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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I'm glad
you're here with me today. I slept last night and feel recharged.
Working nights sure kicks me into the dirt, friends. My return to night
watch will be difficult after my night off but the sleep was sweet! My
thanks to dear Patricia
for the notes for today's issue. You're a life saver, my dear!
The current Monthly Theme
topic is "Company's Coming" Recipes.
Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing. Now, here's our pal Patricia .
. .
October is here and fields are bright with fall pumpkin colors of
orange, yellow, green and even white. Huge globes for winning contests,
large ones for carving ghostly faces, small ones for decoration and
lets not forget the best of all, pie and cooking pumpkins. I've come up
with some great sounding recipes and a few unusual concoctions. As
Charlie Brown's friend Linus once said: "Oh, Great Pumpkin, where are
you?"
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
The
bright orange color of pumpkin is a dead giveaway that pumpkin is
loaded with an important antioxidant, beta-carotene. Beta-carotene is
one of the plant carotenoids converted to vitamin A in the body. In the
conversion to vitamin A, beta carotene performs many important
functions in overall health.
Current research indicates that a diet rich in foods containing
beta-carotene may reduce the risk of developing certain types of cancer
and offers protect against heart disease. Beta-carotene offers
protection against other diseases as well as some degenerative aspects
of aging.
Pumpkin Nutrition
Facts
(1 cup cooked, boiled, drained, without salt)
Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg
Source: Illinois.edu
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if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
Jim and Kelsey Bryson from Ormstown, Quebec, Canada brought their
record breaking 1,818.5 pound giant pumpkin to the Prince Edward County
Pumpkinfest weigh, on October 15, 2011. This is the first time the
world record has come from Canada, since Al Eaton of New Richmond, WI
broke the record in 2004 with a 1446 pound pumpkin.
Growing a giant pumpkin to almost a ton in weight, is no small feat.
But, every grower believes he or she can break the record. The only
question in this hobby is when (not if), the first one ton pumpkin will
be recorded.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
People
have been making jack-o-lanterns at Halloween for centuries. The
practice originated from an Irish myth about a man nicknamed "Stingy
Jack." According to the story, Stingy Jack invited the Devil to have a
drink with him. True to his name, Stingy Jack didn't want to pay for
his drink, so he convinced the Devil to turn himself into a coin that
Jack could use to buy their drinks. Once the Devil did so, Jack decided
to keep the money and put it into his pocket next to a silver cross,
which prevented the Devil from changing back into his original form.
Jack eventually freed the Devil, under the condition that he would not
bother Jack for one year and that, should Jack die, he would not claim
his soul. The next year, Jack again tricked the Devil into climbing
into a tree to pick a piece of fruit. While he was up in the tree, Jack
carved a sign of the cross into the tree's bark so that the Devil could
not come down until the Devil promised Jack not to bother him for ten
more years.
Soon after, Jack died. As the legend goes, God would not allow such an
unsavory figure into heaven. The Devil, upset by the trick Jack had
played on him and keeping his word not to claim his soul, would not
allow Jack into hell. He sent Jack off into the dark night with only a
burning coal to light his way. Jack put the coal into a carved out
turnip and has been roaming the Earth with it ever since. The Irish
began to refer to this ghostly figure as "Jack of the Lantern," and
then, simply "Jack O'Lantern."
In Ireland and Scotland, people began to make their own versions of
Jack's lanterns by carving scary faces into turnips or potatoes and
placing them into windows or near doors to frighten away Stingy Jack
and other wandering evil spirits. In England, large beets are used.
Immigrants from these countries brought the jack o' lantern tradition
with them when they came to the United States. They soon found that
pumpkins, a fruit native to America, make perfect jack o' lanterns.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Company's Coming
Recipes
I love having guests over for a
nice meal. I'm not talking about Thanksgiving or Easter where certain
foods are expected to be served. Even having a couple of friends over
for brunch, or a small birthday gathering, it is nice to surprise them
with something totally unexpected. I love planning the meal from start
to finish, leaving nothing to chance. From the table setting to
after-dinner drinks is so much fun to plan and prepare. What do you
like to serve to friends when only a "company worthy" dish will do? It
is that time of year, friends. Dig into your recipe box for those
especially nice recipes because company's coming! Share yours with us
here, won't you? We will collect them through next 2 months
and publish them on the first Sunday possible of the following month.
Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Company's Coming Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
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be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
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allows it. If so, you must include the web site address (the URL - in
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Use
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Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
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Search A to Z Recipes Site and Newsletters:
CANDIED PUMPKIN
1 quart pumpkin, cut in cubes
3/4 cup sugar
1 tablespoon flour
3/4 teaspoon salt
2 tablespoons butter, cut in small pieces
1/2 cup boiling water
Nutmeg
Place pumpkin in shallow pan, combine sugar and flour and cover pumpkin
with the mixture. Dot with butter pieces and pour boiling water over
same. Sprinkle with nutmeg and bake until tender - about 3/4 hour at
350 degrees.
FRIED PUMPKIN
BLOSSOMS
Pumpkin blossoms, as many as desired
2 eggs, beaten
Salt and pepper
2 cups cracker crumbs, finely crushed
Butter for frying
Pick blossoms early in the morning, wash in cool water and store in
plastic bag in refrigerator until needed. Blossoms will last several
days in the crisper.
Nip off stem end and the center will pull out. Flatten blossom, dip in
egg seasoned with salt and pepper, then in cracker crumbs. Fry in
butter until crisp and golden brown.
PUMPKIN SPICE CAKE
3 1/2 cups unsifted flour
2 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 can (16 ounce) pumpkin
1 cup Mazola oil
4 eggs
1/2 cup raisins
1/2 cup chopped walnuts
Grease and flour 2 bundt pans. In a large bowl, mix first 6
ingredients. Stir together pumpkin and oil; add eggs, one at a time,
beating well after each addition. Make a well in center of flour. Stir
in the remaining ingredients until flour is moistened. Bake at 350
degrees for 1 hour or until toothpick put into center comes out clean.
PUMPKIN BARS
1/3 cup sugar
1/3 cup oil
3 eggs
1 can (16 ounce) pumpkin
1 package vanilla cake mix
3 teaspoons pumpkin pie spice
1 can vanilla frosting
1 package (3 ounce) cream cheese, softened
Heat oven to 350 degrees. Grease and flour a 15x10 inch jellyroll pan.
