Fall recepies for apples and pumpkins share yours!!!!

cath007 · Fri, Oct 2nd, 2020, 03:11 AM

Please share your personals recepies,blog recepies,internet recepies
Me I love natasha kitchen on facebook ...easy recepies to make
And I have a few familly favorites

cath007 · Fri, Oct 2nd, 2020, 03:14 AM

https://www.ricardocuisine.com/en/re...-pumpkin-puree
Ricardo (qc chef) pumpkin puree recepie (the base for pumpkins recepies!!!

INGREDIENTS

1 small pumpkin, about 2,2 lb (1 kg)
Olive oil

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PREPARATION

With the rack in the middle position, preheat the oven to 350 °F (180 °C).
With the tip of a knife, make several incisions in the flesh of the pumpkin. Place in a baking dish. Lightly oil the pumpkin.
Bake for about 1 hour or until a knife inserted in the pumpkin comes out easily. Let cool.
Cut the pumpkin in half. Remove the seeds. With a spoon, remove the flesh and place in the bowl of a small food processor. Purée until smooth.
Season to taste, depending on the recipe, because this is as good purée for sweet or savory recipes.

NOTE

You can use this purée for the Pumpkin Cake.
Note: *** You can bake more t han 1 pumpkin at the same time ****

cath007 · Fri, Oct 2nd, 2020, 03:20 AM

https://natashaskitchen.com/easy-pum...TbaCWq9bZLP1QU
**** I love this recepie and make the frosting stored in a container to frost it when I eat it....we are only 2 here***
Easy Pumpkin Cake Recipe

4.88 from 124 votes

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $9-$11
Keyword: Pumpkin Cake
Cuisine: American
Course: Dessert
Calories: 391 kcal
Servings: 12 slices of cake

Ingredients

Ingredients for Pumpkin Cake:

2 cups all-purpose flour *see note on measuring
1 1/2 cups granulated sugar
1 tsp baking soda sifted to get rid of lumps
2 tsp baking powder
2 tsp cinnamon
3 large eggs room temp
1 cup oil extra light olive oil, vegetable or corn oil will work
15 oz pumpkin puree can

Ingredients for Frosting:

8 oz cream cheese room temp, cut into quarters
8 Tbsp unsalted butter butter room temp
1 cup powdered sugar
2 tsp vanilla extract
Pecans to decorate optional

US Customary - Metric

Instructions

How to Make Pumpkin Cake:

Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn't eat them.

How to Make Whipped Cream Cheese Frosting:

Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.

Recipe Notes

*To measure flour, spoon it into a measuring cup and scrape off the top.
**If you're serving it out of a metal pan, line it with parchment paper so you don't scratch up your pan.

Nutrition Facts
Easy Pumpkin Cake Recipe

Amount Per Serving
Calories 391Calories from Fat 153

% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 82mg27%
Sodium 172mg7%
Potassium 204mg6%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 37g41%
Protein 5g10%

Vitamin A 6062IU121%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

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cath007 · Fri, Oct 2nd, 2020, 03:23 AM

Martha Stewart orange -pumpkin bread (have not tried yet but I want to make it this year)
https://www.marthastewart.com/152107...n-orange-bread
[COLOR=rgba(0, 0, 0, 0.95)]Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.

Gallery

[COLOR=rgba(0, 0, 0, 0.65)]Marcus Nilsson[/COLOR]

Recipe Summary

Prep:
15 mins

Total:
2 hrs

Yield:
Makes one 9-by-5 inch loaf

Ingredients

Ingredient Checklist

1 stick unsalted butter, melted, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
1 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3 large eggs, room temperature
2 teaspoons grated orange zest, plus 1/4 cup fresh juice (from 1 large orange)
1 teaspoon pure vanilla extract
1/3 cup pepitas

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Directions

Instructions Checklist

Step 1Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
Step 2In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
Step 3Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

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cath007 · Fri, Oct 2nd, 2020, 03:24 AM

https://www.ricardocuisine.com/en/re...in-spiced-cake
INGREDIENTS

Cake

1 3/4 cups (245 g) unbleached all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/4 tsp (1 ml) ground nutmeg
1 pinch ground cloves
3/4 cup (170 g) unsalted butter, softened
1 1/2 cups (360 g) lightly packed brown sugar
3 eggs
1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée (see note)

Frosting

1 package (8 oz/250 g) cream cheese, softened
1/4 cup (57 g) unsalted butter, softened
2 cups (260 g) icing sugar
2 oz (55 g) white chocolate, melted and cooled
1 recipe Candied Pecans (optional)

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PREPARATION

Cake

With the rack in the middle position, preheat the oven to 350°F (180°C).
Butter and line two 8-inch (20 cm) springform pans with parchment paper.
In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the pumpkin purée and beat until incorporated. With a wooden spoon, add the dry ingredients. Spread the batter evenly in the prepared pans.
Bake for about 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 10 minutes. Unmould and let cool completely.

Frosting

In a bowl, using an electric mixer, beat the cream cheese with the butter and icing sugar until smooth. Drizzle in the chocolate, beating constantly. If it's too soft, refrigerate for 15 minutes before frosting the cake.
With a serrated knife, slice off the rounded top of one cake. Spread the cut surface with a third of the frosting. Cover with the second layer and cover the cake with the remaining frosting. Garnish with Candied Pecans, if desired.

NOTE

pumpkin puree freeze really well
Pumpkin purée freezee
(146)Rate this recipe
PREPARATION35 MINCOOKING30 MINCOOLING2 HMAKES8 TO 10 SERVINGS

cath007 · Fri, Oct 2nd, 2020, 03:33 AM

Absolutely love apple crisp!!!!

Here one recepie I found
https://www.allrecipes.com/recipe/12409/apple-crisp-ii/

Apple Crisp II

Rating: 4.7 stars

A simple dessert that's great served with ice cream.

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By Diane Kester

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Gallery

Watch

Ingredients

[]Original recipe yields 12 servings[/COLOR]

Ingredient Checklist

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup butter, melted

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Directions

Instructions Checklist

Step 1[COLOR=rgba(0, 0, 0, 0.95)]Preheat oven to 350 degrees F (175 degree C).

[/COLOR]
Step 2[COLOR=rgba(0, 0, 0, 0.95)]Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

[/COLOR]
Step 3[COLOR=rgba(0, 0, 0, 0.95)]Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

[/COLOR]
Step 4[COLOR=rgba(0, 0, 0, 0.95)]Bake at 350 degrees F (175 degrees C) for about 45 minutes.

[/COLOR]

Nutrition Facts

Per Serving:
[COLOR=rgba(0, 0, 0, 0.95)]316 calories; protein 2.4g 5% DV; carbohydrates 60.5g 20% DV; fat 8.4g 13% DV; cholesterol 20.3mg 7% DV; sodium 97.9mg 4% DV. Full Nutrition[/COLOR]

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cath007 · Fri, Oct 2nd, 2020, 03:43 AM

https://natashaskitchen.com/apple-ca...Vji4sWLMtbbRmg
( I want to bake this recepie soon!!! )

cath007 · Fri, Oct 2nd, 2020, 03:45 AM

https://natashaskitchen.com/apple-co...-apple-dapple/

walkonby · Sat, Oct 3rd, 2020, 03:22 AM

@cath007 DD wants to make this as a special treat for our Thanksgiving meal

Thatdone · Sat, Oct 3rd, 2020, 10:54 AM

Originally Posted by cath007