Thursday, October 12, 2006

ingredients
1 16oz. can pumpkin
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger
2/3 cup water
3 cups sugar
3 large eggs
3/4 cup vegetable oil
4 cups self-rising flour

directions
Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time. Prep time: 15 minutes. Cooking time: 1 hr. to 1 hr. and 15 minutes. Makes 2 loaves.

Friday, October 06, 2006

This is THE MONTH of the PUMPKIN, peoples!

Filling Ingredients:

1 cup firmly packed brown sugar
1/4 cup sugar
1 (29-ounce) can pumpkin
1 (12-ounce) can evaporated milk
5 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Topping Ingredients:

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup cold Butter
1/2 cup chopped pecans

Garnish Ingredients:

Heavy Whipping Cream, whipped, sweetened, if desired
Ground cinnamon

Cooking Instructions:

Heat oven to 350°F.  Combine all filling ingredients in large bowl.  Beat at medium speed, scraping bowl often, until smooth.

Pour into greased 13x9-inch baking pan.  Bake for 25 to 30 minutes or until partially set.

Meanwhile, combine 3/4 cup flour and 1/2 cup brown sugar in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.  Stir in pecans.  Sprinkle topping over hot, partially baked pumpkin filling.  Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean.  Cool 30 minutes. Refrigerate until cooled completely (1 1/2 hours).

To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired.  Store refrigerated.

Yield: 15 servings

Wednesday, October 04, 2006

Ingredients:

1 pkg.  (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans

Directions:

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

Friday, September 22, 2006

A moist, lowfat trifle.

Suggestions: Needs to be refrigerated for 2 hours before serving.

Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients:

2.21 lb stone fruit (peaches, apricots, plums) cut into wedges
1/2 tsp Angostura bitters
1/4 cup custard powder
1/4 cup castor sugar
2 egg whites, beaten to soft peaks
7 oz pre-made sponge, cut into cubes
1 Tbsp flaked almonds, toasted
3 Tbsp sherry
3 cup fat free milk
1 cup plain yogurt
2 tsp vanilla extract

Directions:

Simmer fruit, 1/2 cup water and bitters until tender. Remove fruit, add half the sugar and boil for 1 minute. Cool.

Mix custard powder and a little milk in a saucepan until smooth. Add remaining milk, sugar and vanilla and cook, stirring until thickened. Cool.

Fold in egg white.

Layer cake, syrup, sherry, fruit and custard into a large dish. Top with yogurt and almonds.

Refrigerate 2 hours and serve. 

Monday, September 04, 2006

1 Box yellow cake mix
1 cup of graham cracker crumbs
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 jar (16-17 oz size) of hot fudge topping
1 jar (7oz size) of marshmallow creme

Preheat oven to 325 degrees.  Grease bottom only of 13x9 pan with shortening.  Beat cake mix, cracker crumbs, water, oil and eggs on low speed for 30 seconds, beat on medium for 2 minutes and then pour pan.  Reserve 1/4 cup of hot fudge topping.  Drop remaining hot fudge by generous tablespoonfuls randomly over cake batter (about 12-14 mounds).  Bake 40-45 minutes or until toothpick inserted in center comes out clean. Remove from oven and run a knife along he side of the pan to loosen cake.  Cool for 15 minutes.

Spoon teasponfuls of marshmallow creme onto warm cake; carefully speak with knife dipped in hot water.  Drop small dollops of reserved hot fudge topping randomly over marshmallow creme with knife creating a marbled design.  Cool for 2 hours.  Store uncovered at room temperature. 

Serves 15

Tuesday, August 15, 2006

1 Box Yellow Cake Mix
1 cups flour
2 sticks butter
1 1/2 cups brown sugar
3 teaspoons cinnamon

Mix and bake yellow cake mix as directed, but back only for 20 minutes.  While cake is baking, mix the rest of the ingredients together until it forms large clumps.  After cake has baked for 20 minutes, sprinkle crumb mixture over cake and bake for 20 more minutes or until a toothpick inserted in center comes out clean.