In large bowl combine sugar, oil, eggs and pumpkin, mix for 1 minute at
highest beater speed. Add cake mix and spice. Blend until moistened.
Beat 2 minutes at highest speed. Pour into prepared pan. Bake until
knife inserted in middle comes out clean. About 30-35 minutes.
Mix first 5 ingredients together and add to the ice cream. Line a 9x13"
pan with crushed gingersnaps. Spread 1/2 of the ice cream mixture over
cookies. Then put down another of cookies and spread the remaining ice
cream mixture over the top. Freeze. Garnish with whipped cream or Cool
Whip and top with almonds or pecans if desired.
IMPOSSIBLE PUMPKIN
PIE
3/4 cups sugar
1/2 cup Bisquick
1 can (16 ounce) pumpkin
2 tablespoons butter
2 1/2 teaspoons pumpkin pie spice
1 can (13 ounce) evaporated milk
2 teaspoons vanilla
Put all ingredients in blender. Beat for 1 minute. Pour into 10 inch
pie pan. Let stand 5 minutes. Bake at 350 degrees for 50-60 minutes or
until knife comes out clean
PUMPKIN PECAN PIE
3 eggs, slightly beaten
1 cup pumpkin
1 cup sugar
1 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons melted butter
1 unbaked 9 inch pie crust
1/2 cup pecans
Combine first 8 ingredients; mix well. Pour into pie crust. Top with
pecans. Bake at 350 degrees for 40-50 minutes.
Dissolve gelatin in 1 1/2 cups water, stir in remaining ingredients.
Chill until firm. Stir occasionally until thick. 4 servings, 45
calories each.
CREAM OF PUMPKIN SOUP
1/4 cup onion, chopped fine
2 tablespoons butter
1 teaspoon curry powder
1 tablespoon flour
2 cans chicken broth (10 1/2 ounce)
1 can pumpkin (1 pound)
1 teaspoon brown sugar
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup light cream
In a large saucepan, saute onion over medium heat until limp. Stir in
curry and flour and cook until bubbly. Remove from heat and gradually
stir in chicken broth. Add pumpkin, sugar, nutmeg, salt and pepper.
Cook, stirring until mixture begins to simmer. Stir in cream and
continue heating; do not boil.
PUMPKIN SEED SHRIMP
Sauce:
1/4 cup raw pepitas, (pumpkin seeds, shelled)
1/4 cup grated Parmesan cheese
1 1/2 teaspoon minced garlic
1/4 olive oil
Shrimp:
2 tablespoons olive oil
24 jumbo shrimp, peeled and deveined, tails on
1/4 cup white wine
1 cup cream
Salt and pepper to taste
Sauce: Puree everything to a pesto consistency
Shrimp: Heat the oil in a large pan. Add the shrimp and saute until
opaque. Remove and keep warm. Deglaze the pan with wine and reduce for
1 minute.. Add the cream and reduce to a sauce-like consistency. Stir
in 2-3 tablespoons of the pumpkin seed paste. Season with salt and
pepper. Serve drizzled over the shrimp.
CORN AND PUMPKIN STEW
3 ears of corn or 1 10-ounce box frozen kernel corn
1 pumpkin – 3 pounds
1 yellow onion, peeled, sliced
1 cup Water
Salt & pepper to taste
Using a food processor, shell the corn from the cob and mash to a pulp.
Peel and seed the pumpkin and cut into small pieces. Place all
ingredients in a covered saucepan and simmer until the pumpkin is soft,
about 30 minutes. Serve hot.
PUMPKIN CHIFFON CAKE
2 cups flour
1 1/2 cup sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
7 eggs, separated
3/4 to 1 cup pumpkin
1/2 cup salad oil
1/2 cup water
1/2 teaspoon cream of tartar
Sift dry ingredients. Combine egg yolks with pumpkin, oil and water.
Make a well in center of dry ingredients; add yolk mixture all at once
and blend with beater until smooth. Beat egg whites until foamy; add
cream of tartar into beat until stiff. Fold pumpkin batter into egg
whites. Pour into ungreased 10 inch tube pan and bake at 325 degrees
for 55 minutes. Bake at 350 degrees for 15 minutes longer. Let stand
until cool.
PUMPKIN CHIFFON PIE
3 eggs, separated
1 cup sugar
1 1/4 cup pumpkin
1/4 cup milk
1/4 cup Sherry
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 envelope of clear gelatin
1/4 cup cold water
1 baked pie shell
Whipped cream
Combine slightly beaten egg whites, 1/2 cup sugar, pumpkin, milk, wine,
salt and spices; cook in double boiled until thickened. Soften gelatin
in cold water for 5 minutes; add to pumpkin mixture. Stir until
dissolved. Cool until mixture begins to thicken. Beat egg whites until
stiff, gradually adding 1/2 cup sugar; fold into pumpkin mixture. Pour
into pie shell; chill. Top with whipped cream.
PUMPKIN PEACE PIE
1 pint vanilla ice cream, softened
1 baked pie shell, 10 inch
1 can (1 pound) pumpkin
1 1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon vanilla
1 1/2 cup heavy cream, whipped
1 cup slivered almonds
Spread ice cream in pie shell; place in freezer. Mix pumpkin with 1 cup
sugar, salt, spices and vanilla. Fold in 1 cup heavy cream, whipped.
P:our over ice cream in shell; cover with foil and freeze for 4 hours.
Combine nuts and 1/4 cup sugar in skillet over low heat. Stir rapidly
as sugar begins to turn color. When almonds are caramel colored, remove
and spread on greased cookie sheet. Break apart when cool. At serving
time, whip remaining cream, spread around edge of pie. Garnish with
almonds.
ICE BOX PUMPKIN PIE
1 1/2 cup graham cracker crumbs
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup butter
1 3/4 cups canned pumpkin
1 can (15 ounce) sweetened condensed milk
2 eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Combine graham cracker, cinnamon and sugar; blend thoroughly with
butter. Pour into lightly oiled pie plate; press firmly against sides
and bottoms of plate. Chill for 1 hour. Mix pumpkin, condensed milk,
eggs, and spices thoroughly in large mixing bowl. Pour into top of
double boiler; cook until thick. Filling will thicken even more when
it's chilled, so do not over cook. Cool; pour into crust. Chill at
least 3 hours. To serve, top with whipped cream.
