Diva Tasting: Fall Dessert Suggestions…

FALL DESSERT SUGGESTIONS

Apple Dump Cake

Ingredients

Cooking Spray

2 (21 Ounce) Cans Apple Pie Filling

½ Cup Caramel Sauce

1 (15.25 Ounce) Package Spice Cake Mix

1 Cup Salted Butter, Melted

1 Cup Coarsely Chopped Walnuts

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan with cooking spray.

Step 2 Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.

Step 3 Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

Coconut Pie

Ingredients

2 Cups Milk

½ Cup Baking Mix

¼ Cup Butter

¾ Cup White Sugar

4 Eggs

1 ½ Teaspoons Vanilla Extract

1 Cup Flaked Coconut

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.

Step 2 Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.

Step 3 Bake for 40 minutes. Serve warm.

Pumpkin Cookies

Ingredients

Cookies:

2 ½ Cups All-Purpose Flour

2 Teaspoons Ground Cinnamon

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

½ Teaspoon Ground Nutmeg

½ Teaspoon Ground Cloves

½ Teaspoon Salt

1 ½ Cups White Sugar

½ Cup Butter, Softened

1 Cup Canned Pumpkin Puree

1 Egg

1 Teaspoon Vanilla Extract

Icing:

2 Cups Confectioners’ Sugar

3 Tablespoons Milk

1 Tablespoon Melted Butter

1 Teaspoon Vanilla Extract

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

Step 2 Make cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.

Step 3 Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.

Step 4 Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.

Step 5 Meanwhile, make icing: Stir together confectioners’ sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.

Step 6 Drizzle icing over cooled cookies with a fork. 36 Servings.

Pumpkin Bars

Ingredients

Cake:

1 (15 Ounce) Can Pumpkin Puree

1 ⅔ Cups White Sugar

1 Cup Vegetable Oil

4 Large Eggs

2 Cups All-Purpose Flour

2 Teaspoons Ground Cinnamon

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Salt

Frosting:

½ Cup Butter, Softened

1 (3 Ounce) Package Cream Cheese, Softened

1 Teaspoon Vanilla Extract

2 Cups Sifted Confectioners’ Sugar

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Make cake: Beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.

Step 3 Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl; stir into pumpkin mixture until thoroughly combined. Spread batter evenly into an ungreased 9×13-inch pan.

Step 4 Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.

Step 5 While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth.

Step 6 Spread frosting evenly on top of cooled cake. Cut into 24 squares.

Chocolate Cranberry Cookies

Ingredients

½ Cup Packed Brown Sugar

½ Cup White Sugar

½ Cup Unsalted Butter, Softened

1 Large Egg

1 Tablespoon Brandy

1 ½ Cups All-Purpose Flour

½ Teaspoon Baking Soda

1 Cup Dried Cranberries

1 Cup Chocolate Chips

Directions

Step 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.

Step 2 Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.

Step 3 Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and chocolate chips. Drop batter by heaping spoonful onto the prepared cookie sheets.

Step 4 Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.

Step 5 Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely. 24 Cookies

Apple Enchiladas

Ingredients

1 (21 Ounce) Can Apple Pie Filling

6 (8 Inch) Flour Tortillas

1 Teaspoon Ground Cinnamon

Cup Margarine

½ Cup White Sugar

½ Cup Packed Brown Sugar

½ Cup Water

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8×8 baking pan.

Step 3

Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.

Step 4 Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.

Step 5 Makes 6 large tortillas; may be cut in half to serve 12.

Cranberry Oat Cookies

Ingredients

1 Cup Butter, Softened

1 Cup Packed Brown Sugar

1 Cup White Sugar

2 Eggs

1 Teaspoon Vanilla Extract

2 Cups Quick Cooking Oats

2 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Teaspoon Salt

1 Cup Raisins

1 Cup Dried Cranberries

Directions

Step 1 Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.

Step 2 Mix in raisins and craisins.

Step 3 Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). 4 Dozen Cookies

Caramel Bread Pudding

Ingredients

Pudding:

4 Cups Soft Artisan Bread Cubes

2 Cups Peeled And Chopped Apples

1 ¾ Cups Milk

1 Cup Brown Sugar

¼ Cup Margarine

2 Large Eggs, Beaten

1 Teaspoon Ground Cinnamon

½ Teaspoon Vanilla Extract

Vanilla Sauce:

½ Cup Milk

½ Cup Butter

¼ Cup White Sugar

¼ Cup Brown Sugar

1 Teaspoon Vanilla Extract

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9 -inch baking dish.

Step 2 Make pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and butter in a small saucepan over medium heat. Cook and stir until butter is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.

Step 3 Whisk together eggs, cinnamon, and vanilla in a small bowl. Pour egg mixture over bread mixture in the baking dish.

Step 4 Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.

Step 5 Meanwhile, make vanilla sauce: Mix together milk, butter, white sugar, and brown sugar in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.

8 Servings.

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