BLACKRASPBERRY CUPCAKES

   

 INGREDIENTS

• One box of Betty Crocker Fun Da-Middles cupcake mix (Chocolate with white cream filling)
• Oil, water and eggs to make mix according to box.
• 1/3 c. black raspberry jam
• 1 stick of salted butter (room temp)
• 1 stick of unsalted butter (room temp)
• 1 1/2c. powdered sugar
• 3 t. raspberry extract flavoring (use vanilla if making just plain frosting)
• Wiltons Icing Color- Violet
• 12 large blackberries
• Edible Glitter, White

DIRECTIONS:

• Make cupcakes according to package.
• Distribute white cream filling according to package
• Place 1/3c. black raspberry jam in a zip top bag.  Clip a corner and pipe about 1 t. over cream filling in each cup.
• Finish distributing batter over the top, according to package.
• Bake according to package.
• Cool completely.
• Place both sticks of (room temp!!!) butter in a mixing bowl with the powdered sugar, and flavoring.
• Beat on high until creamy, smooth and thick.
• Add coloring until desired frosting shade is reached.
• Clip the corner of a zip top bag and insert a piping tip (or use a piping bag if you want).  Fill bag with frosting and pipe over cupcakes

PUMPKIN BUTTER CAKE

 

Pumpkin Gooey Butter Cakes
recipe from Paula Deen

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted


Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
 
Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream or vanilla ice cream!

 

STRAWBERRY FILLING FOR CREAM PUFFS

• CREAM FILLING:
• 3 cups sliced strawberries
• 1/2 cup sugar divided
• 16 oz cream cheese, softened
• 2 cups heavy whipping cream
• Confectioners' sugar
• Additional sliced strawberries

WHITE MOIST WEDDING CUPCAKES

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Duncan Hines "Moist" White Cake mix for this recipe.
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.


 BUTTER CREAM FROSTING

Ingredients:

3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

Directions:

1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Tips:

*This recipe doubles or triples well.
*There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy.

BROWNIE FUDGE ICE CREAM CAKE

Never buy an ice cream cake, when you can make one for less than half the price.

Frost the sides with royal iceing or leave plain. Possibilities are endless.

9 INCH SPRING FORM PAN

Spray bottom with butter PAM

1 carton Vanilla ice cream

1 carton chocolate/ or vanilla fudge ice cream

1 can of chocolate frosting

1 bottle caramel topping

1 box of Brownie Mix

Mix brownies according to directions on box. Pour 1/2 of mix into Spring Form pan and bake, but less time using only half the mix. I put the remaining mix in a 9 inch sq pyrex dish.( will use for the top of cake)

Test with a tooth pick for doneness.

While brownie is cooling off ( I put in refridgerator to speed up process) Set out first ice cream you want on the bottom. Leave out til it is soft enough to spread.

Spread ice cream over brownie. Make sure you continue to spread ( I use a spoon) over and over so the melted part of the ice cream fills in any small gaps and holes that may be in the middle or around the edge.

Put in freezer til firm.

While cake is in the freezer, take out 2nd ice cream and let get soft. Repeat over 1st layer.

Put cake back in freezer til firm. 

Break up other brownie into chunck's and place on top.

Take a spoon and drizzle caramel topping over brownie

Open frosting and stir, adding a drop or 2 of water to thin out enough so frosting runs down sides of cake when applied around the top edge of cake.

Place back in freezer for at least 6 hours minimum.

Take from freeze and dip in sink of hot water for 3-5 seconds to release pan from cake. Unlatch spring from pan. Cut and serve.

VARIATIONS

Use mini marshmellows on top for Rocky Road

Use crushed Oreo cookies for crust and Cookies and cream ice cream /vanilla or choc for other flavor. Oreo cookies on top.

Vanilla cake on bottom with Strawberry or Raspberry Cheese cake ice cream

The possibilities are end less. BE CREATIVE.

PUMPKIN CRUNCH CAKE

Pumpkin Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

SOUR CREAM POUND CAKE

I found this on Paula Dean.com  I love pound cake in the summer with fresh strawberries.

Ingredients 

1/2 teaspoon vanilla extract
3   large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cup sugar
1 cup butter, room temperature
1 1/2 cup all-purpose flour

Directions

Preheat oven to 350 degrees F. 
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla. 
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. 

GINGERBREAD BITES

Gingerbread Cheesecake Bites 

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese
2 cups powdered sugar
1 teaspoon vanilla

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper lines mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.
Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
Don’t over fill the cookies with filling as they will rise when baked.
Let cool before removing from cupcake pan.

