RECIPE: Any pumpkin recipes? This REC: Pumpkin-Pie-Snickerdoodle Car looks wonderful-->
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sandi-in-hawaii
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Rec: Pumpkin Cake Cookies
I'm making these today with the remaining pumpkin from Saveur Pumpkin Ice Cream
Pumpkin Cake Cookies
These soft cake-like cookies taste like warm pumpkin pie. Once when I shared these with the neighbor kids, "they" asked for the recipe to give to their mom. It's really the only cookie my youngest son requests. This recipe was shared by Madwizard at the marthastewart.com boards.
SERVES 36
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup unsalted butter, room temperature
1 cup canned solid-pack pumpkin
1 teaspoon pure vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
1 dash clove (optional)
1 dash allspice (optional)
Preheat oven to 350°
In a large bowl, combine sugars and butter.
Beat until fluffy.
Mix in pumpkin, vanilla and egg.
Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
Then stir in nuts if desired.
Cookie dough will be soft.
Drop by rounded teaspoonfuls 2 inches apart on silpat-lined cookie sheet.
Bake 10-12 minutes or until cookies are no longer wet.
Rounded tablespoonfuls bake 11-13 minutes.
When you remove them from the oven, they may appear under baked, but they will continue to set up--don’t over bake.
Transfer to a wire rack and cool completely.
Cool hot sheets between batches.
http://www.recipezaar.com/98054
I'm making these today with the remaining pumpkin from Saveur Pumpkin Ice Cream
Pumpkin Cake Cookies
These soft cake-like cookies taste like warm pumpkin pie. Once when I shared these with the neighbor kids, "they" asked for the recipe to give to their mom. It's really the only cookie my youngest son requests. This recipe was shared by Madwizard at the marthastewart.com boards.
SERVES 36
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup unsalted butter, room temperature
1 cup canned solid-pack pumpkin
1 teaspoon pure vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
1 dash clove (optional)
1 dash allspice (optional)
Preheat oven to 350°
In a large bowl, combine sugars and butter.
Beat until fluffy.
Mix in pumpkin, vanilla and egg.
Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
Then stir in nuts if desired.
Cookie dough will be soft.
Drop by rounded teaspoonfuls 2 inches apart on silpat-lined cookie sheet.
Bake 10-12 minutes or until cookies are no longer wet.
Rounded tablespoonfuls bake 11-13 minutes.
When you remove them from the oven, they may appear under baked, but they will continue to set up--don’t over bake.
Transfer to a wire rack and cool completely.
Cool hot sheets between batches.
http://www.recipezaar.com/98054
REC: Pumpkin Pecan Loaf Cake...
Pumpkin Pecan Loaf Cake
Recipe By
hyllis Vacarelli
3 cups all-purpose flour -- plus
2 tablespoons all-purpose flour
1 cup dark brown sugar
1 cup granulated sugar
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 15-ounce can pumpkin
1/3 cup water
1 cup vegetable oil
2 teaspoons vanilla extract
6 large eggs
2 cups chopped pecans
1/2 cup raisins
Two 9 x 5 x 3-inch loaf pans, buttered and floured
Preheat oven to 350 degrees and set a rack in the middle level.
Combine 3 cups flour and all ingredients except pecans and raisins in bowl of mixer with paddle attachment. Beat 2 minutes on low speed.
Dust the pecans and raisins with the remaining flour and fold into the batter.
Pour the batter into the prepared pans; bake about 1 hour, or until a cake tester emerges clean.
Cool in pans 10 minutes, then cool on a rack. Wrap and keep at room temperature or freeze.
Yield:
"2 9 x 5 x 3-inch loaves"
Pumpkin Pecan Loaf Cake
Recipe By
hyllis Vacarelli3 cups all-purpose flour -- plus
2 tablespoons all-purpose flour
1 cup dark brown sugar
1 cup granulated sugar
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 15-ounce can pumpkin
1/3 cup water
1 cup vegetable oil
2 teaspoons vanilla extract
6 large eggs
2 cups chopped pecans
1/2 cup raisins
Two 9 x 5 x 3-inch loaf pans, buttered and floured
Preheat oven to 350 degrees and set a rack in the middle level.
