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: I love this time of the year when the Holidays are near. I recall the : wonderful aroma of baking coming from my mothers kitchen as a child!!! : I am requesting pumpkin bread and pumpkin pies recipes. Here are a few of the recipes from my site: Pumpkin Mousse makes 8 servings 1/4 cup amber-colored rum 1 envelope unflavored gelatin 4 large eggs 2/3 cup granulated sugar 1 cup pumpkin puree 2 teaspoon ground cinnamon 2 teaspoon ground ginger 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cloves 2 teaspoon grated orange zest whipped cream or topping toasted slivered almonds 1 cup heavy or whipping cream, cold In a heat-proof glass measuring cup, pour the rum and sprinkle the gelatin on top. Place cup in a pan and add simmering water to the pan to come half way up the side of the cup. Stir to dissolve gelatin. Remove from heat and let cool. In a large mixing bowl beat the eggs until thick. Gradually beat in the sugar and continue beating until the mixture is very light and lemon colored, about 5 minutes. Stir in the pumpkin, spices, and orange zest thoroughly, then stir in the cooled gelatin. In another bowl and using clean beaters, whip the cream until stiff. Gently fold the cream into the pumpkin mixture. Spoon the mousse into individual serving glasses and refrigerate at least 3 hours before serving. When ready to serve, garnish with toasted almonds and a dollop of whipped cream. Origin: San Jose Mercury News Pumpkin Bread Pudding makes 6 to 8 servings 4 cups day-old whole wheat bread 1/2 cup chopped dates or raisins 1/2 cup chopped pecans, divided 2 cups milk 1 cup pumpkin puree 2 eggs, separated 2/3 cup packed brown sugar 1 1/2 teaspoons ground cinnamon 3/4 teaspoon grated nutmeg 1/4 teaspoon salt 1/8 teaspoon ground cloves whipped cream, for serving Combine bread cubes, dates, and 1/3 cup of the pecans, and place in a greased 2-quart shallow baking dish. In a mixing bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt, and cloves; beat well. In a small mixing bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour pumpkin mixture over bread cubes and toss gently. Sprinkle with remaining nuts. Bake, uncovered, at 350 degrees F. for 1 hour or until a knife inserted near the center comes out clean. Serve warm or chilled with whipped cream. Pumpkin Molasses Cake makes 12 servings 2 1/2 cups all-purpose flour 2 teaspoons grated orange peel 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 cup butter or margarine 1 1/2 cups brown sugar, firmly packed 2 eggs 3/4 cup buttermilk 1/2 cup pumpkin puree 1/4 cup light molasses Powdered sugar Preheat oven to 350 degrees F. Grease and lightly flour a 13 by 9 by 2-inch baking pan. Combine flour, orange peel, baking soda, salt, cinnamon and ginger in a bowl. In a separate bowl, beat butter about 30 seconds. Add brown sugar and beat until thoroughly combined. Add eggs, one at a time, beating one minute after each addition. In a third bowl, combine buttermilk, pumpkin, and molasses. Add dry ingredients and pumpkin mixture alternately to beaten mixture, beating after each addition. Fold into prepared pan. Bake for 30 to 35 minutes or until done. Cool completely on a wire rack. Sprinkle with powdered sugar before serving. Better Homes and Gardens New Cookbook Pumpkin Cranberry Muffins makes 12 muffins 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 3/4 cup granulated sugar 1/3 cup vegetable oil 2 large eggs 1 1/4 cups pumpkin puree 1/2 cup milk 1/2 cup chopped walnuts 2 cups cranberries, chopped butter for greasing pan Preheat oven to 400 degrees F. Heavily butter muffin cups or use paper liners. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and sugar and set aside. In a large bowl, whisk together the oil, eggs, pumpkin and milk until thoroughly combined. Add the dry ingredients and mix just until moistened. Don't overmix or muffins will be tough. Fold in the nuts and the cranberries. Fill the prepared muffin cups 2/3 full with batter. Bake in the center of the oven until muffins are puffed and golden and spring back when touched, about 20 to 25 minutes. Let cool for at least 5 minutes before unmolding and serving. Origin: Atlanta Journal/Constitution
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