PUMPKIN PECAN PANCAKES
These hearty pancakes are tasty and stick to your ribs. The pumpkin and pecan work well together and the vanilla extract adds a great flavor. They taste sweet and rich, but don't have much sugar or fat.
Provided by firegirl
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
- In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition Facts : Calories 321.3 calories, Carbohydrate 42.5 g, Cholesterol 67.1 mg, Fat 13.4 g, Fiber 5.3 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 451.3 mg, Sugar 17.1 g
PUMPKIN CAKES IN A JAR
Cute little pumpkin cakes baked right in a jar. Great for gifts or to make and store around the house. They last up to 6 months once baked and sealed. If you like this, I will be posting many more so check them out. Special Equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).
Provided by southern chef in lo
Categories Dessert
Time 55m
Yield 8 jars
Number Of Ingredients 13
Steps:
- Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening.
- Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes.
- Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months.
- If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.
- If not for a gift, just write the info on lid with a marker.
- When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds. Eat within 2 days after opening and store in refrigerator after it is opened.
- Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
- http://hgic.clemson.edu/PDF/HGIC3051.pdf.
- "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.
PUMPKIN PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
- Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g
PUMPKIN AND PECAN PIE
Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted in the center comes out clean. Cool. Serve with whipped cream if desired.
Nutrition Facts :
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