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Winter Desserts

by Tom Fleming
 

Listen to the Podcast

PUMPKIN PIE DESERT SQUARES

YIELDS: 12 -15 SERVINGS

INGREDIENTS:

1 box yellow cake mix (approx. 19 oz)
30 oz. pumpkin pie mix
1/4 cup sugar
1/2 cup melted butter
3 eggs
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

METHOD:

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 1/4 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.

PECAN/DATE STICKS

YIELDS 15 PIECES

INGREDIENTS:

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

METHOD:

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.

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