Category: Desserts

Have you ever made an Old-Fashioned Blueberry Bread Pudding? Try this one! Everybody just loves the fabulous blend of flavors from the cinnamon, vanilla and lemon.

The addition of the blueberries also adds, not only flavor and texture, but a great health benefit as well. Blueberries are high on the list of top healthy foods.

The pudding with blueberries has a soft center and a crunchy top. It’s not to sweet so go ahead and top it with the easy caramel sauce. This is good for Breakfast, Brunch or Dessert!

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Old-Fashioned Blueberry Bread Pudding

Ingredients

• 8 cups cubed day old bread
• 8 large eggs
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
• 1 cup heavy cream
• 1 cup milk
• 1 lemon zest
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 1 pinch salt

Topping

• 4 tablespoons sweet butter
• 1 tablespoon light brown sugar roughly chopped

Garnish

• 1 cup prepared caramel topping
• 1 tablespoon whiskey rum or favorite liquour

Instructions

1. In a buttered 8 X 8 oven proof pan place 1/2 of the bread cubes and 1/2 the blueberries. Top with remaining bread and blueberries.
2. Mix the eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
3. Pour over the bread pressing gentlly to submerge the bread. Cover with plastic wrap and soak for one hour.
4. Preheat oven 350.
5. Remove the wrap and sprinkle brown sugar on top and dot with butter.
6. Bake in the preheated oven for 45-50 minutes.
7. Just before serving heat caramel and whiskey in a microwave proof dish.
8. Dust pudding with powdered sugar and pour some sauce over the pudding.

Tips and Tidbits

Enjoy this dish even if you’re on a diet. Skip the butter and sugar topping, use Egg Beaters, fat free evaporated and skim milks and Splenda.

You’ll still get an excellent bread pudding which is a satisfying and delicious dessert. It’s moist and the cinnamon taste is rich.

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Utterly Deadly Southern Pecan Pie

Libby’s Famous Pumpkin Pie

Crock Pot Candy

Recipe based on one by Rita~
Photo by misty113

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I’ve been making Southern Pecan Pie for a lot of years. I didn’t think there was anything you could do to it to possibly make it better. Boy, was I ever wrong!

I gave this one a try this year prior to the holidays. It has become my new pecan pie recipe! The gooey-ness of the filling is to die for!

The secret to this rich pie? Cooking the sugar and corn syrup first. Now, who would think that one little step could make so much difference? It really does!

This is definitely not diet food but try it anyway. You’ll love it…

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Utterly Deadly Southern Pecan Pie

Prep Time

25 mins

Cook Time

1 hr

Total Time

1 hr 25 mins

 

It's hard to believe that one little tweak to Southern Pecan Pie can make such a difference.

Course: Dessert

Cuisine: American

Keyword: Best Southern Pecan Pie

Servings: 6

Calories: 360 kcal

Ingredients

• 1 cup sugar
• 1 1/2 cups corn syrup I use 1/2 dark and 1/2 light
• 4 eggs
• 1/4 cup butter
• 1 1/2 teaspoons vanilla
• 1 1/2 cups pecans coarsely broken
• 1 unbaked deep dish pie shell

Instructions

1. In saucepan boil the sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2. In large bowl beat the eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. At this point I like to strain the mixture to make sure it's smooth and lump free.
4. Stir in the butter, vanilla, and pecans and pour into the crust.
5. Bake in a 350°F oven for about 45 to 60 minutes or until set.

Enjoy!

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Libby’s Famous Pumpkin Pie

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Recipe based on one by Pcrocker
Photo by gailanng

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Libby’s Famous Pumpkin Pie is by far the best recipe for pumpkin pie I have found. This pie just can’t be beaten. Others just don’t taste right.

When I look back at old cookbooks this pumpkin pie recipe was always the same “Follow the recipe on the back of the Libby’s Pumpkin Puree Can”.

I think out of all the recipes I have seen this one is a “National Treasure”.

You can substitute a store-bought pie crust instead of making your own but otherwise stick closely to the recipe for best results.

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Libby's Famous Pumpkin Pie

Prep Time

25 mins

Cook Time

1 hr 5 mins

Cooling

2 hrs

 

Libby's Famous Pumpkin Pie is the yardstick that all pumpkin pies are measured by.

Course: Dessert

Cuisine: American

Keyword: Libby's Famous Pumpkin Pie

Servings: 6

Calories: 325 kcal

Ingredients

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 15 oz can Libby's 100% pumpkin puree
• 1 12 oz can Carnation Evaporated Milk
• 1 unbaked 9-inch deep-dish pie pastry
• whipped cream optional

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Mix the sugar, salt, cinnamon, ginger, and cloves in a small bowl.
2. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour the mixture into the pie shell.
3. Bake at 425 degrees Fahrenheit for 15 minutes.
4. Reduce temperature to 350 degrees Fahrenheit. Bake for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
5. Serve immediately or refrigerate.
6. Top with whipped cream before serving for best results!

Enjoy!

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Paula Deen’s Pumpkin Gooey Butter Cake

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Recipe based on one by flume027
Photo by May I Have That Recipe

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I can almost guarantee these will be the best macaroons you’ve ever made! Slightly crunchy on the outside, and rich, moist and chewy on the inside!

Who doesn’t love chewy and yummy macaroons? Your family and friends will devour them and love you for making them.

Give the recipe a try. You won’t be disappointed!

>>CLICK HERE for the recipe<<

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Crock Pot Candy is easy homemade candy in your crock pot! This recipe is fantastic, plus very easy to make! Not To mention delicious.

I make candy all the time and most candy recipes are time-consuming and tedious. Not this recipe.

