With the holiday season officially upon us, a truly delightful and unique dessert recipe is called for to welcome the arrival of the season. LIBBY’S® pumpkin roll is the perfect recipe to do just that. It is the perfect holiday dessert with it’s sweet pumpkin cake rolled around thick layers of rich cream cheese. When sliced, the whimsical pinwheel cake delights everyone served.
Don’t be intimidated by this dessert’s fanciful appearance. Roll cakes may look elaborate, but if you follow the instructions and roll up the hot cake as soon as it is removed from the oven, the dessert will construct perfectly and slice into beautiful pinwheels when served. Store in the refrigerator and serve at all of your holiday dinner parties this season!
3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 c granulated sugar
2/3 c LIBBY’S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 c powdered sugar, sifted
6 tbsp butter or margarine, softened
1 tsp vanilla extract
1. Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan or deep cookie sheet; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. 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.
4. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 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.
Chess pie is a Southern delicacy. With simple ingredients like butter, sugar, flour, vanilla, and eggs, it is also a simple delicacy. Because of its simple ingredients and delicious flavor, chess pie has become a staple in Southern kitchens. The dessert has humble beginnings in plantation kitchens where ingredients were scarce. Some food historians say that chess pie began as a cheese-less cheesecake. Whatever its beginnings were, this pie is a truly decadent treat that Southerners and Northerners alike can enjoy.
This recipe is a family heirloom of sorts. It has been passed down from great, great-grandmothers and is still as tasty as ever. It is buttery, sweet, and creamy and a perfect addition to any meal. This recipe also makes a great base for add ins like chocolate and lemon to make delicious variations to this classic dessert. Make sure to bake until the center is completely set before removing from the oven. Serve warm with vanilla ice cream or serve at room temperature. Chess pie is sure to become your next simple, go-to dessert and this classic Southern recipe will be your favorite. Enjoy!
1 1/2 c sugar
1 tbsp all purpose flour
1 stick butter, melted
1 tsp vanilla
1 tsp vinegar
4 tbsp milk
1 prepared pie crust
1. Mix all ingredients together in medium bowl.
2. Pour into pie crust and bake at 350 for 50 minutes or until set in the middle.
3. Cool or serve warm from the oven.
Bread pudding was once considered a poor man’s dessert. It is made from scraps of stale bread soaked in a custard of milk and eggs and baked until a thick pudding-like consistency is accomplished. The first bread puddings were soaked in water and spices to sweeten it. Today’s bread puddings have come a long way. The thick, rich custards of today’s variety replace the bland water of the original bread puddings. Raisins are often added along with other dried fruits to create an extra special dessert. With all of the improvements made to the original dessert, bread pudding is often considered a culinary treat that many upscale restaurants serve as a specialty dessert.
This bread pudding is so easy and delicious, you will surely add it to your arsenal of favorite dessert recipes. It makes quite a bit so it is a great dessert to serve at a large dinner party. Make sure the bread is a few days stale and thoroughly soaked before baking. If the bread is too fresh, it will be more like mush instead of cake-like. Pour the rum sauce on top while it is still hot so it can soak into the bread pudding and be even more decadent! Enjoy!
4 c scalded milk
8 thick slices of stale French bread, diced into cubes
1 tbsp butter
1 1/2 c sugar
1/4 tsp salt
4 eggs, beaten
1 tsp vanilla
2 egg yolks
1/2 stick of butter
1/3 c dark rum
1 c powdered sugar
1. Soak bread in scalded milk for several minutes. Reserve milk in separate bowl and transfer bread to a greased pan.
2. Add the butter, eggs, sugar and vanilla to the reserved hot milk and mix until well combined.
3. Slowly pour mixture over bread and bake at 350 for 1 hour.
For the rum sauce:
1. In a saucepan, add butter, powdered sugar and rum.
2. Stir until melted and slowly add egg yolks.
3. Cook until thick and pour over cooked bread pudding.
Breads are not typically associated with desserts, however many “cakes” of the past were actually sweetened breads served as an after dinner sweet treat. The varieties are endless. Traditional dessert breads contain nuts, spices or fruits and are prepared for special occasions or during the holidays. Fruit cake is a good example of a traditional dessert bread. Dessert breads are a great alternative to a cake or pie because they can be topped with ice cream, homemade fruit spreads or served warm with fresh, creamy butter. They are also great served with coffee so you can eat your dessert for breakfast!
This cinnamon bread is incredibly cinnamon-y. It is a great addition to your holiday spread or would make a tasty coffee cake served at brunch. It is considered a quick bread recipe because there is no kneading of dough or proofing of yeast required. In other words, it is quick and easy but tastes like you spent hours in the kitchen. Serve it warm with apple butter and coffee. Enjoy!
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup milk
1/4 cup vegetable oil
2 tsp vanilla extract
2 tbsp sugar
1 tsp ground cinnamon
2 tsp butter
1. Combine the flour, sugar, baking powder, baking soda, cinnamon, salt, milk, vegetable oil, eggs and vanilla extract in a large bowl. Beat with an electric mixer until well combined.
