Search Results for '("C'

[BakerAunt]

Sausage Gravy for 150
Submitted by wingboy on September 11, 2008 at 12:46 am

150 servings, 4 ounces each.

20 pounds ground sausage, browned - reserve fat
3 pounds of unsalted butter
4.15 pounds of flour
4 gallons whole milk
1 gallon chicken broth
salt and pepper to taste
8 tablespoons sage

Brown sausage (165 degrees). Drain, reserving fat.

In same pan, melt butter and add back 2 cups fat. Scrape up fond. Add flour and cook, stirring constantly, until flour taste disappears - about 20 minutes.

Whisk in chicken stock and milk. Bring to a boil over low heat, stirring constantly until thickened.
Add back cooked sausage, adjust seasonings, and serve over split buttermilk biscuit.

[BakerAunt]

Cranberry Honey Mustard
Submitted by wingboy on April 16, 2010 at 11:49 am

My wife has been using this recipe for years. I'm not sure where it came from, and hope that we're not infringing on any copyrights.

3/4 C yellow mustard seeds
1 1/2 C cider vinegar
1 1/4 C dried cranberries
3 Tablespoons honey
1 teaspoon salt

As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar. The resulting mustard is a pretty, cranberry-tinted pink.

1. In a non-aluminum pot or jar, combine the mustard seeds, vinegar and the cranberries; cover and soak for 48 hours (or longer), adding additional vinegar if necessary to maintain enough liquid to cover the seeds.

2. Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds into a creamy mixture flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3-4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard. Keep in mind that it will thicken slightly upon standing. After about one week of aging, the mustard is good to use.

3. We pack the mustard into hot canning jars (4 oz), top with a hot lid, label and refrigerate. There is enough vinegar in the recipe so that it keeps for a couple of months under refrigeration. ...

4. Note: REALLY GOOD.

5. Note: This is HOT to start but mellow nicely.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Quickbread - Mom's Nova Scotia Lemon Bread
Submitted by wingboy on June 27, 2009 at 9:35 am

Bread:
1 cup sugar
1/2 cup butter
2 eggs
zest of 1 lemon
1/4 teaspoon salt
1/2 cup milk
2 cups flour
1 teaspoon baking powder

Topping:
1/2 cup sugar
juice of one lemon

Cream butter and sugar. Add eggs. Beat well. Add lemon zest.

Whisk dry ingredients together. Add 1/3 dry, 1/3 wet, etc. Mix well.

Bake at 350 for 40 to 45 minutes. Drizzle topping on while hot.

Modified 6/09 to increase flour to 8 ounces (2 C).

Weights:
8 oz sugar
4 oz butter
4 oz milk
8 oz flour

• This topic was modified 9 years, 9 months ago by BakerAunt.

[Mike Nolan]

Thanks for posting the Challah thread. Nice to hear about the puppies, too.

The 'select file' button assumes the file is available on YOUR computer for uploading to MY system.

If the picture is stored on a 3rd party publicly accessible server, then use the 'IMG' bbcode link at the top of the text file to put that link in the body of your message. All uploaded graphics will appear as a link (and small picture you can click on to see the full-sized image) at the end of your message.

I don't think there's a way to upload a file from a 3rd party server directly to my server, and that could raise all sorts of intellectual property rights abuse potential, so it probably isn't a capability I'll ever offer.

• This reply was modified 9 years, 9 months ago by Mike Nolan.

[Mike Nolan]

I would speculate that the canola oil is the last ingredient in the dough.

Having melted butter twice in a row suggests a break between the filling and the icing, but the icing seems to be missing an ingredient--sugar. (Butter and vanilla could be used as a glaze, I suppose.)

[BakerAunt]

Cinnamon Bread
Submitted by wingboy on October 08, 2007 at 11:19 am

This is a dense, almost squishy, moist cinnamon bread. I was trying to duplicate a bread a local woman makes for the Farmer's Market. I'm real close.

3 1/4 cups + 2 Tablespoons AP flour (14 1/2 oz)
3 Tablespoons potato flour (7/8 oz)
1 Tablespoon granular lecithin
1/4 cup dry milk (1 1/4 oz)
1 1/2 teaspoon salt
1 1/2 teaspoon yeast
3/4 cup + 2 Tablespoons water (7 oz)
1 egg
3 Tablespoons light corn syrup (1 1/4 oz)
1/4 cup canola oil (1 5/8 oz)

Filling
3/4 cup (packed) brown sugar
1/4 cup granulated sugar
2 Tablespoons strong cinnamon
1/4 cup melted butter

Glaze:
2 Tablespoons melted butter
1/4 teaspoon vanilla

[Bakeraunt's transcription note: There was no break in the ingredients, so we have had to speculate on what is filling and what is glaze. Also the glaze may be missing sugar.]

Throw all the dough ingredients in the bucket of your bread machine. Punch dough. When machine is done, dump dough out on a lightly floured surface. Roll out to a rectangle, one side of which is the inside length of your loaf pan.

Add filling and roll up jelly-roll style.

Grease loaf pan, add dough, let rise about 45 minutes.

Preheat oven to 350. Bake about 30 minutes - don't overbake. Brush crust with the glaze.

• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Poppy seed salad dressing
Submitted by wingboy on March 07, 2008 at 3:22 pm

4 tablespoons wine vinegar
1 tablespoon sugar
2 tablespoons lightly toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon onion (or shallot), coarsely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon to 1/2 teaspoon salt
1/3 cup vegetable oil (up to 1/2 olive)

1. Throw everything except oil in blender.

2. Dribble oil in while blender is running.

3. Keeps about a week.

[BakerAunt]

Sourdough English Muffins
Submitted by wingboy on February 24, 2004 at 9:34 am

60 ml milk
5 g salt (kosher)
7 g yeast
15 ml water
150 g AP flour
30 g butter
240 g starter (100% hydration)

I mixed the yeast with the water and pitched it along with everything else into the bread machine. I used the dough cycle. It turned out to be like a thick batter. I used greased muffin rings (4) on greased parchment paper on a cookie sheet and filled them about half full. I let them rise until the batter tops the rings. I baked them at 425 for about 25 minutes.

[BakerAunt]

RLB's variation #10 of no-knead bread
Submitted by wingboy on September 13, 2007 at 11:23 pm

484 grams of Harvest King Flour
382 grams of water
1/4 teaspoon yeast
10 grams salt

I threw everything into the bowl of my KA stand mixer. Mixed with dough hook until just combined. Let sit 20 minutes to autolyse. Kneaded with dough hook for 1 minute. (Perhaps this should be titled "minimally kneaded.") Put in greased bowl, covered, at room temperature (our house is about 60 degrees F.) for 24 hours. Turned dough out onto floured silpat (it's sticky) and did a letter-fold north-south and east-west. Let rise 2 hours.

Preheated 4 quart dutch oven to 475 degrees F. Flipped dough from silpat into dutch oven. Covered. Baked for 30 minutes at 450. Let cool (and the crust was singing).

[BakerAunt]

Communion Bread
Submitted by wingboy on July 27, 2007 at 11:54 pm

This recipe originally appeared in the Spring 2007 Baking Sheet. This version contains my modification of using WW flour in the preferment. The original recipe was developed by Susan Reid.

3/4 cup KA WW flour (3 oz)
1/2 cup water (4 oz)
1/8 tsp yeast

Mix, cover, set aside at least 12 up to 36 hours.

All the preferment
2 tsp yeast
2/3 cup water (5 3/8 oz)
2 3/4 cup AP flour (11 1/2 oz)
1 1/4 tsp salt
3 Tablespoons olive oil (1 3/8 oz)

Combine all the ingredients. Mix until dough starts to come together. Turn out on lightly oiled surface and knead 5 to 7 minutes. Put dough in an oiled bowl, cover, and let rise 90 minutes.
OR: throw everything in bread machine, use dough cycle
OR: use stand mixer, knead about 4 to 5 minutes.

Shape dough into boules, let rise on parchment paper 45 minutes.

Brush with egg wash. Slash dough.

Bake at 400 for about 25 minutes.

• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Clafouti - blueberry ginger
Submitted by wingboy on April 16, 2007 at 1:24 am

This is basically from Cat Cora's book, "Cooking from the Hip", with some changes.

4 cups frozen blueberries
4 tablespoons chopped candied ginger
1/4 cup plus 1 tablespoon sugar
1 cup heavy cream
3 eggs
1/2 cup AP flour
1 tablespoon vanilla
1/4 teaspoon cinnamon

Preheat oven to 325.

Spray the bottom/sides of a 2-quart baking dish.

Put berries in baking dish, scatter ginger over berries, sprinkle the 1/4 cup sugar over all.

Mix eggs, cream, flour, tablespoon of sugar, cinnamon and the vanilla.

Pour batter over fruit. Bake 20-25 minutes or until lightly browned.

comments

Submitted by texascreekcookin on Mon, 2011-11-21 12:23.
I'm a fan of clafouti - so I finally made this one that I copied off last year. Love the flavor.... what's not to like with blueberries and ginger? But - made with 4 cups of FROZEN berries - it takes a LOT longer to cook. So, the next time I make this, (and it will be soon because I do have a lot of frozen blueberries), I'll partly thaw them, and use about 3 cups. The egg to fruit ratio I thought was a little sparse.

[BakerAunt]

Quantity cornbread
Submitted by wingboy on June 21, 2015 at 5:08 pm

Cornbread for a group. I finally have a recipe that I'm happy to bake for a crowd. This started out as recipe from "Food For 50" that I've modified.
Yield: 64 Servings

2# 3oz yellow cornmeal (like Martha White)
2# 5oz. all-purpose flour
3 1/2 oz. baking powder
2 1/2 tablespoons salt
10 oz. granulated sugar
9 eggs, beaten
1 3/4 quarts whole milk
12 oz. melted butter

Preheat oven: convection: 350, conventional: 400

Use pan spray to prep 2 half-sheet pans (12x18)

May be baked as muffins.
May be made in one 18x26x2 pan.

Whisk dry ingredients together. Whisk wet ingredients together. Add wet to dry. Mix only until ingredients are moistened.

Scale 5# batter into each12x18 pan. Bake: convection: 20 min, conventional: 30 min.
For muffins, reduce baking time.

Cut 12x18 into 4 by 8 pieces for a total of 32 pieces per pan. Total yield is 64 pieces.

