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post #11 of 3521
10/26/09 at 7:38pm

I baked a pumpkin pie cake over the weekend

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post #12 of 3521
10/26/09 at 8:38pm
Quote:
Originally Posted by Iowa Roo Mom 

I baked a pumpkin pie cake over the weekend


NO fair, you must post recipe for something that interesting.  Maybe we should be posting pics as it makes it much more interesting to see what the results will look like?  droolin

mostly orps here!  We have five daughters, one foster son and 18 grandchildren and seven(another one on her  way ;-)  )  great-grandchildren!   Yes, there is a God

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mostly orps here!  We have five daughters, one foster son and 18 grandchildren and seven(another one on her  way ;-)  )  great-grandchildren!   Yes, there is a God

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post #13 of 3521
10/26/09 at 9:46pm

I cooked up the three final pumpkins and pureed then for pie, muffins, etc.  I froze 10 2 cup containers.  Then I made Pumpkin Crockpot Pudding that tastes like Pumpkin pie without the crust.

PUMPKIN CROCKPOT PUDDING
1 can pumpkin puree (15 ounces)
1 scant tablespoon pumpkin pie spice
2 teaspoons vanilla
1 can evaporated milk (12 ounces)
3/4 cup sugar
1/2 cup biscuit mix
2 tablespoons butter
2 eggs
Preparation:
Spray the slow cooker crock with non-stick spray or lightly oil the inside.
Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
Pour the mixture into the prepared crockpot.
Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
Spoon into cups and top with whipped topping or a lightly spiced whipped cream.
Serves 6.

I love gardening, chickens, baking, reading - not necessarily always in that order.    Mom to Lulu, the lame part-time house chicken who loves to travel. 

Check out my blog  http://mountaingardengleanings.blogspot.com/
New posting every Monday and Thursday.
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I love gardening, chickens, baking, reading - not necessarily always in that order.    Mom to Lulu, the lame part-time house chicken who loves to travel. 

Check out my blog  http://mountaingardengleanings.blogspot.com/
New posting every Monday and Thursday.
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post #14 of 3521
10/27/09 at 5:18am

I bake every week. We also sell at farmers markets. Many of our regulars pick up breads or goodies from us while shopping our meats and produce. Currently I'm stocking up on quick breads that freeze nicely - for holiday sales.

Each Friday I bake breads for Sat morning sales. I'll try to get some pics this week.

Mill River Farm : Mill River Store
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Mill River Farm : Mill River Store
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post #15 of 3521
10/27/09 at 7:41am
Quote:
Originally Posted by ozark hen 

I made three pumpkin rolls to take to church last Sunday and they were a hit.  I make biscotti every Christmas, we love them!  Never had a problem with them, always turn out perfect.
Here is the recipe I got from Food Network and use every year.
Biscotti
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

I use many different ingredients to change it up.


Can you post the pumpkin roll recipe?

In every fat person there may be a skinny one screaming to get out, but in every skinny person there is a fat one screaming to be fed!
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In every fat person there may be a skinny one screaming to get out, but in every skinny person there is a fat one screaming to be fed!
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post #16 of 3521
10/27/09 at 9:42am

Pumpkin Roll

3 eggs    1Teasp. baking powder   2/3 cup of pumpkin
1 Cup of sugar   2 teaspoons of cinnamon
1 teaspoon of ginger    1/2 teaspoon of nutmeg ( I grate fresh)  and 3/4 cup of flour.

I spray a cookie sheet with a type of Pam, cover it with waxed paper and then spray the wax paper with Pam again. 
I have a tea towel laid out on the table and sprinkle it well with confectionary sugar.
Combine all ingredients till thick and creamy.  Spread on to cookie sheet.  Bake @ 400` for 15 min. or until top springs back..test like you would any cake.
Flip the cake out onto the sugared towel and let cool completely. 
Filling:
8 oz. cream cheese    1 Cup of confectionary sugar
4 tablespoons of melted butter   1 teaspoon of vanilla
Cream together till very creamy and spread on cake.  Roll up like a jelly roll from the long end not the short.  Cake most likely will break but just squeeze it a bit and it will be fine.  I wrap mine in about three layers of plastic wrap tightly. When rolled up put in freezer till ready to serve.  When serving dust it with powdered sugar(it will cover any cracks) and slice.  YUM!!!

