bonny_kate: (kaylee)
I have a confession. I don't like pie very much. I'll have a sliver of pumpkin pie or apple pie, but I really only love chocolate pie, lemon meringue pie, and pies that are more cheesecake than pie. I don't really care for the crust (even homemade by people who swear by their crusts). So, this pumpkin delight is wonderful. It is like a fabulous pumpkin pie, but with a sweet, crusty topping.

But why should you make it? Well, if you want something pumpkin for the hollidays and need to make a lot but don't feel like making two or three pies, this makes a 13x9 pan full of deliciousness. It's also good without the nuts, if you don't happen to have them on hand. Did I mention that it's super easy?

Adapted from my grandmother's recipe, just the smallest bit.

Pumpkin Delight Recipe

Preheat oven to 350*

In a large bowl, mix with a hand mixer:
6 eggs
1 large can pumpkin (29 oz)
1 - 1/2 cups sugar
1 t salt
1/4 t cloves
1 t ginger
2 t cinnamon
1 tsp vanilla
2 cups evaporated milk

Pour into a greased 9 x 13 pan

Spread 1 package yellow cake mix evenly over pumpkin mixture (use the mix without pudding).

Optional: Sprinkle 1 cup chopped nuts over mix.

Drizzle 1 - 1/2 cubes melted butter evenly over mixture.

Bake 45 - 60 min.
bonny_kate: (kaylee)
This is the time honored traditional candy of the holidays in my house (or any other time). It is remarkably easy (no candy thermometer required), very delicious, and extremely addictive. For a couple of years at least, it has been our tradition to make toffee on Christmas Eve before attending a midnight mass. Then the candy goes into the fridge and is ready to be cut and eaten as a Christmas snack before going to bed.


Easy Toffee Candy

1 1/4 cups (2 1/2 sticks) butter (not margarine) divided
35 to 40 saltine crackers
1 cup packed dark brown sugar
1 (14 oz) can sweetened condensed milk (1 1/4 cups)
1 1/2 cups semi-sweet chocolate chips
3/4 cups finely chopped almonds

1. Heat oven to 425 degrees Fahrenheit
2. In medium saucepan melt 1/4 cup butter. Pour evenly into heavy duty foil lined 15x10inch jellyroll pan. Arrange crackers over butter; cut crackers to fill empty spaces.
3. Melt remaining butter in same saucepan; stir in sugar. Bring to boil over medium heat; reduce heat and cook for 2 minutes, stirring constantly.
4. Remove from heat; stir in sweetened condensed milk. Spread evenly over crackers.
5. Bake for 10 to 12 minutes until mixture is bubbly and slightly darkened. Carefully remove from oven; cool 1 minute.
6. Sprinkle with chocolate chips; let stand 5 minutes until melted. Spread chocolate. Sprinkle with nuts; press into chocolate.
7. Cool; chill until chocolate is set. Invert cookie sheet and dislodge candy. Remove foil; cut candy into pieces.
8. Serve or store in airtight container.


Notes:
We like using half 60% cocoa Ghiradeli chips and half semi-sweet chips.
We use almonds, but you can use whatever nut you prefer.
When cutting the toffee, we usually cut along the squares and then cut the squares in half diagonally. It makes it prettier than just plain ol' squares.
bonny_kate: (Default)
One of my coworkers brings in these amazing small green apples. They are not so amazing on their own, but put them into an apple crisp . . . Mmmmm. This is my very favorite recipe to use with apples. It is lovely and delicious, and unlike many recipes, only uses brown sugar instead of a mix of brown and white sugar. I also am *very* generous with the apples (the recipe calls for 5 cups, but I use a generous 8 cups). I've tried other apple desert recipes, but I always come back to this.



Apple Crisp

5-8 c. thinly sliced tart apples
2 T lemon juice
1/4 c. water
1/2c. flour
1/2c. rolled oats
1 c packed brown sugar
1 t. nutmeg
2 t. cinnamon or more
dash salt
1/2 c. butter or margarine, softened

Toss apples with lemon juice and water in a 13x9 pan. In large bowl combine flour, oats, sugar, nutmeg and salt. Mix to blend thoroughly. Cut in butter until mixture resembles coarse crumbs. Crumble over apples to cover completely. Do not pack down. Bake in 350 degree oven 40 to 45 minutes until top is lightly browned.
Microwavable on medium high until apples are hot; about 30 minutes, rotate every 5 minutes. Bake in round casserole dish.
Note: Great with vanilla ice cream.

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bonny_kate: (Default)
Kate Saunders Britton

April 2017

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