Get Creative with Fall Desserts

Directions:

Preheat oven to 375°F.

In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears.

Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10x4-inch tube pan. Gently cut through batter with metal spatula.

Bake until top springs back when lightly touched with finger, 30 to 40 minutes. Invert cake in pan on funnel or bottle neck.

Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired.

Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.

Holiday Caramel Cheesecake

Ingredients:

Directions:

1:Preheat oven to 350 degrees. Grease the bottom of a 9 inch springform pan.

2:In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

3:Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

4:In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

5:Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Super Carrot Cake

Sift together:

Mix and add:

Add to Mix:

Grease and flour cake pans

Bake at 350 degrees for 35 to 40 minutes (toothpick test)

Frosting Ingredients:

Brownie Caramel Cheesecake

Ingredients:

Directions:

1) Preheat oven to 350 degrees. Grease the bottom of a 9 inch springform pan.

2) In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

3) Melt the caramels with the evaporated milk over low heat in aheavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

4) In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

5) Bake cheesecake for 40 minutes. Chill in pan. When cake isthoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizz

Cranberry Apple Dessert Risotto

This risotto preparation uses cinnamon-scented milk and apple juice for a creamy and sweet dessert. If you like rice pudding, you'll love this.

Estimated Times
Preparation time: 7 mins
Cooking time: 25 mins
Standing time: 10 mins

Ingredients:

Directions:

In a small bowl, cover dried cranberries with boiling water. Set aside for 20 to 30 minutes to plump.

Heat milk, cinnamon stick and salt on the stovetop or in the microwave until steaming hot, but not boiling. Remove from heat, cover and set aside to steep.

In a heavy, deep sauté pan or dutch oven, heat butter over medium heat. Add apple and cook, stirring frequently, until tender, 1 to 2 minutes. Add rice and cook, stirring constantly, 30 seconds. Add half the apple cider and cook, stirring until most of the liquid has been absorbed, 1 to 2 minutes. Add the remaining apple cider and cook, stirring, until most of the liquid has been absorbed. Add sugar and mix well.

Add 1/2 cup warm milk and cinnamon stick to rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes. Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until rice is tender and the risotto has a creamy consistency. Total cooking time will be about 20 minutes. Remove from heat and discard cinnamon stick.

Drain cranberries and stir into risotto, along with vanilla. Let cool for at least 10 minutes before serving warm. dribble with the chocolate topping.

Sweet Potato Brownies

Ingredients:

Directions:

Preheat oven to 300°F. Grease a 9x9-inch baking pan.

In a large bowl, cream together butter with sugar. Add sweet potatoes, vanilla and eggs; mix well. Stir in flour and cinnamon, mix well. Pour into prepared pan.

Bake for 1 hour or when knife inserted into brownies comes out clean. Sprinkle with confectioner's sugar. Remove and let cool in pan 5 minutes; then transfer to cool completely on a wire rack. Serving Size: 9

Harvest Pound Cake

Ingredients:

Caramel Glaze Ingredients:

Directions:

Heat oven to 350 F. Grease and flour 12 cup bundt pan. Beat sugar, oil, eggs, and vanilla in large bowl until light and fluffy. Stir in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour batter into pan.

Bake 1 hour - 1 hour and 20 minutes - until toothpick comes out clean. While cake is baking make glaze;Heat all ingredients to boiling in a 2 quart saucepan, stirring occasionally. Boil 2 minutes, stirring constantly - remove from heat.

Cool cake 20 minutes. Remove from pan; place on wire rack. Spoon Caramel Glaze over warm cake. Serve warm or cool.

Yield: 16 servings

Buttermilk Pie

There are vanilla, lemon, and chocolate versions of this pie. Here's a vanilla version.

Ingredients:

Directions:

Preheat oven to 350° Cream butter and sugar. Beat in flour and eggs;stir in buttermilk, vanilla and nutmeg. Pour into shell and bake 45-5 minutes or until lightly browned.

Makes 1 9" pie.

Maple Nut Fudge

Makes about 50 pieces

Ingredients:

Directions:

LINE 13 x 9-inch baking pan with foil.

Combine sugar, evaporated milk, butter, and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge; refrigerate

Maple Nut Fudge

Ingredients:

Directions:

Boil sugar, cream, and butter until soft ball stage is reached. Add nuts and vanilla. Beat until ready to pour into buttered tins.

Here is another fudge recipe:

Ingredients:

Directions:

Toss everything, except the maple and nuts, into a big bowl and top with the butter. Microwave on high for 3 minutes. Add the maple extract and nuts and stir well for a few minutes. While stirring, I sometimes I add a little more powdered sugar. Pour into a greased loaf pan and chill in the fridge for a couple of hours before slicing.

Banana Bread NO Nuts

This recipe does NOT have nuts for those who may suffer an allergy.

Ingredients:

Directions:

In a mixing bolw cream the shortening and the sugar. Add eggs and mix well. In another bowl combine flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed mixture alternately with the bananas, beating well after each addition. pour into a greased 8in x 4in x 2in loaf pan. Bake at 350 for 50-55 mins or until a toothpick comes out clean. Let the bread stay in the loaf pan for 10 mins before removing and cooling on a wire rack.

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