2 eggs 1 small can pumpkin puree, approx. 1 3/4 c 1 c brown sugar, packed 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger 1/4 tsp cloves 3/4 c evaporated milk
Beat eggs lightly in bowl. Add pumpkin, sugar, and spices, stirring until well blended. Blend in milk. Pour into pie shell and bake for 15 min at 450*. **Do Not Open Oven** Reduce oven temperature to 350* and continue baking 30-45 min. Pie is done when knife inserted in center comes out clean.
2 c flour 3/4 c shortening, cold 1 Tbsp vinegar 1 egg 2 Tbsp ice water
Cut shortening into flour until mixture resembles cornmeal. In a separate bowl, blend together vinegar, egg, and water. Add wet ingredients to flour mixture, stirring just until combined. Press into a flat disk, about 6 inches in diameter. Lay a sheet of plastic wrap on the counter and roll our pie crust on top of it. Roll crust 2 inches wider than your pie plate. Grease pie plate and use plastic wrap to help transfer the crust. Once crust is positioned in pie plate, pierce the bottom and sides of the pie crust. Refrigerate until filling is prepared.View Thread
1 1/2 c. brown sugar 1/2 c. applesauce 2 eggs, beaten 1 c. pumpkin puree 1 3/4 c. all purpose or whole wheat flour 1/2 tsp. baking soda 1 tsp cinnamon 3/4 tsp nutmeg 1/4 tsp baking powder 1/2 tsp cloves 1/2 tsp allspice 1/4 c water
Prepare a 12 cup muffin tin and preheat oven to 350*.
In a large bowl, combine sugar, applesauce, and eggs. Mix in pumpkin, making sure there are no large lumps. In a separate bowl, whisk together dry ingredients. Add half the dry ingredients to the wet ingredients, followed by adding half the water. Repeat with remaining dry ingredients and water.
Divide batter evenly among muffin cups. Bake at 350* for 18-22 minutes, depending on your oven. Muffins are done when a toothpick inserted in a center muffin comes out clean. If making a loaf, bake for 50-65 minutes or until bread tests done.View Thread
1/2 c applesauce 1 c brown sugar, packed 1/2 c sugar (white) 2 eggs 2 tsp vanilla
2-3 c apple, peeled and chopped
cinnamon & sugar
powdered sugar glaze
Preheat oven to 350* F and prepare 13x9 inch pan.
Place flour, baking powder, and spices in a medium sized bowl and stir with a whisk.
In a large bowl, mix together applesauce, brown sugar and 1/2 c white sugar until smooth. Stir in the eggs and vanilla. Blend in the flour mixture until just combined. Batter will be very thick. Fold in chopped apple. Spread batter evenly in prepared pan, using the back of a spoon to push it into position. Sprinkle powdered sugar over the top of the cake.
Bake 25-35 minutes in preheated oven; cake is done when the top springs back after being lightly touched. Cool completely in pan, then drizzle with a powdered sugar glaze. Allow glaze to harden slightly before cutting.
*Most of the moisture in this cake comes from the apples. It always looks very dry before you stir them in, and it still seems very thick when pressed into the pan. The smaller the apple pieces, the better the cake turns out. I have a (tiny) food processor that I use to chop my apples a half cup at a time. A medium sized apple yields about one cup of chopped apples. I usually use a granny smith apple and then pick a sweeter variety to go with it. I sometimes add a tablespoon or so of lemon juice to give the cake a 'brighter' flavor.
Baking time and spice measurements are approximate. My oven doesn't keep a steady temperature (and is sometimes off by 40*) so I start checking it after 20 minutes.View Thread
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