HOW TO COOK A PUMPKIN:
YUMMY PUMPKIN DESSERT
Naomi Raven served this at a ladies soup night. I really liked it. You could really taste the pumpkin.
1 can (big one) pumpkin
1 can evaporated milk
1 1/2 cups sugar
4 tsp pumpkin spice
3 eggs, beaten
1/2 tsp salt
Mix all together and pour into a 9 x 13 dish. Cut in the following:
1 yellow cake mix
1/4 cup butter (melted)
Bake at 350 for 40 minutes.
PUMPKIN CRUNCH DESSERT
Really, really good. Best when cold - but good hot too. Scott's favorite pumpkin dessert.
UPDATE: I have started using 9x13 stoneware (works a lot better).
1 yellow cake mix
1 can (15 oz) solid pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans
1 cup butter (melted)
Preheat oven to 350. Grease bottom of pan (used round stoneware). Beat pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into greased pan. Sprinkle cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes.
Variation (found in Provo guy recipes):
Same as above except:
28 oz can of pumpkin
1 cup sugar
no salt
Line a 9x13 with wax paper. Pour pumpkin mixture into pan. Sprinkle yellow cake mix over pumpkin mixture. Top with chopped walnuts and gently pat into cake. Check cake after 50 mintues (350 degrees). If a knife comes out clean it is done. Should be done around 60 minutes. Let cake cool (if going to be eating that day let cool in fridge so it is cold when being eaten). After cool, turn over onto serving board. Peel off waxed paper. Mix and spread on cake the following frosting:
3/4 cup powdered sugar
3/4 cup whipping cream (whip it before adding)
8 oz cream cheese - room temperature
BEST EVER PUMPKIN BARS
Good, not rich. Lisa's family LOVES these!
1 box yellow cake mix (reserve 1/2 cup to add to the topping)
1/4 cup oil
4 large eggs
1 can sweetened condensed milk
1 (15 oz) pumpkin
1 tsp. almond extract
1/2 tsp. cinnamon
1/2 tsp. salt
You could also add nuts to the crust.
Preheat oven to 350. Mix cake mix, oil and 1 egg. Press into a 9x13 greased pan.
Combine the remaining ingredients and beat on medium speed. Pour over crust.
Bake 40-50 (I did 30-35 minutes - burns easily) minutes or until the center is set.
WHOLE WHEAT PUMPKIN NUT BREAD
We really liked this bread. It didn't taste "healthy".
Taste of Home Contest Winning Recipes 2006 pg. 153.
CHERIE'S PUMPKIN BISCUITS
Provo Guy's recipes
YUM!
1 1/2 cup flour (to get a good biscuit I had to add an additional 1 cup+ more flour)
3 tsp baking powder
1 tsp salt
1/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup cold butter
3/4 cup pumpkin (cooked or canned)
3/4 cup milk
Mix dry ingredients in a bowl. Cut in butter with a pastry blender until crumbly (I think I used a knife). Stir in pumpkin and milk to form a soft dough. Roll out on a floured surface to 1/2" thickness (or if you don't add more than what flour is called for, just scoop out with a scooper or spoon). Cut with a biscuit cutter and place on a greased baking sheet. Bake at 450 for 15-20 minutes. Serve with butter and honey (4-8 T butter, 1/4-1/2 cup honey).
PUMPKIN CREAM CHEESE MUFFINS
adapted from Annie's Eats
http://www.bakedperfection.com/2008/10/pumpkin-cream-cheese-muffins.html
MUFFINS:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
2 tbsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil2 cups sugar
2 cups pumpkin puree
FILLING:
8 oz. cream cheese, softened ½ cup sugar
1 cup powdered sugar
STREUSEL:
1/2 cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon
Filling: Combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy)
Muffins: Combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
Streusel topping: Combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.
AUTUMN SURPRISE
CHERIE'S PUMPKIN BISCUITS
Provo Guy's recipes
YUM!
1 1/2 cup flour (to get a good biscuit I had to add an additional 1 cup+ more flour)
3 tsp baking powder
1 tsp salt
1/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup cold butter
3/4 cup pumpkin (cooked or canned)
3/4 cup milk
Mix dry ingredients in a bowl. Cut in butter with a pastry blender until crumbly (I think I used a knife). Stir in pumpkin and milk to form a soft dough. Roll out on a floured surface to 1/2" thickness (or if you don't add more than what flour is called for, just scoop out with a scooper or spoon). Cut with a biscuit cutter and place on a greased baking sheet. Bake at 450 for 15-20 minutes. Serve with butter and honey (4-8 T butter, 1/4-1/2 cup honey).
PUMPKIN CREAM CHEESE MUFFINS
adapted from Annie's Eats
http://www.bakedperfection.com/2008/10/pumpkin-cream-cheese-muffins.html
MUFFINS:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
2 tbsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil2 cups sugar
2 cups pumpkin puree
FILLING:
8 oz. cream cheese, softened ½ cup sugar
1 cup powdered sugar
STREUSEL:
1/2 cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon
Filling: Combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy)
Muffins: Combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
Streusel topping: Combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.
AUTUMN SURPRISE
These are from the Friend. It was fun to have the kids help make them because they didn't loose interest since there was only 3 ingredients.
1 box spice cake mix
1 small can (15 oz) pureed pumpkin
1 bag (12 oz) semisweet choc. chips
Walnuts (A. Marilyn added and liked)
Mix together and cook for 20 minutes at 325.
SPICY PUMPKIN BREAD
by Rose http://reinsrecipes.blogspot.com/2007/10/pumpkin-muffins-bread-and-almost.html
This is a really good recipe. Not necessary, but I have added 1/2-1 cup of chocolate chips.
2 cups sugar ( I usually use part brown sugar--can cut down to 1 2/3 cups if just making it for myself)
2/3 cup oil (or even 1/2 if you're really dieting :) --then substitute the rest with buttermilk to equal 1 cup)
1/3 cup buttermilk
1-2 T applesauce
3 large eggs
1 can solid pack pumpkin (16 ounce) (cooked & smashed sweet potatoes work too)
3 cups all purpose flour (1/2 ww flour good too)
2 teaspoon ground cloves (I only add 1 tsp)
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional but good!)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.
Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
In another large bowl sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder.
Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans.
Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool.
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