Plenty Sweet Life

Grandma's Recipes One By One!

Swedish Rice Dessert

Today’s recipe for Swedish Rice Dessert is one of our family’s favorites, and we couldn’t imagine Christmas without it! It’s one of the most traditional dishes we have at Christmastime. The name calls it a “dessert”, but we usually have it as part of our Christmas dinner. Because it’s made with whipped cream and rice – and that’s about it – it’s ridiculously good. Then when you top it with the sauce made with Junket Danish Dessert with some added raspberries or strawberries, or lingonberry jam, it’s just absolutely, crazy how good this is! It can be made ahead and it’s pretty easy to make, so we’re hitting all the boxes here!

Here is the recipe as I made it:

Swedish Rice Dessert

Put in small saucepan:

1/2 cup uncooked white rice

1 pint (2 cups) milk

Cook rice in milk until thick and creamy, about 15-20 minutes (watch it as it tends to boil over and make a total mess of your stovetop – this has happened to me very single time I’ve made this).

Add:

1/2 teaspoon salt

Dissolve 1 envelope of Knox gelatin in 1/4 cup cold water and add to hot rice (this usually gets lumpy and it takes a bit of stirring to get the gelatin mixed into the rice mixture).

Let rice mixture cool until it begins to set (about 20-30 minutes).

Whip to soft peaks:

1 pint whipping cream

Add:

1/3 cup sugar

1/4 teaspoon almond flavoring

Fold whipped cream into the rice mixture.

We sometimes I’ll put a whole almond into the mixture, and then whoever gets it in their serving of rice will have good luck for the upcoming year!

Set in a 2 quart mold (lightly sprayed with non-stick spray) or a pretty serving bowl.

Serve with Junket Danish Dessert with fresh or frozen strawberries or raspberries added.

Because the name of this dessert is SWEDISH Rice Dessert, we sometimes use lingonberry jam to put on top of the rice instead of the Junket Danish Dessert.

The gelatin looks a little weird, but it works.

After following the recipe and mixing it all together, it goes into a mold that is sprayed with a bit of non-stick spray. You can also put it in a pretty glass bowl – that would also be just fine.

I unmold it by dipping the bottom in warm water in the sink until it melts just enough to let it come out of the mold. Flip it onto a plate, and listen for that oh so satisfying “plop” that tells you it’s come out of the mold and is now sitting deliciously on the serving plate! Ha! I just happen to have a small bowl for the lingonberry jam that fits right in the middle of the ring. If serving this with the Junket Danish Dessert and berries, you can serve that in a separate bowl.

Oh, how I love this rice dish. It brings back Christmas from childhood!

It’s supposed to be dessert, but we serve it with dinner. You can do it either way – whatever works for you!

This is a pretty special and traditional Christmas dish for our family. You and your family and friends are going to LOVE this creamy rice dish with the added sauce – whether you use lingonberry jam or the Junket Danish Dessert with added berries. Put in the whole almond and let everyone try to find it for good luck in the coming year – it’s just a bit of added fun! Make this Swedish Rice Dessert this Christmas and start a new tradition!

 

 

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Golden Festal Pumpkin Pie

Grandma had this recipe for Golden Festal Pie Recipe (Pumpkin) in her file, and it’s the exact recipe on the back of the can of Festal Pumpkin (although the name is a little different on the recipe card)! All those years ago, and the recipe hasn’t changed.

That means it’s a good one – cuz grandma only kept the best recipes! Our family absolutely HAS to have pumpkin pie for Thanksgiving – it’s tradition. This year is no exception. My son makes a mean pumpkin pie, and usually makes it every year, but this year I’m taking this one on because this is the last pumpkin pie recipe that comes from Grandma’s file. It’s delicious. ‘Nuf said.

Here is the recipe as I made it:

Golden Festal Pie Recipe (Pumpkin)

Prepare a one-crust pie shell (I used the crust recipe for Old-Fashioned Pie Crust– it makes 2 crusts, and I used this particular recipe because as you’ll see later, we’ll need a second crust to decorate the pie).

