Sheri, Good, I'm glad you enjoyed it, and I'm glad that was your favorite; I made them last night, and they came out fantastic!!! Syl
"Surely goodness and loving kindness will follow me all the days of my life, and I will dwell in the house of the LORD forever." Psalm 23:6 -Sylvia C. Lopez ----- Original Message ----- From: "Sherri Crum" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Wednesday, October 25, 2006 2:25 PM Subject: [RecipesAndMore] Re: More about Pumpkins Hi Syl, I've taken a few of these. The one that really struck my fancy was the one for Pumpkin Oatmeal Cookies! That one sounds great! Thanks for sharing. Sherri On 10/24/06, Sugarsyl <[EMAIL PROTECTED]> wrote: > I got this from another group, and I wanted to shre... > Syl > More about pumpkins > > there are so many good ways to enjoy pumpkins > The name pumpkin originated from "pepon," which is the Greek word for > large > melon. Pumpkins > are 90 percent water and are classified as a fruit. Colonists sliced off > pumpkin tops, removed seeds, and filled the insides with milk, spices and > honey. This was baked in hot ashes and is the origin of pumpkin pie. > Although pumpkin is used in many dessert recipes, it is also good for > soups, > breads, side dishes and even dips. Below are a few more pumpkin recipes to > help you whet your appetite. > > @@@@@ > Chiffon Pumpkin Pie with Crunch Topping > > 2 cups pumpkin puree > 1/2 cup sugar > 1 teaspoon ground cinnamon > 1/2 teaspoon ground ginger > 1/2 teaspoon ground nutmeg > 2 eggs > 1 8-ounce carton low-fat sour cream > 1/2 cup milk > 1/2 cup brown sugar > 3 tablespoons butter, melted > 1 cup chopped pecans > Pastry for 9-inch single crust pie > > For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, > ginger and nutmeg. Mix well. Add eggs, one at a time beating lightly with > a > rotary beater after each addition. Stir in sour cream and milk. Mix well. > Set aside. For nut topping, in a medium bowl combine brown sugar and > melted > butter. Stir in pecans. Line a 9-inch pie plate with pastry. Bake at 350 > degrees for 10 minutes. Remove and pour the filling into the pastry shell. > Sprinkle evenly with nut topping. To prevent over-browning, cover the edge > of the pie shell with foil. Bake at 375 degree oven 25 minutes. Then > remove > foil and continue to bake about 20 minutes more or until center appears > nearly set when shaken. Cool on a wire rack. Serve chilled. Refrigerate > leftovers for up to 3 days. Serves 8. > _____ > > @@@@@ > Creamy Pumpkin Soup > > 2 cups finely chopped onions > 2 green onions, sliced thinly, tops included > 1/2 cup finely chopped celery > 1 green chili pepper, chopped > 1/2 cup canola or vegetable oil > 3 cans chicken broth or 6 cups homemade chicken stock > 2 cups pumpkin puree > 1 bay leaf > 1 1/2 teaspoons ground cumin > 1 cup undiluted evaporated skim milk > Salt and pepper to taste > Parmesan cheese and fresh chopped parsley > > In a 6-quart saucepan, sauté onions, celery and chili pepper in oil. Cook > until onions begin to look translucent. Add broth, pumpkin, bay leaf and > cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, > stirring occasionally. Remove bay leaf. Add evaporated milk and cook over > low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. > Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired. Garnish > with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 > servings. > _____ > > @@@@@ > Spicy Pumpkin Pound Cake > > 2 1/2 cups cake flour > 1 1/2 teaspoons baking powder > 1/2 teaspoon salt > 1/2 teaspoon ground ginger > 1/2 teaspoon ground nutmeg > 1 1/2 teaspoons ground cinnamon > 1/2 teaspoon ground cardamom > 4 eggs, separated > 1/2 teaspoon cream of tartar > 1 cup soft butter > 2 teaspoons vanilla extract > 2 cups lightly packed brown sugar > 1 cup unsweetened pumpkin puree > Powdered sugar for dusting > > Preheat oven to 350 degrees. Position rack in lower third of oven. Spray a > 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set > aside. In a large mixing bowl, sift together the flour, baking powder, > salt, > and spices. Set aside. Separate eggs. Place yolks in a small bowl and > whites > in a large mixing bowl. In another large