Maison Rustique
06-26-2007, 04:26 PM
(http://www.otwa.com/community/showthread.php?t=17902)
snowyegret1 Sep-07-04 06:13 PM
Pumpkin Recipes Needed
We have quite a few pumpkins in the pumpkin patch, so if anyone can share, I need a few recipes as to what to do with them. And, can it be frozen?
maison rustique Sep-07-04 07:00 PM
I love pumpkin! :) I'll go searching for some of my recipes. But, this could send me off my diet--I'm not s'posed to have pumpkin. :(
Not sure about freezing it, but I can't think why not. It might be a little watery after defrosting, but I think you can buy frozen squash and that's basically the same isn't it?
Crows Nest Sep-07-04 07:22 PM
Pumpkin Chocolate Chip Muffins
PUMPKIN CHIP MUFFINS
Makes 24 muffins
4 eggs
2 cups sugar
1 can (16 oz) pumpkin or equivalent fresh pumpkin
1-1/2 cups vegetable oil
3 cups all-purpose flour
2 t baking soda
2 t baking powder
1 t ground cinnamon
1 t salt
2 cups (12 ounces) chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
snowyegret1 Sep-07-04 07:31 PM
Crows Nest, those will go down well here. Sometimes the kids eat muffins for dessert. Sounds yummy. :)
maison rustique Sep-07-04 07:33 PM
I'd kill for a muffin right now!
Snowy, Crow's recipe made me think. Do you can? (What a strange sentence! Can you do? You can do!) If so, you could always can some of your pumpkin.
snowyegret1 Sep-07-04 08:37 PM
I haven't, but I can attempt it. I have a lot of tomatoes, besides the pumpkin, and I hate to waste food.
Crows Nest Sep-08-04 06:23 AM
Quote:
I haven't, but I can attempt it. I have a lot of tomatoes, besides the pumpkin, and I hate to waste food.
No need to can fresh pumpkin (or tomatoes for that matter). I freeze both in Zip Lock freezer bags. Tomatoes are fine frozen as long as you are using them in a cooked sauce.
Whitey Ford Sep-08-04 12:07 PM
This is a great autumn dish and is nice and dramatic: Stuffed pumpkin
Carve the pumpkin as if you are making a jack-o-lantern, but don't carve a face. Just saw around the top and remove all of the gunk and seeds inside.
In a large pan, saute a pound or two (depending on size of pumpkin) of hot Italian sausage meat. (Buy it not in a casing, or squish it out of the casings.) Add a cup or so of chopped onions, some minced garlic, a can or two of drained, pitted and roughly chopped black olives, a few tablespoons of capers. Drain fat, add salt and pepper, maybe some thyme or oregano.
Put this mixture into the pumpkin, squashing it down a little, so it's compact. Put the pumpkin on a baking sheet and bake in a 350 oven for 1/2 hour-45 minutes (depending on size of pumpkin) or until you can easily stick a fork into the outside of the pumpkin. At the table, cut the whole thing into wedges, like a pie.
Another tasty way to cook pumpkin: Pumpkin ravioli with nutmeg butter
Cut pumpkin into pieces. (discard gunk and seeds) Boil in salted water til soft. Remove skin and mash the pumpkin flesh with some butter, salt and pepper and grated parmesean cheese, set aside.
Get a large baking sheet out with a small bowl of beaten egg nearby. Now here's the "trick/shortcut" part; go to an Asian store and buy a package of wonton skins; this will be the pasta part of the ravioli.
Unpeel a wonton skin and lay it on baking sheet--make rows of them. Then spoon a bit of the pumpkin mixture on top of each one. One by one, with your finger, spread the beaten egg around the edges of the wonton skins.
