Friday, October 7, 2016

Recipes students will ‘fall’ for

By: Katie Bailey
Pumpkin Gingerbread
Prep time: 15 min
Bake time: 45 min
To make this scrumptious treat, you will need the following ingredients:
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 (15 ounce) can pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½  teaspoons salt
  • 1/2 teaspoon baking powder
  First, Preheat oven to 350°F. Lightly grease two 9x5 inch loaf pans.
  In a large mixing bowl, combine sugar, oil and eggs; beat with a mixer until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, and Allspice cinnamon.
  In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  Bake in preheated oven about 1 hour (until toothpick comes out clean).

Pumpkin Bars
Prep time: 15 min
Bake time: 30 min
If you’re looking to devour this recipe, you will need:
  • 4 eggs
  • 1 ⅔  cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 (3 ounce) package cream cheese
  • Softened
  • 1/2 cup butter
  • Softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners' sugar
To begin, Preheat oven to 350°F.
  In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until you get a whipped mixture. Combine the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  Spread the batter evenly into an ungreased 10x15 inch pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
  To make the frosting, mix together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Pumpkin Ice Cream
Prep Time: 10 min
Freeze time: 4-6 hours
To make this cold dessert, you will need:
  • 14 ounce can of sweetened condensed milk
  • ½ cup unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 2 cups heavy whipping cream
  First, line a loaf pan with waxed paper and set aside.
  In a large mixing bowl, quickly mix together the sweetened condensed milk, pumpkin, vanilla, cinnamon, and nutmeg until smooth. Set aside.
  In the bowl of an electric mixer, beat the whipping cream on high until stiff peaks form, about five minutes.
  Spoon about ½ cup of the whipped cream into the pumpkin mixture. Stir gently until mostly mixed (you're just looking to lighten up the mixture so the rest of the whipped cream can go in easily).
  Add the remaining whipped cream, and fold in gently by overlapping the two with a spatula. At first, the mixture will appear lumpy, but the more you fold, the smoother it will get. Don't be aggressive with your folding, just keep at it gently until it's smooth.
  Pour the mixture into the prepared loaf pan. Press an additional piece of waxed paper into the top of the mixture to prevent ice crystals from forming.

  Freeze for 4-6 hours, or until solid and scoopable. Enjoy!

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