Cake in a Jar

Tips: Cakes Baked in Jars

Any quick-bread type cake can be baked in canning jars.
Baking regular "cakes" in the jars don't do as well.
Quick-bread type cakes work best.
Once the jars seal, they're vacuum sealed
and the lighter cakes tend to collapse.
Brownies, gingerbread and cakes similar
in textured cakes work best.

YES, the cakes DO slide easily out of the jars. As the sides are straight up and down, the cakes slide right out. IF the place where you've stored the cake is really cool, you may need to warm the jar up a bit--either hold it in hot water, or pop it (minus the lid) into the microwave for 1-2 seconds and slide it out. Store any leftovers in the jar with the lid on, and pop it in the fridge. Once opened, they need to be eaten within a day or two.

You can use old jars but make sure the lips of the jars
have no cracks or chips in them or they won't seal properly.
You must always use NEW lids.

As the cakes are baked in the jars and sealed immediately
thereafter, the cakes keep just like canning goods and
are as moist as the day you put them into the jars.
Store them just as you would any
canned good--in a dark, cool place (no need to refrigerate).
A problem can develop with jars stored in a cupboard;
it gets too hot--the seals on the jars can/will break
and you end up tossing out all your efforts.
As long as the spot you store them in is cool,
they'll be fine. Check weekly during summer.

There will be a little condensation on the lids & some
in the jars so when you seal them it's trapped inside.
Don't worry about getting the water off of the lids
before placing them onto the jars, the added moisture
doesn't hurt the cakes in the slightest.

BAKE THE JARS ON LARGE COOKIE SHEET IN OVEN- AND TAKE THEM OUT OF THE OVEN ONE AT A TIME TO SEAL. ALSO, BOIL THE SEAL PART OF THE LID. Use hot pads to handling the jars because they ARE HOT!

Serving the cakes-- just slice the cakes into rounds & top
with whatever...whipped cream, etc. or just eat them plain.






BROWNIES IN A JAR

3 12 oz BALL (tm) quilted crystal jelly jars
3 Lids (DO NOT use old lids)
3 Rings (old ones are OK)
Vegetable shortening, to grease jars
1 cup flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp ground cinnamon (optional)
1/3 cup butter or margarine
1/4 cup water
3 TBS unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 tsp vanilla extract
1/4 cup walnuts, chopped
Sterilize the jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry. Leave the lids and rings in the hot water until you're ready to use them.
Grease the cooled canning jars with shortening. DO NOT use Pam, Baker's Secret, butter or margarine.
As the jars are tall and slender, use a pastry brush to grease them.
Preheat oven to 325-degrees.
Place a cookie sheet onto the middle rack; remove the top rack.
In a small bowl stir together flour, sugar, baking soda and cinnamon, if used; set aside.
In a medium saucepan combine the butter or margarine, water and cocoa powder; heat and stir until butter or margarine in melted and mixture is well blended.
Remove from heat; stir in flour mixture.
Add buttermilk, egg and vanilla; beat by hand until smooth.
Stir in nuts.
Divide the batter among the three jars (they should be about 1/2 full) place them onto cookie sheet.
Bake for 35-40 minutes or until a cake tester inserted into the center of each jar comes out clean.
Remove the jars, one at a time from the oven; place a lid on, then a ring and screw down tightly. Use HEAVY-DUTY mitts, the jars are HOT!
Place the jars onto your counter top to cool. You'll know when they've sealed, you'll hear a "plinking" sound. IF you miss it, wait until the jars have cooled completely then push down on the lids, they shouldn't move at all.
NOTE : *Buttermilk Substitute: Combine 1 1/2 teaspoons vinegar with enough milk to equal 1/2 cup; let stand 5 minutes. There's no need to refrigerate them, they keep well in pantry for 6 months.


PUMPKIN SPICE BREAD
8 jars Ball (12 oz)
8 new lids - don't use old ones
8 rings okay to use old ones
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites -- whipped
2 c granulated sugar
1 c margarine -- softened
2 c pumpkin
Preheat oven at 325.
Place a baking sheet onto middle rack and remove top rack from oven.
Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl.
In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin.
Divide batter among 8 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.
Bake 40 minutes.
Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on shut.
Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth.
Unscrew the ring; the lid should be sealed by now. Place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired.



