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Archive for the ‘Desserts’ Category

This recipe is from Stacy’s college roommate and Stacy usually makes it as an appetizer for her daughter’s birthday which is in early November.  It makes quite a bit, so feel free to cut it in half or further.  Apples or pears are especially good paired with this dip, as are gingersnap cookies. 

Pumpkin Cream Cheese Dip

4 c. powdered sugar

2  8oz cream cheese, softened

30 oz pumpkin puree (about 3 ¾ C)

2 tsp cinnamon

1 tsp ground ginger

 Blend sugar and cream cheese; add remaining ingredients.  Serve with apples, pears, or spicy cookies.

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Caramel Apples

Caramel Apples

1 c. sugar

1/8 tsp salt

3/4 c. white corn syrup (Karo syrup)

1 (14 oz) can sweetened condensed milk

Combine all ingredients in a heavy sauce pan.  Cook over medium heat.  Stir gently but constantly to 230 degrees on candy thermometer (about 30 minutes).  Remove, cool slightly, stir in 1/4 C. butter and 1 tsp. vanilla.  Spread over apples (Jonagold, Cameo, small Honeycrisp, Gravenstein, or other crunchy/slightly tart apples work well).

 Yield: covers about 8-10 apples

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If you like Starbucks’ pumpkin cream cheese muffins, these are the closest we’ve found.  This recipe is from Recipezaar.com (recipe #189156).  You can substitute the oil for unsweetened applesauce.

Pumpkin Cream Cheese Muffins

 3 C. flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

4 tsp pumpkin pie spice

1 pinch cardamom (optional)

1 tsp salt

1 tsp baking soda

4 eggs

2 C. sugar

2 C. pumpkin puree

1 ¼ C. oil

8 oz cream cheese, soft

Chopped pumpkin seeds, walnuts or pecans (all optional)

1.  Preheat oven to 350 F.

2.  Put the entire brick o cream cheese on a piece of wax paper or parchment paper and shape it into a log.  Place the log in the freezer while you ix and fill the pans, up to an hour.  Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 tsp.  If the cream cheese disks are too big around, cut thick slices and then cut them in half.  This lets you push it down into the batter easier.

3.  Mix all ingredients together (except cream cheese and nuts).

4.  Fill tins (greased or paper cups) half full.

5.  Put cream cheese disc in the middle, pressing down.

6.  Sprinkle with 1 tsp chopped nuts

7.  Bake at 350 F for 20-25 minutes, until a toothpick comes out clean from the muffin part.

8.  Let cool in pans for 5 minutes, then remove to racks to cool completely  Do not touch cream cheese until it cool.

 Yield:  2 dozen muffins

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Peach Kuchen

This recipe is one of my (Stacy’s) favorites from the More With Less Cookbook by Doris Janzen Longacre.  It calls for peaches, but you can use nectarines, berries, plums, apricots, and even pears (just slice thinly).  It’s very easy to prepare and never fails to please. 

Peach Kuchen 

Preheat oven to 400 F

Combine in bowl:

  • 1 1/3 C. sifted flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 2 T. sugar

Cut in:

  • 1/3 C. butter

Pat mixture over bottom and sides of a 9” pie pan or skillet.

Arrange in pastry:

  • 8-12 peach halves, fresh (I usually cut in quarters, but halves are okay.  Use about 3 Tonnemaker peaches.)

Sprinkle over:

  • ¼ C. sugar combined with
  • 1 tsp cinnamon

Bake 15 minutes.

Combine:

  • 1 egg, beaten
  • 1 C. sour cream, sour milk, yogurt, or combination

Pour over peaches and bake 30 minutes longer.

 Options:

  • Drizzle peaches with honey instead of sugar.
  • Use 2 C. fresh diced rhubarb.  Increase sugar over fruit to ½ C.

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Zucchini Chocolate Chip Bread

 3 eggs

2 C. sugar

1 C. oil

1 T. vanilla

2 C. coarsely grated, loosely packed zucchini (or summer squash)

3 C. flour

1 T. cinnamon

1 tsp baking soda

1 tsp salt

¼ tsp baking powder

1 C. chopped walnuts (optional)

1 C. chocolate chips (optional)

Preheat oven to 350 F.

In a bowl, beat eggs until frothy, beat in sugar, oil, and vanilla.  Beat mixture until thick and lemon colored.  Stir in zucchini and flour; mix in cinnamon, baking soda, salt and baking powder.  Fold in walnuts and chocolate chips.  Pour mixture into 2 greased and floured loaf pans and bake at 350 F for 1 hour.  Let loaves cool in the pans for 10 minutes.  Put loaves on rack and let cool completely.

