Thursday, October 29, 2009

Pumpkin Bars

Here's a superb recipe for Pumpkin Bars.  You can make as many as you want and freeze them (before frosting, then frost after thawing).  ENJOY, and Happy Baking!!!

Yet another pumpkin recipe. . . . .

After finishing my lunch (a frozen burrito, which I'll no doubt later regret), I decided to post another pumpkin recipe.  This time, it's Pumpkin Cheesecake.  I had some problems - I typed it in Word, then tried to copy/paste.  It didn't work, which was frustrating and I ended up wasting way too much time.  But, I decided to not let it get me down (at least not too down) and have successfully posted the recipe for your perusal.  Enjoy!  And, remember, pumpkin is good for you so don't feel guilty when you eat it in a dessert. . . . . . or bread or muffin.

Pumpkin Cheesecake

1 1/2 c. graham cracker crumbs
1/3 c. butter or margarine melted
1/4 c. granulated sugar

3 pkgs., 8 oz. each cream cheese, softened
1 c. granulated sugar
1/4 c. packed light brown sugar
2 large eggs
1 3/4 c. canned pumpkin
2/3 c. (5 fl. oz. can) evaporated milk
2 T. cornstarch
1 1/4 t. ground cinnamon
1/2 t. ground nutmet

Preheat oven to 350 degrees F.

For Crust:
Mix graham cracker crumbs, butter and granulated sugar in medium bowl.  Press onto bottom and 1 inch up side of 9-inch springform pan.  Bake for 6 to 8 minutes (do not allow to brown).  Cool on wire rack for 10 minutes.

For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy.  Beat in eggs, pumpkin and evaporated milk.  Add cornstarch, cinnamon and nutmeg; beat well.  Pour into crust.

Bake for 55 to 60 minutes or until edge is set but center still moves slightly.  Cool in pan on wire rack.  Refrigerate for several hours or overnight.  Remove side of springform pan.

Monday, October 26, 2009

Another Pumpkin Recipe

This one's a favorite of my husband.  My mom-in-law, Sharon, gave me the recipe.  I believe she received it from her mom-in-law Maxine.  I guess you could call it "Mother in Law's Pumpkin Dessert".

Pumpkin Dessert

Preheat oven to 350 F.  Combine 1/2 cup margarine, 1 cup brown sugar and 2 cups graham cracker crumbs. Mix together and put in 9 x 13 inch pan.  Bake 20 minutes or until browned.  Upon removing from the oven, crumble the crunchy mixture and when cooled, remove 1 cup for topping and press the rest in the bottom of the same pan.

Mix 2 cups canned pumpkin, 1 teaspoon cinnamon, and 1 teaspoon ginger.  Add 2 cups whole milk.  Mix in two 3 ounce packages of instant vanilla pudding.  Gently fold in 8 ounces of Cool Whip.  Spread mixture over crust.  Chill thoroughly.  Use additional Cool Whip and remaining crumbs for topping.  Keep refrigerated.

Pumpkin Recipe

Pumpkin Bread

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (or ginger/nutmeg/cinnamon combo)
1 cup applesauce
4 eggs
1 (15 ounce) can pumpkin
1/4 cup water

1. Grease two 8.5 x 4.5 inch loaf pans. Preheat oven to 350 degrees F.
2. In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter with mixer. Pour batter into prepared pans.
3. Bake for 50 to 60 minutes, until tester inserted in center comes out clean.