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Pampered Chef: Pumpkin or other "fall" recipes

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  1. ltkacz

    ltkacz Guest

    I'm having aparty next Friday night for my in-laws. I thought I would do a "fall" theme with some fall recipes and/or something with pumpkin in it.

    Any suggestions would be great.

    Thanks.
     
    Sep 26, 2005
    #1
  2. chefbilyeu

    chefbilyeu Member

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    2
    I've posted a Halloween file that had some great pumpkin recipes--just search for it and you should find some good ones!

    Here's another suggestion: I take a pie pumpkin, use the v-shaped blade to cut the top off, use the corer to take out the insides, and fill it with this dip. It's so yummy and festive!
    Ingredients:
    2 pkgs 8-oz cream cheese-softened
    1 can pumpkin or pumpkin pie mix
    1 box powdered sugar-sifted
    2 teaspoons ground cinammon
    1 teaspoon ground ginger
    (or 3 teaspoons of apple pie spice instead of cinammon/ginger)
    1 teaspoon vanilla extract

    Instructions:
    1. Cream the cream cheese and powdered sugar
    2. Add the pumpkin and spices & vanilla
    3. Mix up and spoon into small pumpkin shells (or a dip dish)

    Enjoy this with gingersnaps for dipping
     
    Sep 26, 2005
    #2
  3. D_Patel

    D_Patel Member

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    Rebecca you have the BEST ideas !

    I love that !! It sounds good to !! Iam going to put that out at my open house in a few weeks !! Love it ! Thank you !!! :)
     
    Sep 26, 2005
    #3
  4. pampered1224

    pampered1224 Legacy Member Silver Member

    3,791
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    To make it a Pampered Chef recipe

    Simply substitue all the spices for 2 to 3 teaspoons of the Cinnamon Spice Blend, you would need to taste it of course to tell how much you would need and don't forget to use the Madagascar Bourbon Vanilla.
    I have a Pumpkin Cheesecake recipe that is great and it can be turned into Pumpkin Cheesecake Bars by using the Bar Pan.
    However, the recipe is so involed that you would need to make it ahead. I think it actually is better though if you do make it the night before you serve it.
    Check it out.
     

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    Last edited: Sep 26, 2005
    Sep 26, 2005
    #4
  5. jenniferlynne

    jenniferlynne Senior Member

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    I just posted a caramel popcorn recipe under the "Roasting Pan" thread. It's yummy and very "Fallish".
     
    Sep 26, 2005
    #5
  6. BethCooks4U

    BethCooks4U Legend Member Gold Member

    13,053
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    Another great one is the Spiced Pumpkin Tartlets

    1 pkg (15 oz) refrigerated pie crusts - 2 crusts, the kind that come folded or rolled
    15 oz. solid pack pumpkin
    2 cups cool whip
    1 tsp. Cinnamon Plus
    1 pkg Cheesecake instant pudding
    1/4 cup pecans, chopped
    1 small orange, opt.

    Preheat oven to 400. Roll one pie crust to a 12" circle. Cut 12 pastry pieces with the Scalloped Bread Tube. Press one into each cup of the Stoneware Muffin Pan with the Mini-Tart Shaper. Prick the bottom of the pastry. Bake 14-18 minutes or until golden brown. Let stand 5 minutes and remove from pan, cool completely. Repeat with second crust.

    Combine pumpkin, cool whip and spice blend; whisk until smooth. Add pudding mix, whisk until smooth and thickened. Refrigerate until ready to use.

    Lightly sprinkle tart shells with powdered sugar. Fill EAD with pumpkin mixture and pipe into tart shells. Chop pecans and sprinkle over tarts. Zest orange and sprinkle over the tarts.

    This recipe is a really good and shows lots of tools. I make the first set of shells at home and just demo the second one to save time.
     
    Sep 27, 2005
    #6
  7. chefmary

    chefmary Member Gold Member

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    Beth, I love the Pumpkin Spice Tartlets... they are always a hit!

    Here's a Microwave Cake for the Stoneware fluted pan. I add raisins and/or walnuts for a little something extra.

