"Green
Tea Pumpkin Cake"
Ingredients:
2 cups
flour
1 cup chopped Dates
3/4 cup xylitol
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
2 tsp. ground cinnamon
4 eggs
1 16 oz can pumpkin
1 cup cooking oil
8 oz cream cheese
1/4 cup unsalted butter
1/2 cup xylitol
2 tsp. Edible Green® powder
1 egg
1 tsp. vanilla
1/4 cup flour
1.
Preheat oven to 350F.
2. Mix the first 8 dry ingredients in a
large bowl.
3. Beat 4 eggs and mix with pumpkin and
oil. Stir egg mixture in the dry mixture
and mix until combined.
4. Spread batter in an ungreased 9x13 baking
pan.
5. In a separate bowl, beat cream cheese,
butter, and xylitol and Edible Green®
powder until smooth.
6. Beat in egg and vanilla. Stir in flour
till it just gets moistened.
7. Spread cream cheese mixture over pumpkin
batter.
8. Bake in a 350F oven for 45 to 50 minutes.
Cool on a wire rack about 10 minutes or
until set.
"Easy
Autumn Color Pie"
What you need:
1/2
can (15 oz) LIBBY'S®
Easy Pumpkin Pie Mix
1/3 cup (2.5 oz) evaporated milk.
2 eggs, beaten
1 unbaked 9-inch deep-dish pie shell
1 box JELL-O "No Bake" Real
Cheesecake Dessert
2 tsp. Edible Green® powder
1.
Preheat oven to 425F.
2. Mix the first 3 ingredients in a large
bowl.
3. Pour into pie shell.
4. Bake in a 425F oven for 15 minutes.
Reduce temperature to 350F for 40 minutes.
Cool on wire rack.
5. In a separate bowl, pour 1-1/2 cups
cold milk and add 'Filling Mix' of JELL-O
"No Bake" Real Cheesecake Dessert
with Edible Green® powder.
6. Beat with electric mixer on low speed
30 second. Beat on medium speed 3 minutes.
7. Spoon into the pie shell over cooled
pumpkin filling.
8. Refreigerate at least 1 hour.
(Modified from "Easy
pumpkin pie" recipe by LIBBY'S®)
