Pumpkin Crunch Cream Pie

3/4 cup cold milk
1 pkg. jello vanilla instant pudding
1/2 cup solid packed pumpkin
3/4 tsp. pumpkin pie spice
2/3 cup slivered almonds
2/3 cup baked semi-sweet chocolate chips
3 1/2 cup (8oz) cool whip
1 (6oz) Keebler Ready Crust Graham Cracker Crust

Pour milk into mixing bowl
Add pie filling mix
Beat with wire whisk until well blended 1 min
Let stand 5 min

Blend in pumpkin spice, almonds, chocolate chips and 2 cup of the whipped topping
Spoon into pie crust
Chill 4 hours

Just before serving, garnish with remaining whipped topping and chocolate chips, if desired

Easy Pumpkin Pie

1 (16oz) can pumpkin
1 (14oz) sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
Unbaked pie shell

Combine pumpkin,condensed milk and eggs, and beat until smooth and well blended
Stir in spices
Pour into an ungreased 9″ pie shell

Bake in preheated 425 oven for 15 min.
Reduce oven to 350 and continue baking pie 50-60 min or until knife inserted in center comes out clean

Cool before cutting and garnish with whipped cream

Pineapple Cake

Yellow Chiffon or yellow cake (made already)

1 box vanilla pudding
1 large jar marchino cherries
13 1/2 oz crushed pineapple,drained (save the juice)

Put pudding in pan
Add 1 cup milk and 1/2 cup pineapple juice
Cook over low heat.
Let cool

Take 1 pkg heavy whipping cream and whip until it is real thick
Add:
1 cup chopped marchino cherries

Fold pineapple into pudding
Fold pudding into whip cream
Spread on cake

Refridgerate for 2 hours

Bacardi Rum Cake

Cake:

1 cup chopped pecans or walnuts
1 (18 1/2 oz) pkg. yellow cake mix
1 (3 3/4 oz) pkg. instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi, dark rum (80 proof)

Glaze:

1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi rum
Melt butter in sauce pan. Stir in water and sugar
Boil 5 min. stirring constantly
Remove from heat.
Stir in rum

Preheat oven to 325
Grease and flour 10″ tube or 12 cup Bundt pan.
Sprinkle nuts over bottom of pan
Mix all cake ingredients together
Pour batter over nuts
Bake 1 hour. Cool.
Invert on serving plate.
Prick top.
Drizzle and smooth glaze evenly over top and sides
Allow cake to absorb glaze
Repeat until glaze is used up

Poppy Seed Cake

1 box yellow cake mix
1 sm. box vanilla instant pudding
1/2 tsp. nutmeg
3/4 cup oil
3/4 cup pale dry sherry
4 eggs

Combine all ingredients.
Beat for 4 min.
Fold in 1/3 cup poppy seeds.

Bake 350 for 50 min. in greased and floured cake pan or bundt pan

Dump Cake

Dump everything together:

2 cans crushed pineapple
Cherry pie filling (prepared)
Yellow cake mix
1 cup melted butter
chopped nuts

Grease pan
Oven at 350
Bake 50-60 min.

Dessert of the Month: A Sweet Gift Idea!

Marie Antoinette supposedly said, “Let them eat cake” but you can say let them eat dessert with a dessert of the month club membership. Cake is great and many people enjoy it, but, there are many other desserts and with a dessert of the month club gift you can give or receive a different dessert every month.

There are two types of dessert of the month clubs, one offering freshly made desserts delivered ready to eat and one that sends you the mixes and you create your own desserts each month. The Dessert of the month club offered through Amazing Clubs delivers freshly prepared professional desserts every month. These are gourmet desserts that range from pastries and decadent rugelach to tortes and fresh baked pies.  Each of these will serve from eight to ten people, depending on the serving size.

The Amazing Clubs dessert of the month subscriptions come directly to you from professional bakeries and dessert professionals nationwide. This club offers a one hundred percent guarantee that it will be loved by the recipient.

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Dessert of the month clubs make great gifts for families and friends who enjoy their sweet treats but can’t find the time to make their own. You can send them a three, six, or twelve-month subscription or simply choose to send a dessert of the season gift, which arrives every quarter and corresponds to the season. A seasonal gift is an excellent corporate gift that allows you to make an impression four times a year and guarantee you will be remembered.

