Category Archives: Dessert

Candy Cane Fudge

Candy Cane Fudge

Ingredients:

2 (11 oz.) packages white chocolate chips

1 (14 oz.) can sweetened condensed milk

½ teaspoon peppermint extract

1½ cups crushed candy canes, divided

Instructions:

Line an 8-inch square baking pan with aluminum foil. Grease the foil.

Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat.

Stir frequently until vanilla chips are almost melted.

Remove from heat and continue to stir until chips are completely melted and mixture is smooth.

Stir in peppermint extract and 1 1/4 cups candy canes.

Spread evenly into prepared pan.

Top with remaining 1/4 cup candy canes.

Press lightly into fudge.

Chill for two hours in the refrigerator, then cut into small squares.

Recipe Submitted By Heather

Candy Cane Fudge

Pumpkin Gingerbread

Pumpkin Gingerbread

Ingredients:

3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cloves

3/1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoon salt

1/2 teaspoon baking powder

Instructions:

1. Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans.

2. In large mixing bowl, combine sugar, oil and eggs;beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and clove.

3. In medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Recipe Submitted By Paula

Babs Homemade Pumpkin Pie And Crust

BABS HOMEMADE PUMPKIN PIE AND CRUST

*Both recipes make two pies

Crust:
2 cups sifted flour

2/3 cup shortening (i.e. Crisco)
¾ tsp. Salt

6 to 8 tbsp. Cold water

Instructions:

Sift flour and salt together and cut in shortening with 2 knives or pastry
blender.  Add water, using only a small portion at a time, until mixture
will hold together.  Divide dough into 2 parts.  Roll out on floured board to
desired size.  Line the pie pan with one piece of dough, being careful not to
stretch dough.  Shape out dough to make pie edge using fingers.

Makes 2,  9-inch pie shells.

Pumpkin Pie Filling:

¼ tsp. Salt
1 1/3 cup sugar
2+ tsps. Cinnamon (I usually add a little more)
1 tsp. Nutmeg
½ tsp. Ginger
(or replace above three ingredients with 4 tsp. Pumpkin pie spice)
4 eggs, slightly beaten
3 1/3 cup whole milk
3 cups mashed cooked pumpkin

Optional:  Real whipping cream, whipped, at serving time and spread on top
of pie

Sift dry ingredients together and stir into eggs.  Add milk and pumpkin.
Line pie pans with pastry and pour ½ of filling into each pan.  Bake both
pies in very hot oven (450 degrees preheated) for 10-15 minutes, reduce
temperature to 325 degrees and bake 35 minutes longer until knife inserted
in center comes out mostly clean (don’t worry if slightly moist, will firm
up when chilled.  I do usually cook it for a full hour).  Cool.

Serve chilled or warmed with ice cream or whipped cream (real whipped cream
is best because pie is sweet, whipped cream mellows out the sweetness –
is my family’s favorite topping).
Makes 2, 9-inch pies.

Recipe Provided by Anna