Recipes

Pumpkin Cake

Servings: 15 Servings

Ingredients:

Box yellow cake mix
3 Eggs
1/3 cub Oil
1 cub Solid canned pumpkin
1 tablespoon Pumpkin pie spice
1 cub Nuts

Preparation:

Mix together; Bake according to cake mix directions.

. Source: newsletter Nov '89 Dolores McCann
10:12 AM
Recipe by: McCann Posted to TNT - Prodigy's Recipe Exchange Newsletter by Martha Sheppard <marthahs@worldnet.att.net> on Jul 07, 1997

Pumpkin Cake

Servings: 3 Servings

Ingredients:

½ cub Shortening
1 cub Brown sugar
½ cub Granulated sugar
2 Egg yolks
¾ cub Mashed pumpkin
2 cub Flour
¼ teaspoon Soda
3 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
2/3 cub Chopped nut meats
1/3 cub Sour milk

Preparation:

Cream shortening and sugars together. Add egg and pumpkin. Sift flour, soda, baking powder, salt and cinnamon together. Add nut meats and add dry mixture alternatley with sour milk to creamed mixture. Mix well. Turn into two 8 inch layer pans with oiled paper in the bottom. Bake in a moderate oven, 350 degrees, for 25 minutes. Cool. Put together with spiced whipped cream between layers.

Pumpkin Cake

Servings: 1 Servings

Ingredients:

1 Package(18.25)spice cake mix
1 ½ cub Libby's Pumpkin pie mix
4 Med. eggs
1 Envelope (1.25oz)
Whipped topping mix

Preparation:

Preheat oven to 350 deg.

In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.. Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely Frost with your favorite frosting or creamy butter frsting.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Pumpkin Cake 2

Servings: 1 Servings

Ingredients:

2 cub Sugar
16 ounce Can pumpkin
1 cub Vegetable oil
4 Eggs, beaten
2 cub All purpose flour
1 teaspoon Salt
1 teaspoon Soda
2 teaspoon Baking powder
2 teaspoon Cinnamon
½ cub Flaked coconut
½ cub Chopped pecans

FROSTING RECIPE (OPTIONAL:
½ cub Butter or margarine,softened
8 ounce Cream cheese, softened
16 ounce Powdered sugar
2 teaspoon Vanilla extract
½ cub Chopped pecans
½ cub Flaked coconut

Preparation:

Combine sugar, pumpkin, oil, and eggs. Beat 1 minute at medium speed.
Combine flour, salt, soda, baking poweder and cinnamon; add to pumpkin mixture. Beat 1 minute with electric mixer at med speed. Stir in coconut and pecans. Pour batter into 3 greased and floured 8 inch round cake pans.
Bake at 350 for 25 to 30 minutes or until cake tests done. Remove from pans and cool. Spread frosting between layers and on top of cake.

FROSTING: Combine butter and cream cheese; beat until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut.
Posted to FOODWINE Digest 19 October 96

Date: Sat, 19 Oct 1996 21:11:11 -0700

From: laura davis <ldavis@LINKNET.KITSAP.LIB.WA.US>

Pumpkin Cake and Frosting

Servings: 1 Servings

Ingredients:

1 Package(18.25)spice cake mix
1 ½ cub Libby's Pumpkin pie mix
4 Med. eggs
1 Envelope (1.25oz) whipped
Topping mix

FROSTING:
1 cub Milk
5 teaspoon Flour, all purpose
1 cub Butter
1 cub Sugar, powdered; sifted
1 teaspoon Vanilla

Preparation:

Preheat oven to 350 deg.

In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix. Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely.

FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well.

From: Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Pumpkin Cake Bars

Servings: 1 Servings

Ingredients:

4 Eggs, well beaten
2 cub Cooked pumpkin or
1 can (16 ounces) pumpkin
1 ½ cub Sugar
¼ teaspoon Salt
1 teaspoon Ginger*
1 teaspoon Cinnamon
½ teaspoon Cloves
1 Yellow cake mix
½ cub Butter, melted
1 cub Chopped pecans

Preparation:

Mix eggs, pumpkin, sugar, salt, spices all together. Pour into a very lightly sprayed 13x9 inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over mix; spread chopped nuts over all. Bake at 325 for 1 hour and 20 minutes.** Cool completely and cut into squares. Yield: 24

*I only used nutmeg and cinnamon and didn't measure it, just went by looks.

**Cover with foil loosely to keep from browning too soon for the first half of cooking time. This length of cooking time is needed for this recipe.

Posted to EAT-L Digest 1 November 96

Date: Sat, 2 Nov 1996 10:39:39 -0600

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Pumpkin Cake Cookies

Servings: 14 Servings

Ingredients:

¾ cub Firmly packed brown sugar
¼ cub Margarine, softened
¾ cub Canned pumpkin
¼ cub Frozen egg substitute,thawed
1 ¼ cub All-purpose flour
½ teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
⅛ teaspoon Salt
⅛ teaspoon Ground nutmeg
Vegetable cooking spray

Preparation:

Cream sugar and margarine together until light and fluffy. Add pumpkin and egg substitute; beat well. Combine flour and next 6 ingredients; add to creamed mixture mixing well. Drop dough by heaping tablespoons 2 inches apart onto cookie sheet coated with cooking spray. Flatten tops slightly.
Bake at 350 degrees for 18 minutes or until lightly browned. Remove from pan and cool on wire rack.

NOTES : I can't take all the credit for these cookies. In fact, I can't take any of the credit for them. They are my favorite "healthy" cookies from my favorite healthy magazine, Cooking Light. Try it out, the cookies and the magazine. You're in for quite a suprise.

Posted to Digest eat-lf.v096.n233

Recipe by: Cooking Light Magazine

From: Katherine Rodman <afn25136@afn.org>

Date: Sat, 30 Nov 1996 12:04:27 -0500

Pumpkin Cake Roll

Servings: 1 Servings

Ingredients:

3 Eggs
1 cub Sugar
2/3 cub Pumpkin
1 teaspoon Lemon juice
¾ cub Flour
½ teaspoon Nutmeg
1 teaspoon Ginger
2 teaspoon Cinnamon
1 teaspoon Baking powder
½ teaspoon Salt
1 cub Powdered sugar
6 ounce Cream cheese
4 teaspoon Butter or margarine
½ teaspoon Vanilla extract

Preparation:

Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and fold into pumpkin mixture. Pour into a greased and floured cake pan. Top with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked, sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle the cake with powdered sugar. Roll up in the towel and let cool. Topping:
Place powdered sugar, cream cheese, butter and vanilla extract in mixing bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese mixture. Roll cake again. Chill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cake Three Rivers

Servings: 18 Servings

Ingredients:

CAKE MIXTURE:
1 Box yellow cake mix reserve
¾ cup
1 Stick butter
1 Egg lightly beaten

PUMPKIN MIXTURE:
1 large Can pumpkin
3 Eggs lightly beaten
½ cub Brown sugar
¼ cub White sugar
2/3 cub Evaporated milk
1 ½ teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Ground cloves

TOPPING:
¾ cub Cake mix
½ cub White sugar
¼ cub Butter softened
1 cub Chopped nuts optional

Preparation:

Blend butter adn egg into cake mix and press into greased and floured 9x12x2 in pan. Use the back of a spoon to pat this mixture evenly over the bottom and 1 " up the sides of the pan. Gently mix pumpkin, eggs, sugars, milk and seasonings. Pour over unbaked mixture Blend reserved cake mix with sugar and butter. Roll inot walnut sized balls and place over the pumpkin mixture. Sprinkle with nuts if desired. Bake 350 for 55 minutes. Can be frozen Mrs. Jame Rankin Duncan Jr. Three Rivers Cookbook 2 ( I had to add flour to the mix to make the balls. I may have gotten too much butter into it.) format by Emilie rwsm05a
Posted to MM-Recipes Digest V3 #324

Date: Sun, 24 Nov 1996 09:59:42 -0500

From: Emilie Boyd <eboyd@shentel.net>

Pumpkin Cake with Chocolate Glaze

Servings: 1 Servings

Ingredients:

BARB DAY, GWHP32A:

FOR THE CAKE:
3 cub -Flour
1 tablespoon Baking powder
2 teaspoon -Soda
2 teaspoon Pumpkin pie spice
1 teaspoon -Salt
4 Eggs
1 cub Sugar
1 cub Light brown sugar; packed
16 ounce Pumpkin; pureed, canned orfresh
1 cub Oil

FOR THE CHOCOLATE GLAZE:
1 tablespoon Butter
1 ounce Unsweetened chocolate
dash -salt
½ teaspoon Vanilla
1 ¼ cub Confectioner's sugar
2 tablespoon Milk; or as needed

Preparation:

MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until flothy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350 degree oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack.
Drizzle the glaze over the cake.
MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake.
Note: This cake will keep well for several months in the freezer.

Source: Vera Stevens (my mother)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cake with Cream Cheese Frosting Cake

Servings: 1 Servings

Ingredients:

CAKE:
4 Eggs
2 teaspoon Ground cinnamon
¼ teaspoon Nutmeg
½ teaspoon Salt
2 teaspoon Baking soda
½ teaspoon Ground ginger
1 teaspoon Ground cloves
2 cub Sugar
2 cub Flour; sifted beforemeasuring
1 cub Salad oil
1 can Pumpkin

FROSTING:
1 package Cream cheese; (8 oz.)
1 teaspoon Rum or vanilla extract
4 cub Confectioners sugar; sifted
Pecan halves for garnish

Preparation:

Preheat oven to 350 degrees F. Prepare pumpkin cake:

Crack eggs into large bowl of electric mixer; cover and let stand for thirty minutes, or until room temperature. Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger, and nutmeg.

With electric mixer at high speed, beat eggs thoroughly. Add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy. Gradually add the oil and pumpkin, beating well after each addition to blend thoroughly.

With the electric mixer at low speed, beat in the flour mixture, several spoonfuls at a time, beating only until the flour is moistened. Do not over beat! Pour into an ungreased 10-in. tube or bunt cake pan. Bake about one hour or until surface springs back when gently pressed with fingertips. Remove cake from oven and cool completely in pan, on a wire rack.

Prepare frosting: In a small mixer bowl, with The electric mixer, beat the cream cheese with the rum or vanilla extract, until smooth and soft.
Gradually beat in the confectioners sugar, beating until light and fluffy.
Using a long narrow spatula, carefully loosen cake from the pan and remove.
Place the cake on a plate and frost the top and sides with the cream cheese frosting. Use the tip of the spatula to swirl the frosting in a spoke-like fashion, in toward the center of the cake. Arrange the pecans decoratively around the top of the cake. Store the cake tightly covered in the refrigerator until 30 minutes before serving.

Makes 12 servings

Note: This cake is very moist and rich. Once frosted it keeps for several days in the refrigerator. The flavor is best if stored for at least three days prior to serving. Remember that this cake is made with cream cheese and must be kept refrigerated!

This is also a great recipe for cupcakes. Place a pecan half in the center of each cupcake for garnish. Makes 18 cupcakes.
Posted to MasterCook Digest V1 #180

Date: Mon, 28 Oct 1996 14:02:56 -0600

From: "Loren Fumich" <lorenf@memphisonline.com>

Pumpkin Cake with Orange Glaze

Servings: 12 Servings

Ingredients:

1 Box yellow cake mix
½ cub Vegetable oil
1/3 cub Water
4 Eggs
1 cub Cooked mashed pumpkin(canned)
¼ teaspoon Nutmeg
½ teaspoon Cinnamon
½ -(up to)
¾ cub Sugar

GLAZE:
1 cub Confectioner's sugar
¼ cub Orange juice

Preparation:

From: belville@athena.mit.edu (Sharon Belville)

Date: 12 Nov 1993 20:44:18 GMT
Mix, bake in tube pan -- 350 for 50 min or 'til cake tests done.

Glaze: As soon as cake is out of oven, spread glaze on cake, return to oven (turned off) for 4-5 min (glaze seeps into cake).

Remove pan, let cake cool ~10 min, remove from pan.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cake with Seafoam Frosting

Servings: 12 Servings

Ingredients:

3 cub Sifted cake flour (siftedbefore measuring)
3 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ teaspoon Cinnamon, ground
¼ teaspoon Cloves, ground
1 cub Cooked or canned pumpkin
½ cub Milk
1 cub Granulated sugar
1 cub Light-brown sugar,packed
½ cub Butter or margarine,softened
2 Eggs
1 teaspoon Vanilla extract

Preparation:

1. Preheat oven to 350 degrees F. Grease and flour three 8-by-1 ½-inch layer-cake pans. Sift flour onto waxed paper with baking powder, soda salt, cinnamon, cloves. 2. In a 2-cup measuring cup, combine pumpkin and milk, mixing well. Turn granulated and brown sugars, butter, eggs and vanilla extract into large bowl of electric mixer; beat at high speed about 5 minutes, occasionally

scraping side of bowl with rubber scraper. 3. At low speed, beat in flour mixture (in fourths) alternately with pumpkin mixture (in thirds). Beat just until smooth-1 minute. Pour batter into pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Cool in the pans 10 minutes.
4. Remove from pans; cool completely on wire rack.
Make Frosting: In top of double boiler, combine ¼ cup egg whites, 1 ½ cups light-brown sugar, packed, 1 tablespoon light corn syrup and 1/3 cup water. With an electric rotary beater, beat 1 minute to combine.
5. Cook over rapidly boiling water, beating
constantly, about 7 minutes, or until stiff peaks form when beater is slowly raised. Remove from boiling water. Add 1 teaspoon vanilla extract; then continue beating until the frosting is thick enough to spread-about 2 minutes. 6. Place a layer on plate, top side down; spread with 1 cup frosting; sprinkle with ½ cup chopped walnuts. Repeat with second layer, top side down. Frost cake with rest swirling decoratively.
Garnish edge with walnut halves. Refrigerate till serving. Serves 12

Recipe from: McCall's, October 1984

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Caramel Flan

Servings: 1 Servings

Ingredients:

¾ cub Sugar
½ cub Brown sugar
½ cub Canned solid packed pumpkin
Puree ( not pie filling)
6 Eggs
2 cub Milk
1 teaspoon Vanilla
¾ teaspoon Ground allspice or cinnamon

Preparation:

Preheat oven to 325. Set eight 6 oz custard cups nearby. Heat sugar in heavy skillet or saucepan over med heat until sugar melts & caramelizes to a golden amber color. Spoon caramel into cups, tilting to coat bottoms & 1" up sides. Place in large roasting pan. Whisk together brown sugar, pumpkin, eggs, milk, vanilla & allspice in large bowl. Divide equally among custard cups. Pour enough simmering water into roasting pan to come halfway up sides of cups. Bake in preheat 325 oven for 50 minutes or until knife inserted in centers comes out clean. Remove cups from water to wire rack. Cool slightly.
Refrigerate overnight. To serve, run a small spatula around edge of each cup. Invert onto serving plates, shaking to release. Scrape any remaining caramel from cup onto flan. Garnish with mint or grapes, if desired.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pumpkin Casserole

Servings: 1 Servings

Ingredients:

1 Pumpkin; 10" diameter (sizeof 2 ½ quart casserole)
2 cub Cooked brown rice
2 cub Canned or cooked kidneybeans, drained & rinsed
1 can (small) chopped chilies (wedidn't have any)
1 Chopped onion
3 Cloves minced garlic
2 teaspoon Dried basil
1 teaspoon Oregano
1 ½ teaspoon Salt
2 Sliced tomatoes (i usedcanned diced tomatoes anddrained the juice)
1 can Corn; drained
¾ cub Grated ff cheddar cheese

Preparation:

preheat oven to 400 degrees. cut lid in top of pumpkin and scoop out seeds.
mix together rice, beans, seasonings and put into pumpkin. layer corn then tomatoes. put pumpkin lid on, place in baking dish with one inch water and bake at 400 for one hour. remove lid and top with cheese. replace lid and bake another ½ hour (we did 15 minutes) until pumpkin is teder. serve out of pumpkin shell, being sure to spoon some cooked pumpkin with each.

Posted to fatfree digest V97 #269 by "Jackson, Mandy" <mjack@usia.gov> on Nov 18, 199

Pumpkin Casserole

Servings: 6 Servings

Ingredients:

1 ½ pound Fresh pumpkin meat
1 large Onion; finely chopped
½ teaspoon Salt; or as desired
¼ teaspoon Ground white pepper
2 tablespoon Unsalted butter; melted
2 Eggs
¾ cub Milk
¾ cub Farmers cheeseOR- hoop or ricotta cheese

Preparation:

Pumpkin dishes don't have to be sweet. This one is perfect with roast pork.
Hollow out a small pumpkin to serve this in for a special presentation.

PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into ¼-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes.
Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cheese Bread

Servings: 1 Servings

Ingredients:

2 ½ cub Sugar
8 0z. pkg
½ cub Margarine
4 Eggs
16 ounce Can
3 ½ cub Flour
2 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Baking powder
¼ teaspoon Ground cloves
1 cub Chopped nuts
Cream cheese
Pumpkin

Preparation:

Combine sugar, cream cheese and margarine, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into two greased and floured 9 X5-inch loaf pans. Bake at 350, 1 hour or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans.

Recipe By : Guccie

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Cheese Pie (Diabetic)

Servings: 1 Servings

Ingredients:

-Cheese layer.....
8 ounce Softened cream cheese
1 EggPie layer...............
1 ½ cub Canned pumpkin
2 Eggs
1 ½ Pumpkin pie spicePrepare pie shell but donot bake.
2 tablespoon Granulated sugarreplacement
1 teaspoon Vanilla
1 cub Evaporated milk
2 tablespoon Granulated sugarreplacement

Preparation:

For cheese layer, combine cream cheese, sugar replacement, vanilla and 1 egg in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell. For pie layer, combine pumpkin, milk, 2 eggs sugar replacement and spices in a mixing bowl, beating to blend thoroughly.
Carefully pour over cheese layer. Bake at 350 degree for 65 to 70 min or until knife inserted comes out clean.

From: Fred Mueller Date: 09-15-93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Cheese Soup

Servings: 6 Servings

Ingredients:

1 Pumpkin (big enoughto hold 6-10servings of soup)
2 tablespoon Butter, melted
2 tablespoon Butter
1 large Onion, chopped
2 large Carrots, shredded
2 Celery sticks, chopped
4 cub Vegetable broth
1 Garlic clove, minced
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Nutmeg
¾ cub Cream, light
1 cub Cheddar or gruyerecheese, grated
1/3 cub White wine, dry
2 tablespoon Parsley, minced

Preparation:

Preheat oven to 375 degrees F. Butter a baking sheet.

Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about 2 T melted butter. Replace top and place pumpkin on baking sheet. Bake 45 mins or until tender when pierced with a fork. The pumpkin should be a bit droopy but still hold its shape well.

Meanwhile, melt about 2 T butter in a big saucepan. Add onion, carrots, celery. Saute until soft, about 10 mins. Add broth, garlic, salt, pepper and nutmeg. Cover and simmer 20 minutes. Cool slightly.

Puree vegetable mixture in 2 or 3 batches in a blender or food processor.
Put back in saucepan; stir in the cream. Reheat. Add cheese and wine, heat until cheese melts. Stir frequently after adding milk to avoid scorching.
Place hot pumpkin on serving platter. Pour in soup. Sprinkle with parsley.

Serve the soup by ladling out of the pumpkin at the table, scooping a little bit of pumpkin into each serving. The pumpkin then makes a great centerpiece for your table, while allowing people to have second helpings.

NOTES:

* Cheese soup in a pumpkin shell -- This recipe came from the 1983 Half Moon Bay Pumpkin Festival and was published in our local newspaper in 1984.

* I use half gruyere and half cheddar. Shred the cheeses very finely so they will melt rapidly. After the soup is all gone, the pumpkin can be cut up, washed, and used in pumpkin pie. It may need more baking to become soft enough to puree for the pies.

* It was impossible to find pumpkins after Halloween near San Francisco, but fortunately they keep for a month until Thanksgiving in a cool area if left uncut.

* In North America, light cream is often called half and half.

: Difficulty: moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Judy Anderson
: Lucid, Inc., Menlo Park, California, USA
: decwrl!spar!edsel!yduJ

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cheese Tart

Servings: 10 Servings

Ingredients:

CRUST:
1/3 cub Rolled oats
1 cub Crushed gingersnaps (20)
3 tablespoon Margarine or butter melted
¼ teaspoon Cinnamon

CREAM CHEESE FILLING:
2 package 8 oz ea lofat cream cheese
½ teaspoon Vanilla
1/3 cub Sugar
1 tablespoon Flour
1 Egg
2 tablespoon Skim milk

PUMPKIN FILLING:
1 cub Canned pumpkin
1/3 cub Firmly packed brown sugar
½ teaspoon Pumpkin pie spice
¼ cub Skim milk

CARAMEL SAUCE:
½ cub Firmly packed brown sugar
¼ cub Corn syrup
2 tablespoon Water
1 tablespoon Margarine or butter
¼ teaspoon Vanilla

Preparation:

1. Heat oven to 375F. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan.
Bake for 6 minutes or until set. Set aside.

2. In a large bowl, combine all cream cheese filling ingredients.
Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside.

3. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well.
Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time.

4. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator.

Makes 10-12 servings.

Per serving: 2 starch, ½ fruit, 2 fat.
Calories per serving: 290

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Pumpkin Cheese Tarts with Gingersnap Crust

Servings: 1 Servings

Ingredients:

CRUST:
4 cub Finely chopped gingersnaps;(about 60)
6 tablespoon Unsalted butter; melted

FILLING:
1 tablespoon Grated fresh ginger
1 pound Cream cheese; softened
½ cub Light brown sugar; firmlypacked
½ teaspoon Cinnamon
1 pinch Nutmeg
1 pinch Allspice
1 pinch Ground cloves
¼ teaspoon Salt
¾ cub Pureed pumpkin
2 large Eggs

Preparation:

TOO HOT TAMALES SHOW #TH6215

To make the crust: Preheat the oven to 300 degrees F. In a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together. Add an additional tablespoon of butter if necessary. Pat the mixture into the base and slightly up the sides of eight 4 ½ inch tartlet pans. Bake for about 7 minutes, or until crisp.

To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice. Set the ginger juice aside and discard the pulp. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again. Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
Pour the filling into the tart pans and return them to the oven. Bake for 25 to 30 minutes, or until the center is just firm to the touch. Cool to room temperature, then chill for up to 2 hours or overnight before serving.

Yield: 8 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998

Pumpkin Cheesecake

Servings: 1 Cake

Ingredients:

PASTRY:
1 cub Flour
¼ cub Sugar
1 teaspoon Vanilla
1 Egg yolk
¼ cub Butter, softened

FILLING:
2 ½ pound Cream cheese,softened
¾ cub Light brown sugar,packed
1 cub Sugar
3 tablespoon Flour
¾ teaspoon Allspice, ground
¾ teaspoon Ginger, ground
½ teaspoon Cinnamon, ground
1 pound Pumpkin, canned
2 Egg yolks
5 Eggs
1 teaspoon Vanilla extract
¼ cub Cream, heavy

Preparation:

MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan.

Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about ½ inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown.
Remove and set aside to cool while preparing the filling.

MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.

Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.

NOTES:

* A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook.

: Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.

: Mark Thompson
: Megatek Corporation, San Diego, California, USA : mark@megatek.uucp

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cheesecake

Servings: 8 Servings

Ingredients:

CRUST
¾ cub Graham wafer crumbs
3 tablespoon Melted butter or margarine
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
FILLING
1 cub Cream cheese (½ lb or 250g
¼ cub Sugar
1 large Egg
2/3 cub Pumpkin, cooked or canned
¾ teaspoon Cinnamon
¼ teaspoon Cloves
GARNISH
Whipped cream or topping

Preparation:

In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil.

Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.

Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.

Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 using Graham Cracker Crust from Choice Cooking and Mock Whipped Cream from Jean Anderson's Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cheesecake - Company's Coming

Servings: 12 Servings

Ingredients:

CRUST:
¼ cub Butter or margarine
1 ¼ cub Crushed ginger snaps

FILLING:
16 ounce Cream cheese; softened
2/3 cub Sugar
2 Eggs
14 ounce Pumpkin puree
¾ teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger
½ teaspoon Salt

GARNISH:
Whipped cream
Chocolate curls

Preparation:

Preheat oven to 350F [180C].

Crust - Melt the butter or margarine, either in a saucepan or in the microwave. Stir in the gingersnap crumbs until well mixed.

Press the mixture into an ungreased 9x9-inch [22x22-cm] pan. Bake for 10 minutes.

Filling - in a large bowl combine the softened cream cheese and sugar; beat well. Add the eggs, one at a time; beat well after each addition. Add the rest of the ingredients; mix well.

Pour the filling mixture carefully into the prepared crust.

Bake for 50 to 60 minutes or until firm. Chill.

Decorate with shipped cream and chocolate curls if desired.

Serves 12.

Source - Company's Coming - Desserts, by Jean Pare; 1992 ed.; ISBN 0-9690695-5-3. Box 8037, Station "F", Edmonton, Alberta, Canada T6H 4N9 (I have no connection with this company.)

Formatted for MasterCook by Hallie du Preez.

Recipe by: Company's Coming Desserts; Jean Pare; 1992 Recipe by A DIET FOR ALL SEASONS (1995) Haas & Manzolini
Posted to KitMailbox Digest by Buddy <buddy@connect.ab.ca> on Apr 04, 1998

Pumpkin Cheesecake - Southern Living

Servings: 17 Servings

Ingredients:

2 cub Crushed gingersnaps (about40 cookies)
¼ cub Firmly packed light brownsugar -- divided
¼ cub Butter or margarine; melted
3 package Cream cheese; (8-oz)softened
2 tablespoon All-purpose flour
1 can Pumpkin; (15-oz)
1 can Sweetened condensed milk;(14-oz)
3 large Eggs
1 tablespoon Vanilla extract
½ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
1 ½ cub Sour cream

Preparation:

Recipe by: Southern Living Magazine

Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a 9-inch springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy. Add pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes.
Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and chill overnight.

NOTE: To reduce fat and calories, you can substitute reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and ¾ cup egg substitute for 3 eggs.

Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #784 by Bill <thelma@pipeline.com> on Sep 16, 1997

Pumpkin Cheesecake #01

Servings: 10 Servings

Ingredients:

1 ½ cub Gingersnap crumbs
6 tablespoon Unsalted butter; softened
¼ cub Confectioners' sugar

FOR THE FILLING:
3 ¼ cub Sugar
1 ½ cub Pumpkin; pureed
10 Egg yolks
3 large Eggs
2 tablespoon Cinnamon
3 Pieces crystallized ginger;minced
1 teaspoon Mace
1 teaspoon Salt
3 pound Cream cheese; softened
¼ cub Heavy cream
2 tablespoon Cornstarch
1 teaspoon Lemon extract
1 teaspoon Vanilla

Preparation:

From: mark@alexr.co.uk

Date: Sun, 25 Feb 1996 00:00:24 GMT
MAKING THE CRUST: Generously butter a 12" springform pan. In a food processor or a blender, in batches, blend the crushed gingersnap crumbs, the butter and the confectioners' sugar. Press the mixture onto the bottom of the springform pan, tamping it down well and chill the crust for 30 minutes.

Preheat the oven to 400øF. Bake the crust in the middle of the oven for 10 minutes. Transger the pan to a rack and let the crust cool.

MAKING THE FILLING: Increase the oven temperature to 475øF. In a bowl combine 2 cups of the sugar with the pumpkin puree. Lightly beat 6 of the egg yolks and stir them into the pumpkin mixture with the cinnamon, crystallized ginger, mace and salt.

In a large bowl, cream together the cream cheese and the remaining 1-¼ cups of the sugar. Add the whole eggs and the remaining 4 egg yolks, one at a time, beating well after each addition. Beat in the heavy cream, cornstarch, lemon extract, and vanilla and fold the pumpkin mixture into the cream cheese mixture.

Pour the filling into the springform pan and bake the cake in the middle of the oven for 10 minutes. Reduce the heat to 250øF. and bake the cake for 1-½ hours more. (The center will be slightly soft.)

Transfer the cpan to a rack and let the cake cool for 1 hour. Chill the cake, lightly covered, for at least 3 hours. Remove the sides of the pan before serving. (No calories or cholesterol!<G>)

Source: Gourmet's Best Desserts

MM-RECIPES@IDISCOVER.NET

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MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake #02

Servings: 12 Servings

Ingredients:

1 package Graham crackers
¼ cub Brown sugar
2/3 cub Walnuts
6 tablespoon Unsalted butter
2 pound Cream cheese; roomtemperature
¾ cub Sugar
3 X-large eggs
2 X-large egg yolks
¾ cub Sour cream
1 tablespoon Vanilla extract
1 ¼ cub Pumpkin puree
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger

Preparation:

From: mark@alexr.co.uk

Date: Sun, 25 Feb 1996 00:00:24 GMT

Put crackers, sugar and walnuts in processor and pulse on and off until fine crumbs form. Heat a small skillet on high heat. When hot, add butter, let it melt and then turn dark brown - not burned. This will add a wonderful flavor to the crust. Pour into processor and turn machine on to incorporate the melted butter. Butter the sides of a 10" springform pan, put the crust mixture into it and press down to form a solid bottom layer.
In an electric mixer, beat cream cheese until it is very smooth, scraping down the sides of the bowl frequently to ensure a smooth mix. Add the sugar and beat again till smooth. Add eggs, 1 at a time, then the yolks, mixing well after each addition. Add the sour cream, vanilla, pumpkin and spices and mix again, scraping the bowl to keep that mixture smooth. Taste - you may want to add more spices. If so, do it now and mix again. Preheat oven to 275F and bake it for 2-½ hours. Remove from oven and immediately run knife around the cake, about 2" deep, to release it a bit from the pan and reduce risk of cracking. Let cool to room temperature on rack. If cake has cracked - don't worry. At this time of year there are beautiful flowers and leaves that would look wonderful on top of the cake. Buy some rusty colored mums, wash the stems well and place them strategically over a crack. Also use lemon leaves or rose leaves. If you want to get fancier, make chocolate leaves - and "hope" the cake cracks so you can put them on top!

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake #03

Servings: 8 Servings

Ingredients:

2 tablespoon Butter; softened
1/3 cub Gingersnap crumbs
4 package (8-oz) cream cheese; at roomtemperature
1 ½ cub Firmly packed dark brownsugar
5 Eggs
¼ cub All-purpose flour
1 teaspoon Cinnamon
1 teaspoon Allspice
¼ teaspoon Ground ginger
¼ teaspoon Salt
2 cub Pumpkin puree
Maple syrup and walnuthalves for garnish

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:29:33 CDT

Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each.
Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325F for 1 ½- 1 ¾ hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut havles for garnish.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake #04

Servings: 10 Servings

Ingredients:

1/3 cub Margarine
1/3 cub Sugar
1 Egg
1 ¼ cub Flour
2 package (8-oz) cream cheese
¾ cub Sugar
2 cub Fresh or canned pumpkin (Ilike fresh)
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
1 dash Salt
2 Eggs

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:29:33 CDT
Cream margarine, sugar until light and fluffy. Blend in egg. Add flour and mix well. Press dough on bottom & 2" high on sides of 9" springform pan or a high sided cake pan. Bake at 400F for 5 min. Reduce temperature to 350F.

Combine softened cream cheese and sugar, mixing at medium speed on electric mixer till well blended. Blend in pumpkin, spices and salt. Mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan; smooth surface to edge of crust. Bake at 350F for 50 min. Take knife and loosen cake from rim of pan. Cool before removing from pan. Chill. Garnish with whipped cream just before serving if desired.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake #05

Servings: 10 Servings

Ingredients:

PASTRY:
1 cub Flour
¼ cub Sugar
1 teaspoon Vanilla
1 Egg yolk
¼ cub Butter; softened

FILLING:
2 ½ pound Packaged cream cheese;softened
¾ cub Packed light brown sugar
1 cub Sugar
3 tablespoon Flour
¾ teaspoon Ground allspice
¾ teaspoon Ground ginger
½ teaspoon Ground cinnamon
1 pound Canned pumpkin
2 Egg yolks
5 Eggs
1 teaspoon Vanilla extract
¼ cub Heavy cream

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:29:33 CDT
Preheat the oven to 400 deg. F. Grease the bottom and sides of a 9 inch diameter 3 inch deep spring- form pan. Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract.
Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within ½ inchcm" of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.

Increase the oven temperature to 475 deg. F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.

Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 deg. F degrees and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.

REC.FOOD.RECIPES ARCHIVES

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake #06

Servings: 12 Servings

Ingredients:

1 ½ cub Crushed zwieback
3 tablespoon Sugar
¼ cub Butter; melted
2 package (8-oz) cream cheese;softened
1 cub Canned pumpkin
¾ cub Sugar
1 teaspoon Vanilla
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
¼ teaspoon Salt
4 Eggs
1 cub Light cream
1 cub Dairy sour cream
2 tablespoon Sugar
½ teaspoon Vanilla

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Sun, 8 Aug 1993 23:33:34 GMT
For crust, combine crushed zwieback, 3 tablespoons sugar, and melted butter. Press into bottom and 2 inches up sides of 9-inch springform pan.
Bake in a
325 oven for 5 minutes.

For filling, in a large mixer bowl combine the softened cream cheese, pumpkin, the ¾ cup sugar, the 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt. Beat till blended.

Add eggs, beating with electric mixer on low speed just till blended. DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan.

Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2 tablespoons sugar and the ½ teaspoon vanilla; spread over cheesecake.
Bake 5 minutes more. Chill. Serves 12.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake #07

Servings: 10 Servings

Ingredients:

CRUST:
1 ½ cub Finely ground gingersnaps
¾ cub Finely ground hazelnuts
3 tablespoon Brown sugar
6 tablespoon Sweet butter (melted)

FILLING:
1 ½ pound Cream cheese at roomtemperature
1 cub Packed brown sugar
1 ½ cub Canned solid pack pumpkin
½ cub Whipping cream
1/3 cub Pure maple sugaar
1 tablespoon Vanilla extract
¾ teaspoon Cinnamon
½ teaspoon Allspice
4 large Eggs

Preparation:

From: "Georgia S. Taylor" <gst3a@holmes.acc.virginia.edu>

Date: Tue, 2 Nov 1993 13:50:51 GMT
Crust: Preheat oven to 325. Mix first 3 ingredients. Add melted butter.
Press into bottom and 2 inches up sides of 9 inch spring form pan.

Filling. With mixer, beat cream cheese and brown suger until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon and allspice. Beat until smooth. Add eggs one at a time, beating until just combined. Pour batter into crust. Bake 1.5 hours or until center is set.
Cool 30 minutes before removing from pan. Refrigerate overnight.

This is so rich, it's almost like a drug. Enjoy (in small doses only!!)

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake #08

Servings: 10 Servings

Ingredients:

GRAHAM CRACKER CRUST:
1 ½ cub Crumbs
¼ cub Sugar
8 ounce Melted margarine

FILLING:
625 g Cream cheese (roomtemperature)
2/3 cub Sugar
4 Eggs
14 ounce Cooked or canned pumpkin
2 ½ teaspoon Ginger
2 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ground cloves
1/3 cub Brandy

Preparation:

From: hammond@odin.scd.ucar.edu (Steve Hammond)

Date: Thu, 14 Oct 1993 19:40:17 GMT
Graham cracker crust: mix and press into bottom and sides 10" pie plate or 9" spring form bake at 350 for 10 min.

Filling: cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and brandy mixing well. Spoon into crust and bake at 325 for 50 - 60 min. Best decorated with wiped cream and preserved ginger slices.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake #2

Servings: 1 Servings

Ingredients:

7 Egg whites
1 ½ pound Ricotta cheese
2 Egg yolks
1 cub Sugar
1 ½ tablespoon Vanilla
1 ½ cub Pumpkin pureed
1 teaspoon Pumpkin pie spice
1 teaspoon Baking powder
Confectioner’s sugar forsprinkling

Preparation:

Preheat oven to 350 degrees. Beat the egg whites until stiff and reserve.
Mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice and baking powder. Fold in the egg whites.

Pour into a greased and floured 8" springform pan. Bake at 350 degrees for approximately 50 minutes to 1 hour. Check with cake tester or toothpick in center. Tester should come out clean. Will appear soufflé like in texture.
Let cool. Remove sides. Refrigerate overnight before serving to let settle.
Serves 8 to 12.

Formatted and Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 177 by RecipeLu <recipelu@geocities.com> on Oct 29, 1997

Pumpkin Cheesecake (Steamed)

Servings: 6 Servings

Ingredients:

¾ cub Pumpkin puree
1 cub Ricotta cheese; about 7 oz
1 tablespoon Potato starch, cornstarch,or arrowroot
1/3 cub Sugar
½ Lemon; grated zest only
4 large Egg whites

Preparation:

"Although Maniere called this a "cheese cake," it's nothing like our rich, dense American version. His lemony pumpkin-flavored dessert is low-fat, airy, and souffle-like because it's made with only the beaten whites of the egg. The cake puffs in the steamer and then deflates slightly as it stands."

Lightly coat a nonstick 9-inch round cake pan with vegetable oil (if not nonstick, lightly butter pan and line the bottom with a round of buttered parchment or waxed paper).

Put the pumpkin puree in the bowl of a food processor. Add the ricotta cheese, potato starch, sugar, and lemon zest and process until smooth.
Scrape into a large bowl.

In another large bowl, beat the egg whites to stiff peaks. Stir about one quarter of the whites into the pumpkin mixture to lighten it. Then gently fold in the remaining whtes. Scrape the mixture into the pan with a rubber spatula and smooth the top. Cover with aluminum foil and press the foil around the rim to seal.

Put the pan on the steamer rack, place over simmering water, cover, and steam 20 minutes. Then set the lid ajar and steam 5 minutes more, or until the cake is set and a knife inserted into the center comes out clean.

Let the cake cool, then refrigerate until chilled.

To serve, invert a serving plate over the pan and quickly reverse the two to unmold the cake. Remove the parchment or waxed paper, if used. Cut the cake into wedges. Serve cold.

Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness
Posted to MM-Recipes Digest V4 #054 by Linda Place <placel@worldnet.att.net> on Feb 22, 1997.

Pumpkin Cheesecake Bars

Servings: 1 Servings

Ingredients:

1 pound Cake mix
3 Eggs
2 tablespoon Butter; melted
4 teaspoon Pumpkin pie spice
1 package Cream cheese; (8 oz.)softened
1 can Sweetened condensed milk(not evaporated, (14 oz.)milk)
1 can Pumpkin (about 2 cups); (16oz.)
½ teaspoon Salt
1 cub Chopped nuts

Preparation:

Preheat oven to 350 degrees. In a large mixer bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 tsp. Pumpkin pie spice until crumbly.
Press onto bottom of greased 9x13 casserole or 10x15 jellyroll pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton <mhtarlet@unity.ncsu.edu> on Nov 20, 1997

Pumpkin Cheesecake Pie

Servings: 8 Servings

Ingredients:

CRUST:
1 cub Graham cracker crumbs
½ cub Ground pecans
2 tablespoon Sugar
⅛ teaspoon Ginger
¼ cub Butter or margarine,melted

FILLING:
¾ cub Brown sugar,firmly packed
1 package 8 oz. cream cheese
1 can 16 oz. pumpkin pie filling
½ cub Heavy cream
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Salt
¼ teaspoon Nutmeg
¼ teaspoon Clove
1 dash Black pepper
3 Eggs

GARNISH:
Pecan halves
Sweetened whipped cream

Preparation:

CRUST: Preheat oven to 350 degrees.Combine cracker crumbs,pecans,sugar and ginger.Add butter.Stir until well coated.Press,evenly,to bottom and sides of a 9" pie plate.Bake 8 to 10 minutes.Cool on a wire rack.
FILLING: Combine brown sugar and cream cheese;beat until light and fluffy.Beat in remaining ingredients in order listed above,adding the eggs one at a time.NOTE: Filling can be made ahead of time. Cover and refrigerate overnight.Bring to room temperature before filling pie shell.Pour into pie shell.Bake 55 to 60 minutes and use toothpick test for exact timing.Cool on a wire rack.Pipe edge with whipping cream and garnish with pecans,if desired.Makes 8 to 10 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cheesecake Squares

Servings: 32 Servings

Ingredients:

----Crust And Topping----
1 cub Unbleached flour
1/3 cub Brown sugar; packed
5 tablespoon Margarine; cold
½ cub Walnuts; chopped fineFilling----
8 ounce Fat-free cream cheese;softened
¾ cub Granulated sugar
½ cub Pumpkin
2 Egg whites; whipped
2 teaspoon Cinnamon
2 teaspoon Vanilla
1 teaspoon Allspice

Preparation:

Preheat oven to 350, Prepare a 8" square pan with cooking spray and flour; set aside. To prepare crust and topping, combine flour and brown sugar. Cut in margarine to make crumb mixture. Sit in walnuts. Set aside ¾ cup mixture for topping. Press remaining mixture into bottom of prepared pan.
Bake for 15 minutes. Meanwhile, to prepare filling, combine cream cheese, granulated sugar, pumpkin, egg whites, cinnamon, vanilla, and allspice; blend until smooth. Pour over baked crust. Sprinkle with reserved topping.
Bake for another 40 minutes or until slightly firm. MC formatting by bobbi744@sojourn.com

Recipe by: Libby's Favorite Pumpkin Recipes

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <bobbi744@sojourn.com> on Nov 02, 1997

Pumpkin Cheesecake Torte

Servings: 10 Servings

Ingredients:

CRUST:
1 ½ cub Graham cracker crumbs
1/3 cub Butter or margarine; melted

FILLING:
12 ounce Cream cheese; softened
5 Eggs; divided
1 ¼ cub Granulated sugar; divided
1 teaspoon Vanilla extract
1 ¾ cub Solid pack pumpkin (16 ozcan)
½ cub Milk
1 teaspoon Ground cinnamon

TOPPING:
1 cub Heavy cream; whipped
Slivered candied ginger(optional)

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:29:33 CDT
For crust: In medium bowl, combine graham cracker crumbs and butter. Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish.

For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, ½ cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill.

For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be served as a frozen desert.

Nutritional information per serving, 1/12 of recipe; calories 385; protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium 210mg.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake with Bourbon Sour Cream Topping

Servings: 1 Servings

Ingredients:

FOR THE CRUST:
¾ cub Graham cracker crumbs
½ cub Finely chopped pecans
¼ cub Firmly packed light brownsugar
¼ cub Granulated sugar
½ Stick (¼ cup) unsaltedbutter; melted and cooled

FOR THE FILLING:
1 ½ cub Solid pack pumpkin
3 large Eggs
1 ½ teaspoon Cinnamon
½ teaspoon Freshly grated nutmeg
½ teaspoon Ground ginger
½ teaspoon Salt
½ cub Firmly packed light brownsugar
3 package (8-oz) cream cheese; cutinto bits and softened
½ cub Granulated sugar
2 tablespoon Heavy cream
1 tablespoon Cornstarch
1 teaspoon Vanilla
1 tablespoon Bourbon liqueur or bourbonif desired

FOR THE TOPPING:
2 cub Sour cream
2 tablespoon Granulated sugar
1 tablespoon Bourbon liqueur or bourbon;or to taste

GARNISH:
16 Pecan halves

Preparation:

>From the rec.food.recipes ng ... From: Janie McKinney <janiemckinney@usa.net>

Make the crust: In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and ½ inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Make the filling: In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth. Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350 F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

Make the topping: In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Gourmet November 1990

Posted to JEWISH-FOOD digest V97 #321 by Jeff Freedman <jefffree@eskimo.com> on Dec 09, 1997

Pumpkin Cheesecake with Cranberry Sauce

Servings: 1 Servings

Ingredients:

CRUST:
1 cub Graham cracker crumbs
1 tablespoon Sugar
2 tablespoon Melted butter or margarine

FILLING:
3 package (8-oz) cream cheese at roomtemperature
1 cub Sugar
1 Cp sour cream
1 teaspoon Vanilla
1 tablespoon Pumpkin pie spice
6 Eggs
1 cub Canned or freshly cooked anddrained pumpkin

CRANBERRY SAUCE:
1 quart Water
1 package (12-oz) cranberries
1 cub Sugar
1 teaspoon Lemon juice
¼ cub Amaretto or Grand Marnier

Preparation:

CRUST: Combine, mix well, and spread evenly in a 9-inch pie pan.

FILLING: Combine cream cheese and sugar in a large bowl. Beat 1 minute at medium speed until light and creamy. Add sour cream. Mix 1 minute. Add vanilla and pumpkin pie spice. Mix 1 minute. Add eggs. Mix 1 minute. Add pumpkin. Mix **2** minutes. Pour into prepared pie crust.

Bake at 375 degrees for 45 minutes, until firm. Chill overnight, and serve with Cranberry Sauce.

Posted to JEWISH-FOOD digest V96 #56

Date: Mon, 21 Oct 1996 12:01:46 PST

From: magwrit1@juno.com (Michelle Young)

Pumpkin Cheesecake with Frangelico

Servings: 10 Servings

Ingredients:

CRUST:
24 Gingersnaps
3 tablespoon Sugar
¼ cub Butter; melted

FILLING:
16 ounce Cream cheese (roomtemperature)
1 can (16-oz) solid pack;unsweetened; pumpkin
5 Eggs
¾ cub Brown sugar
½ cub Frangelico (hazelnut liquer)
1 teaspoon Cinnamon
1 teaspoon Vanilla
½ teaspoon Ground ginger
¼ teaspoon Nutmeg (freshly grated; ifpossible)
¼ teaspoon Ground cloves

SOUR CREAM TOPPING:
16 ounce Sour cream
¼ cub Sugar
¼ cub Frangelico

Preparation:

From: melissab@eng.sun.com (Melissa Bruce)

Date: 5 Aug 1994 15:39:09 -0400
Crust: Grind gingersnaps and sugar in a food processor to fine crumbs. With machine running, slowly add butter. Press mixture into bottom of a 9 or 10" spring-form pan. Freeze for 15 minutes (can be prepared up to 3 days ahead).

Filling: Position rack in center of oven and preheat to 350. Blend all filling ingredients in food processor until smooth, stopping once to scrape down sides of work bowl. Pour filling into crust-lined pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown (about 45 minutes); center will *not* be firm.

Topping: Whisk together all ingredients.

Without removing cake from oven, pour topping evenly over hot cake, starting at the edges. Spread evenly with a spoon or spatula. Continue baking until edges begin to bubble (about 10 minutes). Cool on rack and refrigerate at least 12 hours. (Can be prepared up to 2 days ahead). Run a sharp knife around edge of pan before removing the form. Press hazlenuts around top edge of cake for garnish. Serves 10 (more or less).

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cheesecake with Maple/bourbon Sauce

Servings: 6 Servings

Ingredients:

1 ½ cub Fine gingersnap crumbs(about ½ lb. gingersnaps)
¾ cub Chopped pecans or walnuts
6 tablespoon Unsalted butter, melted
½ pound Cream cheese, at roomtemperature
½ cub Sugar
½ cub Lightly packed brown sugar
1 teaspoon Cinnamon
¾ teaspoon Ginger
½ teaspoon Ground cloves
½ teaspoon Freshly grated nutmeg
1 cub Unsweetened pumpkin puree,fresh or canned (notpumpkin pie
Filling)
5 Lg. Eggs
½ cub Heavy Cream

Preparation:

Here's a cheesecake recipe I intend to try for Thanksgiving dinner. I found it in the 10/21/91 issue of New York Magazine and thought I'd share it with all of you.

PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE

MAPLE - BOURBON SAUCE (recipe below)

Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees.

Make Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture, 3-4 min. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream.

Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes.

Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. Cut with a hot knife, and serve with maple/bourbon sauce.

Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.

MAPLE-BOURBON SAUCE ¼ C. Maple Syrup 3 Tb. Bourbon 1 C. Light Cream ¼ Vanilla Bean, split lengthwise 3 Lg. Egg Yolks ¼ C. Sugar ¾ tsp.
Cornstarch 1/3 C. Heavy Cream Whipped

Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool.

Put light cream and vanilla bean in a large saucepan, and bring to a boil.
Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream.

Whisk together egg yolks, sugar and cornstarch. Stir in ½ C. cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes.

Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stire until completely chilled, then fold in whipped cream.

Pumpkin Chiffon Meringue Pie

Servings: 6 Servings

Ingredients:

½ cub Milk
1 Envelope unflavored gelatin1 ¼ c. canned pumpkin
½ cub Brown sugar, firmly packed 2egg whites
½ teaspoon Salt ¼ c. sugar
½ teaspoon Cinnamon ½ c. heavy cream,whipped
½ teaspoon Nutmeg ½ c. chopped,toasted almonds
¼ teaspoon Ginger (optional)
2 Egg yolks, slightly beaten 1baked 9-inch meringue shell

Preparation:

Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American Home Kitchens

Combine gelatin, brown sugar, salt, and spices in top of double boiler.
Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes, stirring constantly. Remove from heat; chill until slightly thickened. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating well after each addition; continue beating until stiff peaks form; fold into pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or until firm. Garnish with meringue mounds.

MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cooky sheet. Spread remaining mixture onto bottom and sides of lightly greased 9-inch pie pan. Bake shell and meringues as directed on package. Cool.

300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C

Pumpkin Chiffon Pie

Servings: 6 To 8 servi

Ingredients:

Cream cheese; softened
1 tablespoon Sugar
Vanilla pudding mix(instant)
Pumpkin
1 teaspoon Cinnamon; ground
½ teaspoon Ginger; ground
¼ teaspoon Cloves; ground
1 Nuts (optional); chopped
1 Whipped topping (optional)
1 ½ cub Whipped topping (frozen);thawed
1 Graham cracker crust (8 or 9 in)
1 cub Milk; cold

Preparation:

In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or more whipped topping if desired. Yield: 6-8 servings. Posted to MealMaster Recipes List, Digest #156

Date: Wed, 05 Jun 1996 08:06:49 -0600

From: Blackhawk <tracy@agt.net>

Pumpkin Chiffon Pie #1

Servings: 8 Servings

Ingredients:

1 (9-inch) graham cracker piecrust; baked
¾ cub Brown sugar
1 package Unflavored gelatin
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ginger
1 dash Salt
3 Egg yolks
¾ cub Milk
1 ¼ cub Canned pumpkin
3 Egg whites
1/3 cub Sugar
Whipping cream

Preparation:

In saucepan combine brown sugar, gelatin, spices & salt. Combine egg yolks & mix in bowl & beat lightly. Add to mixture in saucepan. Cook & stir over medium heat until mixture boils. Remove from heat & stir in pumpkin. Chill in refrigerator until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Add sugar & beat until stiff. Fold pumpkin mixture into egg whites. Turn into baked pie crust. Chill until firm. Serve with whipped cream.

MRS JERRY W. (GAYLE) FELDER

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Chiffon Pie #2

Servings: 6 Servings

Ingredients:

3 Egg yolks; beaten
¾ cub Brown sugar
1 ½ cub Cooked pumpkin
½ cub Milk
½ teaspoon Salt
1 teaspoon Nutmeg
1 Envelope unflavored gelatin
¼ cub Cold water
3 Egg whites; stiffly beaten
¼ cub Granulated sugar
Whipped cream

Preparation:

Combine egg yolks, brown sugar, pumpkin, salt and spices; cook in double boiler until thick, stirring constantly. Soften gelatin in cold water; stir into hot mixture. Chill until partly set. Beat egg whites, add granulated sugar and beat until stiff. Fold into pumpkin mixture. Place in a prebaked pie shell and chill. Garnish with whipped cream before serving.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Chiffon Pie #3

Servings: 6 Servings

Ingredients:

Cream cheese; softened
1 tablespoon Sugar
Vanilla pudding mix(instant)
Pumpkin
1 teaspoon Cinnamon; ground
½ teaspoon Ginger; ground
¼ teaspoon Cloves; ground
1 Nuts (optional); chopped
1 Whipped topping (optional)
1 ½ cub Whipped topping (frozen);thawed
1 Graham cracker crust (8 or 9in)
1 cub Milk; cold

Preparation:

In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or more whipped topping if desired. Yield: 6-8 servings.

Date: Wed, 05 Jun 1996 08:06:49 -0600

From: Blackhawk <tracy@agt.net>

MM-Recipes Digest V3 #156

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Chiffon Pie (Amish Cooking)

Servings: 1 Servings

Ingredients:

1 Envelope unflavored gelatin
¼ cub Cold water
¾ cub Brown sugar
½ teaspoon Salt
½ teaspoon Nutmeg
1 teaspoon Cinnamon
½ cub Milk
1 cub Cooked pumpkin
3 Eggs; separated
¼ cub Sugar

Preparation:

Dissolve the gelatin in the water. Mix it in with all the other ingredients except the egg whites and ¼ cup sugar. Put the mixture into a saucepan over medium heat for 10 minutes, stirring it constantly. Remove it from the heat and let it cool until the mixture is partially set. Then beat the egg whites until stiff, add the ¼ cup of sugar and fold it into the pumpkin mixture. Pour it into a 9-inch baked pie shell. Top the pie with whipped cream before serving.

Recipe by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4

Posted to MC-Recipe Digest V1 #826 by 4paws@netrax.net (Shermeyer-Gail) on Oct 04, 1997

Pumpkin Chiffon Pudding

Servings: 4 Servings

Ingredients:

¼ cub Water
1 teaspoon Unflavored gelatin;
2/3 cub Pumpkin; canned
½ cub Evaporated skim milk;
2 tablespoon Powdered sweetener;(aspertm.
½ teaspoon Pumpkin pie spice;
½ cub Frozen whipped non-dair.topp

Preparation:

In a small saucepan combine water and gelatin. Let stand for 5 min.
Cook and stir over low heat till gelatin dissolves.

Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and pumpkin pie spice. Chill till partially set (the consistency of unbeaten egg whites). Fold in whipped topping.

Spoon into individual dessert dishes. Chill for 1 to 3 hours or till firm. Makes 4 servings, each 1/3 cup.

1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat, 2 g sat. fat, 1 mg cholesterol

Source: Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not tested by Elizabeth Rodier, Oct 93.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Chiffon Torte

Servings: 1 Servings

Ingredients:

Crust:
20 Gingersnaps
1 tablespoon Fat Free Margarine
Filling:
½ cub Skim milk
2 package Unflavored gelatin
½ cub Sugar
16 ounce Can
8 ounce Frozen light whipped topping
Thawed
½ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Ground cloves
Pumpkin

Preparation:

Chop ginersnaps. Combine gingersnaps with margarine. Press mixture onto bottom of springform pan; set aside. Microwave milk milk until 180 F.
Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining ingredients; whisk until smooth. Pour filling into Springform Pan.
Refrigerate 25 - 30 minutes or until set. Yield: 12 Servings Approx. 191 calories and 4 grams of fat per serving

Recipe By : Guccie

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Chili

Servings: 4 Servings

Ingredients:

4 cub Water
1 can Canned tomatoes, 28 oz size;crushed
3 can Red kidney beans, 16 oz size
1 can Pumpkin, 16 oz size
1 cub Onion, chopped
1 cub Red bell pepper, chopped
1 cub Bulgur, uncooked
1 cub Green chile, chopped
1 tablespoon Chili powder
1 teaspoon Garlic, minced
1 teaspoon Ground cumin
1 teaspoon Salt

Preparation:

Drain and rinse the beans. Put all ingredients into a pot and bring to a boil. Reduce heat and simmer for 35 min.

>From: Ellen C. <ellen@brakes.elekta.com>

Per serving: 644 Calories; 3g Fat (4% calories from fat); 38g Protein; 124g Carbohydrate; 0mg Cholesterol; 714mg Sodium Food Exchanges: 7 ½ Starch/Bread; 2 Lean Meat; 2 Vegetable

NOTES : - double chile powder. Use tons of jalapenos. Yellow bells work well. Pumpkin adds great color and texture--you don't know it's pumpkin, however.
Recipe by: FF Mailing List

Posted to Digest eat-lf.v097.n039 by "Ellen C." <ellen@elekta.com> on Feb 10, 1997.

