PUMPKIN 8
PUMPKIN POUND CAKE
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup shortening
2 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 15-ounce can pumpkin
1 cup raisins
1 cup chopped pecans or other nuts
1 cup chopped maraschino cherries
Orange juice (optional)
Coarse sugar (optional)
Maraschino cherries (optional)
In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.
Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings.
Make-Ahead Tip:
Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.
PUMPKIN LASAGNA
12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms, stemmed and sliced
8 ounces cremini or button mushrooms, sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon, cut crossways into 1/4 inch strips
1-1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
2 15-ounces cans pumpkin
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15-ounce carton ricotta cheese
1 lb. fresh mozzarella cheese, cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)
Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.
PUMPKIN CRANBERRY NUT BREAD
3 1/2 cup flour
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. grated orange rind
3/4 cup butter or margarine, room temp.
2 cups granulated sugar
3 eggs
1 can solid pack pumpkin, 16 ounces
1 cup chopped walnuts
1 cup chopped cranberries
icing for drizzling(optional)
Preheat oven to 350 degrees. Combine the dry items
and set aside. Cream the butter and sugar. Add the
eggs one at a time, mixing after each one. Add the
pumpkin and dry ingredients to this mixtures-taking
turns with each one. Stir in the nuts and cranberries.
Pour the batter into 2 lightly greased loaf pans. Bake
for 60-65 minutes or until bread tests done. If desired
dust with confectioners' sugar or drizzle with an icing
made with confectioners' sugar and a tiny bit of cream
or milk to form an icing. Makes 2 loaves.
HOLIDAY PUMPKIN BREAD
2 3/4 cups (11 1/2 ounces) All-Purpose Flour*
2 cups (8 1/2 ounces) White Wheat Flour, organic preferred*
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup brown sugar
1/3 cup diced crystallized ginger, optional
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup melted butter or canola oil (1 3/4 ounces)
*Or use entirely all-purpose flour
Combine all of the dough ingredients, and mix and knead them—by hand, electric mixer, or bread machine¬—until you’ve made a smooth, somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won’t be wildly puffy.
Turn the dough out onto a lightly greased surface (a silicone rolling mat works well here), divide it in half, and divide each half into three pieces. Roll each piece into an 18" log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid into a lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the remaining logs. Cover both pans with a proof cover or lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they look puffy, though not doubled in bulk.
Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190"F. Remove the wreaths from the oven, and allow them to cool on a rack. Keep one wreath for yourself and give one away; or serve one. Yield: two 8-inch wreaths.
RIBBON PUMPKIN LOAF
Filling:
6 oz. reduced fat cream cheese
1/4 c. sugar
1 T. all-purpose flour
2 egg whites
Batter:
1 c. cooked or canned pumpkin
1/2 c. unsweetened applesauce
1 egg
2 egg whites
1 T. canola oil
1-2/3 c. all purpose flour
1-1/4 c. sugar
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1/3 c. chopped walnuts
For filling,
combine the cream cheese, sugar, flour and egg
whites in a bowl; set aside.
In a mixing bowl, beat the pumpkin,
applesauce, egg, egg whites and oil. Combine the flour, sugar,
baking soda, salt, cinnamon and cloves; add to the pumpkin mixture.
Stir in walnuts.
Divide half of batter between two 8-in. x 4-in. x 2-in. loaf
pans coated with non-stick cooking spray. Spread each with filling;
top with remaining batter. Bake at 350 degrees for 40-45
minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire rack to
cool completely. Refrigerate leftovers. Yield: 2 loaves (14
slices each).
PUMPKIN PUDDING CAKE
1 box yellow cake mix
1 stick butter, softened
6 eggs
2 c. sugar
2 c. milk
3 1/2 c. pumpkin
1/2 tsp. salt
2 tbsp. pumpkin pie spice
In a mixing bowl beat the eggs, sugar, milk, pumpkin, salt and spice. Pour into an ungreased 9 x 13 x 2 inch pan. Cut together the cake mix and butter until coarse. Sprinkle over the pumpkin mix and bake at 350 degrees for 45 minutes to 1 hour. Cut in squares to serve.
PUMPKIN BREAD W/CREAM CHEESE FILLING
3 1/2 cups flour
2 tablespoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups granulated sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
FILLING
8 ounces cream cheese, softened
1 egg
1/2 cup granulated sugar
1/2 cup chopped pecans
Mix filling ingredients in order listed and set aside.
Sift dry ingredients together. Mix pumpkin, water, oil and eggs
together. Pour into dry mixture and mix well.
Pour 1/2 of batter into 2 greased 9 x 5-inch loaf pans.
Next pour a layer of filling in each pan (using all of the
filling). Finish topping with remaining bread batter.
Bake at 350 degrees F for 1 hour and 15 minutes, or until a
wooden pick inserted in the middle of the loaf comes out clean. Cool before removing from pans.
CREAM CHEESE FILLED PUMPKIN MUFFINS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon coriander
2 eggs, lightly beaten
2 cups granulated sugar
1 cup pumpkin
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
FILLING
6 ounces cream cheese, softened
1 egg
1 tablespoon granulated sugar
TOPPING
3/4 cup coconut
1/2 cup pecans, chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Combine flour, baking soda, cinnamon, salt and coriander in a
bowl. Set aside.
