Oh Boy, what a winner this is and perfect timing for the holidays - I needed such a little pumpkin for the bread pudding (and...Roy could only find a large can of pumpkin) I had oodles left over to use in other dishes.
This was part of a BHG newsletter -
* Exported from MasterCook *
Pumpkin Cream Cheese Spread
1 package cream cheese -- (8 ounce) softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
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We had this last night on small squares of nut bread - it's just delightful!!
I still have some left and this recipe was also in the same newsletter, so I guess I'll be really bad and make these. Ooops, no not BHG - this one is from Southern Cooking newsletter.
* Exported from MasterCook *
Pumpkin Cream Cheese Swirl Brownies
6 tablespoons butter -- melted
1 cup light brown sugar -- packed
1 teaspoon vanilla
2 large eggs
1 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
4 ounces cream cheese -- softened
1 egg
1/3 cup confectioners' sugar
1/2 teaspoon vanilla
2 tablespoons flour
Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
In a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
This was part of a BHG newsletter -
* Exported from MasterCook *
Pumpkin Cream Cheese Spread
1 package cream cheese -- (8 ounce) softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
------
We had this last night on small squares of nut bread - it's just delightful!!
I still have some left and this recipe was also in the same newsletter, so I guess I'll be really bad and make these. Ooops, no not BHG - this one is from Southern Cooking newsletter.
* Exported from MasterCook *
Pumpkin Cream Cheese Swirl Brownies
6 tablespoons butter -- melted
1 cup light brown sugar -- packed
1 teaspoon vanilla
2 large eggs
1 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
4 ounces cream cheese -- softened
1 egg
1/3 cup confectioners' sugar
1/2 teaspoon vanilla
2 tablespoons flour
Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
In a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com