Mabon Recipe: Apple Pecan Crisp

Apple-Pecan Crisp

Looking for a fruit dessert using Betty Crocker® oatmeal cookie mix? Then check out this great apple-pecan crisp recipe.

Prep Time

25

Minutes

Total Time

1:20

Hr:Mins

Makes

12

servings

2/3

cup maple-flavored syrup

1/4

cup Gold Medal® all-purpose flour

1

teaspoon ground cinnamon

8

large baking apples (about 5 1/2 lb), peeled, cut into 1/2-inch slices (about 12 cups)

1/2

cup cold butter or margarine, cut into pieces

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

3/4

cup chopped pecans

1. Heat oven to 375°F.
2. In large bowl, stir together syrup, flour and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
3. In same bowl, with pastry blender (or pulling 2 table knives in opposite directions), cut butter into cookie mix until mixture looks like coarse crumbs. Stir in pecans. Crumble mixture over apples in baking dish.
4. Bake 30 minutes. Very loosely cover with foil; bake 10 to 15 minutes longer or until apples are tender.

Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)

• Calories 380
• (Calories from Fat 130),

• Total Fat 14g
• (Saturated Fat 5g,
• Trans Fat 0g),
• Cholesterol 20mg;
• Sodium 220mg;
• Total Carbohydrate 59g
• (Dietary Fiber 2g,
• Sugars 31g),
• Protein 4g;

Percent Daily Value*:

• Vitamin A 6.00%;
• Vitamin C 2.00%;
• Calcium 0.00%;
• Iron 6.00%;

Exchanges:

• 1 Starch;
• 1/2 Fruit;
• 2 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 1/2 Fat;

Carbohydrate Choices:

• 4;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2011 ®/TM General Mills All Rights Reserved

  *´¨)
¸.· ´¸.·*´¨)
(¸.·*  Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com

Recipe: Tres Leches Cake

Tres Leches Cake

Makes 12 to 15 servings

One package (about 18 oz.) white cake mix, plus ingredients to prepare mix

one can (14 ounces) sweetened condensed milk

one cup milk

one cup (1/2 pint) whipping cream

one container (8 oz.) whipped topping, thawed

fresh fruit

1.  Preheat oven to 350 degrees Fahrenheit. Spray a 13 by 9 by 2 inch baking pan with nonstick cooking spray.

2.  Prepare cake mix according to package directions.  Bake about 35 to 40 minutes or until cake is firm to the touch.  Remove cake from oven; cool five minutes.

3.  Meanwhile, combine sweetened condensed milk, milk and whipping cream in a four cup measure.  Poke holes all around the warm cake, using a wooden skewer or toothpick.  Slowly pour milk mixture evenly over top of holes on cake.  Let cake cool 10 to 15 minutes more to absorb all liquid.  Cover and refrigerate cake in pan at least one hour.

4.  When cake is completely cool, spread whipped topping evenly on top.  Cut into pieces and serve with fresh fruit.  Keep cake covered and refrigerated.

  *´¨)
¸.· ´¸.·*´¨)
(¸.·*  Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com

Creamy Candy Corn Puddings

Creamy Candy Corn Puddings

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Whip up this layered dessert, made with easy instant pudding and topped with Halloween sweets.

Prep Time: 30 Min

Total Time: 1 Hr

Makes: 6 servings

User Rating (2)

Hide Ingredients

INGREDIENTS:

1

box (4-serving size) butterscotch instant pudding and pie filling mix

4

cups milk

20

drops red food color

45

drops yellow food color

1

box (4-serving size) banana cream instant pudding and pie mix

1

cup whipping cream, whipped

12

pieces candy corn

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DIRECTIONS:

• Make butterscotch pudding as directed on box, using 2 cups of the milk. Stir in 20 drops red food color and 25 drops of the yellow food color. Refrigerate 30 minutes. Make banana cream pudding as directed on box, using remaining 2 cups milk. Stir in remaining 20 drops yellow food color. Refrigerate until ready to use.
• To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) martini glasses. (Cover and refrigerate remaining banana cream pudding for another use.) Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream. Garnish with candy corn.

