recipe
December 3rd, 2008 at 12:00am
Under Desserts+ Pies
If you love pumpkin pie but don’t want all the fuss, try this recipe.
Rate this recipe and see reviews here
Ingredients
1 egg
1 can (14 oz.) Sweetened Condensed Milk
1 tsp. ground cinnamon
½ tsp. each ground ginger, nutmeg and salt
1 envelope unflavored gelatin
2 Tbs. water
1 can (16 oz.) pumpkin
1 package (6 oz.) graham cracker crumb crust
Directions
In medium bowl, beat egg. Beat in sweetened condensed milk and spices. In medium saucepan, sprinkle gelatin over water and let stand 1 minute. Over low heat, stir until gelatin dissolves. Add sweetened condensed milk mixture. Over low heat, cook and stir constantly until mixture thickens slightly, 5 to 10 minutes. Remove from heat. Add pumpkin. Pour into crust. Chill 4 hours or until set. Garnish as desired. Refrigerate leftovers.
Tags: dessert, dessert recipe, no-bake pie, no-bake pie recipe, pumpkin, pumpkin pie, pumpkin pie recipe, pumpkin recipe, recipe
By NancyRadler
December 2nd, 2008 at 12:00am
Under Desserts+ General
Forget the pie crust and slurp up a festive and creamy pumpkin shake.
Rate this recipe and see reviews here
Ingredients
1 can (15 oz.) pure pumpkin, chilled
1 can (12 oz.) evaporated milk, chilled
1 container (8 oz.) vanilla yogurt
1/4 C. granulated sugar
1/4 tsp. pumpkin pie spice
1 pint whipping cream, whipped into soft peaks
Directions
Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover and blend until mixture is smooth. Top with whipped cream and sprinkle with additional pumpkin pie spice.
Rate this recipe and see reviews here
Tags: dessert, pumpkin, pumpkin recipe, pumpkin smoothie, pumpkin smoothie recipe, recipe, smoothie, smoothie recipe, snack
By NancyRadler
December 1st, 2008 at 12:00am
Under General
By Wolfgang Puck
The recipe makes a beautiful first impression when served as an appetizer. Just be sure to wait 10 minutes after you take it from the oven before cutting and serving it, to give the layers time to settle so you can dish them up more neatly. Larger squares of the lasagna make an excellent casual weekend supper, accompanied by a mixed green salad and some crusty bread. One taste, and you’ll never look at a Jack-o’-lantern the same way again.
Rate this recipe and see reviews here
Ingredients
1 lb. dried lasagna noodles
GOAT CHEESE BECHAMEL SAUCE:
1/4 C. unsalted butter
1/4 C. all-purpose flour
3 C. whole milk
2 oz. fresh creamy goat cheese, freshly grated Parmesan cheese, or mascarpone
1/2 tsp. salt
Pinch freshly grated nutmeg
Tags: appetizer, goat cheese, goat cheese lasagne, goat cheese recipe, lasagne, lasagne recipe, pumpkin, pumpkin lasagne, pumpkin lasagne recipe, pumpkin recipe, recipe, wolfgang puck, wolfgang puck recipe
By NancyRadler
November 24th, 2008 at 12:00am
Under Soups
This is a great pumpkin soup to warm up with during the cold winter.
Rate this recipe and see reviews here
Ingredients
1/2 lb. fresh mushrooms, sliced
1/2 C. chopped onion
2 Tbs. butter or margarine
2 Tbs. all-purpose flour
1/2 - 1 tsp. curry powder
3 C. vegetable broth
1 15-oz. can solid-pack pumpkin
1 12-oz. can evaporated milk
1 Tbs. honey
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
sour cream and chives, optional
Directions
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired.
Tags: curried soup, curried soup recipe, curry, pumpkin, pumpkin recipe, pumpkin soup, pumpkin soup recipe, recipe, soup, soup recipe
By NancyRadler
November 21st, 2008 at 12:00am
Under Cakes+ Desserts
Dazzle family and friends year-round with this luscious pumpkin dessert. They’re winners whenever you want to go all out and make something spectacular and enticing for a special occasion - or simply choose to indulge your urge to bake a dessert that’s divinely decadent and utterly delicious.