Combine:

3 eggs, slightly beaten

1 cup sugar or brown sugar (I used brown sugar)

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Blend in:

1 can Festal Golden Pie Pumpkin

Add:

1 1/2 cups top milk (does this mean the top milk from a can of fresh milk – not sure) or evaporated milk (I used evap milk – 1 can)

Beat well.

Pour mixture into prepared pie crust.

Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and bake for 40-45 minutes.

Pie is done when knife, inserted in center, comes out clean.

I used a little more than half of the recipe of crust for the bottom crust. I wanted to make sure I had enough, and the second crust was just going to be used for decoration, not a whole top crust.

I trimmed away the excess from the edge of the pie pan. If you have a hole, just fill it in with some of the excess and trim it – it won’t show. Next it went into the frig to chill.

I used the remaining second crust and cookie cutters to make some decorations for the top of the baked pie and put them on a baking sheet covered with waxed paper, using the back of a knife to make the leaf veins. This was so fun!

While the crust and decorations were chilling in the frig, I made the filling. I used a whisk to mix it, but next time I’d use a hand mixer – especially if using brown sugar – so it would mix in better. I did use brown sugar and whisking left some lumps of brown sugar in the bottom of the bowl.

Originally I was going to decorate the WHOLE edge with the cut out leaves, but decided to bake them separately instead. I hadn’t left myself enough crust on the edge to make my usual fluting, so I used a fork to make the design – that’s how Grandma used to do it! The filling was too much for this crust, so I poured the extra into a single portion baking dish for someone to enjoy later that day.

When the pie was baking, I took the decorations out of the frig, brushed them with egg wash, and sprinkled them with coarse sugar. When the pie was done baking, I baked the decorations at 350 degrees for 10 minutes.

Here is the beauty – out of the oven!

This is a step that you do NOT have to do – decorating. You can totally just make the pie and leave it at that. Delicious. I just decided to try something a little bit different, and decorate.

The single portion that was leftovers – yum! We enjoyed this after dinner that night!

I couldn’t decide which to put on the pie – the leaf or the turkey. In the end, I decided to stick with the thanksgiving theme and go with the turkey. That’s why I put the leaf on the extra serving that was leftover filling. I used the cut out leaves and acorns to go around the edge. It’s so pretty!

It seems a shame to cut into this beautiful pie, but that’s what it’s all about. A delicious pie that’s pretty to look at, it’s festive as all get-out, it’s traditional, and it’s amazingly delicious. Yes – we’ve covered all those bases here. I put the pie in the freezer until Thanksgiving – which I’ve never done before – I just need to thaw it in the frig overnight before serving, and serve it with a big dollop of freshly whipped cream! My family will enjoy this same pie on Thanksgiving day, just like Grandma made all those years ago – but with just a little more decoration. We know it’s going to be delicious, because she kept this recipe for years. You can make this one and be pretty sure the Golden Festal Pie Recipe (Pumpkin) will be a new and delicious tradition for your family!

 

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Lingonberry Rolls

I made Lingonberry Rolls, and I’m so excited! The recipe is the same recipe used for Buns that my mom has been making for years – my whole life, really. I just added a twist on it – a Scandinavian twist! Grandma would LOVE these rolls, with their tart lingonberry filling and sweet almond icing. She was all for anything Scandinavian (since she was Swedish and Grandpa was Norwegian and Danish), and I just KNOW she would love these! Anybody and everybody will love these! Seriously – they take some time to make, but they’re pretty easy to do. I used my mom’s traditional recipe for Buns and just altered it a bit. We’re going to be having these for our Thanksgiving breakfast, but they would be amazing with your afternoon coffee or anytime! Speaking of Scandinavian, I had to share this photo of Grandma’s aunt. She was on a trip to Sweden with her mother (my great, great grandmother), and they visited the home where her mother lived and where they reconnected with relatives still living there. This is where the love of lingonberries comes from, and this is where the love of sweets for afternoon coffee comes from! It’s tradition – it’s necessary – it’s family!

