The Dining Diva
The Great Pumpkin! {
03:49
,
Monday, October 1, 2007
} {
0
comments } { Link
}
Pumpkin. The word just calls to mind visions of autumn doesn't it? Pumpkins are a staple for all your fall decorating and of course, your fall cooking and baking too! There's nothing better than a warm slice of pumpkin bread and a glass of milk on a chilly autumn day. Or how about a thick slice of traditional pumpkin pie topped with some homemade whipped cream for all your holiday get togethers. Any way you slice it, pumpkin is a must have!
Traditional Pumpkin Bread
Blend oil, sugar and eggs. Stir in pumpkin. Add shifted dry ingredients. Stir in walnuts (optional). Put in greased pan. Bake at 350 degrees for 1 hour and 15 minutes. Allow to cool. Chocolate Chip Pumpkin Bread
In large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, spices, soda, and salt. Fold in chocolate chips and nuts. Grease and flour three 1 pound size coffee cans or three 9 x 5 inch loaf pans. Fill cans 1/2 to 3/4 full. Bake at 350 degrees F (175 degrees C) for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Wrap in cellophane once completely cooled. Makes 3 loaf pans. Pumpkin Biscuits
Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough. Roll out on floured surface to 1/2-inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake at 450 degrees for 15 to 20 minutes. Makes 24 to 30 biscuits, depending on dough texture and cutter size. Pumpkin Muffins
Preheat oven to 350 degrees, butter 3-inch muffin pan generously. In a small bowl, combine pumpkin, vanilla, eggs, oil and sugar. Sift flour, baking powder, soda, cinnamon and salt. Combine wet and dry ingredients, beat until smooth. Add raisins. Pour batter into greased muffin pan, filling each cup 2/3 full. Bake for 30 minutes until lightly browned. Pumpkin Corn Muffins
PREHEAT oven to 375°F. Grease or paper-line 12 muffin cups. COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups. BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm. Pumpkin Butter
Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months. Pumpkin Dip
Mix cream cheese and powdered sugar together in mixer. Add pumpkin and spices and blend well. Use ginger snaps to dip. Pumpkin Jam
Cut up and dice 1 medium pumpkin For 2 bowls of pumpkin use 1 bowl of sugar. Cut up 4 lemons and 4 oranges. Combine pumpkin, lemon and orange and cover with the sugar. Let stand over night. Next day, mix well and cook until pumpkin is clear. Pack in sterile jars and seal immediately. Tempting Pumpkin Pie Best Flaky Pastry: Filling: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Trim overhanging edge of pastry even with plate. Cut scraps from the crust with mini leaf shaped cookie cutters. Sprinkle cutouts with sugar; press on pastry edge. Heat oven to 425 F. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes. Reduce oven temperature to 350 F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Immediately refrigerate any remaining pie after serving. Note: Top this pie with "spiced cream clouds" without last-minute fuss! For 8 nice dollops, simply beat 1/2 cup whipping (heavy) cream with 1 tablespoon packed brown sugar and 1/4 teaspoon ground cinnamon in a chilled small bowl with an electric mixer. on high speed until stiff. If making ahead, drop the whipped cream by 8 dollops onto waxed paper and freeze uncovered at least 2 hours, then cover tightly and freeze no longer than 2 months. If you plan to add a candy pumpkin when serving, make a depression in each dollop before freezing. Once on the pie, the frozen dollops need to stand only 5 minutes before serving. Pumpkin Cheesecake Bars 1 16 oz package of pound cake mix 3 eggs Pumpkin Cake Roll Cake Roll 14-16 servings 3 eggs FILLING: Beat eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine all filling ingredients and beat until fluffy. Unroll cake and spread filling over cake. Top with nuts and roll. Chill. Serving Suggestions: Storage suggestions: Chocolate Pumpkin Truffles 2 1/2 c Vanilla wafers, crushed Vegetable and Rice Stuffed Pumpkin 1 Pumpkin (14 or 15 inches in Diameter) or 2 smaller ones Pumpkin Pecan Bars
Preheat oven to 350~. In large mixer bowl, beat margarine and brown sugar until fluffy; add flour, oats, baking powder and 1/2 teaspoon salt. Mix until crumbly. Reserving 1/2 cup flour mixture, press remainder on bottom of 15x10" jellyroll pan. Bake 20 mintues. Meanwhile in medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining 1/2 teaspoon salt. Spread over baked crust. In small bowl, combine reserved 1/2 cup flour mixture with pecans; sprinkle over pumpkin mixture. Bake 30-35 minutes or until set. Cool. Cut into bars. Sprinkle with confectioners' sugar if desired. Store covered in refrigerator. Pumpkin Cake with Chocolate Glaze The Cake
The Chocolate Glaze
Make the Cake: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until fluffy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350 degree oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake. Make the Chocolate Glaze: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer.
(Makes 12 muffins) { Post a Comment } { Last Page } { Page 2 of 4 } { Next Page } |
|
|||||||||||||||||||||||||||||||||||||||||||
