Pie Filling

2 cups canned pumpkin puree or fresh pumpkin puree (not pumpkin pie filling)
14 oz can sweetened condensed milk
2 eggs
1 tablespoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup packed brown sugar

Directions

For the Pumpkin Pie: Preheat the oven to 425°F. Prepare 1 unbaked Perfect Pie Crust, rolled out and placed in a pie pan. Add the pumpkin puree to a large bowl. Pour in the sweet condensed milk. Add the eggs, the vanilla, the spices, and the brown sugar. Whisk until the mixture is perfectly smooth, then pour it into the prepared pie crust. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F and bake for 40 minutes more. Watch the crust and make sure it doesn’t brown; lightly cover the pie with foil if it browns too quickly. Remove the pie from the oven when it’s no longer jiggly, then let it cool before serving. Serve on its own (delicious!) or with sweetened whipped cream (even more delicious!).

Ingredients

3 cups all-purpose flour
1 tsp salt
3/4 cup vegetable shortening
3/4 cup (1.5 sticks) butter
1 egg
1 TBL distilled white vinegar
5 TBL cold water

For the Perfect Pie Crust: Combine the flour, salt, shortening, and butter in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture, along with the vinegar and the cold water. Stir it all together until it comes together, adding another tablespoon or two of cold water if it needs the moisture. Form the mixture into three balls and wrap them in individual plastic bags. Seal the bags and place them in the freezer. Remove them from the freezer 30 minutes before you need them.

Ingredients

• 1 package Pillsbury Pie Crusts (double Crust)
• 9 whole Apples Of Your Choice, At Least Two Being Granny Smith Apples, sliced or chipped
• ¾ cups Sugar
• ¼ cups Cornstarch
• 1 teaspoon Cinnamon
• ¼ teaspoons Allspice
• Dash Of Salt
• ¼ cups Apple Juice
• 2 Tablespoons Lemon Juice
• 1 teaspoon Vanilla

Preparation

Preheat oven to 425F. Roll one pie crust out into a pie plate. Peel and chip apples (cutting like potato chip slices) into a large mixing bowl. In a separate bowl, combine all dry ingredients and stir to blend.
Combine all wet ingredients in another bowl and stir to blend. Pour dry and wet ingredients over apples and stir well. Spoon apples into prepared crust. Wet your fingers and wipe around the edge of the crust before unrolling your other crust on top. Press to seal around the edges. After you have sealed them together, fold the edges over and crimp them with your fingers. Cut a few slits on the top with a knife. Melt some butter and brush it over the crust, then sprinkle a bit of sugar on top.
Place in the oven and bake at 425 degrees for 15 minutes. Remove from oven and cover entire pie with foil, leaving the center open. You just want the outer edge covered, to prevent it from burning. Reduce heat to 375F and continue baking for 45-55 minutes or until golden brown.s

Makes 2 pies

2 Cubes Butter
5T Cocoa
3 Eggs
1t Vanilla
2C Sugar
2C Flour

Melt butter in a medium size pan.  Add cocoa and stir in thoroughly.  Remove from heat and stir in eggs one at a time.  Mix well.  Add Vanilla.  Stir in sugar then flour.  Place in greased and floured 9X13 pan.  Bake at 375 for 25 min.

Frosting
1/3 c Butter
2/3c Cocoa
1/3 c Milk
1 t Vanilla
2 2/3 c Powdered Sugar

Melt butter in small saucepan over low heat.  Add cocoa and stir until the mixture is smooth and thick.  Remove from heat and cool.  Pour into medium bowl  Add Milk and Vanilla alternately with powdered sugar.  Beat until you have the spreading consistency you desire.  Frost the brownies

24 Large Chocolate Covered Peanut Butter Cup Candies, Unwrapped

1 Roll 16.5 oz Pillsbury Refrigerated Chocolate Chip Cookie Dough

1 Box Original Supreme Brownie Mix

Water, Oil and Eggs called for on the brownie mix box.

