Guest guest Posted November 23, 2001 Report Share Posted November 23, 2001 Happy Holidays Everyone, All these recipes are ones that I got from the lists I'm on, except the first. * Exported from MasterCook * Pumpkin Apple Streusel Muffins Recipe By : Jan/Allrecipes.com Serving Size : 18 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 cups sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 egg -- lightly beaten 1 cup canned pumpkin 1/2 cup vegetable oil 2 cups chopped apples -- peeled and chopped 2 tablespoons all-purpose flour 1/4 cup sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter 1 teaspoon butter Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners. 2 In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. 3 In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. 4 Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean. - - - - - - - - - - - - - - - - - - NOTES : What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra. * Exported from MasterCook * Pumpkin, Spinach and Barley Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Pumpkin, Spinach and Barley Rolls Submitted by: Judy Edwards Overall Rating: Rated by 1 User Prep Time: approx. 30 Minutes Cook Time: approx. 20 Minutes " This roll is delicious, and great served with a French salad. " Ingredients 1/2 cup pearl barley 1 1/2 cups water 2 1/4 cups canned pumpkin 8 leaves spinach - rinsed, stemmed, and dried 1/2 teaspoon ground cumin 1/4 teaspoon chili powder salt and pepper to taste 1 (17.5 ounce) package frozen puff pastry, thawed Directions 1 In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes. 2 Preheat oven to 375 degrees F (190 degrees C). 3 In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper. 4 Lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally. Roll the pastry over the mixture, and seal the seams with a little water. Cut stuffed pastry into thirds. Arrange portions on a cookie sheet. Repeat with the remaining ingredients. 5 Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown. Makes 3 to 4 servings - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin and Pecan Bread Pudding Recipe By : Kelly Grigg, Cooking list (AU) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf stale French bread 3/4 cup sugar 3 large egg yolks 3 whole eggs 1 quart half-and-half cream 1/2 pint whipping cream 1 tablespoon vanilla 2 tablespoons cinnamon 1/4 teaspoon nutmeg 1 can pie pumpkin (16 oz.) 1 cup pecan pieces Preheat oven to 250 degrees. 1. In a mixing bowl, blend the sugar, half-and-half, whipping cream, vanilla, and all the egg to make a custard mixture. 2. Slice the bread about 3/4 inch thick. 3. Coat the insides of two 10-inch cake pans with a generous amount of butter. Line the perimeter with the smallest slices of bread, then cover the bottom with an overlapping bread layer. Sprinkle on some of the cinnamon, then pour on enough custard mixture to soak all the bread. 4. Mix the pumpkin with the nutmeg and 1/2 cup of the custard mixture. Spoon a layer of the pumpkin mixture across the bread. about 1/4 inch thick. Sprinkle a third of the pcans across the pumpkin. 5. Put down another layer of bread, dust it with cinnamon, soak it with the custard mixture, and top with the remaining pumpkin mixture, and another third of the pecans. Finish with another layer of bread, cinnamon, and custard mixture, with the remaining pecans on top. 6. Bake in the preheated 250-degree oven for one hour and 35 minutes. Remove and cool. Cut into pie-style slices and serve either warm or cold--it's great both ways! Serves 12. Kelly Says: This is no ordinary bread pudding. Not only does it have the fall flavors of pumpkin and pecan, but it's quite rich and is best served not by scooping into bowls, but by slicing like a cake and serving elegantly on plates. Shared for the 2000 Holiday Swap by Jamie Rahm - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Dip (Easy and Good!) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups confectioners sugar -- sifted 16 ounces cream cheese -- softened 1 can pumpkin pie filling mix (30 oz.) 2 teaspoons cinnamon 1 teaspoon ginger In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with purchased gingersnaps. A hollowed-out miniature pumpkin and antique canning jars are just two of the many types of containers you can use for presenting the dip. Add a bag of gingersnaps, and you've got a gift that anyone will be thankful for! Yield: about 7 cups of dip. Shared for Jamie's 2000 Holiday Swap by Purple5262 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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