New Castle News

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October 5, 2013

Culinary Conversation: Use pumpkin to make more than jack-o-lanterns

(Continued)

NEW CASTLE —

  • 2 1/4 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1 cup lightly packed dark brown sugar
  • 2 eggs
  • 3/4 cup buttermilk
  • 3/4 cup canned pumpkin
  • 1/2 cup finely snipped or chopped golden raisins

Sift flour, baking powder, baking soda, salt and spices together and blend thoroughly; set aside.

Cream butter; gradually add sugars, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.

Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the buttermilk, pumpkin and raisins in thirds to creamed mixture. Turn batter into two prepared 9-inch layer cake pans and spread evenly.

Bake at 350 for about 30 minutes or until cake test done.

Cool and remove from pans. Frost with a buttercream type frosting.

MARBLED CHOCOLATE-PUMPKIN BROWNIES

  • 3 oz. cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup (canned) pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 6 oz. unsweetened chocolate, chopped
  • 3/4 cup butter, cut up
  • 2 1/4 cups sugar
  • 4 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 3/4 cup coarsely chopped walnuts, toasted (optional)

Preheat oven to 325. Line a 13-x-9-2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

In a medium mixing bowl, beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon, vanilla, cinnamon and ginger until combined. Stir in the 1 tablespoon flour. Set aside.

In a small bowl, stir together the 1 1/4 cups flour baking powder and salt; set aside.

In a large saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.

Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.

Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

*Layer brownies between sheets of waxed paper in airtight container; cover. Store in the refrigerator for up to 3 days.

PUMPKIN COOKIES

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