PUMPKIN BREAD
2 1/2 cups canned pumpkin
1 1/2 cups white granulated sugar
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup egg substitute
3 cups whole-wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with cooking
spray. Stir together the pumpkin, sugar, oil, vanilla and eggs in a
large bowl. Stir in the remaining ingredients. Pour the batter into the
prepared pan and bake for 55 minutes, until the top is dry and a
toothpick inserted into the center of the bread comes out clean. Yield:
24 two-inch-square servings.
PUMPKIN BREAD
3 1/2 cups flour
1 1/2 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup Wesson oil
4 eggs, beaten
2/3 cup water
1 teaspoon vanilla
1/2 teaspoon maple flavoring
1 cup pecans
2 cups pumpkin
Mix dry ingredients (first six) together and make a well in center. Add
remaining ingredients. Mix well and bake in 3 loaf size pans for 1 hour
at 350 degrees.
PUMPKIN STUFFED WITH
SAUSAGE AND SAGE
6 mini pumpkins - 2 1/2" to 3" diameter
12 ounces bulk pork sausage
1 egg
1 cup coarse Italian-style seasoned bread crumbs
1 tablespoon minced fresh sage
1 tablespoon minced fresh parsley
1/2 teaspoon freshly-ground black pepper
Salt to taste
With a sharp knife, slice off the upper one-fourth of the pumpkins and
set the tops aside. Scoop out the seeds, and if necessary, enough flesh
to leave a shell about 1/2 inch thick. Preheat oven to 350 degrees. In
a medium bowl, combine the sausage, egg, bread crumbs, sage, parsley,
pepper, and salt, and mix well. Fill each pumpkin with some of the
stuffing, mounding it 1/2 inch above the rim. Place the pumpkins on a
baking sheet with their tops alongside, stem up. Bake 35 to 45 minutes,
until the filling is firm and has begun to pull away just slightly from
the sides and the pumpkin shells are easily pierced with a knife.
Replace the tops and serve hot.
PUMPKIN LASAGNE
5 tablespoons unsalted butter
1 tablespoon olive oil
1 onion, coarsely chopped
1 cup dry white vermouth
3 cup pumpkin, 2 inch cubed, steamed until soft
2 rounded tablespoons flour
2 cups milk
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1 rounded teaspoon freshly ground white pepper
1 pound precooked lasagne noodles
3/4 cup grated Parmesan cheese
10 to 12 fresh sage leaves
In a large, heavy-bottomed skillet, melt 1 tablespoon butter with olive
oil over medium-high heat. Saute onion until translucent. Reduce heat
and add vermouth and pumpkin. Smash pumpkin with a potato masher or
back of a fork. Stir with a wooden spoon to combine with other
ingredients. Keep at a low simmer.
Meanwhile, make a white sauce: In a medium non-reactive saucepan over
medium heat, melt 2 tablespoons butter. Add flour and cook for 3
minutes, stirring continuously with wooden spoon. Add milk, nutmeg,
salt and pepper. Stir continuously until mixture is slightly thicker
than buttermilk. Add to pumpkin mixture. Stir to thoroughly combine.
Remove from heat.
Preheat oven to 350 degrees. Use 1 tablespoon butter to butter an
11-by-7 1/2-by-2 inch baking dish, then cover bottom with sheets of
precooked noodles. Spread about 1/2 inch of pumpkin mixture over
noodles and sprinkle 1 tablespoon grated Parmesan over it. Repeat
layering until all pumpkin mixture is used, ending with a layer of
noodles. Sprinkle with remaining Parmesan. Scatter sage leaves over
top. Dot with remaining tablespoon of butter. Cover with aluminum foil
and bake for 15 minutes. Uncover and bake for 15 minutes more, or until
bubbly at the sides and golden on top. Serve immediately.
Note: Use Sugar Pie, Sweetie Pie or Baby Bear eating pumpkins for this
recipe. You also can use Hubbard or butternut squash. If you have
leftover pumpkin or squash, freeze the rest for future lasagne.
PUMPKIN DINNER
1 pumpkin – 3-4 pounds
1 teaspoon salt
1/2 teaspoon dry mustard
1 medium onion, chopped
1 pound ground beef
3 eggs
1 cup cooked white rice
3/4 teaspoon pepper
2 teaspoon salt
1/2 teaspoon dry mustard
Cut top off pumpkin and hollow out. In a pan, brown hamburger and
onion; drain leaving a small amount of liquid. Combine eggs, pepper, 1
t. salt and 1/2 t. mustard in a bowl. Add hamburger and cooked rice.
With a fork, generously prick the inside of the pumpkin being careful
not to poke all the way through the pumpkin shell. Combine the
remaining 2 teaspoons salt and 1/2 teaspoon dry mustard and rub this
throughout the inside of the pumpkin. Immediately fill the pumpkin with
the hamburger and rice mixture. Place the stuffed pumpkin in pan with
sides. Pour water in the pan and keep at least 1/2 cup water in the pan
throughout the baking time. Bake at 350 degrees for 2 hours or until
the outside of the pumpkins is soft like a ripe tomato. Cut pumpkin
into 4 wedges, serving pumpkin and filling mixture together. Serve with
butter and salt and pepper to taste. Great served with biscuits.
PUMPKIN FLAN
1 1/2 cups sugar
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1 can (16 ounce) pumpkin
1 can (13 ounce) evaporated milk
Place 1 cup of sugar in a small heavy skillet and stir over medium heat
until melted and caramelized. Immediately pour into the bottom of a
spring form pan or a 10 inch metal pie pan. Tilt pan to coat inside
with the sugar.
Beat together remaining 1/2 cup sugar, eggs, salt, vanilla, spice,
pumpkin and milk. Pour into prepared pan. Place pan in another shallow
pan with 1/2 inch of water in bottom. Bake at 350 degrees 1 1/2 hours.
Cool and refrigerate until serving time. To serve, run a knife blade
around edge of pan and invert onto serving plate.
PUMPKIN DESSERT
1 large can of Libbey's pumpkin
1 yellow cake mix
1 stick of butter
3/4 cup nuts, chopped
Whipped cream
Make filling for two pies, using recipe on can. Pour into a 9x13 inch
cake pan. Add dry cake mix. Melt butter and dribble over the cake mix.
Sprinkle nuts on top. Bake at 350 degrees 55-60 minutes using toothpick
test. Serve with whipped cream.
