Spicy Pumpkin Cupcakes

 

Ingredients:

• 2 cups flour
• 2 tsp pumpkin pie spice
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 2 cups pumpkin puree
• 1 cup brown sugar, packed
• 1 cup sugar
• 1 cup vegetable oil
• 4  eggs

Preheat oven to 350º.  Line 2 cupcake pans with paper liners.

Sift together flour and next 8 ingredients in a medium bowl.

Beat sugars, oil and pumpkin in a large bowl or bowl of a stand mixer.  Add eggs, one at a time to incorporate.  Mix in flour mixture just until combined.

Scoop into cupcake liners, filling 2/3full.  Bake 16-18 minutes, or until cake tester comes out clean.

Remove and cool before frosting.

Cinnamon Cream Cheese Frosting:

• 3/4 cup butter, softened
• 8 oz cream cheese, softened
• 5 cups powdered sugar
• 1 tsp vanilla
• 2 tsp cinnamon

Beat butter and cream cheese until fluffy.

Add powdered sugar slowly until desired consistency.

Add vanilla and cinnamon.  Beat until combined.

Pipe frosting onto cupcakes.

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Blueberry Peach Tart

 

 

Ingredients:

• 1-1/3 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 2 cups fresh or frozen unsweetened blueberries, thawed
• 2 cups fresh peaches, sliced
• 1 tablespoon honey

Oatmeal Topping:

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup quick oats
• 2 tablespoons butter, melted

Directions:

1. Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-in. fluted tart pan (I used a rectangle pan) with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.

2. In a large bowl, combine blueberries and peaches. Add honey and toss to coat.

3. In a small bowl, combine first five topping ingredients; stir in butter.

4. Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly.

5. Cool on a wire rack at least 15 minutes before serving. Yield: 12 servings.

 

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                                                      Peach Crisp

 

Pre¬heat oven to 350°.

Ingredients:

• 6-7 large fresh peaches, peeled and sliced
• 1 tsp salt
• 2 tsp cinnamon
• ½ cup sugar
• ½ cup brown sugar
• 3 tbsp flour
• 2 tbsp cornstarch

Crisp Topping Ingredients:

• 1 cup flour
• ½ cup brown sugar
• 1 cup quick oats
• 1 stick of butter, melted

Directions:

Prepare a 9×13 baking dish with butter or nonstick cooking spray.

Mix dry ingredients and toss with peaches in a large bowl.

Place peaches in prepared baking dish.

In a medium bowl combine topping ingredients. Sprinkle evenly over peaches.

Bake for 45-60 minutes at 350° or until bubbly and brown.

Cool for 10-15 minutes on a wire rack.

Serve warm alone or with ice cream.

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Peach Buttermilk Pound Cake

Pre¬heat oven to 350°.

Ingredients:

• 3 cups all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, softened (2 sticks)
• 2 cups granulated sugar
• 6 large eggs
• 1/2 tsp. almond extract
• 2 tsp. vanilla
• 1/2 cup buttermilk
• 3 cups diced fresh peaches (approx. 3-4 large fresh peaches)

Directions:

Grease a 9” bundt pan with 2–3 tbsp. butter or spray with baking spray. Sprinkle 2-3 tbsp. sugar evenly over the bottom of the pan.

In a large bowl or mixer, cream the softened butter and sugar at medium speed until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Add the almond and vanilla extracts and beat to incorporate.

In a medium bowl combine the flour, baking soda and salt and mix well. Add the dry mixture to the batter alternately with buttermilk, beginning and ending with the flour.

Gently fold in peaches, being careful not to crush.

Transfer batter to prepared pan and bake for 50-60 minutes at 350° or until tester comes out almost clean. Oven temperatures vary.

Cool for 15-20 minutes on a wire rack before removing to serving plate, top side up. Use a table knife to loosen the cake from the sides of the pan if needed.

Sprinkle powdered sugar over cooled cake.

 

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