Tag Archives: dessert

From anything pumpkin to something pumpkin

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My husband Jim has never cared for anything pumpkin. Finally, finally, I have found something pumpkin that has made him change his mind. Not two minutes ago he put his fork down and said, “it’s scrumptious delicious.”

That’s a giant stride for somebody whose usual comment about something he does like is, “it’s good,” or, “it’s fine.”

On my Tuesday post I suggested that you check back in a couple days for the recipe that topped off the wonderful luncheon served last Saturday at Community Church of Forest River, N.D. I was honored to be a guest at their Cluster 5 meeting. I gave the recipes for the main course and promised the dessert one as well.

I keep my promises!

I called Frances Greer for the recipe. She and Marilyn Ferguson made the dessert that day. I had a wonderful chat with Frances, jotted down the recipe and just before we hung up she said, “I’ve never had it fail. I hope it turns out good for you.”

With Jim’s endorsement I’d say it did for sure.

This is called Pumpkin Pie Filling but don’t be misled. It’s not a filling you mix up and pour into a pie shell. This goes into a 9×13-inch pan and calls for a cake mix.

Here goes:

PUMPKIN PIE FILLING (DESSERT)

  • 1 (15 oz.) can ounce pumpkin
  • ½ tsp salt
  • 2 tablespoons molasses
  • 3 eggs
  • 1 cup evaporated milk
  • 1 ½ teaspoon pumpkin pie spice
  • 1 cup brown sugar

Mix the above (Frances uses an egg beater. I used my electric mixer) and pour into a Pam sprayed 9×13-inch pan. Sprinkle a yellow cake (any brand) mix over the top. Drizzle two sticks of melted butter over the cake mix and then top that with one (1) cup chopped walnuts or pecans.

Bake in a 350 degree oven for about 45 minutes. Test with a toothpick before you pull it out of the oven in case it needs another minute or two. Serve with a dollop of Cool Whip.

I hope you enjoy it as much as I did last Saturday and again tonight. I hope it turns out good for you — as it does for Frances — and did for me.

Until Soon

Strawberries — good for the eyes and the taste buds

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Strawberries are a bargain this week in local grocery stores. Their aroma, which wafts throughout the produce section, really makes me feel its spring. I’ve already brought home three quarts of the world’s most popular berry fruit and each and every container has been a sweet and delicious good deal!

Although strawberries are available year-round, they are at the peak of their season from April through July when they are the most luscious and most abundant.

If you have your Easter menu planned except for dessert may I suggest “Strawberry Dessert Pie?” I made this for our Life Group Bible study Monday night and it drew rave reviews.

I tasted this dessert last summer in the kitchen of my friend Marlys. I couldn’t leave her house with bringing the recipe home to mine. Fresh strawberries in strawberry Jell-O, placed atop a layer of cream cheese and Cool Whip which is placed on top a crunchy nutty crust, provides a superb treat for the taste buds.

If you do make this for Sunday and when you sit down to your Easter feast, decide ahead of time that you WILL save room for dessert.

Here’s the recipe:

Crust:
1½ cups flour
¾ cup butter
¾ cup walnuts

Mix and press in a 9×13-inch pan and bake at 325 degrees for 15 minutes. Cool

Blend together and spread over cooled crust:
8 ounce package of cream cheese
8 ounce carton of Cool Whip
1 cup sugar

Mix and let set until somewhat jelled:
2 packages strawberry Jell-O
2 cups hot water
1 cup cold water
1 quart fresh strawberries

When partially jelled pour over cream cheese mixture and set in refrigerator for several hours. When serving, top with a dab of Cool Whip. Believe me, it’s a beautiful sight for sore eyes.

And then enjoy!

Speaking of eyes, here’s a little health news: Remember when you were a child and your mom told you carrots were good for your eye sight? That may very well be true, but now it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating three or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.

Happy Easter!

Until Soon