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Friday, November 19, 2010

My Favorite Pumpkin Recipes

These two recipes are my must haves for Thanksgiving every year!  Both are delicious and comforting.  I hope you will give them a try!

Pumpkin Cake Roll 

3 eggs
1 C. granulated sugar
2/3 c pumpkin
1 tsp. Lemon juice
3/4 cup flour
1 tsp. Baking powder
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 cup chopped nuts

1 cup powdered sugar
1 3oz. pkgs. of cream cheese
2 T. butter or margarine
1/2 tsp. Vanilla

Beat eggs on high speed of mixer for five minutes; gradually beat in sugar.  Stir in pumpkin and lemon juice.  Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.  Fold into pumpkin.  Spread in a greased and floured 15 x 10 x 1 inch pan.  Top with nuts.  Bake at 375 degrees for 15 minutes.  Turn out on a towel.  Sprinkled with powdered sugar.  Starting at the narrow end, roll towel and cake together; cool.  Un-roll.

Filling:  Combine all ingredients.  Beat until smooth.  Spread over cake; roll.  Chill.


Pumpkin Marble Cheesecake

given to me by Beth W.

1 1/2  cups graham cracker crumbs
3 T.  Sugar
3 T. Butter, melted
Combine and press into bottom of 9” springform pan.  Bake @ 325 for 5 minutes.

3-8 oz. Pkgs of cream cheese, softened
1 cup sugar-divided
2 t. Vanilla
3 eggs
1 cup canned pumpkin
1 t. Cinnamon
1/2 t. Ground nutmeg

Beat cream cheese, ¾ cup sugar and vanilla until well blended.  Add egg one at a time, mixing after each until just blended.  Reserve 1 ½ cups of batter.  To remaining add ¼ cup sugar, pumpkin and spices.  Mix well.  Spoon alternately over crust.  Cut through batter with a knife to create marble effect.  Bake 50-60 minutes until center is almost set.  Run Knife around edge of pan, cool before removing rim.  Refrigerate 4 hours or overnight.


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More Pumpkin Recipes

I have more pumpkin recipes to share with you!  These recipes will get your sweet tooth going! I hope these help you plan for all your Thanksgiving activities!  Enjoy!

Pumpkin Cookie Dip
32 Servings
Prep/Total Time: 10 min.
1 package (8 ounces) cream cheese, softened
2 jars (7 ounces each) marshmallow creme
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
Gingersnaps or vanilla wafers

In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator. Yield: 4 cups.

Pumpkin Muffins
Makes: 12 muffins
 Nonstick spray coating
1-1/3  cups  all-purpose flour
3/4  cup  buckwheat flour
1/4  cup  sugar plus 2 packets heat-stable sugar substitute, or 1/3 cup sugar
1-1/2  teaspoons  baking powder
1  teaspoon  ground cinnamon
1/2  teaspoon  baking soda
1/2  teaspoon  salt
2    slightly beaten eggs
1  cup  canned pumpkin
1/2  cup  fat-free milk
2  tablespoons  cooking oil
1/2  teaspoon  finely shredded orange peel
1/4  cup  orange juice
1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In another bowl combine the eggs, pumpkin, milk, oil, orange peel, and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Spiced Pumpkin Doughnuts
Makes: about 12 doughnuts plus holes  
2  tablespoons  butter, softened
1/2  cup  sugar
2  teaspoons  baking powder
1/2  teaspoon  salt
1/2  teaspoon  ground cinnamon
1/4  teaspoon  baking soda
1/4  teaspoon  ground ginger
1/8  teaspoon  freshly grated nutmeg or a Dash of ground nutmeg
1/8  teaspoon  ground cloves
1/2  cup  canned pumpkin
1/3  cup  buttermilk
1    egg
1    egg yolk
1/2  teaspoon  vanilla
2  cups  all-purpose flour
    Vegetable oil for deep-fat frying
    Spiced Sugar
1. In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.
2. On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.
3. Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Coat warm doughnuts in Spiced Sugar. Serve warm or at room temperature. Makes about 12 doughnuts plus holes.
Spiced Sugar: In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg. 

Pumpkin Pie Drops

1/2 pound butter, softened
1 cup brown sugar
1 egg
1 cup canned pumpkin
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Preheat oven to 350 degrees F.

In an electric mixer, on medium speed, cream butter and brown sugar until light. Add egg and pumpkin. Mix until well blended.

On low speed, add flour, baking soda, cinnamon, nutmeg and cloves. Mix just until blended.

Drop dough from a teaspoon onto parchment-lined cookie sheet, spacing each 2 inches apart.

Bake 10-12 minutes, or until firm.

Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.

Frost with cinnamon confectioners' icing. Place a wired cooling rack on top of a parchment lined cookie sheet. This will catch any excess frosting and make clean up easier. Using a small spatula or butter knife, frost the top of the cookie.

Let frosting dry completely. Store in an airtight container at room temperature.

Yield: 50 cookies



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