Category: Desserts

Ingredients

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Original recipe (1X) yields 24 servings

• ¾ cup butter
• 3 cups packed light brown sugar
• 3 eggs, beaten
• 1 ½ teaspoons vanilla extract
• 3 cups chopped pecans
• 3 cups self-rising flour

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan, or for thinner bars, use a 10×15 inch jellyroll pan.
2. Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
3. Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
4. Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars

Ingredients

• ⅓ cup cinnamon sugar
• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup butter or shortening
• 1 cup white sugar
• 1 large egg
• ¼ cup dark molasses

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.Dotdash Meredith Food Studios
2. Sift flour, ginger, baking soda, cinnamon, and salt into a large bowl; stir until well combined. Sift a second time.Dotdash Meredith Food Studios
3. Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in sugar. Add egg and molasses; beat until light and fluffy.Dotdash Meredith Food Studios
4. Sift 1/3 of the flour mixture into butter mixture; stir until well combined. Sift in remaining flour mixture. Stir until a soft dough forms.Dotdash Meredith Food Studios
5. Pinch off small pieces of dough; roll into 1-inch balls.Dotdash Meredith Food Studios
6. Roll balls in cinnamon sugar to coat; place 2-inches apart on ungreased baking sheets.Dotdash Meredith Food Studios
7. Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool on a wire rack.

Ingredients

Original recipe (1X) yields 14 servings

Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• 1 ⅓ cups white sugar
• ⅔ cup shortening
• 1 ½ teaspoons vanilla extract
• 3 large eggs
• ⅔ cup milk

Cinnamon Syrup:

• ½ cup white sugar
• ⅓ cup water
• 6 tablespoons butter
• 1 teaspoon vanilla extract
• ¾ teaspoon ground cinnamon

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan.Dotdash Meredith Food Studios
3. Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.Dotdash Meredith Food Studios
4. Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy.Dotdash Meredith Food Studios
5. Add eggs, one at a time, beating for at least 1 minute after each addition.Dotdash Meredith Food Studios
6. Beat in flour mixture alternately with milk.Dotdash Meredith Food Studios
7. Pour batter into the prepared pan.Dotdash Meredith Food Studios
8. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.Dotdash Meredith Food Studios
9. While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.Dotdash Meredith Food Studios
10. Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack.Dotdash Meredith Food Studios
11. Use a fork to poke holes around the top of the cake.Dotdash Meredith Food Studios
12. Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.

Ingredients

Original recipe (1X) yields 20 servings

• 1 (15.25-ounce) package spice cake mix
• 1 (3.4 ounce)-package instant vanilla pudding
• 1 cup pumpkin puree
• ½ cup water
• ½ cup vegetable oil
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 2 cups cold milk
• 2 (3.4 ounce) packages cheesecake-flavored instant pudding and pie filling mix
• 2 cups whipped topping, thawed
• 1 cup chopped toasted pecans
• 1 cup English toffee bits

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-baking dish.Allrecipes / Kim Shupe
2. Combine cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.Allrecipes / Kim Shupe
3. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.Allrecipes / Kim Shupe
4. Whisk milk and cheesecake pudding mix together in a bowl. Allow to set, about 2 minutes. Fold whipped topping into pudding mixture.Allrecipes / Kim Shupe
5. Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits.Allrecipes / Kim Shupe
6. Repeat layering until all ingredients are uses. cover and refrigerate for at least 1 hour before serving.

Ingredients

Original recipe (1X) yields 4 servings

• 2 tablespoons butter, divided
• 2 tablespoons white sugar, divided
• 2 Bosc pears, halved and cored
• ½ cup heavy whipping cream

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
2. Rub remaining 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar.
3. Bake in the preheated oven for 10 minutes. Pour cream over pears and continue baking until tender, about 20 minutes more.

