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Old November 18, 2012   #46
Zana
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PUMPKIN DIP

1 can pumpkin
2 teaspoons pumpkin pie spice
8 oz. cream cheese
1 cup powdered sugar

Mix all ingredients together, chill & serve with gingersnaps or your
favorite cookie.


Zana's Note: I used this on toasted baguettes with slices of prosciutto and black krim tomatoes this past September....yummmmm. Was thinking of trying it also with smoked fish or triple smoked bacon.
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Old November 18, 2012   #47
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Spiced Pumpkin Butter

Savor pumpkin even after the season -- this canning recipe combines sweet pumpkin puree and maple syrup with tangy lemon juice and ground ginger.

Makes: 36 servings
Yield: Makes 4-1/2 cups
Prep 15 mins
Cook 25 mins

INGREDIENTS
4 
cups Pumpkin Puree (see Recipe Center) or two 15-oz. cans pumpkin
1 1/4
cups pure maple syrup
1/2
cup apple juice
2 
tablespoons lemon juice
2 
teaspoons ground ginger
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon salt

Chopped hazelnuts (optional)

DIRECTIONS
1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
3. To serve, top with chopped nuts.

nutrition facts (Spiced Pumpkin Butter)
Servings Per Recipe 36, cal. (kcal) 35, carb. (g) 9, sodium (mg) 17, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #48
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Chocolate-Glazed Pumpkin Pie Cheesecake

Crushed chocolate wafer cookies make the crust; cream cheese, pumpkin, and spices the filling; and dark chocolate and whipping cream the coating in this divinely decadent dessert.

Makes: 10 servings
Prep 35 mins
Bake 45 mins 350°F
Cool 1 hr

ingredients

Nonstick cooking spray
1/4
cup butter, melted
1 1/2
cups finely crushed chocolate wafer cookies (about 24 cookies)
1 
8 ounce package cream cheese, softened
1 
cup sugar
3 
eggs
1 
15 ounce can pumpkin
1 
teaspoon vanilla
1/2
teaspoon pumpkin pie spice
1/4
teaspoon salt
1 
cup chopped dark chocolate
1/3
cup whipping cream
2 
ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)

directions
1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.

2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.

3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.

4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.
from the test kitchen
Make-Ahead Directions:
Prepare as directed. Cover and chill for up to 48 hours.

nutrition facts (Chocolate-Glazed Pumpkin Pie Cheesecake)
Servings Per Recipe 10, cal. (kcal) 650, Fat, total (g) 31, chol. (mg) 114, sat. fat (g) 13, Monosaturated fat (g) 9, carb. (g) 85, Polyunsaturated fat (g) 4, dietary fiber (g) 5, sugar (g) 51, protein (g) 9, vit. A (IU) 70, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 586, Potassium (mg) 376, calcium (mg) 71, iron (mg) 4, Percent Daily Values are based on a 2,000
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Old November 18, 2012   #49
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Maple Pumpkin Cheesecake
By Cathy Suttmiller

Description
Delicious family-favorite dessert.

Ingredients
3 regular pie crusts or 2 deep-dish pie crusts
3 8 oz packages of cream cheese, softened
2 cups (1 8oz can) pumpkin
3 eggs
1 cup pure maple syrup
1 14 oz can sweetened condensed milk
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup (1/2 pint) whipping cream
1/2 cup chopped pecans

Directions
• Preheat oven to 300F degrees.
• In large mixing bowl, beat cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon and nutmeg.
• Mix well.
• Pour into pie crusts.
• Bake 1 hour 15 minutes or until edges spring back when lightly touched (center will be slightly soft).
• Cool.
• Chill 2-4 hours.
• While pies chill, make the maple pecan glaze in saucepan.
• Combine remaining 1/2 cup of maple syrup and 1 cup whipping cream. Bring to a boil.
• Boil rapidly 15-20 minutes or until thickened-stirring occasionally.
• Add 1/2 cup chopped pecans.
• Drizzle pie slices with maple pecan glaze.
• Refrigerate leftovers.

