cooking with pumpkin
November 12th, 2008 at 02:28pm
Under Uncategorized
If you have ever wanted pumpkin pie for an appetizer, this is perfect!
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Ingredients
8 oz. cream cheese at room temperature
2 C. powdered sugar
14 oz. pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. orange extract
Gingersnaps
Directions
In a food processor combine powdered sugar and cream cheese. Blend until smooth. Add the pumpkin puree along with the cinnamon and the orange extract. Blend until smooth and creamy.
Place several gingersnap cookies in a plastic bag and crumble them using a rolling pin. Sprinkle the gingersnaps over the pumpkin dip. Serve with gingersnap cookies.
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Tags: cooking with pumpkin, pumpkin, pumpkin appetizers, pumpkin desserts, pumpkin dip, pumpkin recipes, recipes
By NancyRadler
October 3rd, 2008 at 04:19am
Under Desserts
Whether you’ve got a pumpkin surplus or you’re just hankering for something different from the usual souffle, this is one delicious dessert.
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Ingredients
1 C. mashed cooked fresh pumpkin
1/2 tsp. cinnamon
1/2 C. brown sugar
3 egg whites
1/8 tsp. salt
Directions
Preheat oven to 350 degrees. Grease 1 quart baking dish. Combine pumpkin, cinnamon, and brown sugar. Mix well. Beat egg whites until stiff, adding salt. Fold into pumpkin mixture.
Pour into prepared dish. Set in pan of hot water. Bake for 40 minutes, or until done.
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Tags: cooking with pumpkin, pumpkin recipes, pumpkin souffle recipe, pupmkin, recipe, souffle, souffle recipes
By MaxineGlass
September 29th, 2008 at 06:52pm
Under Desserts
A delicious Thanksgiving dessert!
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Ingredients
1 3/4 C. sugar
1 1/2 C. whole milk
1/2 C. unflavored canned pumpkin puree
1 cinnamon stick
1/4 tsp. salt
3 eggs
3 egg yolks
1 Tbs. pure vanilla extract
Directions
Preheat oven to 350 degrees. In a heavy saucepan, melt 1 C. sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.)
Tags: baking with pumpkin, cooking with pumpkin, flan, flan recipe, pumpkin, pumpkin dessert, pumpkin recipes, recipe
By MaxineGlass
September 23rd, 2008 at 07:19pm
Under Desserts
A dessert bar mix makes this a clever way to get to pumpkin pie!
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Ingredients
1 package Betty Crocker® Sunkist® lemon bar mix
1/3 C. chopped nuts
1 tsp. pumpkin pie spice
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 can (5 oz.) evaporated milk (1/3 C.)
3 eggs
1 C. frozen (thawed) whipped topping
Directions
Heat oven to 350 F. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9×3 inches, or ungreased square baking dish, 8×8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes. Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust. Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving.
Tags: baking with pumpkin, cooking with pumpkin, dessert, lemon, lemon pumpkin dessert, lemon-pumpkin, pumpkin, pumpkin dessert recipes, pumpkin recipes, recipe
By MaxineGlass
September 16th, 2008 at 12:23pm
Under Muffins
A deliciously creative use for pumpkin during the fall season, these orangey scones look festive on a platter.
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Ingredients
2 oz. butter
1/2 C. sugar
1 egg
1 C. cold mashed pumpkin
2 C. self-rising flour
Directions
Cream butter and sugar, add egg. Add pumpkin. Add sifted flour and mix well. Put in Tbs. heaps on a greased pan or in muffin pan. Bake in hot 400 degree oven about 15 minutes.
Yield: approximately 12-15 scones
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Tags: baking with pumpking, cooking with pumpkin, pumpkin, pumpkin recipes, pumpkin scones recipe, recipe, scone recipe, scones, scones recipe
By MaxineGlass
September 15th, 2008 at 02:18pm
Under Soups
This surprisingly tasty dish will warm you inside and out on those cold winter nights.