mostly orps here!  We have five daughters, one foster son and 18 grandchildren and seven(another one on her  way ;-)  )  great-grandchildren!   Yes, there is a God

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mostly orps here!  We have five daughters, one foster son and 18 grandchildren and seven(another one on her  way ;-)  )  great-grandchildren!   Yes, there is a God

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post #17 of 3521
10/27/09 at 9:51am

I made pumpkin bars and carrot cake this weekend, both are heavenly!!  Made the carrot cake in a jelly roll pan so I could serve alot of people, it went Fast!! 

http://allrecipes.com/Recipe/Sams-Famous-Carrot-Cake/Detail.aspx

http://allrecipes.com/Recipe/Pauls-Pumpkin-Bars/Detail.aspx

Citygirl loving country living with DH and my 3 children!  It's our own little "farm" on 2acres in Eastern Nebraska.  1 quarter horses-Skipper, Jack our Black Lab, Lucy grey farm cat,4 kittens, 3 Khaki Campbell ducks & a pair of Sebbies!
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Citygirl loving country living with DH and my 3 children!  It's our own little "farm" on 2acres in Eastern Nebraska.  1 quarter horses-Skipper, Jack our Black Lab, Lucy grey farm cat,4 kittens, 3 Khaki Campbell ducks & a pair of Sebbies!
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post #18 of 3521
10/27/09 at 10:32am
Thread Starter 
Quote:
Originally Posted by ozark hen 
Quote:
Originally Posted by Dragonfly Ranch 
Quote:
Originally Posted by Dragonfly Ranch 


Can you post your recipe so I can test drive that one too.  Also, any tips/secrets that you have would be appreciated.

Sandee


Didn't see you recipe when I replied to the post.  Thanks its the next one I'll try.

Sandee


Sorry, Sandee, I edited my post to add the recipe that is why you didn't see it.  It is Giada's from FoodTV.  Love her recipes!


I love Giada too!  She is so beautiful and wonderful down to earth person and chef. 

Do you make one large log when you make your Biscotti and cut straight across for cookies?  The recipe that I used wanted two 12x2 logs and cut on the diagonal - it made for different size cookies and some really small pieces - which of course I had to sample to make sure they tasted good. 

When you add the sugar for decorations - how and when do you add to get it to stick?  So many questions - sorry.

Sandee

Life is a party - so enjoy the food!  Just the 2 of us living the great life on our 8 acres with one outside kitty Ms. Bella Noel, 31 hens, garden, fruit trees and now bees!  Enjoying my new art studio!!
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Life is a party - so enjoy the food!  Just the 2 of us living the great life on our 8 acres with one outside kitty Ms. Bella Noel, 31 hens, garden, fruit trees and now bees!  Enjoying my new art studio!!
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post #19 of 3521
10/27/09 at 10:38am
Thread Starter 
Quote:
Originally Posted by toletiquesbysam 

I made pumpkin bars and carrot cake this weekend, both are heavenly!!  Made the carrot cake in a jelly roll pan so I could serve alot of people, it went Fast!! 

http://allrecipes.com/Recipe/Sams-Famous-Carrot-Cake/Detail.aspx

http://allrecipes.com/Recipe/Pauls-Pumpkin-Bars/Detail.aspx


Don't you just love All Recipes.com.  I have one of their cookbooks and think that another will have to go on my Christmas wish list.

I printed both of these recipes.  Might have to make carrot cake without coconut since husband is not a fan of it.  But then again maybe make and eat myself lau

I think this thread will definitely have an effect on my hips!! barnie

Sandee

Life is a party - so enjoy the food!  Just the 2 of us living the great life on our 8 acres with one outside kitty Ms. Bella Noel, 31 hens, garden, fruit trees and now bees!  Enjoying my new art studio!!
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Life is a party - so enjoy the food!  Just the 2 of us living the great life on our 8 acres with one outside kitty Ms. Bella Noel, 31 hens, garden, fruit trees and now bees!  Enjoying my new art studio!!
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post #20 of 3521
10/27/09 at 1:45pm

This is not good.  I'm on a diet to drop 20 lbs (got 10 off already) and now a baking thread!!!  It's killing me.  You guys have so many good recipes I'm drooling droolin and have tears in my eyes just reading them!

Yet I can't bring myself to look away hide  Oh the torture (keep it up guys!) barnie

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