Thanksgiving Delights – Recipes


Double-Quick Pumpkin Bars

Makes about 36

For the bars:
1 cup vegetable oil
4 large eggs
2 cups granulated sugar
2 cups canned pumpkin
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon baking powder
2 teaspoon ground cinnamon
2 cups all-purpose flour

For the frosting:
3 ounces cream cheese, softened
6 tablespoons margarine, softened
1 teaspoon milk
1 teaspoon vanilla extract
2 cups powdered sugar

Preheat oven to 350F. In a large mixing bowl, beat together oil, eggs and sugar until mixture is creamy. Add remaining bar ingredients and mix well. Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake 20 to 25 minutes. Cool completely and frost with cream cheese frosting.

To make frosting, beat together all the frosting ingredients until creamy. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars.

Store any leftover bars, covered, in the refrigerator.

 

Sensational Double Layer Pumpkin Pie

Makes about 6

4 Ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling — (16 oz)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 Teaspoon ground cloves

Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes–mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.

 

Pumpkin Roll

 For the cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans

For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
1/2 teaspon vanilla extract

Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2″ by 15″ cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes.

For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

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