Category: Desserts

Thanksgiving calls for all things pumpkin, but sometimes we need a little change from the traditional pumpkin pie. This is especially easy for taking to a holiday party, as you can cut the bars in advance and plate them nicely, instead of cutting a pie. I loved making this recipe and will definitely make time and time again!

Ingredients

Graham Crust:

• 1 3/4 cups graham cracker crumbs

• 7 tablespoons butter

• 2 tablespoons white sugar

Filling:

•  16 ounces cream cheese, room temperature
•  1 cup granulated sugar
•  1 cup pumpkin puree
•  3 large eggs, room temperature
•  1 teaspoon vanilla extract
•  1 tablespoon pumpkin pie spice
•  1/4 teaspoon salt
•  3 tablespoons all-purpose flour
•  hot water

Instructions

• Preheat oven to 350-degrees F. Line 8×8-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.
• For crust: Pulse graham crackers in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated, add the sugar. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.
• For filling: Using an electric mixture on medium speed, beat together cream cheese and sugar until smooth. Mix in pumpkin puree, then eggs one at a time, and beat together until smooth. Add vanilla, pumpkin pie spice, salt, and flour, beat until just combined.
• Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.
• Remove from oven cool completely on rack. Once cool, cover and chill until firm, at least 3 hours.
• Using the parchment or foil overhang, lift cheesecake out of pan and cut to desired size.

My grandmother would make pumpkin bread for every occasion, not matter if it was fall or not! Some of my best baking memories are when I would help her make this. You can use regular size loaf pans, small loaf pans, and muffin tins, just adjusting the cook time (loaves take about 50 minutes). For a sweet fall treat, this never disappoints and fills my heart with all the right amount of warmth and spice.

INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water or orange juice

INSTRUCTIONS

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

FOR 72 MINI MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.

FOR 12 JUMBO MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.

FOR 2, 10″ LOAVES:
PREPARE spray the two loaf pans with baking spray, fill with mixture. Bake for 60-70 minutes or until bread is firm and cooked through.

Found at every Independence day BBQ and picnic, apple pie and the Fourth of July go together like baseball and hot dogs, like popsicles and pool parties, like the beach and a Mexican import beer! We American’s love an excuse to eat and party in the name of Patriotism. There is truly nothing better than a warm apple pie with a buttery and flaky crust, gooey baked cinnamon apples, and topped with your favorite vanilla ice cream (HEB Creamy Creations Homemade Vanilla ya’ hear). Happy 4^th to all of you, eat, drink, and God Bless the USA!

Ingredients (Serves 8)

PIE DOUGH

• 2 ½ cups flour
• 1 teaspoon salt
• ¾ cup butter, 1 1/2 sticks, cold, cubed
• 8 tablespoons ice water, or as needed

FILLING

• 2 ½ lb granny smith apple, cored, sliced, peeled
• ¾ cup sugar
• 2 tablespoons flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ lemon
• 1 egg, beaten
• 1 tablespoon sugar

Preparation

1. In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
2. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
3. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
4. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
5. Peel the apples, then core and slice.
6. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
7. Mix until combined and all apples are coated. Refrigerate.
8. Preheat the oven to 375°F
9. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
10. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
11. Pour in apple filling mixture and pat down.
12. Roll the other half of the dough on top.
13. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
14. Brush the pie with the beaten egg and sprinkle with the sugar.
15. Cut four slits in the top of the pie to create a vent.
16. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
17. Allow to cool completely before slicing.
18. Top with ice cream and serve.
19. Enjoy!

As I was reminiscing of sitting on the porch with my Grandmother drinking iced tea on a warm day, I was reminded of this dessert. Made with a buttery shortbread bottom and a sweet lemon custard top, this southern baking classic can be made with only 5 ingredients and whip up quickly just in time to head over to your neighbor’s last minute dinner party or summer picnic. It’s so easy to throw together a batch of these delicious and tangy treats; it will be one of your favorites just like it is mine.

FOR THE PASTRY BASE

• 1 cup cold butter, cut in small pieces 
• 1/2 cup sugar 
• 2 cups flour 

FOR THE LEMON LAYER

• 1 1/2 cups sugar 
• 1/4 cup flour 
• 4 eggs 
• zest of two lemons, very finely chopped 
• juice of 2 lemons, about 2/3 to 3/4 cup juice 

Instructions

TO MAKE THE PASTRY BASE

1. Using a pastry cutter or in a food processor blend together the butter sugar and flour.
2. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
3. Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.

FOR THE LEMON TOPPING

1. Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
2. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
3. Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with confectioners sugar when cool.

After tasting this cake for the first time a few months back at a cafe, I thought it was absolutely divine and had to make it myself! This cake was the perfect dessert for the Easter holiday…it is reminiscent of your grandmother’s banana nut bread, full of fruit favors, pecans, and rich cream cheese icing. Needless to say everyone in my family enjoyed this decadent treat, even my Mom’s husband said it was the best cake he’s ever had! If you are a fan of fruit and nuts, this cake is for you. I used the Southern Living recipe, it is easy to follow and I will make this southern gem year after year!

Ingredients

CAKE LAYERS

• 3 cups all-purpose flour, plus more for pans
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
• 2 cups chopped ripe bananas (about 3 bananas)
• 1 cup chopped pecans, toasted
• Vegetable shortening

CREAM CHEESE FROSTING

• 2 (8-oz.) pkg. cream cheese, softened
• 1 cup salted butter or margarine, softened
• 2 (16-oz.) pkg. powdered sugar
• 2 teaspoons vanilla extract

How to Make It

Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.

Everyone loves cookies. They are simple but decadent, and there is a cookie to fit any occasion and palate. The traditional chocolate chip cookie is always a crowd favorite, but this recipe takes it to the next level, with all things good like oats, pecans, coconut, and of course chocolate chips. I wanted to make some really good cookies to share with some people at work and needless to say there were none left on the pan when I left that meeting. I was impressed at how the cookies retained their chewiness on the inside even the next day, which often some cookies become hard and don’t keep well.  Former First Lady, Laura Bush, created this cookie for a political bake-off in 2000. Some presidential candidates release family recipes during the campaign to promote family values, and began publishing cookie recipes from the wives of the candidates. This particular year Laura decided to debut her “Texas Governor’s House Cowboy Cookies” and won the bake-off. I’m so glad that I learned this recipe because I will definitely make them again! Note: I used homemade vanilla that my neighbor brewed herself and gave to me as a Christmas gift… and let me tell you that it made all the difference. I always use Mexican vanilla, but trying hers has inspired me to perhaps brew my own in the future.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups butter, room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups light-brown sugar, packed
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cup semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans

Instructions

Step 1

Heat oven to 350 degree F.

Step 2

Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

Step 3

In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.

Step 4

Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

Step 5

For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.

Step 6

Bake in 350 degree F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.

Happy Cooking!