Pumpkin-Cranberry Bread

September 29, 2016 Leave a Comment
Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Nonstick cooking spray 

2 eggs

3/4 cup canned pumpkin

1 cup sugar

1/2 cup vegetable oil

1  2/3 cups all-purpose flour

1  1/2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

3/4 cup fresh cranberries or frozen cranberries, thawed

1 Tbsp. all-purpose flour

1/4 cup chopped pecan, toasted

In a medium bowl combine the eggs, pumpkin, sugar and oil; then set aside.

In a large bowl stir together the flour, pumpkin pie spice, baking soda, salt.

In a small bowl combine 1/2 cup of the cranberries and 1 tablespoon flour; toss to coat.  Gently fold cranberry mixture into batter.

Spoon batter into prepared pan.  Top with remaining cranberries and pecans.

Bake on 350 degrees for about 50 to 60 minutes.  Cool on wire rack; then cover and place in fridge until ready to use.  Enjoy!!

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

Dark Chocolate and Pumpkin Swirl Cake

November 15, 2014 Leave a Comment

 

Dark Chocolate and Pumpkin Swirl Cake

Dark Chocolate and Pumpkin Swirl Cake

This recipe, Dark Chocolate and Pumpkin Swirl Cake, was in the November issue of Better Homes and Gardens.  With Thanksgiving only weeks away, it might be something that you will add to your dessert table.

Dark Chocolate and Pumpkin Swirl Cake Recipe

 

Dark Chocolate and Pumpkin Swirl Cake

1 ¾ cups flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 large eggs

1 ¼ cups sugar

½ cup unsalted butter, melted

½ cup buttermilk

2 tsp. vanilla

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 Tbsp. unsweetened cocoa powder

1 ½ cups powdered sugar

1 tsp. finely shredded orange peel

2 to 3 Tbsp. milk or orange juice

 

Preheat oven to 350 F.  Coat a 9×5 inch pan with nonstick cooking spray.  Line pan with parchment; coat with nonstick cooking spray; set aside.

In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together eggs and sugar.  Add butter, buttermilk and vanilla.  Whisk until combined.  Fold in pumpkin.

Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.

Divide batter in half.  Add melted chocolate and cocoa powder to half to batter; stir to combine.

Alternately add batters to pan.  Using a knife, swirl through batter.  Bake 55 to 65 minutes until cake has risen and cracked, and a toothpick inserted near center comes out clean.  Remove; let cool 20 minutes.  Invert onto wire rack; cool completely.

For orange glaze, in a small bowl stir together powdered sugar, orange peel and orange juice.  Spoon over cooled cake.            12 servings

 

(Recipe for Dark Chocolate and Pumpkin Swirl Cake was in www.tasteofhome.com, 2014)

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

Cheese & Pumpkin-Filled Manicotti

November 2, 2014 Leave a Comment

 

Cheese & Pumpkin-Filled Manicotti

Cheese & Pumpkin-Filled Manicotti

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

www.tasteofhome.com

 

Our family adores autumn and anything to do with pumpkins!  We all love the recipe because it is warm and comforting.  It’s so easy to put together.  It’s so easy to put together on a cool fall evening after a day of work or raking leaves.

        Mandy Howison                                                                              Renfrew, Pennsylvania

 

Cheese & Pumpkin-Filled Manicotti Recipe

Cheese & Pumpkin-Filled Manicotti

1 package (8 oz.) manicotti shells

1 container (15 oz.) ricotta shells

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

1 cup canned pumpkin

2 egg yolks

¼ tsp. ground nutmeg

1 jar (24 oz.) garlic spaghetti sauce

 

Preheat oven to 350 F.  Cook manicotti shells according to package directions for al dente.  Drain.

In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg.  Spoon into manicotti.

