Some family favorites with fall flavors

Our family had a wonderful trip last weekend as we visited with extended family in Indiana. Along with hours of laughter came several great meals and new recipes. When we visit this particular group, they know I always want to come home with new recipes, so they made sure of that this time as well. Today is all new from Lebanon, Ind., from the Powell family with hopes that you enjoy these recipes.

Pumpkin Crunch

1 box butter cake mix (preferably Duncan Hines Golden Butter cake mix)

2 sticks butter or margarine

1 1/2 cups chopped pecans

2 cups pumpkin pie mix

4 eggs

1 cup evaporated milk

1 tablespoon pumpkin pie spice

Dash ground cloves

Dash cinnamon

1/2 cup sugar

Combine all ingredients except the cake mix and pour into a sprayed 9-by-13-inch baking dish.

Sprinkle the cake mix on top of pumpkin layer. Top this with desired amount of chopped pecans. Melt butter or margarine and drizzle over cake mix and pecan layer. Bake at 350 degrees for 45 minutes to 1 hour. Serve with whipped topping, either warm or cool. Store leftovers in refrigerator.

Pumpkin Chocolate Chip Muffins

1 2/3 cup flour

1 cup sugar

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 cup pumpkin

1 stick butter

1 cup chocolate chips

In a small bowl, mix eggs, pumpkin, butter and chocolate chips. In a larger bowl, combine remaining dry ingredients. Add wet mixture to dry mixture and fold together with a rubber spatula. Pour batter into muffin tins or paper-lined tins. Bake at 350 degrees for 20 to 25 minutes to make 12 muffins. For mini-muffins, bake 10 to 12 minutes for a yield of about 40 to 45.

If you do not have pumpkin pie spice, you can substitute 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves for the 1 teaspoon spice blend.

Chocolate Pecan Sticky Buns

1 (15-ounce) can coconut-pecan frosting

1 cup pecan halves

2 (12-ounce) tubes buttermilk biscuits

20 milk chocolate candy kisses

Spread frosting over bottom of a greased 9-inch square baking pan. Arrange pecans over frosting; set aside. Flatten each biscuit to 1/4-inch thickness. Place a chocolate kiss on one side of each biscuit. Fold edges of dough over kiss; pinch edges to seal. Arrange biscuits, flat side down, over pecans. Bake at 400 degrees for 25 to 30 minutes or until golden brown. Cool on wire rack for 5 minutes. Invert onto a serving plate; serve immediately. Yields 20 biscuits.

I had not thought about putting caramel and cranberries together, but over the weekend I got two new recipes using caramel and cranberries together. They sound really good and rich.

Caramel-Cranberry Apple Pull-Apart

4 Nature Valley pecan crunch crunchy granola bars (2 pouches from an 8.9-ounce box), crushed (about 3/4 cup)

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 (17.5-ounce) cans Pillsbury Grands Flaky Supreme cinnamon rolls with icing

1/4 cup dried cranberries

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Heat oven to 350 degrees. Spray a 12-cup fluted tube cake pan. In a small bowl, mix crushed granola bars, pecans and 1/2 teaspoon cinnamon. Sprinkle mixture evenly over bottom of pan. In a large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon. Separate cans of dough into 10 rolls; set icings aside. Cut each roll into quarters. Stir roll pieces, cranberries and apple into whipping cream mixture to coat. Spoon mixture into pan; spread evenly. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle with icings. Serve warm. Makes about 12 servings.

Caramel Cranberry Bars

1 (12-ounce) package fresh or frozen cranberries, thawed

1 (8-ounce) package chopped dates

3/4 cup chopped pecans

2 tablespoons plus 1/2 cup sugar, divided

2 1/3 cups flour, divided

2 cups old-fashioned oats

1/2 cup packed brown sugar

1/2 teaspoon baking soda

1 cup butter, melted

3/4 cup caramel ice cream topping

In a small bowl, combine the cranberries, dates, pecans and 2 tablespoons sugar; set aside. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and the remaining sugar. Stir in butter; set aside 1 cup for topping. Press the remaining crumb mixture into a greased 9-by-13-inch baking dish. Bake at 350 degrees for 15 minutes.

Meanwhile, place the remaining flour in a small bowl. Stir in caramel topping until smooth; set aside. Sprinkle cranberry mixture over crust; drizzle with caramel mixture. Sprinkle with the reserved crumb mixture. Bake for 30 to 35 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into bars. Store in the refrigerator. Makes about 2 dozen.

Peppermint Ice Cream Dessert

1 box vanilla wafers

1 stick margarine

2 1/4 squares semisweet chocolate

3 eggs

1 cup powdered sugar

1/2 gallon of peppermint ice cream

In a 9-by-13-inch pan, place crushed vanilla wafers on the bottom.

For the fudge layer, melt margarine and semi-sweet chocolate squares. Beat eggs and pour a small amount of hot chocolate mixture into eggs. Mix and return to remainder of chocolate. Cook a few minutes. Add powdered sugar. Pour over crust and freeze.

Layer 1/2 gallon of peppermint ice cream over chocolate layer; top with thawed frozen whipped topping; shaved chocolate and curls and chopped nuts. Before serving, allow to set out of freezer a few minutes.

I am out of room so have a wonderful week. Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff