Stupid question i know but anyone have a good recipe to make something with the kids out of the pumpkins?!
i know you can make various pies and cakes but never having done it before (never tasted a pumpkin in my life) i dont know what the best thing is to make!.Www@FoodAQ@Com
Answers:
do pumpkin bread you could even just turn these into pumpkin muffins and let them decorate their own one
Ingredients:
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs (beaten)
1/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup chopped walnuts (optional)
--------------------------------------!.!.!.
Directions:
In a large bowl combine flour, salt, sugar and baking soda!.
In a separate bowl, combine pumpkin puree, oil, eggs, milk and spices!.
Add pumpkin mixture to flour mixture until just combined!. Do not over mix!.
Fold in walnuts (if using)!.
Transfer mixture to a lightly greased loaf pan!.
Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through!.
Cool for 5 minutes in pan before removing to wire rack to cool completely!.
Www@FoodAQ@Com
Ingredients:
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs (beaten)
1/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup chopped walnuts (optional)
--------------------------------------!.!.!.
Directions:
In a large bowl combine flour, salt, sugar and baking soda!.
In a separate bowl, combine pumpkin puree, oil, eggs, milk and spices!.
Add pumpkin mixture to flour mixture until just combined!. Do not over mix!.
Fold in walnuts (if using)!.
Transfer mixture to a lightly greased loaf pan!.
Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through!.
Cool for 5 minutes in pan before removing to wire rack to cool completely!.
Www@FoodAQ@Com
this recipe is taken from the BBC "big cook little cook" recipe archive, so it's easy for kids to make!. I made it once and it's absolutely gorgeous! Alternatively, you can make small individual pies if you get small pastry moulds!. Serve warm with ice cream, kids will love it!.
PUMPKIN PIE
Ingredients:
ready-made pastry case
1/4 chopped pumpkin into 2 cm squares
1 tablespoon treacle
50g soft brown sugar
a small pot of double-cream
2 eggs
Method:
Ask a grown-up to preheat the oven to 180 Celsius!. 360 F/ gas mark 4!. Place a baking tray inside to warm it!.
Ask a grown-up to boil the pumpkin in a saucepan for about 5 minutes until soft!.
Drain and mash up the pumpkin in a bowl with a potato masher!.
Crack two eggs into another bowl and whisk until frothy!.
Ask a grown-up to heat the treacle, sugar and cream in a saucepan!. Simmer for about 2 minutes and mix with a spoon!.
Pour the cream mixture into the whisked eggs and whisk again!. Add the pumpkin and stir together well!. Transfer the whole mixture to a jug!.
Pour the mixture into the pastry case and put in to the oven for 35 - 45 minutes!.
Ask a grown-up to take it out of the oven and allow to cool!.Www@FoodAQ@Com
PUMPKIN PIE
Ingredients:
ready-made pastry case
1/4 chopped pumpkin into 2 cm squares
1 tablespoon treacle
50g soft brown sugar
a small pot of double-cream
2 eggs
Method:
Ask a grown-up to preheat the oven to 180 Celsius!. 360 F/ gas mark 4!. Place a baking tray inside to warm it!.
Ask a grown-up to boil the pumpkin in a saucepan for about 5 minutes until soft!.
Drain and mash up the pumpkin in a bowl with a potato masher!.
Crack two eggs into another bowl and whisk until frothy!.
Ask a grown-up to heat the treacle, sugar and cream in a saucepan!. Simmer for about 2 minutes and mix with a spoon!.
Pour the cream mixture into the whisked eggs and whisk again!. Add the pumpkin and stir together well!. Transfer the whole mixture to a jug!.
Pour the mixture into the pastry case and put in to the oven for 35 - 45 minutes!.
Ask a grown-up to take it out of the oven and allow to cool!.Www@FoodAQ@Com
pumpkin has a soft taste, but if you baked or steam it, the smell is so good, delicious
I think pumpkin pie and pumpkin cake, is so delicious
I'm going to try give you some recipe
PUMPKIN PIE
Ingredients (serves 6)
* 2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
* 3 eggs
* 1 1/2 cups thickened cream, plus extra to serve
* 185g brown sugar
* 1 1/2 tsp ground cinnamon
* 1 tsp ground ginger
* 1/2 tsp nutmeg
* 1/4 tsp ground cloves
* 1/4 tsp allspice
* Maple syrup, to serve
* Icing sugar, to dust
*
Pastry
* 250g plain flour
* 110g pure icing sugar, sifted
* 110g unsalted butter, chilled, cubed
* 1 egg
Method
1!. To make the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds!. Add butter and process until the mixture resembles fine breadcrumbs!. Add the egg and process until the mixture forms a ball!. Cover in plastic wrap and refrigerate for 30 minutes!.
2!. Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan!. Refrigerate for 30 minutes to chill!.
3!. Preheat oven to 180°C!. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes!. Increase oven temperature to 220°C!. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth!. Pour into the tart shell, then bake for 10 minutes!. Reduce oven temperature to 150°C and bake for a further 30-40 minutes!. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar!.
