From Nissa Thompson
Frozen Pumpkin Pie Custard
Custard:
2 cups whole milk
¾ cup sugar
1 ½ cups heavy cream
4 egg yolks
1/8 teaspoon salt
In a saucepan combine the milk, salt, and ½ cup of the sugar, and heat on medium until the sugar is dissolved. In a bowl, combine the egg yolks and the last of the sugar (1/4 cup). Whisk until smooth. Next, slowly pour about a ½ cup of the hot milk into the egg and sugar mixture, while you are whisking. Do this two more times. Now add the egg mixture to the pan and stir constantly until the mixture thickens slightly, enough to coat the back of a spoon. Do not let the mixture boil or you will have scrambled eggs in your custard. Take the custard off the heat and strain into a bowl. Set the bowl in a larger bowl of ice water and stir for about two minutes to cool the custard. Now add the cream and stir to combine.
Pumpkin mixture:
¾ cup canned pumpkin
½ cup evaporated milk
1 Tablespoon light brown sugar
1/8 teaspoon salt
¾ teaspoon cinnamon
Wisk all the ingredients together and pour into the custard. Wisk until combined thoroughly. Chill, then freeze in your ice cream maker according to manufactures instructions.
From Haylie Harris
- 4 Eggs
- 1 1/2 Cups white sugar
- 1 Cup Vegetable oil
- 1 (15 oz.) Can pumkin puree
- 2 Cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons grounds cinnamon
- 1 teaspoon salt
- ( i like to add a 1/2 teaspoon of ginger)
- 1 (3 oz.) Package cream cheese, softened
- 1/4 Cup of butter, softened ( you can do more than this if you feel it needs it)
- 1 Teaspoon Vanilla extract
- 2 1/4 cups confection sugar or powdered sugar.
- Preheat over to 350 degrees F (175 degrees C)
- In a medium bowl, mix the eggs, sugar, oil, and pumpkin puree with an electric mixer until light and fluffy. sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into pumpkin mixture until thoroughly combined.
- spread the batter evenly into an UNGREASED 10X15 inch jellyroll pan. A cookie sheet with sides works great. just make sure it has edges. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. You may want to test it with a toothpick.
- To make the frosting, cream together the cream cheese and butter. stir in vanilla. Add confectioners sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
From Tara Hale:
Mahogany Sour Cream Cake
3 squares unsweetened "bakers" chocolate (1 oz each)
1/2 cup water
2 cups flour
1 t. soda
1 t. salt
1-1/2 t. baking powder
2/3 cup butter
2/3 cup light brown sugar
1 cup granulated sugar
3 eggs
2 t. vanilla
1 cup sour cream
Combine chocolate and water, heat over very low heat until melted, stir to blend. Cool thoroughly. Add sour cream to cooled chocolate, stir. In separate bowl, sift dry ingredients. In mixer, cream butter and sugars til light and fluffy. Blend in eggs. Add vanilla. Add dry ingredients to the butter/egg mixture and blend. Add chocolate mixture and beat until smooth.
Butter and flour bundt pan. Pour in batter evenly. Bake at 350 degrees for 40-45 minutes. Cool slightly in pan, invert pan onto cake plate and remove pan from cake. Cool before clazing.
Sweet Chocolate Glaze
1 pkg (4oz) "bakers" sweet german chocolate
1 T. butter
1/4 cup water
1 cup powdered sugar
dash of salt
1/2 t. vanilla
Melt chocolate and butter in water over low heat. Combine sugar and salt in mixer. Add chocolate to sugar, add vanilla, whip until smooth and glossy. Immediately pour over chocolate cake
Festive (colored) Glaze (as seen in the above picture for Halloween)
2/3 cup heavy cream
6 oz colored chocolate disks (match the color to the season/event)
Heat cream until til boiling. Remove from heat, pour in chocolate discs, stir until melted and smooth. Cool until desired consistency is reached. Pour over cake.
From Meta Phillips:
From Nissa Thompson
Puree of Brains with Crispy Bat Wings
(a.k.a. Hummus and Blue Corn Tortilla Chips)
1 15.5 oz. can garbanzo beans rinsed and drained
¼ cup tahini sauce
¼ cup water
½ cup olive oil
5 teaspoons lemon juice
½ teaspoon of ground cumin
¼ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon salt
Combine all the ingredients in a food processor or blender and blend until smooth. Taste and add more salt if you feel it needs it. Serve with the bat wings and enjoy.
From Kate Herzoff
Cinnamon Apple Chips
2 cups unsweetened apple juice
1 cinnamon stick
2 Washington red delicious apples
1. in a large skillet or saucepan, combine apple juice and cinnamon stick; bring to a low boil while preparing apples
2. With paring knife, slice off 1/2" from tops and bottoms of apples and discard. Stand apples on either cut end; cut crosswise into 1/8" thick slices, rotating apple as necesssary to cut even slices
3. Dropp slices into boiling juice; cook 4-5 minutes or until slices appear translucent and lightly golden. Meanwhile, preheat oven to 250 degrees F.
4. With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on wire racks, being sure none overlap. Place racks on middle shelf in oven; bake 30-40 minutes until slices are lightly bronwed and almost dry to touch. Let chips cool on racks completely before storing in airtight container.
TIP: There is no need to core apples becasue boiling in juice for several minutes softens core and removes seeds.
From Susan Hatch:
Pumpkin Pecan Bread
2 eggs
1-1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup MIRACLE WHIP Dressing
1/4 cup milk
2 cups flour
2 tsp.
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup PLANTERS Chopped Pecans
Make It
PREHEAT oven to 350°F. Beat eggs lightly in large bowl with wire whisk. Add sugar, pumpkin, dressing and milk; mix well. Add combined dry ingredients; stir just until moistened. Gently stir in pecans.
POUR into greased and floured 9x5-inch loaf pan.
BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Cut into 16 slices to serve.Serve with butter...but better with Cream Cheese!
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