|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 11 for pumpkin fig
Result Page: 1
Heat oven to ... butter, sugar, eggs, pumpkin pie spice, orange ... flour mixture. Add figs, nuts and ... until pick is clean. Cool on racks. Makes 2 loaves.
Combine the juice, raisins and figs in a bowl. ... Beat together the pumpkin, sugar and ... rack. Wrap in foil and refrigerate until ready to use. Serves 16.
Combine sugar and ... with buttermilk. Add fig preserves and butter ... hour and fifteen minutes. Let cool in pan 10 minutes before inverting on cake plate.
Combine apple juice, raisins and figs in bowl. Let ... overnight. Beat together pumpkin, sugar and ... refrigerate until ready to use. 16 servings, 160 calories.
Sift together dry ingredients excluding sugar. Set aside. Beat eggs in large bowl. Add oil and sugar. Cream well. Add A-Z and vanilla. Add dry ...
Grease and flour an 8 x 8 pan. Closely lay Fig Newtons in pan. ... tight seal. Mix pumpkin, sugar, egg, ... minutes to 1 hour. Serve with whipped cream.
Sift dry ingredients and set aside. Beat eggs in a large bowl. Add oil and sugar and cream well. Add your choice of A to Z ingredients, plus vanilla. ...
Heat oven to ... bowl, combine shortening, pumpkin, eggs, sugar, milk, fig preserves and nuts. ... in pans 5 minutes. Remove to rack and cool completely.
Mix all the ingredients together in a large bowl. Pour in two well oiled 9" layer pans or 9" tube cake pan. Bake layers 50 minutes and tube pan 1 ...
Result Page: 1
top of page