| T O P I C R E V I E W |
| CabinCreek-Kentucky |
Posted - Sep 23 2006 : 09:41:42 AM
please add your own favorites to this list.
ROASTED PUMPKIN SEEDS
Heat oven to 350 degrees.
Place 3 cups fresh pumpkin seeds, cups water, and 2 teaspons salt in a large saucepan and bring to a boil for 15 minutes.
Drain seeds, blot dry and toss with 1 tablespoon olive oil, 1/4 teaspoon paprika, and 1 teaspoon salt.
spead the seeds in a single layer on a nonstick baking pan, roast unti lightly golden and crispt -- about 30 minuites.
Makes 3 cups.
Like many nuts, roasted pumpkin seeds should be stored in the freezer.
True Friends, Frannie
CABIN CREEK FARM
KENTUCKY
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| 12 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Oct 08 2006 : 10:23:12 AM
Since pumpkin is so good I enjoy eating it all year.
Instead of making it in pie form, I have adapted a recipe so it can be made in a 9x13 bake pan.
You follow all regular pie directions for the pumpkin. Instead of a pie crust, sprinkle crushed graham cracker crumbs on the bottom-enough so when you pour in the batter it won't displace the crumbs.
Bake per the usual and enjoy pumpkin squares!
I once tried adding crushed flax to the graham cracker and ended up w/ a rubbery base layer.......so it's best to stick w/ something that won't absorb much moisture.
Now I save the falx to sprinkle on top with whipped cream! |
| katie-ell |
Posted - Oct 08 2006 : 08:02:54 AM
Here's a yummy recipe from Clabbard Girl Baking Powder folks:
Pumpkin Cranberry Quick Bread
This is a hearty, moist, well-flavored quick bread that’s also very easy to make. Not too sweet nor overly rich, it makes a wholesome snack, or can accompany coffee or tea or almost any autumn meal. The recipe yields two substantial loaves, which is a good thing since the first usually disappears right away!
Tip: If you have fresh gingerroot on hand it will add a nice kick and extra aroma, but the bread is delicious without it.
Ingredients
4 1/2 cups all-purpose white flour
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 15-ounce can pumpkin (not seasoned pumpkin pie filling)
2 1/2 cups granulated sugar
1 1/2 cups nonfat or low-fat plain (unsweetened) yogurt
2 large eggs
2/3 cup canola oil, corn oil or other flavorless vegetable oil
2 tablespoons minced peeled fresh gingerroot, optional
1 cup dried sweetened cranberries
1 cup fresh or frozen (thawed) cranberries, chopped moderately fine
2 1/2 tablespoons granulated sugar combined with 1 teaspoon ground cinnamon for garnish
Instructions
Place a rack in the middle third of the oven and preheat to 375 degrees F. Generously coat 2 8- by 4-inch (or slightly larger) loaf pans with nonstick spray.
In a very large bowl, thoroughly stir together the flour, cinnamon, allspice, baking powder, baking soda, and salt. In medium bowl using a fork, beat together the pumpkin, sugar, yogurt, eggs, oil, and dried cranberries until very well blended. Gently stir the yogurt mixture and fresh cranberries into the flour mixture just until thoroughly incorporated but not over-mixed; excess mixing can cause toughening. Immediately turn out the batter into the pans, dividing equally and spreading evenly to the edges. Sprinkle the sugar-cinnamon mixture over the loaves, dividing equally.
Bake on the middle oven rack for 50 to 65 minutes or until well browned on top and a toothpick inserted deep in a center comes out clean. It’s normal for the tops to crack. If the tops begin to brown too rapidly, lower the heat to 350 degrees F. and cover them with foil the last few minutes of baking.
Let the pans stand on a wire rack for 15 minutes. Run a table knife around the pans and under the loaf edge to loosen the loaves. Keep airtight at room temperature for up to 2 days; or freeze packed airtight in heavy plastic bags for up to 1 month.
