Monday, September 13, 2010

I'm No Country Bumpkin, But I Sure Like My Pumpkin

Alright, I admit, not my best attempt at a title.  But at least it rhymes.  Right?
As I mentioned in the last post, I am posting my absolute favorite pumpkin recipes.   I love pumpkin.  Love it.  I should say I love CANNED pumpkin.  Have you ever tried to use a regular old pumpkin?  I did, and nearly cut my finger off.   Last year, someone told me that they didn't really like pumpkin in recipes.  I think I was a click a way from de-friending them on Facebook.  I didn't though.  I'm not that shallow.

The first recipe is for Pumpkin Pancakes.  I love pumpkin, I love pancakes.  Put the two together-bliss.
Hey, I'm easy to please.

Pumpkin Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar

Directions

  1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 
The next recipe:  Pumpkin Swirl Cheesecake.  I make this every Thanksgiving.  Even if you don't like cheesecake, I can almost guarantee you, you'll like this.  If you don't, well, then, facebook friends no more.   I wish I could snap my fingers and eat a piece right now...  drool.  
Kraft Foods
Pumpkin Swirl Cheesecake
Ingredients
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup  finely chopped PLANTERS Pecans
1/4 cup Butter, melted
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup Sugar, divided
1 tsp.  Vanilla
4 Eggs
1 cup  canned pumpkin
1 tsp. Ground cinnamon
1/4 tsp.  Ground nutmeg
Dash Ground cloves
 
HEAT oven to 325°F
MIX crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
My favorite cake is Pumpkin Sheet Cake.  Years ago, my friend Laura made it and now I make it for all my winter gatherings.  It's super moist, super delicious, and when you make it be prepared to hand out the recipe to at least a few people. 
Taste of Home
Pumpkin Sheet Cake
 Cake Ingredients:
1 can (16 oz) pumpkin
2 C sugar
1 C vegetable oil
4 eggs, lightly beaten
2 C flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
Frosting Ingredients:
1 pkg (8 oz) cream cheese
5 tbsp. butter, softened
1 tsp. vanilla extract 
1 3/4 C confectioner sugar
3-4 tsp. milk 
Chopped nuts (I use walnuts)
Cake: 
In a large mixing bowl, beat pumpkin, sugar and oil.  Add eggs.  Mix well.  Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended.  Pour into greased 15x10x1" pan.  Bake at 350 degrees for 25-30 mins or until cake tests done.
Frosting:
Beat cream cheese, butter and vanilla in mixing bowl until smooth.  Gradually add sugar; mix well.  Add milk until frosting reaches desired consistency.  Frost cake.  Sprinkle with nuts. 

Those are my three faves.  
I love apples too.  I need YOUR help because I don't have any great recipes with apples.   I want to go apple picking and try out some new recipes!  If you send me your recipes that are tried and true, you will be entered into a drawing for a key fob like the one pictured here:

So come on!   Click here and email us your recipes.
Thanks a bunch!  Or should I say, thanks a bushel?  Mu haha.  You have until Friday, September 17th to get them to us.  

 

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