Cooking and Baking Archives - Page 9 of 51

Pumpkin Biscuits

October 28, 2011 jennifer All Things Pumpkin, Breads and Rolls

The temperature has dropped this week, and right now I sit curled up in one of my favorite fall quilts. That’s a good thing, because it means I made it to the basement to unpack some Fall and Halloween decorations for my children. The little ones have switched costumes at least fifty times in the last 24 hours and I look around at the disarray with a smile. I’m so grateful they get to do this, and I’m grateful it will end in a few days. Halloween is just around the corner.

Several weeks ago I purchased this publication . At the time I wondered a little at my decision, but now I’m thrilled to have it. I’ve tried more than half a dozen recipes from it and they’ve all been delicious. It’s full of bookmarks, a spill, and tattered corners. One of the things I love about it is having a picture of every recipe included. I highly recommend it.

One of the first recipes I tried was this recipe for pumpkin biscuits. Our whole family enjoyed them and one son in particular begs everyone else for their biscuit while the rest of us enjoy dinner.

Pumpkin Biscuits (recipe from Taste of Home Fall Baking publication) Ingredients:
1- 3/4 cups flour 1/4 cup packed brown sugar 2- 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup cold butter 3/4 cup canned pumpkin puree 1/3 cup buttermilk Preparation:
In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt. Cut in 1/2 cup water until mixture resembles coarse crumbs. Combine pumpkin and buttermilk, stir into crumb mixture just until moistened. *Note: I’ve made these twice now and both times I had to add a couple of tablespoons more milk.

Turn onto lightly floured surface, knead 8-10 times. Roll out to 1 inch thickness; cut with a 2 or 2-1/2 inch biscuit cutter. Place 1 inch apart on a greased baking sheet (or just use parchment paper).

Bake at 425 for 18 minutes or until golden brown. **Another note: the recipe calls for 1-1/2 tsp. melted butter to be brushed over the biscuits, but I haven’t added it. It seems to me there’s already plenty of butter in them.

According to the recipe, one batch makes 6 biscuits if cut with a 2 1/2 inch round cutter. The first time we made them, we cut them into 1 1/2 inch circles for taste testing and it made two dozen. Last night I used a 2 inch cutter and squeezed 10 biscuits out of a batch. Next time I make them, I’ll double it for my family.

I hope you enjoy this pumpkin recipe.
Jennifer

Pumpkin Cream Pie Dessert Cups

October 26, 2011 jennifer All Things Pumpkin, Desserts

Part of my reason for making a Pumpkin Cream Pie recently was to fill some little chocolate cups I found a while ago.

I simply spooned the filling into the cups and added some cinnamon flavored whipped cream to the top.

They were a great dessert for some dinner guests we had last weekend, and were a particularly big hit with some teen-aged boys.

They were a tasty seasonal dessert that was easy to serve and looked so pretty!

One comment baking, pumpkin

Pumpkin Cream Pie

October 25, 2011 jennifer All Things Pumpkin, Desserts

It’s been too long since I made a pumpkin flavored recipe! It’s time to add a few recipes to my Queen of the Season collection.

This recipe is a cream pie, with pumpkin in it. The pumpkin flavor is more subtle than a traditional pumpkin pie due to the cream and is also lighter (but still very rich).

I took my banana cream pie recipe and altered it a bit to make this pie. I was pleased with how much everyone liked it.

Pumpkin Cream Pie Ingredients:
1 9 inch pie crust, prepared, baked and cooled 3/4 cup sugar 1/4 cup corn starch 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 1 envelope unflavored gelatin 3 cups milk 4 egg yolks 1 cup pumpkin puree 2 Tb. butter 1 Tb. clear vanilla 2 1/2 cups cold whipping cream, separated Combine dry ingredients in a medium-large saucepan with wire whisk. Beat in milk, egg yolks and pumpkin. Cook over medium heat, stirring constantly until thickened (about 15 minutes). Remove from heat, stir in butter and vanilla. Cover with plastic and chill.

Whip 1 cup cream and fold into custard. Pour into pie crust. Chill well. Whip remaining cream and spread over pie before serving. *I like to add 1/2 tsp. cinnamon to the whipping cream. Enjoy!