Thanksgiving Recipes

Pack in the pumpkin!  Fiber-filled and vitamin-A rich, pumpkin adds a nutritional value to any family recipe!

LIBBY’s PUMPKIN ROLL

LIBBY'S® Pumpkin Roll

Dazzle family and friends with Libby’s® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

  • Prep: 45 min
  • Cooking: 13 min
  • Cooling time: 1 hrs refrigerating
  • Yields: 10

Ingredients:

  • CAKE
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • FILLING
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Directions:

FOR CAKE:
PREHEAT
oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT
cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

LIBBY’s PUMPKIN CRANBERRY BREAD

Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack.  One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends!

  • Prep: 10 min
  • Cooking: 1 hrs
  • Cooling time: 30 min cooling
  • Yields: 24 slices (12 slices per loaf)

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE
as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE
as above. Bake for 50 to 55 minutes.

LIBBY’s PUMPKIN CARROT CAKE

Pumpkin Carrot Cake

Try a new twist to carrot cake – add pumpkin!

  • Cooking: 35 min
  • Yields: 12 servings

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 1/2 teaspoons lemon juice
  • 3 large eggs
  • 1 1/4 cups LIBBY’S® 100% Pure Pumpkin
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup (about 3 medium) carrots, grated
  • 1 cup coconut, flaked
  • 1 1/4 cups nuts, chopped, divided
  • Cream Cheese Frosting (recipe follows)

Directions:

PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.

FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish withremaining nuts. Store in refrigerator.

FOR CREAM CHEESE FROSTING:
COMBINE
11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

APPLE BROWN RICE STUFFING

Healthy brown rice instead of boring white bread stuffing. Crisp apples complement the nutty flavor of the brown rice and bran.

Ingredients:

1 1/2 cups uncooked brown rice
3 1/2 cups Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice divided
2 teaspoons margarine
1 apple diced
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup raisins
1/2 teaspoon poultry seasoning
1/4 teaspoon dried thyme crushed
1/4 teaspoon ground black pepper
1/3 cup bran
1/3 cup slivered almonds

Directions:

PREPARE rice according to package directions, using 3 1/4 cups Juicy Juice for the liquid.

MELT margarine in large skillet over medium-high heat. Add apple, onion, celery, raisins, poultry seasoning, thyme and pepper; cook, stirring occasionally, until vegetables are crisp-tender. Stir in rice, bran, nuts and remaining 1/4 cup Juicy Juice.

USE as stuffing for poultry or pork roast, or place in greased 13 x 9-inch baking pan and bake in preheated 350° F oven for 35 minutes.

CLASSIC BREAD PUDDING

Always a favorite irresistible dessert made from a few simple ingredients.  This bread pudding combines a velvety homemade custard combined with cubes of leftover bread.  There is also a delicious pumpkin variation immediately following this recipe.

Ingredients:

  • 1 – 1 pound day-old baguette or loaf of Italian bread
  • 1/2 cup golden raisins
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup plus tablespoons sugar
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Whipped cream for serving (optional)

Directions:

1.  Generously coat an 8-inch square baking dish with butter.  Remove the crust from the loaf of bread and slice the loaf into 1-inch cubes.  Place the cubes in the dish and sprinkle raisins on top.

2.  Whisk the eggs in a large bowl.  Add the milk, 1/2 cup sugar, whipping cream, vanilla extract, and cinnamon.  Whisk again until the mixture is well blended.

3.  Heat the oven to 350 degrees, pour the egg mixture over the bread and raisins.  Let the ingredients stand for 15 to 20 minutes to allow the bread to absorb the custard.  Use a spoon to occasionally push down the bread cubes as they soak.

4.  Sprinkle the remaining 2 tablespoons of sugar over the pudding, then place the baking dish in a larger baking or roasting pan.  Put the combined pans on the middle rack of the oven, then pour hot water into the larger pan until it reaches halfway up the sides of the smaller baking dish.

5.  Bake the pudding until it’s puffed and golden brown on top and a toothpick can be inserted into the center with it coming out clean – about 45 – 5o minutes.  Remove the pudding from its water bath and set it on a wire rack.  Let the dessert cool for 15 minutes before serving, add a dollop of whipped cream if you like.

PUMPKIN BREAD PUDDING

To transform the traditional classic bread pudding into a pumpkin-flavored dessert, follow the main instructions and recipe above – HOWEVER – substitute the following ingredients for the custard.  Instead use:

  • 3 large eggs
  • 3/4 cup canned solid-packed pumpkin or fresh cooked pumpkin puree
  • 1/2 cup whole milk
  • 3/4 cup packed light brown sugar
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice.
  • ENJOY!!

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