Combine 3 cups flour and all ingredients except pecans and raisins in bowl of mixer with paddle attachment. Beat 2 minutes on low speed.
Dust the pecans and raisins with the remaining flour and fold into the batter.
Pour the batter into the prepared pans; bake about 1 hour, or until a cake tester emerges clean.
Cool in pans 10 minutes, then cool on a rack. Wrap and keep at room temperature or freeze.
Yield:
"2 9 x 5 x 3-inch loaves"
REC: Caramel-Coated Pumpkin Flan...
CARAMEL-COATED PUMPKIN FLAN
Serving Size : 10
1 cup sugar
1/3 cup water
1 15-ounce can canned pumpkin
1 14-ounce can sweetened condensed milk
2 tablespoons packed dark brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 large eggs
4 large egg yolks
2 cups heavy whipping cream
2 teaspoons vanilla extract
Frosted Grapes
Preheat oven to 325°F. Combine 1 cup sugar and 1/3 cup water in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Immediately pour caramel into 7- to 8-cup soufflé dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly. Place dish in 13x9x2-inch metal baking pan.
Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend. Whisk in eggs and yolks, then cream and vanilla. Pour custard into prepared dish. Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish.
Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes. Remove flan from water; cool 1 hour. Refrigerate uncovered until very cold, at least 6 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
Cut around flan to loosen. Place platter on flan dish. Holding platter and flan dish together, invert, allowing flan to settle onto platter. Scrape out any caramel syrup remaining in dish and drizzle over flan. Surround flan with frosted grapes. Cut flan into wedges; serve with grapes.
Source:
"Bon Appétit/November 2003"
Serving Ideas : Crisp European rolled cookies would be nice alongside this large, impressive custard.
CARAMEL-COATED PUMPKIN FLAN
Serving Size : 10
1 cup sugar
1/3 cup water
1 15-ounce can canned pumpkin
1 14-ounce can sweetened condensed milk
2 tablespoons packed dark brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 large eggs
4 large egg yolks
2 cups heavy whipping cream
2 teaspoons vanilla extract
Frosted Grapes
Preheat oven to 325°F. Combine 1 cup sugar and 1/3 cup water in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Immediately pour caramel into 7- to 8-cup soufflé dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly. Place dish in 13x9x2-inch metal baking pan.
Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend. Whisk in eggs and yolks, then cream and vanilla. Pour custard into prepared dish. Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish.
Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes. Remove flan from water; cool 1 hour. Refrigerate uncovered until very cold, at least 6 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
Cut around flan to loosen. Place platter on flan dish. Holding platter and flan dish together, invert, allowing flan to settle onto platter. Scrape out any caramel syrup remaining in dish and drizzle over flan. Surround flan with frosted grapes. Cut flan into wedges; serve with grapes.
Source:
"Bon Appétit/November 2003"
Serving Ideas : Crisp European rolled cookies would be nice alongside this large, impressive custard.
REC: Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting...
Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
Recipe By :Sarah Leah Chase
Serving Size : 12
2 Cups cake flour -- unbleached
2/3 Cups unsweetened cocoa
1 Cup quick-cooking oats
2 Teaspoons baking powder
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Tablespoon ground cinnamon
1/2 Teaspoon ground cloves
1 Cup unsalted butter
2 Cups granulated sugar
4 eggs
1 Teaspoon almond extract
1 16-ounce can canned pumpkin
1 8-ounce can crushed pineapple -- undrained
For Broiled Frosting
1/2 Cup unsalted butter
1 Cup packed dark brown sugar
1/2 Cup light cream
1 1/2 Cups shredded coconut
1 1/2 Cups pecan halves
Preheat the oven to 350 degrees F. Grease and lightly flour a 13x9-inch baking pan.
Mix together the flour, cocoa, oats, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
Beat together the butter and sugar with an electric mixer in a large bowl until creamy.
Beat in the eggs, one at a time, until all is well blended.
Gradually beat in the almond extract, pumpkin, and crushed pineapple. (The mixture may look curdled at this point.)
With a wooden spoon, gradually stir in the flour mixture to make a smooth, thick batter.
