Apple Pecan Cake with Caramel Glaze

Apple Pecan Cake with Caramel Glaze
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  1. 1½ cups of cooking oil
  2. 2 cups sugar
  3. 4 Eggs
  4. 3 cups of flour
  5. 1 tsp baking soda
  6. ½ tsp cinnamon
  7. 1 tsp salt
  8. 2 tsps vanilla
  9. 3½ cups Granny Smith apples (approximately 3-4 apples), peeled and chopped
  10. 1 cup of chopped pecans
Caramel Glaze
  1. ¾ cups butter (1½ sticks)
  2. 1 cup light brown sugar
  3. ¼ cup milk
  4. 1 tsp vanilla
  1. Preheat oven to 325°
  2. In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
  3. In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
  4. Add vanilla, mix well.
  5. Stir in apples and pecans.
  6. Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
  7. Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
Making the glaze
  1. In a small pan, melt butter over low heat.
  2. Stir in brown sugar and milk.
  3. Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
  4. Let boil for 10 minutes, continue stirring.
  5. Remove from heat and add vanilla. Stir. Let cool.
  6. Once caramel glaze has cooled a bit, pour over the top of cake.
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Roasted Butternut Squash And Bacon Soup

Roasted Butternut Squash And Bacon Soup
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  1. 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  2. 1 onion, diced
  3. 1 red bell pepper, chopped
  4. 4 slices bacon, diced
  5. 2 tablespoons olive oil
  6. 2 cloves garlic, minced
  7. Kosher salt and freshly ground black pepper, to taste
  1. 4 slices bacon, diced
  2. 1/2 teaspoon dried thyme
  3. 2 1/2 cups chicken stock, or more, to taste
  4. 1/4 cup crumbled goat cheese
  5. 2 tablespoons chopped chives
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.
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Coconut-Pecan German Chocolate Pie

Coconut-Pecan German Chocolate Pie
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  1. 1-1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 6 tablespoons cold lard
  4. 3 to 4 tablespoons ice water
  1. 4 ounces German sweet chocolate, chopped
  2. 2 ounces unsweetened chocolate, chopped
  3. 1 can (14 ounces) sweetened condensed milk
  4. 4 egg yolks
  5. 1 teaspoon vanilla extract
  6. 1 cup chopped pecans
  1. 1/2 cup packed brown sugar
  2. 1/2 cup heavy whipping cream
  3. 1/4 cup butter, cubed
  4. 2 egg yolks
  5. 1 cup flaked coconut
  6. 1 teaspoon vanilla extract
  7. 1/4 cup chopped pecans
  1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
  4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
  5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
  6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
  7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold
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No Bake Marshmallow Pumpkin Pie

No Bake Marshmallow Pumpkin Pie
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  1. 2 cups ginger snap cookie crumbs (about 35 cookies)
  2. 1/2 cup (1 stick) unsalted butter (melted)
  1. 8 ounce block of cream cheese
  2. 1/2 cup powdered sugar
  3. 2 teaspoon pure vanilla extract
  4. 3/4 cup pumpkin puree
  5. 1 tsp pumpkin pie spice
  6. 1/2 tsp ground cinnamon
  7. 1) 7 ounce container marshmallow creme
  8. 1) 8 ounce tub cool whip
  9. optional: whip cream & sprinkles for garnish
  1. Line the bottom of a 9 inch spring form pan with parchment paper. Set aside.
  2. Using a food processor, pulse gingersnap cookie until fine crumbs form. Combine the ginger snap cookie crumbs and melted butter in a mixing bowl and mix together until the crumbs are moist and evenly coated. Pour the crumb/butter mixture into the spring form pan and smooth it out over the bottom of the pan to form a cookie crust, packing it tightly with a spoon. Set aside.
  3. In a large mixing bowl cream together cream cheese, powdered sugar & vanilla extract using a stand mixer or electric handheld mixer. Cream ingredients together until smooth and thoroughly combined. Add in pumpkin puree, pumpkin pie spice and cinnamon and continue mixing on medium speed until smooth and thoroughly combined. Slowly add in marshmallow creme and mix until thoroughly combined with the pumpkin filling. Finally, add in the cool whip, mixing thoroughly until all the ingredients are combined and filling is thick, smooth and has a light orange tint.
  4. Pour pie filling into the spring form and smooth out evenly over cookie crust. Allow the pie to chill in the refrigerator for at least 4 to 6 hours or up to over night. When ready to serve you may want to run a butter knife down the sides of the pie, in between the sides of the pie and spring form pan so they don't stick when you lift up the sides from the spring form pan. Release the side latch and lift the sides of the pan up. Gently lift the pie up form the bottom of the spring form pan and peel away the parchment paper and transfer to a plate or serving dish. Garnish with whipped cream and sprinkles (optional) cut into slices and serve.
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