Heat Oven to 350 degrees.  Line 13X9 pan with parchment paper, or foil. Spray with cooking spray.   Press cookie dough in the bottom lining the entire bottom of the pan.  Unwrap the candies and lay out 24 peanut butter cups on top of the cookie dough.  Mix the brownie mix according to the directions on the box. Spread evenly on top of the candies.  Bake for 30-40 minutes or until the edge of the brownie mix is set and a toothpick inserted into the center comes out clean (make sure that the toothpick does not go into the candies).  Let sit for at least 20 minutes before cutting.  Cut with a plastic knife.

Cake Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1 cup sugar
1 cup pumpkin puree
3 eggs
1 teaspoon pure vanilla extract

1/2 tablespoon butter for pan preparation
1/4 cup powdered sugar for towel dusting

*Or, substitute the following for the pumpkin pie spice:
1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/4
teaspoon allspice

Directions:
1. Preheat the oven to 375°F.

2. Prepare a jelly roll pan (15” x 10” x 1”) by greasing the pan with the butter, and lining with a
piece of parchment paper. (If desired, the parchment paper may also be greased with butter for
super-easy removal after baking.)

3. Prepare a clean kitchen towel for the cake rolling step by spreading a cotton or linen towel that
is at least the size of the jelly roll pan. (Choose a towel that is not terry cloth, and one that has
been laundered without fragrances. Or, a sheet of parchment paper may be a good towel
substitute.) Sprinkle the towel generously with about 1/4 cup powdered sugar in an area about
the size of the cake pan.

4. In a small mixing bowl, mix the dry ingredients together, (flour, baking powder, baking soda,
pumpkin pie spices, and salt), so that the spices are evenly distributed throughout the flour.

5. In a separate, larger bowl, combine the sugar, pumpkin puree, eggs, and vanilla extract with a
whisk until thoroughly combined.

6. Add the flour mixture to the pumpkin mixture and mix until combined, but do not over mix the
batter.

7. Pour the batter into the prepared jelly roll pan spreading to the corners. Ensure that the batter
is evenly positioned in the pan so that the finished cake displays an even thickness when sliced.

8. Bake the cake for 13-15 minutes, or until the cake springs back from a light finger press in the
center.

9. Remove the pan from the oven, and immediately invert the cake pan onto the prepared,
powdered sugar-dusted towel. Carefully peel back the parchment paper.

10. While the cake is still steaming, roll the cake. Beginning at one end, (the shorter side), fold the
towel over the edge by about one-half inch. Roll the towel and cake into a snug roll. Place the roll
with the cake seam side down on the countertop for some initial cooling, then transfer to the
refrigerator for additional cooling, one-to-two hours. (If not filling right away, wrap the towel roll in
plastic wrap to prevent drying out).

Gingered Cream Cheese Filling
This filling is reminiscent of cream cheese frosting, but with a few twists. First of all, this filling is
not as sweet as traditional Cream Cheese Frosting. Secondly, finely diced, crystallized ginger is
added for additional flavor and texture – delicious results!

Filling Ingredients
8 oz. (1 pkg) cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup confectioner’s (powdered) sugar, sifted
 (additional powdered sugar for sprinkling on top)
1 teaspoon pure vanilla extract
1/4 cup finely minced crystallized ginger (I got at Kitchen Kneads)

Directions:
1. While the cake cools in its rolled position, prepare the cream cheese filling by combining the
softened cream cheese, softened butter, powdered sugar, and vanilla extract by hand or with an
electric mixer.

2. Add the minced ginger and stir to distribute evenly.

(3) ASSEMBLING THE ROLL:
1. Ensure that the cake has cooled completely. Gently unroll the cake and towel. Allow it to keep
its curled character; resist the urge to flatten it. Spread the cream cheese filling evenly on top of
the cake. We find it helpful to leave about 3/4-inch of the cake free of filling at each short end. A
consistent, even layer of filling will yield the best results once sliced.

2. Roll up the cake with its filling carefully (this time without the towel!). Roll the cake snuggly, but
not so tightly that the filling moves or spreads. Wrap the final roll with plastic wrap and place in
the refrigerator until thoroughly chilled, at least an hour or up to two days. (The roll may be frozen
at this point for future use).