NOTE: MUST use whole milk and butter or it will be too dry.

[rottiedogs]

Big loaf of challah...

aaronatthedoublef

Hi,

Here is my recipe:

Wet:
• 1 cup warm water
• ¾ cup apple cider
• ½ cup honey
• ½ cup vegetable oil
• 3 eggs

Dry:
• 6 - 7½ cups bread flour
• 2 tablespoons instant dry yeast
• 2¾ tsp. Salt (optional)

I am making test loaves of challah in prep for my son's bar mitzvah.

I made a three pound, 6 strand loaf challah. It's the biggest loaf I've ever made. I let it do its second rise for about 3.5 hours (my wife decided to send me on some errands with our 2 year old during the second rise and it took a little longer than normal). But the dough was a bit cooler than room temp because it had been in the refrigerator before I made the loaf.

I baked this on the middle rack of the oven at 350 degrees for 25 minutes. I baked it on a sheet pan on parchment and let it cool on that after I removed it from the oven. The outside was nice a brown and shiny and the internal temp was 125 degrees.

But the very bottom of the loaf looks a little squished and unbaked.

Do I need to bake this longer (I'll need to tent the top if I do).

Do I move this from the sheet pan to a rack (never done that before).

Any suggestions would be greatly appreciated. I need to get this right and I figure I'll need to make any even bigger loaf for the actual event.

Thanks

badge posted by: aaronatthedoublef on March 05, 2016 at 2:45 pm in General discussions

tags: Baking, yeast, bread yeast unbaked challah

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reply by: RonB on March 05, 2016 at 4:22 pm

RonB

The experts will chime in, I'm sure, but that does sound like an awful short amount of time to me. I checked several challah recipes. None were as large as yours and the total time for each was 40+ minutes. One said to tent the bread at 20 minutes ~ Ron

reply by: aaronatthedoublef on March 05, 2016 at 4:30 pm

aaronatthedoublef

Thanks Ron. I usually bake smaller loaves (about 1 pound) for 25-30 minutes. It did seem fast to me but the internal temp was 125 which seems like it should be enough. Maybe not for an enriched bread like this.

reply by: Mike Nolan on March 05, 2016 at 5:56 pm

Mike Nolan

I did a double-layer celebration wreath once, it was over 14 inches in diameter and took a double batch of dough, which was somewhere in excess of 4 pounds of dough, as I recall, and it baked for about 45 minutes. You want it to be golden brown down in the crevices. I'd probably tent it if the surfaces were getting too dark.
.
I wouldn't bother trying to take it off the baking sheet.
.
I shoot for an internal temperature of 195-200 (F) degrees with Challah.

reply by: aaronatthedoublef on March 05, 2016 at 7:29 pm

aaronatthedoublef

Thanks Mike. My recipe makes between 4 and 4.5 pounds. I'm not sure how much I'll need for 75 people.

From your numbers my internal temp was too low so I'll have that for next week and I'll increase the baking time.

I checked a bunch of recipes and most had a baking temp of 350 but a couple had 375 so I'll test that if a longer baking time and increasing internal temp don't work. I don't want to change too many things at once.

It was golden brown in the crevices so I will tent it when that happens and thanks for the advice on not moving it off the baking sheet.

Thanks for the help!

reply by: Mike Nolan on March 05, 2016 at 8:00 pm

Mike Nolan

I'd figure at least pound of Challah (after baking) for every 10 people, more than that if they're big bread eaters. If people rip pieces off the loaves rather than have it served already sliced, raise that estimate. It also depends on what else you're serving, are you serving anything with a sauce that can be sopped up with the Challah? If so, raise the estimate.
.
The bread will lose about 20% of its weight during baking, so take that into account.
.
The good thing about Challah is that leftover bread can be dried and used to make the best French toast you'll ever have!

reply by: Mike Nolan on March 05, 2016 at 8:12 pm

Mike Nolan

Back in 2011 I had posted a picture of a somewhat lopsided two-layer 'Celebration' Challah made with Peter Reinhart's recipe in BBA, which makes around 2 pounds of dough, but the picture seems to have disappeared from the thread. I'll see if I can find it in my photo archives and post it on my site.

reply by: aaronatthedoublef on March 05, 2016 at 8:25 pm

aaronatthedoublef

Thanks. My son and wife were saying the loaf I made was big enough but I didn't think so. I was figuring more like eight pounds. I haven't decided on the shape yet. I'll be testing those out over the next month or so.

The motzi and kiddish will be right before the lunch/party so people may eat less because of that. My son who has been to bar mitzvahs says the kids in the front grab most of the challah and those at the back pick from what is left over. He said if I make a bigger loaf the kids in the front will just take more and it won't actually feed more people. 🙂

I took a few pictures of the loaf and the structural problem. I wish we could post pictures with these discussions.

Thanks again

reply by: cwcdesign on March 05, 2016 at 8:40 pm

cwcdesign

You can post pictures in a thread. The 2 people who do it the most/best are dachshundlady and RonB. There are others who are pretty talented at it as well. Hopefully one of them will chime in with the instructions
-
I decided to search for a discussion - found one from way back when. Don't know if the specifications have changed since then
http://community.kingarthurflour.com/content/photos-discussion-posts

reply by: Mike Nolan on March 05, 2016 at 9:37 pm

Mike Nolan

Yeah, that sounds like the Bar Mitzvah's I've been to, too. (One of them was a catered affair at one of Chicago's best restaurants, we literally lost track of how many courses were served! They were just starting to bring out the petit fours as we were leaving.)
.
Here's a two layer Celebration Challah (two three-stranded braids) I made back in 2011, this started out as about two pounds of dough and the loaf is around 11 inches long. I had posted this in a thread back in 2011, but the file must have been moved or deleted on my site after that, because that thread no longer brings up any pictures.
.

The way to do this is as follows:

:left angle bracket: img src=URL-goes-here :right angle bracket:
.
What I would do is put out HALF of the Challah to start, and bring the rest out later on.
.
The love of good bread is not an ethnic trait, I made Brazilian Cheese Rolls (Pao de Queijo) for the Lincoln Brazilian-American Friendship Picnic a couple of times, the second time I made a TRIPLE batch (over 120 of them), and they still were gone before everybody got through the line the first time around. Folks were grabbing 2 or 3 each.
.
This thread is making me hungry for a good Challah!

reply by: RonB on March 05, 2016 at 9:40 pm

RonB

A07Y0364

As far as I know, you need to have your photos hosted somewhere on the web. Flickr,Photobucket, and other sites allow you to host photos for free, so here's the way to get them here:
.
1- Post the photo to one of these sites.
2- Look for something that sez "share" - it may be a symbol too. (Flickr uses a curved arrow.) At any rate, each site will have the info on how to post a photo from their site.
3- When you get to the page that allows sharing, there will be some code - possibly 2 or three codes.
4- Highlight the correct code, (it may say "Embed" or "Embeded", or "HTML code"). If you are not sure, do a test post and highlight each possibility and copy to your post. Only one should work, so use that code.
.
In simple terms, post photo to a site, copy the code, and paste the code in your BC post.
Ron

reply by: Mike Nolan on March 05, 2016 at 9:46 pm

Mike Nolan

It's possible to do it by uploading your photos to your KAF personal page, but trickier, and they won't let you upload an image above some size. But since I have my own website(s), it's no problem for me to just put them there.
.
The BC has limited support for the 'width=' and 'height=' tokens in the IMG command, but if you make the graphic too wide the page formatting can get messed up. A good upper limit appears to be 400 pixels wide. I usually resize the graphic on my site, where I have good tools for that.

reply by: aaronatthedoublef on March 06, 2016 at 12:04 pm

aaronatthedoublef

Thanks CWC and Ron. My photos go right to OneDrive so I'll see if I can bring some in from there. If not I'll move them to some place else.

reply by: aaronatthedoublef on March 06, 2016 at 12:07 pm

aaronatthedoublef

Okay. Thanks. And thanks for the pretty picture of the challah. My six strand started nice and then ended ugly. Plus I'm thinking a six strand made of two three will give it more contrast and depth so that is my project for this week.

And the son who told me three pounds is enough has already eaten about a pound and a half and he has barely been home the last two days!

reply by: Mike Nolan on March 06, 2016 at 7:16 pm

Mike Nolan

The Celebration Challah that I do has a total of 6 strands, 3 large strands for the bottom and 3 smaller strands for the top. I take the total weight of the dough, divide by 9 and make 3 strands that are 2/9ths each and 3 strands that are 1/9th each. That's why I keep a calculator next to the scale in the baking area.
.
That picture in this thread doesn't show how lopsided the loaf was, it sort of blew out on one side of the bottom layer and pushed the top sideways. From the angle I posted here it looked great, from the reverse angle, not so great.
.
I've tried 4 and 5 strand braids, but never a 6 strand braid. Somehow the 4 and 5 strand ones never look as nice as the ones in the books, makes me wonder how many loaves the author had to make to get that one picture-perfect one! I keep threatening to get a bunch of thick macrame yarn and practice various braids with it.
.
Aaron, does the apple cider give the bread an apple flavor?

reply by: aaronatthedoublef on March 07, 2016 at 1:17 pm

aaronatthedoublef

Mike the apple cider gives it a more subtle, deeper sweetness that makes people ask me what is in my challah. It combines nicely with the honey. It doesn't give it a strong apple flavor because there isn't enough. And I use less than half apple cider for my liquid because I read some kosher site that said using more than 50% fruit juice makes it cake not bread.

This week I'm going to try a three and three like yours so thanks for your proportions.

I've made 3, 4, and this was my first strand. When I was making it every week I started to get decent at 3 and 4. Then I started braiding it and putting the braid in a loaf pan so I would have a braided loaf.

The first class I ever taught I lucked out and when I demonstrated how to braid challah it was one of the prettiest loaves I've ever made. Some times you just get lucky.

reply by: frick on March 07, 2016 at 5:15 pm

frick

Aaron, I'm not much of a challah baker, but now you have me wanting to make one, or some other bread with apple cider instead of other liquid. It sounds delicious. I do wonder why you don't make two very large challahs instead of trying to make one so gigantic. Especially since getting it done through to the bottom without excessive browning is such an issue. I'll email Robin to get her to chime in. She makes challah weekly but I don't know if she has made them in such a large size.

reply by: aaronatthedoublef on March 08, 2016 at 1:54 pm

aaronatthedoublef

Hi Frick,

I'm glad my recipe has tempted you! My work is done here. 😉

And I always welcome advice. Robin already advised me to use the KAF no-knead recipe when I teach challah classes so I will work on that when this project is done.

