Now for Thanksgiving Desserts

Persimmon Tea Cakes

 Ingredients: 

2 eggs 

3/4 cup sugar

1 1/4 cups mashed hachiya persimmons

4 tbsp canola oil

2 cup Bisquick mix

1 tsp cinnamon

1/2 tsp nutmeg 

1/4 tsp powdered ginger 

Directions:

1.  Preheat oven to 350 degrees

2. Whisk eggs with fork

3.  Mix together eggs, sugar, persimmons, canola oil and mix quickly for 30 seconds

4.  Slowly mix in Bisquick incorporating it into the egg mixture

5.  Mix for an additional minute 

5.  Pour into tea cake or cup cake pan lined with paper baking cups

6.  Bake for 1 hour or until golden and a toothpick comes out clean

7.  Let cool

Kabocha Pie

 Ingredients:

1 kabocha
3/4 C sugar
2 eggs
3/4 C vanilla almond milk
1 T pumpkin pie spice
1 pkg. (8 oz ) cream cheese softened


Directions:

1.  Make slits in the kabocha and microwave it for 5-8 minutes or until kapocha is tender
2.  Scoop out the seeds
3.  Add kabocha meat, sugar, eggs, almond milk, pumpkin pie spice and cream cheese
     in a blender
4.  Blend until smooth
5.  Use already prepared pie crusts
6.  Bake pie crust at 350 degrees for 5 minutes and then add filling
5.  Bake for 50 more minutes or until center is set
     (be sure to cover edges so it doesn't burn)
6.  Take it out of the oven and let it cool

Crispy Pumpkin Delight

Ingredients:

1 (1 lb. 13 oz.) can pumpkin

1 (12 oz. can) evaporated milk

1-cup sugar

3 eggs

1-teaspoon cinnamon

1-cup moist yellow cake mix

1½ cups of Rice Krispies cereal

1½ sticks of butter melted

Directions

1.     Mix together pumpkin, evaporated milk, sugar, eggs and cinnamon

2.     Pour the mixture into 9” by 13” pan lined with wax paper

3.     Sprinkle with dry cake mix on top of the mixture

4.     Sprinkle Rice Krispies on top of cake mix

5.     Pour melted butter evenly on top

6.     Bake at 350 degrees for 1 hour

7.     Completely cool

8.     Invert pie onto cookie sheet

9.     Remove wax paper

10. Cut into 1” squares

11. Put each square into a paper cupcake cup

Frosting:

1 (8 oz.) package cream cheese, softened

¾ cup Cool Whip

1 cup powdered sugar

Candy Corn

1.     Mix cream cheese, Cool Whip and powdered sugar together

2.     Put the frosting in a cookie press and squirt out a flower on each square

3.     Top with a candy corn or candy pumpkin.

BeaNspiration:  So grateful for love and friendship!!!!!!!!