1/3 to 1/2 cupLIBBY'S 100% Pure Pumpkin (use 1/2 cup for a softer shortbread)
2 teaspoonssparkling or granulated sugar
Pumpkin Spice or Eggnog DREYER'S or EDY'S SLOW CHURNED Light Ice Cream (optional)
PREHEAT oven to 300° F. Spray bottom of 9-inch fluted tart pan with removable bottom with nonstick cooking spray.
COMBINE flour, cornstarch, pumpkin pie spice and salt in small bowl.
BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top.
BAKE for 80 minutes or until firm and golden brown. Immediately sprinkle top with sparkling sugar. Cool for about 10 minutes; remove side from pan. Use long, serrated knife to cut into wedges. Serve warm with ice cream.
In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.Yield: 8 servings.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
4 to 6 cooking apple, peeled, cored and cut into sections
1/2 cup sugar, divided
cinnamon
nutmeg
1/4 cup butter, divided
Sauce ingredients:
1 1/2 cups sugar
2 cups milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of nutmeg
1/4 cup butter, divided
Recipe instructions
Prepare
pastry by combining dry ingredients and cutting in shortening until mixture
resembles coarse meal. Add water and mix until soft dough is formed. Roll into
a rectangle approximately 20 inches by 15 inches and cut in 12 5-inch
squares.
Place apple sections on each square and sprinkle each with 2
teaspoons sugar and a dash of cinnamon and nutmeg. More or less sugar may be
used depending on sweetness of apples. Top each with 1 teaspoon butter and
bring corners of dough to center and seal. Place in a shallow lightly greased
baking dish. Freeze at this point if desired.
Make sauce by combining sugar, milk, vanilla, cinnamon and
nutmeg. Pour over dumplings and top each with 1 teaspoon butter. Bake at 375ºF
for 35 to 45 minutes or until lightly browned. Serve warm with cream, if
desired.
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an greased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
