W H A T’ S CO O KIN G
pie spice, baking soda, and salt; set aside.
2.
In large mixing bowl combine sugars,
pumpkin, eggs, and oil. Stir in carrot and
buttermilk. Gradually beat in flour
mixture; stir in walnuts. Transfer to pan.
Bake for 30 to 35 minutes or until wooden
pick inserted in center comes out clean.
Cool on wire rack for 15 minutes. Remove
from pan, cool completely.
3.
Place cake on serving platter and top
with Buttercream Frosting. Just before
serving spoon on warm Skillet Fruit.
M A K E S 8 SE R V IN G S.
B U T T ER C R E A M FR O ST IN G
In large mixing
bowl beat
lA
cup softened butter with an
electric mixer on medium speed until
smooth. Gradually beat in 1 cup powdered
sugar. Beat in 2 teaspoons milk and
V
2
teaspoon vanilla. Gradually beat in
V a
to
l/ 2
cup additional powdered sugar until
frosting reaches spreading consij
s k i l l e t f r u i t
In large skillet
nigj
3 tablespoons butter; stir in 2
U
granulated sugar. Add 2 cored and slicei
red-skin pears, 6 thinly sliced kumquats,
and
V
2
cup fresh cranberries. Cook, gently
stirring occasionally, until pears are just
tender (2 to 4 minutes). Remove from heat
and let stand for 10 minutes.
^m a s h e d s w e e t p o t a t o
Peel and cube
8 ounces orange-fleshed sweet potatoes.
Cook, covered, in lightly salted boiling
water for 20 minutes or until tender.
Drain; cool slightly and mash.
E A C H S E R V IN G
409 cal, 20 gfat (5 g sat. fat),
65
mgchol, 212 nig sodium, 55gcarbo, 5g
fiber, 6gpro. Daily Values: 102% vit. A, 18%
vit.
C,
7% calcium, 11% iron.
(3)
EASY WAY
Getting parchment or
waxed paper to fit
precisely in the pan is
easy when you use the
pan itself as a template.
Place pan on parchment
paper on cutting board.
Trace around edge of pan
using a sharp knife held at
slight inward angle.
HARVEST CARROT CAKE
WITH SKILLET FRUIT
PREP:
45
M IN . BA KE:
30
M IN . CO O L:
15
M IN .
O V EN :
350
F
1
cup all-purpose flour
1
tsp. baking powder
1
tsp. pumpkin pie spice
V4
tsp. baking soda
V a
tsp. salt
V
a
cupgranulated sugar
V a
cup packed brown sugar
3
7a
cup canned pumpkin or mashed
sweet potato*
2
eggs
V
a
cupcookingoil
Vi
cup finely shredded carrot
V3
cup buttermilk
3
Z
a
cup walnuts, toasted and chopped
1
recipe Buttercream Frosting
1
recipe Skillet Fruit
1
. Preheat oven to 350°F. Grease
8x8x2-inch square or 9x1
1
/
2
-inch round
baking pan; line bottom of pan with
waxed paper. Grease paper. Lightly coat
pan with flour; set aside. In medium bowl
combine flour, baking powder, pumpkin
