Monday's recipe (11/21/11) - Aimee Fortney's Pumpkin Dip - WSMV News 4

Monday's recipe (11/21/11) - Aimee Fortney's pumpkin dip, cinnamon sugar twists

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8 ounces cream cheese, softened at room temperature
2 cups powdered sugar
1 can of pumpkin
one overflowing teaspoon of vanilla
1 teaspoon of allspice

With a hand mixer, mix cream cheese until smooth, then add powdered sugar, pumpkin, vanilla and allspice.  (You could also use pumpkin pie spice).  Serve with apples or pear slices, vanilla wafers or ginger snaps!  


1 package puff pastry, thawed
2 teaspoons cinnamon
1/2 cup sugar
2 Tablespoons melted butter

Roll out puff pastry on a lightly floured surface.  Brush melted butter on top.  Mix cinnamon and sugar together then sprinkle on top of pastry.  Using a knife or a pizza cutter, cut into strips, whatever size you desire.  Dredge strips in the cinnamon sugar mixture to get both sides, then twist and lay on parchment lined baking sheet.  Bake at 400 for 20 minutes.  You can serve these simply, just stick them in a mason jar and your guests will love them!  You can also serve this with a chocolate ganache for a "dipping sauce" or even a cream sauce.  **To make it savory, you could add parmesan cheese and garlic salt, then proceed with directions.

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