SacMomsClub.com

Praline-Pumpkin Cake

Ingredients

• 1 sprays cooking spray
• 15 oz canned pumpkin
• 12 oz fat-free evaporated milk
• 1/4 cup fat-free egg substitute
• 1/2 cup sugar
• 4 tsp pumpkin pie spice
• 18 1/4 oz unprepared white cake mix
• 1/2 cup pecan halves, chopped
• 1/4 cup reduced-calorie margarine, melted

Instructions

• Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
  
  
• Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.
  
  
• Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.

 

How will I know that my entry was received?  How long does it take to get "posted" (obviously, I'm new to this posting gig).  Here is my dog biscuit recipe again, just in case you didn't get it earlier. 

Pumpkin Dog Biscuits

2 ¼ cup whole wheat flour
1/3 c cup canned pumpkin (plain, not seasoned)
½ cup powdered milk (low fat)
1 egg
¼ cup vegetable oil
1 chicken bouillon cube
½ cup water
1/3 cup finely chopped parsley  (can be omitted, but is good for “doggy breath”)
Preheat your oven to 300 degrees

Soak the bouillon cube in the water while mixing the flour, parsley and powdered milk.  Add the pumpkin, egg, oil and water to the flour mix.  Stir well.  If it is still too sticky to form into a smooth ball, add a little flour until it is no longer really sticky (just a little sticky).   Now, if you really want fancy cookies, you can roll out the dough with a rolling pin and using small cookie cutters cut out cookies and put them onto an ungreased baking sheet.  If you want to skip the fancy cookies (and, lets face it, your dog really won’t notice!), you can just pinch off a small piece of dough roll it into a ball, set it on the cookie sheet and lightly flatten it.  This would be fun for the kids to do, while they’re “helping” you.   You now have fancy round cookies.  These smaller ones actually make good training treats.  Bake for 30 minutes, checking to make sure they don’t get too brown.  Even if your dogs are excited, make sure the cookies are nice and cool before you allow them to sample.
If you don’t have pumpkin handy, you can substitute smashed banana, a small jar of baby food fruit or pureed vegetables. You can also sprinkle on some garlic powder. 
If I’m in the mood, I’ll make a double batch and freeze one batch and keep the other in an airtight container for “distribution” later.  These will last up to two months in the freezer and a week in your doggy jar.

FRESH PUMPKIN BREAD

(A delicious bread with an almost custard-like texture)

 

Mixture 1

1 cup golden seedless raisins

2/3 cup of hot water and/or pumpkin juice  (Use this liquid to plump the raisins and then fold in both the water and the raisins into the recipe as instructed below)

 

1 cup pecans, chopped

 Mixture 2

 

2‑1/2 cups fresh pumpkin

4 eggs, slightly beaten

1/2 cup vegetable oil

1 cup sugar

Mixture 3

 

2‑1/2 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1‑1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

 

Combine Mixtures 2 and 3 ‑ fold in Mixture 1 (the raisins, soaking water and pecans)

 

Bake in two greased, 5x7 loaf pans at 350° for one hour (give or take a little depending on your oven).  I start testing with a knife or toothpick at around 50 minutes and test every 5 minutes until it comes out clean.

 

Serve as is or with a dollop of fresh whipped cream!  Delicious!!

 

NOTE:  To plump the raisins, bring the 2/3 cup of water and/or juice to a boil and pour over raisins; cover and let raisins 'plump' while you are putting the rest of the ingredients together

1 lg. can pumpkin                & nbsp;       &n bsp;       &nb sp;       &nbs p;    1 pkg. yellow cake mix

1 lg. can canned milk       &nb sp;       &nbs p;         ;                2 cubes margarine

3 eggs       &nb sp;       &nbs p;         ;                 & nbsp;       &n bsp;       &nb sp;       &nbs p; 1 cup chopped walnuts

1 tsp. cinnamon        ;                 & nbsp;       &n bsp;       &nb sp;       &nbs p; 1/2 tsp. ginger

1 tsp. nutmeg       & nbsp;       &n bsp;       &nb sp;       &nbs p;         ;               1 cup sugar

Mix pumpkin, milk, eggs, and spices together.  Pour into 9 x 13 greased pan.  Sprinkle dry cake mix on top.  Melt margarine and spoon over top.  Sprinkle with chopped nuts over top.

Bake at 350 for 55 to 60 minutes.

