Fall Dessert Recipes

Friday, October 21, 2011 Submitted by Kerry

Mini Pear Pies

 

Mini Pear Pies

 

Ingredients:

  • 4 pears, peeled and thinly sliced
  • 1/4 c white sugar
  • 2 tbsp brown sugar
  • 1 1/2 tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch of salt
  • 1 tsp lemon juice
  • Pie crust dough


Directions:

  • Preheat oven to 450 degrees or according to pie crust instructions. 
  • In a large bowl, combine the pears, white sugar, brown sugar, flour, cinnamon, nutmeg, salt and lemon juice.
  • Using a large drinking glass or round cookie cutter, cut circles out of the pie crust dough.  Place half of the circles inside a greased muffin pan, stretching so the edges extend above the pan.  Fill each well with the pear mixture.  Top with the other half of the dough circles and seal the edges. 
  • Bake for 17 to 20 minutes, or until golden brown.  Allow to cool for 10 minutes before serving.
  • Enjoy!

 

 

Baked Spiced Apples with Walnuts and Caramel

 

Baked Spiced Apples

Baked Spiced Apples

 

Ingredients:

    •    4 apples
    •    1 c packed brown sugar
    •    1/4 c butter, melted
    •    1 tsp ground cinnamon
    •    1/2 tsp ground nutmeg
    •    1/4 c chopped walnuts
    •    Apple juice, enough to cover bottom of baking sheet
    •    Hot caramel

Directions:

    •    Preheat oven to 325 degrees.
    •    In a large bowl, combine brown sugar, butter, cinnamon, nutmeg and walnuts; mix well.
    •    Cut off tops of the apples and set aside.
    •    Cut off the bottom of the apples and discard.
    •    Carefully, core the apples all the way through.
    •    Line a baking sheet with tin foil.
    •    Wrap the bottom of each apple with additional tin foil loosely, to allow the filling to stay inside the apple.
    •    Pour the brown sugar/walnut mixture into each apple.
    •    Pour apple juice in the baking sheet around the apples, until it completely covers the bottom of the baking sheet.
    •    Place the apple tops that were cut off in the apple juice surrounding the apples, skin side up.
    •    Bake for 45 to 55 minutes, until apples are soft.
    •    Remove each apple from its individual tin foil cup and set on a serving tray. A little of the filling may remain in the tin foil cups -- that's okay! Spoon the filling in and over the apples.
    •    Carefully remove the apple tops from the baking tray and serve each top with an apple. This will be the sweetest part to eat since it was cooking in the apple juice!
    •    Drizzle hot caramel over all. Serve with ice cream, if desired.
    •    Cut up and enjoy!

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Witch's Broomstick Lollipops

Lollipop Broomsticks

 

Ingredients:

    •    1 c sugar
    •    Lollipop sticks


Directions:

    •    Heat a medium pan over medium-high heat.  Add the sugar.  Stir constantly until the sugar caramelizes and turns golden brown.  Remove from heat.
    •    Lay lollipop sticks on a lightly-greased sheet of parchment paper.  
    •    Dollop a drop of the caramelized sugar on the lower quarter of the lollipop sticks with a spoon. Sweep downward with the spoon to form the broom bristles.  
    •    Allow to cool completely before removing.  
    •    Enjoy!

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Mini Pumpkin Cream Pies

 

Pumpkin Cream Pies

 

Ingredients:

    •    1 c pureed pumpkin
    •    1 c cool whip
    •    3 tbsp white sugar
    •    1 tsp ground cinnamon
    •    1/2 tsp ground nutmeg
    •    Toppings (I used cool whip, caramel and walnuts)


Directions:

  • Pre-bake the mini pie crusts in the oven at 375 degrees for 5 minutes.  Allow to cool completely before filling.
  • Meanwhile, fold the pureed pumpkin into the cool whip.  Stir in the sugar, cinnamon and nutmeg.
  • Fill the pie crusts with the cream filling.  Chill until ready to serve.  
  • Enjoy!

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Snookies (Snickers in Cookies)

Snookies

Ingredients:

    •    1 c butter, softenend
    •    1 c white sugar
    •    1 c packed brown sugar
    •    2 eggs
    •    1 tsp vanilla extract
    •    2 c all-purpose flour
    •    1 tsp salt
    •    1 1/2 tsp ground cinnamon
    •    3 c quick-cooking oats
    •    1/2 c semisweet chocolate chips
    •    6 or 7 Snickers (fun size), cut into eighths.

Directions:

    •    Preheat oven to 375 degrees.
    •    Cream together the butter, white sugar and brown sugar.
    •    Add in the eggs one at a time. Stir in the vanilla extract.
    •    Sift together the flour, baking soda, salt and cinnamon. Stir the mixture slowly into the creamed mixture, until just blended.
    •    With a wooden spoon, stir in the oats and chocolate chips.
    •    Cover and chill for at least 1 hour.
    •    Roll dough into walnut-sized balls and place on greased cookie sheets 2 inches apart.
    •    Press a piece of Snickers candy into the center of each ball of dough, making sure to maintain the form of a ball.
    •    Bake for 10 minutes, or until lightly browned.
    •    Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
    •    Enjoy!

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Mini Pumpkin-Walnut Cheesecakes

Mini Pumpkin Walnut Cheesecake

Ingredients:

Yields 12 cupcakes or 8 mini Ready Crust Graham Crack Pie Crusts
    •    1 pkg (8 oz) cream cheese, room temperature  
    •    1/3 c white sugar
    •    1 tbsp PLUS 1 tsp flour
    •    1/2 tsp ground cinnamon
    •    1/4 tsp ground nutmeg
    •    1 lg egg, room temperature
    •    1/3 c pureed pumpkin
    •    Chopped walnuts
    •    Caramel
    •    Either:  6 Mini Ready Crust Graham Crack Pie Crusts or 12 Nilla wafers and cupcake liners
    •    Toppings (I used cool whip and caramelized sugar)

Directions:

    •    If using the mini Ready Crust Graham Crack Pie Crusts, pre-bake in the oven at 375 degrees for 5 minutes.  Allow to cool.  Add walnuts to the bottom of the crusts and drizzle caramel over.  
    •    If using a cupcake pan, place a Nilla wafer in the bottom of each cupcake liner.  Add walnuts to the bottom and drizzle caramel over.  
    •    Meanwhile, in a large bowl, beat the cream cheese until light and fluffy.  Add the sugar, flour, cinnamon and nutmeg. Beat in the egg.  Add the pumpkin.  
    •    Pour the batter into cupcake liners or into Mini Ready Crust Graham Crack Pie Crusts 2/3 full.  
    •    Bake for 20 to 25 minutes.  Cool.  Cover and chill until ready to serve.  
    •    Top with your favorite toppings.  
    •    Enjoy!

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Peanut Butter Fudge Puddles

Peanut Butter Fudgies

Ingredients:

Cookie dough
    •    1/2 c butter, softened
    •    1/2 c creamy peanut butter
    •    1/2 c white sugar
    •    1/2 c brown sugar
    •    1 egg
    •    1/2 tsp vanilla extract (I always add in a tad more)
    •    1 1/4 c all-purpose flour
    •    3/4 tsp baking soda
    •    1/2 tsp salt
Filling
    •    1 c semi-sweet chocolate chips
    •    1 c butterscotch chips
    •    14 oz can sweetened condensed milk
    •    1 tsp vanilla extract
    •    Chopped nuts (optional)

Directions:

    •    Make the cookie dough. In a large bowl, combine butter, peanut butter, white sugar and brown sugar. Beat in egg and vanilla.
    •    In a separate bowl, mix flour, baking soda and salt.
    •    Gradually add the dry mixture to the wet mixture.
    •    Chill in the fridge for at least an hour.
    •    Preheat oven to 325 degrees.
    •    Remove from fridge and form into 1 1/2-inch balls.
    •    Grease a muffin pan and add one ball to each muffin cup.
    •    Bake for 15 minutes, or until lightly browned.
    •    Remove from oven and make an indentation in the center of each ball, big enough to fill middles with fudge filling. Allow to cool in the pan for 5 minutes and then move to cooling rack.
    •    Make the filling. In a microwave-safe bowl, combine all of the filling ingredients except the chopped nuts. Microwave in 30-second increments, stirring in between until smooth.
    •    Immediately start filling cookie cups with the filling. You will need to stir the mixture every now and again to prevent from hardening.
    •    Sprinkle with chopped nuts. All to set an hour or so before serving.
    •    Enjoy!

 

Personal Pumpkin Pies


Personal Pumpkin Pies

Ingredients:

     •    1 pie crust, unbaked
    •    1 can Libby's 100% Pure Pumpkin
    •    1/4 c sugar
    •    1/2 tsp salt
    •    1 tsp ground cinnamon
    •    1/2 tsp ground ginger
    •    2 large eggs
    •    1 can evaporated milk


Directions:

    •    Preheat oven to 350 degrees.
    •    Roll out the pie crust to 1/4-inch thickness. Grease a muffin pan (or use liners). Using a glass a little larger than the muffin holders, press down and cut out 12 circles. Place the dough circles in the muffin pan. Use the scraps to make the pumpkin stems.
    •    In a small bowl, mix the sugar, salt, cinnamon and ginger.
    •    In a large bowl, beat the eggs. Stir in the pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
    •    Ladle the pumpkin mixture into the pie shells until they are full.
    •    Bake for 25 minutes, or until a knife comes out clean between the edge and center of each personal pumpkin pie.
    •    Allow to cool for 15 minutes.
    •    Decorate, if desired.
    •    Enjoy!


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Celeste is a wife to her best friend, mother to their beautiful daughter and a medical transcriptionist.  She is a self-taught cook who became a passionate foodie in the process.  Her hope is that others will follow along on her journey at CookingCreation.com , have the desire to start cooking more, gain the confidence to try new things, quit dining out so much and remember how important and special it is to sit around the dinner table together as a family.  Oh yeah... and eat good food, too!

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These recipes look fabulous.

These recipes look fabulous. I am going to try some with my family! Thanks for sharing!!

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