Pumpkin Chip Muffins

Servings: 24 Servings

Ingredients:

4 Eggs
2 cub Sugar
16 ounce Can pumpkin
1 ½ cub Vegetable oil
3 cub All-purpose flour
2 teaspoon Baking soda
2 teaspoon Baking powder
1 teaspoon Ground cinnamon
1 teaspoon Salt
2 cub Chocolate chips; (12 oz .)

Preparation:

In a large mixing bowl, beat egg, sugar, pumpkin and oil until smooth.
Combine flour, baking soda, baking powder, cinnamon andsalt; add to pumpkin mixture and mix well. Fold in chcoolate chips. Fill greased or paper-lined muffin cups ¾ full. Bake at 400 F. for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield:
about 24 standard-size muffins. Grand Prize winning Muffin recipes submitted by Cindy Middletonm Champion, Alberta MC formatting by bobbi744@sojourn.com

Recipe by: Country Woman Magazine, May/June '95, p. 29

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998

Pumpkin Chocolate Chip Bread

Servings: 1 Servings

Ingredients:

BREAD:
½ cub Butter or Margarine
1 cub Sugar
2 Eggs
1 ¼ cub Canned Pumpkin
2 cub Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Pumpkin Pie Spice
¼ teaspoon Cloves
¼ teaspoon Ginger
¼ cub Chocolate Chips
¼ cub Chopped Walnuts

GLAZE:
1 tablespoon Heavy Cream
½ cub Powdered Sugar

Preparation:

*** Bread ***

In a large bowl, cream butter and gradually add the sugar, eggs and pumpkin. Mix well. Combine the dry ingredients and stir into the cream mixture, blending well. Stir in chips and nuts. Pour in a greased and floured 9x5 loaf pan. Bake in a preheated 350oF oven for 45-50 minutes until test done. Cool on rack.

*** Glaze ***

Stir together and spread over bread.

Source: "The Yankee Kitchen" 03-29-93 (#2) [Krista]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Chocolate Chip Cookies

Servings: 1 Servings

Ingredients:

1 cub Margarine,softened
¾ cub Brown sugar
¾ cub Sugar
1 Egg
1 teaspoon Vanilla
2 cub Flour
1 cub Quick cooking oats
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 cub Cooked or canned pumpkin
1 ½ cub Semisweet chocolate chips

Preparation:

My daughter Cayla wanted me to type this recipe last week and I just put her off. She got a good laugh a few minutes ago when she read your request. Here is our favorite pumpkin cookie recipe. This recipe is one that I contributed to the Taste of Home magazine. It was published in the Oct/Nov. 94 issue. Have fun and enjoy!

In a mixing bowl, cream margarine and sugars. Beat in egg and vanilla.
Combine flour, oats, baking soda, and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 10-13 minutes or until lightly browned. Yield: 4 dozen.

Posted to EAT-L Digest 24 November 96

Date: Mon, 25 Nov 1996 11:30:45 EST

From: Marietta J Slater <marietta2@JUNO.COM>

Pumpkin Chocolate Chip Muffins

Servings: 6 Servings

Ingredients:

12 Regular or 48 miniaturemuffins
Make one or two days aheadfor best flavor.
½ cub (1 ¼ ounces) slicedunblanched
Almonds
1 2/3 cub All-purpose flour
1 cub Granulated sugar
1 tablespoon Pumpkin pie spice
1 teaspoon Baking soda
¼ teaspoon Baking powder
¼ teaspoon Salt
2 large Eggs
1 cub Plain pumpkin (half of a
1 pound Can)
½ cub (1 stick) butter, melted
1 cub (6 ounces) chocolate chips

Preparation:

Heat oven to 350 F. Put almonds on a baking sheet pr pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. (You can also toast them in a toaster oven.) Slide almonds off the baking sheet so they cool quickly.

Grease muffin cups, or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.

Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before serving.

Source: Muffins By Elizabeth Alston

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Chocolate Crunch Pie

Servings: 8 Servings

Ingredients:

¾ cub Cold milk
1 package (4-serving) vanilla instantpudding and pie filling
½ cub Solid-pack pumpkin
¾ teaspoon Pumpkin pie spice
2/3 cub Chopped almonds
2/3 cub Semi-sweet chocolate chips
1 carton (8-oz) Cool Whip; thawed
1 Graham cracker pie crust
Chocolate curls (optional)

Preparation:

For a change of pace this season, try a version of pumpkin pie that requires no baking. Simply fill a graham cracker crust with a light pumpkin cream. Chocolate chips and almonds add flavor and crunch.

1. Pour milk into mixing bowl. Add pie filling mix.

2. Beat with wire whisk until well blended, 1 minute. Mixture will be thin. Let stand 5 minutes.

3. Blend in pumpkin, spice, almonds, chops and 2 cups of the whipped topping. Spoon into pie crust.

4. Chill at least 4 hours. Just before serving, spread with remaining whipped topping. Garnish with chocolate curls.

READER'S DIGEST

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Chocolate Loaf

Servings: 8 Servings

Ingredients:

1 ¾ cub Unbleached flour
1 cub Granulated sugar
1 teaspoon Baking soda
2 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ginger
¼ teaspoon Cloves
¼ teaspoon Salt
½ cub Applesauce
2 Egg whites -- whipped
¾ cub Pumpkin
¾ cub Semi sweet chocolate chips
Topping----
½ cub Powdered sugar -- sifted
⅛ teaspoon Cinnamon
⅛ teaspoon Nutmeg
2 tablespoon Fat-free yogurt --
Undrained

Preparation:

Preheat oven at 350. Prepare bottom and sides of 9 x 5 x 3" loaf pan with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another mixing bowl, combine applesauce, egg whites, pumpkin, chips, and yogurt. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 65 t0 75 minutes or until cake springs back when lightly touched in center. Meanwhile, to prepare topping, combine powdered sugar, nutmeg, cinnamon, and yogurt. Spread on cooled loaf.

Recipe By : Jo Anne Merrill

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Chutney

Servings: 1 Servings

Ingredients:

¾ cub White rasins
¼ cub Bell peppers; chopped fine
1 cub White vinegar
4 cub Pumpkin (fresh if possible)
Non-nutritive equivalent to2 cups sugar
½ teaspoon Ginger
¼ teaspoon Allspice
¼ teaspoon Cloves
¼ teaspoon Salt

Preparation:

Combine all ingredients in large pan; bring to boil. Reduce heat to medium, cook unitl pumpkin is smooth and mixture is slighty thick (about an hour).
Spoon into three clear ½ pint jares and seal inmediately.

Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING Posted to CHILE-HEADS DIGEST V4 #183 by
answers@ilos.net[SMTP:answers@ilos.net] on Nov 3, 1997

Pumpkin Chutney Bread

Servings: 1 Loaf

Ingredients:

2 cub Unbleached all-purpose flour
½ teaspoon Salt
1 teaspoon Baking soda
½ teaspoon Baking powder
2 teaspoon Ground cinnamon
2 teaspoon Ground ginger
½ teaspoon Grated nutmeg
½ cub Vegetable shortening
¾ cub Firmly packed brown sugar
2 large Eggs, beaten slightly
1 can (16-ounce) solid packpumpkin
1 Bottle (9-ounce) MajorGrey's Mango Chutney
½ cub Coarsely chopped pecans
½ cub Slivered dried apricots

Preparation:

Preheat the oven to 350 degrees. Butter and lightly flour a 9-by-5-inch loaf pan.

Combine the flour, salt, baking soda and powder, cinnamon, ginger and nutmeg in a bowl and set aside. In a large bowl, cream the shortening and sugar together with an electric mixer until smooth. Beat in the eggs and pumpkin puree until well combined. With a wooden spoon, stir in the chutney and then the flour mixture to make a moderately thick batter. Mix in the pecans and apricots just until distributed evenly. Spoon the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the bread comes out clean, 60 to 70 minutes. Let the bread cool in the pan for 15 minutes and then invert it onto a rack, turn right side up and let cool completely. Slice into ½ inch thick slices and accompany with butter, if desired.

Nutritional information per serving: Calories 220, protein 3 g, carbohydrate 33 g, fat 9 g, cholesterol 24 mg, sodium 284 mg.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Mar 23, 1998

Pumpkin Cinnamon Rolls

Servings: 12 Servings

Ingredients:

1/3 cub Milk
2 tablespoon Butter
½ cub Canned pumpkin or mashedcooked pumpkin
2 tablespoon Sugar
½ teaspoon Salt
1 Egg, beaten,
1 Package dry yeast
1 cub Unbleached all-purpose flour
1 cub Bread flour
½ cub Brown sugar, packed
1 Top. ground cinnamon
2 tablespoon Melted butter

Preparation:

Here's an Amish recipe that might come in handy if you got a bunch of punkin' stuff laying around. The date on this is 10/12/88. That's right++'88! I've had this pile of papers for a *long* time...

In small saucepan, heat milk and 2 Tbs. butter just until warm (120F to 130F) and butter is almost melted, stirring constantly.

In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12- by 10-inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal.

With sharp knife, cut roll into twelve 1-inch slices. Place rolls, cut side up, in greased 9-inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes,

Bake rolls at 350F for about 20 minutes or until golden.

Remove from pan to waxed paper-lined wire rack. Cool for 10 to 15 minutes.

Makes 12 rolls.

Hayward Daily Review, 10/12/88.

Posted by Stephen Ceideberg; November 1 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Pumpkin Cobbler

Servings: 9 Servings

Ingredients:

1 can Pumpkin,large can
4 Eggs;large,beaten
1 ½ cub Sugar
1 teaspoon Salt
1 teaspoon Ginger
½ teaspoon Cloves
2 teaspoon Cinnamon
1 cub Evaporated milk;13 ozs.
1 package Yellow cake mix
1 cub Butter;melted
2 tablespoon Brown sugar
½ cub Almonds;slivered,OR
½ cub Chopped walnuts

Preparation:

Blend together,pumpkin,eggs,sugar,salt,ginger,cloves,cinnamon and canned milk.Pour into greased 13"x9"x2" pan.Sprinkle dry cake mix over top of mixture.Drizzle melted butter over dry cake mix.Sprinkle brown sugar over butter.Top with a sprinkling of nut meats.Bake in a 350 deg.oven for 1 hour and 20 minutes.Makes 9 3"x4 ¼" servings....

Pumpkin Coffee Cake

Servings: 8 Servings

Ingredients:

¼ cub Milk, scalded
¼ cub Sugar
½ teaspoon Salt
3 tablespoon Butter or margarine
1 package Active dry yeast
¼ cub Warm water (105-15 degreesF.)
1 Egg, lightly beaten
2 ¼ cub Unsifted flour (about)
1 Egg yolk, beaten with 1tablespoon cold water(glaze)
Filling:
¾ cub Cooked, mashed pumpkin
½ cub Sugar
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Salt
1 cub Chopped walnuts or pecans
¼ cub Seedless raisins
Frosting:
½ cub Sifted confectioners' sugar
1 teaspoon Milk or light cream
⅛ teaspoon Vanilla

Preparation:

Dough:

Mix milk with sugar, salt, and butter, stirring until sugar disolves; cool to lukewarm. Sprinkle yeast over warm water and stir until disolved.

Combine milk and yeast mixtures add egg and half the flour, and beat until smooth and elastic, adding only enough extra flour to keep dough from sticking. Place dough in a greased bowl, turn to grease all sides, cover with cloth, set in a warm, draft-free place, and let rise about 1 hour until doubled in bulk. Punch dough down, turn onto a lightly floured board, and roll into a rectangle about 22"x10". Mix pumpkin with sugar, spieces, and salt and spread evenly over dough, not quite to edges. Sprinkle with ½ cup walnuts and the raisins. Roll up jelly-roll fashion from the wide side, lify to a greased baking sheet, and coil into a ring. Cover and let rise in a warm place about 1 hour until doubled in bulk. Meanwhile, preheat oven to 350 degrees F. Brush ring with egg glaze and bake 30-35 minutes until well browned and hollow sounding when tapped. Mix frosting ingredients together until smooth and frost ring while still warm; sprinkle with remaining nuts. Serve warm or at room temperature.

About 400 calories per serving.

Makes 8 servings.

Recipe from: The Doubleday Cookbook Volume 2, Complete Contemporary Cooking. Copyright 1975 by Doubleday & Company, Inc.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Coffee Loaf

Servings: 1 Servings

Ingredients:

1/3 cub Shortening
1 cub Brown sugar, packed
2 Eggs
1 cub Canned pumpkin
¼ cub Milk
1 cub Flour
1 cub Whole wheat flour
2 ½ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Ginger
½ teaspoon Cinnamon
½ teaspoon Baking soda
¼ teaspoon Ground cloves
1/3 cub Pumpkin seeds, chopped

Preparation:

Cream shortening and sugar. add eggs, one at a time, beat well after each.
Stir in pumpkin and milk. Stir together dry ingredients. add to pumpkin mixture. Beat 1 minutes with electric mixer. stir in seeds. Bake in greased loaf pan at 350 F for 55-60 minutes. Cool 10 minutes. remove from pan.
Cool. Wrap, store overnight. Makes 1.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cognac Cheesecake

Servings: 12 Servings

Ingredients:

IRWIN E.SOLOMON JJGF65A:

PHILLY.INQUIRER:

MARILYNN MARTER:

FOR THE CRUST:
1 ½ cub Finely crushed graham
Cracker crumbs
¼ cub Almonds; ground
2 tablespoon Sugar
½ teaspoon Ginger; ground
½ teaspoon Cinnamon
6 tablespoon Unsalted butter; melted

FOR THE FILLING:
2 pound Cream cheese; softened
1 ¼ cub Sugar
3 tablespoon Cognac
3 tablespoon Maple syrup
1 teaspoon Ground ginger
1 teaspoon Cinnamon
½ teaspoon Nutmeg
4 large Eggs; at room temperature
¼ cub Heavy cream
1 cub Canned pumpkin

FOR THE TOPPING:
1 ½ cub Sour cream
3 tablespoon Sugar
1 tablespoon Cognac
1 tablespoon Maple syrup
½ cub Sliced almonds; toasted for
Garnish

Preparation:

Generously grease a 10" springform pan with vegetable shortening..
To prepare the crust,thoroughly combine crumbs,ground almonds,sugar, ginger,cinnamon,and melted butter..Press firmly into bottom of the greased springform pan.Set aside.Heat oven to 250 deg..
To prepare filling,beat softened cream cheese smooth in mixer.Gradually add the sugar,beating until light and fluffy.Add cognac,maple syrup,ginger,cinnamon and nut meg.Blend well.Add eggs one at a time.Beat well after each addition.Add cream and pumpkin.Mix well.Pour filling into unbaked crust,and smooth the top.Bake for two hours,until soft but firm.Shake pan slightly.Cake should not wiggle.Remove and let cool on a rack for 30 minutes.After 20 minutes,heat oven to 350 deg.
To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4 hours at room temperature before removing sides of springform pan.
Garnish outer edge of cake with toasted almond slices.To serve,slice cheesecake with warm knife.Makes 12 or more servings..... Your Link To The Philly.Inquirer Irwin E. JJGF65A 0½7/93 01:25 pm FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 0½7 6:52 PM

TO: IRWIN SOLOMON (JJGF65A) FROM: MARGE NEMETH (GNFK05B) SUBJECT:
R-MM PHILLY CAKES

Irwin,

Another winner here!!! This looks great, I can't wait to try it, and I try ALL the cheesecake recipes on the boards, but my family ESPECIALLY loves pumpkin cheesecake...thank you once more!!!!
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 0½7 4:47 PM

TO: ALL FROM: IRWIN SOLOMON (JJGF65A) SUBJECT: R-MM PHILLY,LOW-FAT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cookies

Servings: 10 Dozen

Ingredients:

1 cub Margarine or butter
2 ½ cub Brown sugar (packed)
4 Eggs
1 teaspoon Vanilla
3 cub Pumpkin (canned)
5 cub Flour
8 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
2 cub Raisin (optional)
1 cub Chopped pecans (optional)

Preparation:

Cream the margarine and sugar together. Add eggs and beat thoroughly. Mix in vanilla and pumpkin. Combine the dry ingredients and add to creamed mixture. Stir in raisins or pecans if used.

Bake 2" apart on paper lined(baking paper) sheet tray or lightly greased cookie sheet. Use well rounded table spoon and then flatten each cookie a little with the bottom of a glass that was dipped in sugar to keep from sticking.

Conventional Oven: 350 degrees until lightly browned.

Convection Oven: 325 degrees until lightly browned.

These baking times are just a guide line. You should do what works best for your oven. Enjoy!

These cookies should be soft and chewy. entered recipe on 11-21-96kwc Posted to MM-Recipes Digest V5 #008 by kwcochran@juno.com (Keith W Cochran) on Jan 8, 1998

Pumpkin Cookies

Servings: 36 Servings

Ingredients:

½ cub Shortening
1 cub Brown sugar
1 cub Mashed pumpkin
1 cub Raisins
½ cub Nuts
1 teaspoon Vanilla
2 cub Flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Baking powder
Icing sugar (optional)

Preparation:

Cream shortening and sugar, then add pumpkin, raisins, nuts and vanilla and mix well. Sift together flour, baking soda, cinnamon and baking powder and add to creamed ingredients. Mix well, then drop ty teaspoonsful onto greased cookie sheet. BAte at 350F for 8 to 10 minutes.
When cool, dust with icing sugar if desired.

Source: The Harrowsmith Cookbook, Volume Three

~- ~-- WM v3.10/91-0126 * Origin: Doctor On Board: Niagara's Medical Host 905-937-1907 (1:247/101)
======================================================= =================== BBS: DomTech OS/2 Date: 12-06-93 (10:48) Number: 244 From: GERRY DENNIS Refer#: NONE To: ALL Recvd: NO Subj: Pumpkin Cookies Conf: (6) Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cookies #1

Servings: 36 Servings

Ingredients:

2 cub Flour
1 teaspoon Baking powder
1 teaspoon Soda
1 teaspoon Cinnamon
½ teaspoon Salt
1 cub Butter
1 cub Sugar
1 cub Pumpkin
1 Egg
1 teaspoon Vanilla

ICING:
3 tablespoon Butter
4 tablespoon Milk
½ cub Brown sugar
1 cub Powdered sugar
¾ teaspoon Vanilla

Preparation:

Cream sugar and butter, add pumpkin and egg, then dry ingredients. Bake 10-12 minutes at 350F. (These are drop cookies).

Icing: Combine butter, milk and brown sugar. Boil 3 minutes. Cool. Stir in sugar and vanilla. (When you ice, work fast -- the icing hardens quickly).

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Cookies 2

Servings: 54 Servings

Ingredients:

½ cub Granulated sugar
½ cub Packed brown sugar
½ cub Peanut butter
¼ cub Margarine or butter,softened
¼ cub Shortening
1 Egg
1 ¼ cub All-purpose flour
¾ teaspoon Baking soda
½ teaspoon Baking powder
¼ teaspoon Salt

CREAMY ORANGE FROSTING:
6 cub Powdered sugar
2/3 cub Margarine or butter,softened
1/3 cub Frozen o.j. concentrate*
Green food color
Yellow food color
Red food color

Preparation:

* orange juice concentrate should be thawed
~-----------------------------------------------------------MMMMM----- ~-- Mix sugars, peanut butter, margarine, shortening and egg in large bowl.
Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 3 hours or until chilled. Heat oven to 375F. Divide dough in half.
Roll each half ⅛" thick on lightly floured surface. Cut with 3" pumpkin-shaped or round cookie cutter. Place on ungreased cookie sheet.
Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet. Cool completely. Prepare Frosting. Generously frost cookies with orange frosting; frost stems with green frosting. Draw toothpick through frosting to resemble pumpkin. Frosting: Mix powdered sugar and margarine. STir in orange juice concentrate. Reserve 1/3 cup frosting; tint with green food color for stems. Tint remaining frosting with 2 drops yellow food color for every 1 drop red food color to obtain desired shade of orange. Ghost cookies: Cut cookie dough into ghost shapes. Use milk instead of orange juice for the frosting, and omit the food colors. Use chocolate chips or slices of black gumdrops to decorate the cookies. Note:
Give the pumpkin cookies faces by decorating with candy corn, or any of your favorite candies.
Posted to MM-Recipes Digest V3 #264

Date: Fri, 27 Sep 1996 11:13:01 -0600

From: Perry & Lauri <perryp@tcd.net>

Pumpkin Cookies 3

Servings: 15 Servings

Ingredients:

1 cub Shortening
1 cub Sugar
1 cub Pumpkin; cooked
1 Egg
1 teaspoon Vanilla
2 cub Flour; sifted
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Allspice
1 cub Nuts; chopped
1 cub Raisins

Preparation:

A spicy cookie with a mealy, rather unusual texture. Preheat oven to 375 F.
Cream together shortening and sugar. Add and mix well the pumpkin, egg, and vanilla. Sift together and add to the above mixture flour, baking powder, baking soda, salt, cinnamon, and allspice. Stir in raisins and nuts. Drop cookies onto a well-greased cookie sheet and bake about 15 minutes. Yield: 60 cookies
Recipe By : Sam Waring

Posted to MC-Recipe Digest V1 #273

Date: Fri, 1 Nov 1996 14:27:48 +0000

From: "Alan Jackson" <ajackson@nettap.com>

Pumpkin Cookies 4

Servings: 84 Servings

Ingredients:

2 cub C&H Golden Brown Sugar
2 cub Cooked or canned pumpkin
1 cub Salad oil
2 teaspoon Vanilla
4 cub Sifted all-purpose flour
2 teaspoon Soda
2 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Ginger
2 cub Raisins
1 cub Chopped nuts

Preparation:

In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients; add and stir until smooth. Blend in raisins and nuts. Drop by teaspoonful on lightly oiled baking sheet. Bake at 350 degrees for 12 to 15 minutes. Makes about 7 dozen. No eggs needed in these moist, soft cookies.

Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Posted to MC-Recipe Digest V1 #273

Date: Sat, 2 Nov 1996 02:19:24 -0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Pumpkin Corn Cake

Servings: 8 Servings

Ingredients:

1 cub Unsalted butter
1 ½ cub Sugar
4 Eggs
1 cub Canned pumpkin
2 teaspoon Grand Marnier; or other
Orange liqueur; or
Orange juice
1 teaspoon Vanilla
2 ½ cub All-purpose flour
¾ cub Polenta-style cornmeal
2 teaspoon Baking powder
¾ cub Milk
½ cub Toasted pumpkin seeds;coarsely chopped (pepitas)
1 tablespoon Grated orange peel
Powdered sugar; sifted
Garnish:
small Pears; optional
Pumpkin Mascarpone:
1 cub Canned pumpkin
8 ounce Mascarpone cheese
(scant 1 cup)
¼ cub Powdered sugar; sifted
2 teaspoon Finely shredded orange peel
1 tablespoon Orange juice

Preparation:

1. Grease a 10-inch fluted tube pan. Sprinkle pan with cornmeal. Set aside.

2. In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat till light and fluffy. Add eggs, pumpkin, orange liqueur and vanilla; beat well.

3. In a medium bowl, combine the flour, ¾ cup cornmeal and the baking powder. Beating with an electric mixer at low speed, add the flour mixture alternately with the milk to the butter mixture. Stir in the pumpkin seeds and the orange peel. Pour into the prepared pan.

4. Bake in a 350° oven for 50 to 60 minutes or till a toothpick inserted near the center comes out clean.

5. Cool on a wire rack for 15 minutes. Remove from pan; cool. Sprinkle with powdered sugar. Serve with Pumpkin Mascarpone and fruit. Serves 15 to 20.

Pumpkin Mascarpone: In a small bowl, mix 1 cup canned pumpkin, one 8-ounce container mascarpone cheese (scant 1 cup), ¼ cup sifted powdered sugar, 2 teaspoons finely shredded orange peel and 1 tablespoon orange juice till well combined. Makes 1¾ cups.

Note: Look for polenta-style cornmeal in Italian grocery stores or in the flour section of large supermarkets.

CREDITS: © 1997 Meredith Corporation

Recipe by Caterer Starla Krause, Mpls.
By KitPATh <phannema@wizard.ucr.edu> on Nov 25, 1997

Pumpkin Corn Soup with Ginger Lime Cream

Servings: 6 Servings

Ingredients:

3 cub Corn kernels
2 Garlic cloves, finelychopped
¾ teaspoon Salt
¾ teaspoon White pepper
3 cub Chicken stock
3 cub Cooked pumpkin

GARLIC CREAM:
2 Limes, juice and zest only
1 tablespoon Peeled and grated freshginger
½ cub Heavy cream

Preparation:

This simple recipe is easy to prepare and utilizes two very basic ingredients in Southwestern cooking: pumpkin and corn. It is a delicious, rich-bodied soup, and the Ginger Lime Cream adds a refreshing zest. *****

In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food processor, process the corn until smooth and run through a sieve and discard the skins.

Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring.

In another saucepan cook the lime juice and ginger 2 minutes over medium heat. Remove from the heat and pour through a sieve to remove the ginger.
In a bowl, combine the ginger-lime juice, the lime zest (save some for the garnish), and cream. Whip until the mixture has soft peaks.

Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and garnish with the remaining line zest. Serve immediately.

From "Native American Cooking," by Lois Ellen Frank Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 25, 98

Pumpkin Cranberry Bread

Servings: 10 Servings

Ingredients:

2 ¼ cub ALL-PURPOSE FLOUR
1 tablespoon PUMPKIN PIE SPICE
1 teaspoon BAKING SODA
½ teaspoon SALT
2 EGGS
2 cub SUGAR
½ cub VEGETABLE OIL
1 cub SOLID PACK PUMKIN
1 cub CRANBERRIES, CHOPPED

Preparation:

IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT. IN SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN. POUR PUMPKIN MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED 8X4-INCH LOAF PANS.
BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR UNTIL WOODEN TOOTHPICK COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES; REMOVE FROM PANS.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cream

Servings: 4 Servings

Ingredients:

¾ cub Rice milk
½ cub Solid pack pumpkin
¾ cub Water
¼ cub Tapioca flour (not pearls)
2 To 3 TB water
1 tablespoon Sugar (I've used Sucanat &
White sugar successfully)
1 teaspoon Vanilla

OPTION:
1 Stick licorice root, split
(3-4" long)

Preparation:

Pour rice milk into a two-cup measuring cup. Add pumpkin until liquid level is up to 1 ¼ cups. Add water until level is at two cups. Stir, pour into pot, add licorice root, if using. Cover. Bring to rolling boil.

While liquid is coming to a boil, mix tapioca, sweetner and 2-3 TB water and stir well until smooth.

Once liquid is boiling, turn of flame/remove from heat. Fish out licorice root, if using. Stir with a wooden spoon for around a minute to let the mixture cool off a bit. Stir in vanilla. Alternatively, stir vanilla into tapioca mixture.

Continue stirring and slowly pour tapioca mixture into hot liquid. The liquid will gel almost immediately. Stop stirring once the mixture is smooth. Cover an let it all cool off for twenty minutes or so.

Pour into ½ cup bowls and cover with plastic, or pour into small jars and screw on lids (more ecological, not as pretty). Refridgerate and serve cold.

You can eat this warm right away but I don't know if it reheats well.

NOTES: If the mixture did not gel try adding some more tapioca immediately.
I have found, though, that once the gel breaks up you can't fix it.

Try different variations - use different "filling" or more or less sweetner, more vanilla, other flavorings, vary the milk/water ratio etc. In some cases you may need to add more thickener in order to get it all to gel.

From: J. Ari Kornfeld <ari@sibari.isl.sri.com>. Fatfree Digest [Volume 9 Issue 17] July 8, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pumpkin Cream Cheese Muffins

Servings: 1 Batch

Ingredients:

4 Beaten eggs
2 cub Sugar
½ cub Oil
1 cub Pumpkin
2 ½ cub Flour
½ teaspoon Salt
1 teaspoon Baking soda
6 ounce Cream cheese
1 tablespoon Sugar
1 tablespoon Pumpkin pie spice

Preparation:

Combine 3 eggs, 2 cups sugar, oil and pumpkin. Mix well. Combine flour, pie spice, soda and salt in a large bowl. Mix well and pour in wet mixture.
Stir just until dry ingredients are wet.

Combine cream cheese, 1 egg and 1 tablespoon sugar in a separate bowl. Beat until smooth.

Spread a layer of pumpkin mixture in muffin cups. Spread a small amount of cream cheese mixture on top. Then spread last layer of pumpkin to the edge on top.

Bake at 350 degrees for 20 to 25 minutes. They are done when they spring back when touched on the top center.

Formatted on September 4, 1996 by Jamie Calton Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 10, 1998

Pumpkin Cream Cheese Rolls

Servings: 1 Servings

Ingredients:

1 cub Walnuts; chopped
3 Eggs
1 cub Sugar
2/3 cub Canned pumpkin
1 teaspoon Lemon juice
¾ cub Self-rising flour
1 teaspoon Baking powder
1 teaspoon Ginger
2 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Nutmeg

FILLING:
1 Cream; (8 oz) cheese
½ cub Butter cut in pieces
1 teaspoon Vanilla
1 cub Powder sugar

Preparation:

In processor, put eggs, sugar,pumpkin, lemon juice, flour, baking powder, ginger, cinnamon, salt, nutmeg and process. Spread on greased and floured 15x10x1 inch cookie sheet. Sprinkle with nuts. Bake @ 375 for 15 - 17 minutes. Let cool 5 minutes.

Place handiwipe or thin towel over cake and turn out onto towel. Roll cake and cool for two hours. Use processor adding cream cheese, butter, vanilla and process. Add powdered sugar and process til smooth. Unroll cake and spread cheese mixture onto cake. Cool or chill until set.

(I told you it was easy!)

Posted to TNT Recipes Digest, Vol 01, Nr 939 by Patt Jordan <tappys1@means.net> on Jan 14, 1998

Pumpkin Cream Pie

Servings: 8 Servings

Ingredients:

2 cub Milk
2 package Jello Vanilla flavor instant
And pie filling(4 serving si
1 cub Canned pumpkin
1 teaspoon Pumpkin pie spice
1 cub Thawed Cool Whip whipped top
1 Baked 9" pie shell,cooled

Preparation:

Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish with additional whipped topping and pecans,if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Cream-Cheese Roll

Servings: 1 Servings

Ingredients:

3 Eggs
1 cub Sugar
2/3 cub Canned pumpkin
¾ cub Flour
1 teaspoon Baking soda
1 teaspoon Nutmeg
2 teaspoon Cinnamon

FILLING:
1 package (8-oz) cream cheese; at roomtemperature
½ cub Powdered sugar
¼ cub Oleo; softened
1 teaspoon Vanilla

Preparation:

Beat eggs well; add sugar and blend into pumpkin. Sift all dry ingredients together, and blend in the egg mixture. Pour batter onto a greased cookie sheet with sides; bake at 350 degrees for ten to fifteen minutes. Roll in towel, as you would roll up a rug, to cool.

Filling: Beat all ingredients together; spread over unrolled cake. Reroll cake, and store in refrigerator. Slice when ready to serve. This can also be frozen.

Posted to recipelu-digest Volume 01 Number 398 by soulvision@juno.com (Rhonda R. Selby) on Dec 23, 1997

Pumpkin Creme Brulee

Servings: 1 Recipe

Ingredients:

1 ¼ cub Whipping cream
½ Vanilla bean, split
5 large Egg yolks
6 tablespoon Sugar
1 teaspoon Grated nutmeg
½ cub Solid pack pumpkin
2 tablespoon Orange liqueur
¼ cub Packed brown sugar
½ teaspoon Cinnamon

Preparation:

Preheat oven to 350F. Bring cream to boil in heavy saucepan. Remove from heat. Add vanilla bean. Let stand 20 minutes; discard vanilla bean.

Whisk together yolks, 6 tablespoons sugar and nutmeg. Add pumpkin and orange liqueur and mix until smooth. Whisk in cream mixture. Divide custard among 6 ½ cup ramekins. Arrange ramekins in heavy large baking pan. Add enough hot water to pan to come up halfway up the sides of ramekins. Bake until sides are set but centers move slightly when shaken, about 20 minutes. Remove from water bath and cool. Refrigerate one hour.

Preheat broiler. Sift brown sugar and cinnamon into small bowl. Sprinkle over custards. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds. Serve immediately. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On FRI, 24 NOV 1995 080640 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Crisp

Servings: 1 Servings

Ingredients:

1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
1 cub Sugar
½ teaspoon Cinnamon
3 Eggs
1 Box yellow cake mix
2 cub Pecans
1 cub Butter (melted and cooled)

FROSTING:
8 ounce Cream cheese (softened)*
¾ cub Cool whip (or ½ cupsoftened butter)
1 ½ cub Powdered sugar (sifted)

Preparation:

Line bottom and sides of a 9x13x2 cake pan with wax paper. You may want to grease the pan with butter or oil before placing paper on to facilitate removal of the wax paper after cooking. Mix pumpkin, milk, sugar, cinnamon, and eggs with a mixer or by hand. Pour into the pan. Sprinkle the cake mix over the liquid mixture and spread evenly. Pat nuts into the cake mix and spoon the melted butter or margarine over the nuts and dry mixture. Bake in a 325F preheated oven for 50-55 minutes. Let cool slightly before inverting on a tray. Let it cool completely before frosting.

Frosting: Mix cream cheese and cool whip/butter with a mixer until fluffy.
Gradually add the powdered sugar. Frost the top of the cake and store in the refrigerator.

*Don't use non-fat cream cheese, It doesn't hold as well and the frosting will run.
Posted to EAT-L Digest 1 November 96

Date: Sat, 2 Nov 1996 13:11:58 -0800

From: Richard Stevens <rstevens@U.WASHINGTON.EDU>

Pumpkin Curry

Servings: 1 Servings

Ingredients:

1 cub Red or brown lentils
6 cub Water
½ teaspoon Turmeric
1 tablespoon Canola oil
1 large Onion, diced
2 Tomatoes, cored and chopped
3 To 4 cloves garlic, minced
1 ½ tablespoon Curry powder
2 teaspoon Cumin
Salt and pepper to taste
¼ teaspoon Ground cloves
2 cub Peeled, chopped pumpkin or
Other winter squash
2 cub Chopped unpeeled white
Potatoes (about 2 medium)
2 medium Carrots, peeled and diced
(about 1 cup)
2 cub Shredded leafy greens (kale,
Spinach, escarole)
2 Apples, unpeeled, cored and
Diced
A few teaspoons of tomato
Paste, as a thickener

Preparation:

Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-½ cups cooking liquid. Heat oil in a large saucepan; add onion. Saute over medium heat for 4 minutes. Add tomatoes and garlic. Cook for 4 minutes more, stirring occasionally. Add curry, cumin, salt, pepper and cloves. Cook for 1 minute more, stirring frequently. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots. Cook over medium-low heat until vegetables are tender, approximately 35 to 40 minutes. Stir in greens and apples and cook for 15 minutes more, stirring occasionally. Serve hot.

Date: 12/5/94 From: DBAA74A Dianne Hermansen
:Source - Houston Post. It is from NY vegetarian chef Ken Charney:

D/L From the Prodigy Service. From the recipe files of Sue Smith, TXFT40A@prodigy.com, S.Smith34. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pumpkin Custard

Servings: 1 Servings

Ingredients:

3 Saccharin tablets, (¼grain each)
1 tablespoon Water, warm
½ cub Milk
½ cub Pumpkin, canned
1 Egg, well beaten
⅛ teaspoon Salt
¼ teaspoon Nutmeg
¼ teaspoon CinnamondashGinger

Preparation:

Dissolve saccharin in warm water. Combine with remaining ingredients; Pour into custard cup. Place in shallow pan of hot water. Bake in moderate (350 degree F.) 45 minutes, or until knife inserted near edge of custard comes out clean.

From: Jeffrey Dean Date: 11-18-93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Custard Bars

Servings: 24 Servings

Ingredients:

-Dottie Cross TMPJ72B
1 package 7-ounces apple-cinnamonmuffin mix
1 cub Rolled oats
½ cub Finely chopped pecans
1/3 cub Packed brown sugar
¼ cub Margarine or butter, melted
1 ounce carton dairy sour cr
1 cub Canned pumpkin
1 Beaten egg
1 teaspoon Vanilla

Preparation:

Combine ¾ cup of muffin mix, oats, pecans, brown sugar, and margarine.
Toss to mix well. Press about 1-½ cups of crumb mixture evenly on bottom of 9x9x2-inch pan. Bake in 350 degree oven 10 minutes. Meanwhile, combine remaining muffin mix and remaining ingredients. Pour over baked crust.
Sprinkle with remaining crumb mixture. Bake in 350 degree oven 30 to 35 minutes or till set. Cool in pan on rack. Cut. Makes 24.

Source: BH&G Holiday Appetizers - 1991 Reformatted by: CYGNUS, HCPM52C

Posted to bakery-shoppe digest V1 Number 033 by novmom@juno.com (Lynn A Montroy) on Apr 16, 1997

Pumpkin Custards

Servings: 4 Servings

Ingredients:

1 cub Pumpkin, canned
¾ cub Evaporated skim milk
3 tablespoon Sugar
½ teaspoon Ground cinnamon
⅛ teaspoon Ground ginger
⅛ teaspoon Ground allspice
1 dash Salt

Preparation:

In a medium mixing bowl beat egg whites till foamy. Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger and allspice.

Place four 6-ounce custard cups in a shallow baking pan. Pour pumpkin mixture into cups.

Place the baking pan containing cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.

Bake in a 325 degree oven for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Serve warm or chilled. If desired, garnish with a fat free whipped topping.

NOTES : This is a very low fat dessert that is rich in carbohydrates, protein and vitamins.

Posted to EAT-L Digest 08 Oct 96

From: Anne <EICMississippiValley7@POSTOFFICE.WORLDNET.ATT.NET>

Date: Wed, 9 Oct 1996 22:02:00 +0000

Pumpkin Date Muffins

Servings: 12 Servings

Ingredients:

1 Egg
½ cub 1% low-fat milk
½ cub Pumpkin puree
½ cub Sugar
¼ cub Canola oil
1 tablespoon Grated orange rind
1 ½ cub Flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ Te salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg
½ cub Chopped dates; finelychopped
Sugar for topping

Preparation:

In a small bowl, beat eag. Stir in milk, pumpkin puree, sugar, oil and orange rind; blend throughly. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add dates and stir to coat with flour. Add pumkin mixture; and mix just until dry ingredients are moistened. Spoon into greased or paper lined muffin tins, filling 2/3 full.
Sprinkle top of each with about ¼ teaspoon of sugar. Bake at 400 degrees for 20-25 mins or until lightly browned and tester comes out clean.

Source Homemakers Magazine Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com

Recipe by: Homemakers Magazine

Posted to MC-Recipe Digest V1 #870 by Carol & Bob Floyd <c.floyd@arnprior.com> on Oct 27, 1997

Pumpkin Date Nut Bread

Servings: 10 Servings

Ingredients:

¾ cub Pumpkin pie filling
1/3 cub Milk; skim
1 large Egg
1 tablespoon Butter
1 teaspoon Salt
2 1/3 cub Bread flour
2/3 cub Flour; whole-grain wheat
3 tablespoon Brown sugar; packed
2 tablespoon Vital wheat gluten
½ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Nutmeg
⅛ teaspoon Allspice
2 teaspoon Yeast
½ cub Walnuts*; coarsely chopped
1/3 cub Dates*; chopped

Preparation:

Add ingredients to the machine in the order listed with the exception of walnuts and dates. Bake on fruit and nut cycle. When addition beep sounds, add walnuts and dates. Makes a 1 ½ pound loaf.
Recipe By : Bill Camarota

Posted to Digest bread-bakers.v096.n049

Date: Fri, 18 Oct 1996 21:53:07 -0400 (EDT)

From: Bill Camarota <gfx4tv@acy.digex.net>

Pumpkin Delight

Servings: 12 Servings,

Ingredients:

Graham crackers
¼ cub Diet margarine; melted.
8 ounce Lite cream cheese (soft)
1 large Can 100% pumpkin
1 teaspoon Cinnamon
¼ teaspoon Cloves
¼ teaspoon Allspice
½ teaspoon Nutmeg
½ cub Brown Sugar Twin
½ cub Skim milk
2 package Sugarfree Instant Pudding(Vanilla flavor)
12 ounce Lite Cool Whip

Preparation:

Place whole graham crackers in a 13 X 9-inch pan. Melt margarine, and brush over crackers.

Put cream cheese in bowl and beat with electric mixer. Mix spices in pumpkin, and add to cream cheese. Beat together.

Add sugar twin, milk and sprinkle in dry pudding mix. Mix in the pumpkin and cream cheese mixture. Beat until well blended. Fold in Cool Whip. Pour in pan, and spread over crackers. Cover with plastic wrap, and refrigerate overnight

FROM: LORI NORMAN

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Delights

Servings: 9 Servings

Ingredients:

1 ½ cub Canned pumpkin pie mix
1/3 cub Sugar
1 teaspoon Vanilla
1 quart Vanilla ice cream; soft
1 cub Chopped pecans

Preparation:

Stir pumpkin pie mix. sugar and vanilla into the ice cream. Refreeze. Shape into balls; freeze. then roll in chopped nuts. Place in a pan, cover with foil. Keep frozen until ready to serve. Makes 9 servings.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Dessert

Servings: 1 Cake

Ingredients:

1 cub Sugar, granulated
3 Eggs, beaten
29 ounce Pumpkin (1 large can)
2 teaspoon Cinnamon, ground
½ teaspoon Ginger, ground
¼ teaspoon Cloves, ground
½ teaspoon Salt
12 ounce Evaporated milk(1 large can)
1 pound Cake mix, yellow(1 standard box)
1 cub Nuts, chopped
4 tablespoon Butter (sweet), melted
Whipped cream

Preparation:

Preheat oven to 350 degrees F. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9x13-inch pan with wax paper and pour the mixture in.

Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. Bake at 350 degrees F. for 50-60 minutes.

Cool (very important). Flip over and remove from pan. Remove the wax paper. Top with whipped cream (which would dissolve if the cake weren't cooled first).

NOTES:

* Fluffy whipped pumpkin upside-down cake -- Someone brought this to an office party last year and ended up having to make about thirty copies of the recipe for people who tasted it.

: Difficulty: moderate.
: Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling.
: Precision: measure the ingredients.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Dip

Servings: 1 Servings

Ingredients:

4 cub Powdered sugar
2 package (8 oz each) cream cheese;softened
1 can (16 oz) pumpkin
2 teaspoon Cinnamon

Preparation:

Blend together. Serve with graham crackers or ginger snaps.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by angstrom@juno.com (Angela L Gilliland) on Dec 30, 1997

Pumpkin Doughnuts

Servings: 24 Servings

Ingredients:

2 Eggs -- beaten
1 cub Sugar
2 tablespoon Oil
½ cub Buttermilk
1 cub Pumpkin, canned
4 cub Flour
2 teaspoon Salt
4 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Nutmeg
½ teaspoon Cinnamon
¼ teaspoon Ground ginger
Sugar for coating

Preparation:

Beat eggs and sugar until light and fluffy. Add oil, pumpkin and buttermilk.

Mix dry ingredients together and add to egg mixture. Chill 1 hour.

Turn out on floured board and roll to ½ inch thickness. Cut with a doughnut cutter.

Deep fry (375-degrees) until brown on one side. Turn over. Brown other side. Drain well on paper towels and roll in sugar.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Drops (Cookies)

Servings: 72 Servings

Ingredients:

1 ½ Sticks butter; at roomtemperature
2/3 cub Packed light brown sugar
2 Eggs
1 ½ teaspoon Vanilla extract
1 cub Canned or cooked freshpumpkin puree
2 cub All-purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
1 pinch Salt
2 ½ teaspoon Pumpkin-pie spice
1 cub Chocolate chips
1 cub Chopped walnuts or pecans

Preparation:

Preheat oven to 375 degrees. In a large bowl beat together butter, brown sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking powder, baking soda, salt and pumpkin-pie spice, beating until blended.
Stir in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes. Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 ½-inch cookies
To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked Pantry, please call 1-800-582-1800.
Recipe By : Nathalie Dupree, TVFN

Posted to MC-Recipe Digest V1 #240

Date: Wed, 9 Oct 1996 15:28:23 -0700 (PDT)

From: patH <phannema@wizard.ucr.edu>

NOTES : Chicken Breast with Dried Apricots and Cranberries Company Cabbage

Dried Cranberry Pilaf

Pumpkin Drops (Cookies)

Pumpkin Dump Cake

Servings: 3 Servings

Ingredients:

4 Eggs, beaten
1 ½ cub Sugar
1 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Cloves
2 cub Cooked pumpkin
12 ounce Can of Milnot
1 Yellow cake mix
½ cub Chopped pecans
2 Sticks of melted margarine

Preparation:

Mix first 8 ingredients together. Pour into a 13x9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top.

Pumpkin Eaters Doughnuts

Servings: 18 Servings

Ingredients:

2 tablespoon Shortening
¾ cub Sugar
2 Eggs
1 cub Libby's solid pac pumpkin
1 cub Shredded bran cereal
2 ¾ cub Flour
2 teaspoon Baking powder
1 teaspoon Pumpkin pie spice
½ teaspoon Salt
Oil

Preparation:

In a large bowl cream shortening and sugar untill light and fluffy.

Add eggs, one at a time mixing well after each addition. Add Pumpkin and cereal, mixing well... Let stand 2 min. Sift flour, baking powder, spice and salt together then stir into pumpkin mixture, half at a time...

Cover, chill for 1 hour or until dough is stiff enough to handle. on lightly floured surface, roll out dough to ½ in. thickness and cut with 2 ½ in doughnut cutter.

Deep fry in large pan with 2 in of oil at 375ø. Fry a few at a time about 1 min per side or until thoroughly cooked and golden brown.

Drain on paper towel on wire rack. Repeat with the trimmings to use all of the dough. Dip cooled doughnuts in cinnamon sugar or powdered sugar if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Empanadas

Servings: 14 Pies

Ingredients:

2 cub Unbleached white flour
2 tablespoon Sugar
2 teaspoon Baking powder
½ teaspoon Salt
½ cub Shortening
¼ cub Cold sweet butter
1 tablespoon Brandy
3 tablespoon Milk
16 ounce Canned pumpkin puree
¾ cub Brown sugar
2 teaspoon Cinnamon, or 2 teaspoonsminced wild anise leaves
¼ teaspoon Freshly grated nutmeg
1 Egg
2 teaspoon Pure vanilla
1 Egg beaten with 1tablespoon water for glaze
2 tablespoon Sugar mixed with 1 teaspooncinnamon

Preparation:

Thanksgiving day, I whipped up the following in lieu of the traditional pumpkin (ho-hum) pie. Both the crust and the filling are excellent. The flavors are a bit richer and more interesting than the traditional punkin' pie (at least my punkin' pie). The only problem that I encountered was that the dough was a bit hard to handle++it tended to tear and was a bit hard to roll out thin. That may be because instead of chilling it for a half-hour like the recipe says, I put it in the fridge and forgot about it for two and a half hours!
It seemed to get easier to handle as it warmed up. Also, instead of making the dough by hand, I used my food processor and it turned out just fine. Just don't over process the dough if you do it that way

These remind me of Mexican Dim-Sum. In fact I'm sure that they'd be good with meat fillings too++say, curried pork or beef and onions (without the final sprinkling of cinnamon sugar though).

Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal.

Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend.

Form into a flat disc and wrap in plastic wrap. Chill for 30 minutes.

Preheat oven to 400F.

To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla.

When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake for 15 to 18 minutes, or until golden.

While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350F oven for 8 minutes. Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline Higuera McMahan)

When Grandmama made these little pies she included anise, which grew wild around our rancho.

San Francisco Chronicle, 11/14/90.

Posted by Stephen Ceideburg November 24 1990.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Pumpkin Face Jell-O

Servings: 1 Servings

Ingredients:

1 package Orange flavored gelatin
Black licorice; cut intotriangles

Preparation:

Line small bowls, about 3 to 4 ounces, with plastic wrap. Prepare the gelatin according to package instructions. Put a small amount of gelatin in the prepared bowl and let it partially set in the refrigerator. Remove the gelatin from the refrigerator and push the pieces of licorice into the mixture to resemble eyes and a mouth. Cover with a little more gelatin and let set. Once set, fill the bowls with remaining gelatin and chill until solid. To unmold, invert the bowl onto a plate. Remove the bowl and carefully peel away the plastic wrap.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8995

Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997

Pumpkin Fig Cookies

Servings: 36 Cookies

Ingredients:

1 ¼ cub Flour, sifted
1 ½ teaspoon Salt
1 teaspoon Baking powder
¼ teaspoon Baking soda
¾ cub Oats, old-fashioned or quick
1 cub Brown sugar, firmly packed
¾ cub Sugar
½ cub Shortening
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1 Egg
1 cub Pumpkin, canned or fresh
1 cub Figs, dried; chopped
¾ cub Walnuts; chopped
1 tablespoon Orange peel; grated

Preparation:

Mix and sift flour, salt, baking powder, and soda; stir in oats; set aside.
Cream sugars with shortening and spices; beat in egg. Add flour mixture alternately with pumpkin. Stir in dried figs, walnuts and orange peel.
Drop by Tablespoons on greased cookie sheets. Bake at 375 F degrees for about 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Filled Cookies

Servings: 1 Servings

Ingredients:

FILLING:
1 cub Pumpkin
½ cub Sugar
½ teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon Nutmeg
¼ teaspoon Salt

COOKIES:
3 cub Flour
1 teaspoon Salt
½ teaspoon Baking soda
½ cub Brown sugar
¾ cub Shortening
1 Egg
¼ cub Molasses
1 cub Rolled oats

Preparation:

from Women's Circle for the Proud Cook.

Filling: Blend ingredients together and set aside.

Cookies: Mix and sift together flour, salt & baking soda. Combine sugar, shortening, egg and molasses; mix well. Add dry ingredients to molasses mixture. Add oats. Chill 30 minutes. Roll out ⅛ inch thick; place 1 tbs filling on 1 cookie and cover with a second cookie. Press together and slit top. Bake at 375 for 15 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on 6 Ap, r 1997

Pumpkin Filling

Servings: 1 Servings

Ingredients:

See below

Preparation:

Mix 1 cup cooked pumpkin, ½ cup sugar, ½ teapoon cinnamon, ½ tsp. ginger & ¼ tsp. nutmeg.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pumpkin Flan

Servings: 6 Servings

Ingredients:

1 cub Pumpkin
¼ cub Honey
¾ teaspoon Cinnamon
5 Eggs
1 can (13 oz.) Carnationevaporated milk
1 teaspoon Vanilla extract
1 tablespoon Brandy (or Asbach-Uralt),optional
¼ cub Brown sugar, packed

Preparation:

(TIP:) Six individual custard cups can be used as well as the form in the main recipe section. Bake them at 325 degrees for 45 minutes, and test with a knife at the edge of the custard. The center will continue to cook when removed from the oven because of the small size. Cover and chill. For a pumpkin flan "brulee" sprinkle the brown sugar over the BAKED custard (rather than in the bottom of the cup) and broil 4 inches from the heat until the sugar bubbles, watching every second....it burns *very* easily. When the sugar bubbles, remove it
immediately, cover and chill.

Combine the pumpkin, honey and cinnamon. Beat the eggs. Add milk, vanilla and pumpkin mixture to the eggs. Stir in the brandy, mixing well.

Sprinkle the brown sugar over the BOTTOM of a buttered 10-inch baking dish. S-l-o-w-l-y pour in the custard mixture and place the baking dish in a pan of hot water. Bake (together with the pan of hot water) at 350 degrees for one hour, or until the custard is set. Insert a knife into the custard. If it comes out clean, the custard is done. Cover and chill for 2 to 4 hours before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Flan 2

Servings: 1 Servings

Ingredients:

1 1/3 cub Sugar
6 large Eggs
2 cub Canned pumpkin puree
¾ teaspoon Salt
½ teaspoon Ground ginger
½ teaspoon Cinnamon
¼ teaspoon Ground allspice
2 cub Heavy cream
Cinnamon whipped cream as anaccompaniment (recipefollows)

Preparation:

In a small skillet combine 2/3 cup of the sugar with ¼ cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a 2-quart glass

loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.

In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees F) for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered, overnight.
Run a thin

knife around the edge of the loaf pan, invert a platter over the pan,

and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.

Yield: 8 to 10 servings
Recipe By : COOKING LIVE SHOW #CL8744

Posted to MC-Recipe Digest V1 #265

Date: Mon, 28 Oct 1996 10:03:35 -0500

From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

Pumpkin Flan Cakes

Servings: 12 Servings

Ingredients:

1 Box light yellow cake mix
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
¼ teaspoon Ginger
Filling:
30 large Marshmallows
¼ cub Skim milk
1 can Pumpkin
½ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Salt
3 cub Frozen light whipped topping
Thawed

Preparation:

Cake: Preheat oven to 350. Grease two Flan Pans and line centers with Parchment Paper. Prepare cake according to package directions add cake spices. Pour half of batter into each prepared Flan Pan. Bake 25-30 minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge of pan and turn out onto serving plate.
Allow to cool completely before removing Parchment Paper.

Filling: Place marshmallows with milk in 2-Quart Generation II Saucepan.
Melt marshmallows over low heat, stirring occasionally. Remove from heat.
Add pumpkin, spices and salt; stir to combine. Allow mixture to cool completely. Fold in whipped topp ing. Fill each Flan Cake center with pumpkin mixture. Chill before serving. Garnish with additional whipped topping if desired.

Posted to EAT-L Digest - 30 May 96

Date: Fri, 31 May 1996 17:15:02 -0400

From: "Carol T." <taillon@ACCESS.MOUNTAIN.NET>

Recipe By : The Pampered Chef

Pumpkin Frangelico Cheesecake

Servings: 10 Servings

Ingredients:

CRUST:
24 Gingersnaps
½ cub Butter; melted
3 tablespoon Sugar

FILLING:
16 ounce Cream cheese; softened
16 ounce Pumpkin puree
5 Eggs
¾ cub Sugar, brown
½ cub Frangelico liqueur
¾ teaspoon Cinnamon, ground
½ teaspoon Ginger, ground
¼ teaspoon Nutmeg, ground
⅛ teaspoon Cloves, ground
1 teaspoon Vanilla extract

TOPPING:
2 cub Sour cream
¼ cub Sugar, granulated
¼ cub Frangelico liqueur
10 Hazelnuts, whole

Preparation:

Combine ginger snaps and sugar in food processor and process until fine.
With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes. In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, ½ cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble. Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter.
Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour.

From David Wood Dessert Book
Calgary Sun, Monday, October 30, 1990
per Fred Towner Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 3 JUL 1995 080920 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Fritters

Servings: 1 Servings

Ingredients:

4 cub Cooked mashed pumpkin
2 Eggs
1 cub Flour
1 pinch Salt
1 teaspoon Baking powder
30 ml (2 tablespoons) heaped ofsugar

CARAMEL SAUCE:
250 ml Sugar
500 ml Water
500 ml Milk
30 ml Margarine
20 ml Cornstarched mixed to apaste with water

Preparation:

Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramelsauce.

CINNAMON SUGAR

Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use.
(Tastes fine over sweet potatoe too)

CARAMEL SAUCE: Cook together and add one teaspoon karamelessence before serving over pumpkin fritters.

Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .

Pumpkin Frosted Dream Cake

Servings: 12 Servings

Ingredients:

BATTER:
18 ¼ ounce Spice cake mix
1 Env Dream Whip whippedtopping mix
1 cub Skim milk
8 Whole egg whites; slightlybeaten
1 tablespoon Olive oil

PUMPKIN FROSTING:
1 Env Dream Whip whippedtopping mix
3 ounce Fat-free butterscotchpudding mix
½ cub Skim milk
1 cub Pumpkin; canned
¼ cub Walnuts; chopped

FROSTING:
1 Env Dream Whip whippedtopping mix

Preparation:

Preheat oven to 350. Prepare two 9" cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, one envelope whipped topping mix, one cup milk, egg whites, and oil. Mix until moistened. Pour evenly into prepared pans. Bake for 30 minutes. Meanwhile, to prepare pumpkin frosting, combine one envelope whipped topping mix, pudding mix, and remaining milk. Mix slowly until well blended. Then, beat again for eight minutes or until soft peaks form. Fold in pumpkin in carefully. Split cooled cake layers and frost each layer with pumpkin frosting. Stack layers on serving plate. Prepare remaining envelope whipped topping mix according to package directions. Frost sides of cake. Sprinkle walnuts over top.

Per serving: 246 Calories; 6g Fat (20% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 359mg Sodium

Recipe by: The Holiday Cookbook

Posted to recipelu-digest Volume 01 Number 190 by "Anita A. Matejka" <matejka@bga.com> on Nov 2, 97

Pumpkin Fruitcake

Servings: 16 Servings

Ingredients:

½ cub Unswt. apple orange juice;
½ cub Raisins;
1 cub Dried figs; Chopped
1 cub Pumpkin; cooked or canned
2 tablespoon Sugar;
¼ cub Vegetable oil;
1 ½ cub Whole wheat flour;
1 teaspoon Baking soda
1 teaspoon Baking powder;
1 teaspoon Ground cinnamon;
½ teaspoon Ground nutmeg;
¼ teaspoon Ground allspice
⅛ teaspoon Ground cloves;
½ cub Walnuts; chopped
Orange; rind grated
teaspoon dry)

Preparation:

Combine the juice, raisins and figs in a bowl. Let stand for 1 hour or overnight.

Beat together the pumpkin, sugar and oil. Stir in the fruit mixture.
Add the flour, baking soda, baking powder and spices. Mix well. Add the nuts and orange rind. Stir to blend well.

Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in 325 F oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 min.

Remove from pan and cool thoroughly on a wire rack. Wrap in foil and refrigerate until ready to use.

½ inch slice - 160 calories, 1 bread exchange, 1 fruit, 1 fat 26 grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman, 1986 Shared by Elizabeth Rodier, Nov 93.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Fudge

Servings: 1 Servings

Ingredients:

2 cub Sugar
1/3 cub Mashed pumpkin
¼ teaspoon Cornstarch
¼ teaspoon Pumpkin pie spice
½ cub Evaporated milk
½ teaspoon Vanilla
¼ cub Butter
1 cub Chopped pecans

Preparation:

Cook together sugar, pumpkin, cornstarch, spice and milk until it forms a soft ball when dropped in cold water, or until mixture reaches 235F on a candy thermometer. Add vanilla, butter and pecans. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool.

Pumpkin Fugadh

Servings: 4 Servings

Ingredients:

½ kg Diced butternut
Pumpkin/squash
(1.1 lb)
1 Finely chopped onion
1 Finely chopped tomato
½ teaspoon Mustard seeds
¼ teaspoon Turmeric
4 tablespoon Oil
400 ml Coconut cream
(About 1 ½ cup)
200 ml Water (about 1 cup)
Salt to taste
Coriander leaves
For garnish

Preparation:

Mild sweet curry ideal as compliment to a really hot curry.

Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly approximately 2 minutes). Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft--this depends on how small/large you dice. Garnish with chopped coriander. WALT

Philippa Jane Wightman P.O. Box 270, The Gap Q Australia

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Ginger Muffins

Servings: 20 Servings

Ingredients:

1 ½ cub Pumpkin
5 tablespoon Applesauce -- at room
Temperature
2 Egg whites -- whipped
½ cub Apple juice -- at room
Temperature
2 cub Brown sugar -- packed
1 ½ cub Unbleached flour
2 teaspoon Baking soda
2 teaspoon Baking powder
1 teaspoon Salt
4 ½ teaspoon Ginger
1 teaspoon Nutmeg

Preparation:

Preheat oven at 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin, applesauce, egg whites, and juice. In another mixing bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin tins two thirds full. Bake 25 minutes.

Recipe By : Great Good Food Luscious Lower Fat Cooking

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Gingerbread

Servings: 4 Loaves

Ingredients:

2 cub All-purpose flour, divided
½ cub Packed brown sugar
2 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
1 cub Canned pumpkin
½ cub Molasses
2 Eggs
1/3 cub Margarine
¼ cub Milk
1 teaspoon Ground ginger

Preparation:

Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine, milk and ginger. Mix vigorously until combined. Add the remaining flour and blend in. Divide the batter evenly among 4 small loaf pans.

Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.

To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap. Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel. Microcook, uncovered, at 30% power (medium-low) for 1 to 1 ½ minutes.

Makes 4 loaves, 8 servings each.

Adapted from a recipe from BETTER HOMES & GARDENS, November 1990 Posted by Fred Peters.

Source: Lisa Clarke

Posted on Kook-Net by Lisa Clarke

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Gingerbread Loaves

Servings: 4 Servings

Ingredients:

2 cub All-purpose flour, divided
½ cub Packed brown sugar
2 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
1 cub Canned pumpkin
½ cub Molasses
2 Eggs
1/3 cub Margarine or butter
¼ cub Milk
1 tablespoon Grated fresh gingerroot OR 1tsp ground ginger`
1/3 cub Finely chopped walnuts
2 tablespoon Sugar

Preparation:

Grease the bottom and sides of four 4 ½ x 2 ½ 1 ½-inch loaf pans. Grease only halfway up the sides.
That way the loaves will have nicely rounded tops and no unwanted rims around the edges. Set aside.

Stir together 1 cup of the flour, the brown sugar, baking

powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger. Beat with an electric mixer on low to medium speed until combined, about 30 seconds. Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally. Add the remaining flour; beat for 2 minutes or until mixed. Divide the batter evenly among the prepared pans.

For the topping, stir together the walnuts and sugar; sprinkle evenly over the batter in the pans. Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.

To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap. Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel.
Microcook, uncovered, at 30% power (medium-low) for 1 to 1 ½ minutes.

Makes 4 loaves, 8 servings each.

Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat, 14 g Carbohydrate, 14 mg
Cholesterol, 61 mg Sodium, 100 mg Potassium

[BETTER HOMES & GARDENS; November 1990]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Gingerbread Snacking Cake

Servings: 16 Servings

Ingredients:

1 ½ cub Granulated sugar
2 Eggs
1 cub Pumpkin puree
½ cub Vegetable oil
½ cub Buttermilk
1 ¾ cub All-purpose flour
1 teaspoon Baking soda
1 teaspoon Ginger
½ teaspoon Each salt, cinnamon,
Nutmeg, ground
Cloves and allspice
¼ teaspoon Baking powder
Icing sugar

Preparation:

Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.

In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth. Stir together salt, cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over pumpkin mixture and stir until blended.

Pour into greased 9-inch(2.5 L) square cake pan. Bake in 350 degree F (180 degrees C) oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack. Using small sieve, dust top lightly with icing sugar.

Makes 16 servings.

From: Canadian Living September 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Gingerbread with Caramel Sauce

Servings: 12 Servings

Ingredients:

2 ¼ cub Flour -- all purpose
½ cub Sugar
2/3 cub Margarine -- or butter
¾ cub Pecans -- chopped
¾ cub Buttermilk
½ cub Pumpkin -- canned
½ cub Molasses
1 large Egg
1 ½ teaspoon Ground ginger
1 teaspoon Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¼ teaspoon Gound cloves
Ice Cream
CARAMEL SAUCE-
½ cub Butter -- or margarine
1 ¼ cub Brown sugar -- firmly
Packed
2 tablespoon Light corn syrup
½ cub Whipping cream

Preparation:

Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1 ¼ cups mixture into bottom of an ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk, and next 8 ingredients; beat at low speed with an electric mixer until blended. Pour over crumb mixture, and bake at 350~ for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares, and serve with Caramel Sauce AND commercial ice cream. Caramel Sauce. Melt butter in a small heavy saucepan over low heat; add brown sugar and corn syrup. Bring to a boil; cook, sitrrig constantly, 1 minute or until sugar dissolves. Gradually add whipping cream; return mixture to a boil. Remove from heat. Yield. 2 cups.

Southern Living, October, 1993.

Recipe By :

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Gingersnap Pie

Servings: 4 Servings

Ingredients:

1 ½ cub Cold half and half cream or
1 package Vanilla flavor instant puddi
Filling (4 serving size)
3 ½ ounce Cool Whip whipped topping,th
1 cub Pecans
1 cub Gingersnaps
½ can Canned pumpkin
1 ½ tablespoon Pumpkin pie spice
1 Prepared graham cracker crum

Preparation:

Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Gnocchi

Servings: 1 Servings

Ingredients:

1 cub Canned pumpkin
2 Egg whites
1 Flour

Preparation:

Whisk together the pumpkin and the egg whites until blended. Then add flour and stir until the dough is thick enough to be turned out onto a large cutting board or clean table top. Douse with more flour, and work/knead it into the dough. When fully incorporated add more flour and repeat. Keep adding flour and kneading until the dough can hold its own shape. It will still be a little bit sticky.

At this stage, I chilled the dough overnight, but I have no idea if doing so was essential to the success of my gnocchi--I was just starting to feel really guilty about those essays I hadn't yet graded.

When you're ready to eat the gnocchi, get a pot of boiling water going on the stove. Generously flour your board or tabletop and hands. Cut the dough into fourths and roll each fourth into a cylinder, and slice off gnocchi-sized chunks. I have to be vague about measurements because I was having a hard time with my cylinder rolling technique and at one point just hacked the cylinder in two lengthwise to speed things along. I aimed for ½-inch chunks, but some were bigger than that. Drop into salted boiling water. As they rise to the surface, remove them with a slotted spoon, shake off excess water, and put them on a serving plate.

Having once watched Martha Stewart shape gnocchi on TV, I tried to emulate her technique of pressing them gently against the tines of a form before dropping them in the water for about half of my gnocchi. They turned out just as ugly as the ones I more carelessly dropped in the water without shaping. YM(and skill)MV.

The recipe provided me with two substantial dinners for myself, once I topped the gnocchi with some leftover TVP chili.

Source: original

Posted by Kirstin Reade Wilcox <krw3@columbia.edu> to the Fatfree Digest [Volume 17 Issue 10] Apr. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pumpkin Gnocchi Gratin

Servings: 6 Servings

Ingredients:

1 tablespoon Stick margarine
2 tablespoon All-purpose flour
2 tablespoon Dry white wine
10 ½ ounce Low-salt chicken broth
⅛ teaspoon Salt
1 ¾ cub All-purpose flour
1 cub Pumpkin puree; fresh orcanned
½ teaspoon Salt
¼ teaspoon Ground nutmeg
14 cub Water
Cooking spray
1/3 cub Grated parmesan cheese
¼ teaspoon Paprika
¼ teaspoon Cracked pepper

Preparation:

1. Melt margarine in a medium nonstick saucepan over medium heat. Stir in 2 tablespoons flour; cook 30 seconds. Add wine and broth; bring to a boil.
Reduce heat, and simmer 3 minutes or until thick. Stir in ⅛ teaspoon salt. Remove from heat; set aside, and keep warm.

2. Combine 1 ¾ cups flour, pumpkin puree, ½ teaspoon salt, and nutmeg in a large bowl. Stir well to form a smooth dough (dough will be slightly sticky). Turn dough out onto a lightly floured surface. Shape dough into a 12 x 3-inch-long roll. Cut roll lengthwise into 6 (½-inch-thick) strips, and cut each strip into 12 (1-inch) pieces. Press each piece of dough with a lightly floured fork. Place gnocchi on a lightly floured baking sheet; set aside.

3. Preheat oven to 450 oF.

4. Bring water to boil in a large Dutch oven. Add half of gnocchi; cook 3 minutes or until done. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi.

5. Place gnocchi in a 13 x 9 inch baking dish coated with cooking spray; spoon sauce evenly over gnocchi. Sprinkle with cheese, paprika, and pepper.
Bake at 450 oF for 15 minutes or until thoroughly heated. Serve warm.

Yield 6 servings (serving size: ½ cup).

CALORIES 202 (18% from fat); FAT 4.1g (sat 1.4g, mono 1.4g, poly 0.8g); PROTEIN 7g; CARB 34.2g; FIBER 1.7g; CHOL 3mg; IRON 2.6mg; SODIUM 365mg; CALCIUM 80mg.

WW- 4 points.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Cooking Light Magazine, October 1997

Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@airmail.net> on Apr 01, 1998

Pumpkin Granola Bars

Servings: 30 Servings

Ingredients:

¾ cub Pumpkin puree, , cooked orcanned
1 Egg
¼ cub Healthy Heart Butter, (seerecipe)
¼ cub Honey
2 tablespoon Molasses
2 cub Rolled oats
½ cub Chopped nuts*
2 tablespoon Shredded coconut,unsweetened
¼ cub Wheat germ
½ teaspoon Cinnamon
1 tablespoon Orange rind, grated

Preparation:

In mixing bowl or food processor, blend together the pumpkin, egg, butter, honey and molasses.

Add the oats, nuts, coconut, wheat germ, cinnamon, and orange rind, and process until ingredients are well combined.

Spread mixture in lightly greased 15 ½x10 ½-inch jelly roll pan. Bake in 350 deg. F oven for 40 minutes or until golden brown. While still warm, cut into 3x1 ½-inch bars. For very crisp bars, remove from pan to wire rack and cool completely.

Microwave Method: Spread the batter on a microwave-safe plate or tray and cook, uncovered on medium, for 8-10 minutes, turning the tray 3 times.
Watch carefully, as the batter burns easily.

* peanuts, walnuts, or sunflower seeds

>From "Smart Breakfasts" by Jane Kinderlehrer

Submitted by Carolyn Cloe

NOTES : These crispy, crunchy bars are a convenient and highly nutritious take-along breakfast, or a go-along treat with a milk shake.

Recipe by: (30 bars) Posted to MC-Recipe Digest V1 #511 by Carolyn <c4@groupz.net> on Mar 11, 1997

Pumpkin Harvest Cheesecake

Servings: 1 Cake

Ingredients:

¾ cub Chocolate wafer crumbs
1/3 cub Pecans, finely chopped
3 tablespoon Butter
1 ½ cub Canned pumpkin
3 Eggs, room temperature
½ cub Brown sugar, firm packed
1 ½ teaspoon Cinnamon
½ teaspoon Ground ginger
½ teaspoon Nutmeg
3 package Cream cheese, 3x250g softened
½ cub Sugar
1 tablespoon Cornstarch

Preparation:

Crust: Heat oven to 350F 180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes.

Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set.

Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.

Serves 10-12.

Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker's Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake.

Source: Philadelphia Cream Cheese promo in Canadian Living magazine [Nov 94]

[-=PAM=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Harvest Cookies

Servings: 36 Servings

Ingredients:

2 ¼ cub Flour
1 teaspoon Pumpkin pie spice
½ teaspoon Baking soda
1 cub Butter
1 ½ cub Brown sugar
1 cub Pumpkin
2 Eggs
1 tablespoon Vanilla
10 ounce White chocolate, chopped
1 cub Pecans, chopped

Preparation:

Preheat oven to 300ø Beat butter with sugar, add eggs, pumpkin and vanilla.
Add dry ingredients until mixed .Stir in chocolate and nuts. Drop by spoonfuls on cookie sheets and bake for 20 minutes. Cool completely.

Recipe by: Mrs. Field's Chocolate Cookbook Posted to MM-Recipes Digest V4 #176 by "LauraG" <gaggini@gate.usaor.net> on Jul 9, 1997

Pumpkin Ice Cream

Servings: 1 Quart

Ingredients:

5 1/3 ounce Evaporated milk
2 Eggs; separated
½ cub Light brown sugar
¼ teaspoon Ginger; powdered
½ teaspoon Cinnamon; powdered
¼ teaspoon Nutmeg; powdered
1 cub Pumpkin puree
⅛ teaspoon Salt
⅛ teaspoon Cream of tartar

Preparation:

Use either canned pumpkin puree or make your own fresh puree:

To cook fresh pumpkin: Select a medium-sized eating pumpkin (not the jack o' lantern variety which is too stringy). This pumpkin is almost white and looks like a big squash. Slice pumpkin in half and scoop out the inner pulp and seeds. Place halved pumpkin in large roasting pan with cut side down. Since water is given off as the pumpkin cooks the pan must have a depth of at least 1 inch. If one pan is not big enough for pumpkin halves to lie flat, use two. Bake at 350 degrees F about 1 hour or until the pumpkin is tender and pierces easily with a fork. Turn pumpkin halves over and allow to cool. When pumpkin has cooled, scrape the pulp away from the skin and puree in blender or put through a food mill. Pumpkin puree may be frozen for later use in a tightly covered container. It will keep about six months.

To make ice cream:
Combine evaporated milk, egg yolks, brown sugar, and spices in top of double boiler. Using a wire whisk beat the ingredients until smooth.
Place top over simmering water and cook until custard thickens, stirring constantly.

Remove from heat. Stir in 1 cup pumpkin puree. Set aside.

In medium-sized bowl beat egg whites, salt, and cream of tartar until stiff peaks are formed. Fold beaten egg whites into pumpkin custard.
Scrape into freezer container or serving dish, cover tightly, and freeze until firm (about 3 hours).

Serve directly from freezer (doesn't have to ripen in refrigerator first).

This ice cream is best if eaten within 1 week.

Source: "Frozen Delights" by Diana Collier and Nancy Goff Posted to MM-Recipes Digest V3 #232

Date: Sun, 25 Aug 1996 12:50:07 -0400

From: "CIndy Rogers" <crogers@coastalnet.com>

Pumpkin Ice Cream Dessert

Servings: 6 Servings

Ingredients:

1 ¼ cub Pillsbury's Best All PurposeFlour*, sifted
¼ cub Sugar
¼ teaspoon Salt
2/3 cub Butter
½ cub Funsten's Nuts; finelychoppedPumpkin Ice CreamFilling---
1 cub Pumpkin; cooked or canned
½ cub Firmly packed brown sugar
1 teaspoon French's Cinnamon
¼ teaspoon Salt
¼ teaspoon French's Nutmeg
¼ teaspoon French's Cloves
1 quart Vanilla ice cream; softened

Preparation:

BAKE at 375 degrees. Serves 6 to 8. Sift together flour, sugar and salt into mixing bowl. Cut in butter to form a crumb mixture. Stir in nuts.
Place ½ cup crumb mixture in small pan. Press remaining mixture evenly over bottom and sides of a 9-inch round layer pan or piepan. Bake in moderate oven (375 degrees) until delicately browned: crumbs-10 to 12 minutes; crust-15 to 20 minutes.* Cool. *For use with Pillsbury's Best Self-Rising Flour, omit salt and decrease butter to ½ cup. Decrease baking time: crumbs-8-10 minutes; crust- 12 to 15 minutes. Pumpkin Ice Cream Filling: Combine in saucepan the pumpkin, brown sugar, cinnamon, salt, nutmeg and cloves. Bring to a boil. Cook, stirring constantly, 1 minute. Cool. Beat cooled pumpkin mixture into softened ice cream. Turn into baked crust. Top with crumb mixture. Freeze.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@aol.com> on Nov 6, 1997

Pumpkin Ice Cream Squares

Servings: 1 Servings

Ingredients:

1 pound Can pumpkin
1 cub Sugar
1 teaspoon Each salt; ginger, cinnamon,and nutmeg
1 cub Shopped pecans
½ gallon Good quality vanilla icecream
36 Ginger snaps; about
Additional whole pecans forgarnish, if desired

Preparation:

Leave out ice cream to soften to mixable consistancy. In a large bowl, blend the ice cream, pumpkin, sugar, salt, spices and chopped pecans. Cover the bottom of an ungreased sheet cake or lasagna pan (I prefer to use glass) with a layer of ginger snaps. If desired, you can also place a row of gingersnaps along the sides, standing on their side. Pour half the ice cream mixture on top. Make another layer of ginger snaps on top of the ice cream misture, and again along the sides if desired. Pour the remaining ice cream mix on top. Garnish with whole pecans and/or ginger snap crumbs.
Re-freeze. Leave out 15 min or so before serving to make cutting and removing from the pan easier. Cut into squares and serve. May be served with a dollop of whipped cream.

Notes: I use a bit less sugar and a lot more spice than the recipe actually calls for. You can really judge by taste as you mix -since this isn't baked or cooked, the spices will taste the same when served as they do while you mix them in. If using a prepared pumpkin pie filling, rather than plain pumpkin, I don't add any more sugar, but do add a bit more spice.

Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Nov 18, 1997

Pumpkin Ice Cream Tarts

Servings: 8 Servings

Ingredients:

2 cub Heavy cream
2 cub Milk
1 ¼ cub Brown sugar
¼ teaspoon Salt
4 Egg yolks
2 cub Pumpkin puree
¼ teaspoon Ground mace
1 teaspoon Freshly ground nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Ground ginger
8 Prebaked pastry tart shells,each 2 ½ to 3 inches indiameter
½ cub Chopped walnuts or pecans,garnish
Whipped cream, garnish

Preparation:

Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a boil over medium-high heat, stirring often, until sugar has dissolved.

Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk about 1 cup of the hot milk mixture into yolks. Then whisk yolk mixture into hot milk mixture. Continue to cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Remove from heat; cool to lukewarm.

Put pumpkin puree in a bowl, and whisk about 1 cup of the warm custard into the pumpkin. Whisk all the pumpkin mixture and the spices into the warm custard. Freeze in an ice-cream maker according to manufacturer's directions.

To serve, scoop the ice cream into the pastry shells; top with whipped cream and nuts, if desired.

Yields 8 tarts.

The San Francisco Chronicle, November 15, 1995

Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@worldnet.att.net> on Jul 27, 1997

Pumpkin Ice-Cream Pie

Servings: 6 Servings

Ingredients:

1/3 cub Butter or margarine, at roomtemperature
2 cub Cinnamon graham-crackercrumbs (15 double crackers)
FILLING:
1 quart Orange sherbert, slightlysoftened
1 can (16 ounces) solid-packpumpkin
1 pint Vanilla ice cream, slightlysoftened
1 teaspoon Vanilla extract
For Garnish:
1 cub Heavy cream, whipped stiff(2 cups)

Preparation:

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use
reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate ready. 2. Mix butter and cracker crumbs in a medium-size bowl until evenly moistened.
Press over bottom and up sides of pie plate. 3. Bake 8 minutes or until lightly browned. Cool on wire rack.

4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just until blended. Fold in ice cream and vanilla until blended. 5. Spoon into crust, swirling top. Freeze until hard, at least 4 hours. 6. Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream.
Decorate with orange peel. Return to Freezer. 7. About 10 minutes before serving without garnish: 198 cal, 2 g pro, 31 g car, 7 g fat, 21 mg chol with butter, 10 mg chol with margarine, 147 mg sod. Per "trimmed" serving: 170 cal, 3 g pro, 32 g car, 4 g fat, 3 mg chol, 152 mg sod

Recipe From: Woman's Day magazine 1½6/91

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin in Pastry Thingies

Servings: 1 Servings

Ingredients:

2 can (16 ounce) pumpkin
1 ½ cub Sugar
1 Cinnamon stick
2 ½ teaspoon Cinnamon
½ teaspoon Ginger
1 teaspoon Nutmeg

PASTRY:
3 cub Flour
1 ½ teaspoon Salt
1 cub Shortening
¾ cub Beer

Preparation:

Sure...if someone could name them! I know they are a traditional mexican dessert but I can't think of their name! This is what I did...

You can vary these spices--I really am just estimating..cause I just dumpted them in, to be truthful--then I simmmered it in an uncovered pot for about an hour and a half--while we were eating dinner..made the apt.
smell wonderful. THEN, for the pastry, you can use this recipe--

mix the flour and salt and cut in the shortening, until it is crumbly, make a well and pour the beer into it...mix together, for 1 ½ in balls...roll into ½ in. thick 4 in. circles...(If they are very firm, let them sit a while)...then place 2 tb. pumpkin and fold the circles in half, you may need to take some water to seal the edges, then use a fork to press them together--bake at 400 for 15-20 minutes.

But, I'll admit, that I made some much food that we were quite stuffed, so I didn't feel like making the pastry after dinner, so I just served the pumpkin with some icecream and cookies!
Posted to FOODWINE Digest 11 Jan 97

From: "Stephanie K. Rawlins" <rawlins@UTKUX.UTCC.UTK.EDU>

Date: Sat, 11 Jan 1997 16:15:04 -0500

Pumpkin Jam

Servings: 1 Servings

Ingredients:

1 Medium Pumpkin
4 pound Sugar
4 Lemons
4 Oranges

Preparation:

Cut up and dice 1 medium pumpkin For 2 bowls of pumkin use 1 bowl of sugar.
Cut up 4 lemons and 4 oranges.
Combine pumpkin, lemon and orange and cover with the sugar.
Let stand over night. Next day, mix well and cook until pumpkin is clear.
Pack in sterile jars and seal immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Job

Servings: 6 Servings

Ingredients:

16 ounce Canned pumpkin
2 ½ teaspoon Pumpkin pie spice; (SeeDarby's note)
2 teaspoon Vanilla
12 ounce Evaporated skim milk
¾ cub Sugar
½ cub Reduced fat Bisquick®
2 tablespoon Margarine
2 Eggs

Preparation:

Spray crockery with non-stick cooking spray. Beat ingredients together until smooth with a hand mixer. Pour into crockery. Cook on LOW 6-8 hours, or HIGH 3-4 hours. Spoon into cups and top with Cool Whip Lite.

Adapted from: Crock-It, Barbara M. Nelsen, R.N., 1989 Page: 160

Darby's Note: If pumpkin pie spice is not available, you can use 1 ½ tsp ground cinnamon, 1 ½ tsp ground nutmeg, ½ tsp ground ginger and a dash of ground cloves. Per serving: 263 Calories; 6g Fat (21% calories from fat); 8g Protein; 45g Carbohydrate; 62mg Cholesterol; 248mg Sodium

NOTES : This was named when a teenager walked into the dining room and asked, "Where's some of that pumpkin job?"
Recipe by: Barbara Nelson, RN in "Crock-It"

Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@ix.netcom.com> on Oct 17, 97

Pumpkin Kibbeh

Servings: 1 Servings

Ingredients:

2 cub Mashed pumpkin or squash
1 cub Fine bulgar (soak in boilingwater, drain before adding2 t salt
½ teaspoon Pepper
1 teaspoon Coriander
1 teaspoon Allspice
¾ teaspoon Cumin
¼ teaspoon Cayenne
1 medium Onion chopped
4 Cloves garlic
½ cub Flour
Olive oil

Preparation:

Preheat the oven to 375 degrees. Place the pumpkin, buglar, salt, pepper, coriander, allspice, cumin, cayenne, onion, garlic, and flour in a food processer until thoroughly blended. (Alternatively, in a large bowl mix all these ingredients by hand.) Taste for seasoning and add more salt or spices as required. If the mixture seems to moist, add a little bit more flour and mix it in.

Grease an 8-inch square pan with olive oil. Pour the mixture into it, smooth the surface and pour a tablespoon of olive oil over the top. Bake for 20 to 25 minutes or until the surface looks dry. (The inside will be moist.) Alternatively you can form the mixture into 2-inch patties and fry them in olive oil.

This makes a great main dish for those of us who not eat meat. I also do not add olive oil to mine, so that it stays into the guidelines of eating fat free.

Posted to JEWISH-FOOD digest V96 #107

From: Edward Bornstein <edb@shore.net>

Date: Sun, 22 Dec 1996 09:52:16 -0800

Pumpkin Kibbeh Stuffed W Spinach, Chick Peas, and Walnuts

Servings: 1 Servings

Ingredients:

FOR THE FILLING:
1/3 cub Chopped onion
1 tablespoon Olive oil
½ cub Cooked chick peas; peeledand halved
¼ cub Chopped walnuts
1/3 cub Cooked and chopped spinach
Salt; to taste
Freshly-ground black pepper;to taste
1 pinch Hugarian paprika
2 ½ teaspoon Lemon juice

FOR THE PUMPKIN SHELL:
1 cub Cooked pureed pumpkin
2 cub Fine-grain bulgur; unwashed
1/3 cub Flour
2 tablespoon Grated onion
2 teaspoon Salt
1 teaspoon Freshly-ground black pepper
1 pinch Hugarian paprika
Vegetable oil; for frying
Chopped parsley; for garnish
Quartered lemons; forserving

Preparation:

In a deep saute pan add enough vegetable oil to come no more than 1/3 up the sides of the pan. Heat until a deep fat fry thermometer registers 375 degrees.

Meanwhile, make the filling. In a small saute pan, saute the onions in the oil until soft, about 5 minutes. Then add the chick peas, walnuts, spinach, seasonings, and lemon juice. Now make the pumpkin shell.

In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and seasonings. Mix well and set aside for 10 minutes. If the dough becomes dry, add a few drops of water and then knead well. Now shape the kibbeh.
Knead about 2 tablespoons of the pumpkin mixture until it holds together.
Keeping your hands moist, form a smooth football shaped oval. Poke your index finger through the end and fill with 1 teaspoon of filling. Close the end and reshape, if necessary. Carefully place in the hot oil and fry for 2 minutes. You may have do this in batches. Drain on paper towels and sprinkle with some chopped parsley and serve immediately with lemon quarters.

This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

11-13-1997

Recipe by: Emeril Lagasse

Pumpkin Layer Cake

Servings: 12 Servings

Ingredients:

CAKE:
1 package Yellow Cake mix
3 teaspoon Pumpkin pie spice
1 cub Canned pumpkin
½ cub Water
1/3 cub Oil
3 Eggs

CINNAMON WHIP/CREAM FROSTING:
2 cub Whipping cream
¼ cub Confectioner's sugar
¼ teaspoon Cinnamon

GARNISH:
¼ cub Candy corn
12 Candy pumpkins

Preparation:

Heat oven to 350~. Grease and flour two 8 or 9" round cake pans. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350~ 25-35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes, remove from pans. Cool completely. In medium bowl, beat whipping cream until soft peaks form. add confectioner's sugar and cinnamon; beat until stiff. Place 1 cake layer, top side down, on serving plate; spread with ¾ cup frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with candy corn. Refrigerate 30 minutes before serving. Store in refrigerator.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Layer Pie

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese,softened
¼ cub Granulated sugar
3 Eggs
1 teaspoon Vanilla
1 cub Canned pumpkin puree
¾ cub Evaporated milk
¼ cub Brown sugar
1 teaspoon Cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground nutmeg and salt
1 9-inch graham wafer orunbaked pie shell
2 tablespoon Maple syrup or corn syrup
6 ounce Pecan halves (1 ½ cups)

Preparation:

In bowl combine cream cheese, sugar, 1 egg and vanilla, beating until fluffy.

In separate bowl, whisk together pumpkin, remaining 2 eggs, evaporated milk, brown sugar, cinnamon, ginger, nutmeg and salt until smooth.

Spread cream cheese mixture into pie crust; gently pour pumpkin mixture over and smooth top. Bake in preheated 350F. oven about 1 hour or until pie is just set in the center. Cool.

Brush top of pie with 1 tablesp. maple syrup and arrange pecans in concentric circles on top; brush pecans lightly with remaining syrup.

Posted to EAT-L Digest 24 October 96

Date: Fri, 25 Oct 1996 02:06:40 -0400

From: Leslie Duncan <duncan@VIANET.ON.CA>

Pumpkin Leather

Servings: 1 Servings

Ingredients:

1 cub Pumpkin Pie Filling; canned,not plain
Pumpkin
1 cub Unsweetened applesauce

Preparation:

liberally spray 15x10" nonstick jelly roll pan with no-stick cooking spray, or line bottom & sides with foil. in medium bowl, combine pumpkin pie mix and applesauce. spread mixture evenly over bottom of pan; smooth with spatula. dry in 140 degree F oven for 8 to 10 hours, or until surface is no longer sticky to touch. remove from oven; cool slightly. loosen edges with metal spatula. starting at narrow end, lift up corners; peel back slowly. (if foil liner is used, peel off foil.) cut into desired lenghts.
roll up and wrap tightly in plastic wrap.

>From: "Jackson, Mandy" <mjack@usia.gov>
Posted to Digest eat-lf.v096.n196

Date: Wed, 23 Oct 1996 00:13:09 -0700

From: Reggie Dwork <reggie@reggie.com>

Pumpkin Light Pie

Servings: 8 Servings

Ingredients:

3 tablespoon Butter or margarine
¾ cub Graham wafer crumbs
1 tablespoon Plain gelatin 1 pkg
½ cub Cold water
3 Eggs, separated
½ cub Skim milk
1 ¼ cub Canned pumpkin (or cooked)
½ teaspoon Salt
¼ teaspoon Nutmeg
¾ teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Allspice
½ cub Granulated artificial sweet.
OR 2 tb. liquid SugarTwin
2 tablespoon Sugar

Preparation:

Leftover pie may be frozen.

Melt butter or margarine in a 9 inch pie plate at High for 30 to 40 sec. Add graham wafer crumbs to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at High for 3 to 5 min, watching carefully to prevent scorching. Allow to cool before filling.

Dissolve gelatin in cold water and set aside. Beat egg yolks in a 2 quart measure or mixing bowl. Stir in milk, pumpkin, salt and spices. Mix well. Microwave at Medium Low 50% for 30 second intervals until thick and smooth, stirring after each interval. Add gelatin and sweetener. Stir until completely dissolved. Refrigerate until the thickness of unbeaten egg whites.

Beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff and shiny. Fold into pumpkin mixture, being careful to combine thoroughly. Pour into prepared pie shell.
Chill overnight.

⅛ pie - 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1 starch, 1 protein, 1 fat & oils choice

Source: More Choice, the Canadian Diabetic Micro. Cookbook 1991 Catha McMaster & Charlotte Empringham

Shared but not tested by Elizabeth Rodier, Oct 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Loaf for Bread Makers

Servings: 5 Servings

Ingredients:

4 ½ ounce WATER (135 ML)
1 ½ cub BREAD FLOUR
1 tablespoon NONFAT DRY MILK POWDER
1 ½ tablespoon SUGAR
1 teaspoon SALT
2 tablespoon BUTTER
1 ½ ounce PUMPKIN, CANNED

Preparation:

PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN. USE SWEET OR STANDARD MODE TO COOK.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Loaves

Servings: 2 Loaves

Ingredients:

3 cub Flour
2 cub Sugar
2 teaspoon Baking soda
1 teaspoon Ground cloves
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Salt
½ teaspoon Baking powder
16 ounce Canned pumpkin
2/3 cub Salad oil
3 Eggs

Preparation:

Preheat ove to 350F. Grease well, two 9x5" loaf pans. In large bowl, with fork, mix flour and next seven ingredients. Add remaining ingredients and mix just until blended. Turn batter into pans. Bake one hour or until toothpick comes out clean.
Posted to MM-Recipes Digest V4 #308 by Peg Doolin <peggyvt@ibm.net> on Nov 27, 1997

Pumpkin Log

Servings: 1 Servings

Ingredients:

3 Eggs
1 cub Sugar
2/3 cub Pumpkin
1 teaspoon Baking soda
1 teaspoon Cinnamon
¾ cub Flour
Filling:
2 teaspoon Margarine
8 ounce Cream cheese
¾ teaspoon Vanilla
1 cub Powdered sugar

Preparation:

Preheat oven to 350 degrees. Combine eggs, sugar, pumpkin, baking soda, cinnamon, and flour. Spread onto greased cookie sheet. Bake for 15 minutes. Turn onto a towel which has been sprinkled well with powdered sugar. Roll up jelly roll fashion. Let cool completely. Meanwhile combine filling ingredients. When cool unroll and spread on filling.
Reroll and refrigerate.

Note: If desired, sprinkly pecan pieces over spread filling before rerolling. Yummy!

Pumpkin Maple Cheesecake

Servings: 1 Servings

Ingredients:

CRUST:
1 ½ cub Graham cracker crumbs
¼ cub Granulated sugar
cub Melted butter
½ teaspoon Ground cinnamon

FILLING:
1 ½ pound Cream cheese
1 ¼ cub Maple sugar
½ cub Maple syrup
5 Eggs
2 cub Cooked pumpkin purée
1 ½ teaspoon Ground cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger
¼ teaspoon Salt
Confectioners' sugar forgarnish

Preparation:

Prepare the crust by combining all ingredients and pressing into a greased 9" (23 cm) springform pan. Chill at least 1 hour.

Preheat the oven to 325 F (160 C).

Beat the cream cheese and maple sugar until very light. Add the maple syrup. Add the eggs, one at a time and beat after each one. Add the pumpkin and spices and pour mixture into prepared pan. Bake for 1 ¼ hours.

Cool to room temperature, refrigerate 6-8 hours before serving. Garnish by sprinkling with confectioners' sugar, serve.

Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@AOL.COM> on Nov 18, 1997

Pumpkin Maple Ice Cream

Servings: 1 Servings

Ingredients:

2 cub Halfandhalf
2/3 cub Sugar
1/3 cub Pure maple syrup
1 teaspoon Cinnamon
6 Egg yolks
2/3 cub Canned solidpack pumpkin
1 teaspoon Pure vanilla extract
2 teaspoon Maple flavoring

Preparation:

Place the halfandhalf in a medium saucepan and bring to a simmer. Whisk together the sugar, maple syrup, cinnamon and egg yolks. Gradually add the halfandhalf to the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and place over mediumlow heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and leaves a path on the back of the spoon when a finger is drawn across it; about 5 minutes. Do not allow the mixture to boil. Pour the custard through a sieve into a medium bowl. Stir in the pumpkin, vanilla extract and maple flavoring. Refrigerate until cold. Transfer the custard to an ice cream maker and process according to manufacturers' instructions. Transfer the ice cream to a container, cover and freeze to firm it up a bit, about 2 hours. Yield: about 1 quart
Posted to MC-Recipe Digest V1 #329

Recipe by: TVFN:CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9320

From: "Ed Bauman" <BIRCHCREEK@msn.com>

Date: Thu, 5 Dec 96 19:55:29 UT

Pumpkin Maple Nut Bread

Servings: 1 Servings

Ingredients:

9 Prunes
3 tablespoon Water
2 ½ cub All purpose flour
1 cub Sugar
½ cub Quick-cooking oats
2 teaspoon Baking soda
1 teaspoon Ground allspice
1 teaspoon Ground cinnamon
2 cub Canned solid-pack pumpkin
1 cub (about 4 ounces) coarselychopped pecans
½ cub Maple syrup
¼ cub Vegetable oil
2 Egg whites; beaten to blend

Preparation:

Preheat oven to 350°F. Butter 9x5x2 ½-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).

Spoon batter into loaf pan until ¾ full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead.
Wrap tightly and store at room temperature.)

Makes 1 loaf and 6 muffins

Bon Appétit November 1993 Barbara H. Anderson: Arlington, Virginia

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

Pumpkin Marble Cheesecake

Servings: 10 Servings

Ingredients:

1 ½ cub Gingersnap Crumbs
1/3 cub Margarine, Melted
¾ cub Sugar
3 Eggs
¾ teaspoon Cinnamon
½ cub Finely Chopped Pecans
16 ounce Cream Cheese, Softened
1 teaspoon Vanilla
1 cub Canned Pumpkin
¼ teaspoon Ground Nutmeg

Preparation:

Combine crumbs, pecans and margarine; press onto bottom and 1 ½-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip

Pumpkin Marble Cheesecake #1

Servings: 10 Servings

Ingredients:

1 ½ cub Gingersnap crumbs
½ cub Finely chopped pecans
1/3 cub Margarine; melted
16 ounce Cream cheese; softened
¾ cub Sugar
1 teaspoon Vanilla
3 Eggs
1 cub Canned pumpkin
¾ teaspoon Cinnamon
¼ teaspoon Ground nutmeg

Preparation:

Date: Mon, 19 Feb 96 07:44:59 PST

From: eboyd@shentel.net
Combine crumbs, pecans and margarine; press onto bottom and 1 ½-inches up sides of 9-inch springform pan. Bake at 350 øF., 10 minutes. Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.

Bake at 350 øF., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Marble Cheesecake #2

Servings: 10 Servings

Ingredients:

1 ½ cub Gingersnap crumbs
½ cub Finely chopped pecans
½ cub Margerine
2 package (8-oz) cream cheese;softened
¾ cub Sugar
1 teaspoon Vanilla
3 Eggs
1 cub Pumpkin puree (canned orfresh)
¾ teaspoon Cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:29:33 CDT
Combine gingersnap crumbs, pecans and margarine and press onto bottom and 1 ½" up the sides of a 9" springform pan. Bake at 350 for 10 minutes.

Combine cream cheese, ½ cup sugar, and vanilla. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup of batter. Add remaining sugar, pumpkin, and spices to batter and mix well. Spoon batters alternately over crust and cut through mbatters with knife to make marble effect. Bake at 350 for 55 minutes. Turn off oven and leave pan in oven while it cools down. Loosen cake from rim of pan.
Chill. I like to garnish this with little mounds of whipped cream sprinkled with cinnamon.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Marble Cheesecake #3

Servings: 10 Servings

Ingredients:

1 ½ cub Gingersnap crumbs
½ cub Finely chopped pecans
1/3 cub Margarine; melted
16 ounce Cream cheese; softened
¾ cub Sugar
1 teaspoon Vanilla
3 Eggs
1 cub Canned pumpkin
¾ teaspoon Cinnamon
¼ teaspoon Ground nutmeg

Preparation:

From: ehunt@bsc835.bsc.edu (Eric Hunt)

Date: 16 Dec 1994 00:03:38 -0600

Combine crumbs, pecans and margarine; press onto bottom and 1 ½-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Marmalade

Servings: 6 Servings

Ingredients:

2 Bowls pumpkin
1 Bowl sugar
4 Lemons
4 Oranges

Preparation:

Cut up one medium pumpkin, peel and dice small.
Use 1 bowl of sugar to 2 bowls diced pumpkin, add the lemons and oranges to the pumpkin and cover with the sugar and let set over night. In morning mix well and cook on medium heat until pumpkin is clear, bottle.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Meringue Pie

Servings: 6 Servings

Ingredients:

1 ½ cub Pumpkin; Canned, Mashed
½ cub Sugar
1 teaspoon Cinnamon; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Cloves; Ground
½ teaspoon Salt
3 Eggs; Lg, Separated
1 cub Evaporated Milk
1 Unbaked 9-inch Pie Shell
⅛ teaspoon Salt
6 tablespoon Sugar

Preparation:

Combine the pumpkin, the ½ cup sugar, spices, and ½ ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell.
Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the ⅛ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition.
Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned.
Cool on a wire rack.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip

Pumpkin Milk Shake

Servings: 1 Servings

Ingredients:

½ pint Vanilla ice cream
¼ cub Milk
½ teaspoon Vanilla extract
4 tablespoon Pureed pumpkin
Rum extract to taste
1 dash Fresh grated nutmeg
1 drop Each red & yellow foodcoloring (optional)

Preparation:

This is a fun one for the kids. It's best if you use freshly pur‚ed pumpkin, but canned will do. For each vanilla milk shake mixture of ½ pint vanilla ice cream, ¼ cup milk, and ½ teaspoon vanilla extract, add 4 tablespoons of pur‚ed pumpkin with rum extract to taste and a bit of nutmeg. To make it pumpkin-colored, just for fun, add 1 drop each of yellow and red food coloring.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Mincemeat Pie

Servings: 1 Servings

Ingredients:

1 can (14 oz) pumpkin puree
2 Eggs
¾ cub Light cream
½ cub Brown sugar
½ teaspoon Cinnamon
½ teaspoon Ground ginger
¼ teaspoon Each ground cloves and salt
1 cub Mincemeat
1 9-inch unbaked pie shell

Preparation:

"The addition of a mincemeat layer gives a delicious, tangy flavor and nutty texture."

In bowl, whisk together the pumpkin puree, eggs, light cream, brown sugar, cinnamon, ginger, cloves and salt. Spread mincemeat over bottom of pie shell; top with the pumpkin mixture. Bake in preheated oven at 375 F. about 45 minutes, or until pumpkin is just set in center.

Posted to EAT-L Digest 24 October 96

Date: Fri, 25 Oct 1996 01:48:12 -0400

From: Leslie Duncan <duncan@VIANET.ON.CA>

Pumpkin Mouse Pie

Servings: 8 Servings

Ingredients:

FILLING:
1 package Cream cheese (10 oz) soften
½ cub Sugar
½ cub Brn. sugar, packed
2 Eggs
1 16 oz. cn. Pumpkin
½ teaspoon Lemon juice
2 tablespoon Milk or light cream
1 tablespoon Rum
1 teaspoon Grnd. cinnamon
1 teaspoon Vanilla
½ teaspoon Ginger
½ teaspoon Allspice
½ teaspoon Ginger crust
½ cub Whipping cream
2 tablespoon Sugar
2 teaspoon Rum, or more to taste
Orange peel curls (opt.)

GINGER CRUST:
1 ½ cub Graham cracker crumbs
6 tablespoon Butter, melted
1/3 cub Sugar
½ teaspoon Ginger

Preparation:

FILLING: Combine cream cheese, sugar and brown sugar in lge. mixing bowl; beat with elec. mixer on high speed untill light & fluffy. Add eggs all at once; beat on low till just combined. DO NOT OVERBEAT.

Gently stir in pumpkin, milk, cream, rum, cinnamon, vanilla, ginger, allspice, orange peel and lemon juice.

Place pie plate with ginger crust on a baking sheet on the oven rack.
Slowly pour pumpkin mixture into ginger crust. Cover the edge of pie with foil. Bake in 375 F. over for 25 min. Remove flil. Bake for 25 to 30 min.
more or until knife inserted near center comes out clean. Cool pie completely on wire rack. Cover and chill to store.

Before serving, in chilled med. mixing bowl, combine whipping cream, 2 tbs. sugar and 2 to 3 ts. rum (as desired). Beat with elec. mixer on low speed 'till soft peaks form. Do not overbeat. Cut pie into wedges. Top each serving with dollop of whipped cream; garnish with orange peel curl, if desired.

GINGER CRUST: Combine graham cracker crumbs, melted butter, sugar, cinnamon and ground ginger in pie plate. Toss with fork untill well mixed.
Press onto bottom and sides of 10" pie plate with ¼ c size measuring cup (hint from Heloise--much easier than using tablespoon or hands. Bake in 375 F. oven for 4 to 5 min., or just until edge starts to brown. Cool before filling.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Mousse

Servings: 4 Servings

Ingredients:

10 ounce Canned pumpkin
½ cub Sour cream
½ cub Cream cheese
1 cub Sugar
½ teaspoon Salt
2 teaspoon Pumpkin pie spice
1 teaspoon Ground ginger
2 Egg yolks
1 ½ cub Whipping cream
2 Egg whites

FOR GARNISH:
Crystallized ginger finely chopped

Preparation:

In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and finely chopped crystallized ginger.

Serves 4 to 6

* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Mousse (Mf)

Servings: 8 Servings

Ingredients:

¾ cub Dried apricots
3 tablespoon Rum
1 pound Unsweetened pumpkin piefilling
4 tablespoon Melted butter
½ cub Packed brown sugar
¼ teaspoon Ground allspice
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
½ cub Pecans; chopped
¾ cub Heavy cream

Preparation:

In a small saucepan, combine the dried apricots with the rum. Bring this to a boil, cover and simmer for 1 minute. Let apricots cool in the pot, covered.

In a mixing bowl combine the pumpkin, butter, sugar and spices and chopped nuts.

When the apricots are cool enough to handle, cut them into ½ inch pieces and stir them into the pumpkin. Chill the mixture. Whip the heavy cream until stiff and fold most of the cream into the mousse, reserving some whipped cream if you wish for decoration.

Chill until serving time. Transfer mixture to wine goblets. If you are serving this to company, then spoon remaining whipped cream into a pastry bag and pipe some whipped cream rosettes into center of mousse in each glass.

Yield: 8 servings

All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted for you by Gail Shermeyer <4paws@netrax.net>

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997

Pumpkin Mousse with Gingersnap Crumbs

Servings: 1 Servings

Ingredients:

10 ounce Box silken tofu; (softvariety)*
½ cub Maple syrup
1 teaspoon Lemon zest; grate
2 tablespoon Fresh lemon juice; or more
1 ½ teaspoon Vanilla extract
½ teaspoon Cinnamon
¼ teaspoon Ground ginger
1 pinch Ground cloves
Salt to taste
29 ounce Can solid-pack pumpkin or
3 cub Fresh; cooked pumpkin
8 2" gingersnaps; crush

Preparation:

*Available in the refrigerated section of supermarkets. Place the tofu, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, ginger, cloves and salt in a blender. Puree until smooth. Add half the pumpkin and puree again. Transfer to a medium-sized bowl and beat in the remaining pumpkin with a whisk until the mixture becomes creamy. Taste to see if it needs more lemon juice. Cover tightly and chill for several hours or overnight, so the flavors combine. To serve, spoon the mousse into bowls and sprinkle with gingersnap crumbs. Serve immediately. 242 cal; 7 gr fat; 24% fat.
Source: Mollie Katzen's Vegetable Heaven, by Mollie Katzen. The Miami Herald. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 6, 1998

Pumpkin Mousse with Vanilla Sauce

Servings: 8 Servings

Ingredients:

---For The Mousse---
1 tablespoon Gelatin
2 tablespoon Cold Water
3 Egg Yolks
1/3 cub +1 Tbs. Sugar
1 ¼ cub Pumpkin
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
1 cub Heavy Cream; whippedFor The Sauce---
1 cub Milk
1 cub Light Cream
½ teaspoon Vanilla
4 Egg Yolks
½ cub Sugar
1 pinch Salt

Preparation:

In a small bowl, sprinkle gelatin over cold water. Place bowl in simmering water and stir until gelatin is dissolved. Beat egg yolks with sugar. Stir in pumpkin, cinnamon, nutmeg, allspice, and dissolved gelatin. Fold whipped cream gently into pumpkin mixture. Pour mousse in mold or bowl and chill thoroughly. Serve with vanilla sauce.

Serves 8

FOR THE SAUCE:

Scald milk and light cream with vanilla. In double boiler, beat egg yolks and sugar and a pinch of salt. Gradually beat in hot milk mixture. Cook sauce over hot water, stirring constantly until it thickens and coats a spoon. (If it does not thicken, add a little flour.) Strain sauce to remove lumps. Chill.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. John B. Carrico

Posted to MC-Recipe Digest V1 #849 by Bill Spalding <billspa@icanect.net> on Oct 16, 1997

Pumpkin Muffin Treats

Servings: 1 Servings

Ingredients:

1 cub Whole wheat pastry flour
1 teaspoon Nutmeg
½ cub Oat flour
½ cub Egg substitute (or EggReplacer)
¼ cub Spelt flour
¼ cub Honey
½ teaspoon Sea salt
4 tablespoon Applesauce
1 tablespoon Baking powder
½ cub Plus
2 tablespoon Nonfat milk
1 teaspoon Cinnamon
1 cub Pumpkin

TOPPING:
¼ cub Nonfat milk sucanat or maplesyrup
1 ½ teaspoon Cinnamon granules

Preparation:

Combine dry ingredients together in small bowl. In separate bowl, beat egg substitute; add the other wet ingredients. Combine the liquid and dry ingredients with a few swift strokes. Fill muffin cups greased with a mixture of lecithin and oil two thirds full. Bake at 375 degrees 20-35 minutes. While muffins are still warm but not hot, top with Topping. Serve warm or cold.

Topping: Combine syrup granules and cinnamon in small bowl or cup (wide enough to fit a muffin into). Dip tops of warm muffins in nonfat milk or melted butter, then dip in cinnamon-sugar mixture. Place on racks to dry, or serve immediately.

Posted to fatfree digest V96 #247

From: Gretchen Gregory <livrite@aa.net>

Date: Fri, 6 Sep 1996 14:35:16 -0700

Pumpkin Muffins

Servings: 2 Servings

Ingredients:

1 cub Pumpkin
1 teaspoon Cinnamon
2 Eggs -- or egg substitute
1 teaspoon Vanilla extract
6 tablespoon Flour
1 teaspoon Baking powder
4 tablespoon Raisins
½ cub Carrots -- grated
2/3 cub Powdered milk
10 package Sweet & Low
2 teaspoon Pumpkin pie spice

Preparation:

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 degrees F. for 25 minutes. Makes 12 muffins. Each serving - of six (6) muffins, YES 6 MUFFINS, equals the following Weight Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 ½ Vegetables. This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. These freeze well.

Recipe By : Weight Watchers

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Muffins

Servings: 4 Servings

Ingredients:

1 cub Unbleached Flour, Sifted
2 teaspoon Baking Powder
¼ teaspoon Salt
¼ teaspoon Ground Cinnamon
¼ cub Vegetable Shortening
2/3 cub Sugar
1 Large Egg
½ cub Canned, Mashed Pumpkin
2 tablespoon Milk

Preparation:

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 ½-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Muffins

Servings: 12 Servings

Ingredients:

2/3 cub Dry milk
1 teaspoon Pumpkin pie spice
1 teaspoon Cinnamon
8 package Equal or Sweet and Low
1 teaspoon Baking soda
7 tablespoon Flour
½ cub Grated carrot
2 Eggs
1 cub Pumpkin
1 teaspoon Vanilla
4 tablespoon Raisins

Preparation:

1. Spray 12 muffin tin with non fat spray.
2. Mix all ingredients together. Fill muffin tin. Bake at 375F for 20 minutes.
Weight Watchers Info:
6 muffins = 1 Bread, 1 Protein, 1 Vegetable, 1 Fat, 1 Milk

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

Pumpkin Muffins

Servings: 1 Servings

Ingredients:

2 cub Complete baking mix (I use
Arrowhead mills multigrain
Which
Is lacto but not ovo and is
Lf)
1 cub Pumpkin (½ can)
¼ cub Molasses
½ cub Water
¼ teaspoon Each (or to taste) ground
Allspice, nutmeg, cloves,
And
Cinnamon
½ cub Raisins

Preparation:

stir all ingredients except raisins together until just mixed. fold in raisins. spoon into nonstick muffin tin (or use cupcake papers). bake at 400 f 25 minutes for regular muffin tins, 35 minutes for large muffin tins.

canned pumpkin seems to work about as well as applesauce for a baking substitute for oil. these muffins are quite chewy, but they are very moist and tasty. I enhanced the pumpkin flavor with traditional pumpkin pie spices, but the flavor could be downplayed for other kinds of cakes or muffins, and would blend well with flavors like banana or orange, and would be overshadowed by cocoa, for example.

Posted by Libby <eac9m@poe.acc.virginia.edu> to the Fatfree Dig. Vol.12 Iss. 6, Nov. 7, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pumpkin Muffins

Servings: 24 Lg muffins

Ingredients:

2 ½ cub AM Whole Wheat Pastry Flour
½ cub AM Wheat Bran
3 teaspoon Non-alum baking powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
1 teaspoon Sea salt (optional)
½ cub Chopped nuts
2 Eggs
¼ cub AM Unrefined Sunflower Oil
½ cub Honey
2 cub Pumpkin puree (2 c. = one 16 oz. can)
1 teaspoon Grated orange rind
1 cub Raisins
½ cub Chopped pitted dates

Preparation:

Combine dry ingredients. In a separate bowl beat eggs, add oil, honey and pumpkin. Combine the mixtures, then add the orange rind, raisins and dates. Stir till all dry ingredients are moistened. Fill oiled muffin tins 2/3 full. Bake at 375 F. for 30 minutes for large muffins or 20 minutes for mini-muffins. Allow to cool 5 minutes before removing from the pan.

