Magic Pumpkin Buckle Recipe
Meet the Cook: Probably my family's favorite pumpkin dessert, this is something
I've been making since our two daughters - now 23 and 18 - were small. the crust
mixture, which is actually poured in first, rises to the top during baking to
form
a rich topping. So you don't get a soggy bottom crust like you do with a pie.
-Darlene
Markel, Stayton, Oregon
This recipe is:
Contest Winning
* 12 Servings
* Prep: 15 min.
* Bake: 55 min.
Ingredients
* 1/2 cup butter, melted
* 1 cup all-purpose flour
* 1 cup sugar
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 1 teaspoon vanilla extract
*
FILLING:
* 3 cups canned pumpkin
* 1 cup evaporated milk
* 2 eggs
* 1 cup sugar
* 1/2 cup packed brown sugar
* 1 tablespoon all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon each ground ginger, cloves and nutmeg
*
TOPPING:
* 1 tablespoon butter
* 2 tablespoons sugar
Directions
* Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl,
combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until
smooth. Pour into prepared pan.
* In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining
filling
ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot
with
butter and sprinkle with sugar.
* Bake at 350° for 55-60 minutes or until a knife inserted near the center
comes
out clean and the top is golden brown. Yield: 12 servings.
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