PUMPKIN RECIPES 2010 - 11/9/2010
 
COCONUT PUMPKIN LOAF
 
INGREDIENTS: 2 c. sugar, 2 c. flour, 1 tsp. baking soda, ½ tsp. salt, 1 tsp. each cinnamon and nutmeg, 2/3 c. flaked coconut, 2 pkgs. (4 serving) regular coconut pudding mix-not instant, 5 eggs, 1-1/2 c. oil, 2 c. pumpkin
DIRECTIONS: Mix together sugar, flour, soda, salt, spices, coconut and pudding mix. In small bowl mix together the remaining ingredients. Add to dry ingredients; mix together well until blended. Pour into two greased and floured loaf pans. Bake about 1 hr. @ 350 degrees or till tests done. Cool 10 minutes and remove from pans to wire racks to cool completely.
 
 
HARVEST PUMPKIN COOKIES
 
INGREDIENTS: 2 c. flour, 1 tsp. baking powder, 1 tsp. cinnamon, ½ tsp. baking soda, ½ tsp. salt, ½ tsp. allspice, 1 c. butter-softened, 1 c. sugar, 1 c. canned pumpkin, 1 egg, 1 tsp. vanilla, 1 c. chopped pecans, 1 c. dried cranberries, pecan halves (about 36)
DIRECTIONS: Preheat oven to 370 degrees. Combine flour, b. powder, cinnamon, b. soda, salt & allspice in medium bowl. Beat butter & sugar in large bowl with electric mixer @ medium speed until light and fluffy. Beat in pumpkin, egg and vanilla. Gradually add flour mixture. Beat at low speed until blended. Stir in pecans and cranberries. Drop heaping tablespoonfuls of dough 2” apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie. Bake 10-12” until golden brown. Let cookies stand on cookie sheets 1”’ transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months.
 
 
PUMPKIN SHEET CAKE
 
INGREDIENTS: 1 pkg. spice cake mix, 3 large eggs, 1 c. water, 1 tsp. pumpkin pie spice, 1 c. solid pack pumpkin
DIRECTIONS: Preheat oven to 350 degrees. Grease and flour 7”x11” baking pan. Combine cake mix, eggs, spice and water in large mixing bowl. Mix on medium speed about 2”. Add pumpkin and mix until just combined . Pour into prepared pan; bake 20” or until tests done. Cool 10” then spread Hot Caramel Frosting over cake. CARAMEL FROSTING: ½ c. butter-melted, 1 c. brown sugar, 1/3 c. evaporated milk, 1 tsp. vanilla, 2 c. powdered sugar DIRECTIONS: Melt butter in saucepan, stir in brown sugar until dissolved. Bring to ; add milk & vanilla continuing to stir about 30 seconds. Remove from heat and stir in powdered sugar. Immediately pour over cake and spread quickly.
 
 
PUMPKIN ROLL
 
INGREDIENTS: 3 eggs, 1 c. sugar, 2/3 c. pumpkin, 1 tsp. lemon juice, ¾ c. flour, 2 tsp. cinnamon, ½ tsp. salt, 1 tsp. each baking powder, ginger, 1 c. chopped pecans, 1 c. powdered sugar, ½ tsp. vanilla, 4 Tbs. butter, 8 oz. cream cheese
DIRECTIONS: Preheat oven to 350 degrees. Grease and flour jellyroll pan. In mixing bowl, beat eggs on high 5 minutes. Gradually add sugar, pumpkin and lemon juice. Add flour, cinnamon, salt, baking powder and ginger. Spread batter evenly in pan. Sprinkle pecan on top and press lightly into batter. Bake 12-15”, or until tests done. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20”. To make filling: Mix powdered sugar, vanilla, butter and cream cheese together till smooth. Unroll pumpkin cake when cool and spread with filling. Reroll and push aside the dish towel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing dust with powdered sugar. Serve chilled.
 
 
FROZEN PUMPKIN SQUARES
 
INGREDIENTS: 2-1/2 c. gingersnap cookie crumbs, ½ c. melted butter, 1 can pumpkin, 2/3 c. brown sugar, 1 tsp. each: salt, cinnamon, ginger and cloves, chopped pecans, Cool Whip, ½ gal. vanilla ice cream
DIRECTIONS: In 9x13” pan stir together cookie crumbs & butter. Press on bottom and 1” up sides of pan. In bowl combine ice cream, pumpkin, br. sugar, salt, and spices. Beat until blended. Pour mixture into crust, sprinkle top with combination of finely chopped pecans and gingersnap cookie crumbs. Cover with foil and freeze 8 hrs. Let stand for 15 minutes to 20 minutes before cutting. Top with Cool Whip when serving.
 
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES