Pumpkin recipes now formatted

[Guest guest]

Please remember that all recipes must be in MasterCook format. Here are

the pumpkin recipes, which were posted a few days ago, in MC format.

 

Kathleen

 

Buster has placed a total of 5 MasterCook recipes in this file:

 

Pumpkin Chocolate Chip Cake

Pumpkin Mousse Bars

Pumpkin Pie Muffins

Pumpkin Pancakes With Ginger Butter/Maple Syrup

Apple Walnut Pumpkin Soup With Cheddar

 

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* Exported from MasterCook Buster *

 

Pumpkin Chocolate Chip Cake

 

Recipe By :

Serving Size : 1 Preparation Time :

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 tablespoons cinnamon -- at least

4 eggs

1 cup vegetable oil

2 cups canned pumpkin

1 cup 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.

 

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* Exported from MasterCook Buster *

 

Pumpkin Mousse Bars

 

Recipe By :

Serving Size : 1 Preparation Time :

Categories :

 

Amount Measure Ingredient -- Preparation Method

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***CRUST***

1 cup flour

1/2 cup quick oats

1/2 cup brown sugar

1/2 cup butter -- melted

***MOUSSE***

2 packages vanilla instant pudding and pie filling -- ( 4

serving size)

2 1/2 cups milk

2 cups canned pumpkin

1/2 cup chopped pecans -- (optional)

1 teaspoon grated orange rind -- (optional)

1/2 teaspoon each cinnamon

1/2 teaspoon nutmeg

2 cups whipped topping

 

Crust: 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.

 

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.

 

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* Exported from MasterCook Buster *

 

Pumpkin Pie Muffins

 

Recipe By :

Serving Size : 1 Preparation Time :

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups flour

3/4 cup packed brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon nutmeg

3/4 cup canned pumpkin

1/2 cup butter -- melted and cooled

1/4 cup buttermilk

2 eggs -- lightly beaten

3 tablespoons molasses

1 teaspoon vanilla

3/4 cup coarsely chopped pecans or walnuts

3/4 cup 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.

 

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* Exported from MasterCook Buster *

 

Pumpkin Pancakes With Ginger Butter/Maple Syrup

 

Recipe By :

Serving Size : 1 Preparation Time :

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup White Flour

1/4 teaspoon salt

2 tablespoons Brown Sugar

1 teaspoon Baking Powder

1 /2 teaspoons Baking Soda

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/2 teaspoon Powdered Ginger

1 Egg Beaten

1/2 cup Plain Yogurt

3/4 cup Milk

3/4 cup Canned Pumpkin

2 tablespoons 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.

 

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* Exported from MasterCook Buster *

 

Apple Walnut Pumpkin Soup With Cheddar

 

Recipe By :

Serving Size : 1 Preparation Time :

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

2 garlic cloves -- minced

6 tablespoons butter

1 1/2 pounds 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 teaspoons salt

1 teaspoon white pepper

1/2 teaspoon ground allspice

plus additional for garnish

1/4 teaspoon 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 blender 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

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