Pumpkin repies?!
I brought some pimpkin puera home from work, and Don't know any good repies!?Www@FoodAQ@Com
Answers:
PUMPKIN CINNAMON ROLLS
--5 teaspoons active dry yeast
-- 1/4 cup warm water --1 teaspoon sugar
-- 1/2 cup slightly warm buttermilk
--2 teaspoons vanilla
--1 egg
--1 1/2 cups pureed pumpkin, homemade or canned
-- 1/2 cup brown sugar
--1 tablespoon salt
--1 teaspoon cinnamon
-- 1/4 cup canola oil
--About 7 cups all-purpose unbleached flour or bread flour
Cinnamon Filling
-- 1/2 cup melted butter
-- 1/2 cup sugar
-- 1/2 cup brown sugar
--2 tablespoons cinnamon
-- 1/2 cup moist currants
Glaze
--1 tablespoon butter
--1 tablespoon milk
--1 1/2 cups powdered sugar
--About 2 tablespoons boiling water
--1 teaspoon vanilla
INSTRUCTIONS: Proof the yeast in the warm water with sugar until puffy, about 5 minutes!. Blend together the buttermilk, vanilla, egg, pumpkin puree, sugar, salt and cinnamon in a large bowl!. Stir in the proofed yeast and then the flour, 1/2 cup at a time, until a soft dough forms and cleans the side of the bowl as you mix!. You may use a stand-up mixer for the mixing or just a big wooden spoon!. Turn the dough onto a floured board and knead until springy and smooth!. This takes about 5 minutes!. Just add a tablespoon of flour at a time to keep the dough from sticking!. Transfer to an oiled mixing bowl to rise for about 1 1/2 to 2 hours!. The rising time is longer than normal due to the heaviness of the pumpkin!. Divide the dough into two equal portions!. Pat or roll the dough into a thick rectangle, about 8-by-12-inches!. Spread each rectangle with half the melted butter!. Combine the sugar, brown sugar, cinnamon and currants; sprinkle half over each rectangle!. Press the currants into the dough!. Roll up and cut into a cylinder and cut each cylinder into about 9 thick rolls!. Lay the rolls on parchment covered baking sheets or greased baking sheets!. Cover loosely with plastic wrap and set aside to rise until doubled, about 45 minutes!. Preheat the oven to 350 degrees!. Bake for 22 to 25 minutes!. Remove from oven to cool for 20 minutes!. Make the glaze: Warm the butter and milk together in a microwave for 30 seconds!. Add the powdered sugar, stirring together!. Add the boiling water and vanilla, whisking until smooth!. Pour glaze over just barely warm cinnamon rolls (If you add glaze to hot rolls it will just melt quickly and not stick to the rolls)!. Yields about 18 divine Pumpkin Cinnamon Rolls!.Www@FoodAQ@Com
--5 teaspoons active dry yeast
-- 1/4 cup warm water --1 teaspoon sugar
-- 1/2 cup slightly warm buttermilk
--2 teaspoons vanilla
--1 egg
--1 1/2 cups pureed pumpkin, homemade or canned
-- 1/2 cup brown sugar
--1 tablespoon salt
--1 teaspoon cinnamon
-- 1/4 cup canola oil
--About 7 cups all-purpose unbleached flour or bread flour
Cinnamon Filling
-- 1/2 cup melted butter
-- 1/2 cup sugar
-- 1/2 cup brown sugar
--2 tablespoons cinnamon
-- 1/2 cup moist currants
Glaze
--1 tablespoon butter
--1 tablespoon milk
--1 1/2 cups powdered sugar
--About 2 tablespoons boiling water
--1 teaspoon vanilla
INSTRUCTIONS: Proof the yeast in the warm water with sugar until puffy, about 5 minutes!. Blend together the buttermilk, vanilla, egg, pumpkin puree, sugar, salt and cinnamon in a large bowl!. Stir in the proofed yeast and then the flour, 1/2 cup at a time, until a soft dough forms and cleans the side of the bowl as you mix!. You may use a stand-up mixer for the mixing or just a big wooden spoon!. Turn the dough onto a floured board and knead until springy and smooth!. This takes about 5 minutes!. Just add a tablespoon of flour at a time to keep the dough from sticking!. Transfer to an oiled mixing bowl to rise for about 1 1/2 to 2 hours!. The rising time is longer than normal due to the heaviness of the pumpkin!. Divide the dough into two equal portions!. Pat or roll the dough into a thick rectangle, about 8-by-12-inches!. Spread each rectangle with half the melted butter!. Combine the sugar, brown sugar, cinnamon and currants; sprinkle half over each rectangle!. Press the currants into the dough!. Roll up and cut into a cylinder and cut each cylinder into about 9 thick rolls!. Lay the rolls on parchment covered baking sheets or greased baking sheets!. Cover loosely with plastic wrap and set aside to rise until doubled, about 45 minutes!. Preheat the oven to 350 degrees!. Bake for 22 to 25 minutes!. Remove from oven to cool for 20 minutes!. Make the glaze: Warm the butter and milk together in a microwave for 30 seconds!. Add the powdered sugar, stirring together!. Add the boiling water and vanilla, whisking until smooth!. Pour glaze over just barely warm cinnamon rolls (If you add glaze to hot rolls it will just melt quickly and not stick to the rolls)!. Yields about 18 divine Pumpkin Cinnamon Rolls!.Www@FoodAQ@Com
Pumpkin Bread Pudding
8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional
Butter an 11x7-inch baking dish!. Heat oven to 350°!.
