Apple-Honey Crisp
Butternut Squash Pie
Cranberry Walnut Cake
Cream Cheese Frosting
Festive Easter Carrot Cake
Fruitcake Cookies
Heavenly Cheesecake
Holiday Fudge Pie
Holiday Lizzies
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Key Lime Pie
Lemon Angel Food Cake
Little Traveler Pumpkin Chiffon Pie
Meringue
Peppermint Bark
Peppermint Puffs
Pioneer Ginger Snap Pie Crust
Pumpkin Bars
Pumpkin Butter Cheesecake
Yam-Pecan Pie
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APPLE-HONEY CRISP
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4 cups sliced apples
1/4 cup sugar
1 Tblsp. lemon juice
1/2 cup honey
1/2 cup flour
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1/4 cup brown sugar
1/4 cup pecans
1/4 cup butter
1/4 tsp. salt
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Spread sliced apples in shallow baking dish, sprinkle with sugar and lemon juice, and pour honey over all. Into a bowl, put the flour, brown sugar, salt and pecans. Work in the butter as for biscuits, making a crumbly mixture. Spread crumbs evenly over the apples and bake at 375 degrees for 30-40 minutes. Crust should brown. Serve warm with whipped cream, topped with a dash of cinnamon.
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BUTTERNUT SQUASH PIE
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3/4 cup sugar
1/2 tsp. ginger
1 egg, slightly beaten
1 Tblsp. flour
1/4 tsp. mace
1/4 tsp. salt
9-inch pie shell
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1 1/2 cups milk
1 tsp. cinnamon
2 Tblsp. melted butter
1 1/2 cups cooked, mashed
butternut squash
1/2 tsp. nutmeg
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Mix together sugar, flour, salt and spices; add to cooked, mashed squash. Add egg, milk and melted butter and put in pastry shell. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees and bake until firm, about 40 minutes. Serves 6-8.
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CRANBERRY WALNUT CAKE
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1 package yellow cake mix, pudding in mix
2 eggs
1/3 cup oil
1 packet Cranberry & Walnut Dip Mix*
1 cup water
1 cup sour cream
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Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon orange juice or 1 tsp. vanilla extract
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In a large bowl place ALL ingredients. With electric mixer, blend on low speed then mix on medium speed for 1 minute. Pour batter into greased bundt or tub pan. Bake at 350 degrees for 45-55 minutes until done. Cake is done when top springs back to touch. Cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake.
*Available in our International Food Court
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CREAM CHEESE FROSTING
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3 oz. cream cheese
3/4 stick butter
1 tsp. vanilla
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1 tsp. milk
1 3/4 cup powdered sugar
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Mix together and spread on cake, cut into bars.
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FESTIVE EASTER CARROT CAKE
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2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 cups sugar
1/2 cup vegetable oil
4 large eggs
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2 cups grated carrots
8 oz. Pineapple, crushed and drained
Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
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Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans and set aside. Sift together flour, cinnamon, baking powder, baking soda, and salt; add sugar, oil and eggs and mix well. Add carrots, pineapple and nuts and mix well. Pour the batter into the prepared pans and bake for 30-35 minutes or until a cake tester inserted in center comes out clean. Let cool.
Frosting: In a mixing bowl, cream together butter, cream cheese, sugar, and vanilla until smooth. To assemble cake: Place one cake layer on a serving plate and spread out one-third of the frosting over the top. Place a second cake layer on top of the first and spread half of the remaining frosting over the new top. Add the final layer on top of the other two and spread the remaining frosting over the top. Serves 6-8.