PINA COLADA JAR CAKES
20 OZ. unsweetened crushed pineapple
4 oz. plus 3 tbs. unsalted butter, softened
4 eggs
3 1/3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 cup sweetened flaked coconut
3 1/3 cups brown sugar

Preheat oven to 325 degrees Before starting batter,
wash 8 - 1 PINT WIDE MOUTH CANNING JARS with
lids in hot soapy water and let them drain, dry and cool to
room temperature. Generously grease insides of jars.

Drain crushed pineapple for about 10 min. in colander,
reserving juice. Puree drained pineapple in food processor.
Measure out 1 1/2 cups puree, adding a little juice
if necessary to make 1 1/2 cups. Set puree aside.
Discard remaining juice or reserve for another use.

With electric mixer, beat together butter
and half of brown sugar until light & fluffy.
Beat in eggs, then remaining sugar.
Beat in pineapple puree, set aside.
Sift together flour, baking powder, and baking soda.

Gradually add to pineapple mixture in thirds, beating well
after each addition to make thick batter. Stir in coconut.
Spoon 1 level cupful of batter into each jar.
Carefully wipe rims clean, then put jars in center of
preheated oven; always place the jars on a large cookie sheet.Bake 40 minutes.

About 10 minutes before cakes are done,
bring medium saucepan of water to boil.
Put in jar lids, cover and remove from heat.
Keep lids in hot water until they are used.
When cakes are done, remove jars from oven ONE at a time,
and carefully put lids and rings in place on jar
and screw tops tightly shut. Put jars on wire rack.
They will seal as they cool.
They will keep up to a year if sealed



Georgia Pecan Cake with Apple
1. 3 1/2 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
4 large eggs
2 2/3 cups of sugar
2/3 cup solid vegetable shortening
2 cups applesauce
2/3 cup water
1 cup pecans, finely chopped
Preheat oven to 325 degrees. Lightly grease the insides of eight sterile, straight-sided, wide-mouth pint canning jars with vegetable shortening or a nonstick cooking spray.
In a large mixing bowl, sift flour, baking powder, baking soda, salt and cinnamon. In another large mixing bowl, cream eggs, sugar and shortening. Add applesauce and water and blend well. Add flour mixture gradually to liquid ingredients and mix. Fold in chopped pecans.
Fill clean jars half full. Bake without lids for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean and dry. While the cakes are baking, heat the lids and rings in boiling water.
When the cakes are done, carefully remove them from the oven one at a time, wipe the rim and immediately affix lids and rings. The jars will seal as the cakes cool. Allow several hours to cool completely before placing your cakes in the refrigerator or freezer.



Caramel Nut Cake in a Jar
2 cups brown sugar2/3 cup sugar
1 cup (2 sticks) butter
4 eggs
2/3 cup milk
1 Tbsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts

In large bowl cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Place dry ingredients and spices in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in nuts.
1. Place 1 cup batter each into 6 well-greased sterilized 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet.
Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean.
Wipe rims. Place hot sterilized seals and rings on hot jars.


Pint Sized Carrot Cake

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.
Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal.
Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.


Pint Sized Chocolate Cake
1 stick plus 3 Tbsp. Butter or Margarine
3 cups White Sugar
4 Eggs
1 Tbsp. Vanilla
2 cups Applesauce, unsweetened
3 cups White Flour
3/4 cup unsweetened Cocoa powder
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/8 tsp. Salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well.
Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims.
Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Cherry Almond Cakes in a Jar
9 (12 ounce) canning jars
2 cups cake flour
1 1/2 teaspoons baking powder
2 cups maraschino cherries, drained, dried and cut in half
1/2 cup blanched almonds, finely ground
1/4 cup cake flour
1 1/2 cups granulated sugar
8 ounces cream cheese, softened
1 cup butter, softened
1 teaspoon almond extract
4 eggs

Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry.

Once the jars are dry, generously grease the inside of each jar with shortening.

Stir together the 2 cups flour and the baking powder.

