pumpkinbundtcake

Pumpkin Bundt Cake with Buttermilk Glaze

16 servings

Cake:

Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Glaze:

1/2 cup confectioners’ sugar
3 tablespoons buttermilk
1/2 teaspoon vanilla extract

Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch Bundt or tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine confectioners’ sugar, buttermilk, and vanilla in a small bowl. Whisk until smooth then drizzle over the cake.

coffeehousepumpkinbread

Coffee House Pumpkin Bread

1-1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 cup sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 teaspoon vanilla

Grease and flour a 9x5x3 inch loaf pan. Preheat the oven to 350° F.

In a large bowl sift together the flour, baking soda, salt, nutmeg, cardamom, cinnamon, allspice, and cloves. Stir in sugar. In a small bowl beat together eggs, oil, and vanilla. Pour wet ingredients into dry ingredients and stir until just combined. Be careful not to over mix batter.

Immediately pour batter into prepared pan. If desired, sprinkle top of loaf with a 1/2 cup of salted roasted pumpkin seeds. Bake in preheated oven for 45 to 50 minutes, or until a knife inserted into the center of the loaf comes out clean. Cool, in the pan, on a wire rack for 5 minutes. Turn out bread onto cooling rack and let cool to room temperature.

Spiced Pumpkin Bread

Yield: Makes 2 loaves

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

sugarspicepumpkinseeds

Sugar & Spice Pumpkin Seeds

Makes 1 ½ Cups

1 ½ cups cleaned pumpkin seeds
1 ½ tablespoons grape seed oil or Pecan oil
2 tablespoons sugar

Spice mixture:

3 tablespoons sugar
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon ground ginger
1/8 teaspoon cayenne pepper

Preheat oven to 350°F. Lightly oil a baking sheet and spread pumpkin seeds in a single layer. Toast about 10 minutes.

Heat the oil in a skillet over medium heat. Stir in 2 tablespoons sugar and the toasted pumpkin seeds. Cook and stir until the sugar dissolves and the pumpkin seeds begin to caramelize, 1 to 2 minutes. Combine the spice mixture in a heat resistant bowl. Add hot pumpkin seeds and stir to coat. Let cool. Store seeds in an airtight container.

pumpkin-pecan cake roll

Pumpkin-Pecan Cake Roll

12 Servings

For the Cake Roll:

3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup cooked or canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans
Confectioners’ sugar

For the Filling:

2 packages (3 ounces each) cream cheese, softened
1/4 cup butter or margarine, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

Bake at 375°F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

Pumpkin Seed Brittle

1 cup sugar
1/2 cup water
1/8 teaspoon fine sea salt
3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 ounces)

Special equipment: parchment paper; a candy thermometer

Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.

Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out(between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)
Note: Brittle can be made 2 weeks ahead and kept, layers separated by wax paper, in an airtight container.

pumpkin-cookies

Old-Fashioned Soft Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract

1 Glaze (recipe follows)

PREHEAT oven to 350° F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl and set aside.

Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

NOTES:
For a variation add 1/2 cup chocolate chips or nuts to the recipe.

pumpkin-soup

Gingered Pumpkin Soup with Gruyere Cheese

Serves 6

1 ½ – 2 pounds fresh pumpkin, seed and skin removed, diced
½ pound Yukon Gold potatoes, peeled and diced
2 tablespoons fresh ginger, minced
½ yellow onion, sliced thin
4 cups vegetable stock
¼ cup orange juice
½ cup Cream Sherry
1 cup heavy cream
2 tablespoons butter, unsalted
4 ounces Gruyere cheese, grated for garnish

Heat the butter over medium heat in a large heavy pot. Add the onions and cook until soft and translucent, 5 to 6 minutes. Add the pumpkin, ginger, and potatoes. Cook for another 3 minutes Add the stock, orange juice, and sherry. Bring to a simmer and cook until pumpkin is soft and easily pierced with a fork (about 1 hour).

Transfer to a blender or food processor and puree until smooth (you may need to do this in batches). Transfer back to the pot and stir in the cream. Season to taste.

Sprinkle Gruyere over individual portions and serve with a hearty bread.

creamofpumpkinsoup

Cream Of Pumpkin Soup with Sherry

½ stick butter
2 cloves garlic, minced
2 pounds pumpkin, cubed
3 medium Empire apples, peeled, cored and diced
6 cups vegetable stock
1 cup dry sherry
½ tsp nutmeg
½ tsp cinnamon
¼ tsp cardamom
1 pint heavy cream
Salt & pepper, to taste
Honey, to taste

In a Dutch oven, over medium high heat, melt butter. Add garlic and sauté for about 1 minute; add diced pumpkin, apples and broth. Bring to a boil and reduce to a simmer and cook until tender, about 45 minutes; add sherry and continue to cook for 10 minutes.

Process the soup, in batches, in a blender, or food processor, until smooth. Return to pot, over low heat add the nutmeg, cinnamon, cardamom and heavy cream. Warm and taste, adjust seasoning if necessary, add honey and serve.