Pumpkinbutterwithsplenda Recipes

Steps:

• Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
• Transfer to sterile containers and chill in the refrigerator until serving.

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

Steps:

• Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
• Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.

Steps:

• In 3 quart sauce pan, combine all ingredients; mix well.
• Place over medium to high heat, stirring occasionally. Bring to a boil.
• Reduce heat and simmer, stirring constantly for 5 minutes.
• Have 10 ½ pint jars and lids (not bands) sterilized and ready. I recommend 5 sterilized at a time in order to keep pumpkin mixture hot.
• Spoon hot pumpkin mixture into ½ pint sterilized jars, filling ½ inch from top.
• Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.
• Wipe jar rims clean, inside and outside.
• Cover quickly with hot, sterilized metal lid and screw on bands tightly.
• Process in boiling water for 10 minutes.
• Store at room temperature for 12 - 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).
• Refrigerate after opening.

Steps:

• Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
• Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
• Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
• Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

Steps:

• For crust: Combine crumbs and melted margarine. Press into bottom of 9.
• inch springform pan. Place in freezer while preparing filling.
• For filling: In large mixing bowl with mixer at medium speed, beat cream.
• cheese until soft and creamy. Add remaining ingredients; beat at low.
• speed until blended and smooth, about 1 minute.
• Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
• sides begin to pull away from pan and filling is set.
• Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
• on rack to room temperature. Cover; refrigerate for 2 hours or until.
• serving time.

Steps:

• Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
• Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
• Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
• Cool the pumpkin pie before cutting into 8 servings.
• Cooking time does not include time to cool.

Steps:

• Preheat oven to 350 degrees F
• In alarge mixing bowl, stir together SPLENDA® Granulated Sweetener, molasses, salt, and cinnamon.
• When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk.
• Pour into the pie crust.
• Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean.
• Cool then top with whipped topping before serving.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
• Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

Steps:

• Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
• Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
• Preheat the oven to 300 degrees F (150 degrees C).
• Pour apple-pumpkin mixture into a large, shallow roasting pan.
• Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
• Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
• Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.