6 Servings
Flour Southern
bake cook holiday mix sweet milk Flour Southern
1 box yellow cake mix
4 s
3/4 cup ar
1/2 cup wesson oil
1 cup pkin
1/4 cup water
1 teas namon- nutmeg
Icing:
1 oz am cheese
1 stick ter
1 box confectioners ar ( or 1/2 )
1 teas illa
1 Canned k
Combine all ingredients and use electric mixer. Bake in greased tube pan at 300-350 degrees about 1 hour. Use cream cheese icing. Icing: Mix all together and only add enough milk to spreading consistency.
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Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Pumpkin and Apple Muffins
Enjoy a healthy breakfast or snack with these simple muffins loaded with pumpkin, apple sauce, and wheat germ.
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Lynn's Pumpkin Bread
Click here for a larger picture of Lynn's Pumpkin Bread
12 Servings
Pumpkin American
Bread Breakfast Brunch quick bread pumpkin Bake Christmas Thanksgiving Winter American Fall Comforting
3 1/3 cups ur
4 teaspoons namon
2 teaspoons ing soda
1 teaspoon ing powder
1 1/2 teaspoons t
2 2/3 cups ar
2/3 cup etable oil
4 s
1 can (15 oz) pkin
2/3 cup Water
1/2 cup ans chopped (optional)
Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans. Sprinke tops of loaves with cinnamon sugar before baking. Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans.
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12 Servings
Pumpkin American
Bread Breakfast Brunch quick bread pumpkin Bake Christmas Thanksgiving Winter American Fall Comforting
3 1/3 cups ur
4 teaspoons namon
2 teaspoons ing soda
1 teaspoon ing powder
1 1/2 teaspoons t
2 2/3 cups ar
2/3 cup etable oil
4 s
1 can (15 oz) pkin
2/3 cup Water
1/2 cup ans chopped (optional)
Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans. Sprinke tops of loaves with cinnamon sugar before baking. Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans.
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Pumpkin Scones
Click here for a larger picture of Pumpkin Scones
4 Servings
Grains Uncategorized
Breads Australian Usenet Egg Butter Raisin Grains
1 tb ter
1/2 c ar
1
2 c ur, self-raising
1 c pkin, cooked
1/8 ts t
Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well. Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425 degrees F. until well risen and golden on top (about 15 minutes). Serve hot, with butter. NOTES: * Pumpkin scones -- Scones (pronounced with a short `o, rhymes with `Fonz) are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this variation the scones are flavoured with pumpkin. It is not a typical scone recipe. Pumpkin scones can be eaten in place of bread with a meal. This recipe was made famous by the wife of the Premier of Queensland. Yield: Serves 4-6. * To an Australian, a pumpkin is a large round, squat, green or blue-green vegetable that is orange on the inside. There are many varieties, all of species Cucurbita maxima. In North America a good substitute is acorn squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum) would be a fair substitute. : Difficulty: easy. : Time: 15 minutes preparation, 15 minutes baking. : Precision: approximate measurement OK. : bob and at;basser.oz (Bob Kummerfeld) : Dept of Computer Science, : University of Sydney, Australia. : Copyright (C) 1986 USENET Community Trust From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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4 Servings
Grains Uncategorized
Breads Australian Usenet Egg Butter Raisin Grains
1 tb ter
1/2 c ar
1
2 c ur, self-raising
1 c pkin, cooked
1/8 ts t
Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well. Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425 degrees F. until well risen and golden on top (about 15 minutes). Serve hot, with butter. NOTES: * Pumpkin scones -- Scones (pronounced with a short `o, rhymes with `Fonz) are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this variation the scones are flavoured with pumpkin. It is not a typical scone recipe. Pumpkin scones can be eaten in place of bread with a meal. This recipe was made famous by the wife of the Premier of Queensland. Yield: Serves 4-6. * To an Australian, a pumpkin is a large round, squat, green or blue-green vegetable that is orange on the inside. There are many varieties, all of species Cucurbita maxima. In North America a good substitute is acorn squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum) would be a fair substitute. : Difficulty: easy. : Time: 15 minutes preparation, 15 minutes baking. : Precision: approximate measurement OK. : bob and at;basser.oz (Bob Kummerfeld) : Dept of Computer Science, : University of Sydney, Australia. : Copyright (C) 1986 USENET Community Trust From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Pumpkin Pancake
16 Servings
Pumpkin American
sweet moist Pumpkin dessert breakfast light American gemini
4 cups quick
2 cups k
4 tbsp ola oil
4 tbsp ar
4 s
1 can pkin (15 oz.)