CHIFFON PUMPKIN PIE
W/HAZELNUT CRUNCH
TOPPING
2 cups pumpkin puree, or one 16 ounce can pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1 8-ounce carton low-fat sour cream
1/2 cup milk
1/2 cup brown sugar
3 tablespoons margarine or butter, melted
1 cup chopped hazelnuts (filberts) or pecans
Pastry for nine-inch single-crust pie or one frozen pie crust
In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and
nutmeg. Mix well. Add eggs, one at a time beating lightly with a rotary
beater after each addition. Stir in sour cream and milk. Mix well. Set
aside. Line a nine-inch pie plate with pastry. Bake at 350 degrees for
ten minutes. Remove and pour the filling into the pastry shell.
Sprinkle evenly with nut topping. To prevent over browning, cover the
edge of the pie shell with foil. Bake at 375 degrees for 25 minutes.
Then remove foil and continue to bake about 20 minutes more or until
center appears nearly set when shaken. Cool on a wire rack. Serve
chilled. Refrigerate leftovers for up to 3 days. Serves 8.
PUMPKIN APPLE SOUP
1/2 cup apple juice concentrate, thawed
1 apple, washed, cored and diced
1 large onion, diced
3 tablespoons olive oil
1 tablespoon good quality curry powder
5 cups prepared pumpkin/apple stock, chicken or other stock
3 cups pumpkin puree (fresh, frozen or canned)
1 cup evaporated skim milk or half and half
Paprika
Saute onions in olive oil for about 3 minutes. Add the diced apple and
saute for 2 minutes longer. Sprinkle with curry powder and saute one
minute longer. Remove from heat and set aside.
Put half the onion/apple saute in a large pot. Add the pumpkin/apple
stock and pumpkin puree. Bring this mixture to a boil, turn down the
heat, and simmer gently for about 10 minutes. Stir occasionally. In the
meantime, put the other half of the apple/onion saute and the apple
juice concentrate in a food processor or blender. Process until smooth.
Add to the soup pot. Add evaporated milk and continue cooking until the
soup is very hot. Do not boil again. Serve the soup garnished with a
spoonful of the apple/onion saute and a dash of paprika.
PUMPKIN PANCAKES
These pancakes can be prepared Butternut Squash, Hubbard Squash or
other variety of winter squash. Use canned pumpkin puree, freshly
prepared puree, or frozen puree which has been thawed. Cold leftover
pancakes are an appetizing snack.
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses or maple syrup
3-4 tablespoons buttermilk or milk
2 tablespoons unsalted butter or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting
In a large bowl, sift together flour, baking powder, salt, and pumpkin
pie spice. Set aside. In another bowl, beat egg slightly. Add pumpkin
or squash puree, molasses or syrup, milk or buttermilk and melted
butter or margarine. Mix until smooth. Blend in the dry ingredients all
at once. Mix until batter is smooth. Allow batter to rest for 30
minutes or more. Stir nuts into batter, and add additional tablespoon
of buttermilk or milk if batter is too thick.
To make pancakes, spoon a heaping tablespoon of batter onto a lightly
greased preheated griddle or heavy skillet. With the back of the spoon,
flatten batter to about 1/2-inch thickness. Cook slowly until bubbles
appear on top and bottom is golden brown. Lift edge to check. Turn and
cook until other side is golden brown. Place on a platter and set
platter in a warm oven. Continue making pancakes until all batter is
used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish
with powdered sugar or serve with corn syrup, maple syrup or your
favorite pancake syrup.
PUMPKIN BISCUITS
3 cups flour
1 cup mashed, cooked pumpkin
3 teaspoons baking soda
4 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pumpkin pie Spice
1 tablespoon shortening
Pre-heat oven to 425 degrees. Mix together flour, baking soda, pumpkin
pie spice, and salt. Blend in shortening. Add in pumpkin and brown
sugar, mixing well. Roll out dough onto a floured cutting board. Cut
biscuits with a cookie or biscuit cutter. Place biscuits onto a greased
cookie sheet. Bake for 20 minutes.
PUMPKIN PECAN DESSERT
~Thank you, Lisa
1 package yellow cake mix
1 can (16 ounce) solid pack pack pumpkin
1 can (12 ounce) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping
Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Combine
pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in
large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin
mixture. Top with pecans. Drizzle with melted butter. Bake for 50-55
minutes or until golden.
Cool completely. Serve with whipped topping. Refrigerate leftovers. If
you have any leftover, that is!!!
PUMPKIN SPICE
MACAROONS
~Thank you, Sara
1 cup coconut butter (not to be confused with coconut oil) softened*
2 cups unsweetened dried shredded coconut
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
2 teaspoons liquid Stevia
1/2 cup plus 2 tablespoons water
Combine all ingredients thoroughly in a mixing bowl. The batter should
be very thick and sticky. Drop the batter on a lined baking sheet by
the tablespoon. Bake at 350 for 25 minutes Allow to cool completely
*(If necessary soak the jar in a bowl of hot water for 10 minutes to
get the it to soften up)
PUMPKIN BELGIAN
WAFFLES
1/2 cup pumpkin puree (canned or fresh)
2 cups unsifted flour
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon pumpkin pie Spice
1 1/2 cups skim milk
3 large egg whites
1 large egg yolk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
Pumpkin ice cream
Powdered or sugar
Pre-heat waffle iron. Whisk flour, brown sugar, cornstarch and spices,
thoroughly mixing ingredients together. Beat egg whites in a second
bowl until whites form stiff peaks. Fold the egg whites into the
ingredients in the first bowl. Whisk in the remaining ingredients until
smooth. Brush waffle iron with vegetable oil. Cook waffles until golden
brown. Top with vanilla or pumpkin Ice Cream.
COCONUT PUMPKIN CURRY
2 tablespoons olive oil
2 pounds pumpkin
2 red chilies, seeded and finely chopped
4 shallots, finely chopped
2 inch pieces of fresh ginger, peeled and grated
3 garlic cloves, grated
1 lemongrass stalk, trimmed, woody outer leaves removed, and finely
chopped
Juice of 1 lime
1 can (14 ounce) coconut milk
2 cups hot vegetable stock for the slow cooker (3 cups for the
traditional method)
Pinch of dried chile flakes
About 6 packed cups spinach leaves
Salt and freshly ground black pepper
Preheat the slow cooker, if required. Heat half of the oil in a large
Dutch oven over medium heat, add the pumpkin or butternut squash, and
cook, stirring, for about 10 minutes until it begins to turn golden.
