Pumpkin Fudge
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tbsp. corn syrup
1 tsp. pumpkin pie spice
1 (12 oz.) package white chocolate morsels
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans, toasted
1 tsp. vanilla
Method:
Stir together first six ingredients in saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until candy thermometer registers 234 degrees (soft ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9 inch square pan. Let stand two hours or until completely cool; cut fudge into squares.
Pumpkin Dip
2 (8 oz.) packages cream cheese, softened
2 cups (15 oz.) canned pumpkin
1 1/2 cups confectioner's sugar
2 Tbsp. cinnamon
1/2 Tbsp. nutmeg
Combine with mixer and refrigerate for three hours. Serve with gingersnaps.
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 cup chopped walnuts
Method:
Beat eggs at high speed for five minutes. Beat in sugar. Stir in pumpkin and lemon juice. In separate bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold flour mixture into pumpkin mixture. Spread into greased cookie sheet and top with chopped walnuts. Bake at 375 degrees for 15 minutes. Cover clean towel with powdered sugar and turn pumpkin roll onto it. Roll towel and cake together and coo. Then unroll to spread on filling. Reroll and chill.
Filling mixture:
1 1/4 cup powdered sugar
2 (3 oz.) packages cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
Beat until smooth
On Thanksgiving Day we acknowledge our dependence.
--William Jennings Bryan
4 comments:
The pumpkin dip sounds delicious!! Loved reading your mashed potato and gravy post. I usually make my potatoes EARLY. Yes, early. I put them in a nice big tupperware and then reheat them in the microwave. They come out perfect. I use a ricer, because we don't like lumps. But since I've learned this trick I make them more often now. I always hated the rush to get them made at the last minute and the mess. Last year I made close to ten pounds as well and did them before 8:00 in the morning and they were perfect come 2:00 when we all sat down to the table.
I'm very happy I found your blog. It's nice to be able to come and read about your life and I enjoy your recipes. I also like the more simple meals that are made with ingredients I have. Enjoy your Thanksgiving!
Lois, there is a recipe out there for mashed potatoes that you can make ahead and they are baked. They are really good too, and have a little crunchy top. I've never tried making them early like you do...I'll have to try that sometime. Like you, I do hate that last minute rush and mess!
I'm glad to have found your blog as well, and you can be sure I will be praying for you and your family in the days ahead. May God's blessing be on the Colonel, and all of you! Have a great Thanksgiving!
Thanks for sharing these recipes. I am going to try that Pumpkin Fudge. :)
Wishing you and your family a wonderful Thanksgiving!
A wonderful Thanksgiving to you too Jamey! Let me know how the fudge turns out!
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