THANKSGIVING 2
PUMPKIN - DATE BREAD - Claudine
2 1/3 c flour
2 tsp baking soda
1/2 tsp salt salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
2/3 c margarine
2 c sugar
3 eggs
1 1/2 cup canned pumpkin
1/2 c water
2/3 c chopped Dates
2/3 c chopped walnuts
Mix together, pour in 2 greased bread loaf pans. Bake at
325° for 1 hr. Cool and remove from pan.
HARVEST PUMPKIN TORTE
4 Eggs; separated
3/4 c Sugar; plus...1 T Sugar
1/2 c flour
1/3 c Cocoa
1/2 tsp Baking soda
1/4 tsp Salt
1/3 c Water
1 tsp Vanilla extract
Slivered almonds (optional)
PUMPKIN FILLLING
1 c Canned pumpkin
1/4 c flour
1/3 c Butter or margarine softened
3 T Shortening
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 3/4 c Powdered sugar
CHOCOLATE GLAZE
1 T Butter or margarine
2 T Cocoa
1 T Water
2/3 c Powdered sugar
1/4 tsp Vanilla extract
Heat oven to 375. Line 15-1/2x10-1/2x1-inch jelly roll
pan
with foil; generously grease foil. In bowl, beat egg yolks
on medium speed 3 min; gradually add 1/2 cup sugar, beating
2 additional min. Stir together flour, cocoa, 1/4 cup
sugar, baking soda and salt; add to egg yolk mix
alternately with water, beating on low speed just til
batter is smooth. Stir in vanilla; set aside. In small
bowl, beat egg whites til soft peaks form; gradually add
remaining 1 tablespoon sugar, beating til stiff peaks form.
Gradually fold beaten egg whites into chocolate mix until
well blended. Spread batter evenly into prepared pan. Bake
14 to 16 min or until top springs back when touched
lightly. Immediately loosen cake from edges of pan; invert
onto clean, slightly dampened towel. Carefully peel off
foil. Cool completely. Meanwhile, prepare PUMPKIN FILLING.
Cut cake crosswise into four equal pieces. Place one piece
on serving plate; spread about 3/4 cup PUMPKIN FILLING over
top. Repeat layering with remaining cake and filling,
ending with cake layer. Spread CHOCOLATE GLAZE over top;
garnish with almonds, if desired. Refrigerate until
serving time. Refrigerate leftovers. 8 to 10 servings.
PUMPKIN FILLING:
combine pumpkin and flour; cook over medium heat,
stirring constantly, until mixture boils (mix will be very
thick). Remove from heat; set aside. Cool completely. In
bowl, beat butter and shortening until creamy; add spices.
Gradually add powdered sugar, beating until light and
fluffy. Slowly blend in pumpkin mix. Refrigerate til mix is
ready to use. About 2-1/4 cups filling.
CHOCOLATE GLAZE:
In saucepan over low heat, melt
butter;
add cocoa and water. Cook, stirring constantly, til mix
thickens. Do not boil. Remove from heat; gradually add
powdered sugar and vanilla, beating with whisk until
smooth. Add additional water, 1/2 teaspoon at a time, until
of desired consistency. About 1/2 cup glaze.
HARVEST COFFEE CIDER
1/4 cup ground MAXWELL HOUSE Coffee, any variety
1/4 tsp. ground cinnamon
1/4 cup firmly packed brown sugar
1 cup apple juice or cider
3 cups cold water
PLACE coffee in filter in brew basket of coffee maker;
sprinkle with cinnamon.
PLACE sugar and apple juice in empty pot of coffee maker.
Add water to coffee maker; brew. When brewing is complete,
stir until well blended.
Substitute honey for the brown sugar.
PUMPKIN MIX CAKES
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350. To make the cake: Combine all
ingred,
mix well. Pat mix into bottom of a lightly greased 13 by
9-inch baking pan. Prepare filling.
filling: beat the cream cheese and pumpkin
until smooth. Add eggs, vanilla, and butter, and beat
together, add powdered sugar, cinnamon, nutmeg, and mix
well. Spread pumpkin mix over cake batter and bake for 40
to 50 min. Make sure not to overbake as center should be a
little gooey. Serve with fresh whipped cream.
VARIATIONS: PINEAPPLE Mix Cake: add a drained
20-ounce can of crushed pineapple to cream cheese filling.
Proceed as directed above.
BANANA Mix Cake: Prepare cream cheese filling as
directed, beating in 2 ripe bananas instead of pumpkin.
Proceed as directed above.
PEANUT BUTTER Mix Cake: Use a chocolate cake mix.
Add 1 cup creamy peanut butter to the cream cheese filling
instead of the pumpkin. Proceed as directed above.
PUMPKIN TRIFLE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding
mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake gingerbread according to package directions;
cool completely. Prepare pudding and set aside to cool.
Stir pumpkin pie filling, sugar, and cardamom into pudding
(I add 1/4-1/2 tsp nutmeg also). Crumble 1 batch of
gingerbread in bottom of a large, pretty bowl. Pour 1/2 of
pudding mixt over gingerbread, then add a layer of whipped
topping. Repeat with remaining gingerbread,
pudding, and whipped topping. Sprinkle the top with
crushed gingersnaps, if desired. Refrigerate overnight.
Trifle can be layered in a punch bowl.
SWEET & SOUR PUMPKIN
1 pound sugar pumpkin or acorn squash
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
3 tablespoons honey
3 tablespoons red wine vinegar
1 bunch fresh chopped basil
2 tablespoons fresh chopped mint
Leave rinds on and remove seeds from pumpkin. Cut flesh
lengthwise into wedges, each about length of your hand from
fingertip to wrist. In a medium saucepan, heat olive oil
over medium heat. Add pumpkin wedges and season with salt
and pepper, to taste. Cook til soft and deep golden brown,
7 to 8 min. Do NOT toss wedges. Drizzle first the honey and
then the red wine vinegar over pumpkin pieces and cook til
they reduce to a glaze, turning pumpkin pieces, if
necessary. Add basil and mint at last second. Transfers
pumpkin wedges to a platter and drizzle pan juices on top.
Serve hot
BAKED WHOLE PUMPKIN
1 medium sugar pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
Preheat the oven to 350 degrees F.
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, molasses,
nutmeg, cinnamon and ginger. Pour mixture into the pumpkin
shell and top with the butter. Replace lid on pumpkin and
place in a baking pan.
Bake for 1 to 1-1/2 hours or until mixture has set like a
custard. Allow to cool and serve right from the pumpkin at
the table, scraping some of the meat from the pumpkin wall
with each serving
PUMPKIN DIP
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioners'
sugar until smooth. Gradually mix in the pumpkin. Stir in
the cinnamon, pumpkin pie spice, and orange juice until
smooth and well blended. Chill until serving.
SPICED PUMPKIN DIP
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can pumpkin puree
1 tablespoon Pumpkin Pie Spice
1 teaspoon Orange Extract
1/2 teaspoon Ground Ginger
gingersnap cookies
Blend cream cheese and confectioners sugar until smooth
in
a food processor. Remove cover, add pumpkin and remaining
ingredients. Blend thoroughly.
Chill 30 minutes or until ready to serve. Serve with
Gingersnap cookies.
May substitute Red Delicious apples or pears, cored and cut
into 1/2-inch slices, leaving skin on for color. Toss fruit
with a little lemon juice mixed with water to prevent
browning.
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