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  #41  
Old 11-18-2007, 02:50 AM
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Thumbs up Pumpkin Pie Bars

Pumpkin Pie Bars



1. Ingredients
  1. 1 1/3 cups flour
  2. 1/2 cup firmly packed brown sugar
  3. 3/4 cup granulated sugar, divided
  4. 3/4 cup cold butter or margarine
  5. 1 cup old-fashioned or quick-cooking oats, uncooked
  6. 1/2 cup chopped PLANTERS Pecans
  7. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  8. 3 eggs
  9. 1 (15 ounce) can pumpkin
  10. 1 tablespoon pumpkin pie spice
2. Cooking Directions
  1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
  2. Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
  3. Bake 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
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  #42  
Old 11-18-2007, 06:38 AM
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mmmm those sound good!
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  #43  
Old 03-10-2008, 03:46 AM
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This is one of my favorite recipes because I am a cheesecake-aholic!
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  #44  
Old 04-02-2008, 05:34 AM
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Default Pumpkin Bourbon Pound Cake

Pumpking Bourbon Pound Cake

2 sticks (8 oz.) unsalted butter, softened
1 c. granulated sugar
1 c. light brown sugar
4 eggs, at room temperature beaten
1/4 c. milk
2 tbsp. bourbon
1 tsp. vanilla extract
2 c. fresh or canned unsweetened pumpkin puree
3 c. all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
Small pinch of salt
1 c. plus 2 tbsp. pecan halves, coarsely chopped


Preheat oven to 350 degrees. Generously grease and flour a 12 cup angel food cake pan or a bundt pan.
In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until fluffy. Gradually beat in the eggs on low speed. Beat in the milk, bourbon, vanilla and pumpkin puree.
In a bowl, sift the flour with the baking soda, baking powder, cinnamon, ginger, allspice, nutmeg and salt. Add the dry ingredients to the pumpkin mixture and mix until blended. Stir in 1 cup of the pecans.
Spoon the batter into the prepared pan and bake for about 1 hour or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a rack to cool completely. Transfer to a plate. Drizzle warm Bourbon Caramel Glaze over the top of the cake. Garnish with the remaining 2 tablespoons of pecans.

Bourbon Caramel Glaze


1 stick (4 oz.) unsalted butter
1/2 c. packed light brown sugar
About 3 tbsp. heavy cream
1 1/2 c. confectioners' sugar, sifted
3 tbsp. bourbon
1/4 tsp. vanilla extract



In a heavy saucepan, melt the butter over moderately low heat. Stir in the brown sugar until incorporated. Stir in the 3 tablespoons cream and simmer, stirring for 3 minutes. Using an electric mixer, beat in the confectioners' sugar, bourbon and vanilla. If necessary, add more cream to achieve a heavy glaze consistency. Use warm. 10 to 12 servings.

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  #45  
Old 04-02-2008, 02:15 PM
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I'm gonna try to remember this one for Thanksgiving. I love pound cake, but I can't handle too much pumpkin. . .
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  #46  
Old 07-28-2008, 12:57 PM
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Default Caramel Pumpkin Pudding Cupcakes

This recipe is from the Hungry Girl Cook Book. I tried it, and I love these!
Make sure you use the pure canned pumpkin; NOT the pumpkin pie filling.

CARAMEL PUMPKIN PUDDING CUPCAKES

for cupcakes:
2 cups moist-style yellow cake mix (1/2 of an 18.25 oz. box)
1 cup canned pure pumpkin
1/3 cup fat-free liquid egg substitute
2 TBSP sugar-free maple syrup
2 tsp cinnamon
2 tsp Splenda No Calorie Sweetener
1/8 tsp salt

for topping:
3 cubes (about 1 oz.) chewy caramel
2 tsp light vanilla soymilk

Preheat oven to 350įF

Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.

Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little goey on top).

Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching.

Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended, (Return to microwave for 30 seconds at medium heat if caramel has not fully melted). Immediately drizzle caramel sauce over cupcakes.

Makes 12 servings

per serving: 108 calories, 2 g fat, 21 g carbs, 0.5 g fiber, 12 g sugars, 2 g protein
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  #47  
Old 07-31-2008, 06:38 PM
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Yummy - love pumpkin
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  #48  
Old 07-31-2008, 06:44 PM
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Don't own a slow cooker. Can this be made another way?
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  #49  
Old 09-14-2008, 04:51 PM
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Great recipes at this link
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  #50  
Old 09-14-2008, 04:55 PM
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Bumping for cheesecake lovers.
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