Posts Tagged ‘fall desserts’

Pumpkin Pie Fudge Recipe

Tuesday, October 3rd, 2017

We’re breaking away from the traditional chocolate and peanut butter for October to bring you a seasonal fudge you’ll want to make all year long. Make this recipe a little more decorative by using autumn-themed cookie cutters or just stick to the classic squares when serving.

Li'l Pumpkin Gourd Candy Dish | Meadowbrook Gourds | Sturbridge Yankee Workshop

What You’ll Need:

  • 9×9 inch pan; cooking spray; 3-quart saucepan; candy thermometer
  • 2/3 cup evaporated milk
  • 2½ cups granulated sugar
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Directions:

  1. Spray or butter a 9×9 inch pan and set aside.
  2. In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree, cinnamon and pumpkin pie spice and bring back to a boil.
  4. Cook while stirring constantly for about 18 minutes, or until the temperature reaches 230°F. Remove saucepan from the heat and allow to cool slightly, for about 2 to 3 minutes.
  5. Pour the white chocolate chips into a large bowl and pour the fudge mixture over the white chocolate chips. Let stand for about 5 minutes to allow the white chocolate to soften; stir until smooth.
  6. Mix in marshmallow creme, butter and vanilla until butter is melted and mixture is smooth. Pour into prepared 9×9 inch pan.
  7. Cool completely before removing from pan; cut into squares and store in a cool, dry place.

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~Tuesday Recipe: Orchard Fruit Compote

Tuesday, October 23rd, 2012

In honor of National Pear and Pineapple Month, consider today’s featured recipe for a delicious harvest dessert this fall. Today we share a recipe for an Orchard Fruit Compote, courtesy of our Super Fast Slow Cooker Recipes Cookbook, shown below. In combination with other fruits, both the pear and pineapple called for in this recipe are a good source of dietary fiber and Vitamin C.


What You’ll Need:

2 29-oz. cans pear halves, drained

1 20-oz. can pineapple chunks, drained

2 29-oz. cans sliced peaches, drained

15 1/4 oz. apricot halves, drained

1 21-oz. can cherry pie filling

Directions:

1. In a slow cooker, combine peaches, pears, pineapple chunks, and apricots.

2. Top with pie filling.

3. Cover and cook on high setting for 2 hours, or until heated through.

4. Serve with a slotted spoon. Makes approximately 14 to 18 servings.

** Pair your Orchard Fruit Compote with a side of vanilla ice cream, pound cake, or other baked treat. For a lighter approach, try drizzling with honey or cream.


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