Frozen Pumpkin Pie

Frozen Pumpkin Pie - Kiley W.

1 ready-to-use graham cracker crust
1 pint vanilla ice cream, softened
1 cup pumpkin
1 cup sugar
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1 cup non-dairy whipped topping

1) Place the ice cream in the graham cracker crust and chill until firm.
2) In a medium bowl, combine the pumpkin, sugar, ginger, nutmeg and salt. Fold in the whipped topping and spread over the ice cream layer. Freeze.

To serve, allow to sit at room temperature 5 minutes before slicing. Sprinkle each serving with graham cracker crumbs, if desired.

Serves 8-10.

Pumpkin Coconut Cream Cheese Cake

Pumpkin Coconut Cream Cheese Cake - Summer H.
(A Prizewinner!)

2 cups sugar
1 1/4 cups salad oil
4 eggs, beaten
2 cups cooked pumpkin
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
1 tsp. cinnamon
1/2 cup chopped nuts
1/2 cup flaked coconut

Beat together sugar and oil. Mix in eggs and pumpkin. Stir in dry ingredients. Then add nuts and coconut. Pour into greased 9 x 13 x 2-inch pan and bake in 350F oven for 25 to 30 minutes, or until cake tests done. Frost with Cream Cheese icing.

Coconut Cream Cheese Frosting
1/2 stick butter, softened
1 8-oz. package cream cheese
1 box confectioners sugar
1 tsp. vanilla
1/2 cup chopped nuts
1/2 cup flaked coconut

Cream butter and cream cheese. Gradually add in sugar and vanilla. Stir in nuts and coconut. Spread evenly over cake when cooled.

Pumpkin Dream Pie

Pumpkin Dream Pie - Jessica V.

Ingredients

1 large (30 oz) can of pumpkin pie mix (with all the spices already added)
1 bag of mini marshmallows (white only!)
1 pkg of (2) graham cracker crusts, already made up
2 large cartons of cool whip
1/2 tsp. cinnamon
Freshly ground nutmeg

Instructions

1) In a bowl, mix 1/2 of the can of pumpkin pie mix and 1/2 bag of marshmallows until well coated.
2) Add 1 carton of cool whip - mix well
3) Add 1/2 tsp cinnamon to the mix (even though the pie mix has spices - this just brings out the flavor more)
4) Pile the mixture into the two pie crusts - It will be high
5) Split one carton of cool whip between the two pies, pile it on!
6) Sprinkle nutmeg and cinnamon over the top for color.
7) Use the plastic lids to cover and pinch down with the edges of the aluminum on the crusts.
7) Freeze - take out 1 hour prior to serving
8) It cuts a little better slightly frozen

This is from Jessica's mom, Karen, and she's won several prizes with this recipe.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting - Angela Z.
from here

Angela brought these to the Harvest Festival - they were so yummy!!

1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla
3/4 cup buttermilk
1-15oz can pumpkin puree
2 1/4 cup flour
2 Tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp alllspice
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, beat together sugars and oil. Add eggs and vanilla beating until well mixed. Add pumpkin and buttermilk until incorporated. In a separate bowl combine the dry ingredients and whisk. Add to pumpkin mixture and beat until creamy. Grease or line 24 muffin cups (36-48 mini depending on size of pan) and fill 2/3 full. Bake at 350 for 18-22 (10-15 for minis) minutes or until toothpick comes out clean. Let cool and frost with Cinnamon Cream Cheese Frosting and top off with a little sprinkle of cinnamon sugar.

Cinnamon Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup salted butter, softened
3 1/2 -4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cinnamon
2-4 TB water

Beat together the cream cheese and butter. Add half of the powdered sugar, salt, cinnamon and vanilla. Beat until fully incorporated. Add the remaining powdered sugar and water, until desired consistency is reached. Beat on medium high until light and fluffy. Pipe or spread onto cooled cupcakes and finish off with a sprinkle of cinnamon sugar! Enjoy:)

Frozen Banana Pops

Frozen Banana Pops by Karmy M.

4 bananas, peeled and halved horizontally
1/3 cup natural peanut butter
granola

8 Popsicle sticks

Directions:

1. Insert 1 Popsicle stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
2. Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Roll the bananas in granola
3. Place bananas on the wax paper covered baking sheet; freeze until firm, about 1 to 2 hours.

Pumpkin Roll

Pumpkin Roll by Cynthia R.

3 large eggs
1 c sugar
2/3 C canned pumpkin
1 C chopped walnuts, optional (I didn’t use)
¾ C flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp cloves
¼ tsp salt
¼ C powdered sugar (to sprinkle on towel)

1 8-oz package cream cheese, softened
1 C powdered sugar
6 Tb butter, softened
1 tsp vanilla

Preheat oven to 375. Grease 10x15 inch jelly roll pan. Line with wax paper with some hanging over on the short ends. Grease and flour paper. Sprinkle powdered sugar onto a kitchen towel.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Savory Autumn Oatmeal Cookies

Savory Autumn Oatmeal Cookies by Kate Z.

