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| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
|
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
114.0. "PUMPKIN DELIGHTS" by PEN::KALLIS () Wed Apr 10 1985 09:30
Some time ago, I asked if anybody had any pumpkin-based recipes. I got
an overwhelming responze of zilch! I guess nobody understands just how
many delightful things can be fabricated from that near-sacred veggie.
Therefore, I'll share with you my favorites, including source/citation.
Apollonius
Recipes follow:
RECIPES
Pumpkin Squares
1/2 cup butter
1 1/2 cups honey
2 cups pumpkin
1 egg
2 cups whole wheat flour
1/2 cup buttermilk
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp cloves
2 cups oats (uncooked)
1 cup dates (quartered)
1/2 cup nuts
Beat butter, eggs, honey, and pumpkin. Add flour, salt,
soda, spices, and oats. Mix well until blended. Add dates and
nuts; mix.
Grease 9 X 9 pan, spread batter evenly. Make at 350o for 40
minutes, or until done.
If desired, frost with:
Honey Frosting
1/2 cup honey
2 egg whites
1/2 tsp vanilla
Beat ingredients for about 10 minutes while cooking in top of
double boiler. Remove from heat and continue to beat until
mixture has consistency of frosting.
[Rodale Herb Book]
Pumpkin Ice Cream
1 5/8 cups milk, scalded
1 1/2 cups sugar
2 tbs cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 cups canned pumpkin
2 tsp gelatin
2/3 cup cold water
4 egg yolks, beaten
2 tbs preserved orange peel or 1 tbs grated orange rind
1 cup whipped cream
Add combined sugar, cornstarch, spices, salt, and pumpkin to
hot milk. Cook until thick. Remove from heat, add gelatin dis
solved in water, stir well, add egg yolks and orange peel, and
blend well. Cool. Whip cream and fold into mixture. Pour into
one large or two small refrigerator trays. Freeze, stirring once
or twice. Serves six.
Pumpkin Aspic
1 package orange-flavored gelatin
1 1/2 cups water
1/4 tsp ginger
1 tbs brown sugar
1 tbs orange rind
1 cup canned pumpkin
Dissolve gelatin in 1 1/2 cups water. Stir in remaining in
gredients. Refrigerate, stirring occasionally intil mixture
begins to thicken. Chill until firm.
Spicy Pumpkin Cake
1/2 cup butter or margerine
1 cup brown sugar
1/2 cup granulated sugar
1 unbeaten egg
2 egg yolks
2 1/4 cups sifted cake flour
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
3/4 cup sour milk
3/4 cup canned pumpkin
Cream butter/margerine. Add sugars gradually, continue beat
ing until light and fluffy. Add whole egg and yolks one at a
time, beating well. Sift together dry ingredients. Combine milk
and pumpkin, and add alternately with dry ingredients to creamed
mixture, stirring well after each addition. Pour batter into two
greased 8-inch layer pans. Bake at 350o F 30-35 minutes. Serve
warm with cinnamon whipped cream.
Pumpkin Muffins
4 cups flour, sifted
2 tbs baking powder
1 tsp salt
1/4 cup sugar
1/4 tsp cinnamon
2 eggs slightly beaten
2 cups milk
1/2 cup canned pumpkin
2 tbs butter
Sift dry ingredients into large mixing bowl. Combine eggs,
milk and pumpkin, and add to dry ingredients. Add melted butter,
stirring only enough to combine the mixtures. Batter will be
lumpy, not smooth. Pour into greased muffin pans. Bake at 425o
F for 25 minutes. Makes about two dozen muffins.
[Complete Western Cookbook] <pies reserved for later>
Great Pumpkin Cake
1 Stick soft butter
1 1/4 cups sugar
2 eggs
2 cups flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 cup canned pumpkin
3/4 cup milk
1/2 cup chopped pecans
Preheat oven to 350o. Cream butter and sugar until fluffy.
Add eggs, beating well after each addition. Sift flour with dry
ingredients. Combine pumpkin and milk. Add sifted ingredients
alternately with pumpkin mixture to butter and sugar. Stir in
nuts. Pour into greased 13X9-inch baking pan. Bake about 30
minutes until done.
