Gluten Free Pumpkin Coffee Cake

I have to give credit where credit is due!  EmilyK has THE best bread recipe hands down.  It's even gluten free.  This recipe is soft, moist, sweet, and melt in your mouth good.  THIS is her GF Pumpkin Bread recipe that I drew inspiration from to make the coffee cake shown.

I doubled the recipe and used butter instead of shortening.  I added a yummy pecan topping, and my house smells like Fall.  Oh, cut the salt in half if you use regular butter.  It ended up taking just over an hour to cook, just test with a toothpick to see if it comes out clean.  I use Pamela's Gluten Free Artisan Flour.

Pecan Topping
1 heaping cup of chopped pecans
1/4 cup Pamela's Gluten Free Flour
1 cup brown sugar
1 Tbl. cinnamon
1/4 cup cold butter, diced

Cut all of the ingredients into a medium bowl with a pastry cutter or your hands.  Spread evenly on top of coffee cake batter.

Apple Cranberry Sauce

I read a description online of a gourmet shop with these ingredients, well, almost all of them.  Hers called for Allspice, I used Ginger instead.  I of course had no measurements, but I tried to keep track so I could replicate this again in case we liked it.  We REALLY liked it!  And it's a gorgeous color too.

I used a 20 qt. large stock pot I believe.

Granny Smith Apples(approx. 20 medium size)
Fuji Apples (8 large size)
4 limes, juiced(microwave for 30 seconds first)
2-4 cups water(depends on how thick you like it)
1 bag fresh cranberries


sugar(optional, I thought 3 cups was perfect)

1 Tbl. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. kosher salt

2-3 drops doTerra Wild Orange Essential Oil

Add 2 cups water and lime juice to large stock pot.  Peel, core, slice, and quarter or half apples.  Add the apples to the pot stirring often so that all of the apples are coated with the lime juice.  They cook down as you keep adding so you can add more than you think you will be able to fit.  If you need more water, add as necessary.  Rinse and pick through the bag of cranberries for any questionable berries and toss the gross ones.  When the pot is filled about half way, add the prepared cranberries.  Add remaining apples.  Stir and stir until all of the apples are tender and the berries are done popping.  Remove from heat and using a long handled immersion blender blend until smooth, or your desired consistency.  Bring back to a low rolling boil/simmer.  Add cinnamon, ginger, nutmeg, and salt and taste.  Add sugar if you desire to your liking.  Simmer for 5 more minutes.  Add doTerra Wild Orange Essential Oil and mix very well.

If you are canning:  Remove sterilized jars and fill one at a time while mixture is still slightly bubbling after the low rolling boil for 5 minutes.  Top with sealing disc and tighten with ring just until tightened.  Process in boiling water with rack for 25 minutes(I'm at 2,600 ft, so you'll have to check your elevation requirements).  Remove jars and set on towel to remain undisturbed for 24 hours.  Check the sealing discs though after 1-2 hours to verify all jars have been sealed by gently pushing down in center.  This yielded 7 1qt. jars.

If you are not canning, this would be great in the freezer as well.  Use this sauce as a yogurt mixin or topping for ice cream.  Or just plain like in my old book.

Nutella Cake Pops

Sorry, no pictures!

1 Box of Triple Fudge Chocolate Cake, prepared as package directions.
1 small jar Nutella(13 oz.)
2 containers Chocolate Hazelnut Round Wafer Cookies(hint: $ store)
2 packages Milk Chocolate Chips or Chocolate Melting Wafers

Crumble baked, cool cake into bread crumb like consistency in a large bowl.  In a food processor, pulse cookies until finely ground.  Add to crumbled cake.  Add about 3/4ths jar of Nutella and mix with fork.  You want the dough to resemble the texture of Playdough.  Add more Nutella if needed.  This is where I put on food grade disposable gloves sprayed with a little non-stick spray and rubbed in.  Get your hands in there and "play" with it until it is all combined.  Scoop out a ball with a large cookie scoop and roll into a slightly pressed round ball.  Place on a cookie sheet lined with wax paper or non-stick foil  This recipe makes 4 dozen and I needed 2 large cookie sheets.  Melt 1/4 cup of chocolate chips in 30 second increments in microwave.  Dip one end of a lollipop stick in melted chocolate and push about 3/4 way through the cake balls.  Freeze for 20-30 minutes.  In the meantime melt the remaining chocolate, again in 30 second increments in microwave.  Dip each cake pop into the chocolate and place back on cookie sheet.  Allow to set on counter or in refrigerator.  Yum!