She’s so cute in her traditional dress! I wonder if she ever did learn to spin wool into yarn! She could have spun some yarn for me to make Norwegian Mittens (still Scandinavian)!

You can see how well-used this recipe is – I can hardly read it!

Here is the recipe as I made it:

Note: This is a full recipe that my mom used to make buns AND rolls from one batch – I’m showing you the full recipe here. She would make buns until she got tired of making them, then she’d use the rest of the dough to make caramel rolls. I used half of this recipe to make two kinds of rolls. One kind of rolls is Christmas Tree Rolls that I’ll tell you about next month, but the other kind is this smaller pan of rolls that we’re going to enjoy for our Thanksgiving breakfast. So technically, I used 1/3 of a half batch for these Lingonberry Rolls and 2/3 of a half batch for the Christmas Tree Rolls (info to come in a later post next month). I hope that makes sense. You could use a half recipe to make a 9″ x 13″ pan of all Lingonberry Rolls – cutting the dough into 12-16 rolls.

Lingonberry Rolls

Mix in a large bowl:

4 cups water (warm)

1 cup sugar

1 Tablespoon salt

2 packages of yeast

Let sit a few minutes.

Add:

2 eggs

1 cup oil (I used canola)

Mix in:

2 teaspoons baking powder

10-12 cups flour

(Next time I might try 1 teaspoon cardamom in at this point!)

Knead until smooth and elastic – about 10-20 minutes.

Let rise 1 hour.

Punch down.

Let rest 10 minutes.

Form the rolls:

Roll out the dough into a rectangle – maybe about 10″ x 14″ for these 9 rolls – longer if you’re making a bigger batch with more rolls.

Spread over the top of the rectangle of dough:

1/2-3/4 cup lingonberry jam

Roll dough up on long edge to make a tube (this does get a little messy), pinching the seam.

Cut into 9 rolls and put into a greased pan (I used a 9″ x 9″ pan for this small batch).

Let rise 30-60 minutes.

Bake at 375 degrees for 25-30 minutes, until golden brown on top.

Cool.

Frost with Almond Icing (double this if making a larger pan of rolls):

Mix together until spreadable:

2 cups powdered sugar

1/2 teaspoon almond extract

1/2 Tablespoon butter, softened

2-3 Tablespoons milk, or just enough to make the icing spreadable

Sprinkle with toasted, sliced almonds.

Let the yeast do it’s thing for a few minutes.

I added just a couple of cups of flour first, got it all mixed up, and then added the rest of the flour. I think it’s easier to mix it all together that way.

Next – the kneading – and your arm and ab workout for the day. Work it!

Into the bowl with a lid or just cover it with plastic wrap. Let it rise for an hour.

Here it is, on to the next step. Punch it down and form the rolls.

After rolling out the dough into a rectangle, I spread on the lingonberry jam. It gets a little messy, but it will be worth it!

Cut the rolls into 1″-2″ slices and put into a greased pan.

I covered the pan with plastic wrap and let them rise again.

The frosting is easy to make and really makes the rolls special. This is the part Grandma would have liked most – the almond frosting!

I put these rolls into the freezer so we can enjoy them for our Thanksgiving breakfast. Not only are they a Scandinavian twist on a cinnamon or caramel roll, they have the tartness of the lingonberries, which remind me of cranberries, and they’re so good with that sweet almond frosting on top.

These rolls are just about perfect in every way. They have the tart lingonberries, the sweet frosting, and they’re made from mom’s recipe for Buns. I. Can’t. Wait. For. Thanksgiving. Breakfast. Period. Your family is going to love it when you bake something special for them. I know that our family sure appreciated it when my mom baked for us, and my own family appreciates when I bake for them. These Lingonberry Rolls are the way I’m doing it this Thanksgiving!

