PUMPKIN CRANBERRY NUT BREAD~Elsie/Tar
3/4 cup butter or margarine, softened
2 cups sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
1 1/2 teaspoons grated orange peel
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup chopped fresh or frozen cranberries
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and orange peel; mix well (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture, beating on low speed just until moistened. Fold in walnuts and cranberries. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks
PUMPKIN OATMEAL COOKIES
3/4 cup butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-1/2 cups sifted all-purpose flour
1-1/2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup golden raisins
1/4 cup diced candied orange peel
In a mixing bowl, cream together the butter and sugars until light. Beat in the egg. Add
the pumpkin, vanilla and lemon extract, blending well. Sift together the flour, oatmeal,
soda and cinnamon and gradually blend them into the batter. Stir in the nuts, raisins and
orange peel. Cover and refrigerate for 30 minutes.
Preheat the oven to 375 degrees. Drop by tablespoons onto greased baking sheets. Bake
until lightly brown, 12 to 15 minutes. Cool on wire racks and store in airtight
containers.
PUMPKIN OOEY GOOEY CAKE
Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling :
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point
OPTIONS
Pumpkin Gooey:
Add one 15 oz can of pumpkin pie filling and an egg to the cream cheese mixture. Proceed as directed above.
Pineapple Gooey:
Add a 20-ounce can of drained crushed pineapple and an extra egg to the
cream cheese filling. Proceed as directed above.
PUMPKIN ANGEL FOOD CAKE
1 box angel food cake mix
1 can pumpkin
Just mix the 2 ingredients and bake as directed on the box, until knife inserted in the middle is dry.
HARVEST PUMPKIN TRIFLE
1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
2 to 4 tablespoons cream sherry or orange juice
1 16-ounce can whole cranberry sauce
1/3 cup orange marmalade
1 15-ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted
1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.
2. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.
3. In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.
PUMPKIN OATMEAL COOKIES~nynana34/Mary
These cookies are soft and moist. Be sure to let them cool completely and to store them in single layers separated by wax paper, or they will stick together in one large cookie mound.
* 1 cup butter, room temperature
* 1 cup packed brown sugar
* 1 cup granulated sugar
* 1 cup pumpkin puree
* 1 large egg
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 1/3 cups quick or old-fashioned oats
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cardamom
* 1/2 teaspoon salt
* 1 cup of pumpkin seeds
* 1 cup dried currants
1 Preheat the oven to 350° F.
2 Beat the butter and sugars together until light and fluffy, about 3 minutes.
3 Add the egg, vanilla, and pumpkin puree and beat for another 3 minutes.
4 In a separate bowl combine the flour, oats, baking soda, salt, cardamom and cinnamon and whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.
5 Fold in the pumpkin seeds and currants. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.
Makes 4 dozen cookies.
PUMPKIN-ORANGE CREAM CHEESE ICING
1 8-ounce package cream cheese, softened
1/2 cup pumpkin puree
1/4 cup unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners’ sugar, sifted
Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using a hand-held mixer until smooth. Add the sugar and continue to beat until light and creamy — about 5 more minutes.
Omit the pumpkin if you like. This is good on sugar cookies, with pumpkin omitted, and extra orange zest added.
CRANBERRY PUMPKIN COOKIES
6 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1/2 cup mashed cooked pumpkin
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup dried cranberries
In a large mixing bowl, cream butter and sugars until light and fluffy. 2
Beat in the pumpkin, egg and vanilla. Combine the all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg and allspice; gradually add to creamed mixture. Fold in cranberries. 3
Drop by 1/4 cupfuls 2 in. Apart onto a baking sheet coated with cooking spray. 4
Bake at 350 degrees for 20 - 22 minutes or until lightly browned. Remove to wire racks to cool.
PUMPKIN POUND CAKE W/CINNAMON GLAZE
CAKE
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 teaspoon vanilla extract
GLAZE
2 tablespoons unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts
1. Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
2. Whisk flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg in medium bowl.
3. Beat 1 1/2 cups butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.
5. Beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)
PUMPKIN DUMP CAKE
1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
1 1/2 cubes (3/4 c.) butter, melted
1 c. pecans, chopped
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15.
PUMPKIN TRIFLE
2-3 cups crumbled spice cake or gingerbread
1 16 ounce can of pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon allspice
2 1/2 cups cold milk
4 packages (3.4 oz size) butterscotch instant pudding mix (can use Vanilla pudding)
2 cups whipping cream or Cool Whip
Cherries, optional
Combine the can of pumpkin with the spices, milk and pudding mixes; set aside. Whip the cream until stiff; set aside.
Start your layers:
1st layer - portion of crumbled cake
2nd layer - 1/2 of the pumpkin mix
3rd layer - portion of crumbled cake
4th layer - 1/2 of the whipped cream (or Cool Whip)
5th layer - portion of crumbled cake
6th layer - remaining pumpkin mix
7th layer - remaining crumbled cake
The top layer will be the remaining whipped cream.
Decorate top of whipped cream with cherries.
The number of layers will depend on the size of your trifle bowl. I have several sizes; just layer depending on the bowl you will be using. Can also sprinkle chopped nuts throughout the layers and on the top.
PUMPKIN CREAM TORTELLINI LASAGNA
1 small pumpkin (about 2 pounds), quartered and seeded, seeds cleaned and reserved
2 tablespoons sugar
1 tablespoon chili powder
1 tablespoon cinnamon
Salt
2 pounds large cheese tortellini
2 tablespoons butter
1 medium onion, chopped
3 to 4 cloves garlic, finely chopped or grated
Ground black pepper
2 tablespoons flour
2 cups milk
A few grates fresh nutmeg
2 cups shredded sharp yellow cheddar
Yields: 4 servings
Preheat oven to 400°F and a broiler.
Scatter pumpkin seeds on a baking sheet and sprinkle with sugar, chili powder and cinnamon. Roast for about 30 minutes, until golden brown, and set aside.
Place pumpkin quarters on a baking sheet and roast for about 30 minutes, until tender. Once cool enough to handle, scoop the flesh out of the quarters and transfer it to a food processor. Pulse until smooth.
Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook to al dente according to package directions. Drain cooked tortellini and reserve.
While the pasta water is heating up, place a large skillet over medium-high heat with 2 tablespoons of butter. Once the butter has melted, add the onion and garlic, and season with salt and pepper. Sauté for 4-5 minutes, until the onions soften.
Sprinkle in the flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes. Stir in the nutmeg and reserved pumpkin puree. Season with salt and pepper and simmer until thickened, about 1 minute.
When everything is ready, toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with the cheese and pop under the broiler until brown and bubbly, about 2 minutes. Serve roasted pumpkin seeds alongside the tortellini lasagna.
PUMPKIN CRISP~Roger
15 oz. canned pumpkin
1 tsp. pumpkin pie spice
12 oz. can evaporated milk
1 cup brown sugar
3 eggs
1 pkg. Yellow cake mix
3/4 cup margarine
1 cup chopped nuts
Mix first 5 ingredients. Pour into a buttered 9x13
pan. Sprinkle DRY
cake mix over top of mixture. Melt margarine and
drizzle on top of cake
mix. Sprinkle on nuts.
Bake at 350 degrees for 1 hour. Serve warm or cold.
Top with ice cream or whipped cream.
