Bourbon Pumpkin Tart with Walnut Streusel

November 22, 2014 Leave a Comment

 

Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Because my husband loves pumpkin pie, I’ve looked high and low for that “perfect” recipe.  Bit as soon as he tasted this tart, he told me to stop searching, declaring this the best he’s ever tried!!

              Brenda Ryan                                                                       Marshall, Missouri

 

Bourbon Pumpkin Tart with Walnut Streusel Recipe

 

Bourbon Pumpkin Tart with Walnut Streusel

2 cups flour

1/3 cup sugar

1 tsp. grated orange peel

½ tsp. salt

2/3 cup cold butter, cubed

1 egg, lightly beaten

¼ cup heavy whipping cream

Filling:       1 can (15 oz.) solid-pack pumpkin

3 eggs

½ cup sugar

½ cup heavy whipping cream

¼ cup packed brown sugar

¼ cup bourbon

2 Tbsp. flour

1 tsp. cinnamon

1 tsp. ginger

¼ tsp. salt

¼ tsp. cloves

Topping:        ¾ cups flour

1/3 cup sugar

1/3 cup packed brown sugar

½ tsp. salt

½ tsp. cinnamon

½ cup cold butter, cubed

¾ cup coarsely chopped walnuts, toasted

¼ cup chopped crystallized ginger

 

In a large bowl, combine the flour, sugar, orange peel and salt.  Cut in butter until crumbly.  Add egg.  Gradually and cream, tossing with a fork until a ball forms.  Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out pastry into a 13 inch circle.  Press onto the bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.

In a large bowl, combine the filling ingredients.  Pour into crust.

For topping, combine the flour, sugar, brown sugar, salt and cinnamon.  Cut in butter until crumbly.  Stir in walnuts and ginger.  Sprinkle over filling.

Bake at 350 F. for 45-55 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack.  Refrigerate leftovers.       14 servings

 

(Recipe for Bourbon Pumpkin Tart with Walnut Streusel was in www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , ,

Pumpkin Swirl Bread

November 19, 2014 Leave a Comment
Pumpkin Swirl Bread

Pumpkin Swirl Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look.  The surprise inside – a rich creamy swirl – is almost like a luscious layer of cheesecake in a slice.

            Cindy May                                                                          Troy, Michigan

 

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread

Filling:       2 packages (8oz. each) cream cheese, softened

¼ cup sugar

1 egg

1 Tbsp. milk

Bread:        3 cups sugar

1 can (15 oz.) solid-pack pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups flour

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

½ tsp. cloves

1 cup walnuts

1 cup raisins

½ cup chopped dates

Topping:        1 cup confectioners’ sugar

¼ tsp. vanilla

2 to 3 Tbsp. 2% milk

Additional chopped walnuts

 

Preheat oven to 350 F.  Grease and flour three (3) 8×4 inch loaf pans.  In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended.  In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture.  Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly.  Spoon filling over batter.  Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean.  Cool 10 minutes before removing from pans to wire racks to cool completely.  Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency.  Drizzle over bread; sprinkle with walnuts.        3 loaves – 16 slices each

 

(Recipe for Pumpkin Swirl Bread was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Pumpkin Spice Cake with Maple Glaze

November 26, 2013 Leave a Comment
Pumpkin Spice Cake with Maple Glaze

Pumpkin Spice Cake with Maple Glaze

 

Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season.  No one will guess that cake mix simplifies the recipe.  The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste.

         Barbara Elliott                                                                         Tyler, Texas

 

Pumpkin Spice Cake with Maple Glaze Recipe

Pumpkin Spice Cake with Maple Glaze

1 package yellow cake mix (regular size)

1 can (15 oz.) solid-pack pumpkin

4 eggs

½ cup canola oil

1/3 cup sugar

2 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg

¼ tsp. cloves

Glaze:   2 cups confectioners’ sugar

¼ cup 2% milk

2 Tbsp. maple syrup

½ tsp. maple flavoring

½ cup chopped pecans, toasted

Place the first 10 ingredients in a large bowl; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 F. for 45-50 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Whisk the confectioners’ sugar, milk, syrup and maple flavoring until smooth.  Drizzle over cake and sprinkle with pecans.           12 servings

 

(Recipe for Pumpkin Spice Cake with Maple Glaze came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , , , ,

To the Top