Pamela's Yellow Cake - Gluten Free

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3 eggs, separated
• 4 tablespoons butter, softened
• 2 cups pamelas ultimate baking and pancake mix (plus extra to dust your pan)
• 1 cup sugar
• 1/2 cup milk, divided
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease an 8-inch or 9-inch cake pan with non-stick spray or butter and use baking mix or rice flour to coat.
• 3 separate eggs and whip egg whites until stiff.
• 4 in a separate bowl, place softened butter, baking mix and sugar.
• 5 blend for 1 minute on medium speed until the butter is distributed thoroughly.
• 6 add 1/4 cup milk with the extracts and mix for 1 minute on medium speed.
• 7 add remaining 1/4 cup milk with the egg yolks and mix for 1 minute on medium speed.
• 8 fold in stiff egg whites.
• 9 pour into prepared pan.
• 10 do not fill more than 1/2 full.
• 11 bake for 25 minutes.
• 12 do not open oven door while baking.
• 13 cake is done when it springs back to the touch.
• 14 let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
• 15 invert onto a cooling rack, and leave until completely cool.

Swedish Mashed Potato Pancakes

Ribbon Angel Food Sherbet Cake - A

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 16
• 1 purchased angel food cake (tube)
• 1 pint lime sherbet
• 1 pint orange sherbet
• 1 pint raspberry sherbet

Recipe

• 1 freeze cake in its pan.
• 2 you can make your own angel food cake, if you'd like.
• 3 remove frozen cake from pan and cut into 4 layers.
• 4 reassemble cake with 1 pint each of softened sherbet spread between each layer.
• 5 reassemble cake and wrap in plastic wrap and aluminum foil; freeze again.

Ribbon Bar Cheesecake

Pumpkin Cupcakes

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• 1 (18 1/4 ounce) box spice cake mix, i use duncan hines
• 1 (15 ounce) can pumpkin, i use libbys

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 line muffin tins with paper liners.
• 3 mix cake mix and pumpkin until well mixed.
• 4 spoon into cupcake liners 3/4 full.
• 5 bake for 18 minutes or until center springs back when pressed.

Swedish Mashed Potato Pancakes

Pumpkin Cupcakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup light brown sugar, lightly packed
• 1/2 cup sugar
• 8 tablespoons butter
• 1/4 cup molasses
• 1 egg
• 1 cup canned pumpkin puree (can also use fresh)
• 2 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon salt
• 1/2 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 1/2-2 cups powdered sugar, loosely packed
• 1 1/2 teaspoons cinnamon
• 1 (8 ounce) package cream cheese, room temp
• 1/2-1 teaspoon maple extract
• 2 tablespoons milk or 2 tablespoons maple syrup
• 4 cups powdered sugar

Recipe

• 1 preheat oven to 350 degrees. line muffin tin with paper liners.
• 2 in bowl of electric mixer fitted with paddle attachment, mix together brown and sugars. add butter and beat until light and fluffy. add molasses and egg, mix to combine. scrape down sides. add pumpkin puree and mix to combine.
• 3 in separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
• 4 add dry mixture to pumpkin mixture in 3 batches, alternating with the milk.
• 5 pour batter into liners. bake 15-18 minutes. let cool completely before frosting.
• 6 for cinnamon cream cheese frosting:.
• 7 cream butter and cream cheese together until light and fluffy. add powdered sugar and cinnamon and mix until a smooth frosting forms.
• 8 for maple cream frosting:.
• 9 beat cream cheese until light and fluffy. add powdered sugar, maple extract and milk or maple syrup and mix until frosting forms.

Savory Cheddar Cheese And Rice Cheesecake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups brown rice (cooked)
• 1/4 cup chopped parsley (or use dried)
• 1/4 cup chopped scallion (or 1 med. onion)
• 1 cup shredded cheddar cheese (or use vegan cheese)
• 1 1/2 cups silken tofu
• 1/4 cup plain soymilk (or milk)
• 2 teaspoons ground pepper
• 2 tablespoons herbs (thyme, sage, basil, rosemary)
• 2 teaspoons hot sauce
• 1 unbaked pie shell

Recipe

• 1 preheat over to 375 degrees.
• 2 combine rice, parsley, scallions (or onions)and cheese. (you may saute onions first.).
• 3 in blender, combine tofu, milk, pepper, spices and hot sauce until well mixed.
• 4 combine rice and tofu mixtures.
• 5 pour into crust.
• 6 bake for 30 minutes or until set.
• 7 serve hot.
• 8 (i think it takes even better the next day when the flavors have blended and mellowed.).

Rhubarb Dessert

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 1/2 cups brown sugar
• 1/2 cup butter or 1/2 cup margarine
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 2 cups chopped fine rhubarb
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon butter

Recipe

• 1 for cake: cream together brown sugar and butter. beat in egg and vanilla.
• 2 add flour. fold in rubarb.
• 3 pour into a 9x11 inch pan.
• 4 for topping: mix all ingridents together and spread over cake.
• 5 bake in preheated oven of 350 degrees f for about 35 minutes.

Peachy Dessert Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons cornstarch
• 3 teaspoons sugar
• 1/4 teaspoon cinnamon
• 1/2 cup water
• 12 tablespoons juice, from canned peaches
• 1 teaspoon lemon juice
• 1 (29 ounce) can peach slices in heavy syrup
• vanilla ice cream

Recipe

• 1 in a small saucepan mix cornstarch, sugar,& cinnamon.
• 2 add water, peach juice,& lemon juice.
• 3 bring to a boil; stirring constantly for 1-2 minutes.
• 4 add peaches and heat through.
• 5 serve over ice cream or on pancakes for breakfast.

Swedish Macaroon Tea Thimbles

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups cake flour, sifted
• 2 eggs
• 1/2 cup sugar
• 1 1/4 cups blanched almonds, ground
• 1/2 teaspoon almond flavoring

Recipe

• 1 for the crusts, cream thoroghly butter and sugar. beat in egg and vanilla. stir in flour.
• 2 drop rounded teaspoonfuls into greased mini muffin cups.
• 3 press dough over bottom and around sides making a cup about 1/4 inch thick. leave center hollow. chill.
• 4 heat oven to 325 degrees. assemble filling.
• 5 in a bowl, beat eggs until light and foamy.
• 6 gradually beat in sugar until well blended.
• 7 mix in almonds and almond flavoring.
• 8 remove cups from refrigerator and spoon filling into hollows.
• 9 bake 25-30 minutes until delicately browned and set.
• 10 cool.

