Conference turris::cooks

Pumpkin Pancakes with Sauteed Apples

    1 large red Delicious apple, peeled and sliced thin
    1 tbsp unsalted butter
  1/2 cup yellow cornmeal (preferably stoneground)
    1 cup milk
  l/2 cup pumpkin puree
    1 large egg, beaten lightly
    1 cup all-purpose flour sifted with 1 tbsp sugar
2-1/2 tsp double-acting baking powder
    1 tsp ground allspice
  3/4 tsp salt
      melted unsalted butter or brushing the griddle
      maple syrup as an accompaniment

Saute the apple slices in the butter over moderately high heat for 3 
minutes or until they are softened--keep them warm.  Combine the cornmeal 
and 1 cup boiling water and let stand for 5 minutes.  Stir in the milk, the 
pumpkin puree, and the egg--combine well.  Add dry ingredients and stir 
until combined.  Heat a griddle over moderately high heat until it is hot 
and brush it with the melted butter.  Pour scant 1/4 cup measures of the 
batter onto the griddle and cook the pancakes for 1 to 2 minutes, or until 
the undersides are golden brown.  Turn the pancakes and cook them for 1 
minute more, or until the undersides are golden brown.  Stack the pancakes 
on a heated platter, top them with the apples, and serve them with the 
maple syrup.  Makes about 24 pancakes, serving 6.

-----------------------------------------------------------------------
Pumpking Apricot Brandy Pound Cake

    2 stick (1 cup) unsalted butter, softened
    3 cups sugar
    6 large eggs
  3/4 cup pumpkin puree
  1/4 cup sour cream
  1/4 cup apricot brandy
    1 tsp vanilla
    1 tsp orange extract
    1 tsp rum extract
    3 cups sifted all-purpose flour sifted again with 
  1/2 tsp salt and
  1/4 tsp baking soda

Cream the butter, beat in the sugar, a little at a time, and beat the 
mixture until it is light and fluffy.  Add the eggs, 1 at a time, beating 
well, beat in the pumpkin puree, the sour cream, the apricot brandy, the 
vanilla, the orange extract, and the rum extract, and stir in the flour 
mixture.  Transfer batter to a well-buttered and floured 2-1/2 quart bundt 
pan and bake the cake in a preheated moderately slow oven (325 degree F)
for 1 hour and 10 minutes (in my oven 1 hr. and 50 mins), or until a cake 
tester inserted halfway between the center and the edge comes out clean.  
Let the cake cool in the plan on a rack for 1 hour, turn it out onto the 
rack and let it cool completely.

These recipes come from "Gourmet" October 1983.  I have made the pancakes 
and pound cake several times.  They are absolutely exquisite.  I'm a real 
pumpkin freak!  For the past couple of years I have bought 100 lbs of sugar 
pumpkins at 10 cents/lb. to cook with.  Pumpkins store very well in a cool, 
dry place.  They usually last until spring time.   I have several more 
recipes but my fingers are tired of typing . . . Good luck tracking 
recipes . . .      Norma

    These are great with roast meats and poultry of all kinds.
    
    Take a fresh pumpkin, seed it, peel it, and cut it in chunks. I like to
    slice mine very thin, like potato chips, but they're good cut in long
    sticks like french fries, too. 
    
    Fry them in hot deep fat until they're nicely browned and crispy.
    
    Drain. Salt them if you like.
    
    --bonnie
    

    2/3 cup shorting     	2 1/3 cups sugar
    4 eggs	        	1 can pumpkin (1 pound)
    2/3 cup water       	3 1/3 cups all purpose flour
    2 teaspoons soda    	1 1/2 teaspoons salt
    1 teaspoon cloves   	1/2 teaspoon baking powder
    1 teaspoon cinnamon 	2/3 cup coarsly chopped nuts
    2/3 cup raisins
    
    Heat oven to 350 degrees. Grease 2 9X5X3" loaf pans. In large bowl,
    cream shorting and sugar until fluffy. Stir in eggs, pumpkin and
    water. Blend in the flour, soda, salt, baking powder, cinnamon and
    cloves. Stir in nuts and raisins. Pour into pans and bake about
    70 minutes or until a wooden toothpick inserted in the center comes
    out clean.

    1/2 cups all purpose flour  	1/2 cup sugar
    2 teaspoons baking powder		1/2 teaspoon salt
    1/2 teaspoon cinnamon		1/2 teaspoon nutmeg
    1/2 cup milk			1/2 cup canned pumpkin
    1/4 cup melter butter		1 egg
    1/2 cup raisins
    
    Heat oven to 400 degrees. Grease bottoms of 12 muffin cups. (2 2/3
    inches in diameter.) Mix all ingredients just until all the flour
    is moistened. The batter should be lumpy. Fill each muffin cup 2/3
    full and bake 18 to 20 minutes. Remove from tim right away when
    they're cooked.
    