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High Altitude (3500-6500 ft):

No change.

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Nutritional Information:

1 Serving (1 Serving)

• Calories 310
• (Calories from Fat 140),

• Total Fat 15g
• (Saturated Fat 10g,
• Trans Fat 1/2g),
• Cholesterol 55mg;
• Sodium 490mg;
• Total Carbohydrate 37g
• (Dietary Fiber 0g,
• Sugars 33g),
• Protein 6g;

Percent Daily Value*:

• Vitamin A 15.00%;
• Vitamin C 0.00%;
• Calcium 20.00%;
• Iron 0.00%;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 3 Fat;

Carbohydrate Choices:

• 2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2011 ®/TM General Mills All Rights Reserved

White-as-a-Ghost Pops

Makes: 16 servings

Prep: 50 minutes Stand: 2 hours

Ingredients

• 6  tablespoons  butter
• 2  10-ounce packages  marshmallows or 4 cups tiny marshmallows
• 12  cups  crisp rice cereal
• 24  ounces  vanilla-flavored candy coating
• 8    lollipop sticks
•     Small black candies
• 1  16-ounce can  vanilla frosting
•     Green food coloring
• 2  cups  shredded coconut

Directions

1. Line a 13x9-inch baking pan and an 8- to 9-inch diameter mixing bowl with foil, extending foil over edges of pan and bowl. Butter foil; set pan and bowl aside. Melt butter in a 6-quart Dutch oven over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal; stir until well-coated. Divide mixture between prepared baking pan and mixing bowl and press evenly and firmly into pan and bowl.
2. Set cereal mixture aside to cool completely, about 1 hour. Lift cereal mixture from baking pan with edges of foil. Use a 3- to 4-inch ghost-shaped cookie cutter to cut out ghost shapes. Insert lollipop sticks into ghost shapes through the bottom of cutouts.
3. In a medium saucepan melt candy coating over low heat. Place ghosts on a slotted spatula and spoon candy coating over ghost shapes, turning carefully using sticks to coat both sides and letting excess candy coating drip back into the pan. Carefully place ghosts on a sheet of waxed paper. Decorate face with candies before coating sets up. Let stand until coating is completely set, about 1 hour.
4. Stir together frosting and a few drops green food coloring; set aside. Place coconut in a resealable plastic bag. Add a few drops of green food coloring; seal bag. Shake and knead bag lightly to tint coconut.
5. Lift cereal mixture from mixing bowl with edges of foil and invert onto a serving platter; remove foil. Frost with the green frosting. Sprinkle with coconut. Insert lollipop sticks with ghost shapes into frosted cereal mixture.
6. Note: After cutting ghost shapes out of the cereal mixture, reserve your scraps for more fun shapes. Try rolling some scraps into balls and dip balls into melted vanilla- or chocolate-flavored candy coating. Sprinkle with desired candy decorations and let set on waxed paper.

Recipe: Pistachio Cake

Pistachio Cake III

By: MACC 

"A green tube cake made by altering a cake mix with pistachio pudding and green food coloring."

 

iendly View

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 15 Min

Servings  (Help)

US Metric Calculate
 
Original Recipe Yield 1 - 10 inch tube pan

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Nutritional Information

Amount Per Serving  Calories: 242 | Total Fat: 9.8g | Cholesterol: 61mg Powered by ESHA Nutrient Database

Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Recipe: Quick n Creamy Pudding

Quick 'N' Creamy Pudding

• Yield: 8 servings
• Nutrition: See Below
• Prep Time: 15 Minutes
• Cook Time: 0 Minutes

Ingredients

• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 1/2 cups cold water
• 2 (4-serving size) packages instant pudding mix, any flavor
• 1 cup (1/2 pt.) heavy cream, whipped

Instructions

• COMBINE sweetened condensed milk and water in large bowl. Add pudding mixes. Beat well. Fold in whipped cream. Spoon into individual serving dishes.
• CHILL. Store covered in refrigerator.

Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Recipe: Christmas Blondies

Christmas Blondies

Ingredients

• 2/3  cup  butter, softened
• 2  cups  packed brown sugar
• 2  large  eggs
• 1  Tbsp.  cherry brandy or cherry juice (optional)
• 1-1/2  tsp.  baking powder
• 2  tsp.  vanilla
• 1/4  tsp.  salt
• 2-1/4  cups  all-purpose flour
• 1  cup  chopped walnuts, toasted*
• 3/4  cup  chopped white or dark sweet chocolate
• 1/2  cup  coarsely chopped candied cherries

Directions

1. Heat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.
2. In large mixing bowl beat butter on medium speed 30 seconds. Add brown sugar; beat until well-combined. Beat in eggs, brandy, baking powder, vanilla, and salt. Add flour; beat just until blended. Stir in nuts, chocolate, and cherries. Spread in prepared pan.
3. Bake 30 minutes or until golden. Cool completely in pan on wire rack. Cut in bars. Makes 24 bars.
4. *Spread nuts in shallow baking pan. Toast in 350 degree F oven for 5 minutes.

Nutrition Facts

• Calories240,
• Total Fat (g)10,
• Saturated Fat (g)5,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)3,
• Cholesterol (mg)32,
• Sodium (mg)125,
• Carbohydrate (g)34,
• Total Sugar (g)24,
• Fiber (g)1,
• Protein (g)3,
• Calcium (DV%)5,
• Iron (DV%)5,
• Percent Daily Values are based on a 2,000 calorie diet

Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Recipe: Apple Caramel Pie in the Crock Pot

Apple Carmel Pie

Fix-It and Forget-It Cookbook Revised and Updated, p. 248

Sue Hamilton, Minooka, IL

Makes 8-10 servings

Prep. Time: 5 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4- to 5-qt.

2-crust refrigerated pie dough pkg.

2 22-oz. cans apple pie filling

1 tsp. cinnamon

12 caramel candies

1. Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet.

2. Cover. Cook on High 1½ hours.

3. In a bowl, mix together pie filling, cinnamon, and caramels.

4. Pour mixture into hot crust.

5. Cover. Cook on High an additional 1½ hours.

Coming Soon!
A Haunted Halloween Blog Tour
Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

--
Posted By Lena Austin to Duchess of Depravity at 9/26/2010 07:13:00 AM

Thanksgiving Recipe: Indian Corn

This is a little treat I serve to keep the grandchildren happy while the adults indulge in the pies.

Warning! This recipe is addictive! If you want one for yourself, wrap and hide it as soon as you make it
 

A Haunted Halloween Blog Tour
Visit the Depraved Duchess for a Sexy Halloween
With Lena and her Friends
Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

--
http://www.isabellajordan.com
http://twitter.com/isyjordan

Thanksgiving Recipe: Impossible Pecan Pie

This is doing Thanksgiving the easy way!

Glazed Nuts

Glazed Nuts
Glazed Nuts (Better Homes and Gardens Cookbook)

1-1/2 cups raw or roasted nuts
1/2 cup sugar
2 T. margarine or butter
1/2 t. vanilla

Line a baking sheet with foil. Butter the foil; set aside. In a heavy 10-inch skillet combine nuts, sugar, butter, and vanilla. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir at this temperature. Shake.

Reduce heat to low and cook until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour onto prepared baking sheet. Cool completely, overnight is best. Break candy into clusters. Store tightly covered. Makes about 10 oz, or 12 servings.

Recipe: Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Dessert Cocktail Party

Rated: 5 stars out of 5Rate itRead users' reviews (1696)

• Filed under: Fruit, Banana, Fruit, Dairy, Cheese,
  more
  

  • Dish : Pudding
  • Cuisine : American , Southern , American
  • Technique : Fold Omelets , Knife Skill--Slice
  • Occasion : Parties , Cocktail Party
  • CookingStyle : No-cook
  • Who's Dining : For a Crowd
  • Season : Fall , Spring , Summer
  • Cookware Used : Mixer

• RECIPE
• RATINGS & REVIEWS(1696)
• VIDEOS(1)

• Prep Time:

  30 min

• Level:

  Easy

• Yield:

  12 servings

Close

Times:

Prep

30 min

Inactive Prep

--

Cook

--

Total:

30 min

Ingredients

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Halloween Recipe-- Eyeball Pie