PUMPKIN HARVEST BARS

Preheat oven to 350 degrees.  Lightly grease or spray a 13x9x2” baking pan.

CRUST AND TOPPING:

1 cup brown sugar, packed        3 cups flour, sifted
2 ½ cups old fashioned oats        1 teaspoon baking soda
1 teaspoon salt                ½ teaspoon cinnamon
¼ teaspoon nutmeg            1 ½ cups cold unsalted butter, cut into small cubes
Combine above ingredients in a large bowl; toss well to coat butter with dry ingredients.  Add half of ingredients to bowl of food processor.  Pulse mixture about 10 or 12 times until crumbs form.  Pour the crumbs into another bowl.  Repeat with remaining mixture.  There will be some small pieces of butter that are not processed.  You want some small pieces of butter left. Measure 3 cups of crumbs and press evenly into prepared baking pan.  Measure 3 cups mixture for topping and set aside.  Reserve remaining mixture for filling.

FILLING:

2 (8 oz.) packages cream cheese, at room temperature    1 cup brown sugar, packed
2 eggs                                1 teaspoon vanilla
3 cups pumpkin (from a 29 oz. can)                1 teaspoon cinnamon
½ teaspoon nutmeg                        ½ teaspoon ginger   
¼ teaspoon cloves                        ½ teaspoon salt
Reserved crumb mixture from crust and topping

In a mixer bowl, combine cream cheese and brown sugar.  Beat until well mixed, scraping beater and bottom of bowl to thoroughly combine. Beat in remaining ingredients only until mixed.  Pour over crust.  Sprinkle with the 3 cups crumb mixture; press lightly.  Bake for 45 to 55 minutes, or until filling is set and top is a golden brown.  Cool completely on a rack.  When cool, refrigerate.  This cuts better when the bars are chilled. Bring to room temperature for serving. Cut into 24 bars for cookie bars.  This recipe is also good when cut into larger pieces and served with either ice cream or whipping cream.  Refrigerate leftovers.

PUMPKIN HARVEST BARS

Preheat oven to 350 degrees.  Lightly grease or spray a 13x9x2" baking pan with cooking spray.  Makes 24 bars.  Can also be cut into dessert servings, and served with ice cream or whipped cream.

CRUST AND TOPPING: 

1 cup brown sugar, packed               3 cups sifted flour
2 1/2 cups old fashioned oats         1 teaspoon baking soda
1/2 teaspoon cinnamon                  1/4 teaspoon nutmeg
1 teaspoon salt                                 1 1/2 cups unsalted butter, cut into small cubes *If using salted butter, reduce salt to 1/2 teaspoon

Combine all ingredients in a large bowl.  Toss everything to coat butter with ingredients.  Add half of ingredients to a food processor bowl; pulse for 10 to 12 pulses.  Don't overmix.  There should be some small pieces of butter left in the mixture.  Pour pulsed ingredients into another bowl.  Repeat with the remaining ingredients.  Measure 3 cupa of mixture and press evenly into prepared pan.  Measure 3 more cups for topping; set aside.  The remaining ingredients are for the filling.

FILLING:

2 (8 oz) pkgs. cream cheese, (room temperature)      1 cup brown sugar, packed
2 eggs, (room temperature)                                             1 teaspoon vanilla
1 teaspoon cinnamon                                                      1/2 teaspoon nutmeg
1/2 teaspoon ginger                                                         1/4 teaspoon cloves
1/2 teaspoon salt                                                               3 cups canned pumpkin (from a 29 oz. can)
Reserved crumbs from crust and topping

Combine cream cheese and brown sugar in a mixer bowl.  Beat just until creamy, scraping bowl and beater to get mixed well.  Add remaining ingredients and mix only well combined.  Pour into crust; sprinkle with remaining 3 cups of crust/topping mixture.  Lightly press crumbs over filling.  Bake for 45 to 55 minutes, or until filling is set and crust is golden brown.  Cool at room temperature and then chill.  The bars cut better when they are chilled.  Cut into 24 cookies, or cut larger to use as a dessert serving.  These are very good served with ice cream or whipped cream.  Remove from refrigerator and let come to room temperature before serving.  Refrigerate leftovers.

