Sent in by: Sue
Make brownies.... after baking...
Mix 8 oz. bar cream cheese, cool whip, 1/4 c. sugar... spread over brownies. top with pie filling. Can garnish with cool whip if desired.
Sent in by: Beth S.
Cream Cheese Squares
1 box yellow cake mix
1 stick margarine
3 cups confectioners sugar
3 eggs
1 (8 oz.) pkg. cream cheese
Mix cake mix, 1 egg and melted margarine. Press firmly into cake pan, 13 x 9 inches. Mix sugar, 2 eggs and cream cheese; pour on top. Bake at 3250 for 45 minutes. Sprinkle with confectioners sugar (IF desired).
Sent in by: Sue
Pumpkin Fudge
INGREDIENTS:
3 cups granulated sugar
3/4 cups (1 ½ sticks) butter
1 -5 1/3 oz. can (2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 -12 oz. package butterscotch morsels
1 7 oz. jar marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract
DIRECTIONS:
Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234°, about 15 - 20 minutes. (The mixture MUST reach 234°. It is the Soft Ball
stage of candy, and needs to reach that heat for the candy to set
up.)
Remove from heat; quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and spread evenly. Cool and cut into little squares. Seal the candy in an airtight container and keep it at room
temperature for two weeks+.
Sent in by Sue:
CARAMEL APPLE UPSIDE-DOWN CAKE
This cake will remind you of trips to the apple orchard and biting into fresh, sweet fruit.
Preparation 20 min.
Baking 40 min.
Topping Ingredients:
1/2 cup firmly packed brown sugar
3 tablespoons cold LAND O LAKES® Butter*
2 tablespoons sunflower nuts
2 large Granny Smith apples, peeled, cored, thinly sliced
Cake Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup firmly packed brown sugar
1/3 cup LAND O LAKES® Butter, softened*
1 egg
1 teaspoon vanilla
1/2 cup milk
Instructions:
Heat oven to 350°F. Place 1/2 cup brown sugar in small bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in sunflower nuts. Press onto bottom of greased 9-inch round cake pan. Arrange apple slices on top. Set aside. Combine flour, baking powder and salt in medium bowl. Set aside. Combine 2/3 cup brown sugar and 1/3 cup butter in another medium bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until smooth. Add flour mixture alternately with milk until well mixed. Spoon batter over apple layer; spread evenly. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; invert onto serving plate. Serve warm or cool.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil.
Ingredient Substitution Index
Yield: 8 servings
- - - Nutrition Facts (1 serving)
Calories: 380
Fat: 15 g
Cholesterol: 60 mg
Sodium: 360 mg
Carbohydrates: 59 g
Dietary Fiber: 2 g
Protein: 4 g
Nummy - Sent in byRebecca:
Taffy Apple Cakes
25 to 30 caramels (most of a 14-oz bag)
3 cups all-purpose flour
1 cup butter, softened
4 cups confectioners sugar
1 tbsp vanilla
6 eggs
2 tsps cinnamon
1 tsp ground allspice
3-4 cups peeled and chopped Granny Smith apples
Preheat oven to 350. Grease and flour two 9x5 loaf pans. Unwrap caramels; using scissors, cut each into eight pieces. Toss with 1 tbsp of the flour in a small bowl to prevent them from sticking together. Set aside.
In a large bowl, use an electric mixer to beat butter, sugar and vanilla until fluffy. Add the eggs, mixing well. In another bowl, combine the remaining flour, cinnamon, and allspice. Add the flour mixture to the butter mixture, blend well.
Using a wooden spoon, stir in the apples and caramel pieces. Divide between prepared pans. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick inserted in the centers comes out clean. Cool completely on a wire rack, then remove from pans.
Nummy - Sent in by Sue:
Fried Dill Pickles
1 Egg , beaten
3 1/2 cups flour plus 1 tbsp, divided
1 cup milk
1 tablespoon Worcestershire sauce
6 drops hot sauce
1 teaspoon Salt
3/4 teaspoon Pepper
1 quart Sliced dill pickles
Salt
Pepper
Vegetable oil
Combine egg, 1 tbsp flour, milk, Worcestershire sauce, and hot sauce; stir well and set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge through flour mixture. Deep fry at 350° until pickles float to the surface. Remove to paper towels to drain.
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