Recipe Talk

Barb's Blog: Pumpkin Mousse Recipe

"Here's a fast and easy pumpkin recipe.

And, for those who want low calorie, this is wonderful."

Pumpkin Mousse

1 cup pumpkin

2 cups skim milk

2 small boxes of vanilla instant pudding (fat free/sugar free)

1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

1 cup Cool Whip Free

Mix the first 5 ingredients together. Fold in Cool Whip Free. Put in dessert dishes. Chill. You can add a touch of Cool Whip on top if you like.

Makes 8-4 oz servings
(If on Weight Watchers = 1 pt. each)

Thank you, Barb, for permission to post this recipe on my blog. Happy Thanksgiving to all!
_/\_/\_

Pumpkin Tart with Walnut Streusel Recipe

A very enjoyable, nutty streusel pie with a buttery cookie crust.

Pumpkin Tart with Walnut Streusel (+)

Ingredients
CRUST:
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 11 tablespoons cold, unsalted butter, cut into cubes
- 1 large egg, lightly beaten
- 1/4 cup heavy cream, more if needed

FILLING:
- 1 (15 oz.) can pumpkin - solid pack
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves or nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup apple juice (or bourbon)

STREUSEL TOPPING:
- 3/4 cup flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup cold, unsalted butter, cut into pats
- 3/4 cup walnuts, chopped - toasting is optional
- 1/4 cup slivered almonds - toasting is optional
- 1/4 cup crystallized ginger - chopped
whipped cream for garnish



Directions
Tart Crust:
Mix flour, sugar, lemon zest and salt in a large mixing bowl.
Add the butter and mix on low speed until crumbly. (Approximately 3-5 minutes.)
Add the egg and cream mixing on low just until combined.
If dough seems dry, add cream 1 tablespoon at at time until it reaches the right consistency.
Mold into a disk. You may roll the dough out right away on a floured surface into a 13 inch round or wrap the disk in plastic wrap and refrigerate for one hour or up to one week. (Can be frozen for one month)
Filling:
Spoon pumpkin into mixing bowl.
Add eggs one at a time until incorporated.
Add both sugars, flour, ginger, cinnamon, cloves and salt. (plus 1/4 teaspoon of nutmeg, optional).
Whisk in heavy cream and apple juice.
Streusel Topping:
Combine flour, sugars, cinnamon and salt in a medium sized bowl.
Add chunks of butter and mix with a fork until it resembles crumbles.
Stir in walnuts, almonds and crystalized ginger.
Postition rack in the middle of the oven and preheat to 350?.
If dough is refrigerated, warm it up on the counter for 5-10 minutes.
Roll out on floured surface into a 13 inch round.
Drape over a fluted pan or pie plate.
Fit the dough into the flutes and to the top of the dish.
Pour filling mixture into unbaked crust.
Scatter streusel over the top.
Bake until topping is evenly cooked and no longer wet in the center, 60-70 minutes.
Let cool on a rack for at least 2 hours or refrigerate overnight.
Serve at room temperature with whipped cream.

Container: tart pan or pie pan
Servings: 8
Serving Description: 1 pie slice
Prep Time: 20 minutes
Cook Time: 1 hour

----------------------

FOODday's Chewy Deep Dark Chocolate Cookies
Tuesday, December 05, 2006
Makes 5 to 6 dozen

These are similar to the Black Angus Cookies from the now-defunct Ron Paul Charcuterie -- very chocolaty, gooey on the inside, crusty on the edges -- but our version makes smaller cookies suitable for holiday platters.

1 pound bittersweet chocolate, chopped (31/3 cups)
3/4 cup unsalted butter (11/2 sticks; not margarine)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs
11/2 cups granulated sugar
11/2 tablespoons instant espresso powder
11/2 tablespoons vanilla
11/2 cups toasted and coarsely chopped pecans (1/3 pound; see note)
2 cups semisweet chocolate chips (12 ounces)

Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.

In top of a double boiler over hot water, place chocolate and butter and heat until melted, stirring occasionally; set aside.

In a medium bowl, sift together the flour, baking powder and salt; set aside.

