Everything Pumpkin
Pumpkin Cookies
Here's a pumpkin-flavored treat that you can keep in the cookie jar. Have this popular recipe on hand from October through Christmas for all of your holiday well-wishers.

1 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda 1 egg
1 egg
1 cup canned pumpkin
2 cups all-purpose flour
1 recipe Brown Sugar Glaze (see below

Instructions:
1. In a medium mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. 2. Add the granulated sugar, brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl.
3. Beat in the egg and pumpkin. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
4. Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake cookies in a 375 degree F oven for 8 to 10 minutes or until tops seem firm.
5. Transfer cookies to a wire rack; cool.
6. Spread cooled cookies with Brown Sugar Glaze.
Makes 42 cookies.
Better Homes and Gardens Magazine
Pumpkin Muffins
Have some fun in the kitchen with this muffin recipe
A Pony Express Rider would have loved to start his morning with these muffins. Remember to ask an adult to help you.

What you'll need:
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup chopped walnuts 
1 cup solid-pack pumpkin 
1 cup honey 
1/4 cup vegetable oil 
2 eggs, at room temperature, lightly beaten 
1/4 cup low-fat buttermilk  1 teaspoon vanilla extract 

What to do:
In a large bowl, stir flour, cinnamon, baking soda and salt together. 
Stir in walnuts.
In a separate bowl, blend pumpkin, honey, oil, eggs, buttermilk and vanilla until smooth. 
Pour pumpkin mixture over dry ingredients. 
Stir just until mixed. 
Spoon batter into paper lined muffin cups.
Fill each to just below the rim. 
Bake at 350'Fabout 25 minutes or until a toothpick inserted in the muffin's center comes out clean.
Let pan cool 5 minutes on rack.  Remove muffins from pan and let completely cool on rack.
© Chevron Corporation 1997-2003.
HOME
Pumpkin Cake Roll
14-16 servings

CAKE
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

FILLING:
1 cup powdered sugar
1 pkg cream cheese, softened, (8 oz)
4 T. butter
1/2 tsp. vanilla
1/3 cup nuts, if desired

Beat the eggs on high speed for 5 minutes. Gradually beat in the sugar. Stir in the pumpkin and lemon juice. Combine and sift the flour and remaining dry ingredients (not the nuts). Fold the flour mixture into the pumpkin-egg mixture. Spread the batter in a 15x10 pan or 12x18 lined with waxed paper. Bake for 10-15 minutes at 375º . Loosen the edges with a knife, then turn onto a towel sprinkled with powdered sugar. Roll the towel and cake together. Combine all the filling ingredients and beat until fluffy. Unroll cake and spread filling over cake. Top with nuts and roll. Chill.

Serving Suggestions:
1. Cut each slice of cake and sprinkle with cinnamon.
Arrange on a plate and serve.

2. Goes very well with Thanksgiving or Christmas dinner.

Storage suggestions:
Cover and store in refrigerator for up to 3 days.
Keeps well in the freezer for 1 week.
momtaylor
<http://pub145.ezboard.com/bfreebiefixkitchen>
Pumpkin Ice Cream Pie

1 Pint vanilla ice cream,softened
1 baked 9-inch graham cracker pie crust
1 Cup canned pumpkin
3/4 Cup sugar
1 1/4 tsp. pumpkin pie spice
1 medium carton frozen cool Whip

Spoon ice cream into pie crust. Freeze while preparing the pumpkin mixture. Combine the pumpkin, sugar and pumpkin pie spice in medium bowl. Fold topping into pumpkin mixture. Spread evenly over ice cream. Cover and freeze at least 8 hours or up to 24 hours. Serve frozen
freebiefix <http://pub145.ezboard.com/bfreebiefixkitchen.
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Pumpkin Bundt Cake
(Note: You can double this recipe and freeze one cake if you want)

1 cup vegetable oil or Canola Oil
3 eggs
1 15-oz. can pumpkin (Libby's already has spices, but also add the spices listed in the recipe)
1 tsp. vanilla extract
2½ cups white sugar
2½ cups all purpose flour
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
½ tsp. salt
½ - 1 cup chopped nuts (0ptional)