Prep time: 10 minutes.
Bake time: 75 minutes.
Chill time: 2 hours.

Makes 3 regular pies or 2 deep dish pies.

Prep Time: 10 Min
Cook Time: 1 Hr 15 Min
Total Time: 1 Hr 25 Min
--
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Old November 18, 2012   #50
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Pumpkin Crunch Cake

Author: adapted from Good Housekeeping Desserts and Chef Dennis

Serves: 12-16

Ingredients
Crunch Topping
•3 Cups (450 g) walnuts, finely chopped
•3 Cups (360 g) vanilla wafers (about 75 cookies)
•3 Cups (540 g) brown sugar
•12 oz (340 g) butter
Pumpkin Crunch Cake
•1 1/4 (250 g) cup sugar
•6 oz (168 g) softened butter
•1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
•2 1/2 ( 300 g) Cups flour
•1/2 Cup (96 g) Greek yogurt
•1 Tablespoon (15 ml) pure vanilla
•1 Tablespoon (15 g) pumpkin pie spice
•2 1/4 Teaspoons( 12 g) baking powder
•3/4 Teaspoon (4 g) baking soda
•1/2 Teaspoon (2.5) Salt
•4 Large Eggs
Cream Cheese Frosting
•16 oz (454 g) cream cheese
•8 oz (227 g) mascarpone (or cream cheese)*
•8 oz (227 g) softened butter
•2 cups (150 g) confectioners sugar
•1 Tablespoon (15 ml) pure vanilla
Instructions
Crunch Topping
1.Melt Butter
2.In a food processor, pulse cookies to a fine crumb
3.Then Pulse walnuts to a fine chop
4.Add in Brown Sugar and mix well.
5.Add in Melted Butter and blend together.
6.Divide mixture into 4 Coated Cake Pans (One very full cup per pan), pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
7.Set pans aside and begin cake.
8.Pre heat Oven to 350 degrees.
Pumpkin Cake
1.In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently .
2.Add In Pumpkin and all the rest of the ingredients, except the eggs.
Mix just until blended.
3.Add in the Eggs, one at a time just until blended.
4.Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
5.Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the smae amount of time as the cakes.
6.Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans .
7.Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool.
8.break up the extra crunch mix to very small bits to use to decorate the cake with.
9.while your cakes are baking prepare a Cream Cheese Frosting.
Cream Cheese Frosting
1.Whip the cream cheese, mascarpone, and butter till very smooth and
creamy
2.Slowly add in the 10x sugar while mixer is on low setting
3.Add in Vanilla and mix well. Set aside till needed.
Assembly
1.After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
2.When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
3.When finished frosting, coat sides and top with your extra crunch mixture*
Notes

*You can substitute cream cheese for the Mascarpone, I don't always have it on hand. You may want to increase the butter a bit cutting that amount from the cream cheese. If you have a favorite cream cheese frosting recipe, use that! *feel free to eliminate the extra frosting on the sides of the cake and the additional crunch topping on the sides, the original cake was served simply with only whipped cream between the layers.
****If your cake sticks too the bottom of the pan, place it on a burner of your stove for about 15 seconds, the heat will help release the cake from the pan. This process works for all cakes. Just be careful and judge how hot and evenly your stove top heats the pan. After heating place a plate on top of the pan, and invert quickly. Tap the pan with the heal of a knife to help release the cake.
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Old November 18, 2012   #51
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Pumpkin Custards with Peppery Pecans

Sprinkled with cayenne-glazed pecans and drizzled with maple syrup, these individual custards are a tasty alternative to traditional pumpkin pie.


