The Pumpkin Patch (1,425 views)
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Post by Deleted on Sept 19, 2016 4:43:50 GMT -5
Is the Great Pumpkin here yet, Charlie Brown?  I was putting together my online shopping list and noticed all kinds of pumpkin goodies available now -- Entenmann's pumpkin donuts, pumpkin bagels, pumpkin English muffins, Ben & Jerry's Pumpkin Cheesecake ice cream, etc. How cute is this... Pumpkin Pies in Mini Pumpkins.www.ocregister.com/articles/pumpkin-19586-mini-pie.htmlDo you have any favorite pumpkin dishes/recipes? |
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bawstinn
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Post by bawstinn on Sept 19, 2016 7:00:27 GMT -5
I really like this pumpkin bread from Weight Watchers magazine quite a few years ago. Different because of the addition of the chutney.
Pumpkin Chutney Bread
1 1/2 cups all-purpose flour
2/3 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup canned pumpkin
8 1/2 ounces mango chutney
3/4 cup golden raisins
1 large egg
2 whole egg whites
1/3 cup vanilla low-fat yogurt
1/4 cup vegetable oil
Preheat the oven to 350. Lightly spray a 9 x 5 loaf pan with cooking spray.
Combine the flour, sugar, baking soda, ginger, cinnamon, baking powder, allspice and salt in a large bowl. Combine the pumpkin, chutney, raisins, egg, egg whites, yogurt and oil in a small bowl. Add the pumpkin mixture to the flour mixture and stir with a rubber spatula until just blended.
Pour the batter into the loaf pan and bake, 60 - 70 minutes. Cool the bread in the pan on a rack for 10 minutes; remove from pan and cool completely.
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emptynestmom
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Post by emptynestmom on Sept 19, 2016 8:54:36 GMT -5
I have this recipe to try, not sure where it came from...it sounds really good and I do plan on making it, I haven't made yeast bread in a while so it is overdue...
Spiced Pumpkin Yeast Bread
3 ½ cups all purpose flour
1 cup pumpkin puree
2 ¼ tsp yeast
¼ cup water
⅓ cup milk
2 T Oil
¼ cup sugar
1 tsp salt
¼ tsp ginger
¼ tsp cardamom
Mix all ingredients in bowl, then knead on floured surface 5-10 minutes.
Transfer this dough to a well-oiled bowl and cover it loosely and let it rise until doubled.
Punch the air out and shape into loaf, place in a well greased bread pan.
Cover it loosely and let it rise again for 45 minutes
Meanwhile preheat the oven to 375 degrees
Bake the bread for 30-35 minutes or till it sound hollow when tapped
Transfer it to a wire rack when done
Remove it from pan and let it cool completely
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peachesncream
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Post by peachesncream on Sept 19, 2016 12:59:09 GMT -5
I've been wanting to try this recipe, posted by Lindrusso several times on the old board. I'm going to try to make it this week.
Chocolate Chip Pumpkin Bread
1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs -- beaten
1/4 cup milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup walnuts
1/2 cup chocolate chips
Preheat oven to 350 degrees.
Stir together first four dry ingredients (flour-baking soda). Mix pumpkin, oil, eggs, milk and spices together, then combine with the dry ingredients, mixing until just combined. Add walnuts and chocolate chips.
Pour into a well-buttered loaf pan. Bake 50-60 minutes. Turn out of pan and cool on wire rack.
p.s. We went to Braum's the other night and I had my first Pumpkin Ice Cream of the season - Yum!! |
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Post by Deleted on Sept 19, 2016 14:42:23 GMT -5
The pumpkin bread recipes sound so good. Thanks all.
Peachesncream, Bet the ice cream was delish.
I'm tempted to try the pumpkin ice cream and donuts, and make pumpkin donut ice cream sandwiches. ;-)
There's a nice-looking recipe for roasted mini pumpkins stuffed with wild rice on wholefoods' site. Thinking it would make a festive side dish, stuffed with black (forbidden) rice, cranberries and nuts for Thanksgiving. Or, Halloween. Mwahahahaha.
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Post by wallycat on Sept 22, 2016 16:55:17 GMT -5
I will dig out and post my low carb pumpkin with cream cheese recipe. Curses on CLBB that I cannot just search for it!
OK, here it is with my tweaks...
