What are some recipes using pumpkin?!
I ABSOLUTELY love pumpkin!. What are some easy, yummy recipes with pumpkin as an ingredient!?
thanks in advance!Www@FoodAQ@Com
thanks in advance!Www@FoodAQ@Com
Answers:
**Old-Fashioned Soft Pumpkin Cookies**
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions:
PREHEAT oven to 350° F!. Grease baking sheets!.
COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl!. Beat sugar and butter in large mixer bowl until well blended!. Beat in pumpkin, egg and vanilla extract until smooth!. Gradually beat in flour mixture!. Drop by rounded tablespoon onto prepared baking sheets!.
BAKE for 15 to 18 minutes or until edges are firm!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!. Drizzle Glaze over cookies!.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth!.
**Pumpkin Roll **
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 10x15 inch jellyroll pan!.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes!. Gradually mix in pumpkin and lemon juice!. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture!. Spread batter evenly into the prepared pan!. Sprinkle pecans over the top of the batter!.
Bake for 12 to 15 minutes, or until the center springs back when touched!. Loosen edges with a knife!. Turn out on two dishtowels that have been dusted with confectioners' sugar!. Roll up cake using towels, and let cool for about 20 minutes!.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla!. Beat until smooth!. Unroll pumpkin cake when cool, spread with filling, and roll up!. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar!. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper!. Refrigerate overnight!. Serve chilled; before slicing, dust with additional confectioners' sugar!.
**spiced pumpkin soup**
1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pure pumpkin
3/4 cup canned unsweetened coconut milk*
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage leaves
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro
Melt butter in heavy large pot over medium-high heat!. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes!. Discard bay leaf!. Transfer mixture to processor and blend until smooth!. Return mixture to pot!. Add broth and all remaining ingredients except cilantro!. Boil soup over medium-high heat 15 minutes to blend flavors!. Cool slightly!. Working in batches, puree soup in blender until smooth!. Return soup to pot!. Season to taste with salt and pepper!. (Can be made 1 day ahead!. Cool slightly, then cover and refrigerate!.)
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2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions:
PREHEAT oven to 350° F!. Grease baking sheets!.
COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl!. Beat sugar and butter in large mixer bowl until well blended!. Beat in pumpkin, egg and vanilla extract until smooth!. Gradually beat in flour mixture!. Drop by rounded tablespoon onto prepared baking sheets!.
BAKE for 15 to 18 minutes or until edges are firm!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!. Drizzle Glaze over cookies!.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth!.
**Pumpkin Roll **
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 10x15 inch jellyroll pan!.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes!. Gradually mix in pumpkin and lemon juice!. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture!. Spread batter evenly into the prepared pan!. Sprinkle pecans over the top of the batter!.
Bake for 12 to 15 minutes, or until the center springs back when touched!. Loosen edges with a knife!. Turn out on two dishtowels that have been dusted with confectioners' sugar!. Roll up cake using towels, and let cool for about 20 minutes!.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla!. Beat until smooth!. Unroll pumpkin cake when cool, spread with filling, and roll up!. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar!. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper!. Refrigerate overnight!. Serve chilled; before slicing, dust with additional confectioners' sugar!.
**spiced pumpkin soup**
1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pure pumpkin
3/4 cup canned unsweetened coconut milk*
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage leaves
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro
Melt butter in heavy large pot over medium-high heat!. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes!. Discard bay leaf!. Transfer mixture to processor and blend until smooth!. Return mixture to pot!. Add broth and all remaining ingredients except cilantro!. Boil soup over medium-high heat 15 minutes to blend flavors!. Cool slightly!. Working in batches, puree soup in blender until smooth!. Return soup to pot!. Season to taste with salt and pepper!. (Can be made 1 day ahead!. Cool slightly, then cover and refrigerate!.)
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You have to try my pumpkin bread! Everyone loves it and it's extremely moist and yummy!. The recipe is:
1 (15 oz!.) can of pumpkin puree
4 eggs
1 cup of vegetable oil
2/3 cup of water
3 cups of white sugar
3 1/2 cups of all- purpose flour
2 tsp!. of baking soda
1 1/2 tsp!. of salt
1 tsp!. of ground cinnamon
1 tsp!. ground nutmeg
1/2 tsp!. ground cloves
1/4 tsp!. ground ginger
1!. preheat oven to 350 degrees!. grease and flour three 7x3 in!. loaf pans
2!. in a lg!. boel mix together puree,eggs, oil, water, and sugar until well blended!. In seperate bowel wisk together the flour, baking soda, salt, cinimon, nutmeg, cloves, and ginger!. stir the dry ingrediants into pumpkin mixture until just blended!. pour into prepared pans!.
3!. bake about 50 min!. in preheated oven!. loaves are done when toothpick comes out clean!.Www@FoodAQ@Com
1 (15 oz!.) can of pumpkin puree
4 eggs
1 cup of vegetable oil
2/3 cup of water
3 cups of white sugar
3 1/2 cups of all- purpose flour
2 tsp!. of baking soda
1 1/2 tsp!. of salt
1 tsp!. of ground cinnamon
1 tsp!. ground nutmeg
1/2 tsp!. ground cloves
1/4 tsp!. ground ginger
1!. preheat oven to 350 degrees!. grease and flour three 7x3 in!. loaf pans
2!. in a lg!. boel mix together puree,eggs, oil, water, and sugar until well blended!. In seperate bowel wisk together the flour, baking soda, salt, cinimon, nutmeg, cloves, and ginger!. stir the dry ingrediants into pumpkin mixture until just blended!. pour into prepared pans!.