Spread 1 cup spaghetti sauce into a greased 9 x 13 inch baking dish.  Top with stuffed manicotti.  Pour remaining spaghetti sauce over top; sprinkle with remaining mozzarella cheese.  Bake, covered, 25-30 minutes or until cheese is melted.         7 serving

 

(Recipe for Cheese & Pumpkin-Filled Manicotti was on www.tasteofhome.com, 2014)

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

Almond-Topped Pumpkin Cheesecake

December 26, 2013 Leave a Comment
Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake

 

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

 

“You really must try this luscious cheesecake that my family requests for every holiday dinner.”  “I won a blue ribbon when I entered it at the state fair a few years ago.”

        Carmel Mooney                                                                               Dobbins, California

 

Almond-Topped Pumpkin Cheesecake Recipe

Almond-Topped Pumpkin Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup finely chopped almonds

1 Tbsp. pumpkin pie spice

¼ cup butter, melted

Filling:  3 packages (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

1 cup canned pumpkin

¼ cup eggnog

3 Tbsp. flour

2 Tbsp. maple syrup

½ tsp. each ground ginger, cinnamon and nutmeg

3 eggs, lightly beaten

Topping   1 cup (8 oz.) sour cream

3 Tbsp. sugar

¼ tsp. vanilla

¼ cup sliced almonds

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 325 for 10 minutes.  Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the pumpkin, eggnog, flour, syrup and spices.  Add eggs; beat on low speed just until combined.  Pour over crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 F. for 55-60 minutes or until center is almost set.  Let stand for 5 minutes.

Combine the sour cream, sugar and vanilla; spread over top of cheesecake.  Sprinkle with almonds.  Bake 15-18 minutes longer or until almonds are toasted.

Remove springform pan from water bath.  Cool on a wire rack for 10 minutes longer.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remover sides of pan.

12 servings

(Recipe for Almond-Topped Pumpkin Cheesecake was on www.tasteofhome.com, 2013)

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

Gingerbread-Pumpkin Yule Log

December 21, 2013 Leave a Comment
Gingerbread-Pumpkin Yule Log

Gingerbread-Pumpkin Yule Log

 

Make this Gingerbread-Pumpkin Yule Log (2) two days before Christmas.  It was in Holiday Diabetic Recipes, from the editors of Diabetic Living.

 

Gingerbread-Pumpkin Yule Log Recip

Gingerbread-Pumpkin Yule Log

3 eggs

Nonstick cooking spray for baking

1 cup flour

1 tsp. baking powder

1 tsp. pumpkin pie spice

¼ tsp. salt

½ cup granulated sugar *

½ cup canned pumpkin

¼ cup molasses

Powdered sugar

Pumpkin Cream Filling

Fresh rosemary springs (optional)

Fresh cranberries (optional)

 

Allow eggs to stand at room temperature for 30 minutes.

Meanwhile, lightly coat a 15x10x1 inch baking pan with cooking spray for baking.  Line the bottom of the pan with waxed paper or parchment paper; coat with cooking spray for baking and set aside.  In a small bowl stir together flour, baking powder, pumpkin pie spice, and salt; set aside.

Preheat oven to 375 F.  In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes.  Gradually add granulated sugar, beating until well mixed.  Stir in pumpkin and molasses.  Fold in flour mixture.  Spread batter evenly in prepared pan.

Bake about 15 minutes or until top springs back when lightly touched.  Immediately loosed edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar.  Slowly peel off waxed paper.  Starting from a short side, roll up towel and cake into a spiral.  Cool on a wire rack for 1 hour.  Meanwhile, prepare Pumpkin Cream Filling.

Unroll cake; remove towel.  Spread filling over cake to within 1 inch of edges.  Roll up cake and filling into a spiral.  Trim ends.  Cover and chill for 2 to 48 hours before serving.  To serve, place cake roll on a platter.  If desired, garnish with rosemary and cranberries and sprinkle top with powdered sugar.  Cut cake into 10 slices.  Store cake, covered, in the refrigerator.

Pumpkin Cream Filling –  In a medium bowl combine ¾ cup canned pumpkin and ½ tsp. ground ginger.  Fold in 1 14 cups frozen light whipped dessert topping, thawed.

Sugar Substitute* –   Choose Splenda Sugar Blend for Baking.  Follow package directions to use product amount equivalent to ½ cup sugar.

