Vanessa
11-02-2000, 01:56 PM
Since there are many who have pumpkins around here some ideas
From CL 1995
Cream pumpkin potatoes
4 c (1 1/2 inch) cubed peeled baking potatoes
3 c cubed cooked fresh pumpkin
1/4 c shredded sharp cheddar cheese
1/4 c sour cream (room temp)
1/2 tsp salt
1/8 tsp white pepper
Place potato in large saucepan; cover with water and bring to a boil. Cover & cook 30 mins until tender; drain.
Combine potato, pumpkin and rest of ing and beat at med speed of a mixer until smooth
Note: You can use 2 1/4 c canned unsweetened pumpkin for the fresh idf desired
Fresh Pumpkin Chutney
3/4 c apple juice
1/2 c dry white wine
1/2 c cider vinegar
1/4 c firmly packed brown sugar
1 tsp orange rind
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 c dried currants
2 1/2 c diced cooked fresh pumpkin
Combine first 7 ing in large saucepan, bring to a boil over med high heat.. Add currants, reduce heat and simmer 5 mins. Add pumpkin, cook 15 mins stirring occasionally. Spoon into a bowl; let cool to room temp. Serve with chicken or pork
Pumpkin Gingerbread (Washington Post)
When wrapped well, this simple stir-and-bake cake will keep for a couple of days.
Nonstick spray oil
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 egg
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup fresh pumpkin puree (do not substitute canned)*
1/2 cup water
2 to 3 tablespoons finely chopped candied ginger
Preheat the oven to 350 degrees. Coat a 10-inch Bundt pan with spray oil.
In a medium bowl, combine the flour, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside.
In a large bowl, combine the egg, sugar, oil and molasses and mix well. Add the pumpkin puree and water and mix well. Add the flour mixture and the candied ginger and mix to combine. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula.
Bake the cake in the preheated oven for 30 to 35 minutes, until the top is firm and the cake springs back to the touch. Transfer the pan to a wire rack and set aside to cool completely.
If desired, invert the cake onto a plate prior to serving.
To Make Pumpkin Puree
Preheat the oven to 350 degrees. Scrub a pumpkin and whack the stem against the edge of a counter to remove it. Using a large knife, carefully cut the pumpkin in half vertically; place the halves, cut-sides down and seeds intact, in a large baking dish. Add enough water to reach a depth of 2 inches and bake until the pumpkin can be easily pierced with a fork, about 35 to 45 minutes for a 2-pound pumpkin. Set aside to cool. Using a spoon, gently scrape out the seeds and discard. Scrape the pumpkin from the skin and discard the skin. Puree the pumpkin in a food processor or blender until smooth. A 2-pound pumpkin should yield about 3 cups of puree.
Enjoy http://www.cookinglight.com/bbs/smile.gif
From CL 1995
Cream pumpkin potatoes
4 c (1 1/2 inch) cubed peeled baking potatoes
3 c cubed cooked fresh pumpkin
1/4 c shredded sharp cheddar cheese
1/4 c sour cream (room temp)
1/2 tsp salt
1/8 tsp white pepper
Place potato in large saucepan; cover with water and bring to a boil. Cover & cook 30 mins until tender; drain.
Combine potato, pumpkin and rest of ing and beat at med speed of a mixer until smooth
Note: You can use 2 1/4 c canned unsweetened pumpkin for the fresh idf desired
Fresh Pumpkin Chutney
3/4 c apple juice
1/2 c dry white wine
1/2 c cider vinegar
1/4 c firmly packed brown sugar
1 tsp orange rind
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 c dried currants
2 1/2 c diced cooked fresh pumpkin
Combine first 7 ing in large saucepan, bring to a boil over med high heat.. Add currants, reduce heat and simmer 5 mins. Add pumpkin, cook 15 mins stirring occasionally. Spoon into a bowl; let cool to room temp. Serve with chicken or pork
Pumpkin Gingerbread (Washington Post)
When wrapped well, this simple stir-and-bake cake will keep for a couple of days.
Nonstick spray oil
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 egg
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup fresh pumpkin puree (do not substitute canned)*
1/2 cup water
2 to 3 tablespoons finely chopped candied ginger
Preheat the oven to 350 degrees. Coat a 10-inch Bundt pan with spray oil.
In a medium bowl, combine the flour, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside.
In a large bowl, combine the egg, sugar, oil and molasses and mix well. Add the pumpkin puree and water and mix well. Add the flour mixture and the candied ginger and mix to combine. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula.
Bake the cake in the preheated oven for 30 to 35 minutes, until the top is firm and the cake springs back to the touch. Transfer the pan to a wire rack and set aside to cool completely.
If desired, invert the cake onto a plate prior to serving.
To Make Pumpkin Puree
Preheat the oven to 350 degrees. Scrub a pumpkin and whack the stem against the edge of a counter to remove it. Using a large knife, carefully cut the pumpkin in half vertically; place the halves, cut-sides down and seeds intact, in a large baking dish. Add enough water to reach a depth of 2 inches and bake until the pumpkin can be easily pierced with a fork, about 35 to 45 minutes for a 2-pound pumpkin. Set aside to cool. Using a spoon, gently scrape out the seeds and discard. Scrape the pumpkin from the skin and discard the skin. Puree the pumpkin in a food processor or blender until smooth. A 2-pound pumpkin should yield about 3 cups of puree.
Enjoy http://www.cookinglight.com/bbs/smile.gif