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Pumpkin Dessert

Nov 21, 2017 | Dessert

Yields 12-15 servings

Pumpkin Dessert

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients

    Crust
  • 1 package (18-1/4 ounces) Yellow Cake Mix
  • 1/2 cup Butter, melted
  • 1 Egg
    • Filling
  • 1 can (30 ounces) Pumpkin Pie Filling
  • 1 can (5 ounces) Evaporated Milk
  • 2 Eggs, lightly beaten
    • Topping
  • 1/2 cup Sugar
  • 1/4 cup All-purpose Flour
  • 3 teaspoons Ground Cinnamon

Instructions

  1. Preheat oven to 350F
    2. Crust
  2. In a large bowl, combine the cake mix, butter and egg until crumbly.
  3. Set aside 2/3 cup for topping.
  4. Press remaining mixture into a greased 13 x 9 x 2-inch baking dish.
    5. Filling
  5. In a large bowl, combine pumpkin pie filling, milk and eggs.
  6. Pour over crust.
    7. Topping
  7. In a large bowl, combine sugar, flour, cinnamon and reserved cake crumb mixture.
  8. Sprinkle over pumpkin layer.
  9. Bake at 350F for 45-50 minutes or until top is golden brown.
  10. Cool on a wire rack for 1 hour.
  11. Cover and refrigerate at least 2 hours before serving.
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https://ugfoodbank.org/pumpkin-dessert/

Slow-Cooker Zucchini Bread

Jan 2, 2017 | Dessert, Slow-Cooker

Yields 8-10 slices

Slow-Cooker Zucchini Bread

30 minPrep Time

4 hrCook Time

4 hr, 30 Total Time

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Ingredients

  • 2 Eggs
  • 2/3 cup Vegetable Oil
  • 1-1/3 cups Sugar
  • 1-1/2 cups grated peeled Zucchini
  • 2 teaspoons Vanilla
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg (if desired)
  • 1/2 to 1 cup chopped Nuts (if desired)

Instructions

  1. In a large bowl, with electric mixer, beat eggs until light and foamy.
  2. Add oil, sugar, zucchini and vanilla; mix well.
  3. Stir dry ingredients together with nuts and add to zucchini mixture; mix well.
  4. Pour into a greased and floured baking pan that fits inside your Slow Cooker.
  5. Cover with aluminum foil and place into Slow Cooker.
  6. Cover and bake on High setting for 3 to 4 hours or until done. Do not check or remove cover until last hour of baking.
  7. Check for doneness with wooden pick - insert pick into center of pan; if it comes out "clean" it's done.
  8. Remove pan and uncover.
  9. Let stand 5 minutes.
  10. Unmold onto a cake rack; let cool.
  11. To store, wrap in aluminum foil and refrigerate.
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https://ugfoodbank.org/slow-cooker-zucchini-bread/

Arlene’s Heritage Farm Cookies

Jul 6, 2016 | Dessert

Yields 4 dozen cookies

Arlene's Heritage Farm Cookies

A twist on the usual oatmeal cookie

30 minPrep Time

10 minCook Time

40 minTotal Time

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Ingredients

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter (not margarine)
  • 2 eggs, beaten
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1-1/2 teaspoon vanilla
  • 1 cup coconut
  • 1/2 to 1 cup chopped nuts
  • 2 cups corn flakes (slightly crushed)
  • 2 cups quick-cooking oatmeal

Instructions

  1. Cream butter and sugars.
  2. Add eggs and vanilla.
  3. Mix dry ingredients together and add to creamed mixture.
  4. Add corn flakes, oatmeal, coconut and nuts to batter and mix until blended. May have to use your hands!
  5. Drop or roll into balls (about 1 tablespoon), place on ungreased cookie sheet, and flatten slightly.
  6. Bake at 350F for 10-12 minutes.
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https://ugfoodbank.org/arlenes-heritage-farm-cookies/