HOW TO MAKE MARZIPAN PUMPKIN STEMS - COUNTRY LIVING
This simple vanilla glaze is perfect for cake decorating.
Provided by Cheryl Slocum
Categories low-calorie low-fat baby shower birthday bridal shower Christmas Easter Father's Day feed a crowd Fourth of July Halloween Mother's Day romantic meals Thanksgiving Valentine's Day baking dessert
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 1 cup
Number Of Ingredients 3
Steps:
- Whisk the sugar and vanilla extract together with 2 to 3 tablespoons water until the consistency of molasses. Tint half the icing with orange food coloring until the desired color is reached and leave the remaining icing white. Drizzle 2 teaspoons of either white or orange glaze over each Mini Pumpkin Cake.
Nutritional information is based on a 2-teaspoon serving.
To form the curling stems on the Mini Pumpkin Cakes (pictured): Divide an 8-ounce can of marzipan, available at solofoods.com, into two batches. With food coloring, tint one yellow and the other light green. Roll the separate colors into small logs, then gently twine the two pieces together and roll lightly for a mottled look. Taper the green-and-yellow log at one end and coil. To ensure the vine stays put, anchor it to the cake with a toothpick.
Nutrition Facts : Calories 40 calories
PUMPKIN STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. —Donna Mosher, Augusta, Montana
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 30 minutes
Prep Time 02 hours 30 minutes
Cook Time 02 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Nutrition Facts : Calories 324 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 1070mg sodium, CarbohydrateContent 37g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 23g protein.
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PUMPKIN STEW RECIPE | ALLRECIPES
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Calories 592.3 calories per serving
- Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
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