Pecan Pumpkin Bread Stuffing With Candied Bacon Food

PUMPKIN PECAN LOAVES

Steps:

• In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.

PECAN PUMPKIN BREAD STUFFING WITH CANDIED BACON

Steps:

• DIRECTIONS For the Caramel Rum Sauce: (The Caramel Rum sauce can be prepared up to a week in advance) Place sugar and water in medium-large saucepan over medium low heat and stir until sugar dissolves. Dissolve any crystals forming on sides with wet pastry brush. Once sugar dissolves, increase heat to high. Using handle, occasionally swirl pot to keep mixture moving. Do not stir mixture directly. Mixture will start to bubble after a minute or so. After 3-4 minutes mixture will turn from light amber to medium amber and finally to dark reddish brown color. Once mixture starts to smoke, add butter and heavy cream. Mixture will bubble wildly. Allow mixture to cool for ten minutes before adding dark rum. Add dark rum and whisk to combine. Set aside to cool completely.For the Custard: In small bowl, whisk together sugar, eggs and salt; set aside. Place heavy cream and whole milk in small saucepan and bring to simmer. Slowly add egg mixture into cream mixture, while continuously whisking. Add in vanilla and rum and whisk to combine. Strain mixture.For the Stuffing: Preheat oven to 350˚F. In large casserole pan or pot combine and toss pumpkin bread cubes, bacon, pecans, cooled caramel sauce and custard. Let stand for 15 minutes, occasionally pressing down bread to absorb custard mixture. Transfer to preheated oven and bake at 350˚F until tops are golden, about 45-50 minutes. Tent with foil if top starts to brown before custard sets. Remove from oven and allow to cool for 10 minutes before serving.

JOE'S INCREDIBLE BACON PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.
• Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.
• Place bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter of each pie with a fork.
• Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). Top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. Allow pies to cool completely before serving.

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

BACON STUFFING

Steps:

• Preheat oven to 400°F.
• Break dry bread inot bite-size pieces and place in a large bowl.
• Fry bacon on medium-high heat until crisp; add onion, celery, and butter. Sauté for 5 minutes. Set aside.
• Add egg, herbs, chicken stock and slightly cooled bacon/vegetable mixture to the bread. Mix well.
• Spoon stuffing into a lightly greased 9x5 loaf pan and bake at 400F for 45 minutes.
• Remove pan from the oven, invert onto a serving plate, slice and serve.

CLASSIC PUMPKIN PIE WITH CANDIED PECAN TOPPING

Steps:

• Roll and press crust into 9-inch glass pie plate .
• Do not bake .
• Heat oven to 350°F degrees .
• For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
• Mix well .
• Pour into unbaked pie crust.
• Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
• Do not overbake .
• Cool completely .
• Grease baking sheet lightly with shortening .
• For topping, combine granulated sugar and water in small saucepan .
• Cook and stir on medium heat until sugar dissolves .
• Increase heat .
• Bring to a boil .
• Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
• Stir briskly Spread quickly in thin layer on baking sheet .
• Cool completely Break into pieces .
• Sprinkle around edge of pie .
• (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .