2018-11-09 / Home & Garden

Star Chefs

Crustless Cranberry Pie

1 cup all-purpose flour
1 cup white sugar
1/4 tsp. salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 tsp. almond extract

Preheat oven to 350 degrees. Grease one 9 inch pie pan.

Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

Bake at 350 degrees for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Mini Cheesecakes

1 (12 ounce) package
vanilla wafers
2 (8 ounce) packages
cream cheese
3/4 cup white sugar
2 eggs
1 tsp. vanilla extract
1 (21 ounce) can cherry
pie filling

Preheat oven to 350 degrees. Line miniature muffin tins (tassie pans) with miniature paper liners.

Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.

Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Chocolate Cream Pie

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1-1/2 cups white sugar
3 Tbsp. cornstarch
1/2 cup unsweetened
cocoa powder
1/2 tsp. salt
3 cups milk
1 Tbsp. butter
1-1/2 tsp. vanilla extract

1 cup frozen whipped
topping, thawed

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.

Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Pumpkin Crumb Cake

1 (18.25 ounce) package
yellow cake mix
1 egg, beaten
1/2 cup butter, melted
1 (15 ounce) can pumpkin
puree
3 eggs, beaten
1/2 cup white sugar
1/4 cup packed brown
sugar
1-1/2 tsp. ground
cinnamon
1/2 cup white sugar
3 Tbsp. butter, softened

1/2 cup chopped nuts
(optional)

Preheat oven to 350 degrees. Spray or grease one 9x13 inch pan.

Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.

In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.

In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.

Bake in preheated oven for 40 to 45 minutes.

Two Ingredient Pumpkin Cake

1 (18.25 ounce) package
spice cake mix
1 (15 ounce) can pumpkin

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

Return to top