3. When ready to serve, unwrap from the outer plastic wrap and generously dust the top with
additional powdered sugar. With a serrated knife, slice into 3/4-inch slices and serve. Serves 12

Crumb Coffee Cake

Crumble topping:

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups frozen rhubarb (do not thaw)
1 cup quartered fresh strawberies
(you can also use 3 cups of fresh blueberries) 

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

1/2 c Butter, melted
2 c Graham Cracker crumbs (32 squares)
1 bag (8 oz) Heath Bits O' Brickle Toffee Bits
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 bag (12 oz) Hershey's semi-sweet chocolate baking chips
1 can (14 oz) Eagle Brand sweetened condensed milk
1 T Butter
1 t Vanilla

Heat oven to 350 degrees.  Spray bottom only of 13x9 inch pan with no stick cooking spray. 

In medium bowl, stir 1/2 c melted butter, 1 1/2 c of the cracker crumbs and 3/4 c of the toffee bits.  Press mixture evenly in bottom of pan.  Refrigerate about 15 minutes or until firm.

Meanwhile, let the cookie dough stand at room temperature for 10 mintues to soften.  In 2 quart sauce pan, heat chocolate chips, milk and 1 T butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.  Remove from heat and stir in vanilla.  Spread mixture over cracker crust.

In medium bowl, break up cookie dough.  Mix in remaining 1/2 c cracker crumbs with wooden spoon until well blended.  Crumble mixture evenly over chocolate layer.  Sprinkle with remaining 3/4 c toffee bits. 

Bake 25-35 minutes or until golden brown.  Cool completely, about 2 hours.  For a firmer bar, refrigerate 30 minutes longer.

Ingredients

1 Recipe Gesine's Piecrust (see below)

Cranberry Compote

1 12 ounce bag fresh cranberries

1 cup granulated sugar

¼ cup orange juice

2 teaspoons finely shredded orange peel

20 fresh sweet cherries, pitted or 1 cup frozen unsweetened pitted dark sweet cherries

Caramel Apple Filling

8 tart baking apples (Granny Smith) (2 to 2 1/4 pounds)

2 tablespoons lemon juice

1 cup packed dark brown sugar

1 teaspoon finely shredded lemon peel

¼ cup all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons unsalted butter

¼ cup whipping cream

1 teaspoon vanilla bean paste (can substitute pure vanilla extract)

1 egg

2 – 3 tablespoons coarse sugar

Directions

1. Prepare Gesine's Piecrust. Divide pastry into 3 balls. Combine 2 to form one large ball. Wrap both balls and refrigerate 20 minutes.

2. For Cranberry Compote, in a small saucepan combine cranberries, granulated sugar, orange juice, orange peel, and a pinch of salt. Cook over medium heat until the cranberries begin to burst and mixture begins to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat; cool.

3. For Caramel Apple Filling, in a large bowl gently toss together apples, lemon juice, and lemon peel. In a small bowl stir together brown sugar, flour, cinnamon, and 1/2 tsp. salt. Sprinkle over apples; stir gently to coat.

4. In a large pot melt butter over medium heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender, about 5 minutes. Remove from heat; cool completely.

5. Preheat oven to 375 degrees F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges into a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate with a flat-edge rim. Trim pastry 1-inch beyond pie plate edge. Turn edges under, pressing down on rim. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

6. Line dough with parchment; fill to top with dried beans or pie weights. Bake 20 minutes. Remove parchment and weights; bake 2 to 3 minutes more or until lightly golden brown. Cool on a wire rack. Reduce oven to 350 degrees F.

7. Roll out the remaining ball to 1/8 inch thick. Using 1 1/2- to 2-inch leaf or acorn cookie cutters, stamp out shapes; transfer to a parchment-lined sheet pan.

8. Using a slotted spoon, spoon one-third of the cranberry mixture into the bottom of the prebaked crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cranberry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cranberry mixture on top in random dollops, leaving pockets of apple visible on top (placing the cranberry mixture in little pockets keeps the apples from being dyed red). Leave the flat edge of the crust free from filling.

