Entrants in the Bake-Off Contest are asked to share their recipes so all can enjoy their creations. Here are a few of the recipes from the 2006 1st Annual Bake-Off.
Grandma Tuttle's Pumpkin Bars
2 cups flour
1 tsp Baking Soda
2 tsp. Cinnamon
1/2 tsp. Ground Cloves
2 cups sugar
4 eggs
1 cup chopped nuts
2 tsp Baking Powder
1/4 tsp. salt
1/2 tsp. Cardamom
1 tsp Ground Ginger
1 cup salad oil
1 - 15oz can pumpkin
Frosting:
4oz Softened cream cheese
1 tsp vanilla extract
2 cups powdered sugar
6 Tblsp. Butter
1 tsp. Hazelnut flavored syrup
Pre-heat oven to 350 and line a jellyroll pan with parchment paper.
Sift together flour, baking powder, baking soda, salt and spices. Set aside. Cream together sugar and oil. Add eggs one at a time until well incorporated. Mix in the pumpkin then gradually add the dry sifted ingredients. Finally, stir in the chopped nuts.
Pour Pumpkin mixture into jellyroll pan and bake for 25 minutes. Let cool to room temperature on a wire rack. Then frost with Cream Cheese Frosting.
Combine all ingredients for frosting and beat with mixer until fluffy. Spread onto cooled pumpkin bars.
Recipe submitted by: Cassandra Duberstein
Luscious Pumpkin Layer Cake
1 package yellow cake mix 1 cup canned Libby's Pumpkin (use 15 oz size and divide) 1/2 cup milk 1/3 cup cooking oil
4 eggs 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg dash of ground cloves 2 tablespoons brown sugar
Mix all ingredients together and blend until smooth. Pour into three 8" or 9" pans. Bake at 350 for 25 minutes. Cool completely.
Frosting: 12 oz. cream cheese (softened) 3 cups powdered sugar Remainder of 15 oz can of Libby's pumpkin 1/2 tsp pumpkin pie spice (mix this from the above ratio if you do not have actual spice blend) 8 oz container of Cool Whip
Cream together first four ingredients. Fold in cool whip. Frost cake. Keep chilled.
Pumpkin Craisin-Nut Bread
6 tablespoons butter or margarine, softened
3/4 cup packed brown sugar 2 eggs
1 cup cooked pumpkin 1/3 cup maple syrup
1/3 cup orange juice 1 teaspoon grated orange peel
2 cups flour 2 teaspoons baking powder
1/2 teaspoon salt 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg 1/4 teaspoon baking soda
1/4 teaspoon cloves 1/2 cup craisins, cut in half
1/2 cup chopped pecans
In a large mixing bowl, cream butter and brown sugar. Beat in eggs, pumpkin, syrup, orange juice and peel; mix well. Combine the flour, baking powder, salt, nutmeg, baking soda, and cloves; add to creamed mixture just until blended. Fold in craisins and pecans. Pour into a greased and lightly floured 9x5x3 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, remove to wire rack. Cool well before slicing.
Yield: 1 loaf
Recipe submitted by: Shirley M. Johnson
Pumpkin Rock Cookies
2 1/2 Cup Flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 3/4 tsp nutmeg 1/2 teaspoon ginger 1/2 tsp cloves
1 stick butter softened 1 cup (white) sugar 1/2 cup brown sugar 2 eggs 1 15 oz can pumpkin
Preheat oven to 375 degrees Cover two cookie sheets in tin foil.
In a large bowl, mix sugar, brown sugar, and butter. Add eggs, and mix well. Add baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly mix in flour. Drop by spoonfuls on to cookie sheets. Bake 18 minutes total, switching top and bottom cookie sheets half-way through baking time. Cool and enjoy.
Recipe submitted by: Tania Brown
Nekoosa GIANT Pumpkin Fest: Where Bigger is Better