Add the chilies and cook for a minute more. Add the remaining oil and
then stir in the shallots, ginger, garlic, and lemongrass. Add the lime
juice and stir to scrape any sticky bits from the bottom of the pan.
Add a little coconut milk and let it bubble for a few minutes. Transfer
everything to the slow cooker, then pour in the remaining coconut milk
and stock together with the chile flakes. Cover with the lid and cook
on high for 3 - 4 hours. Stir in the spinach and leave for a few
minutes for it to wilt before serving. Taste and season, as necessary,
and serve with rice.
Using traditional cooking method:
Preheat the oven to 350 degrees. Heat half of the oil in a large Dutch
oven over medium heat, add the pumpkin or butternut squash, and cook,
stirring, for about 10 minutes until it begins to turn golden. Add the
chilies and cook for a minute more. Add the remaining oil and then stir
in the shallots, ginger, garlic, and lemongrass. Add the lime juice and
stir to scrape up the bits from the bottom of the pot. Add a little
coconut milk and let it bubble for a few minutes. Pour in the remaining
coconut milk and the stock, and bring to a boil. Then reduce to a
simmer, add the chile flakes, cover with the lid, and put in the oven
for 1 hour. Check occasionally that it's not drying out, topping up
with a little hot water if needed. Remove from the oven and stir in the
spinach. It will wilt in the heat. Taste and season, as necessary, and
serve with rice.
PUMPKIN FUDGE RECIPE
~Thank you, Lucy
1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup pumpkin
Dash salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
4 tablespoons margarine
1 teaspoon vanilla
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook
over medium heat until boiling, stirring constantly. When mixture comes
to a full boil, reduce heat and simmer until mixture comes to the
softball stage. Remove from heat and beat in cinnamon, allspice,
margarine, and vanilla. Cool, then beat until thick and mixture looses
it's gloss. Spoon into buttered dish.
PUMPKIN SOUP WITH
SHRIMP
1 pumpkin - approximately 4 1/2 pounds
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
3 + 2 tablespoons butter, unsalted
3 tablespoons all-purpose flour
2 cups yellow onions, diced
1 leak (white portion until it turns a deep green), sliced into rounds
1 bay leaf
2 teaspoons brown sugar
1 teaspoon ground black pepper
2 teaspoons coriander, ground
2 teaspoons cumin seeds, ground
1 teaspoon chile powder
1 teaspoon cayenne powder
1 box (32 ounce) of chicken stock (about 5 1/2 cups)
2 tablespoons vinegar
3 cloves garlic, minced
10 tiger shrimp, peeled and deveined
Cut the pumpkin in half and remove the seeds and stringy interior.
Reserve the seeds for garnish. Cut the tough outer layer of the pumpkin
from the softer flesh of the interior. Cut the flesh into small 1/2 to
1 inch cubes.
In a mixing bowl, combine the pumpkin cubes, 2 tablespoons olive oil,
and 1/2 teaspoon salt. In a large pot or Dutch oven, over medium heat,
add 3 tablespoons butter and 3 tablespoons flour. Stir the mixture
continuously for about 5 to 7 minutes until the mixture becomes the
color of peanut butter. Add the pumpkin cubes and cook for 10 minutes.
Add onions, leek, brown sugar, black pepper, coriander, cumin, chile
powder, and cayenne. Cook over medium heat until the onions become
clear and translucent. Pour mixture into a blender or food processor
and puree.
Pour the pureed pumpkin mixture back into the large pot and add the
chicken stock, bay leaf, and 2 tablespoons of vinegar. In a skillet
over medium heat, place 2 tbsp butter and the minced garlic. Cook for 2
minutes. Add the shrimp to the skillet and cook until the shrimp turns
color about 3 minutes. Remove the shrimp and pour the garlic and butter
to the pot. Chop up 1/2 of the shrimp into small pieces and then add
all of the shrimp to the pot. Serve hot garnished with baked pumpkin
PUMPKIN ZUCCHINI
BREAD
3 eggs, slightly beaten
2 cups sugar
1 tablespoon vanilla
1 can pumpkin puree, or homemade puree
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped or ground walnuts (optional)
Mix eggs, sugar and vanilla in a bowl. Stir in pumpkin puree and
butter(or margarine). Mix flour, baking soda, and spices in a separate
bowl. Stir dry ingredients into the first bowl containing the egg
mixture. Stir in the shredded zucchini and nuts, if you are using them.
Divide the batter into the two bread loaf pans. Bake for 45 to 50
minutes at 350 degrees. Test bread with a knife or a toothpick to see
if it is done. Remove from the oven and let set for ten minutes; turn
out of pan and place on a wire rack to cool.
PUMPKIN TOMATO BASIL
SOUP
3 cups pumpkin puree
1 can of tomatoes
4 cups of chicken or vegetable broth
4-7 good sized carrots
1 onion
1 small can mushrooms, drained
Garlic
1/2 stick butter
Fresh basil
1/4 cup cream, half and half, or milk
Chop carrots. In a large pot add carrots, pumpkin and broth together.
Cut up onion and mushrooms, remembering to keep stirring broth as you
saute mushroom/onion mixture in the 1/2 stick of butter. Add in
tomatoes. Add cream/milk at this time to the carrot/pumpkin mixture.
Mix vegetables into the big pot, and stir all together. Cook for about
10 minutes. This really gets the flavors melted all together. Add
basil! Serve it into bread bowls and enjoy!
SASKATCHEWAN MASHED
PUMPKIN
3-4 cups pumpkin, cooked and mashed
1 onion
2 tablespoons olive oil
1 bell pepper
To cook pumpkin, clean one pumpkin and peel it. Cook until soft, then
mash it with a mixer. Re-heat the mashed pumpkin in a large saucepan.
Thinly slice an onion and pepper. Fry the onion and pepper in olive oil
until brown. Add brown onions and peppers to the pumpkins and mix in.
Add coarse salt and fresh pepper to taste.
ROASTED PUMPKIN CHIPS
~Thank you, Donna
I like to serve these with battered fish – ideally pollack or coley;
it’s a dish I’ve always enjoyed and it never gets any complaints from
my little one either. I do the chips in the oven but a quicker option
is to pan fry them, if you prefer. Serve the fish and pumpkin chips
with peas steamed with fresh mint or other seasonal vegetables mashed
with a spoonful of cream. Serves 4 or more.