 

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Gingersnap Pumpkin Ice Cream Dessert

Gingersnap Pumpkin Ice Cream Dessert – that’s quite a mouthful. That’s exactly what you’re gonna want of this dessert – a mouthful! Well, more than a mouthful, for sure! Oh my goodness – this is the tastiest thing I’ve tried in many, many years. I have done other pumpkin desserts on Plenty Sweet Life, like Pumpkin Crunch Dessert and Pumpkin Pie Dessert, plus many other pumpkin pies and cakes, but this one is the tastiest – in my opinion. I keep saying it, and you all know how I feel about it, but those old church cookbooks are THE ABSOLUTE BEST. Especially in this case. This recipe came from one of Grandma’s church cookbooks, and it. Is. So. Good. I’m not even kidding with this one. The best thing about this recipe is that you can make it ahead. I should have posted this in the first part of September, because it would be great anytime from September through the end of December. This is a total make-ahead wonder. You HAVE to make this one ahead of time, which is absolutely perfect for holiday entertaining. You’ll see what I mean as we go along. I’m not sure how long you could keep this in the freezer, but I had it in there at least a week and it was perfectly fine. That’s the beauty of this one – you can make it ahead and it’s unbelievably delicious!

Here is the recipe as I made it:

Gingersnap Pumpkin Ice Cream Dessert

Mix:

30 gingersnaps, crushed (yes – store-bought)

1/4 cup butter, melted

1/4 cup brown sugar

Press into a 9″ x 13″ pan.

Freeze until firm.

Spread over crust:

1/2 gallon vanilla ice cream, softened (most ice cream containers are 1 1/2 qts now, not 2 – I used the 1 1/2 qt one and it was fine – you can use the exact amount, if you want to, then just buy two containers)

Combine:

1 cup pumpkin

1/4 cup brown sugar

3/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ginger

Spread over ice cream.

Spread over top of all:

12 ounce Cool Whip (I couldn’t find a 12 oz container, so I used an 8 oz – I’d use 2 of those next time)

Sprinkle additional gingersnaps over top, if desired.

Freeze until serving.

Even though the recipe doesn’t say to melt the butter, the crust reminded me of a graham cracker crust, so I thought melted butter would work best.

I just put all the crust ingredients into the food processor. Easy peasy.

If you have the pumpkin layer ready to go before starting, it’s pretty fast to pull together.

I felt that since both the ice cream and Cool Whip amounts were smaller than the recipe called for, I might be able to get away with a smaller pan. Nope.

Once the crust and ice cream layers were in, there wasn’t much room in my smaller pan.

There was room to put the pumpkin layer on, but no room for the Cool Whip. Don’t panic – just worry about the Cool Whip later. At this point, into the freezer with the pan.

You can see here how close I was cutting it for fitting it all into the smaller pan. No worries – a spoonful of Cool Whip will work just as well! The 8 ounce container worked just fine for putting a dollop on top, but if I had used a bigger pan and had the room, I’d have put in the exact amount called for.

See? How pretty is this?!! I used sprinkles, of course, and they are so cute! There’s no reason not to be festive at the same time. For some reason, the gingersnaps stayed in bigger chunks instead of breaking up more into crumbs. Good thing I used the food processor on the crust!

Let me just say this one more time – this is the best pumpkin dessert I’ve had in many, many years!!! It is so flavorful and tasty – I could hardly believe it! It’s my new favorite! I know, I know, I say that all the time. This time I mean it! Make this now for your thanksgiving gatherings. I think if you make it this weekend, or next, and wrap it well, it should be fine. Just wrap well (airtight) to stay away from that “freezer” smell and taste. Let other people bring the pies – your Gingersnap Pumpkin Ice Cream Dessert will be the big hit – I guarantee it!

 

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Soft Pumpkin Cookies

Today’s recipe for Soft Pumpkin Cookies comes from a cookbook my sister gave me in 1978!

