Pumpkin Chocolate Chip Cookies • • • • • • • 2cups plain flour 1tsp baking powder ½ tsp baking soda ½ tsp salt 1tsp ground cinnamon 1/4tsp. ground nutmeg 1/4tsp. ground ginger • • • • • • • 1/8 teaspoon ground cloves 1 cup unsalted butter, at room temperature 1 cup sugar 1 egg 1 tsp. vanilla 1 cup pumpkin puree 2 cups semisweet chocolate chips In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. In the bowl of an electric mixer beat the butter and sugar together until pale and fluffy, about 5 minutes. Add the egg and vanilla and mix for 30 seconds, the pumpkin and mix for another 30 seconds. Add the flour mixture and mix for 10 seconds. Stir in the chocolate chips by hand. Cover the bowl with cling film and refrigerate or 1 hour or overnight. Preheat the oven to 350 F/180 C and place small around of dough onto a parchment lined baking sheet and bake for 7-10 minutes and golden around the edges. Cool for 1o minutes and then transfer to a cooling rack. Pumpkin Cupcakes with Cream Cheese Frosting • • • • • • • • • • • • • 2 1/4 cups all-purpose flour, sift before measuring 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 cup butter, softened 1 1/3 cups sugar 2 eggs, beaten until frothy 1 cup mashed cooked pumpkin 3/4 cup milk 3/4 cup chopped walnuts or pecans Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper -lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting, or leave plain. Makes about 24 cupcakes. Cream Cheese Frosting • • • • 1/4 cup butter 1 package (8 ounces) cream cheese, room temperature 1 pound confectioners' sugar, sifted 2 teaspoons vanilla extract Directions for cream cheese frosting Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake or 24 cupcakes Easy Fresh Pumpkin Pie 1 medium sugar pumpkin 1 tablespoon vegetable oil 1 recipe pastry for a 9 inch single crust pie 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 teaspoon salt 4 eggs, lightly beaten 1 cup honey, warmed slightly 1/2 cup milk 1/2 cup heavy whipping cream Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jellyroll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell. Bake at 400 degrees F (205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack. Fresh Pumpkin Bars Crust 2 cups flour 3/4 cup salted sweet cream butter, softened 2 tablespoons powdered sugar Filling 2 heaping cups cooked pumpkin 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 2/3 cup condensed milk 2 eggs 2 tablespoons flour 1/2 cup sugar 1 teaspoon vanilla Topping 1 cup heavy whipping cream 1/4 cup sugar Cinnamon Nutmeg To make the cooked pumpkin, preheat the oven to 400 degrees. Cut a two to three pound pumpkin in half and remove the seeds. Place a tablespoon of butter in each half and wrap in foil. Bake for one hour or until soft. Remove pumpkin from the rind and mash with a fork. Let cool. (This can be done in advance.) For the crust, mix together the dry ingredients and the butter with a fork. Press into a 9x13 baking dish. Bake at 350 degrees for eight to 10 minutes......or until the crust is golden. Mine took about 15 minutes. For the filling, combine the pumpkin with the remaining ingredients in a mixing bowl and mix on the lowest speed. Spread the filling over the crust and bake at 350 for 20-25 minutes or until firm to the touch. For the topping, whip the cream until soft peaks form. Add the sugar and beat an additional minute. After the bars cool, cut into squares and top with the homemade whipped cream. Dust with cinnamon and nutmeg Famous No Coffee Pumpkin Latte 245 gram pumpkin puree 945ml milk 50gram white sugar 2g ground cinnamon 15mil vanilla extract Whipped cream if desired Combine pumpkin, milk, sugar, cinnamon and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil. Top with whipped cream if desired. Baking with Fresh Pumpkin If you have the choice, smaller is better. Choose sugar pie pumpkins or other flavorful varieties. Small and sweet, with dark orange-colored flesh, they're perfect for pies, soups, muffins and breads. A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin. Field pumpkins, which are bred for perfect jack-o'-lanterns, can be too large and stringy for baking. Choose Your Method There are three ways to transform an uncooked pumpkin into the puree used in baking: Baking Method Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast In a shallow baking dish, place the two halves face down and cover with foil Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it