In a large bowl, combine eggs, sugar, espresso powder and vanilla. Beat with a wooden spoon, or the paddle attachment of a stand mixer, until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop dough in 2-tablespoon portions (or use No. 50 scoop), 2 inches apart onto the prepared baking sheet. Bake 11 to 13 minutes, until cookies are still shiny but are beginning to set in the center. Do not overbake. Remove immediately to wire racks to cool. Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Or, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown. Or, spread nuts on a paper plate or in a microwave-safe pie pan. Microwave on high for 1 to 2 minutes or until golden brown, stirring once.

-----------------------------

Oregonian

ali's oatmeal cookies

Categories

Cake/cookie

Yield

3 servings

Measure Ingredient

1 cup Butter-flavored shortening

1 cup Granulated sugar

1 cup Firmly packed brown sugar

2 Eggs

1 teaspoon Vanilla

1? cup Plus 1 tb sifted all-purpose flour, divided

1 teaspoon Baking soda

? teaspoon Salt

2? cup Old-fashioned or:

2? cup Quick-cooking oatmeal, uncooked

1 cup Finely chopped hazelnuts

1 cup Finely diced dried apricots

1 cup White chocolate chips

STEPHEN CEIDEBURG Best Oatmeal Cookie, Oregon State Fair Susan Middleton and
Alisha Delos, Keizer Preheat oven to 350 degrees. In large bowl, mix shortening,
the sugars, eggs and vanilla. Beat at medium speed with an electric mixer until
well-blended. Combine 1 1/2 cups of flour, baking soda and salt.
Stir into the shortening mixture. Stir in oatmeal. Stir in nuts.
Toss apricots with remaining 1 tablespoon flour. Stir into dough.
Stir in white chocolate chips. Shape dough into 1 1/2-inch balls.
Flatten slightly and place 2 inches apart on ungreased baking sheets.
Bake 11 to 13 minutes until slightly moist in the center
and just beginning to brown around the edges. Remove immediately
to wax-paper-covered paper towels. Makes 3 dozen

From the Oregonian's FOOD DAY, 1/12/93.

====================================
The Oregonian's food section printed a recipe on Tuesday for "Quickled Kraut," a local restaurant's take on a quick pickled cabbage. It's not as quick as my cucumber salad, they recommend that you make it at least 24 hours before serving, but it sure seems simple to prepare.

Grand Central Baking's Quickled Kraut
Tuesday, August 28, 2007
Makes about 6 cups

"Quickled" is Grand Central Baking Co.'s name for refrigerator pickles. Whatever you want to call it, this crispy, sweet-sour condiment makes everything better, including an all-American hot dog. Be sure to make it at least a day ahead of your barbecue; it needs time to cure before serving.

1 pound green cabbage, thinly sliced (about 8 cups)
1 cup apple cider vinegar
1/2 cup seasoned rice vinegar
1 tablespoon kosher salt
2 tablespoons coarse-grain mustard
2 tablespoons mustard seeds
2 teaspoons white pepper
2 tablespoons granulated sugar
1/4 cup firmly packed brown sugar

Place sliced cabbage in a large glass, ceramic or plastic bowl. In a small bowl, whisk together vinegars, salt, mustard and mustard seeds, white pepper and sugars, stirring until sugars are dissolved. Pour over shredded cabbage and toss well. Cover tightly and refrigerate at least 1 day before serving. Kraut lasts up to two weeks in the refrigerator.

-- From Piper Davis, Grand Central Baking Co.
=========================
Here is DIL Kris's Pumpkin Rum Cake recipe, by popular demand. ... Thist recipe is from the FoodDay Oregonian section, and is from the Pittock Mansion. ...

Sunday, November 25, 2007

New Suzanne R's Life: Pumpkin Rum Cake

Here is DIL Kris's Pumpkin Rum Cake recipe, by popular demand. It is truly to-die-for.

Pumpkin Rum Cake

3 ? cups unsifted flour

1 tbsp. baking powder

? tsp salt

2 tsp cinnamon

? tsp ground ginger

? tsp ground nutmeg

? tsp cloves

1 cup butter, room temperature

2 cups sugar

4 eggs

1 ? cups canned pumpkin puree

2 tbsp. dark rum (Kris has suggested using coffee in place of the rum or a combination of vanilla and water if rum wasn't available.

