Tools:
Food Processor
1 stovetop pot
can opener
1 large bowl
1 small bowl
1 ceramic square pan 8x8x1
1 plastic scraper
1 large mixing spoon
Ingredients:
Pudding-cake-like topping:
1/2 bag EDIT – about 1/3 of a bag (approximate: EDIT – 3.5 ounces of a 12 ounce bag) chopped cranberries
orange juice (1/2 cup?)
water (1 cup?)
5 figs
orange juice (1/4 cup?)
raisins (chopped – 3T? Edit – 3.5T?)
yellow raisins (unchopped – 2T? Edit 3T)
cinnamon (1t?)
a pumpkin pie spice (1/2 t?) – I will list in more detail the company’s chosen ingredients below*
vanilla from Madagascar (1/2 t? 3/4t?)
1/2 cup (?approximate) of no sugar Muesli
1 can pumpkin puree
8T butter (1 stick)
1 very small or 1/2 of a large ripe banana, pureed
3/4 cup of flour sifted/whisked with 1/8 t baking powder and 1/2 t baking soda (proportions of flour to leavening borrowed from a Joy of Cooking pumpkin bread recipe).
Apples sliced in wedges:
2 medium-large McIntosh apples
Bottom crumb-crust:
1/2 cup of flour
4 T salted butter
*Pumpkin pie spice:
The Pumpkin pie spice was from King Arthur Flour, and lists these ingredients:
Ginger, Cinnamon, Nutmeg, Cloves (in that order).
Note: For dogs? No. Not all spices in “Pumpkin pie spice” are ok for dogs.
Optional Toppings:
molasses (to drizzle)
cream (to drizzle)
ice cream – vanilla
Instructions with Photos.
I began taking photos after finishing the first part of a dessert – a cranberry mix.
At this point in the above photo I was not sure if I was making bread, cookies, or bars, (eventually with this cranberry mixture, making what this dessert is, a sort of pumpkin bread-bar at the top with an apple tarte/pie at the base.)
The cranberries were cooked with orange juice and water, the chopped figs and raising with the spices added. The yellow raisins and muesli added, and left to expand and cool.
Below is a gallery of photos of the next steps, and another day I might write more to describe the photos. The banana seems out of sequence, and it likely is, but it was added last minute for more moisture and sweetness.
Baking Temperature:
The “cake” of sorts cooked at 350 degrees F for 45 minutes, set out to continue setting/cooling in a 65 degree room for 15 minutes, then was put back in the oven at 350 for about another 10 to 12 minutes, and set another 10 minutes before cutting (after the first 45 minutes of cooking, with 15 minutes setting time, a knife came out clean enough near the edges, but not in the middle). Therefore, try 55 minutes at 350 degrees F (177 degrees C) with 15 minutes to set/cool?
Assessment:
It was liked. It is warm, smells great while cooking, and it is sweet enough with the molasses and the ice-cream as is shown in the photo at the beginning of the post (and at the end of the post), with the two plates of the dessert.
