Dutch Apple Dessert

INGREDIENTS

1 1/2 cups Keebler® Grahams Honey crackers (finely crushed)

1/4 cup margarine or butter, melted

1 can (14 oz.) sweetened condensed milk

1 container (8 oz.) sour cream

1/4 cup lemon juice

1 can (21 oz.) apple pie filling

1/4 cup chopped walnuts

1/4 teaspoon cinnamon 

DIRECTIONS

1. In medium bowl toss together graham crumbs and butter. Press on bottom of 11 x 7 x 1 1/2-inch baking dish.

2. In small bowl whisk together condensed milk, sour cream and lemon juice. Spread over crumb crust. Spoon pie filling on top. Sprinkle with walnuts and cinnamon. Bake at 350°F about 30 minutes or until set. Serve warm or cold.

Pecan Pie

INGREDIENTS

1 Keebler® Ready Crust® Shortbread Pie Crust

1 egg yolk, slightly beaten

3 eggs, beaten

3/4 cup sugar

3/4 cup light corn syrup

1/4 cup margarine or butter, melted

1/2 teaspoon vanilla

1 cup pecan halves 

DIRECTIONS

1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 325°F for 5 minutes.

2. In medium bowl stir together 3 eggs, sugar, corn syrup, margarine or butter and vanilla.

3. Place pecan halves in crust. Pour egg mixture over top. Bake on baking sheet at 325°F about 1 hour or until knife inserted near center comes out clean. Cool on wire rack for 1 hour.

4. Refrigerate until serving time. Garnish as desired. Store in refrigerator

Vanilla Wafer Apple Crunch

INGREDIENTS

1 3/4 cups Keebler® Vanilla Wafers (coarsely crushed, about 44 cookies)

1/2 cup sugar, divided

1/4 cup butter or margarine, melted

1 teaspoon cinnamon

1 teaspoon grated lemon peel

4 medium baking apples, peeled, cored and sliced

1 tablespoon lemon juice 

DIRECTIONS

1. In small bowl stir together cookie crumbs and 1/4 cup of sugar. Stir in butter.

2. In another small bowl stir together remaining 1/4 cup sugar, cinnamon and lemon peel. In large bowl toss apple slices with lemon juice.

3. In 8 x 8 x 2-inch baking dish layer half of apple mixture, sprinkle with half of sugar mixture and half of cookie mixture. Repeat layers.

4. Tightly cover with foil. Bake at 350°F for 30 minutes. Uncover. Bake at 350°F about 15 minutes more or until crisp. Serve warm. 

Cranberry And Pumpkin Muffins

INGREDIENTS

1 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons pumpkin pie spice, apple pie spice or cinnamon

1/4 teaspoon salt

1 cup Kellogg's® Smart Start® Strong Heart Antioxidants cereal (crushed to 3/4 cup)

1/2 cup low-fat buttermilk

1 cup canned pumpkin

1/2 cup refrigerated egg substitute*

1/2 cup firmly packed brown sugar

2 tablespoons vegetable oil

1/3 cup dried cranberries

DIRECTIONS

1. In medium bowl stir together flour, baking powder, spice and salt. Set aside.

2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and buttermilk. Let stand about 2 minutes or until cereal softens. Add pumpkin, egg substitute, brown sugar and oil. Beat well. Add flour mixture and cranberries, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.

3. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Cool completely.

*Note: If desired, replace egg substitute with 2 slightly beaten eggs. 

Cranberry Walnut Cheesecake Pie

INGREDIENTS

1 1/4 cups cold milk

2 packages (4-serving size) cheesecake flavor instant pudding & pie filling

1/2 teaspoon grated lemon peel

1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided

1 Keebler® Ready Crust® Graham Pie Crust

1 can (16 oz.) whole cranberry sauce, divided

1/2 cup chopped walnuts, toasted, divided

DIRECTIONS

1. In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of the whipped topping. Carefully spread half of pudding mixture in crust.

2. Spoon half of cranberry sauce over pudding mixture. Sprinkle with half of the walnuts. Top with remaining pudding mixture.

3. Refrigerate at least 4 hours or until set. Top with remaining cranberry sauce, whipped topping and walnuts.

4. Garnish as desired. Store in refrigerator.

*Note: To toast walnuts, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice

Coconut Cookie Bars

INGREDIENTS

24 Keebler® Chips Deluxe® Original cookies (crushed to 3 cups)

3 tablespoons butter or margarine, melted

1 package (14 oz., 5 1/3 cups) flaked coconut

1 can (14 oz.) sweetened condensed milk

1/2 cup slivered almonds

2 1/2 cups semi-sweet chocolate morsels (about 15 oz.)

