Looking for fun new pumpkin recipes
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Your Favorite Pumpkin Pie recipes?
Comments (23)Imagine 1 1/2 cups of refined cane sugar in one pie, Gardenlad. A Libby pie is beautiful and tasty but substituting a lovely flavorful squash from the garden wouldnÂt be excessive or unnecessary. Even if, or especially if, one reduces the refined sugar in preparation. (No guilt on gilding any lily, here ;o) As regards kabocha, I am so totally unfamiliar with growing and utilizing this squash. We have tried a couple of varieties with very limited success (season may be too short, nights too cool). Blue Hubbards have done okay but, perhaps for the same reasons, not especially well. So, we return happily each year to buttercups and harvest this season could be measured by the wheelbarrow. I realize that the terms "pumpkin" and "squash" cannot be directly related to species; as you point out, forms of several are called pumpkins. "100% pure pumpkin" says the Libby web site. Then they refer to "a special variety of pumpkin called the Dickinson." But, it looks as tho the Dickinson is a C. moschata rather than C. pepo (Jack oÂlanterns). IÂve used C. moschata butterNUTs and certainly donÂt prefer them to C. maxima butterCUPs. Taste is subjective, however. Steve Here is a link that might be useful: Llibby Llabel...See MoreLOOKING for: Muffin recipe with pumpkin pie filling in center
Comments (5)I'll try them this week. I noticed the recipe is for a mini muffin pan and they look nice on a tray. The one I had was a regular muffin size so I think they changed it a bit. Either way they sound like a great recipe to keep and good for the coming holidays. Will post my results. Thanks....See MoreRECIPE: pumpkin recipes!!!!
Comments (14)Here are three, Tried and True recipes. Ann Home Cookin Chapter: Recipes From Thibeault's Table Pumpkin Loaf ============ 3 Cups sugar 1 Cup vegetable oil 4 eggs 3-1/3 Cups flour 2 Teaspoons salt 2 Teaspoons cinnamon (or to taste) 1 Teaspoon nutmeg 2 Teaspoons baking soda 2 Cups pumpkin 2/3 Cup water 3 Teaspoons Vanilla 2 bags chocolate chips. . Mix sugar, oil and eggs together, add pumpkin and vanilla. Set aside. Combine flour, salt, cinnamon, nutmeg, and baking soda. Blend into sugar mixture alternately with water. Bake at 350 for 1 hour if using large loaf pans, or for 50 minutes if using smaller loaf pans. Spray pans with Butter flavoured Pam. NOTE: The original recipe called for nuts (pecans or walnuts) which I used. Then I tried it with both nuts and chocolate chips, before settling on just chocolate chips. I use two bags of good quality chocolate chips. Home Cookin Chapter: Recipes From Thibeault's Table Pumpkin Roll ============ 3 Eggs 1 Cup sugar 2/3 Cup pumpkin 1 Teaspoon lemon juice ¾ c flour 2 Teaspoons cinnamom 1 Teaspoon ginger 1 Teaspoon baking powder 1 Teaspoon baking soda ½ tsp nutmeg 1 Cup chopped nuts Filling 1 Cup powdered sugar 8 Ounces cream cheese 4 Tablespoons Butter 1 Teaspoon vanilla . Beat eggs 5 minutes at high speed, adding the sugar, until foamy. Fold in pumpkin and lemon juice. Sift together flour, cinnamon, ginger, baking powder, baking soda, nutmeg. Fold into egg mixture. Spread onto well greased and floured 15 X 10 X 1 inch jellyroll pan. Top with nuts. Bake at 375 degree for 15 minutes. While hot , turn cake onto a pastry cloth sprinkled with powdered sugar. Roll in pastry cloth and let cool. Beat together filling ingredients. Unroll cake, remove cloth and spread filling on cake. Roll filling inside cake. Let stand until cold. Slices better when frozen, freeze, then remove for several minutes before cutting. Home Cookin Chapter: Recipes From Thibeault's Table ================== Pumpkins! They are everywhere now! I once heard that the white ones make the best pumpkin pie, but have never heard it confirmed. Can anyone comment on this and the merits of one variety of pumpkin over another for assorted uses? While I like the idea of cooking and pureeing my own pumpkin for pies, I wonder how much difference it really makes. Any comments? Posted by Eileen, (Browntoestoo) My favorite pumpkin pie recipe is one I found in Bon Appetit: Favourite Pie crust recipe or 1 Buttermilk Pie Crust Dough disk 1 16-ounce can solid pack pumpkin 1 cup whipping cream 3/4 cup pure maple syrup 3 large eggs 1 tablespoon all purpose flour 1/2 teaspoon natural maple flavor 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch of salt For Maple Whipped Cream: 1 cup chilled whipping cream 3 tablespoons pure maple syrup . Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes. Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F. Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.) Cut pie into wedges and serve with Maple Whipped Cream. To make Maple Whipped Cream: Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups. Serves 8....See MoreFun make-ahead recipes for a largish get together
Comments (25)I do agree about salmon. I make it all the time. A whole salmon whenever i can but more for a family gathering of 10-15 or close friends, 10-20. Special occasion when i get my hands on a wild caught fresh. But then again, if i did this for DH, i would do a seafood theme like a big lobster, king crab bake/boil. Lots of oyster shucking, some on the grill. All outside, newspaper covered table, Salmon and charcuterie inside with fresh veg chips and more snack things....end of June b-day appropriate. Pretty, That is in Ontario. Citarella in NYC does similar for catered parties. Love when i see it. Had it a couple times this past year. Back to veggies... Fresh veg is nice as 'chips'. Us veggie lovers love veg instead of tortilla chips. On a mandolin it is a just a few minutes to zip through a dozen veggies. Best if your market sells singles so you can just but one or two of each and select the big ones. On the left is a quick pickle. Then some i made earlier for dinner....a bed of thin veg under a cod fillet. Same idea that i serve with my hummus. (not the steamed, the fresh) But, you need mandolin skills. It is a super tool and so quick. Should be in every kitchen. It also makes very thin veggie sticks for spring rolls. The new model Benriner is my favorite. A glove is a must. The older Paderno is the best spiralizer i think. I like that it folds up but you cannot make chips on it. I can do so much more on the mandolin. Spiralizer is fun for some noodle meals....See More- last yearlast modified: last year
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