*Recipe by Nancy Baggett - "Pumpkin and Cranberry Quick Bread—History to Savor in Every Bite" October, 2006
Yield
Makes 2 medium-sized loaves, 12 to 14 slices each.
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| Libbie |
Posted - Sep 28 2006 : 11:33:44 PM
I can't wait to try these recipes! I'm a novice when it comes to cooking with pumpkin, and you gals have given me the information AND the inspiration!!! Now, I just need the pumpkins....
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
| abbasgurl |
Posted - Sep 28 2006 : 11:06:34 PM
Oh my, gonna hafta try them ALL! Here's mine...
Pumpkin Raisin Cookies
1 cup flour
1 cup soft butter
1 cup brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1/2 tsp salt
1/2 tsp baking soda
3 cups old fashion oats
1 cup dark seedless raisins
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup almond slivers
Cream together the butter & sugar(s), then stir in the egg and pumpkin. Next add flour, salt & soda. Stir in raisins and nuts, meats, coconut. You can change the variety of nuts & other extras according to what your family likes. I have found that even kids love these cookies, and they never even suspect they are filled with good-for-them things!
Drop by spoonfuls on an ungreased cookie sheet. Bake at 375 for 13-15 minutes. The cookies will stay pumpkin color, just barely browning around the edges. They have a soft biscuit like texture. Makes 3 dozen. Enjoy!
I'm a one girl revolution. |
| Juliekay |
Posted - Sep 28 2006 : 5:53:53 PM
Here is a great recipe for Pumpkin Bisque. It is a wonderful hearty soup for fall. The original recipe was for roasted squash but I substitute canned pumpkin.
1 Can Pumpkin (or 1 each medium: kabocha squash, butternut squash)
2 tbsp olive oil
1 1/2 large sweet onions diced
1 1/2 tsp sugar
1 tsp minced garlic
2 cans low sodium chicken or veggie broth
1/8 tsp each: ground allspice, grated nutmeg, crushed red pepper
1 tsp salt
freshly ground pepper
sour cream for garnish
If using squash, roast and let cool then remove seeds and scoop out the flesh to use.
Otherwise, saute the onions and sugar in olive oil over medium high heat until softened and tan colored, about 7 minutes. Add garlic and canned pumpkin and stir together for several minutes. Add broth, allspice, nutmeg, and crushed red pepper; simmer covered for about 20 minutes.
If using squash, at this point, puree. This step is unnecessary with the canned pumpkin. Add salt and pepper to taste. Swirl in the sour cream and serve.
Julie |
| Aunt Jenny |
Posted - Sep 27 2006 : 11:10:52 PM
That sounds wonderful! I love pumpkin cookies!! Pumpkin pie is one of my favorites too, and I just don't ever make it before thanksgiving! I think about it but never do it..sort of like I never make potato salad if it isn't summer time, or fudge if it isn't Christmas. Funny how that works. They would all be good any old time but I don't do it. Oh..and those little snowball cookies...the week before Christmas is the only time I ever make them!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| abbasgurl |
Posted - Sep 27 2006 : 10:11:34 PM
I'll try to remember to add a recipe tomorrow. I have a great pumpkin cookie recipe.
I'm a one girl revolution. |
| BettyWeeks |
Posted - Sep 27 2006 : 06:05:43 AM
Submitted this recipe for the fg cook book. Hope everyone likes it.
Pumpkin Dump Cake
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 large eggs (beaten)
1 cup sugar
4 tsp. pumpkin pie spice
1 package yellow cake mix
3/4 cup butter (melted)
1 1/2 cups chopped walnuts
Combine first 5 ingredients. Put in a greased 13 x 9 baking pan. Sprinkle evenly with dry cake mix, and drizzle with melted butter. Top with walnuts. Bake at 350 for one hour ur until knife comes out clean.
