October 99
Pumpkin Recipes
Pumpkin Cranberry Bread (Oct 3)
Pumpkin Cranberry Bread (Oct 3)
2-1/4 cups all-purpose flour
Combine flour, pumpkin pie spice, baking powder and salt. In a separate bowl, beat the eggs; beat in sugar, oil and pumpkin. Pour pumpkin mixture into dry ingredients; stir just until moistened. Stir in cranberries. Spoon batter into two greased and floured 8x4-inch loaf pans. Bake in preheated 350 degree oven for 60 minutes or until wooden pick comes out clean.
Cool for 5 to 10 minutes; remove from pans to cool completely.
1 Tbs pumpkin pie spice
1 tsp baking powder
1/2 tsp salt
2 eggs
2 cups sugar
1/2 cup vegetable oil
1 cup solid pack pumpkin
1 cup cranberries, chopped
Pumpkin Chili (Oct 11)
2 cups canned pumpkin
Brown ground beef and drain off excess fat. Place ground beef into a large pot and add the remaining ingredients (do not drain tomatoes or beans). Simmer over low heat for one to two hours.
3 lbs lean ground beef
2 (15 oz) cans kidney beans
2 onions, chopped
3 (15 oz) cans diced tomatoes
2 Tbs chili powder
1/4 tsp red pepper flakes (optional)
2 Tbs sugar
1 tsp salt
2 bay leaves
1 cup mushrooms
Roasted Pumpkin Seeds (Oct 11)
1 quart water
Preheat oven to 250 degrees. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry. Place the seeds in a bowl and toss with oil or melted
butter. Spread evenly on a large cookie sheet or roasting pan. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown. Cool the seeds, then shell and eat or pack in air-tight containers or zip lock bags and refrigerate until ready to eat.
2 Tbs salt
2 cups pumpkin seeds
1 Tbs vegetable oil or melted butter
Apple-Pumpkin Butter (Oct 17)
29 oz can pumpkin
Put all ingredients in a heavy 2-quart saucepan. Simmer, uncovered, for 1-1/2 to 2 hours, stirring occasionally, until mixture is thick as pudding. Spoon into jars, allow to cool to room temperature and refrigerate.
2 cups apple juice
1 cup applesauce, unsweetened
1 cup brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Makes 5 1/2 cups
Creamy Pumpkin Soup (Oct 24)
2 cups chopped onion
In large saucepan, saute onion and green onion in butter. Stir in broth, pumpkin, parsley, bay leaf, salt, curry powder, nutmeg and pepper. Bring to boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Remove bay leaf. Transfer soup in 2 cup portions to blender container or food processor. Cover; blend at medium speed until smooth. repeat with remaining soup. Return to saucepan; stir in half and half. Heat thoroughly.
3/4 cup green onion, sliced
1/4 cup butter or margarine
3 cans (10 oz each) chicken broth
16 oz can pumpkin
1/4 cup chopped parsley
1 bay leaf
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp ground nutmeg
1/8 tsp pepper
2 cups half & half or light cream
Makes 6 to 8 servings.
Pumpkin Pie Spice (Oct 24)
4 tsps cinnamon
Makes 3 Tbs of spice mix
2 tsps ground ginger
2 tsps nutmeg
1 tsp allspice
1 tsp ground cloves
Pumpkin Pie Squares (Oct 31)
1 cup flour, sifted
Filling
Topping
Combine flour, oats, butter, and brown sugar in bowl; mix until crumbly. Press into 13x9 pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, cup sugar, and spices; beat well. Pour over crust and bake at 350 for 20 minutes. Combine toppping ingredients until crumbly and sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set. Cool in pan and cut into 2" squares.
1/2 cup quick oats
4 Tbs butter
1/2 cup brown sugar
1 lb can pumpkin
13 oz can evaporated milk
2 eggs
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 cup chopped nuts
1/2 cup brown sugar
2 Tbs butter
Makes 24 squares