PUMPKIN WITH MINT AND BALSAMIC VINEGAR
Crush a garlic clove with the palm of your hand and brown it in a saucepan with 2 tbsp of extra virgin olive oil. Chop the pumpkin into pieces, add it in the pan and let it brown at a high heat without stirring too often. Adjust with salt, sprinkle with fresh mint and some balsamic vinegar. Let it rest in the saucepan with the fire off for 10 minutes, then remove the garlic clove and serve.I need pumpkin recipes please! sweet and side dish recipes.. the easier the better.. thanks a bunch!?
You didn't say if you were using fresh or canned pumpkin, so I'll assume canned.
All three of these are easy.
Pumpkin Souffle
serves 5-7
Ingredients
3 egg whites
1 (21 ounce) can pumpkin
1/4 cup brown sugar or artificial sweetener (more if desired)
3 teaspoons cinnamon
1 teaspoon nutmeg
1 egg yolk
1/2 cup milk
Directions
Preheat oven to 380 掳F.
Beat egg whites in medium bowl until stiff. Set aside.
Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
Place cups on baking tray and put into oven.
Bake for 30-45 minutes
DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.
Butter Pecan Pumpkin Pie
Ingredients
1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream
Directions
Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream.
You can also make pumpkin like mashed potatoes. Just heat 1/2 cup milk and add 1 tablespoon butter with salt and pepper. add canned pumpkin and stir until smooth. Add instant potato flakes a little at a time until it reaches the consistency of mashed potatoes.I need pumpkin recipes please! sweet and side dish recipes.. the easier the better.. thanks a bunch!?
I guess you can seve them as sides
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
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not so sweet but they make good side dish
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 far
http://allrecipes.com/Recipe/Harvest-Pum鈥?/a>
http://allrecipes.com/Recipes/Bread/Muff鈥?/a>
http://allrecipes.com/Recipe/Pumpkin-Tur鈥?/a>
http://allrecipes.com/Recipe/Vegetarian-鈥?/a>
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