PUMPKIN WALNUT SQUARES
My mother-in-law handed this pumpkin bar recipe down as a surefire way to keep my husband happy during the holidays. It's his favorite childhood dessert. -Melissa Conchieri, Northport, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 419 calories, Fat 19g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 446mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
PUMPKIN AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN COFFEE RING
I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. -Carol McCartney, Danville, Ohio
Provided by Taste of Home
Time 45m
Yield 1 ring.
Number Of Ingredients 22
Steps:
- In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour., Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.
Nutrition Facts : Calories 217 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 193mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
WALNUT-PUMPKIN COOKIES
These pumpkin cookies are frosted with maple frosting. There has never been a person who has not LOVED these cookies, even those who do not like pumpkin cookies. It has been a family recipe for 35 years. It has won 1st prize at a cookie exchange and at a pumpkin contest at work. I usually triple the recipe!
Provided by Dawn Hillier
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts.
- Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets.
- Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool.
- Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined.
- Spread maple frosting over the cooled cookies.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 38.8 g, Cholesterol 18 mg, Fat 15.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 176.8 mg, Sugar 29.4 g
PUMPKIN-WALNUT BREAD
I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"
Provided by Dee Reilman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g
PUMPKIN-WALNUT CAKE
Every spring, Annabelle Lenderick of La Tercera Farm in Marin County sows seeds for a particular kind of pumpkin specifically for this cake of ours. Throughout the summer, it delights me to think about my pumpkins, called Galeux d'Eysines, growing in their special plot of land in Bolinas, at the very tip of the San Andreas fault. This variety of pumpkin is not known for the beauty of its outer skin, which is covered in warts and bumps. Indeed, the first year Annabelle grew the Galeux, at the end of the market she had plenty leftover that did not sell. I took them back to the bakery and discovered just how gorgeous this pumpkin is for baking. The flavor is subtle and earthy, with a high water content that gives the cake a light and delicate crumb, distinguishing it from the average pumpkin loaf, which is often dense as a brick. You can make a puree from any variety of small sugar pumpkins or use canned pumpkin; stir in 1/4 cup water to loosen the puree. This cake can also be made in two 8-by-4-inch loaf pans. It is delicious glazed with chocolate ganache.
Provided by Food Network
Yield Makes one 10-inch bundt cake
Number Of Ingredients 12
Steps:
- Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree.
- Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the "MDC" in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.
PUMPKIN WALNUT RING
Steps:
- Preheat oven to 350 degrees.
- In a small bowl combine the flour, soda, spices, salt and walnuts and whisk to blend.
- In a large mixing bowl, beat the eggs, sugar and oils for two to three minutes until very smooth. Add the pumpkin puree and beat just until smooth. Add the flour mixture and beat until completely moistened.
- Scrape the batter into the prepared pan and bake for 30 to 35 minutes or until a cake tester inserted in the thickest part of the cake comes out clean. Cool in the pan on a rack for 10 minutes and then unmold onto the rack.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 21 grams, TransFat 0 grams
PUMPKIN WALNUT RING
Moist, rich, tasty -- nice way to use up that left over pumpkin (works well with banana too)From: The Cake Bible, by Rose Levy Beranbaum
Provided by Steve_G
Categories Breads
Time P1mT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- CAKE.
- Preheat oven to 350°F.
- In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
- In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
- Add the pumpkin and beat just until smooth.
- Add the flour mixture and beat until completely moistened.
- Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
- Cool.
- GLAZE.
- Break the chocolates into squares and place in the top of a double boiler.
- Add the oil and place over very hot but not simmering water on low heat.
- The water must not touch the bottom of the double boiler insert.
- Remove the double boiler from the heat and stir until the chocolate begins to melt.
- Stir until smooth.
- Drizzle over cake.
- May be store 1 week at room temperature.
Nutrition Facts : Calories 385.1, Fat 23.1, SaturatedFat 2.5, Cholesterol 53.7, Sodium 259.3, Carbohydrate 41.3, Fiber 1.3, Sugar 22.3, Protein 4.9
PUMPKIN WALNUT CAKE
Pumpkin pie cake with butter and walnut topping.
Provided by LUPE KEMP
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
- Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 39.6 g, Cholesterol 48 mg, Fat 23.7 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 4.2 g, Sodium 411.5 mg, Sugar 27 g
WALNUT PUMPKIN BARS
Give thanks for these delicious Walnut Pumpkin Bars. Made with PLANTERS Walnuts & pumpkin spice, you'll be falling for Walnut Pumpkin Bars all season long.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 3 dozen bars or 36 servings, 1 bar each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Beat margarine and sugar in small bowl with electric mixer on medium speed until well blended. Add flour and walnuts; stir until mixture is well blended and crumbly. Remove 3/4 cup of the walnut mixture; set aside for later use. Press remaining walnut mixture firmly onto bottom of 15x10x1-inch baking pan. Bake 15 to 18 min. or until lightly browned.
- Mix pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla until well blended; pour over crust. Sprinkle with reserved walnut mixture.
- Bake an additional 30 to 35 min. or until pumpkin mixture is set. Cool in pan on wire rack. Drizzle with Powdered Sugar Glaze. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0.838 g, Sugar 0 g, Protein 3 g
WALNUT PUMPKIN PIE
A slight twist on the traditional pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g
WALNUT PUMPKIN CAKE ROLL
This is one of my family's favorite dessert recipes, especially for holiday gatherings. -Mary Gecha, Center Rutland, Vermont
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 312 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
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