PUMPKIN RECIPES 4
CHOCOLATE PUMPKIN BREAD
3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
2/3 cup vegetable oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread:
Thaw at room temperature. Yield: 2 loaves.
MONSTER MORSELS
1/4 cup sugar or orange-colored sugar
1/2 teaspoon pumpkin pie spice
1 11.5-ounce package (8) refrigerated breadsticks
In a shallow dish stir together sugar and pumpkin pie spice. Unroll breadsticks. Separate and cut into 1-inch pieces. Roll each piece in the sugar mixture, coating pieces on all sides. Place on an ungreased baking sheet.
Bake in a 350 degree F oven about 10 minutes or until bottoms are light brown. Serve warm. Makes 12 servings (48 pieces).
PUMPKIN MARMALADE
2 cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
1 cup orange marmalade
1 tsp. grated fresh ginger
2 Tbsp. lemon juice
English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)
Assorted hearty breads
In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)
PUMPKIN LASAGNA
12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms, stemmed and sliced
8 ounces cremini or button mushrooms, sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon, cut crossways into 1/4 inch strips
1-1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
2 15-ounces cans pumpkin
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15-ounce carton ricotta cheese
1 lb. fresh mozzarella cheese, cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)
Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.
SOFT PUMPKIN COOKIES
2-1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
(Could probably use 1 1/2 tsp. pumpkin pie spice)
1/2 c. butter, softened
1 1/2 c. granulated sugar
1 c. solid pack pumpkin (Libby's)
1 egg
1 tsp. vanilla extract
1 c. chopped fine, walnuts (optional.)
Glaze recipe follows
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In large mixing bowl, cream butter and sugar. Add pumpkin, egg, and vanilla; beat until light and creamy. Add dry ingredients; mix well. Drop by rounded tablespoons onto greased cookie sheets.
Smooth tops of cookies ( use a lightly floured bottom of glass). Bake in preheated 350 degree oven for 15-20 minutes, or until lightly browned. Cool on wire racks. Drizzle with glaze (pour glaze into a zip-lock sandwich bag and clip the very point of one corner). Makes 3 dozen cookies.
GLAZE
In small bowl, combine
2 c. sifted powdered sugar,
3 TBS. milk,
1 TBS. melted butter,
1 tsp. vanilla extract.
Bled until smooth.
The glaze is what makes the cookie. The glaze is not like frosting. When you drizzle it on your cookies just let go wherever it wants to go, and it doesn't take much.
SOFT PUMPKIN COOKIES~2
1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
1 T. grated orange peel
2 cups all-purpose or whole wheat flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1/2 cup raisins
1/2 cup chopped nuts
Can use Dates in place of raisins or nuts
Heat oven to 375. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking soda, baking powder, cinnamon and salt. Mix in raisins and nuts. Drop by rounded teaspoonfuls about two inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool.
CREAM CHEESE FROSTING
1 package cream cheese (3oz.), softened
1/4 cup plus 2 T. margarine or butter, softened
1 t. vanilla
2 cups powdered sugar
Mix cream cheese, margarine and vanilla. Gradually beat in powered sugar until smooth and of spreading consistency.
PUMPKIN SHAPED CAKE
2 packages devil's food cake mix
2 containers ready made white frosting
1 8 oz package cream cheese
orange paste food coloring
1 round cookie
1 chocolate candy bar
Prepare cake mixes according to package directions. Bake in 2 bundt pans - or bake one at at time in the same pan. The 2 cakes need to be exactly alike. Put the first cake upside down on the serving plate with flat side up. When both cakes are done, prepare icing (ready made frosting and cream cheese) tinted a beautiful orange color. Frost the flat side of the first cake, then top with second cake right side up. Match up edges. See the pumpkin shape? Continue frosting cake. The cookie gets wedged in the top to hold up the stem, which is the candy bar trimmed to make it the right size.
*Note:
You can flavor the icing with Watkins Orange Extract.
PUMPKIN DUMPLINGS
1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all purpose flour
3 tablespoons butter
1/2 cup grated Parmesan cheese
Bring large pot of salted water to boil. Whisk pumpkin, egg,
salt, nutmeg
and baking powder in large bowl to blend. Mix in flour (dough
will be soft).
Dip 1/2-teaspoon measuring spoon into boiling water to moisten.
Scoop up
generous 1/2 teaspoon of dough and return spoon to water,
allowing dough to
drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of
dough into
water, first dipping spoon into water to moisten each time. Boil
dumpling
until cooked through, about 10 minutes. Using slotted spoon,
transfer to
colander and drain.
