Recipe of the Week
Delicious for Fall
Thursday, September 06, 2007
QUICK PUMPKIN CRISP
1 (15 ounce) can of pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 (18.25 ounce) butter flavored yellow cake mix
1 cup chopped pecans (optional)
1 cup butter
1 pint whipping cream
ground nutmeg (optional)
Stir first five ingredients; pour into 13x9 " pan; sprinkle cake mix over mixture; sprinkle evenly w/ pecans; drizzle butter; heat at 350 for 1 hour; whip cream with vanilla and serve on top.
1 (15 ounce) can of pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 (18.25 ounce) butter flavored yellow cake mix
1 cup chopped pecans (optional)
1 cup butter
1 pint whipping cream
ground nutmeg (optional)
Stir first five ingredients; pour into 13x9 " pan; sprinkle cake mix over mixture; sprinkle evenly w/ pecans; drizzle butter; heat at 350 for 1 hour; whip cream with vanilla and serve on top.