Pumpkin cream cheese "cake"
Ingredients
Cake Batter-
1- 15 oz can of pumpkin
1/2 cup of coconut flour
1/2 cup of unsalted room temp butter (1 stick- if using salted butter skip the salt in the ingredients)
3 eggs
1/2 tsp. pure stevia powder
1 tsp baking POWDER (2/3 cream of tartar and 1/3 baking powder)
1 tsp vanilla
1 tsp salt (or less)
1 tsp pumpkin pie seasoning
1/2 tsp cinnamon
1/2 cup of walnuts (optional)
Cream Cheese Filling-
1- 8 oz package of cream cheese
1/2 tsp. pure stevia powder
1 egg
1 tsp vanilla
1/2 tsp pumpkin pie seasoning
A sprinkle of salt
Instructions
Mix all of the cake ingredients together well.
In a separate bowl, mix the cream cheese mixture together well.
Preheat oven to 350 degrees.
Pour half of the cake batter into a well greased 9X5 loaf pan.
Pour the cream cheese mixture on the cake batter. Smooth.
Pour the rest of the cake batter on top of the cream cheese.
Place in the center wrack of the oven.
Bake for 45 minutes to an hour (5 minutes longer if needed).
If your oven cooks quicker try it at 40 minutes and then cook 5-10 minutes longer at a time.
The cake will be golden brown on the edges.
Allow to cool for 15 minutes if you want a firmer texture.
If you want a gooey texture dive in after 5 minutes!
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leahamm
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Post by leahamm on Sept 22, 2016 19:08:47 GMT -5
When my kids were of Trick Or Treat age, this is the supper I served every Halloween night. They liked it so much that they have continued the tradition for my grandchildren.
Supper in a Pumpkin ~
8-cup capacity pumpkin
salt, pepper, nutmeg
1 pound sausage, browned, crumbled, drained
2 small onions, sliced
3 cups chicken broth
1 cup instant, or cooked, rice
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups lima beans, drained
2 cups corn, drained
2 celery ribs, thinly sliced
Cut top from pumpkin, set aside. Clean and season the shell. Brown the sausage and onions, add remaining ingredients, pour into pumpkin. Replace top. Put the pumpkin on a rack in a roaster, with 1" water. Cover. Steam, 300 degrees, 3 hours. Add more broth, if needed,
If you google "Supper in a Pumpkin", you will find many variations of the recipe.
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leahamm
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Post by leahamm on Sept 22, 2016 19:15:37 GMT -5
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cafelatte
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Post by cafelatte on Sept 23, 2016 7:59:40 GMT -5
Those all look great. Here are a couple I always enjoy. * Exported from MasterCook * Spicy Pumpkin Bars
Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bar Ingredients:
2 1/2 cups all-purpose flour 1 2/3 cups sugar 3/4 cup LAND O LAKES® Butter -- softened 1/3 cup milk 1 1/4 teaspoons baking powder 1 1/4 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice* 1/2 teaspoon ground cloves 2 eggs 1 can cooked pumpkin -- (15-ounce) Butter Pecan Frosting Ingredients:
4 cups powdered sugar 1/2 cup LAND O LAKES® Butter -- softened 2 teaspoons vanilla 3 tablespoons milk -- (3 to 4) 1/2 cup chopped pecans Heat oven to 350°F. Combine all bar ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Pour batter into greased 15x10x1-inch jelly-roll pan. Bake for 25 to 35 minutes or until bar springs back when touched lightly in center. Cool completely. Combine powdered sugar, butter and vanilla in large mixer bowl. Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency (1 to 2 minutes). Stir in pecans by hand. Frost cooled bars. Cut into bars. *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves. Yield: 48 bars Nutrition Facts (1 bar) Calories: 140 Fat: 6 g Cholesterol: 20 mg Sodium: 135 mg Carbohydrates: 21 g Dietary Fiber: <1 g Protein: 1 g NOTES : These ever so moist pumpkin bars are topped with a truly delicious butter cream frosting. www.landolakes.com* Exported from MasterCook * Sour Cream Pumpkin Bundt Cake
Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method ------- ------------ -------------------------------- Streusel 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 teaspoons butter or margarine Cake 3 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking soda 1 teaspoon salt 2 cups granulated sugar 1 cup butter or margarine -- (2 sticks) softened 4 large eggs 1 cup LIBBY'S 100% Pure Pumpkin 1 container sour cream -- (8 oz.) 2 teaspoons vanilla extract Glaze - recipe belowPREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan. FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture. TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze. FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth. www.verybestbaking.comNOTES : A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake! |
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cafelatte
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Post by cafelatte on Sept 23, 2016 8:06:22 GMT -5
Here's another one that I got from the CLBB years ago. Delicious!
