Fall Baking: Quick Pumpkin Bread

Image via: Southern Living

[ad#co-3]

Total time: Preparation 15 minutes + Baking 50 minutes +Cooling

Yields: 32 servings

Ingredients

1 cup applesauce

1 cup canned pumpkin

2/3 cup vegetable oil

2 eggs

1 cup milk

1/3 cup molasses, or black treacle

1 teaspoon vanilla extract

3 ½ cups all purpose flour

2 cups sugar

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon ground nutmeg

½ teaspoon baking powder

1 cup dates, chopped

1 cup pecans, chopped

Topping

¼ cup brown sugar, packed

¼ cup pecans, chopped

½ teaspoon ground cinnamon

Image via: Life Made Simple Bakes

Procedure

1. In a medium bowl, combine applesauce, canned pumpkin, vegetable oil, eggs, milk, molasses, and vanillas extract. Mix well. In separate bowl combine flour, baking soda, sugar, nutmeg, cinnamon, and baking powder. Gradually add it to the pumpkin mixture and blend well. Stir in pecans and dates. Pour the mixture into two properly greased 9*5 inch loaf pans.
2. In a small bowl, combine topping ingredients and sprinkle over batter. Bake 350 degrees for 50-55 minutes or until a toothpick inserted comes out clean. Let it cool for 15 minutes before removing from the pans.

This delicious pumpkin bread is great for brunch or as a snack served with whipped cream cheese. It has an incredible texture that remains moist for days. In fact, just like wine, it gets better with age, of course, if it lasts that long! You can also pack them in beautiful fall themed tea towels to give as a gift to your loved ones.

Are you the one who likes desserts with a bit of tartness? If yes, then rhubarb is the perfect ingredient for you. Make the most of your harvest with this moist spicy rhubarb cake. Heat up a slice in the microwave and serve it with a dollop of custard.

Dessert Favorite: Rhubarb Spiced Cake

Image via: livebetteramerica.com

Total time: 1 hour + cooling

Yields: 12-16 servings

Ingredients

½ cup shortening

1 cup brown sugar

2 cups all purpose flour

1 egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon baking soda

¼ teaspoon ground all spice

¼ teaspoon ground cloves

1 cup buttermilk

2 cups fresh rhubarb, thawed

Pinch of salt

Topping

½ cup sugar

½ cup pecans, chopped

½ cup flaked coconut

1 teaspoon ground cinnamon

Image via: Brown-Eyed Baker

Procedure

1. In a bowl, mix brown sugar and shortening until light and fluffy. Beat in egg and vanilla.

2. In a separate bowl, combine flour, baking soda, cinnamon, salt, cloves, and all spice. Add to the prepared mixture alternatively with buttermilk. Beat well after each batch. Fold in Rhubarb.

3. Pour into greased 9 inch baking dish. Mix the topping ingredients and sprinkle on the top. Bake at 350 degrees for approximately 40-45 minutes or until a toothpick inserted comes out clean.

Whether you are a rhubarb fan or not, we bet this dessert recipe will make you fall in love with this bright pink fruit. Serve it at your next get together and have your guests talking for days!

For more desserts on Stagetecture, click here.

Serving the delicious fresh summer tarts recipe for summer is a great meal idea. This will satisfy your cravings for a summer feast. It will freshen up your summer experience to the next level. You will definitely love this recipe. Not only for its excellent taste but also because it’s so easy to prepare.

Fresh Apricot & Summer Fruit Tarts

Image via: Oh She Glows

[ad#co-1]

Ingredients

• 2 pound(s) assorted summer fruit, such as raspberries, blueberries, blackberries, strawberries, nectarines, peaches and/or plums
• 4 refrigerated rolled pie crusts
• 1/4 cup(s) sugar
• 1/4 cup(s) apricot jam
• 2 tablespoon(s) lemon juice