Perkins Family Restaurant Potato Pancakes By Todd Wilbur

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 cup whole milk
• 4 eggs
• 3 tablespoons butter, melted
• 3 tablespoons sugar
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon onion, minced
• 4 potatoes, shredded (or 2 1/2 cups frozen hash browns, defrosted)

Recipe

• 1 combine all of the ingredients, except for the potatoes, in a large mixing bowl. beat by hand until smooth. add the potatoes to the batter and mix by hand until the potatoes are combined. let the batter rest while you preheat a skillet to about medium heat.
• 2 grease the pan with some butter.
• 3 ladle 1/4 cup scoops of batter into the pan. cook as many at a time as will fit comfortably into your pan. cook each pancake for 1 1/2 to 2 minutes per side until brown.

Rhubarb Dump Cake

Swedish Pancakes With Lingonberry Butter

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups instant flour (see note)
• 1/4 cup sugar
• 1 teaspoon salt
• 1 1/2 cups half-and-half
• 1 1/2 cups club soda
• 9 tablespoons unsalted butter, melted and cooled
• 2 jumbo eggs
• 2 egg yolks, lightly beaten
• to avoid a lengthy resting period we used instant flour (wondra)

Recipe

• 1 make batter combine flour, sugar, and salt in large bowl. slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
• 2 cook pancakes brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. when butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. cook until golden brown, 1 to 2 minutes per side. transfer to plate and cover tightly with aluminum foil. repeat with remaining butter and remaining batter. serve.
• 3 note: i combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that i rolled into crepes.
• 4 make ahead: swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. to serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

Rustic Lemon Tart

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 cup sugar
• 1 cup almond flour
• 1 tablespoon almond flour
• 1/3 cup corn flour, finely ground
• 4 large eggs, yolks and eggs divided
• 2 tablespoons grated lemon zest
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1/4 teaspoon salt
• fresh berries, for garnish
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 350°f line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
• 2 combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
• 3 whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. beat in the lemon zest, oil, lemon juice, and orange juice. fold in dry ingredients.
• 4 in a separate, clean bowl, beat the egg whites and salt until frothy. add the last 1/3 c sugar and beat until stuff peaks form. fold 1/3 of the egg mixture into the batter. fold in the remaining egg mixture in two parts, mixing well.
• 5 pour batter into the prepared pan. bake 30-35 minutes. remove from oven and allow to cool.
• 6 invert pan, remove parchment, then turn cake right-side-up onto a plate. garnish with berries and powdered sugar.

Swedish Mashed Potato Pancakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups water
• 1/4 cup milk
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 teaspoon onion powder
• 2 1/2 cups instant potato flakes
• 2 tablespoons chopped fresh parsley
• 1 egg, beaten
• 2 tablespoons vegetable oil

Recipe

• 1 preheat the oven to 400 degrees. in a large saucepan, combine the water, milk, butter, salt, cumin, and onion powder. as soon as the mixture comes to a boil, remove the saucepan from the heat and add the potato flakes; mix until smooth. add the parsley and egg and mix again until smooth.
• 2 form the mixture into 8 equal-sized patties. brush both sides with the oil and place on a large nonstick cookie sheet that has been sprayed with nonstick cooking spray. bake for 25 minutes, turning once halfway through the cooking.

Pumpkin Crumb Cake - From Scratch

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can pumpkin
• 2 cups sugar
• 1 cup milk
• 2 cups self rising flour
• 1/2 cup unsalted butter
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 teaspoons cinnamon
• 1/2 cup unsalted butter
• 1 cup brown sugar (dark or light)
• 1 cup flour (self rising or plain, whatever you have on hand)
• 1 cup oats (quick or old fashioned)

Recipe

• 1 spray 9×13 inch pan with cooking spray.
• 2 place all batter ingredients into large mixing bowl. mix until well blended.
• 3 in medium bowl, place all topping ingredients. cut together until well blended.
• 4 pour 1/2 of batter into pan, top with 1/2 crumb mixture. pour remaining batter over and top with remaining crumb mixture.
• 5 bake for 45 minutes to an hour at 350. cake is done when toothpick inserted in center comes out clean.

Perked-up Potato Pancakes

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 4 medium russet potatoes
• 1/2 cup chive & onion cream cheese
• 1 tablespoon all-purpose flour
• 1 egg
• 1/4 cup whipping cream
• 1 teaspoon onion salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup shredded swiss cheese
• 1/4-1/3 cup vegetable oil

Recipe

• 1 peel and grate the potatoes.
• 2 squeeze excess moisture from potatoes with paper towels.
• 3 in a medium bowl, combine cream cheese and flour until blended.
• 4 stir in egg, cream, onion salt, and cayenne pepper until smooth.
• 5 add potatoes and cheese and mix well.
• 6 in a large skillet, heat 1/8 inch of oil to 375°f.
• 7 drop batter by 1/3 cupfuls into skillet and press lightly to flatten.
• 8 fry for approximately 5 minutes per side or until potatoes are tender and golden brown.
• 9 drain on paper towels.
• 10 note; to freeze potato pancakes, arrange in a single layer on baking sheet/ freeze overnight/ place in a resealable plastic bag/ can be frozen up to 2 months/ to bake, place frozen pancakes on a lightly greased baking sheet/ bake at 400f for 10 to 12 minutes or until heated through.

Peach Strawberry Sauce

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can peaches or 1 1/2 cups fresh peaches, adding peach nectar to substitute for peach juice in canned peaches
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon almond flavoring
• 4 -6 fresh strawberries, sliced

Recipe

• 1 drain juice from peaches into saucepan.
• 2 combine sugar and corn starch and stir into juice.
• 3 cover and cook over medium-low heat until thickened.
• 4 add almond flavoring, reserve peach slices and sliced strawberries.
• 5 heat through.
• 6 serve over vanilla ice cream or short cake.

Pumpkin Cupcakes With Cream Cheese Frosting

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 (16 ounce) package poundcake mix
• 2 eggs
• 1 cup pumpkin puree, canned
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 3 ounces cream cheese, softened
• 3 tablespoons margarine
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

Recipe

• 1 preheat oven to 325 degrees.
• 2 line cupcake pan with papers.
• 3 combine pound cake mix, eggs, pumpkin, baking soda, and pumpkin pie spice into large mixing bowl.
• 4 mix at medium speed, scraping sides frequently for 3 minutes.
• 5 bake for 20 minutes, remove from pan and allow to cool completely.
• 6 to prepare frosting, cream together cream cheese, margarine, and vanilla.
• 7 gradually beat in powdered sugar until smooth.
• 8 refrigerate until cupcakes are cool.
• 9 frost cupcakes and serve.

