Hope you like some of these. Enjoy!!!
Pumpkin soup
INGREDIENTS
2 small sugar pumpkin
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream
Pumpkin casserole
INGREDIENTS
1 (2 pound) pumpkin
1 large onion, finely chopped
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 eggs
3/4 cup milk
3/4 cup farmer's cheese or ricotta cheese
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes, or until golden brown.
Pumpkin pie bars
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1/2 cup melted butter
3 eggs
3 cups pumpkin pie filling
2/3 cup milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.
Pumpkin swirl bread
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg, beaten
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water
DIRECTIONS
Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Pumpkin walnut cake
INGREDIENTS
1 (15 ounce) can canned pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
2 cups chopped walnuts
7/8 cup margarine, softened
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Pumpkin fudge
INGREDIENTS
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)
DIRECTIONS
Butter or grease one 8x8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.Any good main dish or side dish pumpkin recipes?
may i know wad is yellow cake mix?? mail me : alison_yl@hotmail.com
tks Report Abuse
Pumpkin soup!! it is absolutely delicious. My mums recipe is:
Half a butternut pumpkin (they come in shops halved aleady) and you cube that so you can boil it
1 potato, skin off and chopped for boiling
4 of 5 celary stalks diced
garlic - as much as you want, a few cloves should do it.
1 white onion diced. (chop in half than the halves lengthways chop so there about half a cm wide than dice)
cut the skin off the pumpin, peel the potato, get the skin off the onion and chop as directed.
Boil it all together (including celary) until pumpkin has a fork go through easily.
get it out and drain it but be careful not to lose the onion, celary and garlic while doing this.
Drizzle a LITTLE olive oil in the pot with all the mix and add milk and mash with a masher. Get it to a good consistency than add a bit of soy sauce and some pepper.
Have with some french stick chopped up with butter. Delicious!
sorry I couldnt give exact measurements but its a family recipe and we just add it to look and taste. But its very easy. Good luck hope you like.
If you have any trouble email me and i'll help.I'd love it if you do try for you to me and tell me how it turns out.
Roast pumpkin
Boiled Pumpkin
are GoodEats.
No comments:
Post a Comment