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  1. #21
    DrSally's Avatar
    DrSally is offline Pink Diamond level (15,000+ posts)
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    I have many more receipes here to try out. Unfortunately, I'm an infrequent baker, so it may be awhile....
    Sally

    My Joyful DS
    My Lovely DD

    Please excuse the typos. Getting used to a virtual keyboard

  2. #22
    tamie is offline Silver level (200+ posts)
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    Thanks for the Paula Deen recipe for gooey pumpkin cake. It is a new family favorite!
    Tamie
    Blessed in April 2005 with boy/girl twins Katie & Brady

  3. #23
    fauve01 is offline Sapphire level (2000+ posts)
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    Default Pumpkin Cranberry Christmas Cake

    just got this in my Cake Mix Doctor (Anne Byrn) Dec 2009 newsletter:

    Pumpkin Cranberry Christmas Cake
    Serves: 12 to 16
    Prep: 30 minutes
    Bake: 50 to 55 minutes
    Cool: 40 to 45 minutes

    For the cake
    Vegetable oil spray, for misting the pan
    Flour, for dusting the pan
    3/4 cup finely chopped pecans
    1/2 cup golden raisins
    1/2 cup dried sweetened cranberries
    1 package (18.25 ounces) plain yellow or vanilla cake mix (see Note)
    1/4 cup packed light brown sugar
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground allspice
    1 can (15 ounces) pumpkin, about 2 cups
    2⁄3 cup vegetable oil
    1⁄3 cup bourbon or water
    4 large eggs

    For the glaze
    4 tablespoons (1/2 stick) butter
    1/2 cup packed light brown sugar
    1/4 cup bourbon or apple juice

    1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Place the pecans in a baking pan and toast them in the oven while it preheats until they are fragrant and deep brown, 4 to 5 minutes.
    2. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
    3. Remove the toasted pecans from the oven and let them cool, then set aside 1/2 cup of pecans for the cake batter and 1/4 cup for the topping. Leave the oven on.
    4. Place the raisins and cranberries on a cutting board and chop them in thirds.
    5. Place the cake mix, 1/4 cup of brown sugar, cinnamon, nutmeg, allspice, pumpkin, oil, 1⁄3 cup of bourbon or water, and the eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 11/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Fold in the reserved 1/2 cup of toasted pecans. Then, fold the raisins and cranberries into the batter and pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula. Place the pan in the oven.
    6. Bake the cake until the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.
    7. Meanwhile, make the glaze: Place the butter, 1/2 cup of brown sugar, and 1/4 cup of bourbon or apple juice in a small pan over medium-high heat. Bring just to a boil, stirring constantly, then reduce the heat and let the mixture simmer until slightly thickened, 2 minutes, stirring. Set the glaze aside.
    8. Slide the cake onto a serving plate. Using a long wooden skewer, poke 12 to 16 holes in the top of the cake. Spoon the glaze over the top of the cake and garnish it with the reserved 1/4 cup of toasted pecans. Slice and serve the cake or wrap it and serve the next day.

    Keep It Fresh! Store this cake, in a cake saver or in a tin lined with cheesecloth, at room temperature for up to five days or for up to ten days in the refrigerator.
    Note: In a hurry? Substitute a spice cake mix for the yellow and omit the spices. And, forgo the glaze. Dust confectioners’ sugar on the top before slicing.

  4. #24
    Twoboos is offline Diamond level (5000+ posts)
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    Got this one from the "Cooking with Trader Joe's" site. (Hmmm, not sure if that's the exact name!)

    No Bake Pumpkin Cheesecake

    Filling:
    1 jar Trader Joe's Pumpkin Butter
    1 (8 oz) pkg cream cheese, softened at room temp
    1 cup pumpkin puree
    1 cup sour cream

    Crust:
    1 1/2cups finely crushed gingersnap cookies or graham crackers
    6 Tbsp butter, melted
    (or, one purchased pre-made crust, I am lazy)

    Optional topping:
    Whipped cream
    Extra gingersnaps/graham crackers or pecans

    1. Preheat oven to 350 degrees (this is just for the crust).
    2. Mix crushed cookies and butter to make crust. Press into a 9" pie pan,pressing up the sides to form a crust. If you don't have enough crust mixture, add more crushed cookies.
    3. Bake for 10 minutes. Remove from oven and turn oven off, as the rest of the pie isn't baked.
    4. Mix pumpkin butter, cream cheese, pumpkin puree, and sour cream until well combined. Pour into pie crust.
    5.Chill for at least 2 hours or overnight. If desired, top with whipped cream and extra crushed gingersnap cookies or candied pecans. For an even more luscious topping, make maple whipped cream by whipping 1 cup heavy cream + 1/4 cup maple syrup.

    Prep time: 15 minutes
    Cooking time: 10 minutes (for the crust)
    Serves 8

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