Archive for October, 2006
This bar cookie recipe combines pecans and pumpkin. It got to be great!
| TheArmchairChef.com HALLOWEEN COUNTDOWN Pecan Pumpkin Mousse Bars |
| These are delicious and different bar cookies recipe, featuring Pumpkin and Pecan |
| Ingredients |
| Crust Ingredients 1 c flour 1/2 c quick oats 1/2 c brown sugar 1/2 c butter, melted Mousse Ingredients 2 packages. (4 serving size) JELL-O Brand Instant Vanilla Pudding Mix 2 1/2 c milk 2 c canned pumpkin 1/2 c. chopped pecans (optional) 1 tsp grated orange rind (optional) 1/2 tsp each cinnamon 1/2 tsp nutmeg 2 c CoolWhip Brand Whipped Topping |
| Step by Step |
| Crust Instructions Preheat Oven to 350 degrees F 1) Mix flour, oats, brown sugar and butter until crumbly 2) Press in 9 x 13-inch pan 3) Bake at 350 degrees for 15 minutesWhile crust is baking, prepare Mousse Mousse Ingredients |
| Check out today’s Halloween Countdown recipe at ILoveToBake.com Great Pumpkin Cheesecake Bars |
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Posted in Cookie Recipes for Halloween
I love bread pudding. It is classic comfort food. I can’t wait to try this variation myself!
It would also be a GREAT Thanksgiving recipe!
| TheArmchairChef.com HALLOWEEN COUNTDOWN Pumpkin Bread Pudding |
| This takes plain bread pudding and cranks it up a notch or two! |
| Ingredients |
| 6 plain croissants, cubed and toasted 1 lb pumpkin puree 1 cup milk 1/2 cup cream 1/8 cup molasses 1 cup brown sugar 2 eggs 1 1/2 teaspoons cinnamon 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup sugar |
| Step by Step |
| Preheat Oven to 350 degrees F 1) Combine all ingredients, adding croissants last 2) Sprinkle a little brown sugar and butter on top and bake uncovered for 15 minutes 3) Serve warm or chilled 4) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at ILoveToBake.comPumpkin Haunted Hermits |
Posted in Holiday Recipes
Here is a delightful dessert with a twist from South of the Border!
| TheArmchairChef.com HALLOWEEN COUNTDOWN Caramel Apple Quesadillas |
| A different Halloween Treat! |
| Ingredients |
| 2 (12-ounce) packages STOUFFER’S® Harvest Apples, prepared according to package directions, kept hot 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon 1/4 cup butter 10 (6-inch) flour tortillas 1 jar caramel ice cream topping |
| Step by Step |
| 1) Combine sugar and cinnamon in small bowl 2) Melt butter in large skillet over medium-low heat 3) Heat each tortilla on one side for 3 minutes in skillet or until golden 4) Sprinkle heated side of tortilla with cinnamon-sugar mixture and keep warm 5) Place tortilla uncooked side up on cutting board 6) Top with escalloped apples 7) Fold over and cut in half 8) Place on serving plate 9) Drizzle with caramel topping 10) Top with whipped cream and almonds, if desired 11) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at ILoveToBake.com |
Posted in Dessert Recipes for Halloween
This sophisticated version of the classic pumpkin pie would be perfect for Halloween, Thanksgiving or Christmas entertaining. Add it to your list of holiday favorite recipes.
