Sweet and Spicy Pumpkin Bread

Sweet and Spicy Pumpkin Bread

This extremely dense and moist pumpkin bread is a delicious way to start your day and also makes a tasty snack. It will keep very well for up to a week if wrapped in plastic and stored in an airtight container.

• ¾ cup plain canned pumpkin   

• 1 teaspoon salt
• ¼ cup tahini   

• 1 teaspoon cinnamon
• 1 tablespoon canola oil   

• ½ teaspoon nutmeg
• 3 large eggs, beaten   

• ½ teaspoon ground ginger
• 1 teaspoon liquid stevia extract   

• ½ teaspoon baking powder
• ¼ cup almond meal   

• ¼ teaspoon baking soda
• ¼ cup arrowroot powder   

• ½ cup chopped walnuts

Preheat oven to 325 degrees and grease a 9 x 4-inch loaf pan. In a large bowl, combine pumpkin, tahini, stevia, and canola oil until well blended. Add eggs and beat with a hand mixer on low setting until eggs are well incorporated. Set aside.

In a separate large bowl, combine almond meal, arrowroot, salt, cinnamon, nutmeg, ginger, baking powder, and baking soda. Stir with a whisk or wooden spoon until thoroughly blended. Add in walnuts and again mix well.

Slowly add dry ingredients to wet ingredients, using hand mixer on low speed to incorporate all of the dry ingredients. Be sure to scrape any dry ingredients from the side of the bowl while mixing.

Continue to mix until all dry ingredients are incorporated, then pour batter into prepared loaf pan.

Bake on the center rack of the oven for 50 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool in the loaf pan for 15 minutes before turning out onto a wire rack to cool completely.

Serve as is or toast slices in a regular or toaster oven, and spread with whipped cream cheese.

Makes about 10 servings.

Apricot Dump Cake

Apricot Dump Cake


Ingredients 1 stick Blue Bonnet Light Margarine, melted 2 (15 oz) cans Taste of the West Apricots, undrained 1 box Betty Crocker Super Moist Yellow Cake Mix whipped topping (optional)

Didier, Chef (2012-06-15). Top 19 Dump Cake Recipes (Kindle Locations 520-526).  . Kindle Edition.

Grain Free Apple Dumplings

Grain Free Apple Dumplings

 

Author:

Kelly from Primally Inspired

Serves: Makes 3 apple dumplings

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Ingredients

For the Apple Dumplings:

• 3 small sweet apples, peeled and cored
• ½ cup coconut oil
• ½ cup milk of choice (I used THIS coconut milk)
• 1 lemon, juiced
• 1 teaspoon pure vanilla extract
• ½ teaspoon sea salt
• 2 tablespoons pure raw honey or pure maple syrup
• ½ cup arrowroot powder
• 1 egg
• ½ cup coconut flour

Filling per apple:

• 1 teaspoon pure raw honey or maple syrup
• 1 teaspoon butter or ghee
• two pinches of cinnamon
• pinch nutmeg
• optional: I prefer mine plain, but many people like to add a pinch of nuts or raisins

For the Sauce:

• 2 tablespoons butter or ghee
• 2 tablespoons milk of choice (I used THIS milk)
• ½ teaspoon cinnamon
• pinch of sea salt
• ½ teaspoon pure vanilla extract
• 2 tablespoons pure raw honey or pure maple syrup
• ½ teaspoon arrowroot powder

Instructions

1. Preheat oven to 350 degrees F.

Please follow all dough instructions extra carefully!

For the dough:

1. In a small saucepan, bring the coconut oil, milk, fresh lemon juice, vanilla and salt to a boil over medium high heat.
2. When it has a nice boil going on, remove from heat (IMPORTANT) and then add in the honey and arrowroot powder.
3. Stir for a minute until you have a gloopy mess and melted coconut oil at the bottom. At this point, you will probably be yelling at me that I screwed up the recipe, but I promise you, it's supposed to look like a big mess.
4. Let cool for a few minutes.
5. Once cool, add in the egg. Stir.
6. Add in the coconut flour. Stir until well combined.
7. Take the dough out of the pot and knead for a minute.
8. Divide dough into 3 separate balls.
9. Roll or press each dough ball into a 6 inch circle. Each circle should be about ¼ inch thick. Putting the dough on a silpat or parchment paper works really well, but the dough is very easy to work with and doesn't stick so any surface will work!
10. Place your cored and peeled apple in the middle of each dough circle.
11. Place 1 teaspoon of honey, 1 teaspoon butter and a pinch of cinnamon and nutmeg in each hollowed out core (you can add any nuts or raisins inside the hollowed core, if you wish)
12. Bring the dough up to the center of the apple until the apple is completely wrapped in the dough.
13. Put each apple in a lightly greased (with butter or coconut oil) baking dish.
14. Bake for 30 minutes or until dough is lightly browned on top.
15. Pour sauce all over the apples.
16. Bake for an additional 15-20 minutes. If the tops start to get too brown, lightly cover. Enjoy!

For the Sauce,

1. Bring the butter, milk, cinnamon, salt and vanilla to a simmer. Remove from heat and stir in honey and arrowroot until well mixed.

Tapioca Fruit Dump Cake

Tapioca Fruit Dump Cake

Ingredients 
1/2 tsp. ground cinnamon 
1 cup brown sugar 
1 (12 oz.) can crushed pineapple 
1/2 cup instant tapioca 
1/2 tsp. ground nutmeg 
1 lemon or yellow cake mix

Directions 
1. Preheat the oven to 350 degrees F. 
2. Grease the bottom of 13 X9 baking pan with butter. 
3. Place cinnamon, canned fruit including the juice, tapioca and nutmeg in the pan. 
4. Stir very well to mix.

Didier, Chef (2012-06-15). Top 19 Dump Cake Recipes (Kindle Locations 383-390).  . Kindle Edition.

Lemon Dump Cake

Lemon Dump Cake

Ingredients 1/2 cup cooking oil 3/4 cup water  1 pkg. instant lemon pudding mix 4 eggs 1 lemon flavored cake mix

Directions 1. Preheat the oven to 350 degrees F. 2. Mix all the ingredients very well in a large bowl. 3. Grease a 9x13-inch baking pan and Pour the mixture in it. 4. Bake for 35 to 45 minutes. 5. Let it cool and then serve.

Didier, Chef (2012-06-15). Top 19 Dump Cake Recipes (Kindle Locations 319-326).  . Kindle Edition.

Swedish Dump Cake

Swedish Dump Cake

Ingredients 

Filling 
1 tsp. vanilla      
2 eggs 
2 tsp. soda 
2 cup sugar 
2 cup flour 
1/2 cup chopped nuts 
20 oz. can crush pineapple with juice
 

Topping 
1/2 cup chopped nuts 
1 3/4 cup powdered sugar 
8 oz. cream cheese 
1 tsp. vanilla 
1 stick butter, softened
 

Directions 
1. Preheat the oven to 350 degrees F. 
2. Rob butter in a 9x13 inch baking pan. 
3. Gently spread the rhubarb evenly in the bottom of the buttered baking pan. 
4. Sprinkle the sugar over the rhubarb and add the gelatin mix and

Didier, Chef (2012-06-15). Top 19 Dump Cake Recipes (Kindle Locations 292-299).  . Kindle Edition.  

Chocolate Pudding Cake

Ingredients:
1 chocolate boxed cake mix
1 small package chocolate pudding
1 1/2 cups milk
1 1/2 cups (large handful) chocolate chips

Directions:
Preheat oven to 350 degrees.
Prepare the pudding with the milk according to package directions. Add the cake mix and stir well to combine (batter will be thick).
Smooth batter into a greased 8-inch pan. Scatter chocolate chips on top.
Bake for 30 minutes, or until edges pull away from sides.
Time:
40 minutes

 

Pumpkin Dump Cake

 Ingredients 

Original recipe makes 1 - 9x13 inch pan Change Servings

• 1 (15 ounce) can pumpkin
• 1 (12 fluid ounce) can nonfat evaporated milk
• 4 eggs
• 1 cup white sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger

• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup butter, melted
• 1 cup chopped pecans

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
3. Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.

Cherry Pineapple Dump Cake

 Cherry Pineapple Dump Cake

 Ingredients
 9 x 13 cake pan  or Bundt pan

• 1 (21 ounce) can cherry pie filling
• 1 (15 ounce) can crushed pineapple
• 1 (18.25 ounce) package yellow cake mix
  
  
  1/2 - 1 cup butter

Directions

1. In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
2. Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Or

Directions

1. Lightly grease a Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
2. Pour pie filling into bottom of bundt pan, and on top of that pour the pineapple. Pour dry cake mix on top of pineapple. Slice butter or margarine over cake mix.
3. Bake for 35 to 45 minutes. This cake is best when served warm.

Italian Mascarpone Torta

Ingredients:

3 oz (75 grams) unsalted butter
6 oz (175 grams) Amaretti biscuits (maybe sugar cookies or something)
14 oz (400 grams) mascarpone cheese
Grated zest of 3 unwaxed lemons and juice of 1 lemon
4 oz (100 grams) superfine sugar
2 eggs separated
2 tablespoons (30 ml) cornflour
Pinch of salt

Directions:

Preheat the oven to 350° F. (180° C.)

Grease a deep, 8 inch (20 cm) loose bottomed cake tin.

Melt the butter.

Crush the Amaretti biscuits, then mix the crumbs with the melted butter. Put in the bottom of the prepared tin.

