Recipe Swap: Readers share their favorite recipes
Oct 22, 2013 | 1848 views |  0 comments | 25 25 recommendations | email to a friend | print
Recipe Swap: Readers share their favorite recipes

PUMPKIN BUTTER
29-ounce can pumpkin
3/4 cup apple juice
2 teaspoons ginger
1/2 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 cups sugar

In a large saucepan, combine pumpkin, apple juice, spices and sugar; stir well. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened, stirring frequently. Transfer to sterile containers. Chill until serving.

— Penny Nielsen, Weaver

PUMPKIN RAISIN MUFFINS
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon salt
16-ounce can pumpkin
4 eggs
1 cup applesauce
1/3 cup water
1 teaspoon vanilla
1 cup chopped nuts
1 cup raisins

Preheat oven to 350. Mix first 6 ingredients in a large bowl. In a separate bowl, beat pumpkin, eggs, applesauce, water, and vanilla. Mix wet and dry ingredients. Stir in nuts and raisins. Fill each muffin cup 2/3 full. Bake for 25-30 minutes. Cool in pan for 10 minutes. Remove and cool thoroughly on a wire rack. Makes 24 muffins.



— Penny Nielsen, Weaver Make this cake a couple of days ahead of time … the flavor is great! I clipped this recipe from the Dunlap Tribune in my hometown of Dunlap, Tenn., in 2001 to make for Thanksgiving that year. I've been making it ever since. PUMPKIN MAGIC NUT CAKE
3 eggs
2 cups canned pumpkin
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all-purpose flour
2 1/4 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/2 cup chopped walnuts or pecans
1 cup raisins (optional)

Beat together eggs, pumpkin, oil and water. Add flour, sugar, soda, salt, nutmeg and cinnamon. Mix well, then add nuts and raisins. Pour into a greased and floured pan. Use 2 loaf pans or one bundt pan. Bake at 350 F for one hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on rack for 10 minutes. Remove from pan and cool completely.

Icing
4 ounces cream cheese, softened
3 tablespoons butter
1 teaspoon vanilla
2 cups powdered sugar

Combine cream cheese, butter, vanilla and powdered sugar. Beat until smooth and spread on cake.

— Jolene Williamson FRUIT AND NUTS PUMPKIN BARS

4 eggs
1 ⅔ cups sugar
1 cup oil
2 cups pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
⅓ cup each chopped pecans, dried cranberries and golden raisins

Preheat oven to 350 F. Beat together eggs, sugar, oil and pumpkin until smooth. Add all remaining ingredients until well blended. Spread in an ungreased 15-by-10-by-1-inch pan and bake for 25-30 minutes. Allow to cool after baking.

Frosting:
8 ounces cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar

Beat until smooth and spread on cake. If you have extra pecans, chop and sprinkle over frosting. Walnuts can be substituted for pecans.

— Charlotte McDaniel, Jacksonville
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