Easy Entertaining for Beginners

This is one of my family’s favorite autumn treats. Delicious as a breakfast bread, an afternoon treat with a cup of tea or a tasty dessert. Make in advance, wrap tightly and freeze for up to 1 month.

Serves 8-10 (makes 2 loaves)

2 1/2 cups flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup canola oil
2 cups apples (about 2-3 medium), peeled, cored, finely chopped
cooking spray

Streusel Topping

2 tablespoons flour
1/4 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
4 tablespoons (1/2 stick) unsalted butter, chilled, cut into small pieces
1/4 cup walnuts, chopped

Pre-heat oven to 350 degrees. In a large bowl combine the flour, sugar, pumpkin pie spice, baking soda and salt. In a small bowl, stir the eggs, pumpkin and oil and add to flour mixture. Fold in the apples and pour into 2 – 5 x 9″ loaf pans sprayed with cooking spray.

In a small bowl, combine flour, brown sugar and cinnamon. Cut in the butter with a pastry cutter or two butter knives. With a criss-cross motion, cut until streusel is crumbly or the size of small peas. Add the walnuts and sprinkle the topping over batter and bake 50-60 minutes or until butter knife inserted in center comes out clean. Cool for 5 minutes and empty loaves of bread on wire rack to cool. Slice and serve slightly warm or at room temperature.

This recipe makes happy childhood memories of a warm kitchen on a chilly autumn day.

Serves 8

2 eggs, beaten
1 1/2 cups milk, plus more as needed
2 tablespoons butter, melted
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 apples, Granny Smith, peeled, cored and cut into 1/3 inch round slices
2 tablespoons lemon juice
3 cups canola oil
Powdered sugar for sprinkling

In a large bowl, whisk the egg with the milk and melted butter. Whisk in the flour, baking powder, cinnamon and salt. If batter is too thick, add 1-2 tablespoons milk and set aside.

Heat the oil in a deep skillet over high heat until temperature reaches 350 degrees. Adjust heat if necessary. If the oil starts to smoke, it is too hot.

Sprinkle sliced apples with lemon juice to prevent them from turning brown. Dip the apple slices in the batter and carefully drop into the oil and fry 2-3 minutes on one side. Turn over and fry for 2 minutes more until golden brown. Remove and drain on paper towels. Spoon 1/4 cup powdered sugar into strainer and tap lightly with your hand to sprinkle sugar on the fritters. Keep in warm oven until all the fritters are done and serve immediately.

1 package (8 oz.) 1/3 less fat cream cheese, softened to room temperature
1 can (16 oz) pumpkin
2 cups powdered sugar
1 1/2 teaspoons pumpkin pie spice
1 cup light whipped topping
1 bag purchased ginger snaps

In a mixing bowl, mix softened cream cheese with pumpkin, powdered sugar and pumpkin pie spice. Fold in 1 cup light whipped topping. Refrigerate for 30 minutes. Serve with ginger snaps.

TIP: To fold in whipped topping, use a spatula and lightly mix with cream cheese mixture to keep it fluffy.

8 servings

1 – 1 oz. package instant butterscotch pudding mix
1 1/2 cups cold lowfat milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups light whipped topping, plus more for garnish
1 1/2 cups gingersnap or molasses cookies, coarsely crushed
1 cup candied pecans or walnuts (purchased)

In a medium mixing bowl, blend the pudding and milk and whisk until slightly thickened. Stir in pumpkin and pumpkin pie spice. Fold in whipped topping, cover and chill for one hour.

To crush gingersnaps, place in a zipper-lock bag and roll with a rolling pin or crush with a meat tenderizer until coarsely crushed.

Place 1 tablespoon of crushed gingersnaps into bottom of wine or parfait glass. Spoon 2 tablespoons of pumpkin creme mixture and top with a few candied pecans. Repeat with gingersnaps, pumpkin creme and top with a dollop of whipped cream and a candied pecan. Sprinkle a bit of pumpkin pie spice on top of whipped topping. Serve immediately or refrigerate and serve within 30 minutes.

Other Options:
Pumpkin Creme Pie: Purchase a graham cracker crust and add pumpkin creme. Chill for 1 hour. Before serving, pipe canned whipped cream around the outer edge of pie and sprinkle with pumpkin pie spice.

Pumpkin Creme Trifle: Purchase spice cake mix and bake according to package directions. Cool and cut cake into small pieces and layer in a trifle bowl with pumpkin creme and candied pecans. Top with whipped cream and serve with real warm maple syrup.