Root Beer Cake Pops

I've been playing with this idea for a while and so my Young Women are my guinea pigs for tonight.  My kids have already sampled them as well and gave them two thumbs up.  Caution:  If you have a sweet tooth, this fits the bill.

1 Package Butter Recipe Yellow Cake Mix
Zatarains Rootbeer Extract(or another brand)
1 tub Vanilla Frosting
2 packages White Chocolate Chips
Lollipop Sticks

You're going to prepare the cake mix according to package directions, except....  Measure water as directed on the box directions, minus 2 Tbl. water.  Replace with 2 Tbl. Rootbeer Extract.  THEN, prepare and bake, and allow to cool completely.  Using a fork break up cake mix into crumbs in a large bowl.  Dump 3/4 of vanilla frosting into crumbs and sprinkle 1 Tbl. Rootbeer Extract evenly over the top.  Mix with fork and then hands until the crumb mixture resembles more of a Playdough like consistency.  I use food prep gloves coated, rub in a little non-stick spray on them or butter.  Use a large cookie scoop to make uniform size balls and roll into balls.  Place on a cookie sheet lined with wax paper or non-stick foil.  Melt 1/3 cup white chocolate chips in 30 second intervals in the microwave and stir well in between(it took me about 90 seconds total).  Dip one end of lollipop sticks in melted white chocolate and push about 2/3 way through cake balls.  Freeze cake pops for about 30 minutes.  In the mean time, melt remaining white chocolate chips, you may sprinkle 1 tsp. canola oil over the top before melting to get a smoother consistency.  Remove one cake pop at a time from cookie sheet and roll in melted chocolate to coat.  Return to sheet and refrigerate or allow to set out on counter for 2 hours. 

I didn't have anything to stand them up, but you could use styrofoam to allow them to dry upright.

You can find rootbeer extract here, at Zatarain's.

St. Patrick's Dinner: Corned Beef & Roasted Potatoes, Cabbage, & Radishes, Beer Bread

Corned Beef

We had family over so I picked up 3 of the Corned Beef Briskets(not the points, but the briskets) in their packages.  They're already brined and ready to go.  In a sink rinse off briskets, trim any fat that needs to be trimmed, and set aside in a large bowl or a large platter.  Rinse off spice packets and set aside.  Heat a large saute pan to med. high heat.  Drizzle a large roasting pan with high sides, big enough to hold briskets in a single layer, with a little olive oil and set aside.  Drizzle hot saute pan with olive oil.  Adding one brisket at a time, brown both sides and place in roasting pan.  You will know the side is browned when it is releases from the pan easily.  When you get to your last brisket, heat oven to 400 degrees.

I don't buy prepared chicken stock, but use a concentrated paste and add hot water to dissolve it.  When all meat is browned on both sides, spread evenly in roasted pan so that you can cover meat with liquid.  Cut open spice packets and place in a small bowl.  Microwave on high uncovered for 30 seconds, stir, microwave another 30 seconds.  Spices should be very fragrant now.  Sprinkle over briskets.  Add 2 or 3 bottles of non-alcoholic or alcoholic beer, I used O'Doul's.  Add enough reconstituted chicken stock to cover the briskets the rest of the way.  Cover with foil and place in 400' oven for one hour.  Reduce heat to 300' and cook for 5-6 hours.  Remove from oven and place briskets on large platter, covered with foil, allow to rest.

