Monday, November 21, 2005

Pumpkin Patch Recipes (flan, bread, cake,leather, souffle, butter)

Here are some pumpkin uses. Not everyone has harvest of pumpkins they need to utilize like I do but you may want some different ideas.

Rinse off any dirt before using. For pumpkin puree to use in soup, bread, or pie, you can steam, boil, or bake. Peel pumpkin and cut into 1-1/2 to 2-inch chunks. Steam for 15-20 minutes, or cook in boiling water for 8-12 minutes. Puree.

Halved: Split a small 2 to 4-1/2 pound pumpkin and clean out the seeds and pulp. Put flesh side down in a baking pan with a bit of water. Bake at 350 degrees F. for 1-1/2 hours or until the flesh is tender

You can also make flour out of fresh pumpkin. Cut the raw pumpkin into chunks, cut off the skin the best you can and dry in the oven. Grind the dried pumpkin in the blender or a food mill. Use pumpkin flour as a partial substitute for all-purpose flour in your favorite breads and other baked goods. Store in an airtight container.

Pumpkin Leather

2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and puréed
1/2 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon powdered cloves
Blend ingredients well. Spread on tray or cookie sheet lined with plastic wrap. Dry at 140ºF.

Amish Pumpkin Bread


3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. each: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and
finally water, stirring just until mixed. Pour batter into two (2) greased
and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.

Pumpkin Flan

desserts, holiday, vegetables

1 ingredients:
1 cup pumpkin
1/4 cup honey
3/4 teaspoon cinnamon
5 eggs
1 can (13 oz.) carnation evaporated milk
1 teaspoon vanilla extract
1 tablespoon brandy, optional
1/4 cup brown sugar, packed

(TIP:) Six individual custard cups can be used as well

Bake them at 325 degrees for 45 minutes,
and test with a knife at the edge of the custard. The center will
continue to cook when removed from the oven because of the small
size. Cover and chill. For a pumpkin flan "brulee" sprinkle the
brown sugar over the BAKED custard (rather than in the bottom of the
cup) and broil 4 inches from the heat until the sugar bubbles,
watching every burns *very* easily. When the sugar
bubbles, remove it immediately, cover and chill.

Combine the pumpkin, honey and cinnamon. Beat the eggs. Add
milk, vanilla and pumpkin mixture to the eggs. Stir in the brandy,
mixing well.

Sprinkle the brown sugar over the BOTTOM of a buttered 10-inch
baking dish. S-l-o-w-l-y pour in the custard mixture and place the
baking dish in a pan of hot water. Bake (together with the pan of
hot water) at 350 degrees for one hour, or until the custard is set.
Insert a knife into the custard. If it comes out clean, the custard
is done. Cover and chill for 2 to 4 hours before serving.

Yield: 6 servings

Pumpkin Cake Roll


3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1/2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
6 oz cream cheese
4 teaspoon butter or margarine
1/2 teaspoon vanilla extract

Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir
in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and
fold into pumpkin mixture. Pour into a greased and floured cake pan. Top
with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked,
sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle
the cake with powdered sugar. Roll up in the towel and let cool. Topping:
Place powdered sugar, cream cheese, butter and vanilla extract in mixing
bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese
mixture. Roll cake again. Chill.

Yield: 1 servings

Pumpkin Butter
Note: It is not rececomened to can pumpkins mashed even pumpkin butter. I suggest freezing instead.Canning Pumpkin Butter and Mashed or Pureed Squashes


3 cups cooked mashed ,or canned pumpkins
2 cups Sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cloves
1/2 teaspoon lemon juice

Combine all ingredients in a medium saucepan; stir well.
bring to a boil; reduce heat and simmer, uncovered for 30 minutes until
mixture is smooth and thickened'
Quickly pour into hot jars filling to 1/4 inch from top.
Wipe jar rims clean.
Place lids with bands on and process in a boiling water bath 15 minutes.

Yield: 4 half pints.

Autumn Pumpkin Souffle


cooking spray or butter
6 eggs; separated
3/4 teaspoon cream of tarter
1/2 cup Sugar
1/2 cup canned solid pack pumpkin
1/2 teaspoon pumpkin pie spice
crushed ginger snaps

Spray 4 (8 oz) souffle dishes, Dust with sugar. Set aside

In a large bowl, beat eggs whites with cream of tartar until foamy. Add
sugar 2 tablespoons at time, beating constantly until sugar is dissolved
and whites are glossy and stand in soft peaks. Set aside. Beat egg yolks
until thick and lemon-colored, Thoroughly fold in pumpkin ands spice.
Gently fold in yolk mixture into beaten whites. Spoon into prepared dishes.
Place in baking pan. fill with very hot water to within 1/2 inch of top of
Bake in preheated 375F degrees oven until puffy and delicately browned,
about 15 to 20 minutes.
Top with crushed gingersnaps, if desired.

Pumpkin Sheet Cake


4 extra large eggs
1 cup vegetable oil
2 cup sugar
2 cup solid pack pumpkin
2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg

1 cream cheese frosting:
3 oz cream cheese, softened
6 tablespoon butter, softened
1 tablespoon whole milk
1 teaspoon vanilla
3 cup powdered sugar

In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin
and mix thoroughly. In separate bowl, mix together flour, baking powder,
baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry
ingredients to pumpkin mixture. Mix until smooth. Pour into greased and
floured 11x17-inch jelly roll pan. Bake at 375 F for 20 minutes or until
wooden pick inserted in center comes out clean. Cool before spreading with
Cream Cheese Frosting.

Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add
butter, mixing until smooth. Stir in milk and vanilla. Gradually add
powdered sugar. Beat until smooth and spread onto cooled cake.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Yield: 6 servings

Pumpkin Candy
1 quart pumpkin meat; fresh cut into 1-by-1-1/2-inch pieces
2-1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar

Place the cubed pumpkin in a saucepan and cover it with water, about 2 to 2-1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes, uncovered, until the pumpkin is just tender. Remove the pumpkin with a slotted spoon. There should be about 1-1/2 cups of liquid remaining.

Add the brown or maple sugar and dissolve over low heat. Place the pumpkin pieces back in the pan and bring slowly back to a boil, then lower the heat and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup overnight.

The next day, bring the mixture back to a boil and simmer for 5 minutes. Remove the pumpkin pieces from the syrup and spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or in a 140-degree oven for 3 to 4 hours to dry. Roll each piece in the maple or raw sugar, and store them in a dry, cool place. Do not stack or crowd the candy together.

Yield: 2 pounds

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