Desserts (Cakes - Cookies - Pies - Etc.)

[dani3839]

Apple Pie Cupcakes

Cupcakes:
1 ½ tsp. vanilla extract
1 cup milk
1 tbsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
3 cups sifted cake flour
2 cups sugar
4 eggs


Apple filling:
3 large Granny Smith apples, peeled, cored and diced
2 tbsp. butter
2-3 tbsp. sugar
2 tsp. cinnamon


Cinnamon Buttercream Frosting :
1/2 cup milk
1 cup unsalted butter at room temperature
up to 1 tablespoon cinnamon
6 to 8 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract

Directions:

In a medium bowl, sift cake flour, baking powder and salt. With an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down the sides of bowl after each addition. Add vanilla extract; mix well to combine. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined.

Divide batter evenly among cupcake liners, filling about 2/3-3/4 full. Bake until golden; about 18 to 22 minutes. Remove from oven; cool for 5 minutes in pans. Transfer to wire racks; cool completely.

Apple filling: heat butter in medium skillet over medium-high heat. Add cinnamon and sugar; cook for a minute, until mixture begins to bubble. Lower heat to medium; stir in the apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While apple mixture cools, use cone method to remove a chunk from center of each cupcake, leave a rim around the top of cupcake. Fill holes with cooled apple mixture.

Frosting:

Beat butter in a stand mixer until smooth. Add 4-5 cups confectioners' sugar, milk and vanilla. Beat until sugar disappears. Add more sugar, by 1/2 cups, until desired consistency is reached. (For a stiff buttercream, use close to the max- 7-8 cups). Beat in cinnamon.

 

[judyb57]

The Oatiest Oatmeal Cookies Ever


Ingredients

16 ounces old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
4 ounces raisins, optional

Directions

Preheat the oven to 375 degrees F.

Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.

Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely

 

[judyb57]

Creamy Mango Loaf Cake

Ingredients

1 1/4 cups cold fat free half and half
1 package (1 ounce) sugar free instant vanilla pudding mix
1 medium mango, peeled and diced
1 loaf (10 1/2 ounces) angel food cake
1 medium kiwifruit, peeled and sliced


Directions

In a large bowl, whisk half and half and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in mango. Slice cake horizontally into three layers; spread pudding mixture between layers and over the top of the cake. Top with kiwi. Refrigerate for a least 5 hours before serving.

 

[ladygambler]

Just want to share

Banana Bread Tiramisu

INGREDIENTS

For the Banana Bread:

• 4 large eggs, at room temperature
• 14 oz (2 cups) granulated sugar
• 2 1/2 oz (1/3 cup) packed brown sugar
• 24 oz (3 cups) mashed ripe bananas, from about 6 bananas
• 8 oz (1/2 cup) vegetable or liquid coconut oil
• 2 tsp vanilla extract
• 2 oz (1/4 cup) Greek yogurt or sour cream
• 13 3/4 oz (3 1/4 cups) all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt

For the Dulce de Leche Soaking Syrup:

• 14 oz dulce de leche (homemade or store-bought)
• 1/4 cup milk

For the Caramelized Bananas:

• 2 tbsp butter
• 1/4 cup brown sugar
• 1 tbsp rum (can substitute water or orange juice)
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 4 large or 5 medium bananas

For the Mascarpone Cream:

• 6 egg yolks, at room temperature
• 7 oz (1 cup) granulated sugar
• 1 lb mascarpone cheese
• ¼ tsp salt
• 2 tsp vanilla extract
• 3/4 cup heavy cream

To Assemble:

• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• Chocolate pearls or other chocolate decorations (optional)

For the Optional Chocolate Shell:

• 1 lb chocolate candy coating or tempered chocolate (see here for tempering instructions. I don't recommend using plain chocolate that has been melted but not tempered)
• Acetate cake collar strips, 4" high

Instructions

To Make the Banana Bread:

• Preheat the oven to 350 F and spray two 9x5-inch loaf pans with nonstick cooking spray. Combine the eggs and both sugars in the bowl of a large stand mixer fitted with the paddle attachment. Beat them on medium speed until well-mixed, then turn the speed to low, add the mashed bananas and mix them in. Finally, mix in the oil, vanilla extract, and Greek yogurt.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. With the mixer running on low, add the dry ingredients and mix until just a few streaks of flour remain. Stop the mixer and finish mixing by hand, scraping the bottom and sides of the bowl well with a spatula until everything is well-incorporated.
• Divide the batter evenly between the two loaf pans (if you want to weigh it out, there should be 36 oz in each pan.) Bake the loaves at 350 F for 50-60 minutes, until a toothpick inserted into the center comes out clean. If the tops are getting too dark during baking, cover them loosely with foil during the final baking stages.
• Cool the loaves on a wire rack for 20 minutes, then turn them out of the pans and let them cool completely.

