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Posts Tagged ‘Dessert’

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 (optional)
1 (8 oz.) package cream cheese
1 cup powdered sugar
6 tablespoons butter or margarine (we recommend LAND O LAKES® Butter)
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
DIRECTIONS

INGREDIENTS
1 (15 oz.) can LIBBY¬S® 100% Pure Pumpkin
1 (12 fl. oz.) can NESTLÉ® CARNATION® Evaporated Milk
1 (8 oz.)cup container vanilla lowfat yogurt
1/4 cup granulated sugar
1/4 teaspoon pumpkin pie spice
1 pint whipping cream
DIRECTIONS

1 can pumpkin puree (16 oz)
4 cups heavy cream
2 cups milk
6 egg yolks
1+1/2 cup sugar
nutmeg and cinnamon to taste
Peter¬s mom, Marian, likes more ciunamon than nutmeg

2 cups of cooked pumpkin
2 2/3 cups sugar
2/3 cup shortning
4 eggs
2/3 cup water
3 1/3 cups flour
1/2 tps baking powder
2 tps baking soda
1 tps cinn.
1/2 tps ground cloves (optional)
2/3 cups nuts
2/3 cups dates

Bake at 350 F for 1 hour in a 9″x5″x3″ pan

lb pumpkin purée
3 eggs (size 3)
½ pint cream
Grated rind from 1 lemon
Pinch of salt
1 teaspoon of ground ginger
½ teaspoon of ground cinnamon
½ lb shortcrust pastry

Roll pastry and line a 225mm (9″) flat ring set on a baking sheet. Bake this blind at 200°C (400°F) – gas mark 6, until brown.

½ pint of pumpkin purée
3 eggs (size 3)
¼ pint milk
4 oz caster sugar
¼ teaspoon nutmeg
¼ teaspoon ground ginger
Pinch of cinnamon
Short crust pastry