* Exported from MasterCook *
All-in-one Holiday Bundt Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. baking soda
2 tsps. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 Pinch salt
1 1/2 tsps. grated fresh ginger (or 1 tsp. ground ginger)
1 1/4 sticks unsalted butter -- (10 tablespoons) at room temperature
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs -- at room temperature
1 tsp. pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple -- peeled, cored and finely chopped
1 cup cranberries -- halved or coarsely chopped
1 cup pecans -- coarsely chopped
Confectioners' sugar -- for dusting, or maple syrup icing (see note)
1. Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9- to 10-inch (12-cup) Bundt pan. (If you have a silicone Bundt pan, there is no need to butter it.) Don't place the pan on a baking sheet -- you want the oven's heat to circulate freely through the Bundt's inner tube.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you're using it (not the grated ginger).
3. Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat together butter and sugars at medium speed until light and fluffy. Add eggs 1 at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce mixer speed to low and add pumpkin, chopped apple and grated ginger, if you're using it. Do not be concerned if the mixture looks curdled. Still on low speed, add the flour mixture, stirring only until incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape batter into Bundt pan and smooth top with a rubber spatula.
4. Bake 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Just before bringing the cake to the table, dust with confectioners' sugar. Alternatively, drizzle with maple syrup icing.
Note: For maple syrup icing: Sift 6 tablespoons confectioners' sugar into a bowl. Stir in 2 tablespoons maple syrup. Add more maple syrup, little by little, until you have an icing that runs nicely off the tip of the spoon. You might need another 1/2 tablespoon syrup to get the right consistency. Put the cooled cake on a sheet of wax paper and drizzle icing from the tip of a spoon over the cake. (Sprinkle top with chopped pecans, if desired.) Let the icing set for a few minutes before serving.
Servings: 12 slices
--Recipe from "Baking: From My Home to Yours" by Dorie Greenspan
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Post by wallycat on Sept 23, 2016 10:49:35 GMT -5
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peachesncream
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Post by peachesncream on Sept 23, 2016 11:07:51 GMT -5
Great thread! Lots of recipes I need to try.
Here are some more favorites.
Pumpkin Pancakes
Martha Stewart Living Mag. Oct 2004
Makes 8 - 10
Mix in a medium bowl:
1-1/4 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
Pinch of cloves
Whisk together in a small bowl:
1 cup milk
6 Tablespoons pumpkin
2 Tablespoons melted butter (or oil)
1 large egg
Stir wet mixture into dry ingredients. Let set a few minutes. Pour 1/4 to 1/3 cup batter on lightly greased griddle for each pancake.
Pumpkin Muffins
Letters, Gourmet, November 2006
Adapted from the American Club, in Kohler, Wisconsin
Makes 11 – 12 muffins
1-1/2 cups flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon Pumpkin Pie Spice
1-1/4 cups plus 1 tablespoon sugar, divided use
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350º. Grease 11 or 12 muffin tins (or line with foil cupcake cups).
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1-1/4 cups sugar, baking soda and salt in a large bowl until smooth, then whisk in flour mixture just until combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full). Sprinkle tops with cinnamon/sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes (27 min. in my oven).
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Spiced Pumpkin Bread I usually omit the nuts.
Bon Appetit
Nov 1995
Makes two loaves. Cut recipe in half to make one loaf.
3 cups sugar
1 cup oil
3 large eggs
2 cups canned pumpkin
3 cups flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Optional: 1 cup coarsely chopped walnuts
Preheat oven to 350 degrees.
Grease and flour two 9” X 5” X 3” loaf pans. Beat sugar and oil in large bowl to blend (use a mixer if desired). Mix in eggs and pumpkin. In a separate bowl, combine dry ingredients; stir into pumpkin mixture in 2 additions (or use mixer on low). Mix in nuts, if using.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, 60 – 70 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
** Takes 60 minutes in my oven. Start checking at 60 min.
You can read about this recipe at allrecipes.com. Over time, I’ve added nutmeg, and reduced the amount of chocolate chips. Either milk chocolate or semisweet chips work fine in this recipe – kids might prefer the milk chocolate. Nuts are optional. These are soft, cake-like cookies.
Pumpkin Chocolate Chip Cookies III
Allrecipes.com (adapted)
Makes 24 – 30
1 cup canned pumpkin
1 cup sugar
1/2 cup vegetable oil
1 large egg
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 Tablespoon vanilla extract
1-1/2 cups semisweet or milk chocolate chips
1/2 cup chopped walnuts (I omit)
Preheat oven to 350 degrees.
In a small bowl, combine flour, baking powder, cinnamon and salt. In a large bowl, combine pumpkin, sugar, oil, egg and vanilla.
Dissolve baking soda in milk, and add to pumpkin mixture. Stir dry ingredients into pumpkin mixture. Add chocolate chips.
