Purely The Finest ®
Pumpkin Pie Nog
1 jar DICKINSON’S® Pumpkin 1 1/3 c. Vanilla Ice Cream
Butter Optional: Whipped Cream
1 1/3 c. Peach Nectar & Nutmeg
1 tsp. Cinnamon
Combine Pumpkin Butter, nectar, cinnamon and ice cream in a
blender; process until smooth. Pour into four glasses and garnish with
optional whipped cream and nutmeg. Serve immediately. Makes 4
servings.
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Go to www.dickinsonsfamily.com
©/® The J.M. Smucker Company
Boysenberry Blueberry Tart Holiday Dessert Pizza
1 jar DICKINSON’S® Pure Seedless 4 c. Fresh Blueberries 1 jar DICKINSON’S® Lemon Curd 1/2 teaspoon Almond Extract
Boysenberry Preserves 1/4 c. Flour 1 jar CROSSE & BLACKWELL® 1 cup Canned or Fresh, Sliced
1 jar DICKINSON’S® Lemon Curd 8 oz. Whipped Topping Red Currant Jelly Peaches
1 15-oz. pkg. Refrigerated Pie Crusts, Optional: Lemon Peel 1 package Refrigerated Sugar 2 cups Fresh Strawberries,
softened as directed on package Cookie Dough quartered
1 package ( 8 oz.) Cream Cheese, 1 cup Fresh or Frozen Blueberries
Heat oven to 400°F. Combine berries with flour; fold in Preserves. Place softened
one crust in a 9" tart pan with a removable bottom; pour mixture into
crust. Bake for 40 minutes. Transfer to a wire rack and cool completely. Preheat oven to 350°F. Press cookie dough onto a 14" pizza pan. Bake
In a small mixing bowl, beat whipped topping and Lemon Curd until for 8 minutes or until lightly browned. Cool. Mix cream cheese with
well mixed and fluffy. Top tart with lemon topping (dollop, pipe or Lemon Curd until smooth; blend in extract. Spread cheese mixture on
spread over the tart). Chill until served. Garnish with optional lemon cooled crust. Arrange fruit on cheese mixture. Soften Jelly by stirring
peel. Makes 8 servings. vigorously until smooth. Brush fruit with softened Jelly. Chill several
hours and serve. Makes 10 servings.
For seasonal inspiration from casual to elegant, visit
us online at www.dickinsonsfamily.com Visit us online at www.dickinsonsfamily.com
for more great recipes & inspirations
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