Pumpkin Pecan Bites
3 lg. eggs
1/2 cup canola oil
1 tsp. baking soda 1/4 tsp. ground cloves
Pumpkin-Parmesan Biscuits
for dusting
1 Tbsp. baking powder 1 Tbsp. sugar 1 tsp. Kosher salt
cheese
Preheat the oven to 400 degrees; line a baking sheet with parchment sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon Parmesan. Add the diced butter and work it in with
Spiked Pumpkin Pie White Hot Chocolate
½ cup white chocolate chips 1 Tbsp. corn starch 1 Tbsp. pure vanilla extract
like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour hands or a fork to make a soft dough. Turn the dough out onto a lightly 3/4-inch-thick rectangle using a - ing a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon Parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze. MAKE IT AHEAD: Let the bis- cuits cool completely, then freeze in a resealable plastic bag for up to one month. To reheat, arrange on a baking sheet, cover with foil and bake at 350 degrees until warmed through, about 10 minutes.
Place all ingredients, except for the Rum, in a medium-sized sauce- pan and cook over low heat, stirring frequently, for 5 minutes, or until chocolate is melted and the liquid has thickened.
Pour into two coffee glasses, stir in the Rum, and top with marshmal- lows.
1 tsp. vanilla extract 3 & 3/4 cups confectioners’ sugar
In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on me- dium for 2 minutes.
cups two-thirds full. Press a pecan piece into each. Bake at 350° for 17- 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, cream the butter, cream cheese and vanilla until light - ers’ sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinna- mon. Yield: about 6 dozen. Note: This recipe can be pre- cups. Bake for 22-26 minutes.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132