Pumpkin Whoopie Pies
2 c. brown sugar
1 c. oil
1 1/2 c. pumpkin puree (16 oz can is about 1 3/4 c.)
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. b. powder
1 tsp. b. soda
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
4 Tbsp. butter
4 oz. cream cheese
1/2 tsp. maple extract
pinch salt
1 c. confectioners' sugar
Preheat oven to 350F. Grease baking sheets or line with parchment paper.
Combine sugar and oil. Mix in the pumpkins, eggs and vanilla, beating well. Mix together flour, salt, baking powder, baking soda, and spices. Add to pumpkin mixture. Consistency will not be very thick.
Drop dough by small or heaping teaspoons (depending if you want small or large pies) onto the prepared sheets. Bake for about 10 to 12 minutes. Let the cookies cool.
Meanwhile, mix together softened butter and cream cheese along with maple flavoring, salt, and confectioners' sugar. Sandwich together cooled cookies.
Makes 18 large or 36 small whoopie pies.
Thursday, October 23, 2008
Thursday, October 16, 2008
Pumpkin Fudge
Pumpkin Fudge
(allrecipes.com)
1 c. sugar
1 c. milk
1 Tbsp. light corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped walnuts (optional)
Butter or grease one 8x8 pan.
In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stiring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 232F (110C) on a candy thermometer, or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and walnuts. Cool to lukewarm (110F or 43C). Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased 8x8 pan. When firm, cut into 36 pieces.
(allrecipes.com)
1 c. sugar
1 c. milk
1 Tbsp. light corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped walnuts (optional)
Butter or grease one 8x8 pan.
In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stiring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 232F (110C) on a candy thermometer, or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and walnuts. Cool to lukewarm (110F or 43C). Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased 8x8 pan. When firm, cut into 36 pieces.
Emily's Streusel-Topped Pumpkin Pie
Emily's Streusel-Topped Pumpkin Pie
(from condensed milk label)
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 egg
3/4 tsp. cinnamon
1/2 tsp. each ginger, nutmeg, salt
Topping:
1/4 c. brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour
2 Tbsp. cold butter
3/4 c. walnuts
Beat pumpkin, milk, egg, spices and salt with wire whisk. Pour into unbaked pie shell. Bake 15 minutes at 425F. Combine topping ingredients -- cut in butter until crumbly. Sprinkle streusel topping over pie. Bake at 350F for an additional 40 minutes or until set.
(from condensed milk label)
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 egg
3/4 tsp. cinnamon
1/2 tsp. each ginger, nutmeg, salt
Topping:
1/4 c. brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour
2 Tbsp. cold butter
3/4 c. walnuts
Beat pumpkin, milk, egg, spices and salt with wire whisk. Pour into unbaked pie shell. Bake 15 minutes at 425F. Combine topping ingredients -- cut in butter until crumbly. Sprinkle streusel topping over pie. Bake at 350F for an additional 40 minutes or until set.
Pumpkin Cheesecake
Pumpkin Cheesecake
(nigella.com)
(nigella.com)
Crust:
1 c. graham cracker crumbs
1 Tbsp. sugar
4 Tbsp. melted butter
Cake:
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 (16 oz) can pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt
2 eggs
Topping:
2 c. sour cream
2 Tbsp. sugar
1 tsp. vanilla
Combine crust ingredients. Press into bottom of a 9-in springform pan; chill.
For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350F for 50 minutes.
Meanwhile, for topping, combine sour cream, sugar, and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack. Chill overnight.
Sugared Pumpkin Seeds
Sugared Pumpkin Seeds
(found somewhere on the web)
2 c. pumpkin seeds (rinsed and dried on a baking sheet for 48 hours)
1 egg white mixed with 1 Tbsp. water
1 c. sugar
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt
Mix seeds and egg white mixture. Add remaining spices and sugar. Spread on a greased baking sheet and bake at 275F for one hour, stirring every 15 minutes.
(found somewhere on the web)
2 c. pumpkin seeds (rinsed and dried on a baking sheet for 48 hours)
1 egg white mixed with 1 Tbsp. water
1 c. sugar
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt
Mix seeds and egg white mixture. Add remaining spices and sugar. Spread on a greased baking sheet and bake at 275F for one hour, stirring every 15 minutes.
Golden Pumpkin Raisin Bread
Golden Pumpkin Raisin Bread
(L. Turner)
2 pkg. yeast
1/3 c. honey
2/3 c. warm water
1 can pumpkin (15 oz)
1/4 c. oil
2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
6 1/4 - 7 1/4 c. whole wheat flour (or part white/part wheat)
2 eggs
1 1/2 c. raisins
In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add pumpkin, oil, salt, spices, and 1 1/2 c. flour. Beat with wire whisk at low speed until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 c. flour; beat 2 minutes more.
