Using Pumpkin (7 ) Collection

Discussion in 'Food and nutrition' started by Luckytrim, Mar 7, 2004.

  1. Luckytrim

    Luckytrim Guest

    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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