Thanks so very much. Mike -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Sherri Crum Sent: Friday, November 02, 2012 6:21 PM To: [email protected] Subject: [CnD] Several Pumpkin Recipes
Hello, I hope you find something in the recipes below to begin rebuilding your lost collection. There are some cake and bread recipes. For your convenience recipes have been separated with a **. Here goes: Butterscotch Pumpkin Cake 1 11-oz. pkg. butterscotch flavored chips, divided 2 c. flour 1 3/4 c. granulated sugar 1 tbsp baking powder 1 1/2 tsp ground cinnamon 1 tsp salt 1/2 tsp ground nutmeg 1 c. pure pumpkin 1/2 c. vegetable oil 3 large eggs 1 tsp vanilla 3 tbsp confectioners' sugar (optional) Heat oven to dg350. Grease 12-cup Bundt pan. Microwave 1 cup butterscotch chips in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan. Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with confectioners' sugar. Serve with Butterscotch Sauce. Butterscotch Sauce: Heat 1/3 cup evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining chips; stir until smooth. Return to heat. Stirring constantly. Bring mixture just to a boil; cool to room temperature; stir before serving. Yields 24 servings. ** Easy Pumpkin Cake 3 c. flour 2 tsp baking powder 2 tsp baking soda ½ tsp salt ½ tsp cinnamon 2 c. pumpkin 1 c. oil 2 c. sugar 4 eggs 1 c. nuts, raisins or chocolate chips (optional) Mix dry ingredients (first 5 ingredients) together and set aside. In large mixing bowl, combine pumpkin, oil, sugar and eggs. Slowly add dry ingredients, mixing well. Add nuts and/or chocolate chips last. Pour into greased and floured 13- by 9-inch pan. Bake at dg350 for 50-55 minutes or until center tests done. ** HAPLESS PUMPKIN CAKE 2 c. sugar 1 1/2 sticks butter or margarine 3 eggs 2 c. pumpkin 1 tsp vanilla 1 teaspoon each: Cloves cinnamon, nutmeg and allspice 3 3/4 c. flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 1/2 c. chopped pecans Cream sugar, butter and eggs, beat well. Add pumpkin, vanilla and dry ingredients, mix well. Add chopped nuts. Bake in a large tube pan for 1 hour at dg350. ** HARVEST LOAF CAKE 1-3/4 c. flour 1 tsp soda 1 tsp cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp ginger 1/4 tsp ground cloves 1/2 c. butter 1 c. sugar 2 eggs 3/4 c. pumpkin 1 c. chopped walnuts Grease 9x5x3 inch loaf pan. Combine dry ingredients. Cream butter in large mixing bowl. Gradually add sugar; cream at high speed until light and fluffy. Blend in eggs, beat well. At low speed add dry ingredients alternately with pumpkin; begin and end with dry ingredients. Blend well after each addition. Stir in walnuts. Pour into pan. Sprinkle with 1/4 cup walnuts. Bake at dg350 for 65-75 minutes until cake springs back when touched lightly at center. Cool. Drizzle with glaze. Let stand 6 hours before slicing. GLAZE: Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg, and 1/8 teaspoon cinnamon. Blend in 1-2 tablespoons cream until consistency of a glaze. ** MOIST PUMPKIN POUND CAKE 2 c. plain flour 2 c. pumpkin 2 c. sugar 1 c. oil 4 eggs 1/2 tsp. salt 2 tsp. baking powder 2 tsp. soda 1 tsp. cinnamon Mix all ingredients well. Pour into greased pan. Bake at 350 degrees for 45 minutes. FROSTING: 8 oz. cream cheese 2 sticks butter 4 c. confectioners' sugar 1 tsp. vanilla Mix well with mixer. Ice cake all over. ** Pumpkin Cake With Browned Butter Icing 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1 cup vegetable oil, such as canola, safflower, or corn oil 4 large eggs 1 cup granulated sugar 1/2 cup packed brown sugar 1 teaspoon vanilla extract 1 can (15 ounces) solid pack pumpkin puree Browned Butter Frosting 5 tablespoons unsalted butter 2 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 2 to 3 tablespoons milk Grease and flour a 13x9-inch baking pan. Heat oven to 350°. Combine the flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely. Browned Butter Frosting Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool. Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares. ** Pumpkin Crunch Cake 1 18.25-oz. pkg. yellow cake mix, divided 2 large eggs 1 2/3 c. pumpkin pie mix 2 tsp pumpkin pie spice 1/3 c. flaked coconut 1/4 c. chopped nuts 3 tbsp butter or margarine, softened PREHEAT oven to dg350. Grease 13 x 9-inch baking pan. COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan. COMBINE remaining cake mix, coconut and nuts in small bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Yields: 20 servings. ** Pumpkin Pecan Bundt Cake 1 18-oz. spice cake mix 1 c. canned pumpkin, (not pie filling) 1/2 c. vegetable oil 3 eggs 1/2 c. water 1/3 c. whole pecans 1 small pkg. instant vanilla pudding mix 1 tsp cinnamon 1 tsp butter flavoring Mix all but pecans; beat at medium speed for 5 minutes. Grease bundt pan with Crisco and sprinkle with flour. Place pecans in bottom of pan. Pour in batter; bake 40-50 minutes in preheated dg350 oven. Let cool 10-15 min. Invert on wire rack. Then, add Carmel Icing. Carmel Icing 1/3 c. brown sugar and 1/4 cup oleo Bring to boil stirring constantly for 2 min. Add 1/2 tsp vanilla and 2-3 tbsp milk (Can use evaporated or regular milk) Return to boil Add 1 c. powdered sugar Beat with mixer for 30 seconds or till thick; Drizzle over cake. This hardens very quickly so observe the 30 seconds. Suggestion... you may choose to use 1/2 cup of chopped pecans added to the batter instead of the whole pecans in the bottom of pan. ** Breads: ** Libby's Pumpkin Bread 3 1/2 c. all-purpose flour 1/4 tsp baking powder 2 tsp baking soda 1 1/2 tsp salt 1 tsp each nutmeg, cloves, cinnamon 1 1/2 c. each granulated sugar and packed brown sugar 1 c. oil 2 c. canned pumpkin 4 eggs 1 c. each raisins and nuts (optional) Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans. Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool. ** Melt in Your Mouth Pumpkin Bread 2 c. all-purpose flour 2 c. granulated sugar 2 (3.5 oz.) boxes instant coconut cream pudding mix 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 1 1/4 c. vegetable oil 5 eggs 2 c. canned pumpkin puree Heat oven to 325 degrees F. Lightly grease two 9 x 5-inch loaf pans. In large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in oil, eggs and pumpkin until just blended. Stir the flour mixture into egg mixture. Pour batter into prepared pans. Bake for 1 hour or until a wooden pick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and let cool on wire rack. ** Pumpkin Carrot Raisin Bread 3 c. all-purpose flour 1 tbsp plus 2 tsp pumpkin pie spice 2 tsp baking soda 1 1/2 tsp salt 3 c. granulated sugar 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 4 large eggs 1 c. vegetable oil 1/2 c. water 1 c. carrots, shredded 1 c. raisins PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins. Spoon batter into prepared loaf pans. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. FOR THREE 8 x 4-INCH LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 50 to 55 minutes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