Put the cheese, lemon zest and juice, sugar and egg yolks in a bowl and, using a wooden spoon, mix together.

Sprinkle the cornflour over the top and fold in.

In a separate bowl, whisk the whites with the salt until stiff.

Fold into the cheese mixture.

Spread the mixture into the cake tin and smooth the top.

Bake in the oven for 35 minutes until firm to the touch.

Leave to cool in the tin. Serves 8.

Chocolate Chip Scones

3 cups s/r flour

1 cup cream

1 cup of water

150g chocolate chips

pinch of salt

one tablespoon of sugar

Lightly mix the ingredients all together in a bowl. Once combined, on to lightly floured bench, pop your dough on, and then lightly knead with your finger tips. Flour the rim of a glass (or another cutter of some sort) and cut them out. On to a tray, and then bake at 220C for 20mins.

source:  cityhippyfarmgirl.com

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

White Chocolate & Raspberry together in a soft, moist, delicious little Scone!

Your coffee has never been happier.

(makes 16 small scones)

• 2 cups all purpose flour
• 2 TBSPs sugar
• 1 TBSP baking powder
• 1/2 tsp Kosher salt
• 6 TBSPs cold unsalted butter, diced
• 1 small box of instant vanilla pudding mix
• 1 large egg
• 1/2 cup whole milk*
• 1 1/2 cup frozen raspberries
• 1/2 cup white chocolate chips, plus more for drizzling

1. Preheat your oven to 425 degrees.
2. Whisk together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the dough is crumbly. {Dorothy recommends using two butter knives if you don’t have a pastry blender. I’ve done it both ways, and I suggest buying a pastry blender. They aren’t super expensive, and you are going to want to make scones all the time after these!}
4. Gently stir in the pudding mix, white chocolate chips, and the raspberries (straight from the freezer).
5. Make a small well in the center of the mixture, and add the egg and the milk. Stir until just combined. Then finish bringing the dough together with your hands.
6. Pour the dough out onto a large cutting board (you are going to have to smoosh it together, it will be pretty crumbly, but that’s okay). Divide the dough in two, and make two small rounds. Then slice each round into 8 equal pieces for a total of 16 small scones.
7. Bake on parchment paper or a Silpat for 11 minutes or until the bottom edges of the scones are golden brown. Note: Make sure you bake in the middle of the oven so that the scones cook evenly.
8. Optional: Once scones are cooled, drizzle with melted white chocolate.

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie

Author: BS’ in the Kitchen

Recipe type: Dessert

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 8-12

This classic banana cream pie is sure to please those banana lovers in your life!

Ingredients

• ————
• Pie Filling
• ————
• 3 cups whole milk
• ¾ cup white sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 3 egg yolks, beaten
• 2 tablespoons butter
• ½ tsp banana flavoring
• 1 tsp mexican vanilla (you can use regular vanilla as well)
• 2-3 small,nicely ripened bananas
• —————————–
• Graham Cracker Crust
• —————————–
• 2 cups of graham cracker crumbs
• ⅓ cup & 2 tbsp melted butter
• ———————-
• Whipped Topping
• ———————-
• 2 cups heavy cream
• 2-3 tbsp sugar
• 2 tsp vanilla extract

Instructions

1. ————
2. Pie Filling
3. ————
4. Start by scalding your milk. The best way to do this is by heating it in the microwave for 3-5 minutes. The most important part is to NOT boil the milk but to get it just before that point. You can help to avoid boiling by placing a wooden spoon into the bowl of milk.
5. In a large pot on medium heat, combine the scalded milk, sugar, flour and salt and whisk together until well combine.
6. Over medium heat, continue to whisk until the sauce starts to thicken up (8-10 minutes) to create a pudding like texture.
7. Once it starts to thicken up, reduce your heat and continue to stir for another few minutes (3-4 minutes).
8. In a separate bowl, whisk your egg yolks and add in a tablespoon of your pudding mixture and stir. This will temper the eggs to avoid any curdling. Add in a few more tablespoons for safe measure.
9. Once the eggs have tempered, add it into your pudding. Continue over a low heat for a few more minutes (3-4 minutes) then remove from heat.
10. Stir in your butter, banana flavouring and vanilla and stir until well combined.
11. Slice your bananas and place on top of your graham cracker pie crust.
12. Pour the banana pudding over the banana and place in the fridge to chill for a few hours.
13. —————————–
14. Graham Cracker Crust
15. —————————–
16. Mix the graham cracker crumbs and melted butter together and press into a pie plate.
17. ———————-
18. Whipped Topping
19. ———————-
20. Whipped the heavy cream, adding the sugar and vanilla once it starts to thicken.
21. Once whipped and fluffy, place as much as you’d like on top of the chilled pie.
22. For extra flare, sprinkle on some toasted coconut!