Makes: 4 servings
Prep 15 mins
Bake 45 mins 350°F

ingredients
2 
eggs, lightly beaten
1/2
15 ounce can (scant 1 cup) pumpkin
3/4
cup whipping cream, half-and-half, or light cream
1/4
cup packed brown sugar
1/2
teaspoon pumpkin pie spice
1/4
teaspoon salt
1/4
cup Peppery Pecans (see recipe below)
1/4
cup maple syrup

directions
1. Preheat oven to 350 degrees F. In a medium bowl, combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt. Beat with a wire whisk until smooth.
2. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide pumpkin mixture among cups. Place baking dish on an oven rack. Pour boiling water into baking dish around cups to a depth of 1 inch.
3. Bake for 45 to 55 minutes or until a knife inserted near the centers comes out clean. Remove cups from water; cool on a wire rack. If desired, cover and chill for 1 to 8 hours.
4. To serve, unmold custards onto four dessert plates. Sprinkle with Peppery Pecans and drizzle with maple syrup.

Makes 4 servings.

Peppery Pecans

Yield: about 1 cup

ingredients

Nonstick cooking spray
1 
cup broken pecans
3 
tablespoons granulated sugar
2 
tablespoons light-color corn syrup
1/4
teaspoon cayenne pepper

directions
1. Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. In a medium bowl, combine pecans, sugar, corn syrup, and cayenne pepper. Spread nuts in the prepared baking pan. Bake for 15 minutes, stirring twice. Spread on a piece of greased foil to cool. Break into clusters. Store in an airtight container at room temperature for up to 24 hours. Use to top puddings, ice cream, or salads. Makes about 1 cup.

nutrition facts (Pumpkin Custards with Peppery Pecans)
Servings Per Recipe 4, cal. (kcal) 375, Fat, total (g) 24, chol. (mg) 167, sat. fat (g) 12, carb. (g) 37, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, dietary fiber (g) 2, sugar (g) 30, protein (g) 5, sodium (mg) 207, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #52
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Pumpkin Latte Coffee Cake

As breakfast or an afternoon snack, this crumbly pumpkin-flavor take on coffee cake makes a great espresso companion.

Makes: 12 servings
Prep 30 mins
Bake 45 mins to 50 mins 350°F
Cool 45 mins

INGREDIENTS
5 
eggs
2 
teaspoons instant espresso coffee powder or instant coffee granules
1 
8 ounce package cream cheese, softened
2/3
cup sugar
2 
tablespoons all-purpose flour
1 
teaspoon vanilla
3 
cups all-purpose flour
2 
teaspoons baking powder
1 
teaspoon pumpkin pie spice
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup butter, softened
1 1/2
cups sugar
2/3
cup canned pumpkin
1 
cup buttermilk or sour milk*
1 
recipe Streusel
1 
recipe Coffee Drizzle

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together two of the eggs and the espresso powder; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.
2. In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
3. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds; gradually add the 1-1/2 cups sugar, beating until fluffy. Add the remaining three eggs, one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined. Spread half of the batter in the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Coffee Streusel.
4. Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 45 minutes. Spoon Coffee Drizzle over coffee cake in a lacy pattern. Cool completely on wire rack.
from the test kitchen
Prepare as directed. Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake. Wrap in foil; overwrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. To serve, top with Coffee Drizzle.
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Streusel

INGREDIENTS
1/2
cup packed brown sugar
1/3
cup rolled oats
1/4
cup all-purpose flour
1/2
teaspoon pumpkin pie spice
1/4
cup butter, cold
DIRECTIONS
1. In a medium bowl combine brown sugar, rolled oats, flour, and pumpkin pie spice. Using a pastry blender, cut in butter until crumbly.

nutrition facts (Pumpkin Latte Coffee Cake)
Servings Per Recipe 12, cal. (kcal) 574, Fat, total (g) 21, chol. (mg) 140, sat. fat (g) 12, carb. (g) 89, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, dietary fiber (g) 2, sugar (g) 58, protein (g) 9, vit. A (IU) 2721, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 81, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 408, Potassium (mg) 199, calcium (mg) 131, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Coffee Drizzle

INGREDIENTS
1 1/4
cups powdered sugar
1 
teaspoon light-colored corn syrup
1 - 2 
tablespoons cooled Espresso or strong-brewed coffee
DIRECTIONS
1. In a small bowl stir together powdered sugar and corn syrup. Stir in enough cooled espresso or strong-brewed coffee (1 to 2 tablespoons) to make drizzling consistency.

