Mulberry Hills Farm

For all your Fall Decorating needs. Pre-Picked and Pick your own Pumpkins and Gourds!

Pumpkin Chocolate  Chip Pancakes~ Delicious! 

 

This is a recipe you’re going to want to hold onto this fall. Making these pancakes is incredibly simple and if you want your pancakes to be as lip-smackin’ as mine, I suggest you follow the recipe as written and read this:

You need whole milk. Not soy, almond, rice, coconut, skim, 1% or 2%. The only substitute would be buttermilk. Whole milk is what makes your pancakes so tender and rich. With your leftover whole milk.

Measure your pumpkin carefully. 1 cup of pumpkin wasn’t enough. 1 and 1/2 cups was way too much, leaving the pancakes thin and gloppy. You need a precise 1 and 1/4 cups.

Don’t mix up your baking soda and baking powder. You need both. 2 teaspoons of BP, 1 teaspoon of BS. These leaveners are what make your pancakes fluffy and tall.

Brown sugar, not white. You want the slight molasses flavor from brown sugar. It just pairs well with pumpkin. I don’t use too much brown sugar because the chocolate chips leave the pancakes plenty sweet. And so does your maple syrup.

If you don’t like chocolate chips in your pancake business, feel free to leave them out. I actually loved the pancakes without the chocolate chips. Topped with melty butter and pure maple syrup, of course. 

 

Pumpkin Spice Poke Cake ~ Delicious! 

1- 18 oz spice cake mix + (oil, water and eggs according to box directions)
1/2 - cup pumpkin puree
1/2 - 1 - cup sweetened condensed milk (use your preference)
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip 

Whipped Frosting:
1 - 3.4 oz package pumpkin spice instant pudding mix 
1 - cup milk
1/4 - cup confectioners sugar 
1 - 8 oz tub whipped topping (cool whip)
Garnish:  
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed 
additional caramel dip

Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9 x 13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note: 
 If you cannot find pumpkin spice pudding (I find this at Walmart) you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake. Keep it in the refrigerator so the caramel stays set. This cake is amazing!! 
 
 
 

Recipes ** Keep Reading all the way down for more yummy Goodness!!**

 Breakfast will never be the same!

Cook these up for a great fall treat anytime of the year!

 

Light and Fluffy Pumpkin Pancakes

Ingredients

  •  
    • 1 1/4 cups all-purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 1 pinch clove
    • 1 cup 1% low-fat milk ( can be any kind)
    • 6 tablespoons pumpkin puree
    • 2 tablespoons melted butter
    • 1 egg

Directions

  1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
  6. Makes about six 6-inch pancakes.

 

Try these for a neat twist to an

Old Favotite Snickerdoodles 

 

Caramel Stuffed Pumpkin Snickerdoodle Cookies

 

Your favorite Fluffy Snickerdoodle Cookie with a warm gooey caramel center.

Ingredients:

1/2C butter, softened

1C granulated sugar

1/2C light brown sugar

1 tsp vanilla extract

1C pumpkin puree (not pumpkin pie filling)

2 and 3/4C all purpose flour

2 tsp baking powder

1/2 tsp salt

1 and 1/2 tsp cream of tartar

1/2 tsp nutmeg

1/8 tsp cloves

3/4 tsp cinnamon

caramel squares

 

Topping ingredients:

1/4C granulated sugar

1 and 3/4 tsp cinnamon

 

Directions:

In a large bowl or stand mixer, cream together butter and sugars until fluffy. Add vanilla and pumpkin, mixing until barely combined. Slowly incorporate dry ingredients with mixer running on low. Continue mixing until no streaks remain. Transfer to an airtight container and chill overnight.

 

Preheat oven to 350°F. Prepare two large baking sheets with parchment paper or silicone baking mats. Cover a cooling rack with a large sheet of parchment paper.

 

Combine remaining cinnamon and sugar in a small bowl, to be used for the topping.

 

Using a small cookie scoop, take one scoop and place an unwrapped caramel square on top. Press a second small scoop over the caramel. Roll to form a ball with completely sealed edges. Roll ball in cinnamon-sugar mixture. Repeat with remaining dough.

 

Freeze prepared cookie dough balls in between baking batches so dough does not get too soft.

 

Space dough balls 2-inches apart on a prepared baking sheet. Bake for 15 minutes or until the edges are just golden. Cool 1-2 minutes on baking sheet. Carefully and swiftly, remove cookies from pan to cooling rack.