1 pumpkin – 2-3 pounds
Olive oil for drizzling
Preheat the oven to 475 degrees. Peel the pumpkin and cut into chips.
Put them on a baking sheet, drizzle with a little oil and roast for
about 30 minutes until tender and lightly golden with crispy touches -
these have a more melting texture than traditional potato chips and a
sweeter flavor.
PUMPKIN PILLOWS
12 Caramels
1 teaspoon water
1/2 cup sour cream
1 teaspoon ground cinnamon, divided
4 ounces (1/2 of 8-oz. pkg.) cream cheese, softened
½ cup canned pumpkin
1 tablespoon brown sugar
1 teaspoon flour
¼ teaspoon orange zest
20 won ton wrappers
1 egg white, lightly beaten
2 cups oil
1 tablespoon powdered sugar
Microwave caramels and water in medium microwaveable bowl on high for
30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in
sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining
cinnamon until well blended. Spoon about 2 tsp. onto center of each won
ton wrapper. Moisten edges with egg white; fold diagonally in half.
Pinch edges together tightly to seal.
Heat oil in large saucepan on medium-high heat to 350 degrees. Add won
tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool
slightly or to room temperature. Sprinkle with powdered sugar. Serve
with caramel sauce.
BUTTERSCOTCH PUMPKIN
ICE CREAM PIE
1 9-inch pastry shell, baked and cooled
1 pint softened vanilla ice cream
1 cup pumpkin
1 1/4 cups sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup whipping cream, whipped
Butterscotch Sauce:
1/4 cup butter
1 cup brown sugar
1 cup white corn syrup
Pinch salt
3/4 to 1 cup half-and-half or cream
In prepared pastry crust spread softened ice cream. Place in freezer
until ice cream is hard. Meanwhile, in saucepan combine pumpkin, sugar,
salt, nutmeg and ginger. Heat over low heat just until sugar is
dissolved. Cool completely. Gently fold in whipped cream. Mound pumpkin
over ice cream in pastry shell. Freeze. If pie is to be stored several
days or weeks, wrap in foil or freezer wrap. Remove from freezer 20
minutes before serving. Serve with cooled or slightly warm butterscotch
sauce. To make sauce, combine butter, brown sugar, corn syrup and salt
in small saucepan. Simmer 15 minutes over low heat. Gradually add
cream, stirring with a wooden spoon; stir vigorously before serving.
Store leftover sauce in glass jar in refrigerator. Makes 6 to 8
servings.
Cook the pasta to the package directions. Spray the inside of a large
sauce-pot with the cooking spray. Pour in the olive oil and cook over
medium heat. Then stir in the wheat pastry flour and keep stirring
until the mixture is thick -- but not browned. (About 1 minute). Add
the milk and stir constantly for between 2 and 3 minutes. Until thick.
Add the pumpkin puree, cheese, and pureed garbanzo beans, paprika, and
pepper. Stir until everything is melted. Add more seasonings to taste.
When pasta is done, drain and add to the cheese mixture. Stir for a
minute or two, then turn off the heat and serve.
PUMPKIN MABLE CAKE
1 1/4 cups pumpkin puree
1 cup sugar
1 cup packed dark brown sugar
1 1/2 cups unsalted butter, softened*
5 large eggs
1 teaspoon vanilla
2 3/4 cups cake flour, divided
3 teaspoons pumpkin pie spice
1 teaspoon baking powder, divided
1/2 teaspoon baking soda, divided
1 teaspoon salt, divided
3/4 cup unsweetened cocoa
1 1/3 cup buttermilk, divided
Preheat oven to 350 degrees. Rub a 10 inch tube pan or 12-cup bundt pan
with butter (or spritz with cooking spray) and dust with 1 tbsp. flour
until the interior is covered. Tap lightly to shake loose extra flour.
Set aside. Spread pumpkin puree over two layers of paper towels and
press two more layers on top. Let sit for 10 minutes. Meanwhile, in a
large mixer bowl cream butter until light. Add both sugars in a steady
stream and mix on medium for about 5 minutes. Add eggs, one at time,
mixing well after each. Add in vanilla.
Transfer half of the mixture into another large bowl. Set aside. Scape
the pumpkin off of the paper towel and add it to the first bowl. Mix
well. In a smaller bowl combine 1 3/4 cup flour, pumpkin pie spice, 1/2
tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. Salt. Add half of
the flour mixture to the pumpkin mixture and mix well. Mix in 1/3 cup
buttermilk. Then add the remaining flour and mix until combined. Set
aside. In the smaller bowl combine 1 cup flour, 3/4 cup cocoa, 1/2 tsp.
baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt. Add half of the
flour/cocoa mixture to the other large bowl and mix well with a whisk
or your mixer. Mix in 1 cup of buttermilk. Then add the remaining flour
and mix until combined. Spoon 1/3 of the pumpkin batter into your
prepared pan.
Drop heaping spoonfuls of the chocolate batter around the pan (not
completely covering all the pumpkin). Spoon in the remaining pumpkin
and chocolate batters. Gently swirl a knife around the pan several
times. Bake for 45-55 minutes or until a toothpick inserted in the
center comes out with a few moist crumbs (make sure you’re checking in
both the pumpkin and chocolate parts, I noticed large chocolate
sections needed a few additional minutes). Cool in pan for 10 minutes,
then remove from pan and cool for another 10 minutes on a rack. Drizzle
with favorite glaze.
PUMPKIN CARAMEL BARS
For the Bars:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1-1/2 cups pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
1/4 cup chopped, toasted pecans
For the Frosting:
2 cups packed brown sugar
1/3 cup water
Pinch of salt
1/2 cup heavy cream
1 stick unsalted butter, cubed
4 oz. cream cheese, cut into 1-inch cubes
Preheat oven to 350 degrees. Coat a 9 x 13 baking pan with nonstick
spray. Whisk together flour, baking soda, cinnamon and table salt for
the bars in a medium bowl; set aside. Whisk together pumpkin puree,
granulated sugar, 1/2 cup brown sugar, egg, melted butter, and vanilla
in a large bowl until well blended. Stir in flour mixture and pecans.
Spread pumpkin batter evenly into prepared pan; bake until a toothpick
inserted into the center comes out clean, about 20 minutes. Let cool
completely before frosting.