2 1/2 ozs. unsweetened chocolate
1/2 cup water
pinch of salt
3/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla
5 quarts milk, heated
1 can (7 oz.) whipped cream or marshmallows
ground nutmeg

In a heavy saucepan, combine the chocolate and water over medium heat until smooth and thick, stirring constantly. Add the salt and sugar and whisk for 3 minutes. Remove from heat and let cool.

Whip the heavy cream and vanilla together with electric mixer or stand mixer until soft peaks form, about 3-5 minutes. Stir into the cooled chocolate mixture. It will be the consistency of frosting. Store in refrigerator in an airtight container.

To  make the hot chocolate, heat milk over medium heat. Add chocolate mixture and whisk until smooth and frothy. Serve in cups, top with whipped cream or marshmallows and sprinkle with nutmeg.

Pre-heat oven to 375 degrees. In a large bowl beat 1 ½ cups sugar with butter until light and fluffy. Add jello mix, vanilla and eggs and mix well. In a separate bowl combine the flour, baking soda and salt. Pour into the sugar/butter mixture until well combined.
Shape dough into 1 inch balls and roll in 2 tablespoons sugar in a small bowl. Place 2 inches apart on ungreased cookie sheets and bake for 8-10 minutes. Remove from cookie sheets and immediately press a chocolate candy kiss into the center of each cookie. Allow to cool completely.
Makes 4 dozen cookies.

TIP: Hershey’s brand Kisses come in several new flavors this holiday season. Try the cherry cordial flavored kisses (they have a liquid center of cherry liqueur) that go fantastically with the cookies. Or try their new peppermint flavored ones that are made with white chocolate and they have red stripes with a bit of peppermint crunchies in them. Yumalicious!

4 Servings

1/2 cup all purpose flour
6 tablespoons granulated sugar
3 tablespoons Ghirardelli brand ground chocolate & Cocoa or unsweetened cocoa
1 teaspoon baking powder
pinch salt
1/4 cup milk
3 tablespoons Bailey’s Irish Cream liquor (divided), optional
1 tablespoon canola oil
1/2 teaspoon vanilla extract
6 tablespoons packed brown sugar
3/4 cup boiling water
1 cup whipped topping or whipped cream

Preheat oven to 350 degrees. Spray 4 ramekins or oven-safe coffee cups with cooking spray.

In a medium bowl, stir together flour, granulated sugar, 2 tablespoons ground chocolate, baking powder and salt. In a small bowl, combine milk, 2 tablespoons Bailey’s Irish Cream, oil and vanilla. Add to dry ingredients and mix with a whisk until smooth.

Spread batter evenly in 4 ramekins (batter will be thick). Mix brown sugar and 1 tablespoon ground chocolate in small bowl and sprinkle over each ramekin. Pour boiling water evenly over each ramekin (about 3 tablespoons per serving).

Bake for 30-35 minutes. Let cool for 10 minutes. Fold 1 tablespoon Bailey’s Irish Cream into whipped topping and spoon a dollop on each and serve immediately.

1 package frozen vanilla mini cream puffs
1 (11.5 oz) jar hot fudge ice cream topping
1 pint fresh raspberries

Defrost cream puffs according to package directions. Place 4-5 in dessert bowls. Heat fudge topping in microwave for 30-60 seconds, stir and pour about 2 tablespoons over each dessert. Top with fresh raspberries and serve immediately.

2 egg whites
2/3 cup sugar
2 cups flaked coconut
1/2 gallon purchased Mango Sorbet or tropical flavored sherbet

Pre-heat oven to 325 degrees F. Beat egg whites with electric stand or hand-held mixer until stiff peaks form. Gradually add the sugar. Fold in the coconut. Drop by tablespoonfuls on baking sheet sprayed with cooking spray. Bake for 30 minutes until golden brown. Turn off oven, open door slightly and cool completely in oven.

To serve, place a scoop of sorbet in a bowl with 2 macaroons.

Try this quick and easy recipe for your summer entertaining! Perfect for dessert for those warm summer evenings.

Lemon Pound Cake with Warm Blueberry Sauce

1 – 12 oz. lemon pound cake, purchased

Warm Blueberry Sauce

2 cups blueberries
2/3 cup granulated sugar
3 tablespoons lemon juice, fresh squeezed
2 tablespoons cornstarch

Combine sugar, lemon juice and cornstarch in saucepan until dissolved. Heat to boil and add blueberries. Turn down heat and simmer for 5-7 minutes until sauce is thickened. Slice lemon pound cake and serve blueberry sauce on top. Also tastes delicious on ice cream.