Pumpkin Crisp

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• 2 (16 ounce) cans pumpkin
• 4 eggs, slightly beaten
• 3 cups evaporated milk
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 yellow cake mix
• 1/2 cup butter, melted

Recipe

• 1 combine all but last three ingredients. pour into a 13 x 9 inch baking dish.
• 2 sprinkle dry cake mix evenly over the top of the pumpkin mixture.
• 3 drizzle melted butter over top.
• 4 bake 350°f for 1 hour and 20 minutes.
• 5 serve with whipped cream and enjoy!

Russian Blintsi

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 cups whole milk, homogenized
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 3 large eggs
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking soda
• 3 tablespoons butter, melted
• 3 teaspoons baking powder
• 2 tablespoons vegetable oil, for rub on fry pan
• 1/2 cup butter, melted,for rub on pancakes

Recipe

• 1 in a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or until mixture is well blended and smooth.
• 2 add salt and mix well.
• 3 add 1 egg at a time and beat well to mix after each addition.
• 4 add sugar and beat again.
• 5 add 3 tablespoons melted butter and beat again.
• 6 mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again.
• 7 add baking powder and mix lightly until blended.
• 8 let batter sit for about 5 minutes before using.
• 9 batter consistency should be like whipping cream.
• 10 preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.
• 11 rub fry pan with vegetable oil before cooking each blintsi.
• 12 pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion.
• 13 cook until edges just start to brown and lightly curl, about 1 minute.
• 14 turn blintsi over and cook an additional 15 to 20 seconds.
• 15 adjust heat temperature to suit the type of fry pan you are using.
• 16 remove blintsi from fry pan, fold in half and wipe blinsti with melted butter.
• 17 although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 f oven to keep warm.
• 18 serve with syrups or jams of your choice.
• 19 if desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream.
• 20 you can also simply sprinkle blintsi with lemon juice and some sugar.
• 21 refrigerate any unused blintsi.
• 22 to reheat again, place in a microwave-safe dish and microwave on high (full power) for about 15 seconds for each one, or place them in a preheated 400 f oven for about 5 minutes.

Pumpkin Cream Cupcakes

Total Time: 31 mins Preparation Time: 10 mins Cook Time: 21 mins

Ingredients

• 1 (18 1/4 ounce) package spice cake mix (2 layer size)
• 1 (3 1/2 ounce) package jell-o vanilla flavor instant pudding mix
• 1 cup canned pumpkin
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 egg

Recipe

• 1 heat oven to 350.
• 2 prepare cake batter as directed on package. add dry pudding mix and pumpkin; mix well. spoon into 24 paper-lined muffin cups.
• 3 beat cream cheese with mixer until creamy. blend in sugar and egg; spoon over batter. swirl gently with a small spoon.
• 4 bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean. cool 5 minutes and remove to wire racks. cool completely.

Moroccan Salmon Cakes With Garlic Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 1 garlic clove, crushed
• 1/8 teaspoon paprika
• 1/2 cup couscous
• 2/3 cup orange juice
• 1 (14 3/4 ounce) can red salmon, drained
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 2 egg yolks, beaten
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3 tablespoons olive oil

Recipe

• 1 to make the sauce, in a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. set aside.
• 2 prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
• 3 in a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. form into patties.
• 4 in a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. serve with garlic mayonnaise sauce.

Rainbow Sheet Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 (20 ounce) box cake mix
• 3 eggs
• 1/2 cup vegetable oil
• food coloring
• 1 (5 1/8 ounce) box instant pudding mix, flavor of your choice
• 1 (8 ounce) container cool whip

Recipe

• 1 make cake batter according to box directions.
• 2 separate prepared batter into small bowls. you should have 6-8 bowls full of batter.
• 3 mix 10-12 drops of food coloring into 1 small bowl of batter. mix thoroughly to blend color. repeat with the different bowls, creating different colors.
• 4 grease rectangular cake pan. pour 1 bowl full of batter into corner of the pan, taking next bowl full, pour next to the first color. continue with additional colors until bottom of pan is covered.
• 5 repeat the above process with the second layer. don't worry about the colors mixing. as long as you simply pour the batter on top of, or next to the other color, it will be okay.
• 6 when finished, cook cake according to box directions. when done, cool thoroughly.
• 7 for frosting: make the instant pudding only using half as much milk as called for. place in refrigerator until set. the pudding will be very thick. fold in cool whip and blend well. spread over cooled cake.

Rhubarb Dessert

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 (3 ounce) box strawberry jell-o gelatin dessert
• 1 cup water
• 1 yellow cake mix or 1 cake mix
• 1/3 cup melted butter or 1/3 cup margarine

Recipe

• 1 put 4 cups of rhubarb on the bottom of a 9x13 inch pan.
• 2 sprinkle with 1 cup of sugar.
• 3 sprinkle 1 box of strawberry jello on top.
• 4 sprinkle dry cake mix on top of jello.
• 5 pour water on top of all of the dry ingredients.
• 6 pour melted butter over the top of everything.
• 7 bake at 350 degrees for approximately 45-60 minutes until golden brown.

Pumpkin Dessert

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package yellow cake mix
• 1/2 cup butter, melted
• 3 eggs
• 1 (30 ounce) can pumpkin pie filling
• 1 (5 ounce) can evaporated milk
• 1/2 cup sugar
• 1/4 cup flour
• 3 teaspoons ground cinnamon

Recipe

• 1 in large bowl, combine the cake mix, butter and one egg until crumbly.
• 2 set aside 2/3 cup for topping.
• 3 press the remaining crumbs into a greased 13-in.x 9-in.x 2-in. baking dish.
• 4 in mixing bowl, beat the remaining eggs.
• 5 add the pie mix and milk; pour over crust.
• 6 combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
• 7 bake at 350*f for 45 to 50 minutes or until top is golden brown.
• 8 cool on a wire rack for 1 hour.
• 9 refrigerate for 2 hours or until chilled before cutting.

Peachy Crock-pot Or Bake Treat

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 4 cups peaches, sliced
• 1/3 cup pancake mix
• 2/3 cup rolled oats
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 teaspoon vanilla extract

Recipe

• 1 spray crockpot or 9x9 baking dish with non-stick spray. mix dry ingredients together. stir in peaches and pour into crockpot or baking dish. cook on low for 3 to 5 hours or bake at 350 for 35 minutes.

Pan Kail

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 lb greens
• water
• oatmeal
• salt and pepper
• cream

Recipe

• 1 put greens in a saucepan, cover with water, bring to the boil and simmer until quite tender.
• 2 drain thoroughly, chop finely, and rub through a sieve.
• 3 put this puree back into a saucepan, thin with a little of the water in which the greens were cooked, and add a sprinkle of oatmeal.
• 4 season with salt and pepper and simmer a few minutes.
• 5 before serving, stir in a little warmed cream. serve with thin oatcakes.

