Pumpkin Recipes......

I cleaned out the freezer and found several jars of pumpkin puree that I needed to use.  I made a double batch of Mom's Pumpkin Bread.  It turned out great!!   But I still have 4 more jars to use.  

Whipped Pumpkin Butter
2 cubes (1 cup) butter, at room temperature
1 t. cinnamon
1/4 t. nutmeg (optional)
1/8 t. salt (skip if using salted butter)
3/8 c. pumpkin puree
1/4 c. honey
1 t. vanilla
Beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Serve or store in the fridge in an airtight container. Bring to room temperature before using.

Pumpkin Butter 
4 c. pumpkin puree (make your own or use a can)
1 c. sugar
2 c. brown sugar
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
1/2 t. ginger
or instead of these spices.....
1 T. pumpkin pie spice (make your own, see below)
Place all ingredients in crock pot; stir well.  Cook on High for 1 hour.  Stir and remove lid from crock pot and continue to cook on High for another 2-3 hours, stirring often until desired consistency.  Place in jars.  Store in freezer or refrigerator

Pumpkin Pie Spice
3 T. cinnamon
1 T. ginger
2 t. nutmeg
1 t. cloves
1 t. allspice
Stir together.

Pumpkin Vinaigrette
3 T. Pumpkin Butter
1 medium onion
1/2 c. Apple Cider Vinegar
1/3 c. Olive Oil
1/2 t. Mustard
1/2 t. salt
1/4 t. pepper
Blend in blender.

Cream Cheese Pumpkin Bars

Cream Cheese Pumpkin Roll Bars
Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Chocolate Chips (optional)

Preheat oven to 350 degrees.  Spray a cookie sheet.

In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. 

In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.

Spread the batter evenly into the prepared pan.

In mixer bowl on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth.
Dollop the  cream cheese mixture over the pumpkin batter.
Use a table knife to swirl together the cream cheese and pumpkin batter.
Bake at 350 for 25-30 minutes, or until the center of the pumpkin batter springs back when touched.
Cool completely in pan, sprinkle with powdered sugar,  then cut into bars. Serve.

* Place in refrigerator and serve these cold like a pumpkin roll.   These get better with time, so make them ahead.  Great in the freezer for later!! 

Pumpkin Blossom Cookies......with a Kiss

Pumpkin Blossom Cookies with a Kiss
1/2 c. butter
½ c. shortening
1 c. sugar
½ c. brown sugar
¾ c. pumpkin puree
1 large egg
4 c. flour
2 t. baking powder
1 t. baking soda
½ t. salt
1 t. cinnamon
Additional sugar for rolling
60 Hershey kisses

In a large bowl, cream together butter, shortening, sugar and brown sugar.
Mix in pumpkin puree and egg.
In a separate bowl, sift together flour, baking powder, soda, salt and cinnamon. Add dry ingredients to pumpkin mixture.
Roll dough into 1-inch balls and roll in additional sugar.
Place dough on ungreased cookie sheets and bake at 400 for 7-9 minutes, or until lightly browned.
Remove from the oven and gently press a Hershey's Kiss into the center of each cookie.
Let cool completely

Sweet Breads......

Another old Relief Society Handout that I thought worth saving.....

COCONUT BREAD
Mix together:
1 c. oil
4 beaten eggs
2 c. sugar
2 t. coconut flavoring
Sift together:
3 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix these 2 mixtures together while slowing adding:
1 c. buttermilk
Stir in:
1 c. coconut
Pour into 2 sprayed one pound loaf pans.  Bake at 350 for 1 hour.  DO NOT REMOVE FROM PAN, Glaze immediately upon removing from oven.  Cool for 4 hours in the pan and then remove.
GLAZE
1 c. sugar
2 T. butter
1/2 c. water
Boil for 5 minutes.  Add 1 t. coconut flavoring.  Pour over bread as soon as it comes out of the oven.

PUMPKIN BREAD
Cream together:
3 c. sugar
1 c. oil
Add:
4 eggs
1 lb. can pumpkin
Mix well.
Sift together:
3 1/2 c. flour
2 t. soda
2 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. cinnamon
1/2 t. cloves
Add dry ingredients to mixture alternately with 2/3 c. water.
Pour into 2 sprayed bread pans.  Bake at 350 for 1 1/2 hours.  Cool 10 minutes and remove from pans to finish cooling.

BERRY BANANA WALNUT BREAD
Mix together:
1 1/2 c. flour
3/4 t. cinnamon
1/2 t. soda
1/4 t. nutmeg
2 eggs, beaten
3/4 c. mashed raspberries or strawberries
1/2 c. mashed banana
1/4 c. oil
1 1/2 t. finely grated orange peel
1 c. chopped walnuts
Pour into sprayed 9 x 5 x 3 baking pan.  Bake at 350 for 60 to 70 minutes.

ZUCCHINI BREAD
Mix together:
3 eggs
2 c. sugar
1/4 t. vanilla
1 t. salt
1 T. cinnamon
1/2 c. nuts
1 c. oil
2 cups grated zucchini
3 c. flour
2 t. soda
1/4 t. baking powder
Bake at 375 for 1 hour.