Rate this recipe and see reviews here
Ingredients
Cake:
2 C. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3/4 C. milk
1 1/2 tsp. lemon juice
3 lg. eggs
1 1/4 C. Libby’s 100% Pure Pumpkin
1 1/2 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. vegetable oil
1 8-oz. can crushed pineapple, drained
1 C. grated carrots
1 C. flaked coconut
1 1/4 C. chopped nuts, divided
Tags: carrot cake, carrot cake recipe, carrot cake recipes, moist carrot cake recipe, moist pumpkin cake recipe, pumpkin, pumpkin cake, pumpkin cake recipe, pumpkin cake recipes, recipe
By NancyRadler
November 20th, 2008 at 12:00am
Under Uncategorized
After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory stew. My family eagerly looks forward to it every year.
Rate this recipe and see reviews here
Ingredients
1/2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 lb. beef stew meat, cut into 1 inch cubes
2 Tbs. vegetable oil
2 Tbs. butter or margarine
1 lg. onion, chopped
2 cloves garlic cloves, minced
3 med. carrots, thinly sliced
2 celery ribs, thinly sliced
4 C. water
1 bay leaf
1 tsp. beef bouillon granules
1 tsp. dried thyme
3 C. pumpkin, peeled and cubed
Tags: halloween pumpkin, kid-friendly, leftover pumpkin, pumpkin, pumpkin recipe, pumpkin stew, recipe, stew
By NancyRadler
November 18th, 2008 at 12:00am
Under General+ Sides
These stuffed pumpkins give the look and the taste of a great Thanksgiving!
Rate this recipe and see reviews here
Ingredients
8 baby pumpkins
1/3 C. vegetable stock or water
1/2 C. onion, finely chopped
2 lg garlic cloves, minced
1/2 tsp. sage leaves, dried
1/2 tsp. thome
1 C. bread crumbs, whole wheat
1/4 C. pine nuts, toasted (optional)
1/3 C. celery, finely chopped
1/4 C. apricots, dried, chopped
1/2 C. nutritional yeast flakes, grated
soy sauce, low sodium, to taste
Tags: pumpkin, pumpkin recipe, pumpkins stuffed pumpkins, recipe, side-dish, thanksgiving, thanksgiving pumpkins, thanksgiving recipe, thanksgiving stuffefd pumpkins
By NancyRadler
November 13th, 2008 at 05:08pm
Under General+ Sides
Add pumpkin, sugar and nutmeg into a casserole dish and you will have a great tasting side.
Rate this recipe and see reviews here
Ingredients
1 can ( 1 lb. 13 oz.) pumpkin
2 Tbs. sugar
2 Tbs. butter, melted
1/4 tsp. nutmeg
1/2 tsp. salt
dash pepper
2 eggs, slightly beaten
1/2 C. chopped pecans
Glaze
1/2 C. light-brown sugar, firmly packed
1/4 C. maple syrup
1/2 C. pecan halves
Directions
Preheat oven to 350 degrees. Lightly grease 1 quart casserole. Combine pumpkin, sugar, and butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole. Make Glaze: mix brown sugar and syrup in small saucepan. Heats while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly. Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.
Tags: baked pumpkin, pumpkin casserole, pumpkin recipe, recipe, side-dish
By NancyRadler
November 10th, 2008 at 02:56pm
Under Cakes+ Desserts+ General
Forget the complicated pie and make this clever and easy cake in a snap!
Rate this recipe and see reviews here
Ingredients
4 eggs
1 1/4 C. sugar
1 lg. can evaporated milk
1 tsp. cinnamon
1 can pumpkin
1 pkg. yellow cake mix
1 stick oleo
1 C. chopped nuts
Directions
Mix together eggs, sugar, milk, cinnamon and pumpkin, and pour into an ungreased 13 x 9 inch pan. Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 C. chopped nuts. Bake 1 hour at 350 degrees or until knife comes out clean. Serve plain or with whipped cream topping.
Rate this recipe and see reviews here
Tags: baking with pumpkin, cooking with pumpkins, pumpkin, pumpkin dessert, pumpkin recipe, pumpkin recipes, recipe
By NancyRadler
October 10th, 2008 at 02:59pm
Under Desserts
There is nothing better then serving up some pumpkin custard during the Halloween season.
Rate this recipe and see reviews
Ingredients
1 C. cooked, mashed pumpkin
1 Tbs. cornstarch
1/2 C. brown sugar
1/2 C. granulated sugar
1 C. milk
1 Tbs. browned butter
1 tsp. cinnamon
2 eggs, separated
Directions
Combine all ingredients except egg whites and mix well. Beat the egg whites until soft peaks and fold into pumpkin mixture. Spoon into a greased baking dish. Bake at 375 degrees for 40 minutes or until a
knife comes out clean.
Rate this recipe and see reviews
Tags: custard, custard recipe, pumpkin, pumpkin custard, pumpkin dessert recipes, recipe
By MaxineGlass