Preheat oven to 350 degrees and butter/flour a Bundt pan.

1. Sift together flour and spices and baking powder. Set aside.
2. Cream butter and sugar until fluffy. Add eggs, one at a time, then add pumpkin puree and rum. Stir well.
3. Gradually blend in flour mixture.
4. Pour into pan. Bake for 55 minutes or until a cake tester comes out clean. Cool 15 minutes, then turn out.

Serve with whipped cream or ice cream.

Bittersweet Glaze

2 squares Baker's unsweetened chocolate

2 Tbsp butter

salt

1 ? cups powdered sugar

3 Tbsp hot water

Melt chocolate and butter in microwave. Stir until smooth. Add a dash of salt. Alternately add sugar with hot water until of spreading or drizzling consistency.

I am going to try to find the ingredients this week and make it with Splenda. I believe I have a Bundt cake pan but I will probably have to dig to find it.

Thist recipe is from the FoodDay Oregonian section, and is from the Pittock Mansion. The recipe originally was to be served with whipped cream, but Kris decided to frost it with chocolate.

Thank you, Suzanne!

STREUSEL-FILLED COFFEE CAKE

--------------------------------------------------------------------------------

1 1/2 c. sifted flour

3 tsp. baking powder

1/2 tsp. salt

3/4 c. sugar

1/4 c. margarine

1/2 c. milk

1 egg

1 tsp. vanilla

Streusel Filling:

1/2 c. brown sugar

2 tsp. flour

2 tsp. cinnamon

2 tsp. melted butter

1/2 c. nuts, chopped

Mix filling ingredients together and set aside.
Sift flour, baking powder, salt and sugar together. Cut
in margarine until fine. Beat together egg, milk and vanilla.
Add to dry ingredients and mix gently just until blended.
Spread half of batter into a well buttered, floured, 8-inch
square pan. Sprinkle with half of the Streusel Filling. Dot
with remaining batter and sprinkle with remaining Streusel
Filling to form a topping. Bake at 375 degrees for approximately 25
minutes.

BUTTERY STREUSEL COFFEE CAKE

--------------------------------------------------------------------------------

3 c. all-purpose flour

1 1/2 c. sugar

1 Tbsp. plus 2 tsp. baking

powder

1 1/2 tsp. salt

1/2 c. shortening

1 1/2 c. milk

2 eggs

Cinnamon-Nut Filling (recipe

follows)

Streusel Topping (recipe

follows)

Glaze (recipe follows)

Heat oven to 375 degrees. Grease 2 layer pans, 9 x 1 1/2-inch-
es, or 2 baking pans, 9 x 9 x 2-inches. Mix all ingredients,
except Cinnamon-Nut Filling, Streusel Topping and Glaze, until
moistened. Beat vigorously 1/2 minute. Spread 1/3 of batter
(about 1 1/3 cups) in each pan. Sprinkle half the Cinnamon-Nut

Filling on the batter in each pan. Spread half the remaining
batter (about 2/3 cup) in each pan. Sprinkle Stueusel Topping
on top. Bake until wooden pick inserted in center comes out
clean, 30 to 35 minutes. Cool slighty. Drizzle Glaze on top.

Cinnamon-Nut Filling:

1/2 c. brown sugar, packed

1/2 c. finely chopped nuts

2 tsp. cinnamon

Mix ingredients together.

Streusel Topping:

1/2 c. all-purpose flour

1 c. sugar

1/2 c. firm butter

Mix until crumbly.

Glaze:

2 c. confectioners sugar

1/4 c. butter or margarine,

softened

1 tsp. vanilla

1/3 to 1/2 c. water

Mix confectioners sugar, butter or margarine and vanil-

la. Stir in water, about 2 tablespoons at a time, until glaze

is spreading consistency.

