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Best Ever Pumpkin Bars
Shared with Recipe Goldmine by Henry Parker
1 box yellow cake mix, reserve 1/2 cup
to add to the topping
1/4 cup oil
4 large eggs
1 can sweetened condensed milk
1 (15 ounce) can solid pack pumpkin
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/2 teaspoon salt |
Preheat oven to 350 degrees F.Mix cake mix, oil, and 1 egg. Press into 9 x 13-inch greased pan.
Combine the remaining ingredients, and beat on medium with hand mixer until combined. Pour over the crust.
Bake 40-50 minutes until center is set.
You could add chopped nuts to the crust.
These are better than pumpkin pie, and the almond extract makes them really super good. Enjoy! |
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Toffee Apple Breakfast Pudding
1 loaf Rhodes Frozen Bread Dough,
baked and cubed (day old)
2 medium size Granny Smith apples,
peeled and chopped
8 ounces cream cheese, softened
1 cup packed brown sugar
1 3/4 cups milk, divided
1 teaspoon almond flavoring
1/2 cup toffee bits
5 eggs
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Place half of the bread cubes in a sprayed 9 x 13-inch baking
dish. Top with apples.Combine the cream cheese, brown
sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits.
Spread over apples. Top with remaining bread cubes.
Combine the eggs and remaining milk and pour over bread. Cover
and refrigerate overnight or at least 4 hours.
Remove from refrigerator 30 minutes before baking.
Bake at 350 degrees F for 45-55 minutes. Cover with foil last
10 minutes of baking if needed to prevent over browning.
Source: Rhodes Bake-N-Serv | |
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