truly_tazi (truly_tazi) wrote in autumn_bliss, @ 2007-10-07 14:55:00 |
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Entry tags: | recipes |
Autumn Recipes
These recipes were emailed to me by some friends. I haven't had a chance yet to try them out but they looked yummy so I wanted to pass them on. :)
Caramel-Apple Pudding Cake
Makes 12 servings
Prep: 25 minutes
Bake: 25 minutes
2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter (no substitutes), melted
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon butter (no substitutes)
Preheat oven to 350 degrees F. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion.
Nutrition per serving: Calories 223; Total Fat (g) 6; Saturated Fat (g) 1; Cholesterol (mg) 1; Sodium (mg) 173; Carbohydrate (g) 42; Fiber (g) 1; Protein (g) 2
Harvest Pumpkin Trifle
Makes 8 servings
Prep: 30 minutes
Chill: 2 hours
1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
2 to 4 tablespoons cream sherry or orange juice
1 16-ounce can whole cranberry sauce
1/3 cup orange marmalade
1 15-ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted
Divide cake cubes evenly among eight 10 to 12 ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or soufflé dish. Sprinkle cake with sherry or orange juice. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer. In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving.
Pumpkin Mousse
Yields 6 Servings
1 can of pumpkin puree
1 1/2 cups whole milk plain yogurt
4 tbs. orange juice
1 cup sugar
2 egg whites
1 pint heavy cream
Combine pumpkin puree, yogurt, orange juice, and sugar. Mix well with electric mixer. Beat egg whites until stiff. Beat heavy cream until stiff and peaks form.
Fold egg white and whipped cream into pumpkin mixture. Pour into mold. Cover and freeze for at least 6 hours. Remove from freezer 15 to 20 minutes before serving. Spoon into individual serving dishes, top with whipped cream and sprinkle with cinnamon.
Nutrition Facts: Calories 340; Calories from Fat 160; Total Fat 17g; Cholesterol 65mg; Sodium 70mg; Total Carbohydrates 44g; Fiber 2g; Sugars 40; Protein 5g
Enjoy. TT