Place a new wonton skin on top and press the edges to seal. Put the whole tray into the freezer and let them freeze--once frozen you can put them into portion sized plastic bags and put them back into freezer. When ready to cook, boil a big pan of water and toss the frozen raviolis in. Drain. In same pan add a few tablespoons of butter, salt and pepper and a generous amt of fresh grated nutmeg. If you have sage, add some of that. After the butter has melted, throw the raviolis in and coat with butter mixture---delish!
snowyegret1 Sep-09-04 05:42 AM
Thanks, Crow's Nest, for the freezing info. :)
Whitey, I'm going to try that recipe with veggie sausage and see how it turns out, and the pumpkin rav also sounds divina! Thanks.
I found a recipe for pumpkin butter.
1 pie pumpkin
1 small yellow onion, chopped
2 C apple juice
1 C firmly packed light brown sugar
1 tsp each ground nutmeg, allspic, and cinnamon
1 tsp salt
Comine onion, pumpkin, apple juice, and sugar in a crock pot. Cover and cook low for 8 hours, until the pumpkin is very soft.
Stir in the spices and mix. Press the pumkin mixture through a food mill or strainer, or food processer to get a smooth consistency. Let cool to room temp and store in fridge. Keeps up to several weeks.
Crows Nest Sep-12-04 07:52 PM
Mrs. Martin Blum's Pumpkin Cake
Here is a pumpkin cake recipe that I've had for at least 20 years. Who is Mrs. Martin Blum? Who is Martin Blum? I don't know. When I found this recipe I was living in the Washington, D.C. area. My search on Martin Blum delivered over 1,500+ hits. I'm relatively sure, at the time I first tried the recipe, that it was in the published food section of the Washington Post. It's a great recipe and I've made it several times when fresh pumpkin was readily available.
Mrs. Martin Blum’s Pumpkin Cake
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda’2 teaspoons pumpkin pie spice
½ cup fine chopped walnuts
1 ½ cups salad oil
2 cups pumpkin
2 cups sugar
4 eggs, slightly beaten
Sift flour once and measure. Add salt, soda, baking powder and spice and sift again. Add nuts. Combine oil, pumpkin, sugar and eggs, beating well until well blended and light. Add dry ingredients and beat well. Pour into well-greased 10-inch tube pan and bake at 350 degrees, 1 hour. Test for doneness.
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snowyegret1 Sep-07-04 06:13 PM
Pumpkin Recipes Needed
We have quite a few pumpkins in the pumpkin patch, so if anyone can share, I need a few recipes as to what to do with them. And, can it be frozen?
maison rustique Sep-07-04 07:00 PM
I love pumpkin! :) I'll go searching for some of my recipes. But, this could send me off my diet--I'm not s'posed to have pumpkin. :(
Not sure about freezing it, but I can't think why not. It might be a little watery after defrosting, but I think you can buy frozen squash and that's basically the same isn't it?
Crows Nest Sep-07-04 07:22 PM
Pumpkin Chocolate Chip Muffins
PUMPKIN CHIP MUFFINS
Makes 24 muffins
4 eggs
2 cups sugar
1 can (16 oz) pumpkin or equivalent fresh pumpkin
1-1/2 cups vegetable oil
3 cups all-purpose flour
2 t baking soda
2 t baking powder
1 t ground cinnamon
1 t salt
2 cups (12 ounces) chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
snowyegret1 Sep-07-04 07:31 PM
Crows Nest, those will go down well here. Sometimes the kids eat muffins for dessert. Sounds yummy. :)
maison rustique Sep-07-04 07:33 PM
I'd kill for a muffin right now!
Snowy, Crow's recipe made me think. Do you can? (What a strange sentence! Can you do? You can do!) If so, you could always can some of your pumpkin.
snowyegret1 Sep-07-04 08:37 PM
I haven't, but I can attempt it. I have a lot of tomatoes, besides the pumpkin, and I hate to waste food.
Crows Nest Sep-08-04 06:23 AM
Quote:
I haven't, but I can attempt it. I have a lot of tomatoes, besides the pumpkin, and I hate to waste food.
No need to can fresh pumpkin (or tomatoes for that matter). I freeze both in Zip Lock freezer bags. Tomatoes are fine frozen as long as you are using them in a cooked sauce.