Top with:
1 cup whipping cream
1 tsp sugar
1/2 tsp vanilla
whipped to a topping, or with vanilla ice cream.
Great Pumpkin Cookies
1 stick soft butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 cups sifted flour
3 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 egg
1 1/2 cups canned pumpkin
1 cup quick-cooking oats
1 cup chopped walnuts
Preheat oven to 375o. Cream butter and sugars until fluffy.
Sift flour, baking powder, soda, salt, cinnamon, ginger, and
cloves. Beat eggs into butter mixture. Add pumpkin and then
flour mixture. Stir in oats and nuts. Drop by teaspoonfuls on
greased baking sheet. Bake 15 minutes or until lightly browned.
Pumpkin Patch Sundae [Topping]
1 cup canned pumpkin
1 cup apple cider
1/3 cup honey
2 tbs brown sugar
2 tbs butter
1 tbs lemon juice
1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
vanilla ice cream
Combine all ingredients except ice cream and cook gently
until well blended and hot. Serve immediately over ice cream.
Great Pumpkin Pancakes
1 cup flour
1 tbs sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 cup milk
1/2 cup canned pumpkin
2 eggs, separated
1 tbs melted butter
Sift dry ingredients into bowl. Combine milk, pumpkin, egg
yolks, and butter. Pour into flour mixture and stir well. Fold
in stiffly beaten egg whites. Grease frying pan or griddle
lightly. Can be served with:
Cider Syrup --
1 cup sugar
1/2 cup apple cider
1/4 cup cinnamon
Combine all ingredients. Boil 3 minutes.
Great Pumpkin Soup
1/2 cup chopped onion
2 tbs butter
2 cups chicken broth
1/4 tsp mace
1/4 tsp allspice
2 cups half-and-half
1 1/4 cups canned pumpkin
salt & pepper to taste
In a 1-quart saucepan, saute onion in butter until golden.
Add chicken broth, mace, and allspice. Bring to a boil, lower
heat, and simmer for 10 minutes. Remove from heat and add half-
and-half, pumpkin, salt, and pepper. Serve hot or cold. Can be
garnished with chopped chives.
[Great Pumpkin Cookbook]
Pumpkin Fritters
2 cups mashed pumpkin, cooked [or canned pumpkin]
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 tsp cloves
1/2 tsp cinnamon
2 tbs sugar
Mix all ingredients. Fry in hot shortning. Drain on towels
or brown paper. Serve with butter and pure maple syrup. (Good
with ham.)
Pumpkin Pancakes
1 1/2 cups pumpkin puree
4 tbs flour
2 tbs cottage cheese
1 tbs chicken stock
(salt & pepper to taste)
Combine and beat well. Drop by spoonsful on battered grid
dle. (Serve with ham or Canadian bacon).
[Jef Gibson's mother]
Pumpkin Fried In Small Sticks
Peel and remove the inside part of a pumpkin ... so that only
the meat remains; cut two pounds of this into small sticks an
inch and one-half long and three-eighths of an inch wide. Lay
them in a vessel and strew salt over and let them macerate for
fifteen minutes. Then drain, wipe, and dip quickly in flour;
plunge a few at a time into very hot fat; when cooked, drain,
salt, and dress on a napkin.
Puree of Pumpkin
Peel and cut a pound of pumpkin into three-quarter-inch
squares; fry them in four ounces of butter, then moisten them
with some [beef boullion] stock ... adding salt and sugar, and
when thoroughly done and reduced, mash them well with halff a
pint of allemande sauce, pass through a sieve, return to the
saucepan heat well, and just before serving, stir in two ounces
of fine butter.
[The Epicurean]
Pumpkin Bread With spices and Caraway Seed
Break 2 eggs in bowl with 3/4 cup sugar, 2 tsp salt, and 1/2
cup shortning. Cream together until smooth. Scald 1 1/2 cups
milk, add to above. Put 2 yeast cakes in a cup with 1 tbs sugar,
1/4 cup lukewarm water. Let rest about 10 minutes or until yeast
rises. Add 1 cup mashed pumpkin with 1/2 tsp ginger, 1 tsp
cinnamon, and 3/4 cup raisens, 1 cup chopped nutmeats, to the
milk and sugar. Add yeast mixture and 1 tbs caraway seeds. Mix
in 5 cups sifted flour (save 1/2 cup for the board). Knead until
elastic and let rise until double in bulk, knead again and divide
into three pans, dot the tops of the loaves with butter, let rise
and bake in a 375o oven until it tests done.
