Pumpkin Cream Muffins--encore presentation

My friend, Glenda, shared this recipe with me many years ago and it has become a favorite of the masses! I whipped up a batch of the DELICIOUSLY moist muffins that are a cross between pumpkin bread and pumpkin cheesecake -- very moist and perfectly sweet.

A perfect way to welcome the fall season. Enjoy them for breakfast with warm coffee or tea, or have them for a snack or dessert.

You gotta try em.



So, here's what you need:



BATTER:
2 eggs
1 cup sugar
1/2 cup chopped pecans (or walnuts)
1 1/4 cups flour
2 tsp. cinnamon
3/4 oil
1 cup canned pumpkin
1 tsp. baking soda
1/2 tsp. salt

FILLING:
1 (8 oz.) pkg. cream cheese
1 egg
1/3 cup sugar

STREUSEL TOPPING:
1/4 cup sugar
1/4 tsp. cinnamon
3 T. flour
2 T. butter

Mix together batter ingredients; set aside.



Blend filling ingredients till smooth; set aside.
Combine streusel ingredients; set aside.

Pour pumpkin batter into greased or lined muffin tins. Fill 2/3 full. Spoon heaping tsp. cream mixture in center.

Sprinkle with 1 tsp. streusel topping.



Bake at 350 degrees for about 18-22 minutes (depending on your oven. Insert a toothpick in center and when removed if it's clean, your muffins are done.)). Makes 18 muffins.

Enjoy!

Taffy Apple Salad (A repost)

Today is the first day of fall!

YAY!

But it will be in the 90s here in so. Illinois today.

BOOO!

Normally I love to bake something apple or pumpkin flavored to celebrate my favorite season, but not today.

I decided to share a COLD favorite from the past on this mid-summer-feeling autumn day.

This treat is great anytime of the year, and it is a nice lighter addition to your dessert table which will balance nicely against all the heavy sweets as the holidays approach.  This is not necessarily a diet friendly recipe, but it is not rich or heavy. Tastes very similar to a taffy apple.

*This needs to chill thoroughly for best flavor overnight in the fridge, however it is still good chilled for just a few hours if you're like me and can't wait!



YOU WILL NEED:

1/2 cup sugar
1 T. cornstarch
2 T. lemon juice
1 egg
1 cup pineapple chunks (drain- save juice)
1 (8 oz.) Cool Whip (you can use the lite version- both are good)
2 med. red apples
2 med. green apples
2 cup mini marshmallows
1 1/2 cup salted peanuts

In pan, heat sugar, cornstarch, lemon juice, egg and juice from pineapple until thick after boiling (about 5 minutes).
Cool.
In Large bowl, combine all other ingredients. Toss lightly. Refrigerate overnight (or at least several hours).

ENJOY!

Yes, He does.

Apple "Cobbler"

So, if you asked me what my favorite fall dessert is, or the most requested one that I make for others, (besides my chocolate SUZI-Q cake) I would direct your attention to this recipe-- this mouth-watering, warm, buttery, apple "cobbler" that has a surprise ingredient, and a cool assembly.

I guess it qualifies as a surprisingly, cool dessert. But it's served warm. And also good at room temp. and still great served cold in the morning for breakfast, if you are so inclined.

I make this in the summer and fall, and it has been a special request birthday dessert in the family, and also a huge hit at potlucks and get-togethers. Rarely any leftovers and I am always hounded for the recipe.

I first tried the recipe when I was in my thirties. Here I am twenty years later still making it--it is timeless! My cousin Angie sent me a cookbook from New Mexico where she lived at the time, and inside was this treasure. I made a few adaptions, but I have to thank her for leading me to this recipe.

So, back to the secret ingredient...the "crust" to this "cobbler" is....wait for it....

Flour tortillas!

I know, I know. Sounds yucky. But NO ONE will know, if you don't tell them. SO just keep your pie hole shut on this one, K? It will be our little secret.

I shared this recipe on my blog before, but it was made with cherry pie filling. The apple is my favorite, though, and most requested. I'm going to supply the link to the original recipe  at the end of this post so you can see how to assemble.

But here is the step-by-step without pics:


You will need:

1 pkg. of 8-10 lg. flour tortillas
4 oz. softened cream cheese

2 cans apple  pie filling

SAUCE:

1 1/2 stick butter (NOT margarine)
1 1/2 cups water
1 1/2 cups white sugar

1 tsp. real vanilla extract
1/2 cup chopped walnuts 
Equal parts cinnamon/sugar sprinkle for topping 


"Butter" each tortilla with the cream cheese. Put pie filling (3 T or so) on one end of tortilla and roll up, enchilada style.

Place in a buttered 9X13 dish (vertically ) Continue until all are rolled up and placed in dish (some may need to go across bottom horizontally--may need to cut those in half to fit).

Place dollops of remaining pie filling on top, then sprinkle nuts over.

Set aside.Bring to a boil, the sauce and immediately pour over top.  Sprinkle with cinnamon and sugar.Bake in a preheated 350 degree oven for about 45 minutes (or until brown on top. and most of sauce has been absorbed).

This is delicious served warm with some vanilla ice cream on top, or top with whipped cream....drizzle with caramel sauce.

And when no one is looking, lick the plate. 😋😋😋

CLICK HERE for the ingredients, instructions, and some pics to better explain the preparation.

ENJOY!

And here's a little encouragement from our Lord to those who may feel the weariness of waiting on Him and His promises. DON'T GIVE UP!  Meditate on these words while you're waiting for this delicious dessert to finish baking.

Pumpkin Spice Layer Cake- Fast and Furious Friday Style

Although this delicious cake looks very time consuming- it is not. The recipe comes from my good friend Chery's website, Entertaining at Home .

No one will guess this showstopper dessert with a luscious cinnamon frosting starts with a mix! It's a year-round favorite with Linda Murray from Allenstown, New Hampshire.

1 package(18-1/4 ounces) yellow cake mix
3 eggs
1 cup water
1 cup canned pumpkin
1-3/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/2 cups vanilla frosting
1-1/4 cups chopped walnuts

In a large mixing bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Pour into two well-greased and floured 9-in. round baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted near the centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Combine frosting and remaining cinnamon; spread between layers and over top and

Press walnuts lightly into frosting on sides of cake.

Yield: 10-12 servings.

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