With the chill of autumn setting in, now is the perfect time to preheat the oven and enjoy the pleasure of baking at home. Fall begins the official start of holiday baking season and Wilton has a wide selection of bakeware, decorating and party products to help you make delicious, comforting treats that will warm your home. Throughout the season of giving and sharing, home baked treats are perfect for expressing love and appreciation to family and friends.
Try these tips from Wilton and fall into the baking spirit:
* Everything old is new. Bake a fluted tube cake to share; this iconic shaped treat embodies nostalgia and comfort, making it ideal for cozy autumn gatherings.
* Harvest time. After a trip to the pumpkin patch or apple orchard, put your hard work to good use with baked goods that celebrate the flavors and shapes of the season.
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* Mini treats, major thanks. Baked treats are thoughtful hostess gifts for any fall occasion. Bring mini pies or mini spiced cakes to show your gratitude - one for everyone or an array of flavors to share.
* Cornucopia of color. Celebrate fall's rich color palette by adding pops of bright colored icing to your baked goods. Try yellow, red, orange and green to mimic the colors of changing leaves.
* One traditional fall favorite is apple butter. Crisp apples are cooked slowly until the sugars caramelize into a deep, rich flavor. That's also the way Musselman's makes it. Spread it on toast, pancakes or other baked goods. It is also a great way to add a new flavor to your favorite, familiar dishes. For tips and recipes, such as apple or pumpkin dips, visit www.musselmans.com.
* Take your family to the pumpkin patch. Pick a pumpkin or enjoy playgrounds, hay rides, corn mazes, petting zoos, hay forts and farm tours found at many patches. Take a picnic and enjoy the day.
* Celebrate autumn with a potluck. Encourage guests to bring dishes made with classic fall flavors like caramel, pumpkin, apples and warm spices. Simply adding apple butter to favorite family recipes will give a cinnamon apple flavor to much loved dishes.
* Those lucky enough to live in an area where leaves turn breathtaking shades of bronze, yellow, orange and red should take advantage of the natural beauty with a family hike or slow drive through the country.
Every autumn, nature puts on a brilliant color show in many parts of the country. The beautiful weather, colorful background and traditional activities are the perfect excuse to embrace fall fun with your family.
Try this recipe for Pumpkin Chocolate Chunk Pound Cake to kick your fall baking into full gear. For more baking tips, gift inspiration and autumn recipes, including bourbon pumpkin pies, cherry streusel pies and open-face apple pies, visit www.wilton.com.
Pumpkin Chocolate Chunk Pound Cake
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
1-3/4 cups firmly packed light brown sugar
4 eggs
1 teaspoon pure vanilla extract
1-1/4 cups 100 percent pure pumpkin
3/4 cup dark cocoa Candy Melts Candy, roughly chopped
Glaze:
1/2 cup confectioners' sugar
1/4 teaspoon ground cinnamon (optional)
2 teaspoons milk
Preheat oven to 325ºF. Prepare Dimensions Cascade Pan with vegetable pan spray with flour.
In large bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.
In large bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each addition; beat in vanilla. Add flour mixture in three additions, alternating with pumpkin. Stir in chopped candy; mix until just combined. Pour into prepared pan.
Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert onto cooling grid and cool completely.
For glaze, stir together confectioners' sugar, cinnamon and milk in small bowl. Drizzle over cooled cake.
Makes about 16 servings.
Heavenly Sweet Potato Casserole
Servings: 8
2 pounds (3 large) sweet potatoes, peeled, cubed
3/4 cup Musselman's Apple Butter
2 eggs
1/4 cup heavy cream
1/4 cup honey
1/4 cup melted butter
1/3 cup brown sugar
1/2 cup pecans, chopped, optional
2 tablespoons butter, melted
Place potatoes in medium saucepan; add about 1 inch of water. Cover and cook 10 to 15 minutes or until tender. Drain very well. Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Mix apple butter, eggs, cream, honey and 1/4 cup melted butter. Add potatoes and beat by hand or with electric mixer until mashed and well mixed. Spoon into casserole.
Mix brown sugar, pecans and remaining butter in small bowl. Sprinkle over potatoes. Bake 20 to 30 minutes or until hot and bubbly.
Cinnamon Oatmeal Bars
Servings: 16
1 cup flour
1 cup old-fashioned oatmeal
3/4 cup light brown sugar
1/4 teaspoon salt
8 tablespoons butter, melted
1 cup Musselman's Apple Butter
Pre-heat oven to 350°F. Coat an 8-inch by 8-inch baking pan with vegetable cooking spray. Line with heavy-duty foil, leaving an overhang on two sides to facilitate removal of bars from pan. Coat foil with cooking spray.
Mix flour, oatmeal, sugar and salt in medium bowl. Stir in butter with fork until well mixed and clumps form, and then spread half the oatmeal mixture over foiled pan bottom, pressing to form thin crust. Spread butter over crust and then sprinkle remaining oatmeal mixture on top.
Bake until crisp and golden brown, 30 to 40 minutes. Cool to room temperature. Use foil "handles" to remove bars from pan. Cut into squares and serve.