Traditionally on Saturday mornings we have one challah. Friday nights call for two (although most families I know only have one) to remind us of when we wandered in the desert and God gave us a double portion of mana on the Sabbath. So everything is symbolic and there are many, many rules. I use less than 50% apple cider because there is a rule that if over 50% of the liquid is fruit juice then the final product is cake not bread. No one has yet been able to clarify for me if using oil and honey count as liquid...

And tenting it isn't a big deal. Looking at my notes, even when I make one pound loaves I sometimes have to tent it. The egg wash makes it brown up pretty quickly. I usually use one egg with a TBL of water.

So I'll go for a four or five pound challah and this week I am going to test the technique Mike described with the smaller three strands on top of the larger three strands and I'll tent it and get the internal temp up to 190-200.

The bar mitzvah is in May so I have a little while to sort this all out.

Thanks

reply by: Mike Nolan on March 08, 2016 at 4:01 pm

Mike Nolan

This site says that the majority of the liquid must be from these: water, wine, milk, bee honey and olive oil:
http://www.secretofchallah.com/50708/When-to-separate-challah
.
Other sources might offer different opinions, of course. Some of the specialty braids on that site are really interesting, and the book has even more braids.

reply by: robinwaban on March 08, 2016 at 7:58 pm

robinwaban

Ok, I'll put in my 2 cents fo what it's worth. First of all, Aaron, good for you for making the challah for your son's Bar Mitzvah. I come from a Conservative synagogue, and can't bring anything into the synagogue that doesn't have a Kosher hechsher, or blessing. Many recipes call for 5 pounds of flour to make a spiritual challah, but I never use that much because I'm not so religious. There are SO many recipes available. I think I've made about 50 different variations. I have never made a challah with milk, so I won't even touch upon that. I think oil works best. And honey. A poolish, or pre ferment gives more flavor, but really not necessary. I haven't used apple cider vinegar, but have made a challah from a friend's recipe with straight vinegar. Very good. If you can use the "gold" yeast I'd do so. But mostly, I think stacking two challah so may give you a very pretty result if a 6 strand challah is too difficult. After you braid your challah do an egg wash, and again before you are ready to put it in the oven. You get a beautiful shine this way. Good luck and mazal tov!

reply by: aaronatthedoublef on March 09, 2016 at 9:31 am

aaronatthedoublef

Thanks Mike!

reply by: aaronatthedoublef on March 09, 2016 at 9:51 am

aaronatthedoublef

Thanks Robin.

We belong to a reform congregation and we're kosher style... No shell fish or pork and when we make sandwiches we use kosher meats and put in a wrapped piece of cheese but do not actually put the meat on the cheese in the sandwich. It cracks me up!

The chef at the caterer is a friend of ours and has eaten my baked goods. I even made some things for him for some dinners he does every summer. He decided I would make the challah and my wife and son agreed. I am not sure I would have chosen to do this...

I know about the five pound limit. My recipe usually comes out to about 4.25-4.5... I can add a little more liquid and do some hand kneading because I'm already straining my mixer to its limits. Or I can just make two batches of dough and that will give me 8+ pounds to work with.

I've never used vinegar. I just use apple cider. I can switch to the gold yeast although I usually use red. That's a relatively simple change. I'm a little too nervous to try too many different things because even while May seems a long way away I lose one week to spring break and then another week to Passover so time is short and I want to focus on making a challah I know look nice for the Motzi/Kiddush.

But you've given me a lot to try.

Thanks

reply by: Mike Nolan on March 09, 2016 at 12:50 pm

Mike Nolan

I've got a Challah in first bulk rise this morning, using Peter Reinhart's recipe from BBA. (I didn't have any apple cider on hand.) This recipe makes about 2 pounds of dough at a time, but it wouldn't be hard to make 3 or even 4 batches back-to-back-to-back. And Challah freezes very well.
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I'm guessing that vegetable oil would be included with the fruit juice. Your story about including a wrapped slice of cheese with a sandwich so it didn't touch the meat reminds me of some of the stories my brother used to tell about the year he worked in the kitchen at a mostly Jewish country club in the Chicago area. Orthodox they were not!

reply by: robinwaban on March 09, 2016 at 7:17 pm

robinwaban

Haha! Hilarious about the cheese! If you're on Pinterest you can look up my challah board. I try to save m Internet recipes there. I think I'm Robinwaban there as well.

reply by: Mike Nolan on March 09, 2016 at 7:38 pm

Mike Nolan

FWIW, the two-layer Challah I made today is baked at a lower temperature (325 instead of 350) and it took over 50 minutes to bake. Peter specifies an internal temperature of at least 190 degrees, I prefer 200.

reply by: aaronatthedoublef on March 10, 2016 at 12:27 pm

aaronatthedoublef

Thanks. My internal temp was DEFINITELY too low.

Does anyone have a master list of temps? I know there can be lots of variables.

reply by: Mike Nolan on March 10, 2016 at 1:05 pm

Mike Nolan

I've never seen a master list, it really depends so much on the ingredients.
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Lean doughs (think baguettes) can go as high as 205. I think 'enriched' doughs can go to a lower temperature.
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Personally, I find anything that hasn't gotten to a solid 200 to be almost underbaked. Yesterday's Challah actually got to 205 (I got distracted by a crisis at work and missed hearing the 2nd timer), it actually baked for about 60 minutes. The crust is a bit thick, but it has a nice color and crunch and the inside was definitely fully baked.
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If there are fillings in the bread (meat, fruit, cheese, etc) those can fool the thermometer.

reply by: aaronatthedoublef on March 25, 2016 at 6:12 pm

aaronatthedoublef

S

reply by: aaronatthedoublef on March 25, 2016 at 6:12 pm

aaronatthedoublef

Here is my 4 lb 3 oz 3x3 braid challah from the good side:

And the bad side...

Need to figure out how to make it not flop...

reply by: Mike Nolan on March 25, 2016 at 6:49 pm

Mike Nolan

The most recent batch (2 weeks ago) I took a small rolling pin and made a dimple in the center of the lower layer before putting the upper layer on top of it. That helped some. It seems the larger the Challah, the more likely it is to blow out or collapse to one side.
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I also baked this one with the loaf going from front to back in the oven, I'm not sure that helped, but it probably didn't make things worse.
.

.
I took some pictures (to test out my new photo backdrop area), but had already sliced several pieces off, so I don't have a picture of the whole loaf. I'm still fiddling with the lighting setup, I may get an umbrella light.
.
It made great sandwiches and we got two batches of French toast from it. Figured out that we need 1 egg per slice of bread.

reply by: robinwaban on March 26, 2016 at 10:49 am

robinwaban

Aaron and Mike- fabulous results! And did check back on the recipe I thought had plain vinegar and it did have apple cider vinegar as yours did. I have made so many challah recipes, but my favorite is the KAF 4 strand challah. I actually make it into 2 3 strand loaves. Savier magazine has a terrific recipe for challah rolls. I freeze them and just use 2 weekly so my husband and I aren't tempted to eat too much. It's amazingly rude how kids will grab a challah at these events without any regard to leaving something for other. I think a smart person should cut it after the blessing.

reply by: aaronatthedoublef on March 26, 2016 at 4:55 pm

aaronatthedoublef

Mike,

I think baking the long way would definitely have helped if for no other reason than because part of what made the bread fall over was me putting the tent over it . I think if I'd pulled it over the long way instead that would have helped.

I also think I need to turn it and tent it a little sooner.

Robin,

I use apple cider not apple cider vinegar. It's a very nice, subtle flavor and a little added sweetness. I started doing it for the high holy days and just kept it for Shabbat.

I agree that the kids pawing at the challah is less than ideal and they should know better. But some of the behavior exhibited by kids at b'nai mitzvahs (at least in our congregation) is shocking. We've resorted to placing extra adult chaperons in the services.

And, let's face it, the challah is supposed to be torn - not the way the kids do it but it is supposed to be torn and passed and shared. I will try to figure out some way to keep it civilized at my son's upcoming bar mitzvah.

reply by: Mike Nolan on March 26, 2016 at 5:18 pm

Mike Nolan

If it wasn't for the fact that it would be a LOT more work, I'd suggest making 25-30 small loaves, designed to be torn into 3-4 pieces, instead of a few large ones.
.
I once made a 14" two-layer wreath, it made a great (and edible) centerpiece.
.
What temperature do you bake at? I did not need to tent the one I baked 2 weeks ago, and I even managed to forget it was in the oven so it baked for nearly 60 minutes when I was planning to take it out at about 50 minutes.

reply by: aaronatthedoublef on March 27, 2016 at 8:41 am

aaronatthedoublef

Hmmm. I baked it at 350 on the middle shelf. This is directly in front of the fan so I'm thinking if I put it on a lower shelf I might not need to tent it so soon.

reply by: Mike Nolan on March 27, 2016 at 11:50 am

Mike Nolan

Fan? Is this a convection oven? If so, you probably need to drop the temp another 25 degrees.

reply by: aaronatthedoublef on March 27, 2016 at 2:36 pm

aaronatthedoublef

It is a gas oven with a convection mode when the fan is running all the time. In regular mode (which is what I used) the fan kicks on when the temp drops below what I've set and then goes off when the oven comes back up to temp.

reply by: Mike Nolan on March 27, 2016 at 3:54 pm

Mike Nolan

Yeah, then I'd suggest trying a test with the temperature 15-25 degrees lower. I think that'll take care of the really heavy browning without tenting.

reply by: aaronatthedoublef on March 28, 2016 at 1:23 pm

aaronatthedoublef

I'll try again next Friday and let you know.

Thanks!

reply by: robinwaban on March 28, 2016 at 10:21 pm

robinwaban

The reason for the tearing is because the use of a knife represents an implement of war. An adult should tear the pieces and pass them out. The 2 large challahs should suffice. I guarantee if you don't allow the kids to destroy the challah they will not abuse their portion.

reply by: Mike Nolan on March 28, 2016 at 10:46 pm

Mike Nolan

I really appreciate all the information about challah traditions, Robin.

reply by: aaronatthedoublef on March 29, 2016 at 1:34 pm

aaronatthedoublef

First, yes, Robin, the adults should tear it. What I like is when whomever says the blessing tears off a piece that is passed and torn into smaller pieces.

