Getting to Know You....
Painting By Chagall
by The Weepies
from Say I Am You
Always puts me in the dreamiest mood.
Nutty Pumpkin-Pie Pudding
Nonstick cooking spray
1 15 ounce can pumpkin
1 5 ounce can evaporated milk (2/3 cup)
1/3 cup sugar
2 tablespoons pumpkin pie spice
1 1-layer-size yellow cake mix
1 cup pecans or walnuts, toasted and chopped
1/4 cup butter, melted
Frozen whipped dessert topping, thawed (optional)
- Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
- In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
- Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.
Carrot Bread with Cream Cheese Icing (makes 16 servings)
2 cups all-purpose flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom or nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrot
2 beaten eggs
2/3 cup milk
1/3 cup canola oil
For Cream Cheese Icing
1 ounce (2 tablespoons) cream cheese
3/4 cup powdered sugar
3 - 4 teaspoons milk
- Whisk together cream cheese, powdered sugar, and a little milk until smooth and glazelike. Drizzle over Carrot Bread.
For Candied Carrots
2 tablespoons butter
1 cup shaved carrots
2 - 3 tablespoons honey
- In a skillet melt butter over medium heat. Add shaved carrots and. honey. Cook and stir 2 to 3 minutes or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.
To make Carrot Bread:
- Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.
- Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time.
- If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing and top with Candied Carrots just before serving.
