Shashan's Pumpkin Bars

Bar Ingredients:
4 eggs
1 2/3 c. sugar
1 c. cooking oil
16 oz can pumpkin
2 c. all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1 tsp soda


Cream Cheese Icing Ingredients:
3 oz. package cream cheese
1/2 c. margarine, softened
1 tsp vanilla 
2 c. powdered sugar

In mixer bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy.  Sift together flour, baking powder, cinnamon, salt and soda.  Add pumpkin mixture and mix thoroughly.  Spread batter in (I sprayed the pan with Pam baking spray....the one with the flour in it) 8x10x1 inch baking pan (I used a regular cake pan.  11x13).

You can add raisins to the mixture.

Bake at 350 degrees 25-30 minutes.  Cool.  Frost with cream cheese icing.  Cut into bars.  Makes 2 dozen bars.

To make icing:

Cream together cream cheese and margarine.  Stir in vanilla.  Add powdered sugar, a little at a time and beat until mixture is smooth.  Spread on baked pumpkin.  When icing sets, cut into bars

Blueberry Salad

2  3oz pkg Grape Jello
2 c. Boiling Water
12 oz can Blueberry Pie Filling
20 oz can Crushed Pineapple
8  oz Cream Cheese, softened
1 c. Sour Cream
1 c. Pecan Halves
1 tsp Vanilla

In a large bowl, mix the Jello and boiling water.  When Jello has dissolved, stir in the blueberry pie filling and the pineapple with its juice.  Pour in 9 x 13 pan and refrigerate until set.  After Jello is set, in a separate bowl mix together the cream cheese, sour cream, and vanilla.  Top with pecan halves.

Miss Alice Reese's Apple Pie

Miss Alice was an old friend of the family in Dandridge.  She always made the best apple pies.

1 stick Margarine
1 tsp Cinnamon
1 1/4 c. Sugar
1/4 tsp Salt
1 Egg, well beaten
1 1/2 c. Apples, chopped
1 Pie Crust

Melt margarine in saucepan.  In a bowl mix sugar, salt, and cinnamon.  Add to melted margarine.  In a small bowl beat the egg.  Add a small amount of warm butter mixture to the egg to slowly warm the eggs temperature.  Pour the entire egg mixture into the melted butter mixture.  Stir in the apples, then pour into unbaked pie shell.  Bake at 400 degrees for 15 minutes then turn down oven to 350 degrees and bake until apple are tender and crust is brown.

Regis' Red Velvet Cake

For all of my East Tennessee readers, here is the recipe for Regis' famous red velvet cake.  My father-in-law loves this cake and I try to make one especially for him each Christmas.

Cake Ingredients:
3 1/3 c. Flour
1/4 tsp Salt
3/4 tsp Baking Powder
3/4 tsp Baking Soda
3/4 c. Butter, softened
2 2/3 c. Sugar
5 Eggs
1 1/3 c. Buttermilk
2 TB + 1 tsp Red Food Coloring

Frosting Ingredients:
1/2 c. Butter, softened
4 c. Powdered Sugar
1/2 c. Whipping Cream
1 TB Vanilla

Cake Directions:
In a large bowl sift together flour, salt, baking soda, and baking powder.  In a separate bowl cream together butter and sugar until fluffy.  Add eggs 1 at a time.  Add the flour gradually, beating at medium speed.  Add the buttermilk and red fool coloring gradually.  Beat for 2 minutes.  Spoon batter into 3 greased and floured 9" pans.  Bake at 350 degrees for 25 - 30 minutes.  Cool in pans for 10 minutes then remove to wire racks to coll completely.

Icing Directions:
Cream butter and sugar until light and fluffy.  Add the cream gradually, beating well.  Add the vanilla and mix thoroughly.

Frost between each layer and around sides and on top.  I normally sprinkle with coconut after frosting.