Betty
True Happiness: Something to do, something to love, and something to hope for. |
| CabinCreek-Kentucky |
Posted - Sep 26 2006 : 5:42:07 PM
good raw or roasted, pumpkin seeds can be prepared in a number of ways. hulled pumpkin seeds, sometimes called pepitas, cn be chopped and sprinkled on muffins prior to baking, added to soups, or tossed in salads. try varying the seasonings you use on the roasted pumpkin seeds ... soy sauce, garlic salt, and curry powder.
True Friends, Frannie
CABIN CREEK FARM
KENTUCKY
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| Clothcraze |
Posted - Sep 26 2006 : 5:35:16 PM
1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm, recipe follows
Preheat the oven to 350 degrees F.
Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.
Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
Yield: 1 1/2 cups
Kristina
Mama of 5
Seeker of a simpler life
www.clothcraze.com |
| Clothcraze |
Posted - Sep 26 2006 : 5:34:08 PM
Mmmmm I'll have to find my recipe (totally ripped off from Emeril, but fabulous no less!) for pumpkin cheesecake with bourbon whipped cream.
To. Die. For.
Kristina
Mama of 5
Seeker of a simpler life
www.clothcraze.com |
| Phils Ann |
Posted - Sep 25 2006 : 4:45:44 PM
Pumpkin Bisquits
3/4 cup mashed pumpkin
2 cups sifted flour
4 tsp. baking powder
1/2 cup butter
1/2 cup light cream
1/2 tsp. salt
1/2 tsp. cinnamon
3 Tbs. sugar
1/3 cup chopped pecans
Whisk together the sugar, flour, baking powder. salt and cinnamon. Cut butter into small pieces and mix well with dry ingredients until the mixture looks crumb-like, then stir in the pecans. In a separate bowl, blend the cream and the pumpkin until smooth, then gradually add to the flour mixture until it has just moistened the mixture into a stiff dough.
Roll the dough (or pat it) to a thickness of 1/2 inch and cut with a 2 inch round cutter, or use a large knife and cut into 2 inch squares. Grease a baking sheet, or use parchment paper and place bisquits about one inch apart. Bake at 400 degrees until golden brown (about 20 minutes). Makes 18-20 bisquits.
Maple Glazed Baked Pumpkin
3 cups mashed pumpkin
2 Tbs. white sugar
2 Tbs. butter, melted
1/4 tsp. mace
1/2 tsp. salt, or to taste
dash pepper
2 eggs, slightly beaten
1/2 cups pecans, chopped
1/2 cup pecan halves for garnish
Glaze:
1/2 cup brown sugar, firmly packed
1/4 cup maple syrup
Preheat oven to 350 degrees and lightly grease 1 quart casserole. In a large bowl, mix pumpkin, white sugar, butter, mace, salt, pepper, eggs, and chopped pecans. Pour into casserole. Press pecan halves decoratively into casserole top.
To make glaze, mix brown sugar and maple syrup in a saucepan over low heat until sugar dissolves, then bring to a boil. Cool slightly; pour over pumpkin casserole. Bake 40 minutes. Serves 6
Pumpkin-Coconut Bisque, serves 4 generously
1 and 1/2 Tbs. butter
1 small chopped onion
2 minced garlic cloves
1 can solid pack pumpkin (1 can is 1 and 3/4 cups, I believe. Substitute 2 cups fresh mashed pumpkin)
1 can low salt chicken broth
1 and 1/2 tsp. sugar
rounded 1/4 tsp. allspice
1/4 tsp. dried, crushed red pepper
1 can unsweetened coconut milk
Melt butter in a heavy (6 quart) pot over medium heat. Add onion and garlic. Saute until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce heat, cover and simmer until flavors blend, about 30 minutes. Working in batches, puree soup in blender. ( Don't fill blender with hot soup more than 1/3 full at a time.... believe me, you'll regret it.  )
Return to pot, heat and add coconut milk. Season with salt and pepper.
Good done a day ahead, as the flavor increases.
There is a Redeemer. |
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