Cream Puff Dessert

My 26-year-old brother was never really interested in cooking or baking while we were growing up in the same house.

Then he went to college, and all of a sudden he was the culinary king of his dorm, apartment, social circle.

He'd come home for breaks and share his recent triumphs, test experiments on us and suddenly became quite the expert in the kitchen. On one trip to our sister's, we went on a grocery store mission and came back armed to make bacon-wrapped shrimp on the grill. This kid does not mess around. Now he lives in Colorado (much closer to Meg's west than my east!) and we don't get to see or taste his latest creations.

While his adventures were mostly centered around cooking, he did pass along a fantastically yummy dessert recipe. Our dad requested this basically every time my brother was home from college, and finally my mom got the recipe. I asked for the recipe, too, and remember making it for my dormmates - needless to say, it was a hit. I hadn't made it in quite some time but made it again a few months ago, and it was every bit as delicious as I remembered it.

Ingredients:
1 stick margarine
1 cup water
1 cup flour
4 eggs
2 small boxes of instant pudding (vanilla, chocolate, banana, coconut cream and butterscotch work well)
1 8 oz. package cream cheese
3 cups milk
1 container whipped cream (optional)

Directions:
Bring water and margarine to a boil.

(I transfer the boiling water and margarine to my mixer at this point and then ...)

Mix in flour until it forms a stiff ball.

Beat in eggs slowly.

Spread in bottom of greased 9x13 inch pan.

Bake at 400 degrees for 30 minutes.

When cool, mix pudding, milk and cream cheese together.

Pour into shell. Top with whipped cream if desired. May also garnish with shaved chocolate.

Source: My brother

Pumpkin Mousse

One of my favorite pumpkin recipes has quite a family history. When I was in high school, my sister, Marti, worked in the deli department at our hometown grocery store, mostly during winter and summer breaks from college. Our mom also worked in that deli department. Mom had spent most of our childhood volunteering, chauffeuring, and generally being involved in our after-school activities, but with one kid in college and the other two in high school, she decided to get out of the house a bit and work a few hours while we were in school.

After about six months, though, Mom got a bit of a surprise when she found out she was expecting our little brother, who is now 11. Since Mom suddenly was most certainly not on her way to an empty nest, her time in the deli was short-lived.

But from this family time in the deli department came access to the recipe for a fantastic fall dessert that the store sold: Pumpkin Mousse.

I later worked at the same grocery store as a cashier. The only thing that kept me from spending my paychecks on said mousse was the fact that Mom and Marti had gotten the recipe and we made it at home. All. the. time.

Since then, I've made it a few times each fall. It's not like cookies, where I can take them to work and they're instant finger food. The mousse does require a bowl and spoon. But for parties and potlucks, it's perfect. Sometimes I'll eat it as home with a side of graham crackers and it tastes just like pie :)

This is not a pretty creation (although it can be prettier if you serve it a dollop of whipped cream and sprinkle of cinnamon). But it is absolutely delicious and super easy to throw together. It also makes a lot, so if you're in a pinch for something to take to a get-together this fall, this is a perfect solution.

Ingredients:
1 30 oz. can of pumpkin pie filling (or use canned pumpkin and add cinnamon, nutmeg and allspice.)
1 16 oz. container of whipped cream
1 small box of instant vanilla pudding
1/2 cup crushed pecans (optional)
sprinkle of nutmeg/cinnamon (optional)
additional whipped cream to garnish (optional)

Directions:
In large bowl, combine pumpkin, pudding mix and whipped cream until completely blended.

Add nuts and extra spices if desired.

Cover and refrigerate for several hours.

Serve with dollop of whipped cream and sprinkle of nutmeg/cinnamon if desired.

Source: Hometown grocery store :)