Drop by large tablespoons onto a parchment lined cookie sheet (or greased sheet). Press down gently on cookies with fingers to flatten a bit. Bake 12 – 14 minutes until lightly brown and firm.
Note: These keep best in the refrigerator, between sheets of wax paper.
*Note: You can add 2 - 4 drops red food color if you like a more orange “pumpkin-y” appearance.
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Post by mcgee on Sept 23, 2016 11:17:47 GMT -5
I loved Bob's reviews. When he liked a dish, his descriptions made it sound divine. If I recall correctly though, I thought this was so, so but DH asked me not to make it again. Of course, he doesn't like pumpkin but I don't remember it being real pumpkiny - it just wasn't a repeater for us. Wish I could go back and see if my memory serves me correct .
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Post by beth on Sept 25, 2016 21:16:11 GMT -5
I was so intruiged by the description of the enchiladas that we had to try them. Not a repeater here, thought I wondered why. They sounded so good and we have loved the Spicy Chicken Pumpkin Chili, a curry with pumpkin, the pasta with pumpkin and sausage, various pumpkin soups -- definitely liek savory pumpkin. Wound up putting the idea aside until it was forgotten. I am also wondering if I should have tried them again -- maybe tinkersed a little. Here's the recipe if you are so inclined.
SPICY PUMPKIN SAUCE/ENCHILADS
("Everyday Food; May 2004)
1 15 ounce can pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered
(remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6 inch)
Filling of choice (see note – or chicken)
1-1/2 cups grated sharp white cheese (6 ounces)
Serves 4 * Prep time: 20 mins. *Total time: 1 hour
Preheat oven to 425.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsps. salt and 1/4 tsp black pepper until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.
Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet (I didn't need to); bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.
NOTE: two cups black beans, half chopped fine in the food processor, then combined with one-half cup low-fat sour cream that has been combined with a chopped chipotle and two chopped scallions instead of chicken filling
Last edited by bobmark226 on 04-19-2004 at 09:14 AM
We no longer buy carving pumpkins -- I buy the Cinderella or Fairytale ones and we cook with them. Last year we made a couple of preserves/jams with them. Definite pumpkin fan -- with or without theypical pie spices.
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Post by soupandstew on Sept 26, 2016 19:00:25 GMT -5
This has always been a big hit at potlucks. Pumpkin Tortilla Casserole with Chicken1-15 oz can pumpkin puree 2 tsp. ground cumin 4 cloves garlic, minced 1-1/2 tsp. salt 1-11 oz. can tomatillos, rinsed, drained and chopped 1 cup chopped onion 1/2 cup chicken broth 1/4 cup fresh cilantro leaves 1 tbs. chopped fresh jalapeno pepper 4 cups shredded cooked chicken 12 6-inch corn tortillas 2 cups shredded Monterey Jack cheese 1/2 cup roasted, salted pumpkin seeds Heat oven to 400 degrees. In a medium bowl combine pumpkin, 1 tsp. of the cumin, half of the garlic and 1/2 tsp. of the salt; set aside For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeno, the remaining 1 tsp. cumin, the remaining garlic, and the remaining 1 tsp. salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce and toss gently to coat. Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in bottom of the prepared baking dish. Top with four of the tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining cheese. Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving, If desired, serve with sour cream and salsa. 8 to 10 servings. From Better Homes and Gardens www.bhg.com/recipe/pumpkin-tortilla-casserole-with-chicken/ |
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Post by beth on Sept 26, 2016 21:46:47 GMT -5
This one was popular on the CLBB. I have seen it attributed to Rachael Ray but there are a number of similar recipes from different sources.
Penne with Sausage and Pumpkin
1 tablespoon extra-virgin olive oil
1 pound Italian turkey sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons ( or ½ tsp powdered dry sage)
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup evap skim milk or skim milk
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta grated cheese and sage leaves.
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Post by beth on Sept 26, 2016 21:48:58 GMT -5
This is a Cooking Light recipe I first made for a supper club and have made and recommended ever since.
