Posts Tagged ‘pumpkin’

I've been looking for a recipe for a good pumpkin bundt cake for an event later this month. I think I found it this weekend. I made this Chocolate Chip Pumpkin Bundt Cake which calls for an unusual ingredient: wheat bran. I happened to have some from Bob's Red Mill (available locally at Ingles) out in my freezer. It was delicious and I would highly recommend that you try it if you need a new fall dessert. I found the recipe over at the Joy of Baking website--many good looking recipes there.

A few tips for making bundt cakes:

I actually got rid of my first bundt pan because I could never get the cakes to come out of the pan--they would stick horribly to the top of the pan. A friend shared her secret with me--use a flexible plastic knife like you get at a fast-food restaurant to run around the edge and center of the pan before removing the cake from the pan. This knife will bend and you can reach the curved part of the pan. I also have a can of Baker's Joy pan spray that has oil and flour in it that I reserve for use when making bundt cakes. Be sure to let the cake cool in the pan for 10-20 mins. before trying to remove it from the pan. Hopefully these tips will help you to make a beautiful cake.

Becka

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I was planning to make a traditional pumpkin pie using a recipe from my tried and true Betty Crocker cookbook when DD Megan mentioned that she had made this pie and that it was really good. So, we had a new pie for our Thanksgiving feast this year. Megan has posted it on her blog but I will also post it since I know some of my readers cannot access blogspot.

Streusel Topped Pumpkin Pie

Pie Filling:
1 15 oz. can pumpkin
1 14 oz. can sweetened condensed milk
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1.4 tsp. nutmeg
1/8 tsp. ground cloves
2 large eggs

Streusel Topping:
1/3 cup flour
1/3 cup brown sugar
1/4 cup oats
1/4 cup chopped pecans
3/4 tsp. cinnamon
1/8 tsp. ginger
2 Tbsps. chilled butter

1 prepared pie shell (unbaked)

Combine filling ingredients and whisk together.
Combine streusel dry ingredients and cut in butter until mixture is crumbly.
Pour pumpkin mixture into prepared pie shell. Top with streusel. Bake at 375 degrees for 50-60 mins. or until knife inserted in center comes out clean.

Enjoy a new twist on pumpkin pie!

Becka

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