(Yield-24 large or 48 mini-muffins)

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Pumpkin Muffins

Servings: 4 Servings

Ingredients:

1 cub Unbleached Flour, Sifted
¼ teaspoon Salt
¼ cub Vegetable Shortening
1 Large Egg
2 tablespoon Milk
2 teaspoon Baking Powder
¼ teaspoon Ground Cinnamon
2/3 cub Sugar
½ cub Canned, Mashed Pumpkin

Preparation:

Sift together flour, baking powder, salt and cinnamon; set aside.

Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg.

Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 ½-inch muffin-pan cups, filling 2/3rds full.

Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip

Pumpkin Muffins

Servings: 24 Muffins

Ingredients:

2 ½ cub All-purpose flour
¾ cub Sugar
2 tablespoon Baking powder
2 teaspoon Ground cinnamon
¼ teaspoon Salt
2 Eggs, lightly beaten
2 Egg whites, lightly beaten
1 cub Skim milk
½ cub Canola oil
1 cub Canned pumpkin
1 tablespoon Vanilla
1 cub Chopped golden raisins
½ cub Chopped walnuts

Preparation:

Preheat oven to 350'F. Place 24 paper baking cups in muffin tins. Mix together flour, sugar, baking powder, cinnamon and salt.

In another bowl, mix eggs, skim milk, oil, pumpkin and vanilla; add to bowl with dry ingredients. Stir until barely moistened. Fold in raisins and walnuts and fill cup two-thirds full.

Bake 20 minutes, or until toothpick inserted in center comes out clean. Remove from tins; cool on rack.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Pumpkin Muffins #1

Servings: 16 Servings

Ingredients:

2 cub Dough from "Bran Muffinsthe Frugal Way" recipe
½ cub Pureed pumpkin
Cinnamon & nutmeg to taste

Preparation:

Using my recipe for Bran Muffins the Frugal Way (see recipe), prepare pumpkin and bran muffins by simply adding a bit of canned pumpkin to the dough. Two cups of freshly mixed dough will call for about ½ cup of pur‚ed pumpkin. Add some cinnamon and nutmeg if you like. Let the batter sit in the refrigerator until the next day. The muffins will take a bit longer to cook and they will be a bit heavier due to the pumpkin. Heavy or not, the flavor of the muffins is very comforting.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Muffins #2

Servings: 12 Servings

Ingredients:

1 ½ cub Self raising flour
¼ teaspoon Nutmeg
½ cub (packed) brown sugar
½ cub Drained; mashed, cookedpumpkin
½ cub Milk
½ teaspoon Salt
¼ teaspoon Spice
¼ cub Oil
½ cub Sultanas

Preparation:

Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry ingredients to wet mix and mix with the MINIMUM amount of stirs (over stirring will produce pointy peaked muffins). ¾ fill muffin pan (grease if not using non-stick pan) & bake 375øF for 18-20mins.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Muffins #3

Servings: 12 Servings

Ingredients:

1/3 cub Vegetable oil -or-
5 tablespoon Butter)
1 Egg; beaten
¼ cub Milk
2/3 cub Pureed cooked pumpkin(canned or fresh)
1 cub Sugar
1 cub All-purpose flour
¾ teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Ginger

Preparation:

From: Amy Smalley <as5x@galen.med.virginia.edu>

Date: 4 Nov 1995 05:17:32 -0700

Preheat oven to 350. In a bowl, combine butter, beaten egg, milk, and pumpkin. Beat well. Stir together all of the remaining dry ingredients and stir into liquid mixture until incorporated. DO NOT BEAT!! Fill greased muffinpans 2/3 - ¾ full and bake 25-30 minutes for regular muffins (or 15-20 for mini-muffins) until lightly browned. Remove frompan and serve warm.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Muffins #4

Servings: 30 Servings

Ingredients:

2 cub Flour
2 cub Yellow corn meal
2 tablespoon Baking powder
1 teaspoon Baking soda
2 teaspoon Salt
3 Eggs
1 cub Pumpkin puree
½ cub Honey
½ cub Light molasses
2 cub Buttermilk
1 Stick butter; melted

Preparation:

From: hammond@odin.scd.ucar.edu (Steve Hammond)

Date: Thu, 14 Oct 1993 19:42:01 GMT
This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981

Preheat oven to 425 F. Sift dry ingredients together. Beat eggs thoroughly, then add pumpkin, honey, molasses, and buttermilk. Combine with dry ingredients and mix well. Stir in butter. Grease muffin tins and fill 2/3 full with batter. Bake for 20 min., or until golden brown. Cool on wire rack. Makes 2.5 dozen, send some to Steve :-)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Muffins #5

Servings: 8 Servings

Ingredients:

½ cub Fat-free sour cream
1/3 cub Molasses
1 cub Pumpkin
1 Egg white; whipped
1 ¾ cub Unbleached flour
¾ cub Brown sugar; packed
½ teaspoon Baking soda
½ teaspoon Baking powder
2 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
¼ teaspoon Ginger

Preparation:

Date: Wed, 3 Apr 1996 09:38:28 -0600

From: matejka@bga.com (Anita A. Matejka)

Recipe By: The Fannie Farmer Baking Book
Preheat oven to 350. Prepare 8 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, molasses, pumpkin, and egg white. In another mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin pans two thirds full. Bake for about 15 minutes.

Per serving: 205 Calories; less than one gram Fat (1% calories from fat); 4g Protein; 47g Carbohydrate; 2mg Cholesterol; 140mg Sodium

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Muffins (No Fat)

Servings: 2 Servings

Ingredients:

-Kathleen Kincaid NRRN96A
1 cub Pumpkin
1 teaspoon Cinnamon
2 Eggs
1 teaspoon Vanilla
6 tablespoon Flour
1 teaspoon Baking powder
4 tablespoon Raisins
½ cub Carrots; grated
2/3 cub Powdered milk
10 package Sweet & Low
2 teaspoon Pumpkin pie spice

Preparation:

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Read this part carefully: Each serving (of six (6) muffins, yes six muffins), equals the following Weight Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 ½ Vegetables. This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin N Spice Mini Fluted Tube Cakes

Servings: 12 Servings

Ingredients:

18 ¼ ounce Reduced fat yellow cake mix
2 teaspoon Cinnamon
1 cub Pumpkin pie mix
1 tablespoon Olive oil
6 Whole egg whites, slightlybeaten
¼ cub Fat-free sour cream
2 teaspoon Brown sugar

Preparation:

Preheat oven to 350. Prepare 12 mini fluted tube pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, cinnamon, pumpkin pie mix, oil, and egg whites. Mix until moistened. Fill prepared pans approximately ½ full. Spread evenly with spatula. Gently tap pan on counter to remove air bubbles. Bake for 25 minutes. Meanwhile, combine sour cream and brown sugar. Mix until well blended. Fill center of each cooled cake with 1 tablespoon mixture.

Per serving: 216 Calories; 3g Fat (13% calories from fat); 3g Protein; 43g Carbohydrate; 0mg Cholesterol; 340mg Sodium

Recipe by: Libby's Favorite Pumpkin Recipes Posted to Digest eat-lf.v097.n074 by matejka@bga.com (Anita A. Matejka) on Mar 19, 1997

Pumpkin Nut Bread

Servings: 6 Servings

Ingredients:

3 1/3 cub Flour
2 teaspoon Soda
1 ½ teaspoon Salt
1 ½ teaspoon Ground cinnamon
3 cub Sugar (or 2 cups, worksfine)
4 Eggs
2 cub Pumpkin
2/3 cub Water
1 cub Chopped nuts

Preparation:

Preheat oven to 350 degrees F. Sift dry ingredients into a large bowl.
Make a well and add sugar, eggs, pumpkin and water. Beat well until smooth.
Add nuts, and mix into mixture. Pour into three greased and floured loaf pans. Bake at 350 degrees F for one hour.

These freeze very well.

From: Betty Schutz Posted by: Karin Brewer, Cooking Echo, 7/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Nut Bread 2

Servings: 1 Servings

Ingredients:

Shortening
2 cub All purpose flour
2 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Pumpkin pie spice
¼ teaspoon Baking soda
1 cub Packed brown sugar
1/3 cub Shortening
2 Eggs
1 cub Pumpkin
¼ cub Milk
½ cub Chopped walnuts

Preparation:

Grease bottom of 9x5x3 inch loaf pan with shortening. Turn oven on to 350°.

In a small bowl use a wooden spoon to stir together flour, baking powder, salt, pumpkin pie spice, and baking soda.

In medium bowl use a wooden spoon to beat brown sugar and the 1/3 c.
shortening, till mixed. Add one egg and beat well. Add the other egg and beat well. Stir in pumpkin and milk.

Stir in flour mixture until smooth. Stir in nuts. Spread evenly over greased pan.

Bake for one hour. Remove from oven and cool for 10 minutes. Remove from pan and let cool completely.

Posted to EAT-L Digest 12 November 96

Date: Wed, 13 Nov 1996 10:10:53 -0800

From: Pamela Ramsey <risha@EROLS.COM>

Pumpkin Nut Cake in a Jar

Servings: 8 Servings

Ingredients:

2/3 cub Shortening
2 2/3 cub Sugar
4 Eggs
2 cub Pumpkin - fresh pureed (orcanned)
2/3 cub Water
3 1/3 cub Flour
½ teaspoon Baking powder
1 ½ teaspoon Salt
1 teaspoon Cloves - ground
½ teaspoon Allspice
1 teaspoon Cinnamon
2 teaspoon Baking soda
1 cub Walnuts - chopped
1 Jar wide mouth w/lids andrings for sealing, (8 pint)
8 Wax paper circles cut to fitinside jars

Preparation:

Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside. Sift together flour, baking powder, salt, ground cloves, allspice, cinnamon and baking soda. Add to pumpkin mixture and stur well. Stir in nuts. Pour batter into greased canning jars, filling half-full. Place jars on cookie sheet. Bake upright in preheated 325 degree oven for about 45 minutes. (Cake will rise and pull away from sides of jar.) When done, remove one jar at a time from oven. While still warm, place wax paper circle on the top end of the cake. Wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down.
(Cake will loosen at this time.) Repeat with other jars. Leave jars upside down until sealed. (Jar is sealed if lid remains flat when pressed in center.) To serve: Open jar, slide a knife around inside of the jar to loosen the cake, and remove the cake from the jar. Warm cake in the oven if desired. Slice and serve with whipped cream. This dessert treat is baked and presented in a wide-mouth canning jar. Because the jar is sealed, the cake keeps indefinitely. It can be made ahead of the holidays.

NOTES : great for gifts

Recipe by: =20

Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@ptialaska.net> on Sep 04, 1997

Pumpkin Nut Cups

Servings: 24 Servings

Ingredients:

½ cub Unsalted butter, softened
1 package (3 oz.) cream cheese,softened
1 cub Flour
½ cub Brown sugar, packed
¼ cub Canned pumpkin
1 Egg yolk
1 tablespoon Half and half, light creamor milk
4 teaspoon Unsalted butter, melted
1 tablespoon Rum
1 teaspoon Vanilla
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
½ cub Pecans, coarsely chopped
¼ cub Brown sugar, packed
1 tablespoon Unsalted butter, melted

Preparation:

In a medium mixer bowl beat the ½ cup butter and the cream cheese with an electric mixer till well blended. Stir in flour. Divide dough into 24 balls, 1" in diameter, and press the dough evenly into the bottom and up the sides of 24 1 ¾" muffin tins. Bake in a 325 oven to 10 minutes.

Combine the ½ cup brown sugar, pumpkin, egg yolk, cream or milk, the 4 teaspoons of butter, rum vanilla, cinnamon and nutmeg. Spoon into warm prebaked cups. Stir together nuts, remaining brown sugar, and remaining butter; sprinkle over pumpkin mixture.

Bake in a 325 oven for 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from tins. Serve warm or cool. Makes 24.
Posted to FOODWINE Digest 17 Dec 96

Recipe by: Laura Hunter

From: Laura Hunter <LHunter722@AOL.COM>

Date: Tue, 17 Dec 1996 11:31:50 -0500

Pumpkin Nut Torte (November)

Servings: 12 Servings

Ingredients:

1 cub Walnuts; chopped
1 package Spice cake mix; (18.25ounces)
1 can Solid pack pure pumpkin; (16ounces)
¾ cub Confectioners' sugar
2 teaspoon Ground cinnamon
½ teaspoon Ground cloves
¼ teaspoon Ground nutmeg
1 Container frozen whippedtopping; (16 ounces)

Preparation:

Prepare the spice cake as directed on the package. Add the chopped walnuts to the batter and bake according to the package directions for two 9 inch round cake pans. Allow to cool completely on wire racks. In a large bowl, combine the pumpkin, confectioners' sugar, cinnamon, cloves, and nutmeg until thoroughly mixed. Add the whipped topping; mix until well blended.
Cut each cake layer horizontally in half, making a total of 4 cake layers.
Place 1 cake layer cut side down on a platter and top with one quarter of the pumpkin mixture, spreading just to the edges. Repeat with the remaining layers of cake and pumpkin mixture 3 more times, ending with the pumpkin mixuture and leaving the sides unfrosted. Cover loosely and chill for at least 3 hours before serving.

Note: Top with additional pecan halves for that fancy finishing touch.

This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5 Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings

Posted to recipelu-digest Volume 01 Number 562 by PLK1028 <PLK1028@aol.com> on Jan 19, 1998

Pumpkin Oat Bran Muffins

Servings: 12 Servings

Ingredients:

1 ½ cub Oat Bran
2/3 cub Brown Sugar, firmly packed
½ cub All-Purpose Flour
2 teaspoon Baking Powder
1 teaspoon Pumpkin Pie Spice
¼ teaspoon Salt
1 cub Mashed cooked pumpkin
½ cub Skim Milk
2 Egg Whites, beaten
2 tablespoon Vegetable Oil
Vegetable Cooking Spray

Preparation:

Combine first 6 ingredients in a large bowl; stir well. Make a sell in centre of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until the dry ingredients are moistened.

Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 425 F for 20 minutes. Remove from pans immediately; serve warm or at room temperature.

Source: Cooking Light Magazine

-- ~-- WM v3.10/91-0126 * Origin: Doctor On Board: Niagara's Medical Host 905-937-1907 (1:247/101)
======================================================= =================== BBS: DomTech OS/2 Date: 12-06-93 (10:36) Number: 240 From: GERRY DENNIS Refer#: NONE To: ALL Recvd: NO Subj: Pumpkin Pecan Tarts Conf: (6) Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Oat Muffins

Servings: 12 Servings

Ingredients:

1 cub Unbleached Flour, Sifted
1 teaspoon Pumpkin Pie Spice
½ teaspoon Salt
½ cub Brown Sugar, Packed
¼ cub Milk
1 cub Quick-cooking Oats
Crumb Topping
2 teaspoon Baking Powder
¼ teaspoon Baking Soda
¾ cub Canned, Mashed, Pumpkin
1 Large Egg, Slightly Beaten
¼ cub Vegetable Oil
½ cub Raisins

Preparation:

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.

Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping.

Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.
CRUMB TOPPING:

Combine ½ c brown sugar (packed), 1 T unbleached flour, ¼ t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip

Pumpkin Oatmeal Bread

Servings: 1 Servings
Source: The Bread Machine Cookbook II by Donna Rathmell German, Copyright
Annotation: 1991, ISBN 1-55867-037-8. Formatted by Ursula R. Taylor...

Ingredients:

1/3 cub Vegetable oil
1 cub Fresh pumpkin puree OR 8oz., canned pumpkin
2 Eggs
¾ cub Brown sugar; packed
⅛ teaspoon Nutmeg
¼ teaspoon Cloves
1 ½ teaspoon Cinnamon
¾ cub Oats
1 ¼ cub Self-rising flour
¼ cub Ground walnuts

Preparation:

WARNING! Cakes and quick breads (non-yeast) breads) may, at this time, only be made in the Zojirushi, National SD-BT6N or Panasonic SD-T6P machines. Do not attempt making these in any other machines as the results will fail.....

This recipe uses self-rising flour. If substituting all-purpose flour, add 1 ½ tsp. of baking powder and ½ tsp. salt for each cup of flour used.
If you are using a National or Panasonic machine, all ingredients are mixed together prior to placing in the pan for baking. Any ingredients listed following asterisks are to be mixed in last and only until blended. As you must tell the machine how long to bake the quick breads/cakes, the times are given in each recipe.....

If using the Zojirushi, place the ingredients in the machine in the order given. Any ingredients listed following asterisks are to be added at the "Beep". As the machine is preprogrammed to turn off when the cakes/quick breads are completely baked, you may ignore the baking times....

BAKE for 40 minutes..... To prepare fresh pumpkin puree, simply cut pumpkin in half, removing stem, pulp and seeds. Cut pumpkin in to four to five inch squares and place in boiling waater until soft and fork pierces easily.
Drain off water and puree pumpkin in food processor or blender. Pumpkin is easily placed in ziploc bags, premeasured into one or two cups, and keep frozen until required for baking....

PERSONAL NOTE From Ursula R. Taylor - I got the following note from Sandy Hansen on NVN Food & Wine Board - note #110377.....Another way to make pumpkin puree is to take the pumpkin and cut it in half, remove stem, pulp and seeds also. Then place it in the microwave and cook on high for 10 minutes. Take it out with oven mits - as it will be very HOT.

Scrape out the soft flesh. If it is still to hard, place back in microwave for another 5 to 10 minutes. Keep this up until all of the flesh has been scraped out. Place the flesh in a blender and puree. Will not heat up the house as bad this way.....Signed Sandy in St. Louis...
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997

Pumpkin Oatmeal Cookies

Servings: 24 Servings

Ingredients:

1 can Pumpkin Pie Filling -- * see
Note
1 cub Brown Sugar
Egg Beaters. 99% Egg
Substitute -- for 2 eggs
1 ½ cub Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Cloves, Ground
3 cub Oatmeal
1 cub Raisins

Preparation:

Throughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at 350 deg. F for 10 - 20 min.

Recipe By : Internet

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Oatmeal Muffins

Servings: 1 Servings

Ingredients:

PART A:
1 ½ cub Uncooked oatmeal
1 ½ cub All-purpose flour
¾ teaspoon Cinnamon
1 teaspoon Baking powder
¾ teaspoon Baking soda

PART B:
1 cub Pumpkin butter*
½ cub Skim milk
½ cub Firmly packed brown sugar
3 tablespoon Vegetable oil
1 Egg (or 1 egg white)

TOPPING:
½ cub Uncooked oatmeal
1 tablespoon Firmly packed brown sugar
¼ teaspoon Cinnamon

Preparation:

Combine part "A". Add part "B". Mix just until ingredients are moistened.

Line 12 muffin cups with papers. Fill muffin cups almost full. Combine topping ingredients and sprinkle evenly over batter-filled cups. Bake at 400 for 20-22 minutes until golden brown.

* can substitute 1 ¼ c. applesauce for the pumpkin butter Posted to EAT-L Digest 25 Mar 97 by Betsey <waterman@VT.EDU> on Mar 26, 1997

Pumpkin Oatmeal Ring

Servings: 16 Servings

Ingredients:

TOPPING:
½ cub Butter or margarinemelted
¾ cub Flour
½ cub Quick oats
½ cub Pumpkin seeds, shelled
¼ cub Sugar

CAKE:
3 cub Flour
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Allspice
⅛ teaspoon Cloves
2 Eggs
16 ounce Canned pumpkin
1 cub Brown sugar, packed
½ cub Syrupmaple, or maple flavor
¼ cub Salad oil
1 cub Quick oats

Preparation:

Mix topping ingredients until well blended. Set aside.

Preheat oven to 350~. Grease 10 inch Bundt pan. In a large bowl, mix flour, nest 5 ingredients, and 1 teaspoon salt.

In a medium bowl, with fork or whisk, beat eggs, pumpkin, brown sugar, syrup and oil until blended Stir pumpkin mixture and oats into flour mixture just until flour is moistened. (Batter should be lumpy.)

Spoon batter into pan. Sprinkle topping evenly over batter. Bake about 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean.
If topping starts to brown too quickly, cover loosely with foil during last 10 minutes of baking. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely on rack.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Onion Cookies

Servings: 1 Servings

Ingredients:

½ cub Finely chopped sweet onions
¼ cub Orange juice
2 cub Sifted unbleached flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Allspice
½ cub Butter
1 cub Brown sugar
1 Egg
1 cub Stokleys canned pumpkin
1 teaspoon Vanilla
1 cub Chopped pecans

Preparation:

Preheat oven to 350 degrees. In a small skillet, steam saute the onion in the orange juice until tender. Drain and set aside. Discard any remaining juice. Sift the flour with the soda and spices. Reserve. Cream the butter with the sugar and egg until light and fluffy. Add the pumpkin and vanilla.
Mix well. Slowly add the dry ingredients. Stir in the onion and nuts until completely mixed. Drop by rounded teaspoonfuls 2 inches apart on a greased baking sheet. Bake for 12 to 15 minutes, until lightly browned around the edges. Cool on wire racks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin or Squash Pie

Servings: 10 Servings

Ingredients:

3 ¼ cub Cooked pumpkin or wintersquash, mashed
1 pound Silken tofu
¼ cub Arrowroot powder
1 tablespoon Almond extract
½ cub Honey or maple syrup
½ cub Sugar
1 tablespoon Vanilla
1 tablespoon Coriander
1 ½ tablespoon Molasses
½ teaspoon Salt
1 9-inch fat free; pre bakedpie crust

Preparation:

Preheat oven to 425.

Combine all ingredients except pie crust in blender. Pulse until smooth.
Pour into prebaked pie crust.

Bake for 15 minutes. Lower heat to 250 and bake another 1 ¼ hours. Makes 10 servings.

Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #685 by L979@aol.com on Jul 21, 1997

Pumpkin Orange Cake

Servings: 8 Servings

Ingredients:

Batter----
2 ½ cub Unbleached flour
2 cub Granulated sugar
2 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ginger
¼ teaspoon Cloves
1 ¼ teaspoon Baking powder
¾ teaspoon Baking soda
¼ teaspoon Salt
½ cub Margarine -- softened
3 Egg whites -- whipped
1 2/3 cub Pumpkin
½ cub Orange juice -- at room
Temperature
1 tablespoon Orange peel -- grated
Topping-----
1 cub Powdered sugar -- sifted
2 tablespoon Orange juice -- at room
Temperature

Preparation:

Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray and flour.
In a mixing bowl, combine flour, granulated sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt. In another mixing bowl, combine margarine, egg whites, pumpkin, ½ cup orange juice, and orange peel. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake 45 minutes. Meanwhile, to prepare topping, combine powdered sugar and orange juice in a small bowl. Spread topping over cooled cake.

Recipe By : Anita A. Matejka

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Orange Cheesecake

Servings: 12 Servings

Ingredients:

1 ½ cub Gingersnap cookie crumbs; 32cookies
¼ cub Margarine or butter; melted
24 ounce Cream cheese; softened
1 can Sweetened condensed milk;(14 ounce)
1 can Pumpkin; (16 ounce) about 2cups
2 Eggs
3 tablespoon Orange liqueur OR orangejuice
1 teaspoon Pumpkin pie spice
¼ teaspoon Salt

Preparation:

Preheat oven to 300 F. Combine crumbs nad margarine. Press firmly on bottom and halfway up sides of a 9' springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened cindensed milk until smooth. Beat in remaining ingredients. Pour into pan. Bake 1 hour and 15 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers.
Recipe By : Eagle Brand Recipe/Bob b1744

Posted to MC-Recipe Digest V1 #283

Date: Thu, 7 Nov 1996 10:49:13 -0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Pumpkin Pancakes

Servings: 24 Servings

Ingredients:

1 Egg
1 cub Milk
½ cub Cooked or canned pumpkin
¾ cub Unbleached white flour
¾ cub Whole wheat flour
2 teaspoon Baking powder
1 tablespoon Sugar
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground ginger
2 tablespoon Vegetable oil

Preparation:

Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges.
Serve hot with rum-flavored fruit sauce from the Holiday file.

1 four-inch pancake without sauce - 98 calories, 1 bread, ½ fat exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg sodium, 96 mg potassium, 24 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Pancakes #2

Servings: 8 Servings

Ingredients:

2 cub Flour
2 tablespoon Granulated sugar
4 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 ½ cub Milk
1 cub Pumpkin puree
4 Eggs; separated
¼ cub Melted butter

Preparation:

From: hammond@odin.scd.ucar.edu (Steve Hammond)

Date: Thu, 14 Oct 1993 19:42:54 GMT
This recipe is from the San Jose Mercury News Food section, Oct, 1990 I believe.

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn and cook other side.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Patch Brownies

Servings: 24 Servings

Ingredients:

BROWNIES:
21 ½ ounce Reduced fat brownie mix
2 teaspoon Cinnamon
½ cub Water
¼ cub Olive oil
2 Whole egg whites; slightlybeaten

FROSTING:
16 ounce Reduced fat milk chocolatefrosting
1 cub Reduced fat vanilla frosting
4 drop Green food coloring
24 Pcs candy pumpkins

Preparation:

Preheat oven to 350. Prepare a 13 x 9" pan with foil, leaving enough foil on side to lift brownies out of pan. Spray with cooking spray. To prepare brownies, combine brownie mix, cinnamon, water, oil, and egg whites. Mix until well blended. Spread in foil-lined pan. Bake for 30 minutes. Do not over bake. Cool completely. Remove brownies from pan by lifting foil edges.
Invert onto serving platter. Remove foil from brownies. Frost side and top with chocolate frosting. With knife, score frosting into 24 bars. In a small bowl, combine vanilla frosting and food coloring. Mix until blended to desired shade of green. Using a decorating bag, with a small hole cut in one corner, pipe green frosting to make vine and leaf design on each bar.
Place one candy pumpkin one each bar. Refrigerate 1 hour or until frosting is firm.

Per serving: 243 Calories; 6g Fat (23% calories from fat); 2g Protein; 45g Carbohydrate; 0mg Cholesterol; 130mg Sodium

Recipe by: Pillsbury, The Complete Book of Baking

Posted to MC-Recipe Digest V1 #871 by "Anita A. Matejka" <matejka@bga.com> on Oct 27, 97

Pumpkin Patch Pie

Servings: 1 Servings

Ingredients:

1 pint Softened orange sherbet
8 ounce Tub thawed cool whip
1 Oreo pie crust
9 Oreo cookies, chopped

Preparation:

Place sherbet in bowl; stir in ½ of the cool whip until well blended. Spoon into crust. Sprinkle with chopped oreo cookies, pressing firmly into sherbet. Cover with remaining cool whip. Freeze 4 hours or until firm. Let stand at room temp 10 minutes before serving. Garnish with finely chopped oreo cookies & candy pumpkins, if desired. Store leftover pie in freezer.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pumpkin Pear Strudel

Servings: 1 Servings

Ingredients:

1 can Solid pack canned pumpkin
1 ½ Pears, peeled, cored anddiced (2 cups)
¾ cub Packed brown sugar
¾ cub Chopped walnuts
1 teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
⅛ teaspoon Ground ginger
1 package (17 ¼-ounce) frozen puffpastry, thawed according topackage directions (2sheets)
1 Egg, lightly beaten
Cinnamon sugar

Preparation:

Mix pumpkin, pears, sugar, walnuts, cinnamon, cloves and ginger in a medium bowl. Spoon half of filling in center third of one pastry sheet.

Make downward slanting cuts in outer edges of pastry (¾-inch apart), starting about 1 inch away from filling and cutting outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming chevron design. Seal at top and bottom of strudel. Place on rimmed baking sheet. Repeat with remaining filling and pastry sheet.

Brush strudel with egg; sprinkle with cinnamon sugar. Bake at 375 degrees for 25 to 30 minutes or until golden brown and puffy. Serve warm. Serves 10.

Posted to EAT-L Digest 17 October 96

Date: Fri, 18 Oct 1996 20:48:36 +0000

From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>

Pumpkin Pecan Bread

Servings: 1 Servings

Ingredients:

3 ½ cub Flour
3 cub Sugar
1 ½ teaspoon Salt
4 Eggs, beaten
2 cub Canned pumpkin
2/3 cub Water
2 teaspoon Baking soda
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 cub Vegetable oil
1 cub Chopped pecans or walnuts
1 cub Raisins or chopped dates

Preparation:

Preheat oven to 350 degrees.

Sift together flour, sugar, salt, soda, and spices in a large bowl. Add beaten eggs, pumpkin, water, and oil; mix until well blended. Add nuts and raisins or dates. Pour into greased two 9-inch pans, three 8-inch pans, or four 7-inch pans. Bake at 350 degrees (F) for 10 minutes, then at 325 degrees (F) for one hour for 9-inch, 50 minutes for 8-inch, or 45 minutes for 7-inch pans.

from Dave Maynard's Beginnings/Endings cookbook recipe from Olga Connoni, Milford, MA
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

Pumpkin Pecan Cheesecake

Servings: 10 Servings

Ingredients:

-FRKT08D

TOPPING:
¾ cub Firmly pkd. brown sugar*
6 tablespoon (¾) stick butter*
1 ½ cub Chopped pecans*
1 ½ cub Graham crkr crumbs

FILLING:
1 cub Sugar
6 tablespoon (¾) stick butter; melted
3 ounce pkgs cream cheese
¾ cub Firmly packed brn sugar
5 Eggs
1 pound Canned solid packed pumpkin
½ cub Whipping cream
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves

Preparation:

*1st 4 ingredients are topping. The rest are the cheesecake. For topping:
Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture. Set aside. For cheesecake: Blend crumbs; ¼ cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9x2 ½ inch springform pan. Chill. Preheat oven to 325 degrees. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining ¾ cup sugar and brown sugar. Add eggs 1 at a time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour into crust.
Bake until center no longer moves when pan is shaken, about 1 ½ hours.
Sprinkle topping over cheesecake. Bake 15 minutes.
Transfer to rack to cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pecan Raisin Bread

Servings: 1 Servings

Ingredients:

3 cub Flour
2 teaspoon Baking powder
1 ¼ teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
2 Eggs
1 can (16-oz) pumpkin
1 cub Packed light brown sugar
½ cub Maple syrup
¼ cub Vegetable oil
½ cub Raisins
½ cub Chopped pecans

Preparation:

from Women's Circle for the Proud Cook.

In large bowl mix the first 6 ingredients. In another bowl combine the next 5 ingredients. Grease a 9x5 inch loaf pan. Stir liquid ingredients into dry ingredients and stir until moistened. Add raisins and nuts, then spoon into loaf pan. Bake for 1 ¼ hours in a 350 oven. Cool bread on a wire rack in the pan for 10 minutes. Then remove and let completely cool on rack. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on 6 Ap, r 1997

Pumpkin Pecan Tarts

Servings: 24 Servings

Ingredients:

FILLING:
½ cub Milk
½ cub Light cream
2 Eggs
1 ½ cub Pureed pumpkin
2/3 cub Brown sugar
1 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Ginger
½ teaspoon Cloves
½ teaspoon Allspice
1 teaspoon Vanilla
24 Unbaked tart shells

TOPPING:
1 cub Chopped pecans
2/3 cub Brown sugar
3 tablespoon Butter, melted
Whipped cream for garnish
Pecan halves for garnish

Preparation:

Place all filling ingredients in blender or food processor and blend for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes.
Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean. Let tarts cool.

For topping: Mix nuts and sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.

Source: The Harrowsmith Cookbook, Volume Three

-- ~-- WM v3.10/91-0126 * Origin: Doctor On Board: Niagara's Medical Host 905-937-1907 (1:247/101)
======================================================= =================== BBS: DomTech OS/2 Date: 12-05-93 (15:11) Number: 232 From: HELEN FLEISCHER Refer#: NONE To: EARL SHELSBY Recvd: NO Subj: Re: Brown eggs vs. white Conf: (6) Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pecan Torta

Servings: 1 Servings

Ingredients:

6 tablespoon Flour
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
¼ teaspoon Ground cloves
4 Eggs,; separated
2/3 cub Sugar
1 cub Solid pack canned pumpkin
½ teaspoon Vanilla extract
½ cub Ground pecans

Preparation:

Preheat oven to 350 degrees. Butter and flour a 9- inch spring form pan. In a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl, beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff peaks form. In a large bowl, beat egg yolks with the remaining sugar until pale, about 1 minute. Add pumpkin and vanilla and beat until well blended.~ Stir in flour mixture. Fold in egg whites and pecans. Pour into the prepared pan. Bake for 40 - 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar.

Yield: 8-10 servings~
Recipe By :ESSENCE OF EMERIL SHOW #EE2211

Posted to MC-Recipe Digest V1 #300

Date: Wed, 13 Nov 1996 07:35:47 -0500

From: Meg Antczak <meginny@frontiernet.net>

Pumpkin Pickles

Servings: 1 Servings

Ingredients:

4 cub Pumpkin strips
1 cub Sugar
¾ cub White vinegar
¼ cub Dark corn syrup
½ Cinnamon stick; crushed
6 Whole cloves
2 teaspoon Ginger root freshly grated

Preparation:

Cut a pumpkin rind into strips. Peel strips and cut in 1-inch pieces.
Prepare 4 cupfuls.Combine sugar,vinegar, corn syrup, cinnamon stick cloves, ginger, in a non-aluminum saucepan. Bring ingredients to a boil and add pumpkin pieces. Slowly cook mixture for about 45 minutes or until just tender. Put pickles in a quart jar and close tightly. Store in refrigerator.

Any good Watermelon recipe can be used as well.

Recipe by: JENNIFER MYSLING--RECORD-JOURNAL 12/31/97

Posted to recipelu-digest Volume 01 Number 528 by ctlindab@mail1.nai.net on Jan 14, 1998

Pumpkin Pie

Servings: 1 Servings

Ingredients:

1 9" pie shell
1 "Small Sugar" pumpkin*
2 Eggs
½ cub Brown sugar
8 ounce Cream cheese
½ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Cloves

Preparation:

Ogden writes: "... this recipe makes a light fluffy pie that shows off the flavor of our Small Sugar pumpkins. " *This recipe should work with other pumpkins, however.

Slice pumpkin in half and place halves face down on a pie sheet in a 350 F oven. Bake 1 hour, or until knife penetrates skin easily. Remove from oven, scoop out seeds and scrape pumpkin pulp from skin - yield two cups.
In a food processor, blend until smooth with the remaining ingredients, using the steel blade. Pour into pie crust and bake at 375 F for 40 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 47. Typed for you by Cathy Harned.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pie

Servings: 8 Servings

Ingredients:

2 Eggs
½ cub Sugar
½ cub Dark brown sugar, firmlypacked
1 tablespoon Flour
½ teaspoon Salt
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
¼ teaspoon Ground allspice
16 ounce Can cooked pumpkin
14 ounce Can evaporated milk
1 Baked 9-inch pastry shell(in a non-metallic pie pan)

Preparation:

1. In a large mixing bowl combine all ingredients, except pastry shell, and beat until well combined. 2. Pour pumpkin mixture into pastry shell. If there is too much filling for the shell, the remaining filling may be cooked in cups. 3. Heat, uncovered, in Microwave Oven 4 minutes or until edges begin to set. 4. Carefully move the cooked portions toward the center. 5. Heat, uncovered, in Microwave Oven an additional 6 minutes or until a knife inserted in the center comes out clean Cool before serving.
Variation: Heat 3 or 4 custard cups of filling, uncovered, 3 to 4 minutes or until a knife inserted in the center comes out clean.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pie

Servings: 1 Servings

Ingredients:

2 cub Pumpkin, cooked
4 Egg
1 cub Sugar
½ teaspoon Cinnamon
1 tablespoon Cornstarch
1 cub Whiskey
¼ cub Butter
1/3 cub Cream
*pastry

Preparation:

Take a large pumpkin, wash, cut in half and place, cut side down, in pan in warm oven. Roast until soft, but not mushy. Scrape out the flesh of the pumpkin with a spoon or fork. Place into colander and let drain over night in a cool place. The next morning, put 2 cups of the pumpkin in a bowl and whip thoroughly with a fork until all lumps disappear, but avoid mashing.
Drain out as much liquid as possible, because the pumpkin should be dry.
Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey and the butter, and mix well. Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture. Pour into a pan about 2 ½ inches deep which has been lined with pie pastry, and bake for one hour at 375-F. Allow pie to become cold before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pie

Servings: 8 Servings

Ingredients:

PUMPKIN PIE FILLING:
1 ½ cub Pumpkin; Canned Or FreshCooked
Non Nutritive SweetenerEquivalent To ¾ CSugar
½ teaspoon Salt
1 ¼ teaspoon Cinnamon
½ teaspoon Ground Ginger; Or To Taste
¼ teaspoon Ground Nutmeg; Or To Taste
¼ teaspoon Ground Cloves; Or To Taste
2 large Eggs; Slightly Beaten
1 ¼ cub Nonfat Milk
2 cub Nonfat Evaporated Milk
;Pastry For One 9-Inch PieCrust, Unbaked

PIE CRUST:
1 1/3 cub Flour; Sifted
½ teaspoon Salt
½ cub Diet Margarine; Melted
2 tablespoon ;Cold Water

Preparation:

Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk. Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean. Cool to room temperature before serving.

Exchanges Per Serving: 1 Serving = ¼ Lean Meat, ¾ Milk, 1/6 Bread Calories Per Serving: Filling = 135 Pastry = 110

Pie Crust:

Sift the flour and salt together, then dribble th margarine over the surfae. Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed. Roll out the dough to fit the pie pan. Place in the pie pan and flue the edges with the fork. Refrigerate if the crust is to be filled prior to baking. If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust. Bake at 450 degrees F for 13 to 15 minutes or until golden brown.

Exchanges Per Serving: ⅛ Crust = 1 Bread, 1 ½ fat Calories Per Serving: 130

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Pie

Servings: 8 Servings

Ingredients:

1 (9-in) pie shell, unbaked
1 cub Half-and-half
½ cub Milk
¾ cub Dark brown sugar
1 teaspoon Ground cloves
1 teaspoon Cinnamon
3 large Eggs
2 tablespoon Cognac
1 ½ cub Pureed pumpkin, canned=OR=- freshly cooked
1 tablespoon Minced candied ginger

Preparation:

PREHEAT OVEN TO 350F. Beat the half-and-half, milk, brown sugar, cinnamon, cloves, eggs and cognac together in a mixing bowl. Stir in the pureed pumpkin and the candied ginger. Pour the filling into the pie shell. Bake for 40-to-50 minutes in the middle of the oven until the filling is set and the center of the pie barely moves when shaken.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pie

Servings: 10 Servings

Ingredients:

JANIS HURLEY
16 oz. can solid pack pumpkin ¼ tsp. cloves 12 oz. can evaporated skim
milk 1 tsp. cinnamon 2 eggs 2 tsp. vanilla ½ c. biscuit mix .92 oz. pkg.
whipped topping mix with 18 packets Equal

Preparation:

Grease a 9" glass pie plate. Place all ingredients in the blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer.
Place in bowl and microwave until thoroughly heated, stirring frequently.
Pour into glass pie plate. Microwave on Medium for 15-20 min. May need to sheild outer edges with foil after 5-6 min.; then continue to cook. Pie will be done when the edges are set and the center is still slightly soft.
Let stand at room temperature about 15-20 min. Prepare whipped topping and dollop on pie as desired. Yield: 8 servings (1 9" pie) Portion: ⅛ pie Calories/portion: 140 Diabetic Exchange: 1 fruit, 1 starch -- 10:35 AM

FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 10/29 7:24 PM

TO: ALL FROM: DOLORES MCCANN (BSWN00A) SUBJECT: ROLLED FONDANT ICING

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pie #5 - Pat Daley

Servings: 8 Servings
Source: ; Posted on *P by Patricia Daley - ID#HWPS68A. MM format by Ursula
Annotation: R. Taylor. Mix up all ingredients well. Pour into unbaked pie shell. Bake at 350~ for about 1 1/4 hours or until set. Sorry folks no nutritional info available and I had to guess at number of servings - since Pat gave none. U.Taylor. Posted to Bakery-Shoppe Digest V1 #233 by novmom@juno.com (Angela Gilliland) on Sep 12, 1997
1 Unbaked pie shell
3 cub Cooked pumpkin
¾ cub Brown sugar substitute
Egg beaters equal to 4 eggs
1 can Evaporated skimmed milk
½ teaspoon Ginger
1 teaspoon Nutmeg
½ teaspoon Pumpkin pie spice

Pumpkin Pie 2

Servings: 1 Servings

Ingredients:

1 Unbaked pie crust (9"),chilled
2 cub Regular canned pumpkin
1 cub Sugar
1 cub Heavy cream
2 Extra large eggs, plus 1yolk, beaten together
1/3 cub Dark rum (or brandy, if youprefer)
½ Teasp each, salt, cinnamon,and ginger
¼ Teasp nutmeg
1 1/3 cub Pecans

Preparation:

Combine pumpkin, sugar, cream, eggs, rum (or brandy) and spices. Using electric mixer at low speed, mix until well blended. Pour filling into chilled pie shell and sprinkle with pecans. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for 30-40 minutes more or until filling is completely set. (Watch out for pie crust edges getting too dark.) Cool pie and serve with whipped cream sweetened with dark honey (1 tablesp. honey to 1 cup cream).

Note: This is definitely not for someone who is watching his/her fat content - but then it is Thanksgiving. I also use Cool Whip instead of the sweetened whipped cream sometimes - either way it's still delicious.

Posted to EAT-L Digest 23 October 96

Date: Thu, 24 Oct 1996 18:45:19 -0400

From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>

Pumpkin Pie 3

Servings: 6 Servings

Ingredients:

3 Eggs
1 cub Sugar
2 tablespoon Flour
½ teaspoon Cinnamon
1 cub Pumpkin
2 cub Milk
½ teaspoon Vanilla
1 pinch Salt
1 9 inch pie crust; unbaked

Preparation:

Mix all the ingredients together and pour into the pie crust. Bake at 425 degrees for 15 minutes and then lower the heat to 375 and bake until set.
Recipe By : Mom D

Posted to MasterCook Digest V1 #176

Date: Wed, 2 Oct 1996 06:44:38 -0400

From: cedeiter@epix.net (Calvin Deiterich)

Pumpkin Pie 4

Servings: 1 Servings

Ingredients:

1 Envelope unflavored gelatin
2 tablespoon Cornstarch
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
⅛ teaspoon Salt
1 can Pumpkin 16-ounce
1 can Evaporated skim milk12-ounce
2 large Eggs, beaten or ½ cup eggproduct
16 package Equal. sweetener
1 Pie crust, graham crackercrumb or prebaked crust

Preparation:

In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust. Cover and chill 6 hours or overnight. Makes 8 servings.
Recipe By : Equal

Posted to EAT-L Digest 30 October 96

Date: Thu, 31 Oct 1996 13:33:15 -0500

From: Martha Sheppard <MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET>

NOTES : cal.237 fat 10g carb 28g.

Diabetic food exchange: ½ cup milk, 1 ½ bread, 2 fat

Pumpkin Pie 5

Servings: 1 Servings

Ingredients:

2 cub Pumpkin, cooked
1 cub Sugar
1 tablespoon Cornstarch
¼ cub Butter
*pastry
4 Egg
½ teaspoon Cinnamon
1 cub Whiskey
1/3 cub Cream

Preparation:

Take a large pumpkin, wash, cut in half and place, cut side down, in pan in warm oven. Roast until soft, but not mushy. Scrape out the flesh of the pumpkin with a spoon or fork. Place into colander and let drain over night in a cool place. The next morning, put 2 cups of the pumpkin in a bowl and whip thoroughly with a fork until all lumps disappear, but avoid mashing.
Drain out as much liquid as possible, because the pumpkin should be dry.
Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey and the butter, and mix well. Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture. Pour into a pan about 2 ½ inches deep which has been lined with pie pastry, and bake for one hour at 375-F. Allow pie to become cold before using.
Posted to MM-Recipes Digest V3 #303

Date: Mon, 4 Nov 1996 16:38:02 -0500

From: BobbieB1@aol.com

Pumpkin Pie Bars

Servings: 48 Servings

Ingredients:

2/3 cub Margarine; softened
1 cub Sugar
1 ¾ cub All-purpose flour
1 ½ cub Walnuts; finely chopped
16 ounce Canned pumpkin
14 ounce Sweetened condensed milk
¼ cub Light molasses
2 Egg; beaten
2 teaspoon Pumpkin pie spice
2 teaspoon Vanilla extract
Powdered sugar glaze;optional

Preparation:

With mixer, beat margarine and sugar until creamy. Stir in flour and walnuts until mixture is crumbly. Reserve ¾ cup crumb mixture for topping. Press remaining crumb mixture on bottom of 15 ½ x 10 ½ x 1-inch baking pan. Bake at 350 deg F for 15 to 18 minutes or until lightly browned.

Meanwhile, blend pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla; pour over pastry crust. Sprinkle with reserved crumb mixture.
Bake 30 to 35 minutes more or until set. Cool in pan on wire rack. Drizzle with powdered sugar glaze if desired. Cut into 2 ½ x 1 ½-inch bars.
Store covered in refrigerator.
Recipe By : Fleischmann - PPG 11/10/96

Posted to MC-Recipe Digest V1 #292

Date: Sun, 10 Nov 1996 20:36:30 -0500

From: Lu Carter Huebner <huebner@andrew.cmu.edu>

Pumpkin Pie Bars with Lattice Glaze

Servings: 48 Servings

Ingredients:

¾ cub Margarine; softened
1 cub Sugar
1 ¾ cub All-purpose flour
1 ½ cub Chopped walnuts; divided use
16 ounce Pumpkin, canned; solid-pack
14 ounce Sweetened condensed milk
¼ cub Light molasses
2 Eggs; beaten
2 teaspoon Pumpkin pie spice
2 teaspoon Vanilla extract
Powdered sugar; for glaze

Preparation:

PASTRY CRUST: With mixer, cream margarine and sugar. Stir in flour; walnuts. Mixture will be crumbly. Take ¾ cup of this mixture and set aside for crumb topping. Press remainder on bottom of 15-½ x 10-½ x 1-inch baking pan. Bake at 350F for 15 to 18 mins., or until lightly browned.

Blend pumpkin, milk, molasses, eggs, spice and vanilla. Pour over the pastry crust. Sprinkle with the reserved crumb mixture. Bake 350F for 30 to 35 mins. until set.

Cool in pan on wire rack.

Drizzle with powdered sugar glaze in a diamond pattern, if desired. Cut into 2-½ x 1-½ inch bars. Makes 4 dozen. Store covered in refrigerator.

"Bake It Perfect With @" Makes about 4 dozen. @Fleischmann's Margarine and @Planter's Peanuts.

(1996 Nov) Local newspaper ad. Listed by PATh c/o McRecipe List.
Recipe By : Bake It Perfect with Brandname

Posted to MC-Recipe Digest V1 #291

Date: Sun, 10 Nov 1996 10:16:45 -0800

From: PATh <phannema@wizard.ucr.edu>

Pumpkin Pie Biscotti

Servings: 72 Servings

Ingredients:

3 ½ cub Flour
1 ½ cub Brown sugar, packed
2 teaspoon Baking powder
½ teaspoon Salt
2 teaspoon Pumpkin pie spice
½ cub Canned pumpkin
2 large Eggs, lightly beaten
(NOTE: use egg substitute or4 egg whites)
1 tablespoon Vanilla
2 tablespoon Butter or margarine (*NOTE)
1 ¼ cub Macadamia nuts, coarselychopped (*NOTE)

Preparation:

Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin, eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened.
(Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat, and cool completely. Knead or gently stir cooled nuts into dough.

*NOTE: I never use nuts in my biscotti in order to lower the fat content and personally don't miss them at all. I will simply omit the nuts, thereby also leaving out the butter. If you want to use the nuts, cut the amount of nuts and butter in half.

Place dough on a lightly floured surface, and divide into 4 portions.
Lightly flour hands, and shape each portion into a 1" x 15" slightly flattened log. Place logs 3" apart on lightly greased large cookie sheets.

Bake at 350=F8 for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300=F8.

Cut each log crosswise into ½" slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300=F8 for 15 minutes. Cool completely on wire racks.

NOTES : This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!!

Posted to Digest eat-lf.v096.n010

Recipe by: Christmas with Southern Living 1996

From: cbmcam@cyberramp.net

Date: Sat, 11 Jan 1997 13:20:23 -0600
Posted to MM-Recipes Digest V5 #031 by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Jan 30, 1998

Pumpkin Pie Cake

Servings: 1 Servings

Ingredients:

1 can (12 oz) evaporated milk
1 can (29 oz) pumpkin
3 Eggs
1 cub Sugar
1 teaspoon Cinnamon
1 teaspoon Salt
1 package (18 ½ oz) yellow cake mix
1 cub Butter; melted
1 cub Chopped nuts; if desired
Frozen whipped topping;thawed

Preparation:

Heat oven to 359 degrees. In a large bowl, combine evaporated milk, pumpkin, eggs, sugar, cinnamon and salt; mix well. Pour mixture into a greased 9x13x2" pan. Sprinkle with dry yellow cake mix; drizzle with butter and sprinkle with nuts. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Serve with whipped topping. (Makes 15 servings) Posted to EAT-L Digest by Jane Dobrosky <JDobrosky@AOL.COM> on Sep 18, 1997

Pumpkin Pie Cake (M_c-Tx)

Servings: 16 Servings

Ingredients:

1 can Pumpkin
13 ounce Can evaporated milk
3 Eggs
4 teaspoon Pumpkin pie spice
1 Yellow cake mix
1 ½ Sticks melted margarine orbutter
½ cub Chopped pecans

Preparation:

Mix pumpkin, evaporated milk, eggs and spice together well. Pour into 9" x 13" pan which has been greased or sprayed with cooking spray. Sprinkle yellow cake mix over pumpkin mixture, but DO NOT stir in. Pour melted butter or margarine over mix (again--do not stir). Top with pecans. Bake at 350 for 30 to 35 minutes. Can be served hot or cold. Serve with whipped cream, if desire.
Posted to EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Sep 3, 1997

Pumpkin Pie Cheesecake

Servings: 6 Servings

Ingredients:

16 ounce Soft Cream Cheese
¾ cub Sugar
2 Eggs
16 ounce Can Pumpkin
½ teaspoon Cinnamon
½ teaspoon Ginger
1 9" Graham cracker pie crust
1 Egg yolk

Preparation:

Mix 2-8oz. Soft cream cheese, ¾ C. sugar & 2 eggs, beat till smooth. Add 16 oz. C. pumpkin, ½ t. Ginger & 1 ½ t. cinnamon. Brush the pie crust with egg yolk & bake 350F for 5 minutes. Pour combined ingriedients in pie crust & bake 350F 40-50 minutes. Cool & put in Refrigerator for a few hours to firm. (The reason for the 5 minute bake on the pie crust is so it won't get soggy)..

Recipe By :

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Pie Cheesecake (Use Sour Cream Topping Too)

Servings: 11 Servings

Ingredients:

2 tablespoon Butter or margarine
2 cub Ginger snaps; finely crushed
2 package (8oz) cream cheese; softened
1 cub Pumpkin
1 cub Brown sugar; packed
¼ cub Flour
1 ½ teaspoon Vanilla
1 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Ground allspice
½ teaspoon Nutmeg
½ teaspoon Salt
¾ cub Milk
4 Eggs; lightly beaten

Preparation:

Stir together butter and crushed cookies till well mixed. Using metal spatula, press mixture over bottom and halfway up sides of ungreased (' or 10" springform pan. Bake at 350 for 10-12 minutes, or till lightly browned.

In large bowl of electric mixer, beat cream cheese till smooth. Add pumpkin and sugar; beat till light and fluffy, 3-5 min. Beat in flour, spices; then add milk and eggs, beating just til blended.

Pour into cooled crust and bake at 350 for 1 ¼ hours or till knife inserted halfway between edge and center comes out clean. Turn oven o, leave door partially ajar and leave cheesecake in oven for 1 hour; then place on rack at cool for at least 2 hours. Remove pan rim. Prepare sour cream topping and spread evnly over cooled cheesecake. Serves 10-12

Per serving: 342 Calories; 10g Fat (43% calories from fat); 6g Protein; 24g Carbohydrate; 80mg Cholesterol; 452mg Sodium

Recipe by: Sunset Favorite Recipes Vol. II

Posted to recipelu-digest by Vicky Campagna <drvicky@pacbell.net> on Feb 14, 1998

Pumpkin Pie Crunch

Servings: 12 Servings

Ingredients:

15 ounce Pumpkin, canned
12 ounce Evaporated skimmed milk
3 Eggs
1 ¼ cub Granulated sugar
2 teaspoon Pumpkin pie spice
½ teaspoon Salt
18 ¼ ounce Reduced fat yellow cake mix
¼ cub Walnuts; chopped
2 tablespoon Margarine; melted

Preparation:

Preheat oven to 350. Prepare bottom of 13 x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Pour into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with walnuts. Drizzle with melted margarine. Bake for 55 minutes or until light brown. Cool completely.
Recipe By : Unknown

Posted to EAT-L Digest 8 November 96

Date: Sat, 9 Nov 1996 17:54:37 -0600

From: "Anita A. Matejka" <matejka@BGA.COM>

Serving Ideas : Serve with fat-free whipped topping.

Pumpkin Pie Filling

Servings: 8 Servings

Ingredients:

1 cub Sugar
1 teaspoon Butter
1 teaspoon Cinnamon
½ teaspoon Ginger
1 pinch Salt
1 can Pumpkin, Canned -- small
Can
1 cub Milk -- or evaporated milk
1 Whole Egg

Preparation:

Mix together sugar and butter until well blended.

Add rest of ingredients, and beat slightly with an egg beater or whisk.

Pour into an unbaked pie crust, and bake at 425 degrees for 15 minutes.
Lower temperature to 350 degrees, and continue baking for 45 minutes.

Recipe By : Karen Broeklin

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Pie Hawaiian

Servings: 1 Pie

Ingredients:

1 Envelope unflavored gelatin
¾ cub C and H Golden Brown Sugar firmly packed
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Allspice
¼ teaspoon Ginger
¼ teaspoon Nutmeg
¾ cub Milk
1 ¼ cub Mashed pumpkin cooked or canned
3 Eggs; separated
¼ cub C and H Powdered Sugar
1 Baked 9" crumb crustOR- pastry crust

Preparation:

In a saucepan mix gelatin, brown sugar, salt and spices. Stir in milk, pumpkin and slightly beaten eggs yolks. Cook over medium heat, stirring constantly until hot throughout and gelatin is dissolved (8 to 10 minutes). Set in cold water to cool until firm but not hard, stirring occasionally. In large mixer bowl beat egg whites until foamy; gradually beat in powdered sugar and beat until stiff peaks form. Set aside.
Without washing beaters, beat cooled pumpkin mixture until smooth and fluffy. Gently fold into beaten whites. Heap lightly in pie shell.
Refrigerate for 3 hours. Spread with ginger-flavored Whipped Cream Topping before serving.

WHIPPED CREAM TOPPING -- In chilled bowl combine 1 cup (½ pint) whipping cream, 3 tablespoons C and H Powdered Sugar and ½ teaspoon vanilla or spice (ginger, cinnamon, etc.). Beat until just stiff enough to hold its shape. Spread in swirls over pie, or use as dessert topping. Keep refrigerated until served. It will hold up for hours!

Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

Pumpkin Pie Spice

Servings: 2 Servings

Ingredients:

¼ cub Cinnamon
1 tablespoon Ground ginger
2 teaspoon Nutmeg
1 teaspoon Ground allspice
1 teaspoon Ground cloves

Preparation:

Makes a scant ½ cup. Add 1 T per pie to pumpkin pie filling. Stir 1 T into 2 cups applesauce. Stir 1 t into 2 cups softened vanilla ice cream or frozen yogurt. Serve over warm fruit or gingerbread.

