Recipes---Desserts

[arenee1999]

These were copied from the Betty Crocker Fall Baking magazine.

Streusel In-Between Pumpkin Cake

 

Streusel:

1/2 cup packed brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1 Tablespoon butter or margarine, softened

 

Cake:

3 cups all-purpose flour

2 teaspoons baking soda

1 Tablespoon cinnamon

1 teaspoon salt

1 cup butter or margarine, softened

2 cups sugar

4 eggs

1 cup canned pumpkin (NOT pumpkin pie mix)

1 cup sour cream

1 teaspoon vanilla

Powdered sugar, if desired

 

 

Preheat oven to 350* F. Grease a 12-cup fluted tube cake pan or bundt pan with shortening and lightly flour. In a smaill bowl, combine all streusel ingredients until crumbly, set aside.

In a medium bowl, mix flour, baking soda, cinnamon and salt; set aside. In a large bowl, combine butter and sugar. Beat with mixer on medium speed until creamy. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream and vanilla. Gradually beat in flour mixture on low speed, until blended. Spead half of batter in prepared pan. Sprinkle streusel over batter, making sure steusel does not touch sides of pan. Top with remaining batter, making sure batter touches sides of pan. Bake 58-62 minutes or until toothpick insertes comes out clean. Cool 30 minutes; remove from pan, place on a coolong rack. Cool completely, about 2 hgours. Sprinkle with powdered sugar.

Apple-Cherry Cobbler Pie

 

1 pie crust for single layer pie

 

Filling:

1/2 cup sugar

1/4 cup cornstarch

1/2 teaspoond cinnamon

1/4 teaspoon almond extract

5 cups thinly sliced, peeled tart apples (granny smith)

1 can (14.5oz) tart, red cherries, well drained

 

Topping:

1 cup all-purpose flour

3/4 cup sugar

1/3 cup butter or margarine

1/2 teaspoon almond extract

1 egg, beaten

 

 

Preheat oven to 375* F. Place pie crust into a pie plate. In a large bowl, mix all filling ingredients until fruit is coated. Spoon into pie crust. In a medium bowl, combine flour and sugar. Using a pastry blender or fork, cut butter into flour mixture until coarse crumbs form. Stir in almond extract and egg. Spoon topping over filling. Bake uncovered 20 minutes or until topping and crust begin to brown. Cover Pie with foil. Bake an addtional 30-40 minutes longer or until topping is golden brown. Cool completely, about 1 hour.

Apple, Pear and Cranberry Pie

 

1 pie crust for single layer pie

 

Filling:

3/4 cup sugar

2 Tablespoons cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups thinly sliced, peeled tart apples

3 cups thinly sliced, peeled ripe pears

1/2 cup sweetened dried cranberries

 

Topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup cold butter

1/2 cup coarsley chopped walnuts

 

 

Preheat oven to 400*F. Place pie crut in a 9-inch pie plate. In a large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into pie crust. In a smaill bowl, mix topping ingredients until crumbly; sprinkle over filling. Place a large cookie sheet or jelly-roll pan on bottom rack of oven to catch any spillage. Loosly cover pie with foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.