This has been Marcus's favorite. I have been trying to pick out recipes for Christmas when everyone is home, this is one he will ask for along with potato cheese soup
1 (29 oz) can pumpkin
1 can evaporated milk
3 eggs
1 cup sugar
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 tsp salt1 pkg cake mix (I like vanilla, but the original recipe calls for yellow or spice)
1/2 cup butter (1 stick)
1/2 cup chopped pecans (optional)
1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. In a large bowl, whisk together the pumpkin, sugar, salt and spices. Stir in the milk, then beat in the eggs one at a time. Pour into prepared pan.
3. Sprinkle cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in preheated oven for 50-60 minutes or until the edges are lightly browned. Allow to cool.
4. Serve with whip cream, refrigerate leftovers.
I have found that when I drizzle the butter, I sometimes get areas of dry cake mix in the end result, so what I do is take the butter (cold) and slice it thinly and cover the cake mix with the thin slices. It takes a little longer, but I think it is worth it.
Sunday, December 13, 2009
Pumpkin Pancakes
I have come across this recipe several times, recently on Rachelle's blog , so
I thought I would try it, we love pancakes, always make them from scratch,
we loved these..
2 cups flour
2 T sugar
4 tsp baking powder
1 tsp salt
1 1/2 tsp pumpkin pie spice
2 cups milk
1 cup pumpkin puree
1 tsp vanilla
4 eggs--separated
1/4 cup melted butter
Sift together dry ingredients. Combine milk, egg yolks, vanilla, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle about 1/3 cup at a time. Cook until tops bubble and turn and cook other side. (Note: sometimes I don't bother to separate the eggs and the pancakes still turn out great!)
These taste great with syrup, but my kids favorite way to eat them is to sprinkle mini chocolate chips on the warm pancakes, let them melt a little bit and then top with a dollop of whip cream. YU
I thought I would try it, we love pancakes, always make them from scratch,
we loved these..
2 cups flour
2 T sugar
4 tsp baking powder
1 tsp salt
1 1/2 tsp pumpkin pie spice
2 cups milk
1 cup pumpkin puree
1 tsp vanilla
4 eggs--separated
1/4 cup melted butter
Sift together dry ingredients. Combine milk, egg yolks, vanilla, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle about 1/3 cup at a time. Cook until tops bubble and turn and cook other side. (Note: sometimes I don't bother to separate the eggs and the pancakes still turn out great!)
These taste great with syrup, but my kids favorite way to eat them is to sprinkle mini chocolate chips on the warm pancakes, let them melt a little bit and then top with a dollop of whip cream. YU
Gingerbread Men
Last year we were in charge of the ward Christmas in Nauvoo Party. I made at least 300 gingerbread men for dessert in the Scoville Bakery. This year I had to make them again-Tradition!
1 stick (1/2C) butter, softened
1/2 c brown sugar
1/2 c molasses
1 egg
2 1/2 c flour
1 T powdered ginger
1 teaspoon cinnamon
1 teas nutmeg
1/2 teas allspice ( I use cloves)
1 teaspoon baking soda
1/2 teas salt
Cream the butter and sugar together, then beat in the molasses and egg. Stir and toss together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice. Add the dry ingredients to the first mixture and beat until the dough is thoroughly combined. Cover and chill for about an hour.
Preheat oven to 350 and grease cookie sheets. On a lightly floured surface, roll the dough about 1/4 inch thick. Cut dough into gingerbread boys or other shapes. Transfer dough to the cookie sheets, placing them 1 inch apart.
Bake for about 7 minutes. Remove form the oven and transfer the cookies to racks to cool. Frost with confectioner's frosting.
Confectioner's Frosting
1/3 c shortening
2 T milk
pinch of salt
2 cups powdered sugar
Cream the shortening and salt together in a mixing bowl. Add the sugar and milk and bear until smooth and stiff enough to spread, adding a little more sugar or drops of milk till right consistency.
We just glazed the cookies by beating a mixture of 1 egg white, 3-4 cups powdered sugar and 1 T milk. After glazing the cookies, we took a toothpicks, dipped in food coloring and swirled it around the glazed cookies before it dried. Look like stain glass...easy way to decorate 300 cookies.
1 stick (1/2C) butter, softened
1/2 c brown sugar
1/2 c molasses
1 egg
2 1/2 c flour
1 T powdered ginger
1 teaspoon cinnamon
1 teas nutmeg
1/2 teas allspice ( I use cloves)
1 teaspoon baking soda
1/2 teas salt
Cream the butter and sugar together, then beat in the molasses and egg. Stir and toss together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice. Add the dry ingredients to the first mixture and beat until the dough is thoroughly combined. Cover and chill for about an hour.
Preheat oven to 350 and grease cookie sheets. On a lightly floured surface, roll the dough about 1/4 inch thick. Cut dough into gingerbread boys or other shapes. Transfer dough to the cookie sheets, placing them 1 inch apart.
Bake for about 7 minutes. Remove form the oven and transfer the cookies to racks to cool. Frost with confectioner's frosting.
Confectioner's Frosting
1/3 c shortening
2 T milk
pinch of salt
2 cups powdered sugar
Cream the shortening and salt together in a mixing bowl. Add the sugar and milk and bear until smooth and stiff enough to spread, adding a little more sugar or drops of milk till right consistency.
We just glazed the cookies by beating a mixture of 1 egg white, 3-4 cups powdered sugar and 1 T milk. After glazing the cookies, we took a toothpicks, dipped in food coloring and swirled it around the glazed cookies before it dried. Look like stain glass...easy way to decorate 300 cookies.
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