Pumpkin Crisp

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix
• 3 eggs
• 1 cup margarine, melted, divided
• 1 (29 ounce) can pumpkin puree
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/4 cups sugar, divided
• 2/3 cup evaporated milk

Recipe

• 1 open cake mix, remove 1 cup of the dry cake mix and set aside to be used later.
• 2 combine remaining cake mix, 1 egg and 1/2 cup melted margarine.
• 3 pat into a 9 x 13â€? baking pan to form a crust.
• 4 in a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk.
• 5 pour over cake mix crust.
• 6 in a small bowl, combine remaining 1 cup of cake mix, 3/4 cup sugar and 1/2 cup melted margarine; mix until crumbly.
• 7 sprinkle on top of pumpkin mixture.
• 8 bake 350 degrees for 55 minutes.

Pumpkin Cupcakes With Creamy Cream Cheese Frosting

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 18
• 3/4 cup vegetable oil
• 4 large eggs
• 2 cups sugar
• 1 (15 ounce) can pure pumpkin puree
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter, softened (no substitutes)
• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons vanilla
• 2 tablespoons whipping cream, unwhipped
• 3 1/2 cups sifted confectioners' sugar

Recipe

• 1 set oven to 350 degrees f (set oven rack to second-lowest position).
• 2 prepare 18 muffin tins fitted with paper liners fitted in each tin.
• 3 for the cupcakes; in a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
• 4 in another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
• 5 fill each tin about three-quarters full.
• 6 bake for about 18-22 minutes or until cupcakes test done.
• 7 cool completely before filling.
• 8 for the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
• 9 add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
• 10 spread onto the top of each cooled cupcake.

Pumpkin Dessert

Total Time: 1 hr 8 mins Preparation Time: 8 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (29 ounce) can pumpkin
• 1 cup sugar
• 1/4 teaspoon clove
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup evaporated milk
• 1 (18 ounce) package spice cake mix
• 1 cup melted butter
• 1 cup chopped pecans

Recipe

• 1 mix pumpkin, sugar, cloves, salt, cinnamon and milk together.
• 2 pour into a greased 9x13 pan.
• 3 sprinkle entire box of spice cake mix over pie mixture.
• 4 drizzle with melted butter.
• 5 sprinkle with pecans.
• 6 bake at 350 for 1 hour.
• 7 serve with whipped cream.

Nana Weesies Berry Grunt Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups splenda sugar substitute
• 1 cup skim milk
• 1/2 cup crisco (sub with mashed bananas)
• 2 egg whites
• 3 teaspoons baking powder
• 1 pinch salt
• 2 1/2 cups flour
• 1 cup blueberries, can use any fruit

Recipe

• 1 preheat oven 325°f
• 2 mix all ingredients together except for the berries.
• 3 fold berries into the mixture.
• 4 bake for 30 minute. (insert toothpick, it should come out clean)
• 5 best served when topped with milk and sugar.

Pumpkin Dessert Squares

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 32
• 1 (18 ounce) box yellow cake mix
• 1/2 cup butter, melted
• 3 large eggs
• 1 1/4 cups pumpkin butter (i used spicy pumpkin butter, takes 10 minutes to make)
• 1/8 cup milk
• 1/2 cup pecans, toasted and chopped
• 1 tablespoon flour
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup butter, softened

Recipe

• 1 measure out one cup of the cake mix and set aside for the topping.
• 2 mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
• 3 press lightly and evenly into a lightly greased 9 x 13 baking pan.
• 4 mix the pumpkin butter with 2 eggs and the milk.
• 5 spread pumpkin butter over the cake base evenly.
• 6 sprinkle chopped pecans over the pumpkin.
• 7 mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
• 8 add softened butter and mix until crumbly.
• 9 sprinkle crumbs over the top of the cake.
• 10 bake at 350 degrees for 35-40 minutes, until golden.
• 11 note: if you're making your own pumpkin butter let it cool before using in this recipe.
• 12 prep and cook times do not include the time to make the pumpkin butter.

Swedish Pancakes

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1/2 cup flour
• 1 cup milk
• 1 tablespoon sugar
• 1 pinch salt
• 1 egg

Recipe

• 1 mix all ingredients well.
• 2 heat cast iron skillet over medium to medium high heat, add a drop of oil.
• 3 pour small amount of mixture into skillet.
• 4 lift skillet and rotate batter until thin.
• 5 use metal spatula and flip pancake once middle starts to look dry.
• 6 cook for about another minute.
• 7 remove from pan.

Pumpkin Cupcakes

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 spice cake mix (2 layer size)
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1/3 cup vegetable oil
• 1/3 cup water

Recipe

• 1 combine all ingredients in lg mixing bowl.
• 2 beat on med for 2 minutes.
• 3 pour batter into 24 lined muffin cups.
• 4 bake at 350° for 20 minutes, or until pick comes out clean.
• 5 cool in pans 20 minutes.

Peach Torte

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 1 1/2 cups sugar
• 1/2 cup oil
• 3 eggs
• 1/2 lemon, juice of
• 1 orange, juice of (combine lemon and orange juices to make 1/2 cup total citrus juice)
• 1 teaspoon vanilla extract
• 2 cups sifted flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 peaches, fresh, blanched, peeled, and thinly sliced

Recipe

• 1 grease a 13 x 9 pan. preheat oven to 350°f.
• 2 beat sugar with oil until thoroughly incorporated. beat in eggs, one at a time. add juice and vanilla extract.
• 3 in a separate bowl, combine flour with baking powder and salt. add to sugar mixture, and stir.
• 4 pour into prepared pan. press peaches into batter in 3 rows - about 12 slices per row. bake about 45 minutes, or until cake tests done.

Savory Low Fat Cinnamon Loaf

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup milk
• 1 tablespoon lemon juice
• 1/4 cup applesauce
• 6 tablespoons egg whites
• 4 teaspoons vanilla
• 2 tablespoons sugar (topping)
• 1 teaspoon cinnamon (topping)
• 4 teaspoons butter (topping)

Recipe

• 1 mix milk and lemon juice in a measuring cup and let sit 5 minutes.
• 2 in a separate bowl, mix all ingredients (batter), including the milk except for the last 3 together (topping) with a hand mixer.
• 3 in a separate small bowl, mix the last 3 ingredients (topping) together using a fork.
• 4 pour the batter into a greased bundt pan or 2 loaf pans and cut the topping into the batter by spoonful into the top of the loaf.
• 5 bake at 350 degrees for 50 minutes. enjoy!

