 Desserts
Pumpkin Crisp
(serves 8-10; Prep 15 minutes; Bake 1 hr 5 min; Stand 10 min)
1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 (18.25 oz) pkg butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
whipped cream (optional)
ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13 x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans. Bake 350-degrees for 1 hr to 1 hr 5 min or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired.
Date-Nut Bars
(This recipe is one my grandmother had from her first little cook book when she got married in 1925. Grandma died in Feb. 2007 at 103 1/2 yrs old)
1 cup nuts
1 cup sugar
3 tsps baking powder
1 lb dates, cut up
3 eggs
1 1/2 cups flour
1 tsp vanilla
Beat eggs well; add sugar, baking powder, vanilla and dates; combine thoroughly. Add flour and stir in nuts. Spread batter into greased 15 x 10-inch baking pan. Bake at 350-degrees about 20 to 25 minutes, or until lightly browned.
Swedish Apple Pie
4-6 apples, peeled (may need more, depending on size)
Cinnamon
Sugar
3/4 cup melted butter
1 cup sugar
1 cup flour
2 eggs
1 cup walnuts
Slice apples and spread in a greased pan. May use a deep dish pie pan, a round cake pan or 9 x 13 pan. Mix cinnamon and sugar; using mixture coat apples well. Mix butter, sugar, flour and eggs. Fold in walnuts. Pour this batter over apples and bake at 350 degrees for 40 minutes. |