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Warm Pumpkin Pudding Cake

ingredients

  • 2 cups flour
  • 11/2 cups sugar
  • 4 tsp. baking powder
  • 1 tsp.salt
  • one egg (slightly beaten)
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla
  • 2 sticks (1 cup) butter, melted
  • 1 cup pecans
  • 1/8 teaspoon cinnamon
  • 1 jar Stonewall Kitchen Maple Pumpkin Butter 
  

 

Directions

  1. Grease a 9"x13" baking pan with shortening.
  2. Preheat oven to 325°F.
  3. Excluding the Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm.
  4. Spread in prepared pan.
  5. Spread Maple Pumpkin Butter over batter.
  6. Bake until bubbles have risen to the top and cake feels firm to the touch, approximately 55-60 minutes. A toothpick should come out clean when inserted.
  7. Transfer to a rack to cool.

  

Bellini Raspberry Crepes

ingredients
    crepes
  • 1 cup Stonewall Kitchen Traditional Crepe Mix
  • 2 eggs
  • 2 Tbsp. butter or oil
  • 1 cup water

    filling
  • 8 oz. cream cheese, room temperature
  • 1 large egg
  • 2 tsp. lemon zest
  • 1/2 tsp. pure vanilla extract
  • 8 oz. Mascarpone cheese, room temperature
    1 cup Stonewall Kitchen Bellini Jam
    1 pint raspberries

    maple butter sauce
  • a cup maple syrup
  • 4 Tbsp. butter
  • a tsp. ground cinnamon
 

directions



  1. Combine all crepe ingredients, whisk until uniform. Chill batter 15 minutes. Heat skillet over medium-high heat. Grease skillet and pour in ¼ cup batter, swirling pan to form an 8-inch circle. Cook approximately 1 minute per side until golden brown. Stack layered with wax paper.
  2. Beat together cream cheese, egg, lemon zest, pure vanilla extract, Mascarpone cheese and Bellini Jam. Fold in raspberries and chill 1 hour.
  3. Preheat oven to 350˚F. Grease a 9" X 13" baking dish.
  4. Spread 3 tablespoons of filling into the center of each crepe.
  5. Fold over both sides of the crepe. Then roll up from the bottom.
  6. Place seam side down in prepared dish. Repeat with the remaining crepes; bake until the center of the filling is 160˚F, approximately 15-20 minutes.
  7. When ready to serve, warm the maple syrup, butter and cinnamon over low heat.
  8. Serve crepes with syrup and garnish with fresh raspberries
  

 

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