| TheArmchairChef.com HALLOWEEN COUNTDOWN Famous Restaurant Praline Pumpkin Pie |
| For a sophisticated Halloween Treat! |
| Ingredients |
| Pie Crust Ingredients 2 cups flour 6 ounces cold butter, cut up 1/2 teaspoon salt 5 tablespoons cold water Praline Layer Ingredients 3 tablespoons soft butter 3 2/3 cups packed brown sugar 1/3 cup pecan pieces Pumpkin Filling Ingredients 1 cup evaporated milk 1/2 cup water 3 large eggs 1 1/2 cups pumpkin puree 1/2 cup sugar 1/2 cup packed light brown sugar 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt |
| Step by Step |
| Pie Crust Instructions 1) In stand mixer with paddle attachment, combine flour, butter and salt, mixing on slow speed until butter is size of small peas 2) Add water all at once and mix until dough comes together in a ball 3) Wrap in plastic wrap and chill at least 4 hours. (Can be done one day in advance.) To Prepare Pie Crust Preheat Oven to 450 degrees F 1) Dust work surface with flour and roll dough out to 1/8″ thickness 2) Carefully place dough into 10″ pie plate 3) Trim edges and crimp border, using thumb and forefinger 4) Prick all over with fork 5) Return crust to refrigerator until completely firm Praline Layer Instructions 1) Cream butter and brown sugar in mixer with paddle 2) Mix in nuts 3) Spread onto bottom of chilled pie crust and bake for 10 minutes 4) Remove from oven and let cool completely 5) Reduce oven heat to 350ºF Pumpkin Filling Instructions 1) In small saucepan, bring milk and water just to a boil 2) Remove from heat 3) In large mixing bowl, whisk together eggs, pumpkin, sugars, spices and salt 4) Gradually whisk in cooled milk and water 5) Pour filling into prepared pie shell and bake about 50 minutes, until center is set, 6) Filling shouldn’t move when you jiggle the pie 7) Let cool and refrigerate until ready to serve 8) Top with whipped cream 9) Serve and Enjoy |
| Check out today’s Halloween Countdown recipe at ILoveToBake.comSoft Apple Butter Cookies |
Here are some tips and tricks for making your own whipped cream.
| TheArmchairChef.comTips and Tricks for Making Your Own Whipped Cream |
| Fun Facts to Know and TellCream will whip better better if you add a pinch of salt
When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume. When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. |
| Recipes |
| Whipped Cream Recipe 1 cup heavy cream small pinch of salt 1 to 2 tablespoons sugar 1/2 teaspoon vanilla Whipped Cream Substitute Dissolve 1/2 cup Nonfat Dry Milk in 1/3 cup COLD water. Chill Well. Whip to soft peaks….. Add 1 TB Lemon Juice….. Whip to soft peaks again….. Beat in LIGHTLY 2-4 TB sugar. Whipped Cream Substitute Evaporated milk whips to three times its volume. Chill 12 hours in freezer till ice crystals form. Add 3 Tablespoons lemon juice for each 13 oz can. Whip until stiff. |
| Check out today’s Halloween Countdown recipe at ILoveToBake.com
Soft Apple Butter Cookies
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Posted in Holiday Recipes
Dump cakes are just plain fun. Here is a great variation that’s perfect for Halloween or Thanksgiving!
| TheArmchairChef.com HALLOWEEN COUNTDOWN Pumpkin Dump Cake |
| Gotta LOVE Dump Cakes! They are so easy and so much fun! |
| Ingredients |
| 3 cups canned pumpkin 3 beaten eggs 1 5-ounce can evaporated milk 1 cup sugar 1 tablespoon vanilla 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon nutmeg 1 teaspoon ground cloves 1 teaspoon salt 1 package spice cake mix 1 cup chopped pecans 1 cup (2 sticks) melted butter or margarine whipped cream or vanilla ice cream |
| Step by Step |
| Preheat oven to 350 degrees 1) Coat a 9- by 13-inch glass dish with nonstick cooking spray 2) Combine the pumpkin, eggs and evaporated milk 3) Add the sugar, vanilla and spices and mix thoroughly 4) Pour the mix into the prepared glass dish 5) Spread the dry cake mix evenly over the top of the pumpkin mixture 6) Sprinkle with the chopped pecans and then pour the melted butter evenly over the top. Do not mix 7) Bake for 35-40 minutes 8) Serve with the whipped cream or vanilla ice cream |
| Check out today’s Halloween Countdown recipe at ILoveToBake.com
Apple-Cider Pie |
Posted in Cake Recipes for Halloween