Buche De Noel

5 eggs, separated
2/3 c. sugar
3 TB cocoa powder
2 TB Flour
1 tub Milk Chocolate Frosting
1 c. Cool Whip

Grease a 15 x 10 jelly roll pan.  Preheat oven to 350 degrees.  Beat egg yolks until fluffy.  Gradually beat in sugar until light and fluffy.  Mix in cocoa and flour.  In a separate bowl beat egg whites with clean beaters.  Beat until soft peaks form.  Fold egg whites into chocolate mixture.  Spoon into jelly roll pan.  Bake 15 minutes.  Turn out onto cloth sprinkled with powdered sugar.  Roll up cake and towel together, let cool.  Unroll cake and remove towel.  Spread 3 TB frosting over cake and top with Cool Whip.  Roll cake again.  Frost the outside of the cake roll with the remaining frosting.  You can decorate by dragging a fork through the frosting to resemble tree bark, then sprinkle with powdered sugar.  Also, you can make some holly leaves from green gum drops.

Chewy Noels

2 TB Butter
2 Eggs
1 tsp Vanilla
1 c. Brown Sugar
5 TB Flour
1/8 tsp Baking Soda
1/4 tsp Salt
1 c. Pecans, chopped
Powdered Sugar

Melt butter in a 9 x 9 pan.  In a mixing bowl, slightly beat the eggs and vanilla.  In a separate bowl combine the brown sugar, flour, baking soda, and salt.  Add the dry ingredients to the egg mixture and mix well.  Stir in the pecans.  Pour batter into the pan with the melted butter.  Bake at 350 degrees for 25 minutes, or until firm to the touch.  Flip out onto waxed paper and leave the buttered side up.  Dust with powdered sugar and cut into squares.

Mounds Candy

2 lbs Powdered Sugar
3 sticks Margarine
2 - 14 oz. bags Coconut
1 can Sweetened Condensed Milk
18 oz Chocolate Chips
3/4 c. Paraffin

Heat margarine and sweetened condensed milk.  Add coconut and powdered sugar, stir very well.  Roll into 1" balls and place on wax paper lined cookie sheet.  Refrigerate for 2 hours.  Heat in a double boiler the chocolate chips and paraffin until smooth and melted.  Dip the refrigerated coconut balls into the chocolate.  Return to waxed paper to harden.  Store in an airtight container in the refrigerator.

Peanut Butter Swirl Fudge

1/2 c. Karo Light Corn Syrup
1/3 c. Evaporated Milk
3 c. Chocolate Chips (semi-sweet or milk, whichever you prefer)
2 tsp Vanilla
3/4 c. Powdered Sugar
1/3 c. Peanut Butter

Grease an 8" pan.  In a saucepan over medium low heat combine the Karo, evaporated milk, and chocolate chips.  Cook until the chocolate chips are melted.  Remove from heat and add vanilla and powdered sugar.  Stir well.  Pour into the greased pan.  Spoon small drops of peanut butter over fudge, then swirl.  Refrigerate 2 hours, then cut into squares.

Bourbon Balls

WHOOOOO-EEEEEEE!  There good, but watch out!


1/4 c. Bourbon, 86 proof (or a little more if you like ;D )
2 TB Dark Corn Syrup
1 c. Vanilla Wafers, crushed
1 c. Pecans, chopped
2 TB Cocoa
Powdered Sugar

In a mixing bowl whisk together bourbon and corn syrup.  Add vanilla wafers, pecans, and cocoa.  Mix well.  Spray hands with cooking spray and roll mixture into balls.  We usually used about a TB of mixture per ball; you can make them smaller or larger depending on your preference.  Lay balls onto wax paper covered with powdered sugar.  Roll balls in powdered sugar.  Store in an airtight container in the refrigerator.  Before serving, roll in powdered sugar again (they should be white when you serve them).

Spiced Nuts

2 TB Cold Water
1 Egg White, slightly beaten
1/4 tsp Cinnamon
1/2 tsp Salt
1/2 c. Sugar
1/4 tsp Cloves
1/4 tsp Allspice
2 c. Pecan Halves

In a mixing bowl, whisk the egg white until foamy, then add the water and whisk to combine.  Add the dry ingredients and blend well.  Let stand until the sugar dissolves.  Mix well then stir the nuts into the mixture.  Spread the nuts onto a greased cookie sheet and separate.  Bake at 250 degrees for about 1 hour.

