 |
Web Hosting by Netfirms | Free Domain Names by Netfirms |
|
|
|
 |
Pumpkin Treats |
Pumpkin
Cookies
1 cup margarine
1 cup sugar
1 tsp. vanilla extract
1 cup canned pumpkin (I substitute sweet potatoes)
2 eggs
pinch of salt
1 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. baking soda
1 cup chopped walnuts
1 box raisins
Cream first six ingredients together. Sift flour, cinnamon, baking soda,
and baking powder; add to
creamed mixture. Add walnuts and raisins; mixing well. Bake at 350
degrees for 15-30 minutes on
an ungreased cookie sheet. Frost with caramel frosting.
Caramel Frosting
3 tbsp butter
4 tbsp milk
1/2 cup dark brown sugar, firmly packed
1 cup powdered sugar, sifted
3/4 tsp. vanilla
Combine butter, milk, and brown sugar in a saucepan. Boil for
2 minutes, stirring constantly. Cool.
Stir in sugar and vanilla extract. Beat until smooth and creamy.
Pumpkin
Bread
3 eggs
4 cups sugar
1 cup oil
1 16oz can pumpkin
5 cups flour
2 tsp soda
1 tsp salt
1 1/2 Tbsp cinnamon
1 tsp allspice
1/2 Tbsp cloves or nutmeg
1 cup applesauce
1 cup dates or raisins
Beat eggs. Mix in sugar. Mix in oil and pumpkin. Combine dry ingredients and add to moist batter. Mix in applesauce, and raisins.
Grease and flour five 1 lb coffee cans. Fill with batter over 1/2 full.
Bake at 350 degrees for 1 hour.
Make-a-Face
Pumpkin Cookies
Bisquick Magazine Oct 1999
1 1/2 cups bisquick® baking mix
1/2 cup packed brown sugar
1/2 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 egg
Assorted candies (licorice candy, candy-coated peanut butter candies,
candy coated chocolate candies)
Place waxed paper on microwavable plate. Mix all ingredients except
candies until very soft dough
forms. Drop dough by 2 rounded tablespoonfuls onto waxed
paper; spread to make 3-inch circles. Makes
3 cookies at a time. Decorate with candies to make monster faces.
Microwave uncovered on High 1
minute. Turn plate 1/2 turn. Microwave 30 seconds to 1
minute longer, checking once or twice until
cookies are puffed and dry. Slide waxed paper
with cookies onto wire rack. Cool 5 minutes;
remove cookies waxed paper to wire rack. Repeat with remaining
dough. 9 or 10 cookies.
NOTES : Time Saver: Use microwavable paper
plates, and line them with waxed paper or parchment paper.
Serve with: Decorating these cookies is
a perfect activity for kids at a Halloween party. Serve with
"brain juice:: Add red cinnamon candies to hot apple juice, and stir
until melted
Pumpkin
Bread
1/3 cup vegetable oil
1/2 teaspoon ground cloves
1 cup fresh or canned pumpkin puree
3 eggs 1 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins
2 1/3 cups Bisquick
Pinch of ground nutmeg (optional)
Preheat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
In a large bowl, mix all the ingredients together with a wooden spoon.
Pour the mixture into the prepared pan. Bake for 45 minutes. Test with
a knife-if the knife comes out clean, the bread is ready. Chill.
When you are ready to serve, cut into slices, then cut out slices with
a pumpkin-shaped cookie cutter and spread with cream cheese or jam.
Sugar
Cookie Pumpkins
1 cup butter softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 can orange frosting or white frosting that has been coloured orange
Licorice, chocolate chips, etc for decorating
In a large bowl with an electric mixer, blend together the butter and sugar. Add the eggs, vanilla, and 1 cup flour and mix well. By hand, fold the remaining flour, the baking soda, and the baking powder. Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Lightly grease a large baking sheet.
On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out the cookies with a pumpkin shaped cookie cutter and place them on the baking sheet. Bake for 8 to 10 minutes, until lightly browned. Remove from the oven and let cool thoroughly before decorating.
To ice, make sure the icing is at room temperature. Put icing into a bowl and beat it with an electric mixer, adding a touch of milk if it is too soft. Spread onto the cookies. Decorate to look like a jack-o-lantern.