3!. bake about 50 min!. in preheated oven!. loaves are done when toothpick comes out clean!.Www@FoodAQ@Com
sausage stuffed pumpkin
Ingredients:
2 cups water
1 cup uncooked brown rice
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1 pound bulk Italian sausage
4 cups sliced fresh mushrooms
1 small onion, chopped
2 shallots, minced
1 garlic clove, minced
5 tablespoons dried currants
1/4 cup chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon dried marjoram
2 medium pie pumpkins (2-1/2 pounds each)
1/2 teaspoon salt
1/2 teaspoon garlic powder
Directions:
In a large saucepan, bring the water, rice, bouillon and curry powder to a boil!. Reduce heat; cover and simmer for 45-50 minutes or until tender!.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside!. In the same skillet, saute the mushrooms, onion, shallots and garlic for 3-5 minutes or until tender!. Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram!. Return sausage to the pan!. Cook and stir for 5-7 minutes or until liquid is absorbed!. Remove from the heat; stir in rice!.
Wash pumpkins; cut a 3-in!. circle around each stem!. Remove tops and set aside!. Remove and discard loose fibers; save seeds for another use!. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder!. Stuff with sausage mixture; replace tops!.
Place in a 13-in!. x 9-in!. baking dish; add 1/2 in!. of water!. Bake, uncovered, at 350° for 30 minutes!. Cover loosely with foil; bake 45-50 minutes longer or until tender!. Cut each pumpkin into four wedges to serveWww@FoodAQ@Com
Ingredients:
2 cups water
1 cup uncooked brown rice
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1 pound bulk Italian sausage
4 cups sliced fresh mushrooms
1 small onion, chopped
2 shallots, minced
1 garlic clove, minced
5 tablespoons dried currants
1/4 cup chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon dried marjoram
2 medium pie pumpkins (2-1/2 pounds each)
1/2 teaspoon salt
1/2 teaspoon garlic powder
Directions:
In a large saucepan, bring the water, rice, bouillon and curry powder to a boil!. Reduce heat; cover and simmer for 45-50 minutes or until tender!.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside!. In the same skillet, saute the mushrooms, onion, shallots and garlic for 3-5 minutes or until tender!. Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram!. Return sausage to the pan!. Cook and stir for 5-7 minutes or until liquid is absorbed!. Remove from the heat; stir in rice!.
Wash pumpkins; cut a 3-in!. circle around each stem!. Remove tops and set aside!. Remove and discard loose fibers; save seeds for another use!. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder!. Stuff with sausage mixture; replace tops!.
Place in a 13-in!. x 9-in!. baking dish; add 1/2 in!. of water!. Bake, uncovered, at 350° for 30 minutes!. Cover loosely with foil; bake 45-50 minutes longer or until tender!. Cut each pumpkin into four wedges to serveWww@FoodAQ@Com
I love pumpkin cookies w/ choc chips, yum!. Go to allrecipes!.com and type in pumpkin cookies to get a great recipe!.
I've tried pumpkin soup, not really a fan of it because you add all the pumpkin spices but all add things like onion, its a strange combo!.
Pumpkin pie is reallly good too!. also you can make a great pumpkin ice cream but oh don't forget the pumpkin cheesecake (mmnn) or pumpkin fudge!.
Can you tell I love pumpkin too! `Www@FoodAQ@Com
I've tried pumpkin soup, not really a fan of it because you add all the pumpkin spices but all add things like onion, its a strange combo!.
Pumpkin pie is reallly good too!. also you can make a great pumpkin ice cream but oh don't forget the pumpkin cheesecake (mmnn) or pumpkin fudge!.
Can you tell I love pumpkin too! `Www@FoodAQ@Com
here is 55 different
Recipes that call for Pumpkin
http://www!.pastrywiz!.com/archive/categor!.!.!.Www@FoodAQ@Com
Recipes that call for Pumpkin
http://www!.pastrywiz!.com/archive/categor!.!.!.Www@FoodAQ@Com
Pumpkin Pie, Pumpkin Cookies, things of that general nature!.
What I really like to do is scoop out the seeds, clean them off, and bake them with salt!. (:Www@FoodAQ@Com
What I really like to do is scoop out the seeds, clean them off, and bake them with salt!. (:Www@FoodAQ@Com
add one cup of canned pumpkin to standard yellow cake mix!. very good!.
try pumpkin dip: cream cheese, canned pumpkin, cinnamon!. mix!. serve with graham cracker stix!. Www@FoodAQ@Com
try pumpkin dip: cream cheese, canned pumpkin, cinnamon!. mix!. serve with graham cracker stix!. Www@FoodAQ@Com
Pumpkin bread is an awesome and tasty treat, as is pumpkin pie,Www@FoodAQ@Com