LAYERED PUMPKIN DESSERT

This dessert is truly special, it is very light and with its buttery graham cracker crust and luscious spiced layers it is a perfect ending to a Holiday meal. The layers are so attractive, your guest won't want to eat it, they will think you slaved for hours making it.

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted

CREAM CHEESE FILLING:

12 ounces cream cheese, softened
1 cup sugar
3 eggs

PUMPKIN FILLING:

1 can (15 ounces) solid-pack pumpkin
3 eggs, separated
3/4 cups sugar, divided
1/2 cup milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water

TOPPING:

1 cup heavy whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350 F. for 15-20 minutes or until set. Cool on a wire rack.
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160 F. . Remove from the heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 F., about 12 minutes.
Remove from the heat ; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at leat 4 hours or until set.
Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer. Yield: 15 servings.

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CANDIED FRUIT CRANBERRY CHUTNEY

For Thanksgiving I like to make my own cranberry sauce, it is super easy to do and beats canned sauce any day. This first one is the one my Mom always made and it is delicious the second one is a little sweeter but just as tasty.

3 cups fresh or frozen cranberries (1 bag)
1 cup water
1 cup sugar
1 medium orange, peeled and diced
1 medium apple, washed, unpeeled and diced

In a medium saucepan, bring water and sugar to a boil; let boil 5 minutes til sugar is dissolved.
Wash cranberries in cold water and add to boiling water mixture. Add diced orange and diced apple and bring back to a soft boil. Let cook stirring often until cranberries are "popped", leave some whole if that is the way you like them. Store in the refrigerator until ready to serve.
Yield: about 2 1/2 cups.

This sauce is a little sweeter and chunkier!

4 cups fresh or frozen cranberries
2 cups packed brown sugar
1 medium apple, peeled and diced
3/4 cup white sugar
3/4 cup chopped mixed candied fruit
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon ground cloves

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Cool. Transfer to a bowl; cover and refrigerate until serving.

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APPLE PIE BARS

These delicious bars, with their flaky crust and scrumptious fruity filling, are the perfect way to serve apple pie to a crowd. This is one of my favorite apple desserts to make everyone loves them. This is a great time of year to bake with apples. I hope you try them!

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water

FILLING:

7 cups finely chopped peeled apples
2 cups sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg

GLAZE:

1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon lemon juice


In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
Roll out one portion of dough between two large sheets of waxed paper into a 17-in x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan.; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375F. for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Yield: about 2 dozen.


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CHOCOLATE CARROT CAKE

Finely shredding the carrots gives this cake en extra-nice texture. The walnuts sprinkled on top add crunch, but if you do not like nuts leave them off. The carrots are just coming out of my garden now and I always make my regular Carrot Cake with Cream Cheese icing and I always make this carrot cake adding chocolate also. Both are delicious and hard to pick a favorite. I hope you try it and let me know if you like it.

2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1-1/4 cups vegetable oil
3 cups finely shredded carrots

FROSTING:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans.
Bake at 350 F. for 25-30 minutes or until a toothpick inserted neat the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips. Yield: 12-16 servings.

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SOUR CREAM CHOCOLATE CAKE

Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that is simply scrumptious. This chocolate cake is one of my favorite recipes to make, everyone loves it. I hope you will try it and let me know how you like it.


1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

FROSTING:

2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioner's sugar

Dissolve cocoa in water; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture and sour cream. Pour into three greased and floured 9-in. round baking pans. Bake at 350 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate chips and butter over low heat. Remove from the heat; cool 5 minutes. Place in a mixing bowl; add sour cream and vanilla. Mix well. Add sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.

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BLUEBERRY FRENCH TOAST

This delicious breakfast or brunch dish was inspired by a friend of mine, she was getting tired of making the same old blueberry pancakes every Sunday, so we came up with this and everyone loved it. We served it at a brunch and everyone wanted seconds. Good thing we made two! I hope you try it and like it.

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE:

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter

Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover; bake at 350 F. for 30 minutes. Uncover; bake 25-30 minutes longer or until center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).


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CHOCOLATE CHIFFON TORTE

This is an old recipe handed down to me from my Aunt. This is a delightful six layer, very tasty torte. Your family and guests will be very impressed with this delicious dessert. Be sure to share the recipe. Let me know how you like it!

2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup vegetable oil
6 eggs, separated
2 squares (1 ounce each) semisweet chocolate, melted and cooled
1/2 teaspoon cream of tarter

FILLING:

1-1/2 cups heavy whipping cream
1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed

FROSTING:

1 cup heavy whipping cream
1/2 cup confectioners' sugar
1 tablespoon baking cocoa
Chocolate curls

Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center; add water, oil, egg yolks and melted chocolate. Beat until smooth. In a small mixing bowl, beat egg whites and cream of tarter on high speed until stiff peaks form. Fold into batter.
Pour into prepared pans. Bake at 350 F. for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
In a large sauce pan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until the filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
Split the cakes in half horizontally; spread each layer with filling. For frosting, in a mixing bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over tops and sides of cake. Garnish with chocolate curls. Yield: 12 servings.

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