Vanilla Pecan Pie

Holiday baking is in full swing- we have been hard at it the last 7 hours (and working on our 3rd load of dirty dishes in the wash now) in preparation of tomorrow's festivities of Happy Christmas/Merry Thanksgiving with Daddy's family and Thanksgiving with Brian's family- I'm so excited to see everyone!  

I am beyond looking forward to this tomorrow- cheesecake meets pecan pie--- how can it be anything but divine?

Vanilla Pecan Pie


Ingredients:

• 1 refrigerated pie crust, (from 14.1-ounce package)
• 1 package (8 ounces) cream cheese, softened
• 3 eggs, divided
• 3/4 cup sugar, divided
• 4 teaspoons McCormick® Pure Vanilla Extract, divided
• 1/2 cup light corn syrup
• 3 tablespoons butter, melted
• 1/4 teaspoon salt
• 2 cups pecan, pieces, toasted

Instructions:

Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.


Source:http://www.mccormick.com/Recipes/Dessert/Vanilla-Pecan-Pie

Pumpkin Crunch Cake

The cool weather the last few days have really gotten me in the mood for all things fall- especially mouth watering desserts and drinks that feature the tastes of the season!  Today one of my friends asked that I share one of my favorite pumpkin recipes and I immediately thought of this cake!

As an Agriculture Teacher and FFA Advisor, fall also means that National Convention is just around the corner!  It is an amazing site to see 56,000 of our nation's best and brightest gather in their blue corduroy jackets- and the pride and enthusiasm they have for the agriculture industry!  Several years ago, while walking through the FFA Career Show, I picked up a handout from an Indiana Egg Cooperative that had the following recipe featured in it, and had to try it when I got home!  It was love at first bite!  I was so proud and excited that I made one to take to my Grandma (who is a wonderful cook and fabulous baker) who laughed and pulled out the same recipe from her recipe box that she had discovered the week before!  I hope that you and your family enjoy this easy dessert as much as we have!

 

 Pumpkin Crunch Cake

1. 1 can Pumpkin Puree (15 ounce)
2. 1 can Evaporated Milk (12 ounce)
3. 4 Eggs
4. 1 1/2 cups Sugar (white)
5. 2 teaspoons Pumpkin Pie Spice
6. 1 teaspoon Salt
7. 1 pkg. Yellow Cake Mix (18.25 oz)
8. 1 cup Chopped Pecans
9. 1 cup Butter, melted
10. 8 oz  Cool Whip

Instructions

1. Preheat oven to 350 degrees and lightly grease a 9x13 baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.  Mix well and spread into the prepared pan.
3. Sprinkle dry cake mix over the top of the pumpkin mixture, and pat down.  Sprinkle with the chopped pecans evenly over the cake mix and drizzle with the melted butter.
4. Bake 60-80 minutes, or until done.  Top with whipped topping when ready to serve. 

Makes 1 9x13 cake

Carmel Apple Nut Pound Cake

There are so many great reasons to celebrate fall- with the harvest season upon us it's no wonder why so many family gatherings occur this time of year!  We recently celebrated my husbands great aunt's birthday with a potluck dinner and this was just the excuse I needed to pull out this great recipe! (Am I the only one who wants to impress their sweetie and his family of their culinary talents?)

This cake, from the Paula Deen magazine, is perfect for fall!  No one will ever guess the secret ingredient in this scrumptious cake :).  I will say there was more than enough icing to make two cakes- so you may want to cut the icing ingredients in half to keep a diabetic coma from occurring at the first bite ;) (This recipe is not friendly for those who suffer from sugar issues- and a little bit goes a long way so it's best to not make giant sized pieces :)). Hope you enjoy it as much as we do!

1. 1 cup peeled, cored, and diced Granny Smith apple (about 1 large)
2. 1 cup chopped walnuts
3. 3 1⁄4 cups all-purpose flour, divided
4. 2 cups butter, softened
5. 2 cups sugar
6. 6 large eggs, at room temperature
7. 2 teaspoons vanilla extract, divided
8. 1 (3.4-ounce) package instant butterscotch-flavored pudding mix
9. 1 (10.75-ounce) can Campbell’s® Cheddar cheese soup
10. 1 teaspoon baking powder
11. 1⁄2 cup butter
12. 2 cups firmly packed dark brown sugar
13. 2 tablespoons heavy whipping cream

Instructions

1. Preheat oven to 325°. Spray a 15-cup fluted pan with nonstick baking spray with flour.
2. In a medium bowl, combine apples, walnuts, and 1⁄4 cup flour.
3. In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla; beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium, and beat for 1 minute longer.
4. In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
5. Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
6. In a small saucepan, melt 1⁄2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

Makes 1 10-inch fluted cake