Archive for the Children’s Category

Golden Pumpkin Loaf

Posted in Breads, Children's, Recipes with tags , , , , , on April 5, 2011 by xapatotheworld

This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls” from 1979.  I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things.  Enjoy!

Yields 1 loaf

Utensils:

Pastry brush
Loaf pan, 9 x 5 x 3 inches
Large mixer bowl
Electric Mixer
Toothpick
Wire cooling rack

Ingredients:

1 cup sugar
1 egg
1 can (16 ounces) pumpkin
3 cups biscuit baking mix
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Directions:

  1. Heat oven to 350*.  Generously grease loaf pain with shortening, using pastry brush.
  2. Beat 1 cup sugar, 1 egg and the pumpkin in mixer bowl on medium speed 30 seconds.  Gradually beat in remaining ingredients on low-speed just until smooth.  Pour into the greased pan.
  3. Bake at 350* 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
  4. Cool the pumpkin loaf 10 minutes on rack, then remove from pan.  Serve warm or cold.
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Little Pumpkin Cups

Posted in Children's, Desserts, Halloween, Recipes with tags , , , , on April 4, 2011 by xapatotheworld

This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls”.  I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things.  Enjoy!

Yields 12 cups

Utensils:

1 or 2 muffin pans
12 paper baking cups
Large mixer bowl
Electric mixer
Rubber scraper

Ingredients:

2 envelopes (about 1 1/2 ounces each) whipped topping mix
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 can (16-ounce size) pumpkin (about 1 cup)
Candy corn

Directions:

  1. Line 12 muffin cups with baking cups.  Prepare the topping mix as directed on envelopes, using a total of 1 cup milk and 1 teaspoon vanilla except – add 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg before beating.  Fold in the pumpkin with rubber scraper.
  2. Divide the mixture among the paper-lined muffin cups.  Decorate each serving with candy corn.  Refrigerate as long as 2 hours or freeze as long as 8 hours and remove to refrigerator 1 hour before serving.