Pumpkin Soup
1 can pumpkin, 3 large potatoes (sliced), 2 carrots, 3
onions, 1 tbs shallots, 1 tb salt (more to taste), 2 tbs mixed
herbs, 2 cloves garlic (crushed), 1 can tomatoes (if fresh are
available,use 2 large). Cook in 2 cups chicken broth until the
vegetables are soft. Puree until smooth. Add 1/4 cup sherry,
warm 1 cup medium cream, and stir in just before serving. May be
garnished with a dash of paprika and/or a springlikg of parsley.
[A Witch's Brew]
Pumpkin Soup
2 cups pumpkin, trimmed and diced
2 cups water
1 tsp salt
4 cups milk
1 1/2 tsp granulated sugar
6 Slices French bread, dried in warm oven
(but not toasted)
2 tbs butter, cut into small pieces
In kettle or large saucepan, combine pumpkin, water, and
salt. Bring to boil. Cover and simmer for 15 minutes. Strain,
reserving the liquid. Mash pumpkin, stir in cooking liquid;
return to pan. Add milk, sugar, and bread cooked into small
pieces. Bring to boil. Cover and simmer for 10 minutes. Off
fire, add butter, stirring until butter is melted and well
blended. Serve hot.
[Art of French Cooking]
Baked Pumpkin
2 cups hot steamed pumpkin
2 eggs, separated
3 tbs butter
2 tsp flour
1 cup milk, scalded
salt
Drain pumpkin well, add 1 tbs butter and beat until butter is
melted. Separately, melt 2 tbs butter in top of double boiler
and add flour. When well blended, pour on milk gradually, stir
ring constantly; then put over direct heat, add 1/4 tsp salt, and
cook 2 minuted, stirring constantly. Combine this sauce with
pumpkin-butter mixture. Beat egg yolks until thick and add to
pumpkin mixture with 1/4 tsp salt. Fold in stiffly beaten egg
whites and turn into buttered baking dish. Bake in 350o oven for
40 minutes, or until firm. [Note: can be used in ulcer diet.]
[Good Food for Bad Stomachs]
New England Pumpkin Cheesecake
Crust:
1 cup graham cracker crumbs
1/3 cup melted butter
Filling:
24 ounces cream cheese, softened
1 cup sugar
5 eggs
1 16-ounce can pumpkin
1/2 cup Courvoisier cognac
1 tbs maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
Topping:
1 cup sour cream
1 tbs maple syrup
1/4 cup sugar
walnuts, coarsely chopped
Combine graham cracker crumbs and press on bottom of 9-inch
springform pan. Chill. In large bowl, beat together cream
cheese with sugar until well blended. Beat in eggs, one at a
time, until light and fluffy. Blend in pumpkin, cognac, maple
syrup, and spices. Pour into prepared crust. Bake at 325o F for
1 hour, 30 minutes. Increase heat to 400o F, bake additional 10
minutes. Blend together topping ingredients and spread over
cake. Cool. Remove sides of pan. Chill. Garnish border with
chopped walnuts.
(Note: Some prefer to add topping at the time the heat is
increased to 400o so that it is baked with the cake for 10
minutes. The recipe is ambiguous about this.)
