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Weekly Roll Call Everyone!!
| Mon, 10-16-2006 - 8:35am |
~*~Weekly Roll Call Everyone~*~
Post your roll call information!
| Mon, 10-16-2006 - 8:35am |
~*~Weekly Roll Call Everyone~*~
Post your roll call information!
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Nancy in Texas with Hugh 12 and Kate 8.
Not a big pumpkin eater here either (though I'm determined to make a REAL pumpkin pie this year with a real pumpkin), but I do have a great pumpkin fudge recipe.
Off to post it.
Nancy
The important thing is not so much that every child should be taught, as that every child should be given the wish to learn.
dawn married to jeremie, 4 kids, zack 14, drew 12, destiny 7, and katelynn 2. we live in kingsville, texas and have 4 furbabies(2 cats, 2dogs)...
i dont have a fav pumpkin recipe, i just read it off the can LOL
I got this recipe today in the Martha Stewart newsletter & thought it sounded delish, simple & uses canned pumpkin. It makes a square cake which is the right size for us. I thought I would share it y'all:
Pumpkin Spice Cake with Honey Frosting
SERVES 9
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
One (15-ounce) can solid-pack pumpkin purée
Honey Frosting (recipe follows)
1. Preheat oven to 350°. Butter a 9-inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin purée until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
4. Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.
Honey Frosting
MAKES 2 CUPS
1/2 cup (1 stick) unsalted butter, softened
One (8-ounce) package regular or reduced-fat cream cheese, softened
1/4 cup honey
1. In a medium bowl, whisk all ingredients until smooth.
Cindy,
Post that in the Halloween Recipe folder, that does sound yummy!!!!
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Denise and DH, with Nick (15) and Mackenzie (almost 13!) sipping hot cocoa from under our blanket of snow in Denver! Even though I have tons of ceramic pumpkins decorating my house for the fall, I really don't care for ANY food with pumpkin in it! :)
Denise
Michelle here in Missouri with DH Scott, DS Phillip (11), DD Sarah (5) and DD Mary (2).
After one of the other moms talked about Amish Cinnamon Rolls at the pumpkin patch ( I think it was Shana) I went lookin for one & found, tried & love this one. I will also post below.
Amish Pumpkin Cinnamon Rolls with Caramel Frosting
From: Quilt Country by Marcia Adams
1/3 cup milk
2 tbsp. butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 package dry yeast
1 cup unbleached all purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. melted butter
Caramel frosting (recipe follows)
In small saucepan, heat milk and 2 tbsp. butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly.
In large mixer bowl, combine pumpkin, sugar, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 (1- inch) slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden.
Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
Drizzle with Caramel frosting. Makes 12 rolls.
Caramel Frosting
1/4 cup (4 tbsp.)butter
1/2 cup brown sugar, packed
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar.
In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
Hi. Karin, DH, Hannah (12), Nathan (9 almost 10!). We live in Illinois. Actually, we live very close to the Pumpkin Capital of the World, Morton, IL--no kidding! The Libby's canning factory is located there. It is cool to drive by there this time of year because there are HUGE piles of pumpkins waiting to be processed.
After all that, I'm not really a big pumpkin fan (eating, that is). I will eat a piece of pumpkin pie at Thanksgiving, but that's about it.
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