long, thick log.
Frost the entire log with Cool Whip
o fit a 12-inch yule log with two 'knots.'
On
erving.
TO SERVE: Sprinkle yule log w/ confectioner's sugar and
Beat until very smooth.
Nuts may be sprinkled on top of filling.
Re-roll slowly and carefully.
Chill (can be frozen). You can sprinkle with powdered sugar.
I sometimes drizzle green colored icing over it and add chopped nuts to look like a Yule log.
If using fresh pumpkin the original recipe states: Bring a large pot
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
edium bowl, sift together flour, pumpkin pie spice and baking powder
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
Cut pumpkin in half and remove seeds.
To prepare fresh pumpkin for this recipe and other recipes, follow this
utside of the pumpkin clean.
Cut the pumpkin in half and
minutes).
Add the pumpkin, stock (you only want enough
eights of both varieties of pumpkin - allow about 3 lbs per
Make pumpkin according to recipe on the can for 2 pies. Spread in a greased 9 x 13-inch pan (Pyrex if you have one). Sprinkle dry cake mix over pumpkin mixture.
Drizzle with margarine to cover dry cake mix.
Top with chopped pecans.
Bake 1 hour at 350\u00b0; cool.
Top with Cool Whip to serve.
Preheat oven to 350 degrees.
Cream shortening and sugar thoroughly.
Add eggs, pumpkin and water.
Mix well.
Sift together dry ingredients and add to pumpkin mixture.
Stir in nuts.
Pour into two greased loaf pans.
Bake one hour.
Mix first 3 ingredients in a medium bowl.
Add the rest of the ingredients and mix until mostly smooth.
Heat a skillet over medium heat and add a tablespoon of oil to the pan.
Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
YUM.
eparate medium-large bowl combine pumpkin puree, maple syrup, orange juice
Pour cinnamon on apples.
Stir in pumpkin.
Pour all the stuff in a silver container.
Put it in the oven.
Cook for 5 minutes. Take it out and put a cherry on top and let it cool.
Mix well beaten eggs, pumpkin, sugar, salt and spices. Add milk and stir until mixture is smooth.
Line two 9-inch pie pans with pastry.
Pour filling into the pastry shells, dividing it equally.
Bake in a hot oven (400 degrees) about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.
Heat the oil over moderate heat and add the garlic, onion, bacon and pumpkin, fry until the onion is soft and everything is browned.
Add the silverbeet and season with salt and pepper. Fry gently, stirring occasionally, until the silverbeet is hot
Serve with the feta sprinkled on top.
Good by itself with warm pita bread or as an accompaniment to barbecued or roast chicken or lamb.