Buy spices in bulk from a natural foods store.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pie Square

Servings: 1 Servings

Ingredients:

1 Yellow cake mix (save out 1
Cup)
1 Egg
½ cub Margarine -- melted
16 ounce Pumpkin
¼ cub Brown sugar
2 Eggs
2/3 cub Evaporated milk
2 teaspoon Pumpkin pie spice
1 cub Saved cake mix
1 teaspoon Cinnamon
¼ cub Margarine cut in (like pie
Crust)
Cool Whip®

Preparation:

Mix first 3 ingredients and spread in 9x13 inch greased pan. Mix next 5 ingredients and pour over cake mix. Mix together the 1 cup of cake mix, 1 teaspoon cinnamon, and ¼ cup margarine (cut in like making pie crust).
Sprinkle on top and bake at 315 F for 1 hour and 15 minutes. Keep in refrigerator; top with Cool Whip.

Recipe By : Sharon Williams

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Pie Squares

Servings: 12 Servings

Ingredients:

FOR CRUST:
1 cub Flour
½ cub Quick-cooking oats
½ cub Brown sugar
½ cub Butter or margarine

FOR FILLING:
1 can Mashed pumpkin (16oz)
1 can Evaporated skim milk (13.5oz)
2 Eggs
¾ cub Sugar
½ teaspoon Salt
2 teaspoon Ground cinnamon
1 ½ teaspoon Ground ginger
1 teaspoon Nutmeg
¼ teaspoon Ground cloves

Preparation:

Heat oven to 375 degrees. Combine flour oatsm brown sugar and margarine in a bowl. Mix until crumbly, with a pastry blender or with an electric mixer at low speed. Press dough into the bottom of an ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl or food processor. Beat or process well. Pour into baked crust. Bake 35 to 40 minutes, until a sharp knife comes out clean form the center. Cut into squares and serve with Chantilly Cream.

Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%) Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat

Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest V3 #196

Date: 15 Jul 96 00:22:58 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Pumpkin Pie Squares 2

Servings: 10 Servings

Ingredients:

¾ cub Flour
½ cub Rolled oats
¼ cub Packed brown sugar
½ cub Butter; softened
½ cub Chopped pecans
14 ounce Canned pumpkin
300 ml Eagle Brand Low Fat Milk
2 Eggs; beaten
1 teaspoon Ginger
1 teaspoon Cinnamon
½ cub Coconut; optional

Preparation:

Combine flour, oats and sugar. Cut in butter till crumbly. Stir in pecans. Press into 9" square baking dish. Bake at 350 for 15 minutes.
Combine remaining ingredients,except coconut. Pour over base. Sprinkle with coconut. Return to oven and bake another 25 - 30 minutes or until set.
Serve warm or chilled.
Recipe By : Eagle Brand - Readers Digest Oct. 96

Posted to MC-Recipe Digest V1 #259

Date: Sat, 26 Oct 1996 09:18:31 +0000

From: "Linda Gordon" <lgordon@brunswickmicro.nb.ca>

Pumpkin Pie Tunnel Cake

Servings: 16 Servings

Ingredients:

1 ¼ cub Firmly packed brown sugar;
Divided
1 cub Mashed cooked pumpkin
1 ½ teaspoon Pumpkin spice mix
½ teaspoon Maple flavoring
1 Egg; lightly beaten
¼ cub Vegetable oil
1 tablespoon Vegetable oil
2 Egg whites
2 ¾ cub All-purpose flour
1 ¼ teaspoon Baking soda
¼ teaspoon Salt
½ cub Oat bran
1 1/3 cub Nonfat buttermilk
2 teaspoon Vanilla extract
Vegetable cooking spray
½ cub Sifted powdered sugar
2 teaspoon Skim milk
½ teaspoon Pumpkin pie spice

Preparation:

Combine ¼ cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg whites; beat well. Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into a 12-cup Bundt pan coated with cooking spray. Spoon pumpkin mixture evenly over center of batter to form a ring.
Pour reserved batter over pumpkin mixture. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered sugar and next 2 ingredients; stir well. Drizzle over cake. Yield: 16 servings. (serving size: 1 slice). 219 calories (21% from fat), 5.1 g fat (1 g sat, 1.4 g mono, 2.2 g poly), 14 mg cholesterol and 139 mg sodium.
Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pie with Bourbon Sauce

Servings: 8 Servings

Ingredients:

1 Refrigerated ready-to-usepie crust

FILLING:
1 15 ounce can solid-packpumpkins
¾ cub Packed brown sugar
1 ½ cub Half and half
2 large Eggs
2 teaspoon Pumpkin pie spice
½ teaspoon Salt

BOURBON CREAM:
1 cub Heavy whipping cream
3 tablespoon Packed brown sugar
2 tablespoon Bourbon whiskey

Preparation:

Heat oven to 425°. Fit pie crust into a 9-inch pie plate following package directions. Turn crust under around rim and flute or crimp. Bake 3-5 minutes until dough looks dry. Place on wire rack.

Stir filling ingredients in a large bowl until blended. Pour into crust.

Bake 15 minutes. Reudce tempature to 350° and bake 40-45 minutes longer until a knife inserted near center comes out clean. Remove to a wire rack to cool.

Bourbon Cream: Beat the whipping cream, brown sugar and whiskey until soft peaks form when beaters are lifted. Serve on pie.

Recipe by: Woman's Day - 11/18/97

Posted to Bakery-Shoppe Digest V1 #412 by The Taillons <taillon@earthlink.net> on Nov 23, 1997

Pumpkin Pie with Ginger Cookie Crust

Servings: 8 Servings

Ingredients:

1 cub Canned pumpkin
¾ cub Evaporated skim milk
½ cub Applesauce, natural,unsweetened
¼ cub Sugar
¼ cub Reduced-calorie maple syrup
3 Egg whites
2 teaspoon Cornstarch
1 ½ teaspoon Pumpkin pie spices
1 ½ cub Gingersnap cookie crumbs

Preparation:

Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust. Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake an additional 20 minutes or until a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen yogurt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pie with Pecan Topping

Servings: 1 Servings

Ingredients:

1 Refrigerated pie crust
Pecan topping:
¼ cub Brown sugar
3 tablespoon Room temp butter
1 cub Finely chopped pecans
Pumpkin filling:
½ cub Brown sugar
1 tablespoon Flour
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger
¼ teaspoon Salt
1 can (16 oz) pumpkin puree ( not
Pie filling)
2 Eggs
1 cub Half & half
1 teaspoon Vanilla

Preparation:

Place oven rack in lowest position. Preheat oven to 425. Fit crust into 9" pie pan. Cover loosely with foil. Bake for 10 minutes. Remove foil. Transfer pan to wire rack to cool. Leave oven temp at 425.
Prepare Pecan topping: Beat together brown sugar & butter in a small bowl until well mixed. Stir in pecans. Reserve. Prepare pumpkin filling: Mix brown sugar, flour, cinnamon, nutmeg, ginger & salt in med sized bowl until well mixed. Stir in pumpkin, eggs, half & half & vanilla until smooth. Pour into shell. Sprinkle reserved topping over pumpkin filling. Bake in 425 oven for 15 minutes. Lower oven temp to 350. Bake 40 minutes longer or until a knife inserted in center comes out clean. Cool on wire rack. Serve at room temp with whipped cream if desired.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pumpkin Pie with Short Pastry Crust

Servings: 8 Servings

Ingredients:

PIE:
1 can Pumpkin (16oz)
1 cub Honey
2 tablespoon Molasses
2 teaspoon Cinnamon,ground
¼ teaspoon Allspice,ground
¼ teaspoon Cloves,ground
1 pinch Salt
4 Eggs,large
1 cub Cream,heavy
½ cub Cranberries,fresh,cooked

SHORT PASTRY CRUST:
1 cub Flour,all-purpose
1 pinch Salt
4 tablespoon Butter,unsalted,cut/bits
1 ½ tablespoon Vegetable shortening,solid
3 tablespoon Water,cold

Preparation:

*** SHORT PASTRY CRUST ***¶
Sift the flour and salt together into a large bowl. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs. Add only enough water to make a soft dough. Form into a ball, wrap in wax paper and chill for at least 1 hour.¶ *** PIE ***¶
1. Roll the crust dough on a lightly floured surface to a ⅛" thickness and place in the bottom of a 10" pie pan. Trim and flute the edges.¶ 2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended. With the processor on, add eggs one at a time, processing a few seconds after each addition. Transfer to a large bowl.¶
3. Beat the cream in a large bowl until doubled in volume. Fold into the pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce the heat to 350' and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer. Arrange cranberries in a circle on top of pie.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Pumpkin Pieless

Servings: 1 Servings

Ingredients:

¾ cub Granulated sugar
½ cub Whole wheat flour
¼ teaspoon Baking soda
¼ teaspoon Baking powder
1 can (13 ounces) evaporatednonfat milk
1 teaspoon Cinnamon
3 Egg whites
1 teaspoon Allspice
½ teaspoon Nutmeg
2 teaspoon Vanilla
1 can (16 ounces) pumpkin

Preparation:

Preheat oven to 350 degrees. Spray a 10 x ½ inch pie plate with nonstick coating. Combine all ingredients, except egg whites. Blend until smooth.
Fold in egg whites. Pour into pie plate. Bake 45-50 minutes or until a knife inserted in center comes out clean.

Posted to fatfree digest V97 #274 by kalvisc@juno.com (K A Cannon) on Nov 23, 1997

Pumpkin Pineapple Cake

Servings: 1 10" cake

Ingredients:

3 cub Flour
2 cub Sugar
½ teaspoon Salt
2 teaspoon Baking powder
1 teaspoon Baking soda
2 teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon Nutmeg
1 cub Vegetable oil
15 ounce Crushed pineapple, UNdrained
2 teaspoon Vanilla
3 large Eggs, beaten fluffy
2 cub Pumpkin, raw, grated
1 cub Pecans, chopped

Preparation:

Combine dry ingredients in a large mixing bowl. Blend in oil, then pineapple and vanilla. Add eggs, beating mixture well. Then stir in pumpkin and nuts. Grease and flour a 10" tube pan. Pour in batter. Bake in a 350 degree oven 1 hour and 15 minutes, or unitl cake tester inserted near center comes out clean.

Source: "Old-fashioned Pumpkin Recipes" -a Bear Wallow book formatted for M M by Lynne (Kakeladi) Sammon - Visalia, Ca.......11/95 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 3, 1998

Pumpkin Potatoes

Servings: 1 Servings

Ingredients:

Pumpkin ;(equal parts of) peeled
Potatoes; peeled
1 Onion; finely chopped
Butter
Baconsalt & pepper to taste

Preparation:

Pommes de terre a la citronuille

The directions for this recipe are very loose; Boil together equal parts of peeled potatoes and pumpkin. When cooked, drain them, add 1 good sized onion, finely chopped and a piece of butter. Mash all till creamy, season to taste and serve with golden sliced of fried salt pork or bacon. To quote Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed potatoes pumpkin french fried chips were super. It's amazing how most of what we enjoyed in our youth remains a pleasure as we grow older. In the autumn of 1959 I made these on my television show. The amount of mail requesting the recipe was unbelievable!"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pound Cake

Servings: 10 Servings

Ingredients:

2 cub BUTTER, MELTED
5 cub CANNED PUMPKIN
4 cub SUGAR
8 EGGS, ROOM TEMP
6 cub FLOUR
½ teaspoon Salt
4 teaspoon Baking soda
1 teaspoon Freshly grated nutmeg
2 teaspoon Cinnamon
2 teaspoon Vanilla
3 cub Heavy whipping vream
¾ cub Orange juice
2 tablespoon Powdered sugar
1 cub Walnuts or pecans, chopped

Preparation:

Cream the butter and sugar. Add the pumpkin and beat until light and fluffy. Add the eggs one at a time, beating well after each addition.
Combine the dry ingredients and slowly add to the creamed mixture. Add the vanilla and beat well. Pour into 2 greased and floured bundt or tube pans and bake for 1 hour and 15 minutes at 350 degrees.

Whip the cream until stiff. Mix in the organge concentrate and sugar. Let the cakes cool in the pans for 25 -30 minutes. Serve slices garnished with a collop of orange cream springled with walnuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Poundcake with Brown-Sugar-Walnut Glaze

Servings: 48 Servings

Ingredients:

2 ½ cub Flour
½ teaspoon Baking soda
¼ teaspoon Salt
1 tablespoon Pumpkin pie spice
¾ cub Dark brown sugar; packed
½ cub Granulated sugar
¾ cub Butter; softened
1 Egg
1 cub Pumpkin puree
1 teaspoon Vanilla
1 cub Raisins
½ cub Macadamia nuts; chopped

Preparation:

Preheat oven to 325. Combine flour, baking soda, salt and spice. Beat sugars together with mixer. Beat in butter. Add egg, pumpkin and vanilla.
Beat until well mixed, light and fluffy. Stir in flour mixture, raisins and nuts. Drop by round spoonfuls onto ungreased cookie sheets 2 " apart.
Bake until slightly browned along edges, about 20 minutes. Cool on flat surface.
Recipe By : The Dessert Show

Posted to MC-Recipe Digest V1 #224

Date: Wed, 25 Sep 1996 19:18:18 -0400 (EDT)

From: Sue <suechef@sover.net>
/ \ / \
\ \ | / /
\ \ \ / / / Suechef@sover.net Sue Meachem Soigne Catering |_____|

Pumpkin Praline Pie

Servings: 8 Servings

Ingredients:

1 9" unbaked pastry pie shell
1 can 16 oz. pumpkin
1 can 14 oz. condensed milk
2 Eggs
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground ginger
½ teaspoon Salt
Pecan halves
3 tablespoon Dark brown sugar
3 tablespoon Whipping cream

Preparation:

Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Preserves

Servings: 6 Servings

Ingredients:

4 pound Pumpkin (prepared)
3 Lemons
4 pound Sugar
½ teaspoon Salt
1 tablespoon Mixed spices *

Preparation:

Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix with sugar. let stand 12 to 18 hours in a cool place. Add thinly sliced lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear and sirup thick. Pour, boiling hot, into hot Ball jars; seal at once.

NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.

From the; Ball Blue Book - Home canning and freezing recipes and methods Published in 1956 by Ball Brothers Co. INC. Muncie, Indiana

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pudding

Servings: 1 Servings

Ingredients:

1 ½ cub Browned, strained pumpkin
2 tablespoon All purpose flour
1 cub Brown sugar
2 cub Milk
1 cub Carnation 2% canned milk
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Nutmeg
2 Eggs, beaten

Preparation:

This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning so all parts dry properly. Keep this up til it is reduced to 1 ½ cups. It will be slightly browned. Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar and stir til thoroughly mixed. Add spices and eggs and beat well. Scald milk. Add the canned milk to scalded milk. Add milks to pumpkin mixture Beat together til well mixed. Place mixture in a greased casserole and place it in a larger casserole with hot water that comes half way up the outside of inner casserole. Place in a 325 F oven and oven poach til a knife comes out clean when tested. Serve hot or cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Pudding Cake

Servings: 12 Servings

Ingredients:

2 cub All-purpose flour;
1/3 cub Sugar;
1 teaspoon Baking powder;
½ teaspoon Baking soda;
½ teaspoon Ground cinnamon;
¼ teaspoon Ground cloves;
½ cub Canned pumpkin; canned
1/3 cub Vegetable oil;
1 large Egg;
½ cub Raisins;
1 cub Orange juice;or water
½ cub Walnuts; chopped

Preparation:

Preheat the oven to 350 F. Combine the flour, sugar, baking powder, baking soda, cinnamon and cloves in a bowl. Stir to mix. Add the pumpkin, oil, egg, raisins and orange juice. Beat for 3 minutes.

Lightly oil a tube pan. Sprinkle in the nuts. Pour the cake batter over the nuts. Bake for 40 to 50 minutes, until browned. Cool in the pan for 5 minutes before removing. Serve warm with a spoonful of yogurt.

One serving - 195 calories, 1 starch/bread, 1 fruit, 1 fat exchange 3 grams protein, 28 grams carbohydrate, 7 grams fat, 62 mg sodium

Source: Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth Rodier Dec 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Pudding with Whiskey Sauce

Servings: 10 Servings

Ingredients:

8 ounce Unsweetened crushedpineapple, (1 can)undrained
½ cub Golden raisins
½ cub Firmly packed brown sugar
2 tablespoon Chilled stick margarine
Cut into small pieces
2 Eggs
1 Egg white
1 cub Mashed cooked pumpkin
1 cub All-purpose flour
½ cub Soft fresh breadcrumbs
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Ground allspice
½ teaspoon Ground nutmeg
¼ teaspoon Salt
¼ cub Chopped pecans
Vegetable cooking spray
Whiskey Sauce

WHISKEY SAUCE:
½ cub Apple juice
¼ cub Firmly packed brown sugar
¼ cub Bourbon whiskey
2 tablespoon Margarine
⅛ teaspoon Ground cinnamon
2/3 cub Water
2 ½ teaspoon Cornstarch

Preparation:

Drain pineapple, reserving ¼ cup pineapple liquid; set pineapple aside.

Combine pineapple liquid and raisins in a small glass bowl; microwave at high 1 minute and 15 seconds or until raisins are plump, and set aside.

Place sugar and next 3 ingredients in food processor; process 1 minute or until well blended. Add pumpkin; process until smooth. Add flour and next 6 ingredients; pulse 7 times or until ingredients are blended. Add pineapple and pecans; pulse 4 times. Add plumped raisin mixture, and pulse 2 times.

Spoon into a 6-cup steamed-pudding mold coated with cooking spray, and cover tightly with lid or aluminum foil.

Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and steam over medium-low heat 1-½ hours or until a wooden pick inserted in center comes out almost clean, adding additional water as needed.

Let cool on a wire rack 10 minutes. Invert mold onto a serving platter; slice and serve warm. Top each slice with about 2-½ tablespoons Whiskey Sauce. Yield: 10 servings.

INSTRUCTIONS FOR WHISKEY SAUCE: Combine apple juice and next 4 ingredients in a small saucepan. Cook over medium heat, stirring frequently until sugar dissolves.

Combine the water and cornstarch; stir well, and add to apple juice mixture. Bring to a boil, and cook for 1 minute, stirring constantly.
Yield: 1-½ cups (serving size: about 2-½ tablespoons).

Serving Ideas : Serve sauce warm.

NOTES : If you don't have a steamed-pudding mold, try a ring mold covered with foil.
Posted to MM-Recipes Digest V4 #305 by BobbieB1@aol.com on Nov 24, 1997

Pumpkin Punch

Servings: 1 Servings

Ingredients:

1 Part Apple Cider
2 Parts Gingerale
1 Part Rum

Preparation:

Serve in a hollowed out pumpkin with little chunks of floating pumpkin.
Posted to MM-Recipes Digest V3 #270

Date: Wed, 02 Oct 1996 23:46:13 -0400

From: Cindy J Hartlin <chartlin@total.net>

Pumpkin Puree

Servings: 1 Servings

Ingredients:

See below

Preparation:

Method #1:

I always wait to carve our pumpkin until the day before Halloween.
That way we can enjoy a jack-o-lantern and use the pumpkin for baking. It shouldn't spoil sitting out for a day. After all the seeds are out of the pumpkin you can cook it by cutting it in half and laying it flesh-side down on a baking sheet. Cook in a moderate oven (about 325 degrees) for at least an hour. Check it frequently. When the flesh is soft, scoop it away from the rind. Put it in a food processor and pulse a few times to make it smooth. You can then use it in recipes or freeze in bags for later use. I usually put about 2 cups in a bag. When using fresh (or frozen) pumpkin remember that it is more watery than canned pumpkin. So cut down slightly on the liquids in most recipes."

Method #2:

To make the puree, cut a slice off the top of a fresh pumpkin with a good sharp knife. Remove the seeds (see the recipe for toasting them), peel, cut meat into big pieces and soak it 2 hours in very cold water. Drain, place in a saucepan full of boiling water and let boil covered until tender -- it can take from 40-90 minutes, depending on the quality of the pumpkin. Drain well, pass through a sieve to puree, then use or freeze.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pumpkin Raisin Cake

Servings: 16 Servings

Ingredients:

Non-Stick cooking spray
1 2/3 cub Flour
2/3 cub Sugar
¼ cub Nonfat dry milk
1 teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
2 teaspoon Pumpkin pie spice
½ cub Raisins
2 Egg whites
1 cub Canned solid-pack pumpkin
1/3 cub Karo light or dark cornsyrup
1/3 cub Orange juice
Fat Free Yogurt Cream Sauce(recipe follows), optional

Preparation:

Spray 9-inch square baking pan with cooking spray. In large bowl combine dry ingredients and raisins. In med bowl combine remaining ingred. Add to dry ingred; stir til smooth. Pour into prepared pan. Bake in 350 degree oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, serve with Fat Free Yogurt Cream Sauce.
Makes 16 servings.

Fat-Free Yogurt Cream Sauce: Line strainer with paper coffee filter or cheesecloth layers. Add 1 cup nonfat vanilla yogurt; set over a bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and ½ cup sifted confectioners sugar; stir until smooth. Makes about ½ cup.

Each serving (without sauce) provides; 0 g total ft, 0 mg cholesterol, w 130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On WED, 15 NOV 1995 172444 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Raisin Cookies

Servings: 3 Dozen

Ingredients:

½ cub Shortening
1 cub Sugar
1 cub Canned pumpkin
1 teaspoon Vanilla extract
2 cub Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 dash Salt
1 cub Raisins

FROSTING:
2 tablespoon Butter
1 ½ cub Powdered sugar
2 tablespoon Milk
1 teaspoon Vanilla extract(or try maple)

Preparation:

In mixing bowl, cream shortening and sugar. Add pumpkin and vanilla.
Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. Drop by teaspoonsful onto greased baking sheets. Bake at 350 deg. F. for 12-14 minutes or until lightly browned. Cool on wire racks. For frosting, melt butter in a saucepan. Stir in sugar, milk and flavoring until smooth. Frost cooled cookies. Yield: about 3 dozen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Ravioli

Servings: 6 Servings

Ingredients:

PASTA:
6 cub Unbleached flour
6 large Eggs

FILLING:
1 medium Pumpkin or lg. winter squash halved & baked until soft (about 2-½ cups cooked)
2 large Carrots; chopped & cooked until just soft
2 Yellow onions; finely diced
1 Garlic clove; minced
2 teaspoon Coriander
½ teaspoon Mace
½ teaspoon Allspice
1 pinch Cardamom
½ pound Unsalted butter
1/3 pound Parmesan cheese freshly grated
2 tablespoon Maple syrup
1 large Egg; lightly beaten
Salt and pepper; to taste
1 ½ pound Fresh pasta, in sheets

SAUCE:
1 cub Hazelnuts
3 cub Heavy cream
3 Garlic cloves; minced
1 pinch Cayenne
1 pinch White pepper
1 pinch Salt
2 cub Sorrel, stems removed(cut into ⅛-inch strips)

Preparation:

PASTA: If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end.

Heap the flour and make a well in it. Break the eggs into the well and beat them together with a fork. Stir them into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together.

Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.

Divide the dough into three portions, cover them with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.

FILLING: Puree the cooked pumpkin or squash and carrots in a food processor until smooth.

Saute the onions, garlic, and spices in butter until the onions are soft, then add to the pureed vegetables. Add the cheese, maple syrup, egg, salt, and pepper. Taste the adjust seasoning, then set the filling aside.

SAUCE: Preheat oven to 400 F and toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes or until brown and fragrant. Remove from the oven. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel and vigorously rub them against the towel. Open the towel carefully and pick out the nuts and continue rubbing until the nuts are almost blond.

Cook the cream, garlic, cayenne, and pepper over high heat, stirring often and adjusting heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add the salt, taste, and adjust seasoning. Remove sauce from heat until you're ready to use it.

ASSEMBLY: If you're making your own pasta, roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick.

Lay one pasta sheet out on a flat surface and spray it with water to prevent drying and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about ½ inch apart. For larger ravioli, use 1 tablespoon of filling and leave 1 inch between dollops. Fold the pasta sheet over the filling and cut apart with a ravioli cutter. Set the finished ravioli aside and cover with a damp cloth.

Cook the ravioli in salted boiling water al dente. Reheat the sauce, then drain the ravioli. Add the shredded sorrel to the sauce and cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently and serve immediately.
Garnish with the remaining hazelnuts.

* Adapted from 'Glories of the Vegetarian Table' by Janet Hazen * Published in: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Ravioli

Servings: 6 Servings

Ingredients:

1 cub Ricotta Cheese
½ cub Pumpkin; Canned
½ teaspoon Salt
¼ teaspoon Nutmeg; Ground
2 cub Unbleached Flour
½ teaspoon Salt
¼ cub Tomato Paste
1 tablespoon Olive Or Vegetable Oil
2 Eggs; Large
Pumpkin Seed Sauce; *

Preparation:

* See Sowest 2 for recipe.
~------------------------------------------------------------------------- Mix the cheese, pumpkin, ½ tsp salt and the nutmeg. Set aside. Mix the flour, and ½ tsp salt in a large bowl. Make a well in the center of the flour. Beat the tomato paste, oil and eggs until well blended and pour into the well in the flour. Stir with a fork gradually bring the flour mixture to the center of the bowl. Do this until the dough makes a ball.
If the dough is too dry, mix in up to 2 tbls of water. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 X 10-inches. (Keep the rest of the dough covered.) Drop the pumpkin mixture by 2 level tsps onto half of the rectangle, about 1 ½-inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm. Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the warm Pumpkin Seed Sauce spooned over.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Pumpkin Ravioli in Chicken Broth

Servings: 1 Servings

Ingredients:

FOR RAVIOLI:
1 pound Roasted pumpkin flesh*
½ cub Grated parmesan cheese
2 teaspoon Freshly chopped sage
Salt and pepper to taste
16 Won ton wrappers; thawed iffrozen
1 1/3 cub Good quality chicken stock

FOR GARNISH:
2 tablespoon Toasted pine nuts
Chopped sage leaves
Coarsely grated parmesancheese

Preparation:

*To roast the pumpkin, preheat oven to 400 degrees. Cut the pumpkin in half, scrape out seeds and string, and place cut side down in a roasting pan. Roast until very tender, about 1 hour. When done, scrape out roasted flesh and set aside 1 pound.

To make the filling, combine in a blender the roasted pumpkin, 1/3 cup of grated Parmesan, and sage. Puree until smooth. Check for consistency and taste. If needed, add the remaining

Parmesan. Season to taste with salt and pepper and cool.

Bring a kettle of salted water to a gentle boil for the ravioli.

Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to

dry slightly.

Cook ravioli in gently boiling water in 2 batches 6 to 8 minutes, or until they rise to surface and are tender. Do not let water boil vigorously once ravioli have been added. With a spoon transfer ravioli to a paper towel lined plate to drain.

In a saucepan, heat the chicken stock until simmering. Ladle about 1/3 cup of stock into 4 individual serving dishes, divide the ravioli and garnish with toasted pine nuts, freshly chopped sage and coarsely grated Parmesan.

Yield: 4 appetizer servings

Recipe by: Cooking Live Show #CL8994

Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997

Pumpkin Ravioli in Sherry Cream

Servings: 8 Servings

Ingredients:

2 tablespoon Butter or margarine
1 large Onion; chopped
1 Clove garlic; minced
1 ½ cub Dry sherry
1 ½ cub Chicken broth; regularstrength
1 cub Whipping cream
Pumpkin Ravioli--; seerecipe
pinch Freshly grate

Preparation:

^ In a skillet, combine butter, onion and garlic; stir often over medium-high heat until garlic is limp (about 5 mins). ^ Add sherry and broth. Boil on high heat, uncovered until reduced to 2 cups (about 8 mins).
^ Remove from heat and add cream; set aside. ^ Meanwhile, cook ravioli as directed. Reheat the sherry - sauce to a gentle simmer when ravioli are about ¾'s done. To serve: use strainer or slotted spoon to drain and transfer ravioli to plates. Ladle with sauce. Dust with nutmeg. Serve immediately. [mcRecipe 22 Sep 96 patH]

Recipe By : Sunset November 1989

Posted to MC-Recipe Digest V1 #223

Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

NOTES : "Serves 6 to 8" that's 12 or 9 pillows per serving.

Pumpkin Ravioli Soup

Servings: 12 Servings

Ingredients:

1 pound Spinach
2 tablespoon Salad oil
1 large Onion; julienned
1 Clove garlic; minced
4 quart Chicken broth; regularstrength
2 large Carrots; julienned
PUMPKIN FILLED RAVIOLI; seerecipe
½ cub Pumpkin seeds, roasted;salted to taste

Preparation:

^ Discard tough spinach stems and leaves. Cut leaves crosswise into ¼ inch strips; wash well and drain. Set aside. ^ In an 8 to 10 quart pan, combine oil, onion and garlic; stir over medium-high heat until onion is limp. Add broth and carrots; bring to a boil. Reduce heat, cover; and simmer until carrots are tender to bite, about 5 minutes. ^ Add ravioli; simmer, covered, about 3 minutes. Add spinach and simmer uncovered, until ravioli are heated through, 1 to 2 minutes longers or 3 if ravioli are frozen. Carefully lift out ravioli with slotted spoon and place in large soup bowls (about 3 or 4 per serving). Ladle soup over ravioli. Offer seeds to garnish at table. Makes 12 or more first course servings; 6 to 12 main course servings. (Second helpings are assumed.) [mcRecipe 22 Sep 96 patH]

Recipe By : Sunset November 1989

Posted to MC-Recipe Digest V1 #223

Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

NOTES : Serve immediately. Serve fresh.

Pumpkin Ravioli Triangles

Servings: 3 Servings

Ingredients:

2 tablespoon Butter or margarine
2 medium Onions; chopped
1 tablespoon Fresh ginger; minced
1 Clove garlic; pressed
1 tablespoon Curry powder
16 ounce Canned pumpkin
1 cub Ricotta cheese
1 large Egg
1 large Egg YOLK
pinch Salt
6 Dozen won-ton wrappers; (3"squares)
1 large Egg WHITE; slightly beaten

Preparation:

^ In a 10- to 12-inch frying pan, combine butter, onions, ginger and garlic. Stir often over medium heat until onion is limp, about 10 minutes.
Remove from heat. ^ Add curry powder; stir about 1 minute. Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt. Makes 4 cups. ^ Cover the pastry in plastic to keep moist. Place 1 wrapper on a board; place a scant tablespoon of pumpkin filling in center. Brush edges of wrapper with egg white. Fold wrapper over to make triangle. Press edges together to seal. ^ Place ravioli on a flour-dusted baking sheet; cover with plsatic wrap. Repeat to make more ravioli. MAKE AHEAD:
CHILL-refrigerate up to 1 hour. FREEZER-freeze until firm, then thaw 3 minutes to loosen enough to move the ravioli and transfer to airtight containers. Freeze up to 1 month.

TO COOK all. In 2 pans (5 to 6 qts each) bring 3 qts water to boiling over high heat. Add half the ravioli to each pan. Cook uncovered over medium heat (water should simmer gently) just until heated through: 4-5 minutes (5-6 if frozen).

[mcRecipe 22 Sep 96 patH]
Recipe By : Sunset November 1989

Posted to MC-Recipe Digest V1 #223

Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

NOTES : Ravioli with Pumpkin Filling (makes 4 cups) Use Won Ton wrappers (6 dozen is about 14 oz package) Serves about 3 or 6 per person (soup or main-course servings)

Pumpkin Ravioli with Prosciutto and Sage

Servings: 8 Servings

Ingredients:

1 ½ pound Pumpkin or winter squash
1 tablespoon Unsalted butter
¼ pound Finely chopped prosciutto(optional)
1 ½ tablespoon Chopped fresh sage; plus
Several whole sage leaves;for garnish
1 cub Heavy cream
¼ cub Freshly grated parmesancheese
Salt and freshly groundblack pepper, to taste
2 package Wonton skins; at roomtemperature
Cornstarch for dustingravioli
1 cub Chicken stock

Preparation:

Preheat the oven to 375 degrees. Split the pumpkin in half, scoop out the seeds, and bake 35 minutes. Remove from the oven and cool to room temperature. Scoop the pumpkin meat out of the skins. and discard the skins. Place the pumpkin pulp in the bowl of a food processor fitted with a metal blade and pulse to chop fine. Saute the pulp in the butter 2 minutes over medium-high heat. Add the prosciutto and chopped sage, and continue cooking two minutes more. Reduce the heat to low and add ½ cup of the heavy cream and half of the Parmesan cheese. Slowly reduce by half. Season with salt and lots of freshly ground black pepper and set aside until cool.

Have a cup of water and a pastry brush ready beside your work surface. Lay out a few wonton skins and place 1 ½ teaspoons of filling on the center of each. Brush all four edges of a second wonton skin with water. Place atop the first and press gently with your fingers to seal the edges and eliminate air pockets. As each wonton is completed, place it on a sheet pan covered with waxed paper lightly coated with cornstarch to prevent sticking. (Alternatively, the ravioli may be dusted with cornstarch.) Cover with plastic wrap and refrigerate until ready to use. They may be stored this way for as long as two days.

To make the sauce, simmer the chicken stock and the remaining cream and Parmesan cheese in a saucepan over low heat 8 to 10 minutes. While the sauce is cooking, bring a large pot of salted water to a boil. drop in the ravioli and boil 2 to 3 minutes. Drain and place 5 to 6 ravioli per person on individual plates. Spoon several tablespoons of sauce over each portion.
Garnish with sage leaves and freshly ground black pepper.

Yield: 8 to 10 servings

Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c.
Michael Lomonaco 1995, published by Doubleday

Recipe by: SHOW #TGSP96

Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997

Pumpkin Ravioli with Pumpkin Seed Sauce

Servings: 6 Servings

Ingredients:

RAVIOLI:
1 cub Ricotta cheese
½ cub Pumpkincooked
½ teaspoon Salt
¼ teaspoon Nutmeg
2 cub Flour
½ teaspoon Salt
¼ teaspoon Tomato paste
1 tablespoon Oil
2 Egg

PUMPKIN SEED SAUCE:
1 cub Shelled pumpkin seeds
½ cub Onionchopped
1 Slice white breadtorn into small pieces
1 Clove garliccrushed
2 tablespoon Oil
2 tablespoon Green chilieschopped
14 ounce Chicken broth
½ cub Whipping cream
Salt

Preparation:

Mix cheese, pumpkin, ½ tsp salt and the nutmeg; reserve.

Mix flour and ½ tsp salt in large bowl; make well in centre. Beat tomato paste, oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into centre, until dough forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, let rest 5 minutes.

Divide dough into 4 equal parts. Roll dough, one part at a time, into rectangle, about 12 x 10 inches(keep remaining dough covered). Drop pumpkin mixture by 2 level teaspoonfuls onto half of the rectangle about 1 ½ inches apart in 2 rows of 4 mounds each. Moisten edges of dough and dough between rows of pumpkin mixture with water. Fold other half of dough up over pumpkin mixture, pressing dough down and around mixture. Trim edges with pastry wheel or knife. Cut between rows of filling to make ravioli; press edges with fork to seal.
Repeat with remaining dough and pumpkin mixture. Place ravioli on towel; let stand, turning once, until dry, about 30 minutes.

Prepare Pumpkin Seed Sauce. Heat until hot; keep warm. Cook ravioli in 4 quarts boiling salted water (2 tsp salt) until tender, 10 to 15 minutes, drain carefully. Serve ravioli with sauce.

Pumpkin Seed Sauce

To serve with Pumpkin Ravioli

Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles.

Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt.

Serve with Pumkin Ravioli. posted by Linda Davis Posted to MM-Recipes Digest V3 #237

Date: Sat, 31 Aug 1996 10:05:40 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Pumpkin Rice Pudding Cereal

Servings: 1 Servings

Ingredients:

1 cub Water
½ cub Uncooked jasmati rice (??? Iused brown rice)
1 tablespoon Grated lemon rind
1 3-inch cinnamon stick (Iused ¼ t. groundcinnamon)
1 cub Canned pumpkin
1 cub Skim milk
½ cub Sugar
1 teaspoon Pumpkin pie spice
1 can (12-oz) evaporated skim milk
1 large Egg
2 large Egg whites
½ cub Raisins
Cooking spray

Preparation:

Hi! This is from this month's Weight Watcher's magazine. IMHO it's a little too sweet for breakfast, but makes a great dessert! It has a wonderful custardy top layer.

Bring water to a boil in a medium saucepan; add rice, lemon rind and cinnamon stick. Cover, reduce heat to low, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Discard cinnamon stick.

Preheat oven to 325 F.

Combine pumpkin and next 6 ingredients in a large bowl; stir well with a whisk. Stir in rice mixture and raisins. Pour mixture into a 2 ½ quart casserole coated with cooking spray. Bake at 325 F for 15 minutes, and stir well. Bake an additional 15 minutes, and stir well. Bake 1 hour and 10 minutes (do not stir) or until a knife inserted in center comes out clean.
Serve warm, or chilled. Yield: 6 servings.

Per serving: 251 calories (5% from fat); 10 g protein; 1.5 g fat; 50.8 g carbo; 2.5 g fiber; 39 mg chol; 1.9 mg iron; 123 mg sodium; 251 mg calcium Posted to fatfree digest V97 #198 by Peter Denholm <pjemme@ibm.net> on Sep 02, 1997

Pumpkin Ring

Servings: 1 Cake

Ingredients:

3 cub Bisquick baking mix
1 cub Granulated sugar
1 cub Packed brown sugar
¼ cub Margarine or butter,softened
4 Eggs
1 can (16 oz) pumpkin
2 ½ teaspoon Pumpkin pie spice
¼ cub Milk

GLAZE:
1 cub Powdered sugar
1 tablespoon Milk
½ teaspoon Vanilla

Preparation:

Heat oven to 350. Grease and flour 12-cup bundt cake pan or angel food cake pan, 10 x 4 inches. Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Beat glaze ingredients. Drizzle over cooled cake. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On WED, 15 NOV 1995 172444 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Risotto

Servings: 6 Servings

Ingredients:

3 cub Pumpkin flesh, peeled and
Cubed
4 Shallots, chopped
5 cub Chicken-like or veggie
Stock
2 cub Arborio rice (Japanese rice
Also works)
½ teaspoon Powdered saffron (optional)
1 cub Dry white wine (sub. water
Or stock)
1 tablespoon Fresh sage
Salt & freshly ground black
Pepper

Preparation:

Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking, saute shallots in a little white wine, water or stock. In a seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the lquid has been absorbed. Add the pumpkin and 1 c stock stirring constantly. After that is absorbed, add the stock ½ cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistensy and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. If you want to add ¼ c grated parmesan it would add 1 gram fat/ serving.

adapted this from New York Magazine (10/31/94).

Serve with white wine and crusty Italian bread.

Cheri

Posted by MAYFLIES@aol.com to the Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pumpkin Roll

Servings: 12 Servings

Ingredients:

3 Eggs
1 cub Sugar
2/3 cub Pumpkin
1 teaspoon Lemon juice
¾ cub Flour
2 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
½ teaspoon Salt
1 teaspoon Baking powder
1 cub Chopped nuts

FILLING:
1 cub Sugar
6 ounce Cream cheese
4 tablespoon Butter
½ teaspoon Vanilla

Preparation:

Beat together 3 Eggs and 1 cup of sugar (5 min). Fold in the pumpkin and the lemon juice. Then fold in the flour, spices, salt, and baking powder.
Pour into a greased and floured jelly roll pan or lipped cookie sheet and sprinkle with chopped nuts. Bake at 350ø for 15 minutes. Dust a kitchen towel well with powdered sugar. Remove the cake roll from the pan and immediately place on sugared towel. Roll up cake in the towel and let cool.
Unroll and spread filling on cake. Roll cake and filling into dessert roll.
Chill and cut into ½ inch slices.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Roll #1

Servings: 12 Servings

Ingredients:

3 Eggs
1 cub Sugar
2/3 cub Pumpkin
1 tablespoon Lemon juice
¾ cub Flour
2 teaspoon Baking powder
½ teaspoon Nutmeg
2 teaspoon Cinnamon
½ teaspoon Salt
¾ cub Nuts

FILLING:
¾ cub Chopped nuts
1 cub Powdered sugar
4 ounce Cream cheese
4 tablespoon Melted butter
1 teaspoon Vanilla

Preparation:

ROLL: Mix all ingredients except nuts. Pour into 2 cookie sheets lined with foil sprayed with Pam on both sides. Spread evenly. Sprinkle nuts on top.
Bake at 375 degrees for 15 minutes. Remove paper and roll in a dish towel.
Cool completely.

FILLING: Combine all filling ingredients. Place cake nut-side down and spread with filling and roll back up. Refrigerate or freeze. Slice to serve.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Roll #2

Servings: 12 Servings

Ingredients:

½ cub All-purpose flour
1 teaspoon Baking powder
2 teaspoon Pumpkin pie spice
4 Egg yolks
½ cub Canned pumpkin
½ teaspoon Vanilla
1/3 cub Sugar
4 Egg whites
½ cub Sugar
Sifted powdered sugar

CREAM CHEESE ICING:
2 package (3-oz) cream cheese
½ cub Softened margarine or butter
2 teaspoon Vanilla
4 ½ cub Sifted powdered sugar

Preparation:

Combine flour, baking powder and pumpkin pie spice; set aside. In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or till thick and lemon colored. Gradually add the 1/3 cup sugar, beating on high speed till sugar is nearly dissolved. Stir the ½ cup pumpkin into this mixture. Thoroughly wash beaters.

In another bowl beat egg whites on medium speed till soft peaks form (tips curl). Gradually add the ½ cup sugar, beating till stiff peaks form (tips stand straight). Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just till combined.

Spread batter mixture evenly onto a 15x10x1 inch jelly roll pan lined with greased and floured waxed paper. Bake in a 375 degree oven for 12 to 15 minutes or till cake springs back when lightly touched near center.

Immediately turn cake onto a very thin towel (or paper towels) sprinkled generously with powdered sugar. Peel the waxed paper off and roll up the towel and cake jelly roll style from one of the cake's short sides. Cool on a rack. Unroll cake; remove towel. Spread cake with cream cheese icing.
Roll up cake.

Cream Cheese Icing: In a bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well.

Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts tops and sides of two 8- or 9-inch cake layers. Cover cake; store in refrigerator.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Roll #3

Servings: 12 Servings

Ingredients:

3 Eggs
2/3 cub Pumpkin
1 cub Sugar
½ teaspoon Cinnamon
1 teaspoon Baking soda
¾ cub Flour
1 cub Nuts (optional)

FILLING:
2 tablespoon Margarine
¾ Tsp vanilla
8 ounce Cream cheese
1 cub Confectioner's sugar

Preparation:

Preheat oven to 375. Line 10x15 cookie sheet with waxed paper. Mix roll ingredients together and pour onto cookie sheet. Sprinkle with nuts if desired. Bake 15 minutes. Turn onto sugared linen towel and roll like jelly roll. Let cool. Unroll and spread with filling. Reroll and refrigerate. Serve cold.

Filling: Combine until smooth.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Roll #4

Servings: 12 Servings

Ingredients:

3 Eggs
1 cub Sugar
2/3 cub Pumpkin
¾ cub Flour
1 teaspoon Baking soda
2 teaspoon Cinnamon

FILLING:
1 cub Powdered sugar
6 ounce Cream cheese; softened
4 tablespoon Butter
½ teaspoon Vanilla

Preparation:

From: law3@lehigh.edu (LISA A WERLEY)

Date: Wed, 23 Nov 1994 14:45:44 +0000
Beat eggs in sugar for 5 minutes. Stir in pumpkin, flour, soda and cinnamon. In jelly roll pan, lined with wax paper, greased and floured, spread batter. Put chopped nuts on top if desired. Bake at 375 for 15 minutes. Take a linen towel sprinkle with powdered sugar. Roll cake in towel and cool for ½ hour.

FILLING: Unroll and spread with filling. Reroll without towel. Wrap in aluminum foil and refrigerate. Sprinkle with powdered sugar when serving.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Roll (Boone)

Servings: 30 Servings

Ingredients:

3 Eggs
1 cub Sugar
2/3 cub Pumpkin puree; (Cooked)
1 teaspoon Lemon juice
¾ cub Flour
1 teaspoon Baking powder
2 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Nutmeg
½ teaspoon Salt
1 cub Nuts; finely chopped
Powdered sugar; for dusting

FILLING:
1 cub Powdered sugar
6 ounce Cream cheese; softened
4 tablespoon Butter; softened
½ teaspoon Vanilla
Whipping cream; optional

Preparation:

For the roll: Put the 3 eggs in a mixing bowl and beat for 5 minutes on high speed. Gradually beat in the cup of sugar. Stir in pumpkin and lemon juice. Set aside.

In another bowl stir together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin/egg mixture. Spread in a greased and floured 15 by 10 by 1-inch baking pan. Top with nuts.

Bake at 375F for 15 minutes. Remove from oven and turn out onto a clean kitchen towel that has been DUSTED with powdered sugar. Roll up cake with the towel like a jelly roll. Set aside to cool.

For the filling: Put cup of powdered sugar, 2 packages cream cheese, butter and vanilla in mixing bowl; beat until smooth. Unroll the cake and spread with filling. Roll up again (without towel) and chill. Serve with a bowl of sweetened whipped cream flavored with vanilla and/or pumpkin pie spices.
(Cut carefully into 30 slices or more)

Danielle Boone makes this treat each year for sharing at the paper. The food editor, Liz Caesar, adopted the "light and delicious pumpkin roll" for dessert at Thansgiving. (1996/11/10). (Relayed by PATh c/o McRecipe List)

See also: Joy of Baking: Making a Jelly Roll (p80) by Barbara Grunes, an Ideals book (1986)
Recipe By : Cook and Tell, Riverside Press-Enterprise

Posted to MC-Recipe Digest V1 #291

Date: Sun, 10 Nov 1996 10:16:45 -0800

From: PATh <phannema@wizard.ucr.edu>

Pumpkin Rolls

Servings: 24 Servings

Ingredients:

1 package Active dry yeast
1 cub Warm water (110 F)
1/3 cub Honey
2 tablespoon Margarine
1 teaspoon Salt
½ cub Nonfat dry milk
1 cub Canned pumpkin
About 1.5 tb pumpkin spice
OR
1 ½ teaspoon Cinnamon
¾ teaspoon Cloves
¾ teaspoon Nutmeg
¾ teaspoon Ginger
2 ½ cub To 3 cups all purpose flour
1 ½ cub To 2 cups whole wheat flour
Nonstick vegetable spray

Preparation:

1. In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.

2. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking.

3. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1 ½ - 2 hours) Punch down dough, knead briefly on a lightly floured board to release air.

4. Divide dough into 24 equal pieces. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double.

5. Bake in a preheated 375 F oven for 25 minutes or until browned.
Cool on racks.

1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 ½ starch/bread

Source: Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990 Shared but not tested by Elizabeth Rodier Oct 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Rolls Abm

Servings: 1 Servings

Ingredients:

DOUGH:
1 cub Milk
1 tablespoon Butter; or margarine
¼ cub Sugar
½ teaspoon Salt
½ teaspoon Cinnamon; up to 1
½ cub Oats
2 ½ cub Bread flour
1 ½ teaspoon Fast acting yeast

FILLING:
1 cub Canned pumpkin
½ cub Raisins; (or dried
Cranberries)
Or cherries
½ cub Brown sugar
½ cub Chopped pecans; or walnuts

Preparation:

These rolls are a decadent treat which just happen to be very low in fat so you can really enjoy them.

Remove dough upon completion of cycle and roll into a rectangle on a floured counter. Add only enough flour to prevent sticking. Mix all filling ingredients together and spread evenly over dough.

Roll dough in a jelly-roll fashion wide end to wide end. Cut into 12 equal pieces and place in greased muffin tins. Cover and let rise in a warm, draft free location for 30-45 minutes.

Bake in a preheated 350 F. over for 20-30 min. or until golden brown.

>From the recipe files of Suzy.Q

Posted to MM-Recipes by Suzy <suzy@bestweb.net> on Jan 2, 1998, converted to MC format by MC_Buster.
Posted to MC-Recipe Digest V1 #979 by Badams <adamsfmle@sprintmail.com> on Jan 02, 1998

Pumpkin Rum Bread Pudding

Servings: 8 Servings

Ingredients:

6 cub Dry whole wheat bread cubes
½ cub Finely chopped walnuts
3 Slightly beaten eggs
1 14 ounce can condensed milk
1 cub Cooked; mashed or canned
¾ cub Packed brown sugar
2 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
2 cub Milk
¼ cub Rum
¼ cub Butter or margarine-melted
2 teaspoon Vanilla
Whipped cream (optional)

Preparation:

Combine bread and nuts in bottom of a 12 x 7 x 2 inch baking dish. Stir together eggs, sweetened condensed milk, pumpkin, sugar, and spices.
Gradually stir in milk. Add rum, butter or margarine, and vanilla. Pour over bread layer. Place dish in a 13 x 9 x 2 inch baking pan. Pour hot water in the large pan to a depth of 1 inch. Bake in a preheated 350 F oven 50-60 minutes, or until knife inserted just off center comes out clean.
Serve with whipped cream or whipped topping. Serves 8-10.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Scones

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
½ cub Sugar
1 Egg
2 cub Flour, self-raising
1 cub Pumpkin, cooked(cold), mashed
⅛ teaspoon Salt

Preparation:

Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425 degrees F. until well risen and golden on top (about 15 minutes). Serve hot, with butter.

NOTES:

* Pumpkin scones -- Scones (pronounced with a short `o', rhymes with `Fonz') are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this variation the scones are flavoured with pumpkin. It is not a typical scone recipe.

Pumpkin scones can be eaten in place of bread with a meal. This recipe was made famous by the wife of the Premier of Queensland. Yield: Serves 4-6.

* To an Australian, a pumpkin is a large round, squat, green or blue-green vegetable that is orange on the inside. There are many varieties, all of species Cucurbita maxima. In North America a good substitute is acorn squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum) would be a fair substitute.

: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: Precision: approximate measurement OK.

: bob@basser.oz (Bob Kummerfeld)
: Dept of Computer Science,
: University of Sydney, Australia.

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Seed Alfalfa Sprout Bread

Servings: 15 Servings

Ingredients:

-Barb Day GWHP32A
1 package Yeast
2 ½ cub Better for Bread flour
1 cub Wheat flour
2 tablespoon Gluten
1 ¼ teaspoon Salt
1/3 cub Instant nonfat dry milk
1 cub Alfalfa sprouts; 11 oz
½ cub Pumpkin seeds;packaged/greenunsalted
2 tablespoon Vegetable oil
1 tablespoon Honey
1 ½ cub Very warm water

Preparation:

Add all the ingredients in the order listed,select white bread and push "Start." A hearty wheat bread with extra fiber, nutrients, and an exciting
differentflavor. Shared by Barb Day

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Seed Bread

Servings: 1 Servings

Ingredients:

FOR 1 ½ POUND LOAF:
¾ cub Plus 2 tablespoons Water
1 ½ teaspoon Salt
2 tablespoon Honey
2 tablespoon Olive or Vegetable oil
3 ¼ cub Bread flour
½ cub Unsalted raw pumpkin seedsor sunflower nuts
1 teaspoon Yeast

FOR 2 POUND LOAF:
1 ¼ cub Water
2 teaspoon Salt
3 tablespoon Honey
3 tablespoon Olive or Vegetable oil
4 ½ cub Bread flour
¾ cub Unsalted raw pumpkin seedsor sunflower nuts
1 teaspoon Yeast*

Preparation:

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack.

*Yeast amount is correct through proportionately less than that called for in the 1 ½ pound recipe.

Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@1st.net> on Dec 30, 1997

Pumpkin Seed Brittle

Servings: 1 Servings

Ingredients:

PAT DWIGANS - FWDS07A:
1 cub Sugar
1 ½ teaspoon Butter or margarine
½ teaspoon Vanilla extract
2 cub Hulled pumpkin seeds; toast OR=- sunflower seeds, toasted

Preparation:

Lightly grease a cookie sheet. In a large saucepan stir sugar over medium low heat 8-10 minutes until melted and dark golden brown; sugar will look crumbly before melting. Take from heat; stir in remaining ingredients.
Immediately pour onto prepared cookie sheet with a wide metal spatula and press out mixture to 1/3" thickness. Let cool and harden. Break into bite size pieces. Store in air tight container with wax paper between layers.
Store room temperature. Keeps 6 weeks.

Meal Master Format by Patti - VDRJ67A.
Posted to MM-Recipes Digest V3 #294

Date: Sun, 27 Oct 1996 08:10:07 -0500

From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>

Pumpkin Seed Chicken Mole

Servings: 1 Servings

Ingredients:

½ cub Raw pumpkin seeds or pepitas
1 teaspoon Cumin seeds
½ teaspoon Cracked black pepper
½ teaspoon Dried Mexican oregano
10 Tomatillos, husked, washedand; quartered
1 Serrano chile
2 Garlic cloves,; peeled
2 Romaine lettuce leaves
⅛ teaspoon Ground cinnamon
1 bunch Cilantro,; stems and leaves
2 Radish tops
1 small Onion,; quartered
1 ½ teaspoon Salt
2 tablespoon Olive oil
2 cub Chicken stock
3 large Skinless, boneless chickenbreasts,; split
1 bunch Radishes, thinly sliced,;for garnish

Preparation:

In a dry cast-iron skillet toast pumpkin seeds, cumin seeds, pepper and oregano over a low heat, shaking the pan occasionally. Heat until aromas are released, about 5 minutes. Remove before seeds begin to brown and set aside to cool. In a blender grind mixture until a powder forms. In blender or food processor puree tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt until smooth. Preheat oven to 350 degrees. In a large saucepan heat olive oil over a high heat.
Carefully, pour in pureed tomatillo mixture, and let sizzle for 30 seconds.
Stir in stock. Reduce heat and simmer for 10 minutes. Turn up the heat to high and bring to a boil. Stir in ground nut mixture and remove from the heat. Puree in a food processor or blender, in batches, if necessary. Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish. Place the chicken breasts in the sauce and bring to a boil over moderate heat. Cover with foil and bake for 20 minutes. Serve the chicken and sauce over a bed of white rice. Sprinkle radish slices over the top.
Recipe By :TOO HOT TAMALES SHOW #TH6116

Posted to MC-Recipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:12:19 -0500

From: Meg Antczak <meginny@frontiernet.net>

Pumpkin Seed Dip (Sikil-P'ak)

Servings: 6 Servings

Ingredients:

MAKES 1.5 CUPS:
1 cub Unhulled raw pumpkin seeds
¼ cub Hulled raw pumpkin seeds
1 Chile habanero; or any freshhot green chile, wipedclean
2 medium (6 oz-each) tomatoes;broiled
1 ½ teaspoon Salt; or to taste
2 tablespoon (heaping) chopped corianderleaves
2 tablespoon (heaping) chopped chives
2/3 cub Cold water; approximately
Tortilla chips

Preparation:

Heat a thick frying pan or comal and toast the seeds, turning them constantly, until the hulls are well browned and crisp (some types of seeds will start to pop open). Add the hulled pumpkin seeds and toast for one minute more. Set them aside to cool off. Meanwhile, toast the chile, turning it from time to time until it is blistered and black-brown in spots.

Using an electric coffee/spice grinder, grind the toasted seeds, together with the salt to a coarse powder. Transfer to a small serving bowl.

Blend the tomatoes briefly with 1/3 cup of the water. Stir into the ground pumpkin seeds, together with the coriander, chives, and whole chile ( if you prefer a more picante dish, blend the chile with the tomatoes before mixing them with the seeds).

Serve it at room temperature, as a dip. The mixture should have the consistency of mayonnaise. If it is too thick, you may have to add a little more water to dilute it.

Notes: MENU: 1-Begin your meal with an ancient Mayan dish of Sikil-p'ak, a pumpkin seed dip to be served with crisp-fried or toasted tortillas.