The cookbook is “Betty Crocker’s Cooking American Style – A Sampler of Heritage Recipes”, the copyright is 1975, and one more fun thing – it’s a paperback and the price on the cover is $2.95!! My, how things have changed! I love that even way back then my sister knew the perfect gift for me – that hasn’t changed! This book is so fun because it’s full of old-fashioned recipes that have been around for a long time and that are total classics: simple ingredients, simple to make, simply delicious!

Here is the recipe as I made it:

Soft Pumpkin Cookies

Mix together:

1 cup sugar

1 cup canned pumpkin

1/2 cup shortening (I used butter)

1 Tablespoon grated orange peel

Stir in:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

Stir in:

1/2 cups raisins

1/2 cup nuts (I used chocolate chips instead)

Drop by teaspoons onto ungreased baking sheet (I used my trusty scoop).

Bake at 375 degrees for 8-10 minutes.

Of course, as usual, this recipe calls for raisins AND nuts. My family is not a fan of nuts in baking, and there is an option to use chocolate chips instead of raisins, so I just used the raisins AND chocolate chips and left out the nuts. The orange peel also gives it a nice flavor.

I used my scoop, even though it said to use teaspoons to drop the dough.

The scoop made the cookies nice, pretty little balls of deliciousness. I’m sure using teaspoons to drop the dough would have made more of a classic cookie shape.

These cookies are delicious. No kidding. Believe it or not, we were able to confirm that the cookies do, indeed, get tastier after a couple of days – the flavor seemed to meld and mellow.

They’re classic, tasty, perfect. I love this recipe, and I love knowing that people have been making this simple recipe for years, no, decades, and enjoying them just as much as we did. Make a batch of these classic and delicious Soft Pumpkin Cookies for your family and be a part of this American style tradition.

 

 

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Brownies by Odetta

I have no idea where this recipe for Brownies by Odetta came from, and I have no idea who Odetta is, but it was in my mom’s recipe file, and that means I need to try it. I laughed out loud when I started mixing these, because as we all well know by now, my mom is a HUGE chocoholic, and this recipe uses cocoa as the chocolate, so it smells unbelievably cocoa-y and chocolate-y. I’m not surprised that she asked someone for this recipe – way back in 2008! You can make brownies any time of the year – obvi – but no matter what season it is, you can and should decorate them appropriately. Sprinkles are obligatory and as we well know, make everything WAAAAAY more festive. There are so many beautiful sprinkles out there now, you can really go crazy. Let’s just say I restrained myself. Somewhat.

Here is the recipe as I made it:

Brownies by Odetta

Mix together:

2 cups flour

2 cups sugar

Bring to a boil:

1 cup water

1 cup margarine (I used butter)

4 Tablespoons cocoa

1/2 cup vegetable oil (I used canola)

Pour over flour and sugar.

Add:

1/2 cup buttermilk

1 teaspoon baking soda

2 eggs, beaten

1 teaspoon vanilla

Pour into jelly roll pan (11″ x 15″).

Bake at 350 degrees for 20 minutes.

Frosting:

Beat together with a mixer until smooth:

4 ounces cream cheese, softened

4 Tablespoons margarine, softened (I used butter)

1 teaspoon vanilla

3 cups powdered sugar

enough milk to make the frosting spreadable (I used 3 Tablespoons)

Add more milk if too stiff.

Spread on bars.

The ingredients for this recipe are so perfect for our criteria – right from the cupboard and easy to make!

Next, the melted mixture goes right into the dry ingredients. Add the rest and you’re ready for the pan.

It makes a cakey brownie – this is not the fudgy kind.

The cream cheese frosting is easy to make, too.

Here we go  – a blank canvas, ready to decorate. Or not. It’s totally up to you.

You don’t have to use sprinkles, but why wouldn’t you? Seriously – festive as heck! I just HAD to add a pumpkin patch to it, too. Especially if using these for a Halloween party, you can use holiday chocolate candies, candy corn, chopped up cookies, chopped up candy bars – go crazy!! Why not?

