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Pumpkin Ice Cream

Pumpkin Ice Cream
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Ingredients
  1. 8 oz cream cheese (room temp)
  2. 1 cup pumpkin puree
  3. 1 cup sour cream
  4. 1/2 cup heavy cream, (or whole milk)
  5. 2/3 cups sugar
  6. 3 tsp pumpkin pie spice
  7. a pinch of salt
  8. whip cream
  9. biscoff cookies (or gingersnaps), crushed
Instructions
  1. Place the cream cheese, sugare sour cream, and pumpkin puree into a large bowl and beat until smooth. Add the heavy cream, pumpkin pie spice and pinch of salt, and beat until combined.
  2. Scoop/Pour ingredients into your ice cream maker and process according to manufacturers instructions.
  3. When the ice cream is finished you can eat it soft serve or place in the freezer to harden more.
  4. Top with whip cream and crushed biscoff cookies and enjoy!
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Apple Crisp Pancakes

Apple Crisp Pancakes
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. Pancakes
  2. 2
  3. cups Original Bisquick® mix
  4. 1/2
  5. teaspoon ground cinnamon
  6. 1/4
  7. teaaspoon ground nutmeg
  8. 1
  9. cup peeled diced Granny Smith apple (1/4-inch)
  10. 1
  11. cup milk
  12. 2
  13. eggs
  14. Streusel Topping
  15. 1/4
  16. cup plus 2 tablespoons packed brown sugar
  17. 1/4
  18. cup Gold Medal® all-purpose flour
  19. 1/4
  20. cup old-fashioned or quick-cooking oats
  21. 2
  22. tablespoons plus 2 teaspoons cold butter
  23. Toppings, If Desired
  24. Powdered sugar
  25. Real maple syrup
  26. Sweetened whipped cream
Instructions
  1. 1 In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
  2. 2 In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
  3. 3 For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablesppons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
  4. 4 To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.
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Fluffy French Toast

Fluffy French Toast
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 2 Tablespoons Vegetable Oil
  2. 1 cup Flour
  3. 1 cup Milk
  4. 2 whole Eggs
  5. 1-¾ teaspoon Baking Powder
  6. ½ teaspoons Salt
  7. 1 teaspoon Sugar
  8. ⅛ teaspoons Ground Cinnamon
  9. ½ teaspoons Vanilla Extract
  10. ½ teaspoons Maple Flavoring (Optional, See Note Below)
  11. 10 slices Bread, Your Choice
Instructions
  1. Note: if you do not use the maple flavoring, add an extra 1/2 teaspoon of vanilla extract.
  2. Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the wet ingredients. Combine the wet and dry ingredients; stir until just combined. Pour the batter into an 8×8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. Place immediately on the hot skillet. Flip when browned and brown the other side.
  3. Serve immediately. Enjoy!
Holiday Cottage http://www.holidaycottagepage.com/



Speedy Apple Butter Recipe

Speedy Apple Butter Recipe
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 2 cups unsweetened applesauce
  2. 1/4 to 1/2 cup sugar
  3. 1 teaspoon ground Tone's® Ground Cinnamon
  4. 1/4 teaspoon ground allspice
  5. 1/8 teaspoon ground ginger
  6. 1/8 teaspoon ground cloves
Instructions
  1. In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. Remove from the heat; cool. Store in airtight containers in the refrigerator. Yield: 1-1/2 cups.
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Pumpkin Pancakes with Cinnamon Brown Butter Recipe

