Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Tricia Nickerson of Michigan
1 can (16oz) pumpkin 2 cups of sugar 1 cup of vegetable oil 4 eggs, lightly beaten 2 cups of all-purpose flour 2 tsps. of baking soda 1 tsp. of ground cinnamon 1/2 tsp. of sugar
Frosting:
1 pkg (3oz)cream cheese, softened 5 Tbsp butter or margarine, softened 1 tsp of vanilla extract 1-3/4 cups of confectioners sugar 3 to 4 tsps of milk Chopped nuts
In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in x 10in x 1in. baking pan. Bake at 350 for 25-30 minutes or until the cake tests done. Cool.
For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
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