Thursday, September 30, 2010

URS - Pumpkin Recipes

This can makes me very happy!  I love anything made with pumpkin and just as soon as pumpkin starts to appear on the shelves of the grocery stores I can't wait to make something with it.  I just can't decide which of my favorite pumpkin recipes to make first!

Pumpkin Crisp
from Southern Living Magazine

1 (15 oz) can pumpkin
1 c evaporated milk
1 c sugar
1 t vanilla
1 t cinnamon
1/4 t ginger
1/4 t nutmeg
1 butter flavor cake mix
1/2 c butter, melted

Stir together first 7 ingredients.  Pur into a lightly greased 13x9 baking dish.  Sprinkle cake mix evenly over pumpkin mixture.  Drizzle butter evenly over cake mix.  Bake at 350* for 1 hour or until golden brown.  Remove from oven and let stand for 10 minutes before serving.  Serve wam with fresh whipped cream. 

Pumpkin Raisin Bars
from Bon Appetit Magazine

2 c all purpose flour
2 c sugar
1 T ground cinnamon
2 t baking powder
1 t baking soda
1 t salt
1/2 t ground nutmeg
1/2 t ground cloves
1 (15 oz) can pumpkin
4 large eggs
3/4 c vegetable oil
1 c raisins

8 oz cream cheese, room temperature
1 c powdered sugar
1/3 c butter, room temperature

Preheat oven to 350*.  Grease a 15 1/2 x 10 1/2 inch baking sheet.  Stir first 8 ingredients in large bowl.  Add pumpkin, eggs and oil and beat until blended.  Mix in raisins.  Spread batter in prepared pan.  Bake about 25 minutes.  Cook in pan on rack. 

Beat cream cheese, powdered sugar and butter in medium bowl to blend.  Spread frosting on cake in thin layer.  Must be refrigerated.  Makes 24 bars.

Pumpkin Apple Muffins
from Southern Living Annual Recipe Cookbook 20th Anniversary Edition

1 2/3 cups all-purpose flour
1 t baking soda
1/4 t baking powder
1/4 t salt
1 T pumpkin pie spice
1 c sugar
1 c canned pumpkin
1/2 c butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped
3 T sugar
1 t pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of mixture.  Combine pumpkin, butter and eggs, and add to dy ingredients, stirring just until moistened.  Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. 

Combine 3 T sugar and 1 t pumpkin pie spice; sprinkle evenly over muffins.  Bake at 350* for 20 minutes.  Remove from pans immediately and cool on wire racks.  Makes 2 dozen. 
from Southern Living Magazine

1 comment:

  1. um... that pumpkin crisp sounds amazing! I love a good dump cake, and I love pumpkin -- what a perfect combination.

    I hope you enjoy the bars -- they are delicious!


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