In a separate bowl, mix together the cherries, ground almonds and 1/4 cup of cake flour; set aside.
1. Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Add the eggs and continue beating until well blended. Slowly add the flour mixture, mixing well. Fold in the cherry mixture until well blended. Divide the batter among the 9 jars, filling them about half full. Wipe any batter off the rim of the jar. Place jars on a baking sheet and bake at 325 degrees F for 35 to 40 minutes, or until a skewer inserted into the cakes comes out clean.

While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week. Sealed they will last up to 6 months in a cool, dark place.


Strawberry Cakes in a Jar

Great as a gift or to make and have cakes around the house. Special Equipment: 8 pint-size canning jars with lids and rings (smooth sides and wide mouth only so the cake will slide out)

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup pecans or walnuts (chopped)
2/3 cup water
3 1/2 cups flour
2 cups of diced strawberries

Cream shorting and sugar. Add the eggs, baking powder, baking soda, salt and spices.

Add the water alternately with the flour.
Stir in nuts and strawberries.

Grease 8 pint size jars that have been washed in hot soapy water and allowed to dry (grease by using a brush dipped in melted shorting).

Fill each jar 1/2 full of batter. Wipe the rim and bake in a 325°F degree oven on a cookie sheet for 35 to 45 minutes.
Meanwhile bring water to a boil in a large pot. Once it begins to boil turn it off and add the lids and rings. Let them stay in hot water for 10 minutes or more. Do not remove until ready to use.

When cakes are done remove jars one at a time. Wipe the rim and place the lid on top. Screw the ring on tight and allow to rest until completely cool. The jars will seal on their own as they cool.

Makes 8 pint size jars and will store up to 6 months in a cool dry place.

If giving as a gift cover lid with pretty fabric and attach a card with the name of cake, date made and expiration date. If not for a gift just write it on the lid with a marker.

When ready to eat if cake does not come out easy run under hot water for a few seconds or microwave for a few seconds with the lids removed.

Store opened jars in refrigerator once opened and eat within 2 days.


Pound Cake in a Jar

1/2 pound (2 sticks) unsalted butter, softened
1 1/3 cups sugar
3 large eggs, plus 3 large egg yolks, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons water
1/2 teaspoon salt
1 1/2 cups plain cake flour

1. Adjust oven rack to middle position; preheat oven to 350 degrees. Grease eight or more pint-size Mason jars, reserving the two-piece lids.

2. Cream butter in bowl of electric mixer at medium-high speed until smooth, about 15 seconds. Gradually add sugar and beat until light and fluffy and almost white, 4 to 5 minutes, stopping occasionally to scrape down sides of bowl.

3. Mix whole eggs, egg yolks, vanilla and water in a measuring cup with a spout. With mixer running on medium-high, slowly drizzle in egg mixture until well incorporated. Beat in salt.

4. With a spatula, gently fold in 1/2 cup of the flour by hand until incorporated. Repeat twice, using 1/2 cup flour at a time, until all flour is incorporated.

5. Place 1 cup of batter in each jar (filling each jar halfway). Be sure to keep rims of jars clean, wiping batter off them as needed. Place jars on a baking sheet, spaced an inch or two apart and not touching. Carefully transfer to the oven. Bake 30 to 35 minutes, or just until a toothpick inserted in the center comes out clean. Meanwhile, sterilize jar lids in boiling water.

6. To each baked cake, screw on the two-piece lid. Jars will seal as they cool, producing a 'ping' sound. To check the seal, press on the top of a lid after the jars have completely cooled. If the lid doesn't move, it's sealed. Once cooled, the cakes will pull away from the sides of the jar, and be ready to eat.

7. Sealed jars can be stored at room temperature with other canned goods. Cake should be safe to eat as long as the jars remain vacuum-sealed and free from mold. Unsealed jars should be refrigerated and eaten within two weeks.


Gingerbread in a Jar

5 jars (12 oz)
8 new lids and rings

BREAD:
2 1/4 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup butter, softened
3/4 cup water
1/2 cup molasses

Preheat oven at 325ºF degrees. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare inside of jars with butter. To prepare batter, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another mixing bowl, combine margarine, water and molasses. Divide batter among 5 jars (should be slightly less than half full).

Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.