=========================

PUMPKIN-OATMEAL RING

---

3 c. all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

2 eggs

1 (16 oz.) can pumpkin

1 c. packed brown sugar

1/2 c. maple syrup or molasses

1/4 c. salad oil

1 c. quick cooking oats,

uncooked

1 tsp. salt (optional)

Streusel Topping:

1/2 c. butter or margarine

3/4 c. flour

1/2 c. quick cooking oats,

uncooked

1/2 c. chopped nuts or pumpkin

seeds

1/4 c. sugar

Prepare topping: In small saucepan, melt butter or
margarine; remove from heat. Stir in flour, oats, nuts and
sugar until blended. (Mixture may be crumbly.) Set aside.

Preheat oven to 350 degrees. Grease 10-inch Bundt pan. In
large bowl, mix flour, baking powder, baking soda, cinnamon and
1 teaspoon salt. In medium bowl, with fork or wire whisk, beat
eggs, pumpkin, brown sugar, maple syrup and salad oil until
blended.

Stir pumpkin mixture and oats into flour mixture just
until flour is moistened. (Batter will be lumpy.) Spoon batter
into pan. Sprinkle streusel topping evenly over batter. Bake
about 1 hour and 15 minutes or until toothpick comes out clean.

If topping starts to brown too quickly, cover loosely with foil
during last 10 minutes of baking. Cool 10 minutes; remove from
pan.

Cool completely on rack. Makes 16 servings.

=============================

PUMPKIN PIE DESSERT SQUARES

--------------------------------------------------------------------------------

1 pkg. yellow cake mix

1/2 c. oleo, melted

1 egg

Filling:

3 c. (1 lb. 14 oz. can)

pumpkin pie filling*

2 eggs

Topping:

1 c. reserved cake mix

1/4 c. sugar

1 tsp. cinnamon

1/4 c. oleo

Reserve 1 cup cake mix for topping. Grease bottom only
of 13 x 9-inch pan. Combine remaining cake mix, oleo and egg.

Press into pan.

Filling: Combine all filling ingredients until smooth.

Pour over crust.

Topping: Combine ingredients, sprinkle over filling.

Bake at 350 degrees for 45 to 50 minutes until knife inserted in

center comes out clean. If desired serve with Cool Whip.

*Tip: For use with 1 pound can solid pack pumpkin pie,

add 2 1/2 teaspoons pumpkin pie spice and 1/2 cup firmly packed

brown sugar.

Pumpkin Quick Loaf With Cream Cheese Filling
We love the taste of pumpkin in our house, and I bake with it all year long, these quick breads are just so moist and delicious, and with the addition of the cream cheese filling.....well, it just can't get any better!

by KITTENCAL

2 8x4 loaf cakes

1? hours 25 min prep

FILLING

1 (8 ounce) package cream cheese, room temp

1/2 cup sugar

1 tablespoon flour

1 large egg or extra large egg

1 tablespoon finely grated orange rind

BREAD

1 2/3 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 cup pumpkin puree

1/2 cup oil (not olive oil)

2 large eggs

1 1/2 cups sugar

1 cup chopped walnuts (optional)

Set oven to 325 degrees.

Grease two 8x4-in loaf pans, or use mini loaf pans if desired.

In a med bowl, combine all filling ingredients until smooth; set aside.

In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.

In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.

Stir the pumpkin mixture into the flour mixture just until combined.

Fold in nuts, if using.

Pour half of the pumpkin bread batter evenly into prepared loaf pans.

Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.

Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.

Cool in pans for 10-15 minutes.

Remove to a rack to cool completely.

Store loaf bread in fridge, wrapped tightly.

Calories 2178Calories from Fat 925 (42%) Amount Per Serving %DV Total Fat 102.9g 158% Saturated Fat 34.6g 173% Polyunsat. Fat 32.8g Monounsat. Fat 29.2g Trans Fat 0.2g Cholesterol 441mg 147% Sodium 1655mg 68% Potassium 571mg 16% Total Carbohydrate 291.7g 97% Dietary Fiber 4.1g 16% Sugars 201.8g Protein 29.9g 59% Vitamin A 6192mcg 123% Vitamin B6 0.3mg 12% Vitamin B12 1.4mcg 24% Vitamin C 9mg 16% Vitamin E 14mcg 47% Calcium 177mg 17% Magnesium 49mg 12% Iron 8mg 47% Alcohol 0.0g Caffeine 0.0mg