2 tablespoons vegetable oil

6 Keebler® Chips Deluxe® Original cookies 

DIRECTIONS

1. In medium bowl combine the 24 crushed KEEBLER CHIPS DELUXE Original cookies and butter. Press on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake at 350°F for 10 minutes.

2. Meanwhile, in large bowl stir together coconut and sweetened condensed milk. Spoon dollops on crust. Use two forks to evenly spread coconut mixture over crust. Sprinkle with almonds. Bake at 350°F for 15 to 20 minutes more or until beginning to brown.

3. Meanwhile, in medium microwave-safe bowl combine chocolate morsels and oil. Micro-cook at high about 1 1/2 minutes or until melted, stirring every 30 seconds. Evenly spread over baked mixture.

4. Coarsely break up the 6 cookies. Sprinkle over chocolate. Cool completely on wire rack. Refrigerate about 1 hour or until chocolate is set. Cut into 2- x 1-inch rectangles. 

Caramel Apple Cheesecake Tarts

INGREDIENTS

2 packages Keebler® Ready Crust® Mini Graham Cracker Pie Crust

1 can (21 oz.) apple pie filling, divided

1 package (8 oz.) cream cheese, softened*

1/2 cup sugar

1 teaspoon lemon juice

1/2 teaspoon vanilla

3 eggs

1/2 cup caramel ice cream topping

1/3 cup pecans, toasted

DIRECTIONS

1. Place crusts on baking sheet. Spread enough filling in each crust just to cover bottom. Set aside.

2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in each crust. 3. Bake tarts on baking sheet at 350°F for 25 minutes or until centers are almost set. Cool for 1 hour.

4. Refrigerate tarts at least 3 hours. Spread remaining pie filling over each tart. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice. 

Chocolate acorns

Instructions:

Hershey kisses,

Mini kisses

vanilla wafers,

peanut butter, or chocolate chip frosting

Use a little bit of frosting to attach the kiss to the bottom of the vanilla wafer. Then do the same with the mini kiss on the top 

Pumpkin Praline Trifle

Instructions:

Pumpkin pudding:

1/3 cup cornstarch

1/2 cup granulated sugar

1/2teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

Pinch of salt

3 cups cold whole milk

3/4 cups pumpkin pie filling

1 tablespoon vanilla extract

Vanilla pudding:

1/3 cup plus 1 tablespoon cornstarch

½ cup granulated sugar

Pinch of salt

3 cups cold whole milk

2 tablespoon vanilla extract

Praline Crumble:

1/2 cups toffee bits

1/2 cups granola

Pumpkin pudding:

Combine cornstarch, sugar, cinnamon, nutmeg, cloves, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add pumpkin pie and stir to combine. Add vanilla and stir to combine.

Vanilla pudding:

Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.

Praline crumble:

Place toffee bits and granola in a bowl and mix to combine

Assembly:

1.      Fill pastry bags with each flavor of pudding. Or use a ziploc bag with a corner cut off.

2.      Pipe a pumpkin layer onto bottom of glass.

3.      Sprinkle praline mixture on top pumpkin layer.

4.      Pipe vanilla pudding on top of granola and praline layer.

5.      Continue layering by repeating steps 2-4.

Pumpkin Chocolate Chip Muffins

Ingredients

1½ c. flour
1½ c. sugar
½ c. brown sugar, packed
½ c. canola oil
2 eggs
1 c. pumpkin puree
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. pumpkin pie spice
½ tsp. cinnamon
1 tsp. vanilla
1/4 c. mini semi-sweet chocolate chips
3/4 c. semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line 2 muffin tins with 16 cupcake liners. Set aside.

2. In the bowl of a stand mixer, beat sugars, oil and pumpkin puree until smooth. Add vanilla and one egg, mix. Add the second egg and mix until combined.

3. In a medium size mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. With mixing speed on low, gradually and to wet ingredients. Mix until smooth. Remove bowl from stand and fold in the chocolate chips.

4. Scoop into liners filling each ¾ of the way full. Place in oven and bake for 20-23 minutes or until the tops are golden brown. Remove from oven and place pans on a wire rack to cool for 5 minutes before removing muffins and letting them cool on the rack for 15 minutes.

MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUSTS

Ingredients

1 package (8 oz) Original Philadelphia Cream Cheese, room temperature
½ c. pumpkin puree
¼ c. + 2 tbsp. sugar
1 egg
2 tsp. heavy cream
¼ tsp. vanilla
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice (or allspice)
¹⁄₈ tsp. nutmeg

For the crust:
8 gingersnap cookies
1 graham cracker
1½  tbsp. melted butter
1½ tsp. brown sugar
¼ c. pecans
pinch of salt

For the vanilla bean whipped cream:
1 c. heavy cream
1 tbsp. granulated sugar
Seeds from ¼ a vanilla bean

Pumpkin pie spice for garnish

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan with baking spray. Set aside.

2. In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in oven and bake for 10 minutes.

3. While crust is baking prepare filling beating together cream cheese, sugar and pumpkin puree until smooth. Add spices, vanilla, heavy cream and egg. Mix until just combined.

4. Pour filling over each crust, dividing evenly. Place in oven and bake for 20 minutes. Remove from oven and cool in pan for 20 minutes before removing cheesecakes (yes your cheesecakes will sink a little, this is normal).

5. Remove cheesecakes from pan using the bottom of a wooden spoon. Using a butter knife, remove metal bottoms and place cheesecakes in an airtight container. Refrigerate for 2 hours before serving.

6. While cheesecakes are cooling, prepare vanilla bean whipped cream by fitting a chilled mixing bowl into your stand mixer. Add heavy cream, sugar and scraped vanilla bean seeds. Using the whisk attachment beat on high for 2-3 minutes until stiff peaks begin to form. Return to refrigerator until cheesecakes are ready to be served.

7. To assemble, using a mesh sieve, lightly dust cheesecakes with pumpkin pie spice before or after topping with a swirl of whipped cream. Enjoy!

Pumpkin & Cheese Spice Bread

Ingredients

For the Cheese Batter:

8 oz (230 g) cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup (30 g) powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup (150 g) brown sugar, lightly packed

2 large eggs

3/4 cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups (160 g) all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

Other:

Butter, to grease the pans

Instructions

     1.       Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

     2.       For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.

     3.       For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.

     4.    Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.

     5.       Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Mini Pumpkin Bread with Cinnamon Pepita Streusel Topping

Ingredients

FOR THE BREAD
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (125 ml) canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups (300 grams) sugar
1/2 cup (127 grams) brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
1 15-ounce can pumpkin puree
2/3 cup (167 ml) water

FOR THE STREUSEL (optional, this bread is still amazing without it)
1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour
1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped)
2 teaspoons ground cinnamon
1/4 cup (half a stick or 56 grams) unsalted butter, melted (or margarine for vegan/dairy free*)

when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance

To make the bread: Preheat oven to 350 degrees (165 C). Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.

Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.

Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

Oreo Cookie Turkeys

Ingredients:

24 Oreo Double Stuff cookies

12 miniature peanut butter cups

12 malted milk balls

1 cup candy corn

4 ounces chocolate frosting

4 ounces white frosting

red food coloring

Directions:

1 Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.

2 Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.

3 For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.

4 Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.

5 Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head.

6 Take a small amount of the white frosting in a separate dish. Mix in red food coloring.

7 Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak.

8 Your turkey is complete!

Sweet Acorns

Ingredients

glazed donut holes

chocolate frosting, peanut butter or nutella

crushed toffee bits and/or

 little chocolate sprinkles

pretzel stick

Dip top of donut holes in the chocolate frosting then in the sprinkles. Brake the  pretzel sticks into smaller pieces and push it into the top of your acorn 

Waffle Cone Cornucopia

Ingredients

Small waffle cones

Chex mix with Reese’s pieces (or other desired candies)

Cellophane Paper

Ribbon

Directions

Bring 1-2 inches of water to boil in a pot and place a steamer basket on top.  Put 2 cones at a time in the steamer and steam for approximately 90 seconds or until waffle cones have softened.  Remove from steamer and form into a cornucopia shape.  Use the end of a spoon or pen to curl up the end of the waffle cone.  Place on a cookie sheet to let cool.  Cool completely then fill with chex mix with Reese’s pieces candies (you can also use runts candies, Candy Corn, etc.)  Place in cellophane paper and tie with a ribbon.

Pumpkin Dessert Bars Recipe

Ingredients

1-3/4 cups graham cracker crumbs

1-1/3 cups sugar, divided

1/2 cup butter, melted

1 package (8 ounces) cream cheese, softened

5 Eggland's Best Eggs

1 can (15 ounces) solid-pack pumpkin

1/2 cup packed brown sugar

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 envelope unflavored gelatin

1/4 cup cold water

Whipped topping and ground nutmeg, optional

Directions

In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.

In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.

Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.

In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.

Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired.

Peekaboo pumpkin pound cake with brown butter pecan icing

For the pound cake

1 (14-ounce) box pumpkin bread mix

1 (16-ounce) box pound cake mix

Orange food coloring

For the icing

8 tablespoons (1 stick) butter

3-1/2 cups powdered sugar

3 tablespoons evaporated milk

1 teaspoon vanilla

1/2 cup chopped pecans (optional)

Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown).

Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.

Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

Make pound cake

Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.

Prepare icing

Meanwhile, prepare the brown butter pecan icing.

Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.

Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.

Ice cake

Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.

Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

Pumpkin Bread with Pumpkin Buttercream

PUMPKIN BREAD

1 3/4 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

2 large eggs

3/4 cup packed dark brown sugar

1/3 cup granulated sugar

2 teaspoons freshly grated orange zest 

1 teaspoon freshly grated lemon zest 

1/2 cup canola oil

1 1/4 cups canned pure pumpkin puree

1/2 cup chopped, toasted pecans or walnuts, optional 

PUMPKIN BUTTERCREAM FROSTING

1/4 cup (1/2 stick) unsalted butter, softened

2 Tablespoons canned pure pumpkin puree

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

3 cups powdered sugar

2 teaspoons half & half or milk

1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top

PUMPKIN BREAD

Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

make the frosting while the loaf is cooling…

PUMPKIN BUTTERCREAM FROSTING

Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. 

NOTE: This makes a very thick buttercream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if 

Pumpkin Dump Cake

Ingredients

1 15 oz can Pumpkin Puree

1 10 oz can Evaporated Milk

1 cup light brown sugar

3 eggs

3 tsp pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter melted

1 cup coarsely crushed graham crackers or pecans

1/2 cup toffee bits (optional)

1.      Preheat oven to 350

2.      Spray a 9×13 baking pan lightly with cooking/baking spray

3.      In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.

4.      Pour into your prepared pan.

5.      Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

6.      Pour your melted butter evenly on top.

7.      Bake for 45-50 minutes until center is set and edges are lightly browned.

Stuffed Turkey Rolls

INGREDIENTS

1 package (6 oz.) stuffing mix with vegetables

1/4 cup soft spread margarine

1 1/2 cups water

1/4 cup Kellogg's® All-Bran® Original cereal or

1/4 cup Kellogg's® All-Bran® Bran Buds® cereal

6 slices (2 oz. each) cooked turkey breast

DIRECTIONS

1. Prepare stuffing mix according to package directions using margarine and water. 
Stir in KELLOGG'S ALL-BRAN cereal.

2. Divide stuffing among the six slices of turkey. Roll up turkey slices and place
seam-side down in 12 x 7 1/2 x 2-inch (2-qt.) baking dish coated with cooking spray. Cover with foil.

3. Bake at 350° F about 20 minutes or until hot. Served with mashed potatoes, 
if desired. 

Peach and Cinnamon Cobbler

Ingredients:

Butter for coating dish

FILLING:

6 cups peaches, halved, pitted, and sliced 1/4 inch thick

3/4 cup sugar

1/4 cup quick-cooking tapioca

1 teaspoon ground cinnamon

1 teaspoon freshly squeezed lemon juice

Pinch salt

TOPPING:

1 2/3 cups all-purpose flour, plus additional for dusting

3 1/2 tablespoons sugar

1 1/2 tablespoons baking powder

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into cubes

2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the

mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Crumb-Topped Apple Slab Pie

Ingredients:

2 1/4 cups all-purpose flour

3/4 teaspoon salt

2/3 cup butter-flavored shortening

8 - 10 tablespoons cold water

2/3 cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

3 1/2 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

Crumb Topping

1cup quick-cooking rolled oats

1cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup butter

1/2 cup pecans

Instructions:

1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

2. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

3. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly.

Crumb Topping
4. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

Sprinkle pie with Crumb Topping (pan will be full).

5. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

6. Serve warm or cool completely. Cut into rectangles.

Dutch Apple Pie with Oatmeal Streusel

Ingredients:

1 (9 inch) pie shell

5 cups apples - peeled, cored and sliced

2 tablespoons all-purpose flour

2/3 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 tablespoons butter

3/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 cup packed brown sugar

3/4 cup rolled oats

1 teaspoon lemon zest

1/2 cup butter

Instructions:

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.

To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.

Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

Bake in preheated oven for 10 minutes.

While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.

Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Grandma Ople's Apple Pie

Ingredients:

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

8 Granny Smith apples - peeled, cored and sliced

Instructions:

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.