Tropical Vacation Cake in a Jar
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1/8 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water
3 1/2 cups flour
2/3 cup pecans or walnuts (chopped)
3/4 cup crushed pineapple, drained
3/4 cup of mashed bananas
1/2 cup of shredded coconut

Cream together the shortening and sugar, add the eggs, baking powder, soda, salt and spices. Next add the water alternately with the flour and then stir in nuts, bananas, pineapple and coconut.
1. Preheat oven to 325°F. and grease 8 wide mouth pint size jars. Use a pastry brush dipped in melted shorting to grease jars.

Fill each jar 1/2 full of batter and wipe the rims clean. Bake on cookie sheet for 35 to 45 minutes. Meanwhile boil water in a pot and when it comes to a boil turn it off place in lids and rings and let sit until ready to use.

When the cakes are done remove the jars one at a time and place the lids on, screw the rings on tightly and let sit until completely cool. The jars will seal on their own as they cool.

Makes 8 pint size jar cakes that will store up to 6 months.

Bread In A Jar

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ABOUT BREAD IN A JAR

Bread will keep on the shelf for 6 months to 1 year.

Begin with clean wide-mouth pint jars. Spray the jars with any non-stick spray.

Use any Quick Bread recipe (not yeast) like the five following recipes, but decrease baking temperature by 25 degrees.

Fill jars half full with bread mixture. Bake same time as recipe directs, remembering the decrease of 25 degrees. A few minutes before baking is complete, heat lids. When bread is baked, and while jars are still hot, place on lid and screw on band.

The lids on these breads may be decorated to give as gifts.

Wheat flour or white flour can be used in the next 5 recipes.

Lemon-Nut Bread

1- In a large bowl,
blend . . . . . . . . . . . 1/3 cup butter, melted
1 cup sugar
2- Beat in
(1 at a time) . . . . . . 2 eggs
1/4 tsp almond extract
3- In a sifter,
Combine . . . . . . . . .1 ½ cups flour (wheat or white)
1 tsp baking powder
1 tsp salt
Sift into egg
mixture alternately
with . . . . . . . . ½ cup milk
4- Fold in . . . . . . . . . 1 tbsp grated lemon peel
½ cup chopped nuts
5- Put into greased 9x5 inch loaf pan (or 3 pint jars sprayed with a non-stick spray)

Bake in preheated 325F (300F for jars) oven about 70 minutes or until a wooden pick inserted in center comes out clean.
6- In a small bowl,
Combine . . . . . . . . .3 Tbsp fresh lemon juice
1/4 cup sugar
Spoon over bread as it comes from oven. Cool on rack for 10 minutes. Remove from pan and let cool to room temperature. DO NOT COOL JAR BREAD, PUT LIDS ON JARS IMMEDIATELY.

Let flavors and texture develop 24 hours before serving.
Makes 1 loaf or three pint jars.


PUMPKIN BREAD

1- Into large bowl,
Sift . . . . . . . . . . . . .3 ½ cups flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
Set aside.
2- In separate large
bowl, combine . . . . . . . . 3 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
Beat until thoroughly blended.
3- Stir in . . . . . . . . . . . .2 cups cooked (or canned) pumpkin

Grease and flour 2 9x5 inch loaf pans (or spray 4 pint jars)
Bake in preheated 350F (325F for jars) oven for 1 hour or until a wooden pick inserted in center comes out clean. PUT LIDS ON JARS AS SOON AS THEY COME OUT OF THE OVEN.
Makes 2 loafs or 4 pint jars.


APPLESAUCE CAKE

1- Stir together. . . . . . . . . . . . ½ Cup margarine
2 cups sugar
Beat until fluffy.
2- Beat in . . . . . . . . . . . . . . .1 egg
1 ½ cups thick, unsweetened applesauce
3- In separate bowl,
Sift together . . . . . . . . . . . 2 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp salt
3/4 tsp cinnamon
½ tsp ground cloves
½ tsp allspice
Stir into applesauce
mixture alternately
with . . . . . . . . . . . . . .½ Cup water
4- Stir in . . . . . . . . . . . . . . .1 cup chopped walnuts
5- Pour into greased and lightly floured 13x9x2 inch pan (or 6 pint jars sprayed with a non-stick spray).
Bake at 350F (325F for jars) for 35 minutes. PUT LIDS ON JARS AS SOON AS THEY COME OUT OF THE OVEN.