Mamaw Franklin's Glazed Pecans

1 c. Sugar
1 tsp Vanilla
4 TB Canned Cream (Evaporated Milk)
2 tsp Water
3 c. Pecan Halves

In a saucepan mix the sugar, vanilla, evaporated milk and water.  Cook until it reaches "hard ball" stage.  (when you drop some of the mixture in cold water it forms a hard ball - 250 - 266 degrees)

Pour over pecan halves and stir to coat.  Spoon pecans onto waxed paper and separate.  Let dry then store in an airtight container.

Chocolate Mousse Cake

This has to be one of the most decadent cakes I have ever put in my mouth.  Wanda introduced the cake to the family and it has been a favorite every since.  Heck, how could it be bad with Nutella, caramel, and chocolate?

1 pkg Lady Fingers
8 oz jar Nutella
24 Caramels
1 c. Pecans, chopped
1 qt Heavy Whipping Cream
6 oz Semi Sweet Chocolate Chips
4 oz Cream Cheese
1 tsp Vanilla
1/3 c. Powdered Sugar

Lightly spray the sides of a 9" springform pan with Pam.  Line the sides and the entire bottom of pan with Lady Fingers.  Spread Nutella over the bottom layer of Lady Fingers.  Use 1/3 c. of heavy whipping cream to mix with caramels in a saucepan.  Heat over low heat until caramels are melted, then add pecans.  Pour the caramel mixture over the Nutella.  Then put the cake in the refrigerator to chill.  After the cake has chilled melt the chocolate chips in a saucepan, then cool a little.  Add the cream cheese, vanilla, and powdered sugar to the chocolate and stir well.  Whip the remaining cream until stiff peaks form.  Add a few spoonfuls of whipped cream to the chocolate and mix to soften the chocolate.  Then fold the chocolate mixture into the remaining whipped cream.  Spread the chocolate on top of the caramel layer of the cake and refrigerate for several hours before serving.

Pumpkin Mousse

I am not a pumpkin pie fan.  For most of my life I thought I didn't like pumpkin because I didn't care for "The Pie."  I have found that I do like pumpkin, after all.  I suppose it is the mushy texture of pumpkin pie that I am not crazy about.  This dessert is a great alternative to "The Pie".  It has all the same flavors, but is light and airy with a little crunch from the cookies.  You really should try it!

 

 

1 envelope Unflavored Gelatin
1/2 c. Sugar
2 Eggs
1/8 tsp Salt
1/4 c. Cold Water
1 c. Canned Pumpkin
3/4 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg

1/4 tsp Allspice
3 c. Cool Whip

10 Ginger Snap Cookies, crushed

6 - 8 Ginger Snap Cookies, whole

 

Place the gelatin, sugar, eggs, salt, and water in a small saucepan, and beat until smooth. Cook, stirring constantly, over low heat until the sugar and gelatin dissolve and the mixture thickens slightly, about 5 minutes. Do not boil or the mixture may curdle. Remove from the heat and set in a large pan of cold water. Let the gelatin mixture cool to lukewarm, stirring occasionally. Beat in the pumpkin, then the cinnamon, ginger, nutmeg, and allspice. Refrigerate, uncovered, for 15 minutes, then fold in the dessert topping. Spoon into a large serving bowl or into 6 to 8 individual dessert dishes. Cover with plastic food wrap and refrigerate for 4 hours or overnight.  When ready to serve, put a dollop of Cool Whip on top and then sprinkle the crushed cookies over the top and finish by standing a whole cookie in the Cool Whip. 

Apple Berry Salsa

2 Granny Smith Apples, peeled and chopped
1 c. Strawberries, chopped
1 Kiwi, peeled and chopped
1 small Orange
2 TB Brown Sugar
2 TB Apple Jelly

Use food processor to lightly chop apples, strawberries, and kiwi, then transfer to a medium bowl.  Put the zest and juice from the orange into a small saucepan, stir in brown sugar and apple jelly.  Heat over low heat just until sugar and jelly are melted; set aside and let cool.  Once the jelly mixture has cooled stir it into the chopped fruit. 