nutrition facts (Pumpkin Latte Coffee Cake)
Servings Per Recipe 12, cal. (kcal) 574, Fat, total (g) 21, chol. (mg) 140, sat. fat (g) 12, carb. (g) 89, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, dietary fiber (g) 2, sugar (g) 58, protein (g) 9, vit. A (IU) 2721, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 81, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 408, Potassium (mg) 199, calcium (mg) 131, iron (mg) 3, Percent Daily Values are based on a 2,000 c
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Old November 18, 2012   #53
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Pumpkin Cinnamon Roll Sheet Cake

recipe from Picky Palate

1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box vanilla instant pudding mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.

Makes 16 to 20 squares
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Old November 18, 2012   #54
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Pumpkin Bread Pudding

Pour pumpkin-and-currant custard over torn croissants and roasted chestnuts, then bake for a comforting holiday dessert. Warm molasses cream adds a decadent touch.

Makes: 12 servings
Prep 30 mins
Bake 50 mins 350°F
Cool 30 mins

ingredients

Butter
1 1/4
cups whipping cream
1 
cup milk
4 
5 croissants or 10 oz. egg bread, torn (about 6 cups)
1 1/4
cups roasted, shelled chestnuts, crumbled, or one 8- to 10-oz. can chestnuts, drained and crumbled
3 
eggs
1 
egg yolk
1 
cup granulated sugar
1 
cup packed brown sugar
1 
pound roasted pumpkin flesh or hard squash flesh, mashed (2 cups) or one 15-oz. can pumpkin
1 1/4
cups dried currants or golden raisins
3 
tablespoons butter, melted
1/2
teaspoon ground cardamom
1/2
teaspoon ground ginger

Seeds of one vanilla bean* or 2 tsp. vanilla extract
1 
Molasses Cream (recipe below)

Fresh thyme (optional)

directions
1. Preheat oven to 350 degrees F. Butter a 2-1/2- to 3-quart casserole; set aside. In large bowl combine whipping cream and milk. Add torn croissants and chestnuts. Gently press until everything is covered by the milk mixture. Let stand while preparing custard.
2. For custard, combine eggs, egg yolk, sugars, pumpkin, currants, melted butter, spices, and vanilla in the top insert of a large double boiler (or in a large heatproof bowl set over a saucepan of simmering water). Place double boiler over medium heat and stir constantly until warm mixture is warm and sugars have dissolved. Fold into croissant mixture. Pour all into prepared casserole. Bake, uncovered, 50 minutes or until set. Serve warm with Molasses Cream and thyme. Store any remaining bread pudding in refrigerator up to 2 days. Makes 12 servings.
Roasting Chestnuts::
3. Cut an X on flat side of each chestnut. Place in baking pan. Roast at 400 degrees F for 15 minutes, tossing occasionally. Peel chestnuts while still warm.
Roasting Pumpkin or Squash::
4. Wash, halve lengthwise, and remove seeds of pie pumpkin or hard (winter) squash. Place halves, cut sides down, in baking dish. Bake at 350 degrees F for 45 to 55 minutes or until tender; cool. Scrape flesh from shell with a spoon.

from the test kitchen
*Kitchen Tip:
To remove seeds from vanilla bean, use small knife to split bean in half lengthwise. Using tip of knife, scrape out the small black seeds from each half, discard pod, or add to Vanilla Bean-Verbena Sugar, see recipe center.

Molasses Whipped Cream

ingredients
1 
cup whipping cream
1 
tablespoon powdered sugar
2 - 3 
teaspoons molasses

Pumpkin pie spice, apple pie spice or ground cinnamon

directions
1. In a chilled mixing bowl combine whipping cream, powdered sugar, and molasses. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon.

nutrition facts (Pumpkin Bread Pudding)
Servings Per Recipe 12, cal. (kcal) 781, Fat, total (g) 39, chol. (mg) 231, sat. fat (g) 23, carb. (g) 103, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, dietary fiber (g) 4, sugar (g) 77, protein (g) 10, vit. A (IU) 5588, vit. C (mg) 12, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 69, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 320, Potassium (mg) 762, calcium (mg) 172, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #55
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Cranberry-Pumpkin Scones with Sugared Pepitas

Cranberries and pumpkin combine for a zippy scone infusion. Sugared pepitas and a powdered-sugar glaze top the treats.

