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| | From:  ANNIE24447 (Original Message) | Sent: 7/16/2008 4:19 AM |
Pumpkin Cookies :
Ingredients:
COOKIES
1 medium egg.
2 cups of flour.
1 cup of butter.
1 cup of sugar.
1 cup of pumpkin.
1 teaspoon of baking powder.
1 teaspoon of soda.
1 teaspoon of cinnamon.
1 teaspoon of vanilla.
1/2 teaspoon of salt. ICING
1 cup of powdered sugar.
1/2 cup of brown sugar.
4 tablespoons of milk.
3 tablespoons of butter.
3/4 teaspoon of vanilla. Preparation Instructions:
COOKIES
Cream the sugar and the butter.
Add the pumpkin and the egg.
Add the dry ingredients.
Bake at 350F for about ten minutes.
ICING
Combine the butter, the milk and the brown sugar.
Boil for three minutes minutes. Allow to cool.
Stir in the sugar and the vanilla.
Apply icing to the cookies.
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Pumpkin Pancakes :
Ingredients:
1 medium egg.
1 cup of milk.
¾ cup of unbleached white flour.
¾ cup of whole wheat flour.
½ cup of cooked pumpkin.
1 tablespoon of sugar.
2 teaspoons of baking powder.
¼ teaspoon of ground cinnamon.
Pinch of ground nutmeg.
Pinch of ground ginger.
Vegetable oil.
Preparation Instructions:
In a suitably sized mixing bowl, combine all of the ingredients
(except vegetable oil), stirring until blended.
Use the vegetable oil to lightly oil a griddle, then once hot
pour the pancake batter in.
Flip the pancakes over when bubbles break around the edges.
Once cooked, serve hot.
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Pumpkin Muffins
Ingredients:
2 medium eggs.
3 cups of flour.
1 cup of brown sugar.
1 cup of milk.
1 cup of canned pumpkin.
½ cup of unsweetened applesauce.
2 tablespoons of white sugar.
4 teaspoons of baking powder.
1 teaspoon of salt.
1 teaspoon of cinnamon.
1 teaspoon of nutmeg.
1 teaspoon of pumpkin pie spice.
¼ teaspoon of cloves.
¼ teaspoon of allspice.
¼ teaspoon of ginger. Preparation Instructions:
Mix all of the ingredients.
Fill sprayed muffin tins almost to top.
Bake at 325°F for about 25 minutes.
Makes about 15 muffins. |
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Pumpkin Fudge :
Ingredients:
2 cups of sugar.
1 cup of chopped nuts.
½ cup of pumpkin mash.
½ cup of evaporated milk.
¼ cup of butter.
½ teaspoon of vanilla.
¼ teaspoon of cornstarch.
¼ teaspoon of pumpkin pie spice. Preparation Instructions:
Cook the sugar, pumpkin mash, cornstarch,
evaporated milk and pumpkin pie spice until it
forms a soft ball when dropped in cold water,
or until reaches 236°F (114°C). Add the butter, vanilla, and chopped nuts.
Beat until the mixture is creamy.
Pour into a buttered plate and allow to cool.
Cut into small chunks.
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Baked Pumpkin
Ingredients:
4 tablespoons of butter.
2 medium eggs.
2 cups of pumpkin.
1 cup of sugar.
1 cup of milk.
½ cup of flour.
1 teaspoon of vanilla.
Pinch of salt.
Pinch of baking soda.
Cinnamon. Preparation Instructions:
Preheat oven to 450°F.
Put the butter in a pan and melt.
Put the remaining ingredients except cinnamon in
a blender and blend until smooth.
Pour into the melted butter and sprinkle top with cinnamon.
Bake for about 30 minutes.
Serve.
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Pumpkin Soup :
Ingredients:
1 lb of chopped pumpkin.
1 oz of butter.
1 medium onion, finely chopped.
2 cloves of garlic, crushed.
3 cups of chicken stock.
1 tablespoon of tomato paste.
1 tablespoon of grated parmesan cheese.
Salt and pepper.
Preparation Instructions:
Chop the pumpkin into large cubes (not using the skin and seeds).
Sweat the onion and garlic in butter in a large saucepan
until the onion is clear.
Add the pumpkin and garlic and sweat for a minute.
Add three cups of chicken stock and the tomato paste.
Cover and simmer for twenty minutes or until the
pumpkin is tender.
Rinse a blender in boiling water to warm and blend the soup mixture.
Serve sprinkled with grated Parmesan cheese.
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