GOLDEN VALLEY, Minn.-- This Thanksgiving, pumpkin pie is just the beginning! Minneapolis Dessert Examiner Lisa Patrin joined us today with some delicious dessert alternatives.
For more information about Lisa and her articles, check out www.examiner.com/dessert-in-minneapolis/lisa-patrin.
Individual Pumpkin Gingerbreads
3 cups granulated sugar
1 cup vegetable oil
4 large eggs
2/3 cup water
1 sixteen ounce canned pumpkin
2 teaspoons ground ginger
¾ teaspoon allspice
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg (fresh ground preferred)
3 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1. Preheat oven to 350 degrees. Grease six mini loaf pans.
2. Combine sugar, oil and eggs in a large bowl. Beat until mixture is smooth, add water and continue to beat until blended. Add pumpkin and spices, mixing until combined.
3. In a separate bowl sift together flour, baking soda, baking powder and salt. Add to the pumpkin mixture. Mix until well incorporated.
4. Pour into prepared pans
5. Bake for approximately 45 minutes or until a tester inserted in the center comes out clean.
*Chef's note: I hand these breads out to my guests as they leave our home on Thanksgiving. They can have them for breakfast the following morning; it is my way of keeping the celebration going into the next day.
Spiced Rum Caramel Sauce
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/4 teaspoon salt
3 to 4 tablespoons Spiced rum
*use sauce to drizzle over cheesecakes, ice cream or pumpkin bread pudding
Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in spiced rum, Cool slightly before pouring over desserts.
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