 

(Recipe for Gingerbread-Pumpkin Yule Log was in Holiday Diabetic Recipes, 2013)

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

Spiced Pumpkin-Swirl Cheesecake

November 25, 2013 Leave a Comment
Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake

 

My daughter and I make this cheesecake for my husband’s birthday every year.

       Monika Walsh                                                   Monterey, CA

 

Spiced Pumpkin-Swirl Cheesecake Recipe

Spiced Pumpkin-Swirl Cheesecake

2 cups pecan halves, toasted

2 Tbsp. brown sugar

3 Tbsp. butter, melted

Filling:   3 pkg. (8 oz. each) cream cheese, softened

1 cup packed brown sugar, divided

¾ cup sour cream

2 tsp. vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. ground nutmeg

 

Preheat oven to 325 F.  Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

Place pecan and brown sugar in a food processor; pulse until fine crumbs form.  Add butter; pulse to combine.  Press onto the bottom of prepared pan.  Place onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake 15-20 minutes or until light brown.  Cool on a wire rack.

In a large bowl, beat cream cheese and ¾ cup brown sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until blended.

In another bowl, combine pumpkin, spices and remaining brown sugar.  Stir in 1 ½ cups of cream cheese mixture.

To layer, pour 1 ½ cups plain cream cheese mixture over crust.  Gently spread 1 1/3 cups pumpkin mixture over top.  Repeat layers.  Cut through layers with a knife to swirl.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

To toast nuts:  Spread in a 15x10x1 inch baking pan.  Bake at 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

(Recipe for Spiced Pumpkin-Swirl Cheesecake came from Taste of Home Magazine, November, 2013 (tasteofhome.com)

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

Walnut-Nutmeg Pumpkin Custard

November 23, 2013 Leave a Comment
Walnut-Nutmeg Pumpkin Custard

Walnut-Nutmeg Pumpkin Custard

 

This recipe is from Diabetic Living, it would be great to have something for all the people that you care about.  All the high calorie desserts that appear on the table after a BIG meal, it would be nice to have something that ANYONE could enjoy.

Walnut-Nutmeg Pumpkin Custard Recipe

Walnut-Nutmeg Pumpkin Custard

1 cup evaporated fat-free milk

1 cup canned pumpkin

2 eggs, lightly beaten

2/3 cup pure maple syrup

½ cup refrigerated or frozen egg product, thawed

2 tsp. vanilla

¼ tsp. salt

¾ tsp. ground nutmeg

¼ tsp. ground allspice

¼ chopped walnuts

¼ cup regular rolled oats

2 Tbsp. packed brown sugar

1 Tbsp. butter, melted

½ cup frozen light whipped dessert topping, thawed

Preheat oven to 350 F.  Coat eight (6 oz.) ramekins with non-stick cooking spray.  Place ramekins in two 2-quart square baking dishes.

In a medium bowl combine evaporated milk, pumpkin, eggs, maple syrup, egg product and vanilla.  In a small bowl sift together ½ teaspoon of nutmeg, ¼ teaspoon salt and the allspice.  Add spice mixture to the pumpkin mixture; beat with a wire whisk until well mixed.

In the small bowl that contained the spice mixture combine walnuts, oats, brown sugar, and the remaining ¼ teaspoon nutmeg.  Add melted butter; stir just until combined.

Divide pumpkin mixture evenly among the prepared ramekins.  Place baking dishes on the oven rack.  Pour enough boiling water into baking dishes to reach halfway up the sides of the ramekins.  Bake 15 minutes.  Carefully top each with 1 tablespoon of the nut mixture.  Bake 15 or 20 minutes more or until knife inserted near center comes out clean.

Remove ramekins from water; cool on a wire rack 30 minutes.  Cover and chill 2 to 8 hours before serving.  To serve, top with whipped dessert topping and, if desired, sprinkle with additional nutmeg.

