Crockpot Pumpkin Bread in Jars (Joan Johnson)
Recipe By :
Serving Size : 1 Preparation
Time :0:00
Categories : Bread
Crockpot
Jar Cake
Main Dishes
Healthwise
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1
cup Flour
1 1/2 tsp.
Baking powder
1
tsp.
Pumpkin pie spice
1/2 cup
Brown sugar -- firmly packed
2
Tbl Vegetable
oil
2
Eggs
1/2 cup
Pumpkin (canned)
4
Tbl Raisins
or dried currants
Recipe by: Better Homes and Gardens
New Crockery Cooker In small bowl
combine flour, baking powder and pumpkin pie
spice; set aside. In med.
mixing bowl combine brown sugar and oil; beat
till well combined. Beat in
eggs. Add pumpkin; mix well. Add flour mixture.
Beat just until combined.
Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured
1/2-pint straight-sided canning
jars. Cover jars tightly with greased foil.
Place a piece of crumpled foil
in 3-1/2 or 4 qt. crockery cooker with
liner in place. Place jars atop
crumpled foil. Cover; cook on high
setting for 1-1/2 to 1-3/4 hours or until
a wooden toothpick inserted near
centers comes out clean.
Remove jars from cooker; cool 10 minutes in
jars. Remove bread from jars.
Cool thoroughly on wire rack. Makes 2
loaves.
FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
WARNING: Use only CANNING JARS for this recipe.
Others may not be tempered
to withstand the heat. Do NOT use coffee
or vegetable cans as most
contain lead and are painted or sealed with
materials that may give off
toxic gases when heated.
This recipe doesn't say you can seal them up
and store them in your pantry
but my Kerr Canning book recipe says you
can; here's how:
Remove jars from the oven one at a time, wipe rim of
jar clean; put on lid and ring
and screw on tightly. Jars will seal
as the cake cools. Store like canned
goods. If you'll be giving these
as gifts, take a piece of decorative cloth
(about 1-inch larger in
circumference than the lid or as large as
you'd like) and put it on top of
the lid, then screw on the ring.
Make sure you screw the lid on very
tightly. I like to use pinking
shears to cut the cloth out with.
Pumpkins
are not vegetables... they're fruits!
Title: Fall Harvest Cake
Categories: Cakes
Yield: 6 servings
1 1/2 c Sugar 2 c Flour, sifted
1/2 c Firmly packed Brown Sugar 16 oz Canned
Pumpkin
2 ts Cinnamon 1 Lg. apple, peeled and
2 ts Baking Soda -chopped
1/2 ts Salt 1 1/2 c Black walnuts, chopped
1/4 ts Nutmeg Icing:
1/4 ts Ginger 1 lb Box Powdered Sugar, sifted
1 c Vegetable Oil 1/2 c Butter, softened
1/2 ts Vanilla 8 oz Cream cheese, softened
4 Eggs 2 ts Vanilla
Instructions:
Preheat oven to 350 degrees. Generously grease
and flour a
bundt pan.
In a large bowl, thoroughly mix sugars, cinnamon, soda,
salt, nutmeg,
ginger, oil, vanilla and eggs. Add flour 1/2 cup at a time,
beating after each addition. Mix in pumpkin.
Stir in apple and
nuts by
hand. Pour into prepared bundt pan. Bake 70 minutes. Cool
20 to 25
minutes. Remove from pan and spread with icing prepared by
blending all ingredients until smooth. Store
in refrigerator.
Serves: 12
Pumpkins,
gourds, and other varieties of squash are all members of the family
Cucurbitacae, which also includes cucumbers, gherkins, and melons.
This is one of my personal favorites and the
kids
Love them.... Mom Slack
Pumpkin Pancakes
1 cup pumpkin or winter squash
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup sugar
1 teaspoon vanilla
6 each egg whites, or 3/4 cup egg substitute
Apple chutney
3 each apples, cored & diced
1 cup sugar
1 teaspoon cinnamon
1 each zest of 1 lemon, or lime
Mix all ingredients. Cook as you do for all
pancakes.
They can also be frozen between pieces of
wax paper and re-heated on a later date when your to tired to fix breakfast
for the kids.
Apple Chutney
Mix all ingredients and cook on medium heat
until it cooks down. Serve over pancakes.