Elderly relatives and young married couples will enjoy having a special dessert delivered to their door ready for them to enjoy without the hassle of having to prepare it themselves. On the other hand, you can send them a monthly dessert kit that they can create themselves. Either way, you are sure to be the recipient of many thank you notes and possible even invitations for dessert and coffee. 

You don’t have to send a dessert of the month club as a gift; you can have it delivered to your own home for you and your family to enjoy. Your family will appreciate your thoughtfulness and love your choice in decadent desserts that they can have monthly.

When you choose your gift of the month club you should make sure you receive free shipping and that you are receiving your shipment in an expeditious manner to assure its freshness. The company should have a guarantee and be able to correct any shipments that are not fresh in a short period of time. You also want to make sure that you receive information concerning your dessert of the month with your shipment, such as how to serve it, store it, and its nutrition information.

Give yourself or someone you love the gift of a different dessert of the month every month and put a smile on their face every time.

Sharon V. Chapman provides gift ideas like the dessert of the month club for Gift of the Month Clubs – your premier online guide to monthly gift clubs!

Related Desserts Articles

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Dessert Recipes

The word “dessert” comes from the old French word “desservir” which means to clear the table. Sometimes referred to as “afters” desserts are usually a sweet ending to a meal.

Included below are two popular dessert recipes. Give them a try and have a sweet ending to your meal.

Queensland Lamington

Originally devised as a method to use stale cake, Lamingtons are squares of butter or sponge cake dipped in melted chocolate, then rolled in coconut. This dessert recipe calls for store bought cake or cake that is already on hand.

Ingredients:

- One butter or sponge cake cut into evenly sized pieces
- 500 grams icing or confectionery sugar
- 2/3 cup of cocoa
- 15 grams butter
- 1/2 cup milk
- 2 1/2 cups desiccated coconut

Icing Directions:

1. Into a medium bowl, sift the sugar and cocoa.
2. Melt butter in small pan.
3. Stir butter and milk into sugar and cocoa mixture.
4. Bring medium sized pan of water to boil on top of stovetop; reduce heat.
5. Place bowl on top of water, stir until chocolate is smooth and glossy.

To make Lamingtons:

1. Place squares of cake onto tines of a fork.
2. Dip each cake into icing mixture, holding over bowl so excess icing can drip off.
3. Toss chocolate covered cake squares into coconut.
4. Place on tray to set.

Pavlova

It is said in 1935, Herbert Sachse, chef at the Hotel Esplanade in Perth, created this popular dessert to honour the visit of Russian ballerina, Anna Pavlova.

Meringues can be tricky, so it is important to start with clean, dry utensils. If the meringue cracks, fill in cracks with extra whipping cream.

Ingredients:

- 6 egg whites brought to room temperature
- pinch of salt
- 1 cup castor sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch/corn flour
- 1/2 cup of whipping cream
- 1 cup sliced fresh fruit such as strawberries, kiwi fruit, and blueberries

Directions:

1. Preheat oven to 400 degrees Fahrenheit (200 C).
2. Lightly grease an oven tray, then line with baking paper.
3. Using a metal medium sized bowl, beat egg whites and salt together on medium speed until soft peaks form.
4. With mixer still running, sprinkle castor sugar, one spoonful at a time, beating well to mix into egg whites. Continue until all sugar has been used and peaks are stiff and glossy.
5. Remove from mixer and add vinegar, vanilla, and cornstarch, using a spatula to gently fold into mixture.
6. Pile mixture into centre of baking sheet, forming a circle with a hollow centre.
7. Turn oven down to 250 degrees F (130 C) and bake without disturbing for 1 1/2 hours.
8. Slice fruit and sprinkle with lemon juice to prevent browning.
9. Whip cream gently until soft peaks form.
10. Turn oven off and crack door, leave Pavlova in until cool.
11. Remove from oven and gently transfer Pavlova to serving plate. Fill hollow centre with fruit and top with whipped cream.
12. Immediately serve.

Apart from writing, Chelsi Woolz loves to bake and create new variations of popular dessert recipes. She is always on the lookout for new recipes and some of her favorites are cheesecakes made only from the best philadelphia cream cheese.