For silky smooth custards or soups, press the pumpkin puree through a sieve Boiling Method Cut the pumpkin in half, discarding the stringy insides Peel the pumpkin and cut it into chunks Place in a saucepan and cover with water Bring to a boil and cook until the pumpkin chunks are tender Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill Microwave Method Cut the pumpkin in half, discarding the stringy insides Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come Note from a chef: After trying several different Microwave methods, (halved with skin on, pieces with skin on, and then halved and peeled) I finally found that the best method was to peel off the skin then cut the pumpkin into small chunks. I microwaved batches in a serving bowl for about 10-12 mins., stirring every 2 mins. to make sure the pumpkin was evenly cooked. The best part of this method is that the microwave took the excess moisture from the flesh and I ended up with pumpkin as thick as canned, with no further bother. After pureeing the cooled cooked pumpkin, I used 2 cups for each pie. I followed the Libby's recipe, because that's the pie that my family likes. I have in years past added the flesh of a medium sweet potato for a really rich flavor, but also amended the recipe with an extra egg and a bit more of the spices, and no extra sugar... This makes a deep dish pie that is a little more filling, but oh so satisfying! And this was with field pumpkin. In the past, I have found that the use of the small sugar pumpkin resulted in a darker richer pumpkin taste, but sometimes they just aren't available Another note from a chef: I cook with "field" pumpkins all the time. It's a great way to use uncarved Halloween pumpkins. Drain your frozen puree so that it's the same consistency as canned puree. If you do decide to freeze your pumpkin puree be sure to thaw it over cheesecloth or a really thick bundle of paper towels (I usually place the cloth in a pasta strainer and then sit it in the sink) for at least a couple of hours. You may need to bundle all the puree up inside in the cloth and then wring the cloth out to really remove all the water and get the puree back to its original consistency. Roasted Pumpkin Seeds 1 1/2 cups raw whole pumpkin seeds 2 teaspoons butter, melted (or half butter, half olive oil) salt) 1 pinch salt (can use Garlic Salt or Lawry’s Seasoning Salt or other flavored salt) Preheat oven to 300 degrees F (150 degrees C). Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. TIP- When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed seeds pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the oven. Pumpkin Soup 2 tbs olive oil 1 onion, finely chopped 1 leek, white part only, finely sliced 1 garlic clove, crushed 1/2 tsp ground coriander 1 tsp ground cumin /2 tsp freshly grated nutmeg 1kg peeled pumpkin, diced 1 large potato, peeled, diced 1L chicken or vegetable stock 1/2 cup (125ml) thin cream Log in to add to My Shopping List Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not colored. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow cooling slightly, and then blending in batches. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired. Thai Pumpkin Soup 1 tablespoon vegetable oil 1 tablespoon butter 1 clove garlic, chopped 4 shallots, chopped 2 small fresh red chili peppers, chopped 1 tablespoon chopped lemon grass 2 1/8 cups chicken stock 4 cups peeled and diced pumpkin 1 1/2 cups unsweetened coconut milk 1 bunch fresh basil leaves In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves. Roast Pumpkiin and Feta Risotto 4 servin ngs 3 1/4 1 cups peeled, cuubed pumpkin 1 tablespoon t olive oil 4 cups c vegetable brooth 1/22 teaspoon choppeed fresh garlic 1 onion, o diced 1 cup c baby spinach leaves l 6 ounces o feta cheesee, cubed Saalt and pepper 2 cups c Arborio rice 1. 2. 3. 4. 