Potatoes & Radishes:

Turn oven up to 450'.  Clean 5-6 large red potatoes, 5-6 large russet potatoes, and 3 bunches of radishes.  Cut into bite sized, even pieces and put in extra large mixing bowl.  Drizzle with enough olive oil, about 2-3 Tbl., to coat all pieces.  Add about 1 Tbl. Lawry's, or Pappy's all purpose type seasoning and mix well with hands.  Spread evenly in a large, greased, roasting pan.  Roast 30 minutes, stir, and roast another 30 minutes, or until fork tender and most edges are browned.  (I did this while the Corned Beef was resting)

Cabbage:

Remove outer layer of leaves and trim stem if needed.  Do not remove the core, this will hold the wedges together for baking.  Cut into 8 wedges with core still intact.  Place in a greased roasting pan.  Drizzle with a few DROPS of olive oil, sprinkle with salt & pepper, and a drizzle of the braising liquid from the Corned Beef.  Roast uncovered for 20-30 min. in a 450' oven.  (I did this at the latter part while roasting the potatoes and radishes)

Spoon potato mixture into a large bowl and top with roasted cabbage wedges to serve.

(The next time I make this, instead of doing cabbage, I think I'm going to try brussel sprouts in with the potatoes and radishes!)

Beer Bread:
This is the recipe I used.  LINK HERE  Because I used non-alcoholic beer I added 2 1/4 tsp. of active dry yeast and it came out beautifully.  I thought at first that I had burned the bread, however, if you drizzle the butter over the bread before baking, like the recipe calls for, it does turn a dark brown.  But, it's more of a "browned butter" flavor, vs. burned.  It's a very yummy, deep flavor.  And of course, serve with butter on the side.

Copy/Paste of the Recipe:

Ingredients:

Servings:

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/2 cup melted butter (1/4 cup will do just fine)

Directions:

Prep Time: 3 mins
Total Time: 1 hr

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
8. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
9. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
10. Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

 
Mustard Sauce:
SUPER easy!!!  Mix about 2 Tbl. dijon with horseradish style mustard with 1/2-1 cup sour cream.  Use this to top your meat or veggies.

A side note about this meal.  I know St. Patty's day meals can often people even without heartburn problems grief.  My father in law was fully expecting to have issues, and he is constantly popping down Tums and Rolaids, anything he can get his hands on on a daily basis.  He had no problems after dinner or leftovers at lunch the next day.  I didn't add any onions on purpose, but maybe another time I would.  I didn't miss them one bit though, this meal was LOADED with lots of flavor!

Lindsay D's Sugar Cookies

Mix:
3/4 cup shortning, 1 cup sugar, 2 eggs, 1 tsp. vanilla
Add in:
2 1/2 cups flour, 1 tsp. baking powder, 1 tsp salt
Chill dough for 1 hour. Roll out to 1/8" and cut. Bake @ 400 for 6-8 minutes

They are my favorite. I just use pre-made frosting from the tub but I'm sure homemade frosting would be great too. Enjoy!

Pumpkin Cheesecake with Marshmallow Vanilla Frosting

This recipe has to be my favorite decadent dessert ever.  I don't like the texture of pumpkin pie but love the taste, and this was positively delicious!

Original recipe:  http://www.epicurious.com/recipes/food/views/Pumpkin-Cheesecake-with-Marshmallow-Sour-Cream-Topping-and-Gingersnap-Crust-350478

Pumpkin Cheesecake

"For crust:

·        Nonstick vegetable oil spray

·        2 cups gingersnap cookie crumbs (about 9 ounces)

·        1 cup pecans (about 3 1/2 ounces)

·        1/4 cup (packed) golden brown sugar

·        2 tablespoons chopped crystallized ginger

·        1/4 cup (1/2 stick) unsalted butter, melted

For filling:

·        4 8-ounce packages cream cheese, room temperature

·        2 cups sugar

·        1 15-ounce can pure pumpkin

·        5 large eggs

·        3 tablespoons all purpose flour

·        1 teaspoon ground cinnamon

·        1/2 teaspoon ground ginger

·        1/4 teaspoon freshly grated nutmeg

·        1/4 teaspoon ground allspice

·        1/4 teaspoon salt

·        2 tablespoons vanilla extract

For topping:

·        2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes

·        1/4 cup whole milk

·        1 teaspoon vanilla extract

·        1/8 teaspoon salt

·        1 cup sour cream

ppreparation

Crust:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

Filling:
Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.

Topping:
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.

Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled."

I was lazy, and mixed 1/2 cup lowfat sour cream with one tub of Marshmallow Fluff and a Tbl. of Vanilla Bean Paste.  Perfection of the taste buds.

