FOOD
RECIPES
Pumpkin Pie Cake BASE LAYER INGREDIENTS: 1 box yellow cake mix (reserve 1 cup) 1 stick butter, melted 4 eggs 1 can (29oz) pumpkin 1 can (5oz) evaporated milk 1/2 cup brown sugar 1/4 cup white sugar 1 1/2 tsp. cinnamon 1/4 tsp. nutmeg
5. Pour the pumpkin mixture into the same pan and spread gently over the top of the other mixture. 6. Proceed to make the topping (recipe below). TOPPING INGREDIENTS: 1 cup (reserved) yellow cake mix 1 stick butter, softened 1/2 cup white sugar 1/2 cup mixed nuts, chopped (optional)
BASE LAYER DIRECTIONS: 1. Preheat oven to 350° and grease a 13x9 pan. 2. Mix together the cake mix, butter, and 1 of the eggs in a large bowl. 3. Pour the mixture into the pan and level it evenly across the pan. 4. Reusing the mixing bowl, combine together the canned pumpkin, 3 eggs, evaporated milk, sugars, the cinnamon, & nutmeg.
TOPPING DIRECTIONS: 7. In a mixing bowl, cut butter into the reserved yellow cake mix until crumbly. 8. Add the sugar and nuts; mix together. 9. Sprinkle over the base layers in the pan . 10. Bake in preheated oven for 50-55 minutes. 11. Remove and cool on a rack for 30 minutes before enjoying.
Recipe Courtesy of Mama Thompson
Pumpkin Bread Pudding with Pecan Butterschotch Sauce Prep time: 15 min. Bake time: 55 mins. Serves 6-8 INGREDIENTS FOR BREAD PUDDING: 8 cups sourdough bread, or cinnamon swirl bread, cubed into 1” pieces 1 ½ cups evaporated milk ½ cup butter, softened 15-oz can pumpkin puree ¾ cup brown sugar (or sweetener of choice) 2 Tbs. vanilla 2 eggs 3 tsp. pumpkin pie spice INGREDIENTS FOR PECAN BUTTERSCOTCH SAUCE: 2/3 cup brown sugar 1/3 butter 1/4 cream (or evaporated milk) 1/3 cup pecans, chopped INSTRUCTIONS FOR BREAD PUDDING: Preheat oven to 350º. Gather ingredients while oven is preheating. Lightly butter a deep baking dish (11”x7”x2”). Put bread cubes in a large mixing bowl. In a separate bowl, whisk together the pumpkin puree, evaporated milk, and brown 22
sugar. Then add the eggs, vanilla, and pumpkin pie spice to the puree. Whisk until the spices are thoroughly mixed. Pour the liquid mixture over the bread cubes and stir until the bread has thoroughly soaked in the liquid ingredients. Pour wetted bread cubes into the buttered baking dish and smooth the top with a spatula. Bake in the preheated oven for 40-50 minutes, or until the bread pudding is puffed and golden on top, and a tester inserted in the center comes out clean. Allow to cool on a wire rack for 10-15 minutes to allow the pudding to set before serving. INSTRUCTIONS FOR PECAN BUTTERSCOTCH SAUCE: In a small, heavy-bottomed saucepan set over low heat, combine the sugar, butter, and flour until the flour has absorbed the butter. Add the cream or milk, and stir to combine. Continue to stir until the sugar is dissolved and the mixture begins to thicken and bubble. Simmer on lowest heat, stirring occasionally, until the mixture is smooth and glossy (about
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3 minutes). If it thickens too much, add an additional tablespoon or two of milk. Remove from heat and stir in the pecans. ASSEMBLING THE FINAL DISH: Spoon the Pumpkin Bread Pudding into small serving bowls and drizzle it with the hot Butterscotch Sauce. Best served while hot. Depending on how much sauce suits your liking, you may need to double the sauce recipe. Enjoy!
Recipe Courtesy of Martha & Abigail Levie
