Leader Enterprise Article - December 2009

This is a decadent dessert and beautiful presentation. You can use lite pie filling, sugar free pudding, reduced fat cream cheese, and lite whipped topping.  Just remember when using sugar free or light-the results will be softer set,  but very tasty - most won’t even know.  And with all the sweets we devour this month,  cutting calories is always a good idea when possible.


BLACK FOREST TRIFLE

1 18-21 oz. Box brownie mix
2 (1.55 ozs ea) milk chocolate candy bars, divided
3 cups cherry pie filling
1 tsp. Almond extract
2 cups milk
2 small pkgs. White chocolate instant pudding mix
1 - 8 oz. Pkg. Cream cheese, softened
1 - 8 oz. Tub frozen whipped topping, thawed

Preheat oven to 350.  Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of greased jelly roll pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean.  Cool completely.  Loosen brownie from sides of pan and invert onto cutting board.  Cut brownie into 1-inch cubes;set aside.  Chop 1-1/2 of the chocolate bars.  Reserve remaining chocolate for garnish.

In medium bowl, combine pie filling and almond extract.  Set aside ½ cup for garnish.  In another medium bowl, pour milk and add pudding mix and beat until mixture begins to thicken.  Add softened cream cheese, in chunks, and blend until smooth.  Fold in whipped topping.  To assemble trifle, place half the brownie cubes in the bottom of a trifle bowl.  Layer with half the pie filling mixture; sprinkle with half the chopped chocolate; top with half the pudding mixture, then repeat layers one more time.  Make chocolate curls with reserved chocolate (using your potato peeler).  Garnish top of trifle with reserved pie filling mixture and chocolate curls.  Refrigerate at least 30 minutes before serving.  The trifle can be assembled several hours before serving, or the day before.

I’m pleased to say I chose my favorite parts from 3 different recipes, and ‘tweaked’ the spices to come up with this delicious dessert. It’s very pretty too.

PUMPKIN TOFFEE CHEESECAKE

Crust:
1-1/2 cups shortbread cookies, crushed
½ (one half) cup finely chopped pecans
3 Tbsp. Butter or margarine,melted

Cheesecake:
3-8 ozs. Pkgs. Cream cheese, softened
3/4 cup brown sugar
½ cup white sugar
1-15 oz.  canned pumpkin
2/3 cup evaporated milk
2 large eggs
2 Tbsp. Cornstarch
1 tsp. Ground cinnamon
½ tsp. Pumpkin pie spice
1/4 tsp. Ground cloves
1 cup crushed toffee candies

Topping:
1-1/2 cups sour cream, at room temperature
3 Tbsp. granulated sugar
1 tsp. Vanilla extract
caramel ice cream topping (optional)

Preheat oven to 350 degrees.

For Crust: combine cookie crumbs,nuts and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.  Bake 7-8 minutes (do not allow to brown).  Cool on wire rack for 10 minutes.

For Cheesecake: Beat cream cheese and sugars in a large bowl until creamy.  Add pumpkin, evaporated milk, eggs, cornstarch and spices; beat well.  Pour into crust. Bake 55-60 minutes or until edge is set,but center still moves slightly. Remove from oven; top with toffee candy pieces.

For Topping:  Combine sour cream, sugar and vanilla in small bowl; mix well.  Spread over warm cheesecake.  Bake for 8 minutes.  Cool completely in pan on wire rack.  Refrigerate for several hours or overnight.  Remove side of springform pan.   Drizzle with caramel ice cream topping just before serving.  Refrigerate leftovers.

I decided on Cranberry Pecan Pie Bars for several reasons.  They make a small panful for those not wanting a large dessert, and they are so versatile.  The cranberries and orange peel cut the sweetness of the dish. For another variation, make them without the berries and orange peel - or substitute brown sugar for the white, add chocolate chips instead of the coconut or double the amounts to bake in a 9" X 13" pan, for several minutes longer. I also sprinkled a few extra chopped pecans to the top before baking.  Make them according to your family’s favorite tastes.

CRANBERRY PECAN PIE BARS

1 cup all purpose flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1/2 tsp. salt
6 Tbsp. cold butter

FILLING:

3 eggs, beaten
2/3 cup light corn syrup
3/4 cup sugar
1 Tbsp. vanilla extract
1 Tbsp. all purpose flour
1 cup fresh or frozen cranberries,chopped
1/2 cup flaked coconut
3/4 cup chopped pecans
1-1/2 tsp. grated orange peel

In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly.  Press into a greased 9-inch square baking dish. Bake at 350 for 15-20 minutes or until edges are lightly browned.  Meanwhile, in a large bowl, combine the eggs, corn syrup, sugar, vanilla, and flour.  Fold in the cranberries, coconut, pecans and orange peel.  Pour over crust.  Bake 25-30 minutes longer or until set.  Cool on a wire rack. Cut into bars.  Refrigerate leftovers.

Yield:12-15 servings.

Chocolate Chip Pumpkin Bread

Oh yum!...this is a favorite recipe!  I don't remember where I got it, but it's probably another one that I came across, and just had to try!

 It's been published in the  (drum roll please)...

American Profile "Hometown Recipes for the Holidays" cookbook -

right across the page from my Poppyseed Bread recipe too. *-*  Pretty doggone exciting!

I think the cloves and the chocolate are an excellent combination.  The bread can be made ahead and frozen to help you get ready for Christmas, if you don't have time to make it for Thanksgiving!