Ingredients

Original recipe (1X) yields 12 servings

Cake:

• 3 cups white sugar
• 1 ½ cups butter
• 5 large eggs
• 3 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ¼ cups whole milk
• 1 teaspoon vanilla extract

Caramel Frosting:

• 1 (16 ounce) package brown sugar
• 1 cup butter
• ¼ teaspoon salt
• ⅔ cup evaporated milk
• 1 (16 ounce) package confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract

Directions

1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
2. To make the cake: Place white sugar and butter into a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition.
3. Combine flour, baking powder, and salt in a separate bowl. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition. Add vanilla extract; beat until batter makes ribbons when falling from the beaters.
4. Divide batter among the prepared cake pans.
5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
6. To make the frosting: Combine brown sugar, butter, and salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes.
7. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
8. Mix confectioners’ sugar and vanilla extract into brown sugar mixture using an electric mixer until frosting caramelizes and thickens to the desired consistency.
9. Spread frosting onto cooled cake layers. Stack layers; ice top and sides.

Ingredients

Original recipe (1X) yields 20 servings

• PAM® Baking Spray
• ½ cup confectioners’ sugar, sifted
• 1 (15.25 ounce) package yellow cake mix
• 4 eggs
• ½ cup water
• 4 cups fresh or thawed frozen cranberries
• 1 ⅓ cups granulated sugar
• 1 ½ cups chopped pecans
• ½ cup orange marmalade, melted
• Reddi-wip® Extra Creamy Whipped Cream

Directions

1. Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners’ sugar; set aside.
2. Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
3. Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
4. Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
5. Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

Ingredients

Original recipe (1X) yields 8 servings

Pudding:

• 4 cups soft bread cubes
• 2 cups peeled and sliced apples
• ¼ cup raisins
• 1 ¾ cups milk
• 1 cup brown sugar
• ¼ cup butter
• 2 large eggs, beaten
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Vanilla Sauce:

• ½ cup milk
• ½ cup butter
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.
2. To make the bread pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and butter in a small saucepan over medium heat. Cook and stir until butter is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.
3. Whisk eggs, cinnamon, and vanilla together in a small bowl. Pour egg mixture over bread mixture in the baking dish.
4. Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.
5. Meanwhile, make the vanilla sauce: Mix milk, butter, white sugar, and brown sugar together in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.

Ingredients

Original recipe (1X) yields 16 servings

• ½ cup unsalted butter
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon lemon juice
• 1 ¼ teaspoons ground cinnamon, divided
• 1 pinch salt
• 2 teaspoons water
• 1 teaspoon cornstarch
• 1 ½ cups rolled oats
• ¾ cup all-purpose flour
• ½ cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9×9-inch square baking pan with enough parchment paper for overhang on all sides.
2. Melt ½ cup butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Pour into a large mixing bowl.
3. Combine apples, 2 tablespoons brown sugar, 2 tablespoons butter, lemon juice, ¼ teaspoon cinnamon, and 1 pinch salt in the same saucepan over medium-low heat. Cook, stirring occasionally, until apples are softened, about 10 minutes.
4. Mix water and cornstarch together in a small bowl: stir into the saucepan until combined. Cook until mixture thickens slightly, 1 to 2 minutes more. Cool slightly.
5. Mix in remaining 1 teaspoon cinnamon, oats, flour, ½ cup brown sugar, vanilla, baking soda, nutmeg, and ¼ teaspoon salt to the brown butter mixture until well combined. Reserve 1 cup of oat mixture for topping.
6. Pour remaining oat mixture into the prepared pan; firmly press into an even layer. Pour apples and sauce over top in an even layer: sprinkle with reserved oat mixture.
7. Bake in the preheated oven until top is golden brown and crisp, 30 to 35 minutes. Cool completely, about 30 minutes. Cut into 16 bars.

Ingredients

Original recipe (1X) yields 8 servings

• 1 tablespoon butter
• 2 large Granny Smith apples – peeled, cored and cut into 1/4-inch dice
• 1 tablespoon white sugar
• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• 1 large egg
• ¼ cup white sugar
• 1 tablespoon melted butter
• ½ cup sparkling apple cider
• 2 cups vegetable oil for frying

Glaze:

• ½ cup confectioners’ sugar, or more as needed
• 1 tablespoon sparkling apple cider, or as needed to make glaze

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes.Dotdash Meredith Food Studios
3. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.Dotdash Meredith Food Studios
4. Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.Dotdash Meredith Food Studios
5. Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl.Dotdash Meredith Food Studios
6. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.Dotdash Meredith Food Studios
7. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.Dotdash Meredith Food Studios
8. Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.Dotdash Meredith Food Studios
9. Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters. Enjoy!