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FRUITCAKE COOKIES
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1/2 cup butter
1 cup light brown sugar
4 eggs, beaten
2 1/2 cups flour
2 cups pecans, chopped
1/2 cup candied pineapple, chopped
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1/2 lb. candied cherries, chopped
1/4 lb. candied orange peel, chopped
1 tsp. baking soda
3/4 tsp. ground cardamom
1/2 cup flour
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Cream butter and sugar. Add beaten eggs and mix well. Add 2 1/2 cups flour and mix. Combine chopped nuts and fruit. Add soda and cardamom to the additional 1/2 cup flour. Add to chopped nut-fruit mixture and stir to coat. Add to creamed mixture and mix well. Drop by level teaspoonfuls onto greased cookie sheets and bake at 275 degrees for 12 to 15 minutes. Yields 6 to 8 dozen cookies.
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HEAVENLY CHEESECAKE
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1-1/2 cups vanilla wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
1 env. unflavored gelatin
1 jar Rothschild Red Raspberry Sauce
1/2 cup cold water
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Gourmet Sauce*
1/2 cup boiling water
2 8-oz. pkg. Cream cheese
1/2 cup sugar
1 tsp. Vanilla
1/4 cup Rothschild Seedless Raspberry Preserves*
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Combine crumbs, sugar and butter. Press into bottom and 1-1/2 inches up side
of a 9-inch spring form pan. Bake at 350 degrees for 10 minutes; cool. In
small bowl, sprinkle gelatin over cold water; let stand 5 minutes. Add
boiling water; stir until gelatin dissolves. In bowl of electric mixer, beat
cream cheese, sugar and vanilla. Gradually add Raspberry Sauce and gelatin
mixing thoroughly; pour into crust. Refrigerate overnight. Remove sides of
pan. Spread Seedless Preserves over top. Garnish with whipped cream if
desired. Yield: 10-12 servings.
*Available in our International Food Courts
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HOLIDAY FUDGE PIE
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4 eggs
2 cups sugar
2 squares bitter chocolate
1 cup walnuts
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1/3 cup melted butter
1 tsp. vanilla
9-inch unbaked pie shell
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Set oven at 350 degrees. Beat eggs until thick and lemon-colored. Gradually add sugar, beating continuously. Combine melted chocolate and butter. Cool slightly; pour into egg mixture. Stir to combine. Add nuts and vanilla. Pour mixture into pastry-lined pan. Bake for 40 minutes. Serves 6-8.
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HOLIDAY LIZZIES
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1/2 cup sugar
1/3 cup butter
2 eggs, well beaten
1 1/2 cups flour
1 1/2 tsp. soda
1 1/2 Tblsp. milk
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1 lb. candied cherries
1 lb. dates
1 lb. pecans
1 lb. candied pineapple
1 wine glass of whiskey
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Cream together sugar, butter and eggs. Sift flour and soda together and add to egg mixture. Stir in milk. Add rest of ingredients and mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 325 degrees for 12-15 minutes. Yields 80 or 90 cookies.
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KEY LIME PIE
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1 cup sugar
1/4 cup flour
3 Tblsp. corn starch
1/4 tsp. salt
3 eggs, separated
1 Tblsp. butter
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1/4 cup Nellie & Joe's Key Lime Juice*
grated rind of 1 lime
2 cups water
9-inch pie shell, baked
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Combine the sugar, flour, corn starch and salt in a saucepan and gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir the mixture into the beaten egg yolks, return to low heat and cook for two minutes, stirring continuously. Stir in the butter, lime juice and rind, and cool slightly. Pour into the baked pie shell and cool. Top with meringue (see below) and brown. Serves 6-8.
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LEMON ANGEL FOOD CAKE
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1 Angel Food Cake
1 jar Little Traveler Lemon Curd*
2 cups Whipping Cream, whipped
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1 jar Rothchild's Raspberry Sauce*
Fresh Raspberries, for garnish
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Slice the angel food cake in half, spread about 1/3 of the lemon curd onto
the bottom layer of the cake. Fold the remaining lemon curd into the
whipped cream, blending well. Spread a layer of the whipped cream frosting
onto the bottom layer. Replace top layer and continue to frost cake,
top and sides. Refrigerate until ready to serve, at least 1 hour. Slice
and garnish, serve with raspberry sauce drizzled on the cake and with
fresh berries.