Turn the batter into the prepared pan and bake the cake until just done in the center, 40 to 45 minutes.
While the cake is baking, prepare the frosting: melt the butter in a saucepan over low heat. Add the brown sugar and cream and stir until smooth. Stir in the coconut and pecans. Remove from heat.
Preheat the broiler. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes.
Let the cake cool to room temperature before cutting into squares.
Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
Recipe By :Sarah Leah Chase
Serving Size : 12
2 Cups cake flour -- unbleached
2/3 Cups unsweetened cocoa
1 Cup quick-cooking oats
2 Teaspoons baking powder
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Tablespoon ground cinnamon
1/2 Teaspoon ground cloves
1 Cup unsalted butter
2 Cups granulated sugar
4 eggs
1 Teaspoon almond extract
1 16-ounce can canned pumpkin
1 8-ounce can crushed pineapple -- undrained
For Broiled Frosting
1/2 Cup unsalted butter
1 Cup packed dark brown sugar
1/2 Cup light cream
1 1/2 Cups shredded coconut
1 1/2 Cups pecan halves
Preheat the oven to 350 degrees F. Grease and lightly flour a 13x9-inch baking pan.
Mix together the flour, cocoa, oats, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
Beat together the butter and sugar with an electric mixer in a large bowl until creamy.
Beat in the eggs, one at a time, until all is well blended.
Gradually beat in the almond extract, pumpkin, and crushed pineapple. (The mixture may look curdled at this point.)
With a wooden spoon, gradually stir in the flour mixture to make a smooth, thick batter.
Turn the batter into the prepared pan and bake the cake until just done in the center, 40 to 45 minutes.
While the cake is baking, prepare the frosting: melt the butter in a saucepan over low heat. Add the brown sugar and cream and stir until smooth. Stir in the coconut and pecans. Remove from heat.
Preheat the broiler. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes.
Let the cake cool to room temperature before cutting into squares.
Pumpkin Sticky Toffee Pudding (Haven't tried this yet.)
Pumpkin Sticky Toffee Pudding
This Americanized version of the British classic dessert is full of spicy autumn flavor, and a wonderful choice for serving a crowd.
8 to 10 servings
Submitted by EpicuriousGuest1
October 31, 2007
For cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2/3 cup granulated sugar
4 large eggs, at room temperature
One 15-ounce can solid pack pumpkin (1 3/4 cups)
For sticky toffee sauce:
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 1/2 cups heavy cream
1/3 cup golden syrup* or light corn syrup
For serving:
Sweetened whipped cream
Pumpkin Sticky Toffee Pudding
This Americanized version of the British classic dessert is full of spicy autumn flavor, and a wonderful choice for serving a crowd.
8 to 10 servings
Submitted by EpicuriousGuest1
October 31, 2007
For cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2/3 cup granulated sugar
4 large eggs, at room temperature
One 15-ounce can solid pack pumpkin (1 3/4 cups)
For sticky toffee sauce:
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 1/2 cups heavy cream
1/3 cup golden syrup* or light corn syrup
For serving:
Sweetened whipped cream
On the savory side- REC: Fiesta Pumpkin Soup
I watched Marian Morash make this on the Victory Garden years ago, and wrote it down as she cooked. We love it.
* Exported from MasterCook II *
Fiesta Pumpkin Soup
Recipe By : Marian Morash
Serving Size : 8
Categories : Soups & Stews, Vegetarian, Tried & True
Amount Measure Ingredient -- Preparation Method
4 Pounds Pumpkin -- peeled & cubed
2 Tablespoons Vegetable Oil
1 Medium Onion -- diced
1 Medium Red Bell Pepper -- diced
4 Cloves Garlic -- minced
2 Cups Tomato -- peeled & chopped
1 Cup Tomato Sauce
5 Cups Low-Salt Chicken Broth
1/4 Cup Jalapeno Peppers -- chopped
1 Teaspoon Cumin
Tabasco Sauce -- to taste
2 Crisp Corn Tortillas -- broken up
Fresh Parsley Or Cilantro -- for garnish
Saute onion and pepper in oil in a large saucepan over medium heat for 5 minutes. Add garlic and chopped tomatoes and cook for 1 minute. Add tomato sauce, pumpkin, chicken broth, cumin, jalapenos and a dash of Tabasco sauce. Bring to a boil. Reduce heat, cover pot and simmer soup for 15 to 20 minutes, until pumpkin is tender. If desired, use a hand blender to puree the soup a bit. Taste for seasoning; add salt, pepper or Tabasco if needed.