Recipe by: Mexican Regional Cooking by Diana Kennedy Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17, 1998

Pumpkin Seed Salsa

Servings: 12 Servings

Ingredients:

3 Guero Chiles
1 medium White Onions
8 Cloves Garlic
1 large Tomato
¼ cub Pumpkin Seeds
1 cub Water
¼ teaspoon Oregano, Toasted
¼ teaspoon Salt

Preparation:

Char chiles until blistered and black, then seed and devein.

Thickly slice onion and pan-roast until brown and soft.

Pan-roast garlic until brown and soft, then peel.

Pan-roast tomato until blistered, black, and soft.

Toast pumpkin seeds in 1 tbsp. olive oil until puffed and brown

In a blender or food processor, puree ingredients together until a chunky salsa is formed. NOTES
: Is supposed to be great when served with broiled fresh goat cheese and baby greens.

Pumpkin Seed Sauce

Servings: 6 Servings

Ingredients:

1 cub Pumpkin Seeds; Shelled
¼ cub Onion; Chopped, 1 sm
1 Bread; White, Slice *
1 Clove Garlic; Crushed
2 tablespoon Vegetable Oil
2 tablespoon Green Chiles; Chopped,Canned
14 ounce Chicken Broth; Canned
½ cub Whipping Cream
Dash Salt

Preparation:

* Slice of white bread should be torn into small pieces.
~------------------------------------------------------------------------- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth.
Stir in broth, whipping cream and salt. Makes about 3 cups of sauce.
BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Pumpkin Seeds Microwave Toasted

Servings: 1 Servings

Ingredients:

1 cub Pumpkin seeds
1 teaspoon Butter or oilSalt OR:
Parmesan, grated

Preparation:

Clean strings from pumpkin seeds as much as possible. Toss with butter or oil. Spread seeds in pie plate, in circle with open space in middle.
Microwave at High 5-6 minutes, stirringevery 2 minutes, till seeds are dry and slightly crisp. Sprinkle with salt or Parmesan. Let stand 5 minutes.
Makes: 1 cup Source: The Toronto Sun

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Sformato

Servings: 1 Servings

Ingredients:

1 pound Wedge of pumpkin
2 cub Balsamella sauce (Bechamel)
4 Egg yolks
2 Eggs
¼ cub Freshly gratedParmigiano-Reggiano, plus2T
¼ cub Fresh bread crumbs
½ cub Milk
4 ounce Fontina cheese, grated
1 Head frisee lettuce, washed,spun dry
1 ounce Extra virgin olive oil
½ ounce Red wine vinegar
1 Bundt pan, and a large panto use as a bain marie

Preparation:

Preheat oven to 375 degrees F.

Wrap pumpkin in foil and bake 1 hour. Remove and allow to cool. Cut pumpkin into 1 inch cubes and place in mixing bowl. Add balsamella, yolks, eggs and ¼ cup Parmigiano and stir together. Lightly butter Bundt pan and dust with bread crumbs. Pour batter into Bundt pan and place in bain marie.
Place in oven and cook 1 hour 15 minutes, or until a toothpick stuck in center comes out clean. Allow to cool.

Meanwhile, heat milk over low heat until foam forms. Add Fontina and 2 tablespoons remaining Parmigiano and stir to combine. To serve, slice into 1 inch pieces. Place on plate with dressed frisee and drizzle with fonduta.

Yield: 4 servings

Recipe by: MOLTO MARIO

Posted to MC-Recipe Digest V1 #488 by Sue <suechef@sover.net> on Feb 28, 1997.

Pumpkin Sheet Cake

Servings: 6 Servings

Ingredients:

Jim Vorheis
4 Extra large eggs
1 cub Vegetable oil
2 cub Sugar
2 cub Solid pack pumpkin
2 cub All-purpose flour
2 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 ½ teaspoon Ground cinnamon
1 teaspoon Ground ginger
1 teaspoon Ground cloves
1 teaspoon Ground nutmeg
Cream Cheese Frosting:
3 ounce Cream cheese, softened
6 tablespoon Butter, softened
1 tablespoon Whole milk
1 teaspoon Vanilla
3 cub Powdered sugar

Preparation:

In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and floured 11x17-inch jelly roll pan. Bake at 375 F for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting.

Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Snack Cake

Servings: 12 Servings

Ingredients:

1 cub Packed light brown sugar
4 tablespoon Light corn oil spread, ½stick
1 cub Canned solid-pack pumpkin,(not pumpkin pie filling)
½ cub Thawed, frozenno-cholesterol egg,substitute
½ cub Low-fat milk
1 tablespoon Vanilla extract
2 cub Cake flour
2 teaspoon Baking soda
1 ½ teaspoon Ground cinnamon
1 ½ teaspoon Ground ginger
1 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Ground allspice
Confectioner's sugar, forgarnish

Preparation:

Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray. In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula. Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended. Pour batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake completely in baking dish on wire rack. When cool, sprinkle with confectioner's sugar.
Makes 12 servings.

Recipe by: GOOD HOUSEKEEPING -- OCTOBER 1995 Posted to MC-Recipe Digest V1 #650 by essie49@juno.com (Ethel R Snyder) on Jun 29, 1997

Pumpkin Souffle

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
¼ cub Finely chopped yellow onion
2 teaspoon Flour
½ cub Whipping cream
1 ½ cub Pureed pumpkin (canned isok)
½ teaspoon Salt
¼ teaspoon Fresh ground black pepper
¼ teaspoon Fresh grated nutmeg
Cayenne pepper to taste
4 Egg yolks; lightly beaten
6 Egg whites at roomtemperature
¼ teaspoon Cream of tartar

Preparation:

This lovely dish can be served year-round if you have prepared some pur‚ed pumpkin and stored it in your freezer. Otherwise, use canned. People will be impressed with this dish on a cold January evening, as it is rich and warming. Warming is a Colonial term for serious food!

In a frying pan, saut‚ the onion in the butter until transparent. Add the flour and cook until the flour and butter begin to turn a very light golden brown. Using a whisk, add the cream and cook until a thick sauce is obtained. Pour this sauce into a medium-sized mixing bowl and add the remaining ingredients, except the eggs and cream of tartar. Mix well. Then stir in the egg yolks, one at a time. A mixer is great for this.

Whip the egg whites along with the cream of tartar and gently fold into the pumpkin mixture. Do not overmix. Place in a buttered 1-½ quart souffl‚ dish and bake in a preheated oven at 350ø for about 30 minutes, or until the souffl‚ begins to expand and brown ever so slightly on top. Serve right away.

Serve this as a vegetable course at a light dinner. It is rich enough to stand up against anything!

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Soup

Servings: 8 Servings

Ingredients:

6 cub Chicken broth
3 cub Prepared pumpkin, ½" cubes
1 cub Thinly sliced onion
1 Clove garlic
1 ¼ teaspoon Salt
½ teaspoon Dried thyme leaves
5 Peppercorns
½ cub Whipping cream, warmed
1 teaspoon Snipped fresh parsley

Preparation:

In covered saucepan, heat all ingredients except cream and parsley, to boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove ½ cup of the pumpkin with slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl. Puree 2 cups of the pumpkin mixture in blender or food processor; return pureed mixture to pot.
Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat. Simmer uncovered for 10 minutes. Add reserved pumpkin and whipping cream. Serve, garnished with parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Soup

Servings: 8 Servings

Ingredients:

1 Onion; sliced or diced
2 Garlic cloves; peeled
6 cub Water
16 ounce Cooked pumpkin (canned is okay)
1 teaspoon Salt; or to taste
1 dash Pepper
½ teaspoon Sugar
¼ teaspoon Galangal powderOR- ground ginger
½ cub Coconut milk, canned

Preparation:

Simmer onion and garlic in water until very soft. Transfer to blender or food processor. Add cooked pumpkin and process until mixture is smooth.

Blend in remaining ingredients. Heat soup gently just before serving.

From the kitchen of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Soup

Servings: 1 Servings

Ingredients:

None

Preparation:

Recently I was at a local restaurant and found they had pumpkin soup, made without butter! It was rather like eating hot, liquid pumpkin pie. I asked for the recipe, and here it is.

I recommend accompanying it with a nice sourdough bread or something similar.

Cook a medium sized pumpkin, using any method with which you are comfortable. The new honey pumpkins now available are really great for this purpose! Scoop out the cooked pumpkin, and blend it in the blender adding non-fat milk or rice dream until the desired thickness is reached.
Return to a pan and season with cinammon, clove, nutmeg and/or pumpkin pie spice to taste. I don't specify measurements because everyone has a different idea of how much of these kinds of spices to use. Heat on low until desired temperature is reached.

For a really special treat, froth up non-fat milk (sweetened if desired) with a capuccino machine steam thingy, and float mounds on the top of the soup with pumpkin pie spices on top.

I apologize for the randomness of this recipe, but this is the way it was given to me, and I find myself experimenting with it often, changing spices, adding maple syrup for a desert soup, adding thickener for a pumpking pudding variation. It's great for a cold night pick-me-up, and kids love it!

Posted by Shoshana Edwards <bree@netcom.com> to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pumpkin Soup - Wt

Servings: 6 Servings

Ingredients:

700 g Pumpkin
2 Potatoes
2 l Cold water
2 teaspoon Salt
60 g Butter
4 Medium leeks
Salt & pepper
Nutmeg
6 tablespoon Cream

Preparation:

Peel pumpkin and potatoes. Cut into small cubes and put into pan. Add water and salt and bring to boil. Wash leeks well and slice finely. Melt butter in frying pan and cook leeks until soft. Add leeks to soup and boil uncovered for 20 minutes. Puree in food processor. Taste for salt and pepper and cook for 5 minutes more over a low heat. Place a tablespoon of cream in each warmed soup bowl and gently stir soup in. Add a little nutmeg.

From The Weekly Times New Pioneer Cookbook - By Mrs Robinson, Glen Waverley, Victoria
Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Mar 22, 1998

Pumpkin Soup #1

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
¼ cub Chopped green pepper
2 tablespoon Chopped onion
1 large Sprig parsley
⅛ teaspoon Thyme
1 Bay leaf
1 can (8-oz) tomatoes
1 can (1-lb.) pumpkin
2 cub Chicken broth or stock
1 tablespoon Flour
1 cub Milk
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

From: Judy L Garrison <bluj@JUNO.COM>

Date: Fri, 12 Jul 1996 00:53:52 PST
Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and bay leaf. Cook 5 minutes. Add tomatoes, pumpkin and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Press mixture through food mill or wire strainer. Blend together flour and milk and stir into soup.
Add salt and pepper and cook, stirring frequently, until mixture comes to a boil. Serve immediately. Serves 6

EAT-L Digest 11 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Soup (American)

Servings: 1 Servings

Ingredients:

3 tablespoon Butter
1 large Finely chopped onion
1 medium Carrot, finely chopped
1 can Chicken broth
1 cub Water
1 can (1 lb) pumpkin
1 teaspoon Salt
¼ teaspoon Each pepper, cinnamon,ginger
⅛ teaspoon Nutmeg
Light cream or half and half

Preparation:

Melt 3 T butter and saute 1 large finely chopped onion, 1 medium carrot - finely chopped, till golden, about 8 minutes. Add 1 can chicken broth and 1 cup water. Bring to a boil and simmer, covered, 15 minutes. You can use two cups vegetable broth.

Puree in blender and and return to pot. Add 1 lb. can of pumpkin, 1 tsp salt, ¼ tsp each pepper, cinnamon, ginger and ⅛ tsp nutmeg. Heat while wisking until smooth. Simmer 10 minutes. Slowly stir in light cream or half and half and reheat but do not boil. (The recipe doesn't say how much cream, just use your own judgement).

Posted to EAT-L Digest 02 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 3, 1997

Pumpkin Soup (Bajan)

Servings: 6 Servings

Ingredients:

1/3 cub Split peas
4 cub Ham or chicken stock
1 ½ cub Pumpkin, chopped
1 Onion, chopped
1 slice Bacon, fried and crumbled
Salt and pepper
Mixed herbs
Parsley, chopped

Preparation:

Soak the split peas overnight. Rinse the split peas and add them to the stock with all the other ingredients except the parsley. Simmer until the pumpkin and split peas are tender and then liquidise. Serve garnishd with parsley.

Lou Parris (lbparris@earthlink.net)

Recipe by: Jill Walker's Cooking in Barbados Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Apr 17, 1997

Pumpkin Soup (Mccartney)

Servings: 6 Servings

Ingredients:

1 ¾ pound Pumpkin; cleaned and cut OR4 cups pumpkin cubes
1 ½ quart Water
2 tablespoon Olive oil
2 Onions; chopped
¾ cub Chopped parsley
Sea salt
Freshly ground black pepper;to taste

Preparation:

In a large saucepan, simmer pumpkin cubes in the water until they are very tender.

Meanwhile, heat oil in a frying pay and saute onions until golden.

Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan. Add the sauteed onions and parsley. Season to taste and heat through.

(PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 mg sodium.Note: Analysis includes ¼ teaspoon salt.)

>From The Detroit News Home Page Date Mon, 17 Oct 1995

Notes: This warming soup can be garnished with toasted pumpkin seeds.

1998 Hanneman/McBuster

Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown)

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998

Pumpkin Soup 2

Servings: 9 Servings

Ingredients:

1 small Pumpkin; seeded, unpeeled
2 tablespoon Oil
½ teaspoon Cumin Seed
1 Cardamon
½ teaspoon Cumin Powder
½ teaspoon Coriander; ground
¼ teaspoon Ginger; ground
¼ teaspoon Chili Powder
1 teaspoon Garlic; minced, heaping
2 cub Onion; chopped
1 cub Cauliflower Flowerets
½ cub Carrot; sliced
11 ounce Corn; can,undrained
Salt And Pepper; to taste
½ teaspoon Tumeric

Preparation:

Put oil in large pot or kettle. Heat til quite warm. Add cardamon, and cumin seeds. Cook until seeds crackle. Add Onions, garlic and powders.
Saute until onions are browned. Add cut up pumpkin and water til not quite covered. Cover and simmer until pumpkin is tender. Mash or puree. Return to pot and add your choice of vegetables. Cook until desired tenderness. You can add powered broth if desired. You can also add greens and can substitute acorn or butternut squash.

Recipe By : Rachel Hopkins/Reeda Roemer

Posted to MC-Recipe Digest V1 #224

Date: Wed, 25 Sep 1996 18:41:40 -0600

From: "Reeda@interalm.com" <Reeda@spieg.interealm.com>

Pumpkin Soup 3

Servings: 1 Servings

Ingredients:

1 Pumpkin; top removed, insidescooped out
½ pound Sugar pumpkin; cubed
4 tablespoon Margarine; melted
Salt
Pepper
1 cub Onion; chopped
½ cub Carrots; chopped
½ cub Celery; chopped
4 cub Vegetable broth
1 cub Tomatoes; diced
¼ cub Rice

Preparation:

Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper. Bake for 20 minutes at 400 degrees. Saute mixed vegetables in remaining margarine for about 5 minutes.
Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft. Place the whole pumpkin on the table and ladle soup into bowls.

Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add ¼ teaspoon cayenne, ½ teaspoon cumin, ½ teaspoon salt , add nuts, spread back on sheet and toast in 350 oven for 5-8 minutes, until toasted and fragrant.

Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights : Reserved
Recipe By : PICK OF THE DAY SHOW #PD7715 #3

Posted to MC-Recipe Digest V1 #256

Date: Wed, 23 Oct 1996 23:41:15 -0400 (EDT)

From: Chuck & Dorothy Tapping <ctapping@USIT.NET>

Pumpkin Soup 4

Servings: 6 Servings

Ingredients:

¼ pound Split Peas
4 cub Chicken Stock or Water
1 pound Fresh chopped Pumpkin
1 Onion, chopped
Strip of Beef or Bacon
Salt
Freshly Ground Black Pepper
Mixed Fresh or Dried Herbs
Fresh Thyme
Fresh Parsley, chopped

Preparation:

Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.
Posted to MM-Recipes Digest V3 #302

Date: Sun, 3 Nov 1996 13:32:50 -0700

From: "D or R Levia" <drlevia@cnnet.com>

Pumpkin Soup Served in the Pumpkin

Servings: 8 To 10

Ingredients:

1 Pumpkin, about 10 pounds
1 ½ cub Toasted croutons
2 ounce Grated cheddar cheese
2 ounce Grated gruyere or swisscheese
2 quart Whipping cream
1 quart Chicken stock
½ teaspoon Nutmeg
Salt and pepper

Preparation:

We're going to serve it in the shell it comes in. It's one of the presentations I saw at home and in the countryside in Europe and requires a pumpkin about the size of a basketball for this recipe. You can use a smaller or larger one as seems to suit your group. The fillings can be increased, decreased or changed a great deal, up to about 4 cups croutons, for example. One addition that adds a rich flavor is chopped chestnuts.
Crumbled bacon works well and so does a little chopped and sauteed onion and together, they're heavenly. This is most assuredly not a low fat dish but if the rest of the meal is OK, this will make a most memorable addition. And if the rest of the meal is high in fats, well, sometimes we have to feed the soul, too. Tomorrow...

Method: Preheat oven to 425. Cut the top of the pumpkin as though for a Jack O'Lantern. Remove strings and seeds and put croutons and cheeses in layers. Pour in cream and stock, add spices. Replace top and bake about 2 hours. Bring to the table and use a large spoon to scoop out pumpkin and fillings. Top with liquid, garnish with more croutons or a sprinkling of cinnamon.

If the soup is just one part of a holiday dinner, this recipe could serve 14 or 16 people as a very flavorful opening to the meal.

Posted to EAT-L Digest 28 Aug 96

From: Bob Pastorio <pastorio@RICA.NET>

Date: Thu, 29 Aug 1996 16:45:40 -0700

Pumpkin Soup with Chives

Servings: 6 Servings

Ingredients:

½ cub Onion; diced
5 cub Homemade chicken stock well seasoned
2 ½ cub Pumpkin puree canned or fresh*
Salt and nutmeg; to taste
Cayenne pepper; to taste
2 cub Light cream

GARNISH:
Whipped cream (opt'l.)
Fresh chives; chopped

PRESENTATION:
Hollowed-out pumpkin shellplus lid (opt'l.)

Preparation:

*If using fresh pumpkin: Wash, halve and scrape out seeds and fiber. Peel and cube. Cook, covered, in boiling water until tender (about 25 minutes).
Mash in blender or by hand and let drain in strainer for 30 minutes. You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree. If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover puree for use in pies, breads or muffins.

To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes. Add pumpkin puree and seasonings. Process in blender or food processor until smooth. Return to saucepan. Add cream and heat through, but do not allow to boil. Taste and adjust seasonings.

Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table. Garnish each with a dollop of whipped cream and sprinkle with chopped chives.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, Inc., 1985. Pg. 28. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Soup with Coconut and Ginger

Servings: 4 Servings

Ingredients:

600 mg Chopped pumpkin flesh
1 large Onion chopped
2 tablespoon Vegetable oil
2 tablespoon Chopped ginger
400 ml Coconut cream
300 ml Water
2 Chicken stock cubes
1 teaspoon Chopped chillies
1 tablespoon Lemon juice
2 tablespoon Chopped coriander
1 tablespoon Tomato paste
Pinch of sugar
Freshly ground pepper

Preparation:

Saute pumpkin and onion lightly in vegetable oil. Add water, ginger, chicken stock cubes, bring to boil and cook gently for 15 mins. Puree soup in blender. Return to heat, add coconut cream, lemon juice, paste and sugar. Bring to boil, cook another five mins. Season with pepper and, if you like, a bit more salt. Garnish with coriander. Serve hot or cold.

Pumpkin Soup with Honey and Cloves

Servings: 8 Servings

Ingredients:

2 tablespoon Butter
2 large Carrots; chopped
2 Celery stalks; chopped
1 large Onion; chopped
1 2 pound pumpkin, peeled,seeded; chopped
6 cub Chicken stock
5 Whole cloves
½ cub Whipping cream
2 tablespoon Honey

Preparation:

Melt butter in a Dutch oven over medium high heat. Add carrots, celery and onion; saute until tender, about 8 minutes. Add pumpkin, stock and cloves.
Cover and simmer until pumpkin is very tender, about 25 minutes.

Discard cloves. Puree soup in batch in a blender or processor. Return to Dutch oven. Stir in cream and honey. Bring to a simmer. Season to taste with salt and pepper.

Can be made one day ahead. Chill. Bring to a simmer before serving, thinning with more stock if desired.

Swirl a small amount of cream on the top of the soup before serving.
Posted to FOODWINE Digest 13 November 96

Date: Thu, 14 Nov 1996 11:24:26 -0500

From: Laura Hunter <LHunter722@AOL.COM>

Pumpkin Soup with Jambon De Bayonne

Servings: 6 Servings

Ingredients:

4 tablespoon Duck fat
8 Spanish onions; in ¼" dice
1 Turnip; in ¼" dice
10 Cloves garlic; finelychopped
4 cub Fresh pumpkin peeled seeded;in ½" cubes
4 ounce Jambon de Bayonne; in ¼"julienne
½ cub Creme fraiche; plus ½ cup
6 cub Chicken stock
3 tablespoon Whole fresh tarragon leaves

Preparation:

In a 6 quart soup pot, heat oil until just smoking. Add onions, turnip and garlic and cook until light golden brown, about 8 to 10 minutes. Add pumpkin and cook until softened, about 5 to 8 minutes. Add Jambon, creme fraiche and chicken stock and bring to boil. Reduce heat and simmer 1 hour.
Season with salt and pepper. Soup should be almost a loose puree. Serve in a warm, hollowed out pumpkin, ladling into smaller bowls made of pumpkins.
Add dollop of creme fraiche and sprinkle with tarragon. Yield: 6 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A24

Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998

Pumpkin Spice

Servings: 1 Servings

Ingredients:

Use 1 tsp for 3 tb total
Use ⅛ tsp for trial amount
4 Ground cinnamon
2 Powdered ginger
2 Grated nutmeg
1 Ground allspice
1 Ground cloves

Preparation:

Combine all ingredients (or those of your choice) and store in an airtight jar. Try a little in plain oatmeal cookies, white or raisin bread.

Source: Cut Your Bills in Half - Rodale Press Shared by Elizabeth Rodier Oct 93, tested without nutmeg and allspice

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Spice and Banana Bread

Servings: 1 Servings

Ingredients:

1 cub Whole wheat flour
1 cub ABM machine flour, orunbleached (if done inoven)
½ cub Oat bran
1 cub Mashed pumpkin (cooked,fresh, or canned), -OR-
½ cub Pumpkin, mashed -and-
½ cub Mashed banana
2 teaspoon Yeast
1/3 cub Honey
2 tablespoon Water
½ teaspoon Salt
1 teaspoon Allspice

Preparation:

FOR OVEN BAKING: heat honey,& all wet ingred. to 100 deg.,add salt,spices,& rest of wet ingredients, sowly add flour to wet ingredients, reast,& knead, let dough rise until almost doubled(about40 min.),shape,bake at 350 for 30-35 mins. NOTE: you could also add walnuts,or raisins to dough.

FOR ABM, follow machine's directions regarding ingredient placement. For 1 ½lb.loaf also, --for 1 lb. machine??

RECIPE FROM AMERICA ONLINE

Posted to Digest bread-bakers.v096.n065

From: CHEFLZ@aol.com

Date: Thu, 12 Dec 1996 09:57:47 -0500

Pumpkin Spice Bread <r T>

Servings: 10 Servings

Ingredients:

3 cub Flour
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
½ teaspoon Ground Allspice
2 Egg Beaters® 99% EggSubstitute, *Note
16 ounce Pumpkin; Canned
1 cub Brown Sugar
½ cub Maple Syrup; Flavored
1 ½ tablespoon Oil; **Note
¾ cub Raisins
½ cub Chopped Walnuts; ***Note

Preparation:

*NOTE: Original recipe called for 2 regular eggs

**NOTE: Original recipe used ¼ C oil...I reduced it and it can probably still be reduced further

***NOTE: Original recipe used ¾ C chopped walnuts

Preheat oven to 350 deg F. Spray a 9 x 5" loaf pan with nonstick spray. In large bowl, mix first 5 ingredients. In medium bowl, beat eggs, pumpkin, brown sugar, syrup and oil. Gently stir pumpkin mixture into flour mixture.
Stir in raisins and walnuts.

Spoon batter into loaf pan. Bake for 1 hour, or until inserted toothpick comes out clean. Cool bread in loaf pan; turn out of pan to wrap or serve.

This was quite good. Be sure to check it in a couple of places with a toothpick or it might have a mushy surprise for you in the middle!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

Makes 1 loaf

NOTES : Cal 318.8, Fat 3.5g, Carb 67.2g, Fib 1.9g, Pro 6.5g, Sod 244mg, CFF 9.6%.
Recipe by: Home Cooking, 11/96 Posted to Digest eat-lf.v097.n186 by Reggie Dwork <reggie@reggie.com> on Jul 23, 1997

Pumpkin Spice Bubble Bread

Servings: 1 Servings

Ingredients:

MAILBOX NEWS,10/91, P:
-17-----

SPICE MIXTURE:
4 teaspoon Cinnamon
2 teaspoon Nutmeg
2 teaspoon Cloves
2 teaspoon Ginger

DOUGH:
2 package Dry yeast
1 cub Warm water
½ cub Sugar
3 tablespoon Butter
1 teaspoon Salt
½ cub Nonfat dry milk
1 cub Pumpkin
5 cub Flour or up to 6 c.
¾ cub Sugar
10 tablespoon Butter, melted
¾ cub Nuts, finely chopped

Preparation:

Stir spices together. Set aside. Dissolve yeast in warm water. Stir in ½ c. sugar, 3 tb. butter, salt dry milk and pumpkin. Add 2 ts. of the spice mixture and 2-½ c. flour to form a stiff dough. Turn dough out onto a floured board and knead until smooth, adding additional flour as necessary.
Turn dough into a greased bowl, cover and let rise until double 1-½ hrs.
Grease a 10" tube pan. Mix ¾ c. sugar in with the remaining spices. Punch down dough and divide into thirds. Shape each third into an 18" rope. cut rope into 18 pieces and shape pieces into smooth balls. Dip each ball into the melted butter and roll in sugar/spice mixture. Arrange 18 balls in a single layer on the bottom of the pan. Sprinkle with ¼ c. nuts. Top with 2 more layers of balls, sprinkling each layer with ¼ c. nuts. Cover pan lightly and let rise until balls are very puffy (about 45 min.) Bake 350 until golden, about 45-50 min. let cool on rack 20 min. then invert onto a plate. To serve, break apart with forks. Formatted by Bette Leland CGVH43B.

Posted to MC-Recipe Digest V1 #592 by Nancy Berry <nlberry@prodigy.net> on Apr 29, 1997

Pumpkin Spice Cake

Servings: 1 Servings

Ingredients:

3 teaspoon Baking powder
2 cub All-purpose flour
¼ teaspoon Baking soda
½ teaspoon Salt
1 ½ teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground allspice
½ cub Soft shortening
½ cub White sugar
1 cub Packed brown sugar
1 Egg
2 Egg yolks
¾ cub Buttermilk
¾ cub Pumpkin puree
½ cub Any chopped nuts

Preparation:

Sift flour with baking powder, soda and seasonings. Cream shortening with sugars, then beat in whole egg and egg yolks. When creamy and fluffy, add flour mixture alternately with buttermilk, beginning and ending with flour.
Add pumpkin, nuts, and mix thoroughly. Pour into 2 well-greased 8-inch cake pans and bake in a 350F oven 30-35 minutes. Frost with any icing of your choice.

Pumpkin Spice Cake #1

Servings: 1 Cake

Ingredients:

3 teaspoon Baking powder
2 cub All-purpose flour
¼ teaspoon Baking soda
½ teaspoon Salt
1 ½ teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground allspice
½ cub Soft shortening
½ cub White sugar
1 cub Packed brown sugar
1 Egg
2 Egg yolks
¾ cub Buttermilk
¾ cub Pumpkin puree
½ cub Any chopped nuts

Preparation:

Sift flour with baking powder, soda and seasonings. Cream shortening with sugars, then beat in whole egg and egg yolks. When creamy and fluffy, add flour mixture alternately with buttermilk, beginning and ending with flour.
Add pumpkin, nuts, and mix thoroughly. Pour into 2 well-greased 8-inch cake pans and bake in a 350F oven 30-35 minutes. Frost with any icing of your choice. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SAT, 25 NOV 1995 164645 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Spice Cake Baked in a Jar

Servings: 8 Servings

Ingredients:

1 cub Seedless raisins
1 cub Walnuts
2 cub Flour; all purpose
2 teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Salt
2 teaspoon Ground cloves
2 teaspoon Ground cinnamon
1 teaspoon Ground ginger
4 Eggs
2 cub Granulated sugar
1 cub Salad oil
16 ounce Canned pumpkin

Preparation:

Preheat oven to 325~. Coarsely chop the nuts and raisins; set aside. Sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, and ginger in a large bowl. Add raisins and walnuts; toss lightly to combine.
In another large bowl, beat eggs at high speed until thick and yellow, 2-3 minutes. Gradually beat in the sugar until thick and light. At low speed,beat in the oil and pumpkin; blend thoroughly. Gradually stir in the flour mixture until well blended. Divide batter among the eight canning jars, should be slightly less than ½ full. Wipe the sides of the jar off, inside/outside, in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over. Bake in preheated 325~ oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean.

NOTES : Makes 8 pints.

Recipe by: =20

Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@ptialaska.net> on Sep 04, 1997

Pumpkin Spice Cake in Jars

Servings: 1 Servings

Ingredients:

1 cub Seedless raisins
1 cub Walnuts
2 cub All-purpose flour
2 teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Salt
2 teaspoon Ground cloves
2 teaspoon Ground cinnamon
1 teaspoon Ground ginger
4 large Eggs
2 cub Granulated sugar
1 cub Salad oil (use fresh oil only)
16 ounce Cn pumpkin (not pie filling)

Preparation:

Preheat oven to 325-degrees.

Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow them to air-dry on your countertop; leave the lids and rings in the water until you're ready to use them. Once the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker's Secret).

Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches.

Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set aside.

In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than ½ full). Wipe the sides of the jar off in case you slop or it'll burn (mine did -- didn't wipe them down). Place jars on a cookie sheet or they'll tip over.

Bake in preheated 325-degree oven for about 40 minutes or until toothpick inserted into center of cakes (deep) and comes out clean. Move the jars around in the oven while they're baking so they bake evenly.

When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a HOT lid, then a ring on and screw down tightly. Place jars onto your countertop to cool completely.

Linda/BDT Burbank, CA (USA)
Posted in COOKING by: Sandee Eveland 8/31/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Spice Cake in Jars (Oven Method)

Servings: 7 -8 jars

Ingredients:

1 cub Seedless raisins
1 cub Walnuts
2 cub All-purpose flour
2 teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Salt
2 teaspoon Ground cloves
2 teaspoon Ground cinnamon
1 teaspoon Ground ginger
4 Eggs
2 cub Granulated sugar
1 cub Salad oil (use fresh oil)
1 can (16 oz) pumpkin OR *
2 cub Freshley cooked and mashedpumpkin

Preparation:

* Do not use pumpkin pie filling.

Preheat oven to 325 F. Grease the inside of 8 - 1 pint wide-mouth Kerr or Ball canning jars or Ball Quality Crystal (12 oz.) with Crisco (do not use a spray like Pam or Baker's Secret); set aside. The 1 pint jars are shorter but bigger around and hold more than the decorative 12 oz. jars, use either one. The 1 pint jars don't come with labels though, so you'll have to make your own.
Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches.
Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger into a large bowl. Add raisins and walnuts; toss lightly to combine.
In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended.
Divide mixture among the 7 or 8 canning jars (should be slightly less than ½ full). Wipe the sides of the jar in case you slop, or it'll burn.
Place jars on a cookie sheet or they'll tip over.
Bake in a preheated 325 F. oven for about 40 minutes or until toothpick inserted into center of cakes (deep) comes out clean. When cakes test done, remove them, one at a time and immediately place the lids and rings on them.
You must boil the lids, rings, and jars for 10 minutes to sterilize them before using. Keep the lids in the hot water until you use them. Take them out, one by one and put them onto the jars.
If you'd like to make a regular cake out of this without messing with the jars:
Grease a 13 x 9 x 2-inch baking pan. Bake in preheated 350 F. oven for 50 minutes or until cake tests done. If you like spicy cake, this will be one of your favorites. Ellie

FROM: Posted on the Prodigy Food and Wine Club forum on January 18, 1992 by Ellie Collin (CMKD93F) Formatted to MM by Trish McKenna.
Posted to MC-Recipe Digest V1 #301

Date: Thu, 14 Nov 1996 12:08:59 -0500

From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>

Pumpkin Spice Cake with Orange Sauce - Southern Living

Servings: 8 Servings

Ingredients:

½ cub Butter or margarine; softened
¾ cub Sugar
2 large Eggs
¾ cub Mashed cooked pumpkin
1 teaspoon Vanilla extract
1 ½ cub All-purpose flour
1 ½ teaspoon Baking powder
¼ teaspoon Salt
1 ½ teaspoon Pumpkin pie spice
Powdered sugar
Orange sauce (see recipe)
Garnish: orange rind strips

Preparation:

Recipe by: Southern Living Magazine

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cake pan. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. Garnish, if desired.

Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #784 by Bill <thelma@pipeline.com> on Sep 16, 1997

Pumpkin Spice Cookies

Servings: 18 Servings

Ingredients:

1 package (18.5oz) lowfat yellow cake
Mix
½ cub Quick cooking oats
2 teaspoon Pumpkin pie spice
1 can (16oz) cooked pumpkin
2 tablespoon Oil
1 Egg, slightly beaten
FROSTING
3 cub Powdered sugar
2 teaspoon Grated orange peel
3 tablespoon To 4 orange juice

Preparation:

Heat oven to 350f. Lightly grease cookie sheets. In large bowl, combine all cookie ingredients; mix until well blended. Drop dough by ¼ cupfuls onto cookie sheets, spread to 3 circle with back of spoon. Bake 14-20 minutes or until edges are light golden brown. Immediately remove from cookie sheets, cool completely.

Combine all frosting ingedients, adding enough orange juice to reach proper spreading consistency. Frost cooled cookies. Decorate with candy corn and raisins, if desired.

Per cookie: 230 calories, 3 g protein, 47 g carbohydrate, 1 g fiber, 4 g fat (15%), 13 mg cholesterol, 200 mg sodium, 85 mg otassium, 1 starch, 2 fruit and 1 fat exchange.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Spice Drops with Lemon Icing

Servings: 48 Servings

Ingredients:

½ cub Shortening
1 cub Sugar
2 Eggs, Beaten
1 cub Solid Pack Pumpkin
2 cub Flour, Sifted
4 tablespoon Baking Powder
1 teaspoon Salt
2 ½ tablespoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ginger
1 cub Raisins
1 cub Nuts, Chopped

Preparation:

Preheat Oven 350. Cream shortening, add sugar gradually. Add eggs, and pumpkin, mix well. Sift flour, baking powder, salt and spices together. Add to pumpkin mixture and mix until blended.

Add rasins and nuts. Drop by teaspoon onto pam coated cookie sheet. Bake about 15 mins. Cool on rack, frost with Lemon Icing. These freeze well.

Lemon Icing: Combine 2 cups confectioners sugar with 1 Tablespoon each lemon juice and grated lemon rind. Add just enough cream to make it spread smooth. If stiff add more cream little at a time until spreads smooth.

I usually bake these on my baking stone. I like the warm soft bottoms without a hard crusty edge.

Recipe by: Tootie Dennis Posted to bakery-shoppe digest V1 Number 018 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 9 Ap, r 1997

Pumpkin Spice Jar Cakes

Servings: 1 Servings

Ingredients:

1 Stick (4 oz.) plus 3 tbsps.unsalted butter; softened
3 ½ cub Light brown sugar
4 Eggs
2 cub Pureed cooked or cannedpumpkin
3 1/3 cub Flour
1 ½ teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground mace
1 cub Chopped walnuts; (about 4oz.)

Preparation:

Preheat oven to 325oF. Before starting batter, wash 8 (1-pt.) wide-mouth canning jars with lids in hot soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars. With an electric mixer, beat together butter and about half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pumpkin. Set aside.
Sift together flour, baking powder, baking soda, cinnamon, ginger, and mace.

Gradually add to pumpkin mixture in thirds, beating well after each addition to make a thick batter. Stir in walnuts. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in the center of preheated oven. Bake 40 minutes. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used.
When cakes are done, remove jars from oven one at a time. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool. Makes 8 cakes.

Recipe by: MAILING LIST 1995

Posted to recipelu-digest Volume 01 Number 442 by ctlindab@mail1.nai.net on Jan 3, 1998

Pumpkin Spice Muffins

Servings: 12 Servings

Ingredients:

½ cub Canned pumpkin
½ cub Milk
1 Egg
2 cub Biscuit mix
¼ cub Sugar
½ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
½ teaspoon Ground ginger

STREUSEL TOPPING:
1 tablespoon Biscuit mix
2 tablespoon Sugar
¼ teaspoon Ground cinnamon
2 teaspoon Butter

Preparation:

In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to mixing bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400F for 15 minutes or until golden brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Spice Pound Cake

Servings: 24 Servings

Ingredients:

CAKE:
¾ cub Chopped pecans
3 cub Flour
2 teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Ground cinnamon
2 teaspoon Ground mace
1 teaspoon Ground nutmeg
1 cub Margarine
1 cub Brown sugar
1 cub Granulated sugar
4 Eggs
1 ¾ cub (16-oz) pumpkin
1 teaspoon Vanilla extract

RUM BUTTER GLAZE:
¼ cub Margarine
½ cub Granulated sugar
2 tablespoon Water
2 tablespoon Dark rum or rum extract(2-3T)

Preparation:

*For cake: Sprinkle nuts over bottom of greased 12-cup Bundt pan. Combine flour, baking soda, salt, cinnamon, mace & nutmeg in medium bowl. Beat margarine, brown sugar & granulated sugar in large mixer bowl until light & fluffy. Add eggs; beat well. Add pumpkin & vanilla; beat well. Add dry ingredients to pumpkin mixture, 1/3 at a time, mixing well. Spoon batter into pan. Bake in 325 oven for 60-70 min. or until wooden pick comes out clean. Allow cake to cool for 10 min. Do not remove from pan. Make holes in cake with pick; pour ½ of the Butter Rum Glaze over the cake. Let cake stand for 5 min. Then invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. *For Rum Butter Glaze: Melt the ¼ c.
margarine in small suacepan. Stir in the ½ c. sugar & 2 T. of water & bring to a boil. Remove from heat & stir in 2 to 3 T. of dark rum or rum extract.

Recipe by: Nestle's

Posted to MC-Recipe Digest V1 #861 by Nancy Berry <nlberry@prodigy.net> on Oct 23, 1997

Pumpkin Spice Soup

Servings: 8 Servings

Ingredients:

16 ounce Pumpkin; 1 Can
26 ounce Evaporated Skimmed Milk; 2cn
1 tablespoon Molasses
½ cub Light Corn Syrup
½ teaspoon Salt
½ teaspoon Pumpkin-Pie Spice

GARNISH:
Nutmeg; To Taste

Preparation:

Place all the ingredients in a 2 ½ to 3-quart mixer bowl. Beat until well blended. Refrigerate for several hours and stir before serving.
Sprinkle with nutmeg for a garnish.

Each ¾ cup serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium 154 7 G 32 G 1 G 0 0 4 Mg 252 Mg

From The Cookbook For The 90s By Helen V Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip

Pumpkin Spice Torte

Servings: 1 Torte

Ingredients:

TORTE:
1 ½ cub Pumpkin puree
3 cub All-purpose flour
3 ½ teaspoon Baking powder
1 teaspoon Baking soda
1 ½ cub Granulated sugar
½ teaspoon Salt
1 ½ teaspoon Ground cinnamon
¾ teaspoon Grated nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Ground ginger
3 Eggs
¾ cub Butter, softened
1 ½ teaspoon Vanilla extract
½ cub Evaporated milk
¼ cub Water
15 Walnut or pecan halves

MAPLE CREAM CHEESE FROSTING:
11 ounce Cream cheese, softened
1/3 cub Butter, softened
3 ½ cub Powdered sugar, sifted
2 teaspoon Maple extract (to 3 ts)

Preparation:

Preheat oven to 325 degrees. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger in a medium bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla; mix well. Combine the evaporated milk and water. Add dry ingredients alternately with the diluted evaporated milk to the cream mixture, beginning and ending with the dry ingredients. Spread evenly into 2 wax paper lined and greased 9 inch round cake pans. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans; carefully remove wax paper. Cool completely. Cut each cake in half horizontally. Spread the Maple Cream Cheese frosting between layers and over top of cake. Garnish with nut halves.

FROSTING: Beat the cream cheese, butter and powdered sugar in a large mixer bowl until light and fluffy. Beat in the maple flavoring. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SAT, 25 NOV 1995 164645 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Spiced Cake

Servings: 24 Servings

Ingredients:

CAKE:
2 cub All-purpose flour
4 Eggs, beaten
2 teaspoon Ground cinnamon
½ teaspoon Salt
2 teaspoon Baking soda
2 cub Sugar
2 cub Pumpkin puree
1 cub Vegetable oil

FROSTING:
1 Stick butter
8 ounce Cream cheese
1 teaspoon Vanilla extract
1 Box powdered sugar

Preparation:

In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In another bowl, mix eggs and sugar until blended - add salad oil and mix well. Add pumpkin, mix well; combine with first bowl. Pour mixture into tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting.

FROSTING: Blend butter and cream cheese together, add vanilla. Gradually add powdered sugar until well blended. Frost cooled cake, place in refrigerator. Remove from refrigerator ½ hour before serving. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SAT, 25 NOV 1995 164645 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Spiced Cake

Servings: 1 Cake

Ingredients:

8 tablespoon Butter, softened
1 cub Brown sugar
2 ½ cub Sifted cake flour
½ teaspoon Salt
2 ½ teaspoon Baking powder
2 Eggs
1/3 teaspoon Baking soda
¾ cub Buttermilk
1 teaspoon Ground cinnamon
1/3 teaspoon Ground allspice
1/3 teaspoon Ground ginger
1 ¾ cub Pumpkin puree
2/3 cub Pecans, finely chopped
1 cub Heavy cream
1 teaspoon Confectioners sugar
½ teaspoon Vanilla extract

Preparation:

Cream the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, blending well after each addition. Sift the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger together twice. Add the sifted flour and spices to the egg mixture, then add the buttermilk and mix well. Add the pureed pumpkin and the chopped pecans and blend thoroughly, scraping the sides and bottom of the bowl to ensure proper mixing. Divide the batter equally between two buttered and floured layer-cake pans and bake in a preheated 350 degree oven for approximately 25 minutes, or until a tester inserted through the center comes out clean.
Cool the layers for 10 minutes. Remove them from the pans and place them in the refrigerator for 45 minutes, or until cold. Whip the cream, vanilla extract and confectioners sugar together until peaks form. Place first layer of cake on cake platter, cover with half of the whipped cream. Place other cake layer on top and finish frosting cake with remaining whipped cream. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SAT, 25 NOV 1995 164645 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Squares

Servings: 35 Servings

Ingredients:

2 ¼ cub Flour
2 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Nutmeg
½ teaspoon Allspice
4 Eggs;
1 cub Sugar
1 cub Brown sugar
¾ cub Butter;melted
½ cub Nuts;chopped
1 ½ cub Mincemeat
1 pound Pumpkin

Preparation:

Sift together first 5 engredients. Set aside. Beat eggs and sugars together will; add remaining ingredients. Add dry ingredients and mix just enough to combine ingredients. Pour into a greased 13x9x2 55 to 60 minutes. Cool, and then frost with Cream Cheese Frosting. Cut into 35 squares.

Pumpkin Squares (Light)

Servings: 6 Servings

Ingredients:

2 cub All-purpose flour
½ teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
1 ½ teaspoon Ground cinnamon
½ teaspoon Nutmeg
4 Egg whites + 1 whole egg
16 ounce Pumpkin
1 ½ cub Sugar
2/3 cub Unsweetened applesauce
1/3 cub Vegetable oil
1 teaspoon Vanilla extract

Preparation:

Preheat oven to 350f. In a large bowl, sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In another large bowl, beat together eggs, pumpkin, sugar, applesauce, oil, and vanilla extract. Gradually add the flour mixture to the pumpkin mixture; beat well. Pour batter into a 9x13-inch baking dish that has been coated with nonstick vegetable spray. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan before serving. Makes 18 generous squares.

Pumpkin Squares Almondine

Servings: 8 Servings

Ingredients:

2 ¼ cub Sifted flour
1 can Pumpkin or 2 cups; (l lb)Mashed, cooked pumpkin
1/3 cub Granulated sugar
1 cub Butter
Eggs
½ cub Chopped blanched almonds
¾ teaspoon Salt
1/3 cub Brown sugar (packed)
½ teaspoon Ground allspice
1 can (15 oz) Sweetened condensedMilk
¼ teaspoon Cinnamon

Preparation:

Beat all but ½ cup flour with the granulated sugar and ¾ cup of the butter until well mixed and crumbly. Press evenly into bottom and up side of 11x7x1 ½-inch pyrex baking dish. Bake at 350 degrees 10 minutes.
Meahwhile, prepare almond topping: Combine the remaining ½ cup flour, ¼ cup butter, almonds and brown sugar until evenly mixed. To prepare filling; Beat condensed milk with pumpkin, eggs, and seasonings. Turn pumpkin filling into hot crust; sprinkle almond mixture over top. Bake at 350 degrees 50 minutes or until knife inserted 2 inches from edge comes out dry. Cool or chill in pan. Cut into squares.
Posted to MC-Recipe Digest V1 #871 by Country Gourmet <oselands@countrygourmet.com> on Oct 27, 1997

Pumpkin Squares with White Chocolate-Cream Cheese Frosting

Servings: 1 Servings

Ingredients:

PUMPKIN SQUARES:
1 cub All-purpose flour
½ teaspoon Baking soda
¾ teaspoon Ground cinnamon
¾ teaspoon Ground ginger
¼ teaspoon Grated nutmeg
¼ teaspoon Allspice
Generous pinch of groundcloves
½ teaspoon Salt
8 tablespoon (1 stick) unsalted butter;such as Land O'Lakes, atroom temperature
1 1/3 cub (packed) dark brown sugar
1 large Egg; at room temperature
1 teaspoon Pure vanilla extract
1 cub Solid-pack pumpkin
½ cub Coarsely chopped walnuts orpecans
½ cub Dark raisins
WHITE CHOCOLATE-CREAM CHEESEFROSTING:
6 ounce White chocolate; finelychopped
6 ounce Cream cheese; at roomtemperature
¼ teaspoon Pure vanilla extract
3 tablespoon Unsalted butter; at roomtemperature

GARNISH; (OPTIONAL:
1 ounce Semisweet chocolate;coarsely chopped

Preparation:

Make the pumpkin squares:

1.Position a rack in the center of the oven and preheat to 350øF. Butter a 13-by-9-inch stainless steel or nonstick baking pan. Dust the pan with flour and tap out the excess. 2.In a medium bowl, using a wire whisk, stir together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt. 3.In a large bowl, using a hand-held mixer set at medium speed, beat the butter for 30 seconds, or until creamy. Beat in the brown sugar and continue to beat for about 2 minutes, or until the mixture is light in texture. Beat in the egg, beating until well blended. Beat in the vanilla.
On low speed, beat in half the flour mixture. Beat in the pumpkin in 2 additions. Scrape down the side of the bowl. Beat in the remaining flour mixture just until combined. Using a large rubber spatula, fold in the walnuts and raisins until evenly distributed. 4.Scrape the batter into the prepared pan and smooth the top with the spatula. Bake for 25 to 30 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Cool completely in the pan on a wire rack.

Make the frosting:

5.Melt the chocolate according to Godiva's chocolate melting tips. Let cool at room temperature. 6.In a medium bowl, using a hand-held mixer set at medium speed, beat the cream cheese until light and fluffy, about 2 minutes. Beat in the vanilla. Beat in the butter. Gradually beat in the cooled white chocolate and beat until smooth and shiny. (If the mixture looks slightly curdled at any time, simply continue beating until smooth.) 7.Scrape the frosting onto the top of the cooled pumpkin squares and, using an offset metal cake spatula, spread it evenly over them. Refrigerate for 30 minutes, or until the frosting is slightly set.

Make the garnish (optional):

8.Melt the chocolate according to Godiva's chocolate melting tips. Dip a fork into the melted chocolate and shake and flick it over the top of the pumpkin squares to form a decorative freeform pattern, dipping the fork in the chocolate as necessary. 9.Using a large sharp knife, cut the squares lengthwise into 4 strips, wiping the knife blade clean after each cut. Then cut each strip into 6 pieces, again wiping the knife clean, to make 24 squares. (Keep any leftovers covered and refrigerated.)

Posted to Bakery-Shoppe Digest V1 #448 by Shelley Sparks <ssparks@mailbox.arn.net> on Dec 11, 1997

Pumpkin Stew

Servings: 1 Servings

Ingredients:

2 pound Beef stew meat, cut into1-inch cubes
3 tablespoon Cooking oil, divided
1 cub Water
3 large Potatoes, peeled and cutinto 1-inch cubes
4 medium Carrots, sliced
1 large Green pepper, cut into ½inch pieces
4 Garlic cloves, minced
1 medium Onion, chopped
2 teaspoon Salt
½ teaspoon Pepper
2 tablespoon Instant beef bouillongranules
1 can (14 ½ oz) tomatoes,undrained, cut up
1 Pumpkin (10 to 12 pounds)

Preparation:

Hello Betsy. I'm going to post a recipe I haven't tried but saw in the Oct/Nov '95 issue of "Taste of Home" It sounds as though you already know what stew recipe you're going to use, but I thought the procedure for serving it in a Pumpkin might be helpful. Good luck on your first party (which happens to be on my husbands birthday!) Lilia

In a Dutch oven, brown meat in 2 TB oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes.

Wash pumpkin; cut a 6 to 8 inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top.
Brush outside of pumpkin with remaining oil. Bake at 325 for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8 - 10 servings.

Posted to EAT-L Digest 17 October 96

Date: Fri, 18 Oct 1996 12:40:52 -0400

From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>

Pumpkin Streusel Squares

Servings: 1 Servings

Ingredients:

1 ¾ cub All-purpose flour
1/3 cub Brown sugar; packed
1/3 cub Sugar
1 cub Cold butter; cut up
1 ounce can pumpkin
1 cub Pecans; chopped
1 can Sweetened condensed milk
2 Eggs
1 teaspoon Cinnamon
½ teaspoon Allspice
½ teaspoon Salt

Preparation:

Heat oven to 350F. In a medium bowl combine flour and sugars. Cut in butter till coarse crumb texture. Stir in nuts. Reserve 1 Cup of mixture and press remainder firmly into the bottom and half way up the sides of a 12x7" baking dish. In a large mixing bowl, combine remaining ingredients. Mix well and pour over crust. Top with reserved crumb mixture. Bake 55 minutes or till golden. Cool.

NOTES : Serve with a scoop of vanilla ice cream or some whipped topping if desired.
Recipe by: LizaJane

Posted to MC-Recipe Digest V1 #836 by MeLizaJane@aol.com on Oct 10, 1997

Pumpkin Superstew

Servings: 6 Servings

Ingredients:

¼ cub Olive oil
4 cub Peeled and diced pumpkin; orother winter squash
1 large Onion; coarsely chopped
2 cub Coarsely diced celery
2 Cloves garlic; minced
1 Green bell pepper; cored,seeded, diced
1 Red bell pepper; cored,seeded, diced
14 ½ ounce Fresh-cut diced tomatoeswith herbs; canned
1 cub Fresh or frozen corn
2 cub Fresh or frozen green beans;cut in 1" pieces
2 cub Vegetable stock or water
1 tablespoon Mild chili powder
½ teaspoon Fresh-ground black pepper
1 teaspoon Salt or to taste

Preparation:

Heat a large skillet or Dutch oven over high heat and add the olive oil.
When the oil is hot, add the cubes of pumpkin and saute for 5 minutes, stirring occasionally. Add the onion, celery and garlic and saute for another 5 minutes or until the onion becomes soft. Add the green and red bell peppers, tomatoes, corn, green beans, stock or water, chili powder, pepper and salt and cook, covered, over low heat for 25 minutes or until the vegetables are tender. (6 servings).

If you visit a co-op or health-food store, look in the bulk section for vegetarian chicken broth. It's made with brewer's yeast and tastes very much like a homestyle chicken stock. It will add another layer of flavor to this dish. For the tomatoes, try to find the relatively new "fresh cut" canned ones from Del Monte or Hunt's. They're firmer than most. I like to serve this on a bed of cooked, buttered quinoa. Quinoa, which can be found in health-food stores, is an ancient grain used by the Incas. It has a very high protein content and a lovely rich flavor.

As with many stews, this will taste even better the day after cooking.

Recipe by: The Washington Post 2/4/98

Posted to MC-Recipe Digest by "johndavid@prodigy.net" <johndavid@prodigy.net> on Mar 20, 1998

Pumpkin Surprise

Servings: 12 Servings

Ingredients:

3 Eggs
1 cub Sugar
1 can Pumpkin
1 ½ teaspoon Cinnamon
12 ounce Evaporated milk
1 Box Yellow cake mix
2 Sticks Margarine
1 cub Pecans

Preparation:

Wisk eggs in bowl, add sugar, pumpkin, cinnamon and evaporated milk. Wisk well together. Pour into 13' by 7' baking dish that has been sprayed with Pam. Sprinkle the dry cake mix over this mixture. Melt the margarine and drizzle over the above mixtures. Sprinkle pecans over this. Bake 60 Minutes at 350 degrees. The dessert will puff a little and when cooled will deflate. Serve with cool whip or spoon softened cream cheese through the hot mixture.
Recipe by: Tootie Dennis from Jean Grossman

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Thu, 16 Jan 1997.

Pumpkin Swirl Bread

Servings: 24 Servings

Ingredients:

FILLING:
¼ cub Sugar
1 cub Sour cream
4 ounce Cream cheese; softened
1 Egg

BREAD:
2 2/3 cub Sugar
1 cub Vegetable oil
1/3 cub Water
1 can Pumpkin; (16 ounce)
4 Eggs
3 ½ cub All-purpose flour
2 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
½ teaspoon Salt

Preparation:

Heat oven to 350F degrees.

In small mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes); set aside. In large mixer bowl combine 2-2/3 cups sugar, oil, water, pumpkin and 4 eggs. Beat at low speed, scraping often, until mixture is smooth (1-2 minutes).
Continue beating at medium speed, gradually adding all remaining bread ingredients and scraping bowl often, until well mixed (1-2 minutes). Place ¼ (about 2 cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 5 inch loaf pans. Carefully spread ½ of the filling mixture over batter in each pan; top each with half of remaining pumpkin batter.
Pull knife or spatula through batter and filling to create swirl effect.
Bake for 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

NOTES : You need a REALLY BIG BOWL for this recipe!!!!!!!!!

Recipe by: Simply From Scratch (I Think) Posted to MC-Recipe Digest V1 #765 by Creedenite@aol.com on Aug 30, 1997

Pumpkin Swirl Cheesecake

Servings: 12 Servings

Ingredients:

2 cub Vanilla wafer crumbs
1 teaspoon Vanilla
¼ cub Margarine, melted
3 Eggs
16 ounce Neufchatel Cheese, softened
1 cub Canned pumpkin
¾ teaspoon Cinnamon
¼ teaspoon Ground nutmeg
¾ cub Sugar

Preparation:

Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan.
Combine Neufchatel cheese, ½ cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture.
Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers.
Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Swirl Cheesecake 2

Servings: 14 Servings

Ingredients:

1 ½ cub Finely crushed ginger snaps
1/3 cub Butter
1 tablespoon Flour
2 8 oz. pkgs cream cheese;softened
2/3 cub Sugar
3 tablespoon Flour
2 teaspoon Gingerroot; grated (or ½tsp. ground ginger)
1 teaspoon Vanilla
4 Eggs
2 tablespoon Milk
2/3 cub Canned pumpkin
¼ cub Brown sugar; packed
¼ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg

Preparation:

For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon of flour in a medium mixing bowl. Press onto the bottom and about 1 ½" up the sides of an 8" or 9" springform pan. Set pan aside.

