted butter

Heat oven to 350 degrees F. Combine sugar, cocoa powder and espresso powder in a bowl. Place one sheet of filo on a flat work surface and brush with some of the melted butter. Sprinkle with some of the sugar mixture and roll up around a small wooden dowel, or other long, thin round object. Place on a parchment paper or silicone mat-lined baking sheet and bake for 15 minutes, until crisp.

Makes 6 servings.

Perfect Two-Crust Apple PIe

Crust:


1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

6 cups thinly sliced, peeled apples

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Directions

1.Heat oven to 425 degrees F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

2.In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

3.Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Nigella Lawson Caramel Croissant Pudding

More Mocha Ice Cream Pie

Bon Appétit   August 2000          Makes 12 servings

Coffee ice cream, a chocolate-cookie crust and chocolate-covered coffee beans add up to a terrific party dessert. Begin making the cake one day before serving.

CRUST
26 chocolate wafer cookies (about 6 ounces), broken into pieces

3 tablespoons unsalted butter, melted


CENTER
2 quarts coffee ice cream, slightly softened

1/3 cup chocolate-covered coffee beans

TOPPING

2 1/4 cups chilled whipping cream

1/2 teaspoon vanilla extract

1 cup plus 2 tablespoons powdered sugar

1/2 cup plus 1 tablespoon unsweetened cocoa powder


GARNISH

Milk chocolate shavings

Instructions
Blend cookies in processor until finely ground.
Add melted butter; process until crumbs are moistened.
Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Freeze until firm, about 10 minutes.

CENTER - Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.


TOPPING
Combine whipping cream and vanilla in another large bowl.
Sift powdered sugar and cocoa over.
Using electric mixer, beat until soft peaks form. Spread mixture over top of cake.

Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.)

Sprinkle chocolate shavings over top of cake.

Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides.

Let cake stand at cool room temperature 10 minutes before serving.

Scott Peacock's Buttermilk Blancmange

Hands on time: 10 minutes  Total time: 2 hours and 10 minutes  Serves: 4

1 envelope unflavored gelatin 2 tablespoons milk or cold water 1 cup heavy cream 1/2 cup granulated sugar 1/4 cup creme fraiche or sour cream 1 cup buttermilk 1/4 teaspoon salt 1/2 teaspoon vanilla extract Finely grated zest of 1 lemon 2 tablespoons freshly squeezed lemon juice

Put the gelatin in a small bowl and add the milk or water to moisten. Set aside.

Heat, while stirring, the cream and sugar in a small saucepan over medium heat until the sugar is completely dissolved and the cream just comes to a simmer. Remove immediately from the heat and whisk in the softened gelatin until completely dissolved. Set aside and let cool for 5 minutes.

Add the creme fraiche or sour cream and whisk until well-blended. Whisk in the buttermilk, salt, vanilla, lemon zest and lemon juice.

Spoon into 4 teacups, ramekins or parfait glasses, cover with plastic wrap and refrigerate until set, 2 hours or overnight. (If you want to unmold the blancmange, just before filling, dip the teacups or ramekins in cold water and do not dry. Dip the teacups or ramekins in hot water for a few seconds just before serving to loosen.)

Delicious served with fresh sliced peaches and blueberries.