Rum Glazed Pumpkin Cake

Rum Glazed Pumpkin Cake
Original recipe by Taste of Home 
www.tasteofhome.com/recipes/rum-glazed-pumpkin-cake

Ingredients: 

1/2 cup chopped pecans
1 can (15 ounce) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1 - 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Glaze:

1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan; sprinkle pecans onto bottom of pan.

In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.

Bake 55 - 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2 - 3 minutes longer or until sugar is dissolved.

Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

Yield: 12 servings

Hint: To remove cakes easily, use solid shortening to grease plain and fluted pans.

Chocolate Pecan Carmels

Chocolate Pecan Caramels
Recipe submitted by Lani May Gumm

These caramels are a must for your Christmas gift boxes.

Ingredients:

1 tablespoon plus 1 cup butter (no substitutes), softened, divided
1 1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Directions:

Line a 13x9-inch pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chops; set aside.

In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball stage).

Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Yield: about 2 1/2 pounds (about 6 3/4 dozen).

Note: You should test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.

Recipe submitted by Lani May Gumm

Slow Cooker Chocolate Covered Peanut Clusters

Slow Cooker Chocolate Covered Peanut Clusters
Recipe submitted by Michelle Morphy

So good and simple to make. Add these peanut clusters to your baking list each Christmas.  Your friends and family will be jumping for joy!

Ingredients:

1 (16 ounce) package dry roasted salted peanuts
1 (16 ounce) package dry roasted unsalted peanuts
1 (12 ounce) package semi-sweet chocolate bits
1 (4 ounce) German chocolate bar
1 (32 ounce) white almond bark

Directions:

Put peanuts in bottom of crock pot. Add other ingredients.

Cook on low setting for 1 1/2 to 2 hours. Stir ingredients 2 or 3 times during the allotted time.

Place rounded spoonfuls onto wax paper and allow to cool.

Recipe submitted by Michelle Morphy

Pumpkin Pecan Loaves

Pumpkin Pecan Loaves
Recipe submitted by Lani May Gumm

Ingredients:

3 1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

Caramel Glaze:

1/4 cup butter
1/4 cup sugar
1/4 cup brown sugar
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1 teaspoon vanilla

Directions:

In a bowl, combine the first six ingredients. In another bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined. Fold in the pecans.

Spoon into two greased 9 x 5 x 3-inch loaf pans.

Bake at 350 degrees for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For glaze, combine butter, sugars, and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the powdered sugar and vanilla until smooth. Drizzle or spread over cooled tops of loaves.

Recipe submitted by Lani May Gumm

Candied Pecans

Candied Pecans
Recipe submitted by  Kristin Gaimari-Varner.  Original recipe by allrecipes.com

Ingredients:

1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves

Directions:

Preheat oven to 250 degrees.

Mix sugar, cinnamon, and salt together in a bowl.

Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Kristin Gaimari-Varner

Goofy Balls

Goofy Balls
Recipe submitted by Katie Hagara

This is a marshmallow treat covered with caramel and Chocolate Rice Krispies.

Ingredients:

1 cup butter
1 (14 oz)  can of sweetened condensed milk
1 bag Kraft caramels
1 box Chocolate Rice Krispies
1 half bag sweetened coconut flakes
2 bags large marshmallows

Parchment paper
Chop sticks or stick

Directions:

Unwrap caramels.

Melt butter in sauce pan.

Add sweetened condensed milk and caramels to melted butter. Stir continuously until smooth. Remove from heat.

In a medium sized mixing bowl, pour a generous amount of Chocolate Krispies and coconut flakes. Mix with hands until combined. Refill as needed.

Spear a marshmallow with the chopstick and dip in caramel mixture.  Then place in Chocolate Krispies and coconut flakes. Cover completely then slide marshmallow off chopstick. It is helpful to pick up marshmallow and pat Chocolate Krispies on marshmallow like a meatball.

Place on parchment paper until Goofy Ball sets up.

Libby's Pumpkin Roll

Libby's Pumpkin Roll
Recipe submitted by Becky Campbell Jorgenson

This pumpkin roll will become a Thanksgiving dessert tradition.

Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIbby's 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING:

1 package (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

Preheat oven to 375 degrees.

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

10 servings

Recipe submitted by Becky Campbell Jorgenson

Pumpkin Cheesecake Parfaits

Pumpkin Cheesecake Parfaits

Ingredients:

2 (8 ounce) packages cream cheese, room temperature
3 cups cold heavy whipping cream, divided
1 cup plus 3 tablespoons confectioner's sugar, divided
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice, plus extra for garnish

Directions:

In a large bowl, beat cream cheese, 2 cups cream, and 1 cup confectioner's sugar with a mixer at medium-high speed for 5 to 6 minutes or until thickened and fluffy.  Beat in pumpkin and pie spice until smooth.

Whipped Topping:

In a medium bowl, beat remaining 1 cup cream and remaining 3 tablespoons confectioner's sugar with a mixer at high speed for 3 to 5 minutes or until stiff peaks form.

Spoon cream cheese mixture into serving  dishes, and top with whipped cream mixture.

Garnish with pie spice, if desired.

Serve immediately or make several hours in advance and refrigerate until you"re ready to serve.

Lofthouse Style Sugar Cookie - Copy Cat Recipe

Lofthouse Style Sugar Cookie - Copy Cat Recipe

Looking for a great, home-made Valentine's gift?  If yes, here's an easy recipe that your special someone will love to receive.  Happy Valentine's Day!

http://crowdedkitchen509.blogspot.com/2013/06/lofthouse-style-sugar-cookies.html

Candy Cane Biscotti

Candy Cane Biscotti
Recipe submitted by David Gaimari

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes

Coating:

1 (14-ounce) package vanilla candy coating (almond bark)
2 drops red food color
1/4 teaspoon peppermint flavoring

Directions:

Preheat oven to 350 degrees.

Combine butter and sugar in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs; continue beating until well mixed.  Add flour and baking powder; beat at low speed until well mixed.  Stir in crushed candy.

Divide dough into fourths on lightly floured surface with lightly floured hands.  shape each into 9x1 1/2-inch logs.  Place logs 3 inches apart onto lightly greased large cookie sheet.

Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown.  Remove from oven; reduce oven temperature to 325 degrees.  Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface.  Cut into 1/2-inch slices with sharp serrated knife.  (Discard ends). Arrange pieces on same cookie sheet, cut-side down.  Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides.  Remove to cooking rack; cool completely.

Place candy coating in 2-quart saucepan.  Cook over medium heat, stirring occasionally, 5-7 minutes, or until melted.  Remove from heat.  Stir in food color and peppermint flavoring.

Dip each biscotti half way into warm coating; shake off excess.  Place onto waxed paper.  Immediately sprinkle with crushed candy canes.  Let set at room temperature until coating is hardened.

48 cookies

Maple - Glazed Pumpkin Spice Cake

Maple - Glazed Pumpkin Spiced Cake
Recipe submitted by Luti Lauvao Gibbs

Ingredients:

Cake:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups canned pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups packed light brown sugar
3 large eggs, at room temperature

Glaze:

2 tablespoons whole milk
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups sifted confectioner's sugar

Directions:

Make cake:

Preheat oven to 350 degrees.

Butter and flour a 10-cup Bundt pan.

Sift flour, baking powder, baking soda, spices and salt together in a bowl.  In another bowl, whisk together pumpkin, buttermilk and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, one at a time, beating well after each. Scrape down sides and bottom of bowl. Beat in one third of flour mixture, then half of pumpkin mixture, beating until just combined. Repeat, ending with last third of flour mixture. Scrape batter into Bundt pan, smoothing top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

Let cake cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.

Make glaze:

Whisk together milk and maple syrup and extract.  Whisk in confectioner's sugar until glaze is smooth and of drizzling consistency. Up to 6 hours before serving, set cake on a wire rack over a plate and drizzle with glaze, allowing it to run down the sides.  Let cake rest at room temperature to allow glaze to set.

