Thanks!

Maybe we need a pumpkin chapter in our cookbook?

Ingredients:

3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger

1 cup chopped pecans
confectioners’ sugar for dusting
 
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
confectioners’ sugar for dusting

Directions:

1.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.

2.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.

3.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners’ sugar. Roll up cake using towels, and let cool for about 20 minutes.

4.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners’ sugar.

Ingredients

1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon grated nutmeg
2 large eggs
2 large egg yolks
1/4 cup heavy cream
1 (15 ounce) cans pumpkin puree

Directions

Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
Pour in the melted butter and stir well to blend.
Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
Beat until fluffy.
Add the eggs and yolks, beating on low speed until just blended.
Fold in the cream and pumpkin purée.
Pour the batter into the crust-lined pan, and place on a baking sheet.

Page 2 of 2Emeril Lagasse’s Pumpkin Cheesecake (cont.)

Directions

Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
Remove from the oven and cool for 15 minutes.
Carefully run a small, sharp knife between the cake and the sides of the pan.
Release the sides of the pan and cool at room temperature for 30 minutes.
Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.

What You Need

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 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 ice cream topping

1/4 cup chopped PLANTERS Pecans

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

I’m coping each of them.

PUMPKIN BREAD
3 c. flour
1 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. salt
1 tsp. baking soda
½ tsp. baking powder
3 c. granulated sugar
1 c. butter, really soft, or half-melted
3 large eggs
1 16 oz. can pumpkin (not pumpkin pie mix)
Preheat oven to 350F. Spray two 9×5 loaf pans with nonstick cooking spray. In a medium bowl, mix the flour, spices, salt, b aking soda and baking powder and set aside. In a separate bowl, add the sugar, butter and eggs. Cream together and beat on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
In three batches add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides of the mixing bowl between each batch. Pour half the batter in each of the prepared pans. Bake for about 60 minutes or until a toothpick inserted comes out clean.

Source of Recipe
 

Mother in law

 

 
List of Ingredients
 

1 1/4 Cup pumpkin
7/8 cups sugar (1/2 cup brown sugar and 1/4 cup white sugar)
1 teaspoon cinnamon
1 teaspoon ground ginger
3 Tablespoons orange juice
1 cup condensed milk (1/2 cup condensed milk and 1/2 cup water mixed to make 1 cup)
2 well beaten eggs
1/2 teaspoon salt
orange zest (optional)
Note: Use fat free condensed milk and sugar blends of both white and brown sugar.

Instructions
 

Mix in order given. Pour into unbaked pastry shell. Bake in preheated oven 450 degrees for 10 minutes. Lower heat to 250 and bake for 50 to 60 minutes more until custard is set

A variation: I always make two pies and the second one you can make a pecan topping. Recipe for topping from Penzies catalog.

Topping

1/4 cup butter (I used margarine)
1/2 brown sugar or brown sugar blend
3/4 cup coarsely chopped pecans.
Mix ingredients until crumbly.

Bake both pies, the regular one and the one with the topping in a 350 degree oven. After 40 minutes take the one pie out and sprinkle the crumbled topping on top and bake (both pies if you are making one regular and one with topping) for an additional 20 to 25 minutes.

I believe I like even the regular pies baked at 350 and not starting off at 450 and then turning to 250 as stated above.

Final Comments

 

I always double this recipe as my husband (not a dessert eater) will eat half of this pie for lunch the next day. When I make the double recipe I use 1/3 cup orange juice. I will also use a whole 16 ounce can of pumpkin.

 

 

Jodi’s Pumpkin Cookies
 
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
1 tsp. vanilla
½ c. chopped walnuts (optional)
 
Combine dry ingredients and set aside.  Cream sugar, shortening and egg.  Add pumpkin and vanilla.  Mix until well blended then add dry ingredients until blended.  Drop by heaping teaspoons onto greased cookie sheets.  Bake at 350 degrees for about 10-12 minutes.  Cool and frost.
 
Frosting:
 
3 tbsp. butter or margarine, softened
¼  c. milk
½ c. brown sugar, packed
1 c. confectioner’s sugar
¾ tsp. vanilla
 
Combine first three ingredients in a saucepan.  Boil for 2 minutes, stirring constantly.  Cool, then stir in the confectioner’s sugar and vanilla.  Beat until smooth and creamy. 
 
Yield:  3 dozen
 
Note from student who gave me the recipe years ago:  “This is the best thing that has happened to pumpkin since Cinderella!”