Maple Pecan Pumpkin Pie

Maple Pecan Pumpkin Pie
**
Pie Pastry for one 9 inch pie

Filling:
**
2 large eggs

2 cups (15 ounce can) pumpkin

1 cup whipping (heavy) cream

¼ cup maple syrup

1 tablespoon rum (or bourbon or brandy) or 2 teaspoons pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon salt

Topping:
**
1 tablespoon unsalted butter, melted

3 tablespoons firmly packed light brown sugar

3 tablespoons maple syrup

¼ teaspoon ground cinnamon

1 cup pecan halves

Directions:

1.Preheat oven to 425 degrees F. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.

Filling: 2.In a large bowl, beat the eggs until frothy. Add pumpkin, whipping cream, maple syrup, rum or vanilla, sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.

Bake:
3.Partially bake for 40 minutes.

Topping: 4.In a small bowl, combine melted butter, brown sugar, maple syrup, and cinnamon; stir to mix. Add pecan halves, stir to mix. Gently arrange pecan topping over the top of the pie.
Hint: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.


5.Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a knife inserted near the center comes out clean. Remove from oven. Cool on a wire rack before cutting and serving. Cover and refrigerate within 2 hours.

Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.

TheBakingPan.com

Yellow Cake with Chocolate Buttercream Icing

Yellow Cake with Chocolate Buttercream Icing

3 1/2 c. flour
2 1/2 c. sugar
1 3/4 c. shortening
1 1/4 c. milk
3 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. vanilla
5 eggs

Heat oven to 350. Grease and flour 3 round 9 inch pans, 9x11/2 inches. Mix all ingredients in very large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 min. scraping bowl occasionally. Pour into pans evenly. Bake 30-35 min. or until golden brown and toothpick comes out clean. Cool 10 min. remove from pans. Prepare Chocolate Buttercream(recipe below) and fill layers and frost top and side of cake.

Chocolate Buttercream Frosting
5 1/3 c. powdered sugar
1 c. baking cocoa
3/4 c. butter softened
2/3 c. milk
2 tsp. vanilla

Beat all ingredients until smooth and spreadable.
Recipe by The DeL Sisters

Peanut Butter and Milk Chocolate Chip Brownie Bars

Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter (I used Jif-it's what was on hand)
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.

2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.

3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.

Source: Hershey's Classic Recipes

Crockpot Chicken and Dumplings

4 chicken breasts, no skin, no bone,
2 cans cream of chicken soup, condensed -- (10.75 ounce) (I used 98% fat free)
1 onion -- finely diced
1 package refrigerated biscuits -- (10 ounce) torn into pieces

Place the chicken, soup, and onion in a crockpot, fill with enough water to cover. Cover the crockpot, and cook for 4 to 5 hours on High. Cut each biscuit into 8 pieces. About 30 minutes before serving, place the biscuit dough in the crockpot. Cook until the dough is no longer raw in the center.

Pumpkin Banana Bread

Pumpkin Banana Bread

Beat together:
1 mashed ripe banana
1 cup pumpkin puree
2 tbs canola oil
2 eggs

Stir together:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into greased loaf pan and bake 350 oven for 1 hour or until toothpick placed in center comes out clean.

Nancy's Kitchen.Com

Microwave Peach Crisp

1 large or 2 smaller ripe peaches*
1/3 cup quick cooking oats
2 tablespoons dark brown sugar
2 tablespoons butter
dash of nutmeg

Peel and slice the peaches into two custard cups (or one small microwave-safe casserole) until cups are almost full. Mix the rest of the ingredients in a glass measuring cup. Microwave** on high, uncovered, until the butter melts and the oats soften (60-70 seconds). Stir the topping and spoon over the peaches. Microwave uncovered for about two minutes (rotating the cups after one minute), until the peaches are soft. Serve warm or at room temperature, topped with vanilla ice cream or frozen yogurt.

*Variation: This recipe can be made with apples or pears, but add teaspoon cinnamon.

**Microwave ovens vary depending on wattage. The cooking time here is according to my microwave.

PEANUT NUT BUTTER BARS

1 stick unsalted butter, softened

1 cup packed light brown sugar

1/2 cup creamy peanut butter

1 large egg, at room temperature

1 tablespoon pure vanilla flavoring

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces white chocolate, chopped divided into two 4 oz. portions

8 ounces semisweet chocolate, chopped divided into two 4 oz. portions


1 cup chopped pecans, toasted and divided into two 1/2-cup portions

Preheat the oven to 325 degrees. Line an 8 x 8 pan with aluminum foil and butter the foil. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

A BOUNTIFUL KITCHEN

Cheddar Pear Cobbler

2 cans pear halves
2 Teaspoon cornstarch
1/4 Teaspoon ground cinnamon
1 Cup Unbleached flour
1-1/2 Teaspoon baking powder
6 Ounce sharp cheddar cheese
1/4 Cup Milk
1 Teaspoon Sugar
1 Teaspoon Lemon juice

topping
1/3 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Butter; melted

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.

