Pumpkin pie ice cream
8 ounces heavy whipping cream
14 ounces sweetened condensed milk
3/4 cup pumpkin puree
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spice
Whip the cream until stiff peaks form, then gradually add condensed milk while continuing to beat. Stir in the pumpkin, vanilla and spice. Freeze for at least four hours.
Pecan pie cobbler
1 box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cups butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
Heat oven to 425. Grease 13×9-inch glass baking dish. Place one pie crust in dish, trimming edges to fit.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Place second crust over filling, trimming the edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
Apple blondie bars
1/2 cup butter, melted and cooled 1/2 cup brown sugar
1/2 cup granulated sugar 2 eggs
1 teaspoon ground cinnamon 1 teaspoon vanilla extract
1 teaspoon baking powder Pinch of salt
1½ cups all-purpose flour 2 cups apples, chopped peeled
1/2 cup chopped pecans
2 teaspoons granulated sugar
1 teaspoon cinnamon
Caramel topping, if desired
Preheat oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper, spray with cooking spray and set aside. In a large bowl, mix together butter, brown sugar and granulated sugar until blended. Add eggs, vanilla extract, cinnamon, baking powder and salt, mix well. Add flour and mix until combined. The batter will be thick. Add apples and pecans and mix well.
Pour mixture evenly into prepared pan. In a small dish, mix sugar and cinnamon and sprinkle on top of apple mixture
Bake 25 to 30 minutes or until golden brown. Remove from oven and allow to cool. Cut into bars and serve
Top with caramel topping.
1 bag (12 ounces) white vanilla baking chips (2 cups)
1 container vanilla frosting
Green and red gel food coloring
Line 8-inch square pan with foil, leaving foil overhanging at opposite sides of pan. Spray foil with cooking spray.
In large microwavable bowl, microwave white chips uncovered on “high” for one minute. Spoon frosting over chips. Microwave on “high” for 30 seconds and stir. If not melted, continue to microwave in 15-second increments until mixture can be stirred smooth. Place 3/4 cup fudge mixture into each of two small bowls, leaving remaining untinted fudge mixture in bowl. Tint one bowl green and one bowl red by stirring in each food color to desired color.
Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create a random pattern. Pull table knife through layers for a marbled design. Refrigerate uncovered until set, about one hour. Remove from pan by lifting foil; peel foil away. Cut into rows. Store covered in refrigerator.