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Pumpkin Dessert (from Krista Loiacono)

  • 1 (29 oz) can of pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
  • 3 eggs
  • 1/2 cups sugar
  • 1/2 tsp ground cloves
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 1 (12 oz) can evaporated milk
  • 1 box of yellow cake mix
  • 1 cup chopped nuts whatever kind you like
  • 2 sticks of butter
  • Heat oven to 350 degrees and grease a 13 by 9 pan

Mix first 3 ingredients. Add spices and slowly blend in the milk. Pour into the pan. Sprinkle the cake mix over the pumpkin mixture. Use a fork to break up any clumps. Sprinkle the nuts. Melt the butter and drizzle evenly over the cake and nuts. Bake for 50 minutes or until firm. Serve with cool whip or plain. Enjoy!

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Butterfinger Poke cake

Cake

  • 1 box yellow cake mix
  • 1 1/4 cups water
  • 1/2 creamy peanut butter
  • 1/3 cup vegetable oil
  • 3 eggs

Filling

  • 1 box (6 serving size) chocolate instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 container (8 oz) frozen whipped topping, thawed
  • 1/4 cup chocolate flavor syrup
  • 4 Butterfinger candy bars, chopped (about 1 2/3 cups)

Heat oven to 350 degrees (325 fro dark or nonstick pan). Grease or spray bottom only of 13 by 9 inch pan.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In large bowl, beat filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. sprinkle with chopped candy. Store covered in refrigerator.

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Sun-Sational Cheesecake

  • 1 cup graham cracker crumbs (vanilla wafers for crust is great!)
  • 3 Tbs sugar
  • 3 Tbs margarine, melted
  • ********
  • 3 8oz pkgs cream cheese, softened
  • 1 cup sugar
  • 3 Tbs flour
  • 2 Tbs lemon juice
  • 1 Tbs grated lemon peel
  • 1/2 tsp vanilla
  • 4 eggs (1 separated)
  • ********
  • 3/4 cup sugar
  • 2 Tbs cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.

Combine cream cheese, sugar, flour, juice, peel, and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce over temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill.

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Oreo Truffles

  • 1 pkg (1 lb. 2 oz.) Oreo chocolate cookies, divided
  • 1 pkg (8 oz) cream cheese, softened
  • 2 pkg (8 oz) semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Makes 3 1/2 doz. or 42 servings, 1 truffle each.

How-to: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

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Chocolate toffee crunch fantasy

  • 1 package DUNCAN HINES moist deluxe devil’s food cake mix
  • 12 bars(1.4 ounces each) chocolate covered toffee bars, divided (our buy toffee pieces)
  • 3 cups whipping cream, chilled

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan

Prepare, bake and cool cake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bar into pea-size pieces. Fold candy pieces into whipped cream.

To assemble, place on split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.

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Tootsie Rolls

  • 2 Tbsp butter
  • 1 tsp vanilla
  • 1/2 cup light corn syrup
  • 3 cups powdered sugar
  • 2 sq. unsweetened chocolate
  • 3/4 cup instant powdered milk

Melt butter and chocolate together. Mix in all other ingredients with a spoon until it forms a ball. Make snake shape; roll in wax paper. Cut to length and put in refrigerator.

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Angel Food Cake

  • 1 cup cake flour
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups egg whites (about 12 eggs)
  • 1 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 /4 teaspoon salt
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract

Heat oven to 375 degrees. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large mixer bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 Tablespoons at a time; continue beating until stiff and glossy. Add salt, vanilla, and almond extract with the last addition of sugar. Do not underbeat.

Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10X4 inches. Cut gently through batter with metal spatula.

Bake until cracks feel dry and top springs back when touched lightly, 30-35 minutes. Invert pan on funnel; let hang until cake is cold. Remove from pan.

Tips for Angel, Sponge, and Chiffon Cakes

  1. Egg whites must be beaten until stiff peaks form. Be sure egg whites are at room temperature.
  2. To fold, cut down through center of beaten egg whites, along bottom, and up side; rotate 1/4 turn. Repeat.
  3. Use spatula to break down large air pockets and seal batter against side of pan and tube.
  4. To test angel cake for doneness, touch cracks. They should feel dry; no imprint should remain.
  5. Cool cake upside down in pan. Support tube on funnel or bottle so cake doesn’t touch counter.
  6. Invert cooled cake on waxed paper. Brush loose crumbs from top and side before frosting.
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Boston Cream Pie

Heat oven to 350. Grease and flour round layer pan (9 inch). Prepare Dinette cake below and bake as directed. Remove from pan; cool.

Split cake to make 2 thin layers. Fill layers with cream filling below. Spread top with Chocolate Glaze below. Refrigerate any leftover cake.

Dinette Cake

  • 1 1/4 cup all-purpose flour or 1 1/2 cups cake flour
  • 1 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 teaspoon vanilla

Beat all ingredients together in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean. About 35 minutes.

Cream Filling

  • 1/3 cup sugar
  • 2 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 teaspoons vanilla

Mix sugar, cornstarch, and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in at least half of the hot mixture gradually into egg yolks. (This is so you don’t scramble the eggs). Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

Chocolate Glaze

  • 2 squares (1 oz each) unsweetened chocolate
  • 3 Tablespoons margarine or butter
  • 1 cup powdered sugar
  • 3/4 teaspoon vanilla
  • About 2 Tablespoons hot water

Heat chocolate and margarine over low heat until melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until glaze is of desired consistency.

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Banana-Nut Cake

For best flavor, be sure the bananas you use for cakes, cookies, and quick breads are fully ripened.

  • 2 1/3 cups flour
  • 1 2/3 cups sugar
  • 1 1/4 cups mashed bananas (about 3 medium)
  • 2/3 cup shortening
  • 2/3 cup buttermilk
  • 3 eggs
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup chopped nuts (usually walnuts)

Heat oven to 350 degrees. Grease and flour 9X13 pan or two 9-inch or three 8-inch round layer pans.

Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, 9X13 pan 45-50 minutes, layers 35-40 minutes; cool. Frost with butter frosting if desired.

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German Sweet Chocolate Cake

  • 1 pkg (4 oz) Baker’s German Sweet Chocolate
  • 1/2 cup boiling water
  • 1 cup margarine
  • 2 cups sugar
  • 4 egg yolks, unbeaten
  • 2 1/2 cups sifted flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg whites, stiffly beaten
  • 1 cup buttermilk

Melt chocolate in boiling water. Cool.

Cream margarine and sugar until fluffy. Add egg yolks, one at a time and beat well after each.

Add melted chocolate and vanilla. Mix well. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.

Fold in egg whites.

Pour into 3 8 or 9 in ch layer pans, lined on bottom with parchment paper. Bake at 350 degrees for 30 minutes. Cool.

Frost with Pecan Coconut Frosting on the tops only.

Pecan Coconut Frosting

  • 1 can evaporated milk or 1 cup milk
  • 1 1/2 cup sugar
  • 3/4 cup margarine
  • 4 egg yolks, slightly beaten
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups coconut
  • 1 1/2 cup pecans

Place first 5 ingredients in pan. Stir constantly until thickens (about 12 minutes). It will look like a good white sauce.

Add coconut and pecans. Will thicken upon sitting.

Pour over cake layers and on top.