CHOCOLATE CHIP PUMPKIN BREAD

1 cup packed (dark) brown sugar

1 cup granulated sugar

2/3 cup butter or margarine, softened

3 eggs

1 - 15 oz. can pumpkin

1/2 cup milk or water

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground cloves

2-1/3 cup all purpose flour

2 cups semisweet chocolate chips

Preheat oven to 350. Grease 5 - 6 " X 3" mini loaf pans, or 3 medium ones.  Combine the sugars, butter and eggs in a large bowl.  Using a mixer at medium-high speed, beat until creamy.  Add the pumpkin, milk, baking soda, salt, cinnamon and cloves and beat at low speed until smooth.  Stir in the flour just until blended.  Fold in the chips.  Pour the batter into the prepared pans.  Bake 35 - 40 minutes (A little longer if using bigger pans) or until a wooden toothpick inserted in center of loaf comes out clean.  Remove from pans and cool completely on wire racks.

(I don't like dry bread either, so I usually begin checking it 10 minutes before time is up)

Hint - I don't normally have dark brown sugar, but you can use light brown, and just add 1 Tb. of molasses to substitute for the dark brown.

Linked to...

Meal Plan Monday

Spicy Pumpkin Pancakes

I love to get pumpkin pancakes when eating out during this season of the year, so I was tickled to find this recipe to satisfy my craving at home. Hope you enjoy every bite!

PUMPKIN PANCAKES

1 cup all purpose flour
3 Tb. brown sugar (lt. or dk.)
2 Tb. baking powder
2 tsp. pumpkin pie spice
2 eggs, separated
1 cup milk
4 tsp. margarine, melted
1/3 cup pumpkin puree (or solid pack pumpkin)
1 tsp. vanilla extract

Sift together flour, sugar, baking powder and pumpkin pie spice into a large mixing bowl; set aside. Separate eggs. Stiffly beat the egg whites. Combine, in a separate bowl - milk, margarine, slightly beaten egg yolks, pumpkin and vanilla.  Add to sifted dry ingredients.  Stir, by hand with a spoon, only to combine and moisten dry ingredients.  Fold egg whites into mixture, but do not try to incorporate completely. Heat griddle to 380 degrees.  Grease griddle as needed and cook pancakes according to preferred size.  Turn when bubbles appear on top and begin to dry. Turn only once and complete the cooking process. Serve with warm maple syrup or powdered sugar.

A friend just shared this creation with me so I'm passing it along. I haven't tried it yet, but I trust her recommendation...

JOANNE'S EASY PUMPKIN PIE PANCAKES

3 cups Aunt Jemima pancake mix
1 Tb. cinnamon
1 tsp. pumpkin pie spice
2 Tb. brown sugar 
1 cup pumpkin
water
chopped pecans

Mix dry ingredients together, then in a separate bowl, blend pumpkin with 1/2 cup water before stirring into pancake mixture. Add more water until it reaches the right consistency for pancakes. Before flipping pancakes to other side, sprinkle with chopped pecans. Serve with warmed maple syrup.

Yum-Pum-Pum Pumpkin Cookies with Browned Butter Frosting

I prefer crispy cookies, but these are my all time favorite soft cookie. Very easy to make and oh-so yummy! Try 'em...you'll like 'em. 

Top them with browned butter frosting???  Yes please!

                                                                                               

PUMPKIN COOKIES

1 cup shortening (Crisco)

1 cup white sugar

1 cup canned pumpkin

1 egg

2 cups all purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

Cream together shortening and sugar; add pumpkin and beaten egg.  Add remaining ingredients and blend until smooth.  Bake at 400 degrees for 8 - 10 minutes. Frost when cool.

Browned Butter Frosting:

Heat 1/2 cup butter until golden brown.  Stir in 2 cups powdered sugar and 1 tsp. vanilla.  Stir in 2 - 4 Tbs. hot water until spreading consistency.

These are great with cream cheese frosting also.

Linked to Eat at Home Ingredient Spotlight
       Gooseberry Patch Roundup
Recipe of the Week
     Ingredient Spotlight - Pumpkin

Make Ahead Meals With Taco Meat

I know some of you women are working outside the home, and it always feels good when you can get a few things done ahead for dinner. This is one of those ideas that can help you prepare some simple-to-throw-together meals.

TACO MEAT

2 - 2/1-2 # ground beef
1 - 2 pkg. taco seasoning, according to taste
1/3 cup water

In a large skillet, brown the ground beef.  Break up the larger pieces with your wooden spoon and stir occasionally until no longer pink.  Drain - place back in skillet and stir in the seasoning.  Add the water and let it simmer a few minutes until liquid has evaporated.

When meat has cooled, place it in a container and refrigerate, or divide into 2 or 3 labeled freezer bags for use later. It can be frozen up to 3 months.  When ready to use - defrost in the microwave and heat through for a quick meal.

TACOS

10-12 flour tortillas (taco size)
1 tomato, chopped
1 small onion, chopped
lettuce, shredded
cheddar cheese, shredded
8 ozs. sour cream
To make the tortillas more pliable, place the stack of tortillas between damp paper towels and place in the microwave for 10 - 20 seconds on high.  Fill each tortilla with meat mixture and your favorite toppings.

(I love tacos with a crunch, and love to use the hard shell inside the soft shell, for easier eating).

TACO SALAD

1 head of lettuce, torn into pieces
5 plum tomatoes, diced
8 ozs. cheddar cheese, shredded
1 - 12 oz. bag nacho cheese or taco Doritos, crumbled
Catalina dressing
Prepare tomatoes, lettuce and cheese a day ahead. (Don't use a knife to cut the lettuce - the edges will turn brown). Cover and store in refrigerator.  You may heat the meat a little, but not too much, because it will wilt the lettuce if added to the salad when it's hot. Yield 8 - 10 servings

I recommend keeping everything separate - once you mix the tomatoes, lettuce, cheese & chips together, the leftover salad does not keep well.

Enjoy!