Spicy Chicken-Pumpkin Chili
Cooking Light 1995 Poultry
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped red bell pepper
3 tablespoons jalapeño pepper -- seeded, and minced
1 clove garlic -- crushed
1 cup beer
1 cup low-salt chicken broth
1/4 cup sliced ripe olives
3 tablespoons chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
29 ounces no-salt-added whole tomatoes -- drained, and chopped
1 pound boneless, skinless chicken breasts -- cut in tiny pieces
2 cups cooked fresh pumpkin -- cubed
2 tablespoons chopped fresh cilantro
1 tablespoon unsweetened cocoa
16 ounces canned pinto beans -- drained
6 tablespoons sliced green onions
6 tablespoons reduced-fat sharp cheddar cheese -- shredded (1 1/2 ounces)
6 tablespoons nonfat sour cream
Heat oil in a large Dutch oven over medium heat. Add onion; sauté 8 minutes or until lightly browned. Add bell pepper, jalapeño, and garlic; sauté 5 minutes. Add beer and next 7 ingredients (beer through chicken); bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until chicken is done. Stir in pumpkin, cilantro, cocoa, and beans; cook 5 minutes.
(serving size: 1-1/2 cups chili, 1 tablespoon green onions, 1 tablespoon cheese, and 1 tablespoon sour cream)
Source:
"Cooking Light, October 1995, page 143"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 9g Total Fat; (22% calories from fat); 30g Protein; 39g Carbohydrate; 49mg Cholesterol; 711mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : To serve, ladle chili into individual soup bowls; top with green onions, cheese, and sour cream.
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chatnoir
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Post by chatnoir on Sept 26, 2016 21:55:54 GMT -5
Here's another one that I got from the CLBB years ago. Delicious! * Exported from MasterCook * All-in-one Holiday Bundt CakeRecipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tsps. baking powder 1/2 tsp. baking soda 2 tsps. ground cinnamon 1/4 tsp. freshly grated nutmeg 1 Pinch salt 1 1/2 tsps. grated fresh ginger (or 1 tsp. ground ginger) 1 1/4 sticks unsalted butter -- (10 tablespoons) at room temperature 1 cup sugar 1/2 cup packed light brown sugar 2 large eggs -- at room temperature 1 tsp. pure vanilla extract 1 1/4 cups canned unsweetened pumpkin puree 1 large apple -- peeled, cored and finely chopped 1 cup cranberries -- halved or coarsely chopped 1 cup pecans -- coarsely chopped Confectioners' sugar -- for dusting, or maple syrup icing (see note) 1. Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9- to 10-inch (12-cup) Bundt pan. (If you have a silicone Bundt pan, there is no need to butter it.) Don't place the pan on a baking sheet -- you want the oven's heat to circulate freely through the Bundt's inner tube. 2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you're using it (not the grated ginger). 3. Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat together butter and sugars at medium speed until light and fluffy. Add eggs 1 at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce mixer speed to low and add pumpkin, chopped apple and grated ginger, if you're using it. Do not be concerned if the mixture looks curdled. Still on low speed, add the flour mixture, stirring only until incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape batter into Bundt pan and smooth top with a rubber spatula. 4. Bake 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Just before bringing the cake to the table, dust with confectioners' sugar. Alternatively, drizzle with maple syrup icing. Note: For maple syrup icing: Sift 6 tablespoons confectioners' sugar into a bowl. Stir in 2 tablespoons maple syrup. Add more maple syrup, little by little, until you have an icing that runs nicely off the tip of the spoon. You might need another 1/2 tablespoon syrup to get the right consistency. Put the cooled cake on a sheet of wax paper and drizzle icing from the tip of a spoon over the cake. (Sprinkle top with chopped pecans, if desired.) Let the icing set for a few minutes before serving. Servings: 12 slices --Recipe from "Baking: From My Home to Yours" by Dorie Greenspan Everyone LOVES this cake! I'm into TJ's Pumpkin Butter stirred into oatmeal now... and planning to make KAF's pumpkin biscotti this week: www.kingarthurflour.com/recipes/pumpkin-biscotti-recipe |
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cafelatte
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Post by cafelatte on Sept 27, 2016 7:58:14 GMT -5
