How To make Praline Pumpkin Date Bread
BATTER:
1 2/3 c Sugar
2/3 c Vegetable oil
2 ts Vanilla
4 ea Eggs
1 cn (16 oz) pumpkin
3 c Flour
2 ts Baking soda
1 ts Cinnamon
3/4 ts Salt
1/2 ts Baking powder
1/2 ts Ground cloves
1 c Chopped dates
PRALINE StrEUSEL:
1/3 c Packed brown sugar
1/3 c Chopped pecans
1 tb Margarine or butter, softend
Heat oven to 350. Grease bottoms only of 2 loaf pans. Prepare praline streusel by mixing ingredients until crumbly; reserve. Mix sugar, oil, vanilla, eggs and pumpin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Pour batter into pans. Sprinkle with praline streusel. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. -----
How To make Praline Pumpkin Date Bread's Videos
The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
RECIPE:
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FALL BAKE WITH ME! | PUMPKIN PRALINE DESSERT!
Hey family!! Today we have another Fall Food Friday video for y'all!!! We're making a new recipe called Pumpkin Praline Dessert. I was so surprised at how much I loved it!! I actually think I may like it better than pumpkin pie! Be sure to checkout the playlist linked below to see everyone's videos! I know they're gonna be great!
Fall Food Friday Playlist:
Pumpkin Praline Dessert Recipe:
1 15 oz can 100 percent pumpkin (not pumpkin pie filing)
1 12 oz can evaporated milk
3 eggs
1 cup sugar
4 tsps pumpkin pie spice
1 box cake mix (yellow or spice) I used white and it was amazing!
1.5 cups chopped pecans or walnuts
3/4 cup butter melted
I also added about 1/8 cup of brown sugar over the top of the walnuts
Whipped cream for topping
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
2
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans or walnuts. Pour melted butter evenly over top. If you want to here's where you would add the brown sugar.
3
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
4
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
Pumpkin Pie Streusel Bars | Truffles and Trends
These Pumpkin Pie Streusel Bars have a buttery shortbread crust, a creamy pumpkin filling, and a crumbly cinnamon streusel on top. Thanksgiving dessert perfection!
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Enjoy!
Why I’m always pregnant..
Pumpkin Pecan Pie Cheesecake will impress your guests!
Pumpkin Pecan Pie Cheesecake is the best of both a traditional pumpkin cheesecake and the amazing flavors of a pecan pie! Made with real pumpkin puree and just the right amount of pumpkin pie spice blended with fresh pecans and brown sugar in one delicious dessert. I particular relish the idea of enjoy a slice of this Pumpkin Pecan Pie Cheesecake with a cup of hot tea while watching one of my favorite movies. The holidays are here and this cheesecake can be enjoyed during this time or anytime time of year.
Here is the recipe:
192g/ 1 cup tea biscuits (crushed)
60g/ ¼ cup unsalted butter (melted)
41g/ 1/3 cup pecans (finely chopped)
400g/ 3-8oz packs cream cheese (room temperature)
200g/1 cup granulated sugar
28g/ 2 tbsp brown sugar
100g/ ¼ cup sour cream
99ml/ 1/3 cup heavy whipping cream
171g/ 3 eggs
28g/ 2 tbsp. corn starch
3g/1.5 tsp. vanilla extract
4g/ 1 tsp pumpkin pie spice
99g/ 2/3 cup pumpkin puree
Combine tea biscuits, melted butter, pecans until sand-like texture
Line bottom of spring form with parchment paper
Form crust in spring form pan
Bake crust in oven at 350 F/176C for 10 mins and remove to cool
Line spring form pan with foil
In a large bowl, combine cream cheese and sugars mix until creamy
Add eggs and combine
Add vanilla and pumpkin pie spice and combine
Add pumpkin puree and combine
Add heavy cream and combine
Add sour cream and combine
Add cornstarch and combine
Pour batter into spring form pan and rest on baking sheet with rim
Place hot water into baking sheet till the surface is covered (water bath)
Bake 350 F/176C for 60 mins
Pecan Pie topping:
97g/ ½ cup brown sugar
184g/ ½ cup corn syrup
4g/ 1 tsp vanilla
114g/ 2 eggs
56g/ ¼ cup/4 tbsp. unsalted butter (melted)
188g/ 1 cup chopped pecans
188g/ 1 cup pecan halves
Using a large bowl, combine melted unsalted butter, brown sugar, vanilla, and corn syrup
Add eggs and combine
Add chopped pecans and combine
Set aside
Remove from oven and add pecan pie filling to top of cheesecake
Arrange pecan halves on top of pecan pie filling
Return to oven and bake for 20 minutes or until filling is set.
Remove and allow to cool to room temperature for 60 minutes
Place cheesecake in refrigerator for 6 hours/overnight
Keep refrigerated until ready to serve.
WAYYY better than takeout Egg Fried Rice!
#shorts #rice #friedrice