2 tsp spice
2 tsp namon
1/2 tsp Ground Clove
Pre heat oven to 425. Mix all ingredients on med for 2 to 3 minutes a little lumpy is OK. Pour into a greased cookie sheet. Bake 20 minutes or until golden brown, test with toothpick. Cut into squares add whipped cream and cinnamon.
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Pumpkin American
sweet moist Pumpkin dessert breakfast light American gemini
4 cups quick
2 cups k
4 tbsp ola oil
4 tbsp ar
4 s
1 can pkin (15 oz.)
2 tsp spice
2 tsp namon
1/2 tsp Ground Clove
Pre heat oven to 425. Mix all ingredients on med for 2 to 3 minutes a little lumpy is OK. Pour into a greased cookie sheet. Bake 20 minutes or until golden brown, test with toothpick. Cut into squares add whipped cream and cinnamon.
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Pumpkin Squares
10 Servings
Pumpkin
American
Pumpkin Pecan cinnamon Dessert Dessert Thanksgiving American
1 pkg yellow cake mix
1 cup (2 sticks) ter
4 s
1 can (32 oz.) pkin
1 tsp namon
1/4 tsp. ves
1/4 tsp t
2/3 cup porated milk
1/2 cup wn sugar
1/2 cup ar
1/2 cup chopped ans
Crust: Reserve 1 cup of the dry cake mix. Mix rest with 1 stick melted butter and add 1 beaten egg. Pour into 9x13" pan (sprayed) and press down well. Filling: Mix pumpkin, cinnamon, cloves, 3 beaten eggs, salt, evaporated milk, brown sugar and 1/4 cup sugar together well and pour over unbaked crust. Topping: Mix 1 stick softened butter with reserved cake mix and add 1/4 cup sugar and pecans until crumbly. Sprinkle over cake. Bake at 350 for 1 hour. Test with knife.
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Pumpkin
American
Pumpkin Pecan cinnamon Dessert Dessert Thanksgiving American
1 pkg yellow cake mix
1 cup (2 sticks) ter
4 s
1 can (32 oz.) pkin
1 tsp namon
1/4 tsp. ves
1/4 tsp t
2/3 cup porated milk
1/2 cup wn sugar
1/2 cup ar
1/2 cup chopped ans
Crust: Reserve 1 cup of the dry cake mix. Mix rest with 1 stick melted butter and add 1 beaten egg. Pour into 9x13" pan (sprayed) and press down well. Filling: Mix pumpkin, cinnamon, cloves, 3 beaten eggs, salt, evaporated milk, brown sugar and 1/4 cup sugar together well and pour over unbaked crust. Topping: Mix 1 stick softened butter with reserved cake mix and add 1/4 cup sugar and pecans until crumbly. Sprinkle over cake. Bake at 350 for 1 hour. Test with knife.
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Mousse: Pumpkin Mousse
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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Pumpkin Dump Cake
8 Servings
Pumpkin
dessert
Kid Friendly Winter Thanksgiving Fall Christmas Bake Company Worthy Dish Desserts Pumpkin dessert
2 cups pkin
1 (12 ounce) can porated milk
4 s
1 1/2 cups white ar
2 teaspoons pkin pie spice
1 teaspoon t
1 (18 1/4 ounce) package yellow cake mix
1 cup chopped ans
1 cup garine melted
1 container frozen pped topping thawed
1. Preheat oven to 350 degrees. 2. Lightly grease one 9X13 baking pan. 3. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. 4. Mix well and spread into the prepared pan. 5. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. 6. Sprinkle the chopped pecans over the top of the cake mix then drizzle the margarine all over the top. 7. Bake at 350 degrees for about 1 hour but no longer than 1 hour 20 minutes. 8. Top cooled cake with whipped topping when ready to serve.
