rown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in
ell after each addition. Add pumpkin. Combine the flour, pie spice
t has one. Cut the pumpkin in half and scoop out
Preheat the oven to 375\u00b0F.
Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.
Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients.
Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds.
Bake for 20-25 minutes until risen and firm.
2 cups sugar, oil and pumpkin; mix well. Combine flour, pie
bowl beat the cream cheese with electric mixer until fluffy
Cook macaroni & drain.
In a saucepan over medium heat blend cream cheese, pumpkin and buttermilk until smooth.
Mix together grated cheeses in a bowl and reserve 1 cup.
Add remaining cheeses and seasonings to saucepan. Stir until well blended.
Remove saucepan from heat and stir in macaroni.
Pour into a greased 9x13 pan and top with the reserved cheeses.
Bake at 350 degrees for 30 minutes.
Grease and flour a 15 x 10 x 1-inch jelly roll pan.
Sift flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Combine flour, baking powder, cinnamon, soda and salt.
Set aside.
In a mixing bowl, beat together eggs, pumpkin, sugar and oil.
Add flour mixture; beat well.
Stir in pecans.
Spread in ungreased 15 x 10 x 1-inch baking pan.
Bake in 350\u00b0 oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Preheat oven to 375\u00b0.
Grease jelly roll pan, 10 x 15 x 1-inch.
Line with waxed paper.
Grease and flour the paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Stir together the flour, baking powder, cinnamon, soda and 1 teaspoon salt.
Combine eggs, pumpkin, sugar and oil; beat until combined.
Add dry ingredients; beat until well combined.
Spread batter in an ungreased 15 x 10 x 1-inch baking pan.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Cool.
Frost with Cream Cheese Frosting; cut into bars.
Makes 36.
Preheat Oven 375 degrees F.
Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
Bake for 20 minutes.
Batter will make 8 to 10 muffins depending on size of tin used.
Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
Beat in sugar until frosting is fluffy.
Frost Cupcakes and garnish as you please.
Cream together the margarine, sugar, pumpkin and shortening. Add the egg and vanilla, mixing well.
Stir in remaining ingredients.
Drop dough by teaspoonful onto well-greased cookie sheets.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes 3 to 4 dozen. Can be iced with Cream Cheese Frosting recipe.
Beat eggs gradually; add sugar.
Blend in the pumpkin, salt, baking soda, cinnamon and flour.
Spread onto a greased waxed papered cookie sheet.
Sprinkle nuts over dough.
Bake for 15 minutes at 350\u00b0.
Turn out onto a towel covered with some powdered sugar.
Roll the towel into a log.
Let cool.
br>Beat in oil and pumpkin to blend well.
At
utter.
Once melted, add pumpkin and apples, and allow them
Beat together eggs, sugar and cooking oil.
In another bowl sift together all dry ingredients.
Add flour mixture alternately with pumpkin to beaten mixture.
Bake 25 to 30 minutes in 350\u00b0 oven.
See cream cheese frosting recipe.
Beat together eggs, pumpkin and oil, then add dry ingredients. Stir in raisins and nuts.
Pour into tube pan or loaf pans.
Bake at 350\u00b0 for 1 hour and 15 minutes until tests done.
Ice with Cream Cheese Icing (recipe follows).