2. Pour into a greased loaf pan.
3. In a separate bowl, combine 2 tbsp sugar, 1 tsp cinnamon and butter until it appears crumbly.
4. Put the cinnamon and sugar mixture on top of the bread batter and swirl in with a butter knife.
5. Bake at 350° F for 1 hour.
With fall officially in session, a dessert chock full of the season’s finest ingredient is in order. What could be more fall than pumpkin? Pumpkin is such a versatile ingredient because it can be savory or sweet, decadent or light. Pumpkins are native to North America and have been a staple in North and South American diets for centuries. Because of their various uses and mild flavor, pumpkins are the perfect ingredient to add a little pizazz to your seasonal desserts.
While most desserts that call for pumpkin conjure up images of custards or pies, these pumpkin chocolate chip cookies are unexpected and delicious. With just the right amount of cinnamon to make them spicy and enough chocolate to make them rich, pumpkin is the perfect accompaniment to make these cookies extraordinary. These cookies are just one of the ways to incorporate pumpkin into your fall baking repertoire and are sure to please. Try them warm from the oven served with a steaming mug of cider and welcome the official start of the season. Enjoy!
1 cup canned pumpkin
1 cup sugar
1/2 cup vegetable oil
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1. Combine pumpkin, sugar, vegetable oil, milk and egg.
2. In a separate bowl, mix, flour, baking powder, cinnamon and salt.
3. Add flour mixture to pumpkin mixture.
4. Add chocolate chips and vanilla. Stir well.
5. Drop by spoonfuls on a greased cookie sheet.
6. Bake at 350°F for 12 minutes or until golden brown and cooked through.
Puddings seem to have become a forgotten dessert. With the ease of whipping up the instant stuff, making pudding from scratch seems so antiquated and unnecessary to the modern cook. Puddings have been around for hundreds of years but haven’t always been considered desserts. The first sweet puddings date back to the Middle Ages and were made by boiling ingredients together until a thick, custardy mixture was formed. The same process is used today to make creamy, rich pudding.
Before instant pudding hit the grocery store shelves, pudding was typically a dessert reserved for holiday meals and special occasions. The pudding making process can be tedious and labor intensive. Many recipes call for double boilers, water baths and many other complicated steps. This recipe is so simple and easy but yields the most decadent chocolate pudding far surpassing any instant variety. With the whole process taking approximately ten minutes and using readily available ingredients, why not serve this dish at your next dinner party and wow your guests with an old fashioned dessert that couldn’t be any simpler. Or delicious.
1/2 cup sugar
3 heaping tbsp unsweetened cocoa powder
1/8 tsp salt
1/4 cup cornstarch
2 3/4 cups milk
2 tbsp butter
1 tsp vanilla
1. Combine sugar, cocoa powder, salt and cornstarch in medium saucepan.
2. Add the milk and stir until well combined.
3. Bring to a boil and cook, stirring constantly, until the mixture is thick enough to stick to the back of a metal spoon.
4. Remove from heat and add butter and vanilla. Stir. Serve warm or chill in the refrigerator.
If there is a dessert that screams Southern cuisine it has to be pralines. The buttery, melt-in-your-mouth candies have been perfected in Southern states like Louisiana and Georgia, but the treat hasn’t always been a Southern delicacy. Pralines first originated in France during the 17th century. The first pralines were made with almonds instead of pecans and were made for French dignitaries. Throughout the years, they were often given as Christmas gifts and were enjoyed on special occasions. These days, you can enjoy them year round in cities like Savannah and New Orleans where many bakeries and candy shops specialize in making the sweets.
Anytime you make your own candy, you need to allow room for error. There is a feel to candy making that only comes with practice. With that said, do not be discouraged! Pralines are simple to make and one of the foolproof candies. Make sure to watch your candy thermometer and do not cook past the soft ball stage and your pralines will be good enough for those New Orleans candy shops. Or even a French dignitary!
1 cup whole pecans
1 1/2 cup sugar
6 tbsp butter
3/4 brown sugar
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
1. Line a baking sheet with buttered foil. Prepare an ice bath in the sink.
2. Combine the first six ingredients in a large saucepan over medium heat.
3. Heat to a boil. With a candy thermometer, heat to 234° F (approximately 3 minutes from boiling point).
4. Remove from heat and stir in vanilla.
5. Place saucepan in ice bath and stir mixture until the color lightens and the texture thickens.
6. Drop by spoonfuls onto foiled baking sheet. Cool.
There is something about the smell of homemade cookies baking in the oven that fills your home with warmth and comfort. When that sweet, buttery aroma fills your home, suddenly everyone is in the mood for dessert! Cookies are the perfect treat for any occasion because they are so versatile and convenient. What other dessert can be eaten on the go with one hand and no utensils?
There are endless possibilities to baking delicious cookies, but a classic sugar cookie is comfort food at its best. All you need is flour, butter, sugar and a few other simple ingredients to create a dessert that everyone loves. These drop cookies make baking homemade treats one step easier by skipping the rolling and cutting that most sugar cookie recipes call for. Sprinkle the dough with colored sugar or bake plain and serve with buttercream frosting. Either way you have a dessert that is delicious and makes your home smell warm and inviting.
1 1/2 c sugar
1 1/2 c butter
1 1/2 c shortening
3 tbsp milk
3 tsp vanilla
7 c flour
3 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1. Combine sugar, shortening and butter.
2. Add eggs, vanilla and milk. Mix until well combined.
3. Add flour, baking powder, baking soda and salt. Mix well.
4. Drop rounded teaspoonfuls onto cookie sheet.
5. Bake at 350 °F for 10 – 13 minutes or until golden brown.