Apple Fritter Rings

1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favs)
1-1/2 cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)

Apple Strudel

1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 Cup sugar
2 Teaspoons ground cinnamon
1 Can (20 ounces) sliced apples, drained
1/3 Cup raisins
1 egg, beaten

Preheat the oven to 400°F. Place the pastry on a baking sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel. Brush the top of the pastry with the remaining egg, and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.

The weather here in North Carolina is getting crisp and cooler. Fall is just around the corner. I makes me think of all those wonderful fall dishes, sweet potatoes, apples, squash, pies, cakes, steaming mugs of soup. Below are some of my favorite
fall dishes. Hope you enjoy.

Rachael Ray Roundup

Rachael Ray Roundup

Shared via AddThis

Easy Casserole

1 Pound Lean ground beef
2 Medium Potatoes, peeled and diced
2 Tablespoon Onion, chopped
4 Ounce Can sliced mushrooms,drained
10 1/2 Ounce Can cream of mushroom soup
Salt and pepper, to taste
3 Ounce Can french fried onion rings

Place all ingredients except onion rings in a 3 quart casserole. Mix well. Cover. Microwave at high until potatoes are tender. 16 to 18 minutes. stirring twice during cooking time. Sprinkle onion rings on top. Microwave, uncovered at high 1 1/2 to 2 minutes.

DYLAN'S COOKBOOK

DYLAN MOORE had a terminal illness called Fanconia Anemia. He had a bone marrow transplant back in the fall of 2008. After going thru a long battle ,he went to be with his savior on July 26, 2009, Dylan was a real fighter and such a sweet little boy. He was loved by everyone who know him. He a real cowboy, and another thing HE LOVED TO COOK!!!!

During the time he was in the hospital he published a "COOKBOOK" DYLAN'S CHUCKWAGON.
Anyone interested in obtaining a cookbook see below:

To order your very own copy of Dylan’s Chuckwagon:

Send check or money order made payable to Betsy Moore in the amount of $12.00 (cost of $10 + 2.00 shipping if in the US) along with the shipping address to:



Betsy Moore

309 Huey Street

Gaston, NC 27832



Thanks for your order!!!

DAFFODILS IN MEMORY OF DYLAN MOORE

Rainbow Cake

Rainbow Cake
Source: Eat, Be and See

I made this cake for Dylan's family when he passed away. HE ALWAYS LOVED RAINBOWS AND YELLOW DAFFODILS. WE WILL MISS YOU DYLAN.


Ingredients
1 box of cupcake mix
A mix of food colourings

Recipe
1. Make up cake mix according to packet instructions and split into 6.

2. Mix in the colorings to the 6 cake mixes.

3. Pour the batter into the center of your greased cake tin one color at a time.

4. Bake according to packet instructions - .

5. Make icing according to packet instructions.

6. Decorate cake.

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POTATO CASSEROLE

1 10 oz pkg. simple potatoes
1 can cream of chicken soup
8 oz sour cream
1 pkg Lipton Golden Onion Mix
8 oz sharp cheddar cheese

Mix potatoes,dry soup mix, add sour cream, chicken soup and cheese,
spread in greased 9x13 casserole dish and bake 40 mins at 350®

Ambrosia Cake

Ambrosia Cake

Pineapple Curd:

Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.

Cake:

Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
Take vanilla frosting, orange juice and orange zest; stir to combine.
Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.
Press toasted coconut into sides and on top of cake.


