|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 ...
Tip: Try molasses cake for more results.
1 - 10 of 14 for pumpkin molasses cake
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TIP: To substitute ... or 8-inch round cake pans. In large ... Add buttermilk and molasses; mix well. ... large saucepan combine pumpkin, cinnamon, ginger, ... degrees for 20-30 minutes.
Preheat oven to 350°F. Generously grease cake pan. Blend all ... of servings. Reduce baking time approximately 10 minutes. Check to avoid over baking.
Preheat oven to 350 degrees. Mix pumpkin, salt, ginger, cinnamon, eggs, molasses, sugar and ... pan. Crumble dry cake mix over pumpkin ... Serves 15 to 20.
Follow cupcake directions on the box.
Blend 1 minute at medium speed 2 minutes. Bake at 350 degrees for 30 minutes or until done.
Beat eggs until ... - stir in pumpkin - then sifted ... ingredients. Unroll pumpkin roll and spread with filling and reroll. Top with more whip cream and nuts.
Preheat oven to ... minutes. Combine buttermilk, pumpkin and molasses. Combine dry ... Sprinkle with confectioners' sugar, if desired. Yields: 24 servings.
Grease and lightly ... beating well after each. Combine buttermilk, pumpkin and molasses. Thoroughly stir together flour, orange peel, soda, salt and spices.
Bake in loaf pan at 350 degrees for 50 minutes. Mix together until creamy. Spread on hot cake, hot from oven.
Combine first 6 ingredients and mix well. Combine the dry ingredients, mix well then combine with wet ingredients. Mix until blended. Grease 2 bread ...
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