PUMPKIN RECIPES 13
ORANGE CREAM CHEESE
1 (8 oz) pkg cream cheese, softened
3 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1 to 2 teaspoons milk (as needed)
In a medium bowl, combine cream cheese, the remaining 3 tablespoons sugar, vanilla, and orange peel. Stir until smooth. Stir in 1 to 2 teaspoons milk to make spreading consistency.
SPICED CREAM CHEESE
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup chopped walnuts, toasted
about 1/4 cup sweetener (any works fine, and adjust to taste)
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Stir together ingredients and serve.
WW CHOCO PUMPKIN MUFFINS
mix together
1 box chocolate cake mix
1 can of pumpkin ( 15 oz can )
1/2 cup water.
Will be very thick but don't add anything else to it! bake in muffin tins at 350 for 20 minutes. You can't taste the pumpkin and it adds so much fiber. You can do this with spice cake mix also.
PUMPKIN BISCUITS
These biscuits can be made a day ahead.
2 1/2 cups all-purpose flour
3 tbsp. packed light-brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. grated nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup unsalted butter, chilled and cut into thin slices
1 15-ounce can unsweetened solid-pack pumpkin
Preheat the oven to 400 degrees. Grease a cookie sheet or line it with parchment paper.
In a large bowl, stir the flour, brown sugar, baking powder, salt and spices. (You may need to crumble in the brown sugar with your fingers.) With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal. Stir in the pumpkin and mix until you form a soft dough.
On a well-floured surface, with well-floured hands, pat out the dough to 1/2-inch thickness. Using a floured, sharp knife, cut out 2-inch-square biscuits. Place them on the cookie sheet and put it on the middle rack of your oven. Bake the biscuits for 15 to 20 minutes (because they're already brown, you may need to break one open to see if they're done). Serve hot or at room temperature.
Makes 16 to 18.
WHEAT, OAT PUMPKIN BISCUITS
1 cup flour
1/2 cup whole wheat flour
1/2 cup quick (not instant) oatmeal
1 1/2 tbsp baking powder
1/2 teaspoon salt
1 tsp cornstarch
1 tablespoon grated fresh ginger
1 cup canned pumpkin puree
3/4 cup skim milk
Preheat oven to 425F, lightly grease 1-2 baking sheets.
In a large bowl, whisk together dry ingredients including ginger.
Add pumpkin and using your fingers work it into the flour until fairly incorporated.
Pour in milk and combine to form a soft dough.
Pat out (do not roll, it won't work) on a floured board to about 3/4" thickness.
Cut out circles and place on prepared sheets fairly close together.
Bake 12-15 minutes. Remove from sheets and cool on wire rack.
SPICY BUTTERNUT SQUASH OR PUMPKIN BISCUITS
Can use sweet potato to replace the butternut. Go easy adding wet ingredients or if the dough is to sticky go ahead and use a little more flour.
7/8 cup cooked mashed butternut squash or pumpkin
1/3 cup butter, melted
1/2 cup buttermilk
1 5/8 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
1 1/4 tablespoons brown sugar
1/2 teaspoon cinnamon
1/16 teaspoon grated nutmeg
1/16 teaspoon allspice
1/16 teaspoon clove
4 7/8 teaspoons toasted pecans, crushed
makes 12-16
Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
Mix together the squash, butter and buttermilk.
Mix together dry and wet ingredients.
Using only enough wet or dry to make a soft dough.
Shape the dough into a ball and knead lightly on a well-floured board.
Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.
VARIATION:
to make 30 -40 biscuits
2 cups cooked mashed butternut squash or pumpkin
3/4 cup butter, melted
1 1/4 cups buttermilk
4 cups flour
1 teaspoon salt
1 tablespoon baking soda
3 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon clove
1/4 cup toasted pecans, crushed
PUMPKIN WALNUT BISCUITS
1 3/4 cups flour
3 tablespoons sugar, plus a little extra for topping
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
5 tablespoons cold butter, cut into 1/4-inch pieces
1/2 cup finely chopped walnuts
1/2 cup light cream, plus a little extra for glaze
1/3 cup solidly packed pumpkin mash or canned pumpkin
1 1/2 tablespoons honey
1. Heat the oven to 375° F. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts. In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
2. Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk. Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
3. Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving. Makes about 12 biscuits.
PUMPKIN PATTIES
2 slices firm sandwich bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated sharp Cheddar or Monterey Jack
1 1/2 tablespoons canola oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red bell pepper
1/2 cup frozen corn kernels
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 egg, lightly beaten
1/3 cup solidly packed pumpkin mash or canned pumpkin
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1. In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size skillet over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder, and cumin and cook it all for another minute. Remove the skillet from the heat and spoon the contents into the bread crumb mixture.
2. In a large bowl, mix together the egg, pumpkin, and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours.
3. Melt the butter in a large skillet. Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the skillet and serve right away. Makes 6 patties.
4. Test kitchen tip: The crumbled bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Set out the bread slices for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.
PUMPKIN ANGEL FOOD CAKE
1 cup pumpkin
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/8 tsp ginger
1 pkg (16 oz) one step angel food cake mix
14 TBS reduced fat whipped topping
additional cinnamon, optional
Prepare cake mix according to directions, set aside. Combine pumpkin, vanilla, and spices. Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Spoon into ungreased 10 inch tube pan. Cut through batter with a knife to remove air bubbles.
Bake on the lowest oven rack at 350º for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert onto a wire rack; cool completely. Run a knife around the sides of the pan and remove cake to a serving plate.
Garnish each slice with whipped topping and sprinkle with cinnamon.
14 servings.
VARIATION:
ANGEL FOOD CAKE
1 box (1-Step) angel food cake
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into greased 9 x 13" pan (or muffin tin) and bake at 350 for 35-40 minutes (muffins bake 15-18 minutes).
PUMPKIN ANGEL FOOD CAKE
1 can (15 oz) pumpkin
3/4 c water,
1 Tbs vanilla
1 Tbs pumpkin pie spice (or spices for Spice Cake, below)
Spice
1-1/4 cup water,
1-1/2 tsp cinnamon,
1 /2 tsp ginger,
1 /2 tsp nutmeg
1/4 tsp ground cloves
SOUFFLED PUMPKIN PANCAKES
5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving
Preheat oven to 350 degrees F.
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.
PUMPKIN BANANA BREAD W/ORANGE CREAM CHEESE SPREAD
Banana pumpkin bread::
1 c mashed cooked pumpkin
3 eggs
3-4 extra-ripe bananas
1 1/2 c sugar
1/2 tsp ground cloves
5 c all-purpose flour
1 tbsp baking soda
2 tsps ground cinnamon
1 c vegetable oil
2 c sliced walnuts
Peel the bananas
Slice them into mixer, whir until pureed; you should have 2 c of puree.
Combine bananas, pumpkin, eggs & sugar in mixer bowl.
Beat in oil.
Combine flour, baking soda, cinnamon & cloves & stir in to banana mixture until just mixed.
Add walnuts.
Pour into 3 greased 8-1/2 x 4-1/2 inch loaf pans.
Bake in 350 degree oven 50 to 60 mins, until toothpick inserted comes out clean.
Cool in pan 10 mins.
Turn onto wire racks to complete cooling & spread with Orange Cream Cheese Spread.
Makes 3 loaves.
ORANGE CREAM CHEESE SPREAD
8 oz cream cheese, softened
3 tbsps fresh orange juice
1 tbsp grated orange peel
In a bowl, mix the cream cheese, orange juice & peel until smooth.
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