Pumpkin Trifle

1 box of spice cake mix
2 3 oz boxes pumpkin spice pudding
2 C cold milk
3 C whipping cream
gingersnaps -- crumbled
Large,pretty bowl, preferrably glass so you can see the layers.

Prepare spice cake according to instructions. Let cool completely. Cut up into cubes.
Combine pudding and cold milk, mix for 5 minutes. Refrigerate until set.
Whip the cream with 1 C powdered sugar until stiff.
Combine pudding with a third of the whipped cream.
To assemble:
Layer spiced cake cubes, pumpkin pudding mixture, whipping cream, repeat and top with crushed ginger snaps.

Layers of Heaven -- pumpkin style

I was inspired by Jello's Pumpkin Spice Pudding to create this dessert and it was a huge hit!

Gingersnap Crust:
Combine 1/2 cup melted butter and 2 cups finely crushed gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9x13 pan. Press onto bottom and up sides to form a firm, even crust. Chill about 1 hour or until firm. (Or, bake in a 375 degree F oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.)
or
Shortbread Crust:
1 C flour
1/2 C butter
1/2 C brown sugar
1/2 C slivered almonds or pecans (you can leave them whole or grind them down a little)
1/2 tsp cinnamon


Combine ingredients and press into the bottom of a 9x13 pan. Bake at 375 for 15 minutes. Cool

1 8 oz package of cream cheese
2-3 C powdered sugar
2 3 oz packages pumpkin spice pudding
2 C cold milk
1 quart heavy whipping cream

1. Whip cream with about 1/2 C powdered sugar until stiff. Set aside
2. In another bowl beat together softened cream cheese and up to 2 C powdered sugar (do the sugar to taste. Add about 2 c of the whipped cream, folding together. Spread on the cooled crust and put into the fridge.
3. Mix pumpkin pudding with 2 C cold milk for 5 minutes. Refrigerate for 5-10 minutes, until set. Combine with 1 - 1/2 C whipped cream. Spread over the cream cheese mixture.
4. Top with remaining whipped cream and sprinkle the top with either crushed gingersnaps or toasted nuts, depending on what you did for your crust.
5. Let set for at least an hour. Enjoy!

Pumpkin Chiffon Pie

This is such a delicious pie! I am not a huge fan of baked pumpkin pies, they are a little strong for me. So if you feel the same way give this one a go, it is so much ligher and milder in flavor.

Combine in a saucepan:
1 envelope unflavored gelatin
1/2 C sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg

Stir in:
3/4 C milk
2 slightly beaten egg yolks
1 C canned pumpkin
Stir over medium heat until it boils. Remove from heat and chill.

In a bowl:
2 egg whites
1/4 C sugar
Beat the egg whites until soft peaks form, slowly incorporated sugar and beat until stiff.

Whip
1/2 C heavy whipping cream

Fold the whipped cream into the egg whites and the completely cooled pumpkin mixture. Pour into already baked pie crust and chill. Serve with whipped cream.



Grandma Ruth's Pie Crust

3/4 lb Tenderflake lard
1/4 lb butter
5 C flour
1 tsp salt
1 can 7up

Have lard, butter, and 7up cold. Cube lard and butter, and with a pastry cutter cut the fats into the flour, until you have the texture of pea gravel. Slowly add 7 up only using as much as needed to hold dough together.

Makes 4-5 pie crustas, can bef rozen. Seperate and roll into discs, cover and refrigerate or freeze.

I will see if I can post Tressa's famous crust recipe here this week.

Pumpkin Dip

1 pkg cream cheese -- softened
1 jar amrshmallow cream
1C canned pumpkin
pumpkin pie spice to taste
Cream the cheese until smooth, then add in marshmallow and mix. Last add the pumpkin and spices and mix til smooth. Chill and serve with vanilla wafers.

Thanks to Karen Schneiter for this goodie.

You will never turn down a piece of these!

Bonnie Clark makes some of the best cakes I have ever tasted. I hope she doesn't mind me sharing some of the recipes with you. These are great for those summer get-togethers!

Oatmeal Cake

Start with 1 1/4 C boiling water and add 1 C quick oats. Let stand for about 20 minutes.

Cream:
1/2 C butter
1 C brown sugar
1 C white sugar
2 eggs
Add:
1 1/2 C flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
Mix
Add the oatmeal mixture and mix

Pour into greased 9x13 and bake for 20-25min at 350 degrees or
greased cookie sheet for 10-12min at 350.

Icing:

6 TBSP butter
1/2 C brown sugar
1/4 C cream or evaporated milk
1 C coconut
1/2 tsp vanilla

Combine in pot and gently let the butter melt and let ingredients barely combine and then pour over cake while warm. Put it under the boiler on the upper rack and broil until lightly toasted on the top.

Chocolate Cake

Cream: 1/2 C butter
1 C brown sugar
1 C white sugar
Add:
2 eggs
1/2 C sour milk
Cream together

Add:
2 tsp baking soda
1/2 C cocoa
2 C flour
Mix together

Add 1 C boiling water and mix

Bake in greased 9x13 for 20-25min at 350
or cookie sheet for 10-15min at 350.

Icing:

Five minutes before cake is done start the frosting.
In a pot:
1 C butter
4 TBSP cocoa
1 C milk
Boil for 30-40 seconds. Take off the heat and put into mixing boil, add 3 1/2C icing sugar and beat it until smooth. Spread onto the hot cake. So sorry if you made this before and it didn't work, I just realized I had forgotten to add the eggs to the recipe!!