Pumpkin Crumb Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 15 ounces pumpkin
• 2 cups sugar
• 1 cup milk
• 2 cups self rising flour
• 1/2 cup butter
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 teaspoons cinnamon
• crumb topping
• 1/2 cup butter
• 1 cup brown sugar (dark or light)
• 1 cup flour (self rising or plain, whatever you have on hand)
• 1 cup oats (quick or old fashioned)

Recipe

• 1 spray 9×13 inch pan with cooking spray. place all batter ingredients into large mixing bowl. mix until well blended.
• 2 in medium bowl, place all topping ingredients. cut together with a long tined fork until well blended. pour 1/2 of batter into pan, top with 1/2 crumb mixture. pour remaining batter over and top with remaining crumb mixture. bake for 45 minutes to an hour at 350.
• 3 cake is done when toothpick inserted in center comes out clean.

Pumpkin Crunch

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) yellow cake mix (i use pudding in the mix cake mix)
• 1 (16 ounce) can solid-pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 1/2 cups sugar
• 4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1 cup butter, melted
• whipped topping

Recipe

• 1 preheat oven to 350 degrees. grease bottom of a 13x9 inch pan. combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl, using whisk to ensure it's mixed well. pour into pan.
• 2 sprinkle dry cake mix evenly over pumpkin mixture. top with pecans. drizzle with melted butter.
• 3 bake for 50-55 minutes or until golden brown. cool completely. serve with whipped topping.
• 4 refrigerate leftovers.

Pumpkin Crunch

Total Time: 1 hr 20 mins Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 (8 ounce) cans pumpkin pie filling
• 1 box spice cake mix
• 1 cup chopped nuts
• 1 cup melted butter or 1 cup margarine

Recipe

• 1 grease and flour a 13x9 pan.
• 2 pour in pumpkin pie filling.
• 3 sprinkle dry cake mix over the top.
• 4 sprinkle nuts over the top.
• 5 pour butter over the top.
• 6 bake at 325 for 70-75 minutes.

Swedish Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 eggs
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 cups milk
• 3 tablespoons butter (melted additional butter to cook crepes)
• sugar
• preserves
• sour cream (to garnish)

Recipe

• 1 blend all ingredients in a food processor until combined.
• 2 heat a 7-inch nonstick or cast iron skillet until hot.
• 3 add a small amount of butter and immediately pour in one ladle full of batter.
• 4 quickly tilt pan to spread batter evenly over the bottom.
• 5 when pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
• 6 repeat with the remaining batter, stacking the pancakes on a plate.
• 7 serve sprinkled with sugar, lingonberry preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.

Pumpkin Dessert

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (29 ounce) can pumpkin
• 1 cup carnation condensed milk
• 1 cup sugar
• 1 cup brown sugar, packed
• 4 eggs
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 cake mix or 1 yellow cake mix
• 1 cup butter or 1 cup margarine, melted
• 1 cup chopped nuts
• whipped cream

Recipe

• 1 mix the first 7 ingredients together.
• 2 pour into a 9x13 greased pan.
• 3 sprinkle dry cake mix over the pumpkin mixture.
• 4 press cake mixture slightly.
• 5 sprinkle nuts over cake mix.
• 6 pour melted butter over all.
• 7 bake for 1 hour at 325*.
• 8 top with whipped cream.
• 9 enjoy!

Peach Tarte

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup whole wheat flour
• 1/2 cup hot water
• 1 egg
• 1 cup vanilla yogurt (or any other you like, according to the fruits you use, my favorite is vanilla among plain)
• 1 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 teaspoons nonfat dry milk powder
• 300 g peaches (i used 2 and it was fine)
• 4 teaspoons almond meal, if available or 4 teaspoons otherwise use almond brickle chips
• 1 teaspoon brown sugar

Recipe

• 1 put all the ingredients except the almond chips if you use those, the sugar and the peaches into the food processor, slowly, one by one as they appear in the list of ingredients (this is how any recipe should be build up ;-) ).
• 2 while you let the dough which should be liquid but not floating rest a little, wash the peaches and cut them into slices, i cut them first in halves, then quarters, eights and so on until i have slices about 0.5 cm thick.
• 3 pour you dough in a round baking tray, mine is 22cm in diameter.
• 4 put the peach slices on the top, round and round starting from the outside inches.
• 5 sprinkle the almond chips, if used, and the sugar over the peaches.
• 6 bake at 180 degrees for 20 minutes, the sugar should be about to caramelize and the dough does not leave anything behind on the needle.

Peach Trifle

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons flour
• 1/4 cup sugar
• 2 cups milk
• 3 egg yolks, beaten
• 1 teaspoon vanilla
• 4 peaches, coarsely chopped
• 2 tablespoons amaretto liqueur
• 2 tablespoons peach liqueur
• 4 tablespoons orange juice
• 8 sponge cake shells
• 1 cup whipping cream
• 2 tablespoons sugar
• peach slices
• toasted almond

Recipe

• 1 to make the custard: combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
• 2 cook, stirring constantly over medium heat until thickened.
• 3 remove from heat and stir in the vanilla.
• 4 place wax paper directly on surface to prevent a skin forming,cool.
• 5 to assemble the trifle: place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
• 6 pierce the cakes with a fork.
• 7 sprinkle 1/2 combined liqueurs and juice over sponge cake.
• 8 cover with 1/2 chopped peaches.
• 9 pour 1/2 warm custard over top,making sure some seeps onto cake layer.
• 10 repeat layers.
• 11 top with whipped cream.
• 12 decorate with sliced peaches& almonds.

Pumpkin Crunch Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 1 1/2 cups sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 4 eggs
• 1 (18 ounce) box yellow cake mix
• 1 cup pecans, chopped
• 1 cup butter (2 sticks)

Recipe

• 1 preheat oven to 350 degrees.
• 2 beat the pumpkin, milk, sugar, salt and eggs together.
• 3 pour batter into 9x13 pan.
• 4 sprinkle the cake mix over the pumpkin mixture, then scatter the pecans over the cake mix.
• 5 thinly slice the butter and dot the slices over the cake batter.
• 6 bake for 50 minutes.
• 7 serve with whipped topping or ice cream.

Ribbon Of Cinnamon Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 1/4 cups graham cracker crumbs
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 (8 ounce) cartons sour cream
• 3 eggs, slightly beaten
• 1 (10 ounce) package cinnamon baking chips

Recipe

• 1 heat oven to 350. for crust, combine graham cracker crumbs and melted butter. press the crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9-inch springform pan. set pan aside.
• 2 for filling, beat cream cheese, surgar and vanilla in large bowl on medium speed of mixer until combined. add sour cream, beat on low speed until combined. add eggs, beat on low speed just until combined (do not overbeat). pour half of the filling into the crust-lined pan. sprinkle cinnamon chips over the filling in the pan. carefully pour remaining filling over cinnamon chips. place on a shallow baking pan in oven. bake about 1 hour or until center is set.
• 3 cool 15 minutes on wire rack. using a knife or narrow metal spatula, loosen cheesecake from the side of pan. cool 30 minutes more. remove sides of pan; cool 1 hour or more. cover and chill at least 4 hours before serving.

