Pumpkin Archives - Lorraine D. Hebler

Pumpkin Scones

By Lorraine

What do you love best about October? The brisk mornings? The colorful foliage? How about the flavors of the season? We love all of these things and picked the month of October for our wedding day. Soon John and I will be celebrating another anniversary. Coffee and delicious Pumpkin Scones is how we like to start the day.Continue Reading

The Best Pumpkin Bread

By Lorraine

Easy recipe for delicious pumpkin quick bread. Full of cinnamon, nutmeg, cloves & ginger, these mini loaves are just the right size for snacking or to share with friends. Bake ahead & freeze for Thanksgiving.

Giving the title, best to something is often overdone and really just a matter of opinion. I deliberately added the word best to this recipe because I think it is fitting. Bake up a batch of these yummy Pumpkin Bread mini loaves and see if you agree.Continue Reading

Libby’s Famous Pumpkin Pies

By Lorraine

Libby’s Famous Pumpkin Pie is faithfully part of our Thanksgiving day. It is a classic. I have used this recipe from the label of the Libby’s Pumpkin can for years. It is dependable and delicious!Continue Reading

Collection of Thanksgiving Desserts

By Lorraine

You are sure to find the perfect choice for your holiday dinner in this collection of delicious Thanksgiving desserts including pies, cookies and cakes.

Thanksgiving day… a day of thankfulness, celebrating with family and friends and enjoying good food. Scroll through this collections of yummy Thanksgiving desserts.Continue Reading

A Patch of Pumpkin Recipes

By Lorraine

Look no further for delicious pumpkin desserts and treats. You are sure to find something to please all pumpkin-loving folks in this patch of pumpkin recipes.Continue Reading

Pumpkin Pound Cake

By Lorraine

Pumpkin pound cake is so perfect for this time of year. It is full of the seasonal flavor of pumpkin with a yummy cream cheese frosting. Not just delicious but so pretty served on your Thanksgiving dessert table.
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Sweet Pumpkin Dip

By Lorraine

My little friend, Ella, and I made this recipe together. It is easy and a great recipe to make with kids. It does not have a strong pumpkin taste, making it perfect for young children. Big people too, my husband tasted it while home for lunch and loved it! He likes that it has a mild pumpkin flavor. It sure is a nice way to enjoy some autumn fruits!

Pumpkin Bars

By Lorraine

Easy to make Pumpkin Bars are moist and just right with a thin layer of cream cheese frosting. Combine all of the ingredients together in mixer bowl then pour into a greased 9 x 13-inch pan and bake. When cool, frost and enjoy. Refrigerated leftover cake.

Caramel Pumpkin Pie

By Lorraine

Caramel Pumpkin Pie is the recipe we are all making with the group Tuesdays with Dorie.

This recipe begins by browning sugar over medium-high heat until melted. I stopped short of cooking as long as the directions suggested. Heavy cream is then added to the hot syrup and stirred until smooth to make caramel. I did have a piece that did not melt back and I just lifted it out before proceeding.

Thanksgiving Bundt Cake

By Lorraine

Years ago, I participated in a bake-along using recipes from a Dorie Greenspan book titled, Baking from My Home to Yours. Her Thanksgiving Bundt cake, is really outstanding and always a hit on the holiday dessert table.

Pumpkin Shape Spritz Cookies

By Lorraine

Recipe that came with the Pampered Chef cookie press:

Classic Spritz Cookies

Ingredients:
1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
Directions:
1. Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies. Nutrients per serving: (2 cookies): Calories 120, Total Fat 7 g, Sodium 70 mg, Fiber 0 g
Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.

Pumpkin Roll Recipe

By Lorraine

umm… this delicious dessert is all about autumn flavors. The cream cheese perfectly complements the pumpkin. An all-time favorite, Pumpkin roll is a perfect dessert to serve for Thanksgiving.Continue Reading