Better Than Pumpkin Pie Cake

Better Than Pumpkin Pie Cake
Donna Tolman

1 yellow cake mix (save out 1 cup)
1/2 c. melted butter or margarine
1 egg

Mix and pat into lightly greased 9×13 pan.

Filling:
1 large can pumpkin  (I like Libby brand)
2 eggs.                  1/2 c. brown sugar
1/2 c. milk.           1/2 t. salt
2 t. pumpkin pie spice
Mix well and pour over cake layer.

Topping:
1 c. cake mix.        1/2c. sugar
2 T. melted butter or margarine
Mix and crumble over filling.

Bake at 350 for 50 minutes.

This is gone long before the pumpkin pie at our house on Thanksgiving!
Best served warm with vanilla ice cream!

Pelmeni

Pelmeni

Katja

 

 

This is one of Alex's favorite Russian dishes. His cousin Katja was kind enough to give us their family recipe for it when she came to visit us. It is very time consuming but well worth the effort.

 

1/2 part pork

1/2 part  ground beef

1 large onion chopped

3 garlic cloves chopped

Salt and pepper

 

Combine all ingredients, add water a little at a time until moist.

 

Dough 100 Pelmeni

 

1 beaten egg

1 cup water

1/2 teaspoon salt

3 1/2 to 4 cups flour

 

Mix well, Add salt and enough flour till dough is not sticky. Knead on floured surface by hand until smooth.

 

Roll dough until thin, but not so thin that it will tear. Lay on Pelmeni maker or cut in small circles. Place teaspoon full of meat mixture into center.

 

Cover with another thin layer of dough over pelmeni maker and roll with rolling pin. This will seal and cut them.

 

If using circles cover with same size circle and press and seal edges. Fold them in half so they look like little pillows.

 

 Place on floured cookie sheet and freeze. Place frozen pelmeni in zip lock bag.

 

Cooking:

 

Bring water with 1/4 teaspoon salt to boil. Add Pelmeni and bring back to boil. Turn heat down and simmer for 5 minutes. They should be done when they float to the top of the water.

 

Serve with vinegar, ketchup or sourcream.