Brownies and chocolate and Halloween – they just all go together!

The brownies are cakey, and not very thick, but really – aren’t they just a vehicle for the cream cheese frosting (and sprinkles)? These are really easy to make, they’re very chocolatey and delicious, and the cream cheese frosting is, well, cream cheese frosting. Need I say more? I think you need to make a pan of these Brownies by Odetta – all the ghouls and goblins in your life will thank you!

 

 

 

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Apple Crumble

Today’s recipe for Apple Crumble is a modification of the recipes for Rhubarb Crumble and Blueberry Crumble that I’ve made before for Plenty Sweet Life. After making the Rhubarb Crumble, I tried substituting the blueberries for the original rhubarb, so why not try apple? Well – it worked! It was delicious, and I’m excited for you guys to try it, too! Because I used delicious Minnesota Honeycrisp apples in this, I thought it would be fun to share this brochure about Minnesota apples from 1960. A lot of those apples are still being grown here in Minnesota – and they’re still just as delicious!

As you can see, this brochure was well used. You even get a couple of bonus recipes! Yay!

Ok, ok, I love apples and we all know it. There’s no secret here. So let’s get on with today’s recipe and see just how the apples work in the crumble.

Here is the recipe as I made it:

Apple Crumble

For topping – mix and set aside:

3 Tablespoons butter, melted

2/3 cup flour

1/4 cup sugar

1/4 cup nuts, chopped (I used walnuts – FYI – watch closely for shell – I’ve found 3 pieces of shell in 2 different bags of nuts recently)

Mix in order given:

1/3 cup margarine (I used butter)

2-1/3 cups self-rising cake flour (I never have this in the house, so I used 2-1/3 cup flour, 2-1/2 heaping teaspoons baking powder, 1/2 heaping teaspoon salt – whisked or sifted 5 times to make it light – I ended up having a problem at this point – more on that later)

1 cup sugar

1/4 cup nuts, chopped (I left them out of the batter – my family doesn’t care for nuts in cake)

2 large eggs, lightly beaten

zest of 1 lemon

juice of 1 lemon

1/2 teaspoon cinnamon

Fold in:

2 apples, cored and chopped (I left the skin on)

Spoon into greased 9″ springform pan.

Sprinkle topping over all.

Bake at 350 degrees for 60-65 minutes.

I had all the ingredients for this cake (and topping) in my cupboard – you probably do, too! BTW – the topping is totally the best part.

I used Minnesota Honeycrisp apples. They. Are. So. Good.

Full disclosure – here’s where I had a problem. The batter looked like it wasn’t thick enough – it didn’t look like it did for the Rhubarb Crumble and the Blueberry Crumble. It seemed weird, so I added an extra 1/2 cup of flour, just to be sure – but I couldn’t figure out why it seemed thinner. Into the pan it went, on went the topping, into the oven it went, I go to check the recipe. Aha – there’s the problem. Ugh! I put in 2/3 cup flour (plus the 1/2 cup later) when it should have been 2-2/3 cups! Ugh and ugh! Too late. Oh well – we’ll see what happens. Lesson learned – even after all these years of baking – check the recipe BEFORE you put it in the pan. Duh.

Did I mention that the topping is the best part? I did? Ok.

Here’s what happened in the oven. It’s a bit flatter than usual, and the top is a bit weird looking, but it seemed to come out ok.

This is how to cover the big mistake – sift a bit of powdered sugar on top! No one will ever know! And it’s so pretty!

See? Once it’s cut and served up on the plate, you and all your guests can just enjoy the cake as usual with a nice cup of coffee (or tea), and nobody needs to know there was ever a problem. Even though I told my husband about my leaving out some flour, I left the cake out so he could have a piece for breakfast the next morning. He left me a note that simply said, “Awesome!” Apparently no harm done, and that’s his totally unbiased opinion of exactly how delicious this cake is! Make this Apple Crumble, put in the right amount of ingredients, and let your friends and family enjoy the cake AND delicious (Minnesota) apples at the same time!