BANANA NUT BREAD
Sift together and set aside:
4 c. flour
1 t. baking powder
1 t. soda
1/2 t. salt
Cream together:
1/2 c. shortening
1 1/2 c. sugar
Beat 2 eggs until light and fluffy and add to creamed mixture.
Beat in 1 1/2 c. mashed bananas.
Add dry ingredients alternating with 1/3 c. buttermilk.
Add 1 c. broken walnuts
Pour into 2 sprayed loaf pans.  Bake at 350 for 1 hour.

Pumpkin Puree

Pumpkin Puree

• 1-3/4 cups puree = one 15-oz. can pumpkin
• Select a cooking pumpkin (about 4-6 lbs.)
• Wash and dry pumpkin
• With a small serrated or heavy knife, remove top of the pumpkin. Use a sawing motion to cut pumpkin into 4 quarters. Scrape out all of the seeds and stringy pulp.
• Place pumpkin, flesh side down, on a 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 45-60 minutes or until a fork inserted in the skin comes out easily.
• Scoop out flesh, add a few chunks at a time to a food processor and process until smooth.
• Place puree in a large strainer lined with 4 pieces of cheesecloth or 1 large coffee filter. Place strainer over a large bowl; cover and refrigerate for 8 hours. Remove pumpkin from strainer and discard the liquid.
• Puree is ready to use or freeze for up to one year.

Pumpkin Doodle Cookies

Pumpkin Doodle Cookies
1 cup butter
1-1/2 cups sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2-2/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon ground cinnamon
In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.

Halloween Pumpkin Carving Info

With Halloween coming up, you might want to know this.....

After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use a 1 tsp:1 gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down), add 2 tablespoon of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkin to keep it looking fresh for weeks.”

♥✿´¯`*•.¸¸✿Happy Halloween♥✿´¯`*•.¸¸✿

Pumpkin Cake

Pumpkin Cake
1 box yellow cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
14 oz. can sweetened condensed milk (fat free is ok)

 8 oz. tub cool whip (lite is ok)
½ bag Heath Bits
Caramel Sundae Sauce (as much as you want)
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
Remove cake from oven and let cool for about 10 minutes after baking.
Using the end of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.

Refrigerate for 30 minutes.
Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top.
Refrigerate for 3-4 hours, or overnight

Pumpkin Bread with Maple Cream Cheese

Filling:

16 oz. cream cheese, softened

1/4 c. sugar

1 egg

1 T. milk

1 t. maple extract or 1 T. maple syrup

Bread:

3 c. sugar

1 3/4 c. pumpkin puree or 15 oz. can solid packed pumpkin

1 c. oil

1 c. water

4 eggs

4 c. flour

4 t.  pumpkin pie spice

2 t. baking soda

1 t. baking powder

1 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/4 t. cloves

1/2 c. pecans, chopped

1/2 c. walnuts, chopped

1 c. raisins or craisins

Beat together:  cream cheese, sugar, egg & milk until creamy.  Stir in maple flavoring and set aside.

Stir together the dry ingredients and spices.  Place in mixing bowl and beat well:  sugar pumpkin, oil, water & eggs.  Gradually add the dry ingredients to this mixture.  Stir in the nuts.

Spray 3 - 8 x 4 inch loaf pans.  Pour half the batter into these 3 pans.  

Spoon the filling mixture over the batter and spread it out carefully.

Pour over the rest of the batter, making sure to completely cover the filling.

Bake at 350 for 45 to 50 minutes or until done.  Cool for 10 minutes and then remove from pans to cooling rack.  Best stored in the refrigerator.  

http://www.justapinch.com/recipe/dana-ramsey/pumpkin-bread-with-maple-cream-cheese-filling/other-bread?page=2#comments 

Cinnamon Roll Pumpkin Cake

I think this may be a new holiday favorite...however, I did make some big changes from the original recipe.  But I am so glad I did.....it was a hit and disappeared quickly.  So here is how I made it....

Cinnamon Roll Pumpkin Cake
1 box yellow cake mix
4 eggs
1/2 c. oil
1/2 c. milk 
3.4 ounce box Vanilla Instant Pudding Mix
1/2 c. sour cream
15 oz. can pumpkin
1 t. cinnamon
1/2 t. each of nutmeg, ginger and cloves
1/2 c. butter
3/4 c. packed light brown sugar
1 1/2 teaspoon ground cinnamon
1 c. cream cheese frosting, thinned with milk for a glaze  (I used my pumpkin roll filling) 
Preheat oven to 350  and spray a jelly roll pan with non stick cooking spray.
Place in mixer bowl: cake mix, eggs, oil, milk, pudding, sour cream, pumpkin and spices, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl into the top.  Make sure to just swirl it in the top part of the batter, if you swirl it clear through to the bottom it will stick to the pan when baked.  Bake cake for 25 minutes. Drizzle with glaze while still warm.  Let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.   