Pumpkin Pancakes with Cinnamon Brown Butter Recipe
Serves 7
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Ingredients
  1. 1/2 cup butter, cubed
  2. 1/4 cup maple syrup
  3. 1/2 teaspoon ground Tone's® Ground Cinnamon
  4. 1/4 teaspoon ground nutmeg
  5. 1/2 cup chopped pecans, toasted
  6. 1-1/2 cups all-purpose flour
  7. 2 tablespoons packed brown sugar
  8. 2 teaspoons baking powder
  9. 1 teaspoon salt
  10. 2 eggs
  11. 1-1/3 cups 2% milk
  12. 3/4 cup canned pumpkin
  13. 1/2 cup ricotta cheese
Instructions
  1. In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.
  2. In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
  3. Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter. Yield: 14 pancakes (1 cup butter).
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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins
Serves 12
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. FILLING
  2. Crisco® Original No-Stick Cooking Spray
  3. 1 (8 oz.) package cream cheese, softened
  4. 1 large egg
  5. 1/4 cup sugar
  6. 1 teaspoon vanilla extract
  7. 2 teaspoons grated lemon peel
  8. MUFFINS
  9. 1 (14 oz.) package Pillsbury® Pumpkin Quick Bread & Muffin Mix
  10. 3/4 cup milk
  11. 1/4 cup Crisco® Pure Vegetable Oil
  12. 2 large eggs
  13. 1 teaspoon vanilla extract
  14. STREUSEL TOPPING
  15. 3 tablespoons butter, melted
  16. 1/4 cup chopped pecans
Instructions
  1. HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
  2. For Filling: BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar, vanilla and lemon peel. Beat until blended.
  3. For Muffins: PLACE quick bread mix into large bowl. Remove 3/4 cup dry mix. Place in small bowl for streusel topping. Add milk, oil, eggs and vanilla to remaining mix in large bowl. Stir 50 strokes or until blended. Divide batter evenly into muffin cups. Divide cream cheese mixture evenly into center of muffins.
  4. For Streusel Topping: ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble a tablespoon of streusel over each muffin. Bake 25 minutes. Cool 10 minutes in pan. Remove muffins from pan to wire rack. Cool completely.
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Spicy Pumpkin Bars

Spicy Pumpkin Bars
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Bars
  2. 2
  3. cups all-purpose flour
  4. 1 1/2
  5. cups packed brown sugar
  6. 2
  7. teaspoons baking powder
  8. 1
  9. teaspoon baking soda
  10. 2
  11. teaspoons pumpkin pie spice
  12. 1/4
  13. teaspoon salt
  14. 1/2
  15. cup vegetable oil
  16. 1/2
  17. cup apple juice
  18. 1
  19. can (15 oz) pumpkin (not pumpkin pie mix)
  20. 2
  21. eggs
  22. Frosting
  23. 1
  24. container (16 oz) cream cheese creamy ready-to-spread frosting
Instructions
  1. 1 Heat oven to 350°F. Grease 15x10x1-inch pan with shortening; lightly flour. In large bowl with electric mixer, beat bar ingredients on low speed until moistened. Beat 2 minutes on medium speed. Spread batter in pan.
  2. 2 Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. 3 Spread frosting over cooled bars. Refrigerate until set, about 30 minutes. Cut into 8 rows by 6 rows. Store in refrigerator.
  4. Expert Tips
  5. This recipe calls for one 15-ounce can of solid pack pumpkin; do not use pumpkin pie mix, which comes in a larger can and contains sugar, salt and spices as well as pumpkin.
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Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting
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Ingredients
  1. 4 eggs
  2. 1 1/2 cups granulated sugar
  3. 1 cup vegetable oil
  4. 15-ounce can pumpkin
  5. 2 cups sifted all-purpose flour
  6. 2 teaspoons baking powder
  7. 2 teaspoons ground cinnamon
  8. 1/2 teaspoon pumpkin pie spice
  9. 1 teaspoon salt
  10. 1 teaspoon baking soda
  11. 1/2 cup chopped pecans (optional)
  12. The Best Cream Cheese Frosting
  13. 1/2 cup butter, softened
  14. 1 package cream cheese, softened
  15. 2 cups powdered sugar
  16. 1 Tablespoon Maple Syrup
  17. 1/2 teaspoon pumpkin pie spice
  18. Instructions
  19. In a mixer with the paddle attachment combine the butter and cream cheese until blended.
  20. Slowly add in the powdered sugar and then follow with the maple syrup and pumpkin pie spice.
  21. Blend all ingredients until smooth and creamy.
  22. Enjoy!
Instructions
  1. Preheat the oven to 350 degrees. Grease a 13x9 baking pan.
  2. In the medium bowl combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
  3. In a large bowl whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda.
  4. Mix the dry ingredients into the pumpkin mixture until just combined. Try not to overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Sprinkle the top with the pecans.
  5. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely before frosting.
  6. Enjoy!
Holiday Cottage http://www.holidaycottagepage.com/



Pumpkin Pie Fudge

Pumpkin Pie Fudge
Serves 56
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Ingredients
  1. 3 cups sugar
  2. 3/4 cup unsalted butter, melted
  3. 2/3 cup fat-free evaporated milk
  4. 1 cup canned pumpkin
  5. 2 Tbsp corn syrup
  6. 2 1/2 tsp pumpkin pie spice
  7. 9 oz white chocolate chips
  8. 7 oz marshmallow fluff
  9. 1 tsp vanilla extract
Instructions
  1. Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
  2. Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
  3. Yield: 56 pieces.
Holiday Cottage http://www.holidaycottagepage.com/



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