Sunday, November 22, 2009

The Recipes

For our holiday journal activity a lot of you wonderful ladies brought pumpkin treats. We had quite the spread as you can see. We asked everyone who brought food to bring their recipe, and a few of you really did it. (Trust me, I don't mind if you don't bring your recipes--it's not required--but just remember you might be depriving somebody of the opportunity to make her new favorite food if you don't! ;) )

Here are the recipes we did gather from the night. I don't know who to credit for some of them, so again, if you want me to credit you, please just shot me an email and I'll add your name to your recipe.

Pumpkin Bars
Sandra Snow

2 c sugar
4 eggs

Beat together for 2 minutes

Add to sugar and egg mixture:

4 c pumpkin
1 cup oil

Beat for another minute.


2 c flour
2 t cinnamon
2 t baking soda
1 t baking powder
1 t salt
1 t vanilla

Mix all ingredients on low for 1 minute.

Pour mixture into a jelly roll or deep cookie sheet. Bake at 350 degrees for 30 minutes. Ice when cool.

2 1/4 c powdered sugar
3/4 c cream cheese
8 T (1 cube) butter
1 1/2 t vanilla

Pumpkin Chocolate Chip Bread
Kara Paulson

2 sticks butter, softened
2 c sugar
4 eggs

Cream butter, sugar and eggs together.

Add to creamed mixture:

3 3/4 c flour
2 t baking soda
2 t cinnamon
1 t salt
1 t nutmeg
1/2 t ginger
1/2 t ground cloves
1 large can pumpkin puree

Mix by hand 1-1 1/2 c chocolate chips. Pour into 2 to 3 large loaf pans. Sprinkle sugar on top. Bake at 350 degrees for 45 minutes to 1 hour.

Spice Pumpkin Pie Spread

When there is not time for pumpkin pie, this marshmallow-topped dessert is and excellent stand in.

1/4 c pecan halves, coarsely chopped
4 ounces reduced fat cream cheese (Neufchatel)
1 can (15 oz) solid pack pumpkin
1/2 c brown sugar
2 t pumpkin pie spice
3/4 c miniature marshmallows
2 red or green apples cut into wedges

Preheat over to 350 degrees. Coarsely chop pecans. In bowl whisk cream cheese until smooth. Add pumpkin, brown sugar and spice blend; mix well. Spoon mixture into a small baking dish. Top with marshmallows and pecans.

Bake 12-15 minutes or until marshmallows are light golden brown. Cut apples into wedges. Serve warm with apple wedges or cinnamon pastry wedges if desired.

Cinnamon Pastry Wedges

These crispy treats are great with dessert dips of ice cream. I also like to use my own pie crust recipe if I don't have refrigerated pie crust on hand.

2 T sugar
1/2 t ground cinnamon
1 refrigerated pie crust (from 15 oz as directed on package)

Home Made Pie Crust
2 1/4 c flour
1 t salt
2/3 c vegetable oil
1/3 c milk

Place flour and salt in a bowl. Mix. Measure oil and milk in a measuring cup. Stir slightly with a fork. Add to flour mixture. Roll out between sheets of waxed paper. Makes enough for 2-12 inch circles or a 2 piece pie crust. (No refrigeration necessary)

To make wedges:

Preheat oven to 400 degrees. In a small bowl, combine sugar and cinnamon. Unfold crust into lightly greased and floured cookie sheet. Roll seams lightly, forming an even 12 inch circle. Sprinkle with cinnamon and sugar mixture, cut into 16 wedges using a pizza cutter. (Do not separate) Bake 12-14 minutes or until golden brown and crisp. Remove from oven and cool completely.

Pumpkin Trifle

Prepare and chill a 4-serving-size package of instant vanilla pudding mix. Beat 2 cups of whipping cream with 1/4 cup sugar until soft peaks form. Cut 8 slices of pumpkin bread into cubes. Layer the following into 8 to 10 small serving dishes: pudding, whipped cream and pumpkin bread. Top each with a drizzle of caramel sauce and chopped walnuts or pecans. This dessert hold in the fridge for up to 2 hours before serving. It could be served in individual dessert dishes such as votive cups. If needed buy the pumpkin bread and whipped cream and you have a quick and pretty dessert.

Sugar Cookies
Kimberly Kosorok

(My 2 cents--these are not pumpkin, but this is a really good sugar cookie recipe. I'm so excited to have it!)

1 cup sugar
1 c powdered sugar
1 c margarine
1 c oil
2 eggs

Mix all of the above together. Add:

1 t baking soda
1 t cream of tartar
1/2 t salt
1 t vanilla
4 c flour

Mix all together. Roll into balls. Roll in sugar and place on cookie sheet. Press cookies with a glass that has a decorative bottom. Bake at 375 degrees for 8-10 minutes. Don't brown--the cookies should be light. Frost after they have cooled.

Fluffy Vanilla Frosting
Kimberly Kosorok

1/2 c butter or shortening
5 c confectioner's sugar
2 t vanilla
1/8 t salt (optional)
4-5 T milk

Beat together. Add more milk if too thick. Add food color of your choice.

A couple more things. . . .

I completely forgot to show you all photos of Camille Smith's absolutely adorable kids table display. Sorry Camille! Here's your table! And thanks for all of your hard work.

Finally, I found out who made the beautiful ribbon napkin rings. It was Jeanne. She says they're really easy to make. Here is a tutorial I found online just the other day--the author uses more ribbon than Jeanne did (I'm pretty sure she said she used 1 yard of ribbon per flower. The tutorial uses 3-4 yards--yikes!!). If you attempt them, good luck! I just might make some myself. Send me a picture when you're done!

1 comment:

  1. Thank you very much for this wonderful blog!