Autumn Pumpkin Bake Food

AUTUMN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
• Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
• In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
• Add set-aside dry ingredients and mix well.
• By hand, stir in walnuts and raisins.
• Pour batter evenly into prepared muffin tin openings.
• Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
• For Orange Glaze:.
• Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

AUTUMN HARVEST PUMPKIN PIE

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

SWEET AUTUMN PUMPKIN CAKE

Steps:

• Preheat oven to 375°F.
• Mix together dry ingredients for cake in bowl and set aside.
• Mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
• Add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
• Add maple flavoring while mixing.
• Pour batter into greased 8x8 or 9x11 pan. Make note that times given are for 8x8 so watch your cake closely.
• Bake at 375F for 25 minutes.
• For glaze, mix together all three ingredients until well mixed. If you have some powdered sugar lumps, pass the glaze through a small strainer.
• When 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. Cook for five more mintes.
• Remove from oven and sprinkle lightly with powdered sugar. Cool on rack.

PUMPKIN AUTUMN BREAD

Steps:

• Preheat oven to 350 degrees. Grease 2 loaf pans.
• In a large bowl mix together the dry ingredients thoroughly.
• In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
• Pour one half of the batter into each loaf pan.
• Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
• Place on a rack and after 10 minutes remove from pan and let cool.

AUTUMN PUMPKIN BAKE

Steps:

• Wash pumpkin, cut off top and scrape out seeds and stringy portion and discard.
• Cook ground beef slightly and drain off fat.
• Add onion and garlic and saute lightly.
• Add seasonings and tomato juice.
• Heat through.
• Mix with uncooked rice.
• Layer 1/3 each of the cabbage, potatoes, rice and meat mixture in pumpkin.
• Repeat layers and replace lid.
• Bake at 350' for 2 1/2 to 3 hours or until done.
• Pumpkin is done when it is soft when pierced with a fork.