Thanks for the tearing wisdom Robin. I had never heard that. So I went in search of tearing challah and like most things Jewish there are multiple answers from multiple people.

Chabad House actually says we are to slice the challah and on Shabbat make a small slice before we say the blessing over the bread. http://www.chabad.org/library/article_cdo/aid/921730/jewish/Scratch-Your... It seems our tables take the place of The Temple and we use a knife as was used by the priests when making a sacrifice.

The Straight Dope has Robin's explanation for tearing http://www.straightdope.com/columns/read/1645/whats-the-origin-of-the-je.... But this soft of does not make sense to me as we used our hands for war and violence long before we had knives... But that's just me.

Then there was the woman who found the one flaw in her husband was that he was a slicer while she believed in tearing. She like that even their two year old could tear off a piece but had no biblical or Talmudic reasoning for her preference - just that it was tearing is accessible to the whole family. http://www.kveller.com/friday-night-the-great-challah-debate/

And of course there are discussions of differences between Ashkenazic vs. Sephardic (eastern European vs. Mediterranean) Jews. And everyone always leaves out the Roman Jews who are neither but that is another story...

reply by: aaronatthedoublef on April 03, 2016 at 6:18 pm

aaronatthedoublef

Okay... Here is this week's challah. It is bigger than last weeks - about an extra half pound.

I turned the oven down to about 315 from 350 and I baked it about 60 minutes or so until it was about 190 degrees.

I tried tapering the strands of the bottom loaf more but I didn't like the way that turned out.

I creased the middle as Mike suggested and nothing slid to the side. I also tented it front to back instead of one side to the other. Plus I baked it longs ways in the oven and on each side.

I think I need to make the top loaf a little smaller and I think I will need to go to a full size baking sheet as this was sort of squished in diagonally on my half sheet.

Any way this is my last challah for a few weeks as we're going away and then there is Passover.

Thanks Mike and Robin.

reply by: RonB on April 03, 2016 at 7:04 pm

RonB

It's a good looking loaf Aaron ~ Ron

reply by: Mike Nolan on April 03, 2016 at 8:36 pm

Mike Nolan

I bake mine on a 16 x 22 sheet pan. (Some suppliers call this a 2/3 size, others call this a 3/4 size, which is what it is, mathematically.)
.
My big oven will actually hold a full sized sheet pan (18 x 26), but just barely and I'm not sure heat circulates properly with that big a pan in the oven. Some years ago I looked into having some custom cookie sheets made that were 17 x 24 (and some that were 17 x 8 1/2 for the small oven) but that was before I found the 16x22 pans at a restaurant supply store.
.
Your latest photo looks pretty good. I wonder if the apple juice and honey in your recipe makes the dough sweeter than the recipe I use (in BBA) and that's why it browns so much more than mine? I may have to try your recipe next time.

reply by: aaronatthedoublef on April 04, 2016 at 1:49 pm

aaronatthedoublef

Thanks Ron. Thanks Mike.

My wife says that if it does not look nice people will know I did this. But the chef for the caterer (a friend and supporter of my baking) gave me this task and I want it to look right.

Thanks for the tip on the 3/4 pan. I'll look for one of those. Our oven can take a full size sheet pan but if I want to bake this the long way front to back in the oven there is no way a full size will fit.

I pulled out my BBA and my challah has way more sugar and you're right, it's at least partly probably the sugar caramelizing.

Also, looking at the egg wash BBA uses two egg whites which is cool because it uses the two whites left over from the two yolks in the recipe. My egg wash was a whole egg and a TBL of half and half (we had some extra hanging out in the refrigerator). I do not remember why but I've been told whole eggs brown faster than just the whites. I added the half and half to see if it would slow the browning down. While this did brown a lot (I like this deep color I just don't want it at 30 minutes) it took a lot longer to do it but I changed too many things so I'm not certain why.

reply by: Mike Nolan on April 04, 2016 at 3:45 pm

Mike Nolan

The egg yolk will certainly make it darker, too. I often have extra egg white on hand because I seem to make more recipes that use egg yolks than ones that use egg whites. I've bought pasteurized egg whites a few times, but since you can't make meringue or a souffle from pasteurized egg whites (they won't whip up), I don't generally keep it on hand.
.
Here's a page I bookmarked a while back that has a useful table of what kinds of egg wash to use when:
http://www.cooksinfo.com/egg-wash

[KIDPIZZA]

cwcdesign wrote:

I heard from MaryAnn and she said Robin was having trouble getting in here and maybe would contact you. I gave her your email again (written out) and said that some people were having issues do to your extra spam protection.

Ruth had her puppies 2 weeks ago – 2 red Brindle girls, a red girl and a red boy. Each weighs over 1lb and she’s a great mom. They have eye slits and all should be open by Wed. MaryAnn’s laptop died, so she’s going to send me some pix. Could I then forward them to you, Mike, to get them uploaded?
____________________________________________________________________________________

Good afternoon CAROL. I hope this post finds you well & your residence move went well.
When you post with MARY~ANN again, please tell her that If I got thru, ANYONE can get thru...or maybe after thinking about it maybe the computer machinery SCREWED UP
(I HAVE A MUCH MUCH BETTER WORD FOR IT...NEVER WTITTEN, OMLY MY SPEECH IN PERSON, DEFINITELY)
I truthfully say that I am awaiting word that my acceptance will be terminated due to a computer rare screw up...you know due to computer talk "KRAPPE IN...KRAPPE OUT (That's French)
Then I will be left out in the cold again... unless I can hire a computer engineer from HARVARD to guide me in again.
Anyway try to coax her to keep trying. Say, that KIDDO misses her. So keep trying DEMS ORDERS !!!!.

Enjoy the day friend Carol.

~CASS.

[S_Wirth]

reply by: mrs.chiu on September 04, 2011 at 9:52 pm

See my recipe box for my spicy pumpkin cake and pumpkin scone recipe!

I just ran across a pumpkin spice granola recipe on a blog I need to try soon...if I like it I will post it under my recipes with my changes/adjustments of course giving credit to blog site.

Mrs.Chiu
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reply by: hickeyja on September 04, 2011 at 6:45 pm

I have a recipe for a spice cookie with a pumpkin dip. They are wonderful.

Spice Cookies with Pumpkin Dip

These spice cookies are wonderful on their own, but even better with the Pumpkin Dip. This recipe makes a ton of cookies, but you need them. They go very fast!

Makes about 20 dozen cookies & 3 cups dip.

1 1/2 cups (3 sticks) butter or margarine, room temperature
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp salt
additional sugar

Pumpkin Dip (see recipe)

Cream together butter and sugar in large mixing bowl with electric beaters. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.

Whisk together flour, baking soda, spices and salt; add to creamed mixture; mix well. Cover and refrigerate overnight.

Shape into 1/2-inch diameter balls; roll in additional sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375„aF 6 minutes or until edges begin to brown. Cool 2 minutes before removing to wire rack.

Prepare pumpkin dip and serve with cookies. Store leftover dip in refrigerator. Makes about 20 dozen cookies, 3 cups dip.

1 package (8 ounces) cream cheese
1 can (18 ounces) pumpkin pie mix
2 cups powdered sugar
1/2 to 1 tsp ground cinnamon
1/4 to 1/2 tsp ground ginger

Beat cream cheese in small mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth.
-------------------------------------------
Also, PR's book "Sacramental Magic..." has the best pumpkin muffin I have ever tasted. Jan
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reply by: swirth on September 04, 2011 at 2:23 pm

Another Petra recipe:

BOURBON PUMPKIN CHEESECAKE

Active time: 45 min Start to finish: 10 1/2 hr (includes chilling)

For crust

3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling

1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping

2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:

Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:

Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes.

Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
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reply by: swirth on September 04, 2011 at 2:17 pm

Recipe from Petra from oldBC...her recipes did not get moved here:

PUMPKIN WALNUT MUFFINS

1 stick (1/2 cup) unsalted butter
3/4 cup canned solid-pack pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
3 tablespoons unsulfured molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup white whole-wheat flour or all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pitted dates (about 4 ounces)
3/4 cup finely chopped walnuts (about 3 ounces)

Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.

Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

Makes 12 muffins.
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reply by: swirth on September 04, 2011 at 2:12 pm

Another Bookbag recipe:

Spiced Pumpkin Rolls

1 package dry yeast
1/3 c. sugar, divided
3/4 c. warm water (105? to 115?F)
1 c. cooked, mashed pumpkin
1 T. pumpkin pie spice
3/4 t. salt
1 egg, lightly beaten
3 3/4 c. bread flour
1 cup whole wheat flour
2 T. bread flour

Vegetable cooking spray

Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl; let stand 5 minutes. stir in remaining sugar, pumpkin, and next 3 ingredients. gradually stir in 3 3/4 c. bread flour and whole wheat flour to make a soft dough.

Sprinkle 2 T. bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour and 15 minutes or until dough is doubled in bulk.

Punch dough down, and divide into 24 equal portions; shape each portion into a 10-inch rope. Tie each rope into a loose knot, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 to 35 minutes or until doubled in bulk.

Bake at 425F. for 12 minutes or until lightly browned. Remove rolls from baking sheets, and let cool on wire racks. Yield: 2 dozen (115 calories [6% from fat] each).

Fat 0.8 (Sat 0.2g, Mono 0.2g, poly 0.3 g); Protein 3.8 g; carbohydrate 23.1g; Fiber 0.8g; Cholesterol 9mg; Sodium 77 mg.