Salted Caramel Walnuts

The caramel flavor comes from the brown sugar.  They're crunchy, sweet, and the kosher salt balances them out perfectly!  Don't skip the course kosher salt.  I will try sea salt next time just to be different.  And yes, I can tell the difference, I love kosher and sea salt.  Do yourself a favor and throw out your plain old iodized salt and make the switch, you use less and it tastes SO much better.  

3 cups walnut halves
1/2 cup white sugar
1/2 cup brown sugar(unpacked)
course kosher salt

In a large non-stick pan combine walnuts and sugar.  Stir constantly(a slim silicone spatula works great for this) over medium-medium/low heat until walnuts are heated through and sugars are liquified into a deep brown(but not burnt).  Watch closely as you will need to stay in front of the stove top the entire time.  Pour out onto a cookie sheet lined with non-stick foil.  Spread out.  While still warm sprinkle with kosher salt.

I'm using these for a spinach, cranberry, feta salad with pomegranate vinaigrette.  You can also store them in an airtight container when completely cool.  Be careful not to burn yourself when you sneak a warm one, because you will not be able to help yourself.

2010 Thanksgiving Menu

Turkey:  Brined in PW Favorite Brine
Balsamic Green Beans
PW's Cornbread Sausage Stuffing(minus the apples)
Mashed Potatoes with Cream Cheese
Gravy
Pretzel Jello Salad with Blackberries
Jannet's Rolls
Homemade Orange Cranberry Sauce

Dessert:
No Bake Pumpkin Cheesecake
Bobby Flay's Pumpkin Bread Pudding(added white chocolate chips to mine)

Notes:
Turkey:  Brined for less time because it is injected with a solution, just overnight.  Rinse again, season inside cavities.  Put neck in bottom of pan with 1 onion wedged into 8 slices.  Cover bottom of pan 1/2".  Cooked upside down on rack for one hour at 375.  Flip over for remaining time, truss and cover with melted herb butter(fresh parsley, rosemary, kosher salt, black pepper, white pepper, and French Thyme).  Add a foil tent and reduce heat to 325' for 3-4 hours.  Remove foil tent last hour or remove tent and turn on broiler for a few minutes to brown up the top of turkey.

Potatoes:  Added 1 whole cube of cream cheese, 1 stick of butter, milk, salt & pepper to taste.

Stuffing:  Used PW's recipe ingredients, minus the apple.

Rolls:  Doubled Jannet's recipe.  Makes 64 rolls!  Divide dough between 4 9x9 baking pans.  Before baking, brush with melted butter and sprinkle with kosher salt.  Bake 15-20 minutes.

Balsamic Green Beans

This year I decided to try adding my favorite way to saute onions and mushrooms with the green beans and I'm glad I did!

8 slices of bacon
2 lbs. green beans
1 onion, diced
several Tbls.-1/4 cup good Balsamic Vinegar
3 Tbl. brown sugar
Kosher salt & fresh ground pepper to taste
sliced almonds

Cut bacon into small 1" pieces and put in a medium size stock pot.  Add diced onions.  Cook on medium-high heat until bacon is cooked through and onions are almost translucent.  Add approx. 1/8 cup balsamic vinegar and cover.  The liquid will help cook the onions.  Put lid on.  Check often as you do not want the onions to burn, then it becomes bitter.  When onions are translucent remove lid and add remaining balsamic vinegar and brown sugar, salt & fresh ground pepper to taste.  Cook on low until liquid is reduced by half. 

Trim ends of green beans and cut in half, into bite size pieces.  Rinse well and steam in microwave cooker until fork tender but still bright green(about 6 minutes).  Drain beans.  Add mixture to onion/bacon mixture and toss to coat well.  Add sliced almonds and mix well.

Dana's Grape Salad

3-4 pkgs of red and green seedless grapes(just get a good mix of each)
8 oz cream cheese, softened (Fat-Free OK)
1 c. sour cream
1/2 c sugar
1 tsp. vanilla

Mix and enjoy!

Cranberry Delight Salad

1 package (8 oz) cream cheese, softened
2 tablespoons mayonnaise (either regular or light)
2 tablespoons granulated sugar
1 can (16 oz) whole berry cranberry sauce
1 can (8 oz) crushed pineapple
3/4 c chopped pecans
1 cup heavy cream, whipped

In a large mixing bowl, combine cram cheese, mayonnaise and sugar; mix well. Stir in cranberry sauce, pineapple with its juice, and pecans. Fold in whipped cream. Pour mixture into an 8x8x2 inch pan. Freeze until firm. Let thaw 5-10 minutes before serving.