In another bowl, mix eggs, sugar, pumpkin, oil and vanilla
extract. Mix well. Mix in dry ingredients, stirring until moist.
Filling:
Beat cream cheese until smooth. Add egg and sugar. Beat
until well mixed.
Topping:
Combine all topping ingredients together.
Spoon 1/2 batter into 24 greased muffin cups (cups should be
filled half full). Spoon about 1 tablespoon of filling on top. Fill
with remaining batter. Spread to edges. Sprinkle with topping.
Bake at 350 degrees F for 20 to 25 minutes or until a wooden
pick comes out clean. Transfer to rack to cool completely.
SUGAR FREE PUMPKIN BREAD
1/2 cup pumpkin puree
3/4 cup Splenda
1/4 cup nonfat milk
1/2 cup unsweetened applesauce
1 tsp. oil
1/4 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
3 egg whites
2 1/2 cups light baking mix (light Bisquick)
1 tsp. baking soda
Preheat oven to 350°F.
Mix first 11 ingredients together. Add baking mix and baking
soda and mix well.
Spray loaf pan with nonstick spray, pour batter into pan.
Bake 45 - 55 minutes depending on your oven (I check at 40)
Let rest about 15 minutes then remove from pan. Let cool for
a few hours
Alternative:
Swap out the pumpkin for 1/2 cup mashed banana (2 regular sized
bananas) and remove the cinnamon,
cloves, nutmeg and ginger. Now you have Sugar-Free Banana Bread
which you can add things like
strawberries or blueberries to change it up a bit.
PUMPKIN FRITTERS
1 egg
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 cups canned pumpkin or fresh pumpkin,
cooked and mashed
1 cup all-purpose flour
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon ginger
1 tablespoon melted butter or margarine
1 teaspoon vanilla extract
Confectioners' sugar
Beat eggs, sugar and salt until light and fluffy. Blend in
pumpkin.
Sift flour, baking powder and baking soda together.
Beat into egg mixture. Add spices, margarine and vanilla
extract. Mix well.
Drop by tablespoonsful onto well greased, hot griddle or fry in
deep, hot fat a tablespoon at a time.
Watch carefully as these scorch easily. Sprinkle with
confectioners' sugar.
CHOCOLATE PUMPKIN SPICE CAKE
1 package (18.25 ounces) plain German chocolate cake mix
1 can (15 ounces; 1 3/4 cups) pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cinnamon chips
Cinnamon-Chocolate Cream Cheese Frosting (see below)
1/2 cup chopped toasted pecans
Place a rack in the center of the oven and preheat the oven
to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable
oil spray. Set the pan aside.
Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a
large mixing bowl. Blend with an electric mixer on low speed for
1 minute. Stop the machine and scrape down the sides of the
bowl with a rubber spatula. Increase the mixer speed to medium and
beat 2 minutes more, scraping the sides down again if needed.
The batter will be thick and should look well combined. Fold in
the cinnamon chips until well distributed. Pour the batter into
the prepared pan, moothing it out with the rubber spatula. Place
the pan in the oven.
Bake the cake until it springs back when lightly pressed with
your finger, 35 to 40 minutes. Remove the pan from the oven and
place it on a wire rack to cool for 20 minutes.
Meanwhile, prepare the Cinnamon-Chocolate Cream Cheese
Frosting.
Spread the frosting over the cake in the pan with smooth,
clean strokes. Sprinkle the pecans over the top.
To make slicing easier, store this cake, lightly covered with
waxed paper, in the refrigerator until the frosting sets, 1 hour.
Then wrap it in aluminum foil and store in the refrigerator for
up to 1 week. Or freeze it, wrapped in foil, for up to 6 months.
Thaw the cake overnight in the refrigerator before serving.
Cinnamon-Chocolate Cream Cheese Frosting
Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake
1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
1/2 cup Dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
Place the cream cheese and the butter in a large mixing bowl.
Blend with an electric mixer on low speed until well combined,
30 seconds. Stop the machine. Add the cocoa powder, cinnamon,
vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with
the mixer on low speed until the ingredients are moistened, 30
seconds. Add more sugar if the frosting seems too thin. Increase
the speed to medium and beat until the frosting is fluffy, 2
minutes more.
Use to frost the top and sides of the cake of your choice.
"OLD" PUMPKIN BREAD RECIPE
2 cups canned pumpkin
4 eggs
1 cup cooking oil
2/3 cup cold water
3 1/3 cups flour
1 1/2 tsp salt
1 cup chopped walnuts
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
3 cups sugar
2 tsp. baking soda
Sift together flour, soda, sugar, salt, cinnamon, and nutmeg
into a large bowl. In another bowl, beat eggs until thick and light
colored. Add pumpkin, oil and water - mix until blended. Turn
mixture into flour mixture, mix by hand until smooth. Fold in
walnuts. Portion batter into three small loaf pans. Bake at 350
degrees for one hour. Cool slightly in pan. Turn onto cooling rack.
Wrap in aluminum foil and wait one day
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