Eyeball Pie

 

Ingredients

• 3-1/3  inch  graham cracker tart shell
•     Cherry pie filling
•     Vanilla pudding
•     Sealable plastic bag
•     Kiwi
•     Black peel-n-pull lace candy

Directions

1. Spoon 2 tablespoons of cherry pie filling into the bottom of a tart shell. Carefully spoon 2 tablespoons of vanilla pudding over the pie filling, spreading to smooth the surface.
2. Place a small amount of pie filling, without cherries, into a sealable plastic bag. Snip a small hole in one corner of the bag and squeeze filling onto the pudding to create bloodshot eyes, referring to the photo.
3. Peel and slice the kiwi. Put one slice onto the center of the pudding. Center a cherry from the pie filling on the kiwi slice. Cut 1-, 2-, and 3-inch long eyelashes from the black lace candy. Insert the eyelashes into the pudding.

Halloween Recipe-- White Slime

Why not start with one of the greatest revivals in food glory-- Fondue! This is not for the fainthearted or the dieter, nor do I recommend this for children. The chocolate is hot, and some fondue pots have an open flame. If you love fondue, go get an electric pot and have one less worry. If you've never tried it, pour the White Slime into any good Pyrex bowl, and set the bowl on top of a heating pad (yeah, the kind you get from the drug store when you hurt your back.) It'll keep the bowl warm enough to enjoy the White Slime a little longer. I'm a pound cake dipper, but strawberries and other fruits do work. 

White Slime

Prep: 15 minutes

 

•  

Ingredients

• 1  cup  whipping cream
• 1/4  cup  butter
• 2  packages (11 ounces each)  white baking pieces
• 1  7-ounce jar  marshmallow creme
•     Assorted fruit or cake dippers

Directions

1. In a large saucepan, heat whipping cream and butter over medium heat. Bring mixture to a simmer, stirring constantly. Remove pan from heat.
2. Add white baking pieces. Stir until melted and smooth. Stir in marshmallow creme.
3. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with assorted dippers. Can hold in a fondue pot for up to 1-1/2 hours, stirring occasionally. Makes 4 cups (sixteen 1/4-cup servings).

Recipe: Apple Caramel Pie in the Crock Pot

Apple Carmel Pie

Fix-It and Forget-It Cookbook Revised and Updated, p. 248

Sue Hamilton, Minooka, IL

Makes 8-10 servings

Prep. Time: 5 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4- to 5-qt.

2-crust refrigerated pie dough pkg.

2 22-oz. cans apple pie filling

1 tsp. cinnamon

12 caramel candies

1. Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet.

2. Cover. Cook on High 1½ hours.

3. In a bowl, mix together pie filling, cinnamon, and caramels.

4. Pour mixture into hot crust.

5. Cover. Cook on High an additional 1½ hours.
 

Coming Soon!
A Haunted Halloween Blog Tour
Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com

My Cure for Stress

As I mentioned in a comment in my FatFrogDiary blog, my DH is once again out of work. I'm sure many of us have felt the bite of the bad economy, and some may even call me lucky for DH having found work at all, even if it lasted a mere six months.

However, some good has come of this horrible, horrible year and a quarter since I had my bariatric surgery. Before my band, I was a stress eater. Any amount of stress caused me to run to the fridge for something naughty to shove in my face. The more stress in my life, the fatter I got, and of course when times were good I didn't lose the weight.

DH lost his job six weeks after I had my surgery, and was out of work from March 09 to September 09. We both looked desperately for work, because writing doesn't pay my bills. It helps, but cannot replace DH's income. Neither of us had much luck. Only through a miracle did we manage to keep the house.

Once I had the band, I literally could not overeat in times of stress. The one time I tried, well, let's just say it wasn't pretty. Nothing like worshiping the porcelain god to reinforce what the doc said about not eating bread, cakes, and other carbs. EUWW.

However, that meant I had to find an alternate means to work through my nerves, depression, and of course the inevitable rocky marriage. The cure was literally at the end of my fingertips.