ZUCCHINI BREAD

1- Sift together . . . . . . . . 3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp nutmeg
2 tsp cinnamon
2 tsp allspice
2- In separate bowl
Mix . . . . . . . . . . . . 3 eggs, well beaten
1 cup vegetable oil
2 cups brown sugar
2 cups peeled & grated zucchini
3 tsp vanilla
3- Add flour mixture.
4- Nuts, dates, raisin, etc. may be added.
Bake in 2 9x5 inch greased and floured pans (or 4 pint jars sprayed with a non-stick spray) at 350F (325F for jars) for 1 hour. PUT LIDS ON JARS AS SOON AS THEY COME OUT OF OVEN.


BANANA BREAD

1- Cream together . . . . . . . . . ½ Cup shortening
1 cup sugar
2- Add . . . . .. . . . . . . . . . 1 egg
Beat for 1 minute
then add. . . . . . . . . . 1 egg
Beat for 1 minute.
3- In separate bowl,
Sift together . . . . . . . . . 2 cups flour
1 tsp baking soda
Add alternately
with . . . . . . . . . . . .3 ripe bananas, mashed
4- Put in greased and floured loaf pan (or 4 pint jars sprayed with non-stick spray)

Bake at 350F (325F for jars) for 40 minutes. PUT LIDS ON JARS AS SOON AS THEY COME OUT OF OVEN.

More Pumpkin recipes

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Pumpkin Ravioli with Sage Brown Butter

1 3-pound sugar pumpkin or butternut squash
4tsp extra virgin olive oil
2 tsp light brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amarettie cookies, crushed
2 tbs ricotta cheese
1 tsp shallots, chopped
pinch of nutmeg
Coarse salt and fresh ground pepper
1 ½ pounds store-brought fresh pasta sheets
1 tbs semolina flour
½ cup unsalted butter
1 tbs freshly chopped sage leaves
2 tbs balsamic vinegar

1. Preheat oven to 375 degrees. Cut pumpkin in half lengthwise. Scoop out seeds. Transfer to a parchment lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub ½ tsp brown sugar into each. Roast cut side down, until pumpkin is easily pierced with a paring knife, about an hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You’ll need 1 ½ cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in th bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 sheet pasta on work surface. Place 1 tbs filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3 inch square. Repeat with remaing pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floates, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat, whisk in balsamic. Using slotted spoon, transfer ravioli to pan, tossing to combine. Serve.
Serves 4 to 6


Honey-Pumpkin Dessert Squares

Crust
1 cup Gold Medal® all-purpose flour
1 cup quick-cooking oats
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
Filling
2 cans (15 oz each) pumpkin (not pumpkin pie mix)
4 eggs
1 cup half-and-half
1 cup honey
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
Garnish
1/2 cup whipping cream
1 tablespoon powdered sugar
15 candy pumpkins

1. Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
2. Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
3. Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
4. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 1, bake 15 minutes. In step 3, bake 1 hour to 1 hour 5 minutes.


Pumpkin-Caramel Cheesecake
Crust
1 1/2 cups finely crushed gingersnap cookies (30 cookies)
1/4 cup butter or margarine, melted
Filling
3 packages (8 oz each) cream cheese, softened
1/2 cup butter, softened (do not use margarine)
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup caramel topping
3 tablespoons Gold Medal® all-purpose flour
3 eggs
Topping
1 cup whipping cream
2 tablespoons brown sugar
1 teaspoon vanilla
1. Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
2. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
3. Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
4. In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 1/3 cup granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
5. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.
High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups of water on oven rack below center rack to help prevent cheesecake from cracking. Heat oven to 350°F. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes.


Pumpkin Angel Food Cake with Ginger-Cream Filling
Cake
1 box Betty Crocker® white angel food cake mix
1 tablespoon Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water
Ginger-Cream Filling
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger
1. Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.
High Altitude (3500-6500 ft): Bake 47 to 52 minutes.
Substitution
Don't have crystallized ginger? Mix 1 teaspoon ground ginger with the powdered sugar when making the filling.


