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Wednesday, October 31, 2012

♥ Spiderweb Cheesecake ♥


Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 chocolate crumb crust (8 or 9 inches)
  • 2 tablespoons semisweet chocolate chips
  • 1 tablespoon butter

Directions

  • In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust.
  • In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about 1/2 in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpick clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting. Yield: 6-8 servings.

~~Quick Cooking, September/October 2003~~

Tuesday, October 30, 2012

♥ Halloween Poke Cake ♥


Ingredients

  • 1 package fudge marble cake mix (regular size)
  • 2 packages (3 ounces each) orange gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 12 to 15 candy pumpkins

Directions

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
  • In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.
  • For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving. Yield: 12-15 servings.

~~ Quick Cooking, September/October 2005~~

Monday, October 29, 2012

♥ Halloween Layered Fudge ♥


Ingredients

  • 1 teaspoon butter
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 8 ounces white candy coating
  • 1/4 teaspoon orange extract
  • 2 to 4 drops orange paste food coloring

Directions


  • Line an 8-in. square pan with foil; butter foil and set aside.
  • In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
  • Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
  • Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares. 
  • Yield: about 2 pounds. 
Originally published as Halloween Layered Fudge in Halloween Party Favorites , p27

Saturday, October 27, 2012

♥ Pumpkin Cheesecake Dessert ♥


Ingredients

  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 eggs, lightly beaten
  • Dash ground nutmeg
  • Maple syrup

Directions

  • In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
  • Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
  • Cut into squares; serve with syrup. Refrigerate leftovers. Yield: 24 servings.

Nutritional Facts 1 serving (1 piece) equals 143 calories, 7 g fat (4 g saturated fat), 60 mg cholesterol, 122 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. 

~~Taste of Home,  August/September 2007~~

Friday, October 19, 2012

♥ Danish Pastry Apple Bars ♥

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg yolk
  • Milk
  • 1 cup cornflakes
  • 8 -10 tart cooking apples, peeled, cored and sliced (8 cups)
  • 3/4-1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 egg white, lightly beaten
  • 1 cup powdered sugar
  • 3 -4 teaspoons milk

Directions:

  1. In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk lightly. Add enough milk to make 2/3 cup liquid. Stir well to combine. Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky). Divide mixture in half.
  2. On a well-floured surface, roll half of the dough to a 17x12-inch rectangle. Fold dough crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold dough, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes. Top evenly with apples. In a small bowl combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to a 15x10-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. Crimp edges or use the tines of a fork to seal. Cut slits in the top. Brush top with beaten egg white.
  3. Bake in a 375 degrees F oven for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.
  4. In a small bowl combine powdered sugar and 2 to 3 teaspoons milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars.
Makes 32 bars.

~~midwest living magazine~~

Wednesday, October 17, 2012

♥ Ginger Pound Cake ♥

Ingredients: 
 

  • 1 cup butter
  • 5 eggs
  • 3 cups all-purpose flour
  • 1teaspoonbaking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup milk
  • 1/2 cup finely chopped crystallized ginger (2.7-ounce jar)
  • 2 tablespoons grated fresh ginger
  • 1 recipe Citrus Topping (optional)
     
    Directions:
    1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Grease and lightly flour a 10-inch tube pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

    2. In an extra-large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating on medium speed until combined. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently.

    3. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Gently stir in crystallized ginger and fresh ginger.

    4. Pour batter into prepared pan, spreading evenly. Bake for 60 to 70 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.

    5. If desired, prepare Citrus Topping. Arrange fruit on top of cake; drizzle with syrup.

    Citrus Topping

    Yield: 3/4 cup
     
    Ingredients:
    • 1 1/2 cups sugar
    • 1 cup water
    • 3 blood oranges or oranges
    • 12 fresh kumquats
    •  
    Directions:
    1. In a medium saucepan combine sugar and the water. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until mixture forms a thick syrup, stirring occasionally. Stir more often as syrup begins to thicken (you should have about 1 cup). Meanwhile, thinly slice oranges and kumquats; discard ends and any seeds. Add fruit to syrup, stirring to coat. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or just until fruit is tender, gently turning fruit in syrup several times. Using a slotted spoon, gently remove fruit from syrup. Continue to boil syrup, uncovered, for 10 to 15 minutes more or until reduced to 3/4 cup. Cool about 15 minutes.