Serves 8
Philly Free Pumpkin Cheesecake
2 8 ounces Healthy Choice Fat Free Cream Cheese,
or Philadelphia brand
1/2 cup sugar
1/2 teaspoon vanilla
2 each eggs
1/2 cup pumpkin or winter squash
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
1/3 cup graham cracker crumbs
Layer 1
Beat together cheese, sugar, vanilla and eggs
just until mixed. Reserve 1 cup for layer 2
Layer 2
Mix pumpkin and spices with 1 cup of layer
1
Spray pan with Pam
Press in crumbs
Add first layer then 2nd.
Cook for 35-40 minutes at 325°
Serves 8
In
1584, the French explorer Jacques Cartier reported from the St. Lawrence
region that he had found "gross melons", which was translated into English
as "ponpions," or pumpkins.
4 cups confectioners sugar, sifted
2 packages (8 ounces each) cream cheese, softened
1 can (30 ounces) pumpkin pie filling mix
2 tsp ground cinnamon
1 tsp ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until
well blended. Beat in remaining ingredients.
Store in airtight container in refrigerator. Serve with purchased
gingersnaps.
Yield: about 7 cups of dip.
This Thanksgiving, why not give smooth and creamy Pumpkin Dip instead
of the traditional pies and breads!
This quick and easy recipe yields plenty for several gifts. A hollowed-out
miniature pumpkin and antique canning jars are just two of the many types
of containers you can use for presenting the dip. Add a bag of gingersnaps,
and you've got a gift that anyone will be thankful for!
Taken from Gifts of Good Taste, Memories in the Making Series, Copyright 1989.
There
was probably some kind of pumpkin served at the first Thanksgiving Feast.
Pumpkins and other forms of squash made up one leg of the triad maize,
beans, and squash -- that once formed the basic diet of American Indians.
Sharon (Smurfie)
Pumpkin Muffins
3 cups dark brown sugar
1 teaspoon baking powder
1 cup oil
1 teaspoon nutmeg
4 eggs, beaten
1 teaspoon allspice
1 16 ounce can pumpkin
1 teaspoon cinnamon
3-1/2 cups flour
1/2 teaspoon ground cloves
2 teaspoons baking soda
2/3 cup water
2 teaspoons salt
Preheat oven to 350 degrees. Cream sugar and oil.
Add eggs and pumpkin; mix well. Sift together
dry ingredients. Add to pumpkin mixture alternately
with water. Bake for 10-15 minutes.
Sharon (Smurfie)
Orange Glazed Cranberry Pumpkin Bread
3 1/2 cups all purpose flour
1 2/3 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 teaspoon baking powder
1 (16 oz) can whole berry cranberry sauce
1 (16 oz) can solid pack pumpkin
3/4 cup chopped pecans
2/3 cup oil
4 eggs
In large bowl, mix together flour, sugar, baking soda, pumpkin pie
spice, salt, and
baking powder. In second bowl, stir together remaining ingredients
until will mixed. Add
pumpkin mixture to flour mixture and stir until all ingredients
are well moistened. Pour
batter into two 9x5 greased loaf pans.
Bake at 350°F for 65 minutes or until breads test done with wooden
pick. Cool in pans
10 minutes then remove to cooling racks. Completely cool breads,
then drizzle glaze
(below) over top and sides. Makes 2 loaves.
Glaze:
1 cup powdered sugar
1/4 cup undiluted orange juice concentrate
1/8 teaspoon ground allspice
In a small bowl, using a fork, mix ingredients until smooth.
Drizzle over cooled breads.
Makes 1/2 c. glaze.
When
the colonists landed in North America, they found the Indians growing and
using pumpkins. This large fruit was enthusiastically embraced by colonists.
Subsequently, pumpkin pie became a national Thanksgiving tradition.
Crust:
1 stick butter
1 1/4 cup flour
1 Tbl. Lemon juice
3 Tbl. cold water
.............................
Pie Filling--use electric mixer:
2 eggs
1 1/3 cup evaporated milk
1/3 cup milk
1/3 cup half & half
Mix with electric mixer until frothy
1 cup sugar
1 Tbl. Cinnamon
1/4 tsp. nutmeg
1/2 tsp. cloves
2 tsp. ground ginger
2 cups pumpkin (fresh or canned)
Mix with mixer until well blended
........................
Pour in crust
Bake at 350° F for about 1 hour or until inserted knife comes
out clean.
Let stand for another hour or until cooled.