Layered Pumpkin Bread

For family night a couple of weeks ago, I tried this pumpkin bread! The extra layer of neufchatel cheese gave the bread an extra zing.

1 cup canned pumpkin
1 cup granulated sugar, plus 2 tablespoons, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup skim milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
8 ounces neufchatel cheese, softened

Heat oven to 350. Mix pumpkin, 1 cup sugar, brown sugar, 3 egg whites, milk and oil in bowl. Add flour, baking powder, spice and salt; mix well. Beat Nefuchatel cheese, remaining sugar and remaining egg white with whisk until well blended. Spoon half pumpkin batter into 9x5-inch nonstick loaf pan; cover with layers of cheese mixture and remaining pumpkin batter. Bake 1 hour or until toothpick comes out clean. Loosen sides of pan; cool in pan 10 minutes. Remove bread from an to wire rack; cool completely. Keep refrigerated.


Picture and Recipe taken from Best Loved Recipes, Food and Family Cookbook, Kraft Foods, p 31.

Pumpkin Chocolate Chip Cookies

So when we got married, I received a Lion House Desserts cookbook.... until this last week I hadn't cracked it open!!! Now, I think I am going to try every single recipe I can find! I was a little stunned and amazed when even my boys were asking for seconds.... these are great around this time of the year!

3/4 cup granulated sugar
3/4 cup brown sugar
3 1/2 teaspoons pumpkin pie spice
1 1/2 cups pumpkin, canned
3/4 cup oil
7 eggs
2 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon salt
4 1/2 cups flour
1 1/2 cups chocolate chips
1/2 cup walnuts, chopped

Heat oven to 350. Mix together sugars, pumpkin pie spice, pumpkin, oil and eggs until well blended. Blend baking soda, baking powder, salt and flour; combine with pumpkin mix. Mix together until well blended, then add chocolate chips and walnuts. Drop by spoonfuls on a cookie sheet lined with wax paper or a well-greased pan. Bake for 8 minutes. Makes 5 dozen. 

Taken from Lion House Desserts, p. 102.

Pumpkin Torte

My mom orginally found this recipe in a cookbook.  I did not have access to the book and wanted it for our thanksgiving this year (my first without her present).  I searched for the title online and found it at recipetips.com.  Enjoy!!!


Ingredients

·         24 graham crackers, crushed

·         1/3 cup granulated sugar

·         1/2 cup butter, melted

·         1 package Knox gelatin

·         1/4 cup cold water

·         2 eggs, beaten

·         3/4 cup granulated sugar

·         8 ounces cream cheese, softened

·         2 cups pumpkin

·         3 egg yolks

·         1/2 cup granulated sugar

·         1/2 cup milk

·         1/2 teaspoon salt (optional)

·         1 tablespoon cinnamon

·         3 egg whites

·         1/4 cup granulated sugar

·         1/2 pint heavy whipping cream

Directions

1)      Mix  together crushed graham crackers, 1/3 c. sugar and melted butter.  Press into the bottom of the pan to form the crust.Add gelatin to 1/4 c. cold water. Stir and set aside.

2)      Beat together 2 eggs, 3/4 c. sugar and cream cheese. Pour into graham cracker crust and bake at 350° F for 20 minutes.

3)      Cook pumpkin, egg yolks, 1/2 c. sugar, milk, salt, and cinnamon over medium heat until thickened. Stir in the gelatin mixture and allow to cool.

4)      Beat egg whites until fluffy. Add 1/4 c. sugar. Fold into cooled pumpkin mixture. Then, spread over cream cheese layer. Cover and chill for at least 2 hours.

5)      Beat the cream until stiff peaks form. Sugar may be added to sweeten the whipped cream, if desired. Spread over chilled torte and serve.