Pumpkin
Flan
1 16 oz. pumpkin puree
1/2 t. cinnamon
1/4 t. ground cloves
2/3 c. evaporated milk
2/3 c. condensed milk
1 t. vanilla
5 large eggs
1/4 c. sugar
For Caramelizing Pan: 1 c. sugar
Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs
one at a time and then the 1/4
c. sugar. Blend well.
Caramelize the sugar in a saucepot till golden amber. As it begins to
dissolve, stir often...once
dissolved do not stir as it will begin to crystallize. Pour into the
custard molds or an 8" soufflé pan.
Tilt and cover sides and bottom. It will begin to harden. Pour custard
in and then set in the middle of
a larger pan and fill that pan half-way with water (bain marie) Bake
at 350 for 40 minutes for custard
cups and 1 hour and 20 minutes for soufflé pan. Allow to come
to room temp., then chill before
inverting on a platter.
Old Witch's
Magic Pumpkin Nut Cake
3 eggs
3/4 c. oil
1 lb. can pumpkin
1/2 c. water
Beat together the above, then add:
2 1/2 cups all-purpose flour
2 1/4 cups sugar
1 1/4 tsp. salt
3/4 tsp. cinnamon
1/2 cup chopped nuts
1 1/2 tsp. baking soda
3/4 tsp. nutmeg
1 cup. golden raisins
Mix well and pour batter into 3 one pound coffee cans. Bake at 350 for
1 hour and 15 minutes. Cool,
turn on their sides and frost with:
4 oz. cream cheese
2 tbsp butter
1 tsp. lemon juice
1/2 lb. powdered sugar
Sprinkle with chopped walnuts
Pumpkin
Patch Cake
Batter
2 boxes devil's food cake mix -- (18 oz)
Frosting
white frosting -- enough for 2 cakes
orange and green food coloring
Decorations
3 pcs candy corn
1 pc black licorice
Prepare cake mixes according to package directions. Except make the cakes in 12-cup Bundt Pans with ridges (to resemble a pumpkin). Also, take enough batter to make one cupcake*. Unmold pans and place them bottom to bottom. Set the cakes on a large platter and frost them with the white frosting tinted orange. Then, frost cupcake with white frosting tinted green. There will be a hole in the middle of the cake. Fill with leftover frosting and set green cupcake on top (pumpkin stem). Place candy corn where eyes and nose should be. Then, place licorice where mouth should be.
NOTE: I tried the pumpkin patch cake last year and got rave reviews! The only thing different is that I used a regular ice cream cone for the stem of the pumpkin (covered with frosting) and I colored cocount an range-brown color and scattered it around the bottom of the cake. Also, I used halloween candy corn and licorice to make the face. Remember that you can do the same cake for Thanksgiving, just leave off the face!
NOTES : *Cupcake can be substituted with a ice cream cone covered with
green frosting.
Pumpkin
Bread 2
Makes 2 loaves.
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin --) 16 ounces if using canned pumpkin
2/3 cup water --) if pumpkin is canned
1/2 cup water --) if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans
Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg
and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir
until blended. Add nuts. Mix well. Pour into two 9x5" loaf pans. Bake 1
hour.
Cool slightly and take out of pans to let cool on a rack. This tastes
best if you wrap, refrigerate and wait a day to eat it. It keeps
well in the refrigerator and can be frozen.
Pumpkin
Cobbler
Combine:
3 eggs
1 cup sugar
1 (12 oz) can evaporated milk
1 can pumpkin
1 teaspoon pumpkin spice
Mix well and pour into a greased 9X13" pan Then Crumble a dry yellow
cake mix over it and drizzle
3/4 cup butter (melted) and then sprinkle 1 cup of chopped walnuts
over that. Bake 1 hour 350
degrees. Let cool about 10-30 minutes and then serve, topped with vanilla
ice cream.
Bread
Of The Dead
4 cup flour
3 cup sugar
2 Tsp. baking soda
1 1/2 Tsp. salt
1 Tsp. baking powder
1 Tsp. cinnamon
1 Tsp. nutmeg
1/2 Tsp. allspice
1/2 Tsp. cloves
1/4 Tsp. ginger
1 cup vegetable oil
1 Lb. canned pumpkin
2/3 cup cold water
4 eggs
1 cup chopped pecans
Sift together dry ingredients. Make a well and add vegetable oil, pumpkin
and cold water. Blend well
and add eggs one at a time, beating well after each. Fold in pecans.