Ingredients
1 cup pineapple juice
2 eggs
1/2 cup sugar
2 tablespoons unsalted butter
pinch of salt
16 ounces vanilla frosting
8 ounces cream cheese frosting
2 teaspoons orange juice
zest of half an orange
1 angel food cake, baked, cooled
2 cans (15 oz. ea) mandarin orange slices, drained
1 (20 oz.) can pineapple slices, drained and cut into quarters
2 cups sweetened shredded coconut

Corned Beef Hash

Corned Beef Hash


Ingredients

* 2-3 Tbsp unsalted butter
* 1 medium onion, finely chopped (about 1 cup)
* 2-3 cups finely chopped, cooked corned beef
* 2-3 cups chopped cooked potatoes, preferably Yukon gold
* Salt and pepper
* Chopped fresh parsley


1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes


2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

PRESSURE COOKER CORNED BEEF W/ MUSTARD SAUCE

PRESSURE COOKER CORNED BEEF W/ MUSTARD SAUCE
www.RecipeGirl.com

5 lbs corned beef brisket
water, to cover
2 small unpeeled oranges, sliced
2 small onions, sliced
2 large cloves garlic, chopped
1 Tbs fresh dill weed
3 bay leaves, halved
1 ½ cups sliced celery
4 cinnamon sticks, halved
2 cups water

SAUCE:
2 Tbs unsalted butter
1 Tbs flour
1 tsp salt
1/8 tsp white pepper
1-2 Tbs prepared mustard
1 large egg yolk
2/3 cup milk
1 Tbs fresh lemon juice

1. Soak corned beef brisket in water to cover for one hour; drain.

2. Place beef in pressure cooker. Add remaining ingredients to beef and cover securely. Cook at 15 pounds pressure for 50 minutes. Let pressure drop on its own accord. Release cover and remove corned beef.

3. While corned beef is cooking, prepare mustard sauce: Melt butter in top of double-boiler. Add flour, salt, pepper, and mustard, blending well. Combine egg yolk with milk and stir into mustard mixture. Cook, stirring occasionally, for 15 minutes or until thickened and smooth. Blend in lemon juice immediately before serving.

4. Slice corned beef and serve with mustard sauce and cabbage.

Servings: 8

Peanut Butter Pie

Peanut Butter Pie

1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
8 ounces cream cheese (at room temperature)
1/2 cup sugar
4 -1/2 cups (12 ounce container) non-dairy whipped topping, divided
1 jar (11.75 ounces) Smucker's Hot Fudge Topping, divided

For the Drizzle:
2 tablespoons Smucker's Hot Fudge Topping

2 tablespoons Jif Peanut Butter

Remove lid, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat

In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons Hot Fudge Topping and place remainder into microwave-safe bowl or glass measuring cup. Microwave for 1 minute, then stir. Spread Hot Fudge Topping over pie to cover peanut butter layer. Refrigerate until serving time.

Just before serving, spread remaining whipped topping (1-1/2 cups), over Hot Fudge layer, being careful not to mix the two layers.

Place reserved 2 tablespoons Hot Fudge Topping in a small baggie and knead for a few seconds. Cut tiny hole in corner of bag and drizzle over pie. Repeat with 2 tablespoons peanut butter, drizzling in opposite direction of Hot Fudge Topping.

Recipe reprinted by permission of Smucker's®.

Apple Pie

5-6 apples
3/4 cup sugar
3 tbs flour
dash of salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup raisins
1/2 cups broken pecans
2- 9 inch pie crust

Peel, core, and chop apples. Toss with remaining ingredients and place in unbaked pie crust. Place pats of butter on top of apples. Place second crust on top, brush with melted butter and sprinkle with sugar. Bake 55 minutes in 375* oven

CORNED BEEF CASSEROLE

CORNED BEEF CASSEROLE

1 lb. cabbage
6 large potatoes
1 lb. carrots
1 large onion
1 can corned beef
1 can cream of mushroom soup
1 8 oz. package of shredded sharp cheddar cheese


Step 1
Skin potatoes and cut into chunks. Place in bottom of casserole dish.

Step 2
Clean and skin carrots. Cut them into chunks. Add to potatoes in the bottom of the casserole dish.

Step 3
Cut onion into slices. Place half the onion in with potatoes and carrots. Save remaining onion.

Step 4
Shred the cabbage and place on top of ingredients in casserole dish. Set corned beef on top of cabbage making sure to cover entire cabbage.
Spoon the cream of mushroom soup (not mixed) over corned beef top. Top with remaining onion.

Step 5
Cover dish. Place in preheated 375 degree oven.
Cook until potatoes, carrots and cabbage are tender, about 30 minutes (depending on how big you cut the potatoes and carrots).

Step 6
Remove dish from oven, remove the cover and sprinkle cheese on top.
Return the dish to the oven, uncovered, just until the cheese is browned.

Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole

1 (10 1/2 ounce) can condensed cream of celery soup
1/2 cup chopped onion
1 tsp dry mustard
1 cup diced cooked corned beef
4 cups coarsely shredded cabbage

Mix all ingredients in a 1 1/2 quart casserole. Cover and bake at 375 degrees for 45 minutes. 3 to 4 servings.