To Make the Dulce de Leche Soaking Syrup:

• If you are using store-bought dulce de leche, pour it into a bowl and whisk in the milk, a spoonful at a time, until you have a thin consistency similar to heavy cream.
• If you will be making the dulce de leche yourself, submerge a can of sweetened condensed milk in a pan of water and bring the water to a simmer. Simmer the can for 3 hours on the stovetop, adding more water if necessary so that the can is always covered. After 3 hours take the can out of the water, cool the can completely, then open it and proceed as above.

To Make the Caramelized Bananas:

• Slice the bananas in half, then cut the halves into 2-3 pieces lengthwise. So as not to overcrowd the bananas while cooking, make them in two batches. Place a large saucepan over medium-high heat, and once hot, melt half of the butter in the pan. Add half of the sugar, rum, vanilla extract, and cinnamon, and stir until you have a bubbling syrup. Add half of the banana slices and cook them, undisturbed, for 30 seconds. Carefully turn the bananas over and cook for an additional 60 seconds. Remove the bananas from the pan and repeat the produced with the second batch of bananas (no need to clean the pan in between!).

To Make the Mascarpone Cream:

• Place the egg yolks and sugar in the large bowl of a stand mixer fitted with a whisk attachment. Beat the yolks and sugar together on medium-high speed until they are very thick and pale, about 2-3 minutes. When you stop the mixer and lift up the whisk, the yolks should slowly drip from the whisk in a thick ribbon.
• Add the mascarpone cheese, salt, and vanilla extract, and beat on medium-low until the cheese is incorporated and the mixture is free of lumps. Don’t overbeat, or beat too quickly, since mascarpone is prone to breaking if it’s overworked!
• Transfer the mascarpone cheese to another bowl, and in the same mixing bowl—no need to clean it—place the remaining ¾ cup heavy cream. Whip the cream to firm peaks, then gently fold it into the cheese in several batches.

To Assemble in Glass Cups:

• The easiest way to make these desserts is to assemble them in six 10-oz dishes or cups. Slice the banana bread into 1/2-inch slices, then use a round cutter to cut the slices into circles the width of the dishes you'll be using. If your dishes are wider than the slices, you can press two slices together to cut out the circles, or just use cubes of banana bread for a less precise look.
• Hold a circle of banana bread in one hand, and gently spoon some of the dulce de leche soaking syrup over it. The banana bread will be too delicate to really dip in the dulce de leche, so you're just going for a quick soaking while you hold it. Place a layer of banana bread into the bottom of your cup, then repeat until all of the dishes have a first layer of banana bread.
• Top each piece of banana bread with 1-2 pieces of caramelized bananas, trimming them if necessary so they fit. Spoon a thick layer of the mascarpone cream over the bananas—you may find that it’s easier to put the cream into a pastry bag with a round tip, or a plastic bag with the corner snipped off. Once all of the bananas have a layer of mascarpone, repeat the layers, adding more soaked banana bread, caramelized bananas, and mascarpone, until you have made 3 layers of each. Make sure that you end with a layer of mascarpone cheese.
• Whip the cream and powdered sugar together until you have stiff peaks. Finish the tiramisus with a big dollop of whipped cream and a scattering of chocolate pearls, sprinkles, or shavings. Refrigerate for at least 2 hours, then serve!

To Assemble in Chocolate Shells:

• If you want to assemble the tiramisus in edible chocolate shells, you will need 4" acetate cake collars. Wind the acetate into a 3" circle, tape it together, then place it on a cardboard round or small plate. Repeat until you have 6 acetate circles. This is what you will assemble your tiramisus in. Assemble the tiramisu as described above, but do not top them with whipped cream yet. After you have added the final layer of mascarpone to each one, refrigerate the tiramisus for at least 4 hours, so they will be firm.
• Measure the circumference of the tiramisus and cut six additional acetate strips that will fit all the way around the tiramisus. Using scissors, slice through the acetate collars that were around the tiramisus and remove them.
• Cover your work surface with parchment or waxed paper, and lay an acetate strip out on the paper. Melt the candy coating in a large microwave-safe bowl, or temper the chocolate. Spoon some of the melted chocolate onto the acetate in even intervals. Remember that it is going to be spread in a thin layer, so apply it sparingly. You can always add more later if you need to.
• Using an offset spatula, spread the chocolate in a thin layer over the entire acetate strip, so that all of the edges are covered. It’s okay if the chocolate goes past the edges. Allow the chocolate to sit for about 5 minutes, until it just begins to set around the edges but is not fully hard or brittle.
• Lift up the chocolate-covered strip of acetate and carefully place one edge against the side of the tiramisu, pressing the wet chocolate directly against the edge. Wrap it entirely around the tiramisu and press the ends together. Tape the outside of the acetate strip to secure it around the sides of the tiramisu. Place the dessert in the refrigerator to fully set the chocolate for at least 25 minutes. As you get more comfortable with the prodedure, you can do several at once instead of one at a time.
• Once the chocolate is firm, peel back the tape and carefully unwind the strip of acetate, peeling it off of the chocolate. Once all of the tiramisus are unwrapped, top them with whipped cream and chocolate pearls or other decorations.

