Pumpkin Recipes Roasted Pumpkin Seeds
Turn the seed of your scooped-out-jack o' lantern into a tasty treat!
1.Wash the seeds and soak them overnight in salt water.
2.Pat the seeds dry and spread them on a cookie sheet.
3.Toast the seeds in the oven (250 degrees F/ 121 degrees C)
for two or three hours, stirring occasionally.
Be sure to ask a grown-up for help when working with an oven!
Boo Biscuits
Combine 1 cup pumpkin puree and 2 1/2 cups Bisquick mix.
Turn onto floured board.Knead until the dough is stiff.
Roll to 1/2-inch thickness. Cut into 1 1/2-inch rounds.
Place on ungreased pan and brush with milk. Bake at 400o for 15 minutes.
Serve warm with honey. Makes about two dozen biscuits.
Banana- Pumpkin Foamy
Blend 1 cup milk, 1 sliced banana, 2 tablespoons canned pumpkin and a dash of cinnamon together for a foamy pumpkin drink.
Makes 2 servings.
Orange Pumpkin Pudding
Dice 4 pieces of whole wheat bread and crumble them in a blender.
Place the crumbs in a large bowl.
Next, blend together 1/2 cup milk, 1/2 cup orange juice
and 1/4 cup unsweetened frozen apple juice concentrate.
Add 2 eggs, 1 sliced banana, 2 teaspoons cinnamon, 1 cup cooked pumpkin
and a dash of salt and blend again.
Add the mixture to the bread crumbs.
Stir together and pour into a baking dish.
Bake for 50 minutes at 350o.
Serve slightly warm and top with whipped cream, if desired.
Makes 8 servings.
Pumpkin Bread
1/3 cup vegetable oil
½ tsp ground cloves
1 cup fresh or canned pumpkin puree
3 eggs
1 cup flour
2 tsps ground cinnamon
½ cup raisins
2 1/3 cups bisquik
pinch of ground nutmeg
Preheat oven to 350 degrees. Grease 9x5-inch loaf pan.
Mix all ingredients together with wooden spoon. Pour into prepared pan.
Bake for 45 minutes. Test with knife, if the knife comes out clean the bread is done.
If it is not done put back in oven for 10 minutes.
Cool before removing from pan. Store in plastic bag.
Pumpkin Muffins
1 1/2 cups all purpose flour
1/2 cup sugar or honey
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 egg
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup melted butter
1/2 tsp nutmeg
Preheat oven to 400 degrees F.
Grease the muffin pans. Measure and mix the ingredients.
Batter should be lumpy. Fill the cups 2/3 full and sprinkle 1/4 teaspoon sugar over each muffin.
Bake 18-20 minutes. Makes 12.
Pumpkin Punch
Scoop out the inside of a large pumpkin.
Put a mixing bowl inside. Fill the bowl with apple cider, orange punch or any other beverage.
Pumpkin Spice Bars
4 large eggs
2 cups sugar
1 cup vegetable oil
1 16 oz. can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Cream Cheese Frosting * see recipe below
1/2 cup chopped walnuts
Heat oven to 350 degrees.
Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, lightly with shortening.
Beat eggs, sugar, oil, and pumpkin in large bowl until smooth.
Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves.
Spread in pan.
Bake 25 to 30 minutes or until light brown.
Cool completely in pan on wire rack. Frost with Cream Cheese Frosting.
Sprinkle with walnuts. Cut into bars. Refrigerate any remaining bars.
* Cream Cheese Frosting
1 {3 oz.} package cream cheese, softened
1/3 cup stick butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
Mix cream cheese, butter, and vanilla in medium bowl.
Gradually beat in powdered sugar until smooth.
Pumpkin Cheesecake
Crumb Crust:
1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar
Pumpkin Filling:
2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
Sour-Cream Topping:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed,beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.
to pumpkin poems!
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