Frosting:
Boil 2 cups brown sugar, water and a pinch of salt. for the frosting.
in a large saucepan over high heat. Cook 5 minutes, swirling
occasionally to prevent scorching. Whisk in cream and butter pieces.
(Mixture will bubble furiously; keep whisking.) Boil 2 minutes more.
Transfer caramel to the bowl of a stand mixer; whip on high speed until
sides of bowl are cool to the touch and caramel is thick, 10-minutes,
scraping down sides of bowl as needed. Add cream cheese, 1 cube at a
time, until frosting is smooth.
Frost cooled bars. Finely chop cooked bacon and sprinkle onto frosted
bars with sea salt. Place in the refrigerator to set frosting for one
hour. They keep in the fridge for up to one week.
PUMPKIN GINGERBREAD
2 cups unbleached all purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
2/3 cup sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup canola or corn oil
1/2 cup light, unsulphured molasses
1/2 cup water
2 tablespoons powdered sugar, for dusting the top
Generously butter or spray the bundt pan and dust it with fine, dry
breadcrumbs. Position an oven rack in the center of the oven. Preheat
the oven to 350 F.
Sift the flour, ginger, baking soda, cinnamon, allspice, nutmeg, cloves
and salt into the large bowl. Push through any lumps with your fingers.
Whisk to blend the mixture evenly. Place the egg, sugar and pumpkin in
the medium bowl and whisk until well mixed. Add the oil, molasses and
water and whisk until smooth and blended.
Pour the liquid ingredients into the dry ingredients. Whisk gently at
first, and then, as the mixture blends, whisk faster, until it is a
smooth batter and you don't see any more dry patches. Bake the cake:
Scrape the batter into the prepared pan, and smooth the top. Bake for
45 to 50 minutes, or until the top feels firm and a toothpick inserted
into the center comes out clean. Transfer to a cooling rack and let
cool for 20 minutes. You need to turn this cake out of the pan while it
is warm (but not hot). Unmold and serve the cake: Set the serving plate
upside-down on top of the cake pan. Hold the plate and pan together
like a sandwich, then flip them over. Serve warm, or let the cake cool
completely.
Just before serving, place the powdered sugar in the sieve and dust the
cake.
CHICKEN ENCHILADAS
W/PUMPKIN CREAM
SAUCE
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cumin
Dash of salt & pepper
8 corn tortillas
1 cup Monterrey Jack, crumbled
1/4 cup diced green onion
In a saucepan, melt the butter over medium heat, then add the onion
slices. Saute until brown and caramelized, about 5 minutes. Add the
chicken to the pan, stirring it to mix with the caramelized onions,
then remove from the heat. In a large bowl, whisk together the pumpkin,
cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken
mixture into the tortilla's, rolling them tightly and placing in a
medium-sized baking dish. Once all enchiladas have been rolled, spread
the pumpkin cream sauce over the top. Sprinkle generously with cheese,
then bake in an oven preheated to 425 degrees for 20-25 minutes, or
just until the tips of the cheese begins to brown. Garnish with diced
green onion before serving.
PUMPKIN CHILI
1.5 pounds ground chuck
1 can (15 ounce) dark red kidney beans
1 can (15 ounce) light red kidney beans
2 cans (14 ounce) pumpkin puree
2 cans (28 ounce) crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
Add ground beef, salt and pepper to a large soup pot. Brown meat. Add
diced onion, diced green pepper and garlic. Cook until translucent. Add
ground beef and vegetables to crock-pot. Then add dark and light red
beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried
cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or
high for 4 hours. Serves 8.
PUMPKIN HUMMUS
1 can garbanzo beans
1 teaspoon tahini
1 tablespoon sunflower oil
2 teaspoon cinnamon
½ teaspoon nutmeg
¼-1/2 cup water or reserved pumpkin juice
Pre-heat oven to 375 degrees for pumpkin puree. To make your own
pumpkin puree cut a pumpkin in half, remove seeds and strings, brush
with olive oil and place rind side up on a baking tray. Let bake for
60-75 minutes until the pumpkin is soft. Remove from the oven and let
cool until you are able to handle the pumpkin. Remove the pumpkin pulp
from the rind and place in a large bowl. Mash until all the lumps are
removed (you can also use a food processor at this point.) Finally,
place pureed pumpkin in cheese cloth and squeeze out as much water as
you can (I reserved this for my hummus.) Measure out one cup and place
in the food processor.
For hummus: add all the ingredients, except the water/pumpkin juice, to
the food processor. Run processor on low and slowly add the pumpkin
juice in, one tablespoon at a time until hummus becomes creamy. Remove
from food processor and serve with pita bread.
PUMPKIN BUTTER
3 1/2 cups pumpkin puree, or 1 (29 ounce) can
2 teaspoon vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 teaspoon pumpkin pie spice
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks
and sugar in a large saucepan; stir well. Bring mixture to a boil.
Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir
frequently. Adjust spices to taste. Makes 3 3/4 cups.
PUMPKIN MOONIES
1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-2/3 cups flour
Icing:
1/2 stick unsalted butter, softened
4 ounces cream cheese, chilled
1 cup confectioners' sugar
2 pinches of salt
1/2 teaspoon vanilla extract
a few shakes of cinnamon
Line two baking sheets with parchment paper. In a large bowl, whisk
together the melted butter and brown sugar until smooth. Whisk in the
eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking
powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula,
fold in the flour.
Using a spoon, drop small mounds of batter, spaced evenly, onto each
baking sheet. Bake at 350 degrees until springy to the touch, about 10
minutes. Transfer to a rack to cool completely.
For the icing: using an electric mixer, cream the softened butter with
the cream cheese. Add the confectioners' sugar and the remaining 2
pinches salt, 1/2 teaspoon vanilla, and cinnamon; mix on low speed
until blended, then beat on medium-high speed until fluffy, about 2
minutes.
Spread the flat side of half of the cakes with the cream cheese
frosting. Top each with another cake.
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Heart
Healthy
PUMPKIN BREAD
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
Move oven rack to low position so that tops of pans will be in center
of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8
1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir
in remaining ingredients. Pour into pans. Bake 8-inch loaves 50 to 60
minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaves from pans; remove from pans and place top side up on
wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly
and store at room temperature up to 4 days, or refrigerate up to 10
days.
Per 1 slice serving: 95 calories, 4g total fat, 15mg cholesterol; 110mg
sodium, 14g carbs, 2g protein.