    Quick Pumpkin Spice Cake

    3 eggs, lightly beaten
    1 can (15 ozs) solid pack pumpkin
    1 pkg (18.25 ozs) spice cake mix
    Powdered sugar (optional)

    Brush Stoneware Fluted Pan with vegetable oil using Pastry Brush. In Classic 2-Qt Batter Bowl, combine eggs and pumpkin using 10" Whisk; whisk until smooth. Add cake mix; mix with Mix `N Scraper until thoroughly blended, about 1 minute. Pour batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until Cake Tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan using Skinny Scraper; invert onto serving plate. Let cool 5 minutes. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.

    Tips:
    Brushing the Fluted Pan with vegetable oil or Pan-EZE (equal measures of Oil, Shortening and Flour) is the best method to coat the interior of the pan to prevent sticking. For best results do not use the Kitchen Spritzer or a non-stick cooking spray.

    If using a microwave oven without a built-in turn table, rotate pan after 7 minutes of cooking.
     
    Sep 27, 2005
    #7
  8. chefbilyeu

    chefbilyeu Member

    287
    2
    The Pumpkin Spice Tartlets sound great! I've never seen that recipe, and I can't wait to try it! Thanks!
     
    Sep 27, 2005
    #8
  9. ChefLaurel

    ChefLaurel Member

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    Mmm..pumpkin

    I had my first outside show last night, and I made the Pumpkin Pie Spread from last year's Season's Best - cream cheese, pumpkin, brown sugar and pie spice baked in the sm oval baker with pecans and marshmellows on top! I made the cinnamon pastry wedges from the same cookbook, and cut apples into wedges for dipping :) YumYum
     
    Sep 27, 2005
    #9
  10. BethCooks4U

    BethCooks4U Legend Member Gold Member

    13,053
    40
    You're welcome! It was in the Fall/Winter 2002 Season's Best.
     
    Sep 27, 2005
    #10
  11. chefbilyeu

    chefbilyeu Member

    287
    2
    Could you make the Pumpkin Pie Tartlets in the Mini Muffin pan? If so, what would change?
     
    Oct 3, 2005
    #11
  12. I did the pumpkin ribbon cake (I think it can be found in the Desserts Cookbook) the other day in the deep dish baker. It was SO good. Let me know if you don't already have that cookbook - if not, let me know and I'll post the recipe.
     
  13. PampMomof3

    PampMomof3 Legend Member Gold Member

    5,662
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    YUMMY! It is in the Delightful Desserts Cookbook!

    Oh my goodness! I just made this recipe too and LOVE IT! I think I am going to make it my 4 shows this month and maybe get more b/c of the recipe and the monthly host special! :D That's funny that you just posted that b/c I couldn't wait to let everyone know about it! :)
     
    Oct 3, 2005
    #13
  14. ChefSandyK

    ChefSandyK Member

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    Pumpkin Ribbon Cake

    Do you bake this ahead of time? It looks like it would take an awful long time to make then bake at a show....any hints on how you pull it off?

    Thanks,
    Sandy
     
    Last edited: Oct 4, 2005
    Oct 3, 2005
    #14
  15. chefjulie_sc

    chefjulie_sc Member

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    Microwave Spice Cake

    I agree with Mary. One of my favorites is the Gingerbread Cake, done in the stoneware fluted pan, in the Microwave. (11-14 minutes!)

    Quick Pumpkin Spice Cake

    This is a GREAT quick cake. At the end of cooking & cooling...I've melted Cinnamon chips (like chocolate, but Cinnamon) or I guess you could use White chocolate, anyway...melt them in the sm. micro cooker w/ a tbs. of oil & drizzle over the top of the cake!

    This is such an AWESOME recipe. I always push this one in the fall!
     
    Last edited: Oct 4, 2005
  16. Which cookbook is the pumpkin spice cake in?
    I remember seeing it but I don't remember where.

    The ribbon cake isn't something I made at a show (takes too long) but I made it for my open house (ahead of time) and since not that many people showed up, I took it to work the next day (I work part time in an office) and everyone loved it. It looks alot harder to make than it really is (since there seems to be a lot of ingredients) It's also very pretty once you decorate it.
     
  17. chefjulie_sc

    chefjulie_sc Member

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    Here's the Gingerbread Spice Cake (microwave cake)

    Mary had posted one version of the cake, earlier in this thread, but here's the recipe that I use. It's from the SB F/W 2000 cookbook.

    The version I use calls for Molasses!
     

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