Image via: Hands All Over

Procedure

1. Heat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
2. Slice stone fruit and strawberries (if using). Per tart: Toss 1/2 cup fruit (in any combination) with 1/2 teaspoon sugar. Let the fruit sit, tossing occasionally, for at least 10 minutes.
3. Meanwhile, roll each pie crust into a 12-inch circle. Using a small bowl (about 5 1/2 inches wide) as a guide, cut 3 circles from each pie crust. Place the crusts on the prepared baking sheets. Divide the fruit among the circles, leaving a 1-inch border. Crimp the border.
4. Lightly brush the crusts with water and sprinkle each with 1/2 teaspoon sugar. Bake until the fruit is bubbling and the crust is golden brown, 20 to 25 minutes. Let tarts cool for 10 minutes.
5. Meanwhile, in a small bowl, whisk together the jam and lemon juice. Gently brush over the fruit while the tarts are still warm. Serve warm or at room temperature.

The whole process will take you for about an hour to make this delicious fresh summer tarts recipe. This should yield at least 12 tarts. It’s a perfect tart recipe for the whole family especially this summer season. The combination of flavors and sweet aroma of the tart is so hard to resist. Don’t forget to serve it with your favorite refreshments.

For more food recipes on Stagetecture, click here.

Here’s a winning pie recipe that you will definitely love to add in your holiday menu. It’s a butterscotch oatmeal cookie that is in a form of a pie. Just a perfect dish for people who are craving for a twist on the usual cookie recipe. What makes it so ideal is that it is so easy to bake and so quick to prepare.

Not only that it’s a butterscotch cookie but it is also something like a pie. You will surely have a sumptuous meal with its nuts, raisin and oats all in one cookie pie. You don’t have to imagine the delicious crunch of this cookie pie.  You just need a few ingredients and a few minutes to taste this one of a kind butterscotch oatmeal cookie pie.

Butterscotch Oatmeal Cookie Pie Recipe

All images and recipe via

[ad#co-1]

Ingredients

• 1 Unbaked 9″ Pie Crust
• 3 Large Eggs, beaten
• 1 jar (12.5 oz) Butterscotch Ice Cream Topping
• 1/4 cup Unsalted Butter, melted
• 3/4 cup Sugar
• 1/2 tsp Salt
• 2 Tbsp Butterscotch Schnapps or Bourbon
• 1 cup Chopped Walnuts
• 3/4 cup Oatmeal
• 1/2 cup Raisins

Directions

1. Preheat oven to 350 degrees.
2. Prepare pie crust or line a 9inch glass pie plate with a refrigerated crust per package instructions.
3. In a medium bowl, combine beaten eggs, butterscotch topping, melted butter, sugar, salt, butterscotch schnapps, walnuts, oatmeal and raisins.
4. Mix until well blended, and then pour into prepared crust. Bake for 50-60 minutes or until a knife inserted halfway between the center and edge of pie comes out clean.
5. Serve warm or cold, with whipped cream, if desired.

This butterscotch oatmeal cookie pie is a perfect dish for the holiday table. You have to taste it for yourself and you wouldn’t be surprised that it will be one of the favorites on your holiday menu.

For more recipes on Stagetecture, click here.

A lot of people are getting more health conscious these days, especially at the holidays. This is a good sign that more people are now aware of the benefits of being in good physical shape. One of the essential things a person must consider to have a healthy lifestyle is eating a balanced diet. But with the holiday season, you can’t just sit around and forget about the sumptuous desserts. You can still enjoy the festivity of the season by choosing a low-fat holiday dessert.

All images and recipe via

Thanks Bon Appetit for the great ideas!

[ad#co-1]

Here are some low-fat holiday dessert recipes that you can enjoy:

Concord Grape Cornmeal Cake

Preparation

• Preheat oven to 350°. Butter an 8x8x2-inch baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate.
• Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.
• Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.

Poached Apples with Vanilla Yogurt

Preparation

• Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25–30 minutes.
• Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10–15 minutes (syrup will thicken as it cools).
• Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.
• Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.

Holiday desserts can be very tempting. However, you can’t just give in to your cravings and ruin your diet. It is very important to be selective and have self-discipline all throughout the holiday. You can still indulge yourself with a healthy treat but see to it that it’s low-fat and nutritious.

For more recipes on Stagetecture, click here.