Serves 12

Recipe submitted by Luti Lauvao Gibbs

Orange-Ginger Glazed Carrots

Orange-Ginger Glazed Carrots

I make this dish every year for Thanksgiving.  It's a tradition!

Ingredients:

1 (1 lb) package baby carrots
1 teaspoon grated orange rind
1/4 cup fresh juice
2 teaspoon butter
2 teaspoon honey
1 to 3 teaspoons freshly grated ginger or 1 teaspoon ground ginger may be substituted
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.

Reduce heat, and simmer, stirring occasionally 30 to 35 minutes or until liquid evaporates and carrots are glazed.

6 servings

Cranberry Bliss Bars

Cranberry Bliss Bars

Cranberry bliss bars are delicious!  Serve these rich delightful treats with a good cup of coffee.

Ingredients:

Cooking spray

1/2 cup unsalted butter, softened
3/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 (5 ounce) bag sweetened dried cranberries
1 (12 ounce) bag white chocolate chips, divided

4 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons orange juice

Directions:

Preheat oven to 350 degrees.

Line an 8" x 8" pan with parchment paper and spray with cooking spray.

Melt the butter in the microwave.

In a large mixing bowl, add the melted butter, brown and white sugars and beat with an electric mixer.

Incorporate the eggs and vanilla and beat until well combined.

Add the salt, flour, baking powder, cinnamon, ginger and mix until just combined.  DO NOT OVER MIX OR THE BARS WILL BE TOUGH.

Fold in 3/4 cup cranberries and 3/4 cup white chocolate chips.

Spoon batter into prepared pan.

Bake for 25 - 27 minutes and place on a cooling rake

Using a saucepan or double boiler melt the remaining white chocolate; set aside

Combine the cream cheese, powdered sugar and the orange juice in a medium bowl and beat with an electric mixer until combined.

Incorporate the melted white chocolate into the cream cheese mixture and beat until combined.

Frost with cream cheese frosting and sprinkle with remaining cranberries.

Cover and refrigerate for 6 - 8 hours.  DO NOT REMOVE FROM BAKING DISH OR SLICE BARS UNTIL REFRIGERATION HAS BEEN COMPLETED.

Slice bars and serve.

Slicing Instructions

8 servings

Butter Cookies

 

Butter Cookies
Recipe submitted by Mary Jane Shea

Melt in your mouth DELICIOUS!

Ingredients:

1 cup (real) butter
1/2 cup sugar, plus extra
2 cups flour
1/4 teaspoon salt
1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees

Cream all ingredients together.

Roll into 1-inch balls.

 

Roll balls in sugar.

Stamp balls with the bottom of a drinking glass.

Bake for 12 to 15 minutes. 

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie

Ingredients:

1 (8oz) package cream cheese, softened
1 (14oz) can SWEETENED condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker crust
1 (20oz) can cherry pie filling

Directions:

In a large bowl, mix the (room temperature) cream cheese, sweetened condensed milk, lemon juice, and vanilla together until creamy and smooth.

Pour the mixture into the graham cracker crust and spread evenly.

Cover and refrigerate for 2 to 4 hours.

Remove pie from the refrigerator and top with cherry pie filling.

Refrigerate pie until completely chilled.

Serve cold and keep refrigerated.

Here's another great tasting idea, . . . change the pie filling from cherry to blueberry.  This pie is outrageously good too.  Enjoy!

Fudge

Fudge
Recipe submitted by Mary Mimi Rorie

Ingredients:

4 cups sugar
2 5-ounce cans evaporated milk
1 cup butter or margarine
1 12-ounce package (2 cups) semi-sweet chocolate pieces
1 7-ounce jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla

Directions:

Butter the sides of a heavy 3-quart saucepan.  In it combine sugar, evaporated milk, and butter. 

Cook and stir over medium-high heat until mixture comes to boiling.  Cook over medium heat to 236 degrees (soft-ball stage), about 12 minutes.   Stir frequently. 

Remove saucepan from heat and add the remaining ingredients; stir until chocolate is melted. 

Turn into a buttered 9x13x2-inch pan.  Score while warm; cut when firm.  Chill if necessary.