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Rhubarb Bread

Rhubarb Bread

 BREAD:                                                    TOPPING:

1 ½ C sugar                                                ½ C. brown sugar

2/3 C oil                                                     1 T. butter, softened

1 egg

1 tsp vanilla

1 C. buttermilk

1 tsp salt

1 tsp soda

2 ½ C. flour

1 ½ C. rhubarb

Preheat oven to 325 F.

In large bowl, mix sugar, oil and egg.  Add vanilla and buttermilk, mixing well.  In a separate small bowl, mix salt, soda and flour.  Add to large bowl and mix until damp.  Fold in rhubarb.

Pour into 2 greased loaf pans.

Mix topping and sprinkle over top of batter in loaf pans. 

Bake at 325 F for 55-60 minutes. 

Remove from oven and cool for 5-10 minutes.  Transfer to cooling racks.

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Rhubarb Dessert

Rhubarb Dessert

 Crust:

1 C. flour

1 T sugar

½ C. butter

 Filling:

6 C. rhubarb, cut into ¼ – ½ in. pieces

4 T butter

2 ½ C. sugar

4 egg yolks

1 C. light cream

4 T cornstarch (or slightly more)

 Meringue:

4 egg whites

½ C. sugar

Preheat oven to 300 F.

  1. CRUST: mix flour & sugar; cut in butter.  Press into bottom of greased 9×13” pan. Bake 10 minutes at 300 F or until set.
  2. Bump the oven temperature up to 350 F.
  3. FILLING: combine rhubarb, butter and sugar over medium heat; boil until tender.  In a separate bowl, combine yolks, cream and cornstarch until mixed well.  Add a few tablespoons of the hot rhubarb mixture to the yolk mixture at a time until the yolk mixture is warm.  SLOWLY pour the yolk mixture into the rhubarb mixture, stirring constantly.  Note: if you do this too quickly, the hot mixture will cook your yolk mixture and it will be chunky.
  4. Pour filling onto baked crust and top with meringue.
  5. MERINGUE: beat egg whites until frothy.  Slowly add the sugar and beat again until the mixture stands in peaks.  Spread over filling.
  6. Bake about 20 minutes at 350 F until meringue is a light gold color.
  7. Allow dessert to cool on counter and then transfer to refrigerator.  Serve cold.

Yield: 12 servings

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Pretty Pumpkin Cinnamon Buns

This recipe is a great way to use your frozen pumpkin puree!  It comes from Taste of Home (http://www.tasteofhome.com/recipes/Pretty-Pumpkin-Cinnamon-Buns).  We usually cut down on the amount of sugar called for and eliminate the icing as they’re a little too sweet for us.

Pretty Pumpkin Cinnamon Buns

Dough:

2 T active dry yeast

1/2 C. warm water (110-115F)

4 eggs

1 C. shortening

1 C. pumpkin puree

1 C. warm milk (110-115F)

1/2 C. sugar

1/2 C. packed brown sugar

1/3 C. instant vanilla pudding mix

1/3 C. instant butterscotch pudding mix

1 tsp salt

7-8 C. flour

Filling:

1/4 C. butter, melted

1 C. packed brown sugar

1 tsp ground cinnamon

Icing:

3 T water

2 T butter, softened

1 tsp ground cinnamon

2 C. confectioners’ sugar

1 1/2 tsp vanilla extract

In a large mixing bowl, dissolve yeast in warm water.  Add eggs, shortening, pumpkin, milk, sugars, puttding mixes, salt and 6 cups of flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hr.

Punch dough down, divide in half.  Roll each portion onto a 12×8″ rectangle; brush with butter.  Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Cut each into 12 slices (non-mint dental floss works well for this!).  Place cut side down in two greased 9x13x2″ pans.  Cover and let rise until doubled, about 30 min. 

Bake at 350F for 22-28 minutes or until golden brown.  In a small mixing bowl, combine the water, butter and cinnamon.  Add confectioners’ sugar and vanilla; beat until smooth.  Apread over buns.  Serve warm.

Yield: 2 dozen

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Cheese Apple Crumble

This recipe is from Fran, one of our “vetran” employees.

Filling: Topping:
8 C. Sliced Apples (usually peeled) 1/2 C. Sugar
1/2 C. Sugar 1/2 tsp Salt
1 tsp Cinnamon 1 1/2 C. Grated Cheddar Cheese
2 T Water 1/2 C. Butter (melted)
1 1/4 C. Flour

Directions:
Preheat oven to 325 F.
Place apples in flat 3qt baking dish (9×13…or use less apples for 9×9 pan). Combine sugar & cinnamon; mix into apples. Sprinkle water over apples.
In a separate bowl, combine flour, sugar, salt & cheese. Pour melted butter over mixture and stir. Crumble over apples.
Bake at 325 F for 45 minutes.

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