Libby's Pumpkin Roll

Libby's Pumpkin Roll
Recipe submitted by Becky Campbell Jorgenson

This pumpkin roll will become a Thanksgiving dessert tradition.

Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIbby's 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING:

1 package (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

Preheat oven to 375 degrees.

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

10 servings

Recipe submitted by Becky Campbell Jorgenson

Southern Pineapple-Coconut Pie

Southern Pineapple-Coconut Pie

This southern pineapple-coconut pie is easy to make, and so delicious!

Ingredients:

1 cup cold milk
1 (3.4 oz) package instant vanilla pudding mix
3/4 cup flaked coconut
1 (8 oz) can crushed, DRAINED unsweetened pineapple

1 regular 9-inch pastry pie shell

Whipped topping, optional

Directions:

Prick the bottom and the sides of the pastry shell and bake according to directions.

As the pastry shell bakes in the oven, whisk the cold milk and pudding mix in a large bowl until thickened.

Stir in the coconut and crushed pineapple.

Pour the mixture into the baked pastry shell.

Chill the southern pineapple-coconut pie in the refrigerator for 6 hours, or longer.

Garnish individual slices with whipped topping.

8 servings

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

OMG! This is the ultimate chocolate lovers treat.  Delicious!!!

Ingredients:

1 1/2 cup chocolate chips
1 1/2 cup walnuts, chopped

3/4 stick butter, melted
3/4 cup sugar
1/2 cup + 1 tablespoon flour
2 eggs
1 teaspoon vanilla

1 9-inch deep dish frozen pie crust

Directions:

Preheat oven to 350 degrees

Prick the bottom of the pie crust with a fork.  Bake crust for 10 minutes.

Mix the chocolate chips and walnuts together, and spread them evenly in the bottom of the pie crust.

In an electric blender, mix the butter, sugar, flour, eggs, and vanilla until smooth.  Pour the mixture over the chocolate chips and walnuts. Spread evenly.

Bake for 35 minutes.

After baking, let set-up for 2 to 3 hours.

Serve with vanilla ice cream and drizzle with chocolate topping.

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie

Ingredients:

1 (8oz) package cream cheese, softened
1 (14oz) can SWEETENED condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker crust
1 (20oz) can cherry pie filling

Directions:

In a large bowl, mix the (room temperature) cream cheese, sweetened condensed milk, lemon juice, and vanilla together until creamy and smooth.

Pour the mixture into the graham cracker crust and spread evenly.

Cover and refrigerate for 2 to 4 hours.

Remove pie from the refrigerator and top with cherry pie filling.

Refrigerate pie until completely chilled.

Serve cold and keep refrigerated.

Here's another great tasting idea, . . . change the pie filling from cherry to blueberry.  This pie is outrageously good too.  Enjoy!

Peanut Butter Cup Pie

Peanut Butter Cup Pie

Ingredients:

Crust:

2 1/2 cups chocolate graham crackers crumbs
3 tablespoons sugar
1/2 cup salted butter, melted

Filling:

12 ounces cream cheese, room temperature
1 1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Topping:

2 tablespoons sugar
1/2 cup heavy cream
1/2 cup semi-sweet chunks, chocolate chips, or bars, chopped
4 tablespoons salted butter
1/2 teaspoon vanilla extract
14 Reese's peanut butter cups, rough chopped

Directions:

Preheat the oven to 350 degrees

Crust:

Lightly grease the bottom and sides of a 9-inch spring-form pan.  In a mixing bowl, combine the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter and mix well. 

Press onto the bottom and sides of spring-form pan.

Bake crust for 10 minutes.

Filling:

Using a kitchen-Aid mixer, or electric mixer, combine cream cheese and peanut butter together for 5 minutes on medium speed until light and fluffy.

Add the sugar and vanilla to the cream cheese/ peanut butter mixture, and combine for 5 minutes more until light and fluffy.

In a separate bowl, beat the heavy cream until firm. 

Carefully fold the cream mixture into the cream cheese/ peanut butter mixture until well blended. 

Spoon mixture into pie crust. 

Cover and refrigerate for 2 hours

Topping:

Combine the sugar and heavy cream in a saucepan and bring to just a boil.  Remove the saucepan from the heat and immediately add the chocolate, butter and vanilla.  Whisk the mixture until smooth and the chocolate and butter have melted.

Cool mixture slightly.

Pour topping mixture over pie, and evenly spread from edge to edge.  SAVE 2 TO 4 TABLESPOONS OF TOPPING MIXTURE TO DRIZZLE OVER PEANUT BUTTER CUPS.

Sprinkle peanut butter cups evenly over top.

Drizzle the saved topping over peanut butter cups.

Cover and refrigerate 4 hours, or overnight before serving.

IMPORTANT:  After refrigeration, and while pie is still in the spring-form pan, cut around the edges of the finished pie.  Use a sharp knife dipped in hot water.  Snap the clip on the pan and  release your peanut butter cup pie. 

Use a sharp knife dipped in hot water again to cut each slice.

Key Lime Pie

Key Lime Pie

Ingredients:

Graham Cracker Crust

1 to 1 1/2 cups Graham cracker crumbs
1/2 cup sugar
6 tablespoons melted butter

Filling

4 eggs
1 cup sugar
3/4 cup key lime juice
1/2 cup butter (cubed)
1 teaspoon unflavored gelatin (softened)
1 key lime, zested

Directions:

Combine Graham cracker crumbs, sugar and melted butter.  Press into pie pan and refrigerate.

In a medium bowl, mix together eggs, sugar, lime juice and last, cubed butter.

In a double broiler, cook the mixture over boiling water until it thickens, stirring frequently.

Once thickened, add softened gelatin and lime zest.