    • Servings Per Recipe 16 
    • ~~BHG.com~~

Monday, October 15, 2012

♥ Chocolate Sweet Potato Cake ♥


Ingredients:

  • 2/3 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
  • 1/2 cup milk
  • 2 medium sweet potatoes, peeled, cooked, mashed and cooled
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans
  • 1/2 cup raisins
  • Confectioners' sugar, optional

Directions:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.

~~Reminisce, September/October 2000~~

Thursday, October 11, 2012

♥ Coconut Orange Cupcakes ♥


Ingredients:

  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 cup orange juice
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup vanilla or white chips
  • TOPPING:
  • 1 cup flaked coconut
  • 1/3 cup sugar
  • 2 tablespoons butter, melted

Directions:

  • In a large bowl, beat the sugar, oil, eggs and orange juice until well blended. Combine the flour, baking powder, baking soda and salt; gradually stir into orange juice mixture just until moistened. Fold in oranges and chips.
  • Fill paper-lined muffin cups two-thirds full. In a small bowl, combine topping ingredients; sprinkle over cupcakes. Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.

~~Quick Cooking, March/April 1998~~

Tuesday, October 9, 2012

♥ Banana Nut Cake ♥


Ingredients:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon each baking powder, baking soda, salt, ground cinnamon and nutmeg
  • 4 eggs, lightly beaten
  • 1-1/3 cups vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 cups mashed ripe bananas (3 to 4 medium)
  • 1-1/2 cups chopped walnuts
  • Confectioners' sugar

Directions:

  • In a large bowl, combine dry ingredients. Beat in the eggs, oil and vanilla. Fold in pineapple, bananas and nuts.
  • Pour into a well-greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

~~ Country Extra, May 1995~~

Sunday, October 7, 2012

♥ Apple Spice Bundt Cake ♥


Ingredients:

  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon grated lemon peel
  • 2 eggs
  • 1-1/4 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsweetened applesauce
  • 3/4 cup chopped pecans, toasted
  • 2/3 cup finely chopped peeled tart apple
  • BROWN SUGAR GLAZE:
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons heavy whipping cream
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped pecans, toasted

Directions:

  • In a large bowl, cream butter, shortening, sugars and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in the pecans and apple.
  • Pour into a greased and floured 9- or 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  • For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans. Yield: 12 servings.

~~Taste of Home, October/November 2003~~

Friday, October 5, 2012

♥ Peanut Butter 'N' Jelly Cake ♥


Ingredients:

  • 1/2 cup butter, softened
  • 1/4 cup peanut butter
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • FROSTING:
  • 1/4 cup butter, softened
  • 1/2 cup plus 1 tablespoon peanut butter
  • 1-3/4 tablespoons vanilla extract
  • 3 cups confectioners' sugar
  • 4 to 6 tablespoons milk
  • 3/4 cup grape jelly

Directions:

  • In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency.
  • Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Yield: 12 servings.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

~~Country Woman, January/February 2005~~

Wednesday, October 3, 2012

♥ Streusel Squash Dessert ♥


Ingredients:

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup confectioners' sugar
  • 1/2 cup cold butter
  • STREUSEL TOPPING:
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1 cup chopped pecans
  • FILLING:
  • 1 medium butternut squash (4 pounds), peeled, seeded and cubed
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup cornstarch
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cans (12 ounces each) evaporated milk
  • 4 eggs
  • Whipped cream and additional cinnnamon, optional

Directions:

  • In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown.
  • In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside.
  • Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth.
  • In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping.
  • Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight.
  • Garnish with whipped cream and additional cinnamon if desired. Yield: 15-18 servings.


~~Taste of Home, October/November 2005~~

Monday, October 1, 2012

♥ Orange Meringue Pie ♥


Ingredients:

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 1/2 cup water
  • 3 egg yolks, well beaten
  • 2 tablespoons lime juice
  • 4 teaspoons grated orange peel
  • 1 tablespoon butter
  • MERINGUE:
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions:

  • In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  • For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange peel and butter. Pour hot filling into pie crust.
  • For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust.
  • Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.


~~Reminisce, September/October 2001~~