Pumpkin Spice Lollicakes

PUMPKIN SPICE LOLLICAKES

(eyeball design optional)

 1 Spice cake mix
1 C pumpkin puree (canned)
4 eggs
1/2 c oil
1/4 c water
1/4 t of clove
1/4 t of nutmeg

1/4 t cinnamon

Mix this all together and bake in a 9 x 13 cake pan at 350 for 35 mins. or until completely done.
Meanwhile make some cream cheese frosting ( I just used the Better Homes and Garden's which is...)

CREAM CHEESE FROSTING

6 oz cream cheese

1/2 C butter (softened)

2 t vanilla

4 1/2 C powdered sugar

Mix cream cheese, butter and vanilla until smooth.  Add powdered sugar gradually.

When the cake is done, and cooled just a bit, but still warm, crumble it into a bowl and add about a cup to cup and a half of frosting and mix with electric mixer or kitchen aid. You want it doughy, not crumbly. Once it is cool enough to work with, shape into whatever size ball you prefer. Put in the fridge or freezer to chill them well.

Melt white dipping chocolate (like the disks or white chocolate chips) in a pyrex or glass bowl in the microwave, and dip the cold cake balls in the chocolate. Place on parchment paper.

For a cute factor, when all the balls are covered in white chocolate, dye the leftover chocolate a light orange.  Put it in a zip lock bag and snip a tiny hole in the corner.  Drizzle orange chocolate across each ball several times creating fun lines.  You can then insert a lollipop stick in the bottom!

Chocolate Brownie Trifle

1 (19.3-ounce) package brownie mix to fill 9x13" pan
2 (3.9-ounce) packages chocolate instant pudding mix
1 (7-ounce) container frozen non-dairy whipped topping, thawed OR whipped cream
1 (6-ounce) bag mini chocolate morsel chip

1. Prepare brownie mix according to package directions in a 9x13" pan. Cool. Cut into small pieces.
2. Prepare chocolate pudding according to package directions, omitting the chilling procedure.
3. Place half of cut brownies in the bottom of a 3 quart trifle bowl. Top with half each of pudding, whipped topping and chocolate morsels. Repeat. Cover. Chill at least 8 hours. When ready to serve, garnish with more chocolate morsles on top. (The mini chips look the best.

Makes 12 servings.

I just made this recipe for a group and it was a big hit. Very easy and really delicious.
Try it soon!
Grammie

Peach Pie Inserts--Wendy Jones

4 quarts fresh sliced peaches
31/2 C sugar
2 t Fruit Fresh
1/2 C lemon juice
2 T tapioca
1 t salt

Mix dry ingredients. Add lemon juice and peaches.  Pour into foil lined pie (makes enough for 4 shallow pie dishes) dishes and freeze.  Take out of freezer when frozen and put them in gallon sized Ziploc bags.  When ready to use take out of freezer, allow to sit at room temp for a couple minutes then peel away foil.  Make your favorite pie crust and put into pie dish.  Insert frozen peach insert (already in form) and bake at 425 degrees for one hour.

Chocolate Oatmeal Bars

Mix:

1 C Brown Sugar

1 C Granulated Sugar

1 C Butter

2 Eggs

Then add:

2 C Flour

3 C Oatmeal

1 tsp. Baking Soda

Press 1/2 - 3/4 of the mixture into the bottome of a 9" x 13" pan.

Over low heat, in a small saucepan melt:

6 oz Chocolate Chips

1/2 C Butter
1 tsp. Vanilla
1 can Sweetened Condensed Milk

Pour the chocolate mixture in the 9" x 13" pan over the oatmeal mixture. Sprinkle the remaining oat mixture over the top. Bake @ 350 degrees for 30 minutes. Allow to cool before cutting.

To get these to turn out just right, I line the bottom of the pan with parchment paper so they are easier to slide out ( I cut them once they are out of the pan and on a cutting board). Also, if you have time, let them sit overnight, it will allow them more time to set. Otherwise they are very very gooey!

Sour Cream Lemon Pie

1 cup sugar
3 1/2 TBS corn starch
1 TBS lemon rind
3 egg yolks slightly beaten
1 cup milk
1/2 cup lemon juice


Combine above ingredients in sauce pan; heat over medium heat while stirring until thick. Add 1/4 cup butter and stir in.

Let cool until room temperature. Then stir in 1 cup sour cream. Put into a baked pie shell; refrigerate about 1 hour. Top with whipping cream and garnish top with grated lemon rind or lemon rind curls.

