Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
Makes 4-6
servings
1 cup canned pumpkin
1 ¼ cups sugar or substitute
1
/ 3 cup water
½ cup vegetable oil
2 large eggs or 3 med. eggs
Sift together the following:
1 tsp. ground cinnamon
½ tsp. ground nutmeg
dash of ground cloves
dash of salt
1
2
/ 3 cups all-purpose flour
1 tsp. baking soda
Stir in:
½ cup chopped candied cherries
¼ cup chopped pecans
½ cup chopped walnuts
1. Place pumpkin, sugar, oil, water and eggs
into the Torpedo™ and lock lid into place.
Press ON for 10 sec. to blend.
2. Sprinkle in the sifted flour mixture in thirds
and PULSE once for each third. Once all dry
ingredients are added, blend with the ON
cycle until well mixed.
3. Stir in candied cherries, walnuts, and pecans
(or PULSE once).
4. Pour into a 15 x 9 loaf pan and bake at 350°
for 50 min. to 1 hour or until toothpick
inserted in center of cake comes out clean.
Christmas
Pumpkin Bread
Beas & Bscuits
Makes 4-6
servings
1 ½ cups pumpkin puree
3 eggs
½ cup sugar
½ cup brown sugar, packed
½ cup oil
dash of salt
¾ tsp. cinnamon
½ tsp. ground cloves
1 tsp. baking soda
2 cups of flour
¾ cup walnuts, chopped
½ cup dark raisins
1. Place first 9 ingredients (pumpkin through
baking soda) into the Torpedo™ and lock
lid into place. PULSE until all ingredients
are smooth and well mixed.
2. Remove the vented top and add the spill
collar. Press ON and add the flour through
the spill collar a little at a time until all the
flour is incorporated. Turn machine off and
scrape the sides of the Torpedo™ as needed
to ensure all ingredients are released from
the edges.
3. Add walnuts and PULSE a few times to
distribute nuts into the batter.
4. Stir in raisins and pour batter into
2 well-greased (preferably with butter)
medium loaf pans.
5. Bake at 350° for 50 min. to 1 hour or until a
toothpick inserted in the middle of the loaf
comes out clean.
Pumpkin Raisin Bread
Tip: You can serve this bread
warm or cold - it’s great
either way!
100