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Fall Sweets

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Posted: Thursday, October 11, 2018 9:37 am | Updated: 10:45 am, Tue Oct 16, 2018.

Pumpkins, apples, and warm spiced Fall sweets are a taste we all like to think about at this time of year. I never met a pumpkin I didn’t like!

Pumpkins can be cooked for a savory soup or a sweet dessert. There are so many different recipes you can make with pumpkin. The smell of pumpkin cooking always seems to fill your kitchen and heart with the feeling of the season.

For a decoration for your table, hollow out a pumpkin and fill it with fresh flowers and flank it with different kinds of gourds to make a beautiful centerpiece. Happy Fall!!!

Pumpkin Dip

Pumpkin Dip

1 cup canned Pumpkin

1/2 cup sour cream

2 cups powdered sugar

1 teaspoon cinnamon

1/2teaspoon ginger

1 teaspoon nutmeg

1 cup cool whip

Mix together pumpkin, sour cream, cream cheese, powdered sugar, cinnamon, ginger, and nutmeg. Cream together. Fold in cool whip. Serve in a decorative pumpkin or festive Fall container. Serve with apple slices and Ginger Snaps. Delicious and very easy to make!

Pumpkin Cheesecake

Pumpkin Cheesecake

1 (16ounce) pound cake mix

3 eggs

2 tablespoons unsalted butter, melted

4 teaspoons pumpkin pie spice

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can condensed milk

1 (15 ounce) can pumpkin

½ teaspoon salt

1 cup pecans, chopped

Preheat oven to 350 degrees. Grease and flour 13 x 9 pan. Combine cake mix, butter, 1 egg and 2 teaspoons pumpkin pie spice until crumbly. Pat into pan and set aside. With mixer, beat cream cheese, condensed milk, 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt. Mix and pour over all. Sprinkle top with nuts. Bake for 30 minutes. Yield 16 squares.

Pumpkin Bread

Pumpkin Bread with Cream Cheese and Peach Preserves

2 cups sugar

¾ cup vegetable oil

4 eggs

1 (16 ounce) can pumpkin

1 teaspoon nutmeg

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1/3 teaspoon baking powder

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

2/3 cup water

2 teaspoon vanilla extract

1 cup pecans, chopped

With mixer, combine sugar and oil, mixing well. Add eggs, one at a time mixing well after each addition. Stir in pumpkin. Combine the next 7 ingredients and add to pumpkin mixture alternately with water, beginning and ending with flour mixture. Stir in vanilla and pecans. Spoon batter into 2 lightly greased 9 x 5 x 3-inch loaf pan. Bake at 325 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes until a wooden pick inserted in center comes out clean. Cool bread in pans for 10 minutes then remove from pans and cool on wire racks. Serve with

Cream Cheese and Peach Preserves. Yield two loaves.

Cream Cheese and Peach Preserves

¼ cup peach preserves

¼ teaspoon ground ginger

1 (8 ounce) package cream cheese, softened

Combine peach preserves and ginger. Spoon preserves over block of softened cream cheese.

Queen’s Tip: Pumpkins come in several colors, white, green and of coarse orange. Mix them up for a new and different look on your table. 

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