5. d F Preeheat oven to 400 degrees (20 00 degrees C). Bru ush a baking dishh with olive oil. Plaace pumpkin in a stteamer over 1 inch of boiling waterr, and cover. Cook until tender butt still firm. Transfeer pumpkin to bakiing dish, and brushh with oil. Season with salt and peppper. Bake in preheeated oven until goolden brown. Meeanwhile, heat olivve oil in a saucepann. Cook onion andd garlic until tenderr. Stir in rice, and cook for 1 to 2 minnutes. Slowly add vegetable broth 1//2 cup at a time, sttirring frequently aand allowing all th he liquid to be abssorbed before addiing more broth. Coontinue cooking un ntil the rice is tendder to the tooth, and then season witth salt and pepper to t taste. Whhen the pumpkin iss almost done, placce feta on a baking g sheet, and bake in i preheated oven until the cheeese is hot, and is beginning b to melt along the edges. Maash 1/2 of the pumppkin, and stir into the risotto with thee spinach. Ladle riisotto into bowls, and a top with rem maining pumpkin cubes c and heated feta. fe Tagliiatelle with Pumpkin Prep tiime: 10 minutees Cooking time: 40 miinutes Servess 4 4 Souppspoons olive oil o 20 sagge leaves 2 onioons, peeled andd chopped 150 g (6oz) pancettaa chopped 400 g (14oz) pumpkin, peeled and coarsely gratedd 300 g (7oz) tagliatellle 50g (22oz) Parmesan,, coarsely grateed 1.. 2.. 3.. 4.. 5.. Heat oil in large l lidded skkillet and fry saage leaves untill crisp, then draain on paper toowel. Add onion to pan n and cook on low heat for 5 minutes until soft but not broown. Add the pan ncetta and cookk 5 minutes unntil golden brow wn. Stir in the pumpkin p and addd 800ml, 28(ooz.) water, cover and simmerr for 30 minutes, until the mixture is reduces r to a thiick sauce. Meanwhile bring a large pot p of water to a boil, add thee tagliatelle andd cook for 10 minutes m until tenderr. Drain the paasta, add the pu umpkin sauce and season weell. Gently stir iin the parmesaan and 8 of the sage leaaves. Serve in bowls b and garnnish with remaiining sage leavves. Cazuela de Vaca (Beef and Pumpkin Stew) 1 1/2 pounds beef roast 1 (32 ounce) carton beef broth 2 cups water 1/4 cup polenta (coarse or fine) 8 red potatoes, cut in half 1 onion, quartered 1 1/2 pounds slice of pumpkin (calabaza) 2 ears corn, cut into thirds 1 carrot, cut into 1/2 inch slices 1 small red bell pepper, seeded and cut into 1 inch pieces 1 stalk celery, cut into chunks 1 leek, split in half, then cut into 1/2-inch pieces 1 teaspoon minced fresh oregano 1/4 teaspoon mild paprika salt and pepper to taste 1/2 cup coarsely chopped cilantro leaves (lightly packed) 1. 2. 3. Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours. Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes. Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro. Pumpkin Chutney 900g (2lb) pumpkin, peeled, cored and seeded (prepared weight) 450g (1lb) tomatoes, skinned and roughly chopped 450 (1lb) onions, skinned and roughly chopped 1 garlic clove, skinned and crushed 50 g (2oz) sultanas 700g (1 ½ lb) light brown soft sugar 600ml (1 pint) white wine vinegar 1 level tsp ground allspice 1 level tsp salt 1 level tsp freshly ground black pepper 1. 2. 3. Cut the pumpkin flesh into 1 cm (1/2 inch) cubes and put in a preserving pan with all the other ingredients. Heat gently, stirring, until the sugar has dissolved, then bring to the boil and simmer gently, uncovered, for about 1 hour, stirring occasionally, especially towards the end of the cooking time, until no excess liquid remains and the mixture is thick and pulpy. Spoon the chutney into jars, cover and sea Kolokotes - Cyprus Pumpkin Pies • • • • • • • • • • • • • For the dough 8 tea cups plain flour 1 teaspoon salt 4 teaspoons baking powder 1 tea cup olive oil 2 tea cups lukewarm water For the Filling 11 tea cups diced pumpkin 1 & 1/2 tea cups crushed wheat 1 tea cup olive oil 1 level tablespoon salt 1 level tablespoon pepper 1 level tablespoon ground cinnamon 2 tablespoons sugar 1 tea cup raisins To make the filling, dice the pumpkin from the previous night and combine with all the filling ingredients except the raisins. Stir, cover with a kitchen towel and let it rest for 12 hours. To make the dough, mix the flour with the salt and baking powder and add the olive oil. Using your fingers, rub the oil into the flour till the mixture resembles fine breadcrumbs. Knead with as much water as needed to make a firm dough. Cover for about half hour. Add the raisins and stir. Roll out the dough into relatively thin sheets. Make sure the sheets aren't too thin. Cut each sheet into pieces of 15x23 cm. Take the dough pieces, one by one, by the narrow side and put 2 tablespoons of filling on half of each piece. Pull the other half sheet to cover the filling. Press the edges firmly with a fork to seal. Place the pies on ungreased, floured baking trays and bake in a pre-heated moderate oven (150*C) for about 45 minutes or till golden brown.
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