 

[dani3839]

sounds very good ladygambler, thanks for sharing

 

[CareyG]

Sounds delicious ladygambler!

 

[ladygambler]

sounds very good ladygambler, thanks for sharing

 

[judyb57]

Easy Peach Cobbler


Ingredients

2 (16-ounce) packages frozen sliced peaches
1 (3-ounce) box peach gelatin
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 (15-ounce) package refrigerated pie crust
1 tablespoon sugar for sprinkling

Instructions

Preheat oven to 400°F.
In a large saucepan, combine peaches and next 4 ingredients. Cook over medium heat for 15 to 20 minutes, or until thickened and bubbly.
Spoon mixture into a 9-inch baking dish.
On a lightly floured surface, roll pie crust into a 9-inch square. Fit pie crust on top of peaches. Sprinkle evenly with 1 tablespoon sugar. Bake for 20 minutes.

 

[judyb57]

Applesauce Bars


Ingredients

1/2 cup shortening
1 cup packed light brown sugar
1 egg
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup thick applesauce
1/4 cup water
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips or HERSHEY'S Cinnamon Chips
1/2 cup golden raisins(optional)
LEMON FROSTING(recipe follows)

Directions

1. Heat oven to 400°F. Grease 13x9x2-inch baking pan.
2. Beat shortening, brown sugar and egg until light and fluffy in large bowl. Stir together flour, baking soda, salt, cinnamon, nutmeg and cloves; add to shortening mixture, beating until well blended. Add applesauce and water; beat until well blended. Stir in peanut butter chips and raisins, if desired. Spread batter in prepared pan.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Frost with LEMON FROSTING.* Cut into bars. Makes about 24 bars.
LEMON FROSTING
2-1/2 tablespoons butter or margarine, softened
1-1/2 cups powdered sugar
4 to 4-1/2 teaspoons lemon juice
1 teaspoon freshly grated lemon peel
Beat butter and powdered sugar in small bowl until well blended. Gradually add lemon juice and peel; beat until of spreading consistency. About 3/4 cup frosting.
* Recipe may be doubled for a thicker frosting. Original recipe amount is more like a glaze.

 

[CareyG]

More delicious recipes!

 

[dani3839]

Apple Enchiladas

Ingredients:
6 (8 inch) flour tortillas
1/2 cup butter
1/2 cup white sugar
1 (21 ounce) can apple pie filling
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup water

Directions:
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream.

 

[judyb57]

Chocolate & Cherry Dump Cake

2 cans (21 oz. each) cherry pie filling
1 box chocolate cake mix
2 sticks butter or margarine, sliced into 12 pieces each
1 bag (2.25 oz.) chopped pecans
1/8 cup white sugar
vanilla ice cream

Heat over to 350º F. In a 9x13" cake pan, dump 2 cans of cherry pie
filling into bottom of pan. Sprinkle chocolate cake mix evenly on top.
Distribute butter slices on top of cake mix. Spread pecans evenly over
butter and cake mix. Finally sprinkle sugar over all. Bake 30 - 45 mins
and serve warm. Delicious with a scoop of ice cream.

Makes 12 servings.

 

[ladygambler]

Caramel Apple Cake

INGREDIENTS

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups sugar
• 1 cup Butter, softened
• 4 Eggs
• 2 teaspoons vanilla
• 1 cup milk
• ½ cup Sparkling Apple Cider (non-alcoholic)
• 2 packets of Alpine Spice Apple Cider Mix Original
• For caramel frosting:
• 2 packed cups brown sugar
• 2 Tbsp. Molasses
• 11/2 sticks of butter divided
• ½ tsp. salt
• 1 tsp. vanilla
• ½ cup half n half
• 31/2 cups powdered sugar
• 4 Tbsp. butter