Recipe from: The Low-Fat Way To Cook - Today's Gourmet, a series from Oxmoor House.
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reply by: swirth on September 04, 2011 at 2:09 pm

Another Bookbag recipe:

Soft Pumpkin Date Cookies

3/4 c. canned pumpkin
1/2 c. + 2 T. plain yogurt
1 t. vanilla
1 c. white whole wheat flour
1 c. unbleached flour
1 c. dates
1/2 c. turbinado sugar
1/4 c. sweet dairy whey (if unavailable or uninterested in this ingredient, use 1/4 c. more turbinado sugar)
3 t. Pumpkin Pie Spice
1 t. baking soda
1/4 t. salt

Preheat oven to 350F. Cover baking sheets with parchment paper. In a mixisng bowl, combine pumpkin, yogurt, and vanilla. In another mixing bowl combine the remainder of the ingredients for the dry mixture. Mix wet ingredients with dry ingredients just until moistened. Drop by teaspoonfuls onto prepared baking sheet, 2" apart. Bake for 10-15 minutes, until they seem firm.
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reply by: swirth on September 04, 2011 at 2:07 pm

Another Bookbag recipe:

Whole Grain Pumpkin Muffins

3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. toasted wheat germ
2 T. sugar
2 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
2 egg whites (or one whole egg)
3/4 c. skim milk
1/2 c. canned pumpkin
1/4 c. cooking oil (or coconut oil for no trans fatty acids)
1 t. vanilla

Stir together the flours, wheat germ, sugar, baking powder, salt, cinnamon, and nutmet. Make a well in center. Combine egg whites, milk, pumpkin, oil, and vanilla; add all at once to dry ingredients. Stir just until moistened. Spoon into greased muffin cups. Bake in a 400F. oven 20-25 minutes. Cool 2 minutes in pan. Remove and finish cooling on a wire rack. Makes 12 muffins.
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reply by: swirth on September 04, 2011 at 2:06 pm

Another Bookbag recipe:

Pumpkin Granola Bars

3/4 c. pumpkin puree
1 egg
1/4 c. butter, room temperature
1/4 c. honey (or light Agave Nectar)
2 T. molasses (or dark Agave Nectar)
2 c. rolled oats
1/2 c. chopped peanuts, walnuts, or sunflower seeds
2 T. shredded, unsweetened coconut
1/4 c. wheat germ
1/2 t. ground cinnamon
1 T. grated orange rind

In mixing bowl or food processor, blend together the pumpkin, egg, butter, honey, and molasses. Add the oats, nuts, coconut, wheat germ, cinnamon, and orange rind, and process until ingredients are well combined. Spread mixture into a lightly greased 15 1/5 x 10 1/2 - inch jelly-roll pan. Bake in a 350?F. (325?F. if using Agave Nectar) oven for 40 minutes or until golden brown. While still warm, cut into 3x1 1/2-inch bars. For very crisp bars, remove from pan to wire rack and cool completely. Makes 30 bars.
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reply by: swirth on September 04, 2011 at 2:03 pm

Another Bookbag recipe:

Pumpkin Pie Squares

Man-o-man is this ever good. It tastes like pecan/pumpkin pie and is easy to make. ~Bookbag

Pumpkin Pie Squares

1 c. flour
1/2 c. brown sugar
1/2 c. butter
Mix until crumbly and press into a 13X9X2" pan. Bake 15 minutes at 350 degrees F.
In a large bowl combine:
1-15 oz. can pumpkin
1/2 c. brown sugar
1 can (13 1/2 oz.) can evaporated milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Beat well and pour mixture over baked crust. Bake 20 minutes at 350 degrees F.

In a small bowl combine:

3/4 c. chopped pecans (I used more, naturally.)
1/2 c. brown sugar
2 T. butter

Sprinkle over pumpkin filling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2" squares.

Yield: 2 dozen.
----------------------
reply by: swirth on September 04, 2011 at 2:02 pm

Another Bookbag recipe

Libby's Famous Pumpkin Pie

2 eggs, slightly beaten
1 can (16 oz. - which doesn't exist anymore) Libby's Solid Pack Pumpkin
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 teaspoon cloves
1 2/3 c. (13 fl. oz.) evaporated milk or light cream

1 9-inch unbaked pie shell with high fluted edge

Crunchy Pecan Topping (recipe follows)

Preheat oven to 425?F. Mix filling ingredients in order given. Pour into pie shell. Bake at 425?F. for 15 minutes. Reduce heat to 350?F. and continue baking for 45 minutes or until knife inserted near center of pie filling comes out clean. Cool completely on wire rack. Before serving, add Crunchy Pecan Topping as follows.

Crunchy Pecan Topping

1 c. coarsely chopped pecans
2/3 c. firmly packed light brown sugar
3 T. butter or margarine, melted

Whipped cream or dessert topping and pecan halves, for garnish

Mix pecans and brown sugar in small bowl. Drizzle with butter; stir until mixture is uniformly moistened. Sprinkle mixture over cooled pumpkin pie. Broil about 5 inches from heat for 1-2 minutes or until topping is bubbly. Serve while warm. Or let cool, then garnish with whipped cream or topping and extra pecan halves, if desired.

Favorite Pumpkin Pie (Option)

Mix together 3 slightly beaten eggs, 3/4 c. sugar, 2-3 t French's Pumpkin Pie Spice, 1/2 t. salt, 1 1/2 c. cooked or canned pumpkin and 1 cup milk. Pour into 9-inch unbaked pie shell. Bake in 400F. oven 45-50 minutes or until set.
------------------------
reply by: swirth on September 04, 2011 at 1:54 pm

Another from Bookbag:

Frosted Pumpkin Spice Cookies

1/2 c. shortening
1 c. sugar
2 eggs, beaten
1 c. Libby's Solid Pack Pumpkin
2 c. sifted flour
1 t. baking powder
1 t. salt
2 1/2 t. cinnamon
1/2 t. nutmet
1/4 t. ginger
1 c. raisins
1 c. chopped nuts

Lemon Frosting

Preheat oven to 350?F. Cream shortening; gradually beat in sugar. Add eggs and pumpkin; mix well. Sift flour baking powder, salt, spices together. Add to pumpkin mixture; mix well. Add raisins, nuts. Drop by heaping teaspoon onto greased baking sheets. Bake about 15 minutes or until firm to the touch. remove cookies to cool on rack; frost. Yields 4 dozen.

Lemon Frosting: Combine 2 cups confectioners' sugar, 1 T. lemon juice, 1 T. grated lemon rind. Add just enough cream or milk for spreading consistency.
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reply by: swirth on September 04, 2011 at 1:52 pm

Another Bookbag recipe:

This recipe can be decorated with some piping frosting or M&M's, red hots, corn candy, etc. to make great pumpkin faces on them. It's from Libby's Pumpkin and I made them years ago for one of my son's classes when I was a room mother and they were a hit with the kids.

"Great Pumpkin Cookie" Recipe

2 c. flour
1 c. quick or old fashioned oats, uncooked
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1 c. butter or margarine, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg, slightly beaten
1 t. vanilla extract
1 c. Libby's Solid Pack Pumpkin
1 c. semi-sweet real chocolate morsels

Assorted icing or peanut butter (for decorating)
Assorted candies, raisins or nuts (for decorating)

Preheat oven to 350?F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form a stem. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts to make it look like a Jack-O-Lantern. Yields 19-20 cookies. Variation: Substitute 1 c. raisins for morsels.
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reply by: swirth on September 04, 2011 at 1:44 pm

A great recipe from Bookbag:

Pumpkin Bars

4 eggs
2 c. sugar
1 c. oil
15-oz. can pumpkin (2 cups)
2 c. Pillsbury's Best All-Purpose or Unbleached Flour
2 t. baking powder
1 t. soda
3/4 t. salt
2 t. cinnamon
1 c. raisins or chopped nuts (optional)

Frosting

3-oz pkg. cream cheese, softened
1/3 c. margarine or butter, softened
1 T. milk
1 t. vanilla
2 c. powdered sugar

Heat oven to 350F. Grease (not oil) 15x10-inch jelly roll pan. In large bowl, beat eggs until foamy. Add sugar, oil and pumpkin; beat 2 minutes at medium speed. Add flour, baking powder, soda, salt and cinnamon; beat 1 minute at low speed. Stir in raisins (or nuts). Pour into prepared pan. Bake at 350F. for 25-30 minutes (check after 20 minutes) or until toothpick inserted in center comes out clean. Cool. In small bowl, beat cream cheese, margarine, milk and vanilla until fluffy. Add powdered sugar; blend until smooth. Spread Frosting over cooled bars. Cut into bars. Yield: 48 bars.

(Personal Note: I have made this recipe substituting the oil with 1/2 c. applesauce and 1/2 c. water instead of using 1 c. oil. Add a couple T. of butter to give the finished cake a better crumb. I have also used all whole wheat flour or 1/2 whole wheat flour. Egg substitute will also work for the whole eggs.)
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reply by: swirth on September 04, 2011 at 1:36 pm

This recipe always got lots of rave reviews on the oldBC, from member Sheryle:

Pumpkin Gooey Butter Cakes

Crust

• 1 yellow cake mix
• 1 egg
• 1 stick butter (no substitutions)

Filling

• 8 ounce cream cheese, softened
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 1 stick butter, melted (no substitutions)
• 16 ounces powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Preheat oven to 350 degrees.

Combine cake mix, egg and butter and mix well. Press in bottom of a lightly greased 13x9 inch baking pan.

In a large bowl, beat cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter, beat together. Add powdered sugar, cinnamon and nutmeg, mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Do not over bake; the center should be a little gooey.

Serve with whipped cream.
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reply by: swirth on September 04, 2011 at 1:32 pm

This recipe is addictive!! I get requests for it all the time from husband's co-workers and anyone who has tasted it. The bus mechanic goes nuts for it with graham crackers...from BC member carla:

Pumpkin Dip

• 8-oz Cream Cheese, Softened
• 2 C Powdered Sugar (make sure there are no lumps)
• 15-oz Can Pure Pumpkin (Not pumpkin pie mix)
• 1 tsp Ground Ginger
• 1 tsp Allspice
• 2 tsp Cinnamon

Blend cream cheese and sugar together; mix in remaining ingredients. Makes about 3 cups.

Great with:
Ginger Snaps
Graham Stix
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reply by: swirth on September 04, 2011 at 1:13 pm

Another of our fall treats and this one gets wiped out right off the bat when taken to a family gathering or community or church meal:

Pumpkin Pie Crunch

Ingredients/Instructions

1 can(16 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp salt
1 pkg. DHines Moist Deluxe Yellow Cake Mix
1 cup chopped pecans
1 cup butter, melted

Whipped Topping

Preheat oven to 350 degrees.

Grease bottom of 13 x 9 x 2 in. pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, & salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top w/pecans. Drizzle w/melted butter. Bake at 350 degrees 50-55 min. or until golden. Cool completely. Serve w/whipped topping. Refrigerate leftovers.

