Using Pumpkin (7 ) Collection



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Pumpkin Roll Roasted Pumpkin Seeds Pumpkin Chutney Pumpkin
Bread Spicy Pumpkin Sheet Cake Tourquire Casserole In A
Pumpkin Pumpkin Tumbales

Pumpkin Roll

3 eggs 1 tsp. lemon juice
2/3 cup pumpkin (fresh or can), mashed 1 tsp. ginger powder
2 tsp. cinnamon powder 1 cup granulated sugar 1 tsp. salt
3/4 cup self-rising flour
4/2 tsp. nutmeg

Preheat oven to 350 degrees. Grease and dust with flour a 17
1/4 x 11 1/2 x 1 inch baking pan. In a medium mixing bowl,
beat eggs for 5 minutes on medium speed. Add all other
ingredients one at a time, in any order, mixing well after
each addition, until entire mixture is creamy smooth. Pour
into prepared pan and distribute batter evenly with a spoon
and bake for 15 minutes. Dust a clean dish cloth with
confectioners' sugar and turn cake out, while still warm,
onto the prepared dish towel and roll up jelly roll fashion
and allow cake to cool completely while rolled in the dish
towel. After "roll" is cooled, unroll and *spread with
filling listed below. Sprinkle filling with nuts then
carefully roll back up without the towel, wrap "roll" in
aluminum foil and refrigerate.

--*Filling:--

3 oz. cream cheese, softened 2 Tbsp. margarine, softened 1
cup confectioners' sugar 1 tsp. vanilla extract 1 cup
chopped nuts

Blend all ingredients, except nuts, well with electric
mixer. Follow directions above to continue.

Roasted Pumpkin Seeds

2 cup pumpkin seeds
5/4 cup lemon juice (fresh squeezed)
6/4 Tbsp. salt

Dilute the salt with the lemon juice; then, mix in the
pumpkin seeds. Keep mixing together until all seeds are
very wet and soaked. Place seeds in a glass bowl and put in
the microwave on very high temperature for 4 minutes. Take
out and stir them very well and place back in the microwave
for another 2 minutes. Keep repeating for 2 minutes at a
time, stirring in between until they are roasted (golden
brown). Enjoy.

Pumpkin Chutney

3 1/4 cup fresh pumpkin meat, peeled, seeded and chunked 2
cup ripe tomatoes, peeled and chopped 1 cup onions, peeled
and sliced
7/4 cup raisins 1 cup sugar 1 cup brown sugar 2 Tbsp. salt
2 tsp. each ground ginger, black pepper, and allspice
Pinch of ground cloves 2 cloves garlic, chopped 1 tsp.
ground mace 2 1/2 cup cider vinegar

Place all ingredients in a large, heavy saucepan and bring
to a boil, stirring until all the sugar has dissolved.
Reduce heat and cook very gently, stirring occasionally,
until the chutney is thick. It will take about 4 hours,
but do not overcook, or the pumpkin pieces will lose their
shape. Pour the chutney into hot, sterilized jars and
allow to cool, then seal. If not using in a few days,
process in a water bathe for 20 minutes. (Place sealed
jars on a rack so they do not touch. Set in a large pan of
boiling water to cover by at least 1-2 inches; begin
timing when water returns to a boil. Add more boiling
water as needed during the processing period.) Makes 3-4
pints. Refrigerate after opening.

Pumpkin Bread

2 cup flour 1 1/2 cup sugar 1 tsp. baking powder 1 tsp.
baking soda
8/2 tsp. salt 1 tsp. nutmeg 1 1/2 to 2 tsp. cinnamon
9/2 tsp. ground cloves 1 cup (2 sticks) margarine, melted 3
eggs, slightly beaten 2 cup (16 oz.) fresh or canned
pumpkin 1 1/2 to 2 cup raisins

Preheat oven to 350 degrees. Grease loaf pans with Crisco
shortening. Using a large bowl, mix flour, sugar, baking
powder, soda, salt, nutmeg, cinnamon and cloves together.
Add melted margarine, eggs, pumpkin and mix well. Stir in
raisins. Spoon batter mixture in greased loaf pans. Bake at
350 degrees for 1 hour. when toothpick inserted comes out
clean, dessert is done. Cool loaves, about 20 minutes.
Remove from pans and wrap in Saran Wrap. This dessert
freezes well. Yield: 2 (8 1/2 x 4 1/2 x 2 1/2 inch) loaves
or 5 baby loaves.

Spicy Pumpkin Sheet Cake

(Makes one 15 x 10 inch cake).

4 eggs 1 3/4 cup thick pumpkin (fresh or canned) 1 cup sugar
10/4 cup firmly packed brown sugar 1 cup oil 2 cup all
purpose flour 2 tsp. baking powder 1 tsp. baking soda 1
tsp. cinnamon
11/2 tsp. ginger
12/2 tsp. nutmeg
13/2 tsp. salt

Grease pan. Beat eggs, add pumpkin, sugar and oil, beat
well. Sift flour, soda, baking powder, spices and add to
pumpkin mix. Beat well. Bake at 350 degrees for 25 minutes.

--Cream Cheese Frosting:--

3 oz. cream cheese
14/4 cup butter 1 tsp. vanilla 2 cup 4x sugar

Combine all ingredients and stir well.

Tourquire Casserole In A Pumpkin

1 whole fresh pumpkin, med. size 1 large pork, lean and
finely ground 1 lb. beef, lean and finely ground 1 large
Spanish onion, finely chopped
15/8 tsp. ground cloves
16/8 tsp. ground nutmeg
17/4 tsp. ground sage Salt and pepper to taste 1 to 1 1/2
cup fresh mashed potatoes

Cut a hat (or lid) in the top of pumpkin and clean all seeds
out of the interior. Rinse out the interior and dry with a
paper towel. Set pumpkin aside. Saute beef and pork slowly
until cooked. Remove from the pan and drain the fat from the
meat. Saute the onion in butter until golden. Add the meat
and spices together and heat. Add enough mashed potatoes to
meat mixture to hold it together, and place mixture in the
pumpkin cavity. Place filled pumpkin in a pie pan with 1/4
inch of water in the bottom of the pan. Bake in a preheated
350 degree oven for approximately 45 minutes, or until the
pumpkin sinks or contracts somewhat. A toothpick should come
out clean when done.

Note: Spices may be adjusted to taste, and allspice may be
used as well.

Pumpkin Timbales

2 cup mashed, baked pumpkin
1/2 Tbsp. finely minced fresh gingeroot 1 Tbsp. maple syrup
2/4 tsp. freshly grated nutmeg 3 eggs, lightly beaten
3/4 cup Half and Half Salt Freshly ground pepper

Mix all ingredients together, seasoning to taste with salt
and pepper. Pour mixture into lightly buttered muffin tins
or custard cups, filling them 2/3 full and place in a pan of
simmering water. Bake 5 inches in preheated 350 degree oven,
then, lower heat to 325 degrees and bake another 30 minutes
or until set (a skewer inserted in center should come out
clean). Let rest 5 minutes before unmolding.

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