PUMPKIN WHOOPIE PIES
FOR THE PUMPKIN WHOOPIE COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
FOR THE FILLING
1 12 oz jar of whipped cream cheese
Directions
Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick tinfoil; set aside.
In a large bowl, mix together together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, brown sugar, oil, eggs, vanilla & Pumpkin Butter and whisk until combined.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Make the filling: Beat last jar of Pumpkin Butter & cream cheese in medium bowl.
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Spread a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days. Makes 8-10 whoopie pies
Better Banana Splits
Ice cream flavor/s of choice Bananas Whip Cream (optional) Any of our Jams Chocolate-Raspberry Spread Put three scoops of ice cream in a bowl. Slice a banana in half & place on each side of bowl around ice cream. Heat jams in microwave just until warm, (approx. 15-20 seconds-amount of time varies with wattage of your microwave) spoon topping of each scoop of ice cream, top with whip cream if desired, ENJOY!
No Fuss Upside Down Cake
(The same great taste without the fat of the butter!)
1 box yellow cake mix 1-2 jars Pickles-N-Things Jam (depends on how much topping you like) Whip Cream or Cool Whip (optional) Follow directions on box to make cake. For 13x9 cake-when cool, spread jam on top of cake. For 2 round cakes-spread in middle & on top of cakes. Cut & serve with whip cream or cool whip if desired.
Lemon Custard Ice Cream
2/3 cup fresh lemon juice 1-2 Tb minced lemon zest to taste, use a microplane grater 1 3/4 cups sugar, preferably superfine 1/4 cup Lemon Pie Jam 1 cup milk 2 whole eggs 2 egg yolks 1/2 cup evaporated milk 2 1/2 cups whipping cream (not heavy whipping cream, just whipping cream) Mix the zest, juice, preserves and sugar in a 4 qt saucepan and allow to sit for about 1/2 hour to allow flavors to develop. Place over medium heat and whisk in the milk. Heat to 175 degrees, stirring quite often, do NOT boil or the pectin in the preserves will be ruined. Meanwhile beat eggs in a large bowl with fork until well blended. Temper the eggs with 1/2 cup of the hot milk and then slowly whisk the eggs into the milk. Heat to 180 degrees over medium-low heat, stirring constantly( the custard should coat the back of a wooden spoon when ready). Do NOT allow the mixture to boil. Immediately stir in the cream and evaporated milk. Chill in an ice bath or allow to come to room temperature, then allow to age at least 2 hours, but preferably 12 hours or up to 48 hours.. Freeze in two batches in a one quart freezer. The recipe can be halved for smaller ice cream makers. Please note: The amount of sugar can be reduced by about 1/2 a cup if you prefer a very tart ice cream. Also note that because of the high sugar content of this ice cream, your mixture must be VERY cold before freezing in a Cuisinart-type maker or it is likely to fail.
Submitted by Deanna Tompkins of Texas
Sour Cream Pound Cake
1/2 c. soft butter 1/4 c. shortening 1 1/2 c. sugar 3 eggs 1 1/2 c. flour (all-purpose) 1/4 tsp. baking powder 1/2 c. sour cream 1 tsp. vanilla extract 1/4 tsp. almond extract Any Pickles-N-Things Jam Cream butter and shortening. Gradually add sugar, beat well. Add eggs, 1 at a time, beat after each. Combine flour and baking powder and add to creamed mixture, mix well. Add sour cream and beat for 4 to 5 minutes. Stir in extracts. Pour batter into greased and floured loaf pan. Bake at 325° for 50 to 60 minutes. Cool. Top with Lemon Pie or any of our jams & add whip cream if desired!
Easy Pumpkin Pie
1 Quart Vanilla Ice Cream 1 jar of Pumpkin Butter 1 prepared graham cracker crust Cool Whip Mix Vanilla Ice Cream & Pumpkin Butter together, spread evenly in graham cracker crust. Freeze for 2 hours or until firm. Top with Whipped Cream if desired.
Easy Pumpkin Pie II
2 pkg. (6-serving size ) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 2 1/2 Cups milk 1 jar of Pumpkin Butter 1 prepared graham cracker crust Cool Whip Beat Milk, Pudding & Pumpkin Butter together on medium speed for 2 minutes, spread evenly in graham cracker crust. Refrigerate for 30 minutes or until firm. Top with Whipped Cream if desired.
Pumpkin Pecan Cheesecake
1/2 cup chopped pecans 1/4 cup packed brown sugar 2 tablespoons butter, softened 1 8 ounce package cream cheese, softened 1/3 cup packed brown sugar 2 eggs 3/4 cup Pumpkin Butter 1 9 inch prepared graham cracker crust
Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in Pumpkin Butter . Pour mixture into crust. Bake at 350 degrees for 40 minutes. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
Old Fashioned Jam Cake
3 cups self-rising flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground allspice 2 cups granulated sugar 1 cup (2 sticks) butter, softened 1 jar Blueberry Pie Jam 1 jar Raspberry Pie Jam 4 eggs 1 cup milk 1 teaspoon vanilla extract 1 cup chopped nuts, optional
Caramel Icing 2 cups packed light brown sugar ½ cup milk 8 teaspoons butter 1/8 teaspoon salt 4 cups confectioners’ sugar 1 cup chopped nuts, optional
Instructions 1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans. 2. To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired. 3. Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack. 4. To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners’ sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.Serves 12 to 16 NOTE: Flavors improve if cake is refrigerated 24 hours