8  serving

(Recipe for Walnut-Nutmeg Pumpkin Custard came from Diabetic Living, Winter, 2013)

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

Pumpkin, Caramel & Pecan Cheesecake

November 21, 2013 Leave a Comment
Pumpkin, Caramel & Pecan Cheesecake

Pumpkin, Caramel & Pecan Cheesecake

 

This recipe for Pumpkin, Caramel & Pecan Cheesecake was in the inside of Philadelphia Original Cream Cheese.  I know that I will be making this cheesecake for Thanksgiving!!

 

 Pumpkin, Caramel & Pecan Cheesecake Recipe

Pumpkin, Caramel & Pecan Cheesecake

½ cup chopped PLANTERS Pecan, divided

38 NABISCO Ginger Snaps, finely crushed (about 1 ½ cups)

¼ cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

1 tsp. vanilla

4 eggs

25 KRAFT Caramels

¼ cup milk

 

Heat oven to 325 F.

Chop ¼ cup nuts finely; place in medium bowl.  Add ginger snap crumbs and butter; mix well.  Press onto bottom of 13×9 inch pan.

Beat cream cheese and sugar in large bowl with mixer until blended.  Add pumpkin, spice and vanilla; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 45 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours.

Microwave caramels and milk in microwaveable bowl on HIGH 1 ½ minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake.  Sprinkle with remaining nuts.

Serve with whipped cream.                   16 servings

 

(Recipe for Pumpkin, Caramel & Pecan Cheesecake came from Kraft Philadelphia Cream Cheese)

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

Deluxe Pumpkin Cheesecake

January 28, 2013 Leave a Comment
Deluxe Pumpkin Cheesecake

Deluxe Pumpkin Cheesecake

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

 

This is the ultimate pumpkin dessert.  It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. 

                Sharon Skildum                                                                   Maple Grove, Minnesota

Deluxe Pumpkin Cheesecake Recipe

Deluxe Pumpkin Cheesecake

1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

¼ cup butter, melted

4 pkg. (8 oz. each) cream cheese, softened, divided

1 ½ cups sugar, divided

2 Tbsp. cornstarch

4 eggs

2 tsp. vanilla

1 cup canned pumpkin

2 tsp. cinnamon

1 ½ tsp. nutmeg

Garnish:   chocolate syrup

Caramel ice cream topping

Whipped topping

Crushed gingersnap cookies

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, pecans and butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 350 F. for 8 to 10 minutes or until set.  Cool on a wire rack. 

For filling, in a large bowl, beat 1 package of cream cheese, ½ cup sugar and cornstarch until smooth, about 2 minutes.  Beat in remaining cream cheese, one package at a time until smooth.  Add remaining sugar and vanilla.  Add 4 eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg.  Remove ¾ cup pumpkin filling; set aside.  Pour remaining pumpkin filling over crust; top with remaining plain filling.  Cut through with a knife to swirl.  Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1 inch of HOT WATER to larger pan.  Bake at 350 F. for 55 – 65 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.                                12 servings.

(Recipe for Deluxe Pumpkin Cheesecake is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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

Pumpkin Pecan Pie Recipe

November 11, 2012 Leave a Comment

Pumpkin Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Pumpkin Pecan Pie Recipe

Pumpkin Pecan Pie

Pumpkin filling (recipe follows)

Oronoque Orchards (Mrs. Smith’s) homemade pie crust

2 eggs

2/3 cup Karo Light or Dark Corn Syrup

2/3 sugar

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup coarsely chopped pecans

Preheat oven to 350 F.  Prepare Pumpkin Filling; spread evenly in bottom of pie crust.  In medium bowl beat eggs slightly.  Add corn syrup, sugar, margarine and vanilla; stir until well blended.  Stir in pecans.  Carefully spoon over Pumpkin Filling.

Bake 60 minutes or until filling is set around edge.  Cool on wire rack.

Pumpkin Filling:  In small bowl combine 1 egg, 1 cup canned pumpkin, 1/3 cup sugar, ½ tsp. cinnamon, ¼ tsp. ground ginger and 1/8 tsp. ground cloves.

(Recipe for the Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Pumpkin Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , ,
« Older Posts

To the Top