Makes 1 pie.

Enjoy! Grammie

Peach-Raspberry Clafouti

Serves 6-8
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups white grape juice
1 1/4 cups sugar
2 pounds firm, ripe peaches (about 5-7), halved and pitted
6 ounces raspberries
4 large eggs
1/4 tsp. salt
6 TBS. all-purpose flour
1 cup half and half cream
1 tsp. pure vanilla extract
1/2 tsp. grated orange zest

Butter a 12" round baking dish; set aside. Bring juice, 1 1/2 cups water, 3/4 cup sugar to a boil in large saucepan, over high heat, stirring until sugar dissolves.
Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, abotu 15 minutes. Remove from heat; let stand 30 minutes.

Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup liquid. Arrange raspberries among peaches.

Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.

Bake until edges are puffed and golden, 40-45 minutes. Let cool on a wire rack 20 minutes before serving. Clafouti can be refrigerated, covered, up to 1 day, but there will not be any leftovers!
Ellen Powley

Coconut Cupcakes

Makes 18-20 large cupcakes
3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
14 ounces sweetened, shredded cocnut
Cream Cheese Icing (recipe follows)

Preheat oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingregients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line muffin pan with paper liners, all white paper liners looks best. Fill each cup to the top with batter. (Use an ice cream scoop to fill the muffin cups.) Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 tsp vanilla extract
1/2 tsp. almond extract
1 1/2 pounds confectioners' sugar, sifted (I can't remember how many cups that is, but until it looks good.) You will have icing left over.

In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

FROST
These are only for Coconut lovers ! They are rich and filled with coconut.
Ellen Powley, from a recipe by Ina Garten

NieNie's Mud Cake Magnifique

Warning: For Chocolate Lovers Only
This original recipe was designed and created for Stephanie Clark Nielson
This is a very rich, incredibly delicious, all chocolate cake!! Use all ingredients, exactly as indicated and you will not be disappointed. Don't substitute anything.

Cake Batter:
8 oz. unsweetened chocolate (8 squares)
3/4 c. olive oil
2 c. sugar
4 eggs
1 cup powdered sugar
1/2 c. cocoa powder and for dusting pans
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
1/2 tsp. baking soda

In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add suguars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. *(If you are baking BELOW 5000 feet altitude, double the baking powder). Pour batter into two 9-inch baking pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing! I usually trim off the rounded top of the bottom layer to ease in layering cake.

Mascarpone Mousse
1 c whipping cream
1/4 c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone cheese

In a large bowl, whip whipping cream until fluffy. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every 30 seconds until smooth. Chocolate should not be warm to the touch. If it is, allow to cool just slightly before spooning the melted chocolate into the shipping cream mixture and beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost. I like to let it set up for at least two hours before frosting.

Bittercream Frosting
1 pint heavy cream
11.5oz. 60% Bitterweet cacao chips (1 bag)
1/2 c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms and looks like a pudding consistency. To keep the mixture from burning, stir constantly. Put in fridge until chilled, not hardened. Remove from fridge and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. (This recipe makes tons of frosting, so I suggest that you don't use all of it, but save some to frost some cupcakes or cookies). It is very thick frosting and firms up in the fridge! To serve, remove from fridge 30 minutes before serving. Previously made by Julianne Baer, Ellen Powley, and Elsie Powley

Fried Ice Cream--NOT

Cinnamon Toast Crunch Cereal
Vanilla Ice Cream (Breyers Natural is good)

Crunch up cereal to a fine powder (put in ziplock bag and crunch)
Scoop vanilla ice cream in nice round balls and roll in cereal powder. Place ice cream balls back in freezer covered with plastic wrap. You have to work quickly so ice cream doesn't melt.
Optional--you can serve with whipped cream and a cherry on top if you like.

Hint--don't place ice cream balls on metal cookie sheet directly, make sure it is covered with plastic wrap or wax paper. Then cover the ice cream balls with plastic wrap.

Crepes

4 C flour
8 eggs
2 C milk
2 C water
1 t salt
8 T butter or margarine melted

Place ingredients in blender container in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth, add other ingredients.
Use batter with crepe maker. They fold or roll well and keep for weeks in the freezer, days in refrigerator. Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or refrigerate batter up to three days for use as needed.
Put all sorts of delicious fruit and cream in crepes and roll up. Ideas include: strawberries, blackberries, raspberries, blueberries, powdered sugar and lemon juice. Put whatever your heart desires on your crepe.