2011 Desserts Galore

Pumpkin Apple Cake



1 pkg yellow cake mix, minus 1 cup

½ cup butter, melted

3 eggs, divided

4 cups apples, peeled and sliced (Elstar or Pippin)

1/3 cup sugar

2 tsp pumpkin pie spice

1-1/2 cups evaporated milk

1 Tbsp butter

3 Tbsp flour

2 c pumpkin puree

1/3 c brown sugar, packed

1 cup oats

1 tsp pumpkin pie spice


Preheat oven to 425 degrees.  Combine 1 package yellow cake mix,(minus 1 cup), ½ cup melted butter and one egg.  Mix well and press into a 13” x 9” pan.  Mix apples and 3 tablespoons flour in separate bowl and set aside.  Mix pumpkin puree, 1/3 cup sugar, 1/3 cup brown sugar and 2 teaspoons pumpkin pie spice and 2 eggs, then set  aside.


Heat evaporated milk and 1 tablespoon butter until butter is melted.  Add milk to pumpkin mixture and blend well.  Stir in apple mixture and pour into prepared pan.


Topping:  Mix 1 cup cake mix, oats, brown sugar, spice and butter until moistened and drop onto pumpkin mixture.  Bake for 10 minutes at 425 degrees then reduce temperature to 350 degrees and bake an additional 40-50 minutes until firm and toothpick inserted in center comes out clean.  Serves 12.





Apple Oatmeal Bars


2 cups flour

1 tsp salt

1 tsp baking soda

1 cup brown sugar, packed

1 cup quick oats

1 cup shortening

6 Tbsp butter

4 cups apples, peeled, sliced

½ cup sugar


Sift together flour, salt and baking soda.  Add brown sugar and oatmeal; mix well.

Cut shortening until crumbly.  Press half of the crumbs in greased 13x9x2” pan.  Dot with 4 tablespoons of butter.  Add apples and sprinkle with ½ cup of sugar.  Cover with remaining crumb mixture and dot with the remaining 2 tablespoons butter.

Bake in 350 degree oven for 40-45 minutes or until done.  Makes 21/2 dozen.






Pear Ginger Maple Pie

Mix Filling:

6 cups pears

1 ½ TB cornstarch

½ tsp salt

¼ cup brown sugar

¼ cup maple sugar

1 TB lemon juice

1 tsp lemon zest

2 TB chopped candied ginger or ½ tsp ground ginger



2/3 cup flour

½ cup oats

½ cup brown sugar

¼ tsp salt

½ cup cold butter

I pie crust


Bake 400 degrees for 60 minutes.





Peach Crunch

8-10 sliced, fresh peaches

1 cup packed brown sugar

1 tsp cinnamon

3 TB  flour

½ cup butter

Whipped cream


Preheat oven to 350 degrees.  Place peaches in a pie pan.  In a bowl blend sugar, cinnamon, flour and margarine together until crumbly.  Sprinkle over sliced peaches.  Bake 40 minutes until brown and bubbly.  Topped with fresh whipped cream.






Raspberry Pear Cobbler

1 – 10 oz pkg frozen raspberries, thawed

1/3 c sugar

2 tsp cornstarch

¼ tsp cinnamon

About 6 cups medium pears, peeled, cored and sliced

1 cup all purpose flour

½ cup sugar

1 tsp baking powder

¼ tsp salt

1 egg, beaten

_  cup sour cream

_ melted butter


Preheat oven to 350 degrees. Darin berries, reserve syrup and add water to make 1 cup.  In saucepan, combine 1/3 c sugar, cornstarch and cinnamon.  Stir in syrup mixture, cook and stir until thickened and bubbly.  Stir in berries and pears, just to heat through.  Pour into 1-1/2 quart baking dish.  Combine flour, ½ cup sugar, baking powder and salt.  Mix egg, sour cream and butter.  Add to flour mixture and blend well.  Spread atop fruit mixture.  Bake at 350 degrees for 70 minutes.





Peach Streusel Bars


1 ¼ c rolled oats

1 ½ c – all purpose flour

1 c brown sugar, packed

¼ tsp baking soda

1 c chilled butter, cut into small cubes



2 cups diced peaches

2/3 c peach jam

1Tbl all-purpose flour

1 tsp finely minced lemon zest


Preheat oven to 375 degrees.  Butter a 9×13” baking dish.  For crust, combine oats, flour, brown sugar and baking soda.  Cut in butter with a pastry blender or fingertips until mixture resembles coarse meal.  Press half of crumb mixture into bottom of greased pan.  Bake for 15 minutes and cool slightly.


Combine filling ingredients and spread evenly over crust.  Top with remaining crust mixture.  Bake until top is golden, approximately 35 minutes.  Cool in pan before cutting into squares.






Pear Custard Pie/Tart

1 unbaked pie shell, chilled

6 ripe pears, peeled, cored and halved

Juice of one lemon

¼ c sugar



1/2 c sugar

2T flour

3 large eggs, beaten

¼ c evaporated milk

1 tsp vanilla

1/8 tsp each of nutmeg, cloves, cinnamon, allspice and ginger


Preheat oven to 400 degrees.  Toss pear halves in lemon juice and ½ c sugar and set aside.  Whisk the ¼ c sugar, flour and eggs.  Add the milk and vanilla. Slice each pear half in 4-6 horizontal slices and set them on the crust, pressing down gently to fan them out.  Gently pour the custard around and over the pears.  Bake at 400 degrees for 15 minutes then turn down to 350 degrees and bake for remaining 45 minutes or until the custard is set and the crust is brown.





Apple-Cranberry Crisp Pie

1 Pillsbury Pie Crust or make own
1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
3/4 cup sugar
2 Tbs. all -purpose flour
1 tsp. Cinnamon
1/4 tsp. salt
5-7 cups thinly sliced, apples
1 1/2 cups cranberries
Heat oven to 425*. Prepare your pie crust to fix a 9 inch pie pan.
In large bowl combine sugar, 2 Tbs. flour, cinnamon and salt.  Mix well. Spoon into crust lined pan.  In small bowl, combine all topping ingredients; mix with fork or pastry blender until crumbly. Sprinkle over filling.  Bake at 425 for 35 -45 minutes or until apples are tender and topping is golden brown.  Cover edge of crust with strips of foil after 15 minutes-to prevent excessive browning.

(Note: On our weekend the topping was not crumbled, but rolled out and cut-outs applied)

8 servings.





Peach Walnut Bread

1 ½ cups Sugar
½ cup Shortening
2 Eggs
2 ¼ cups pureed Peaches
2 cups All Purpose Flour
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Vanilla
1 cup finely chopped Walnuts

Preheat oven to 325 degrees.  In a large bowl, cream together sugar and shortening, add eggs and mix well.  Stir in peach puree and dry ingredients; add vanilla and walnuts and mix well.  Pour dough into 2 (9X5) well-greased and floured load pans. Bake for 55 minutes to 1 hour.  Let cool for 5-10 minutes before removing from pan.