Cool slightly, and pour into pie shell.

Refrigerate 3 hours, or overnight.

Garnish with lime slices.

Cherry-Bourbon Pie

Cherry-Bourbon Pie
Original recipe by Bon Appetit

Buy the 24.7 ounce "Dark Morello Cherries" from Trader Joe's.  If you do not have a Trader Joe's in your neighborhood, don't worry, . . . other brands will work too. 

Ingredients:

Pie
1    pie crust, homemade or store-bought
3    24.7-ounce jars pitted sour cherries in syrup (about 6 cups)
3/4 cup sugar
1/4 cup bourbon
3    tablespoons cornstarch
2    tablespoons fresh orange juice
1    tablespoon finely grated orange zest

Crumble
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces

Directions:

Preheat oven to 350 degrees.

The cherry pie will bubble over while baking, so place aluminum foil over a baking sheet and set aside

DRAIN THE SYRUP FROM THE CHERRIES. 

Combine cherries and the remaining 5 ingredients (pie ingredients) in a large bowl.  Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.

Pour the cherry mixture into the pie crust, and set aside.

Stir all ingredients (crumble ingredients), except butter with a wooden spoon in a medium bowl until no lumps of sugar remain.
 

Cut the butter into 1/2-inch cubes.  Rub the butter into the oat mixture with your fingertips until it's completely incorporated.  Top the cherry pie with the crumble.  HINT - AFTER INCORPORATING THE CRUMBLE MIXTURE, GRAB A SMALL HANDFUL OF CRUMBLE WITH YOUR HANDS AND RUB THE MIXTURE WITH YOUR FINGERTIPS ABOVE THE PIE, SPRINKLING THE CRUMBLE OVER THE PIE.

Bake the cherry pie for 1 1/4 to 1 1/2 hours, or until pie crust and center of crumble are a deep golden brown and the juices from the cherries has thickened and bubbling. 

Let pie cool for at least 2 hours at room temperature to allow the filling to set properly.  CUTTING THE PIE BEFORE IT'S SET WILL RESULT IN A RUNNY FILLING.  Cover and let stand up to 1 day at room temperature.

8 servings

Grasshopper Pie

Grasshopper Pie

Ingredients:

Crust
1 package ( 15 oz) mint oreo Cookies
5 tablespoons melted butter

Filling
3 egg yolks
2 cups heavy cream
1/2 cup sugar
pinch of salt
2 teaspoons unflavored gelatin
1/4 cup green creme de menthe
1/4 cup white creme de cocoa

Directions:

Step 1

FOR THE CRUST; Adjust oven rack to middle position and heat oven to 350 degrees .  Process cookies (with filling) in food processor to fine crumbs, about 45 seconds (SAVE SIX COOKIES FOR TOPPING).  Transfer to bowl and drizzle with melted butter, and toss well.  Press crumbs evenly into BOTTOM AND SIDES of a 9-inch pie plate.  Refrigerate crust until firm, about 20 minutes.  Bake until set, 8 to 10 minutes.  Let cool completely on wire rake.

Step 2

FOR THE FILLING; In a medium bowl, beat the 3 egg yokes.  In a saucepan, combine 1/2 cup cream, sugar, and salt.  Sprinkle 2 teaspoons gelatin over cream mixture and let sit until gelatin softens, about 5 minutes.  Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about two minutes.  Whisking vigorously, slowly add gelatin mixture to egg yokes.  Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes.  Remove from heat and add creme de menthe and creme de cocoa.  Pour mixture into a clean bowl and refrigerate, stirring occasionally, until filling is wobbly but not set, about 20 minutes.

Step 3

Using a stand mixer or hand mixer, whip remaining 1 1/2 cups cream until foamy (medium speed), about 1 minute.  Increase speed to high and whip until stiff peaks forms, 1 to 3 minutes.  Whisk 1 cup of whipped cream mixture into gelatin mixture until completely incorporated.  Using a rubber spatula, fold the gelatin mixture into remaining whipped cream mixture until no white streaks remain.  Scrape mixture into cooled pie shell, smooth top, and refrigerate until firm, at least 6 hours or preferably overnight. 

Serve, topped with chocolate curls, or crumbled mint oreo cookies, if desired.  Enjoy!

The Best Pecan Pie Ever!

The Best Pecan Pie Ever!
1 9-inch deep-dish pie

Ingredients:

1/2 cup butter
1 cup firmly packed light brown sugar
1 cup light corn syrup

4 eggs, beaten
2 teaspoons vanilla extract
1/4 teaspoon salt

2 cups (1/2 lb) pecan pieces (use a wooden mallet and break-up pecan halves)
1 unbaked 9-inch deep dish pastry shell

Directions:

Preheat oven to 325 degrees

Combine first 3 ingredients in a small saucepan and cook over medium heat, stirring constantly, until butter melts and sugar dissolves.  REMOVE FROM HEAT AND COOL SLIGHTLY.

While sugar mixture is cooling, beat the eggs, vanilla, and salt in a large bowl.

Pour the sugar mixture into the egg mixture, beating well with a wire whisk.   Add the pecan halves (pecan pieces) and mix together.  Pour into pastry shell. 

Bake for 60 minutes 

HINT - YOU MUST HAVE PATIENCE WHEN MAKING A PECAN PIE.  REMOVE THE PIE FROM THE OVEN AND COOL COMPLETELY ON A WIRE RACK.  THE SECRET TO MAKING A PECAN PIE IS TO REFRIGERATE IT OVERNIGHT, SO MAKE THIS PIE ONE DAY IN ADVANCE.  IF YOU FOLLOW THESE DIRECTIONS, YOU WILL HAVE MASTERED THIS RECIPE.   

Don't forget the Vanilla Ice Cream!