|Re: Pumpkin Recipes Please [message #332358 is a reply to message #331869 ]
||Sat, 06 October 2007 22:10
Registered: June 2006
Location: Middle Tennessee
I love making Pumpkin Protein shakes in the blender! Just add a scoop of vanilla protein powder to 10-12 oz of milk, 1/2 cup cooked pumpkin (canned works well), and some apple pie spice. Depending on protein powder's sweetness...it may need add'l sweetner. |
Tastes like pumpkin pie, yet great for your hips!
|Re: Pumpkin Recipes Please [message #334311 is a reply to message #331869 ]
||Thu, 11 October 2007 09:58
Registered: April 2005
Here's some recipes...|
Gingerbread Pumpkin Cheesecake with Cookie Crust
1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies)
1/4 cup granulated sugar
3 tablespoons butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup Gingerbread Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2 large eggs
2 tablespoons cornstarch
1/4 teaspoon ground cloves
1 container (16 oz.) sour cream, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Lightly grease 9-inch springform pan.
COMBINE cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Freeze for 5 minutes.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, Coffee-mate and eggs. Add cornstarch and cloves; beat well. Pour into crust.
BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake.
BAKE for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of pan.
NOTE: Try substituting Cinnamon Vanilla Crème NESTLÉ COFFEE-MATE Liquid Coffee Creamer.
Serving Size: 16
(this is from The Pampered Chef Delightful Desserts cookbook)
Pumpkin Ribbon Cake
2 1/2 cups all purpose flour
2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup butter or margarine, softened
3/4 cup solid pack pumpkin
1/2 cup milk 1 teaspoon vanilla
1 package (8oz) cream cheese
1/4 cup granulated sugar
Frozen whipped topping (optional)
1)Preheat oven to 350*F. Spray Deep Dish Baker with nonstick cooking spray. For cake, combine flour, baking powder, cinnamon, baking soda, and salt in small bowl. Mix well and set aside. In large bowl, beat sugar and butter until light and fluffy. Add eggs, pumpkin, milk and vanilla; beat well. Slowly add flour mixture to pumpkin mixture; mix well. Set aside.
2) For filling, whisk cream cheese and granulated sugar until well blended and smooth. Spread 2 1/2 cups of the cake batter evenly over bottom of Baker. Spoon cream cheese mixture evenly over cake batter; carefully spread over batter. Spoon remaining cake batter over cream cheese mixture, spreading evenly.
3)Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
4)Before serving, sprinkle cake with powdered sugar. Cut into wedges. Serve with whipped topping.
Yield: 12 servings
"You can tell the size of your God by looking at the size of your worry list."~unknown
âDon't cry because it's over. Smile because it happened.â Dr. Seuss
|weird, yummy and easy [message #335954 is a reply to message #331869 ]
||Mon, 15 October 2007 08:21
Registered: October 2006
First of all I can't believe no one has any pumpkin recipes!!!|
Here is my weird, yummy, but easy.
1 cake mix, any flavor, I have used vanilla or chocolate.
1 Can of pumpkin.
mix, put in muffin tins then bake according to cake directions.
These are delicious. Don't let the chocolate fool you. They come out to be the most moist chocolate muffins you will ever have.
Pumpkin Pancakes - Our favorite
2 cups self rising
2 heaping T of brown sugar
2 tsp cinnamon
1 can evap milk
1/2 cup of pumpkin
1 tsp vanilla
1 handful of wheat germ.
Mix and cook
[Updated on: Mon, 15 October 2007 08:22]
|Re: Pumpkin Recipes Please [message #336090 is a reply to message #331869 ]
||Mon, 15 October 2007 11:41
Registered: June 2005
Rose, This is a recipe that Char posted for me......no a sweet one, but sounds great!!|
1 1/2 cups pumpkin puree
2 tablespoons butter
1 1/4 cups flour
1 large egg yolk
1 teaspoon salt
Freshly ground pepper, to taste
Put puree to the saucepan and add the two tablespoons of butter. Cook over low heat, stirring frequently, until the pumpkin has thickened and dried, about 10 minutes. Remove the pan from the heat and add the flour, egg yolk, salt and pepper, beating just until combined. The mixture should be in the form of a soft dough.
To form the gnocchi, roll a TBS. of dough in the palm of your hand to form an oblong disk. Press the tines of a fork lightly against one side of the disk to make an indentation. Place the formed gnocchi on a baking sheet lined with wax paper or parchment. If not cooking immediately, cover with plastic wrap and refrigerate the gnocchi OR freeze on cookie sheet and once frozen place in labeled freezer bag for up to 3 months.
When you are ready to cook the gnocchi, bring a large pot of water to a boil. Cook the gnocchi a few at a time in the boiling water until they rise to the surface of the water. Transfer them with a slotted spoon to a warm platter.
Serve with melted butter and parmesan cheese. Topped with fresh thyme or parsley is yummilicious!
Paula, a Blessed woman who is married to the most amazing man, and mother of the most incredible children.