October 06, 2007
The holidays are coming up & I submit 2 pumpkin soup & 5 dessert recipes to try out.
Curried Pumpkin Soup
1/2 pound fresh mushrooms -- sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder -- (1/2 to 1)
3 cups vegetable broth
1 can solid-pack pumpkin -- (15 ounces)
1 can evaporated milk -- (12 ounces)
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.
Morrocan Pumpkin Soup
1 cup dry chickpeas
3 Tablespoons olive or vegetable oil
2 leeks (white and light green part only) -- (about 1 1/2 cups) chopped
8 cups broth or bullion
2 1/2 lbs mashed pumpkin -- (or canned)
2 Tablespoon Sugar or honey -- (2 to 4)
2 teaspoon ground cinnamon (or one cinnamon stick)
1/8 teaspoon ground allspice
2 teaspoon salt
to taste ground black pepper
Take one cup of dried, washed chickpeas and soak overnight.
Cooked chickpeas 1 1/4 hours. Or, use 2 cups canned chick peas.
Heat the oil in a large saucepan over med-low heat.
Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
Heat until boiling point.
Reduce heat to low, and simmer.
If using the cinnamon stick, simmer for 15 minutes and discard stick.
Check for seasonings. Combine with cooked leeks or onions.
Maple Pumpkin Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine -- melted
3 packages cream cheese -- (8-ounce) softened
1 can EAGLE BRAND® Sweetened Condensed Milk (NOT evapporated milk) -- (14-ounce)
1 can pumpkin (2 cups) -- (15-ounce)
3 eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze
3/4 cup pure maple syrup
1 cup whipping cream
1/2 cup pecans -- chopped
Preheat oven to 325ºF. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze*. Store leftovers covered in refrigerator.
*Maple Pecan Glaze: In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
Servings: Makes one (9-inch) cheesecake
Pumpkin Dip for Cookies
2 pkgs. cream cheese
1 lb. powdered sugar
1/2 t. cinnamon
1/4 t. nutmeg
1 large can pumpkin
1/4 t. pumpkin pie spice
Mix all ingredients well and serve with fresh fruit. This is a good way to use the apples you've harvested. Cut into wedges or you can use on breads (apple, date or nut). For a festive Halloween, cut the top off a pumpkin from your garden and scoop out the insides.Fill with dip and use ginger snaps for dipping.
Pumpkin Pecan Pie
2 eggs
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2/3 cup canned pumpkin
2/3 cup milk
1 unbaked deep-dish pastry shell (9-inches)
PECAN TOPPING:
2 eggs
1/2 cup dark corn syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup pecan halves
In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minute longer.
For pecan topping, beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.
Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Pumpkin Rollout Cookies
3/4 cups unsalted butter -- softened
1/2 cup brown sugar -- firmly packed
1 tbsp orange zest
1/2 cup canned or fresh cooked pumpkin
1 egg yolk
1 tsp pure vanilla
2 1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 pinch Salt
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
3.Add the pumpkin, egg yolk, and vanilla.
4. Gradually add the flour and spices.
5. Mix with your hands to create a soft dough.
6. Wrap in plastic and refrigerate for 30 minutes.
7. Divide dough into two pieces.
8. Roll out each piece to 1/8-inch thickness on a floured surface.
9. Cut into shapes with cookie cutters.
10. Place on ungreased cookie sheet and bake for 10-15 minutes.
11. Decorate with favorite frosting and candies.
Pumpkin Torte
1 package yellow cake mix -- (18-1/4 ounces)
1 can solid-pack pumpkin -- (15 ounces) divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice -- divided
1 package cream cheese -- (8 ounces) softened
1 cup confectioners' sugar
1 carton frozen whipped topping -- (16 ounces) thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans -- toasted
In a large mixing bowl, combine the dry cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large mixing bowl, beat the cream cheese, confectioners' sugar, and remaining pumpkin and pumpkin pie spice until smooth. Fold in whipped topping. Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.
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