    I recently tried the Muffins with Pumpkin recipe (note 100.7) and
    I think there must be a typo on the 1/2 cups flour, because, even
    with extra cooking time, the muffins are not quite done in the middle.
     They taste delicious, but the texture is not to palatable.  My
    (good-natured) husband said that he can still eat them, but next
    time I will experiment with using more flour.
    
    Anyone else have this experience or a suggestion?

    Check your oven temperature -- it may be as much as 100 degrees low.
    
    					andrew

>>>    1/2 cups all purpose flour  	1/2 cup sugar
    2 teaspoons baking powder		1/2 teaspoon salt
    1/2 teaspoon cinnamon		1/2 teaspoon nutmeg
    1/2 cup milk			1/2 cup canned pumpkin
    1/4 cup melter butter		1 egg
    1/2 cup raisins
    
    Heat oven to 400 degrees. Grease bottoms of 12 muffin cups. (2 2/3
    inches in diameter.) Mix all ingredients just until all the flour
    is moistened. The batter should be lumpy. Fill each muffin cup 2/3
    full and bake 18 to 20 minutes. Remove from tim right away when
    they're cooked.
    

I'd be willing to bet lots of money that the line should read:

	1 and 1/2 cups flour

I've baked enough to know that the ingredient mixture sounds about
right at that ratio of flour to milk, butter, egg, and pumpkin.  Try
it and see if it works better.

			D

    re .9>>
    
    I have an oven thermometer, and although I do sometimes have to
    cook some things 10 minutes longer, BELIEVE ME these muffins need
    more flour!  The taste was fine, it was just a texture problem that
    extra cooking did not solve.  

    
    
    
    
	This recipe is from the South Middlesex Newspaper of 11/22/92
    		- I'm planning to try it for Thanksgiving -
    
                *	*	*	*	*	*	*
    
    			PUMPKIN CHEESCAKE

CRUST:  1 pkg 	Duncan Hines Moist Deluxe Spice Cake Mix
	1/2 c	butter or margarine, melted

FILLING:
	3 pkgs	(8 oz each) cream cheese, softened
	1 can	(14 oz) sweetened condensed milk
	1 can	(16 oz) solid pack pumpkin
	4	eggs
	1 Tbsp	pumpkin pie spice

TOPPING:
	1 pkg 	(2-1/2 oz) sliced almonds
	2 cups	whipping cream, chilled
	1/4 c	sugar

10" Springform pan
PREHEAT OVEN: 375

	CRUST: Combine cake mix and butter in large bowl, press into
	bottom of ungreased springform pan

	FILLING: Combine cream cheese and sweetened condensed milk in
	large bowl. Beat with electric mixer at high speed for 2 minutes.	
	Add pumpkin, eggs, and pumpkin pie spice. Beat at high speed for
	1 minute. Pour over prepared crust. Bake at 375 for 65-70 minutes
	or until set. Cool completely on rack. Refrigerate for at least
	2 hours. Loosen cake from sides of pan; remove sides.

	TOPPING: Preheat oven to 300 and toast almonds on baking sheet
	for 4-5 minutes or until fragrant and light golden brown. Cool
	completely. Beat cream in medium bowl until soft peaks form.
	Gradually add sugar and beat until stiff peaks form. Spread over
	top of chilled cake. Garnish with toasted almonds. Refrigerate
	until ready to serve.

                                           

Pumpkin Orange Cake

2 1/2 cups sugar
1 cup vegetable oil
4 large eggs
1 can (or 16 oz fresh) pumpkin
1 tablespoon grated orange peel
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
2/3 cup orange juice
1 cup pecan pieces (optional)

In a large mixing bowl, beat sugar, oil and eggs.  Stir in pumpkin and orange
peel.  In another bowl, sift together flour, baking soda, cinnamon, salt,
baking powder, allspice and cloves.  Add to creamed mixture alternating with 
orange juice.  Pour batter into a greased and floured 12 cup bundt pan.  Bake
at 350F for 50 to 55 minutes or until a cake tester inserted in middle comes
out clean.  Cool 5 minutes; invert onto wire rack.  Cool thoroughly.  Spoon
orange glaze over cake.

Orange glaze:
Blend together 1 1/2 cups confectioners sugar, 1 teaspoon grated orange peel,
and 1 to 2 tablespoons of orange juice to spreading consistency.