Pan Dushi (new Year's Cake)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup milk
• 1/4 cup brandy
• 2 cups sugar
• 1/2 cup butter
• 4 cups flour
• 1/2 cup raisins
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup mixed glace fruit
• 2 teaspoons cinnamon
• 5 eggs, slightly beaten
• 3 teaspoons baking powder

Recipe

• 1 preheat oven to 350°f.
• 2 dissolve the sugar in milk, add butter and beat.
• 3 add the eggs and beat until its well incorporated.
• 4 add flour with baking powder along with salt and spices.
• 5 lastly blend in the fruit and brandy. bake in a tube form pan at 350 degrees f for 45 minutes to 1 hour.

Peach Upside Down Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (15 ounce) cans sliced peaches, drained
• 3 tablespoons shortening
• 1 cup sugar
• 3 eggs
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 cup brown sugar
• 3 tablespoons butter

Recipe

• 1 melt butter in a small saucepan. add brown sugar and stir until well blended. pour into greased cake pan.
• 2 arrange 1 can of peach slices on top on brown sugar mixture. set aside.
• 3 pre-heat oven to 350.
• 4 in a large mixing bowl, cream together shortening and sugar. add eggs, beat until light.
• 5 sift flour and measure. sift together flour, salt and baking powder. add alternately with milk into creamed mixture. beat thoroughly after each addition.
• 6 mix in vanilla, then add in remaining can of peach slices. (i prefer to cut the slices into smaller pieces first. think bite-size!).
• 7 pour batter over brown sugar mixture and peaches in the cake pan.
• 8 bake at 350 for 30-35 minutes. (remember oven times may vary! so always check center with a fork or toothpick, ready when it comes out clean.).
• 9 invert pan onto serving plate. serve and enjoy! also good with whipped cream.

Pumpkin Custard Streusel Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) box vanilla cake mix (i like betty crocker natural vanilla or betty crocker supermoist cinnamon swirl cake mixes)
• 3/4 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (15 ounce) can packed pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 3/4 cup sugar
• 3/4 cup flour
• 1 teaspoon water
• 1 teaspoon vanilla
• 1 1/2 teaspoons cinnamon
• 1/4 cup butter, softened

Recipe

• 1 preheat oven to 350°.
• 2 mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth.
• 3 spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little).
• 4 mix together streusel ingredients until crumbly. top each muffin with some streusel. (you can freeze any leftover streusel to use next time).
• 5 bake for 30 minutes or until a toothpick comes out with moist crumbs.
• 6 note: if using supermoist cinnamon swirl cake mix, swirl the cinnamon packet into batter after mixed and omit cinnamon and ginger from muffin batter.

Mignon Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (18 ounce) box cake mix (or french vanilla)
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/4 cup karo syrup or 1/4 cup other fruit syrup
• 1/4 cup water, to dilute karo syrup (do not use if using the fruit syrup)
• 1 cup strawberry
• 1/2 cup blueberries
• 1/2 cup raspberries
• 4 -5 kiwi (sliced)
• 1/2 cup slivered almonds
• 16 ounces cool whip

Recipe

• 1 mix and bake the cake according to directions on box using the two – 9â€? pans.
• 2 let cool & slice each cake layer in half so you have 4 cake layers.
• 3 drizzle each cake layer with syrup (diluted karo syrup or juice from a can of peaches). let soak about 15 minutes – ½ hour.
• 4 wash and let the fruit dry on paper towel.
• 5 place the first cake layer on the plate & spread a layer of cool whip.
• 6 distribute slices of kiwi evenly over the cool whip.
• 7 place the next cake layer & repeat until you finish all layers.
• 8 if you want you can randomly add a few of the other fruits in the middle layer.
• 9 cover the top & sides of cake with the remaining cool whip.
• 10 take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
• 11 decorate the rest of the cake with the remaining fruit & sliced strawberries.
• 12 refrigerate until ready to eat.

Pumpkin Crumble

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 (29 ounce) can solid pack pumpkin
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 3 eggs, beaten
• 1 tablespoon pure vanilla extract
• 1 (12 ounce) can evaporated milk
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon nutmeg
• 1 (18 ounce) yellow cake mix
• 1/2 cup unsalted butter
• 3/4-1 cup chopped pecans

Recipe

• 1 beat eggs in bowl of an electric mixer. add pumpkin, milk, sugars, vanilla and spices. mix well.
• 2 pour into a 13" x 9" baking pan. sprinkle the dry cake mix on top and pat down.
• 3 melt the butter and drizzle over the top. sprinkle with the chopped pecans.
• 4 bake at 350 degrees for 45-60 minutes or until well browned and set. let cool.

Raisin And Oatmeal Pancakes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 cup buttermilk
• 2 eggs
• 1/2 cup applesauce
• 1/2 teaspoon vanilla
• 1 cup raisins
• 1/4 cup melted butter (plus butter to top pancakes after cooking)

Recipe

• 1 whish first 6 ingredients together in a medium bowl.
• 2 whisk buttermilk, eggs, vanilla and applesauce together until blended in another medium bowl.
• 3 wish dry ingredients into wet ingredients just until blended.
• 4 fold in raisins and melted butter until mixed.
• 5 heat nonstick griddle over medium heat, spray with non-stick spray.
• 6 working in batches, pour about 1/3 cupfuls of mixture onto griddle.
• 7 cook pancakes until top bubbles and flip until bottom is lightly browned (about 3 minutes per side).
• 8 top pancakes with butter.

Mikey's Milk Cake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup sifted flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1/2 cup milk, hot
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla

Recipe

• 1 sift together flour, baking powder, salt. add butter to milk; keep hot. beat eggs until thick and lemon colored, about 3 minutes at high speed on mixer. gradually add sugar, beating constantly at medium speed 4-5 minutes. quickly add sifted dry ingredients; stir just until blended. add hot milk mixture and vanilla. pour into paper lined 9 inch round pan. bake at 350 for 25 minutes. cook cake in pan for 15 minutes before serving.

Raisin Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 16 ounces raisins
• 2 cups water
• 1 cup water
• 1 tablespoon baking soda
• 2 cups sugar
• 3/4 cup butter
• 2 eggs
• 4 cups flour
• 1 teaspoon cinnamon
• 3/4 teaspoon nutmeg, scant
• 1/2 teaspoon clove
• 1/2 teaspoon salt

Recipe

• 1 boil raisin and 2 cup water 15 minutes
• 2 add cold water and baking soda.
• 3 cool.
• 4 cream sugar and butter.
• 5 add egg.
• 6 add dry ingredients.
• 7 add raisin mixture.
• 8 bake in moderate oven.
• 9 end of instructions.
• 10 im guessing greased 9x13 pan 30 minutes at 375.