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Pumpkin
dessert
Kid Friendly Winter Thanksgiving Fall Christmas Bake Company Worthy Dish Desserts Pumpkin dessert
2 cups pkin
1 (12 ounce) can porated milk
4 s
1 1/2 cups white ar
2 teaspoons pkin pie spice
1 teaspoon t
1 (18 1/4 ounce) package yellow cake mix
1 cup chopped ans
1 cup garine melted
1 container frozen pped topping thawed
1. Preheat oven to 350 degrees. 2. Lightly grease one 9X13 baking pan. 3. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. 4. Mix well and spread into the prepared pan. 5. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. 6. Sprinkle the chopped pecans over the top of the cake mix then drizzle the margarine all over the top. 7. Bake at 350 degrees for about 1 hour but no longer than 1 hour 20 minutes. 8. Top cooled cake with whipped topping when ready to serve.
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Mousse: Pumpkin Mousse
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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Spiced Pumpkin Cake
12 Servings
Pumpkin
Uncategorized
Bake Snacks Pumpkin Uncategorized
Preheat oven to 180deg c Lightly grease 23cm ring tin Combine pumpkin, 100g walnuts and sugar in a large bowl Beat eggs and oil together with a fork and combine with the pumpkin mix Sift flour and cinnamon onto the mixture and fold together until just combined Spoon into the prepared tin Bake for 35-40 minutes until the cake springs back to a gentle touch. Let it cool in the tin for 10 minutes then turn onto a wire rack to cool Place the extra walnuts onto an oven tray and bake for 5 minutes to toast lightly. Cool and chop. Sift the icing sugar into a bowl. Add the butter and pour the boiling water onto the butter. Stir until smooth. Put the cake onto a serving plate. Pour the icing onto the cake allowing it to run down the sides. Sprinkle with toasted walnuts and leave for 20 minutes to set.
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Pumpkin
Uncategorized
Bake Snacks Pumpkin Uncategorized
Preheat oven to 180deg c Lightly grease 23cm ring tin Combine pumpkin, 100g walnuts and sugar in a large bowl Beat eggs and oil together with a fork and combine with the pumpkin mix Sift flour and cinnamon onto the mixture and fold together until just combined Spoon into the prepared tin Bake for 35-40 minutes until the cake springs back to a gentle touch. Let it cool in the tin for 10 minutes then turn onto a wire rack to cool Place the extra walnuts onto an oven tray and bake for 5 minutes to toast lightly. Cool and chop. Sift the icing sugar into a bowl. Add the butter and pour the boiling water onto the butter. Stir until smooth. Put the cake onto a serving plate. Pour the icing onto the cake allowing it to run down the sides. Sprinkle with toasted walnuts and leave for 20 minutes to set.
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Cookies: Pumpkin Squares
These are good any time of year. They are excellent frosted with cream cheese icing.
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Turtle Pumpkin Pie
10 Servings
Pumpkin
American
Desserts No Cook Fall Pumpkin American
1/4 cup Caramel ice am topping
2 tablespoon Caramel ice am topping
1 ham cracker pie crust
1/2 cup an pieces
2 tablespoon an pieces
1 cup k
2 package illa pudding
1 cup pkin
1 teaspoon namon ground
1/2 teaspoon meg ground
8 ounce Whip am
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cup whip cream. Spread into crust. Refrigerate at least 1 hour. Top with remaining whip cream, caramel topping and pecans just before serving.
