Sunday, November 28, 2010

So THIS is What We've Been Saving All That Butter For!

I hope everyone out there had a wonderful, safe Thanksgiving holiday!

We had a pleasant dinner with TMOTH's family. It was potluck style and we were in charge of the relish tray and desserts. I wanted to do something quasi-traditional but easy for the desserts, since I was working both the day before and the day after Thanksgiving. The following are the two dessert recipes I made for the day -both are do-able on rations as long as you've been saving up your sugar and butter (luckily, we had). They were both divine, especially when paired with homemade whipped cream.

Sorry for the lack of photos - neither dessert survived more than 24 hours past the big meal and we were all too busy stuffing our faces to take pictures. I think that's a sign of a successful Thanksgiving.

Pumpkin Gooey Butter Cake

1 package yellow cake mix (yes, these were available in the 1940s)
4 eggs
16 TB butter, separated
1 8 0z package of cream cheese, softened
1 15 0z can of pumpkin (not pumpkin pie filling)
1 tsp vanilla
8 oz powdered sugar (if not available granulated sugar will do)
1 tsp cinnamon
1 tsp nutmeg

1. Prepare the cake layer by mixing together the cake mix, 8 TB melted butter and 1 egg.
2. Evenly press cake mixture into the bottom of a well-greased 9" x 12" baking dish.
3. Prepare the filling by beating together the cream cheese and pumpkin until smooth.
4. Add the remaining 3 eggs, vanilla and 8 TB melted butter to the pumpkin mixture and mix well.
5. Add sugar, cinnamon and nutmeg to the pumpkin mixture and stir thoroughly.
6. Spread pumpkin mixture over the cake layer.
7. Bake in a 350 degree oven for 40 to 50 minutes (center will still be slightly gooey).
8. Let cake cool completely before serving (a few hours in the refrigerator will help).

Pecan Pie Bars

2 cups sugar (divided)
1/2 tsp salt
2 1/2 cups all-purpose flour
1 cup plus 3 TB butter
4 eggs
1 1/2 tsp vanilla
1 1/2 cups Karo syrup
2 cups pecan halves or pieces

1. Prepare cookie crust by combining 1/2 cup sugar, flour, salt and 1 cup butter (softened).
2. Beat until mix is crumbly.
3. Press cookie mixture into well-greased 10" x 15" baking pan.
4. Bake 20 to 30 minutes or until lightly browned.
5. While cookie crust is baking, prepare filling by beating together the eggs, 3 TB butter (melted), vanilla and remaining syrup and sugar until well-blended.
6. Pour mixture over the hot cookie crust and top with the pecans.
7. Bake for 30 to 35 minutes.
8. Cool completely before cutting into serving sizes.

--Rational Mama

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