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Recipes
And
you thought pumpkins were just for decorating!
Here are some fun and delicious things to do with pumpkins.......
Preparing
pumpkin for cooking: Clean
and peel the pumpkin and cut into large pieces.
Boil in a small amount of water until very tender.
Drain very well and then run them through a food processor.
Hint for freezing: If you want to freeze the pumpkin for future use, pour into
individual plastic containers. Squeeze
a little fresh lemon on the top to prevent browning in the freezer.
Catalog
of Recipes (just click on the recipe of interest)
New in
2005 ....
Pumpkin
Seeds
OK,
now your ready to cook, but wait - what do you do with the seeds??
Pumpkin seeds are great snacks and are good in soups or salads
too! Kids love them!
Wash
& dry seeds. Spread
them in a single layer on a baking sheet and sprinkle with salt.
Bake at 350 degrees until lightly browned and crunchy.
Variations: garlic
salt, pumpkin pie spice or Old Bay seasoning for a change of flavor.
Pumpkin
Soup
1/4 c. chopped onion
1 tbsp. margarine or butter
1- 14 oz. chicken broth
½ c. finely chopped, peeled potato
½ c. frozen corn
½ c. finely chopped, red or green pepper
1 c. pumpkin
1/4 tsp salt
1 c. half & half, or milk
1/4 tsp. pepper
In
a large saucepan, cook onions in margarine until tender.
Stir in broth, potato, corn and red/green pepper.
Cover & simmer about 15 minutes.
Stir in pumpkin, salt & pepper.
Slowly add half & half or milk, stirring constantly.
Heat until hot & serve.
Serves four.
Pumpkin
Cookies
1. 1 c. shortening
2. 1 c. sugar
3. 1 egg
4. 2 c. flour
5. 1 tsp. baking
soda
6. 1 tsp. baking
powder
7. 1 tsp. cinnamon
8. ½ tsp. vanilla
9. 1 c. pumpkin
Mix
all together in order listed. Drop
by teaspoonfuls on ungreased baking sheet.
Bake at 375 deg. for 10-12 minutes.
After cooling, spread cream cheese icing on cookies.
Makes approx. 3 dozen.
Baked
Whole Pumpkin
1 med. pumpkin, approx. 5-7 lbs.
6 Eggs
2 c. whipping cream
½ c. brown sugar
1 tbsp. molasses
½ tsp. grated nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
Cut
the lid off the pumpkin and remove the seeds.
Mix the remaining ingredients.
Fill the pumpkin with the mixture and top with 2 tbsp. butter.
Cover with the pumpkin lid and place in a baking pan.
Bake at 350 deg. for 1 to 1-1/2 hours or until mixture has set
like a custard. Serve from the pumpkin at your table, scraping some of the
meat from the pumpkin with each serving.
An interesting and tasty substitute for pumpkin pie.
Pumpkin
Pie
1-3/4 c. pumpkin
2/3 c. sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
3 eggs
2/3 c. evaporated milk
½ c. milk
pastry for a single crust pie
In
a large mixing bowl, stir together pumpkin, sugar, cinnamon, ginger and
nutmeg. Add eggs.
Using a wire whisk, lightly beat until combined.
Gradually stir in evaporated milk until blended.
Pour into prepared pie pastry shell.
Cover edge of crust with foil to prevent over browning & bake
at 375 deg. for 25 minutes. Remove
foil and bake about 25 minutes more or until a knife inserted near the
center comes out clean. Cool
pie on a wire rack and then serve.
Store covered in the refrigerator.
Serves 6.
Pumpkin
Bread
1 c. pumpkin
2 eggs, beaten
½ c. oil
1-1/2 c. sugar
Mix
together and then add...
1-3/4 c. shifted flour
½ tsp. baking soda
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. baking powder
½ tsp. ground cloves
1 tsp. salt
Mix
well and pour into a greased loaf pan.
Bake at 350 deg. for 1 hour.
Makes 1 loaf.
This
will easily become a Thanksgiving favorite!....
Pumpkin
Cheesecake
2 c. vanilla wafer crumbs
1/4 c. melted margarine
Combine
the crumbs and margarine, press on the bottom and sides of a 9
spring form pan.
2 8 oz. pkge. of
light cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Combine
cream cheese, sugar and vanilla. Mix
well. Add eggs, one at a
time, mixing well after each. Add
pumpkin and spices, mix well. Pour
into crust. Bake at 350
deg. for 55 minutes. Loosen
cake from rim of pan, cool before removing rim.
Chill. Store in
refrigerator. Makes 10 to
12 servings.
Spicy
Pumpkin Pancakes
2-1/3 c. Bisquick Original baking mix
1/3 c. pumpkin
1-1/4 c. milk
1/4 c. vegetable oil
2 tbsp. sugar
3/4 tsp. pumpkin pie spice
2 eggs
Heat
griddle or skillet; grease if necessary.
Stir all ingredients until blended.
Pour batter by scant 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn;
cook until golden brown. About
18 pancakes. Substitution
for pumpkin pie spice - 1/4 tsp. each of ground cinnamon, ground nutmeg
& ground ginger.
Spicy
Pumpkin Bars
1 c. flour
1 c. whole wheat flour
1-1/2 c. firmly packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
1/4 tsp. salt
½ c. oil
½ c. apple juice
2 cups pumpkin
2 eggs
Heat
oven to 350 deg. Grease and
flour 15x10x1-inch baking pan. Lightly
spoon flour into measuring cup; level off.
In large bowl, combine all ingredients; beat at low speed until
moistened. Beat 2 minutes
at medium speed. Spread in
greased and floured pan.
Bake
at 350 deg. for 20 to 30 minutes or until toothpick inserted in center
comes out clean. Cook 1
hour or until completely cooled.
Frosting
1 3 oz. pkg. cream cheese, softened
2 tbsp. margarine or butter, softened
½ tsp. vanilla
3 c. powdered sugar
1 to 2 tbsp. milk
In small bowl, combine cream cheese and margarine; blend well.
Stir in vanilla. Add
powdered sugar and enough milk for desired spreading consistency; beat
until smooth. Frost cooled
bars. If desired,
sprinkle with nutmeg. Refrigerate
30 minutes or until set. Cut
into bars. Store in
refrigerator. 48 bars.
Pumpkin
Waffles with Maple Apple Syrup
Maple Apple Syrup (below)
2-1/3 c. Bisquick Original baking mix
½ c. pumpkin
1-1/2 c. milk
1/4 c. vegetable oil
2 tbsp. backed brown sugar
1 tsp. pumpkin pie spice
2 eggs
1/4 c. chopped pecans (optional)
Prepare
Maple Apple Syrup; keep warm. Heat
waffle iron; grease if necessary. Stir
remaining ingredients except pecans until smooth. Pour batter onto center of hot waffle iron.
Bake until steaming slows and waffle is golden brown.
Carefully remove waffle. Sprinkle
with pecans. Serve with
syrup. 6 waffles (7-1/2)
Maple Apple Syrup
½ c. maple-flavored syrup
½ c. frozen apple juice concentrate
Heat ingredients over medium heat, stirring occasionally, until
juice concentrate is melted and mixture is warm.
New
2005 Recipes......
For
your bread machine.....
Pumpkin
Yeast Bread
½ c. plus 2 tbs. water (70 to 80 degrees)
½ c. cooked or canned pumpkin
1/4 c. butter or margarine, softened
1/4 c. instant nonfat dry milk powder
1/4 c. packed brown sugar
1 tsp. ground cinnamon
½ to 1 tsp. ground nutmeg
3/4 tsp. salt
1/8 tsp. ground ginger
2-3/4 c. bread flour
1 package (1/4 oz.) active dry yeast
In
bread machine pan, placed all ingredients in order suggested by
manufacturer. Select basic
bread setting. Choose crust
color and loaf size if available. Bake
according to bread machine directions(check dough after 5 minutes of
mixing; add 1 to 2 tbs of water or flour if needed).
Yield 1 loaf, 16 slices (about 1-1/2 lbs.)
Pumpkin
Pie Pudding
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3/4 c. sugar
½ c. biscuit/baking mix
2 eggs, beaten
2 tbs. butter or margarine, melted
2-1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
Whipped topping, optional
In
a large bowl, combine the first eight ingredients.
Transfer to a slow cooker coated with nonstick cooking spray.
Cover and cook on low for 6-7 hours or until a thermometer reads
160 degrees. Service in
bowls with whipped topping if desired.
Yield: 6-8 servings.
Pumpkin
Chip Drops
1 c. butter or margarine, softened
1 c. sugar
1 c. packed brown sugar
1 egg
1 tsp. vanilla extract
2 c. all purpose flour
1 c. quick-cooking oats
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
1 c. cooked or canned pumpkin
1cup(6 oz.) semisweet chocolate chips
In
a mixing bowl, cream the butter and sugars.
Beat in egg and vanilla. Combine
flour, oats, baking soda, cinnamon and salt; add to the creamed mixture
alternately with pumpkin. Stir
in the chocolate chips. Drop
by tablespoonfuls 2 inches apart onto greased baking sheet.
Bake at 350 deg. for 9-12 minutes or until golden brown. Cool on wire racks. Yield:
4 dozen.
Pumpkin Pie Cake
1 box yellow cake mix (reserve one cup of dry mix)
1 stick butter, melted
1 egg
Mix above together and pat into greased 9x13 pan
Mix together:
1 large can of pumpkin
3 eggs
Ό cup sugar
½ cup packed brown sugar
2/3 cup milk
spices as listed on pumpkin can for pie
Mix well and pour over cake
Topping:
½ stick butter
1 cup reserved cake mix
½ cup sugar
Mix together with pastry blender and sprinkle on top of pumpkin mixture
Bake 55 minutes at 350 degrees. Test for doneness by inserting a knife
ENJOY!!!
From the kitchen of Sue Baumes
Kids will need parents help for
this project!!!
1st Remember you need to let your
popcorn ears dry until about mid-November. They are to wet to pop when
you first take them home.
Once dry, remove a few kernels put
in microwave for 2.5 minutes. If they pop, then the whole ear is ready.
Remove all kernels from cob.
Measure amount of corn in a measuring cup. In a large size (6-10 qt.) pan
with good lid.
Put vegetable oil about 1 part oil
for every 3 parts corn. i.e. 1/3 cup oil per 1 cup of un-popped corn. Best
to cook less than 1/2 corn per batch. To much corn will cause pan to
overflow.
Heat oil on high temp on stovetop
with 2 kernels in the oil. Keep lid on until you hear them pop. Dont lift
lid before popping is complete you may be burnt by hot oil!!!!
When the 2 test kernels pop,
remove lid and carefully add the batch of un-popped corn, promptly replace
lid and listen for popping. Gently shake pan to keep un-popped kernels on
bottom of pan. When popping is complete, empty popcorn
into large bowl for serving. Again be careful the popcorn can be very
hot!!!
Salt and season to taste.
Kids will need parents help for
this project!!!
Remove seeds from 1 large
sunflower head. Clean seeds by hand, to remove foreign material and any
bad looking seed (holes in them, hallow or rotten).
Boil water, 1 quart or so, and put
a large amount of salt in it (about 4 table spoons). You can also add
chili powder, garlic, old bay or other similar spices to the water.
Pre--heat your oven for 350
degrees
Boil seeds in water salt spice mix
for 4 or 5 minutes.
Drain and place on cookie sheet
and bake 20 to 30 minutes.
Let cool and their ready to
eat!!!
This is one of those projects you
may want to cook a few heads at the same time so you clean up only one
mess.
Kids will need parents help for
this project!!!
1st Remember you need to let your
popcorn ears dry until about mid-November. They are to wet to pop when
you first take them home.
Once dry, remove a few kernels put
in microwave for 2.5 minutes. If they pop, then the whole ear is ready.
Larger ears may need to be broken
in half. Place ear in microwave for about 3 minutes on high. If popping
stops, stop the microwave because the ear can burn and it smells worse
than burnt popcorn. If you want to avoid the mess put the ear in a paper
bag.
When popping is complete, empty
popcorn into large bowl for serving. Again be careful the popcorn can be
very hot!!!
Salt and season to taste.
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