Pumpkin Recipes

[Guest guest]

i found these awhile back on a BB, i'm not sure of the poster's name but it was

something like pumknluvr. they looked great though.

 

 

 

 

Pumpkin Chocolate Chip Cake

 

3 cups flour

2 cups sugar

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

AT LEAST 2 TBSP CINNAMON

4 eggs

1 cup of vegetable oil

2 cups of canned pumpkin

1 cup of walnuts, chopped (I use 1-1/2 cups)

1 cup chocolate chips (I use 1-1/2 cups)

 

In large bowl beat eggs, mix in oil, pumpkin, gradually add first 6 ingredients

to pumpkin mixture, stir in nuts and chocolate chips - pour into greased and

floured (bottom only) tube pan. Bake in preheated 350 degree oven about 1 hour

and 10 minutes (starting checking with toothpick after 1 hour). This cake

freezes well too.

 

 

 

Pumpkin Mousse Bars

 

Crust:

1 c flour

1/2 c quick oats

1/2 c brown sugar

1/2 c butter, melted

 

Mix flour, oats, brown sugar and butter until crumbly. Press in 9 x 13-inch pan

and bake at 350 degrees for 15 minutes. Cool.

 

While crust is baking, prepare Mousse:

2 packages. (4 serving size) vanilla instant pudding and pie filling

2 1/2 c milk

2 c canned pumpkin

1/2 c. chopped pecans (optional)

1 tsp grated orange rind (optional)

1/2 tsp each cinnamon

1/2 tsp nutmeg

2 c whipped topping

 

Combine pudding mix, milk, pumpkin, orange rind, and spices in a bowl. Beat

until well blended and then fold in whipped topping and pecans. Spread over

cooled crust and chill; cut into 3x3 squares and serve cold with additional

whipped topping.

 

 

Pumpkin Pie Muffins

 

2 cups flour

3/4 cups packed brown sugar

1-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/8 tsp nutmeg

3/4 cup canned pumpkin

1/2 cup butter, melted and cooled

1/4 cup buttermilk

2 eggs, lightly beaten

3 tbsp molasses

1 tsp vanilla

3/4 c coarsely chopp ed pecans or walnuts

3/4 c chopped dates (optional)

 

Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir

together 9 ingredients. In another bowl, stir together pumpkin, butter,

buttermilk, eggs, molasses and vanilla until blended. Make a well in center of

dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans

and dates.

 

Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake

tester inserted in center of one muffin comes out clean. Remove to wire rack.

Cool 5 minutes before removing muffins from cups; finish cooling on rack.

 

 

Pumpkin Pancakes with Ginger Butter/Maple Syrup

 

1 Cup White Flour

1/4 tsp salt

2 TB Brown Sugar

1 tsp Baking Powder

1 /2 tsp Baking Soda

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Powdered Ginger

1 Egg Beaten

1/2 Cup Plain Yogurt

3/4 Cup Milk

3/4 Cup Canned Pumpkin

2 TB melted butter

 

In a medium bowl sift the flour, salt, brown sugar, baking powder, baking soda,

cinnamon nutmeg, powdered ginger. This can be done the night before and sealed

in a ziplock bag. Make sure your baking soda and powder are fresh.

 

In a small to medium bowl combine the wet ingredients up to the melted buttered

not including. Mix well and then stir in the melted butter. Add to the flower

mixture and stir until just blended.

 

Heat a griddle or fry pan until a drop of water sizzles. Grease the surface (not

necessary if non stick coating)

Use about a 1/4 cup of mixture for each pancake. When the bubbles start to

appear on the surface flip the pancake . Cook until browned. Serve with

*Gingered Butter and warm Maple Syrup

 

*2 tb of crystallized ginger that has been finely chopped with 1/4 lb of

softened butter. (Can be done in advance and frozen in a log shape in plastic

wrap.)

 

Makes 10-12 pancakes.

 

Can be frozen: Let the pancakes cool then stack them between folded waxed paper.

Reheating instructions: Separate pancakes from between wax paper while still

frozen. Microwave/ Wrap them in a white paper towel. Put on 30% power for 1 to 2

minutes (microwaves vary)-you want to thaw them. Then leave them in the

microwave covered in paper towel and heat 1-3 minutes at 70% power until warmed

through. Oven/ Preheat oven to 350 degrees. Put pancakes on cookie sheet and put

in oven from 5 to 7 minutes. The more

pancakes the longer the time.

 

 

Apple Walnut Pumpkin Soup with Cheddar

 

1 large onion, chopped

2 garlic cloves, minced

6 tbls. butter

1 1/2 lb. pumpkin, peeled, seeded, and cut into 2 inch cubes

4 Granny Smith apples, peeled, cored, and sliced

1 cup walnuts

2 cups apple cider

4 cups chicken stock

2 tsp. salt

1 tsp. white pepper

1/2 tsp ground allspice plus additional for garnish

1/4 tsp. cinnamon

a pinch of ground cloves

2 cups heavy cream plus additional, whipped, for garnish

2 cups grated sharp Cheddar

1/2 cup firmly packed dark brown sugar

 

In a kettle cook the onion and the garlic in the butter over moderate heat,

stirring, until they are softened. Add the pumpkin, the apples, the walnuts, the

cider, the stock, the salt, the pepper, and spices, bring the liquid to a boil,

and simmer covered partially, for 1 hour, or until the pumpkin is tender. In a

blnder puree the mixture. In the cleaned kettle combine the puree with 2 cups of

the cream, the Cheddar, and the brown sugar, add salt and pepper to taste, and

heat the soup, stirring and being careful not to let it boil, until the Cheddar

is melted. Ladle the soup into heated bowls and top it with the whipped cream

and a sprinkling of the additional allspice. Makes about 15 cups, serving 10.

 

Source: 1988 Gourmet magazine

 

 

-

Michael Slocum

MasterMixes

Monday, August 07, 2000 4:45 AM

[MasterMixes] Pumpkin Recipes

 

 

 

It's almost pumpkin time and I'm collecting some recipes to us all of those

wonderful pumpkins I'm growing! What's your favorites?

 

 

 

 

 

 

 

 

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