Here are a few more recipes that are dips. The layered dip is from the old board, posted by Linda in MO. * Exported from MasterCook * Layered Monterey Pumpkin Dip Recipe By :verybestbaking.com Serving Size : 0 Preparation Time :0:00 Categories : Dip Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can LIBBY'S 100% Pure Pumpkin -- (15 oz.) 1 pkg. reduced-fat cream cheese -- (8 oz.) softened 3 tablespoons sliced jalapeños juice 1 container light sour cream -- (8 oz.) 1 can ORTEGA Diced Green Chiles -- (4 oz.) 2 Tablespoons Sliced Jalapeños -- Chopped, 1/4 teaspoon garlic salt 1 medium tomato -- seeded and chopped 1 can sliced ripe olives -- (2 1/4 oz.) 2 green onions -- sliced 1/4 cup finely chopped red onion 1 serving tortilla chips COMBINE pumpkin -- cream cheese and jalapeño juice in medium bowl. Spread into 8-inch square baking dish. COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips. www.verybestbaking.comDescription: "Posted by Linda in MO" * Exported from MasterCook * Pumpkin DipRecipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Philadelphia Light Cream Cheese 1/2 cup packed brown sugar 1/2 cup canned pumpkin 2 tsp maple syrup 1/2 tsp ground cinnamon 24 apple slices Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple slices. Yield 12 servings. Source: "Cooking Light - October 2003" * Exported from MasterCook * Creamy Pumpkin DipRecipe By : Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dip Ingredients: 1 package cream cheese -- (8-ounce) softened 1/2 cup LAND O LAKES® Sour Cream 2 cups powdered sugar 1 can cooked pumpkin -- (15-ounce) 1 tablespoon orange juice concentrate 1 tablespoon ground cinnamon Dippers Ingredients: Gingersnaps, Graham Crackers or Sliced Apples Combine cream cheese, sour cream and powdered sugar in large bowl. Beat at medium speed until creamy. Reduce speed to low; add pumpkin. Beat until combined. Stir in cinnamon and orange juice concentrate until well mixed. Refrigerate (at least 1 hour) before serving. Serve with gingersnaps, graham crackers or sliced apples. Ingredient Substitution Index Yield: 32 servings Nutrition Facts (1 serving without dippers) Calories: 60 Fat: 3.5 g Cholesterol: 10 mg Sodium: 25 mg Carbohydrates: 8 g Dietary Fiber: <1 g Protein: <1 g NOTES : Dip gingersnaps or sliced apples in this creamy pumpkin dip that tastes like pumpkin pie. www.landolakes.com |
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Post by beth on Sept 27, 2016 13:11:19 GMT -5
I've made that middle Pumpkin dip and served it with apple slices and thin gingersnap wafers. Really good and goes over well in a crowd.
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Post by swedishcook on Sept 27, 2016 13:59:00 GMT -5
A couple of years ago I got access to the CLBB cookbook then posted on a site no longer available. I made a donation to our local SPCA at the time and started copying. Shame on me for not saving everything. Y'all go ahead and press the dislike button - I've earned it. Anyway, here is one of the recipes I decided to copy. Have not tried it myself as lots of butter is off limits in our household.
Pumpkin Streusel Coffeecake by Leonard
Leonard: This is a delicious recipe – so yummy! I must warn you all, this is NOT light. DH and I were craving something pumpkin. I baked it this morning. It is delicious in flavor, light in texture and incredibly moist! I will definitely keep this recipe! ENJOY!
Ingredients:
STREUSEL TOPPING
1/2 cup flour
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter -- cold
1/2 cup walnuts -- coarsely chopped
CAKE INGREDIENTS
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter -- (2 sticks) room temperature
1 cup sugar
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla
Method:
Preheat oven to 350°. Grease & flour a 9 inch round cake pan.
FOR STREUSEL: mix flour, brown sugar, and cinnamon in a bowl. Cut in butter with pastry blender or two knives till crumbly. Stir in nuts.
FOR CAKE: Mix flour, baking powder, cinnamon, baking soda & salt in bowl. Set aside. In another bowl, beat butter & sugar till creamy. Add eggs one at a time. Beat well after each addition. Beat in pumpkin & vanilla. Gradually beat in flour mixture. Spoon half of batter into prepared pan. Sprinkle 3/4 cup streusel over batter. Spoon remaining batter over streusel and sprinkle with rest of streusel.
Bake for 40 minutes. Cool in pan 10 minutes then finish cooling on wire rack.
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Post by Admin-BevE on Sept 29, 2016 22:54:53 GMT -5
I don't have the source for these. I've been making these since the 70's. They are moist and cake-like. Taste like pumpkin bread in a cookie. I don't use the glaze, nor raisins. I do like them with nuts, though I like them without as well.
Made them last night for Bible study. Love the return to fall and pumpkin goodies!
* Exported from MasterCook *
Pumpkin Spice Drops
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c shortening
1 c sugar
1/2 c packed brown sugar
2 eggs
1 1/2 c cooked pumpkin (canned pumpkin - 16 oz can)
1 tsp vanilla
2 1/2 c flour
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 c raisins -- optional
1 c chopped pecans -- optional
Lemon glaze: (optional)
2 tbsp soft buttter
2 c sifted powdered sugar
2 tbsp lemon juice
1 tsp grated lemon peel
1 1/2 tbsp milk -- (1 1/2 to 2)
In a mixing bowl cream shortening with sugars. Beat in eggs, pumpkin and vanilla. Sift together and then mix in flour, baking powder, soda, salt and spices; stir in optional raisins and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake in 375 deg oven, 12-15 min. Cool; optionally frost with Lemon Glaze.
