Desserts.Pumpkin-PralineCake History
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June 02, 2015, at 11:33 PM
by -
Deleted lines 41-47:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Jhonatta]] — [-02 June 2015, 04:56-]
>>messageitem<<
Could you help me understand why the seanosal favorite Pumpkin Cheesecake with the ginger crumb praline crust is not in one of your cookbooks or on line. I have a California Pizza Kitchen cookbook with the regular Pumpkin Cheesecake recipe. I love the seanosal Pumpkin Cheesecake and would appreciate the recipe if someone would share it with me.Thanks and have a wonderful Thanksgiving . Linda Soeder
>><<
June 02, 2015, at 11:56 AM
by - Comment added
Added lines 42-48:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Jhonatta]] — [-02 June 2015, 04:56-]
>>messageitem<<
Could you help me understand why the seanosal favorite Pumpkin Cheesecake with the ginger crumb praline crust is not in one of your cookbooks or on line. I have a California Pizza Kitchen cookbook with the regular Pumpkin Cheesecake recipe. I love the seanosal Pumpkin Cheesecake and would appreciate the recipe if someone would share it with me.Thanks and have a wonderful Thanksgiving . Linda Soeder
>><<
May 22, 2008, at 01:14 AM
by -
Changed lines 34-35 from:
1/4 teaspoon vanilla
to:
1/4 teaspoon vanilla extract
April 06, 2008, at 08:23 PM
by -
Changed line 16 from:
1 cup packed brown sugar\\
to:
1 cup firmly packed brown sugar\\
December 10, 2007, at 04:14 AM
by -
Added lines 1-41:
Name: Pumpkin-Praline Cake\\
Key Ingredient: canned pumpkin\\
Preparation: bake\\
Cuisine: American\\
Source: Newspaper\\
Food Group: sugar\\
Meals: lunch, snack\\
Courses: dessert\\
Temperature: cold\\
Effort: average\\
Prep. Time: 1:00\\
Elapsed Time: 1:40\\
Occasion: fall\\
Servings: 12
1 cup packed brown sugar\\
1/2 cup margarine or butter\\
1/4 cup whipping cream\\
3/4 cup chopped pecans\\
2 cups all-purpose flour\\
2 teaspoons baking powder\\
2 teaspoons pumpkin pie spice\\
1 teaspoon baking soda\\
1 teaspoon salt\\
1-2/3 cups granulated sugar\\
1 cup cooking oil\\
4 eggs\\
2 cups canned pumpkin\\
1/4 teaspoon black walnut flavoring (optional)
Whipped Cream Topping\\
1-3/4 cups whipping cream\\
1/4 cup sifted powdered sugar\\
1/4 teaspoon vanilla
Preheat oven to 350F. Combine brown sugar, margarine or butter and cream in a heavy saucepan. Cook and stir over low heat just until sugar dissolves. Pour into two 9 x 1-1/2-inch round baking pans. Sprinkle with pecans. Cool.\\
Stir together flour, baking powder, pumpkin pie spice, soda and salt. In a large bowl, beat together granulated sugar, oil and eggs. Add pumpkin and flour mixture alternately to sugar mixture, beating just until combined. If desired, stir in walnut flavoring.\\
Carefully spoon batter over the pecan layer. Place pans on baking sheets. Bake in a 350F. oven for 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool on racks for 5 minutes. Invert onto wire racks, scraping out and replacing any pecan mixture that remains in pan. Cool completely.\\
Place one cake layer on a plate, praline side up. Spread with half of the Whipped Cream Topping. Top with second layer, praline side up. Dollop with the remaining topping. Chill cake until serving time.
Whipped Cream Topping: In a bowl, beat whipping cream until soft peaks form (tips curl). Add powdered sugar and vanilla. Beat until stiff peaks form (tips stand straight).
Key Ingredient: canned pumpkin\\
Preparation: bake\\
Cuisine: American\\
Source: Newspaper\\
Food Group: sugar\\
Meals: lunch, snack\\
Courses: dessert\\
Temperature: cold\\
Effort: average\\
Prep. Time: 1:00\\
Elapsed Time: 1:40\\
Occasion: fall\\
Servings: 12
1 cup packed brown sugar\\
1/2 cup margarine or butter\\
1/4 cup whipping cream\\
3/4 cup chopped pecans\\
2 cups all-purpose flour\\
2 teaspoons baking powder\\
2 teaspoons pumpkin pie spice\\
1 teaspoon baking soda\\
1 teaspoon salt\\
1-2/3 cups granulated sugar\\
1 cup cooking oil\\
4 eggs\\
2 cups canned pumpkin\\
1/4 teaspoon black walnut flavoring (optional)
Whipped Cream Topping\\
1-3/4 cups whipping cream\\
1/4 cup sifted powdered sugar\\
1/4 teaspoon vanilla
Preheat oven to 350F. Combine brown sugar, margarine or butter and cream in a heavy saucepan. Cook and stir over low heat just until sugar dissolves. Pour into two 9 x 1-1/2-inch round baking pans. Sprinkle with pecans. Cool.\\
Stir together flour, baking powder, pumpkin pie spice, soda and salt. In a large bowl, beat together granulated sugar, oil and eggs. Add pumpkin and flour mixture alternately to sugar mixture, beating just until combined. If desired, stir in walnut flavoring.\\
Carefully spoon batter over the pecan layer. Place pans on baking sheets. Bake in a 350F. oven for 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool on racks for 5 minutes. Invert onto wire racks, scraping out and replacing any pecan mixture that remains in pan. Cool completely.\\
Place one cake layer on a plate, praline side up. Spread with half of the Whipped Cream Topping. Top with second layer, praline side up. Dollop with the remaining topping. Chill cake until serving time.
Whipped Cream Topping: In a bowl, beat whipping cream until soft peaks form (tips curl). Add powdered sugar and vanilla. Beat until stiff peaks form (tips stand straight).