GLAZED CINNAMON CAKE

 Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

PUMPKIN PIE TARTS

Pumpkin PieTarts

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter-3 3/4 inch

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

LEMON LIME BARS

 

I love Lemon Bars. I could not find my recipe that I have had for years that I got from my mother, so I looked on line and found this very delicious lemon lime bar. You will LOVE it. You might want to check out her blog too. She had some yummy recipe's.

http://lickthebowlgood.blogspot.com 

For the crust:

• 3/4 lb. unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3 cup flour
• 1/4 tsp. kosher salt

For the filling:

• 6 large eggs, at room temperature
• 3 cups granulated sugar
• 1 Tbsp. finely grated Meyer lemon zest
• 1 Tbsp. finely grated lime zest
• 1 cup freshly squeezed lemon/lime juice (I used 6 small Meyer lemons and 2 limes)
• 1 cup flour
• Confectioners' sugar, for dusting

Butter a 9 x 13 x 2" baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan, much simpler.

For the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.

Combine the flour and salt and, with the mixer on low, add to the butter mixture until just mixed.

Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.

Chill the pan while the oven preheats to 350° F.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling: Whisk together the eggs, sugar, lemon and lime zest, lemon and lime juice, and flour.

Pour over the crust and bake for 35-45 minutes, until filling is set.

Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.

Store any leftovers in a covered container in the refrigerator.

Makes about 24 squares.

CREAMCHEESE PUMPKIN LOAF

 

Cream Cheese Filling:

• 8 ounce package cream cheese, room temperature
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 1/2 tablespoons all purpose flour

Pumpkin Bread:

• 1 cup toasted pecans or walnuts (optional)
• 3 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs
• 2 cups granulated white sugar
• 1 cup unsalted butter, melted and cooled
• 1– 15 ounce can pure pumpkin
• 1/2 cup water
• 1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.

For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.

Stir the flour mixture into the pumpkin mixture, being careful not to over mix  . A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.

Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

Makes 2 9"x5" loaves.

SNICKERDOODLE CUPCAKES

From Martha Stewart .com

Snickerdoodle Cookies

1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons unsalted butter, room temperature
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup sugar
2 Tablespoons cinnamon

• Preheat oven to 375 degrees.
• Line baking sheet with parchment paper. (I used one 14 X 20 and was able to get all 20 cookies on one sheet. Place about 3 inches apart and they won’t bake into each other.)
• In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
• In a mixer, cream butter, shortening, and sugar on medium for about 2 minutes.
• Add egg and mix until combined.
• Add the flour mixture and beat until combined.
• In a small bowl, mix sugar and cinnamon.
• Use a small 1 1/4 inch ice-cream scoop to form balls. Release in the cinnamon-sugar mixture and roll until covered. When coated, you can shape them in a nice round ball and place on the baking sheet. (reserve any leftover cinnamon sugar to top the cupcakes)
• Bake for about 10 minutes or until the cookies begin to crack. Remove and let cool on a wire rack.

Makes enough for 12 cupcakes and 12 mini cupcakes (not shown).

Snickerdoodle Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature

• Preheat oven to 350 degrees.
• Line regular and miniature cupcake trays with paper liners.
• In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
• In a mixer, cream butter and sugar on medium for about 2 minutes.
• Add eggs, one at a time and mix until combined.
• Add vanilla and mix until combined.
• Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
• Fill baking cups about 3/4 full.
• Bake for about 15-20 minutes.
• Remove cupcakes from trays and let cool.

To decorate, pipe on frosting, place one cookie on top and then pipe another dollop of frosting on top. Sprinkle with leftover cinnamon and sugar from the Snickerdoodle cookie recipe.

Ingredients

• 1 1/2 cups plus 2 tablespoons sugar
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature

For Coconut Variation

• Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.

For Coffee Variation

• Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.

Directions

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
   
2. Meanwhile, in the bowl of a standing electric mixer fitted with the
   whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
   
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
   

RASPBERRY BUNDT CAKE

Ingredients
Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoon vanilla extract
1 cup sour cream
6 oz fresh raspberries, picked over
½ cup dark chocolate pieces Ghiradelli’s makes a chip that is 60% cacao) A bar of dark chocolate can also be cut into small pieces and used.

Raspberry Syrup
⅔ cup of sugar
6 oz of raspberries, washed and picked over, pureed and strained (makes about ½ cup)
2 tablespoons orange juice

Method
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.

  Beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla extract. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Remove bowl from mixer. Using a spatula, carefully fold in both raspberries and chocolate pieces. It is okay if the raspberries get a bit crushed and crumbled.

PEACH BUNDT CAKE

Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla
1 cup sour cream
1 ½ cups diced fresh peaches

Syrup
Ingredients
⅓ cup fresh peach puree, strained
⅔ cup granulated sugar
1 tablespoon orange juice

Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.

  Beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla . At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)

Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.

Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
 

Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.

