Today I made Pumpkin Biscotti!
4T butter, 1/2C brown sugar, 2 eggs, 15 oz pumpkin puree, 3C flour, 1t baking powder, 1T cinnamon, 1t vanilla extract
Preheat oven to 350F.
Sift toegther dry ignredients. In separate bowl, cream butter with brown sugar.
Stir in pumpkin.
Stir in vanilla.
Add dry ingredients and form a dough.
Form into a loaf on greased cookie sheet.
Bake 30 minutes.
Cut into 1″ wide by 4 to 5″ long slices. Place on cookie sheet.
Reduce oven to 325F. Bake about another 20 minutes or until crunchy.
Today I made Pumpkin Meringue Pie!
3 eggs, separated, 1T cinnamon, 1/2C brown sugar, 1/2C skim milk, 1T flour, 15 oz pumpkin puree, 1 graham cracker pie shell, 3T sugar, 1/2t cinnamon
Preheat oven to 325F. Mix yolks with brown sugar.
Pour in milk.
Mix in pumpkin puree. Blend well.
Stir in flour and 1T cinnamon.
Pour into pie shell.
Beat whites until soft peaks form.
Beat in sugar and 1/2t cinnamon until stiff peaks form.
Pile evenly on pie.
Bake 30 minutes or until lightly browned. Cool before cutting. As it is difficult to make pie slices look appetizing– garnish with frozen, chopped mini marshmallows (possibly stolen from the cranberry marshmallow ice milk).
Today I made Pumpkin Sour Cream Custard Cake!
Cake: 1 1/2C sugar, 2C flour, 1t baking powder, 1/2C butter, melted, 3 eggs, 1/2t salt, 1/2C skim milk Custard: 1 egg, 1C sugar, 2C canned mashed pumpkin, 1 1/4C fat free sour cream
Preheat oven to 350F.
Sift together dry ingredients, except for sugar. In separate bowl, mix 2 eggs with 1 1/2C sugar until pale and thick.
Add cooled, melted butter.
Stir in dry ingredients.
Stir in milk. Blend well.
Spread half of batter in greased 9″ X 13″ pan.
In separate bowl, mix 1 egg with 1C sugar. Stir in pumpkin.
Stir in sour cream. Blend well.
Spread on batter in pan.
Pour on remaining batter. There will be a lot more custard than cake batter.
Add remaining custard. Swirl with knife a few strokes. Bake 50-60 minutes or until toothpick inserted in center of cake comes out clean.
Today I made Chocolate Pumpkin Rolls!
1/2 oz (2 envelopes) dry yeast, 1 egg, 1/2C warm water, 3/4C butter
6 oz fat free sour cream, 1/2C sugar, 5-6C flour
Filling: 1/2C canned mashed pumpkin, 1/2C chocolate chips
Icing: 3T skim milk, 2-3C powdered sugar
Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.
Stir in sugar.
Stir in 2C flour.
Break up the butter into small pieces. Work into batter.
Add 1/2C flour.
Work in sour cream.
Work in egg.
Add enough flour to form dough into an elastic ball that is still slightly sticky.
Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Let stand 20 minutes to soften. Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/2″ thick. Cut into rectangles approximately 2″ X 3″.
Onto each rectangle, spread on pumpkin.
Sprinkle on half a tablespoon of chocolate chips. Do no overfill.
Put on greased cookie sheets.
Cover with plastic wrap. Let rise 1 hour. Bake at 350F 20 minutes or until lightly browned. Cool completely on a paper-towel covered cookie rack.
Mix milk and powdered sugar until barely pourable.
Pour onto rolls.
Let set 10 minutes. Eat.
Today I made Pumpkin Rum Cupcakes!
1 3/4C flour, 1 1/2C sugar, 1t baking powder, 1/4t salt, 1t ground cloves, 1t allspice, 1C canned pumpkin puree, 1/2C milk, 2 eggs, 1/3C butter, melted, 1/4C light rum, 1t vanilla
Preheat oven to 350F.
Sift together dry ingredients except for sugar. In separate bowl, beat eggs with sugar.
Stir in milk.
Add pumpkin. Blend well.
Add melted butter. Blend well.
Add the dry ingredients until just combined.
Turn into greased, nonstick or lined cupcake tin.
Bake 25 to 30 minutes or until toothpick inserted into center of center cupcake comes out nearly clean.
Today I made Pumpkin Crisp!
1C pumpkin puree, 2T sugar, 1C sugar, 1C quick oats, 1C flour, 1C brown sugar, 1/4t baking powder, 1/4t baking soda, 1/2C butter, melted, 1/2C water, 1t cinnamon
Preheat oven to 350F. Mix 2T sugar with pumpkin puree and pour into greased casserole dish. Set aside. Sift together sugar, flour, baking powder, baking soda and cinnamon. Add quick oats. Add brown sugar. Mix in melted butter. Press on top of pumpkin in dish. Pour water evenly over top. Bake 40-45 minutes or until lightly browned.