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Ingredients
2 lb. ground beef
1 large onion, diced
1 green bell pepper, diced
2 15 oz. cans kidney beans, drained
1 46 fluid oz. can tomato juice
1 28 oz. can peeled and diced tomatoes with juice
1/2 C. canned pumpkin puree
1 Tbs. pumpkin pie spice
1 Tbs. chili powder
1/4 C. white sugar
Directions
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Serve warm with cornbread.
Tags: chili, chili recipes, cooking with pumpkin, fall cooking, pumpkin, pumpkin chili, pumpkin recipes
By MaxineGlass
August 28th, 2008 at 10:41am
Under Desserts
A rich and delicious dessert any time of year, but an especially fun variation for Thanksgiving.
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Ingredients
1 lb. firm French bread
2 C. Half & Half (half milk, half cream)
1 1/2 C. sugar
3 eggs
15 oz. pumpkin pie mix (seasoned)
1/2 C. raisins
1/2 C. pecans
Whipped cream
Directions
Lightly grease a medium casserole dish. Pre-heat the oven to 350 degrees. Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add Half & Half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 25-35 minutes or until firm and lightly brown. Serve warm with whipped cream.
Tags: baking with pumpkin, bread, bread pudding, cooking with pumpkin, old fashioned, pudding, pumpkin, pumpkin bread pudding, pumpkin dessert recipes, recipes
By MaxineGlass
August 26th, 2008 at 05:39am
Under Muffins
These are my absolute favorite scones with a cup of hot tea in the afternoon.
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Ingredients
8 oz. of self raising flour
3/4 C. cold mashed pumpkin
1/2 tsp. of ground nutmeg
2 oz. of butter
1 egg
2 oz. of sugar
1/2 tsp. of salt (optional)
Directions
Cream the butter and sugar, add lightly beaten egg, mix in sifted flour and nutmeg, with salt if liked. Mix in pumpkin. Knead lightly on floured surface then roll or pat out to about 1/2 inch thick. Cut with a sharp cutter and place on a lightly greased tray (or one covered with baking paper) and bake in a very hot oven for 10-12 minutes. Serve warm with sweet or savory toppings.
Tags: autumn recipes, baking with pumpkin, cooking with pumpkin, fall recipes, pumpkin, pumpkin recipes, pumpkin scones, recipe, scones, scones recipes
By MaxineGlass
August 25th, 2008 at 02:22pm
Under Sides
A fantastic fall dish with lots of yummy ingredients! A beautiful presentation!
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Ingredients
1 8-10 inch pumpkin
1 C. cranberries
1/2 C. dates
1/3 C. walnuts
1 C. tart apples, cored and chopped
1/4 C. brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1 tsp. lemon rind, grated
1 Tbs. orange rind, grated
Directions
Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients and fill pumpkin. Bake without top for 45 minutes at 350 degrees. Place top on pumpkin and continue baking for 30 minutes. Serve warm.
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Tags: autumn recipes, cooking with pumpkin, fall recipes, pumpkin, pumpkin recipes, recipe, recipes, stuffed, stuffed pumpkin
By MaxineGlass
August 22nd, 2008 at 09:27am
Under Desserts
This dessert is especially popular around Thanksgiving, Christmas, and New Year’s. And quite tasty too.
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Ingredients
2 Tbs. bourbon or 2 Tbs. orange juice plus 1 tsp. vanilla
1/4 C. golden raisins or dark raisins
Nonstick cooking spray
1 slightly beaten egg white
1 slightly beaten egg
1 (15 oz.) can pumpkin
1 (5 oz. can) evaporated milk, or 2/3 C.
1/2 C. packed brown sugar
1 tsp. pumpkin pie spice
1/3 C. quick cooking rolled oats
2 Tbs. brown sugar
2 tsp. butter or margarine, melted
Tags: baking with pumpking, bourbon, cooking with pumpkin, pudding, pudding recipe, pumpkin, pumpkin pudding, recipe, recipes
By MaxineGlass