Mini Pumpkin-Date Breads
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped dates

1. Heat oven to 350ºF. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
2. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days
Special Touch
For a crunchy praline topping, mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 tablespoon softened butter or margarine until crumbly, and sprinkle over the batter before baking.
Variation
To make regular-sized loaves, grease just the bottoms of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches. Bake 50 to 60 minutes.
These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.


Chocolate Chip Pumpkin Bread
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar
1. Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
2. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
3. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.
High Altitude (3500-6500 ft): Bake 1 hour 10 minutes to 1 hour 20 minutes


Pumpkin-Cranberry Muffins
2 cups Gold Medal® all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar, if desired
1. Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
2. In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
High Altitude (3500-6500 ft): Decrease baking powder to 2 1/2 teaspoons. Bake 22 to 27 minutes
Variation
Try these muffins with dried cherries instead of cranberries.
Success
Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.

Pumpkin Waffles with Maple-Apple Syrup
Maple-Apple Syrup
1/2 cup maple-flavored syrup
1/4 cup frozen (thawed) apple juice concentrate
Waffles
2 1/3 cups Original Bisquick® mix
1 1/2 cups milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup chopped pecans
Powdered sugar, if desired
1. In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
2. Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
3. Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.
Substitution
No pumpkin pie spice on hand? Use 1/4 teaspoon each of ground cinnamon, ground nutmeg and ground ginger instead.


Autumn Chicken Stew
Stew
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1/4 cup Original Bisquick® mix
1 tablespoon vegetable oil
2 1/2 cups 1-inch cubes pumpkin or Hubbard squash
1 teaspoon pumpkin pie spice
2 medium potatoes, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
Chopped fresh parsley or pumpkin pie spice, if desired
Dumplings
1 1/2 cups Original Bisquick® mix
1/2 cup milk
1. Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
2. Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
3. Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.
High Altitude (3500-6500 ft): No change.


Pumpkin Chocolate Marble Cheesecake

crust
1 cup gingersnap cookie crumbs
3 Tbsp packd brown sugar
1/2 tsp ground ginger
3 Tbsp melted butter
cheescake
16oz. cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla
1/4 tsp each ground cinnamon, ground cloves and ground nutmeg
1/2 cup canned pumpkin puree (not pie filling)
1/2 cup heavy cream
4 oz. semisweet chocolate, melted
garnish
chocolate curls made with peeler

1. To make crust: grease a 7- to 8-in springform pan or line a 7in soufflé dish with greased heavy-duty foil. In medium bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of prepared pan. Place in freezer until ready for use.
2. To make cheesecake: in a food processor (you can also use a bowl and electric mixer), combine cream cheese with sugar and process until smooth. Add eggs, vanilla and spices and process until incorporated. Add pumpkin purée and cream cheese and process until smooth.
3. Pour mixture over crust. Pour chocolate over mixtre, then using knife, swirl to marbleize. Cover tightly with foil. Place pan in 5 qt or larger oval slow cooker and pour in enough boiling water to come 1 in. up the sides.
4. Cover and cook on High for 3 to 4 hours or until edges are set and center is slightly jiggly. Remove from slow cooker and chill thoroughly, perferably overnight, before serving. Garnish with chocolate curls.

Sister Fairhurst's Pumpkin recipes

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Pumpkin Knot Rolls

Serves: 12
Light and tasty dinner rolls. Easy to fix and very "pretty". They taste like regular yeast rolls, not pumpkin.

2 pkgs (1/4 oz each) active dry yeast
1 cup warm milk
1/3 cup softened butter or margarine
½ sugar
1 cup canned pumpkin
3 eggs
1 ½ tsp salt
5 - 6 cups flour
1 TBS. cold water.

In a mixing bowl, dissolve the yeast in the warm milk.
Add the butter, sugar, pumpkin, 2 of the eggs, salt and 3 cups of flour.
Beat until smooth. Stir in enough of the remaining flour to form a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic- about 6 to 8 minutes.
Place in a greased bowl, turning once to grease the top. cover and let rise in a warm place until doubled- about an hour.
Punch dough down. Turn onto a lightly floured surface and divide in half. Shape each half into 12 balls. Roll each into a 10-inch snake.
Tie into a knot and tuck under ends. Cover and let rise until double -about 30 minutes.
In small bowl, beat water and remaining egg. Brush over rolls. Bake at 350 degrees for 15-17 minutes.
Remove and let cool on wire racks.

