PUMPKIN RECIPES
HOW TO SOFTEN CREAM CHEESE
Place completely unwrapped package of cream cheese on
microwavable plate. Microwave on HIGH 15 seconds or until
slightly softened
PUMPKIN & CUSTARD
1 small pumpkin
2 cups milk
3 eggs
1/4 cup sugar
Cut the top off the pumpkin. Scoop out the seeds.
Beat the eggs lightly and mix in the sugar.
Heat milk until it is just boiling. Add to the egg and
sugar mixture. Mix well.
Pour the egg mixture into the pumpkin.
Replace top and bake in an earth oven or moderate oven
350°for about 1 hour, until cooked.
Cool, slice and serve as a dessert.
Note: Sugar may be replaced by onion, green vegetable and a
little salt to make this a savoury dish.
PUMPKIN ORANGE CAKE ROLL
An angel food cake roll is filled with a cinnamon-orange
scented pumpkin filling.
1 (16-ounce) package angel food cake mix
2 1/2 teaspoons grated orange peel, divided
1 1/4 cups Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup powdered sugar, plus extra for sprinkling
2 tablespoons Red Currant Jelly (optional)
Preheat oven to 350°. Line a 15x10-inch jelly-roll pan with
foil. Foil should extend 1 inch above edge of pan. Sprinkle
a clean towel with powdered sugar.
Prepare cake mix according to package direction, adding 1
1/2 teaspoons orange peel at end of mixing time. Spread
into prepared pan. BAKE for 30 min or until top of cake
springs back when touched. Immediately turn cake onto
prepared towel. Carefully peel off foil. Roll up cake and
towel together, starting with narrow end. Cool on wire
rack.
COMBINE pumpkin, sugar, cinnamon, vanilla extract and
remaining orange peel in a medium bowl. Carefully unroll
cake; spread pumpkin mixture over cake. Re-roll cake.
Sprinkle with 1/4 cup powdered sugar. Spoon jelly into
small, heavy-duty plastic bag. Cut off corner of bag;
squeeze to drizzle jelly over cake. Refrigerate until ready
to serve.
CHOCOLATE JELLY ROLL FILLING
FILLING:
12 ounces cream cheese -- at room temp
2/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate pieces
1/4 cup blanched slivered almonds toasted and coarsely
chopped
Beat cream cheese, sugar and vanilla in bowl for 5 to 8
minutes until creamy. Stir in chocolate and almonds. Unroll
cake. Spread with cheese mixture. Reroll without towel.
Refrigerate at least for 4 hours or overnight, covered.
PUMPKIN JELLY ROLL FILLING
Beat 1 package (3 oz.) softened cream cheese with
1/2 cup powdered sugar
Beat in 1/2 cup cooked pumpkin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
Slowly add 1/2 cup whipping cream, beating until slightly
thickened. Refrigerate about 2 hours.
CHOCOLATE GLAZE:
Melt 2 tablespoons butter in small
saucepan over low heat; add 2 tablespoons Cocoa and 2
tablespoons water, stirring until smooth and slightly
thickened. Do not boil. Remove from heatl cool slightly.
Gradually add 3/4 cup powdered sugar and 1/2 teaspoon
vanilla extract, beating with whisk until smooth. About 1/2
cup.
MARSHMALLOW FILLING
3/4 cup margarine
2 cups confectioners' sugar
2 cups marshmallow cream
Mix & spread on cake
GINGER FILLING
1 cup whipping cream or 1 envelope whipped topping
1/2 cup ginger snaps, crumbs
Mix & spread on cake
JELLY ROLL PANCAKE
1 T vegetable oil
1 c milk
6 eggs
3 oz cream cheese -- softened
1 tsp salt
1/2 c raspberry jam
2 T sugar
1 sifted powdered sugar
2/3 c flour
Pour oil in a jelly-roll pan. Place in the oven while oven
is heating to
450 degrees. Beat the eggs with the salt until light. Blend
the sugar
with the flour. Add to the eggs and beat until batter is
smooth. Stir in
milk and mix thoroughly. Remove pan from the oven and pour
in the batter.
Bake for 15 minutes, or until puffy and brown. Immediately
spread with the
cream cheese and jam. Roll up jelly-roll fashion. Sprinkle
with the
powdered sugar. Serve immediately.
LITE CRUSTLESS PUMKIN PIE
2 tablespoons water
2 envelopes unflavored gelatin
2 1/4 cups Evaporated Lowfat 2% Milk, divided
1 can (15 oz.) Pure Pumpkin
1/2 cup packed dark brown sugar or low calorie
sweetener
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Light whipped topping (optional)
COAT 9-inch deep-dish pie plate with spray.
Place water in medium bowl; sprinkle gelatin over water.
Let stand for 5 to 10 minutes or until softened. Mixture
may be firm. Bring 1 cup evaporated milk just to a boil in
small saucepan. Slowly stir hot evaporated milk into
gelatin. Stir in remaining evaporated milk, pumpkin, sugar,
pumpkin pie spice and vanilla extract.
Pour mixture into prepared pie plate. Garnish with whipped
topping and raspberries, if desired. Refrigerate for 2
hours or until set.
CRANBERRY FUDGE
2 cups (12-oz. pkg. Semi-Sweet Chocolate Morsels
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup Evaporated Milk
1 teaspoon vanilla extract
1 pkg. (6 oz. Sweetened Dried Cranberries, any flavor
1/3 cup chopped walnuts or pecans
Line 8-inch-square baking pan with plastic wrap.
Melt morsels and corn syrup in medium, heavy-duty saucepan
over lowest possible heat. When morsels begin to melt,
remove from heat; STIR. Return to heat for a few seconds at
a time, stirring until smooth. Remove from heat.
Stir in powdered sugar, evaporated milk and vanilla
extract. Stir until the mixture is thick and glossy. Stir
in sweetened dried cranberries and nuts; mix well. Pour
into prepared pan; cover. Refrigerate until firm, about 8
hours. Lift from pan. Cut into pieces. Store covered in
refrigerator. Serve at room temperature.
PUMPKIN CRANBERRY BREAD
2 1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts
Preheat oven to 350. Grease and flour 2 9x5 inch loaf pans
(or 4 mini loaf pans).
In a mixing bowl, combine flour, pumpkin pie spice, baking
powder and salt.
Combine eggs, sugar, pumpkin and oil in small mixing bowl,
beat until just blended. Stir the wet mixture into the dry
with a wooden spoon until batter is just moistened. Fold
the cranberries and walnuts into the batter. Spoon the
batter into the prepared loaf pans.
Bake in preheated oven for 50 to 60 min. (If using mini
loaf pans, begin checking bread after 25 minutes.)
CRANBERRY ORANGE DREAM
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each)
Cranberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
1-1/2 cups cold water
1 can (11 oz.) mandarin orange segments, drained
1-1/2 cups Graham Cracker Crumbs
1/2 cup sugar, divided
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) Cream Cheese, softened
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed
STIR boiling water into gelatin in large bowl at least 2
minutes until completely dissolved. Add cranberry sauce;
stir until melted. Stir in cold water. Refrigerate about
1-1/4 hours or until slightly thickened (consistency of
unbeaten egg whites). Gently stir in orange segments.
Next, stir crumbs, sugar and butter in 13x9-inch dish.
Press firmly onto bottom. Refrigerate until ready to use.
Beat cream cheese until well blended. Gently stir in 3 cups
of the whipped topping. Spread evenly over crust; cover
with gelatin mixture. Refrigerate 3 hours or until firm.
Serve topped with remaining whipped topping.
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