(Written by Sheila Gail Landgraf)
EVERYTHING PUMPKIN
What exactly is a pumpkin? A vegetable? No.
A fruit? Yes!
A fruit is defined as being the part of the plant which contains seeds. The average pumpkin contains about a cup of seeds, so pumpkins are most definitely a fruit.
Pumpkins come in a multitude of colors, shapes and sizes. Some are green, yellow, red, white, blue and there are even multi-colored and striped pumpkins.
They can be huge, tiny, flat, short, tall, round, pear necked, smooth, ribbed and even warty.
Some pumpkins are fabulous for culinary uses. Some pumpkins are more suited to being carved or displayed.
You are sure to find a use for pumpkins in the Fall Season. They are so decorative and full of color! There are so many different ways to use them.
This article only incorporates recipes for pumpkins, none of which are original to the author, so credit is given for where we found them.
For your other more decorative fall pumpkin uses - simply use your own great imagination! The sky is the limit.
They can be huge, tiny, flat, short, tall, round, pear necked, smooth, ribbed and even warty.
Some pumpkins are fabulous for culinary uses. Some pumpkins are more suited to being carved or displayed.
You are sure to find a use for pumpkins in the Fall Season. They are so decorative and full of color! There are so many different ways to use them.
This article only incorporates recipes for pumpkins, none of which are original to the author, so credit is given for where we found them.
For your other more decorative fall pumpkin uses - simply use your own great imagination! The sky is the limit.
Pumpkin Cheesecake
by Kent Rathbun of Abascus Restaurant
Ingredients:
- 12
ounces granulated sugar
- 2 ½
pounds cream cheese
- 5
each whole eggs
- 11
ounces pumpkin puree
- 1
teaspoon vanilla extract
- 1
tablespoon lemon juice
- 1
tablespoon corn starch
- 4
ounces sour cream
- 1
teaspoon cinnamon, ground
- 1
teaspoon ginger, ground
- ½
teaspoon cloves, ground
- 1
teaspoon nutmeg, ground
Directions
1.
Place the sugar in a
large mixer with paddle attachment. Add cream cheese and mix until smooth,
scrape the bowl.
2.
Add the eggs slowly with
the mixer on the first speed. Very important not to over beat the eggs into the
mixture because will cause cheesecake to souffle and break.
3.
As the eggs are being
incorporated scrape the sides of the bowl to keep mixture very smooth.
4.
Add pumpkin puree,
vanilla extract, lemon juice, cornstarch, sour cream, cinnamon, ginger, cloves
and nutmeg - scraping the bowl between each addition. Never allow mixture to be
beaten.
5.
Pour into prepared pans
or molds and bake in 275 degree oven. Use water bath when possible, allow to
bake until middle is set and slightly souffleed.
6.
Turn the oven off and
allow the cheesecake to fall in the oven slowly, then allow to cool to room
temperature before placing in the cooler. (Cheesecake will crack if placed in
the cooler when too warm)
7.
Once chilled thoroughly
then can be un-molded. (Warm sides of the mold with a torch and cake should
slide out)
Yummy
Pumpkin Pancakes
(From Jack Creek Farms Country Store Recipe Collection)
This recipe is so much fun! It
is super simple to make with amazing results. It is a great breakfast item to prepare
for guests. They will think you spent hours in the kitchen. The flavor of warm
pumpkin pancakes with maple syrup is a fabulous combination.
Ingredients:
Ingredients:
2 cups Bisquick
2 tbsp brown sugar
2 tsp cinnamon
2 eggs
1 can (12 oz.) evaporated milk
2 tbsp brown sugar
2 tsp cinnamon
2 eggs
1 can (12 oz.) evaporated milk
1/2 cups cooked mashed
pumpkin
2 tbsp vegetable oil
1 tsp vanilla
Directions:
2 tbsp vegetable oil
1 tsp vanilla
Directions:
In a bowl, combine
Bisquick, brown sugar and cinnamon. In another bowl, combine the eggs, milk,
pumpkin, oil and vanilla. Stir into dry ingredients and mix well.
Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with butter and maple syrup.
Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with butter and maple syrup.
OLD FASHIONED PUMPKIN COOKIES
(From Libby’s Kitchen)
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and
salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Ingredients:
2-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1-1/2 cups granulated sugar
1/2 cup butter (1 stick) softened
1 cup Libby's 100% pure pumpkin
1 large egg
1 teaspoon vanilla extract
(From Libby’s Kitchen)
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and
salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Ingredients:
2-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1-1/2 cups granulated sugar
1/2 cup butter (1 stick) softened
1 cup Libby's 100% pure pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking
sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze
over cookies. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1
tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
PUMPKIN LATTE
(FROM THE
FOOD NETWORK)
Whisk 2-1/4 cups milk, 1/4 cup sugar, 3 tablespoons pumpkin, 1 tablespoon vanilla, 1/2 teaspoon pumpkin pie spice and 1/4 cup espresso in a saucepan; bring to a simmer. Pour into two mugs and enjoy!
Frosted Pumpkin Bread
Whisk 2-1/4 cups milk, 1/4 cup sugar, 3 tablespoons pumpkin, 1 tablespoon vanilla, 1/2 teaspoon pumpkin pie spice and 1/4 cup espresso in a saucepan; bring to a simmer. Pour into two mugs and enjoy!
Ingredients:
3-1/3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1 teaspoon ground nutmeg
1 cup vegetable oil
4 eggs
2/3 cup water
1-15 ounce can of pumpkin
3 tablespoons unsalted butter, softened
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon milk
1/2 teaspoon ground cinnamon
1/2 teaspoon instant espresso coffee powder
1/2 teaspoon vanilla
Milk
Directions:
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of two 9x5x3, three 8x4x2 inch, or four 7-1/2 x3-1/2 x 2 inch loaf pans; set aside. In a large bowl stir together flour, baking soda, 2 teaspoons cinnamon, salt, and nutmeg; set aside. In an extra mixing bowl beat granulated sugar, brown sugar, and oil with an electric mixer on medium speed until combined. Add eggs, beat well. Alternately add flour mixture and the water to egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into the prepared loaf pans, spreading evenly. Bake for 55 to 60 minutes for 9x5-inch loaves, 45 to 50 minutes for 8x4-inch loaves, 40 to 45 minutes for 7-1/2x3 inch loaves, or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight. For cocoa-spice frosting, in a small mixing bowl beat butter on medium speed for 30 seconds Beat in 1 cup of the powdered sugar, the cocoa powder, 1 tablespoon milk, 1/2 teaspoon cinnamon, coffee powder, and vanilla until combined. Beat in the remaining cup powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency. Spread the tops of loaves with cocoa-spice frosting before slicing.
HAPPY CARVING!!
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