Category Archives: dessert

Debi’s Carrot Cake Squares


This recipe really does have a “secret” ingredient that makes it the moistest, tastiest carrot cake you’ll ever serve. 🙂

What’s the secret? Well, this recipe calls for jars of baby food carrots instead of grated carrots. Seriously! But don’t tell. Your guests will never know. You can just tell them it’s an ancient family secret that you learned from a friend. 😉 Continue reading

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Spice Nut Cake

Special recipe request from a college classmate.  (Hope this is what you had in mind, Deb!)  🙂

Spice Nut Cake

Ingredients:

  • 2 cups sifted all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 3/4 tsp ground cloves
  • 3/4 tsp cinnamon
  • 2/3 cup shortening
  • 3/4 cup brown sugar
  • 1 cup buttermilk or sour milk
  • 3 eggs
  • 1/2 cup finely chopped walnuts or pecans

Instructions:

Sift together first seven (7) ingredients.  Add shortening, brown sugar, and buttermilk.  Mix till all flour is moistened.  Beat two (2) minutes at medium speed on electric mixer.  Add eggs; beat two minutes more.  Stir in nuts.  Bake in 2 greased and floured 9-inch round baking pans at 350 degrees for 30 to 35 minutes or till done.  Cool ten minutes; remove from pans.  Cool completely.  Fill and frost with cream cheese frosting, if desired.

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Make-Ahead Pumpkin Puree

Whenever canned pumpkin is called for in a recipe, just substitute this homemade puree that you’ve frozen ahead.  It’s almost like having fresh pumpkin anytime of year!  And who says you can’t have pumpkin pie in February?  🙂

Make-Ahead Pumpkin Puree

  • 2  3-pound pie pumpkins

1) Preheat oven to 375 degrees.  Cut pumpkin in to 5-inch square pieces.  Remove seeds and stringy pulp.  Arrange pieces of pumkin in a single layer (skin side up) on a foil-lined baking pan or cookie sheet.

2)  Cover with foil and bake for 1 hour or until tender.  Allow to cool.

3) Scrape pumpkin “meat” from rind and place in a large bowl or the food processor.  Using a hand mixer or the food processor, beat to a smooth pulp.

4) Transfer to freezer bags.  Label and freeze.  Thaw in refrigerator to use.

Makes 5 cups pumpkin puree.

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Praline Pumpkin Dessert

I stumbled upon this recipe online yesterday at the Betty Crocker site and realized I had all the ingredients in my pantry … no trip to the grocery store needed.  So I made it last night … and everybody loved it!

Click here: Praline Pumpkin Dessert

It’s almost too easy.  I had to read the instructions several times to make sure I wasn’t skipping a step or something.  It’s also one of those things that you can buy the various ingredients when they’re on sale to keep on your pantry shelf for a spur-of-the-moment, relatively inexpensive dessert.

It’s not a pie … but the bottom layer is essentially pumpkin pie filling.  It’s definitely not a cake … but it uses a box of cake mix.  It has a crust on top that’s almost like a cobbler crust with nuts added … but it’s not a cobbler either.  No wonder they simply call it a “dessert” … it defies description.  😉

~Debi

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20 Pie Crusts for the Freezer

I don’t personally have a Bosch mixer so I can’t really try out this idea for myself. But if you do have one of those handy dandy machines, you’ll have ready-to-go pie crusts for up to a year! They actually keep that long in the freezer. Awesome! 🙂

Go here: http://www.school4jesus.com/20-pie-crusts-for-the-freezer

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Make-Ahead Apple Pie Filling

A friend of mine shared this recipe for make-ahead apple pie filling that I plan on using when the apples ripen later this year. You might want to keep it in your recipe files until apple season, too!

Make-Ahead Apple Pie Filling

  • 18 cups peeled apple slices

  • 3 tablespoons lemon juice

  • 4 1/2 cups sugar

  • 1 cup cornstarch

  • 2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 10 cups water

In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine sugar, cornstarch. cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving 1/2-inch headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Yield: 5 1/2 qts. (enough for about five 9-inch pies).

~Debi

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Debi’s Cafe’ Vienna Coffee Mix

  • 1/2 cup instant coffee (regular or decaf)

  • 1 cup powdered sugar
  • 2/3 cup nonfat dry milk
  • 1/2 teaspoon cinnamon

Stir ingredients together until well-blended.  Store in an air-tight container until ready to use.

To serve, use two(2) heaping teaspoons per cup of hot water.  Stir.

Enjoy!   🙂

~Debi


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