2/3 cups shortening
2-2/3cups sugar
4 eggs
1 can (16 oz.) pumpkin
2/3 cup water
3-1/3 cups all purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon gound cinnamon
1 teaspoon ground cloves
Pre-heat oven to 350º. Mix shortening and sugar in large bowl. Add eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
Grease bottoms of 2 loaf pans (9x5x3). Pour mixture into pans. Bake until toothpick inserted in center comes out clean, approximately 60 to 70 minutes. Cool slightly. Loosen sides of loaves form pans and remove. Cool completely before slicing.
Makes 2 loaves.
The kids love this recipe as muffins. For muffins, line muffin pan with liners and bake 30 to 40 minutes.
Makes 36 muffins
To store, wrap bread and refrigerate no longer than 10 days.
Variation: You may add the following ingredients to you bread, if desired.
2/3 cup chopped nuts 2/3 cup raisins
Stir in nuts and raisins after blending flour, baking soda, salt, baking powder, cinnamon, and cloves.
1st Layer:
3 c. graham cracker crumbs
1/2 c. sugar
3/4 c. butter, melted
Mix together and put in 9 x 13 pan or in a 8 1/2 x 4 pan.
2nd Layer:
6 eggs, beaten
2 1/4 c. sugar
19 oz. Cream cheese
Beat together and pour over 1st layer. Bake at 350 degrees for 40 minutes or until set in middle.
3rd Layer:
2 c. pumpkin
1/2 c. sugar
1 tsp. cinnamon
1/2 c. milk
3 egg yolks ( save whites)
1 pack Knox Gelatin
1/4 c. hot water
1/4 c. sugar
Combine pumpkin, 1/2 c. sugar, cinnamon, milk and egg yolks. Cook, stirring constantly, until thick. Remove from heat. Add one package of Knox Gelatin dissolved in 1/4 cup hot water. Cool. Beat egg whites until stiff. Add 1/4 cup sugar. Fold in cooled pumpkin mixture. Pour over second layer. Top with whipped cream or cool whip.
1-18.25 oz. box of yellow Cake mix
1-15 oz. can of pumpkin pie filling ready to use
1/2 c. butter, melted
Pour the pie mix in bottom of 9 x 13 baking dish. Sprinkle the yellow cake mix over the pie mixture, then pour the melted butter over the cake mix. Bake at 350 degrees for about 30-40 minutes. Test it by using a knife and if it pulls out clean it’s done.
6 oz semi sweet chocolate chips
6 oz peanut butter chips
1/3 cup margarine
1 cup pumpkin or sweet potatoes (fresh is best but can use canned)
1 1/2 tsp vanilla extract
2 cups crispy rice cereal
Lightly spray a 9" round pan. In a medium bowl, combine chocolate & peanut butter chips and margarine. Microwave on medium for 2-3 minutes stirring halfway through cook time. Stir until smooth. Remove from heat and add vanilla; stir in oats and cereal until well coated. Press in prepared pan. and drizzle the following glaze: Melt 1/4 cup peanut butter chips and 1 tsp oil; mix together. (Medium (50%) power for 1-2 minutes and stir until smooth. Drizzle over bars after refrigerating to set. Cut into bars and enjoy.
Pumpkin can be replaced by sweet potatoes in 99.99% of recipes with little or no change in flavor. And sweet potatoes provide beta carotene and all kinds of vitamins our bodies really need.
1/3 cup butter or margarine
1/2 cup chopped PLANTERS Pecans
1/3 cup firmly packed brown sugar
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/4 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
MELT butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Cook 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.
POUR milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
20 NABISCO Ginger Snaps, finely crushed, divided
2 Tbsp. margarine or butter, melted
1 can (15 oz.) pumpkin
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
2 env. KNOX Unflavored Gelatine
1/2 cup fat free milk
2-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided
MIX 1 cup of the cookie crumbs and the margarine. Press firmly onto bottom of 9-inch springform pan; set aside.
PLACE pumpkin, sugar and cinnamon in blender container; cover. Process until well blended; set aside. Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Add to pumpkin mixture in blender container; cover. Blend well.
TRANSFER pumpkin mixture to large bowl. Gently stir in 2 cups of the whipped topping. Spread over crust. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping just before serving. Sprinkle with the remaining cookie crumbs.
1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)
PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.
From the Grandlady herself and as served to Royalty and Presidents…as well as school children…
Lady Florence Bjelke-Petersen’s Famous Pumpkin Scones
Ingredients
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)*
2 cups Self raising flour
Method:
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.
On Pumpkin for these. I have tried to make them in the US with the canned variety…it just will not work…makes the scones too heavy.
Qld Blue or Jap seem to be the best variety for these.
Great with Jam and Cream or hot with butter.
Freeze exceptionally well.
The Mango Butter Recipe I have posted else where is a treat on these.
Ken
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Thanks Kitchen Witch - great recipes! The reason I was asking is because we are hosting our dinner club in October and I was thinking about what entree to make - maybe a stew, or maybe now I will just do a beef tenderloin and have the others bring some of the great soups and sides you posted.