How many of you just pounced on my writing as the possible cure? You're only partially correct. There's only so much keyboard time anyone can do, even a professional writer. My head explodes after a few hours, but I certainly did become prolific last year. Retreating into my own weird worlds was only part of the solution.

The other part was quilting. Strangely enough, I'd just joined a local quilt guild the day before my DH called to tell us he'd lost his job (yeah, March 09.) At first, I was a little frightened and overwhelmed by the complexity of the projects the other guild members produced without batting an eyelash. Moreover, I found out there was much, much more than mere patchwork. I found an art form.

Best of all, as times got more and more difficult and I couldn't afford to buy materials, I could volunteer to make a charity quilt and the materials were given to me to do so! I learned on those simple quilts for Linus Quilts (http://www.projectlinus.org) where a traumatized child who has lost so much can receive the warmth of a cuddly blanket to help them through a crisis. All I had to do was cut and stitch the material provided, sandwich the top, batting, and backing, quilt it together, and then bind it. My efforts perhaps were less beautiful than my fellow guild members, but just as soft and warm. There was still a mother's love in every stitch, and a sincere hope that each recipient felt the cuddle I sent with my clumsy work. Below is the latest Linus Quilt I'll turn in at the next meeting on the 13th.



When times were good, I could pick up a bit of material and make a quilt for myself or my own family. I learned to make pillowcases for the Million Pillowcase Challenge (another charity)...


And 16" doll quilts for the American Woodworker's Guild to go in the doll cradles they make for Christmas charities...



Now that DH is out of work again, my computer time is very limited. We have not had so much good fortune that every computer in the house is hooked up to the net. Only one--this one. So, I must vacate my office while DH looks for work and sends off countless resumes.

So, when my muse deserts me, I'm quilting. Needless to say, as worry becomes despair, and depression darkens my world, I cling to my little bits of cloth and immerse myself in putting together scraps into pretty pictures to brighten my world for a little while until they go out to bring bright colors and softness to someone who perhaps has lost more than I.

Best of all, I stay out of the kitchen. Occasionally, I can still cheat, so my weight loss hasn't been as dramatic as some. That's my fault. Old habits are hard to break, but I'm quilting instead of eating most of the time.

So, if I am silent, know that I'm probably at my sewing machine, doggedly trying to stay out of the kitchen. Bear with me. I'll be back.

http://fatfrogdiary.blogspot.com

www.LenaAustin.com

Dante's Ultimate Carrot Cake for his Birthday

Ultimate Carrot Cake

1 box Betty Crocker Super Moist carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded or flaked coconut
1/2 cup raisins
1 container Betty Crocker Rich and Creamy cream cheese frosting

1. Heat oven to 350F or 325F for dark or non-stick pans. Wait patiently for the light to go off before you begin mixing. You want those oven walls hot and ready. Grease and flour (or spray with baking spray with flour) bottoms only of cake pans. I'm lazy and use a Bundt pan, but you can use what pleases you.
2. Put raisins in water in a microwave safe container and nuke for 1-2 minutes until water is very hot. Set aside to allow raisins to plump, then separate. Save the water and raisins separately. You'll need both.
3. In a large bowl, beat eggs. Add cake mix, raisin water (1/2 cup only), oil, and pineapple. Add in nuts, coconut, and raisins. Stir to combine. Get out the major lumps, but don't over beat. Do not wait! Pop it directly in the hot oven, or the nuts, raisins, and coconut will settle in the bottom and burn. Bake 30-45 minutes. A Bundt takes about 40, cake pans less. Cool at least ten minutes. Remove onto a cooling rack and allow to cool completely, at least one hour. (I usually just leave the cake in the Bundt pan and wander off for an hour. Then I can thump it once onto a serving platter and it pops out nicely.)
4. If you like frosting, go for it. I don't like a lot. I take a small amount, nuke it for about 10-15 seconds, then drizzle over the cake for a pretty look. Allow it to cool a bit.

Tip: Use the electric knife to cut the cake, if you have good blades for it. Smile and laugh maniacally. Not only is it fun, it scares people. They leave, and you get the whole thing to yourself.

If you want the original recipe, it's on the box of the carrot cake mix. It may even be on BettyCrocker.com.