Lemon Glaze: Blend ingredients, adding enough milk to make it just thin enough to spread.
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Post by Deleted on Sept 30, 2016 18:44:52 GMT -5
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scruffydog
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Post by scruffydog on Oct 1, 2016 13:18:21 GMT -5
My favorite is the Harvest Pumpkin Bars from Joe's blog. Love the crystallized ginger on it! (My username was Mary Ann on the CLBB, btw.) Harvest Pumpkin Bars(Adapted from KA Cookie Companion) For the bars 1/3 cup canola oil 2 large eggs 1 cup sugar 1 cup pumpkin puree 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking powder 1 1/4 cups all-purpose flour, sifted For the frosting 1/2 cup cream cheese, softened 3 tablespoons butter, softened 1 3/4 cups confectioners' sugar, sifted 1 teaspoon vanilla Finely diced crystallized ginger Preheat oven to 350 Lightly coat a 9X9 or 7 X 11 baking pan with cooking spray In a medium bowl, cream together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Slowly add the flour, stirring with a wooden spoon just until smooth. Spread the mixture into the prepared dish. Place in the oven and bake for 25-30 minutes, or until a toothpick placed in the center comes out cleam. Remove from the oven and place on a rack to cool completely. Combine the cream cheese, butter, and vanilla in a medium sized bowl and mix until thoroughly combined. Add the sifted powdered sugar and mix on medium until smooth. If the mixture is too thin, add a little more powdered sugar. If it is too thick, add milk by teaspoons until the frosting is spreadable. Frost the bars and sprinkle with the diced ginger. 16 bars |
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sallyt
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Post by sallyt on Oct 1, 2016 15:43:47 GMT -5
I saved this from the CLBB but have no idea of the origin -
Pumpkin Bread
From America's Test Kitchen Season 13: Spicy Fall Sweets
WHY THIS RECIPE WORKS:
Canned pumpkin puree often lends a raw, metallic flavor to pumpkin bread. We cook down the puree to eliminate those off-putting flavors. Instead of dirtying more dishes, we mix the quick bread right in the pot, adding cream cheese and buttermilk for their tangy flavor. A quick-to-assemble topping adds texture and keeps the loaf from getting soggy the next day.
less
Makes 2 loaves
The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.
INGREDIENTS
Topping
5 tablespoons packed (2 1/4 ounces) light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Bread
2 cups (10 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15-ounce) can unsweetened pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 ounces) granulated sugar
1 cup packed (7 ounces) light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and chopped fine
INSTRUCTIONS
1. FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
2. FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.
3. Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
4. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.
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Post by Deleted on Oct 6, 2016 11:26:32 GMT -5
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testkitchen45
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Post by testkitchen45 on Oct 6, 2016 20:31:39 GMT -5
I posted this recipe elsewhere recently, & wanted to share it here. It's completely foolproof, freezes perfectly, stays moist, works in any size or shape of pan . . . the world's best pumpkin bread. I tried to lighten it at one point but decided to leave it as is--especially after eating some Whole Foods pumpkin bread recently that was as dry as the Sahara. I'll stick with mine.  Got this recipe from a long-ago coworker; I have no clue where she got it, but I've tweaked it a little bit anyway. It's a great gift bread also, b/c you can have a baking marathon, crank out a few batches of this, freeze them all once they're cool, & distribute as holiday gifts straight from your freezer as your schedule allows. Enjoy, now that fall's here! Family-Favorite Pumpkin BreadNOTE ON YIELD: For basic bread loaves, this recipe makes 3 @ 8x4 (or slightly flatter 9x5). When using decorative Bundt pans, don't fill more than halfway, and set your timer early so you can keep checking (every pan's bake time is different). Basic 3-loaf, one-can-pumpkin recipe makes 12 standard cupcakes plus 9 cups other batter, such as to divide among the four mini-Bundts (together in one pan). 3 cups sugar 3 1/3 cups flour 1 1/2 teaspoons salt 2 teaspoons baking soda 1 teaspoon nutmeg 1 teaspoon cinnamon 2/3 cup water 1 cup oil 4 large eggs 15 ounces pumpkin, or whatever size can is available (it used to be 16 ounces; now it's just over 15) 1 cup chopped walnuts, but note that leaving out nuts & chips may increase baking time (go figure) 1 cup chocolate chips. Can do half nuts & half chips, too--I do (100% choc chips = too chocolatey). (Note: I rarely add choc chips any more, as it's pretty sweet if you do that. More of a dessert cake than a breakfast bread.) 