Pumpkin Bars

Yummy Pumpkin Bars
4 eggs
2 c. sugar
1 c. oil
1 15-oz. can pumpkin
2 t. ground cinnamon
2 c. all-purpose flour
2 t. baking soda
1⁄2 t. salt
FROSTING
1 3-oz. package cream cheese, softened
1 t. vanilla
1 T. milk or cream
6 T. butter, softened
3 c. powdered sugar
dash of salt
Preheat over to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside. In a large bowl, beat eggs with an electric mixer until frothy. Add sugar, oil, and pumpkin; mix until
smooth. Add cinnamon, flour, baking soda, and salt. Spread evenly in prepared pan and bake 25 to 30 minutes. Cake is done when a wooden toothpick inserted in center comes out clean. Cool completely on a wire rack.
Prepare frosting by mixing cream cheese, vanilla, milk or cream, butter, powdered sugar, and a dash of salt  until smooth. Frost cake and cut into squares. Makes 18 to 24 squares.

Mini Pumpkin Cheesecakes

MINI PUMPKIN CHEESECAKES
1 c. ground walnuts
4 t. sugar
1 T. butter or margarine, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 c. canned solid-pack pumpkin
1/2 c. granulated sugar
1/2 t. vanilla extract
1/2 t. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Whipped Topping
Ground cinnamon, optional
Preheat oven to 325°F (or to 300°F if using dark nonstick pan). Place paper liners in 36 miniature muffin cups.
Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
Filling: Place cream cheese, pumpkin, sugar,  vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
Bake 15 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or until chilled. Top with whipped topping before serving. Sprinkle with additional cinnamon, if desired.

I think you could use a ginger snap in each cupcake liner if you didn't want to make the crust listed above.

Pumpkin...

Ever since we went to the "Pumpkin Patch" Connor has been wanting to make Pumpkin Pie.  So today we cooked Connor's "Perfect Pumpkin" and we roasted the seeds too!!

Cooking Pumpkin on the stove...
Cut pumpkin in half, scooping out the seeds. Then, cut pumpkin into large chunks, but leave the skin on.

Place chunks in a large steamer basket (or a colander placed inside a dutch oven, with water on the bottom). Steam for 20 minutes, or until pumpkin is tender. After if cooled we sliced the cooked pumpkin off the skin and blended it in the blender.  We are now ready to make pumpkin pies.....but I think that will have to wait for another day....in the meantime it will go in the freezer. 

Roasted Pumpkin Seeds.....
We rinsed the seeds with hot water in a colander, and dried them with a paper towel.  We spread a small amount of cooking oil on a cookie sheet.  Spread the seeds on the cookie sheet and stirred them around to coat them with oil and then sprinkled them with popcorn salt.  Then we baked them in oven at 350 for 15 minutes.  We stirred them and baked them for 15 minutes more.  Remove from oven, stir and sprinkle with more salt.  Cool and eat! 

After eating quite a few of these Abbi wanted some juice......
So, we got out a quart of homemade grape juice and mixed it with lemonade.

Nov. 24, 2010 - Connor came today to make his Pumpkin Pie.  He was so excited and he helped through the whole process, he never once left my side.  He loved measuring, stirring and mixing!!    As he can see from the photo abaove he was very proud and happy when he was done!!!   However, he would not even take a bite no matter how hard we encouraged him.  He did eat a piece of apple pie though.....

Crock Pot Pumpkin Cake

Crock Pot Pumpkin Cake
1 quart apple pie filling or peach pie filling
2 c. flour
1 1/4 c. brown sugar
1 c. canned pumpkin (not pumpkin pie mix)
4 eggs
1/3 c. oil
2 t. baking powder
2 t. cinnamon
1/2 t. ground nutmeg
1/2 t. cloves
1/4 t. baking soda
Ice cream, if desired - NO for sure!!!!
Spray 3 1/2- to 6-quart crock pot with cooking spray (I use my 6 qt. so the cake is not too thick). Pour pie filling into crock pot and spread evenly.
Beat remaining ingredients (except ice cream) with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
Place 2 layers of paper towel over crock pot and then place the lid on the crock pot (this keeps the moisture that collects on the lid from falling onto the cake).
Cook on High heat setting 1 1/2 to 2 1/2 hours (watch closely the first time as each crock pot cooks different) or until toothpick inserted in center comes out clean. Serve with ice cream.

Pumpkin.....in the freezer

Patricia Whiteley commented:

Hey Karla, Your mom had an awesome pumpkin pie recipe in her book! I made it with my frozen pumpkin yesterday, and it turned out wonderful! She is right when she said that she liked the double spices.......awesome! Thanks to all of you! Hugs.

Karla asked:
Pat, so glad you liked it!!! So what do you do when you freeze your pumpkin??? Would love to know???

Pat's reply:

"Wash, cut into large pieces, pressure cook, cool down, scrape from skin, drain off the water or squeeze with cheesecloth, mash it up, measure into 4 cup batches, put into freezer bags, pull the air out, double bag, then freeze. I just can't throw away a beautiful pumpkin!!! It's also ready for pumpkin bread, smoothie (healthy) and anything else needing pumpkin! You may want to cook it in the open to thicken up the puree. I don't, cause we like it as it is."