For filling: beat cream cheese in a large mixing bowl til smooth. Add sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaning mixture add pumpkin, brown sugar, cinnamon and nutmeg.

Spoon plain cheese mixture into crust lined springform pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being carful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 oven for 50 to 55 minutes for an 8" pan (45 to 50 minutes for a 9" pan.) or until center appears nearly set when shaken.

Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan.
Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. Serves 12 to 16.
Posted to FOODWINE Digest 19 October 96

Date: Sun, 20 Oct 1996 15:32:40 -0400

From: Laura Hunter <LHunter722@AOL.COM>

Pumpkin Swirl Pie

Servings: 8 Servings

Ingredients:

Pie crust, single crust
8 ounce Cream cheese, softened
½ cub Corn syrup, light
1 teaspoon Vanilla
1 cub Pumpkin
2 Eggs
½ cub Evaporated milk
¼ cub Sugar
1 ½ teaspoon Pumpkin pie spice
¼ teaspoon Salt

Preparation:

Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Tea Bread

Servings: 1 Servings

Ingredients:

½ cub Oil
½ cub Sugar
½ cub Brown sugar
2 Beaten eggs
1 cub Canned pumpkin
1 ½ cub Sifted flour
½ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Soda
1 cub Chopped walnuts

Preparation:

Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 ½ - 3 ½ hours. No fair peeking until last hour.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Pumpkin Tea Ring

Servings: 25 Servings

Ingredients:

1 tablespoon Active dry yeast;
¼ cub Warm water
1 cub Milk; skim
¼ cub Vegetable oil;
2 tablespoon Sugar
½ teaspoon Salt
5 cub Whole wheat flour;
(5 ½ c)
16 ounce Pumpkin; canned
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
½ cub Dark raisins or currents;
2 tablespoon Margarine
2 tablespoon Honey;

Preparation:

Soften yeast in the water. Combine the milk, oil, and salt in a large bowl with 2 cups of the flour. Add yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and let raise in in a warm place until doubled in bulk (about 1 hour). Punch down dough and turn onto a lightly flour surface and knead in the remaining flour to make a smooth elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled (about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1 FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin Timbales

Servings: 8 Servings

Ingredients:

2 cub Pumpkin; baked & mashed
1 ½ teaspoon Gingerroot; finely minced
1 tablespoon Maple syrup
¼ teaspoon Nutmeg; grated
3 Eggs; lightly beaten
¼ cub Half-and-half
Salt & pepper to taste

Preparation:

Mix all the ingredients together, seasoning to taste with salt and pepper.
Pour the mixture into 8 lightly buttered muffin tins or custard cups, filling them two-thirds full, and place them in a pan of simmering water.
Bake for 5 minutes in a preheated 350 degree oven, then lower the heat to 325 degrees and bake another 30 minutes, or until set (a skewer inserted in the center should come out clean). Let rest 5 minutes before unmolding.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Tofu Cake

Servings: 1 Servings

Ingredients:

1 ¼ cub Oat bran
1 cub Apple juice concentrate
2 cub Canned pumpkin
1 pound Tofu
1 cub Fat-free egg substitute or 8egg whites
½ cub Maple syrup
¼ cub Flour
1 tablespoon Vanilla extract
2 teaspoon Ground cinnamon
½ teaspoon Ground ginger

Preparation:

Makes 1 cake (10 slices)

Preheat oven to 325 degrees F. Line a 10-inch cake pan with parchment paper. Combine the oat bran and apple juice concentrate. Press into the base of the cake pan. In the bowl of a food processor, combine the pumpkin, tofu, egg substitute or egg whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2 minutes. Pour this mixture over the oat bran/juice mixture and level the surface. Set the cake pan in a large pan, pour in hot water to within 2 inches of the top of the cake pan, and bake for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for 2 hours before serving.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 13, 1997

Pumpkin Tomato Bisque

Servings: 1 Servings

Ingredients:

Pam or similar nonstickspray
1 tablespoon Mild vegetable oil
1 tablespoon Butter
1 large Onion, chopped
4 cub Vegetable or chicken stock,preferably homemade
4 cub Fresh or canned pumpkin orbutternut squash puree
1 can Whole tomatoes with theirjuices, pulse choppedmedium f
1 tablespoon Maple syrup
Salt and fresh ground blackpepper to taste
Minced parsley for garnish

Preparation:

In large soup pot, heat oil and butter together over medium heat. Add onion, and saute until softened, about five minutes. Add stock. Heat through. Add pumpkin, whisking in. Heat again. Add tomatoes, maple syrup, and heat through. Season to taste with salt and pepper. Serve hot, with a parsley garnish. Yield: 6 to 8 servings
Posted to MC-Recipe Digest V1 #341

Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9337

From: "Ed Bauman" <BIRCHCREEK@msn.com>

Date: Thu, 12 Dec 96 19:36:32 UT

Pumpkin Torte

Servings: 24 Servings

Ingredients:

CRUST:
24 Graham crackers(crumbs)
¼ pound Butter
3 tablespoon Sugar

LAYER 1:
2 Eggs
8 ounce Cream cheese
½ cub Sugar

LAYER 2:
1 pound Can pumpkin
½ cub Sugar
½ cub Milk
3 Eggs (separated)
1 teaspoon Pumpkin pie spice
pinch Salt
1 package Knox geletin
¼ cub Water
¼ cub Powdered sugar
Whipped cream or coolwhip

Preparation:

Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar. Pat into 9x13 pan. Beat 2 eggs, 8 oz cream cheese and ½ cup sugar. Pour over crumbs and bake 20 minutes at 350. In sauce pan; mix pumpkin, sugar, milk, 3 beaten egg yolks, pie spice and salt. Cook until mixture bubbles. Mix the geletin with the water and add to the hot pumpkin mixture. Mix and let cool. Beat 3 egg whites until stiff, add the powdered sugar and fold into the cooked mixture. Pour over baked crust and serve with whipped cream or cool whip.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Trifle

Servings: 10 Servings

Ingredients:

2 package Instant vanilla pudding
4 cub Milk
1 cub Canned pumpkin
2 teaspoon Pumpkin pie spice, divided
Frozen pound cake
1 cub Whipping cream
2 tablespoon Confectioners. sugar
¾ teaspoon Vanilla

Preparation:

In large bowl with wire whisk, mix pudding mix, pumpkin, milk and 1 ¾ tsp. of pie spice. Set aside when thickened. Cut thawed cake into 16 slices. Line bottom of large glass bowl with ½ of cake, cut to fit. Spoon ½ of pumpkin mixture over cake. Add rest of slices on top and cover with rest of pumpkin mixture. Crumble any remaining slices of cake and put on top. Cover and chill for 4 hours. Whip cream with confectioner's sugar and rest of pie spice. Spoon over trifle and serve.
Posted to MC-Recipe Digest V1 #312

Date: Mon, 25 Nov 1996 15:14:38 -0500

From: Walt Gray <waltgray@mnsinc.com>

Pumpkin Tureen

Servings: 4 Servings

Ingredients:

7 ounce Pumpkin; 8 inch diameter
1 cub Onion; finely minced
2 slice Rye bread; diced
½ cub Swiss cheese; shredded,packed
2 teaspoon Dijon mustard
1 ½ cub Milk; lowfat or soy, o.k.
1 ½ cub Vegetable broth; stock,bouillon or water
1 teaspoon Salt
Black pepper; to taste
Cayenne; to taste
Nutmeg; to taste
Rye croutons; optional

Preparation:

Preheat oven to 350.

Prepare the pumpkin as though you were going to make a jack-o-lantern, but stop short of carving the face. (cut off the top; remove the seeds and stringy stuff.)

Place onion, bread, cheese, horseradish, and mustard inside the pumpkin.
Mix with your hands until well combined.

Add milk and broth (as much as will fit - you can adjust the amounts) along with the seasonings. Stir it up.

Line the pumpkin lid with a piece of foil, and place it on top. Fill the ungreased pumpkin in an ungreased baking pan.

Bake until the pumpkin is tender (about two hours). To test for tenderness, remove the lid, and gently stick a fork into the side. It should go in easily.

To serve: Scoop deeply to bring up some pumpkin pieces from the sides and bottom along with the soup. If desired, top with some crunchy rye croutons.

NOTES : no kettle necessary! This wonderful filling soup gets baked right inside the pumpkin, and the whole tureen can be brought to the table as an edible centerpiece. For the broth you can use homemade stock (p.3), vegetable bouillon, or canned vegetable broth. Water will work if you are brothless.
Recipe by: Mollie Katzen/The Enchanted Broccoli Forest

Posted to MC-Recipe Digest V1 #822 by Lynn Cage <ltcage@onr.com> on Oct 1, 1997

Pumpkin Tzimmes

Servings: 6 Servings

Ingredients:

2 pound Pumpkin (fresh); seeds +pulp removed
1 tablespoon Uncooked rice
½ teaspoon Salt
¾ cub Water
2 tablespoon Butter
¼ cub Sour cream or yogurt
3 tablespoon Honey
¼ teaspoon Cinnamon

EQUIPMENT:
Vegetable peeler
Knife and cutting board
Measuring cup and spoon
Saucepan with lid
Potato masher
Mixing spoon

Preparation:

1. Peel the pumpkin. (Pumpkin peel is stubborn; you may need an adult to help you.) Cut it into 1- inch chunks and put into the saucepan.

2. Add the rice, salt and water to the saucepan. Bring to a boil, turn down to simmer, and cover the pot. Cook for 45 minutes. Add a little water while cooking if the water has boiled away.

3. Remove from the heat. Mash the pumpkin until smooth. Add the butter, sour cream, honey and cinnamon. Mix well.

4. Serve hot as a vegetable side dish.

This recipe is suggested for Sukkot.

YIELD: 6-8 servings

Recipe From: A First Jewish Holiday Cookbook by Chaya M. Burstein p. 35 Bonim Books, NY 1979, 1985 ISBN 0-88482-774-7

Recipe by: A First Jewish Holiday Cookbook by Chaya Burstein p. 35

Posted to Bakery-Shoppe Digest by Linda Shapiro <lss@coconet.com> on Feb 7, 1998

Pumpkin Vegetable Dish

Servings: 1 Servings

Ingredients:

3 tablespoon Butter
2 ¼ pound Pumpkin, fresh
½ cub Meat stock
;Salt & Pepper to taste
Sugar; to taste
Vinegar; to taste
2 tablespoon Dill, fresh; finely chopped
2 tablespoon Parsley, fresh; finely chop

Preparation:

Peel and clean pumpkin and cut into sticks. In a large skillet, melt the butter, and braise the pumpkin sticks. Add the meat stock, bring to a boil, and simmer for about 8 minuts, or until fork-tender. Season to taste. Stir in dill and parsley. Serve immediately. Serve with pan-fried liver and rice.

Source: "The Creative Gardener's Cookbook"
Posted to MM-Recipes Digest V3 #301

Date: Sun, 3 Nov 1996 13:37:24 +0000

From: Linda Place <placel@worldnet.att.net>

Pumpkin Waffles

Servings: 8 Servings

Ingredients:

1 cub Canned pumpkin puree
1 cub Sour cream
1 cub Milk
4 Eggs; separated
8 tablespoon Unsalted butter; melted
¼ cub Packed dark brown sugar
1 ¾ cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ teaspoon Cinnamon
¼ teaspoon Freshly grated nutmeg

GARNISH:
Sour cream
Honey
Chopped pecans
Raisins

Preparation:

Whisk together pumpkin, sour cream, milk, egg yolks, melted butter and brown sugar in a mixing bowl and reserve.

In another mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. By hand, stir the dry ingredients into the liquid, and reserve.

In a separate bowl, beat the egg whites until soft peaks form. Whisk one third of the beaten whites into the batter to lighten it. Then fold in the remaining whites.

To make waffles, follow the manufacturer's instructions on your waffle iron. Serve with maple syrup or top each with a dollop of sour cream and a sprinkling of pecans, raisins and honey.

Source: The Ma Cuisine Cooking School Cookbook ~ by Linda Lloyd, Toni Mindling Schulman, Patric Terrail & Helene Siegel ~ Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Waffles #1

Servings: 4 Servings

Ingredients:

½ cub Canned pumpkin
1 Batch "Mom's Basic WaffleBatter" (see recipe)
⅛ teaspoon Cinnamon
1 dash Fresh grated nutmeg

Preparation:

Add a bit of canned pumpkin to your waffle batter along with some cinnamon and nutmeg--just a touch of each. Prepare your waffles in the usual way and serve with maple syrup. This great breakfast treat may stick to your waffle iron unless you use a bit of Pam spray first.

Stir the pumpkin into the batter, along with the spices, just prior to folding in the egg whites. Proceed as usual with the cooking. Remember that the pumpkin is going to make these waffles a bit more dense than a plain waffle. Great for dinner!

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Waffles #2

Servings: 4 Servings

Ingredients:

2 large Eggs
2 tablespoon Brown sugar
1 cub Half and half
4 tablespoon Butter; melted and cooled
1 cub All purpose flour
1 ½ teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Pumpkin pie spice
½ cub Canned pumpkin puree
½ Granny smith apple; pared,cored & cut in small pieces
½ cub Chopped; toasted walnuts

Preparation:

From: Ranger@Halcyon.com (Glenn/Sharon Gorman)

Date: 5 Aug 1994 16:44:47 -0400

Whisk eggs and brown sugar together in mixing bowl. Add half and half and butter; whisk until blended. Mix flour, baking powder, salt and pie spice in another bowl. Add to egg mixture and stir just until blended. Stir in pumpkin; fold in apple and walnuts. Heat waffle iron as directed. Serve with butter and warm maple syrup.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Waffles From Southern Living

Servings: 24 Waffles

Ingredients:

2 ¼ cub All-purpose flour
¼ cub Firmly packed brown sugar
4 teaspoon Baking powder
1 ½ teaspoon Ground cinnamon
1 teaspoon Ground allspice
½ teaspoon Salt
½ teaspoon Ground ginger
4 large Eggs, separated
2 cub Milk
1 cub Cooked, mashed pumpkin
¼ cub Butter or margarine, melted

Preparation:

Combine first 7 ingredients in a large bowl. Combine egg yolks, milk, and pumpkin; add to flour mixture, stirring just until moistened. Stir in melted butter. Set waffle batter aside.

Beat egg shites at high speed with an electric mixer until soft peaks form, gently fold into batter.

Bake in a preheated, oiled waffle iron until crisp. Serve with butter, maple syrup and toasted pecans.

Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26, 1995 Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 202100 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Waffles with Maple Apple Syrup

Servings: 1 Servings

Ingredients:

2 1/3 cub Bisquick® baking mix
½ cub Canned pumpkin
1 ½ cub Milk
¼ cub Oil
2 tablespoon Brown sugar
1 teaspoon Pumpkin pie spice
2 Eggs
¼ cub Chopped pecans

SYRUP:
½ cub Maple syrup
¼ cub Frozen apple juiceconcentrate

Preparation:

Waffles: Beat all ingredients except pecans till smooth. Make waffles according to your machine directions. Sprinkle with pecans and serve with syrup. Syrup:Heat in small saucepan till warm.

Recipe by: Lisa

Posted to MC-Recipe Digest V1 #831 by MeLizaJane@aol.com on Oct 8, 1997

Pumpkin Walnut Cheesecake

Servings: 12 Servings

Ingredients:

6 ounce Zwieback crackers, crushed
1 cub Sugar
¾ cub Brown sugar
6 tablespoon Butter, melted
24 ounce Cream cheese, softened
5 Eggs
16 ounce Pumpkin
1 ¾ teaspoon Pumpkin pie spice
¼ cub Heavy cream
Topping:
6 tablespoon Butter, softened
1 cub Brown sugar
1 cub Walnuts, coarsely chopped

Preparation:

Blend zwieback crumbs, ¼ cup sugar, and the 6 tablespoons melted butter.
Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the ¾ cup sugar and the ¾ cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe!
:-) Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Walnut Cookies

Servings: 48 Servings

Ingredients:

1 Stick butter; softened
1 cub Dark brown sugar; firmlypacked
¼ cub Dark corn syrup
1 Egg
1 teaspoon Vanilla extract
1 cub Pumpkin puree
2 cub Flour
1 teaspoon Cinnamon
½ teaspoon Nutmeg; grated
¼ teaspoon Ground allspice
1 teaspoon Baking powder
¼ teaspoon Salt
1 cub Raisins
1 cub Chopped walnuts; divided
1 cub Confectioner's sugar
2 tablespoon Orange juice

Preparation:

Preheat oven to 350 degrees. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy. Beat in corn syrup, egg, and vanilla, then blend in canned pumpkin puree. Mix together flour, cinnamon, nutmeg, allspice, baking powder, and salt. Add to pumpkin mixture and beat until well blended. Stir in raisins and ¾ cup walnuts. Drop by heaping teaspoonfuls 1 inch apart onto greased cookie sheets. Bake 12 to 15 minutes, until lightly browned around edges. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely. In a small bowl, stir together powdered sugar and orange juice until smooth. Spread glaze over cooled cookies, then sprinkle remaining ¼ cup walnuts on top.

Recipe by: Unknown

Posted to recipelu-digest Volume 01 Number 305 by "Marie Smith" <craftee@sprynet.com> on Nov 25, 1997

Pumpkin Walnut Cookies Frosted

Servings: 90 Servings

Ingredients:

½ cub Butter/margarine, softened
1 ½ cub Brown sugar, firmly
2 Eggs
1 cub Pumpkin -cooked, mashed
½ teaspoon Lemon extract
½ teaspoon Vanilla extract
2 ½ cub Flour - all purpose
1 tablespoon Baking powder
½ teaspoon Salt
2 teaspoon Pumpkin pie spice
1 cub Walnuts, chopped

MAPLE FROSTING:
¼ cub Butter/margarine, softened
2 ¼ cub Powdered sugar, sifted
2 tablespoon Milk
¾ teaspoon Maple extract

Preparation:

cked Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 ½ dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 02, 1998

Pumpkin Walnut Cream Cheesecake

Servings: 12 Servings

Ingredients:

VCDT13A:
Crust:
1 cub Chopped walnuts
½ cub Sugar
Mix and pat into bottom and
Filling:
And softened in a microwave
5 Jumbo eggs; out of shell and
1 cub Brown sugar
¼ cub Cornstarch
1 can Pumpkin
2 cub Dried bread crumbs
1 Butter
1 teaspoon Cinnamon
Springform pan
2 pound Cream cheese; unwrapped
On high
Warmed in micro 25 secs.
1/3 cub Sugar
½ cub Heavy cream
1 ¾ teaspoon Pumpkin pie spice

Preparation:

Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time; beating after each. Add remaining ingredients. Mix well. Pour into crust and bake at 450 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 250 and bake 1-½ hours longer. Combine 6 T.
butter with 1 cup firmly packed brown sugar and one cup chopped walnuts.
Return to oven for 10 minutes. Remove. Run knife around edge and cool thoroughly. Chill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin Walnut Loaf

Servings: 4 Servings

Ingredients:

1 cub Minced onion
½ cub Minced green bell pepper
1 cub Finely diced fresh pumpkin
¼ cub Chicken broth
1 cub Cooked long-grain rice (white or brown)
6 tablespoon Breadcrumbs
2 ounce Ca. walnuts; finely chopped
1 Egg; beaten
2 tablespoon Minced parsley
¾ teaspoon Salt
½ teaspoon Dried leaf sage
¼ teaspoon Pepper
¾ ounce Grated Parmesan cheese
1 ½ cub Stewed tomatoes

Preparation:

"In season, use fresh, small pumpkins*; out of season use canned."

Preheat oven to 375 degrees F. Spray a large non-stick skillet with nonstick cooking spray. Cook onion and bell peppers over medium heat, stirring often, until onion is pale gold, about 5 minutes.

Add pumpkin and broth, cover and cook over low heat until pumpkin is soft, about 7 minutes.

Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.

Spray a 4-cup baking dish with nonstick cooking spray. Pack rice mixture into dish; sprinkle with Parmesan and bake 25 minutes. Run under broiler for 1-2 minutes until lightly browned on top.

Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil over high heat, stirring frequently. Cook, uncovered, until reduced to 1 cup.
Serve as is or puree in blender or food processor. Serve loaf with sauce on the side.

Each serving (¼ loaf with ¼ cup sauce) provides:
* 1 FA, 2 V, 1 B, 1 C.

Per serving:
* 299 cal, 10 g pro, 38 g car,
* 13 g fat: 6 g poly, 3 g mono, 2 g sat
* 362 mg sod, 57 mg chol

Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Pumpkin Walnut Phyllo "Snails"

Servings: 20 Servings

Ingredients:

Karen Mintzias
1 Pumpkin (4 to 4 ½ lbs.)
½ cub Granulated sugar
2 tablespoon Ground cinnamon
1 cub Chopped walnuts
1 pound Commercial phyllo sheets
½ cub Olive oil or butter; melted

Preparation:

Cut the pumpkin in half, remove and discard the seeds, the peel using a sharp knife. Grate the pumpkin on the medium holes of a cheese grater (there should be approximately 4 cups of finely grated pumpkin). Taste for flavor, adding more sugar if desired. Start to roll the "snails". Lay the phyllo flat and deep, covered with a damp towel except when rolling. Brush one filo sheet lightly with the oil and fold in half lengthwise. Spread a row of filling (about 3 to 4 tablespoons) across the length of one end of the filo to within an inch of each edge. Roll up to seal the filling, forming a long tube. Then, beginning at one end, curl up tightly into a "snail-like" coil and set on a baking sheet. Continue until all the filling has been used, keeping the rolls covered with waxed paper or plastic to avoid drying. Brush the rolls with oil or butter and bake in a 350 degree oven for 25 minutes or until puffy and crisp. Serve warm or cold with poultry or game dishes. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin White Chip Macadamia Bars

Servings: 48 Servings

Ingredients:

2 cub All-purpose flour
2 teaspoon Ground cinnamon
1 teaspoon Ground cloves
1 teaspoon Baking soda
1 cub Butter or margarine --
Softened
½ cub Granulated sugar
½ cub Packed brown sugar
1 cub Canned pumpkin
1 Egg
2 teaspoon Vanilla extract
2 cub White chocolate chips
2/3 cub Macadamia nuts -- chopped

Preparation:

Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter and sugars in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla until blended; gradually beat in flour mixture. Stir in 1-½ cups morsels and nuts. Spread into greased 15-½ x 10-½" jelly-roll pan.
Bake in preheated 350 degree oven for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Place remaining morsels in heavy-duty plastic bag. Microwave on medium-high (70%) power for about 45 seconds; knead. Microwave at 10 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Makes about 48 servings. Per bar: 136 calories, 8.7 g fat.

Recipe By : Libby's

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin Whoopee Pies

Servings: 60 Servings

Ingredients:

3 cub Flour
1 teaspoon Baking soda
2 teaspoon Baking powder
1 teaspoon Salt
1 cub Butter
1 ¼ cub Brown sugar
1 cub Sugar
3 tablespoon Pumpkin pie spice
2 teaspoon Vanilla
4 Eggs
3 tablespoon Molasses
1 ¼ cub Pumpkin
½ cub Buttermilk

FILLING:
1 cub Butter
10 tablespoon Marshmallow cream; heaping
1 cub Powdered sugar
1 teaspoon Vanilla

Preparation:

Preheat oven to 350ø Combine cookie ingredients and drop by spoonfuls on cookie sheets. Bake for 10 minutes and cool completely. Beat filling ingredients together and sandwich between 2 cooled cookies. Wrap with plastic wrap.

NOTES : I use crisco icing for filling.

Recipe by: Rosie's Bakery: Cookie Cookbook (adapted)

Posted to Bakery-Shoppe Digest V1 #447 by "LauraG" <gaggini@gate.usaor.net> on Dec 11, 1997

Pumpkin with Ham, Onions and Corn

Servings: 6 Servings

Ingredients:

3 cub Peeled & diced (½-inchpieces) fresh pumpkin
1 cub Chicken soup stock (seerecipe) or canned chickenbroth
2 tablespoon Butter or olive oil
2 large Yellow onions; peeled,sliced
½ pound Diced (½-inch pieces) ham
1 Box (10-oz) frozen kernelcorn
Salt & pepper to taste
Toasted pumpkin seeds; forgarnish

Preparation:

This is the kind of dish that is fun to create with ingredients that were common and popular during Colonial times. It is terribly easy for us to cook this way. In the old days it was a pain!

Place the diced pumpkin in a covered 2-quart saucepan. Add the broth and butter or olive oil; top with the onions. Cover and simmer until the pumpkin is just tender, about l5 minutes. Add the ham and corn and cook until the corn is tender, about 8 minutes. Add salt and pepper to taste.
Top with toasted shelled pumpkin seeds.

This dish can become a whole meal in itself or it can be served along with a holiday meal as a vegetable dish. I am sure that is how it was used in earlier days.

NOTE: Toasted pumpkin seeds are available at most gourmet shops or health food stores. If the seeds are raw, toast them in a frying pan with a tiny bit of olive oil and salt.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin with Parsnips and Potatoes

Servings: 8 Servings

Ingredients:

I.E.S.JJGF65A-----
PHILLY INQUIRER-----
1 Pumpkin; small,for pies --
8 "
1 pound Potatoes -- baking
To 9" in diameter
8 tablespoon Butter; unsalted -- 1 stick
OR
Salt to taste
Extra virgin olive oil OR
Fresh ground pepper to
Taste
Cooking liquid or vegetable
¼ cub Maple sugar OR
Stock
¼ cub Light brown sugar
½ teaspoon Nutmeg; ground -- optional
3 pound Parsnips -- fresh
½ cub Chives; fresh,snipped --
Option

Preparation:

Preheat oven to 375 deg.Cut top off pumkin and save.Scoop out the seeds and coarse inner fibers.Season cavity with salt,pepper and maple sugar.. Place pumpkin upright in oven proof baking dish with top next to it.Bake until tender yet firm enough to support a filling,about 45 minutes.Remove from oven and keep warm... Meanwhile,peel parsnips,and potatoes;cut into 2" dice.Place in large pot and cover with cold water,about 1" over their volume.Bring water to simmer over medium high heat.. Season with salt to taste.Cook roots until very tender,about 25 minutes. Turn off heat;allow roots to sit in water for about 5 minutes.Transfer roots to colander and drain.Transfer to food processor.Add butter.. Season with salt and pepper to taste.Puree until smooth,but do not overwork.Taste to insure puree is properly seasoned;add nutmeg if desired.Fold in chives.Keep warm... To serve; reheat pumpkin shell if necessary in oven.PLace shell on serving platter.Fill pumpkin with hot root puree.Replace top; be careful because it may have shrunk.To serve,spoon out the puree,scooping a little of the baked pumpkin to compliment..Makes 8 servings....

Recipe By :

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pumpkin with Pork

Servings: 4 Servings

Ingredients:

1 slice Thick bacon; diced
2 cub Fresh; peeled and sliced(¼-inch pieces) pumpkin
1 medium Yellow onion; peeled,sliced
½ cub Chicken soup stock (seerecipe) or canned chickenbroth
1 pound Lean pork butt or shoulder;cut into ⅛-inch strips
½ teaspoon Ground cumin
Salt & pepper to taste

Preparation:

I would have trouble tracing this dish to the colonists, but it's a dish that I enjoy ... and I think they would have enjoyed it as well.

In a frying pan or wok, saut‚ the bacon until it is transparent. Add the pumpkin slices and onions. Stir around in the rendered bacon fat. Add the broth. Cover and cook over medium heat until the pumpkin is tender, about 15 minutes. Remove the vegetables from the pan.

Reheat the pan and saut‚ the pork until done, about 5 minutes. Add the vegetables to the pan and toss with the cumin, salt, and pepper. Cover for just a moment so that the flavors may develop.

This dish should be treated as part of a kind of Chinese menu. Plan several other vegetable dishes and add a bit of rice. Tom Jefferson would approve!

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin Yogurt Pie

Servings: 8 Servings

Ingredients:

CRUST:
1 ½ cub Low-fat graham cracker
Crumbs
1 tablespoon Oil

FILLING:
½ gallon Fat-free frozen vanilla
Yogurt -- softened
1 cub Pumpkin, canned
½ cub Brown sugar -- packed
1 teaspoon Ginger
½ teaspoon Cinnamon
½ teaspoon Nutmeg
1 tablespoon Orange juice

Preparation:

Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine vanilla yogurt, pumpkin, brown sugar, ginger, cinnamon, and nutmeg. Pour inot prebaked crust. Freeze until ready to serve.

Posted to MC-Recipe Digest V1 #159

Date: Thu, 18 Jul 1996 09:14:26 -0500

From: matejka@bga.com (Anita A. Matejka)

Recipe By : Welcome Home For The Holidays

Pumpkin, Leek and Goat Cheese Gratin

Servings: 1 Serving

Ingredients:

4 pound Sugar pumpkin
2 medium Leeks
1 Yellow onion
2 Cloves garlic; peeled
1 cub Young goat cheese; crumbled
2 cub Milk;*
4 Sprigs thyme

Preparation:

* or 1 cup each milk and cream for a richer gratin

Preheat oven to 375 F. Peel pumpkin, quarter, remove seeds and strings.
Slice into ¼-inch thick "planks" and set aside.

Trim leeks, remove tough outer leaves, and wash free of all dirt. Slice across in thin julienne strips. Peel, halve and julienne the onion, and slice the garlic thinly.

Saute the leeks, onion and garlic together in olive oil until tender.
Season well with salt and pepper.

In the bottom of an oiled 10-inch gratin dish, scatter some of the leek mixture around. Evenly lay the pumpkin slices over the leeks, completely covering the surface. Scatter more of the leek mixture over the pumpkin and dot with crumbled goat cheese. Season with salt, pepper and chopped thyme leaves. Moisten with the milk. Repeat this until layers fill the dish; then add enough milk to submerge the ingredients completely.

Cover and bake on a sheet for about 30 minutes or until the pumpkin is tender. Carefully pour off the excess milk and dot the surface of the gratin with more goat cheese. Place under the broiler for a few minutes until the surface is lightly browned.

From Mark Lusardi, executive chef, Vertigo

Source: San Francisco Examiner, October 25, 1996 Posted to MM-Recipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:16 +0000

From: Linda Place <placel@worldnet.att.net>

Pumpkin, Orange and Raisin Muffins

Servings: 12 Servings

Ingredients:

2 cub All-purpose flour
1/3 cub Packed brown
Sugar
1 ½ teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Each salt, cinnamon,
Ginger and nutmeg
1 cub Raisins
1 Egg
1 ¾ cub Pumpkin puree
1/3 cub Vegetable oil
2 tablespoon Coarsely grated
Orange rind
½ cub Orange juice

Preparation:

In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir in raisins. In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice. Pour all at once over dry ingredients; stir just enough to blend. Spoon into large greased or paper lined muffin cups, filling to tops. Bake in 375 degree F (190 degrees C) oven for about 25 minutes or until golden and tops are firm to the touch. Let stand for 5 minutes before removing from pans to cool on racks.

Makes 12 muffins.

From: Canadian Living Magazine September 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin, Pistachio and Pine Nut Crusted Pork Chop

Servings: 1 Servings

Ingredients:

FOR THE CRUST:
½ cub Roasted pumpkin seeds;shelled
½ cub Roasted pistachio seeds;shelled
½ cub Roasted pine nuts
2/3 cub Bread crumbs
1 tablespoon Olive oil; plus 4tablespoons for sauteing
2 tablespoon Essence
4 Double; (10 ounces) cut porkchops
½ cub Melted chocolate

GARNISH:
2 cub Julienned sweet potato
2 tablespoon Chopped green onions
2 tablespoon Red peppers; diced
2 tablespoon Yellow peppers; diced
1 tablespoon Essence

Preparation:

ESSENCE OF EMERIL SHOW#EE2304

Preheat the grill. Preheat the oven to 450 degrees. For the crust: In a food processor combine all the ingredients until the crust is mealy and fully incorporated. Turn the crust into a mixing bowl. For the chops:
Season each chop with 2 tablespoons of olive oil and Essence. Place on the grill. Grill on each side for 2 minutes. The chops are being grilled for searing and marking only, not to cook them. Allow the chops to cool completely.

Rub each chop with the melted chocolate and cover with the nut crust, covering the entire chop completely. In a saute pan, heat the remaining olive oil. When the pan is smoking hot, add the chops. Sear on one side for 3 minutes. Turn the chops over and place in the oven. Cook for 10-12 minutes for medium. In a deep fryer, cook julienned sweet potatoes until crispy and golden, about 1 minute. Set aside for garnish.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

Pumpkin, Rice and Apricots

Servings: 6 Servings

Ingredients:

3 tablespoon Oil
1 medium Onion, finely chopped
6 cub Pumpkin*, cubed
¾ cub Dried apricots, chopped
1 teaspoon Salt
¾ cub Water
1 cub Cooked rice

Preparation:

*Or can substitute butternut or buttercup squash or sweet potatoes. Heat oil in a wide skillet over medium heat. Add onion and cook & stir occasionally, until it begins to brown. Add pumpkin pieces to skillet as you prepare it. Stir to coat. Chop apricots and add to skillet along with salt and ¾ cup water. Cover and simmer the mixture 15 minutes. Add cooked rice and cook 10 minutes more, or until pumpkin is tender. Stir often as it cooks.

Pumpkin, Sweet Potato, Peanut Butter Soup

Servings: 1 Servings

Ingredients:

4 tablespoon (½ stick) unsalted butteror margarine
4 cub Canned pumpkin
2 cub Cooked pureed sweet potatoes
1 cub Smooth peanut butter
6 cub Chicken stock
1 teaspoon Freshly ground black pepper
1 teaspoon Salt
Snipped fresh chives, forgarnish (recipe called forsour cream which I omit,but could be used if youuse a vegetable stock fora dairy or pareve meal.)

Preparation:

Melt the margarine in a soup pot over medium heat. Stir in the pumpkin, sweet potatoes, and peanut butter. Add the stock, pepper, and salt, and stir well until smooth. Reduce the heat to a simmer and cook for 20 minutes. Before serving, garnish the soup with chives and sour cream. 8 servings.

Posted to JEWISH-FOOD digest V96 #85

Date: Mon, 25 Nov 1996 11:36:30 -0500 (EST)

From: Paula Miller Jacobson <paulaj@erols.com>

Pumpkin/winter Squash

Servings: 1 Servings

Ingredients:

¾ cub Water
2/3 cub Pumpkin*
2 tablespoon Applesauce
2 tablespoon Honey
1 ½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Allspice
¼ teaspoon Nutmeg
¼ teaspoon Ground cloves
½ cub Whole Wheat flour
2 ½ cub Bread flour
1 ½ teaspoon Yeast

Preparation:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Apple Bisque in Jack-O'lantern Bowls

Servings: 8 Servings

Ingredients:

8 small Pumpkins (about 1 poundeach)
1/3 cub Unsalted butter
2 tablespoon Unsalted butter
1 small Onion; ¼ inch dice
¼ cub All-purpose flour
6 cub Milk or half-and-half;heated
1 Bay leaf
1 can (29 oz) of pumpkin puree
Salt
Freshly ground pepper
1 Apple; peeled, ⅛ inch dice
1 teaspoon Fresh thyme
1 pinch Freshly grated or groundnutmeg
¼ cub Dry sherry (optional)
1 cub Heavy cream; whipped

Preparation:

Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4 quart heavy saucepan or stockpot, melt 1/3 cup butter over medium heat and sauté onion until translucent, about 3 minutes.

Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture.
Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin puree and simmer an additional 15 minutes over low heat.

Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper to taste. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes.

Add the thyme and nutmeg and cook 2 to 3 minutes longer or until the apple is tender by not mushy.

Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples.

Top with a dollop of whipped cream and serve.

Recipe by: Cooking Secrets of the CIA from Las Vegas Review Journal

Posted to recipelu-digest Volume 01 Number 178 by "Lynn Ratcliffe" <mcgrew@ntr.net> on Oct 29, 1997

Pumpkin-Apple Crumble

Servings: 1 Servings

Ingredients:

1 2 to 2 ½ pound pumpkin,unpeeled, cut in 2-inch x2-inch chunks
2 large Golden Delicious apples,peeled, cored and cut in 16slices
½ cub Sugar
Juice of 1 lemon
1 ½ Sticks unsalted butter
¼ cub Bourbon
2 tablespoon Raisins
½ teaspoon Cardamom
¼ teaspoon Allspice
¾ cub Quick-cooking oats
¾ cub All-purpose flour
¾ cub Lightly-packed light brownsugar

Preparation:

Preheat oven to 375 degrees F. Butter a 12-inch oval casserole.

In a roasting pan combine pumpkin and ¼-inch cold water. Cover tightly with foil and bake 30 minutes, or until pumpkin is tender. Cut away rind and strings, and cut pumpkin flesh into 2 x ½-inch slices. Toss apple slices with sugar and lemon juice. In a heavy saucepan heat ½ stick of butter over medium high heat. When bubbly add apple slices and stir well.
Add bourbon, raisins, cardamom and allspice. Bring to a boil, lower heat to simmering, cover and cook 20 minutes. Add pumpkin slices and remove from heat.

In a large bowl combine oats, flour and brown sugar. Cut remaining 1 stick of butter into 16 pieces and squeeze into oat mixture with your fingers until it forms lumps the size of small peas.

Preheat broiler. Spread apple-pumpkin mixture in casserole and top evenly with oat mixture. Broil until top is sizzling brown, about 2-3 minutes. Let rest 5 minutes before serving.

Yield: 8 servings
Posted to MC-Recipe Digest V1 #351

Recipe by: Taste - Show #4626

From: Doc1946@aol.com

Date: Thu, 19 Dec 1996 00:01:49 -0500

Pumpkin-Apple Pie

Servings: 6 Servings

Ingredients:

1/3 cub Brown Sugar; Firmly Packed
1 tablespoon Cornstarch
½ teaspoon Cinnamon; Ground
¼ teaspoon Salt
1/3 cub Water
2 tablespoon Butter Or Regular Margarine
3 cub Apple; Pared, Thinly Sliced
1 Egg; Lg
1/3 cub Sugar; Granulated
¾ cub Pumpkin; Mashed, Canned
½ teaspoon Cinnamon; Ground
¼ teaspoon Ginger; Ground
⅛ teaspoon Clove; Ground
¼ teaspoon Salt
¾ cub Evaporated Milk
1 Unbaked 9-inch Pie Shell

Preparation:

Combine the brown sugar, cornstarch, ½ tsp of cinnamon and ¼ tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil.
Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, ¼ ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip

Pumpkin-Apricot Creme Roll

Servings: 12 Servings

Ingredients:

Baker's Joy No Stick Spray
¾ cub All-purpose flour
1 ½ teaspoon Pumpkin pie spice
½ teaspoon Cinnamon
1 teaspoon Baking powder
½ teaspoon Salt
3 Eggs
1 cub Granulated sugar
2/3 cub Canned pumpkin
1 teaspoon Lemon juice

APRICOT-CREME FILLING:
2 package Cream cheese, softened(3 oz)
½ cub Margarine or butter,softened
4 cub Sifted confectioners sugar
1 ½ teaspoon Vanilla extract
1 cub Canned apricot filling

Preparation:

Preheat oven to 375'F. Spray a 15x10x1" jelly roll pan with BAKER'S JOY.

Sift together first 5 ingredients; set aside.

In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes.

By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread batter evenly into prepared pan.

Bake at 375'F. for 15 minutes. Immediately turn out onto towel dusted with sifted confectioners sugar. Roll up tightly in towel. Cool completely on wire rack.

While cake is cooling, prepare filling.

*** APRICOT-CREME FILLING AND TOPPING ***

In small mixer bowl cream together softened cream cheese and margarine or butter until fluffy. Reduce speed to low.

Gradually add confectioners sugar one cup at a time, mixing well after each addition. Increase to medium-high speed; mix 2 minutes until fluffy.

*** TO ASSEMBLE ***

Unroll cake and spread evenly with 1-½ cup cream cheese mixture. Spread top with 1 cup apricot pastry filling. Using end of towel, re-roll cake evenly and tightly. Carefully place seam-side down on an oval or rectangular platter. Decorate top as desired with remaining cream cheese mixture. Sprinkle with chopped pecans.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Black Walnut Biscuits

Servings: 6 Servings

Ingredients:

2 cub Unbleached all purpose flour
¼ teaspoon Ground allspice
2 tablespoon Sugar
½ cub Butter, cold
1 tablespoon Baking powder
1/3 cub Finely chopped black walnuts
1 teaspoon Baking soda
2/3 cub Canned or mashed cookedpumpkin
¼ teaspoon Salt
½ cub Buttermilk, or a bit more ifneeded
¼ teaspoon Ground cinnamon
¼ teaspoon Grated nutmeg

Preparation:

Sugar

"A batch of these intriguingly flavored biscuits is a nice addition to any meal. This particular biscuit has a tendency to overbrown on the bottom, so use a light-colored metal baking sheet instead of a nonstick sheet. Serve the biscuits hot with butter."

Preheat oven to 450 F. Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl. Cut in the butter (or use food processor) until the mixture resembles coarse crumbs. Add the nuts. In a small bowl, whisk together the pumpkin and buttermilk. Add it to the flour mixture and stir to combine. The dough will be quite stiff and not all the flour will be incorporated. Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour. Roll out the dough to a ½ inch thickness and cut with a 2 inch round cutter. Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar. Bake for 10 minutes--do not let them get too brown. Serve immediately with butter. If you must have jelly with the, choose a delicate apple jelly so the subtle pumpkin flavor is not masked.

From: Cooking From Quilt Country Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Bran Muffins

Servings: 8 Servings

Ingredients:

1 cub Flour;
½ cub Bran;
1 tablespoon Sugar;
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Ground cinnamon;
2 tablespoon Vegetable oil
½ cub Pumpkin; canned or cooked
1 Egg;
¾ cub Orange juice;
1/3 cub Raisins;
1 tablespoon Wheat germ;

Preparation:

Combine all the ingredients, except the wheat germ, in a mixing bowl.
Stir to blend. Spoon into lightly oiled muffin tins (or paper baking cups sprayed with non-stick spray - my choice.) Sprinkle on the wheat germ. Bake in a 400 F oven for 10 to 15 minutes or until lightly browned.

1 muffin = 148 calories, 1 bread, 1 fruit, 1 fat 25 grams carbohydrate, 3 grams protein, 4 grams fat 123 mg sodium, 189 mg potassium, 34 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared and tested by Elizabeth Rodier, Nov 93 (The tastiest bran muffin from a diabetic book that I've eaten so far - all the baking from the Holiday Cookbook has been good.)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin-Chili Soup

Servings: 8 Servings

Ingredients:

1 Leek (¾ lb.)
1 Fresh poblano chili (3 oz.)
1 Dried ancho chili (¾ oz.)
1 tablespoon Olive or salad oil
6 cub Chicken or vegetable broth
½ cub Sour cream
1 ½ teaspoon Fresh lime juice
1 ½ teaspoon Maple syrup
¼ teaspoon Ground cinnamon
1 can (16-oz.) pumpkin
¼ cub Honey
1 tablespoon Minced fresh sage
1 tablespoon Thyme leaves
Salt and pepper
Cilantro sprigs

Preparation:

From: Althea LeBlanc <TheaLater@AOL.COM>

Date: Fri, 12 Jul 1996 08:18:30 -0400
Source: THE ANASAZI RESTAURANT, Inn of the Anasazi, Santa Fe

1. Trim root end of leek and tough parts of green tops, and discard; use only very tender green section. Slice leek crosswise into 1-inch pieces; pull layers apart and rinse away grit. Rinse poblano and ancho chilies; remove and discard stems. Cut both chilies open; rinse out seeds. Chop separately.

2. To a 5- to 6-quart pan over high heat, add oil. When hot, add leek and poblano chili. Saute vegetables until tinged brown, about 5 minutes; add ancho chili during the last minute. Add broth, cover, and simmer to blend flavors, about 30 minutes.

3. Combine sour cream, juice, syrup, and cinnamon; chill until used, up to 4 hours.

4. In a food processor or blender, puree vegetables and broth, pumpkin, honey, sage, and thyme until smooth. (If making ahead, chill covered up to 2 days.) Return puree to pan; heat over medium-high heat until hot. Season to taste with salt and pepper. Ladle equally into 8 soup bowls; garnish with a swirl of cinnamon-maple cream and cilantro.

Per serving: 143 cal., 45% (65 cal.) from fat; 4.3 g protein; 7.2 g fat (2.9 g sat.); 21 g carbo.; 102 mg sodium; 6.3 mg chol.

>From "Thanksgiving as you like it," Sunset Magazine, November 1995,

EAT-L Digest 11 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin-Chipotle Soup with Corn, Pine Nuts and Goat Cheese

Servings: 1 Servings

Ingredients:

1 medium Pie pumpkin (3 lrg. acornsquash, ½ Hubbard, etc.)
1 large Onion, chopped
6 Cloves garlic, chopped
2 tablespoon Olive oil
2 - 4 chipotle peppers
2 tablespoon Cumin, toasted & ground
2 tablespoon Epazote
1 tablespoon Sage
Salt & pepper
3 large Potatoes, pared & diced
Water
2 cub Corn, fresh or frozen
1 cub Toasted pine nuts
Goat cheese chevre (cremefraiche, yogurt)(opt.)
Cilantro, chopped

Preparation:

Chop pumpkin in half, clean, and bake on tray with water in oven at 400 deg. F. for 1 hour. Remove, cool, and scrape flesh out, including browned parts. Chop.

Clean and soak chilies. Drain. Chop.

Lightly caramelize onion in oil. Add garlic and saute. Add ¾ of the chilies, the rest of the spices, potato, pumpkin, and water to cover.
Simmer ½ hour or until potatoes are done.

Blend (not food process!) the soup in batches and return to pot. Add the last chili pieces, the corn and the pine nuts. Simmer 10 min.

Spoon into large soup bowls. Add a large dollop of chevre and gently swirl it in. Sprinkle with cilantro.

Serve with winter greens salad with olive oil/lemon/oregano/roasted garlic vinaigrette, corn-rye sourdough bread & Pete's Wicked Honey Wheat Beer.
Fall at it's best!

Posted to CHILE-HEADS DIGEST V3 #154

Date: Fri, 8 Nov 1996 21:37:05 -0800 (PST)

From: andrewm@efn.org (Andrew MacMillen)

Pumpkin-Chutney Quick Bread

Servings: 1 Servings

Ingredients:

1 ¾ cub All-purpose unbleached flour
¾ teaspoon Kosher salt
1 teaspoon Baking soda
½ teaspoon Baking powder
1 ½ teaspoon Cinnamon
¾ teaspoon Freshly ground nutmeg
⅛ teaspoon Ground allspice
1/3 cub Vegetable shortening;softened
1 cub Firmly packed dark brownsugar
2 large Eggs; beaten lightly
¼ cub Buttermilk
1 cub Canned pumpkin puree
1 cub Bottled mango chutney; largepieces chopped
½ cub Chopped walnuts
½ cub Golden raisins
Cream cheese mixed withchopped mango chutney forsandwiches

Preparation:

Adapted from "Gourmet's Holidays and Celebrations" from the Editors of Gourmet (Random House, 1992)

1. Preheat oven to 350 degrees. Grease a loaf pan approximately 9-by-5-by-3 inches or two smaller pans.

2. In a small bowl, use a fork to combine flour, salt, baking soda, baking powder and spices.

3. In a large bowl, cream shortening with sugar. Add eggs and combine. Stir in buttermilk, pumpkin puree and chutney and combine well. Add the flour mixture, walnuts and raisins and stir just to combine. Don't overmix.

4. Spoon batter into prepared pan and bake in the middle of the oven for 60 to 70 minutes (40 to 45 for small loaves), or until a skewer inserted in the center comes out clean.

5. Let bread cool in pan on a rack for 10 minutes. Loosen edges with a knife and remove loaf from the pan. Let bread cool, right side up, on the rack for 2 hours. Bread can be made 1 week ahead and kept refrigerated, wrapped tightly in foil. It can also be frozen in foil for 1 month.

6. Serve bread with softened cream cheese mixed with chopped chutney. Makes 1 large loaf or two small ones.

Posted to MM-Recipes Digest V4 #287 by Ted Conley <tedconley@earthlink.net> on Nov 01, 1997

Pumpkin-Cranberry Loaf

Servings: 16 Servings

Ingredients:

2 cub All-purpose flour
2/3 cub Firmly packed dark brownsugar
½ cub Sugar
2 teaspoon Baking powder
¼ teaspoon Salt
1 ¾ teaspoon Pumpkin pie spice
1 cub Canned pumpkin
¼ cub Water
¼ cub Vegetable oil
1 ½ teaspoon Vanilla extract
3 Egg whites, lightly beaten
¾ cub Coarsely choppedcranberries
Vegetable cooking spray
¼ cub Chopped pecans

Preparation:

Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.

Pour batter into a 9x5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Yield: 16 servings (serving size: 1 slice).

CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g, mono 1.8g, poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM 50mg; CALC 48mg

Source: "Tasty Gifts - The Leaven Spoonful," Cooking Light, Nov/Dec 1995

I made a bread today that takes advantage of two big Thanksgiving foods - Pumpkin and Cranberries. I'm planning on taking it to my uncle's house tomorrow. It smells pretty good.

I also made a banana variation for Neil's parents, since his dad doesn't like pumpkin. Substitute 3 ripe bananas for the canned pumpkin and cranberries, and substitute 1 ts nutmeg for the pumpkin pie spice. It, too, smells pretty good.

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 11-22-95

Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97

Pumpkin-Cream Cheese Jelly Roll

Servings: 12 Servings

Ingredients:

ROLL:
1 cub All-purpose flour
1 ½ teaspoon Baking powder
¼ teaspoon Salt
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
4 Eggs, at room temperature
¾ cub Granulated sugar
¾ cub Canned pumpkin pie filling
Confectioners' sugar

FILLING:
12 ounce Cream cheese, at room temp.
2/3 cub Granulated sugar
1 teaspoon Vanilla
¼ cub Mini semisweet chocolate
Pieces
¼ cub Blanched slivered almonds,
Toasted and coarsely chopped

Preparation:

1) Prepare Roll: Heat oven to 375 degrees. Line jelly-roll pan with waxed paper. Coat with nonstick cooking spray.

2) Combine the flour, baking powder, salt, cinnamon and nutmeg in a small bowl.

3) Beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. Beat in sugar, a tablespoon at a time; continue beating until very thick and lemon colored, 5 to 7 minutes. On lowest speed, beat in pumpkin just until blended. With rubber spatula, fold in flour mixture in 2 batches. Spread evenly in prepared pan.

4) Bake in 375 degree oven for 10 to 12 minutes or until top of cake springs back when lightly touched in center. Generously sieve confectioners' sugar over clean kitchen towel. When cake is done, immediately loosen edges; invert onto towel. Remove waxed paper. Sprinkle cake with additional confectioners' sugar. From a short end, roll up cake with towel, jelly-roll fashion. Let cool on wire rack for 1 hour.

5) Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy. Stir in chocolate and almonds.

6) Unroll cake. Spread with cheese mixture. Reroll without towel.
Refrigerate at least for 4 hours or overnight, covered.

Nutrient value per serving: 310 calories, 6 g protein, 14 g fat, 42 g carbohydrate, 233 mg sodium, 102 mg cholesterol. Exchanges: 7/10 starch/bread, 3/5 meat, 1 ¾ fruit, 2 ½ fat.

Source: Family Circle, November 1996
Posted to MM-Recipes Digest V3 #290

Date: Tue, 22 Oct 1996 20:51:54 EDT

From: jane.ghorbani@juno.com (Jane Ghorbani)

Pumpkin-Cream Cheese Pie

Servings: 8 Servings

Ingredients:

GRAHAM CRACKER CRUST:
1 cub Graham cracker crumbs
¼ cub Butter or margarine;melted

PUMPKIN-CHEESE FILLING:
12 ounce Cream cheese;soft
¾ cub Sugar
1 ½ tablespoon Flour
¾ teaspoon Lemon peel;grated
¾ teaspoon Orange peel;grated
¼ teaspoon Vanilla extract
2 Eggs
2 Egg yolks
1 cub Pumpkin;canned or cooked

SOUR CREAM TOPPING:
1 ½ cub Sour cream
2 tablespoon Sugar
½ teaspoon Vanilla extract

Preparation:

Make Graham Cracker Crust: In medium bowl, with fork, lightly toss crumbs with butter, to mix well. With back of metal spoon, press to bottom and sides (not rim) of 9-inch pie plate. Refrigerate. Preheat oven to 350 degrees F. Make Pumpkin-Cheese Filling: In large bowl combine cheese, ¾ cup sugar, flour, peels, ¼ ts vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth. Turn into crust. Bake 35 to 40 minutes, or until center of pie seems firm when pie is gently shaken. Meanwhile, make Sour Cream Topping: In small bowl, combine sour cream with sugar and vanilla; mix well. Spread topping evenly over pie. Bake 10 minutes longer.
Let pie cool completety in wire rack - about 1 hour. Refrigerate overnight.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Date Bread

Servings: 8 Servings

Ingredients:

1 2/3 cub Flour
½ teaspoon Cinnamon
¾ cub Sugar
½ teaspoon Nutmeg
¼ teaspoon Baking powder
½ cub Vegetable oil
1 teaspoon Baking soda
½ cub Water
¾ teaspoon Salt
1 cub Pumpkin
2 Eggs
1 cub Walnuts, chopped
1 cub Dates, chopped

Preparation:

Sift dry ingredients. Mix oil, water, pumpkin & eggs. Blend into dry ingredients. Fold in dates and nuts. Pour into greased and floured loaf pan. Bake at 325 degrees for 1 ½ hours.