Yield: 8 large scones
Prep 30 mins
Bake 15 mins to 20 mins 400°F
Cool 5 mins

INGREDIENTS
2 1/2
cups all-purpose flour
1/4
cup packed brown sugar
2 
teaspoons baking powder
1 1/2
teaspoons pumpkin pie spice
1/4
teaspoon baking soda
1/4
teaspoon salt
1/2
cup butter, cut up
1/2
cup dried cranberries
2 
eggs, lightly beaten
1/2
cup half-and-half, light cream, or milk
1/2
cup canned pumpkin
1 
egg, lightly beaten
1 
tablespoon water
2 
cups powdered sugar
1 
tablespoon butter, softened
2 
teaspoons finely shredded orange peel
2 
tablespoons orange juice
1 
recipe Sugared Pepitas (desired amount)

Finely shredded orange peel (optional)

DIRECTIONS
1. Preheat oven to 400 degrees degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.
2. In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.
4. Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze.
5. For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange peel, and the orange juice until well combined.
6. Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the Sugared Pepitas* and, if desired, additional shredded orange peel. Serve warm.
from the test kitchen
Store remaining Sugared Pepitas in an airtight container at room temperature for up to 2 weeks. Use Sugared Pepitas on cheesecake, muffins, salads, or just to snack on.

Sugared Pepitas

Yield: 2 cups

ingredients
1/3
cup sugar
2 
tablespoons water
1 
cup raw pepitas
1 
tablespoon sugar
1/4
teaspoon salt

directions
1. Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a small saucepan combine 1/3 cup sugar and water. Cook and stir over medium-high heat until sugar dissolves; remove from heat. Let mixture cool. In a medium bowl combine pepitas with cooled sugar mixture; toss well to combine. Spread in prepared baking pan. Sprinkle with 1 tablespoon sugar and salt. Bake for 15 to 20 minutes or until light brown and crisp, stirring twice. Let cool on baking sheet.

Makes 2 cups.

nutrition facts (Cranberry-Pumpkin Scones with Sugared Pepitas)
cal. (kcal) 544, Fat, total (g) 21, chol. (mg) 119, sat. fat (g) 11, carb. (g) 82, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, dietary fiber (g) 2, sugar (g) 47, protein (g) 9, vit. A (IU) 2867, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 89, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 401, Potassium (mg) 216, calcium (mg) 121, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #56
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Melt-in-Your-Mouth Pumpkin Cookies

These cakelike cookies taste a lot like pumpkin pie. Buttery brown sugar frosting adds delightful sweetness.

Makes: 60 servings
Yield: about 60 cookies
Prep 30 mins
Bake 10 mins 350°F per batch

INGREDIENTS
2 
cups butter, softened
2 
cups granulated sugar
2 
teaspoons baking powder
2 
teaspoons baking soda
1 
teaspoon salt
1 
teaspoon ground cinnamon
1 
teaspoon ground nutmeg
2 
eggs
2 
teaspoons vanilla
1 
15 ounce can pumpkin
4 
cups all-purpose flour
1/2
cup butter
1/2
cup packed brown sugar
1/4
cup milk
1 
teaspoon vanilla
2 3/4
cups powdered sugar

Ground cinnamon (optional)

DIRECTIONS
1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.
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Old November 18, 2012   #57
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Pumpkin Pie Snickerdoodle Bars

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice (1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp nutmeg)
2 eggs, at room temperature
1 1/2 cups canned pumpkin

Topping
2 tablespoons white sugar
2 teaspoons cinnamon

Drizzle
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice

DIRECTIONS
Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later
To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)

To make pumpkin pie filling:

In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. A dd the rest of the ingredients and mix until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.