 

Allow cookies to cool slightly before enjoying. Reheat as desired or serve room temperature. Store cookies in an airtight container. Carmel will harden after cooling microwaving 10-15 seconds will soften the center.

 

Pumpkin Cheesecake Snickerdoodles

Prep time: 30 mins

Cook time: 12 mins

Total time: 42 mins

Delicious soft and Puffy Pumpkin Snickerdoodles with a surprise cream cheese center.

 

Ingredients

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. freshly-ground ground nutmeg

1 cup unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract

Filling Ingredients:

8 ounces cream cheese, softened

1/4 cup sugar

2 teaspoons vanilla extract

 

Cinnamon-sugar coating:

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

Dash of allspice

 

Instructions

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

Beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

 

 

 

Don't toss the seeds!!

Warm toasty Pumpkin seed are great for rainy day FUN!!

 

Roasted Pumpkin Seeds

Don't throw away the pumpkin seeds from your pumpkin! Toast them in the oven for a delicious and healthy Halloween snack. Toasted pumpkin seeds recipe.

  • Prep time: 10 minutes
  • Cook time: 35 minutes

Ingredients

  • One medium sized pumpkin
  • Salt
  • Olive oil

Method

1 Cut open the pumpkin by cutting a circle around the stem end, and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from the pulp.

2 Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Preheat the oven to 400°F. Coat the bottom of a roasting pan with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When nicely browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

 

Spiced Pumpkin Seeds

1 1/2 tablespoons margarine, melted

1/2 teaspoon salt

1/8 teaspoon garlic salt

2 teaspoons Worcestershire sauce

2 cups raw whole pumpkin seeds

 

Preheat oven to 275 degrees F (135 degrees C).

 

Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds.

Mix thoroughly and place in shallow baking dish.

 

Bake for 1 hour, stirring occasionally

 

 

Toasted Pumpkin seed with Sugar & Spice

"This is a delicious unique variation of toasted pumpkin seeds. The seeds are actually candied and then tossed with pumpkin pie spice, sugar and salt. Easy to prepare, hard to mess up. Once you start eating them, you won't be able to stop!"

 

Ingredients:

1 cup raw pumpkin seeds, rinsed and dried

6 tablespoons white sugar, divided

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice

1 tablespoon vegetable oil

 

Directions:

Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

 

In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature

 

Cooking Pumpkin for your Recipes

 Pumpkin, cooked

 

"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.  Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

Pie pumpkins are small, usually only 6 inches in diameter.  You can usually obtain about 2 or 3 cups or puree per pumpkin.

Wash the exterior of the pumpkin in cool or warm water, no soap.

Cut the pumpkin in half.  A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you!

Scrape the insides.  You want to get out that stringy, dangly stuff that coats the inside surface. An ice cream scoop works great for this.

SAVE THE SEEDS!!

The seeds can be used to eat this year! Place them in a bowl of water and rub them between your hands.  Pick out the orange bits (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to roast.

There are several ways to cook the pumpkin; just choose your preferred method.  We’ll describe microwaving here

Remove the stem, and put the pumpkin into a microwaveable bowl. You may need to cut the pumpkin to make it fit.  The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.

Put a couple of inches of water in the bowl about 1 Cup, cover it with cling wrap, and put in the microwave. 

Cook for 15 minutes on high, check to see if it is soft, repeat in smaller increments of time until it is soft enough to scoop the insides out.  Normally it takes 20 or 30 minutes in total. You can also cook it on the stovetop; it takes about the same length of time in a steamer.  Use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it!

 

 

 

 

 

 

 

 

 

Whether you cook the pumpkin on the stove, microwave, or bake it in the oven. Once it is cooked until it is soft, it is easy to scoop with a broad, smooth spoon, (such as a tablespoon).  Use the spoon to gently lift and scoop the cooked pumpkin out of the skin.  It should separate easily in fairly large chucks, if the pumpkin is cooked enough.

To eliminate watery pumpkin strain pureed pumpkin through a cloth overnight. If you use frozen pumpkin do the same again as it thaws out.

 

 

 

 

 

 

 

 

To get a nice, smooth consistency, use a hand blender.  Regular blenders work too or even just a hand mixer with time and patience.

With the hand blender, it just takes 2 or 3 minutes!

The pumpkin is now cooked and ready for the pie recipe. 

