Fall is the time to try a new recipe with pumpkin – and this one is so easy!
PUMPKIN PIE CAKE
Makes 12 servings
Prep: 20 minutes
Bake: 1 hour
1 29-ounce can pumpkin
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 12-ounce can evaporated milk
1 package 2-layer-size yellow cake mix
1 cup chopped nuts
3/4 cup butter or margarine, melted
- In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
- Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.
- Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
- Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set.
- Cool on wire rack and store in the refrigerator.
It’s Autumn! Try this recipe!
APPLE STREUSEL COFFEE CAKE
Nonstick cooking spray
3 Tbls brown sugar
1 Tbls all-purpose flour
1/2 tsp apple pie spice or 1/4 tsp ground cinnamon combined with 1/8 tsp ground nutmeg and dash ground cloves
1 Tbls butter
1/4 cup finely chopped pecans or walnuts toasted
1-1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/8 tsp salt
1 egg white
1/2 cup apple juice
3 tbls cooking oil
2 medium cooking apples, peeled and sliced
Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.
For streusel topping, in a small bowl, stir together brown sugar, the 1 Tbsp flour, and the apple pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Set aside.
In a medium bowl, stir together the 1-1/2 cups flour, granulated sugar, baking powder, and salt. In a small bowl, beat together egg white, apple juice, and oil. Add the juice mixture to flour mixture, stirring just until combined.
Arrange apple slices on bottom of prepared baking pan. Pour batter over apples, spreading evenly. Sprinkle with streusel topping.
Bake at 350 degrees F about 30 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. Makes 9 servings.
Cooking a meal with TEA can be an imaginative and healthy endeavor!
JASMINE TEA GLAZE (Pork or Chicken)
1 C brewed Jasmine tea
1 tablespoon water
¼ C olive oil
¼ C sugar
2 cloves fresh garlic, pressed or chopped
1 teaspoon cornstarch
3 tablespoons balsamic vinegar
Pepper to taste (salt optional)
In small saucepan heat the cup of Jasmine tea.
Add sugar and boil until dissolved.
Add garlic and pepper.
Put cornstarch in small bowl and mix with 1 tablespoon water to make a paste.
While stirring constantly add paste until glaze reaches desired consistency.
Remove from heat.
Add olive oil.
Add balsamic vinegar.
Marinate meat in tea glaze in a covered container.
GREEN TEA RISOTTO with ZUCCHINI
½ medium onion, diced
1 clove garlic, finely chopped
2 tablespoons olive oil
1 C Arborio (risotto) rice
4 C brewed green pekoe tea (brew 7-10 minutes)
1 small zucchini, shredded
Salt and pepper to taste
In medium saucepan heat oil.
Sauté onion and garlic until tender.
Remove onion and garlic with slotted spoon.
Add rice to oil and stir to coat.
With heat on medium add ½ C tea.
Stir until absorbed.
Add tea ½ C tea at a time, stirring until absorbed.
When rice is al dente there should be ½ C tea left.
Stir zucchini into the rice and add the rest of the tea.
Stir until thick and creamy.
IRISH GREEN BEANS
1 # fresh green beans, trimmed
2 cloves garlic, minced
1 teaspoon olive oil
2 cups brewed Irish Breakfast tea
Toasted almond slices (optional)
Steam green beans.
While beans are steaming, sauté minced garlic in olive oil until opaque.
Add brewed tea and simmer for a few minutes.
Remove beans from steamer and put in large bowl.
Pour garlic-tea sauce over drained beans.
Garnish and serve immediately.
Cooking with TEA is hitting the Western culinary scene with a fresh and imaginative excitement. The benefits of cooking with tea are as innumerable as drinking it. Tea retains many of its essential vitamins and antioxidants as well as its good cholesterols when heated. Tea can be used as many different elements to a recipe:
TEA as a spice – grind tea leaves in a peppermill and combine with white pepper for a great rub
TEA as a marinade – add leftover brewed tea to a favorite marinade
TEA as an aromatic – add jasmine tea to a rice dish
TEA as a tenderizer – use it for roasting meats for that fall-off-the-bone effect
TEA as an oil – tea oil (made from the seeds) is perfect for sautéing due to its high flash point
TEA as a dessert – tea takes sugar well and is a great additive to muffin and cake recipes
TEA as a green – it’s edible with an earthy, “spinachy” taste. Try Gyokuro leaves in an omelet
Sugar-Free Blueberry Coffee Cake
3/4 cup butter, melted and cooled
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups granular sucrolose sweetener (eg. SplendaT)
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups fresh or frozen blueberries
1 1/2 cups malitol brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
This cake is best served warm.