PUMPKIN CAKE ROLL	

1/2 c flour
1 tsp baking powder
2 tsp pumpkin pie spice
2 egg yolks
1/3 c sugar
3 Tbs buttermilk
1/2 c pumpkin
1/2 tsp vanilla
4 egg whites
1/2 c sugar
2 Tbs powdered sugar

FILLING
1/2 c light cream cheese
1 c fat-free ricotta
1 tsp vanilla
1/4 c sugar

Preheat oven to 375 F.  Spray a 15x10x1 inch jelly roll pan or cookie
sheet with vegetable oil cooking spray.  Line pan with wax paper and 
spray also.  Combine first three ingredients; set aside.  In a large
mixing bowl, beat egg yolks at high speed for five minutes.  Gradually add
1/3 c sugar, beating constantly.  Add buttermilk, pumpkin and vanilla;
beat well.  Combine flour and egg mixtures and blend on low speed.

In a separate bowl, beat egg whites with clean, dry beaters until soft
peaks form.  gradually beat in 1/2 c sugar until stiff peaks form.  Stir
one-fourth of egg whites into pumpkin mixture and gently fold in remainder.
 Spread batter evenly in pan.  Bake 12 to 15 minutes, or until cake
springs back when touched lightly in center.  Immediately loosen cake from
sides of pan and invert on a towel dusted with powdered sugar.  Remove wax
paper and roll up towel and cake.  Cool completely on wire rack, seam-side
down.

Mix first three filling ingredients on low speed.  Gradually add 1/4 c
sugar.  Don't overmix.  Chill.  Unroll cake, remove towel and spread
filling to within 1 inch of edges.  Roll up, cover with plastic wrap and
refrigerate 1 hour.  	

BTW,  be sure to not overmix the filling and make sure its well
refrigerated because it will be too runny otherwise.
-- 

    Looking for an *easy*, from scratch pumpkin soup recipe please.
    
    Joyce 

There are 3 recipes under soups, 2912.14 has pumpkin-lemon, and 592.6,.7 are
titled just Pumpkin soup.

re:.15  I just tried to look up the pumpkin-lemon soup you referred
to and couldn't even find note 2912 -- was that a typo?


JanB

 try 2192.*

    At least my dyslexia is consistent.  I made the same typo when I went
    to look for the note the first time.  Sorry.  .-1 has the correct
    index.

    I know there is a lot of pumpkin notes strewn about this 
    conference - many of the recipes contain canned pumpkin
    as compared to home-made pureed.
    I just pureed a small pumpkin and got eight cups of the stuff
    (I used some apple juice to make it a sauce like consistancy - 
    easiler to puree).
    
    What is the comparison to the canned stuff (Which I have 
    never seen) - what's the equivalent in homemade?
    
    Monica

    Did you cook it before you pureed it?

    did you use a cookin pumpkin or a jack-o-lantern pumpkin?
    
    ed

    Being a pumpkin novice, I actually picked up a cooking pumpkin,
    and just drew a design on it to simulate a jack-o-lantern (after
    I'd learned that this was indeed a cooking pumpkin, I figured I'd
    save it for cooking).
    
    I microwaved the chunks until tender, then pureed them with the 
    apple juice.
    
    Monica

    Canned pumpkin is simply cooked, pureed pumpkin (I don't think any
    extra liquid is added).  I think there is around 2 cups of puree in a
    typical can of pumpkin.

Now that you have added liquid, you might want to cook down the puree to
evaporate the liquid back out.  One problem with homemade puree is that it tends
to have more liquid than the canned counterpart, and you will end up with a
soggy/runny pie.  This is especially true with microwaved pumpkin, as you don't
get as much evaporation as you do with a standard oven.  It's not a major
problem, and often you can adjust the liquid in the recipe to compensate.  But,
if you are a novice, you might want to go the evaporation route instead.

    I cooked a pumpkin last year, and they DEFINATELY tend to be watery!  I
    	needed to place the cooked pumpkin in a fine strainer to allow as
    	much water to drain out as possible.  Another way to remove excess
    	water would be to squeeze it out using a clean cheese cloth.
        I then froze it in plastic bags until I needed to make a pie.
    
    \VT

By the way, pumpkin dries quickly in a dehydrator.  Thin slices get crispy and
taste great all by themselves.  They have a natural sweetness, if you use a
sugar pumpkin.  You can also pulverize the brittle slices in the blender to make
pumpkin powder.  You can reconstitute it with as much water as you want to get a
real pumpkiny flavor in your baked goods.

    Can someone please pass on the recipe for pumpkin ice cream??  Thanks.
    :D