Ladle soup into serving bowls, top with crushed tortillas and parsley and serve.
- - - - - - - - - - - - - - - - - -
NOTES : To make this soup a complete meal, add 2 cups cooked turkey or chicken after pumpkin is cooked. Continue to heat for a few minutes, or until meat is hot.
An interesting variation might be-substitute chipotles for the jalapenos.
I watched Marian Morash make this on the Victory Garden years ago, and wrote it down as she cooked. We love it.
* Exported from MasterCook II *
Fiesta Pumpkin Soup
Recipe By : Marian Morash
Serving Size : 8
Categories : Soups & Stews, Vegetarian, Tried & True
Amount Measure Ingredient -- Preparation Method
4 Pounds Pumpkin -- peeled & cubed
2 Tablespoons Vegetable Oil
1 Medium Onion -- diced
1 Medium Red Bell Pepper -- diced
4 Cloves Garlic -- minced
2 Cups Tomato -- peeled & chopped
1 Cup Tomato Sauce
5 Cups Low-Salt Chicken Broth
1/4 Cup Jalapeno Peppers -- chopped
1 Teaspoon Cumin
Tabasco Sauce -- to taste
2 Crisp Corn Tortillas -- broken up
Fresh Parsley Or Cilantro -- for garnish
Saute onion and pepper in oil in a large saucepan over medium heat for 5 minutes. Add garlic and chopped tomatoes and cook for 1 minute. Add tomato sauce, pumpkin, chicken broth, cumin, jalapenos and a dash of Tabasco sauce. Bring to a boil. Reduce heat, cover pot and simmer soup for 15 to 20 minutes, until pumpkin is tender. If desired, use a hand blender to puree the soup a bit. Taste for seasoning; add salt, pepper or Tabasco if needed.
Ladle soup into serving bowls, top with crushed tortillas and parsley and serve.
- - - - - - - - - - - - - - - - - -
NOTES : To make this soup a complete meal, add 2 cups cooked turkey or chicken after pumpkin is cooked. Continue to heat for a few minutes, or until meat is hot.
An interesting variation might be-substitute chipotles for the jalapenos.
Recipe: Maple Pumpkin Cheesecake (Sun Maid Raisin)
http://www.sun-maid.com/en/recipes/recipe/Maple_Pumpkin_Cheese_Cake.html
http://www.sun-maid.com/en/recipes/recipe/Maple_Pumpkin_Cheese_Cake.html
Recipe: Pumpkin Raisin Cake (Pillsbury's Complete Book of Baking)
http://www.sunmaid.com/en/recipes/recipe/Pumpkin_raisin_cake.html
http://www.sunmaid.com/en/recipes/recipe/Pumpkin_raisin_cake.html
Recipe: Beth Hensperger "Pumpkin Brioche"
http://www.bakingandbooks.com/2007/01/29/isnt-it-romantic/
http://www.bakingandbooks.com/2007/01/29/isnt-it-romantic/
Country Living Magazine Recipe -"Pumpkin and Cream Cheese Muffins"
http://www.countryliving.com/recipefinder/pumpkin-cream-cheese-muffins-3412
http://www.countryliving.com/recipefinder/pumpkin-cream-cheese-muffins-3412
rvb posted this rec: Autumn Stew in Pumpkin Tureen
I make it every year! We really enjoy it. I always add more vegies and substitute for whatever is in the local market. ((Tx again rvb))
Autumn Stew in Pumpkin Tureen
adapted from a S.F. chronicle recipe by
1 tureen-shaped 5-7lb.Pumpkin
2 tbs. Olive oil
1 lb. Sweet Italian Sausages
1 Onion, chopped
24 Pearl onions, peeled
2 Carrots, chopped
1 Rib celery, chopped
2 Garlic cloves, minced
12 Tiny new potatoes
1 Yam, peeled and chopped
1 c. Snow peas
Salt & Pepper
2 tbs. Dijon mustard
3 c. Chicken stock
1/2 c. White wine
2 tsp. chopped rosemary
2 tsp. chopped thyme leaves
2 - 4 tbs. chopped fresh parsley
1 1/2 tbs. Butter combined with 2 tbs.
