Brian made this yummy dessert the other day that he got in an email the other day. You make it like you do a cobbler in the dutch oven. It's best to mix the cake mix some with the butter so you don't have clumps of uncooked cake mix just like a cobbler. He just cooked it in the oven in our big pot and he didn't line the pot with foil. He cooked it at 350 degrees for about an hour. It was really good!!!
Ingredients:
1 can solid pumpkin (15 ounces)
1 can evaporated milk (12 ounces)
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 pkg yellow cake mix
1 cup butter, melted
Optional 1 cup chopped pecans (we did not add these)
Line dutch oven with heavy-duty foil and spray well with cooking spray. Combine the first 6 ingredients in a large bowl. Pour into oven. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle with pecans, if desired. Pour melted butter evenly over whole cake. Place 6 hot coal pieces in a circle under the Dutch oven and about 20 pieces evenly around the outside of the lid on top for 50 to 55 minutes. Cake is done when the pumpkin custard is firm. Lift the foil out of the Dutch oven and place on a large dish to cool.
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Monday, November 22, 2010
Tuesday, December 15, 2009
Pumpkin Pancakes
2 cups Bisquick baking mix
2 tblsp. brown sugar (I add extra sugar. I think they are better this way)
2 tsp. ground cinnamon
2 eggs
1 can (12 oz.) evaporated milk
1/2 cup cooked or canned pumpkin
2 tblsp. vegetable oil
1 tsp. vanilla extract
In a bowl combine the baking mix, brown sugar, and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil, and vanilla: stir into dry ingredients and mix well. Cook on griddle pan. Serve with syrup.
2 tblsp. brown sugar (I add extra sugar. I think they are better this way)
2 tsp. ground cinnamon
2 eggs
1 can (12 oz.) evaporated milk
1/2 cup cooked or canned pumpkin
2 tblsp. vegetable oil
1 tsp. vanilla extract
In a bowl combine the baking mix, brown sugar, and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil, and vanilla: stir into dry ingredients and mix well. Cook on griddle pan. Serve with syrup.
Tuesday, October 20, 2009
Pumpkin Bars
Mix together in large bowl:
4 eggs
1 cup oil
2 cups sugar
15 oz. can pumpkin
Mix together in separate bowl and add to egg and sugar mixture and blend well:
2 cups flour
1 tsp. soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
Bake at 350 degrees for about 25-30 minutes.
FROSTING FOR PUMPKIN BARS
8 oz. pkg. cream cheese
3/4 stick butter
4 cups powdered sugar
1 tsp. cream or milk
1 tsp. vanilla
Mix together and spread over cooled bars. I suppose if you like pecans you could throw some in if you wanted to but I'm not a big fan of them in pumpkin bars! I just love the simplicity and deliciousness of these pumpkin bars! I can't think of Fall and Thanksgiving time without thinking of these!
4 eggs
1 cup oil
2 cups sugar
15 oz. can pumpkin
Mix together in separate bowl and add to egg and sugar mixture and blend well:
2 cups flour
1 tsp. soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
Bake at 350 degrees for about 25-30 minutes.
FROSTING FOR PUMPKIN BARS
8 oz. pkg. cream cheese
3/4 stick butter
4 cups powdered sugar
1 tsp. cream or milk
1 tsp. vanilla
Mix together and spread over cooled bars. I suppose if you like pecans you could throw some in if you wanted to but I'm not a big fan of them in pumpkin bars! I just love the simplicity and deliciousness of these pumpkin bars! I can't think of Fall and Thanksgiving time without thinking of these!
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