Preheat oven to 350.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13\" x 9\" baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temp and serve.
In a small mixing bowl, combine the pecan butter ingredients; beat until well blended. Set aside.
Rub salmon steaks with oil and season with salt and pepper. Grill, broil, or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.
In medium bowl, combine butter and syrup; Heat waffle iron.
In medium bowl, beat eggs.
Add milk and oil; blend well.
Add flour; mix well.
For each waffle, pour batter into hot waffle iron.
Bake until steaming stops and waffle is golden brown.
Serve waffles with maple pecan butter.
Measure pumpkin, pecans and pumpkin pie spice into 6- or
Preheat to 375 degrees.
Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
Top pie with streusel topping and bake for an additional 15 minutes.
Combine pumpkin, cider, apple, applesauce, and pumpkin pie spice in a skillet over medium-low heat. Cook, stirring frequently, until pumpkin-apple butter is thickened, 10 to 12 minutes. Add honey and stevia-sugar blend.
Fill blender halfway with pumpkin-apple butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded container. Repeat with remaining pumpkin-apple butter.
Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.
Saute celery
and
onion
in butter or oleo.
Add flour and stir until slightly browned.
Add chicken broth, pumpkin, peanut butter,
milk,
salt
and
pepper.\tLet come to rolling boil and serve.
Makes 1 quart.
ottom.
Combine flour, ground pumpkin pie spices, baking soda and
nto a bowl. Cut in butter until mixture resembles breadcrumbs. Add
Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
If using fresh pumpkin the original recipe states: Bring a large pot
Mix the pumpkin, evaporated milk, sugar, cinnamon and
Thaw puff pastry dough and roll gently to smooth out seams.
Place pecans in center of dough; top with pumpkin butter.
Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
Whisk egg and water and use a pastry brush to brush both sides completely.
Gently place seam-side down on baking sheet lined with parchment paper.
Decorate the top with additional pecans and/or dough.
Bake at 400 degrees for 25 minutes or until golden brown.
except the corn, sherry and pumpkin.
Simmer for 1 hour
ream together butter and sugar, then beat in egg, pumpkin puree, maple
ith paper liners.
Toast pecan and coconut over medium heat
edium bowl, sift together flour, pumpkin pie spice and baking powder
and 1/4 cup melted butter in a small bowl. Press
Stir together 2 slightly beaten eggs, pumpkin, 2/3 cup sugar and pie spice.
Spread over bottom of pastry shell.
Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, melted butter and vanilla. Stir in pecan halves.
Spoon over pumpkin mixture.
Bake at 350\u00b0 for 50 minutes or until filling is set.