flour (beurre manie)
1/4 lb. Fresh Chanterelles or button
mushrooms, sliced
2 tbs. butter
1/4 c. chopped fresh parsley, for
garnish
Cut open pumpkin around the stem 3 -4
inches down (just where it begins to curve
down) and make a lid.
Clean out seeds and
membrane, and discard. Bake pumpkin with
lid on at 350 degrees for 20 min.
While pumpkin bakes, heat olive oil in
heavy pot and brown sausages. While they
brown, chop the onions, carrots and celery.
Remove sausages from pot and cut into 1"
slices. Reserve. In same pot saute onions,
carrots, pearl onions and celery until
browned. Stir in garlic. Pour off fat and
sprinkle with salt and pepper. Add
potatoes, Stir in sausage and mustard.
Add stock, wine and herbs. Bring to a boil and
simmer, uncovered for 15 min. then add the
chopped yam and snow peas and simmer 15
more minutes or until the potatoes are
tender.
While vegetables simmer, saute
mushrooms in 2 tbs. butter. Stir into stew.
Bring to a boil and beat in beurre manie.
Transfer stew to pumpkin. Place on a baking
sheet. Bake at 375 degrees for 5 - 10 min.
Remove from oven, stir in parsley and
serve, scraping bits of pumpkin with each
spoonful.
Serves 4 - 6.
Add any other winter veggies that suit your
fancy. Parsnips and celery root are also
good.
I make it every year! We really enjoy it. I always add more vegies and substitute for whatever is in the local market. ((Tx again rvb))
Autumn Stew in Pumpkin Tureen
adapted from a S.F. chronicle recipe by
1 tureen-shaped 5-7lb.Pumpkin
2 tbs. Olive oil
1 lb. Sweet Italian Sausages
1 Onion, chopped
24 Pearl onions, peeled
2 Carrots, chopped
1 Rib celery, chopped
2 Garlic cloves, minced
12 Tiny new potatoes
1 Yam, peeled and chopped
1 c. Snow peas
Salt & Pepper
2 tbs. Dijon mustard
3 c. Chicken stock
1/2 c. White wine
2 tsp. chopped rosemary
2 tsp. chopped thyme leaves
2 - 4 tbs. chopped fresh parsley
1 1/2 tbs. Butter combined with 2 tbs.
flour (beurre manie)
1/4 lb. Fresh Chanterelles or button
mushrooms, sliced
2 tbs. butter
1/4 c. chopped fresh parsley, for
garnish
Cut open pumpkin around the stem 3 -4
inches down (just where it begins to curve
down) and make a lid.
Clean out seeds and
membrane, and discard. Bake pumpkin with
lid on at 350 degrees for 20 min.
While pumpkin bakes, heat olive oil in
heavy pot and brown sausages. While they
brown, chop the onions, carrots and celery.
Remove sausages from pot and cut into 1"
slices. Reserve. In same pot saute onions,
carrots, pearl onions and celery until
browned. Stir in garlic. Pour off fat and
sprinkle with salt and pepper. Add
potatoes, Stir in sausage and mustard.
Add stock, wine and herbs. Bring to a boil and
simmer, uncovered for 15 min. then add the
chopped yam and snow peas and simmer 15
more minutes or until the potatoes are
tender.
While vegetables simmer, saute
mushrooms in 2 tbs. butter. Stir into stew.
Bring to a boil and beat in beurre manie.
Transfer stew to pumpkin. Place on a baking
sheet. Bake at 375 degrees for 5 - 10 min.
Remove from oven, stir in parsley and
serve, scraping bits of pumpkin with each
spoonful.
Serves 4 - 6.
Add any other winter veggies that suit your
fancy. Parsnips and celery root are also
good.
I plan on making gingerbread tassies filled with Richard's Pumpkin Dip
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=95750
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=95750