Pumpkin Cake with Cream Cheese Frosting
Ingredients: For the Pumpkin Bars/Cake: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon a dash of nutmeg 1 teaspoon salt 1 teaspoon baking soda For the Cream Cheese Frosting: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions: Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt and baking soda. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin cake an cut into bars. Refrigerate any leftovers. Recipe adapted from: SweetPeas Kitchen Photos by: Diane Baker for Canning and Cooking at Home
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I don't think you should have to wait for "once a year" to have corned beef (St Patrick's Day) this is excellent in the slow-cooker - year round! Enjoy - Diane Corned Beef w/cabbage *slow-cooker Ingredients: 4 medium red potatoes, unpeeled, cut into 1-inch pieces 4 medium carrots, cut into 1-inch pieces 1 medium onion, cut into 6 wedges 1 corned beef brisket (flat cut)with seasoning packet (3 - 4 lbs) 1 can (12 oz) beer or nonalcoholic beer Water (approx 4 cups is what mine took) 8 wedges cabbage, small-med head of cabbage Directions: I used a paper towel to wipe light olive oil around interior of slow cooker (make for easy cleanup!) or use a crock pot liner/bag. I use my 6-quart slow cooker - you need a large cooker as this is a lot of food cooking at one time. In cooker, place potatoes, carrots and onion. Top with corned beef fat side UP; sprinkle with contents of seasoning packet. Add beer and enough water to just cover up sides of corned beef. Cover; cook on High heat 8-9 Hours (adding cabbage to cook the final 1 hour of remaining cook time.) Add cabbage wedges to vegetables and broth in cooker until cabbage is tender. To serve, I slice the "fat cap" off top of beef and cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce. Expert Note: If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker. Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine and spices are added for a distinctive tangy flavor. Recipe Adapted from: Betty Crocker Photos by: Diane Baker for Canning and Cooking at Home Don't forget to use up your garden bounty with this super simple but, tasty side dish. Diane Sauteed Okra with Parmesan 1 pound okra, washed, ends trimmed, wash again 2 large tomatoes, chopped 1 large sweet onion, sliced 2 Tbs Butter Parmesan cheese Place pat of butter in saute pan over med-high heat to melt, rough chop okra in 1 inch sections, toss Okra and Onions in pan and saute until onions start to brown up, add tomatoes and saute gently until cooked thru. approx 10 mins total saute time. Add salt & pepper to taste. * I Sprinkle fresh Parmesan cheese over top right before serving. Recipe & Photo by: Diane Baker for Canning and Cooking at Home The Easiest Fruit Cobbler Ingredients: 2-3 slices white bread 1 stick butter (1/2 Cup) 1 Cup sugar 1 egg 2 Tbs Flour Pam cooking Spray 29 oz of canned fruit, drained Directions: Spray 9" baking pan with "Pam spray with flour". Place all drained fruit into bottom of baking pan, remove crust from bread and cut into 1" strips, place over the fruit as if making a pie crust. Melt butter in saucepan and add sugar and flour, blend well. Let butter/sugar/flour mixture slightly cool and gradually add in one beaten egg. Pour entire mixture over bread. Bake at 350 for 25-30mins or until crust is golden. *I used peaches, crushed pineapple and maraschino cherries in my cobbler. Recipe by: Margie S. Photo by: Diane Baker for Canning and Cooking at Home Susie's Cauliflower, Broccoli, Onion, Carrot Casserole Ingredients: 2 Cans Cream of Mushroom Soup 1 cup of milk 1 Large Package Shredded Cheddar Cheese 1 Head Cauliflower 4 Carrots 1 large Onion 1 Bunch/Head of Broccoli Directions: Break cauliflower and broccoli into florets. Cut Carrots into small rounds. Par boil 10 mins. Drain and arrange into 9x13 dish. Cut onions into very thin rings and arrange over veggies. In a small pan mix 2 Cans of Cream of Mushroom soup over low heat. mix in one cup of milk and mix until lumps are gone. Pour over veggies. Sprinkle Cheese over top of entire casserole and cover with foil. *can be covered and refrigerated until you are ready to bake. Bake 325 for 45-60mins. Photo by: BingImages and Diane Baker This is a family recipe from Diane at Canning and Cooking at Home |