To lighten the recipe: use skim milk, cholesterol free egg mixture, salt substitute, Splenda baking sugar and spray the pan with nonstick spay instead of greasing.


Pumpkin Chocolate Chip Cookies

Serves: 12
The cookies are soft and taste much like pumpkin pie.

A cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 egg
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves ½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup of chocolate chips (milk or semi sweet)
**½ cup walnuts-optional

Heat oven to 350 degrees
Combine pumpkin, sugar, vegetable oil and egg in a large mixing bowl.
In a separate bowl thoroughly mix the flour, baking powder, cinnamon, cloves, salt and baking soda.
Then add the well blended dry ingredients to the pumpkin mixture. Mix together well.
Add the vanilla, chocolate chips and nuts. Mix well.

Drop by spoonful onto greased cookie sheet. Bake for approximately 10 minutes - until lightly browned and firm.


Super Pumpkin Cake

Serves: 10
This cake has the flavor of a pumpkin pie and the texture of a filled cake. Super for sure.

1 Yellow Cake Mix
1 cube plus 3 Tablespoons butter
1 cup milk
3 eggs
1 teaspoon cinnamon
1 pumpkin or 1 ½ cups
1 & 1/4 Cup sugar
1/2-teaspoon salt
1/8 teaspoon cloves
1 teaspoon Vanilla
1 16-ounce carton Cool Whip
½ teaspoon ginger

Heat oven to 325 degrees
Grease a 9x13 glass cake pan

Pour cake mix into a bowl. Measure out 1 cup of the cake mix and set aside. Blend the remaining cake mix with 1 egg and the cube of butter. Do not soften the butter. Press into the bottom of the pan.

In another bowl, mix the pumpkin, 2 eggs, 3/4 cup of the sugar, milk, cinnamon, salt, cloves and ginger. Mix this until it is smooth like pie filling. Then pour it over the pressed cake in the pan.

Use a pastry blender to blend the 1 cup of cake mix you set aside with the remaining ½ cup of sugar and 3 tablespoons of butter until crumbly. Then sprinkle it evenly over the top of the cake.

Bake for 1 hour to 1 hour and 15 minutes. Let cool and serve with Cool Whip

Pumpkin Carving Tips

Pumpkin Carving Tips & Tricks

Cut your hole in the bottom of your pumpkin instead of top. Let candle burn a minute, see where black spot is inside, and make a chimney hole.

Scrape to 1 inch thick where you will be carving.

Rub Vaseline on edges where you carved to keep from wilting and molding.

Sprinkle cinnamon on the inside of your pumpkin to add a great smell.

Mini pumpkins make great candle holders:
1. Carve hole in top of mini pumpkin. Make sure the hole is no larger than a quarter. 2. Remove seeds with a small spoon (or I found a melon baller works great as well). 3. Stick candle into hole and light it at the dinner table.

Pumpkin Recipes

Pumpkin Mash
Cut pie pumpkin in half. Remove seeds and fibers. Bake cut side up, covered with foil about 50 min to an hour or until it is very soft at 350-375F. Remove pumpkin, scoop out pumpkin flesh and mash. You can freeze it.


Pumpkin Cookies
½ cup butter or margarine 3/4 cup brown sugar
1/4 cup molasses 1 egg
1 cup pumpkin mash 2 cups all purpose flour
½ teaspoon baking soda 1 teaspoon cinnamon
½ teaspoon nutmeg ½ cup raisins or chocolate chips
1. Preheat oven to 350F. In a large mixing bowl cream the butter and sugar. Add the molasses and egg, and beat well. Beat in pumpkin mash, set aside.
2. In separate bowl, mix the flour baking soda, baking powder, and spices.
3. Stir pumpkin mixture into the flour mixture until combined. Them mix in raisins or chocolate chips.
4. Drop batter by teaspoonfuls onto an ungreased cookie sheet, spacing the cookies at least 1in apart. Bake 10min or until the cookies spring back when lightly pressed.
Makes 45 mini pumpkin cookies