1 C butter
1 C packed light brown sugar
1/2 C sugar
2 eggs
1 tsp. vanilla
1 1/2 C flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3 C rolled oats
1 C dried cranberries, chopped
1 C semi sweet chocolate chips
1/2 C pecans, chopped
1/4 C flaked coconut, toasted

Preheat oven to 350 degrees F. Cream wet ingredients until smooth. Combine dry ingredients and stir into the sugar mixture. Add the oats, dried cranberries, chocolate chips, nuts, and coconut. Drop by rounded teaspoonfuls onto ungreased cookie sheets and bake for 10 min. Drizzle cookies with Brown Butter Glaze.

Brown Butter Glaze

1/4 C butter
1/2 tsp. vanilla
powdered sugar

Melt butter in pan on medium low heat, stirring constantly with a wooden spoon until butter becomes foamy and turns golden brown. Remove from heat and cool. Add powdered sugar and vanilla extract to desired consistency and taste. Can add water if glaze is too thick.

Pear, Apple & Cranberry Crisp

Pear, Apple & Cranberry Crisp by Holley T.
found in Barefoot Contessa at Home

4 ripe Bosc pears
6 firm red apples
3/4 c. Cranberries
1 tsp. grated orange zest
1 tsp. gated lemon zest
2TBS. freshly squeezed orange juice
2TBS. freshly squeezed lemon juice
1/2 c. granulated sugar
1/4 c. all -purpose flour
1 tsp ground cinnamon
1/2 tsp. ground nutmeg

For the topping
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
3/4 c. light brown sugar, lightly packed
1/2 tsp. kosher salt
1 c. old-fashioned oatmeal
1/2 lb. (2 sticks) cold unsalted butter diced

Pre-heat the oven to 350 degrees.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon and nutmeg.
Pour into a 9x12x2 inch baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1-2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.
Serve warm.

Cinnamon Toasted Pumpkin Pie Tarts

Cinnamon Toasted Pumpkin Pie Tarts by Lori S.
(Recipe from Picky Palate)

1 Cup canned pumpkin
1/4 Cup granulated sugar
1/4 Cup heavy whipping cream
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
4 sheets (2 boxes) of puff pastry, thawed

3 Tablespoons melted butter
3 Tablespoons granulated sugar
1 1/2 Tablespoons ground cinnamon

Melted chocolate for drizzling (optional)

1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.
2. Place puff pastry onto a lightly floured surface and cut out 4 pumpkins per sheet of pastry. Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.
3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.
16 pumpkin pie tarts

(Just cut out as many pumpkins as you can from the puff pastry with your cookie cutter.)

Blueberry Oatmeal Bars

Blueberry Oatmeal Bars, by Janell Fanger

From the Deceptively Delicious cookbook

2 cups old-fashioned oats
1 ¼ cups all-purpose flour
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon pure vanilla extract
¾ cup soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
½ cup spinach puree (I used sweet potato puree)

1. Preheat oven to 375. Spray 8x8 inch baking pan with cooking spray.

2. In a bowl, combine oats, flour, sugar, cinnamon, baking powder, salt, and vanilla, and stir to mix well.

3. Add the margarine and cut it quickly into the dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not over mix-bits of margarine will still be visible.

4. Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

5. Meanwhile, mix the preserves with the puree in a small bowl.

6. Spread the preserves mixture over the partially baked oat layer, then sprinkle with the rest of the oat mixture. Bake until the topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.

Sour Cream Coffee Cake

Sour Cream Coffee Cake, by Melody B.

2001, Barefoot Contessa Parties!

Serves: 8 to 10 servings

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Chocolate Cupcakes and Peanut Butter Icing

Chocolate Cupcakes and Peanut Butter Icing, by Cynthia R.

2006, Barefoot Contessa at Home

Serves: 14 to 15 cupcakes

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Kathleen's Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional

Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Easy Cheese Danish

Easy Cheese Danish, by Laura L.
2008, Barefoot Contessa at Home

Serves: 8 Danish

Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Coconut Macaroons, by Janell F.
2002, Barefoot Contessa Family Style

Serves: 20 to 22 cookies

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Marble Bark

Marble Bark - Charlotte H.

INGREDIENTS
1. 6 (1 ounce) squares Semi-Sweet Baking Chocolate
2. 6 (1 ounce) squares Premium White Baking Chocolate
3. 1 cup Chopped Pecans, toasted

COOKING DIRECTIONS
1. Microwave semi-sweet and white chocolates in separate microwaveable bowls on HIGH 2 min. or until chocolates are almost melted, stirring after 1 min. Stir until chocolates are completely melted.
2. Stir 1/2 cup of the pecans into each bowl. Alternately spoon melted chocolates onto wax paper-covered baking sheet or tray. Swirl chocolates together with knife for marble effect.
3. Refrigerate 1-1/2 hours or until firm. Break into pieces. Store in tightly covered container at room temperature.

White Chocolate Ghosts

White Chocolate Ghosts - Charlotte H.