Perfect Pound Cake

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 2 cups flour
• 1 cup sugar
• 1/2 cup butter
• 1/2 cup margarine
• 2 teaspoons baking powder
• 2/3 cup orange juice or 2/3 cup apricot juice
• 1 teaspoon vanilla
• 2 teaspoons rum (optional)
• 4 large eggs, separate
• 1/3 cup raisins or 1/3 cup almonds or 1/3 cup any dried fruit

Recipe

• 1 preheat oven at 350°.
• 2 at low speed cream butter, margarine, and sugar during 30 minutes (sound like a lot but trust me -- it's the key to the texture, meanwhile prepare the rest of the ingredients).
• 3 add the yolks to the mixture one by one, until they are incorporated in the mixture.
• 4 in a separate bowl mix orange juice, vanilla and rum.
• 5 sift flour and baking soda, together.
• 6 alternating add to the mixture the flour and the juice.
• 7 add about a spoonful of flour to the raisins and cut them a bit, this will avoid to have raisins only at the bottom of the cake ;-).
• 8 set aside, and beat the egg whites until they are fluffy but not totally firm.
• 9 with a wooden spoon mix the whites into the mixture.
• 10 pour into the mold (previously greased and floured) and spread it around leaving a small depression in the center, this way when it grows during baking it won't curve up.
• 11 bake for 35 minutes or until it is golden and the cake has separated from the mold.
• 12 enjoy!

Swedish Nut Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 1 3/4 cups sugar
• 2 cups flour
• 2 teaspoons baking soda
• 2 eggs, well beaten
• 1 teaspoon vanilla
• 1 cup chopped nuts
• 1 (20 ounce) can crushed pineapple, do not drain
• 1 3/4 cups powdered sugar
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla

Recipe

• 1 in a large bowl combine all ingredients through the pineapple.
• 2 mix by hand until, do not use a mixed.
• 3 mix well.
• 4 pour into greased 13x9 pan.
• 5 bake 350 for 30-35 minutes.
• 6 cool.
• 7 mix remaining ingredients together for frosting until smooth and creamy.
• 8 frost cooled cake.
• 9 store in refrigerator.

Pumpkin Cupcakes 2009

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3/4 cup soft salted butter
• 2 1/2 cups granulated sugar
• 3 large eggs
• 2 tablespoons oil
• 15 ounces pumpkin puree
• 2 1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon table salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1 cup buttermilk
• frosting
• 8 ounces cream cheese
• 1/2 cup room temperature butter
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 4 cups powdered sugar

Recipe

• 1 preheat oven 350 degrees.
• 2 line muffin tins with paper liners.
• 3 cream butter and sugar until light and fluffy.
• 4 add in eggs one at a time, beating well after each to blend.
• 5 blend in oil.
• 6 add canned pumpkin and mix.
• 7 sift all measured dry ingredients together to blend.
• 8 add dry blend alternating with the buttermilk, starting with the flour and ending with flour.
• 9 blend well.
• 10 pour 3/4 full into each cupcake liner.
• 11 bake 20- 25 minutes until tester comes away clean.
• 12 check at the 20 minutes mark.
• 13 remove when done to a wire rack to cool completely.
• 14 to make frosting beat the cream cheese until smooth.
• 15 add the butter and blend very well, until fluffy and smooth.
• 16 add vanilla, cinnamon and icing powder, use only the amount you need to your desired thickness for spreading.
• 17 frost .
• 18 they store in a covered container very well, they are fluffy like a true cupcake, and yet moist.

Pumpkin Crunch

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (18 ounce) box yellow cake mix (without pudding)
• 1 (28 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 cup butter
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 cup nuts, chopped (i prefer pecans)
• whipped cream

Recipe

• 1 preheat oven to 350.
• 2 line 9x13" pan with tin foil and spray with cooking spray.
• 3 melt butter.
• 4 in a large bowl, mix pumpkin, evaporated milk, eggs, sugar, and cinnamon.
• 5 pour into the lined pan.
• 6 sprinkle dry cake mix over pumpkin mixture and pat down.
• 7 sprinkle on nuts and drizzle butter.
• 8 bake for 1 hour.
• 9 let stand for at least 10 minutes (two hours is even better) before turning out on cutting board.
• 10 peel off foil, slice, and serve with whipped cream.

Pumpkin Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 1/2 cups light brown sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Recipe

• 1 preheat the oven to 350 degrees. line 18 cupcake cups with cupcake liners (i use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin).
• 2 in a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. set aside.
• 3 in a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract, and pumpkin puree until smooth.
• 4 keep the the mixer on low and add the flour mixture a little at a time until fully incorporated. using a large serving spoon is great for this.
• 5 divide the batter evenly between the cupcake cups, filling each of them about ¾ full.
• 6 bake for 20 - 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. allow to cool for 5 minutes and then transfer the cupcakes to a metal rack to cool completely.
• 7 then frost the cupcakes with cream cheese frosting.

Pumpkin Crisp

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 eggs
• 15 ounces pumpkin (not pumpkin pie filling)
• 12 ounces evaporated milk
• 1 cup sugar
• 1/8 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon vanilla
• 1 (18 ounce) package yellow cake mix
• 1 1/4 cups margarine or 1 1/4 cups butter, melted
• 1 cup chopped nuts

Recipe

• 1 preheat oven to 350*.
• 2 mix first 8 ingredients together (eggs through vanilla).
• 3 pour into ungreased 3 quart baking dish.
• 4 sprinkle cake mix over top and drizzle with margarine.
• 5 bake for 25 minutes; top with nuts and bake an additional 15 minutes.
• 6 great topped with butter pecan ice cream or your favorite!

Pumpkin Cupcakes With Cream Cheese Frosting

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 eggs
• 2 cups sugar
• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 2 cups mashed cooked pumpkin
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup chopped pecans (optional)
• 1/2 cup chopped dates (optional)
• 8 ounces cream cheese
• 1/4 cup butter (1/2 stick)
• 1 lb powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 3 tablespoons milk or 3 tablespoons cream

Recipe

• 1 beat eggs at medium speed with an electric blender until blended. add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. stir in pecans and dates if desired.
• 2 place paper baking cups in muffin pans, and lightly coat with cooking spray. spoon batter into cups, filling them ¾ full.
• 3 bake at 350°f for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. remove the cupcakes from the pan and cool completely on a wire rack.
• 4 blend softened cheese and butter in mixer. add sugar and vanilla. beat in enough milk or cream to reach desired consistency. frost each cooled muffin with a bit of frosting before serving.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 18 ounces spice cake mix
• 1 cup sour cream
• 1 (15 ounce) can pumpkin
• 1/4 cup oil
• 3 eggs
• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 16 ounces powdered sugar
• 1 1/2 teaspoons ground cinnamon

Recipe

• 1 heat oven to 350.
• 2 beat first 5 ingredients with mixer until well blended.
• 3 spoon into 24 paper-lined muffin/cupcake cups.
• 4 bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
• 5 cool in pans 10 minutes; remove from pans. cool completely.
• 6 beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
• 7 gradually beat in sugar.
• 8 blend in cinnamon.
• 9 spread over cooled cupcakes.
• 10 store frosted cupcakes in refrigerator.