Change to dough hook. Stir in raisins and enough additional flour to make soft dough. Knead for 5-8 minutes. Place in greased bowl; let rise until doubled, about 1 hour.
Punch dough down. Divide in halfs or thirds (for round loaves). Shape and let rise for 45 minutes. Bake at 375 for 35-40 minutes.
Makes 2-3 loaves.
(L. Turner)
2 pkg. yeast
1/3 c. honey
2/3 c. warm water
1 can pumpkin (15 oz)
1/4 c. oil
2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
6 1/4 - 7 1/4 c. whole wheat flour (or part white/part wheat)
2 eggs
1 1/2 c. raisins
In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add pumpkin, oil, salt, spices, and 1 1/2 c. flour. Beat with wire whisk at low speed until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 c. flour; beat 2 minutes more.
Change to dough hook. Stir in raisins and enough additional flour to make soft dough. Knead for 5-8 minutes. Place in greased bowl; let rise until doubled, about 1 hour.
Punch dough down. Divide in halfs or thirds (for round loaves). Shape and let rise for 45 minutes. Bake at 375 for 35-40 minutes.
Makes 2-3 loaves.
Play Dough
Play Dough
(H. Quigley)
4 tsp. cream of tartar
2 cups flour
1 cup salt
2 Tbsp. oil
2 cups water
Food coloring
Mix ingredients in a pan over gentle heat. Heat long enough to evaporate some of the moisture and form a nice ball of "play dough" consistency. Turn out on counter and allow to cool. Knead.
Keep in airtight container.
(H. Quigley)
4 tsp. cream of tartar
2 cups flour
1 cup salt
2 Tbsp. oil
2 cups water
Food coloring
Mix ingredients in a pan over gentle heat. Heat long enough to evaporate some of the moisture and form a nice ball of "play dough" consistency. Turn out on counter and allow to cool. Knead.
Keep in airtight container.
Wednesday, October 15, 2008
Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal
3 c. oats
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/3 c. oil
1/3 c. honey
2 eggs
1/2 c. milk
1/2 c. pumpkin puree
Mix together all ingredients. Pour into a greased 8-inch square baking pan or pie plate. Bake at 350F for 30 minutes or until done.
3 c. oats
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/3 c. oil
1/3 c. honey
2 eggs
1/2 c. milk
1/2 c. pumpkin puree
Mix together all ingredients. Pour into a greased 8-inch square baking pan or pie plate. Bake at 350F for 30 minutes or until done.
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
(adapted from a recipe given by N. Muhovich)
3 eggs
1/2 tsp. vanilla
1 c. pumpkin
1/2 cup honey
1/2 cup canola oil
1 c. whole-wheat flour
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg
3/4 c. raisins (optional)
1 c. walnuts (optional)
Beat eggs, add vanilla, pumpkin, honey and oil. Combine dry ingredients in a separate bowl. Add dry ingredients to wet, being careful not to over-mix. Pour into muffin tins and bake at 350 for 20-25 minutes or until done.
(adapted from a recipe given by N. Muhovich)
3 eggs
1/2 tsp. vanilla
1 c. pumpkin
1/2 cup honey
1/2 cup canola oil
1 c. whole-wheat flour
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg
3/4 c. raisins (optional)
1 c. walnuts (optional)
Beat eggs, add vanilla, pumpkin, honey and oil. Combine dry ingredients in a separate bowl. Add dry ingredients to wet, being careful not to over-mix. Pour into muffin tins and bake at 350 for 20-25 minutes or until done.
Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese
Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese
(Roast Figs, Sugar Snow)
I once had the chance to review a cookbook for the BBC Good Food Magazine. This was one of the recipes I chose to cook for that review. It is so delicious and I would definately make it more, except for the expense of some of the ingredients.
3 lb 5 oz pumpkin or butternut squash
olive oil
6 Tbsp butter
salt and pepper
1lb 5 oz fresh tagliatelle
handful of sage leaves
2 oz ricotta, fresh if possible, forked into chunks
4 1/2 oz smoked cheese, grated
Peel pumpkin and cut into small chunks. Drizzle with olive oil, season and dot with butter. Roast at 400F until tender (30 minutes). When the pumpkin is almost ready, cook the fresh pasta in boiling water for 4 minutes (or according to package instructions). Melt the rest of the butter and gently fry the sage leaves in it. When the pasta is ready, drain and stir in the butter and sage mixture, seasoning well. Gently toss with the roast pumpkin. Divide between plates and top with chunks of ricotta and the grated smoked cheese. Add a good grinding of black pepper.