16-20 servings

For a richer flavor, use DHines Moist Deluxe Butter Recipe Golden Cake Mix.

Recipe from DHines Baking with Love book.
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reply by: swirth on September 04, 2011 at 1:07 pm

One of our customers gave us this recipe many years ago; she writes a recipe column in one of our local newspapers each week and we have loved these so much thru the years as a fall treat:

Pumpkin Cookies

Ingredients/Instructions

1/2 cup Crisco
1 cup white sugar
1/2 cup brown sugar
1 egg
1 cup pumpkin
1 tsp. vanilla
Cream above ingredients. Slowly add:
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. cinnamon (yes)
1 cup raisins (I love currants, as well as raisins)
2 1/2 cups flour

Mix all together well. Bake at 350F until softly done (approx. 10 min) on a no-stick cookie sheet (parchment). Don't overbake! When completely cooled, ice with sour cream frosting. We also love cream cheese icing with these. MMMM!!!
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reply by: swirth on September 04, 2011 at 1:02 pm

Here's one of my recipes:

Pumpkin Cheesecake Pie

Ingredients/Instructions

1 9" graham cracker crust
2 8oz. pkgs. cream cheese at room temp.
1/2 cup granulated sugar
2 eggs
1 cup canned pumpkin pie filling
1/2 tsp. cinnamon
1/4 tsp.nutmeg
1 tsp vanilla

Preheat oven to 350 degrees. Place rack in center position.

Place cream cheese and sugar in a mixing bowl or the working bowl of a food processor fitted w/the metal blade. Process or use a hand-held mixer to blend the two ingredients until they are smooth.

Add the eggs, pumpkin pie filling, cinnamon, nutmeg and vanilla.

Mix or process until smooth.

If you are using a mixer, take care not to beat too much air into the batter, because air will cause it to rise during baking and then fall and crack when it cools.

Pour the mixture into the crust and bake the pie for 30 min. or until the top looks dry, with only a small damp spot remaining in the center.

Cool completely before serving, refrigerating or freezing.
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reply by: Mrs Cindy on October 05, 2011 at 9:59 pm

Frick, are you saying this pie wouldn't stand a chance in h*** of standing all day to let the flavors marry?Yeah, not at my house either. I would have to check it shortly out of the oven to see if it was at all edible. Then maybe an hour or two later to see if the 'marrying' was beginning. Then, perhaps an hour or two after that to make sure the lard-only crust was not getting soggy. If there was any left an hour or so after that, then I would be finishing it off so nobody would see I had already eaten most of it. By then the flavors would have married perfectly...............in my stomach.
So, there, you see. Make it first thing in the morning and by dinnertime, the flavors have married to perfection. Bill_Lundy was right! :-))
~Cindy
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reply by: frick on October 05, 2011 at 9:10 pm

Bill_Lundy, You obviously have far more will power than I do.
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reply by: Mrs Cindy on October 05, 2011 at 1:17 pm

Love, love, love lard only crusts.
~Cindy
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reply by: Bill_Lundy on October 05, 2011 at 10:55 am

Hello,

Here is our family recipe, from an edition of the Betty Crocker cookbook dated 1947. FYI, the "Tenderflake" crust referred to is a lard-only crust, not blind-baked. Normally I bake the 9-inch pie, which equates to the flesh of one 6-7-inch diameter pie pumpkin. I would recommend baking first thing in the morning for an evening meal so flavours have a chance to marry.

http://williamlundy.ca/recipes_pdf/joons_pumpkin_pie.pdf

Bill
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reply by: omaria on October 04, 2011 at 7:33 pm

Thanks everybody. I need this on my page.
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reply by: Mrs Cindy on September 29, 2011 at 10:26 pm

Making a trip to Target tomorrow morning.
~Cindy
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reply by: frick on September 29, 2011 at 9:12 pm

Has anyone noticed how hard it is to find pumpkin right now? Our local Ralph's is selling it for almost $5.00 a can (the large size). Von's has none, nor Smart & Final nor Costco.
HA! Found it at Target, of all places, for $2.99. I guess that goes for a deal these days. Now don't y'all buy it all!
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reply by: lennycubfan on September 29, 2011 at 1:17 am

2 thumbs up for the "Great Pumpkin Cookies". I've been making those for a couple of years.
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reply by: swirth on September 24, 2011 at 6:19 pm

I just use a kitchen table spoon and drop a blob maybe 2" across, no more than that.
Hope you enjoy 'em as much as we do!
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reply by: knemeyer on September 24, 2011 at 6:12 pm

About how much of the cookie dough do you scoop out onto the cookie sheet? Can't wait to try these!
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reply by: swirth on September 08, 2011 at 9:10 am

Pumpkin Squares

Submitted by: debbin

• mix: 4 eggs,
• 1 2/3 cups sugar,
• 1 cup salad oil,
• 1-16oz. can pumpkin,
• 1 tsp. baking soda,
• 2 cups king arthur flour,
• 2 tsp. baking power,
• 2 tsp. cinnamon,
• 1 tsp. pumpkin pie spice,
• 1 tsp. salt

Stir thoroughly, spread batter in a 15x10x1 inch baking pan.

Bake @350 for 25 to 30 mins.

When cool, frost with:

Frosting:

1/2 cup softened butter, 1 (3oz) cream cheese (softned), 2 cups powdered sugar

These freeze well.

This recipe is very easy to make. It also makes into pumpkin bread. (no frosting)
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reply by: swirth on September 08, 2011 at 9:02 am

Pumpkin Gingerbread
Submitted by: macy

This recipe was published in The Country Inn and Bed & Breakfast Cookbook, Volume one (wonderful cookbook -- both volumes). It was submitted by The Gingerbread Mansion in Ferndale, California.

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon allspice
• 2/3 cup water
• 1 1-pound can pumpkin

In a large mixing bowl, mix together sugar, oil and egg. In a separate bowl, sift the dry ingredients and spices together.

Add the sifted ingredients and water alternately to the creamed mixture. Beat in the pumpkin. Pour the batter into 2 greased 9x5" loaf pans. Bake in a 350 degree oven for 1 hour, or until done. Makes 2 loaves.
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reply by: swirth on September 08, 2011 at 8:56 am

Pumkin Bars With Maple Cream Cheese Icing
Submitted by: Sheryle

• 2 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup pumpkin

• Maple Icing:

• 6 ounces softened cream cheese
• 2 tablespoons softened butter
• 2 cups sifted powdered sugar
• 1 to 2 teaspoons maple flavoring (I used 1)

Preheat oven to 350 degrees. Grease a 15x10-inch jelly-roll pan.

Combine flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixing bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin.

Gradually beat in flour mixture. Spread into prepared pan.

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely n pan; spread with Maple Icing. Cut into bars.

Maple Icing

Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Add maple flavoring.
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reply by: swirth on September 08, 2011 at 8:52 am

Mrs. Chiu's Pumpkin Scones

Several years ago a friend told me about the Starbucks Pumpkin scones and how good they were so I ventured out one winter morning and tried one.....talk about disappointed! They weren't moist and the flavor punch just wasn't there for me. So I embarked on developing a recipe for the perfect pumpkin scone and here it is!

Quantity: Baker's dozen

3 1/3 C. King Arthur all-purpose* flour
1 C. light or dark brown sugar, packed
2 t. ground cinnamon
3/4 t. ground ginger
3/4 t. ground nutmeg
1 3/4 t. baking powder
1/2 t. baking soda
2 T. buttermilk powder**
7/8 t. salt
1 1/2 sticks cold unsalted butter, cut up
1/2 C. + 1 T. water
1 C. canned 100% pumpkin (no spices added)
3/4 C. semi-sweet chocolate chips (optional, but a requirement for me!)

Cream Cheese Frosting (optional)

Note: **If you want to use buttermilk instead of the powdered form, omit the water and in it’s place use 1/2 C. + 1 T. fresh buttermilk.

1.Preheat oven to 400 degrees. Line baking sheet with parchment paper or use silpats like I do.
2.In a food processor bowl, add all dry ingredients and pulse, then add butter. Process until butter is evenly distributed. Stir in the chocolate chips if using. (This is a good point to put the mixture into a Ziploc bag and freeze until right before you want to bake.)
3.In a separate bowl, mix together the water and pumpkin. Add this to the dry ingredients and mix just until the dough comes together. Do not overmix (I use a danish dough whisk). You might need to add a few tablespoons more water until it comes together.
4.Using large ice cream scoop (about 1/3 cup of dough), drop scones on prepared baking sheet.
5.Bake for about 20-22 minutes or until golden brown and a toothpick inserted in center comes out clean. Transfer to wire rack to cool. Frost when cooled with your favorite cream cheese frosting. I like to top each with a square piece of waxed paper so that the frosting stays put and doesn't create a mess.

These freeze very well and when stored several days in airtight container, get even more moist! A good keeping scone.

**Note: I've used King Arthur 100% white whole wheat flour in place of the all-purpose and it does excellent, you just might need to add another tablespoon or two of water...a good way to sneak in some extra fiber without anyone noticing!
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reply by: swirth on September 08, 2011 at 8:50 am

A nice recipe from the oldBC:

Lorent's Pumpkin-Orange Spice Scones

Lorent posted these in the threads some time ago. A few posters have tried them and liked them. I thought after seeing them again today that it should be in the recipes where everyone can find it. (Glory)

4 cups KA all-purpose flour
2 tsp cream of tartar
2 tsp baking soda
1 tsp salt
4 tbs sugar
2 tsp cinnamon
2 tsp dried orange rind
3/4 tsp ground cardamom
3/4 tsp ground cloves
1/2 - 3/4 tsp orange oil or extract (depending on how orange-y you want them)
1 stick unsalted butter, cut into 1/4 inch pieces
1 cup pumpkin puree
3/4 - 1 cup buttermilk

Preheat oven to 450. Mix the dry ingredients together in a bowl. Cut in the butter until mixture resembles a coarse meal. Mix in the pumpkin and 3/4 cup of the buttermilk, adding in more in 1 tbs increments if you need it to make the dough hold together. Turn out dough onto floured board and knead very briefly until dough comes together.