Pampered Chef Lime-berry Mousse Trifle

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 16
• 4 -5 limes, divided
• 6 ounces cream cheese, softened
• 2/3 cup sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping, thawed, divided
• 3 cups assorted fresh berries (strawberries, raspberries, blueberries and blackberries)
• 1 (16 ounce) prepared pound cake
• 1 pint lime sherbet, softened
• 1/4 cup sliced almonds, toasted
• additional berries (to garnish) (optional)

Recipe

• 1 thinly slice two limes; set aside. zest remaining limes to measure about 1 tablespoon zest; juice limes to measure 1/2 cup juice.
• 2 whisk cream cheese, condensed milk, lime juice and zest. gently fold in all but 1/2 cup of the whipped topping until smooth.
• 3 slice strawberries.
• 4 cut pound cake into 1-inch cubes.
• 5 to assemble trifle, place half the cake cubes into bottom of trifle bowl. top with half of the sherbet; spread evenly. top sherbet with half of the berries and half of the cream cheese mixture. arrange lime slices in a circular pattern against inside of bowl to garnish. repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
• 6 decorate the top of the trifle with the remaining whipped topping, almonds and additional berries, if desired.
• 7 note: any flavor of sherbet can be used in this recipe.

Peach Upside Down Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 (29 ounce) can sliced peaches, drained
• 2 (3 ounce) packages orange jell-o
• 1 teaspoon cinnamon
• 1/3 cup butter or 1/3 cup margarine
• 1 (515 g) package pillsbury classic yellow cake mix
• 1 cup water
• 1/3 cup oil
• 3 eggs
• 1 cup cool whip, thawed

Recipe

• 1 arrange peaches in a buttered 13 x 9 inch pan.
• 2 combine orange jell-o and cinnamon in small bowl.
• 3 sprinkle about 3/4 of the mixture evenly over peaches.
• 4 dot with butter.
• 5 prepare cake mix as directed on package.
• 6 pour 3/4 of the batter into pan.
• 7 stir remaining gelatin mixture into remaining cake batter.
• 8 blend well; pour into pan.
• 9 zigzag spatula through batter to marble.
• 10 bake at 350 degrees fahrenheitfor 45 minutes or until cake tester inserted in center comes out clean.
• 11 cool 5 minutes in pan; invert onto serving platter.
• 12 cool and serve with cool whip topping.

Perfect Potato Pancakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 large potatoes (about 3 pounds)
• 2 eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup onion, finely chopped
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• oil (for frying)

Recipe

• 1 pell and shred potatoes, place in a bowl of cold water. line a colander with cheesecloth or paper towels. drain potatoes into cloth and squeeze out as much moisture as possible. in a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper.
• 2 in a electric skillet heat some oil over medium heat. drop batter by 1/4 cupfuls into oil, about 3 in apart. press lightly to flatten. fry until golden brown, about 4 minutes on each side.
• 3 drain on paper towels. repeat with reamaining batter.
• 4 top with maple syrup or applesauce.

Swedish Nut Cake

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 cups sugar
• 2 cups flour
• 2 eggs
• 1/2 teaspoon baking soda
• 1 (20 ounce) can crushed pineapple (including juice)
• 1/2 cup chopped nuts
• 1 cup brown sugar
• 1/4 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• nuts, for topping (a mixture of chopped walnuts,almonds,and pecans for a crunch topping)

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix sugar,flour,eggs,soda,pineapple,ø÷ juice in a mixing bowl.
• 3 add 1/2 cup nuts and pour into a 9-by-12-by-2-inch greased baking pan.
• 4 bake 40 minutes.
• 5 for frosting, mix brown sugar, butter,and cream cheese in a bowl.
• 6 spread on cake while cake is hot.
• 7 sprinkle with nuts.

Pumpkin Cupcakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 cups sugar
• 1/2 cup oil
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1 cup pumpkin puree

Recipe

• 1 line cupcake tray with paper liners. pre-heat oven to 350°f.
• 2 mix dry ingredients together.
• 3 in large bowl, mix oil, milk and eggs. add pumpkin puree and mix. add dry ingredients and mix. scoop batter into cupcake liners, filling ~3/4 full.
• 4 bake in middle of oven for 18-20 minutes. (mine were done in 18 minutes, but ovens vary.) check with toothpick to make sure inside isn't sticky.

Swedish Nut Cake

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1/2 cup pecans
• 1 (20 ounce) can crushed pineapple in juice
• 2 eggs
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350°f.
• 2 combine all ingredients.
• 3 bake for 25-35 minutes.

Smoked Salmon And Cream Cheese Omelet

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 teaspoons butter or 4 teaspoons margarine
• 8 eggs, beaten
• 1/2 cup soft chive & onion cream cheese
• 1 cup flaked smoked salmon
• chopped fresh chives, if desired

Recipe

• 1 heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
• 2 pour half of the beaten eggs (about 1 cup) into pan.
• 3 as mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
• 4 avoid constant stirring.
• 5 cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• 6 spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
• 7 tilt skillet and slip pancake turner under omelet to loosen.
• 8 remove from heat.
• 9 fold omelet in half; let stand 2 minutes.
• 10 repeat with remaining ingredients.
• 11 cut each omelet crosswise in half to serve; sprinkle with chives.

Perfect Pecan Bars

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 package yellow cake mix
• 1/2 cup butter (melted)
• 1 egg
• 1/2 cup brown sugar (firmly packed)
• 1/2 cup dark corn syrup
• 1 teaspoon vanilla
• 3 eggs
• 1 cup chopped pecans

Recipe

• 1 preheat oven to 350 degrees.
• 2 reserve 3/4 cup of cake mix; set aside.
• 3 combine remaining cake mix with melted butter and 1 egg.
• 4 mix until crumbly.
• 5 press in bottom of greased 13 x 9 inch baking pan.
• 6 bake for 15 minutes or until golden brown.
• 7 combine the reserved cake mix with brown sugar, corn syrup, vanilla and 3 eggs.
• 8 mix until well blended.
• 9 pour over baked crust; sprinkle with pecans.
• 10 return to oven and bake for 35 minutes.
• 11 cool and cut into squares.