(Roast Figs, Sugar Snow)
I once had the chance to review a cookbook for the BBC Good Food Magazine. This was one of the recipes I chose to cook for that review. It is so delicious and I would definately make it more, except for the expense of some of the ingredients.
3 lb 5 oz pumpkin or butternut squash
olive oil
6 Tbsp butter
salt and pepper
1lb 5 oz fresh tagliatelle
handful of sage leaves
2 oz ricotta, fresh if possible, forked into chunks
4 1/2 oz smoked cheese, grated
Peel pumpkin and cut into small chunks. Drizzle with olive oil, season and dot with butter. Roast at 400F until tender (30 minutes). When the pumpkin is almost ready, cook the fresh pasta in boiling water for 4 minutes (or according to package instructions). Melt the rest of the butter and gently fry the sage leaves in it. When the pasta is ready, drain and stir in the butter and sage mixture, seasoning well. Gently toss with the roast pumpkin. Divide between plates and top with chunks of ricotta and the grated smoked cheese. Add a good grinding of black pepper.
Bacon and Pumpkin Pasta
Bacon and Pumpkin Pasta
(BBC GoodFood Magazine, September 2005)
3 Tbsp olive oil
5 oz bacon, cut into small pieces (or bits of ham)
1 small onion, thinly sliced
2 Tbsp. butter
1 lb 2 oz pumpkin, peeled, seeded, and diced
handful fresh sage, finely shredded
14 0z pasta
1 oz freshly grated parmesan cheese
Heat a heavy-based saucepan, add 1 Tbsp olive oil and bacon, cook for a few minutes. Add remaining oil and onion. Cook for 5 minutes until the onion softens and the bacon is getting crispy. Stir in the butter, then tip in the pumpkin and sage. Mix well to combine, then season. Cover and cook for 6-8 minutes, stirring occassionally until the pumpkin is soft, but not falling apart. Meanwhile, cook the pasta. Drain pasta and add to the pumpkin mixture. Stir in the parmesan and season.
(BBC GoodFood Magazine, September 2005)
3 Tbsp olive oil
5 oz bacon, cut into small pieces (or bits of ham)
1 small onion, thinly sliced
2 Tbsp. butter
1 lb 2 oz pumpkin, peeled, seeded, and diced
handful fresh sage, finely shredded
14 0z pasta
1 oz freshly grated parmesan cheese
Heat a heavy-based saucepan, add 1 Tbsp olive oil and bacon, cook for a few minutes. Add remaining oil and onion. Cook for 5 minutes until the onion softens and the bacon is getting crispy. Stir in the butter, then tip in the pumpkin and sage. Mix well to combine, then season. Cover and cook for 6-8 minutes, stirring occassionally until the pumpkin is soft, but not falling apart. Meanwhile, cook the pasta. Drain pasta and add to the pumpkin mixture. Stir in the parmesan and season.
Sausage and Pumpkin Roast
Sausage and Pumpkin Roast
(BBC GoodFood Magazine, October 2005)
1 pound sausages (I like fresh mild Italian sausages)
1 lb 2 oz pumpkin, peeled and cut into thin wedges
2 red onions, peeled and cut into wedges
2 Tbsp olive oil
2 cups gravy, or thickened beef stock, or bisto gravy
Heat oven to 425F. Put the first 3 ingredients in a roasting pan and coat with the oil. Roast for 20 minutes (or more) until the sausages are browned and the pumpkin softened and starting to crisp at the edges. Tip the gravy into the roasting pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 minutes until the gravy starts to bubble. Season to taste and serve with greens or beans.
Note: Butternut squash is a wonderful substitution. I've also made a version of this which omits the gravy, leaving you with a lovely pile of roasted squash, onions and sausage. If you omit the gravy you could then toss the roasted pumpkin and sausage with pasta.
(BBC GoodFood Magazine, October 2005)
1 pound sausages (I like fresh mild Italian sausages)
1 lb 2 oz pumpkin, peeled and cut into thin wedges
2 red onions, peeled and cut into wedges
2 Tbsp olive oil
2 cups gravy, or thickened beef stock, or bisto gravy
Heat oven to 425F. Put the first 3 ingredients in a roasting pan and coat with the oil. Roast for 20 minutes (or more) until the sausages are browned and the pumpkin softened and starting to crisp at the edges. Tip the gravy into the roasting pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 minutes until the gravy starts to bubble. Season to taste and serve with greens or beans.
Note: Butternut squash is a wonderful substitution. I've also made a version of this which omits the gravy, leaving you with a lovely pile of roasted squash, onions and sausage. If you omit the gravy you could then toss the roasted pumpkin and sausage with pasta.
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