This is copied from the Lion House Desserts cookbook, however, I usually use a graham cracker crust instead, shortbread is my favorite, and I double up the lemon mixture. You can never have too much lemon custard in my opinion. This is the dessert I'm "expected" to bring to Thanksgiving and Christmas get-togethers.

Lion House Lemon Truffle Pie

Baked 9-inch pie shell
½ cup water
2 Tb. Sugar
1 egg
1 Tb. Cornstarch
1 Tb. Sugar
Zest of ½ lemon
1 ½ Tb. Fresh lemon juice
1 ½ tsp. butter
1 cup vanilla chips
1 8-oz. package cream cheese
½ cup whipped cream, sweetened
1 Tb. Toasted almonds

Put water and 2 Tb. Sugar in saucepan and bring to a boil. In a large boal, mix egg, cornstarch, 1 Tb. Sugar, and zest of lemon. Slowly add hot water to egg mixture in bowl; then pour entire mixture back into pan. Heat until thickened, stirring often. Remove from heat and add lemon juice and butter. Stir until mixed and cool.

Pour 2/3 of filling in bowl. Add vanilla chips to the filling remaining in pan. Stir until chips are melted. Place cream cheese in bowl. Add filling with vanilla chips to cream cheese and beat together. Spread this mixture in bottom of pie shell. Spread remaining 2/3 of lemon filling on top. Chill for 2 hours.

Top with whipped cream and garnish with toasted almonds or sprinkle toasted almonds over whipped cream and serve on side. Makes 1 pie.

One Dish Turkey/Chicken & Stuffing Bake

Great for leftovers!

1 1/4 c. boiling water

4 Tbl. butter or marg.
4 c. seasoned stuffing mix
4-6 boneless, skinless chicken breast halves
Paprika
1 can(10 3/4oz.) condensed cream of mushroom soup
1/3 c. milk
1 Tbl. chopped fresh parsley.

Mix water and butter, add stuffing, mix lightly. If using leftovers, skip the water/butter/stuffing mix, and just measure out cooked stuffing, about 6 cups.   Spoon stuffing across center of 3 qt. shallow baking dish. Arrange chicken on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk, and parsley. Pour over chicken. Cover and bake at 400' for 30 minutes or until chicken is done.

Mashed Cauliflower

1 lg. head Cauliflower
1 pkg. cream cheese
milk or half and half
salt and pepper

Steam cauliflower until very soft, add cream cheese and mash with a potato masher with with tines that are close together. Add milk or half and half until you reach the desired consistency. Add salt and pepper. Serve just as you would mashed potatoes. Can also be topped with grated cheese, bacon bits, chives, etc....

If you like, add a few wedges of Laughing Cow Cheese.  Yum!

Potato, Mushroom, Sausage "Stuffing"

4 Tbl. Olive Oil
3 shallots, finely chopped(or 1 c. sweet onion)
3 cloves garlic
3 lb. mashed potatoes(russet, red, or gold)
1 1/2 lb. portabello mushrooms, chopped
3 lb. sweet Italian Sausage
2 tsp. rosemary
1/2 c. finely chopped chives
1/2 c. Italian parsley
2 tsp. thyme
Salt & Pepper to taste

Over med. heat, combine 2 Tbl. oil, shallots, and garlic. Saute until soft. Add shallots and garlic to potatoes. Over med. heat combine 2 T. oil and chopped mushrooms. Saute until golden brown and most of the liquid has evaporated. Add to potato mixute. Cook Sausage, breaking it up so that it isn't clumped, about 5-7 minutes. Add to potato mixture. Add rosemary, chives, parsley, thyme, salt and pepper, and mix throughly. Cover with foil and cook at 325' for approximately 20 minutes. Remove foil and cook for another 10 minutes. If using dried herbs, cut measurements by half. This replaced the traditional Thanksgiving and Christmas stuffing in our family. It seems like a lot of steps, but it's SO worth it.