[Middlesex News column]
Bon appetit!
| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 114.6 | | PEN::KALLIS | | Tue Apr 16 1985 12:50 | 29 |
| Addendum:
I ran across a World War II cooking booklet recently, and here's
a pumpkin recipe from it:
PUMPKIN COOKIES
.5 cup shortening
.5 cup sugar
2 eggs, beaten
1.25 cups sifted all-purpose enriched flour
2 tsp baking powder
.5 tsp salt
1 tsp cinnamon
.25 tsp ginger
.25 tsp nutmeg
.5 cup dark corn syrup
1 cup canned pumpkin
1 cup seedless raisins
1 tsp vanilla extract
Cream shortening and sugar. Add eggs, beat well. Sift flour with baking
powder, salt and spices. Add two tblsp dry ingredients to first mixture;
mix well. Then add corn syrup and pumpkin and beat thoroughly. Add re-
maining dry ingredients, raisins, and vanilla. Beat well. Drop, by
spoonsful, on a well-greased baking sheet. Bake in preheated 400o oven
10 - 12 minutes. Yield: ~ 5 dozen cookies.
Apollonius
|
| 114.7 | | TAS::WISE | | Thu Apr 18 1985 19:31 | 46 |
| The following recipe for a Pumpkin Dessert is very good and is very
impressive when served. It is not real difficult although it does take
some time to prepare.
Frozen Pumpkin Mousse in Lace Shells
LACE SHELLS:
1/3 cu firmly packed Dark 1/2 t grated Orange Peel
Brown Sugar 1/2 cu Flour
1/4 cu (1/2 stick) butter 1/2 cu ground Walnuts or Pecans
1/4 cu Corn Syrup
Preheat oven to 325 degrees. Generously butter 2 large baking sheets.
Combine brown sugar, butter, corn syrup, and orange peel in medium saucepan
and cook over a low heat until butter and sugar are melted. Blend in flour
and nuts. Pour 3 circles of batter onto each sheet, spreading smoothly with
fingers and allowing as much space as possible between circles. Bake one
sheet of cookies until brown, bubbly, and spread into lacy circles, about
14 minutes. Let cool 1 to 2 minutes. Transfer to work surface using large
spatula. Immediately mold cookies around the outside of inverted 6-ounce
custard cups (if cookies become too firm, resoften in oven for several
seconds). Gently remove cookies from cups and let cool onwire rack. Repeat
with remaining cookies. (Can be prepared ahead and stored in airtight
container until ready for use).
MOUSSE:
3/4 cu Water Pinch Cinnamon
3/4 cu Sugar Pinch Ginger
3 Egg Whites room temp Pinch nutmeg
Pinch Salt 1 cu Whipping Cream
Pinch Cream of Tartar 2 T Rum
1/2 cu canned Pumpkin, pureed and drained
Combine 3/4 cu sugar and 3/4 cu water in a heavy small saucepan and
cook over a low heat until sugar disolves, shaking pan occasionally.
Increase heat and cook without stirring until syrup reaches soft-ball stage
(238 degrees on candy thermometer). Meanwhile beat egg whites in a large
bowl of electric mixer at medium-high speed until foamy. Add salt and cream
of tartar and beat until soft peaks form. With mixer running, add syrup to
whites in a slow steady stream and continue beating until merangue is cool,
about 10 minutes. Blend in pumpkin,cinnamon, ginger, and nutmeg. Combine
cream and rum in medium mixing bowl and beat until soft peaks form (if
cream is too stiff, mousse will be grainy). Fold into pumpkin mixture.
Freeze 3 to 4 hours. (If freezing longer, soften in refrigerator 1 to 2
hours before serving or puree in food processor and refreeze 30 minutes.)
Spoon mousse into shells and serve.
|
| 114.8 | | TAS::WISE | | Fri May 17 1985 04:10 | 15 |
| Pumpkin Chiffon Pie Filling
1 Pkg unflavored gelatin 3 Eggs , separated
3/4 cu Brown Sugar 3/4 cu Milk
firmly packed 1 1/4 cu Pumpkin
1/2 t Salt 1/3 cu Sugar
1 t Pumpkin Pie Spice
Combine gelatin, brown sugar, salt, and spice in a saucepan. Stir egg
yolks and milk together and add to gelatin mixture. Cook, stirring
constantly, until mixture boils. Remove from heat and add pumpkin. Chill
mixture until it rounds when dropped from spoon. Beat egg whites until
frothy, add sugar and beat until glossy, stiff peaks form. Fold whites into
pumpkin mixture, pour into cooked pie shell and chill. Serve topped with
whipped cream.
|
| 114.10 | Some pumpkin quick breads | BUFFER::MILLER | | Fri Sep 25 1987 08:32 | 84 |
| PUMPKIN-CRANBERRY MUFFINS
1 1/2 cups uncooked cranberries
1/3 cup vegetable oil
1/2 cup white sugar
1/2 cup dark brown sugar
2 eggs
1 3/4 cups pumpkin puree
2 cups flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
Grease 20 muffin cups and preheat oven to 350 degrees.
