| MOIST SPICED PUMPKIN BREAD |
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| This recipe makes two regular sized loaves of bread and 4 mini loaves. It
stores well(in refrigerator or freeze) and is actually better if you make it
a day or two ahead of time. This bread is essential for Pumpkin Bread Cream
Cheese Sandwiches which follows this recipe. |
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons freshly grated nutmeg
- 3 cups sugar
- 4 eggs
- 2 cups of fresh pumpkin puree
- 1/2 cup water
- 1 tablespoon pure vanilla extract
- 1 cup vegetable oil
- 1 cup chopped roasted pecans
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| DIRECTIONS |
| Preheat the oven to 350 degrees (325 for mini loaf pans) and heavily grease your loaf pans. Combine flour, soda, salt, cinnamon, nutmeg and sugar in a large mixing bowl. In a medium bowl beat the eggs. Add the water, vanilla, oil, and pumpkin puree. Stir until well blended. Add the roasted pecans. Pour into the prepared loaf pans. Bake for 1 hour (40 minutes or until firm for the mini loaf pans). Place the pans on a rack and let cool for 10 minutes. Remove the bread from the pan and let cool on a rack until at room temperature. Bread seasons best if chilled overnight and then served a room temperature the next day. |
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PUMPKIN BREAD CREAM CHEESE SANDWICHES |
- 1 recipe Moist Spiced Pumpkin Bread baked in mini loaf pans
- 16 ounces cream cheese, softened
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| DIRECTIONS |
Thinly slice the moist pumpkin bread. Using your favorite Halloween cookie cutters, cut out the shapes. Add the second shape and press firmly to make a sandwich. Refrigerate before serving. These are fantastic plain, but they are even better if you lightly flavor the cream cheese or add chopped fruit or nuts to the sandwiches. You can make a wide variety of sandwiches, with each shape being a separate flavor. Some great ones to try are ginger-date, cinnamon-nut, nutmeg-cranberry, cinnamon-nutmeg-raisin-nut, orange zest-juice, cranberry-lemon zest, nuts-ginger-orange zest, cinnamon-ginger-nutmeg, cinnamon-lemon, and even cranberry-date-raisin-nut-ginger-cinnamon-nutmeg. Recipes from recipecard.com. |
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| TOMBSTONED BISCUITS |
| This recipe is a nice treat. First, you will need icing sugar, rectangular biscuits and toothpick. Take your
icing sugar and mix it with hat water until fairly runny.
Dip each of your biscuits into the mixture and place onto a foiled t ray.
Take your toothpick and carve "R.I.P." out of the icing on every biscuit.
Place in fridge for a few hours and presto! Your very own mini tombstones!
This recipe is from www.halloweenshop.com |
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