Pumpkin Walnut Squares Recipe 455

PUMPKIN WALNUT SQUARES

Steps:

• Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.

WALNUT PUMPKIN BARS

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in small bowl with electric mixer on medium speed until well blended. Add flour and walnuts; stir until mixture is well blended and crumbly. Remove 3/4 cup of the walnut mixture; set aside for later use. Press remaining walnut mixture firmly onto bottom of 15x10x1-inch baking pan. Bake 15 to 18 min. or until lightly browned.
• Mix pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla until well blended; pour over crust. Sprinkle with reserved walnut mixture.
• Bake an additional 30 to 35 min. or until pumpkin mixture is set. Cool in pan on wire rack. Drizzle with Powdered Sugar Glaze. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

PUMPKIN AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

PUMPKIN-WALNUT CAKE

Steps:

• Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree.
• Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the "MDC" in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.

PUMPKIN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
• Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

PUMPKIN & WALNUT SQUARES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees. In a large bowl combine the first five ingredients. Pour into a greased 13 x 9 baking pan. Sprinkle with dry cake mix and drizzle butter over the top of the cake mix. Top with walnuts or pecans. Bake for 1 hour or until a knife inserted in the middle comes out clean. Let cool for 30 minutes. Serve with ice cream or whipped cream. YUMMY !!

PUMPKIN PIE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
• Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
• In a large deep metal bowl, beat egg whites until soft peaks form.
• Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
• Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

PUMPKIN SPICED WALNUTS

Steps:

• Line cookie sheet with cooking parchment paper.
• In 10-inch skillet, stir together all ingredients except walnuts. Cook over medium heat, stirring until honey is dissolved. Add walnuts. Increase heat; cook about 3 minutes, stirring constantly, until liquid boils. Walnuts should be completely coated.
• Turn walnuts out onto paper-lined cookie sheet. With fork, break up mixture into individual nuts. Cool completely before serving, about 30 minutes. Store in airtight container.

PUMPKIN WALNUT CAKE

Steps:

• Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
• Set aside.
• In bowl, beat butter with sugar until fluffy.
• Beat in eggs, one at a time, beating well after eaach addition.
• Beat in vanilla.
• In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
• Stir in walnuts.
• Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
• Scrape batter into prepared pan.
• Streusel: In small bowl, stir together, flour, sugar and cinnamon.
• Using pastry blender or 2 knives, cut in butter until mixture clumps together.
• Stir in walnuts.
• Sprinkle over batter in pan.
• Bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
• Let cool in pan on rack for 15 minutes.
• Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
• Let cool completely on rack.
• Run knife around tube.
• Using wide spatulas, gently lift out cake and peel off paper.
• Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
• Or overwrap in heavy duty foil and freeze for up to 2 weeks.