Acres Magazine

Seasonal Treats

Seasonal Treats

Winter 2008

Pumpkin Ribbon

Marlene Nolt, Dundee, New York


1 pkg. crushed Graham crackers

3/4 cup crushed pecans

1/3 cup sugar

1/4 cup butter, melted

1 (8 oz.) pkg. cream cheese

1-1/2 cups powdered sugar

1-1/2 cups whipping cream, whipped stiff with 2 Tblsp. sugar

1/2 tsp. vanilla

1-1/2 cups milk

1 egg

1/4 cup cornstarch

1 tsp. pumpkin pie spice

3/4 cup sugar

5 oz. marshmallows (1/2 of 10 oz. pkg.)

1-1/2 cups mashed or canned pumpkin


Mix Graham cracker crumbs, pecans, sugar, and melted butter. Pat 1/3 of mixture in eight 1-cup dessert bowls. Blend cream cheese and powdered sugar until smooth. Fold in whipped cream and vanilla. Spread 2/3 of this mixture over Graham cracker layer, reserving small amount to top desserts. Layer another 1/3 of crumb mixture over cream cheese layer.

In a bowl mix ½ cup of milk, egg, cornstarch, spice, and sugar until blended. Bring 1 cup of milk to simmer in a saucepan. Stir some hot milk into milk-egg mixture, then stir remainder of milk-egg mixture into the pan and stir and cook until thickened. Add marshmallows and stir until melted. Add pumpkin. Beat mixture for 2 min. Layer pumpkin mix over Graham desserts and top with remaining Graham cracker mix.


Holiday Berry Cream Pie

Nicole McKay, Wooster, Ohio


1 cup sugar

1 cup sour cream

3 Tblsp. flour

1/4 tsp. salt

1/4 cup fine dry bread crumbs

2 Tblsp. sugar

1 Tblsp. softened butter

4 cups fresh red raspberries or 16 oz. (2 cups) frozen thawed raspberries. Or may use cherry pie filling or strawberries.

1 (9-in.) unbaked pie crust


Preheat oven to 375° F. Combine sugar, sour cream, flour, and salt. Place berries in pie crust. Spread sour cream mixture evenly over the berries. Combine bread crumbs, 2 Tblsp. sugar, and softened butter until crumbly. Sprinkle on top of pie. Bake for 40-45 min. Top with berries to serve.