In a bowl, cover the torn bread with the half-and-half; set aside!.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well!.
Pour pumpkin mixture over soaked bread and stir to blend!.
Pour mixture into the prepared baking dish!. Sprinkle top with cinnamon-sugar, if desired!. Bake for 45 to 60 minutes, or until set!.
Serve with a vanilla dessert sauce or brown sugar sauce
Pumpkin Muffins
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
Directions for Pumpkin Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt!. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended!.
Stir pumpkin mixture into the dry ingredients until moistened!. Fold in pecans or raisins!. Do not overmix!. Line 12-cup muffin tin with paper liners or grease well and dust with flour!. I use a baking spray!. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes!.
Serve warm or at room temperature!. Makes 12 to 16 pumpkin muffins!.
Pumpkin Bars!.
2 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
4 eggs
2 cups canned pumpkin
2 teaspoons baking soda
Preheat oven to 350 degrees F!. Grease two 9 x 13 pans!.
Mix all ingredients until well blended!.
Bake for 25 minutes!. Cool and frost bars with Cream Cheese Frosting
Pumpkin FUDGE
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9x9 inch pan with aluminum foil, and set aside!.
In a 3 quart saucepan, heat milk and sugar over medium heat!. Bring to a boil, stirring occasionally with a wooden spoon!.
Mix in pumpkin puree and cinnamon; bring back to a boil!. Stir in marshmallow creme and butter!. Bring to a rolling boil!. Cook, stirring occasionally, for 18 minutes!.
Remove from heat, and add white chocolate chips and vanilla!. Stir until creamy and all chips are melted!. Pour into prepared pan!. Cool, remove from pan, and cut into squares!. Store in a cool, dry place!.
enjoy pumpkining!?Www@FoodAQ@Com
8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional
Butter an 11x7-inch baking dish!. Heat oven to 350°!.
In a bowl, cover the torn bread with the half-and-half; set aside!.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well!.
Pour pumpkin mixture over soaked bread and stir to blend!.
Pour mixture into the prepared baking dish!. Sprinkle top with cinnamon-sugar, if desired!. Bake for 45 to 60 minutes, or until set!.
Serve with a vanilla dessert sauce or brown sugar sauce
Pumpkin Muffins
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
Directions for Pumpkin Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt!. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended!.
Stir pumpkin mixture into the dry ingredients until moistened!. Fold in pecans or raisins!. Do not overmix!. Line 12-cup muffin tin with paper liners or grease well and dust with flour!. I use a baking spray!. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes!.
Serve warm or at room temperature!. Makes 12 to 16 pumpkin muffins!.
Pumpkin Bars!.
2 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
4 eggs
2 cups canned pumpkin
2 teaspoons baking soda
Preheat oven to 350 degrees F!. Grease two 9 x 13 pans!.
Mix all ingredients until well blended!.
Bake for 25 minutes!. Cool and frost bars with Cream Cheese Frosting
Pumpkin FUDGE
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9x9 inch pan with aluminum foil, and set aside!.