================

Pumpkin Cake Roll with Walnut Cream Cheese Filling

Ingredients: For Cake: 1 cup granulated sugar 3/4 cup all-purpose flour 1 tsp. baking powder 1 tsp. ground cinnamon Pinch of salt 3 large eggs, beaten to blend 2/3 cup canned pumpkin 2 tablespoons powdered sugar

Cream Cheese Filling: 1 (8 oz.) package cream cheese, room temperature 1 cup powdered sugar 2 tablespoons (1/4 stick) unsalted butter, at room temperature 1 tsp. vanilla extract 1/2 cup finely chopped walnuts

Garnish: Powdered sugar

Instructions:Preheat oven to 375 F (190 C). Butter a 15 x 10 x 1-inch jelly roll pan or a 9 x 13 x 1-inch baking pan. Line pan with waxed paper. Butter waxed paper, and set pan aside.

For Cake: Mix first 5 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake until tester inserted in center of cake comes out clean, or until cake springs back when lightly touched, about 15 minutes. Remove cake from oven and cool for 5 minutes. Immediately loosen cake from sides of pan.

Lay a kitchen towel on work surface and dust towel with 2 tablespoons powdered sugar. Turn cake out onto sugared towel, waxed paper side up. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack for at least 30 minutes.

For Cream Cheese Filling: Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend. Mix in chopped walnuts.

To Assemble: Unroll cake; leave on towel. Spread cream cheese filling evenly over cake to about 1/2 inch of edges. Using towel, roll up cake and place seam side down on platter. Remove towel. Trim ends of cake. Cover and refrigerate for at least 1 hour before dusting top with powdered sugar.

Notes: Can be prepared 1 day ahead. Cover and refrigerate.

If preparing ahead, wait until right before you are ready to serve to dust cake with powdered sugar.

Cut cake crosswise into 1-inch thick slices and serve. Enjoy !!!

Makes 10 - 12 servings.

**

Streusel Topping / Filling:

1/2 c. butter or margarine

3/4 c. flour

1/2 c. quick cooking oats,

uncooked

1/2 c. chopped nuts or pumpkin

seeds

1/4 c. sugar

Prepare topping: In small saucepan, melt butter ormargarine; remove from heat. Stir in flour, oats, nuts andsugar until blended. (Mixture may be crumbly.) Set aside.

This just came out in the new Womans World magazine.

Peppermint Patty Chocolate Cake

CAKE
1 pkg (1 lb 2.25oz)devils food cake mix, such as Duncan Hines
2 cup sour cream
2/3 cup oil, preferably canola
3 eggs
2 Tbsp peppermint liqueur, such as Peppermint Schnapps, or water
1 cup mini semisweet chocolate chips

FILLING & FROSTING
6 Tbsp butter OR margarine, at room temperature
2 cups confectioners' sugar
1/4 tsp peppermint extract
2 cans (16 oz EACH) milk chocolate frosting
mini chocolate covered peppermint cream candies, such as Peppermint Patties,
quartered, optional

CAKE:
Preheat oven to 350 degrees. Butter and flour 2-8 inch round cake pans. In bowl
at low speed beat cake mix with sour cream, oil, eggs and liqueur until just
combined, about 1 minute. Increase speed to medium, beat until light and fluffy,
about 2 minutes. Stir in chocolate chips. Divide batter between pans. Bake 30-35
mins or until toothpick inserted in center comes out clean. Cool on racks 10
minutes. remove from pans; cool completely on racks.

FILLING:
In bowl with mixer on medium speed beat batter until fluffy, about 2 minutes.
Add sugar, 2 Tbsp water and peppermint extract. Beat until fluffy, about 2
minutes; refrigerate until ready to use.

ASSEMBLY:
Place 1 cake layer on serving plate; spread filling over cake to within 1/2 inch
of edges. Top with remaining cake layer. Spread top and side with frosting.
Garnish with peppermint candies, if desired. Makes 16 servings.

Per serving: 647 cals; 4 g. protein; 35 g. fat; 58 mg chol; 84 g. carbs; 446 mg
sodium; 2 g fiber; 56 g sugar