Sweet Treats to Take the Heat off the Summer Days

 Ingredients:

1 C. pecans, coarsely chopped

3 eggs

8 slices raisin bread, diced

2 C. half-and-half or milk

2 medium green apples

1/4 C. bourbon or brandy

1 C. granulated sugar

1/4 C. butter or margarine, melted

1 tsp. cinnamon

Vanilla ice cream (optional)

1/2 tsp. nutmeg

 

Preheat oven to 350º F.

Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.  Meanwhile, place bread cubes in a greased crockpot. Peel, core and thinly slice the apples.  Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples.

Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set - about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.  Serve warm with ice cream, if desired.

 

1 pkg. (2-layer size) yellow cake mix

1 pkg.  (3 oz.) JELL-O Orange Flavor Gelatin

1 can (20 oz.) DOLE Pineapple Slices, in juice, drained

10   maraschino cherries

3/4 cup thawed COOL WHIP Whipped Topping

 

HEAT oven to 350º F.

PREPARE cake batter as directed on package. Spray 13x9-inch baking dish

generously with cooking spray. Sprinkle dry gelatin mix onto bottom of dish. Top

with pineapple; place cherry in center of each slice.

POUR batter over fruit in dish.

 

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5

min. Loosen cake from sides of dish; invert onto platter. Gently remove dish;

cool cake completely. Serve topped with COOL WHIP.

*Crust Ingredients*

- 1 stick unsalted butter, melted, plus more for the pan

- 3/4 cup shelled pecans

- 1/2 cup flaked coconut

- 2 cups graham cracker crumbs

- 1/2 cup sugar

- 2 tablespoons grated lime zest



*Filling Ingredients*

- 4 egg yolks

- 2 cans, 28-ounces, sweetened condensed milk

- 1 cup fresh lime juice



*Directions for crust:*



1. Preheat oven to 350 degrees F.

2. Brush a 9 x 13-inch baking dish with melted butter; line bottom with

parchment paper, leaving a 2-inch overhang on 2 sides.

3. In a food processor, finely grind pecans with coconut, graham cracker

crumbs, sugar, and lime zest; blend in butter; press mixture into bottom and

1-inch up sides of prepared pan; bake until lightly browned, 8 to 12

minutes; cool crust for about 30 minutes.



*Filing*

1. In a large bowl, whisk together egg yolks and condensed milk; add lime

juice and whisk until smooth; pour filling into cooled crust, carefully

spread to edges.

2. Bake until just set, about 15 to 20 minutes; cool in pan, then chill

at least 1 hour before serving.

3. Using parchment paper overhang, lift out of pan and transfer to

cutting board; with a serrated knife, cut into squares.

 

Ingredients for the Cupcakes

- 1 (18.25 ounce) package devil?s food cake mix

- 1 (5.9 ounce) package instant chocolate pudding mix

- 1 cup sour cream

- 1 cup vegetable oil

- 4 eggs, lightly beaten

- 2 teaspoons pure vanilla extract

- 1/2 cup warm water



*For the Buttercream Frosting*

Ingredients:

- 3 sticks unsalted butter, softened

- pinch of fine grain sea salt

- 1 tablespoon clear vanilla extract

- 2 pounds confectioners? sugar, sifted

- 4-6 tablespoons heavy cream or milk



*For the Cupcakes *



1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or

spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or

with a hand mixer in a large bowl, beat together the cake and pudding mixes,

sour cream, oil, eggs, vanilla and water. Beat for about two minutes on

medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin

wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until a toothpick entered

into the center of a cupcake comes out clean. Allow cupcakes to cool inside

muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire

rack. Once cupcakes are cool, prepare your frosting.



*For the Buttercream Frosting *



1. In the bowl of a stand mixer, fitted with the paddle attachment, or

with a hand mixer in a large bowl, cream butter on medium speed until

fluffy. Turn your mixer down to low speed and slowly add in the

confectioner?s sugar, and continue mixing until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on

low speed until moistened. Add an additional 1 to 3 tablespoons of heavy

cream or milk until you reach the desired consistency. Beat at high speed

until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with a mini red rose

bud.