 

 

 

 

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Pumpkin Cake #2 with Cinnamon Glaze

I found this recipe for Pumpkin Cake #2 in my mom’s recipe box, and I made up the delicious Cinnamon Glaze to top it off. It was titled Pumpkin Cake, but if you follow Plenty Sweet Life, you know that when we have more than one recipe with the same name, we have to add a number to it. That means that in addition to a previous recipe for Pumpkin Cake, we also now have this Pumpkin Cake #2. As is almost a prerequisite for the recipes I’ve found in both Grandma’s and Mom’s recipe files, this one is so ridiculously easy, it’s just crazy. I had visions of doing something artsy with this cake, like the real leaf stencil I did when I made the Spice Cake, but, in fact, I realized that it’s a lot more like the Bundt Cake recipes I’ve shared before – this one has one less egg and adds the pumpkin. That means the batter was going to go into the Bundt pan, and I’d have to be artsy with sprinkles. Fall sprinkles, to be exact. Easy, delicious, and pretty. Perfect.

Here is the recipe as I made it:

Pumpkin Cake #2

Mix all together:

1 cup pumpkin

1/2 cup salad oil

1 small package vanilla instand pudding

1 spice cake mix

1 teaspoon cinnamon

3 eggs

1/2 cup water

Bake at 350 degrees for 45 minutes.

Cool in pan 15 minutes.

Turn out onto cooling rack.

Cinnamon Glaze:

2 cups powdered sugar

2 Tablespoons milk (a bit more if you need to make the glaze thinner)

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Don’t forget to butter the Bundt pan well – you’ll be sorry if you don’t!

The batter is nice and thick. I smoothed it out on top, but I don’t think you’d need to do that.

So pretty!

I added cinnamon to the glaze for this delicious cake – and you can’t beat sprinkles on top!

This amazingly delicious glaze might also be delicious on graham crackers for a snack. I might or might not only know this because I had some glaze left over!

There really is nothing easier than a Bundt cake with a nice glaze. Just drizzle on that creamy, cinnamon-y glaze. (Please disregard the deck chair cushions in the background!)

Oh. Em. Gee. Nothing says fall like fall colored sprinkles.

This cake turned out just beautifully. I love how it looks and I love how it tastes. It’s easy to make and it’s easy to take with you if you’re asked to bring a dessert for any gathering in the next 2 months. We’re all obsessed with pumpkin and pumpkin pie flavor this time of year, and this cake doesn’t disappoint! You, your family, your friends, and your guests will all LOVE this delicious Pumpkin Cake #2 – make one and be festive!

 

 

 

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Canadian Bars

Why did they name these delicious bars Canadian Bars? I had no idea until I looked online for more Canadian Bars recipes and found the same recipe called Nanaimo Bars, named for the city in British Columbia. It’s practically the exact same recipe. Who knew? They are just one more no-bake treat to try before the summer is over. This has been a hot one, and we all know August and even September can also be hot. Summer’s not over yet, and there are still reasons to need a delicious no-bake treat. Because summer’s not over yet, I wanted to share this photo of some of Grandma’s family. Her mother and aunt and oldest sister are in the middle, along with various other family members. They look like they are truly enjoying the beautiful summer day. I love this photo so much, with the ladies wearing their high collared blouses and long skirts.

I’m sure they wouldn’t have minded having some no-bake recipes back then – those wood fired stoves that they had to use must have made the kitchen and house incredibly hot! Turning on the oven in our houses NOW can make the kitchen and house incredibly hot. So I’m glad I found just one more no-bake (it actually says unbaked) recipe from another of Grandma’s old church cookbooks to end the summer!

Here is the recipe as I made it:

Canadian Bars

Mix together:

5 Tablespoons unsweetened cocoa

1/2 cup butter, softened

5 Tablespoons sugar

1 egg

Beat over boiling water until butter melts.