After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.
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Old November 18, 2012   #58
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Pumpkin-Chocolate Cheesecake Bars

Two classic desserts -- pumpkin pie and cheesecake -- combine to create a special holiday treat. A crisp graham cracker crust and heavenly chocolate layer take these decadent bars to the next level.

Makes: 24 servings
Yield: 24 to 36 bars
Prep 25 mins
Bake 55 mins 325°F
Cool 30 mins

ingredients
1 1/4
cups graham cracker crumbs
1/4
cup sugar
1/3
cup butter, melted
2 
8 ounce packages cream cheese, softened
1 3/4
cups sugar
3 
eggs
1 
cup canned pumpkin
1/2
teaspoon pumpkin pie spice
1/2
teaspoon vanilla
1/4
teaspoon salt
6 
ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2 
tablespoons butter
1 1/4
cups sour cream
1/4
cup sugar

Grated fresh nutmeg

Milk chocolate or semisweet chocolate curls

directions
1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.
3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls.

Makes 24 to 36 bars.
from the test kitchen
Bake and chill cookies as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.
*Test Kitchen Tip:
To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you'll end up with two half-triangles from the ends of each strip).
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Old November 18, 2012   #59
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Marbled Chocolate-Pumpkin Brownies

Add a literal layer to your brownie baking with a cream-cheese-and-pumpkin batter. On top? A crunchy sprinkling of walnuts.

Makes: 36 servings
Prep 30 mins
Bake 1 hr 325°F

INGREDIENTS
3 
ounces cream cheese, softened
1 
tablespoon butter, softened
1/2
cup sugar
1 
egg
1 
cup canned pumpkin
1 
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1 
tablespoon all-purpose flour
1 1/4
cups all-purpose flour
3/4
teaspoon baking powder
1/2
teaspoon salt
6 
ounces unsweetened chocolate, chopped
3/4
cup butter, cut up
2 1/4
cups sugar
4 
eggs
1/4
cup milk
2 
teaspoons vanilla
3/4
cup coarsely chopped walnuts, toasted (optional)

DIRECTIONS
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
3. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
4. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
5. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
6. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

from the test kitchen
Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

nutrition facts (Marbled Chocolate-Pumpkin Brownies)
Servings Per Recipe 36, cal. (kcal) 159, Fat, total (g) 8, chol. (mg) 43, sat. fat (g) 5, Monosaturated fat (g) 2, carb. (g) 21, dietary fiber (g) 1, sugar (g) 16, protein (g) 2, vit. A (IU) 1215, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 92, Potassium (mg) 76, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000
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Old November 18, 2012   #60
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Pumpkin-Pecan Tassies

Go mini with these pumpkin pie wannabes. A muffin tin subs for a pie pan while the filling -- canned pumpkin, pumpkin pie spice, pecans, and brown sugar -- sticks with tradition.

Yield: 24 tassies
Prep 30 mins
Bake 35 mins 350°F

ingredients
1 
15 ounce package rolled refrigerated unbaked piecrust (2 crusts)
3/4
cup canned pumpkin
1/4
cup granulated sugar
1 
teaspoon pumpkin pie spice
1/8
teaspoon salt
1 
egg, lightly beaten
1/4
cup half-and-half, light cream, or milk
1/3
cup chopped pecans
1 
tablespoon packed brown sugar
1 
tablespoon butter, melted

Maple syrup (optional)

directions
1. Let piecrusts stand according to package directions. Preheat oven to 350 degrees F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside.
2. For filling, in a large bowl stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.
3. For pecan topping, stir together pecans, brown sugar, and melted butter.
4. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving.
from the test kitchen
To Store:
Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.
nutrition facts (Pumpkin-Pecan Tassies)
cal. (kcal) 113, Fat, total (g) 7, chol. (mg) 13, sat. fat (g) 2, carb. (g) 12, Monosaturated fat (g) 1, sugar (g) 3, protein (g) 1, vit. A (IU) 1215, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 92, Potassium (mg) 29, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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