bowl, beat the butter until > smooth. > Add the brown sugar a half-cup at a time beating well after each addition. > Beat in vanilla and continue beating for about 3 minutes. Beat the yolks > with a fork, then add to sugar mixture, one-third at a time. Using a > rubber > spatula, scrape down sides of bowl as you mix. Add pumpkin puree and beat > until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat > just until dry ingredients are incorporated. Continue adding remaining > flour > in two batches. Set aside. > Add cream of tartar to egg whites and beat until soft peaks form. Gently > fold whites into pumpkin batter. Spoon batter into prepared pan. Gently > spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake > to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to > completely cool. Dust with powdered sugar. Makes 16 servings. > _____ > > @@@@@ > Quick Pumpkin Cupcakes > > 1 box regular yellow or vanilla cake mix, 2-layer size > 2 eggs > 1 tablespoon oil > 2/3 cup canned pumpkin > 1 1/2 teaspoons pumpkin pie spice > 1 cup water or apple juice > > Preheat oven to 350 degrees. Spray each muffin cup with nonstick cooking > spray or use paper cupcake liners. Blend the cake mix with the eggs, oil, > pumpkin, pumpkin pie spice and the water or juice with mixer at low speed > until moistened. Beat at medium speed for 2 minutes. Spoon into the > prepared > muffin pan. Bake 18 minutes or until done. Cool in pan completely before > frosting. Frost with low-fat vanilla frosting and garnish with candy corn > or > orange jelly beans. Makes about 18 cupcakes. > _____ > > @@@@@ > Pumpkin Pudding > > 4 eggs > 1 can pumpkin puree > 1/2 cup light molasses > 1 teaspoon cinnamon > 1/2 teaspoon ginger > 1 cup milk > > Break the eggs into a large bowl, and beat with a fork until light yellow. > Add the pumpkin, cinnamon, ginger, molasses and milk. Stir well. Pour > mixture into a greased casserole dish. Bake at 350 degrees for 1 hour or > until the pudding is firm in the middle. Refrigerate any leftovers. > _____ > > @@@@@ > Pumpkin Dip > > 2 cups pumpkin puree > 1 cup brown sugar > 1 teaspoon ground cinnamon > 1/2 teaspoon ginger > 1/2 teaspoon nutmeg > 1 package cream cheese, softened > > Place pumpkin puree and cream cheese into a large bowl and mix together. > Add > all other ingredients and mix until smooth and creamy. Refrigerate at > least > four hours or overnight. Serve with crackers, gingerbread, celery, carrots > and so forth. For a lighter dip, substitute sour cream for cream cheese. > _____ > > @@@@@ > Pumpkin Oatmeal Cookies > > 1 cup canned pumpkin > 1 cup sugar > 1 3/4 cups rolled oats > 1 egg, beaten > 1 1/2 cups flour > 3/4 cup butter, softened > 1 cup raisins or chopped nuts > 1/2 teaspoon baking soda > 1/4 teaspoon nutmeg > 3/4 teaspoon cinnamon > 1 teaspoon salt > > Preheat oven to 400 degrees. In a mixing bowl, stir together flour, sugar, > baking soda, cinnamon, nutmeg and salt. Add and mix in butter. Stir until > mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop > by > teaspoonfuls onto ungreased cookie sheet. Bake 15 minutes or until done. > _____ > > @@@@@ > Mashed Pumpkin Potatoes > > 2 cups potatoes, cut into 1-inch cubes > 2 cups pumpkin, cut into 1-inch cubes > 1/2 medium onion, diced > 2 slices Canadian bacon, diced > Cooking spray > 2-4 tablespoons evaporated skim milk > 1-2 tablespoons butter > > In a large sauce pan cover potatoes and pumpkin with water. Bring to a > boil > and simmer until potatoes are tender, 6 to 10 minutes. While > potato/pumpkin > mixture is cooking, sauté onions and bacon in a non-stick pan prepared > with > a bit of cooking spray about 3 to 4 minutes until tender and golden. If > the > pan gets dry while cooking, sprinkle a bit of water into the pan. > Drain potatoes and pumpkin. Mash with mixer and add milk and butter to > thin. > Mix in the onions and bacon and serve. > _____ > > > > "Surely goodness and loving kindness > will follow me all the days of my life, and I > will dwell in the house of the LORD forever." > Psalm 23:6 > -Sylvia C. Lopez > > > > > -- No virus found in this incoming message. Checked by AVG Free Edition. 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