Melt butter in heavy large skillet over medium heat. Add
dumplings. Saute
until beginning to brown, about 8 minutes. Transfer dumplings to
bowl.
Sprinkle with cheese and serve.
PUMPKIN CHOCOLATE CHEESECAKE 2
Graham Cracker Crust:
1-1/2 cups graham-cracker crumbs
1/4 cup granulated sugar
6 tbsp. butter, melted
Mix graham-cracker crumbs and sugar together. Blend in melted butter. Press into a 9-inch springform pan. Set aside.
Pumpkin Cheesecake:
3- 8 ounce bars cream cheese
3/4 cup light brown sugar
3/4 cup granulated sugar
5 large eggs
16 oz. solid-pack pumpkin, canned
1/2 tsp. cinnamon*
1/2 tsp. nutmeg*
1/4 tsp. cloves*
1/4 tsp. allspice*
1/2 cup heavy cream
* or use 1-1/2 tsp. pumpkin pie spice
Preheat oven to 325 degrees F. Beat cream cheese until smooth. Add sugars and blend. Scrape bowl with a plastic spatula to avoid lumps. Add eggs, one at a time, blend in and scrape the bowl after each addition. Blend in pumpkin and spices. Blend in heavy cream. Pour mixture into prepared crust. Bake for 1 1/2 hours or until center just sets. Cool. Chill.
Chocolate Mousse:
2 cups heavy cream
8 oz. semisweet chocolate
5 egg yolks
1/2 cup granulated sugar
2 tbsp. water
Whip heavy cream to medium peak. Set aside. Melt chocolate over double boiler. Set aside. Whip yolks until pale. Boil sugar and water to 245 F. (If you do not have a candy thermometer, use a teaspoon to spoon out some of the syrup and drop it into ice water. A soft ball of sugar should form in the ice water.) Pour the hot sugar into the yolks while whipping, and continue whipping to cool. Add 1/4 of the whipped cream to the cooled yolk mixture. Add the chocolate. Fold in the rest of the whipped cream. Pour on top of the pumpkin cheesecake and freeze for 24 hours.
GANACHEanache:
1/4 cup heavy cream
4 tbsp. unsalted butter
9 oz. semisweet chocolate, chopped
In a small saucepot, bring the cream and butter to a boil. Pour over chopped chocolate, and stir until smooth.
To serve:
Unmold the cheesecake and, while it is frozen, pour ganache over the top and let drizzle down the side. Refrigerate until serving time.
PUMPKIN CRANBERRY ORANGE BREAD~marmac34/nynana34
6 cups all-purpose flour
3 tbsp plus 1 tsp pumpkin pie spice
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon salt
3-4 cups sugar, to taste
1 (29-ounce) can Pumpkin pie filling
8 large eggs
2 cups vegetable oil, (can use 1 c applesauce & 1 c oil)
1 cup orange juice or water
2 cups sweetened dried, fresh or frozen cranberries
1/4 cup grated orange zest
PREHEAT oven to 350°F.
Grease and flour four 9 x 5-inch disposable loaf pans or 12 small loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in extra large bowl.
Combine sugar, pumpkin, eggs, orange zest, oil and juice in large bowl with wire whisk; mix until just blended.
Add pumpkin mixture to flour mixture; stir until just moistened.
Fold in cranberries.
Spoon 4 cups of batter in each prepared loaf pan.
BAKE for 75 to 80 minutes or 30 min. for small pans, until wooden pick inserted in center comes out clean.
Cool in pans on wire racks.
PUMPKIN ORANGE BREAD
Orange marmalade and golden raisins make this pumpkin-orange bread special.
2 cups whole wheat pastry flour
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup mashed cooked or canned pumpkin
2/3 cup orange juice
2 tablespoons vegetable oil
1/3 cup orange marmalade
1 teaspoon vanilla extract
1/2 cup chopped dates, golden raisins, or dried cranberries
1/3 cup toasted chopped pecans
Place the flour, sugar, baking powder, and baking soda in a large bowl, and stir to mix well. Set aside.
Place the pumpkin, orange juice, oil, marmalade, and vanilla extract in a small bowl, and stir to mix well. Add the pumpkin mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the dates, raisins, or cranberries and the pecans.
Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for about 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
PUMPKIN ORANGE TEA BREAD
1/2 cup margarine
1 1/2 cups white sugar
2 eggs
1 cup canned pumpkin
1 tablespoon orange zest
1/4 cup orange juice
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped pitted dates
Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan.
In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice.
In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.
Bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap.
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Email: marmac34@yahoo.com