It's ready to pop in the fridge or freezer (just pack it containers, like Ziploc bags or plastic containers, exclude as much air as you can, and freeze it!)

 

Let the BAKING  begin!! 

 

Baked Pumpkin Donut Holes

 

Technically, the donut holes are mini muffins, but they look like and taste like donut holes. I love that the donut holes are baked and not fried. The donut holes are soft, cakey, and have a nice pumpkin spice flavor. The best part is the finish on the donut holes. When the donut holes come out of the oven, you dip them in butter and roll them in cinnamon and sugar.  Talk about yum!

Yield: 24 donut holes (mini muffins)

Cook Time: 10-12 minutes

Ingredients:

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions:

1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.

2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.

4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

These were quite the hit! Bryce thought they needed a little more sugar!

 

 

 

Harvest Pumpkin Bread

By: Spencer Jordan Dean

 

Pumpkin Bread - Yields 2 Loaves

 

Ingredients:

 

3 ½ Cups Flour

2 tsp. Baking Soda

3 Cups Sugar

1 ½ tsp. Salt

2 tsp. Cinnamon

½ tsp. Allspice

2 tsp. Nutmeg

4 Eggs, Beaten

½ Cup Water **2/3 Cup of Water if using Real Pumpkin**

1 Cup Vegetable Oil

2 Cups Fresh Pumpkin ** We used Long Island Cheese Pumpkin**

          **OR 16oz. can of canned Pumpkin**

 

 

Cinnamon Frosting:

3 Cups Confectioners’ Sugar

1 Cup Butter

1 tsp. Vanilla Extract

1 Tbl. Whipping Cream

1-2 tsp. Cinnamon

 

 

Directions:

 

Step 1: Pre Heat Oven to 375◦ F.

 

Step 2: In a mixing bowl stir together, Flour, Baking Soda, Salt, Cinnamon, Allspice, Nutmeg and Sugar

 

Step 3: Add Eggs, Water, Oil and Pumpkin

 

Step 4: Stir until well blended, 50-70 strokes

Step 5: Pour mixture into two greased 8x4 loaf pans.

** TIP: Mixture also works great for muffins, or can be adjusted for different loaf sizes. **

 

Step 6: Bake for 45-55 minutes on 375◦ F

** NOTE: Be sure to adjust time for muffins of change in loaf    sizes. **

 

Step 7: Prepare Frosting –

                   Step 1: Mix together Confectioners’ Sugar and Butter

                   Step 2: Mix in Vanilla and Cream

                   Step 3: Add desired amount of Cinnamon

                   Step 4: Refrigerate until loaves are baked

          ** TIP:  Store bought vanilla icing works as well, just add

          Cinnamon. **

 

Step 8: Remove loaves from the oven, allowing to cool ten minutes.

 

Step 9: Frost the still warm loaves. Icing will melt slightly.

 

Step 10: Sprinkle with Cinnamon and Confectioners’ Sugar

 

Step 11: Refrigerate overnight, covering carefully as to not disturb the frosting.

 

Once the frosting has set, these loaves can be wrapped and frozen to be enjoyed at a later time.

 

 

 Ray’s Pumpkin Pie

 

Combine:

       4 Cups of Cooked Pumpkin (I use Cushaws)

       1 ½ -2 Cups of Sugar

       6 Eggs

       1 tsp salt

       1 Cup 2% Milk

       12 oz Evaporated Milk

       4 tsp Pumpkin Pie Spice

       

Preheat Oven to 400 Degrees

Beat all ingredients well with a mixer.

Fill 9 inch shells on the oven rack.

Makes four 9 inch pies

 Bake about 35 minutes or until knife inserted in center comes out clean.

** Bake plenty! These won't last long!!**

 

Iced Pumpkin Cookies

 

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup pumpkin puree

1 egg

1 teaspoon vanilla extract

 

Glaze

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

 

 

 

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

 

 

 

 

 

Pumpkin Roll

Dazzle family and friends with this wonderful Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

Ingredients for Cake
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Pumpkin
  • 1 cup walnuts, chopped (optional)
  • FILLING
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)
    • DIRECTIONS FOR CAKE:
      PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan;we used a regular 15x10x1/2 cookie sheet line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.


      COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick, make sure it gets thick and airy. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.


      BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.


      FOR FILLING:
      BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.


