Got 3 pumpkins,any recipes?!


Question: i have 3 pumkins,does anyone have any ideas on what i can use them for


Answers: i have 3 pumkins,does anyone have any ideas on what i can use them for

Pumpkin Swirl Cake
Pumpkins speak of fall, and the autumn months are the best time to make this cake. Sage pairs with pumpkin in savory dishes. The soup?on of sage in this cake gives it a different twist.

Yield: 1 Cake, 10 Servings

1 small pumpkin, either sugar pumpkin or rouge vif d'étampes
Soft butter for the pan
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
15 tablespoons (7 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 cup buttermilk, at room temperature
1 teaspoon finely chopped fresh sage, about 5 leaves (don't use dry sage)

Cook the pumpkin:
The pumpkin can be cooked a few days ahead.

Preheat the oven to 375 F.

Line a large baking pan with parchment paper.

Cut the pumpkin into halves. Place the pieces on the baking pan, cut side down. Bake in the oven until a skewer pierces them easily, about 30 minutes.

Cool the pumpkin halves. Scrape out the seeds and discard them. Scrape the flesh out of the rinds. Purée the flesh in a food processor. You will need 3/4 cup of purée for this recipe. Save the rest for another use. (It makes great soup.)

Make the cake:

Preheat the oven to 350 F

Generously butter a 2-quart Bundt pan.

Sift the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.

Put the 15 tablespoons of butter in the bowl of a heavy-duty mixer. Beat it with the paddle attachment at medium speed until it is creamy and smooth. With the mixer on low, add the sugar in a steady stream. Beat the butter and sugar on medium speed until the mixture is lighter in color and fluffy.

In a separate bowl, beat the eggs together with a fork. With the mixer running, dribble the eggs into the butter and sugar.

Add the vanilla to the buttermilk.

Alternately add the dry ingredients and the buttermilk to the mixer bowl, starting and ending with the dry ingredients. Stop and scrape down the sides of the bowl when necessary.

Stir the sage into the pumpkin purée. Add about 1 cup of the batter to the pumpkin purée and fold the two together. Now fold the pumpkin mixture into the rest of the batter. Fold only 2 or 3 times, leaving swirls of pumpkin in the batter.

Pour the batter into the pan and smooth the top with a spatula. Place it on the middle shelf of the oven, and bake until the top is brown and a skewer inserted into the center comes out clean, about 45 to 50 minutes.

Cool the cake. Unmold it, and place it, right side up, on a serving plate



Pumpkin Pancakes
Wake up to spicy Pumpkin Pancakes hot from the griddle! Serve with Pumpkin Maple Sauce and broiled grapefruit halves sprinkled with brown sugar and cinnamon for a winter time treat.

Yield: 8 servings

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 3/4 cups milk
1/2 cup Libby's 100% Pure Pumpkin
1 large egg
2 tablespoons vegetable oil

pumpkin maple sauce:
1 cup maple syrup
1 1/4 cups Libby's 100% pure pumpkin
1/4 teaspoon ground cinnamon or pumpkin pie spice

Optional: chopped nuts

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.

Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce:
Heat 1 cup maple syrup, 1 1/4 cups Libby's 100% pure pumpkin and 1/4 teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.

PUMPKIN SOUP

3 c. milk
2 c. pumpkin puree, freshly prepared or canned
2 tbsp. butter
1 tbsp. honey
1/4 tsp. ground white pepper
1/8 tsp. ground mace or nutmeg
Toasted bread slices

Pour the milk into a 2-quart pot and heat slowly until hot. Add the pumpkin puree, butter, honey, salt, and pepper. Add the spices and simmer very slowly for 3 or 4 minutes.
Taste for seasoning and correct if necessary. Serve in bowls with a slice of whole wheat toast floating on top of each portion. Serves 4-6.





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