PUMPKIN PIE OATMEAL
1/2 cup instant or dry oatmeal
2 tablespoons fat-free vanilla yogurt
1 tablespoon pumpkin butter
1/8 teaspoon pumpkin pie spice
Cook oatmeal according to directions and then add the finishing touch
with yogurt, pumpkin butter and pie spice
Nutrition: 137 cal., 2 g total fat (1 g sat. fat), 0 mg chol., 44 mg
sodium, 27g carb., 2 g fiber, 4 g protein
GRAB AND GO SNACKS
Cooking spray
1 teaspoon canola or corn oil
1/4 cup honey
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup shelled unsalted pumpkin seeds
3/4 to 1 teaspoon pumpkin pie spice or apple pie spice
2 cups multigrain or whole-wheat cereal squares with maple syrup and
brown sugar
1/2 cup sweetened dried cranberries or sweetened dried cherries
Line a baking sheet with aluminum foil and lightly spray with cooking
spray.
In a large nonstick skillet, heat the oil over medium-high heat,
swirling to coat the bottom. Cook the honey for 2 minutes, or until it
just comes to a boil. Stir in the walnuts, pecans, pumpkin seeds, and
pie spice. Cook for 3 minutes, or until the mixture begins to turn
golden, stirring constantly. Remove from the heat.
Immediately stir in the cereal and dried fruit until well coated, about
30 seconds. Pour onto the baking sheet, using the back of a spoon to
quickly spread in a smooth, thin layer. Sprinkle with the salt. Let
cool completely, about 45 minutes. Break into 1-inch pieces. Store in
an airtight container at room.
Per 1/2 cup serving: 138 calories, 6g total fat, 10mg cholesterol, 32mg
sodium, 20g carbs, 13g sugar, 2g protein.
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Diabetic
Choices
PUMPKIN MASHED POTATOES
1 pound medium baking potatoes, peeled and quartered
2 garlic cloves, peeled
1 cup canned pumpkin
2 tablespoons reduced-fat cream cheese (Neufchatel)
1 tablespoon butter or tub-style vegetable oil spread
1/8 teaspoon ground sage
1/4 cup fat-free milk
In a covered large saucepan, cook potatoes and garlic in enough boiling
water to cover for 20 to 25 minutes or until potatoes are tender;
drain. Mash with a potato masher or beat with an electric mixer on low
speed until nearly smooth. Beat in canned pumpkin, cream cheese,
butter, ground sage, 1/4 teaspoon salt, and 1/4 teaspoon ground black
pepper. Gradually add milk, beating until light and fluffy. Return to
saucepan; heat through. Serves 4
Per ¾ cup serving: 159 calories, 4gm protein, 25gm carbs, 5gm total
fat, 13mg cholesterol, 4gm fiber, 4gm sugar, 205g sodium
Exchanges: Vegetables 1, Starch 2, Fat 1
PUMPKIN SOUP
2 teaspoons margarine
3/4 cup chopped onions
1 can (16 ounce) pumpkin puree
2 cups canned reduced sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 cup fat free milk
Melt margarine in a medium saucepan. Saute onion until soft. Add
pumpkin, broth, sugar, salt and cloves. Stir to mix well. Bring to a
boil; reduce heat and simmer for 15 minutes. Puree until smooth in a
blender or food processor. Return to saucepan. Add milk, heat
thoroughly but do not boil. 5 servings.
Per a cup serving: 89 calories, 3gm total fat, 1mg cholesterol, 3mg
sodium, 15 mg total carbs, 9gm sugars, 4gm protein.
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For
Two
PUMPKIN RISOTTO
1/2 of an onion, chopped
1 teaspoon margarine
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
3/4 cup chicken broth
1/4 cup dry white wine
1/2 cup canned pumpkin
1 1/2 cups precooked white rice
1/4 cup Parmesan cheese
Salt And Pepper
In a large pan, combine onion, butter, and nutmeg. Stir often over high
heat until onion is limp. Mix the cornstarch, lump free, with a little
of the chicken broth. Add to pan along with remaining broth, wine,
pumpkin, and rice. Stir mixture over high heat until boiling, 3 - 4
min. Cover and remove from heat; let stand 5 min. Stir in Parmesan
cheese. Sprinkle portions with additional cheese and add salt and
pepper to taste.
BAKED COD WITH
PUMPKIN SEED CRUST
2 large boneless cod portions
Zest from 1/2 lemon, grated
2 ounces pumpkin seeds, chopped
2 ounces whole wheat bread, cut into cubes
Chopped parsley
4 tablespoons olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees. Place both cod fillets on a baking
tray and season with grated lemon zest, salt and pepper. In a blender
or food processor place the parsley, pumpkin seeds, bread and olive
oil. Season with salt and pepper and blend thoroughly until the mixture
turns a bright green color. Remove from blender and spread on top of
each cod fillet until one side of the cod is completely covered in the
pumpkin seeds crust. Place in the pre heated oven for 16 to 18 minutes
or until the crust has turned golden brown and crunchy on top. Serve
with following watercress salad.
WATERCRESS SALAD
1 bag watercress
1 tablespoon whole pumpkin seeds
3 carrots, peeled
2 hard boiled eggs
Juice from 1 lemon
1 tablespoon virgin olive oil
1 teaspoon honey
Salt and pepper
Mix lemon juice and oil in a large mixing bowl. Add the watercress and
finely grate the carrots. Gently mix together and finely grate the hard
boiled egg into the salad. Heat a small frying pan and add a bit of
oil, then add the pumpkin seeds and fry for a couple of minutes. Add a
teaspoon of honey and remove from the heat.
To serve: Place a serving of the watercress salad in the middle of the
plate, place cod on top of the salad. Sprinkle the honey pumpkin around
and finish with a drizzle of olive oil.
SESAME PUMPKIN SEED
BRITTLE
1 cup sugar
3 tablespoons hulled green pumpkin seeds, chopped
1 1/2 teaspoons sesame seeds
In a dry heavy skillet cook the sugar over moderate heat until it
begins to melt and continue cooking it, stirring with a fork, until it
is melted completely and is golden caramel. Remove the skillet from the
heat, stir in the pumpkin seeds and the sesame seeds, and, working
quickly, pour the mixture onto a sheet of foil. Let the brittle cool
and break into small pieces. The brittle may be made 1 week in advance
and kept in an airtight container.
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If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
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to Z Recipes Newsletter is published by
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