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Pumpkin
American
Desserts No Cook Fall Pumpkin American
1/4 cup Caramel ice am topping
2 tablespoon Caramel ice am topping
1 ham cracker pie crust
1/2 cup an pieces
2 tablespoon an pieces
1 cup k
2 package illa pudding
1 cup pkin
1 teaspoon namon ground
1/2 teaspoon meg ground
8 ounce Whip am
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cup whip cream. Spread into crust. Refrigerate at least 1 hour. Top with remaining whip cream, caramel topping and pecans just before serving.
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Mousse: Pumpkin Mousse
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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Mousse: Pumpkin Mousse
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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Pumpkin Protein Bars
Whole grain cereal, nuts and cranberries in a healthy protein bar perfect for snacks or breakfast on the go.
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Cookies: Pumpkin Bars II
These moist oil-based bars are made with buttermilk baking mix, pumpkin puree and raisins. Frost with cream cheese frosting.
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Mousse: Pumpkin Mousse
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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Candies: Pumpkin Fudge
Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat.
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Mousse: Pumpkin Mousse
A light airy alternative to the traditional pumpkin pie. If you do not have crystallized ginger on hand, gingersnap cookie crumbs can be substituted.
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Frosted Pumpkin Gems
2 Dozen
Pumpkin
American
Breakfast Brunch Cookies Bake Christmas Fall Thanksgiving Kid Friendly Diabetic Low Sugar Pumpkin American
1/3 cup Butter tened
2/3 cup ey
2 s
1 cup pkin cooked
1/2 cup lesauce unsweetened
2 teaspoon illa extract
3 cups Whole wheat ur
1 tablespoon namon
1 tablespoon spice
2 teaspoon ing powder
1 ts ing soda
1/2 teaspoon Sea t
Frosting
8 pk am cheese softened
1/4 cup Butter tened
1/4 cup ey
1 teaspoon nge extract
1/2 teaspoon nge peel
Blend together thoroughly: butter and honey. Blend in eggs, pumpkin, applesauce and vanilla. Blend dry ingredients in separate bowl: flour, cinnamon, allspice, baking powder, baking soda, and salt. Thoroughly mix dry ingredients into liquid ingredients. Drop by large teaspoonfulls onto greased cookie sheet. Bake at 350 degrees for 15 minutes until lightly browned. Remove from pan and coll on brown paper bag or cooling rack. Just before serving frost completely cooled cookies with Cream Cheese Frosting or refrigerate frosted cookies until time to serve. Top each cookie with pecan half, optional. Frosting Whip cream cheese until soft. Blend in thoroughly until smooth and creamy: butter, honey, orange extract and peel.
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Pumpkin
American
Breakfast Brunch Cookies Bake Christmas Fall Thanksgiving Kid Friendly Diabetic Low Sugar Pumpkin American
1/3 cup Butter tened
2/3 cup ey
2 s
1 cup pkin cooked
1/2 cup lesauce unsweetened
2 teaspoon illa extract
3 cups Whole wheat ur
1 tablespoon namon
1 tablespoon spice
2 teaspoon ing powder
1 ts ing soda
1/2 teaspoon Sea t
Frosting
8 pk am cheese softened
1/4 cup Butter tened
1/4 cup ey
1 teaspoon nge extract
1/2 teaspoon nge peel
Blend together thoroughly: butter and honey. Blend in eggs, pumpkin, applesauce and vanilla. Blend dry ingredients in separate bowl: flour, cinnamon, allspice, baking powder, baking soda, and salt. Thoroughly mix dry ingredients into liquid ingredients. Drop by large teaspoonfulls onto greased cookie sheet. Bake at 350 degrees for 15 minutes until lightly browned. Remove from pan and coll on brown paper bag or cooling rack. Just before serving frost completely cooled cookies with Cream Cheese Frosting or refrigerate frosted cookies until time to serve. Top each cookie with pecan half, optional. Frosting Whip cream cheese until soft. Blend in thoroughly until smooth and creamy: butter, honey, orange extract and peel.
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