Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread
Photo by Taste of Home©

Yield: 3 loves (16 slices each), approximately 48 servings

Ingredients:

FILLING:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon milk

BREAD:

  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup canola oil
  • 1 cup water
  • 4 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dates

OPTIONAL TOPPINGS:

  • 1 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • Additional chopped walnuts

Directions

  1. Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
  2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
  3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
    Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.
  4. Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).

Nutritional Facts
1 slice equals 189 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 132 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

 

Originally published as Pumpkin Swirl Bread in Country Woman Christmas Annual 1997, p19

 

Drink to Autumn!

These beverage recipes are featured in the October 27, 2014 issue of First for Women magazine.  

 

Sweet Vanilla-Pumpkin Whirl

Yield: 1 Serving

Vanilla-Pumpkin Whirl
Sweet Vanilla-Pumpkin Whirl/Photo by First for Women magazine©

Ingredients:

  • 1/3 cup pumpkin puree
  • 1/4 cup toffee almond creamer
  • 3/4 cup vanilla ice cream
  • Pinch of nutmeg

Directions:

In a blender, puree all ingredients for 30 seconds or until smooth.  Serve immediately.  Enjoy!

 

 

Pumpkin-Apple Rendezvous

On a chilly Autumn night, what better to have than a delicious drink in your hand to warm you up? (TWO drinks? One in each hand? ha) This beverage can be made with or without alcohol.
Yield: 1 Serving

1/4 cup apple cider
2 Tbsp. pumpkin puree
1/2 cup chilled ginger ale or ginger brew
1-1/2 oz. orange vodka (optional)
Directions:

In shaker with ice, combine all ingredients.
Shake. Strain into sugar-rimmed glass, if desired.
Enjoy!

Pumpkin Cream Cheese Dump Cake and how I got dumped

Check out the Your Cup of Cake blog from Lizzy May Early .

 

Pumpkin Cream Cheese Dump Cake that’s easy and delicious

via Pumpkin Cream Cheese Dump Cake and how I got dumped.

Best Pumpkin Cream Cheese Dump Cake
Photo credit: Your Cup of Cake.com

Bakery-Style Pumpkin Cookies

Recipe by Jennifer Morrisey, author of Home in the Finger Lakes blog
Bakery Style Pumpkin Cookies
Photo by Home in the Finger Lakes blog

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup Pure Pumpkin puree, not pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract

Glaze

  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
  • 2 tablespoons maple syrup

Directions:

  1. Preheat oven to 350° F. Line baking sheets with parchment paper.
  2. Sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
  3. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
  4. Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  5. Bake for 15 to 18 minutes or until edges are firm.
  6. Remove cookie sheets from oven and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
  7. When all of the cookies are baked, set the pieces of parchment paper aside for the glaze drizzle.

For the glaze:

Bakery Style Pumpkin Cookies
Photo by Jennifer Morrisey, author of Home in the Finger Lakes blog
  1. Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
  2. Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern.
  3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

Pumpkin Frappé

Yield: 5 servings (8 oz. each)

Jack-o-lantern with witch hat

Eat, Drink and Be Merry!

Ingredients: 

  • 2 c. vanilla ice cream
  • 1 1/4 c. pumpkin
  • 3/4 c. crushed ice
  • 2/3c orange juice
  • 1 TBsp. brown sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground cloves
  • 2 medium frozen or very ripe fresh bananas, cut into chunks

Directions:  Puree all ingredients in a blender until smooth, about 3 minutes.  Pour into 5 glasses.  If desired, sprinkle nutmeg over the top.