Cut dough into two, set one piece aside. Pat remaining piece of dough into 1/2 inch thick circle, sprinkle with sugar or cinnamon sugar (I used castor sugar) and cut into 8 wedges. Place wedges on parchment-lined baking sheet and cook for 8-10 minutes. Repeat with other portion of dough. Enjoy!
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reply by: swirth on September 08, 2011 at 8:45 am

BC member bettina posted this on the oldBC:

Lizzie's Favorite Pumpkin Cake, Ginger topping

from BC thread 11/12/2004

Here is a favorite to try if you like the flavor of pumpkin, but want to branch out beyond pie, try this ultra-moist, deep golden-orange cake. Crowned with a crunchy/gingery broiled topping, it's a wonderful addition to the Thanksgiving dessert spread

CAKE

1/2 cup (1 stick, 4 ounces) unsalted butter
2 cups (16 ounces) brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon*
1 teaspoon pumpkin pie spice or apple pie spice*
heaping 1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs
16-ounce can pumpkin pur?e
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

*Or substitute 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice for the cinnamon and pumpkin pie or apple pie spice.

Cream together the butter, sugar, vanilla, spices, salt, baking powder and baking soda. Beat in the eggs, then the pumpkin. Quickly stir in the flour. Spoon the batter into a lightly greased 9 x 13-inch pan, and bake the cake in a preheated 350?F oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the topping.

TOPPING

1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup + 2 tablespoons (5 ounces) brown sugar
1/4 cup (2 ounces) milk
1/2 cup (2 1/2 ounces) minced crystallized ginger, finely chopped
1/2 cup (1 7/8 ounces) diced pecans

In a small saucepan set over medium heat, or in a microwave, heat the butter, brown sugar and milk till the butter is melted and the mixture is bubbly. Stir in the ginger and pecans.

Drizzle over the cake. Broil the cake in a preheated broiler til the topping is bubbly and the nuts start to brown. Watch closely; this can happen as quickly as within a couple of minutes, or take as long as 6 or 7 minutes, depending on how far your pan is from the broiling element.

Remove the cake from the oven, and cool it to warm before serving. Yield: 24 squares.
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reply by: swirth on September 08, 2011 at 8:39 am

A real treat from Grandmoogie on the oldBC:

Grandmoogie's Easy and Delicious Pumpkin Bar

This pumpkin dessert is easy and delicious. Don't let adding the dry cake mix fool you, after drizzling the melted butter on top adding the pecans and toffee it's fantastic! But make sure you use the right pumpkin mix, the one with all the spices added in already,very easy don't you think? Everyone will think it took hours. Enjoy! -Moogs

1 can of pumpkin pie filling 30ounce
( I used Libby's Easy Pumpkin Pie Mix)
2/3 cup evaporated milk
2 eggs
1 box of yellow cake mix(super moist)
3/4 cup melted butter in a container with a spout
1 1/2 cups chopped pecans
1 1/2 cups toffee chips

Heat oven to 350º. Spray oil or grease 13x9x2 pan.

Mix pumpkin mix with milk and eggs in bowl.

Spread in prepared pan evenly.

Sprinkle entire cake mix( dry )over pumpkin evenly.

Drizzle melted butter over cake mix.

Sprinkle pecans over then toffee chips

Bake 50-60 minutes or until pick comes out clean.

Watch so the pecans don't burn.
Cool or eat hot with ice cream
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reply by: swirth on September 08, 2011 at 8:33 am

A nice recipe from BC member Anna:

Double Layer Pumpkin Pie

• Ingredients:

• 4 oz cream cheese, softened
• 1 tbsp milk
• 1 tbsp sugar
• 1 1/2 cups cool whip
• 1 graham cracker pie crust(6 oz)
• 1 cup cold milk or half-n-half
• 1 package (4 serving size) vanilla flavor instant pudding and pie filling
• 16 oz pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

• Optional Topping:

• more cool whip and toasted sliced almonds

• Directions:

Beat cream cheese, 1 tbsp milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

• Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1-2 minutes (mixture will be thick). Stir in pumpkin and spices and mix well. Spread over cream cheese layer.

Refrigerate 4 hours or until set.

• The optional topping can be spread over the top of the pie or placed on individual slices when served.

It makes it pretty and the almonds give it a nice crunch.

• Yield: 8 servings.
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reply by: swirth on September 05, 2011 at 12:28 pm

We love carla's recipe for pumpkin dip with apple slices, too, mumpy but I just copied her recipe as she'd written it. I could make a meal on apple slices and this dip, LOL!
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reply by: hickeyja on September 05, 2011 at 12:11 pm

Here is something to do with all those pumpkin seeds too: http://www.thekitchn.com/thekitchn/diy-recipe/recipe-pumpkinsunflowerfla... Jan
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reply by: swirth on September 05, 2011 at 12:07 pm

MARBLED PUMPKIN CHEESECAKE

3 tablespoons unsalted butter
1 cup gingersnap crumbs, about 20 cookies
2 pounds Cream cheese, at room temperature
1 cup granulated sugar
3 tablespoons cornstarch
1 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs
1 teaspoon lemon juice
3/4 cup canned pumpkin puree
3 tablespoons dark-brown sugar
2 tablespoons molasses
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Heat the oven to 325º. Butter a 9" springform pan and wrap the pan with a piece of heavy-duty foil. Melt the butter and combine with the crumbs. Press this crumb mixture into the bottom of the pan and chill.

With an electric mixer set at medium-low speed, beat the cream cheese, the granulated sugar and 2 tablespoons of the cornstarch until smooth. Beat in the sour cream, the vanilla and salt. Add eggs one at a time, beating well after each addition. Remove 3 1/2 cups of this batter, stir in the lemon juice and set aside.

Combine the remaining batter with the pumpkin, brown sugar, molasses, the remaining 1 tablespoon cornstarch and the spices. Set aside 1 cup of the pumpkin batter.

Spread half of the remaining pumpkin batter in the prepared pan. Gently spoon half of the plain batter over the pumpkin batter. Spoon the other half of pumpkin batter over this and then the remaining plain batter over the pumpkin. Dot with spoonfuls of the reserved cup of pumpkin batter. With a chopstick or the handle of a wooden spoon, gently swirl the batters.

Put the cheesecake in a large roasting pan and fill the roasting pan with water halfway up the sides of the cheesecake pan. Bake until the center of the cheesecake jiggles only slightly when the pan is tapped, about 1 hour and 20 minutes. Remove from the oven and run a knife around the edge of the cake.

Let the cake cool 10 minutes in the water bath.

Remove pan from the water bath and cool completely on a wire rack. Chill thoroughly before serving. Decorate with candied walnuts if desired.

Above recipe is from Macy,oldBC
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reply by: swirth on September 05, 2011 at 11:46 am

Pumpkin-Pecan Cake
Joyce Platfoot, Wapakoneta, Ohio

2 cups crushed vanilla wafers (about 50)
1 cup chopped pecans
3/4 cup butter or margarine, softened

CAKE:

1 box (18-1/4 ozs.) spice cake mix
1 can (16 ozs.) solid-pack pumpkin
4 eggs

FILLING/TOPPING:

2/3 cup butter or margarine, softened
1 pkg. (2 ozs.) cream cheese, softened
3 cups confectioners' sugar
2 tsps. vanilla extract
1/2 cup caramel ice cream topping

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 minute.

Press into three greased and floured 9-in. round cake pans. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely. For filling, combine butter and cream cheese in a small mixing bowl.

Add sugar and vanilla; beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers (crumb side down) and on the sides of cake. Spread caramel topping over top of cake, allowing some to drip down the sides. Store in the refrigerator.

Yield: 16-20 servings.

Note: Although the recipe doesn't mention them, the picture shows pecan halves sprinkled on the top.
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reply by: swirth on September 05, 2011 at 11:44 am

Another furbie recipe from oldBC:

Pumpkin Whoopie Pies:

2 cups pumpkin
2 egg yolks
2 cups brown sugar
1 cup oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
3 cups flour

Mix together and drop by Tblsp. onto cookie sheet and bake at 350 degrees for 8-10 minutes.

Filling:

2 egg whites
2 tsp. vanilla
4 Tblsp. flour
2 Tblsp. milk
1 1/2 cups shortening
1 lb. confectioner's sugar

Beat egg whites until stiff. Add rest of ingredients and beat until fluffy. Fill cakes. Enjoy!

I use this recipe all the time and everyone loves it.
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reply by: swirth on September 05, 2011 at 11:40 am

More pumpkin goodies from the oldBC, furbie.

PUMPKIN WHOOPIE PIES

Yield: 3 Dozen pies

2 c Sugar, brown
1 c Oil
1 1/2 c Pumpkin, cooked; mashed
2 Egg
3 c Flour
1 ts Salt
1 ts Baking powder
1 ts Vanilla
1 1/2 T Cinnamon
1/2 T Ginger
1/2 T Cloves, ground

FILLING

1 Egg white; beaten
2 T Milk
1 tsp Vanilla
1 c Sugar, confectioners

Cream the sugar and oil. Add the pumpkin and eggs. Add the flour, salt, baking powder, soda, vanilla, and spices. Mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake at 350 F. for 10 to 12 minutes. Make sandwiches from two cookies filled with the filling.

FILLING

Mix all ingredients; then add one more cup of confectioners' sugar and three-quarters cup of shortening.

VARIATION

Adding half a cup of ground black walnuts gives these cookies a special delicious flavor.
From Amish and Mennonite Kitchens
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reply by: swirth on September 05, 2011 at 11:29 am

Here's one lsb shared a few years ago on the oldBC:

Pumpkin Praline Pie

12 ounces cream cheese, softened
1/3 cup sugar
1 egg
1 tsp. finely shredded orange peel
Pastry for a Single-Crust Deep-Dish Pie
1 15-ounce can pumpkin
3/4 cup sugar
2 tsp. pumpkin pie spice
3 eggs
3/4 cup half and half
3/4 cup broken walnuts
1/2 c. milk chocolate-covered toffee pieces or chopped chocolate-covered English toffee bars
1/4 c. packed brown sugar
Hot fudge ice cream topping (optional)
Whipped cream (optional)
Pumpkin pie spice (optional)

1. In a medium bowl, combine cream cheese and 1/3 cup granulated sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stil in orange peel. Cover and chill for 30 minutes.
2. Preheat oven to 375 degrees. Prepare pie pastry. On a lightly floured surface, flatten pastry ball slightly with hands. Roll dough into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 1/2 to 10-inch deep dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high. do not prick pastry.
3. For pumpkin filling: In large bowl, combine pumpkin, the 3/4 cup sugar, and the 2 tsp. pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture into pastry-lined pie plate. Carefully spoon pumpkin pie filling over cream cheese. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minut4es.
4. In small bowl, combine walnuts, toffee, and brown sugar. Remove foil from pie. Sprinkle with nut mixture.
5. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours. If desired, garnish individual servings with hot fudge topping, whipped cream, and additional pumpkin pie spice. Makes 10 servings.
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reply by: swirth on September 05, 2011 at 11:26 am

Another big hit pumpkin recipe from the oldBakingCircle:

Emmy's Pumpkin Bread

Whenever we have a company gathering this pumpkin bread is sure to be one of the first things to disappear.

