ORANGE-GLAZED PUMPKIN BUNDT CAKE

1 cup all-purpose flour

1/2 cup whole-wheat flour

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup Smart Balance Butter-Flavored Spread

1/2 cup Splenda

1/2 cup light brown sugar

1 cup canned pumpkin

1 large egg or 1/4 cup egg substitute

1/2 cup low-fat buttermilk

2 tsp vanilla extract

1/3 cup powdered sugar

2 tsp orange juice

Preheat oven to 350 degrees.  Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside. 

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well.  Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended.  Beat in egg and pumpkin.  Reduce mixer speed to low, beat flour mixture into pumpkin mixture.  Beat in buttermilk and vanilla just until moistened.  Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Then remove from pan and cool completely on wire rack. 

If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl.  Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency.  Drizzle over cooled cake.

NOTE:  This recipe was adapted from “The Big Book of Diabetic Desserts” by Jackie Mills.

*To make sugar-free powdered sugar:

Now don’t tell.  Most people won’t know the difference.

Enjoy!

APPLE PUMPKIN CUSTARD DESSERTS

I like to identify the sources of these old recipes when I can. However, that is not always possible. I believe, but cannot be sure, that this recipe is from an old advertisement for Borden’s Eagle Brand Sweetened Condensed Milk.1 can (21-oz) Apple Pie Filling1 can (16-oz) pumpkin (about 2 cups, if you cook your own)1 can (14-oz) Eagle Brand Sweetened Condensed Milk (not evaporated milk)2 eggs1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp salt1 cup gingersnap cookie crumbs (about 18 cookies)2 tbsp butter, meltedHeat oven to 400 degrees. Spoon apple pie filling evenly into 8 to 10 custard cups. In a large mixer bowl, beat pumpkin, milk, eggs, cinnamon, nutmeg, and salt. Spoon mixture into custard cups over the top of the apple pie filling. Combine the cookie crumbs and the butter. Sprinkle over the pumpkin mixture in custard cups. Place cups on a jelly roll pan and bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 15 minutes or until set. Cool. Keep any leftovers in the refrigerator.

SOUTHERN PECAN BARS

This recipe won the Best of Class at the Pillsbury’s 5th Grand National Recipe and Baking Contest. I believe this contest was the forerunner of the current Pillsbury Bake-Off Contest.Bake at 350 degrees for 10 minutes, then for 25 to 30 minutes. Makes about 2 1/2 dozen.Sift together…….1 1/3 cups sifted Pillsbury’s Best Enriched Flour                           1/2 teaspoon double-acting baking powderCream……………1/3 cup butter. Gradually add 1/2 cup firmly packed brown sugar,                           creaming well.Add…………………the dry ingredients; mix with electric mixer or spoon until                            particles are fine.Stir in………………1/4 cup pecans, chopped fine; mix well. Pat firmly into the                            bottom of well-greased 12x8x2 or 13x9x2-inch pan.Bake……………….in moderate 350 degree oven for 10 minutes only.

Pecan ToppingBeat…………….2 eggs until foamy.Add……………..3/4 cup dark corn syrup                       1/4 cup firmly packed brown sugar                       3 tbsp flour                       1/2 tsp salt                       1 tsp vanilla. Mix thoroughly. Pour over the partially baked                       crust.Sprinkle with…3/4 cup pecans, coarsely chopped. (If desired, fold the chopped                       pecans into filling before pouring over crust and arrange 30                        pecan halves evenly over the top; one for each bar.)Bake……………in moderate oven (350) 25 to 30 minutes. Let cool in pan; cut                        into bars. Store in a tightly covered container.

Enjoy!

• The BEST of all worlds!
• Includes: Chocolate Chip, Oatmeal Raisin, Peanut Butter Kisses, & Double Chocolate Cookies!
• Jumbo Cookies & Brownies!
• All natural ingredients – no trans fats! (See ingredients list)
• BAKED & SHIPPED from CASCADE, MONTANA, MONDAYS through WEDNESDAYS only (due to the perishable nature of our products).

Product Description
The perfect Gift for a deserving DAD who loves freshly baked treats! This basket includes (8) Cookies (wrapped in coordinating foils); (3) Brownies (Caramel Pecan, Double Chocolate, & Walnut Fudge); and a Pumpkin Dessert Loaf.
Wrapped tastefully in a gift basket with cellophane, ribbons, and a custom, handmade bow…. More >>

Nana’s Cookies & Gifts “Holiday Splendor I” , the PERFECT Gift Basket including COOKIES, BROWNIES, & Pumpkin Dessert Bread

• Figure Size: 4″” diameter
• All of our molds are FDA approved.
• Our Chocolate Candy Molds are also suitable for molding soap, plaster and cement.
• This mold is 8 X 10 1/4 .
• Not suitable for children under 3 years old.

Product Description
This is a first quality, tough plastic mold. It is durable and reusable. It is not machine washable. Suitable for chocolate and soap making as well as plaster and concrete crafting. FDA approved…. More >>

3D PUMPKIN DESSERT CUP 2 Mold Set Halloween Candy Mold Chocolate

Product Description
8/Pkg – Measures 7″…. More >>

FIERY PUMPKIN DESSERT PLATE

• Pumpkin pieces in grape syrup
• 8.4 oz

Product Description
Arrop is an authentic and delightful sauce with roots hundreds of years in the past. This hand-made preserve was prepared for you in the interior El Valle d’Albaida in the Community of Valencia. The artisan who made the Arrop boiled sweet pumpkin in grape must (the pulpy juice of grapes destined for wine) producing small firm chunks in a dark sweet winey-tasting caramel-like sauce. There is no sugar added, for its sweetness comes from the melding of the wine and pumpkin. The natural process yields a surplus of rich sweet syrup, some of which you can use as a glaze for pork, duck or lamb. You may serve it with fresh goat’s cheese and crusty bread. You can also enjoy it as an unusual caramel-like topping fo… More >>

Arrop, Traditional Pumpkin Dessert by LaTienda.com