The Sunnyvale Garden Club

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Pumpkin Cobbler Recipe

Just in time for the holidays.  Here is the receipe for the delicious pumpkin dessert that Deborah Stafford brought to our meeting last week.  It’s sort of like a “dump cake”.

Thanks to Deborah for sharing.

Pumpkin Cobblerpumpkin cobbler

3 eggs
1 cup sugar
1 (12 oz.) can evaporated milk
1 (16 oz.) can pumpkin  (not pumpkin pie mix)
1 tsp. pumpkin pie spice
1 box yellow cake mix
¾ cup melted butter
1 cup nuts (optional)

Mix first five ingredients together and pour into the bottom of greased 9×13 pan.

Crumble dry cake mix over the top.  Drizzle the melted butter over the dry cake mix.  Sprinkle nuts over everything.

Bake 1 hour at 350 degrees.  Cool about 10-20 minutes.  Serve with vanilla ice cream or whipped topping.

Submitted by: Martha Billman – Communications Committee

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Panettone Bread Pudding with Amaretto Sauce


1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch

Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

Submitted by Rachel Doyle.

Recipe courtesy of Giada De Laurentis

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Spinach Maria


 3 boxes frozen spinach – thawed & squeezed; reserve ¾ c. liquid

6 TBS butter

3 TBS flour

3 TBS chopped onion

¾ cup evaporated milk

6 oz. hot pepper cheese (soft & cubed)

1 tsp. garlic salt

½ tsp. pepper

1 tsp. celery salt

1 ½ tsp. Worcestershire sauce

Buttered bread crumbs


Melt butter; add flour and onion.  Cook 4-5 minutes.  Add the reserved spinach liquid and the milk.  Stir until well blended.  Add spinach, cheese and seasonings and mix well.  Place in buttered casserole.  Top with buttered bread crumbs.  Bake in preheated 350 degree oven for 30 minutes.

Submitted by Rachel Doyle