Preheat the oven to 350º. Grease one 10-inch Bundt or tube pan.
Cream the oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350º for 1 hour or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for 5 minutes then turn out onto a plate. Let cool completely and dust with powdered sugar. (Or, frost with cream cheese frosting or a powdered sugar glaze)

momtaylor <http://pub145.ezboard.com/bfreebiefixkitchen.showUserPublicProfile?gid=momtaylor>
Recipe Index
Pumpkin Seed Snack

You can actually eat that slimy, gunky pumpkin slop - and it's a great snack!
When you're all done cleaning out your pumpkin for carving, you probably have a pile of slimy gunk and a whole lot of seeds. While the slimy gunk will actually make a great pie, the seeds will make a crunchy treat. Crunchy noises are said to scare away ghosts just as well as a Jack'O Lanterns. So ask an adult to help you with this recipe and get ready for Halloween.


What you'll need:
Pumpkin seeds
Colander
Small amount of cooking oil
Cookie Sheet
Wooden Spoon
Oven mitts
Paper towels


What to do:
Clean the seeds by rinsing in a colander. Mix with the seeds with a small amount of cooking oil. Place the lightly oil coated seeds on a cookie sheet. Roast in the oven at 250 degrees F. for 15 minutes. Stir carefully with a wooden spoon. Be sure to use oven mitts. Roast slightly longer until a golden brown. Place on paper towels to absorb excess oil. Allow to cool
Crunch away!

© Chevron Corporation 1997-2003.
Pumpkin Pancakes

Pumpkin adds a different flavor to your basic breakfast pancake

Since Halloween is just around the corner...well OK maybe it is over a month away, we thought you might like to try this great recipe for pancakes. It is a little different from your basic breakfast pancake but it is the perfect thing to make on a weekend morning when you are in the mood for a special treat. Just remember to ask your parents for help with the stove.


What you need:
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup butter
1 1/4 cups milk
4 eggs
2 cups flour
1 cup pumpkin puree

What to do:
In a medium sized mixing bowl, combine the sugar, baking powder, salt, cinnamon and flour.
In another medium sized mixing bowl, combine the butter, milk, eggs and pumpkin puree.
Pour the milk mixture into the flour mixture and blend together until the batter is smooth.
Heat a skillet over a medium flame with a little bit of butter.
Pour about 1/4 cup of the batter evenly onto a hot skillet. Let the pancake cook for a few minutes until the batter begins to bubble-then flip and cook on the other side.
Eat and enjoy!
© Chevron Corporation 1997-2003.
Pumpkin Ravioli

2 cups pumpkin, chopped and peeled
1 tbl. olive oil
1/3 cup shallots, finely chopped
1 clove garlic, crushed
3 tbl. chopped fresh parsley leaves
2 tbl. chopped fresh sage leaves
2 tbl. cream cheese or mascarpone
1/4 cup plus 1 tbl. parmesan cheese, grated
forty 3-1/2-inch-square wonton skins
1 large egg white
Preheat oven to 350 degrees. Fill a 13x9 inch baking pan with 1 inch boiling water. Place steaming basket or metal colander in center of pan. Evenly place pumpkin chunks in colander. Bake 15 to 20 minutes or until tender. Remove pumpkin from oven and let cool 5 minutes. In small skillet, heat oil over medium heat. Add shallots and garlic; sauté 4 to 5 minutes or until translucent. Remove from heat and stir in 2 tbl. parsley and the sage. In large bowl, with potato masher, mash pumpkin to a pulp. Add shallot mixture, mascarpone, and 1/4 cup parmesan cheese; with spoon, mix until well combined. For each ravioli, place one heaping tablespoonful of pumpkin filling in center of wonton skin. Brush edges of wonton skin with egg white around filling; cover with another wonton skin. With fork, gently press around the filling to expel any air pockets and to seal the ravioli. If a scalloped edge is desired, with fluted pastry wheel, trim wonton skins around the edges. Place ravioli on tray or baking sheet. Repeat to make more ravioli with remaining wonton skins and filling. To cook ravioli, in 6-quart saucepot, heat 4 inches water to boiling over high heat. Carefully add ravioli and cook 5 to 7 minutes or just until they appear translucent. With slotted spoon, remove ravioli, and place on tray. (The ravioli are fragile; do not drain directly into a colander.) faery blessings Melissa )O(