9. Whisk together egg and 2 Tbsp. water; gently brush on edge of crust. Place some of the cutouts on the edge, pressing gently to adhere. Place remaining cutouts on top of filling; brush with egg wash. Sprinkle with coarse sugar.

10. Place a foil-lined baking sheet on rack below pie in oven to catch any dripping. Bake 40 minutes. Cover edges with foil; bake 10 to 15 minutes more or until crust is deep golden brown and filling is bubbly. Cool on wire rack at least 3 hours before serving.

From the Test Kitchen•*If using frozen cherries, place cherries on a paper towel lined baking sheet. Let stand for 1 hour or until thawed.

Make Ahead:•The cranberry filling, apple filling and pastry can be made up to 1 day ahead. Let the two filling stand at room temperature about 1 hour before assembling the pie.

Gesine's Pie Crust

Makes: 10 servings

Ingredients

2 cups cold all-purpose flour

1 cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes

1 tablespoon sugar

1 teaspoon salt

½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)

1 teaspoon lemon juice

Directions Gesine's Piecrust:

1. In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

From the Test KitchenPie Crust:•For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.

3/4 c Flour

1 1/2 t pumpkin pie spice

1 t Baking Powder

1/4 t Salt

3 Eggs

1 c Sugar

3/4 c Canned Pumpkin

1/2 c Whipping Cream

4 oz Cream Cheese

1/2 c Powdered Sugar

1 Recipe Chocolate Cream Icing (recipe Below)

Pumpkin Pie Spice

1.Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

2.In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

3.For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.

4.If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.

5.Store cake, loosely covered, in refrigerator. Makes 8 servings.

Chocolate Cream Icing

ingredients

½ cup whipping cream

1 cup bittersweet or semisweet chocolate pieces

directions

1.In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.

 

1 c. water

1 cube butter

¼ tsp. salt

Bring to a rolling boil.

Stir in 1 c. flour.  Add 4 eggs, one at a time and beat.

Spread on greased cookie sheet. Bake at 375 degrees 20 -25 minutes.

3 oz. cream cheese

2 Tbsp. mlk

1 (3 ox.) pkg. vanilla instant pudding.

Beat together.  Add 1 ½ c. milk and beat until pudding is set.

Add 8 oz. cook whip.  Spread on top of cake.  Pour Hershey’s chocolate syrup on top before serving.

From The Essential Mormon Cookbook

Vanilla wafer crust:

1 box vanilla wafers, crushed

½ c. butter, melted

Stir crushed wafers and melted butter together.  Pat into a greased 9 x 13 in. pan.  Place in refrigerator or freezer until firm.

1 vanila wafer crust

2 (8 oz.) pkgs. Cream cheese, softened

1 c. powdered sugar

1 c. water

1 (6 oz.) pkg peach flavored gelatin

1 c. cold water

½ tsp. almond extract (optional)

6 large peaches, peeled

¼ c. sugar

Prepare Vanilla Wafer Crust and refrigerate or freeze until firm.  In a large bowl beat cream cheese and powdered sugar together.  Spread over chilled crust.  Refrigerate or freeze until firm. Bring 1 c. water to a boil.  Dissolve gelatin.  Remove from heat and add 1 c. cold water.  Refrigerate until syrupy.  Cut peaches in slices, then sprinkle with sugar.  Place peach slices on surface of chilled cream cheese mixture.  Pour thickened gelatin over peaches.  Refrigerate several hours until set.

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.



Ingredients

2 cups crushed pretzels

3/4 cup butter, melted

3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages raspberry flavored gelatin

2 cups boiling water

2 (10 ounce) packages frozen raspberries

Directions

Preheat oven to 400 degrees F (200 degrees C).

Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still frozen raspberries  and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set

1

roll (16.5 oz) Pillsbury® refrigerated sugar cookies (or you can use your own fantastic sugar cookie recipe)

1 1/2

cups coarsely crushed pretzels

1

pint (2 cups) blueberries

3

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

teaspoons vanilla

2

tablespoons grated lemon peel

3

eggs

Additional 2 cups blueberries for garnish, if desired

• 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
• 3In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
• 4Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
• 5Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.