Pumpkin Log

We found this recipe in a magazine, and it sounded easy enough for me to try it! The fact that it came out delicious means it was so easy, even I can do it!

Ingredients:
3 eggs
2/3 cup pumpkin filling
1 cup sugar
2 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
2 tbsp unsalted butter
1 cup confectioner's sugar
3/4 tsp vanilla
1 pkg (8 oz) cream cheese softened

Directions:
1. Preheat the oven to 375. Grease a 10" x 15.5" cookie sheet. Place wax paper on the pan and grease the paper.

2. Mix together eggs, pumpkin filing, sugar, baking soda, cinnamon and flour, and pour into prepared cookie sheet. Bake for 15 minutes.

3. Immediately after removing from oven, turn the cake onto well confectioner's sugared tea towel. Remove wax paper from cake. Roll the cake into the towel lengthwise, and let cool for 1 hour.

4. For the filling; mix together butter, vanilla, confectioner's sugar and cream cheese. Unroll the cake and spread on the filling. Roll the cake back up. Refrigerate until served.

Pumpkin Apple Bread

A yummy and easy recipe from a friend.

Great recipes are meant to passed around & this one is the best I've ever tasted - moist, etc. Will make your whole house smell like autumn!!!

I add about a cup of chopped walnuts to the batter cause I love walnuts w/ apples & pumpkin & also sprinkle chopped walnuts on top of "topping".

I double the topping. I pour 1/2 batter into the loaf pan -sprinkle one serving of topping & pour rest of batter & then put second serving of topping on top of that - killer!

For topping:
1 Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
1 Tbs unsalted butter, softened (I use "salted" just cause I don't have "unsalted" in my house usually)

For bread:
3 cups all-purpose flour
3/4 tsp salt
2 tsps baking soda
1 1/2 tsps ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil (I use 3/4 cup butter instead - wonderful!!!)
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)

MAKE THE TOPPING: Blend together flour, sugar, cinnamon. Melt the butter in the microwave and pour into the dry mixutre. Mix with a fork.

MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans. (I just spray "PAM" into pans.)
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Then add oil(or butter), sugar, and eggs in a large bowl. Add the pumpkin. Add flour mixture, stirring until well combined. Fold in apples (and walnuts if using nuts).

Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. *Remember, if you double the topping, do batter, topping, batter, topping. So yummy to have that topping the middle, too.

Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

This bread is meant to be SHARED!!! Make for your neighbors, your coworkers, your family. The only downside to this is it will be requested every year!

You can bake and freeze, too. It freezes well. Just thaw in room temperature the day before.

Pumpkin Pancakes

We had a can of pumpkin I had extra after making Paula Deen's pumpkin pie for Thanksgiving last year so I decided to make pumpkin pancakes for Anh 2 Mike and the kids. It was good. The vinegar sounds weird but what it does is curdles the milk and makes mock buttermilk. Try it. It's easy. I usually mix the dry ingredients the night before to speed it up in the morning.

Servings: 6 | Adapted from Allrecipes.com

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.

Pumpkin Pie

This recipe is courtesy of Paula Deen & the Food Network. Mike says it's the best pie I made so far (and I usually stick to what's on the Libby's cans when it comes to a recipe). Combined with a pie crust recipe that I learned from my friend Jessica H (won constantly wins pie contests with her awesome peach pie) it turned out really yummy.

Ingredients

* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough (I made my own)
* Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Pumpkin Souffle

Technically I didn't make this - Mike did. But since I'm online, I'm going to post it for him. This was so delicious I eat two every time he makes it. (Yes, I'm fat.) He found the recipe online and made his own modifications.

Here they are out of the oven!

The finished product (YUM):

Pumpkin Souffle Recipe
(Adapted from Ben's Pumpkin Souffle Recipe with my tweaks)

RECIPE SUMMARY:
Prep Time: 30 mins
Cook Time: 13 mins
Ready in: 45 mins
Servings: 7 Ramekins

INGREDIENTS:

• 6 eggs, separated
• 4 tbsp plus 2 tbsp granulated sugar
• 6 tbsp all-purpose flour
• 3/4 cup heavy cream
• 3/4 cup canned pumpkin
• 2 tsp pumpkin spice
• pinch of cream of tartar
• 1 tbsp room temperature unsalted butter 3 tbsp granulated sugar to line ramekins
• powdered sugar for decoration
• whipped cream for topping

TOOLS:

• 6 or 7 6 oz ramekins
• 12x18 disposable roasting pan
• Boiling water enough to fill roasting pan and come up half the edge of a ramekin

DIRECTIONS:

Pumpkin Base:

• Warm cream and pumpkin in a saucepan
• In a medium bowl, whisk 4 tbsp sugar into yolks until just mixed
• Whisk in flour
• Temper mixture with warm liquid
• Return mixture to saucepan and cook over medium-low heat, stirring constantly until thickened. DO NOT BOIL
• Remove from heat and stir in pumpkin spice
• Cover with plastic wrap pressing down so wrap touches mixture
• Let cool to room temperature (or refrigerate for later and bring back to room temperature before using)

Souffle:

• Preheat oven to 400 degrees F
• Coat inside of ramekins with butter, then sugar
• In a large bowl, whip egg whites to stiff peaks adding 2 tbsp sugar and cream of tartar partway through
• Gently fold whites into base (I'd split the whites and fold in 1/3 at a time)
• Spoon mixture into ramekins
• Place on roasting pan in over and fill pan with boiling water up to half the height of the ramekins
• Cook time: 13 mins.