October 6th, 2008 at 05:09am
Under Desserts
Need a change from the typical pumpkin pie dessert on Thanksgiving? Try this recipe on for size.
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Ingredients
3/4 C. butter
3 C. sugar
2/3 C. evaporated milk
1/2 C. canned pumpkin
1 tsp. pumpkin pie spice
2 C. butterscotch baking chips
1 (7 oz.) jar marshmallow cream
1 C. chopped toasted almonds or desired nuts
1 tsp. vanilla
Directions
In heavy saucepan, combine first five ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 degrees on candy thermometer. Remove from heat; stir in butterscotch chips and marshmallow cream until melted and smooth.
Stir in nuts and vanilla. Pour into buttered 9 x 13 or larger pan.
Cool completely. Cut into squares.
Tags: fudge, pumpkin, pumpkin fudge recipe, pumpkin recipes, recipe, spiced
By MaxineGlass
October 3rd, 2008 at 04:19am
Under Desserts
Whether you’ve got a pumpkin surplus or you’re just hankering for something different from the usual souffle, this is one delicious dessert.
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Ingredients
1 C. mashed cooked fresh pumpkin
1/2 tsp. cinnamon
1/2 C. brown sugar
3 egg whites
1/8 tsp. salt
Directions
Preheat oven to 350 degrees. Grease 1 quart baking dish. Combine pumpkin, cinnamon, and brown sugar. Mix well. Beat egg whites until stiff, adding salt. Fold into pumpkin mixture.
Pour into prepared dish. Set in pan of hot water. Bake for 40 minutes, or until done.
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Tags: cooking with pumpkin, pumpkin recipes, pumpkin souffle recipe, pupmkin, recipe, souffle, souffle recipes
By MaxineGlass
October 2nd, 2008 at 04:42pm
Under Desserts
Delicious for Thanksgiving or the entire Fall season!
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Ingredients
1 C. milk
3 C. sugar
3 Tbs. light corn syrup
1/2 C. pumpkin
dash salt
1/2 tsp. cinnamon
1/2 tsp. allspice
4 Tbs. margarine
1 tsp. vanilla
Directions
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture loses its gloss. Spoon into buttered dish.
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Tags: fudge, fudge recipes, pumpkin, pumpkin dessert recipes, pumpkin fudge, pumpkin recipes, recipe
By MaxineGlass
October 1st, 2008 at 09:48am
Under Desserts
Enjoy sweet bites of soft & creamy pumpkin fudge that is lightly spiced with cinnamon, nutmeg & ginger. Place the fudge in small plastic bags and wrap with orange ribbon. If desired, gently press a pecan half or candy corn on each square of fudge.
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Ingredients
3 C. granulated sugar
3/4 C. (1 1/2 sticks) butter
1 5 1/3 oz. can (2/3 C.) evaporated milk
1/2 C. solid pack pumpkin
1 tsp. pumpkin pie spice
1 12 oz. package butterscotch morsels
1 7 oz. jar marshmallow cream
1 C. toasted pecans, chopped
1 tsp. vanilla extract
Tags: candy, candy recipe, fudge, fudge recipe, pumpkin, pumpkin candy recipe, pumpkin dessert recipe, pumpkin fudge, pumpkin recipes
By MaxineGlass
September 30th, 2008 at 05:16am
Under Desserts
As if there aren’t enough pumpkin desserts, here’s one more! Smoothy, creamy, delicious pumpkin custard.
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Ingredients
1 16-oz. can pumpkin puree
1/2 Tbs. cinnamon
1/4 Tbs. ginger
1/8 tsp. nutmeg
a pinch of sea salt
a few drops of Stevia (sweetener)
1/2 C. heavy cream
1/8 C. water
3 beaten eggs
Directions
Mix sea salt, all of the spices, and Stevia together with the pumpkin puree. (For those of you who may not be familiar with Stevia, it’s an all-natural, calorie-free herbal sweetener.) Mix in the eggs, and then add cream and water. Pour into buttered 4-oz. custard cup. Place in baking dish and add 1/2 inch of water. Bake at 350 degrees for 30 to 40 minutes, until custard is set.
