ugar, then beat in egg, pumpkin puree and 4 tablespoons milk
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Scones:
Sift the flour, sugar,
realize making your own pumpkin glop -- err, \"puree\" was
and cinnamon together.
Add pumpkin and milk alternately with the
e coconut oil, coconut butter, pumpkin puree, maple syrup, hot water
ngredients, and pour the buttermilk, pumpkin puree, and vanilla extract into
ixture is crumbly.
Mix pumpkin, egg, and half-and-half
br>Mix 1/2 cup pumpkin puree, sour cream, white sugar
br>In large bowl, combine pumpkin and melted margarine.
Stir
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper.
Beat butter, sugar and egg yolk together until combined. Stir in mashed pumpkin then fold in flour, baking soda and a pinch of salt. Mix until just combined then turn out onto a lightly floured surface and knead gently. Shape into a 3/4 inch-thick disc.
Cut scones out using a 2 inch cookie cutter and place on prepared tray. Brush tops lightly with a little milk and bake for 12-15 mins, or until golden brown. Serve warm.
nto flour mixture.
Whisk pumpkin, egg, and buttermilk together in
ough is crumbly.
Whisk pumpkin, eggs, and 6 tablespoons milk
ven to 200\u00b0C Place pumpkin in a steamer over a
baking powder, baking soda and pumpkin pie spice). Cut in margarine
Preheat oven to 450.
Combine dry ingredients.
Cut in butter until coarse crumbs form.
Stir together wet ingredients.
Mix with dry ingredients just until blended (Do not overmix).
Turn out dough onto floured surface.
Knead gently, press into circle and cut into 8 wedges.
Bake on ungreased cookie sheet 20 minutes.
Stir together milk and powdered sugar.
Drizzle over cooled scones and sprinkle with cinnamon.
In a large bowl, combine pumpkin and melted margarine.
Mix together flour, baking powder, sugar and spices and add, stirring just to combine.
Drop onto sprayed baking sheet by large spoon, placing scones 1 1/2 inches apart.
Bake at 375\u00b0 for 12 to 15 minutes or until lightly browned.
Makes 10 scones.
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
Stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring
lour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts