Uncategorized
May 17th, 2010 at 03:41pm
Under Butters and Spreads+ Cakes+ Desserts+ General+ Uncategorized
Cinnamon, nutmeg and allspice blend together to perfectly spice this fantastic cake.
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Ingredients
8 Tbs. (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3C. all-purpose flour, plus more for pan
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 C. sugar
2 large eggs
1 C. homemade pumpkin purée, or canned
1/2 C. warm (110 degrees) milk
Caramelized walnut halves
Brown Butter Icing:
4 Tbs. unsalted butter
1 C. sifted confectioners’ sugar
1 tsp. pure vanilla extract
1-2 Tbs. milk
Tags: brown butter icing, Desserts, icing recipes, pumpkin cake, pumpkin cake recipe, pumpkin cake with brown butter icing recipe, pumpkin desserts, pumpkin recipes
By AllisonEvans
May 17th, 2010 at 03:36pm
Under Cakes+ Desserts+ General+ Uncategorized
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: dessert recipes, pumpkin cake, pumpkin cake recipes, pumpkin dessert recipes, pumpkin tofu, pumpkin tofu cake recipe, tofu cake, tofu recipes
By AllisonEvans
April 30th, 2010 at 10:49pm
Under General+ Sides+ Uncategorized
This is so healthful and delicious - low calorie and nutritious too!
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Ingredients
Peeled bottom of a pumpkin or crenshaw pumpkin (shaped like a dinner plate)
1 tsp. curry powder
1/2 tsp. dried thyme
3 bay leaves
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. butter or olive oil
Directions
Preheat oven to 350 degrees. Place pumpkin in a glass pie plate with about 1/2 C. water. Sprinkle with other ingredients. Cover with foil and bake for about 45 minutes or until water evaporates and pumpkin is tender. Remove foil last 10 minutes if there is still a lot of water. Serve as accompaniment to meats, slicing as you would a pie.
Tags: fall recipes, healthy pumpkin recipe, healthy recipe, pumpkin recipe, pumpkin recipes, pumpkin side dish recipe, side dishes, spicy pumpkin side dish, spicy pumpkin side dish recipe, thanksgiving recipes
By AllisonEvans
April 30th, 2010 at 10:42pm
Under Desserts+ General+ Uncategorized
A quick how-to for making your own pumpkin puree!
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Ingredients
1 pie pumpkin
cooking spray
baking sheet
blender
Directions
Preheat oven to 375 degrees. Spray baking sheet with cooking spray.
Using a small knife, remove the stem at the top of the pumpkin. Cut pumpkin in half. Place face-side down onto baking sheet and cook in preheated 375-degree oven for 45 minutes. Test for doneness by piercing with a fork. Let cool. Turn over the pumpkin halves and gently scoop out seeds and strings and discard (leave the pumpkin pulp intact while scooping). Now scoop the pumpkin pulp into a separate bowl or measuring cup. Scrape skin of pumpkin clean. Mash and stir the pumpkin pulp. For best results, use an immersion blender or a food processor to blend pumpkin pulp and make puree.
Tags: how to make pumpkin puree, pumpkin, pumpkin puree, pumpkin puree recipes, pumpkin recipe, pumpkin recipes, pureed pumpkin
By AllisonEvans
April 30th, 2010 at 10:32pm
Under Cakes+ Desserts+ General+ Uncategorized
These pumpkin cupcakes are delicious and moist. I make them every fall for my family and my neighbors. They’ve turned out perfect every time I’ve made them. This is one recipe you have to try.
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Ingredients
18 1/2 - 19 1/2-oz. spice cake mix
1 C. solid pack pumpkin
2/3 C. water
2 eggs
6 oz. chocolate morsels
candy corn (optional)
whipped topping, thawed
Directions
Preheat oven to 350 degrees. Grease and flour muffin tins (or use paper liners and spray with nonstick coating). Combine cake mix, pumpkin, water and eggs. Mix well. Stir in chocolate morsels. Fill pans until 2/3 full. Bake for 15-20 minutes at 350 degrees. Cool for 5 minutes. Remove from pans. When completely cool, cut out cone-shaped sections from top of cupcakes; fill with whipped topping and replace cut-outs. Dab a bit of whipped topping on top and decorate with candy corn if desired.
Tags: dessert recipes, Desserts, pumkpin, pumpkin cupcakes, pumpkin cupcakes recipe, pumpkin recipes
By AllisonEvans
April 29th, 2010 at 12:55pm
Under Cakes+ Desserts+ General+ Uncategorized
This pumpkin roll is filled with a creamy peanut butter spread, and is topped with a caramel sauce before serving.
