Desserts for November
The scents and colors of fall come alive in November desserts. Dishes use pumpkin, spices and cranberries, and the flavors are robust and deep. No matter what your taste palate, you're certain to find at least one recipe you love. The best November desserts are good for entertaining, potlucks and to enjoy at home. Does this Spark an idea?
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Persimmon Upside Down Cake
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Pineapple upside down cake is a favorite that is simple to make. Create a fresh fall twist on this idea by using persimmons and spice cake to create the dish. Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9-by-12-inch baking dish. Melt 1/4 cup of butter in the bottom of the pan. Sprinkle 1/3 cup brown sugar over the melted butter and stir to mix in. Persimmons should be fully ripe and a bright orange. Wash, cut off the green leafy part on top and slice the persimmons as you would a tomato, approximately 1 inch thick. Line the bottom of the pan with the persimmon slices. Bake for 12 minutes. Prepare a package of spice cake mix according to instructions. Pour the batter into the baking pan on top of the persimmons. Return to the oven for 35 minutes or until an inserted toothpick comes out clean of cake batter. Allow to cool completely. Turn the cake over onto a platter. The persimmons will now be on top.
Caramel Apple Cake
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This cute cake looks like a large caramel apple. Preheat oven to 350 degrees. Add the ingredients indicated on a box of packaged white cake mix, but replace the oil with 2 cups of applesauce. Add 2 tsp. of cinnamon and 1/2 tsp. of allspice. Grease and flour two oven-safe 2 1/2-quart or 2-quart bowls, place half the mixture into each bowl and bake for an hour. A butter knife inserted into the center of the cake should come out clean. If not, bake at 10-minute increments until this occurs. Allow to cool for 15 minutes and then turn over onto serving tray and cool completely. Place 60 caramel candies with 2 tbsp. of water in a microwave-safe bowl. Microwave on high for one minute. Stir completely and heat for 30 seconds. Stir again. Caramel should be smooth and should drop from spoon in a long, thin strand. Pour 3 tbsp. of caramel on the large flat side of one cake and place the large flat side of the other cake on top. If the "apple" will not lie flat on the tray, cut a bit of cake from the bottom to create a wider surface for balance. Pour the rest of the caramel onto the cake, allowing it to drip down the sides and pool at the bottom. Insert a large craft stick in the top. Add crushed walnuts to the bottom half if desired.
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Pumpkin Whoopie Pies
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Preheat the oven to 375 degrees. Prepare a package of chocolate cake mix according to instructions. Drop spoonfuls of cookie batter onto a greased cookie sheet as though you were making cookies. Bake for 15 minutes. Remove from oven and allow to cool completely. To prepare the filling, mix one can of pumpkin filling, 8 oz. of cream cheese, 1 cup of powdered sugar, 1/2 tsp. of cinnamon and 1/2 tsp. of nutmeg. Spoon the mixture onto a cookie and top with a second cookie. Fill cookies with the cream cheese mixture, place on a wax paper-lined sheet and refrigerate for two hours.
Pumpkin Spice Bars
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Pumpkin spice bars are moist and simple to make -- even people who don't enjoy pumpkin pie like them. Preheat oven to 350 degrees. Mix a box of spice cake with one can of pumpkin pie filling. Ignore the preparation instructions on the box. Grease and flour a 9-by-12-inch baking pan. Add the cake batter to the pan and bake for 35 minutes. If a toothpick inserted in the cake comes out clean, it's done. The cake will be very moist. Allow to cool completely, turn cake out onto a cutting board and cut with a pizza cutter into bars. Place on a serving dish and sprinkle confectioner's sugar on top.
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References
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