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Desserts & Sweets

Pumpkin Delight

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Harvest time may be the perfect time for a dessert called Pumpkin Delight, but it’s good any time!   I have made this 4 layered dessert in a couple of different flavors but this one (pumpkin) really is good – really, really good! This dessert can be found online under various different. Until I get the Sweet Potato Delight recipe put together – please enjoy this 🙂 . It really is as good as it looks! Enjoy!

Pumpkin Delight

 

 

 

 

Pumpkin Delight
Prep time:
Cook time:
Total time:
Serves: 9 x 11 pan
Ingredients
  • Crust
  • 3 c. finely crushed graham crackers
  • 1/2 c melted butter
  • 1/4 c granulated sugar
  • 1T pumpkin pie spice
  • Cream Cheese Layer
  • 2 – 8 oz package of cream cheese
  • 2 cups cool whip
  • 2 cup confectioners sugar
  • Pudding Layer
  • 2 packages (3.9oz) instant pumpkin pudding
  • 3 c. milk
Instructions
  1. Crust
  2. Combine all ingredients under crust and mix well until mixture resembles wet sand. Pat graham cracker mixture into a 9×11 pan baking pan or any pan of your choice similar sized. Put crust into a 350 oven and bake 10-12 minutes until you can smell the ingredients. Be careful not to over brown your crust. Remove from oven and cool. When completely cool, squirt or pour 1/4 c. chocolate syrup over the crust. Using an offset spatula, spread the syrup evenly over the crust.
Cream Cheese Layer
  1. Using a hand mixer, whip cream cheese and powdered sugar together until well blended and fluffy. Spoon cream cheese mixture on top of crust and spread over crust evenly, sealing all edges so next layer doesn’t drip or drizzle to bottom of pan. Spoon and spread pudding evenly over the cream cheese layer. Refrigerate the dessert 4 hours. Remove dessert after chilling and top with final layer of cool whip. Sprinkle cool whip with coco powder or chocolate shavings. Cut into squares and serve.
Serving size: 1 piece – 3″ x 3″

Sweet Potato Pie

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Potato Pie Memories

Sweet potato pie is the pie that holiday memories are made of! In my family on both sides, we didn’t eat pumpkin pie for Thanksgiving or Christmas, it was sweet potato pie all the way!

I was in Junior High before I actually ate a piece of pumpkin pie! Yep, school cafeteria and totally not impressed! Not a fan at all and I couldn’t understand why there was pumpkin pie everywhere but no sweet potato pie! Well, it didn’t take me long to find out that sweet potato pie was something my family and friends made. It was our pie! All I can say is “yea” for heritage, customs and traditions, both with food and in life!

DIY – Easy as Pie!

Today sweet potato pie has gone main stream. You can even buy sweet potato pie filling and sweet potato pies already made from some grocery stories and online stores like Amazon! I’m old school and I go the “DIY” route, but if you’re so inclined to buy your pie, be my guest and bon appetit! But if you want to make your pie I’m here for you! If you have a question or concern, just send me an email, I’ll hold your hand and walk you through it! It’s easy as pie!

Sweet Potato Pie
Recipe Type: Dessert
Cuisine: Soul/Southern
Author: https://sweetmotherskitchen.com
Yummy sweet potato pie with a homemade crust! Unbelievably good!
Ingredients
  • 3-5 medium sized sweet potatoes, cooked (3 cups pureed)
  • 1/2 c. granulated sugar
  • 1/4 c. brown sugar
  • 1 can sweetened condensed milk
  • 4 large eggs
  • 1/2 stick melted butter
  • 2 tbsp flour
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/2 tsp ginger
  • 1 tsp pure vanilla extract
  • 2 tsp lemon juice
Instructions
  1. Bake or boil sweet potatoes in skins, until tender.
  2. Cool and remove potatoes from skins and put into food processor bowl. You will need to process two separate batches.
  3. Whip potatoes adding up to 1/2 c water if needed.
  4. Add melted butter, sugar and seasonings. Mix to incorporate.
  5. Beat eggs and mix together with milk.
  6. Add to sweet potato filling and flour and stir to combine.
  7. Add filling to food processor in batches and process each batch till smooth. Pour into 1 large deep dish pie shell or 2 regular pie shells. If time is not on your side and you need a short cut, use store bought pie shells. If you have the time, make your own pie crust. The recipe that follows is quick and easy!
Pie Crust
  1. – 3c. AP flour – sifted
  2. – 1tsp salt
  3. – 2 sticks of cold butter or 1/2 c butter and 1/2 c lard or shortening
  4. – 2 tbsp granulated sugar
  5. – 1/2 c. ice water
  6. Mix dry ingredients together in a bowl. Add fat with a pastry cutter or two butter knives. Slowly add cold water just to form a ball. Mix just to combine and dough holds together. Sprinkle with a little flour if sticky to make dough easier to handle. Divide dough into two balls and refrigerate to chill and rest dough. Roll dough out to no more than 1/4″ thick. Place into 9″ pie pan/s and flute edges. Chill dough one last time. Pour sweet potato pie filling into chilled pie shell (deep dish or regular pie pan). Bake at 350 for 45 minutes, until center is set and toothpick comes out clean.

Sour Cream Pound Cake

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Ok – this is my sour cream pound cake recipe. I’m actually eating a piece of it right now. It’s so good  – not too sweet, moist and flavorful. Great flavor and tender crumb! My sister Becky said she dosen’t like biting into a grain of kosher salt every now and again but I love that the most – sweet and salty! If you want to just use regular table salt, go right ahead and of course it blends into the batter. I hope your family likes it as much as my family does!

Update: I baked a cake without the kosher salt and Becky said, “where’s the salt that you used in your last cake, it was so good”! Go figure!!!

Sour Cream Pound Cake
Author: Sweet Mother
Prep time:
Cook time:
Total time:
Serves: 1 pound cake
Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup extra virgin coconut oil
  • 1/2 cup sour cream
  • 3 cups flour
  • 2 3/4 cups sugar
  • 5 large eggs
  • 1/4 cup whole milk
  • 1 tsp baking powder
  • 1/2 tsp coarse sea salt
  • 1T vanilla
  • 1T lemon extract
Instructions
  1. Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and lemon extract to milk and add to butter mixture. Add sour cream and mix to combine. Sift dry ingredients together. Add dry ingredients to wet ingredients in three equal additions, beating just to blend, until all ingredients are combined. Mix for an additional 1-2 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 425 degrees for 20 minutes. Reduce temperature to 350 and continue to bake for 1 hour to 1 hour 15 minutes or until a cake tester inserted in the middle comes out clean.
Serving size: 1 slice