BLUEBERRY LEMON BUNDT CAKE

Batter:

3 c. flour

1/2 tsp. baking soda

1 tsp salt

1 3/4 c. fresh blueberries, clean and de-stemmed

1 c. (2 sticks) unsalted butter, at room temp

2 c. sugar

6 eggs

1 1/2 tsp. lemon extract*

4 tsp. grated lemon rind

1 tbsp. lemon juice

1 c. sour cream

Set oven at 325. Grease and flour a regular sized bundt pan. In a bowl, sift the flour, baking soda, and salt. Set aside. IN another bowl, toss the blueberries with 2 1/2 tsp. of the flour mixture (this help berries not to clump together and distribute better.) In a mixer or with an electric beater, cream the butter on medium speed for 3-4 minutes until very creamy. Add the sugar in 3 additions, beating for 1 minute on medium speed after each. Beat in the eggs, one at a time. Blend in the lemon extract, lemon rind, and lemon juice. On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour. Scrape down bowl often with a spatula. Remove mixer and fold in blueberries. Spoon into bundt pan and smooth with spatula. Bake for 75-80 minutes or until toothpick comes up fairly clean. Set cake on rack to cool for 15 minutes and then invert onto cooling rack, remove pan and allow to cool further. Spread the glaze before completely cooled.

Glaze:

1/3 c. lemon juice

1/3 c. sugar

In small bowl, combine ingredients. Mix well - sugar will not dissolve. Brush over warm cake - tops and sides. Make sure to get sugar AND lemon juice over the cake and enjoy!!

BLACKBERRY BREAD

 INGREDIENTS

1/2 c. butter

3/4 c. sugar

3 eggs

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 c. all-purpose flour

2tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. buttermilk

1 1/2 c. fresh blackberries, cut in 1/2 lengthwise if big

Beat the butter with an electric mixer until fluffy, about 1 minute.  Add the sugar and continue to beat until light and fluffy, about 3 to 4 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in the vanilla extract and almond extract.

In a separate bowl, combine the flour, almond meal, baking powder, baking soda, and salt.  With the mixer on low speed, add the flour mixture and buttermilk, alternately, starting and ending with the flour.  (I do 3 additions of flour and two additions of buttermilk.)  Mix only until combined; do not over mix.  Gently fold in the blackberries. 

Scrape the batter into a regular-sized (typically 9x5x3") loaf pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for about 1 hour, or until a toothpick inserted in the center comes out clean.  Cool on a wire rack and then remove bread loaf from the pan.  Makes 1 loaf.

PUMPKIN DESSERT

This is by far the best pumpkin dessert I have tasted. Very moist, with just enough pumpkin flavor, and a crumb topping. Delightful
INGREDIENTS

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Lightly spray a 9×13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan.

Filling:

1 29oz can LIBBYS pure pumpkin

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 eggs

1 tsp. salt

2 tsp. cinnamon

1 tsp. vanilla

1 tsp. ginger

1/4 tsp. cloves

Mix all ingredients well and pour over crust mixture in pan. 

Topping:

Reserved  dry cake mix

1/4 cup sugar

1 tsp. cinnamon 

4 Tlb. butter SOFT

Preheat oven to 350.

Mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a KNIFE inserted in the middle comes out clean.  Chill and serve with  whipped cream.

EASY CREAMY CHEESE CAKE

INGREDIENTS
40 vanilla waffers crushed fine= 1 1/2 cups
3 Tlbs. butter melted
4 pkg. 8oz each Philly Cream Cheese
1 cup sugar- divided
1 Tlb 100% pure vanilla extract
3 eggs
8 oz carton of Cool Whip
  Heat oven 325 
Mix crushed vanilla waffers (I crush them in a large zip lock baggie, with a rolling pin)
Press in bottom of a 9 inch Springform pan. 
Beat together
3 of the cream cheese- softened
1 Tlb vanilla
1/2 cup sugar
Blend til smooth then add the eggs ONE at a time beating after each.
Spread over crust
Bake for 50 minutes or til knife in center comes out near clean
Cool on rack, run knife along edge to loosen
Beat  together
1 cream cheese softened
1/2 cup sugar
1 tsp 100% pure vanilla
Blend til smooth and add cool whip
Blend til all mixed and spread on top of cake. Garnish with Strawberries, Blueberries or other fresh fruit.

RASPBERRY DANISH DESSERT

CRUST
2 cups flour
1 cup brown sugar
1 cup soft butter
1 cup chopped walnuts

Mix all together and pat in a 9X13 Pyrex dish. Bake 350 for 15 minutes. When it is still warm with a knife cut about 1 inch strip off the end of crust, remove and save for the topping. With fingers press crust to cover where you cut. DO NOT OVER BAKE. It should look barely golden brown.



FILLING
3- 8 oz. blocks Philly cream cheese, room tempurature
2 cup powdered sugar
8 oz. cool whip
Beat with electric mixer til all blended smooth with no lumps. Spread over crust. Put into fridge to keep cool while you make the topping.


TOPPING
1 box Raspberry Danish Dessert cook as directed. Found on the jello isle of your grocery store. 
Add 1 bag of frozen raspberries with juice when thawed. Pour over cream cheese layer.
optional- sprinkle top with saved crust crumbled
Let set in fridge for several hours. Better if made the day before but can serve within a few hours.