Add:

2 cups graham cracker crumbs

3/4 cup coconut

1/2 cup nuts, chopped (I used walnuts)

Pour mixture into 9″ x 13″ pan.

Cover with the following mixture:

1/4 cup butter

3 Tablespoons milk

2 Tablespoons Jello Instant Vanilla Pudding mix

2 cups powdered sugar

Let stand 15 minutes to firm up.

Spread with:

4 squares semi-sweet chocolate (you can use 1 package chocolate chips – I did)

1 Tablespoon butter, melted

This recipe has ingredients that you probably have in your cupboard.

The bottom layer is full of goodies!

The second layer barely covered the bottom crust. I’m beginning to think that even though the recipe calls for a 9″ x 13″ pan, I maybe should have used an 8″ x 8″ pan instead.

The top layer of chocolate did cover the second layer.

See how thin the bars are? When I looked up the other recipes and found the Nanaimo Bars, they were thicker.

While not a thick bar, these are definitely delicious and are a great no-bake option for a hot summer day. I might try using the smaller pan next time, to see how that goes. I have no doubt that before submitting the recipe for the old church cookbook, someone decided that they could get more bars and make them go further if they used a larger pan. Either way, they’re easy to make and really delicious. Try something new before this hot summer’s over – these no-bake Canadian Bars!

 

 

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Pineapple Frosted Cake

The name of today’s recipe, Pineapple Frosted Cake, sounds like somehow there is pineapple in the frosting. That’s not entirely true. The pineapple is one of it’s layers, and it’s frosted with Cool Whip. This dessert is layered with ALL KINDS of goodness: cake, cream cheese and pudding, pineapple, and Cool Whip. I can’t even. I don’t have the card on here for this one because it was one I had written down. It was in my mom’s recipe file, but written in my handwriting. I have no idea where it came from or where I had it, but I’m sure glad I wrote it down, and I’m glad mom kept it! Let’s just get on with it – it’s soooooooooooo good!

Here is the recipe as I made it:

Pineapple Frosted Cake

Bake:

1 white cake mix, according to package instrucitons

Cool.

Cream together:

8 ounces cream cheese, softened

2 cups milk

Add:

1 package Jello Instant Vanilla Pudding

Spread on top of cooled cake.

Drain:

1-20 ounce can crushed pineapple

Spread evenly over top of cream cheese mixture.

Top with:

1 small tub of Cool Whip

Sprinkle on:

1/2 cup chopped walnuts (I used sprinkles instead – my family aren’t big fans of nuts)

Refrigerate.

Before you start, bake the white cake and drain the pineapple.

The cream cheese was not totally smooth after mixing it together. It really didn’t matter since there will be other layers of goodness on top of it.

The next layer is the crushed pineapple. I just used my hands to sprinkle it evenly over the top of the cake and cream cheese/pudding layers.

The last layer is Cool Whip and nuts, however, my family isn’t big on nuts, so I used sprinkles instead. How festive! Sprinkles make everything look like it’s time for a party!

It’s ridiculous how delicious this cake is when you know how easy it was to make.

You can see the different layers of goodness here, and I do mean goodness! I think this cake would be delicious with many kinds of fruit: cut-up strawberries, blueberries, mandarin oranges. It’s perfect for our “Nothing But Easy Summer”, too, because this is so easy to make. I mean, this cake is ridiculously easy to make. This would also be great to take anywhere – if you were asked to bring a dessert. You could make the cake ahead of time (or even in the freezer), have the cream cheese/pudding layer mixed, have the pineapple drained, have the Cool Whip thawed, and have the nuts chopped. Just put it all together when you get to your gathering and you’re done! I love that! Yep – you’re all ready with an idea when your hostess asks you to bring a dessert – just bring this Pineapple Frosted Cake and you’re good to go!

 

 

 

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The New Vintage Kitchen

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