Not only is it a perfect solution for easy to make candy but it’s also a very versatile recipe! Replace the peanuts with dates, raisins,  mini- pretzels or whatever and you’ve got a different candy.

Perfect for holidays or anytime. Give it a try!

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Crock Pot Candy

Prep Time

15 mins

Cook Time

2 hrs

Total Time

2 hrs 15 mins

 

Crock Pot Candy is so easy to make and yet is so good.

Course: Dessert

Cuisine: American

Keyword: Easy Crock Pot Candy

Servings: 8

Calories: 365 kcal

Ingredients

• 1 16 ounce package dry roasted salted peanuts
• 1 16 ounce package unsalted dry roasted peanuts
• 1 12 ounce package semi-sweet chocolate bits
• 1 4 ounce German chocolate bars
• 32 ounces white almond bark

Instructions

1. Put the peanuts in the bottom of the crock pot; add all the other ingredients.
2. Cook on low setting for 1 1/2 to 2 hours.
3. Place rounded spoonfuls onto wax paper and allow to cool.

Enjoy!

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No Bake Hershey Bar Pie

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Recipe based on one by Elizabeth Fullerton
Photo by Delicious As It Looks

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Martha Stewart’s Oatmeal Cookies is a delicious and elegant version of the humble oatmeal cookie. They come out of the oven very rich and yummy!

They’re chock full of goodies but the caramel bits are especially nice.

The first time I had these was at a friends house and I just had to have the recipe. Now everybody that has them at my house has to have the recipe!

Give the recipe a try and I think you’ll love these cookies. Something rich and different from plain old chocolate chip, oatmeal, etc…

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Martha Stewart's Oatmeal Cookies

Ingredients

• 1 1/2 cups flour sifted
• 1 teaspoon baking soda sifted
• 1 cup butter room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup dried cherries
• 1 cup chocolate chopped
• 1 cup toffee pieces Skor is good
• 1 1/2 cups oatmeal

Instructions

1. Cream the butter, add the white and brown sugar. Scrape down the bowl, add egg and vanilla.
2. Mix together the flour and the baking soda and add to the creamed mixture.
3. Add the oatmeal, cherries, chocolate, and toffee.
4. Using plastic wrap, divide into 3 logs and wrap. Chill and slice 1/2" thick.
5. Bake on a parchment covered baking sheet at 350* for 8-10 minutes.
6. Cool on rack.

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Recipe based on one by Sharon123
Photo by Lalaloula

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If you really want to WOW your guests at your next holiday celebration then this cheesecake will do it! It’s very rich and creamy, tastes like what you would expect in a restaurant.

This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it’s the most requested pumpkin cheesecake recipe I have.

When I want to splurge on cheesecake, this is it!!!

Rich and Creamy Pumpkin Cheesecake

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
1/2 teaspoon cinnamon

Cheesecake Filling

2 (8 ounce) packages cream cheese, at room temperature
2 (8 ounce) packages light cream cheese, at room temperature
1 1/2 cups sugar
3 large eggs
1 (15 ounce) can pumpkin puree (not pie filling)
1 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions

Preheat your oven to 350°F.

Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch spring form pan. (To make it watertight).

Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix. Press the crumbs over the bottom (not the sides) of the prepared pan.

Bake in the middle of the oven until the crust is slightly golden, about 10 minutes. Transfer to a wire rack and cool while preparing the filling.

To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy. Beat the eggs in one at a time.

Add the pumpkin, cream, vanilla and spices and beat just until mixed.

Pour the filing into the prepared crust. Place the spring form pan in a large roasting pan and add hot water to come halfway up the sides of the spring form pan.

Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.

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Easy Pumpkin Pie

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This really is an Easy Pumpkin Pie and it always comes out perfect. Thank goodness you have at least one easy thing to make for Thanksgiving dinner.

The kicker, though, is that it’s delicious!

This recipe used to be on the Eagle Brand Sweetened condensed milk cans. You might like to add a little more spice if you like your pies to be really flavorful.

Try the recipe and you’ll see that it’s the best and easiest pumpkin pie recipe out there. You’ll never use anything else.

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Easy Pumpkin Pie

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

 

This pumpkin pie is not only easy but also absolutely delicious!

Course: Dessert

Cuisine: American

Keyword: Easy Pumpkin Pie

Servings: 6

Calories: 425 kcal

Ingredients

• 1 6 oz package refrigerated pie crusts
• 1 15 oz can pumpkin
• 1 14 oz can eagle brand sweetened condensed milk (do not use evaporated milk)
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt I actually use less than this

Instructions

1. Preheat oven to 425 degrees F.
2. With a mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt. Pour into the pie crust.
3. Bake 15 minutes.
4. Reduce oven temperature to 350 degrees F. and bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool.

Recipe Notes

Serve with whipped cream.

If you happen to have any leftovers refrigerate.

Enjoy!

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No-Bake Cherry Cheesecake

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Recipe based on one by Little Bee
Photo by Marg

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Coconut Macaroons are an old fashioned dessert but they deserve a come back. They are easy and delicious… Paula Deen makes them great! Of course I love everything Paula does.

Everybody that has had a taste of these loves them. Next time I’m going to make a double batch and put a dab of ganach on top.

You might have to bake a little longer. All ovens are different. Just watch them until they start to brown.

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Paula Deen’s Coconut Macaroons

Ingredients

3 cups shredded coconut
1 teaspoon almond extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
2 egg whites, stiffly beaten with 1 teaspoon cream of tartar

Directions

Preheat your oven to 350 degrees F.

In a medium bowl, combine coconut, almond extract, and salt. Mix in the condensed milk to form a thick paste.

Fold in the egg whites with the cream of tartar. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart.

Bake for about 8 minutes or until edges are lightly browned.

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By MilanzMom
Photo By Marie Nixon

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