PUMPKIN CAKE
Ingredients (serves 8)
* 600g piece peeled, seeded butternut or Queensland blue pumpkin
* 2 1/2 cups (550g) caster sugar
* Juice of 1 lemon
* 250g unsalted butter, chopped, softened
* 3 eggs, separated
* 1/2 cup (50g) walnuts, finely chopped, plus 12 walnut halves, to decorate
* Finely grated rind of 2 oranges
* 2 cups (300g) self-raising flour
Method
1!. Preheat oven to 180°C!. Cut a 100g piece from pumpkin and set aside!. Cut remaining pumpkin into 3cm chunks!. Wrap chunks in foil and place on an oven tray, then bake for 45 minutes or until tender!. Remove from foil and cool!. Mash cooled pumpkin then measure 1 cup puree!. Using a vegetable peeler, peel reserved pumpkin into thin, wide strips!.
2!. Place 1 cup sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves!. Add pumpkin strips and cook for 20 minutes or until pumpkin is translucent and syrup is thick!. Using a slotted spoon, transfer pumpkin to a piece of baking paper to dry!. When dry, place in a bowl and scatter with 1/2 cup sugar!. Stir lemon juice into syrup and set aside!.
3!. Grease a 24cm non-stick, fluted (bundt tin) cake tin!. Using an electric mixer, beat butter and remaining 1 cup sugar until light and fluffy!. Gradually add egg yolks and beat until combined!. Add 1 cup pumpkin puree, walnuts and rind then beat until incorporated!. Sift flour and 1/2 tsp salt over then gently stir in!. In a clean bowl, using an electric mixer, whisk eggwhites until soft peaks form then gently fold into pumpkin mixture!. Spoon into prepared tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean!. Stand for 10 minutes then turn on to a wire rack over a tray!.
4!. Using a pastry brush, brush warm syrup over warm cake then top with walnut halves and candied pumpkin!. Serve warm or at room temperature!.
Www@FoodAQ@Com
I think pumpkin pie and pumpkin cake, is so delicious
I'm going to try give you some recipe
PUMPKIN PIE
Ingredients (serves 6)
* 2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
* 3 eggs
* 1 1/2 cups thickened cream, plus extra to serve
* 185g brown sugar
* 1 1/2 tsp ground cinnamon
* 1 tsp ground ginger
* 1/2 tsp nutmeg
* 1/4 tsp ground cloves
* 1/4 tsp allspice
* Maple syrup, to serve
* Icing sugar, to dust
*
Pastry
* 250g plain flour
* 110g pure icing sugar, sifted
* 110g unsalted butter, chilled, cubed
* 1 egg
Method
1!. To make the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds!. Add butter and process until the mixture resembles fine breadcrumbs!. Add the egg and process until the mixture forms a ball!. Cover in plastic wrap and refrigerate for 30 minutes!.
2!. Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan!. Refrigerate for 30 minutes to chill!.
3!. Preheat oven to 180°C!. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes!. Increase oven temperature to 220°C!. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth!. Pour into the tart shell, then bake for 10 minutes!. Reduce oven temperature to 150°C and bake for a further 30-40 minutes!. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar!.
PUMPKIN CAKE
Ingredients (serves 8)
* 600g piece peeled, seeded butternut or Queensland blue pumpkin
* 2 1/2 cups (550g) caster sugar
* Juice of 1 lemon
* 250g unsalted butter, chopped, softened
* 3 eggs, separated
* 1/2 cup (50g) walnuts, finely chopped, plus 12 walnut halves, to decorate
* Finely grated rind of 2 oranges
* 2 cups (300g) self-raising flour
Method
1!. Preheat oven to 180°C!. Cut a 100g piece from pumpkin and set aside!. Cut remaining pumpkin into 3cm chunks!. Wrap chunks in foil and place on an oven tray, then bake for 45 minutes or until tender!. Remove from foil and cool!. Mash cooled pumpkin then measure 1 cup puree!. Using a vegetable peeler, peel reserved pumpkin into thin, wide strips!.
2!. Place 1 cup sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves!. Add pumpkin strips and cook for 20 minutes or until pumpkin is translucent and syrup is thick!. Using a slotted spoon, transfer pumpkin to a piece of baking paper to dry!. When dry, place in a bowl and scatter with 1/2 cup sugar!. Stir lemon juice into syrup and set aside!.
3!. Grease a 24cm non-stick, fluted (bundt tin) cake tin!. Using an electric mixer, beat butter and remaining 1 cup sugar until light and fluffy!. Gradually add egg yolks and beat until combined!. Add 1 cup pumpkin puree, walnuts and rind then beat until incorporated!. Sift flour and 1/2 tsp salt over then gently stir in!. In a clean bowl, using an electric mixer, whisk eggwhites until soft peaks form then gently fold into pumpkin mixture!. Spoon into prepared tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean!. Stand for 10 minutes then turn on to a wire rack over a tray!.
4!. Using a pastry brush, brush warm syrup over warm cake then top with walnut halves and candied pumpkin!. Serve warm or at room temperature!.
Www@FoodAQ@Com
try toasting the seeds in a conventional oven or a big oven!. add salt and they taste delicious!.Www@FoodAQ@Com
Pumpkin soup or pumpkin risottoWww@FoodAQ@Com
try baking the seeds and add some spices you like to them , the big PLUS to eating them is that they are SO good for you Www@FoodAQ@Com