Cut cranberries in half and set aside. Combine oil
and sugars, and beat with mixer until thoroughly
combined. Beat in eggs, one at a time, then beat in
pumpkin puree until mixture is smooth. Sift dry
ingredients and stir into batter with a wooden spoon.
Add cranberries and stir just to mix them into batter.
Spoon batter into muffin cups, filling them three-
quarters full. Bake for 30 minutes or until they are
firm to the touch and golden brown. Remove from tins
and serve at once with soft butter.
**********************************************
PUMPKIN-APPLESAUCE BREAD
1/3 cup unsalted butter
1 cup white sugar
1/3 cup brown sugar
2 large eggs
1/2 cup applesauce
1/2 cup mashed pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 cup apple juice
1 cup coarsely chopped walnuts
1/2 cup raisins
Preheat over to 350 degrees. Grease a 9 x 5 inch
loaf pan. Cream butter and sugars. Add eggs, apple-
sauce and pumpkin. Stir to blend. Sift dry
ingredients and add them alternately to mixture
with apple juice. Mix until smooth. Fold in walnuts
and raisins. Pour batter into loaf pan and bake for
1 hour or until toothpick inserted comes out clean.
Remove and cool. Turn out and slice. Serves 12.
***************************************************
PUMPKIN BANANA BREAD
1 1/2 cups sugar
3/4 cup butter, softened
3 eggs
1 cup canned pumpkin
2 medium ripe bananas, mashed
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 tsp. pumpkin pie spice (or a combination of cinnamon,
nutmeg and allspice)
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Combine sugar, butter and
eggs. Beat at medium speed, scraping bowl often, until
mixutre is light and fluffy (1 to 2 minutes). Add pumpkin
and bananas; continue beating another 1 to 2 minutes.
(mixture will have curdled appearance). Sift dry
ingredients and add to mixture. Mix just until moistened.
Stir in nuts. Spread into 2 greased 8 x 4 loaf pans. Bake
for 50-60 minutes, or until toothpick inserted comes out
clean. Cool upright in pans for 5 minutes. Remove and
cool completely.
********************************************************
|
| 114.11 | Really delicious !!!! | JENEVR::MCCARTHY | | Thu Nov 05 1987 16:42 | 39 |
| This has won baking contests................It's really delicious!!
PUMPKIN CAKE ROLL ------- Serves 10-12 ------ Begin 3 hrs. or day before
3 large eggs 2 tsp. cinnamon
1 cup granulated sugar 1 tsp. ginger
2/3 of a can of pumpkin 1/2 tsp. nutmeg
1 tsp. lemon juice 1/2 tsp. salt
3/4 cup flour 1 cup finely chopped walnuts
1 tsp. baking powder
Preheat oven to 375 degrees.
Beat eggs on high speed for 5 minutes. Gradually beat in granulated sugar.
Stir in pumpkin and lemon juice. In seperate bowl blend flour, baking powder,
cinnamon, ginger, nutmeg and salt with a fork. Fold flour mixture into
pumpkin mixture.
Line a greased (use butter) 15X10X1'' pan with waxed paper and
grease (with butter) the paper. Spread batter evenly in pan. Sprinkle with
walnuts. Bake for 12 to 15 minutes or until cake springs back to the touch.
Turn cake out onto a clean towel which has been sprinkled with confectioners
sugar. Remove waxed paper. Starting at narrow end, roll up towel and cake
together. Cool then unroll; Spread with cream cheese filling (BELOW) and
roll up again. Chill wrapped in foil about an hour & 1/2 (optional).
----------------------------
** Cream Cheese Filling **
1 cup confectioners sugar
6 oz. cream cheese
4 tbsps. butter
1/2 tsp. vanilla
Whip all ingredients.
|