Pumpkin Cake Bars w/ Cream Cheese Frosting

By Dine and Dish  

Pumpkin Cake Bars with Cream Cheese Frosting

Photo by Dine & Dish

Yield: 12 to 24

Ingredients:

  • 4 large eggs
  • 1 2⁄3 cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 6 ounces cream cheese
  • 6 tablespoons butter, softened
  • 3 cups confectioners’ sugar

 

Directions:

  1. Preheat oven to 350°F.
  2. Grease and flour one glass 9 x 13 inch pan.
  3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
  4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
  5. Bake at 350° for 25 to 30 minutes.Remove from oven and allow to cool.

 

For the frosting:  Beat together the cream cheese, butter and confectioner’s sugar.
Evenly spread over bars after they have cooled.

 

 

Spice-Roasted Cauliflower and Jerusalem Artichokes

Recipe courtesy of Anne Burrell for Food Network Magazine

Ingredients:

  • 1 head cauliflower, cut into bite-size florets
  • 1 pound Jerusalem artichokes, cut into 1-inch dice
  • Extra-virgin olive oil
  • Kosher salt
  • 1 tablespoon cumin seeds, toasted and ground
  • 1/2 teaspoon cayenne pepper
  • Finely chopped fresh chives, for sprinkling

 

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
  3. In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
  4. Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
  5. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
  6. Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

Amish Apple Bread

Recipe and Photo by RecipeLion.com

Easy country recipes like Amish Apple Bread are a classic on the farm and on the dinner table. Made with only fresh ingredients that you probably already have in your pantry, this easy homemade bread recipe is great for breakfast or dessert. Put on your favorite jelly or butter and enjoy a slice right out of the oven. Amish Apple Bread is a versatile dish. You can make it for no occasion at all, but you can also make it for the holidays. Serve it with dinner or gift it as a hostess gift.

Amish Apple Bread
Amish Apple Bread

Ingredients:

  • 1 cup oil
  • 3 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 3 cups diced apples
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped nuts (optional)

Directions:

  1. Preheat oven to 300 degrees F.
  2. Combine and set aside the oil, eggs, sugar, and vanilla. Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually. Add apples and nuts.
  3. Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours.
  4. Cool 10 minutes in the pan. Sprinkle with sugar.

 

Pumpkin-Cream Cheese Truffles – Whole Foods® Market

The following recipe is featured on the Whole Foods®Market website.

Pumpkin-Cream Cheese Truffles
Photo by Whole Foods®Market website

Yield: 30 Truffles

These truffles pair pumpkin with gingersnap and graham cracker crumbs. For the best results, chill truffles until you’re ready to serve them.

 

Ingredients:

  • 2 1/2 cups white chocolate chunks
  • 1/3 cup gingersnap cookie crumbs, plus more for garnish
  • 1/4 cup canned pumpkin puree
  • 1/4 cup graham cracker crumbs, plus more for garnish
  • 1 tablespoon confectioners’ sugar
  • 1/2 teaspoon orange zest
  • 1/8 teaspoon ground cinnamon
  • pinch of fine sea salt
  • 2 ounces cream cheese, softened

 

Directions:

  1. Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
  2. Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Nutritional Info:
Per Serving:Serving size: 3 truffles, 290 calories (150 from fat), 16g total fat, 10g saturated fat, 15mg cholesterol, 130mg sodium, 32g carbohydrate (0g dietary fiber, 28g sugar), 3g protein

 

Slow-Cooker Corn Chowder

Recipe provided by Better Homes & Gardens™

Slow Cooker Corn Chowder

Photo credit: BHG.com

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 cup finely chopped carrots (2 medium)
  • 1/2 cup finely chopped celery (1 stalk)
  • 1/3 cup finely chopped onion (1 small)
  • 3 cups peeled and cubed russet potatoes (about 1 pound)
  • 3 cups reduced-sodium chicken broth
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon paprika
  • 4 cups frozen whole kernel corn
  • 2 cups milk
  • 3 tablespoons cornstarch
  • 2 tablespoons dry white wine
  • 1 tablespoon snipped fresh thyme
  • 4 slices bacon, crisp-cooked, drained, and crumbled
  • Cracked black pepper

 

Directions:

  1. In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
  2. Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
  3. In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
  4. Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.

 

Nutrition Facts (Slow Cooker Corn Chowder)
Per serving: 290 kcal cal., 7 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 12 mg chol., 724 mg sodium, 46 g carb., 3 g fiber, 12 g sugar, 11 g pro.  Percent Daily Values are based on a 2,000 calorie diet

Orange Chipotle-Spiced Pecan Mix

Recipe from Cooking Light/Laura Zapalowski, November 2008
 
Orange Chipotle-Spiced Pecan Mix
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Yield: 2-1/2 cups (Servings size: 2 Tablespoons)

Ingredients:

  • 1 tablespoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 1 large egg white
  • 2 cups pecan halves
  • 1 tablespoon dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground chipotle chile pepper
  • Cooking spray
  • 1/2 cup sweetened dried cranberries

Directions: 

  1. Preheat oven to 225°.
  2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.

Pumpkin Fudge

Pumpkin Fudge
Photo by Better Homes and Gardens©

Yield: 96 Servings

Ingredients:

  • 3 cups sugar
  • 3/4 cup butter
  • One 5-ounce can evaporated milk
  • 1/2 cup canned pumpkin
  • One 10-ounce package cinnamon-flavored pieces
  • One 7-ounce jar marshmallow creme
  • 3/4 cup chopped walnuts, toasted

Directions:

  1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
  2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
  3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
  4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze.
Nutrition Facts (Pumpkin Fudge)
Per serving: 68 kcal cal., 3 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 4 mg chol., 14 mg sodium, 10 g carb., 9 g sugar
Percent Daily Values are based on a 2,000 calorie diet

Grandma Sunny’s Pumpkin Ice Cream Pie

Lost Italian - Grandma Sunny's Pumpkin Ice Cream Pie
Photo by David Samson/The Forum

This recipe is from Sarah and Tony Nasello as featured in the Grand Forks Herald on October 22, 2014. The couple own Sarello’s Restaurant in Moorhead, Minn., USA.

 

Yield: 8 to 10 Servings

Ingredients:

  • 9″ frozen prepared pie crust, baked*and cooled
  • 1 cup pumpkin
  • 1¼ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ pint whipping cream, whipped to stiff peaks
  • 1 pint vanilla ice cream

Directions:

Mix the pumpkin, sugar, salt, cinnamon, ginger and nutmeg until blended together. Fold in the whipped cream. Fill the pie shell with one pint of vanilla ice cream, then top with the pumpkin mixture. Freeze for 8 hours before serving – overnight is even better.

*Can prepare in small tart shells for individual pies

Click for another variation of the pie.

 

Swirled Pumpkin Yeast Bread Recipe

Yield: 2 loaves (16 slices each) or 32 Servings

Swirled Pumpkin Yeast Bread
Photo by Taste of Home©

Ingredients:

  • 4-1/2 to 5 cups all-purpose flour
  • 3 cups whole wheat flour
  • 2 cups quick-cooking oats
  • 2/3 cup packed brown sugar
  • 2-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (120° to 130°)
  • 1 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs, lightly beaten
  • 1/2 cup raisins

FILLING:

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
  4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
Nutritional Facts
1 slice equals 201 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 130 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Swirled Pumpkin Yeast Bread in Country Woman Christmas Annual 2007, p39