Calories: 185 per serving

Harvest Salad with Cherry Vinaigrette Recipe

Yield: 10 Servings

Harvest Salad with Cherry Vinaigrette recipe
Photo by Taste of Home©

Ingredients:

  • 1 package (15 oz) spring mix salad greens
  • 2 medium apples, thinly sliced
  • 3 medium fresh beets (about 1 pound)
  • 1 medium carrot, shredded
  • 1/2 c.  grape tomatoes, halved
  • 1/2 c.  yellow grape tomatoes or pear tomatoes, halved
  • 1/2 c. garbanzo beans or chickpeas, rinsed and drained
  • 1/2 c. coarsely chopped walnuts, toasted
  • 4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:

  • 1/2 c. tart cherry preserves
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Directions:

  1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
  2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).
 
 

Nutritional Facts
1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

 

Originally published as Harvest Salad with Cherry Vinaigrette in Taste of Home September/October 2013, p3-7

 

 

Presidential Pie Recipe

Eat Like President Obama

White House Pastry Chef Serves up a Favorite

Yield: Serves 10 – 12
Cook Time: 60-120 min

First Lady Michelle Obama and White House Pastry Chef  Bill Yosses.

First Lady Michelle Obama and White House Pastry Chef Bill Yosses.

President Barack Obama calls him the crust master and says he’s the mastermind behind the best pies he’s ever tasted. Read more about White House Pastry Chef Bill Yossess’ and learn the secrets behind his apple pie.

Ingredients:
Pie Crust:

  • 3 cups (about 13 oz ) all purpose flour
  • 1/2 teaspoon salt
  • 10 oz. (2 and 1/2 sticks) cool room temperature, unsalted butter, cut into ¼-inch pieces
  • 6-7 tablespoons ice water
  • 1 egg and 1 teaspoon salt for egg wash

For Filling:

  • 3 lbs apples, such as Gala, Granny Smith or McIntosh, peeled cored and cut into half-inch wedges.
  • 1 cup sugar
  • 1/2 cup honey, preferably local
  • 1/2 cup cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Zest and juice of one lemon

 

White House Pastry Chef  Bill Yosses.

White House Pastry Chef Bill Yosses and the apple pie loved by the president.

Cooking Directions –
Make Crust:

  1. Place flour and salt in a food processor and pulse five times. Add butter and pulse until mixture forms chickpea-sized pieces, about 20 seconds. Add ice water 1 tablespoon at a time and pulse until mixture just holds together. Divide dough and form into two equal-sized balls, then press each ball down to form a 5-inch disc. Wrap each disc in plastic and refrigerate for at least two hours and up to two days. On a lightly floured surface roll out each disc into a 14-inch circle. Place one circle between sheets of plastic wrap or parchment paper and refrigerate.
  2. Grease a 10-inch deep-dish pie pan and gently place the other circle in the pan, leaving a one-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.
  3. Preheat oven to 375ºF. Remove the pie pan with the bottom crust from the refrigerator and let soften for five to ten minutes. Fold the edge of the overhang under itself and pinch the dough to form a fluted edge. Line with foil and fill with pie weights, rice, or navy beans. Bake for 30 minutes. Remove from oven and lift out foil and pie weights; allow pie shell to cool for 10 minutes.

Make Filling:

  1. In a large saucepan, sift together the sugar and cornstarch, then toss with apples, honey, vanilla, cinnamon, lemon juice and zest. Let stand for 20 minutes.
  2. Bring fruit mixture to a boil over medium heat, stirring occasionally until the mixture has thickened slightly, making sure fruit does not stick to the bottom of saucepan. Remove from heat and cool.
  3. Whisk the egg and salt and brush the rim of the prebaked pie shell. Fill with the fruit filling and then lay the second dough circle over the filling, press very gently around the edges to make sure the egg wash seals the top pie dough to the bottom pre-baked crust. With a paring knife, puncture the top pie dough in a wide circle about 10 times with the tip of the knife to form steam vents. Brush top with remaining egg wash and sprinkle with sugar.
  4. Bake another 30-40 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown. Remove to a cooling rack and allow to cool for 1-2 hours before serving.

(The egg wash is an egg that is stirred and thinned out by adding salt, it is then used as a paint to give color to the finished baked product or to stick the two doughs together, in this case the top and bottom of the pie.)