| Yield: 1 10’ X 15” Sheet Pan |
|
|
Brown Sugar # 1 |
2 Cups |
|
Butter |
2 sticks |
|
Water |
2 tablespoons |
|
Palm Beach Ginger Turmeric Creamed Honey |
4 tablespoons |
|
Pumpkin Puree |
I cup |
|
Turmeric Powder |
1 teaspoon |
|
Ginger Powder |
1 teaspoon |
|
Pumpkin Spice |
1 tablespoon |
|
Eggs |
2 each |
|
Brown Sugar # 2 |
1 cup |
|
Vanilla |
1 teaspoon |
|
Baking Powder |
½ teaspoon |
|
Cake Flour |
2 cups |
|
Oats |
1 cup |
|
Pecans |
1 cup |
- Combine oats and pecans together with ½ of the creamed honey and toast for 10 minutes at 325° Allow to cool and add the pumpkin puree.
- Bring brown sugar #1, vanilla extract, turmeric powder, ginger powder, pumpkin spice, butter and water to a boil. Whip the eggs and brown sugar #2 in the mixer until light and fluffy then slowly pour in the warm mix while mixing on medium/low. Turn up to high speed and whip until cooled.
- Add the cake flour, baking powder then add the oats and pecans last.
- Spread evenly into a greased sheet pan. Sprinkle more oats and nuts on top if desired and bake at 325°F for about 15 minutes. Allow to cool. Cut and serve with Palm Beach Ginger Turmeric Creamed Honey
