Desserts

Apple Dumplings
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 large Granny Smith apples, peeled and cored
  2. 2 (10 ounce) cans refrigerated crescent roll dough
  3. 1 cup butter
  4. 1 1/2 cups white sugar
  5. 1 teaspoon ground cinnamon
  6. 1 (12 fluid ounce) can or bottle Mountain Dew ™
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
  3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
  4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
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LIBBY'S® Pumpkin Roll
Serves 10
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Prep Time
45 min
Cook Time
13 min
Prep Time
45 min
Cook Time
13 min
Ingredients
  1. CAKE
  2. 1/4 cup powdered sugar (to sprinkle on towel)
  3. 3/4 cup all-purpose flour
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon ground cloves
  8. 1/4 teaspoon salt
  9. 3 large eggs
  10. 1 cup granulated sugar
  11. 2/3 cup LIBBY'S® 100% Pure Pumpkin
  12. 1 cup walnuts, chopped (optional)
  13. FILLING
  14. 1 pkg. (8 oz.) cream cheese, at room temperature
  15. 1 cup powdered sugar, sifted
  16. 6 tablespoons butter or margarine, softened
  17. 1 teaspoon vanilla extract
  18. Powdered sugar (optional for decoration)
Instructions
  1. CAKE
  2. 1/4 cup powdered sugar (to sprinkle on towel)
  3. 3/4 cup all-purpose flour
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon ground cloves
  8. 1/4 teaspoon salt
  9. 3 large eggs
  10. 1 cup granulated sugar
  11. 2/3 cup LIBBY'S® 100% Pure Pumpkin
  12. 1 cup walnuts, chopped (optional)
  13. FILLING
  14. 1 pkg. (8 oz.) cream cheese, at room temperature
  15. 1 cup powdered sugar, sifted
  16. 6 tablespoons butter or margarine, softened
  17. 1 teaspoon vanilla extract
  18. Powdered sugar (optional for decoration)
  19. Directions
FOR CAKE
  1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING
  1. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP
  1. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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Mini Pumpkin Cheesecakes
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Crust
  1. 1 cup graham cracker crumbs
  2. 2 tablespoons brown sugar
  3. 2 tablespoons melted butter
  4. 1 tablespoon maple syrup
  5. 1/4 teaspoon cinnamon
  6. 1/8 teaspoon nutmeg
Filling
  1. 1 eight ounce package cream cheese, softened
  2. 1/2 cup canned pumpkin (or cooked and mashed fresh pumpkin)
  3. 1 egg plus 1 egg white, slightly beaten
  4. 1/4 cup packed brown sugar
  5. 2 tablespoons maple syrup
  6. 1/4 teaspoon cinnamon
  7. 1/8 teaspoon ground ginger
  8. 1/8 teaspoon ground nutmeg
  9. pinch of ground cloves
Topping
  1. 1 cup heavy cream
  2. powdered sugar to taste
  3. 1/2 teaspoon vanilla extract
  4. 1/2 teaspoon cinnamon
Instructions
  1. 1. Preheat oven to 375 degrees, lightly grease the insides of the mini cheesecake pan (I use cooking spray).
  2. 2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside.
  3. 3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
  4. 4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.
  5. 5. Just before serving, combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream.
  6. Recipe Notes: You can change up the amount and type of spices in this recipe to suit your own taste. If you have pumpkin pie spice on hand, you can just use that to replace all of the other spices. If you want to experiment with the spices but don’t like the idea of tasting the batter with raw egg, blend together everything except the egg and keep adding spices and tasting until you get the flavor you want. Then add the egg and continue with the recipe.
Notes
  1. For this recipe, you will need a Mini Cheesecake Pan
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Pumpkin Pie Fudge
Serves 56
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Ingredients
  1. 3 cups sugar
  2. 3/4 cup unsalted butter, melted
  3. 2/3 cup fat-free evaporated milk
  4. 1 cup canned pumpkin
  5. 2 Tbsp corn syrup
  6. 2 1/2 tsp pumpkin pie spice
  7. 9 oz white chocolate chips
  8. 7 oz marshmallow fluff
  9. 1 tsp vanilla extract
Instructions
  1. Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
  2. Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
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Chocolate Milkshake Pie
No straw needed for this milkshake. Get ready for that classic taste you love because our Chocolate Milkshake Pie is not only heavenly, but it doesn't require any baking
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Ingredients
  1. 1 pint vanilla ice cream, slightly softened 3/4 cup milk 1/4 cup chocolate syrup 1 (3.9-ounce) package instant chocolate pudding mix 1 (9-inch) graham cracker pie crust Whipped cream for garnish 8 maraschino cherries, patted dry
  2. Read more at http://www.mrfood.com/Pie/Chocolate-Milkshake-Pie#HH3fwJVqVOsymfd2.99
Instructions
  1. In a large bowl, stir the ice cream, milk, and chocolate syrup until smooth. Add pudding mix and stir until thoroughly combined. Pour into pie crust. Freeze 6 hours, or until firm. Garnish with whipped cream and cherries and serve immediately.
  2. Read more at http://www.mrfood.com/Pie/Chocolate-Milkshake-Pie#HH3fwJVqVOsymfd2.99
Holiday Cottage http://www.holidaycottagepage.com/
Pumpkin Cheesecake Bars
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CRUST
  1. 20 crème-filled chocolate sandwich cookies
  2. 2 1/2 tablespoons unsalted butter, melted
FILLING
  1. 2 8-oz. packages cream cheese, at room temperature
  2. 1 cup sugar
  3. 1 cup canned pumpkin puree
  4. 3 large eggs, at room temperature $
  5. 1 teaspoon vanilla extract
  6. 3 tablespoons all-purpose flour
  7. 1 teaspoon pumpkin pie spice
  8. 1/4 teaspoon salt
Instructions
  1. 1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
  2. 2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
  3. 3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
  4. 4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
  5. Note: Pipe whipped cream onto bars in a circular motion. Use mini chocolate chips for eyes.
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