INGREDIENTS
1. 12 ounces white chocolate chips
2. 1 1/2 tablespoons vegetable oil
3. Lollipop sticks
4. Mini chocolate chips


1. Line a baking sheet with waxed paper; set aside.
2. Melt white chocolate in a heat-proof bowl over simmering water; stir occasionally. Remove bowl; mix in oil. Drop 1 tablespoon of mixture onto prepared baking sheet. Use the back of a teaspoon to quickly spread into a ghost. Place a lollipop stick at the base, spinning to coat. Add chocolate chip eyes. Refrigerate ghosts 5 minutes, then peel off.

Microwave Caramels

Microwave Caramels - Cynthia R.



1/2 C butter
1/2 C packed brown sugar
1/2 C white sugar
1/2 C Karo syrup
1/2 C sweetened condensed milk

Melt butter in microwave in a 4-cup Pyrex measuring cup. Add sugars, syrup and milk. Microwave for 6 min. at 80% power. Stir. Microwave 3 more minutes at 80% power. Pour into a greased 8x8 inch pan. Let set, then cut into squares. Wrap in wax paper.

Spider Web Cookies

Spider Web Cookies - Lori S.
Recipe and pictures from: Spider Web Cookies

(Lori's disclaimer - these were harder than I thought they would be. Decorating the cookies with the glaze was tricky!)
Sugar Cookies

1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
5 cups flour
2 tsp. baking powder
1 tsp. salt

Cream butter and sugar together. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Chill for 1 hour.

Roll dough into balls about the size of a ping pong ball and place them on a cookie sheet. Flatten the dough balls with your hands.

Then mix up the frosting glaze before you bake your cookies. The cookies will not work if you don't frost them right out of the oven.

For the glaze: (**I had to double this recipe**)
2 3/4 cup powdered sugar
2 tsp. shortening
3 Tbsp. water
1 Tbsp. corn syrup
1/4 tsp. vanilla

Beat all ingredients well. Separate about 3/4 cup of the glaze into another bowl and add desired food coloring(black). Put the colored glaze into a pastry bag with a small writing tip. (Be sure the glaze is not too runny. Add more powdered sugar if it is.)

Bake cookies in a 400 degree oven for approximately 6 to 8 minutes.

Now, when your cookies are RIGHT out of the oven - and I mean piping hot - take a few off the tray and begin frosting them with the non-colored glaze (I leave the rest on the tray to keep them warm until I frost them). Pipe the colored glaze in a bulls eye like this:

Then take a toothpick (or BBQ skewer in my case) and start in the center of the bulls eye and lightly draw lines going to the edge of the cookie. Repeat all around for spiderweb effect. [Hint: I never put the next batch of cookies in the oven until I have decorated the first. You HAVE to do this when the cookies are warm, otherwise the glaze doesn't melt on the cookies and they will look dumb. Trust me. I learned that the hard way.]













Add a plastic spider to each spider web cookie.

Reese's Peanut Butter Cheesecake

Reese's Peanut Butter Cheesecake - Summer H.



18 peanut butter filled oreos
3 Tblsp. butter
3 (8 oz.) pkgs. cream cheese
1 cup peanut butter
1 cup white sugar
2 Tblsp. flour
1 tsp. vanilla extract
2 eggs
1 egg yolk
1/4 cup half and half
approx. 12 peanut butter cups, cut into quarters
(plus 4 more for decorating)

Grind up oreos and mix with melted butter to create crust onto the bottom of a springform pan.

Mix together cream cheese, peanut butter, sugar, flour, and vanilla with a mixer until smooth. Add eggs and egg yolk until well blended. Fold in half and half and peanut butter cup chunks. Pour batter into springform pan. Line the outside of the springform pan with tinfoil and place in a large baking pan. Pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan. Bake in a preheated 375 degree oven for 45 minutes. Turn off oven and leave oven door open until cheesecake is cool. Then refrigerate until cold before removing sides of springform pan.

Decorating the cake
- melt 1 cup milk chocolate chips with 1 tsp. of crisco and drizzle over top of cake. Put swirls of peanut butter frosting around top edge of cheesecake. Cut 4 peanut butter cups into quarters and decorate.

Peanut Butter Frosting
1/2 cup butter
1 cup peanut butter
2 cups powdered sugar
3 Tblsp. half and half
Mix well with mixer.

Caramels

Caramels - Mindy H.



1 lb. butter
1 bag (2 lb.) brown sugar
1 bottle (16 oz.) corn syrup (lite)
1 can sweetened condensed milk

Melt all ingredients together then bring to a boil stirring until sugar is blended well. Then boil medium high until 244 degrees on a candy thermometer. Remove from heat.

- To make caramels, pour into a large greased cookie sheet. Let cool completely, then cut into caramels.

- To make caramel apples, let caramel cool to 200 degrees, then dip apples - (make in a narrower deep pan if possible.) Makes about 16 large apples.

- Can also use for caramel popcorn, but it makes a ton