Pumpkin Seed Soap
what you need: 4oz bar of glycerin soap 2 Tbs coarsely chopped pumpkin seeds
Empty coffee can muffin tin
1. Place soap in coffee can and set in a saucepan of water.
2. Bring water to boil, continue until soap melts.
3. Stir in seeds. Then pour melted soap into molds covered with aluminum foil.
4. Once hardened, the pumpkin soap is ready for scrubbing.
Makes 4 mini bars of soap



Hearty, Hot, Homemade Pumpkin Soup
1 medium pumpkin 4 cups chicken broth
1/4 cup maple syrup 1Tbs. butter
½ tsp cinnamon ½ tsp nutmeg
½ tsp salt
1. Preheat oven to 350F. Slice pumpkin in half and scoop out seeds. Bake covered with foil about an hour or until it is very soft at 350-375F. Remove pumpkin, scoop out the pumpkin flesh and mash.
2. In pan combine pumpkin with rest of ingredients. Warm over low heat. Stirring occasionally.
Serves 6 to 8

*Hollow out a pumpkin and use it as a soup serving bowl


Pumpkin Pancakes
2 cups flour 1 Tbs baking powder
½ tps salt 2 eggs
1 1/3 cups milk 3 Tbs oil or melted butter plus 1 Tbs for frying
½ pumpkin mash
1. Sift flour, baking powder, salt, sugar, and pumpkin spice in a bowl.
2. Whisk eggs and milk in separate bowl. Whisk in butter and pumpkin mash. Pour over dry ingredients and stir, do not beat- it’s okay if batter if lumpy.
3. Melt 1Tbs butter in a griddle or skillet, over medium heat. Then drop 1/4 cup of batter for each pancake.
4. Cook until pancakes bubble on the top and light brown on bottom. Flip: then cook until light brown.
Makes 20 pancakes.


Pumpkin Patch Muffins
1 cup pumpkin mash ½ cup packed brown sugar
1/4 cup melted butter 2 eggs
3/4 cup milk 2 cups flour
2 tsp baking powder ½ tsp salt
1. Preheat oven to 375F. In a large bowl mix the pumpkin mash, brown sugar, melted butter, and eggs. Then add milk.
2. In a separate bowl, sift flour with the baking powder and salt.
3. Add dry ingredients to the pumpkin mixture and stir or blend until just combined.
4. Spoon the batter into muffin tin. Bake about 17-20 min.
Makes 12 muffins
Variations: add ½ cup chocolate chips or ½ cup raisins or ½ tsp cinnamon & 1/4 tsp nutmeg.


Pumpkin Ice Cream Pie
Crust:
1 ½ cups crushed graham crackers 6 Tbs butter melted
Filling:
1 quart vanilla ice cream 1 cup pumpkin mash
1/4 cup sugar 1 tsp cinnamon
1/4 tsp ginger 1/4 tsp nutmeg
1. To make crust, mix the crushed graham crackers with melted butter. Press into bottom and sides of pie plate.
2. Scoop ice cream into large mixing bowl and let it get almost soupy. Add the pumpkin mash, sugar, cinnamon, ginger, and nutmeg. Stir well.
3. Spoon the ice cream into the prepared crust. Cover and place in freezer for several hours.
Serves 8 to 10


Tasty Toasted Pumpkin Seeds
1 pumpkin 2 tablespoons vegetable oil
salt
1. Preheat oven to 300F. Scoop seeds out into a large bowl.
2. Separate seeds from pumpkin fiber. Rinse seeds off.
3. In a bowl, place rinsed seeds and drizzle with oil and sprinkle with salt. Toss well.
4. Spread seeds out on a cookie sheet. Bake for 30 to 40 minutes, or until slightly brown and crisp.


Pumpkin Cornbread
1 cup flour 1 cup cornmeal
2 tsp baking powder ½ teaspoon salt
1 egg 3/4 cup milk
1/3 cup honey 2 tablespoons butter
½ cup pumpkin mash
1. Preheat oven to 425F. Butter and 8in square pan.
2. Mix the flour, cornmeal, baking powder, and salt in a large bowl.
3. Whisk egg, milk, and honey in a separate bowl. Whisk in melted butter; add the pumpkin mash. Pour over dry ingredients and stir, but do not beat.
4. Spread the batter into the pan. Bake for 20 to 25 minutes. Cut into squares.
Serves 6 to 8.