2/3 cup shortening or 1 cup vegetable oil
2 2/3 cups sugar
4 large eggs
2 cups (or one can) pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips

In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.
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reply by: hickeyja on September 05, 2011 at 11:18 am

If you check further down this thread you will find the cookies that originally came with this dip recipe. They are great too. Jan
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reply by: swirth on September 05, 2011 at 11:18 am

This was one of the most sought after recipes on the oldBakingCircle...it was in a Baker's Catalogue and then just came up missing:

EMMY'S PUMPKIN-CHOCOLATE CHIP MUFFINS

Don’t dismiss this as an improbable combination; the mellow, distinctive taste of pumpkin is a delightful counterpoint to the chocolate chips. But if you’re still anxious about the medley, substitute cinnamon chips, which will give you a much more traditional taste. For a more complex taste, add 1/4 cup Toffee Flavored Bits to the muffins along with the chocolate chips; your family will be back for seconds, guaranteed!

MUFFINS

1 2/3 cups King Arthur Unbleached All-Purpose Flour
1 1/3 cups Baker’s Special sugar or granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup chocolate chips or cinnamon chips
1/4 cup Toffee Flavored Bits (optional)
1/2 cup diced walnuts or pecans
1 teaspoon vanilla
1/3 cup melted butter or melted vegetable shortening; OR 1/3 cup vegetable oil
2 large eggs
1 cup (half of a 15-ounce can) solid-pack pumpkin (not pumpkin pie filling)
1/3 cup water

GLAZE

1 cup glazing or confectioners’ sugar
2 tablespoons melted butter
1 tablespoon milk
1/8 to 1/4 teaspoon ground cinnamon

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go.

Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins.

Yield: 12 muffins.
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Favorite Pumpkin Treats

A week or so ago, I started thinking about pumpkin recipes and goodies and even dug out a can of pumpkin to fix up into something...but we've had 103F days for a lot of this past week so baking didn't seem so important.

Now, they talk of 70s in a few days so that will make us all feel more like baking and cooking. We had a poster a few days ago seeking a pumpkin recipe so I thought I'd start a thread here for anyone to post their favorite pumpkin recipes. I have a bunch saved from the oldBC and will add them a few at a time but I bet we can get quite a nice collection going here with so many wonderful cooks and bakers.
Cool days cannot arrive quickly enough for me!

posted by: swirth on September 04, 2011 at 12:51 pm in General discussions
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reply by: swirth on September 21, 2015 at 7:32 pm

Good time to bring this past thread back up for fall goodies.

reply by: happyone179 on October 02, 2014 at 8:34 pm

Bring this thread back up
.
Wendy
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reply by: psycnrs1 on September 14, 2014 at 6:26 am

I love this thread and the apple thread look forward every year to see it. KathyG
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reply by: swirth on September 11, 2014 at 1:03 pm

Great time to bring up this handy past thread for fallish baking treats.
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reply by: dachshundlady on November 22, 2013 at 7:00 am

When I first played with this pear upside down pumpkin cake recipe, I made a sauce from the juice but it really didn't add anything because the topping is so yummy and the cake so moist. I'm not sure about leaving out the dairy. Maybe sub soy or almond milk? The cake itself is not too sweet which is the perfect foil for the sweet topping, IMHO.

Oh, and frick, your pear preserves are the thing that started me on this quest. I made a batch and then put some on a pumpkin muffin. YUM! The hunt was on . . .
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reply by: horses272 on November 22, 2013 at 5:37 am

Swirth,thanks for starting this thread,pumpkin has always been one of my favorites. The Libby's pumpkin pie recipe is the best!!
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reply by: frick on November 20, 2013 at 4:22 pm

dachshundlady, Do you buy pears packed in their own juice? If so, what do you do with the juice? I typically try to use juice (not the syrup) in a cake, but do you think the recipe would be missing something if it didn't have the milk or buttermilk in it?
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reply by: dachshundlady on November 20, 2013 at 2:39 pm

Lately it's been in the teens overnight and cold all day. I just made pumpkin cookies which will soon be Whoopie pies. Got the recipe on the Fluff website.
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reply by: rottiedogs on November 20, 2013 at 2:24 pm

Just making sure I save this. So much pumpkin goodness.....so little time!
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reply by: dachshundlady on September 26, 2013 at 4:40 pm

Here's the Pear Upside Down Pumpkin Cake I mentioned above. So darned good and gets better when it cools completely and the spices meld.
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reply by: swirth on September 25, 2013 at 5:03 pm

We both love pumpkin but cannot afford the calories of many of our favorite pumpkin goodies, so, many years ago I came up with a super quick and easy pumpkin fix...just 5 ingredients and I never measure any of it.
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In a microwave safe bowl, place (1) 15 oz. can pumpkin puree, into the pumpkin can add 2% milk to about 1/3 can full and set aside, salt, pumpkin pie spice and sugar. You can tinker with the salt, pie spice and sugar to your taste preferences...after you've added the salt, pie spice and sugar, stir well and swirl the milk around in the pumpkin can to clean it out and add the milk to the bowl. Stir well. Cover bowl loosely and microwave on high for 3 minutes, stir and zap 3 minutes more. Will be very hot when done...let cool and serve plain or with a dab of whipped cream or Cool Whip. Really as good as pie without the calories.
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reply by: swirth on September 25, 2013 at 3:42 pm

Pumpkin Fudge (recipe from a local newspaper, a friend of mine writes food column)
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3 cups sugar
3/4 cup butter
3/4 cup evaporated milk
2 Tbsp. corn syrup
1 1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1 pkg. white chocolate chips
1/2 cup canned pumpkin
1 cup marshmallow cream
1 1/2 tsp. vanilla
1 1/2 cups walnuts
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Line a 9 x 13 inch baking dish or pan with foil and set aside. In a large saucepan, combine sugar, milk, butter, syrup, pie spice and cinnamon and cook over medium high heat. Bring mixture to a rolling boil. Stir constantly and cook until a candy thermometer reaches 234F degrees. Remove from heat and stir in white chips until melted. Fold in remaining ingredients and stir until smooth. Pour into lined pan and let cool for two hours. Cut into small squares. Makes three pounds.
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reply by: dachshundlady on September 25, 2013 at 3:41 pm

Pumpkin Ginger Tunnel Cake! Thanks Carol.
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reply by: swirth on September 25, 2013 at 2:58 pm

Pumpkin Fudge
Submitted by Pfliger_Wifey on September 17, 2012 at 4:06 am
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Description A tantalizing treat for your taste buds
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Ingredients
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1 cup chopped walnuts (optional)
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
2/3 cup (5 fl. oz. can) evaporated milk
2/3 cup pumpkin purée
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp allspice
2 cupps (12 oz. package) white chocolate chips
1 jar (7 oz) marshmallo crème
1 1/2 tsp vanilla extract
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Instructions
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1) (if using walnuts) preheat oven to 350°F . Spread the nuts onto a baking sheet and place in preheated oven 5-7 until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
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2) Line a 13x9 inch baking pan with foil, letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
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3) In a heavy sauce pan, combine sugar, brown sugar, evaporated milk, pumpkin, butter, and spices. Bring to a full rolling boil over medium heat, stirring costantly. Boil, stirring constantly, for 10-12 minutes or until candy themometer reaches 234°F-240°F (soft-ball stage)
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4) Quickly stir in white chocolate chips, marshmallow crème, 3/4 cup of the walnuts, and vanilla extract. Stir vigorously for 1 min or until morsels are completely melted. Immediately pour into prepared pan and top with remaining walnuts.
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5) Let stand on wire rack for 2 hours or until completely cooled. To cut, lift from pan; remove foil. Cut into 1 inch pieces. Enjoy!
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reply by: hickeyja on September 24, 2013 at 11:38 pm

For you smoothie fans out there, here is a pumpkin one:http://thepioneerwoman.com/cooking/2011/10/pumpkin-smoothie/ Jan
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reply by: chiara on September 24, 2013 at 10:15 pm

This is a KAF recipe for pumpkin soup. I especially like the non-traditional spices which means it doesn't taste like pumpkin pie! KAF provided a recipe for Oatmeal Muffins to serve with the soup, which I have not tried. Here's the link:

http://www.kingarthurflour.com/recipes/velvet-pumpkin-soup-and-oatmeal-m...

Velvet Pumpkin Soup

The name of this soup refers to its texture, not its taste. Though it's smooth in the mouth, it's fiery on the tongue! Red pepper, garlic, coriander and curry give this soup its heat.

4 tablespoons (1/2 stick) butter
3 garlic cloves, minced or chopped
1 large onion, diced
1 1/4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (or more to taste)
3 tbs. flour
3 cups chicken broth (or 1 32-oz. brick Swanson fat-free chicken broth; 4 cups so boil down more)
16-ounce can solid-pack pumpkin (or squash)
1 can (12 ounces) evaporated milk

Melt butter in a large saucepan, and sauté garlic and onions till softened. Add curry powder, salt, coriander, and cayenne pepper and flour; whisk in a little chicken broth until smooth and no lumps, and simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes.

Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is OK).

In batches, transfer soup to blender or food processor. Process till very smooth. Serve hot.

Yield: about 8 servings.
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reply by: cwcdesign on September 24, 2013 at 6:50 pm

Just saw this recipe for Pumpkin Ginger Tunnel Cake on Fine Cooking and had to post the link.
http://www.finecooking.com/recipes/pumpkin-ginger-tunnel-cake.aspx