Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Where can I get recipes for Corner Bakery baked goods? (pumpkin baby bundt)?

I LOVE thier pumpkin baby bundt cakes and want tomake them for the holidays. Does anyone know the recipe or have a very similar one?

One Response to Where can I get recipes for Corner Bakery baked goods? (pumpkin baby bundt)?

  • Robin says:

    Corner Bakery Ginger Pumpkin Baby Bundt
    Pumpkin Cake with Orange Glaze Recipe
    Author: Shari2
    Date: 11-14-05 07:58

    I found this recipe in a Halloween cookbook. It looks and sounds great for the fall weather. If you bake this in mini bundt pans, you’ll need to adjust the baking time.

    Pumpkin Cake with Orange Glaze Recipe

    2 cups firmly packed light brown sugar
    3/4 cup butter flavor shortening
    4 eggs
    16 ounces pumpkin
    1/4 cup water
    2 1/2 cups cake flour
    4 teaspoons baking powder
    1 tablespoon pumpkin pie spice
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1/2 cup chopped walnuts
    1/2 cup raisins

    1 cup confectioners’ sugar
    3/4 teaspoon orange zest
    4 teaspoons orange juice
    additional chopped walnuts (optional)

    Preheat oven to 350 degrees.
    Grease a 12 cup Bundt pan.
    Combine brown sugar and shortening in large bowl.
    Beat on low speed until creamy.
    Add the eggs one a time, beating well after each addition.
    Stir in the pumpkin and water.
    Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
    Add to the pumpkin mixture, beating at low speed until well blended.
    Beat for 2 minutes at medium speed.
    Fold in the 1/2 cup of walnuts and raisins.
    Spoon into the pan.
    Bake for 55-60 minutes.
    Cool for 10 minutes before removing from the pan.
    Place cake on serving plate.
    For the glaze, combine the sugar, orange peel and orange juice.
    Stir with a spoon until well blended.
    Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
    Sprinkle with additional nuts before the glaze hardens.

    Pumpkin Spiced Bundt Cake
    6 eggs
    2/3 cup oil
    1 cup canned pumpkin pie mix
    2/3 cup water
    2 tablespoons pumpkin pie spice
    1 box moist spice cake mix
    1 box moist yellow cake mix

    Preheat the oven to 350 F. Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pumpkin pie mix, water and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.

    1-1/2 cups heavy whipping cream
    1 (8-ounce) package cream cheese, at room temperature
    1 cup white sugar
    1/8 teaspoon salt
    1 teaspoon vanilla extract

    In a small bowl, beat whipping cream until stiff peaks form; set aside. In a large bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. Makes enough to frost a two-layer 9-inch cake — more than enough for a Pumpkin Spiced Bundt Cake.

    Pumpkin Bundt cake

    3 c Flour
    2 ts Baking soda
    2 ts Baking powder
    3 ts Cinnamon
    1 ts Salt
    4 ea Eggs, beaten
    2 c Sugar
    1 1/4 c Oil
    2 c Cooked, mashed pumpkin
    1/2 c Chopped pecans
    1/2 c Chocolate chips

    Sift flour, baking soda, baking powder cinnamon and salt together twice. Beat eggs and sugar together. Add oil and pumpkin, then blend in flour mixture. Fold in pecans and chocolate chips. Bake in greased and floured bundt pan at 350F for 60 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack.

    Source: The Harrowsmith Cookbook, Volume Three

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