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PUMPKIN PIE DESERT SQUARES
YIELDS: 12 -15 SERVINGS
1 box yellow cake mix (approx. 19 oz)
30 oz. pumpkin pie mix
1/4 cup sugar
1/2 cup melted butter
1/4 cup butter (cold)
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground ginger
2/3 cup half and half
2 cups sweetened whipped heavy cream
Lightly butter bottom of 9×13 cake pan and reserve.
Measure 1 cup cake mix and reserve.
In large bowl combine remaining cake mix, butter and 1 egg.
Evenly press this mixture into pan and reserve.
In separate bowl combine pumpkin mix, 2 eggs and half and half. Mix until smooth. Pour in cake pan.
Combine reserved cake mix in separate bowl with sugar and spices. Cut into this the ¼ cup of cold butter. Sprinkle on top of pumpkin mixture.
Place pan in 325° convection oven and bake for 45 minutes
Check with toothpick for doneness. Cool and cut into squares and garnish with whipped cream.
YIELDS 15 PIECES
1 cup chopped pecans
1 cup chopped dates
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3 whole eggs
3/4 cup sugar
1 tsp. vanilla extract
Lightly butter a 9×13 pan.
Separate eggs yolks and white (reserve whites). In medium bowl combine egg yolks and sugar. Beat until creamy in texture. Add vanilla, baking powder, salt, pecans and dates.
In a separate bowl whip egg whites with 1/4 cup sugar until stiff. Fold egg whites into pecan mixture. Pour into 9×13 pan and bake at 350° for 30 minutes. Cool and cut into sticks and roll in powdered sugar.