PUMPKIN recipes....
- Thread starter MerryNoel
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A Pumpkin Martini 
although I wont be enjoying one this year... dang.. now I have to hunt for pumpkin flavoured liquer???
Ingredients
although I wont be enjoying one this year... dang.. now I have to hunt for pumpkin flavoured liquer???
Ingredients
- 3 (1.5 fluid ounce) jiggers pumpkin flavored liqueur
- 1 (1.5 fluid ounce) jigger spiced rum
- 1 tablespoon half-and-half cream
Pumpkin Soup - Ingredients
Directions
- 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
- 2 carrots, coarsely chopped
- 2 onions, cut into wedges
- 2 1/2 tablespoons vegetable oil
- 1 large potato, sliced
- 1 quart water
- 3 cubes chicken bouillon, crumbled
- 1 cup heavy cream
- 1 1/4 tablespoons ground nutmeg
- 1 teaspoon ground black pepper
- salt to taste
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
YUM!!! I LOVE pumpkin. We make pumpkin french toast, pumpkin cinnamon rolls, pumpkin chocolate chip cookies, and a yummy pumpkin dessert. Now I just have to hunt down my recipes. (I have so many recipes that are all in different places......now if I just had the time to organize them). If any of these sound good, let me know and I will hunt them down and post them.
My family loves Pumpkin Roll....
Ingredients:
In a mixing bowl beat eggs on high speed of electric mixer; gradually beat in sugar, beating until light and lemon colored. Stir in the pumpkin and lemon juice.
In a separate bowl, sift together the flour, baking powder, spices, and salt. Fold flour mixture into the pumpkin batter. Spread in a generously greased and floured 10x15-inch jelly roll pan. Top with the chopped pecans. Bake in a preheated 375° oven for 15 minutes, or until cake bounces back when touched lightly with finger. Turn cake out onto a clean dish towel which has been generously sprinkled with powdered sugar. Starting at narrow end, roll towel and cake up together; cool. Unroll. Combine the 1 1/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat until smooth, adding milk or cream if mixture is too stiff. Spread over the cooled cake and roll up. Chill. Makes 10 to 15 servings, depending on thickness of slices. This pumpkin cake roll freezes well.
Ingredients:
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- confectioners' sugar
- .
- Filling:
- 1 1/2 cups confectioners' sugar
- 8 ounces cream cheese, softened
- 4 tablespoons butter
- 3/4 teaspoon vanilla
- milk or cream as needed
In a mixing bowl beat eggs on high speed of electric mixer; gradually beat in sugar, beating until light and lemon colored. Stir in the pumpkin and lemon juice.
In a separate bowl, sift together the flour, baking powder, spices, and salt. Fold flour mixture into the pumpkin batter. Spread in a generously greased and floured 10x15-inch jelly roll pan. Top with the chopped pecans. Bake in a preheated 375° oven for 15 minutes, or until cake bounces back when touched lightly with finger. Turn cake out onto a clean dish towel which has been generously sprinkled with powdered sugar. Starting at narrow end, roll towel and cake up together; cool. Unroll. Combine the 1 1/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat until smooth, adding milk or cream if mixture is too stiff. Spread over the cooled cake and roll up. Chill. Makes 10 to 15 servings, depending on thickness of slices. This pumpkin cake roll freezes well.
A Pumpkin Martini
although I wont be enjoying one this year... dang.. now I have to hunt for pumpkin flavoured liquer???
Ingredients
- 3 (1.5 fluid ounce) jiggers pumpkin flavored liqueur
- 1 (1.5 fluid ounce) jigger spiced rum
- 1 tablespoon half-and-half cream
DANG you! Now I have to go hunt down Pumpkin flavored liqueur too! LOL
Care to share that recipe? Sounds YUMMY!
Not sure this is the same as Rockchild makes, but my son uses this recipe, and they are really good.....
Chocolate Chip Pumpkin Muffins....
Ingredients
Directions
Chocolate Chip Pumpkin Muffins....
Ingredients
- 3/4 cup white sugar
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup semisweet chocolate chips
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
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