Pumpkin Dessert
1 large can pumpkin
4 eggs
1 1/2
cups sugar
2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. ginger
1 12oz. can evaporated milk
2
sticks of butter - melted
1 box of yellow cake mix
Mix together first 7 ingredients as if making pies.
Pour into 9 x 13 pan, sprinkle dry cake mix on top, pour melted butter over top evenly. Bake at 325 for 1 hour or until
slightly browned. Enjoy!
Pumpkin Butter
Cut 3 sugar pie pumpkins in half. Clean seeds and
strings out and discard.
Put in roasting pan or 9 x 13 pan, flesh down, with about a half inch of water. Cover
with foil and bake at 350 for about an hour. This will soften the pumpkin meat.
Take out of oven, scoop
out the meat, and put into a crock pot. Cook on low (adding NO water) for 8 hours.
Using a sub blender, puree
pumpkin until smooth. Or if you don't have one of those fancy blenders, scoop it up and put it in the regular blender.
This is what I do.
Pour into a measuring bowl to see how much you have! Then use this ratio of sugar and spices!
For
every 1 1/2 cups of puree...
Add 1 cup white sugar
1 1/2 tsp. ground cinnamon
3/8 tsp. ground
nutmeg
3/8 tsp. ground ginger
1/4 tsp. ground cloves
Put it back in the crock pot, turn it on
high...and in one hour you have Pumpkin Butter! Consistency should be smooth and thick...not too watery. Otherwise,
cook it down a bit more with the lid off the crock pot.
Remember there are no preservatives in this! You will
need to can it or freeze it for longevity. Otherwise, make a big batch and give it away to friends and family!
Praline Taffy Apple Pie
Pie crusts for bottom and top
1/2 cup
packed brown sugar
1/2 cup chopped pecans
1/3 cup all purpose flour
1/4 cup butter or margarine
melted
2/3 cup granulated sugar
3 tablespoons all purpose flour
2 tsp. cinnamon
1
tsp. lemon juice
dash of salt
6 cups thinly sliced, peeled cooking apples
10 caramels cut in
half OR 2 caramel apple wraps
Half & Half, light cream, or milk
1. Prepare pie crust or use
the store bought ones like I do!
2. For praline mixture: Combine the brown sugar, pecans, 1/3
cup flour, and melted butter. Mix well and set aside.
3. In large mixing bow, combine the granulated
sugar, the 3 tablespoons flour, cinnamon, lemon juice, and salt. Add apples and toss to coat.
4. Transfer
half the apple mixture to the pastry lined pie plate. Top with half of the praline mixture. Top with all the caramels
or stretch the caramel wraps across the pie. Repeat layers wih the apples and praline mixture.
5. Put
top crust on, pinch to lower crust, trim edges, and flute. Brush crust with half and half, cream, or milk. Cover
edge with foil.
6. Bake the pie in a 375 oven for 25 minutes. Remove the foil. Bake 25 minutes
more or till the top is golden and the apples are tender. Enjoy!