Tags: custard, custard recipes, pumpkin, pumpkin custard recipe, pumpkin dessert, pumpkin recipes, recipe, recipes for custard
By MaxineGlass
September 29th, 2008 at 06:52pm
Under Desserts
A delicious Thanksgiving dessert!
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Ingredients
1 3/4 C. sugar
1 1/2 C. whole milk
1/2 C. unflavored canned pumpkin puree
1 cinnamon stick
1/4 tsp. salt
3 eggs
3 egg yolks
1 Tbs. pure vanilla extract
Directions
Preheat oven to 350 degrees. In a heavy saucepan, melt 1 C. sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.)
Tags: baking with pumpkin, cooking with pumpkin, flan, flan recipe, pumpkin, pumpkin dessert, pumpkin recipes, recipe
By MaxineGlass
September 26th, 2008 at 07:26am
Under Cakes
A rich and delicious pumpkin cake perfect for those fall months!
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Ingredients
1 1/4 C. oat bran
1 C. apple juice concentrate
2 C. canned pumpkin
1 lb. tofu
1 C. fat-free egg substitute or 8 egg whites
1/2 C. maple syrup
1/4 C. flour
1 Tbs. vanilla extract
2 tsp. ground cinnamon
1/2 tsp. ground ginger
Tags: baking with pumpkin, cake, cake recipes with tofu, pumpkin, pumpkin cake recipe, pumpkin recipes, recipe, tofu, tofu cake recipe, vegan cake recipes
By MaxineGlass
September 25th, 2008 at 02:37pm
Under Breads
This bread is made in jars, and baked in the oven. The bread lasts indefinately because in essence, it is canned. Can be made well ahead of the holidays.
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Ingredients
2/3 C. shortening
2 3/4 C. sugar
4 eggs
2 C. pumpkin, fresh pureed or canned
2/3 C. water
3 1/3 C. flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cloves, ground
1/2 tsp. allspice
1 tsp. cinnamon
2 tsp. baking soda
1/2 C. walnuts, chopped or crushed
8 wide mouth jars with lids and rings for sealing, (8 pint-sized or 4 18-oz. jars)
8 wax paper circles cut to fit - inside; jars
Tags: baking with pumpkin, bread, bread in a jar recipes, bread recipes, jar bread recipes, nut, pumpkin, pumpkin bread recipe, pumpkin recipes
By MaxineGlass
September 24th, 2008 at 03:19am
Under Cakes
Try this festive pound cake with the Thanksgiving feast or for a Halloween party.
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Ingredients
Cake:
2 C. plain flour
2 C. sugar
2 tsp. soda
4 eggs
1-Tbs. cinnamon
1-C. oil
1/4-tsp. salt
2 C. pumpkin (16 oz can)
Cream Cheese Icing:
8 oz. cream cheese
1 tsp. vanilla
1 box confectioners sugar
1 stick butter
Directions
Mix cake ingredients well. Grease tube or Bundt pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost. For frosting, let cheese and butter soften and mix with sugar and vanilla and spread on cake.
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Tags: baking with pumpkin, cake, cream cheese, cream cheese icing, icing, pound, pound cake recipes, pumpkin, pumpkin pound cake recipe, pumpkin recipes
By MaxineGlass
September 23rd, 2008 at 07:19pm
Under Desserts
A dessert bar mix makes this a clever way to get to pumpkin pie!
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Ingredients
1 package Betty Crocker® Sunkist® lemon bar mix
1/3 C. chopped nuts
1 tsp. pumpkin pie spice
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 can (5 oz.) evaporated milk (1/3 C.)
3 eggs
1 C. frozen (thawed) whipped topping
Directions
Heat oven to 350 F. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9×3 inches, or ungreased square baking dish, 8×8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes. Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust. Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving.
Tags: baking with pumpkin, cooking with pumpkin, dessert, lemon, lemon pumpkin dessert, lemon-pumpkin, pumpkin, pumpkin dessert recipes, pumpkin recipes, recipe
By MaxineGlass