      COOKING TIP:
      Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

    PUMPKIN BARS 

     

    2 Cups All Purpose Flour

    2 Teaspoons Baking Powder

    2 Teaspoons Ground Cinnamon

    1 Teaspoon Baking Soda

    ¼ Teaspoon Salt

    4 Large Eggs

    1 15 Ounce Can Pumpkin

    1 Cup Sugar

    1 Cup Vegetable Oil

    ¾ Cup Chopped Pecans

     

    Preheat the oven to 350 degrees.

     

    In a medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt. In a large mixing bowl, beat together the eggs, pumpkin, sugar, and oil. Add the flour mixture and beat well until combined. Stir in the chopped nuts.

     

    Spread the batter in an ungreased 13 X 9 inch baking pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

     

    Frosting

     

    1 8 Ounce package cream cheese, softened

    ¼ Cup (1/2 Stick) Butter or Margarine, Softened

    1 Teaspoon Vanilla

    2 Cups Confectioners’ Sugar, Sifted

    24 Pecan Halves (Optional)

     

    For the frosting: In a medium bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add the confectioners’ sugar, beat until smooth. Frost the bars. Top with pecan halves, if desired. Cut into squares. Store in the refrigerator

     

     

     

     

     

     

    Candy Corn Jell-O Shots

    Mix the white layer first and fill your Jell-O shot cups about 1/3 full (about ¼ inch deep on a 2oz cup), then chill till firm. Mix the orange layer and fill the cups till they’re about 2/3 full. Keep in mind that you’ll need a little room at the top because you won’t be filling the cups to the brim with the final layer. After the orange layer has chilled, mix up the yellow layer and top off the shots.

    White Layer

    1 envelope Knox unflavored gelatin
    1/2 cup water
    1/2 cup canned, unsweetened coconut milk
    1/4 cup sugar
    1/2 cup Vanilla Schnapps

    Sprinkle the gelatin over the coconut milk and water in a saucepan and let sit for a few minutes. Heat over low heat, stirring, until the gelatin starts to dissolve. Add the sugar and stir till dissolved. Cool till just warm. Stir in the vanilla schnapps.

    Orange Layer

    3 oz. pkg Orange Jell-O
    1 cup water
    4 oz. Orange sherbet (about one scoop)
    1/2 cup Vanilla schnapps
    3 Tbsp Butterscotch schnapps (optional)
    Orange food coloring (if desired)

    Bring the water to a boil. Add to Jell-O and stir till dissolved. Add sherbet while still warm and mix thoroughly as it melts. Allow to cool to room temperature. Stir in vanilla and butterscotch schnapps. Add a few drops of orange food coloring to make the color more vivid if you want to.

    Yellow Layer

    3 oz. pkg Pineapple Jell-O
    1 cup water
    1/2 cup canned coconut milk
    1/2 cup Vanilla schnapps
    Yellow food coloring (if desired)

    Bring the water to a boil. Add to Jell-O and stir till dissolved. Allow to cool to room temperature. Stir in coconut milk and vanilla schnapps. Add a few drops of yellow food coloring for more vivid color.

     

    **Adult Beverages** Drunken Pumpkin Pie -

    What’s better than pumpkin pie? Pumpkin pie with booze in it! This is an alcoholic spin on a traditional fall favorite that you can use throughout the holidays. You can pour the pumpkin mixture straight into cups, or use Keebler ready-to-use mini graham cracker crusts. You could even crush up some graham crackers and make mini crusts inside Jell-O shot cups. Because it has no eggs and little dairy, this recipe lacks some of the richness of regular pumpkin pie. We added some butterscotch schnapps to make up for that, and a dollop of whipped cream will do the rest.

      

     

    8 Keebler mini graham cracker crusts
    1 envelope Knox gelatin
    1 cup water + 1/4 cup for later
    1/3 cup canned pumpkin
    1/4 cup granulated sugar
    1/4 tsp pumpkin pie spice
    ½ cup vodka
    ½ tbsp heavy cream
    2 tbsp butterscotch schnapps
    Whipped cream topping

    Sprinkle gelatin over cold water in saucepan and let sit a few minutes. Heat over low heat while stirring until the gelatin is dissolved. Add the pumpkin, sugar, and spice and continue stirring over low heat until the sugar is dissolved and the mixture is smooth. Remove from heat and cool for 30 minutes. Combine liquors, ¼ cup water, and cream in a bowl. Whisk in the pumpkin mixture and pour into pie crusts or shot cups. Chill and serve with whipped cream.

    ENJOY!!!

     

     

     MORE RECIPES COMING SOON!! 

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