Wednesday, November 7, 2012

Frosty Pumpkin Pie

The non-garnished 2017 version with the store-bought crust!

Frosty Pumpkin Pie

9-inch graham cracker crust
1 cup canned pumpkin
½ cup brown sugar
½ tsp salt
½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 quart vanilla ice cream, softened

Beat pumpkin, sugar, salt and spices until smooth. Stir in ice cream. Pour into the crust and freeze at least 8 hours. Garnish with whipped cream and walnut halves.

Sweet Potato Cashew Bake

This is the "cooking for two" version, but the recipe below serves 6-8.

Sweet Potato Cashew Bake

6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.  In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Yield: 10 servings.

Monday, November 5, 2012

Chocolate Tidbit Cake

I went looking for this recipe and realized I never posted it here!  That's probably because it's such a favorite of our that it was posted on our family blog, before this one was created.  This recipe can be found under the title "Wacky Cake" as well, but we got it from The Friend years ago.  This week we made a variation using pumpkin and it was just as delicious as the chocolate version.
Chocolate Tidbit Cake 

1 ½ cups flour
½ tsp salt
1 cup sugar
3 Tbls cocoa
1 tsp baking soda
1 tsp vanilla
1 Tbls vinegar
1/3 cup oil
1 cup water
½ cup chocolate chips

Combine dry ingredients in 9” square pan. Stir in liquid ingredients and mix well. Sprinkle with the chocolate chips. Bake at 350° for 30 minutes. (Yummy with whipped cream on top.)

Some variations we've tried:
Chocolate Mint: Add 1/2 teaspoon peppermint extract.
Chocolate Chip Cookie: Omit the cocoa and use brown sugar instead of white.
Applesauce or Pumpkin:  Omit the cocoa and substitute 1/2 cup applesauce or pumpkin for 1/2 cup water.  Add some allspice or cinnamon if desired.

Here's a version using a 9x13" pan with a yummy pudding frosting - combine a small package of instant chocolate pudding with 1 cup milk, then stir in a cup or two of Cool Whip.

We discovered this recipe makes great cupcakes as well - Black-Bottom Cupcakes.