Close View of a Pile of Picked Pumpkins
Close View of a Pile of
Picked Pumpkins
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Moritsch, Marc
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Pumpkins for Sale in Concord, MA
Pumpkins for Sale...
Kindra Clineff
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Fall-Colored Bearberry and Dwarf Cranberries, Wonder Lake, Denali National Park, Alaska, USA
Fall-Colored Bearberry and Dwarf Cranberries, Wonder Lake, Denali National Park, Alaska, USA
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 Stonewall Kitchen, LLC
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 Pumpkins in Snow
Pumpkins in Snow
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McGuire, Jim
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Farmer's Market, Autumn in Luling, Texas, USA
Farmer's Market, Autumn in Luling, Texas, USA
Larry Ditto
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La Belle Cuisine


Country Pumpkin Torte

2 2/3 cups all-purpose flour
1 tablespoons baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cloves
1 cup shortening
1 cup packed brown sugar
1/4 cup dark molasses
4 eggs
1 cup milk
3/4 cup canned pumpkin
1 tablespoon grated fresh ginger
Cream Cheese Frosting [recipe follows]
1/2 cup chopped pecans
Optional garnish:
Lemon slice and sugar-coated cranberries

Preheat oven to 350 degrees F.
Grease and lightly flour three 9 x 1 1/2-inch or 8 x 1 1/2-inch round
baking pans; set aside.
Stir together flour, baking powder, pumpkin pie spice, baking soda,
salt and cloves; set aside.
Beat the shortening for 30 seconds in a large mixing bowl. Beat in the
brown sugar and molasses with an electric mixer on medium to high
speed until smooth. Add eggs one at a time, beating for 1 minute after
each addition.
In a small bowl, stir together the milk, pumpkin and ginger. Add the dry ingredients and the pumpkin mixture alternately to the beaten mixture.
Beat on low speed after each addition until combined. Pour batter into prepared pans. Bake in the preheated oven for 22 to 28 minutes, or until
a wooden toothpick inserted near the center comes out clean. Cool the
layers in pans on a wire rack for 10 minutes. Remove from pans. Cool thoroughly on wire racks.
To assemble:  Place one torte layer on a serving plate; spread with one-
third of the Cream Cheese Frosting. Repeat with second layer and one-
third of the frosting. Top with the third layer and remaining frosting. If desired, sprinkle pecans over the top and garnish with lemon slice and
sugar-coated cranberries.

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened

2 teaspoons vanilla extract
1 tablespoon lemon juice
Approximately 4 cups powdered sugar

Beat the cream cheese, butter, and vanilla in a large mixing bowl with
electric mixer on medium speed for 30 seconds. Slowly add 2 cups of
the powdered sugar and the lemon juice, beating well. If necessary,
beat in additional powdered sugar or lemon juice until the frosting
reaches desired spreading consistency.


Cranberry and Pumpkin Pie Spice
Tea Cake

Bon Appétit December 1992

Bon Appetit - One Year Subscription

1 1/4 cups (2 1/2 sticks) unsalted butter,
room temperature
3/4 cup plus 3 tablespoons sugar
2 large egg yolks
1 large egg
1/2 cup ground blanched almonds
1 tablespoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1 3/4 cups sifted unbleached all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 cup dried cranberries or currants
Powdered sugar

Preheat oven to 350 degrees F. Using electric mixer beat butter and 3/4
cup sugar in large bowl until light and fluffy. Add yolks and eggs, 1 at a
time, beating after each addition. Beat in almonds and vanilla.
Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl.
Let stand 5 minutes. Combine flour and spice in medium bowl. Stir fresh
and dried cranberries into butter mixture. Add flour mixture and stir until
well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center
of cake is firm, about 55 minutes. Transfer to rack and cool completely.
To serve, sift powdered sugar over top of cake. Remove rim from pan
and transfer cake to platter.


Pumpkin Squares with White Chocolate
Cream Cheese Frosting
Chocolatier Archives
Yield: 24 squares
Difficulty: * (Easy)
Preparation: 45 minutes plus baking,
cooling and chilling times.

Pumpkin squares:
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
Generous pinch of ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/3 cups packed dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup solid-pack pumpkin
1/2 cup coarsely chopped walnuts or pecans
1/2 cup dark raisins

White Chocolate-Cream Cheese Frosting:
4 bars (1.5 ounces each) Godiva Solid
Ivory, coarsely chopped
2 packages (3 ounces each) cream
cheese, softened
1/4 teaspoon vanilla extract
3 tablespoons butter, softened
Garnish (optional):
1 bar (1.5 ounces) Godiva
Dark Chocolate, melted

Make the pumpkin squares:
Preheat oven to 350 degrees F. Spray 13x9x2-inch baking pan with
vegetable cooking spray.
Stir together flour, baking soda, cinnamon, ginger, nutmeg, allspice,
cloves and salt.
Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add brown sugar and beat until light and fluffy. Add egg and
vanilla, beating until blended. Add flour mixture alternately with pump-
kin, beating until just combined after each addition. Stir in walnuts and
raisins. Spread batter in prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted into center
comes out clean. Cool completely in pan on wire rack.

Make the frosting:
Place Solid Ivory in a small microwave-safe bowl. Microwave on
medium (50% power) for 1 minute. Stir. Microwave 30 seconds more
or until Solid Ivory is softened. Stir until smooth and let cool.
Beat cream cheese in bowl until light and fluffy, using electric mixer at medium speed. Beat in vanilla and butter. Gradually beat in cooled Solid Ivory and beat until smooth and shiny. (If mixture looks slightly curdled, simply continue beating until smooth.)
Spread frosting on pumpkin cake. Refrigerate for 30 minutes or until the frosting is slightly set. If desired, drizzle frosting with melted chocolate.


Okay, so you don't want to do pumpkin or cranberries, but you would like
something easy, delicious, and in keeping with the season.  No problem!


My Favorite Praline Cake

1/2 cup butter, room temperature
2 cups firmly packed brown sugar
2 eggs
2 cups flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract
Praline Topping (recipe follows)

Preheat the oven to 350 degrees F. Grease and lightly flour a
13 x 9 x 2-inch baking pan.
In a large bowl, using electric mixer, cream the butter until it is light. Gradually add the brown sugar, beating the mixture until it is light and
fluffy. Add the eggs, one at a time, beating the mixture well after
each addition.
In a medium bowl, combine the flour, cocoa powder, soda, and salt.
Add this mixture to the creamed mixture alternately with the butter-
milk, beginning and ending with the flour mixture. Stir in the vanilla
extract. Pour the batter into the prepared pan and bake 25 to 30
minutes, or until it tests done.
Pour the Praline Topping evenly over the cake and broil about 5
inches from the broiling element for 1 minute. Cool the cake com-
pletely in the pan on a wire rack. Cut it into squares to serve.

Praline Topping

2 cups firmly packed brown sugar
2 tablespoons butter
2 cups chopped pecans
2/3 cup evaporated milk
1 teaspoon vanilla extract

In a medium-size saucepan, combine the brown sugar, butter, pecans,
milk, and vanilla, stirring to combine well. Over medium heat, bring the
mixture to a boil, stirring, and boil about 1 minute, stirring constantly.

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