In a 3 quart saucepan, heat milk and sugar over medium heat!. Bring to a boil, stirring occasionally with a wooden spoon!.
Mix in pumpkin puree and cinnamon; bring back to a boil!. Stir in marshmallow creme and butter!. Bring to a rolling boil!. Cook, stirring occasionally, for 18 minutes!.
Remove from heat, and add white chocolate chips and vanilla!. Stir until creamy and all chips are melted!. Pour into prepared pan!. Cool, remove from pan, and cut into squares!. Store in a cool, dry place!.
enjoy pumpkining!?Www@FoodAQ@Com
In addition to the recipes already mentioned you can replace part of the oil in baking recipes with the puree, mix it with cream cheese and sugar to make a dip, mix it with oatmeal and brown sugar and cinnamon, or use it to make a pasta sauce!. Go to Libby's pumpkin website for a lot of other good ideas!.Www@FoodAQ@Com
Mom's Cream Cheese Pumpkin Pie
4 oz!. package Cream Cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 small tub (8 oz!.) Cool Whip, thawed
1 graham cracker piecrust
1 can Pumpkin
1 cup milk
2 small packages of instant vanilla pudding
1 ? teaspoon pumpkin pie spice
1!. Mix cream cheese, 1 tablespoon milk and sugar with fork in a large bowl until well blended!.
2!. Fold in half of Cool Whip into cream cheese mixture!.
3!. Spread mixture in pie crust!.
4!. Pour 1 cup milk into large mixing bowl and add remaining ingredients!.
5!. Beat with a fork or wire whisk until blended (mixture will be thick)!.
6!. Spread pumpkin mixture over cream cheese mixture in crust!.
7!. Refrigerate 4 hours or until set!.
8!. Top with remaining Cool Whip before serving!.
Double Layer Pumpkin Pie
1 Graham Cracker Pie Crust
1 pkg!. (12 oz!.) cream cheese, softened
1 Tbsp!. milk
1 Tbsp!. sugar
1 can (16 oz!.) pumpkin
1 small pkg!. vanilla instant pudding
1 tsp!. pumpkin pie spice
12 oz!. frozen whipped topping, thawed
1!. Blend sugar with milk and cream cheese!.
2!. Gently fold in whipped topping and spread on bottom graham cracker pie crust!.
3!. Prepare pudding according to package directions for pie filling!.
4!. Stir pumpkin and spice into pudding; mixing well!.
5!. Evenly spread pumpkin mixture over top of cream cheese!.
6!. Refrigerate for 4 hours or until set!.
7!. Garnish with additional whipped topping, if desired!.Www@FoodAQ@Com
4 oz!. package Cream Cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 small tub (8 oz!.) Cool Whip, thawed
1 graham cracker piecrust
1 can Pumpkin
1 cup milk
2 small packages of instant vanilla pudding
1 ? teaspoon pumpkin pie spice
1!. Mix cream cheese, 1 tablespoon milk and sugar with fork in a large bowl until well blended!.
2!. Fold in half of Cool Whip into cream cheese mixture!.
3!. Spread mixture in pie crust!.
4!. Pour 1 cup milk into large mixing bowl and add remaining ingredients!.
5!. Beat with a fork or wire whisk until blended (mixture will be thick)!.
6!. Spread pumpkin mixture over cream cheese mixture in crust!.
7!. Refrigerate 4 hours or until set!.
8!. Top with remaining Cool Whip before serving!.
Double Layer Pumpkin Pie
1 Graham Cracker Pie Crust
1 pkg!. (12 oz!.) cream cheese, softened
1 Tbsp!. milk
1 Tbsp!. sugar
1 can (16 oz!.) pumpkin
1 small pkg!. vanilla instant pudding
1 tsp!. pumpkin pie spice
12 oz!. frozen whipped topping, thawed
1!. Blend sugar with milk and cream cheese!.
2!. Gently fold in whipped topping and spread on bottom graham cracker pie crust!.
3!. Prepare pudding according to package directions for pie filling!.
4!. Stir pumpkin and spice into pudding; mixing well!.
5!. Evenly spread pumpkin mixture over top of cream cheese!.
6!. Refrigerate for 4 hours or until set!.
7!. Garnish with additional whipped topping, if desired!.Www@FoodAQ@Com