Pumpkin Latte Triffle

 

INGREDIENTS

Espresso Blondie:        & nbsp;       &n bsp;   

1 cup butter or margarine

¼  cup Instant Espresso Coffee

2 cups sugar

4 large eggs, at room temperature

1 tsp. vanilla extract

2 cups all-purpose flour

½ tsp. baking powder

 

Pumpkin Pudding:

1 ¾ oz. package vanilla instant pudding

2 cups cold milk

1 15-oz. can pumpkin  

¼ cup sugar

1 tsp. pumpkin pie spice

 

Whipped Espresso:

12 oz. tub whipped topping, thawed

1 tsp. vanilla extract

¼ cup instant espresso coffee

 

Topping:

1/8 cup coffee beans, chopped

 

Triffle Bowl or Tall Glass Salad Bowl

 

COOKING DIRECTIONS

1. First, bake then cool Espresso Blondie (Can be done the day before):  Preheat to 350^o degrees.  Grease a 13” x 9” x 2” pan. Melt butter in medium size saucepan over medium heat.  Remove pan from heat.  Whisk or stir in espresso and sugar, followed by eggs and vanilla.  Stir in flour and baking powder until batter is smooth and uniform (about 1 minute.)  Spread batter into prepared baking pan. Bake 28-31minutes.  Cool.  Cut into 1-1/2 - 2” squares.
2. Pumpkin Pudding:  In small bowl, mix canned pumpkin with sugar and pumpkin pie spice.  In mixing bowl beat pudding mix into 2 cups cold milk with wire whisk 2 minutes.  Add pumpkin mixture and stir until blended 30 seconds.  Set aside.
3. Mix Whipped Espresso:   In separate mixing bowl, place thawed whipped topping, vanilla, espresso and stir 30 seconds.  Wait 5 minutes for espresso to dissolve then stir 30 more seconds.
4. Finely chop coffee beans and set aside.
5. Layering:  In the bottom of the Triffle bowl place a single layer of Espresso Blondies.  Top with ½ of the pumpkin pudding and spread.  Spread ½ of the mixed Whipped Espresso over pudding.  Repeat layers.  Sprinkle top with chopped coffee beans.  Chill at least one hour before serving.    

PUMPKIN HARVEST BARS
Preheat oven to 350 degrees.  Lightly grease or spray a 13x9x2" baking pan with cooking spray.  Makes 24 bars.  May also be cut larger and served for dessert with ice cream or whipped cream.

CRUST AND TOPPING:
   2 cups brtown sugar, packed                     3 cups flour, sifted
2 1/2 cups old-fashioned oats                        1/2 teaspoon cinnamon
1/4 teaspoon nutmeg                                    1 teaspoon salt *
1 1/2 cups unsalted cutter, cut into small cubes (*If usingh salted butter, reduce the amount of salt to 1/2 teaspoon)
Combine all ingredients in a large bowl.  Toss all ingredients with butter, so butter is coated with dry ingredients.  Divide mixture and add one half to a food processor fitted with a metal blade.  Pulse mixture for 8 to 10 times, until crumbs form. (You will have small pieces of butter left in the mixture).  Turn crumbs into another bowl.  Repeat with remaining mixture.  Add mixture to the bowl.  Measure 3 cups crumbs and press into prepared pan.  Measure another 3 cups crumbs and set aside for topping.  Reserve the remaining crumbs for filling.

FILLING:

2 (8 oz. pkgs) cream cheese, room temperature         1 cup brown sugar, packed
2 eggs, room temperature                                                1 teaspoon vanilla
1 teaspoon cinnamon                                                       1/2 teaspoon nutmeg
1/2 teaspoon ginger                                                         1/2 teaspoon salt
1/4 teaspoon cloves                                                         Reserved crumbs
3 cups canned pumpkin (From a 29 oz can)              

Combine cream cheese and brown sugar in a mixer bowl.  Beat only until well mixed.  Scrape beater and bottom of bowl.  Add remaining ingredients and mix just until combined.  Pour mixture into crust.

TOPPING:

Sprinkle the 3 cups reserved crumbs on top of the filling.  Lightly press the crumbs down.  Bake for 45 to 55 minutes, or until filling is set and topping is golden brown.  Cool to room temperature.  When cool, refrigerate until chilled.  The bars cut better when they are chilled.  Bring to room temperature for serving.  Cut into desired size and serve with ice cream or whipped cream, if desired.  Refrigerate leftovers.

can any1 let me know which recipe won the contest???

Hi aniaaron. I have the results posted on my blog, cakegrrl.com.
The blog post is located here:
http://cakegrrlscakery.blog...

Cheers!
-cg