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PUMPKINS, PUMPKINS AND MORE PUMPKINS

It’s fall and pumpkins are everywhere. I love fall and all the colors that go with it. Let’s grab a pumpkin and start cooking. The smell of something being baked with pumpkin will make your mouth water.   – Pat

PUMPKIN ORANGE CAKE

1/2 cup butter, softened

1 1/4 cups sugar

2 eggs

1 cup canned pumpkin

1/2 cup orange juice

1/4 cup milk

1 tablespoon grated orange peel

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 cup chopped walnuts

ORANGE FROSTING

1/3 cup butter, softened

3 cups confectioners’ sugar

3 tablespoons milk

2 teaspoons orange juice

4 1/2 teaspoons grated orange peel

Cream butter and sugar in a large mixing bowl. Add the eggs one at a time beating, well after each addition. In another mixing bowl, beat pumpkin, orange juice, milk and orange peel. Combine dry ingredients and add to creamed mixture alternately with pumpkin mixture. Fold in nuts. Pour into a greased 9x13x2-inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frosting: in a large mixing bowl, beat butter and confectioners sugar until smooth. Beat in the milk, orange juice and orange peel. Frost the cake.

Yield: 12 servings.

PUMPKIN PANCAKES WITH CINNAMON
BROWN BUTTER

1/2 cup butter, cubed

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans, toasted

1 1/2 cups all-purpose flour

2 tablespoons packed brown sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 1/3 cups two percent milk

3/4 cups canned pumpkin

1/2 cup ricotta cheese

Cook butter over medium heat in a small heavy saucepan for 8-10 minutes or until golden brown, stirring occasionally. Add maple syrup, cinnamon and nutmeg. Remove from the heat and stir in pecans. In a small bowl, combine flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese and stir into the dry ingredients just until moistened. Drop the batter by quarter cupful onto a greased hot griddle. Turn over when bubbles form on top. Cook until the second side is golden brown and serve with brown butter. Yield: 14 pancakes.

PUMPKIN BANANA BREAD

1/2 cup shortening

1 1/2 cup sugar

2 eggs

1 cup mashed ripe bananas (2 medium)

3/4 cup canned pumpkin

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans

Cream shortening and sugar in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Beat in the bananas, pumpkin and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually add to creamed mixture. Fold in nuts. Pour into four 5 3/4x3x2-inch greased loaf pans. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PUMPKIN SEED

2 cups fresh pumpkin seeds

1/4 cup butter, melted

1/2 teaspoon garlic salt

1/4 teaspoon cayenne pepper

1/4 teaspoon Worcestershire sauce

Combine all ingredients in a small bowl and transfer to an ungreased 15x10x1-inch baking pan. Bake at 250 degrees for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container.

frosted pumpkin gems

1 can (15 oz.) solid-pack pumpkin

3 eggs

1/2 cup vegetable oil

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 package (18 ¼ oz.) yellow cake mix

1 to 2 cans (12 oz. each) whipped cream cheese frosting

Combine the pumpkin, eggs, oil, cinnamon and baking soda in a mixing bowl. Add cake and mix. Beat on low speed for 1 minute or until combined. Beat on high for 2 minutes. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350 degrees for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Spread with frosting. Yield: 7 dozen.

CAKE BALLS

1 box favorite cake mix

1 cup ready-to-use frosting

28 ounce candy melts, almond bark or chocolate chips

This recipe came from a different column of Pat’s – so it’s not low in sugar. Bake cake per package directions. When cool, in a large bowl, using your hands  crumble cake until no large chunks remain. Add frosting. Mix with fingers until well combined. Form mixture into cake balls. Chill at least 2 hours. Melt chocolate, dip balls in chocolate, cool on wax paper. Keep in refrigerator.

CINNAMON ‘N’ SPICE DIP

2 cups whipped topping

1/4 cup packed brown sugar

1/8 to 1/4 teaspoon ground cinnamon

dash ground nutmeg

assorted fresh fruit

In a small bowl, combine the whipped topping, brown sugar, cinnamon and nutmeg. Serve with fruit. Yield: 2 cups.

QUICK TIPS

• If you ever wondered how much ice you will need for a party, the rule of thumb is one pound per person.

• When washing greasy dishes, add a half-cup of baking soda to the water to cut the grease faster.

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