With a quick prep time, this yummy comfort food is something you can make up on a weekend morning, or as part of the dessert menu for any occasion. Good as a breakfast, a dessert or an evening snack! Toast, and cube the croissants ahead of time to save a step later.

Serve it warm with a little icecream, or cold topped with whipped creme, or serve as is.

Ingredients:
6 large croissants, toasted and cubed
1 can (16 oz.) pumpkin puree (not pie filling)
1 cup milk
1/2 cup cream
1/8 cup molasses
1 cup brown sugar
2 eggs
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sugar

For topping –
3-4 T. butter (cubed)
brown sugar
cinnamon

Preparation:
1. Combine all ingredients and put the bread in last.

2. Spread evenly in a casserole dish and sprinkle top with some extra brown sugar and cinnamon. Place cubes of butter on top to help create a nice brown sugar topping.

3. Bake at 350 degrees F for 15 – 20 minutes. Let it cool some before serving.

How To Make A Blueberry Bundt Cake With Vanilla Glaze
by Shelly Hill

When it comes to summer parties and serving a homemade dessert, I like to bake bundt style cakes. This recipe is one of my favorites because I use fresh blueberries that are in season. They are most plentiful during the months of May through September. They can be eaten raw or used in cooking and baking for cakes, pies, pudding, jams, jellies, granola mixes, muffins, breads or cereals.

Here is a little known health fact about blueberries. They are a great source of vitamin B6, vitamin C, vitamin K and dietary fiber. Health reports have shown that they may help to reduce the symptoms of Alzheimer’s disease and reduce urinary tract infections. Additional health studies have shown that they can also help to reduce cholesterol levels.

Blueberry Bundt Cake

3 cups un-sifted flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1 cup sour cream
2 cups fresh or frozen blueberries

Lightly grease and flour a 10″ round tube pan. Preheat oven to 350 degrees. Sift 3 cups of flour, baking soda, baking powder and salt together in a large bowl; set aside. In a small bowl, combine brown sugar with 1 teaspoon of flour and cinnamon, stirring to mix the ingredients.

In a large bowl, beat the softened butter, granulated sugar and vanilla extract together until creamy. Add eggs, one at a time, beating well between each addition. At low speed, beat flour mixture alternating with sour cream into the mixture. Pour 1/3 of the batter into the baking pan. Sprinkle half of the blueberries and half of the brown sugar mixture; repeat layers.

Bake in a preheated 350 degree oven for 50-60 minutes. Cool for 20 minutes in the pan before removing the cake. You can glaze the top of the cake if desired.

Vanilla Glaze

1 1/2 tablespoons water
2 cups confectioners sugar
2 1/2 tablespoons corn syrup
1 1/2 teaspoon vanilla extract

Combine all ingredients in a medium sized bowl and blend until smooth. Drizzle over the blueberry cake.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. You can contact Shelly at http://my.tupperware.com/Ravish30 or visit her Shakin ‘N Bakin Recipe Blog for additional free recipes at http://wahmshelly.blogspot.com

Article Source: http://www.wahm-articles.com

I found these recipes last year, when I was looking for Christmas cookie recipes that could involve my son. They were a big hit! As we know, kids love to help in the kitchen. This can be a good time filler, during those long Christmas vacation afternoons. They will take great pride in their creations! I’ve put *** next to the steps I had my son help with. Enjoy!

Wreath Cookies

1 C confectioners’ sugar
2 T light corn syrup
1-2 T water
Green food coloring
1 16 oz. package butter cookies (such as Salerno brand)
Decorating sprinkles, or candies in holiday shapes and colors

~In small bowl, mix 1 C powdered sugar and corn syrup with enough water to make a smooth consistency
~Tint glaze green
~Hold each cookie upside-down by the edges, and dip the front half in green glaze
~Decorate with sprinkles and candies***
~Let stand until set, then store in an airtight container
~Yields about 3 ½ dozen

Nutty Cocoa Balls

3 T baking cocoa powder
1 14oz. can sweetened condensed milk
2 T butter
Finely chopped pistachios (or other nuts)

~In a small heavy saucepan over medium heat, bring cocoa, milk and butter to a boil—stirring constantly
~Reduce heat to low and stir until thickened
~Transfer to a small bowl, cover and refrigerate
~Once chilled, roll into 1-inch balls, then roll balls in chopped nuts***
~Store these in the refrigerator
~Yields about 2 ½ dozen

Cranberry Nut Fudge

1 t. butter
1 can (16oz) milk chocolate frosting
1 package (11½ oz.) milk chocolate chips
1 package (6 oz.) dried cranberries
½ C chopped pecans

~Grease a foil lined 8-inch square pan with butter
~In a heavy saucepan, mix frosting and chocolate chips
~Over medium-low heat, cook and stir until chips are melted
~Stir in cranberries and nuts, then spread in greased pan***
~Refrigerate until firm
~Turn pan over on plate to remove foil and fudge-discard foil
~Cut fudge in 1-inch squares, store in fridge
~Yields 64 pieces, or about 2 lbs.

Okay-I admit this last one I had to do myself, but he helped me measure the chopped nuts, and eat chocolate chips. LOL!