Sage Pumpkin Encrusted Gardein Recipe 435

PUMPKIN PECAN RUM CAKE RECIPE - (4.2/5)

Pumpkin Pecan Rum Cake Recipe - (4.2/5) image

Provided by cecelia26_

Number Of Ingredients 16

Ingredients

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1/8 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
RUM BUTTER GLAZE
1/4 cup butter or margarine
1/2 cup granulated sugar
2 tablespoons water
2 to 3 tablespoons rum or 1 teaspoon rum extract

Steps:

PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom. COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan. BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired. RUM BUTTER GLAZE: MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

SAGE & PUMPKIN ENCRUSTED GARDEIN RECIPE - (4.3/5)

sage & pumpkin encrusted gardein Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 21

Ingredients

ingredients
1 pkgchick'n scallopini
1 tbspminced fresh sage
1 cuptoasted pumpkin seeds (without shells)
1 tsppaprika
1 cuppanko breadcrumbs
2 tbspnutritional yeast
unbleached white flour
2 cupssweetened soy milk
olive oil for sauteing
to tastesalt and pepper
3 tbspextra virgin olive oil
1 large shallot
4 sprigs of thyme
1/4 cupdried cranberries
1 cupcabernet
1 cupfaux chicken stock or vegetable stock
1 tbsparrowroot
2 tbspwater
3 tbspearth balance butter
to tastesalt and pepper

Steps:

preparation For the cranberry cabernet sauce... heat the oil in a sauté pan. add the shallots and sauté for 3 mins. add the thyme and cranberries and sauté for 2 minutes. season with salt and pepper. Add the cabernet and scrape the bottom of the pan, then reduce the liquid by half. Add the stock and reduce by half. Mix the arrowroot with the water and add to the pan. Stir well and continue to cook for 2 mins. Turn heat off and whisk in the vegan butter 1 tbsp. at a time. Remove thyme stems. For the cutlets... in a food processor, process the sage, seeds, paprika, bread crumbs, yeast, salt, and pepper until well incorporated. (Thaw the frozen gardein scaloppini) dredge each gardein cutlet in flour, then dip into the soy milk and then into the panco breadcrumbs. Sauté on each side until browned and crisp.

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