the fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. but with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. keep in mind this is not pumpkin pie filling, but just plain pumpkin.
#60-minutes-or-less #Time-to-make #Course #Cuisine #Preparation #Occasion #North-american #For-large-groups #Desserts #American #Southern-united-states #Easy #Diabetic #Dinner-party #Fall #Cheesecake #Dietary #Gifts #Seasonal #Number-of-servings
i live in chapala, jalisco, mexico and canned pumpkin is rather expensive as it is imported. i have worked out what i believe to be a rather good substitute. i usually for go the crust and bake it as a custard of sorts. where do i get the brown sugar
another one of my no-flame-required, kid-friendly recipes. i remember making these in my after school program in grade school and loving them. they are a great wholesome activity for kids parties...just make sure an adult slices the apples. my favorite
i had several bananas that were getting ripe and hated to throw them away. this recipe was perfect for my bananas. it comes from the cake mix doctor by anne byrn and it is one of my new favorite desserts. i chose to make 24 cupcakes instead of a cake so
i've been looking for this recipe for years, as i'd lost it. it finally dawned on me to go to their website. direct from the lorann candy oil site! all times are approximate as i really don't remember, but i'll be making this over the weekends again.
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