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Posts Tagged ‘pumpkin’

It is Pumpkin time once again. What most people seem to forget about the pumpkin is that it is not just a Jack-O-Lantern. A friend of mine never used canned pumpkin, she always quartered a fresh pumpkin and cooked it down until it was mushy.

I tried doing it her way with a slow cooker, and it was all right, but give me a can any day! Why go through all that work yourself, when someone else has done it for you. Anyway here is a great recipe for pumpkin other than pie.

WARNING: In keeping with my idea of comfort food, these are not low fat!

Pumpkin Bars
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
4 eggs
2 cups pumpkin filling
2 cups sugar
1 cup oil
1 cup chopped nuts

Sift flour, baking powder and baking soda together. Stir in oil, sugar, pumpkin, and eggs, and beat well. Add nuts and pour into a greased 10 by 15 pan. Bake 350 degrees F for 25 minutes

Frosting:
1 package cream cheese 30z
3/4 stick butter
1 tablespoon milk
1 teaspoon vanilla
1 3/4 cups of powdered sugar

Cream the cream cheese and butter. Add remaining ingredients and mix until proper spreading consistency is reached.

Enjoy!

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Remove seeds from pumpkin and wash off all pulp (you will learn anew the meaning of slippery when doing this).  Place seeds in shallow baking pans.  Half cover the seeds with saltwater (1 teaspoon salt to 1 cup of water).

Place in a 200 degree oven and bake until all water has evaporated and seeds are crisp.  Store in airtight container if they last that long!

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Why do they try to make recipes so complicated? I have been looking for months for a recipe for pumpkin cake with chocolate. Something simple and fast. I finally found a delicious, easy to make pumpkin chocolate cake recipe. The picture shows cupcakes, but I made it as a cake and it was perfect. Just what I was looking for.

INGREDIENTS:

* 1 (18.25 ounce) package chocolate cake mix
* 1 (15 ounce) can pumpkin
* 2 eggs
* 2 tablespoons vegetable oil
* 1 (16 ounce) container cream cheese frosting

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DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
3. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Thank you AllRecipes for this delicious cake. I thoroughly enjoyed it as did my family.

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Ingredients

* 1 recipe Pastry for Single-Crust Pie (see below)
* 1 15-ounce can pumpkin
* 2/3 cup sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 3 slightly beaten eggs
* 1 5-ounce can (2/3 cup) evaporated milk
* 1/2 cup milk

Directions

1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.

2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.

3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.

4. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.

Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

Make-Ahead Tip: Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours.

Test Kitchen Tip: You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie.

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