— (AP) Here’s what to look out for as you try to combine a pumpkin with a carrot: How do you make a pumpkin from scratch?
How do you prepare a pumpkin pie?
What do you do when you want to cook pumpkin pie with garlic butter, onion, and thyme?
And how do you cook a carrot with thyme and ginger?
The pumpkin-carrot recipe you’ll find at the center of this month’s popular cooking show on Food Network is a simple but tasty dish.
It is based on a recipe by Maryville University, a small school in rural Virginia.
Maryville has made pumpkin and carrot cake recipes for years, and the show’s creators are no strangers to baking.
They made a cake for their daughter in 2017, and this week, they’re making pumpkin cake again.
The cake is inspired by a recipe they shared in 2012, and it’s one they hope will inspire others to try their own pumpkin-and-carrots recipes.
For the show, food scientists and food writers from around the country and around the world take on a variety of challenges, from making a dish with a particular flavor profile to making a particular recipe that’s a bit different.
For this week’s show, they shared their recipes for the pumpkin cake, carrot cake, and carrot-and–carrot cake.
Here’s what you need to know:What you need:A medium-sized pumpkin (about 4 pounds).1 cup of all-purpose flour, plus 1 tablespoon baking powder1/4 cup of sugar1 cup or more of pumpkin puree2 tablespoons of butter or margarine2 tablespoons butter, softened1/2 teaspoon cinnamon1/8 teaspoon ginger1/3 teaspoon nutmeg1/6 teaspoon cloves or 1/2 to 1 teaspoon nutty, ground black pepper, or ground allspice or cardamom 1/4 teaspoon salt, or to taste1 large egg, beaten2 tablespoons (1 stick) unsalted butter, melted1/10 teaspoon vanilla extract1/12 teaspoon ground cinnamon1 tablespoon salt or to cover1 teaspoon ground allergensWhat you do:Step 1: Prepare a bowl.2 cups (1.5 liters) of water2 teaspoons of cornstarch1 teaspoon of baking soda1/5 teaspoon of saltStep 2: In a small bowl, combine the flour, baking powder, sugar, and spices.
In a medium-size bowl, whisk together the flour and cornstamp mixture until just combined.
Add the pumpkin to the flour mixture and stir until just blended.
Add 1/3 cup of the pumpkin pureé and stir.
Add in the butter and stir to combine.
Add in the pumpkin and pumpkin purees and stir well.
Add 1/8 tsp of cinnamon and the remaining 1/12 tsp of salt.
Add the remaining flour mixture.
Add pumpkin pureed batter to the prepared bowl and stir with your hands until the batter is a creamy smooth mixture.
Step 3: Pour the batter into the prepared baking dish.
Step 4: Bake at 350 degrees for 20 minutes.
Step 5: Cool for 5 minutes, then peel the carrot and peel it from the pumpkin.
Step 6: Remove the pumpkin from the baking dish and cut into 1-inch squares.
Step 7: To serve, place the pumpkin slices on a plate.
Spoon a bit of the batter on top of each slice.
Repeat until all of the slices have been served.