Makes about 3 1/2 pounds.

Almond Roca Candy

Almond Roca Candy
Recipe submitted by Margie Brennan

Ingredients:

2 cups sugar
1 pound (real) butter
1- 4.4 ounce (XL) Hershey Milk Chocolate candy bar
Crushed almonds

Directions:

Line the bottom and sides of an 9 x 13-inch baking pan with non-stick aluminum foil.

Break the Hershey Milk Chocolate bars into small pieces, or chucks.

Melt the butter and sugar together in a saucepan and cook over medium-heat.  When the boiling stage has been reached, stir constantly until mixture reaches 290 degrees.

IF YOU OVER-COOK THE BUTTER AND SUGAR MIXTURE, COOK THE MIXTURE TO FAST, OR MELT THE BUTTER AND SUGAR UNEVENLY, THE BUTTER WILL SEPARATE FROM THE SUGAR MIXTURE.  IF THIS HAPPENS DON'T SWEAT, BECAUSE ALL YOU HAVE TO DO IS TAKE IT OFF THE BURNER, AND STIR, STIR AND STIR.  POUR OUT ANY SEPARATED BUTTER FROM THE MIXTURE THAT DOES NOT INCORPORATE.

Pour the mixture into baking pan. 

Once the butter and sugar mixture has been spread evenly in the baking pan, quickly sprinkle the Hershey Milk Chocolate pieces over the mixture. 

Once the chocolate has softened, spread the chocolate evenly over the surface using a plastic utensil.  (If the chocolate does not properly melt, place the baking pan in the oven and then spread the chocolate)

Sprinkle the crushed almonds evenly over chocolate.  Carefully press the crushed almonds into the chocolate topping.

Let the Almond Roca set up for 12 to 24 hours before breaking into pieces.

Happy Holidays!

Holiday Eggnog Recipe

Eggnog Recipe Photograph winners, Guy & Gwyn Reiber

Holiday Eggnog
Recipe from Food Network Magazine

Serves 12 to 16

Ingredients:

6 cups whole milk
2 cups heavy cream
1/8 teaspoon freshly grated nutmeg, plus more for sprinkling
12 large pasteurized egg yolks
2 cups sugar 
Bourbon or praline-flavored liqueur (optional)

Directions:

Step 1

Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes.  Reduce the heat to low and keep warm.

Step 2

Whisk the egg yolks and sugar in a separate saucepan until smooth.  Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees on a thermometer, about 25 minutes.  Remove from the heat and gradually whisk in the warm milk mixture.  Let cool 30 minutes.

Step 3

Transfer the eggnog to a pitcher, cover and refrigerate until cold. at least 3 hours and up to 1 day.  Pour 1 to 2 tablespoons bourbon into each glass (optional), and top with the eggnog.  Sprinkle with nutmeg.

Happy Holidays!

Crowded Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness.  To reduce the risk, we recommend that you use only fresh, properly refrigerated, clean grade A or AA eggs.

Aunt Ruth's Pumpkin Pie Cake

Aunt Ruth's Pumpkin Pie Cake
Recipe submitted by Ruth Shields

This delicious cake is a fun alternative to your basic pumpkin pie.  It can be served warm from the oven with a scoop of vanilla ice cream, or cold with whipped cream.  Happy Holidays!

Ingredients:

1 (29 ounce) can Libby's 100% pure pumpkin puree
1 (12 fluid ounce) can Carnation evaporated milk
3 eggs
1 cup sugar
3 teaspoons cinnamon
1/2 teaspoon salt

1  box (18.25 ounce) yellow cake mix
1 cup chopped pecans
1/2 cup butter or margarine, melted

Directions:

Preheat oven to 350 degrees

Combine the yellow cake mix, chopped pecans and melted butter or margarine together, set aside.

In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt together by hand, using a wooden spoon.

Pour into a greased 9 x 13 x 2-inch pan.

Sprinkle the cake mix, pecans and melted butter mixture evenly over pumpkin mixture in pan.

Bake at 350 degrees for 60 minutes, or until done.