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Posts Tagged ‘pumpkin’

Moist Pumpkin Bread

Ingredients
3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 eggs
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2/3 cup water

Directions
In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8×4-in. loaf pans.

Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).

Recipe found here: Moist Pumpkin Bread

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pumpkin-torte

Pumpkin Torte

Ingredients
1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
4 large eggs
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted

Directions
In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners’ sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.

Recipe found here: Pumpkin Torte

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raisin-filled-pumpkin-spice-bread

Raisin Filled Pumpkin Spice Bread

Ingredients
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Directions
In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack. Yield: 2 loaves.

If Cooking for Two: Freeze one loaf for another time.

Recipe found here: Raisin Filled Pumpkin Spice Bread

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great-pumpkin-dessert

Great Pumpkin Dessert

Ingredients
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1-1/2 cups chopped walnuts
Vanilla ice cream or whipped cream

Directions
In a large bowl, beat first five ingredients until smooth.

Transfer to a greased 13×9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.

Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings.

Recipe found here: Great Pumpkin Dessert

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Pumpkin-Toffee Cake Roll

Pumpkin-Toffee Cake Roll

Ingredients
6 eggs
1/3 cup sugar
1/3 cup packed brown sugar
2/3 cup canned pumpkin
3/4 cup cake flour
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
1/8 teaspoon salt
Confectioners’ sugar

FILLING:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1/3 cup plus 1/2 cup toffee bits, divided
1/2 cup caramel sundae syrup

Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat yolks until slightly thickened. Gradually add sugars, beating on high speed until thick. Beat in pumpkin. Sift flour, cinnamon, ginger, allspice and salt together twice; gradually add to yolk mixture and mix well.
With clean beaters, beat egg whites until stiff peaks form. Gradually fold into batter. Spread into prepared pan.

Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small saucepan, sprinkle gelatin over rum; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold in rum mixture and 1/3 cup toffee bits.

Unroll cake; sprinkle with 1/4 cup toffee bits. Spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners’ sugar. Drizzle with caramel syrup; sprinkle with remaining toffee bits. Refrigerate until serving. Yield: 12 servings.

Recipe found here: Pumpkin-Toffee Cake Roll

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Spiced Pumpkin Cupcakes

Spiced Pumpkin Cupcakes

Ingredients
Spiced Pumpkin Cupcakes:
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon McCormick® Cloves, Ground
1 teaspoon McCormick® Pure Vanilla Extract

Spiced Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Cloves, Ground
1 box (16 ounces) confectioners’ sugar

Directions
Preheat oven to 350°F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with Frosting.

Serves: Makes 24 servings.

Recipe found here: Spiced Pumpkin Cupcakes

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Pumpkin Torte

Pumpkin Torte

Ingredients
1-2/3 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten

PUMPKIN FILLING:
2 envelopes unflavored gelatin
1/2 cup cold water
1 can (30 ounces) pumpkin pie filling
1 can (5-1/2 ounces) evaporated milk
2 Eggland’s Best Eggs, lightly beaten

TOPPING:
1 carton (12 ounces) frozen whipped topping, thawed

Directions
In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set.

Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight. Yield: 15 servings.

Recipe found here: Pumpkin Torte

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