Whitey Ford Sep-08-04 12:07 PM
This is a great autumn dish and is nice and dramatic: Stuffed pumpkin
Carve the pumpkin as if you are making a jack-o-lantern, but don't carve a face. Just saw around the top and remove all of the gunk and seeds inside.
In a large pan, saute a pound or two (depending on size of pumpkin) of hot Italian sausage meat. (Buy it not in a casing, or squish it out of the casings.) Add a cup or so of chopped onions, some minced garlic, a can or two of drained, pitted and roughly chopped black olives, a few tablespoons of capers. Drain fat, add salt and pepper, maybe some thyme or oregano.
Put this mixture into the pumpkin, squashing it down a little, so it's compact. Put the pumpkin on a baking sheet and bake in a 350 oven for 1/2 hour-45 minutes (depending on size of pumpkin) or until you can easily stick a fork into the outside of the pumpkin. At the table, cut the whole thing into wedges, like a pie.
Another tasty way to cook pumpkin: Pumpkin ravioli with nutmeg butter
Cut pumpkin into pieces. (discard gunk and seeds) Boil in salted water til soft. Remove skin and mash the pumpkin flesh with some butter, salt and pepper and grated parmesean cheese, set aside.
Get a large baking sheet out with a small bowl of beaten egg nearby. Now here's the "trick/shortcut" part; go to an Asian store and buy a package of wonton skins; this will be the pasta part of the ravioli.
Unpeel a wonton skin and lay it on baking sheet--make rows of them. Then spoon a bit of the pumpkin mixture on top of each one. One by one, with your finger, spread the beaten egg around the edges of the wonton skins.
Place a new wonton skin on top and press the edges to seal. Put the whole tray into the freezer and let them freeze--once frozen you can put them into portion sized plastic bags and put them back into freezer. When ready to cook, boil a big pan of water and toss the frozen raviolis in. Drain. In same pan add a few tablespoons of butter, salt and pepper and a generous amt of fresh grated nutmeg. If you have sage, add some of that. After the butter has melted, throw the raviolis in and coat with butter mixture---delish!
snowyegret1 Sep-09-04 05:42 AM
Thanks, Crow's Nest, for the freezing info. :)
Whitey, I'm going to try that recipe with veggie sausage and see how it turns out, and the pumpkin rav also sounds divina! Thanks.
I found a recipe for pumpkin butter.
1 pie pumpkin
1 small yellow onion, chopped
2 C apple juice
1 C firmly packed light brown sugar
1 tsp each ground nutmeg, allspic, and cinnamon
1 tsp salt
Comine onion, pumpkin, apple juice, and sugar in a crock pot. Cover and cook low for 8 hours, until the pumpkin is very soft.
Stir in the spices and mix. Press the pumkin mixture through a food mill or strainer, or food processer to get a smooth consistency. Let cool to room temp and store in fridge. Keeps up to several weeks.
Crows Nest Sep-12-04 07:52 PM
Mrs. Martin Blum's Pumpkin Cake
Here is a pumpkin cake recipe that I've had for at least 20 years. Who is Mrs. Martin Blum? Who is Martin Blum? I don't know. When I found this recipe I was living in the Washington, D.C. area. My search on Martin Blum delivered over 1,500+ hits. I'm relatively sure, at the time I first tried the recipe, that it was in the published food section of the Washington Post. It's a great recipe and I've made it several times when fresh pumpkin was readily available.
Mrs. Martin Blum’s Pumpkin Cake
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda’2 teaspoons pumpkin pie spice
½ cup fine chopped walnuts
1 ½ cups salad oil
2 cups pumpkin
2 cups sugar
4 eggs, slightly beaten
Sift flour once and measure. Add salt, soda, baking powder and spice and sift again. Add nuts. Combine oil, pumpkin, sugar and eggs, beating well until well blended and light. Add dry ingredients and beat well. Pour into well-greased 10-inch tube pan and bake at 350 degrees, 1 hour. Test for doneness.
All times are GMT -7. The time now is 03:25 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.