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Ingredients
Cake:
Crisco® Flour Non-Stick Spray
1/4 C. powdered sugar
3 lg. eggs
3/4 C. sugar
3/4 C. canned pumpkin
2 tsp. pumpkin pie spice
3/4 C. Pillsbury BEST® All Purpose Flour, or Unbleached Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
Filling:
1 8-oz. pkg. cream cheese, softened
1 C. powdered sugar
1/3 C. Jif® Extra Crunchy Peanut Butter
1 tsp. almond extract
Topping:
Smucker’s® Caramel Sundae Syrups Ice Cream Topping
3 Tbs. cocktail peanuts, chopped
Tags: dessert, dessert recipes, peanut butter recipe, peanut butter recipes, pumpkin recipe, pumpkin recipes, pumpkin roll, pumpkin roll recipe, pumpkin roll recipes, pumpkin roll with crunch peanut butter cream, pumpkin rolls
By AllisonEvans
April 29th, 2010 at 12:43pm
Under Desserts+ Uncategorized+ pudding
For a lower-carb pudding, use fat free low sugar or sugar free vanilla yogurt!
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Ingredients
1 sm. can pumpkin
2 containers fat free low sugar vanilla pudding
cinnamon to taste
nutmeg to taste
Splenda to taste
Directions
Mix all ingredients together; keep in refrigerator until ready to serve. Add whipped cream topping.
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Tags: dessert, dessert recipes, healthy dessert, healthy dessert recipes, low carb, low carb pumpkin pudding recipes, low carb recipes, pumpkin pudding, pumpkin pudding recipe, pumpkin pudding recipes, pumpkin recipes
By AllisonEvans
April 29th, 2010 at 12:33pm
Under Breads+ Uncategorized+ breakfast+ pancakes
This recipe is a real breakfast treat that your kids will love!
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Ingredients
2 eggs
1 C. evaporated milk
1 1/2 C. or half a can canned cooked pumpkin
1 3/4 C. pancake baking mix
1/4 C. salad oil
1/4 C. brown sugar
3/4 C. white sugar
1/2 tsp. or 3 dashes cinnamon
1/2 tsp. or 3 dashes nutmeg
1/2 tsp. or 3 dashes ginger
1/2 tsp. or 3 dashes freshly ground cloves
Directions
In a small mixer bowl, beat eggs on high speed for 5 minutes or until thick lemon colored. Add sugar and spices and beat until sugar is dissolved and fluffy. Beat in cooked pumpkin until smoothed followed by the evaporated milk. Hand whisk in the pancake mix until most of the lumps are dissolved. Add oil. Cooked on griddle or frying pan the way you typically make pancakes.
Tags: pumpkin, pumpkin pancake, pumpkin pancake recipe, pumpkin pancake recipes, pumpkin pancakes, pumpkin pancakes recipe, pumpkin recipes, spiced pancakes
By AllisonEvans
November 4th, 2009 at 02:25pm
Under Appetizers+ Uncategorized
A yummy, healthy snack perfect for cool Fall days!
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Ingredients
2 C. dried pumpkin seeds
1 pkg. Butter-flavored cooking spray
Salt (to taste)
Directions
Spread pumpkin seeds on shallow pan. Spray with cooking spray and sprinkle with salt; stir, spray, and sprinkle with salt again. Bake at 250 degrees for about 2 hours, stirring occasionally. The seeds are done when they are crisp and golden brown.
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Tags: baking, cooking pumpkin seeds, cooking with pumpkin, how to cook pumpkin seeds, how to roast pumpkin seeds, pumpkin baking, pumpkin recipe, pumpkin recipes, pumpkin seed recipe, pumpkin seeds, pumpkin seeds recipe, uses for pumpkin seeds
By NancyRadler
September 18th, 2009 at 08:42pm
Under Uncategorized
This apple, pumpkin, and spice bread, made in a coffee can, ushers in the fall season.
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Ingredients
3 1/2 C. flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. ginger
3 C. sugar
1 tsp. salt
1 C. vegetable oil
4 whole eggs
1 1/2 C. canned pumpkin
2/3 C. apple cider
1/2 C. thick applesauce
Directions
Stir together ingredients from flour through salt. Make a well in the center and add the other ingredients in order. Mix everything until smooth. Pour into greased and floured pan. Makes two 8 1/2 x 1 1/2 x 2 1/2 loaves. Can also be baked in one-lb. coffee cans. If baked in can, fill 2/3 full. Makes 3 baked 1 hour at 350 degrees.
Tags: baking, baking with pumpkin, baking with pumpking, bread, bread recipe, bread recipes, cooking with pumpkin, pumpkin baking, pumpkin bread, pumpkin bread recipe, pumpkin bread recipes, pumpkin recipe, pumpkin recipes
By NancyRadler