1. Preheat oven to 350 degrees (convection or standard oven). With flour-and-oil spray such as Baker's Joy, spray pans--do not use ordinary cooking spray, even with nonstick pans, or the bread will stick to the bottom. Use elaborate Bundt pan (such as full-sized Christmas wreath or 6-cup-capacity pans), or use plain cooking-oil spray on standard nonstick bread pans. Set aside. 2. Whisk together all the dry ingredients; make a well in center. I use my stand mixer on "stir" setting with the paddle attachment (you don't need to bother with the whisk attachment for this). 3. Add wet ingredients; mix well, scraping down bowl. Don't overmix. 4. Pour into pans. Fill pans about halfway or just a little over; use more pans if needed rather than overfilling. 5. Bake at 350 degrees. If using convection feature, start checking bread at half the time if using small pans. I've made this recipe in so many different combinations of pans that it's difficult to keep them all straight; just do what our grandmas would say and "bake till done." 8x4 pans = roughly 40 minutes; 6-cup half-Bundts = roughly 25 minutes. Note: If you have a super-dark (almost black) Bundt pan, you may need to drop your oven temp by 25 degrees after you put in the cake (esp. if it's a full-sized Bundt rather than half or mini's). Some Bundts are shiny or gold; those can take the full 350 degrees. |
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Post by cfrosty on Oct 9, 2016 19:02:33 GMT -5
Another family favorite but I have had it since 2002 but no source.
The Colonel's "It's The Great Pumpkin" Cake
1 yellow cake mix
1/2 cup oil
1 cup canned pumpkin
3/4 cup sugar
1/4 cup water
4 eggs
1 tsp. ground nutmeg
1 tsp. ground cinnamon
Mix all ingredients together well. Bake at 350 deg. in a greased and floured Bundt pan for 1 hour. **check at 45 min.**
I make a powdered sugar (with cloves) glaze and pour on top. Or just leave plain. This gets better as it ages.
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cafelatte
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Post by cafelatte on Oct 10, 2016 8:33:25 GMT -5
I just copied these into MC to make this fall. Sometimes I just don't want to drag out a mixer, so I like recipes you can hand mix. I'd prefer it use a whole can of pumpkin puree though. Also, I'd think you could cut back on the sugar - 2 cups seems like a lot.
* Exported from MasterCook *
Pumpkin Apple Streusel Muffins
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs -- lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled -- cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
S(Internet Address):
"http://allrecipes.com/recipe/20237/pumpkin-apple-streusel-muffins/?internalSource=previously%20viewed&referringContentType=home%20page&clickId=cardslot%206"
NOTES : Recipe by: JES55 "What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra."
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Post by mrswaz on Oct 10, 2016 11:22:32 GMT -5
I had to go look on my blog for the enchiladas with pumpkin sauce, because I could have sworn the recipe I have from Bob is different than the Everyday Food one. Sure enough, I have his adapted version. I haven't made this in a very long time! I no longer use light dairy products, so I would be using full fat sour cream or Greek yogurt, OR a knob of cream cheese would work too. I think I might also hold back some of the water in the the sauce and add more as needed to have a nice consistency. I actually have everything on hand right now to make this. It may go on this weeks menu, because we loved this one.
Black Bean Enchiladas with Spicy Pumpkin Sauce
a recipe adapted from Every Food magazine by Bob on the CLBB
Serving Size : 4
1 can pumpkin puree — (15 ounce)
2 1/2 cups water
2 teaspoons salt
1/4 teaspoon black pepper
2 garlic cloves — peeled and coarsely chopped
1 jalapeno — quartered, seeds removed, if desired
1 tsp. chili powder
8 corn tortillas (6 inch)
2 cups black beans, cooked — or canned, well drained and rinsed
1/2 cup light sour cream
1 chipotle chile canned in adobo — chopped
2 scallions — chopped
1 cup cheddar cheese, shredded
Preheat oven to 425.
In a blender, puree pumpkin, water, salt, pepper, garlic, jalapeno, and chili powder until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.
In a food processor, combine 1 cup of the black beans, sour cream, and chipotle chili. Pulse until well pureed. Stir in remaining cup of black beans and scallions.
One at a time, dip tortillas in simmering water to soften (don’t let tortillas sit in water). Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Bake in a 425º oven until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.
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Got this recipe from a long-ago coworker; I have no clue where she got it, but I've tweaked it a little bit anyway. It's a great gift bread also, b/c you can have a baking marathon, crank out a few batches of this, freeze them all once they're cool, & distribute as holiday gifts straight from your freezer as your schedule allows.