INSTRUCTIONS

1. Heat oven to 350°F. Grease and flour 2 8-inch round cake pans; set aside.
2. Combine flour, baking powder, Apple Cider Mix and salt in bowl. Set aside.
3. Combine sugar and 1 cup butter in mixing bowl at medium speed just until batter is creamy. Do not over beat. Beat 2 eggs at a time into the mixture. Add 2 teaspoons vanilla and sparkling apple cider. Add flour mixture alternately with 1 cup milk and beat on a low speed after each addition.
4. Pour batter into the greased and floured pans equally. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool completely and freeze before adding the caramel frosting.
5. For caramel frosting:
6. To make the frosting, place the 1 stick of the butter (8 Tbsp.), molasses, brown sugar and salt into a large saucepan over medium heat and bring to a boil. Quickly whisk in the half n half cook until it comes to a boil again. Remove from the heat and whisk in the vanilla.
7. Pour the butter/sugar mixture into the bowl of an electric mixer. On low speed, slowly add the confectioners’ sugar until blended. Then, on medium speed, beat the mixture for 5 minutes until the frosting is a pale brown color and still warm but not hot. Add the rest of the butter, a piece at a time, and beat until the butter is melted and the frosting is light and fluffy.
8. To assemble cake first take a small apple and cover the bottom ⅔ with the frosting and chopped peanuts. Add a stick and ribbon to your apple. Set aside and place one layer of the cake still frozen on your cake stand or board.
9. Add a layer of caramel frosting ¼ inch thick on top. Place the other frozen layer on top of the caramel. Take the rest of the frosting and pour on top of the whole cake and let it drip down the sides. You will need to wait a few minutes and the frosting should start to thicken a little and then you can run a spatula around the outside until the sides are covered. Quickly add the nuts around the cake if you want nuts. Place the caramel apple on top. Let the cake thaw completely before serving around 2 hours. Enjoy!

 

[sorcer3ss]

Thanks ladygambler

 

[ladygambler]

Lemon Blueberry Layer Cake

[h=3]Ingredients:[/h][h=4]CAKE[/h]

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour, careful not to overmeasure*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• zest + juice of 3 medium lemons*
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
• 1 Tablespoon all-purpose flour

[h=4]CREAM CHEESE FROSTING[/h]

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

[h=3]Directions:[/h]Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.


Helpful notes:
*This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
*VERY careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 375g.
*Please use buttermilk in this recipe. See note in post about how to make your own at home.
*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
*Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

 

[sorcer3ss]

That sounds yummy ladygambler

 

[judyb57]

Pretzel Dippers

Ingredients

8 large pretzels
1 cup white chocolate chips
1 cup semi sweet chocolate chips
2 cups chopped hazel nuts or toasted almonds
Directions

In a small microwave bowl melt white chocolate chips separately on on high about 30-45 seconds or till smooth stirring half way through cooking time. Place nuts on piece of waxed paper. Spray cookie sheet with non-stick cooking spray or lightly butter pan.
Dip each cookie half way in white chocolate and place each on cookie sheet. freeze for 30 minutes or till chocolate is frozen solid.
In a small microwave bowl melt semi sweet chocolate chips in on high in microwave 30-45 seconds or till smooth and melted, stirring half way through cooking time. Dip each pretzel 1/2 way up the white chocolate dip end.
Place on prepared cookie sheet and freeze at least 30 minutes till frozen solid. Then melt semi sweet chocolate chips as above and dip each pretzel 1/4 the way up the white chocolate dip. Lightly press into chopped nuts lightly shaking off excess nuts onto waxed paper and freeze on cookie sheet again for 30 minutes or till frozen solid.

 

[judyb57]

Double Layer Pumpkin Pie

Prep Time: 20 mins - Ready In: 4 hrs 20 mins

4 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. 2% milk or half-and-half
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
1 cup cold 2% milk or half-and-half
1 can (16 oz.) pumpkin
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

POUR 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Makes 8 servings

Nutrition Info (per Serving) Calories 330, Total Fat 14 g, Cholesterol 20 mg, Sodium 540 mg, Total Carbohydrate 48 g, Dietary Fiber 3 g, Protein 4 g

This recipe created by Kraft Foods.

 

[ladygambler]

It's the first of October and I am already preparing for Trick-or-Treat. So before you find yourself cramming with your recipes here's one that is sure from a Pumpkin.

WHIPPED CINNAMON PUMPKIN HONEY BUTTER

Spread on rolls, muffins, toast, English muffins, etc.

INGREDIENTS:

- 2 sticks Butter (1 Cup or 8 oz.), softened
- 3/4 Tsp Cinnamon
- 6 Tablespoons Pumpkin Puree
- 4 Tablespoons Honey
- 1 Tsp Vanilla

INSTRUCTIONS:

- Beat butter with an electric mixer until smooth.
- Add cinnamon and 1 Tablespoon of the pumpkin puree. Beat until well combined. Continue beating, adding 1 Tbsp of pumpkin puree every 30 seconds.
- Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
- Keep refrigerated in a sealed container

 

[CareyG]

Thats sounds amazing ladygambler!