*Available in our International Food Courts
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LITTLE TRAVELER PUMPKIN CHIFFON PIE
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1 10-oz. Jar of Little Traveler Pumpkin Butter*
1 8-oz. Whipped topping |
3 oz. Package of cream cheese, softened
1 9-inch Ginger Snap Pie Crust (see recipe below)
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Beat together softened cream cheese and pumpkin butter. Fold into whipped topping until blended and pour into graham cracker pie crust. Garnish with additional whipped topping or whipped cream.
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MERINGUE
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3 egg whites
1/4 tsp. cream of tartar
6 Tblsp. sugar
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Beat the egg whites until light and frothy. Add the cream of tartar and continue beating until the whites are stiff enough to hold a peak. Gradually beat in sugar and beat until the meringue is stiff and glossy. Top pie and bake until brown.
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PEPPERMINT BARK
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1 lb. Plain white chocolate melting wafers*
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6 Tbsp. crushed red and green peppermint*
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Melt white chocolate wafers and add
crushed peppermint. Spread thinly on foil.
Cool until hardened and break into pieces.
*Available in our International Food Courts
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PEPPERMINT PUFFS
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2/3 cup butter flavor shortening
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
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1 1/2 cups unsifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup crushed red & green peppermint*
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Lightly grease baking sheets. Cream shortening and both sugars in a large bowl at medium speed. Beat in egg. Combine flour, baking powder and salt. Blend into creamed mixture and stir in the crushed peppermint. Shape dough into small balls (about 1 inch). Bake for 11 to 12 minutes at 350 degrees. Let cool on cookie sheet. Makes about 3 dozen cookies.
* Available in our International Food Courts
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PIONEER GINGER SNAP PIE CRUST
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1 1/2 cups crumbled genger snaps
1/2 teaspoon cinnamon
6 T butter, melted |
1/4 cup powdered sugar
1/2 tsp. Nutmeg
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In a medium bowl, combine all ingredients. Pat firmly into bottom and sides of 9-inch pie pan.
*Available in our International Food Courts cream
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PUMPKIN BARS
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2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
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2 cups sugar
4 eggs
2 cups pumpkin
1 cup salad oil
1/2 cup walnuts
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Mix and pour into a greased 11x17-inch cookie sheet with sides. Bake at 350 degrees for 25 minutes. Cool; frost with cream cheese frosting.
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PUMPKIN BUTTER CHEESECAKE
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9-inch graham cracker crust
2 Tblsp. flour
1/4 cup sugar
2 eggs
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16 oz. cream cheese
12 oz. Little traveler's Pumpkin Butter*
1 Tblsp. Rum extract
8 oz. Cool Whip
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Preheat oven to 325 degrees. With the mixer at medium speed, beat the cream cheese until fluffy. Slowly beat in the sugar. Add the eggs, one at a time, beating well after each addition. Gradually add the flour and the pumpkin butter. Pour the batter into the crust and bake for 45-60 minutes, or until filling is set and has begun to crack. Cool, serve with whipped cream, if desired.
*Available at our International Food Courts
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YAM-PECAN PIE
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1 cup sweet potatoes, cooked & mashed
1/2 cup sugar
3/4 tsp. cinnamon
3/4 tsp. ginger
dash salt
3/4 cup evaporated milk, undiluted
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2 eggs, well beaten
9-inch pie shell, unbaked
TOPPING:
1/4 cup butter
1/2 cup light brown sugar
3/4 cup pecans, chopped fine
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Combine sweet potatoes, sugar, spices, salt, milk, and eggs. Pour into pie shell and bake at 375 degrees for 20 minutes. Remove from oven and sprinkle with topping made by combining butter, sugar and pecans. Return to the oven and bake an additional 25 minutes. Serves 6-8.
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