Pumpkinfritterscaramelsauce Recipes

PUMPKIN FRITTERS

Steps:

• In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
• Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

PUMPKIN PIE ICE CREAM WITH SALTED CARAMEL SAUCE

Steps:

• In a large heavy saucepan, whisk egg yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. , For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract. Serve with ice cream. Refrigerate leftover sauce; keep leftover ice cream frozen.

PUMPKIN FRITTERS & CARAMEL SAUCE

Steps:

• Combine first 6 ingredients, making a soft batter.
• Fry spoonfuls in shallow oil until both sides have lightly browned.
• Drain on paper.
• You may dust with cinnamon and confectioners' sugar, or make caramel sauce.
• Combine sauce ingredients in saucepan and cook until sauce is done.
• Drizzle sauce over fritters.

CARIBBEAN PUMPKIN FRITTERS

Steps:

• Mix together pumpkin, sugar, flour, nutmeg, salt, baking powder and egg. Mix well.
• Heat shallow amount of oil in a frying pan.
• Drop mixture by tablespoon-full into hot oil and fry over medium-low heat until golden brown on each side.
• Remove from pan and drain on paper towel.
• Dust with Confectioner's Sugar for a sweeter dish!

PUMPKIN COOKIES WITH CARAMEL FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
• Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
• While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
• Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.