Serve with Cinnamon Bagel Chips, Cinnamon Graham Sticks, or Cinnamon Pita Chips

**This recipe was published in the The Pampered Chef's Season's Best Recipe Collection, Spring/Summer 1998

Crustless Coconut Custard Pie

2 c. Milk
4 Eggs
1/2 c. All Purpose Flour
1 c. Coconut
1 c. Sugar
1/2 c. Butter
1/2 tsp Salt
1 tsp Vanilla

Place all ingredients in the blender.  Blend on medium speed for 10 seconds.  (If you don't want your coconut chopped, you can wait and add it after you blend the other ingredients.) Pour into 9" DEEP pie plate.  Bake at 350 degrees for 45 minutes.

Pumpkin Dump Cake

16 oz can of Pumpkin
3 Eggs, beaten
15 oz can Sweetened Condensed Milk
1/2 c. Brown Sugar
4 tsp Pumpkin Pie Spice
1 box Cake Mix ( your choice: Yellow, Butter, White, Spice)
1 c. Pecans, chopped
1 c. Butter, melted

Mix pumpkin, eggs, sweetened condensed milk, brown sugar, and pumpkin pie spice until smooth.  Pour into a greased 9 x 13 pan.  Sprinkle dry cake mix and nuts over top.  Drizzle with melted butter.  Bake at 350 degrees for 1 hour or until toothpick comes out clean.  Serve with Cool Whip (of course :)

Steusel Topped Pumpkin Pie

15 oz can Pumpkin (not pumpkin pie filling)
Pie Ingredients:
14 oz can Sweetened Condensed Milk
1 Egg
3/4 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1 Graham Cracker Pie Crust

Topping Ingredients:
1/4 c. Brown Sugar
1/2 tsp Cinnamon
2 TB Flour
2 TB Cold Butter
3/4 c. Walnuts, chopped

Preheat oven to 425 degrees.  Combine pie ingredients and pour into graham cracker pie crust.  In a small bowl combine the topping ingredients and set aside.  Bake the pie without any topping for 15 minutes.  Reduce oven to 350 degrees, then sprinkle topping over pie and return to oven to bake for an additional 40 minutes.

Mamaw Franklin's Oatmeal Coconut Cookies

1 c. Brown Sugar
1 c. White Sugar
1 c. Crisco
2 Eggs
1 tsp Vanilla
2 c. Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 c. Oats
2 c. Coconut

In a mixing bowl beat the sugars, Crisco, Eggs, and Vanilla.  In a separate bowl, stir together the flour, salt, baking soda, and baking powder.  Gradually add the flour mixture to the sugar mixture, beating well and scraping the sides of the bowl after each addition.  Stir in the oats and coconut.  The batter will be very stiff!

Bake at 400 for 10 - 15 minutes.

Red Velvet Truffles

1 package red velvet cake mix, prepared as instructed on the box
1 tub cream cheese frosting
1 package almond bark (white or brown)
Toasted coconut, opptional


Directions:
1. Make the cake according to the directions on the package and let cool.
2. Crumble the cooled cake into a large bowl
3. Stir in the cream cheese frosting
4. Form into balls (however big you want them) and put on a waxpaper lined cookie sheet
5. Place cookie sheets in freezer and leave until the candies are firm
6. Melt the almond bark
7. Dip the cake balls in the melted almond bark then return them to the cookie sheet to set
8. Sprinkle with toasted coconut or contrasting color of almond bark for decoration.
8. Store in an airtight container in the refrigerator.

Oreo Truffles

1 package Oreo cookies
8 oz cream cheese, softened
1 package white almond bark


Directions:
1. Crush up cookies in the food processor
2. Mix with the softened cream cheese
3. Form into balls (however big you want them) and put on a waxpaper lined cookie sheet
4. Place cookie sheets in freezer and leave until the candies are firm
5. Melt the almond bark
6. Dip the cookie balls in the melted almond bark then return them to the cookie sheet to set
7. Drizzle with brown almond bark, shaved chocolate or some reserved cookie crumbs for decoration.
8. Store in an airtight container in the refrigerator