Pour batter into greased,
floured loaf pans. Bake one hour at 350 degrees. Cool on wire rack.
Add some green food color to
softened cream cheese and serve as a toping for a goulish effect.
Pumpkin
Dessert
Cake:
1 box yellow cake mix (reserve 3/4 c. for topping
1/4 lb. margarine
1 beaten egg
Mix:
1 large (29oz.) can pumpkin
3 eggs
1 1/2 tsp. cinnamon
1/4 cup white sugar
1/2 cup brown sugar
2/3 cup evaporated milk
Topping:
3/4 cup cake mix
1/8 lb. margarine
1/2 cup powdered sugar
walnuts chopped
Blend the first three ingredients with wooden spoon. Pat into a greased
9x13" pan. Mix remaining
ingredients well and pour over cake mix.
Topping: Mix cake mix and powdered sugar. Work well with hands, add
margarine and chopped
nuts. Sprinkle over mixture. Bake at 350 for 45-50 minutes.
Pumpkin
Bug Bits Bars
1/2 c. margarine or butter
1 c. packed brown sugar
1 c. flour
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2/3 c. canned pumpkin
2 eggs
1 tsp. vanilla
1 cup chopped nuts (the bug bits)
Combine all ingredients except nuts. Beat in mixing bowl. Fold in nuts; spread dough in greased 9 x 13-inch pan. Bake at 350 degrees about 20 to 25 minutes. Ice with orange icing.
Orange Icing:
1 1/2 c. sifted confectioners
sugar
2 Tbsp. butter
1 Tbsp. grated orange peel
2 Tbsp. orange juice
food coloring as desired (optional)
Combine ingredients, using additional food coloring to deepen color
of icing if used as Halloween treat. Cut in bars. Yield
depends on size of bars.
Halloween
Pumpkin Spice Cake
1 box spice cake mix
6 Tbsp. frozen orange juice, undiluted
6 Tbsp. water
1 (15 oz.) can applesauce
3 eggs
1 1/2 c. raisins
1 c. chopped pecans
Combine all ingredients and mix until well blended with electric
mixer. Pour over Bundt cake pan that has been well greased and floured.
Bake at 350 degrees for 45 minutes or until done. Make your favorite white
icing. Reserve 1/2 cup and tint the remaining icing orange (using
red and yellow food coloring). Frost cake completely with orange icing,
making marks to resemble a pumpkin. Tint the reserved 1/2 cup icing
green. Peel a banana and frost it with the green icing. Place the frosted
banana in the center of the cake.
Roach
Shell Crunch!
When you clean the seeds out of your Halloween pumpkin, here is a fun thing to do with the seeds. Clean all the stringy pulp off of them.
2 c. seeds
1 1/2 Tbsp. oil
1 1/2 tsp. salt (to taste)
Mix together and spread on cookie sheet. Bake at 375 degrees until crisp.
Check every 10 minutes and stir.
Pumpkin
Pudding
3/4 cup sugar,
1 tablespoon flour,
3/4 teaspoon salt,
1 teaspoon ground ginger,
1/2 teaspoon
ground nutmeg
3 large eggs,
1 can plain pumpkin (about 1 1/2 cups - can be cooked & mashed
fresh),
1 1/2 cups milk, 2 tablespoons light molasses, 2 tablespoons melted
butter or margarine
Combine first 5 ingredients. Beat in eggs. Stir in next 4 ingredients.
Mix well. Pour into a buttered 1 1/2 quart casserole. Bake in a preheated
moderate oven (350 F.) 1 1/4 hours or until firm in the center. (Or insert
knife and if it comes out clean, pudding is done). Serve with whipped cream.
Pumpkin
Soup
2 large onions, chopped
1 teaspoon curry powder
1 tablespoon salt
5 cups vegetable broth
1/2 cup butter
4 cups half-and-half
4 cups fresh pumpkin
Saute onion in butter until tender. Sprinkle with curry powder and saute
2 more minutes. Remove and place in a
large saucepan. Stir in pumpkin and salt. Add half-and-half, stirring
constantly. Stir in broth. Cook over low heat,
stirring occasionally. Serves 16