Blueberry "Crack" Cookies

1 cup packed brown sugar
1/2 cup sugar
1 stick butter flavored shortening
2 eggs
1 tsp. real vanilla

2 cups uncooked quick-cooking oats
1 1/2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda

1 package white chocolate chips
2 cups frozen blueberries

Preheat oven to 350'. In large mixing bowl cream brown sugar, sugar, shortening, eggs, & vanilla on high speed for about 1 minute, scrape sides of bowl as needed to incorporate all the ingredients.  Add oats, flour, salt and baking soda and mix well.  Add white chocolate chips and fold in slowly with mixer.   Fold in frozen blueberries just until mixed.  Immediately scoop onto parchment lined cookie sheets, 2" apart.  Bake at 350' for 11-13 minutes, or until slightly golden brown.  Let rest 5 minutes and then remove to cookie sheet.  Refrigerate any leftover cookies, but know, these are best eaten warm.

The kosher salt really makes this recipe amazing, just a hint of salt that makes all the flavors explode.  You'll see why, this why this recipe is "Blueberry Crack", and you'll never look at blueberries the same way again.  And since I added real fruit, they're totally healthy ;)

Pumpkin Spice Dump Cake

1 large(1lb. 14oz) can pumpkin puree
4 large eggs
1 can(12 oz.) evaporated milk
1 cup white granulated sugar
1/2 cup brown sugar
2 tsp. pumpkin spice
1 package spice cake mix
1 cup chopped pecans(optional)
1/2 cup or 1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick spray.  In a large bowl whisk together pumpkin, eggs, milk, sugars, and pumpkin spice.  Pour into pan.  It will be runny, but it will set up.  Sprinkle evenly with dry spice cake mix.  Sprinkle nuts of you want to use them.  Drizzle melted butter evenly over cake mix, the more even, the better.  Bake for 50 minutes to 1 hour, or when it doesn't "jiggle".  If it starts to get too brown while cooking cover with a loose sheet of foil.  Allow to cool.  Serve with ice cream(butter pecan is the best) or whipped cream.

Golden Butterscotch Blondies

1 stick butter flavored Crisco shortening stick (Or ½ cup shortening, ½ cup Nucoa marg.)
1 C packed brown sugar
½ C sugar
2 eggs
1 tsp. vanilla
½ tsp baking soda
2 ½ C all-purpose flour
1 package butterscotch chips
Gold Glitter Sugar for decoration

Preheat oven to 350' and spray a 9x13" pan with non-stick spray well, set aside.  Cream "wet" ingredients together(includes both sugars) until creamy and smooth.  Add flour and baking soda all at once and mix until combined.  Pour in butterscotch chips and mix.  Spread mixture evenly in 9x13" pan.  Sprinkle top with Gold Glitter Sugar.  Bake for approx. 23 minutes, until golden brown on top.  Let cool.  Use a knife and go around edge of pan to make sure bars are not stuck to pan.  Flip onto cutting board and cut into pieces.

Orange Dreamsicle Cookies

This is one of my new favorite cookies now!

Ingredients:


Double Batch:
2 boxes Orange Supreme Cake Mix
3 Eggs slightly
1 stick of butter, melted and cooled
1/2 stick Butter flavored Crisco(1/2 cup)
2 tsp. vanilla
Zest of 1 large orange
Preheat oven to 350'. Combine all above ingredients in a mixer until smooth. If it is too dry, you can add a little canola oil. Use a cookie scoop to get even size cookies. On a large cookie sheet lined with parchment paper, plop cookies approx. 2" apart. Use a flat bottomed glass dipped in sugar to flatten to approx. 1/4" thick. Give a slight twist after pressing down if cookies stick. Back for 8-10 minutes, one sheet at a time. Let cool for 5 minutes and remove to cooling rack. Cookie sheet should be cool before preparing more cookies or they will be very flat and spread unevenly(as with all cookies).



Frosting/Glaze:
1 lb. powdered sugar(approx. 1/2 bag)
2 Tbl. softened/room temp. butter
zest & juice of 1 large orange
Whisk frosting ingredients until smooth, may add milk if too thick. Add more sugar if too thin. Spread a small amount in center of cooled cookies, may need to spread a little if it doesn't pool to the edges.