Posted by Judy Garnett/Raleigh NC - pjxg05a

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Date Pudding

Servings: 1 Servings

Ingredients:

1 cub Brown sugar
½ cub Shortening
2 Eggs; separated
1 ¾ cub All-purpose flour
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground ginger
1 can (16 oz) pumpkin -or-
1 ½ cub Fresh pumpkin; cooked andmashed
¼ cub Evaporated milk
1 cub Chopped dates
½ cub Chopped nuts

Preparation:

Cream brown sugar and shortening. Add egg yolks, beating well. Mix flour, salt, butter, baking powder, baking soda, cinnamon, nutmeg, and ginger together and beat in alternately with pumpkin and milk. Fold in dates and nuts. Beat egg whites until they hold stiff peaks and gently fold into batter. Put mixture into a well-oiled or buttered 6-cup mold or souffle dish. Place a small trivet in a crock pot large enough for the souffle dish, and add about ½ to ¾-inch of water to the crock pot. If you don't have a trivet, make uniform balls or a "ring" from aluminum foil, just thick enough to keep the souffle dish out of the water. Cut a round of wax paper to fit the top of the souffle dish and lightly grease it so batter will not stick as it rises, then wrap well with aluminum foil. Put in crock pot and cook on low 4 to 5 hours.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Pumpkin-Eggnog Cheesecake

Servings: 12 Servings

Ingredients:

20 Gingersnaps
½ cub Walnuts (Opt)
2 tablespoon Margarine, Melted
4 large Eggs, Separated
16 ounce Can Solid Packed Pumpkin
16 ounce Cream Cheese, Softened
1 teaspoon Ground Cinnamon
½ teaspoon Ground Allspice
½ teaspoon Ground Ginger
⅛ teaspoon Ground Cloves
¼ teaspoon Ground Nutmeg
1 cub Prepared Eggnog
1 tablespoon Cornstarch
Walnuts for Garnish (Opt)

Preparation:

1. Preheat oven to 350øF.
2. Spray 9" x 3" springform pan with nonstick cooking spray.
3. In food processor with knife blade attached, blend gingersnaps, walnuts (opt), and ¼ cup sugar until finely ground; stir in margarine.
4. Press mixture onto bottom and 2 ½ inches up side of springform pan; set aside.
5. In small bowl, with mixer at high speed, beat egg whites until foamy.
Gradually beat in ¾ cup sugar until soft peaks form; set aside.
6. In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and ½ teaspoon nutmeg until well blended.
7. Fold egg white mixture into cream-cheese mixture; pour into springform pan.
8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean.
9. Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog, cornstarch, and ⅛ teaspoon nutmeg. 11. Over medium heat, heat to boiling.
12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. 13. Remove side of springform pan from cheesecake; spread eggnog mixture
over cheesecake. Garnish with walnuts (opt). 14. Refrigerate cheesecake at least 4 hours or until well chilled.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Ginger Scones

Servings: 12 Servings

Ingredients:

½ cub Sugar; divided
2 cub All-purpose flour
2 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
½ teaspoon Salt
5 tablespoon Butter or margarine; divided
1 Egg
½ cub Canned pumpkin
¼ cub Sour cream
½ teaspoon Grated fresh ginger or
2 tablespoon Finely chopped crystallizedginger

Preparation:

Preheat oven to 425F. Reserve 1 tablespoon sugar. Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastery blender until mixture resembles coarse crumbs. Beat egg in small bowl. Add pumpkin, sour cream and ginger; beat until well combined. Add pumpkin mixture to flour mixture; stir until mixtur forms soft dough that leaves side of bowl. Turn out onto well-floured surface. knead dough 10 times. Roll dough using floured rolling pin into 9x6 rectangle. Cut dough into 6 (3-inch) squares. Cut each square diagonally in half, making 12 triangles. Place triangles, 2 inches apart, on ungreased baking sheet. Melt remaining 1 tablespoon butter. Brush triangles with butter and sprinkle with reserved sugar. Bake 10 to 12 minutes or until golden brown. Cool on wire racks 10 minutes. Serve warm.
Makes 12 scones.
Posted to Bakery-Shoppe Digest V1 #221 by Nancy Pallotta <nancee@neo.lrun.com> on Sep 06, 1997

Pumpkin-Gingerbread Pie with Cider-Lemon Sauce

Servings: 1 Servings

Ingredients:

1/3 cub Dried currants
¼ cub Chopped pitted dates
2 ½ tablespoon Minced crystallized ginger
2 tablespoon Dark rum
1 teaspoon Vanilla extract
2 Egg whites
1 Egg
2/3 cub Firmly packed brown sugar
1/3 cub Molasses
2 cub All-purpose flour
1 ½ tablespoon Ground ginger
1 teaspoon Baking soda
¾ teaspoon Ground allspice
½ teaspoon Salt
½ teaspoon Ground nutmeg
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
⅛ teaspoon Pepper
1 cub Unsweetened canned pumpkin
2/3 cub Low fat buttermilk
2 tablespoon Vegetable oil
2 tablespoon Margarine, melted
Vegetable cooking spray
Cider-Lemon Sauce

Preparation:

Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes stirring occasionally.

Beat egg whites and egg at medium speed of a mixer until foamy. Gradually add the brown sugar, beating until well-blended. Add the molasses, and beat well.

Combine the flour, ground ginger, and next 7 ingredients (flour through pepper), and stir well. Combine pumpkin, buttermilk, oil, and melted margarine, and stir well. Add the flour mixture to egg mixture alternately with pumpkin mixture, beginning and ending with flour mixture; mix well after each addition. Fold in the rum-dried fruit mixture.

Spoon batter into a 9 ½-inch quiche dish coated with cooking spray. Bake at 375 degrees for 55 minutes or until a wooden pick inserted in the center comes out clean; let pie cool for 30 minutes on a wire rack. Serve warm with Cider-Lemon Sauce. Yield: 10 servings (serving size: 1 wedge and about 2 tablespoons sauce)

Note: Crystallized ginger is available at large supermarkets and specialty-food stores, or it can be mail-ordered from: Penzey's Ltd., P.O.
Box 1448, Waukesha, WI 53187. Phone 414/574-0277.

CALORIES 335 (17% from fat)i PROTEIN 5.3g, FAT 6.5g (sat 1.4g, mono 2.1g, poly 2.3g); CARB 63.9g; FIBER 2.3g CHOL 22mg; IRON 3.1mg; SODIUM 339mg; CALC 91mg

Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146 Posted to MC-Recipe Digest V1 #544 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Mar 27, 1997

Pumpkin-Hazelnut Torte

Servings: 12 Servings

Ingredients:

1 can (16-oz) pumpkin
2 ½ cub Bisquick original baking mix
1 cub Sugar
¾ cub Ground hazelnuts or walnuts
¼ cub Shortening
1 cub Milk
1 teaspoon Pumpkin pie spice
1 teaspoon Vanilla
2 Eggs
½ cub Chopped hazelnuts or pecans
Dried apricots

PUMPKIN CREAM:
¾ cub Powdered sugar
1 ½ cub Whipping (heavy) cream
½ teaspoon Vanilla
¼ teaspoon Pumpkin pie spice
1 cub Reserved canned pumpkin

Preparation:

HEAT oven to 350 degrees. Grease and flour two round pans, 9x1-½ inches.
Reserve 1 cup pumpkin for Pumpkin Cream. Beat remaining pumpkin, the baking mix, sugar, ¾ cup ground hazelnuts, the shortening, milk, pumpkin pie spice, vanilla and eggs in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.

BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

PREPARE Pumpkin Cream. Place one cake layer, rounded side down, on serving plate; spread with ½ of Pumpkin Cream. Top with second cake layer, rounded side up. Spread remaining Pumpkin Cream on top of cake. Garnish with ½ cup chopped hazelnuts and apricots. Refrigerate 1 hour before serving. Refrigerate any remaining cake. 12 servings.

Pumpkin Cream: Beat all ingredients except pumpkin in chilled large bowl until stiff. Gently fold in pumpkin.

From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pumpkin-Maple Pie

Servings: 1 Servings

Ingredients:

1 Buttermilk Pie Crust Doughdisk
1 can (16-ounce) solid packpumpkin
1 cub Whipping cream
¾ cub Pure maple syrup
3 large Eggs
1 tablespoon All purpose flour
½ teaspoon Natural maple flour
½ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
1 pinch Salt

MAPLE WHIPPED CREAM:
1 cub Chilled whipping cream
3 tablespoon Pure maple syrup

Preparation:

Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about ⅛ inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving ½-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about
15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F.

Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely.
(Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

MAPLE WHIPPED CREAM:

Makes about 2 cups

Whip cream with syrup in large bowl until soft peaks form.

8 servings

Bon Appétit November 1991

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

Pumpkin-Millet Soup

Servings: 6 Servings

Ingredients:

1 medium Kabocha squash (alsoknown as Japanesepumpkin)
1 cub Millet, dry
6 cub Broth (vegetable orchicken), or use water
2 teaspoon Nutmeg (or less)
⅛ teaspoon Cayenne pepper

Preparation:

Bring the broth to a boil in a large stock pot, add millet and simmer for about 30 min, until millet is well-cooked. Add squash, mix and simmer for another 15-20 min, until squash is tender.

Puree the mixture in batches in a blender or food processor until it is reduced to a creamy texture. Add the nutmeg and pepper and reheat. Serve with a scoop of yogurt in each bowl.

NOTES:

* A hearty soup with millet and Japanese pumpkin -- A delicious combination, this hearty soup makes a good side dish, and is great reheated for breakfast.

* Butternut squash makes a good substitute for kabocha if you cannot find it at your local market.

: Difficulty: easy.
: Time: 60 minutes.
: Precision: approximate measurement OK; be careful with spices.

: Robert Blumen
: EECS Department, University of California, Berkeley : blumen@cad.berkeley.edu

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Mincemeat Bread

Servings: 60 Servings

Ingredients:

4 cub All-purpose flour
1 teaspoon Baking powder
1 ½ teaspoon Baking soda
1 ½ teaspoon Salt
2 tablespoon Pumpkin pie spice
1 ½ cub Granulated sugar
1 ½ cub Packed brown sugar
4 Eggs
½ cub Sourdough starter
2/3 cub Water
1 cub Vegetable oil
2 cub Canned pumpkin
1 ½ cub Prepared mincemeat
1 cub Chopped walnuts or pecans

Preparation:

Grease three 9 x 5 or five 7-½ x 4 loaf pans, set aside. Preheat over to 350. In a large bowl, stir together flour, baking powder, baking soda, salt, pumpkin pie spice, granulated sugar and brown sugar; set aside. In a medium bowl, beat eggs. Stir in sourdough starter, water, oil and pumpkin.
Pour all at once into flour mixture. Stir until dry ingredients are just moistened. Stir in mincemeat and nuts. Pour evenly into prepared pans.
Bake in preheated oven 1 hour or until a wooden pick inserted in center comes out clean. Turn out of pans. Cool top side up on a rack. Wrap each cooled loaf in plastic wrap or foil as a gift or to freeze. Thaw wrapped frozen loaves at room temperature 2 hours. Makes 3 large loaves or 5 medium loaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Mousse Cobbler

Servings: 7 Servings

Ingredients:

PUMPKIN FILLING:
2 teaspoon Gelatin
2 tablespoon Cold water
¼ cub Boiling water
16 ounce Pumpkin puree
1 cub Confectioner's sugar; sifted
¼ teaspoon Ground cinnamon
2 cub Whipping cream

CRUNCHY COOKIE CRUST:
1 1/3 cub All-purpose flour
½ teaspoon Baking powder
¼ cub Ground ginger
½ cub Brown sugar; packed
½ cub Butter or margarine; melted
¼ cub Whipping cream
Whipped cream flavored withnutmeg

Preparation:

Note: There is a hint of ginger in the crumbs which cover this creamy mouse.

Mousse: In a small bowl, soak gelatin in cold water until softened. Stir in boiling water until gelatin has dissolved; set aside. In a large mixing bowl, beat pumpkin puree, confectioner's sugar and cinnamon until blended.
Whisk gelatin into pumpkin mixture. In a large bowl, whip cream until stiff; fold into pumpkin mixture. Pour into medium-sized glass dish.
Refrigerate 1-½ hours. Crust: Preheat oven to 375 degrees. In a large mixing bowl, combine crust ingredients. Using quick strokes of a fork or a handheld electric mixer set at medium speed, toss or swirl ingredients until a soft cookie dough forms. Spoon dough onto a ungreased cookie sheet.
Using the back of a spoon, a knife or your fingertips, spread and flatten dough to ⅛-inch thick. Bake 15 minutes or until crust is golden. Set crust aside to cool at least 30 minutes before handling. Using you thumbs or fingertips, crumble cooled cookie crust over chilled pumpkin mousse.
Serve with whipped cream flavored with nutmeg.

Recipe by: The Cobbler Crusade

Posted to MC-Recipe Digest by "Marie Smith" <crafty1@earthlink.net> on May 1, 1998

Pumpkin-Mousse Pie

Servings: 1 Servings

Ingredients:

9 ounce Graham cracker crumbs
1/3 cub Granulated sugar; plus
2 tablespoon Granulated sugar; plus
¾ cub Granulated sugar
3 tablespoon Dutch cocoa powder
¼ teaspoon Ground nutmeg plus pinch (ofnutmeg - not skin)
¾ teaspoon Ground cinnamon; plus 1tablespoon for sifting
¾ cub (1-½ sticks) unsaltedbutter, melted
¼ cub Brandy
2 tablespoon Unflavored gelatin
3 large Eggs; room temperature
1 ½ cub Canned pumpkin puree
¼ teaspoon Ground allspice
¼ teaspoon Ground ginger
½ teaspoon Salt
¼ cub Sour cream
1 ½ cub Heavy cream
2 tablespoon Confections' sugar
½ teaspoon Pure vanilla extract.

Preparation:

1. Heat oven to 325. In a food processor, combine graham cracker crumbs, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, ¼ teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to medium bowl; mix in butter. Press mixture onto bottom and sides of 10-½ inch tart pan. Bake until set, 12 to 15 minutes. Set aside to cool.

2. In small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin over liquid, set aside to soften, 10 minutes. In bowl of electric mixer with whisk attachment, beat eggs on medium-low speed until fluffy. While mixer is running, combine remaining ¾ cup sugar and l/4 cup water in small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy termometer, about 5 minutes. Meanwhile, place bowl with softened gelatin over saucepan of simmering water, stir until gelatin has dissolved.

3. Turn mixer to low; add gelatin mixture. Add pumpkin puree, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.

4. To serve, whisk heavy cream, confectioners' sugar and vanilla in a medium bowl until stiff. Decorate top with whipped cream. Sift remaining tablespoon cinnamon on top.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Oct 17, 1997

Pumpkin-Nut Cookies

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
1 teaspoon Cinnamon
¼ teaspoon Ground ginger
1 cub Sugar
1 cub Canned pumpkin
1 cub Raisins
4 teaspoon Baking powder
½ teaspoon Salt
½ cub Shortening
2 Eggs
1 cub Chopped nuts

Preparation:

In a medium bowl, stir together: flour, baking powder, cinnamon, salt and ginger. Set aside.

In a mixer bowl, beat shortening for 30 seconds. Add sugar and beat till fluffy. Beat in eggs and pumpkin. Add dry ingredients and beat till combined. Stir in nuts and raisins.

Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 12 minutes. Remove to wire racks and cool.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Oatmeal Bars

Servings: 24 Servings

Ingredients:

1/3 cub Sugar;
½ cub Vegetable oil;
1 Egg;
1 cub Pumpkin; cooked or canned
1 ½ cub Whole wheat flour;
3 teaspoon Baking powder;
½ teaspoon Baking soda;
¼ teaspoon Ground nutmeg;
1 ½ teaspoon Ground cinnamon;
¼ teaspoon Ground cloves;
½ cub Orange juice;
½ cub Walnuts; chopped
½ cub Raisins;
¼ cub Coconut;

Preparation:

Cream together the sugar, oil, egg and pumpkin until light and fluffy. Stir in the dry ingredients and orange juice. Add the nuts and raisins. Stir to blend.

Pour into a lightly oiled 13 by 9 inch baking pan. Sprinkle on the coconut. Bake in 350 F oven for 25 to 30 minutes. Cool the pan completely on a wire rack for 5 minutes. Cut into bars.

1 bar - 114 calories, 1 bread, 1 fat exchange 13 grams carbohydrate, 2 grams protein, 7 grams fat 52 mg sodium, 104 mg potassium, 11 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin-Orange Butter

Servings: 1 Servings

Ingredients:

1 medium Orange
1 ¾ cub Cooked pumpkin
2 cub Sugar
¼ cub Lemon juice
1 teaspoon Nutmeg; optional

Preparation:

Grate the orange peel, being careful to leave the white pith behind.
Reserve.

Remove and discard remaining rind and seeds. Place reserved peel and orange pulp into blender; puree. This should make about ½-¾ cup.

Place pulp and remaining ingredients in large saucepan. Heat to boiling over medium heat, stirring constantly until thick, about 30 minutes.

Cool and store in the refrigerator. For spicy butter, add nutmeg before removing from heat.

Posted to fatfree digest V98 #007 by "Bethann D. Watson" <bwatson@cisco.com> on Jan 07, 1998

Pumpkin-Pecan Pie

Servings: 6 Servings

Ingredients:

2 cub Pumpkin; Mashed, Canned
¾ cub Sugar
1 teaspoon Cinnamon; Ground
½ teaspoon Ginger; Ground
¼ teaspoon Cloves; Ground
½ teaspoon Salt
2 Eggs; Lg
13 ounce Evaporated Milk; 1 Cn
1 Unbaked 9-inch Pie Shell

CRUNCHY PECAN TOPPING:
3 tablespoon Butter Or Regular Margarine
2/3 cub Brown Sugar; Firmly Packed
2/3 cub Pecans; Coarsely Chopped

Preparation:

Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack.
Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack.

CRUNCHY PECAN TOPPING:

Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip

Pumpkin-Pecan Pie

Servings: 6 Servings

Ingredients:

PIE FILLING:
2 cub Pumpkin; Mashed, Canned
1 cub Granulated Sugar
1 tablespoon Cornstarch
1 ½ teaspoon Cinnamon; Ground
½ teaspoon Ginger; Ground
½ teaspoon Nutmeg; Ground
½ teaspoon Allspice; Ground
½ teaspoon Cloves; Ground
½ teaspoon Salt
2 Eggs; Lg
13 ounce Evaporated Milk; 1 Cn
1 Unbaked 9-inch Pie Shell

CRUNCHY PECAN TOPPING:
3 tablespoon Butter Or Regular Margarine
2/3 cub Brown Sugar; Firmly Packed
2/3 cub Pecans; Coarsely Chopped

DIRECTIONS:

Preparation:

PIE FILLING:¶
Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well. Add the eggs and evaporated milk. Beat until smooth, using a wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the Crunchy Pecan Topping and sprinkle evenly over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 to 1-½ minutes. Cool to room temperature on a wire rack. Refrigerate until serving.¶
CRUNCHY PECAN TOPPING:¶
Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Pecan Spice Bread

Servings: 3 Servings

Ingredients:

-FHMN87A Phill Bower
3 cub Bread flour
½ cub Whole wheat flour
1 ½ tablespoon Butter; room temperature
1 teaspoon Salt
1 teaspoon Pumpkin pie spice
1 large Egg
½ cub Milk
¼ cub Orange juice
½ cub Canned pumpkin
1/3 cub Sugar
½ cub Pecan pieces
2 ½ teaspoon Active dry yeast

Preparation:

Process the ingredients according to the
manufacturer's instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. This is for a 1 ½ pound loaf. I have set the serving for "3" if you make a 1 pound loaf, set the servings for "2" and let the great MM make the conversion for you. From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Pecan Waffles

Servings: 8 Servings

Ingredients:

3 Eggs, separated
1 tablespoon Fresh lemon juice
1 ¾ cub Milk
½ cub (1 stick) butter
½ cub Pumpkin puree, canned orhomemade
2 cub Cake flour
1 tablespoon Plus
1 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Ground cinnamon
¼ teaspoon Freshly grated nutmeg
¾ cub Chopped pecans

Preparation:

1. Preheat the waffle iron. Place the egg whites in food processor bowl fitted with steel blade (or use mixer). Process until frothy, then add the lemon juice through the feed tube and continue processing until soft peaks form. Set aside.

2. Meanwhile, in a large mixing bowl, whisk the egg yolks with the milk.
Microwave the butter at 100% (high) until melted, about 20 seconds, then pour it into the egg-milk mixture along with the pumpkin. Whisk together.

3. Sprinkle the cake flour, baking powder, salt, cinnamon, and nutmeg onto the egg-milk-pumpkin mixture and thoroughly whisk together. Fold in the beaten egg whites. Pour the batter onto the hot waffle iron just until it nearly reaches the edges. Sprinkle each waffle with 3 tablespoons of pecans. Bake each waffle until the light goes out. Don't peek.

4. Place 8 dessert plates in the oven to warm, and as the waffles are cooked, transfer them to the warm oven till ready to serve.

Recipe is from _Dessert in Half the Time_ by Linda West Eckhardt and Diane Collingwood Butts.

Posted to EAT-L Digest 3 November 96

Date: Sun, 3 Nov 1996 23:16:00 EST

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Pumpkin-Pie Bread

Servings: 1 Servings

Ingredients:

2 teaspoon Active dry yeast
9 tablespoon Sugar
½ teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Lemon peel; dried
¾ cub Whole-wheat flour
1 teaspoon Salt
2 ¼ cub Bread flour
¼ cub Canned pumpkin; (or squash)
2 tablespoon Canned pumpkin
3 ounce Orange juice
3 ounce Warm water
2 Eggs
1 ½ tablespoon Butter

Preparation:

Most of our bread eaters like a lighter consistency bread so I substitute the wheat flour with bread flour. I cut back on the sugar a bit and use egg whites (less fat and calories). This makes a wonderfully light loaf that has a sweet pumpkin zip ...

Experiment by adding raisins, nuts and/or seeds ....
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Great Bread Machine Recipes" by Norman A. Garrett NOTES : I've had lots of compliments and requests for more.
Voted by our "bread consumers" as the best 2 recipes for sweet breads. [See also Grape Nuts Bread]

Pumpkin-Pineapple Cookies

Servings: 6 Dozen

Ingredients:

½ cub Shortening
1 ½ cub Sugar
1 Egg
1 cub Pumpkin
½ cub Pineapple, crushed; drained
1 cub Rolled oats
1 cub Nuts; chopped
2 cub Flour
½ teaspoon Baking powder
½ teaspoon Baking soda
2 teaspoon Salt
1 teaspoon Cinnamon
¼ cub Milk

Preparation:

In mixing bowl cream shortening and sugar together until fluffy; blend in egg. Put in pumpkin, pineapple, oats and nuts; stir thoroughly. Add the sifted dry ingredients and milk alternately; drop by spoonfuls on ungreased cookie sheet about 2 inches apart. Bake in 400-degree oven for 8 to 10 minutes. One cup applesauce may be substituted for milk and pineapple.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Raisin Bread

Servings: 15 Servings

Ingredients:

1/3 cub Vegetable oil
2 tablespoon Sugar
2 Eggs
¾ cub Cooked or canned pumpkin
1 cub Unbleached enriched wt.flour
1 cub Whole wheat flour
1 tablespoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 teaspoon Ground cinnamon
½ cub Raisins
¼ cub Lowfat milk or orange juice

Preparation:

Beat together the oil, sugar, eggs, and pumpkin until light and fluffy. Combine the flours, baking powder, baking soda, salt, cinnamon and raisins in a bowl. Stir into the creamed mixture with the milk or orange juice.

Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 40 to 45 minutes.

1/15 recipe - 153 calories, 1 bread, ½ fruit, 1 fat 23 grams carbohydrate, 3 grams protein, 6 grams fat 122 mg sodium, 117 mg potassium, 37 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pumpkin-Squash Bisque

Servings: 8 Servings

Ingredients:

8 small Sugar pumpkins or smallGolden Debut squashes
2 13 ¾ or 14 ½ oz canschicken broth, all surfacefat removed
1 cub Sliced fresh or frozencauliflower
1 medium Onion, chopped
2 cub Milk
1/3 cub Unsifted all-purposeflour
½ teaspoon Salt
⅛ teaspoon Ground white pepper
¼ cub Half-and-half
4 cub Mashed cooked sugar pumpkinor winter squash (use anydry textured, orangefleshed winter squash suchas butternut, Golden Debut,or Hubbard)

Preparation:

1. If using pumpkins for serving bowls, heat oven to 350'F. Rinse pumpkins; pat dry. Cut a wide circle around the stem of each pumpkin making a lid.
Remove lid and with spoon, scrape out seeds and stringy portion from pumpkins. Place pumpkins and their lids in large shallow roasting or baking pan. Cover pan with aluminum foil.

2. Bake pumpkins 30 to 50 minutes or just until flesh is fork-tender. Test lids for doneness after 30 minutes; if tender, remove and set aside. (Do not overbake or the pumpkins will collapse.) To microwave, place 3 or 4 pumpkins with their lids inserted on top in microwave ovens. Cook 15 to 20 minutes, rotating them every 5 minutes, or until tender. Repeat until all of the pumpkins have been microwaved.

3. In 4-quart saucepan, heat broth and cauliflower to boiling over high heat. Reduce heat to low; cover and simmer fresh cauliflower until tender-about 10 minutes. If using frozen cauliflower, cook about 5 minutes.
With slotted spoon, remove cauliflower to blender or food processor, leaving broth in saucepan.

4. Add onion to broth remaining in saucepan; cover and heat to boiling.
Cook until tender-about 5 minutes. Meanwhile, in cup, combine ½ C milk, the flour, salt, and pepper until smooth. Stir flour mixture into onion and broth. Cook mixture, or sauce, stirring constantly, until it thickens and boils. Remove from heat.

5. In blender, puree cauliflower with ½ C sauce and the half-and-half Pour cauliflower soup into small saucepan and keep warm over very low heat.

6. In same blender (no need to wash), blend remaining sauce until smooth; return to saucepan; set aside. Add half the mashed pumpkin and ¾ C milk to blender; blend until smooth; pour into saucepan with sauce. Repeat to puree remaining mashed pumpkin with remaining milk. Heat pumpkin mixture, or bisque, over low heat just until hot, stirring constantly. (Do not allow to boil.)

7. To serve, ladle pumpkin bisque into baked pumpkin "bowls" or serving bowls and place on serving plates. Drizzle cauliflower soup on top of each serving.

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pumpkin-Squash Pie

Servings: 1 Pie

Ingredients:

1 9 inch pie crust; unbaked
3 Eggs; separated
1 cub Pumpkin; cooked
1 cub Butternut squash; cooked
1 cub Sugar
1 cub Sour cream
1 teaspoon Cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Salt
Whipping or heavy cream,whipped

Preparation:

Preheat oven to 450F. In small bowl, with mixer at high speed, beat egg whites just until soft peaks form. In large bowl, with same beaters and with mixer at low speed, beat pumpkin with egg yolks and the remaining ingredients, except cream, until well blended. With wire whisk or rubber spatula, gently fold egg whites into pumpkin mixture.

Place pie plate on oven rack; pour pumpkin mixture into pie crust. Bake 10 minutes; turn oven control to 350F and bake pie one hour and 5 minutes more or until filling is set. Refrigerate.

To serve, pipe with whipped cream or serve whipped cream separately.
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

Pumpkin-Walnut Bread

Servings: 1 Servings

Ingredients:

2 cub Sifted all-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
2 Eggs; well beaten
½ cub Milk; canned condensed (notsweetened) Carnation milk
1 cub Sugar
1 cub Canned pumpkin
¼ cub Butter or margarine; (½stick)
1 cub Chopped walnuts

Preparation:

Sift flour, baking powder, soda, nutmeg, cinnamon into a bowl.

Beat eggs, milk, sugar, pumpkin and butter into large bowl until well blended. Stir in the dry ingredients until mixture is smooth. Fold in nuts. Spoon into a greased 9 x 5 X 3 inch loaf pan.

Bake in a moderate oven 350 for about 55 minutes or until a wooden tooth pick inserted into the center of th eloaf comes out clean. Cool 10 minutes. Remove from pan,when completely cooled,wrap in plastic and refrigerate.
Posted to EAT-L Digest 11 November 96

Date: Tue, 12 Nov 1996 20:08:39 -0500

From: Martha Sheppard <MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET>

Pumpkin-Yogurt Hot Cakes

Servings: 12 Servings

Ingredients:

1 cub Cake Flour
2 teaspoon Baking Powder
¼ teaspoon Baking Soda
⅛ teaspoon Nutmeg; freshly grated
⅛ teaspoon Salt
2 large Eggs
3 tablespoon Unsalted Butter; melted
2 tablespoon Sugar
1 cub Canned Solid-Pack Pumpkin
2 teaspoon Fresh Lemon Juice
2 teaspoon Vanilla Extract
½ cub Plain Yogurt

Preparation:

Sift flour, baking powder, baking soda, nutmeg and salt. Set aside. Whisk eggs, melted butter and sugar until light. Mix in pumpkin, lemon juice and vanilla. Spoon dry ingredients onto batter, then yogurt. Fold in very gently with rubber spatula. Don't overmix or batter will be too loose.
Butter griddle or coat with vegetable spray. Heat until very hot. Using scant ¼ cup batter for each pancake, spoon neat rounds onto griddle. Cook until bubbly on top, about 2 minutes. Turn over and cook another side 1 to 2 minutes longer. Keep cooked pancakes warm in oven at 200° while you cook the remaining batter.

Makes 12 (4-inch) hotcakes

Source: Palm Beach Post, Food Section

billspa@icanect.net

Recipe by: "More Taste Than Time" -- Abby Mandel

Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@icanect.net> on Oct 23, 1997

Punahou Malasadas (Doughnuts)

Servings: 5 Dozen s

Ingredients:

1 tablespoon Active dry yeast
1 teaspoon Sugar
¼ cub Warm water
6 cub Flour
½ cub Sugar
¼ cub Melted butter
6 Eggs
1 cub Evaporated milk
1 cub Water
Vegetable oil for frying
Sugar and dash of nutmeg

Preparation:

Mix yeast with 1 teaspoon sugar and add to warm water. Let stand for 5 minutes. Sift dry ingredients together. Stir in melted butter. Beat eggs and milk together and add to flour and let dough rise until doubled, then punch down. Let dough rise a second time. Heat oil in deep fryer to 375 degrees. Dip fingertips in bowl of oil or softened butter, then pinch off golfball sized pieces to raised dough. Drop in heated oil and cook until golden brown on one side. Turn over and fry until golden on the other side.
Drain on paper towels and roll in sugar-nutmeg mixture. Serve immediately.
Note: This recipe doubles well. Source: A Taste of Aloha by The Junior League of Honolulu Formatted by: Dorie Villarreal

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Punch

Servings: 12 Servings

Ingredients:

1 cub Sugar
1 cub Water
1 cub Strong tea
3 cub Fruit nectar such as mango, pear, OR apricot
1 quart Soda water

Preparation:

BOIL SUGAR AND WATER together for 10 minutes, then pour into a bowl. Add the tea and fruit nectar and chill. Add the soda water just before serving.

Makes ½ Gallon

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Punch

Servings: 1 Servings

Ingredients:

2 can Pineapple juice; unsweetened
1 can Lemonade; frozen
3 can Water (lemonade cans)
1 can Orange juice; frozen
2 can Water (orange juice can)
½ can Limeade; frozen
2 can Water (limeade can)
1 cub Sugar
4 quart Dry ginger ale
2 quart Soda water
1 pint Strawberries; frozen

Preparation:

Use large cans of pineapple juice. Mix the base of juices and sugar. Chill.
Add giner ale and soda just before serving.

NOTE: Mint leaves may be substituted for the strawberries. This is a good base for spiking with vodka or gin.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Punch

Servings: 10 Servings

Ingredients:

2 Bottles White Grape Juice
56 ounce (2 Bottles) 7-Up
1 Bottle Club Soda

Preparation:

Mix ingredients. Serve well chilled. Tastes like champagne!!

From "Trail Boss's Cowboy Cookbook" by Society of Range Management.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/west.zip

Punch #1

Servings: 1 Servings

Ingredients:

1 can (46-oz) unsweetenedpineapple juice
1 Bottle ginger ale
1 package Cherry dry drink mix
2 quart Water
2 cub Sugar

Preparation:

Mix drink mix, water & sugar together. Add remaining ingredients.

ZINA RICHMOND

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Punch #2

Servings: 1 Servings

Ingredients:

2 can Pineapple juice; unsweetened
1 can Lemonade; frozen
3 can Water (lemonade cans)
1 can Orange juice; frozen
2 can Water (orange juice can)
½ can Limeade; frozen
2 can Water (limeade can)
1 cub Sugar
4 quart Dry ginger ale
2 quart Soda water
1 pint Strawberries; frozen

Preparation:

Use large cans of pineapple juice. Mix the base of juices and sugar. Chill.
Add ginger ale and soda just before serving.

NOTE: Mint leaves may be substituted for the strawberries. This is a good base for spiking with vodka or gin.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Mar 11, 1998

Punch #3

Servings: 1 Servings

Ingredients:

1 can (46-oz) pineapple juice
1 can (46-oz) grapefruit juice
1 can (46-oz) unsweetened orangejuice
4 cub Sugar
1 ounce Citric acid
3 ½ quart Water

Preparation:

Dissolve citric acid in 1 cup water & add to juices & sugar. Refrigerate.
Makes about 2 gallons.

ANNA MAE COOKE

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Punch and Judy

Servings: 1 Servings

Ingredients:

2 tablespoon Malted Milk Powder
1 teaspoon Cocoa
1 teaspoon Sugar
¾ cub Milk

Preparation:

Mix malted milk powder and dry cocoa and sugar. Add milk and mix thoroughly in the blender.

This recipe comes from Mary Beth Roe's Cookbook "More Family Favorites" Published by FLP Publications PO box 208 Long Prairie, Minnesota 56347 Item # f-14927 All portions of Mary Beth's proceeds go to charity.

Recipe by: Mary Beth Roe "More Family Favorites"

Posted to recipelu-digest by PLK1028@aol.com on Feb 2, 1998

Punch Bowl Cake

Servings: 12 Servings

Ingredients:

1 Box yellow cake mix
1 can Cherry pie filling
1 (3 oz) package each, vanilla
And chocolate instant
Pudding, prepared as pk
Directs
1 can Crushed pineapple (16 oz)
Drained
2 Bananas
1 (16 oz) container nondairy
Whipped topping
½ cub Chopped nuts

Preparation:

Bake cake according to package directions.

While cake is baking, prepare each flavor of pudding, let chill.

In a punch bowl (or you can use a trifle bowl), break the cake into medium-sized pieces and spread half over bottom of bowl, top with half of the cherry filling, a layer of each flavor pudding (reserving half of each for the next layer), drained pineapple, bananas, whipped topping and chopped nuts. Repeat with second layer of each, using all remaining ingredients.

If desired, garnish with coconut, chopped nuts and cherries. Refrigerate overnight.

Assorted recipes from the Detroit News, entered by Diane Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Punch Bowl Cake/easy

Servings: 1 Servings

Ingredients:

1 Yellow or angel food cakemix; prepare, chunk
Strawberries, bananas, etc
Instant pudding, prepare
1 Cool whip

Preparation:

Place cake in a punch bowl, layer fruit, pudding and cool whip. Repeat layers.

Posted to MC-Recipe Digest V1 #544 by Nancy Berry <nlberry@prodigy.net> on Mar 27, 1997

Punch Bowl Dessert

Servings: 1 Servings

Ingredients:

1 ½ Sara Lee frozen butter pound
Cake
1 quart Fresh strawberries, hulled
And sliced
2 Jars strawberry pie glaze
(mix)
2 package Instant vanilla pudding mix
(Small)
4 cub Milk
1 Cool Whip

Preparation:

Thaw pound cake and cut into small cubes. Line bottom of bowl with layer of pound cake. Mix sliced strawberries and strawberry glaze together.
Spoon layer of strawberry mixture onto pound cake. Prepare pudding, using milk, and spoon on top of strawberry mixture. Repeat all layers again. Top with Cool Whip. Refrigerate several hours before serving. Randy Rigg

Punch By Cajun Bob's "Mardi Gras Madness"

Servings: 4 Servings

Ingredients:

Block of ice)
1 bottle grape juice
1 can unsweetened
Pineapple juice
1 bottle lemon-lime
Soft drink
1 Fifth of vodka
2 Oranges or lemons
2 Limes

Preparation:

Place ice ring in empty punch bowl. Add liquids in order listed. For decoration: Slices of oranges and limes can be floated on top of the punch.

Makes about 65 (½-cup) servings.

Adapted and Typos by Bobbie Beers From The Dallas Morning News

Posted to MM-Recipes Digest V4 #137 by BobbieB1@aol.com on May 17, 1997

Punch Delicious

Servings: 25 Servings

Ingredients:

1 can (6-oz) frozen lemonade;undiluted
1 can (46-oz) pineapple juice
1 quart Ginger ale

Preparation:

Chill all ingredients before mixing. If punch is not to be served immediately, reserve ginger ale and add just before serving. Punch to be served from a punch bowl is better if kept cold with a frozen ring mold made from lemonade or the punch mixture. (Punch chilled with an ice mold of water dilutes the punch as the ice melts).

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Punch for 100

Servings: 100 Servings

Ingredients:

12 can (6-oz) frozen orange juice
6 can (6-oz) frozen lemonade
2 can (46-oz) pineapple juice
4 Bottles ginger ale

Preparation:

Add water as directed on each can. Add pineapple juice. Pour over ice. Add ginger ale.

JUDY GREGORY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Punch for a Bunch

Servings: 12 Servings

Ingredients:

6 ounce Pineapple-Orange FrozenConcentrate
6 ounce Grapefruit Juice FrozenConcentrate
1 quart Water
1 quart Sugar-Free Lemon-Lime SoftDrink

Preparation:

Combine juice concentrates and water in a gallon container. Stir well to mix. Just before serving, add soft drink.

Recipe by: 366 Low-Fat Brand-Name Recipes

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Apr 06, 1998

Punch Recipe #1

Servings: 40 Servings

Ingredients:

1 package (3-oz) Jello (strawberry;tropical punch; orangepineapple; etc.)
1 cub Boiling water
2 cub Sugar
4 cub Cold water
1 can (46-oz) unsweetenedpineapple juice
1 Bottle (2-liter) 7-Up

Preparation:

Date: Fri, 26 Apr 1996 17:09:03 -0600

From: Shelly Crawford <Crawfs@Brain.Missouri.Edu> Dissolve 3 oz. Jello (strawberry, tropical punch, orange pineapple, etc.) in 1 cup boiling water. Stir in 2 cups sugar, 4 cups cold water, and a 46 oz can of unsweetened pineapple juice. Freeze in containers (overnight is best) to be slushy. Put frozen mixture in punch bowl and add a 2 liter bottle of 7-UP just before serving. I use the ladel and stir to chop of frozen mixture into a type of slush. Serves 40.

I have used diet 7-UP or diet Sprite or Diet Slice in place of regular soda since the sugar and jello make it really sweet. For receptions or weddings you can also use food coloring in a neutral jello or light color jello such as orange pineapple and can color this to any color. A friend wanted it to be purple because of a colors in her wedding so she used grape jello but the yellow pineapple juice turned it brown - to save the color she added red and blue until she got the color she wanted. Another example is that I use the orange pineapple and use green food coloring (instead of using lime jello because of the flavor) to get a punch for halloween. Hope you enjoy!

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Punch Recipe #2

Servings: 20 Servings

Ingredients:

1 can (6-oz) white grape juice(frozen)
1 can (6-oz) pink lemonade
1 can (6-oz) any kind of juice mix
1 l Seltzer water
1 l Ginger ale (can use diet)
Lots of ice
1 quart Sorbet

Preparation:

Date: Wed, 05 Jun 1996 12:07:27 -0500

From: Sonja Kilgariff <sjk@rwjf.org>

In a punch bowl mix the concentrated juices 3 to 1.(three cans of water to one can juice) add all the ingredients together,except for the sorbet. If you think it is too sweet add bottled water,but remember the ice will melt.
Right before serving, add the sherbet or sorbet to the punch and Serve. You can add Champagne or non alcholic sparkling cider to give it some kick.
Actually, you can use any fruit juice that you like,it just changes the taste I like using the pink lemonade,because of its tartness. Enjoy

FATFREE DIGEST V96 #156

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pungent Bbq Sauce

Servings: 1 Servings

Ingredients:

1 cub Olive oil
6 Cloves garlic -- chopped
1 cub Onion -- minced
1 cub Green pepper -- minced
1 cub Tomatos peeled -- chopped
2 Stalks celery -- minced
2 tablespoon Red wine vinegar
2 teaspoon Pepper
1 tablespoon Basil
1 tablespoon Chili powder
¼ cub Parsley -- chopped
1 cub Red wine
1 cub Beef stock
1 cub Tomato puree
1 ½ teaspoon Salt

Preparation:

Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not browned. Add green pepper,tomatoes, celery, basil, chili powder, stock and vinegar. Cover and simmer for 40 min. then run the mixture through a blender or food processor. Add remaining ingredients and simmer for at least 10 min., the longer this simmers the better it makes it.

To serve: This sauce can be used either hot or cold for basting or served on the table. makes 5 ½ cups.

Recipe By :

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pungent French Roll Salad Sandwich

Servings: 12 Servings

Ingredients:

12 French rolls
Olive oil
2 Red onions; chopped
2 Green bell peppers; diced
2 Cucumbers; peeled and diced
24 Anchovy fillets; cut
4 large Ripe tomatoes; peel seeddice
36 Pitted black olives; chopped
1/3 cub Chopped fresh parsley
¼ cub Capers
Mayonnaise

Preparation:

Split the rolls almost through and brush inside well with olive oil. Mix remaining ingredients, except mayonnaise. Moisten with mayonnaise and fill rolls. Wrap each sandwich individually. Serve on a plate to catch filling as it falls. Takes the place of bread and potato salad at the picnic. (c) 1966 by Woman's Day Encyclopedia of Cookery. NY: Fawcett, Inc. [mc-recipe:
patH Sep 96]

Recipe By : Picnics by James A. Beard

Posted to MC-Recipe Digest V1 #222

Date: Fri, 20 Sep 1996 08:58:49 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

NOTES : "Beach Picnic" Menu Cold Broiled Chicken / Baked Pea Beans / Pungent French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages

Pungent Pepper Sauce

Servings: 1 Servings

Ingredients:

1 pound Cherry tomatoes; red oryellow
1 Shallot; finely minced
1 Clove garlic
2 tablespoon Fresh minced cilantro
2 Serrano chili peppers;seeded, roasted; skinnedand minced
1 tablespoon Fresh lime juice

Preparation:

Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these.

Toss all the ingredients in the blender and process until chopped fine. Do not liquify. This will keep up to 3 days in the fridge. Makes 1 cup.

AE165@FREENET.CARLETON.CA

(CHRIS CORRIGAN)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pungent Pumpkin Pie

Servings: 8 Servings

Ingredients:

Prepared pie crust for one9-inch pie
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
2 large Eggs
¾ cub Packed brown sugar
2 teaspoon TABASCO® pepper sauce
1 ½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground ginger
Whipped Cream
¼ cub Chopped pecans

Preparation:

Place pie crust in 9-inch pie plate. Make decorative edge.

Preheat oven to 400øF. In large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, TABASCO® pepper sauce, cinnamon, nutmeg and ginger. With electric mixer at medium speed, beat ingredients until well mixed. Pour pumpkin mixture into prepared crust. Bake 40 to 45 minutes until knife inserted 1-inch from edge comes out clean. Cool pie wire rack.

To serve, top pie with a large dollop of whipped cream; garnish with chopped pecans.

Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 23, 1998

Pungent Salt Substitute

Servings: 6 Servings

Ingredients:

3 teaspoon Basil
2 teaspoon Summer savory
2 teaspoon Celery seed
2 teaspoon Ground cumin
2 teaspoon Sage
1 teaspoon Thyme
2 teaspoon Marjoram

Preparation:

Put ingredients into a blender, food processor or clean coffee grinder. (Or crush with a mortar and pestle.) Blend well. Store in a glass container in a cool, dry place. To prevent caking, add a few grains of rice.

From: POLLY'S POINTERS by Polly Fisher, San Antonio Express-News, 5/92 Posted by: Karin Brewer, Cooking Echo, 6/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Punjabi Garam Masala

Servings: 1 Servings

Ingredients:

5 tablespoon Coriander seeds
3 tablespoon Cumin seeds
2 ½ tablespoon Black peppercorns
2 ½ tablespoon Black cardamom seeds
1 ½ teaspoon Green cardamom seeds
2 Inch stick cinnamon
4 Cloves (up to 5)
3/16 Whole nutmeg, about

Preparation:

(if you want to make your own or it isn't available)

Toast coriander and cumin seeds lightly in a skillet. Pour onto a plate and allow to cool. Place into a grinder along with remaining ingredients.

Grind to a fine powder. May be done in more than one batch. Place in a tightly sealed container and store in the *freezer*.
Posted to Recipe Archive - 24 November 96

Date: Sun, 24 Nov 96 7:21:04 EST

submitted by: ealbrook@lewiston.com

Punjabi Style Spinich/saag

Servings: 1 Servings

Ingredients:

1 Yellow onion, chopped
1 Clove of garlic, finely
Chopped
1 Hot pepper (he uses whole
Dried red pepper and crushes
It)
1 dash Oil, Pam or saute liquid
1 teaspoon Huldi or tumeric
1 Salt to taste
1 Bag of Fresh spinich
1 Potato, peeled and cubed

Preparation:

First WASH the spinich very well. Break off ugly parts of leaves and stems. Peel and cube the potato. Place both in a large saucepan and add very little water, about ¼ cup. Let cook on Med temp. until the potatoes are cooked, adding water when needed and then only a little at a time.

When the potatoes are done, heat another deepsided frying pan. Add oil, Pam or saute liquid. When the saute medium is hot add the garlic and onion.
Fry until the onion is translucent. Add salt, hot pepper and huldi. Fry some more. The huldi should turn everything yellow.

Incidently, huldi is very good for your stomach, reduces gas when used in dal recipies.

Fry everything together for about a minute, don't let the onions turn brown, turn down the heat if needed.

Add the spinich to the onion mixture, stirring constantly but not hard.

Serve with cornmeal roti.

Posted by Rooprai to AOL.

From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Punjabi-Style Garam Masala

Servings: 1 Batch

Ingredients:

2 ½ tablespoon Green cardamom pods
4 tablespoon Cumin seeds
5 tablespoon Coriander seeds
¼ teaspoon Ajowan seeds
3 Blades of mace; OR...
¼ teaspoon -Ground mace
2 tablespoon Black peppercorns
1 ½ tablespoon Whole cloves
2 Cinnamon sticks, 3" long
1 Bay leaf
¼ teaspoon Ground ginger
1 tablespoon Ground nutmeg

Preparation:

A little of this warm, spicy blend goes a long way. Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that's popular as an accompaniment for almost any meat dish, as a condiment or in the sauce.

Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay leaf, and mix well with the other ground ingredients.

* Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Punkin Butter

Servings: 1 Servings

Ingredients:

1 teaspoon Lemon juice
1 teaspoon Lemon rind
1 pound Pumpkin, mashed
½ cub Orange juice
¾ cub Brown sugar
⅛ teaspoon Ground ginger
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
¼ teaspoon Salt

Preparation:

Bring all ingredients to a boil in a heavy pan. Reduce heat and simmer over low heat for 30 minutes. Chill for 4 hours. Great on toast, English muffins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Punky's Cranberry Butter

Servings: 1 Servings

Ingredients:

1 cub Whole cranberries
½ cub Sugar
1 pound Unsalted butter, softened

Preparation:

Combine cranberries with sugar in small saucepan. Cook over medium heat 10 minutes or until berries have popped and mixture forms a sauce. Cool.

Blend cranberry mixture into softened butter with wooden spoon. Pack into crocks or molds. Chill. Makes three cups.

Posted to MC-Recipe Digest V1 #541 by Nancy Berry <nlberry@prodigy.net> on Mar 25, 1997

Puppy Chow

Servings: 12 Servings

Ingredients:

½ cub Peanut butter
½ cub Butter or margarine
6 ounce Chocolate chips
10 cub Corn Chex cereal
2 cub Powdered sugar

Preparation:

Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat. Pour over Corn Chex, being sure that all cereal is coated. Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated. Pour out on wax paper to cool.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puppy Chow #1

Servings: 25 Servings

Ingredients:

9 cub Chex cereal (I use a mix ofrice and wheat to make itinteresting)
1 cub Chocolate chips
1 cub Butterscotch chips
¼ cub Margarine
¼ teaspoon Vanilla
1 ½ cub Powdered sugar(confectioners)
½ cub Chunky peanut butter (youcan use smooth)

Preparation:

submitted by: sgjg6566@usa.pipeline.com (Julie, Michigan, USA) Hi everyone, this is a fun one I've made for my kids (and the big kids too!)

Place cereal in a large bowl and set aside. In microwave melt both chips, peanut butter and margarine until smooth. Add vanilla and pour over the cereal and stir til coated. Place cereal mixture and the powdered sugar in paper bags and shake until all are coated. Spread out on wax paper to set.

Store in any container or paper bag and it usually makes between 8-9 cups.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 15 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Puppy Chow #2

Servings: 12 Servings

Ingredients:

1 Box powdered sugar
1 Box (large) Crispix
1 Stick butter
1 Bag (12-oz) milk chocolatechips
1 ½ cub Peanut butter

Preparation:

Date: Fri, 26 Apr 1996 17:09:03 -0600

From: Shelly Crawford <Crawfs@Brain.Missouri.Edu> Here is a recipe the whole family loves. I have made cloth bags decorated with paw prints etc. and have given as this snack as gifts. Hope you enjoy!

In a large dutch oven melt butter, chocolate, and peanut butter together over medium heat stirring constantly. Remove from heat. Add Crispix.
spoon to coat. Place powdered sugar in a brown paper bag and pour in Crispix, shake to coat. Eat and enjoy.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Puppy Chow Mix

Servings: 1 Servings

Ingredients:

1 Box Crispix cereal
1 Stick butter
3 cub Powdered sugar
12 ounce Chocolate chips
1 cub Peanut butter

Preparation:

put 3 cups powdered sugar in large bowl with a lid or in a paper bag. put aside. Melt chocolate and butter. Add peanut butter and mix all together.
Take off of heat and add cereal. Mix all together. Put chocolate and creal mix into the powdered sugar and shake.
Posted to FOODWINE Digest 12 Dec 96

From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>

Date: Thu, 12 Dec 1996 08:40:54 -0600

Puppy Go Away

Servings: 6 Servings

Ingredients:

¼ cub Oil of cloves
1 tablespoon Paprika
1 teaspoon Black pepper

Preparation:

Mix the oil, paprika and pepper and pour it into a small container with a tight-fitting lid. Label and keep away from children.

To use: Dab it on your furniture legs, chairs, tables, rugs to discourage puppies from getting on the furniture. The scent will wear off after awhile, you may have to reapply it if your puppy isn't completely trained.

This solution works to keep puppies away from furniture and rugs. The scent isn't distasteful to people, only to ultra-"scent"-sitive puppies.

From Cheaper & Better by Nancy Birnes:

Food & Wine RT [*] Category 17, Topic 7 Message 8 Fri Feb 12, 1993 GARLIC.QUEEN at 16:59 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Puppy's Breath Chili

Servings: 1 Servings

Ingredients:

DOROTHY CROSS TMPJ72B:
3 Dried California chiles*
1 Dried New Mexico chile*
2 teaspoon Vegetable oil
3 pound Beef sirloin tips cut into 1" cubes or coarsely ground
¾ cub Chopped onions
2 teaspoon Minced garlic
5 tablespoon To 6 TB California chili powder*
3 tablespoon Gephardt or other chili powder*
1 tablespoon New Mexico mild chili powder*
3 tablespoon Cumin
1 can (8 oz.) tomato sauce
2 can (14-½ oz.) beef broth
1 can (14-½ oz) chicken broth
1 teaspoon Packed brown sugar
1 teaspoon Hot pepper sauce
Juice of 1 lime
Sour cream, cilantro, and lime wedges

Preparation:

1. Combine chiles with boiling water to cover in medium bowl; let stand 30 minutes. Drain, reserving ½ cup liquid. Discard stems and seeds. Puree chiles in blender with reserved liquid. 2. Meanwhile, heat oil in large Dutch oven. Add beef in batches; brown, stirring occasionally, over medium-high heat 30 minutes. Transfer to bowl. 3. Add onions to Dutch oven and cook 5 minutes. Stir in garlic, chili powders and cumin; cook, stirring, 1 minute. Stir in tomato sauce and chile puree, then the broths.
Bring to boil, reduce heat and simmer uncovered, stirring occasionally, 1 hour for ground beef, 2 hours if cubed, until very tender. Stir in brown sugar, pepper sauce and lime juice. Serve with sour cream, cilantro and lime. Makes 7 cups. *Dried chiles and chili powder are available in some supermarkets and by mail from Mo Hotta-Mo Betta, 800- 462-3220.

Source:Ladies' Home Journal Magazine - Sept., 1994

DOTTIE, in Irvine, CA 8-24-94 Don't let the cuddly name fool you--this chili packs a powerful flavor from dried chilies and chili powder.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puppy's Breath Chili Recipe

Servings: 8 Servings

Ingredients:

3 pound Tri-tip beef or sirloin tip;cut in small pieces orground coarse
2 teaspoon Cooking oil
1 small Yellow onion
1 can (14.5-oz) beef broth
3 ½ tablespoon Ground cumin
½ teaspoon Oregeno
6 Cloves garlic; finelychopped
3 tablespoon Gebhardt chili powder
1 tablespoon New Mexico mild chile powder
5 -(up to)
6 tablespoon California chile powder
1 can (8-oz) tomato sauce
1 Dried New Mexico chile;boiled and pureed
3 Dried California chiles;boiled and pureed
1 can (14.5-oz) chicken broth
1 teaspoon Tabasco pepper sauce
1 teaspoon Brown sugar
1 Lime
1 dash Msg
Salt to taste

Preparation:

The following is the recipe for Puppy's Breath Chili, the winner of the 27th annual World's Chili Championship. Recipe is by Cathy Wilkey of Seattle I've reprinted, because recipe appears to show a fine appreciation of different chile flavors in chili. Reprinted without permission...;)

Brown meat in oil for about 30 min over med heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 min. Add 1 tbsp cumin and 0.5 tsp oregeno. Reduce heat to light boil and add ½ of the garlic.
Add half of chili(e) powder and cook for 10 min. Add tomato suace and reconstituted peppers and remaining garlic. Add remaining beef stock and chicken stock for desired consistency. Cook for 1 hr on med heat, stirring occasionally. Add remaining chili(e) powders and cumin. Simmer for 25 min on low to med heat, stirring occasionally. Turn heat to light boil and add Tabasco sauce, salt, brown sugar and juice from lime. Simmer on med heat.

Comments (mine):

-anyone familiar with Gephardt chili powder?

-I would use Anaheims for the "california pepper"

-surely fresh peppers are better than reconstitued!

-why not put a tabasco and a dash of vinegar instead of McIlhenny's sauce?

a754458@snoopy.mc.ti.com (Scott Sehlhorst)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pupu-Style Spareribs

Servings: 1 Servings

Ingredients:

5 pound Spareribs
4 Cloves garlic
1 large Piece of ginger root,
Crushed
1 teaspoon Salt
1 cub Sugar
1 cub Soy sauce
1 cub Catsup
1/3 cub Oyster sauce

Preparation:

Cut spareribs into 1 ½ inch pieces. In a large saucepot, combine ribs, garlic, ginger, and salt. Add water to cover ribs, bring to a boil, lower heat, and simmer until ribs are tender, about 1 to 1 ½ hours. Drain. Combine remaining ingredients and marinate ribs in sauce overnight in the refrigerator. Place ribs on rack of broiler pan and broil 3 inches from unit for 7-10 minutes, basting with remaining sauce. Turn and broil for 5-7 more minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Purdue Red Hot Apple Ale

Servings: 1 Servings

Ingredients:

4 pound Mountmellick Brown Ale Kit
(Hopped)
1 pound Light DME
1 pound Honey
½ pound Crystal Malt
4 pound Sliced Winesap Apples
(from Purdue Hort.
Farms---hence, the name
2 teaspoon Cinnamon
1 cub Cinnamon Imperials (Red
Hots)
10 g Burton salts
1 teaspoon Irish Moss
1 package Brewer's Choice London Ale
Yeast (#1028)
2/3 cub Dextrose to prime

Preparation:

Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5 gallons water and crystal malt to boil. Remove grain. Add extract, honey, burton salts, and irish moss and boil for 15 minutes. Add red hot candies. Turn heat to low after candies melt. Add apples and cinnamon and steep 15 minutes. Dump into brew bucket, then transfer to primary. (I made malted applesauce out of the apples by the way!) This ale is a nice light beer with little bitterness. You can't really taste the red hots too much, but the are definitely in the aroma. My husband had his doubts about this since the only hops were whatever was in the extract, but he was pleasantly surprised. The red hot candies make a very nice addition to the brew. I think they might be good in some other styles, too.

Recipe By : Serving Size:

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pure Cream of Tomato Soup

Servings: 7 Servings

Ingredients:

5 tablespoon Butter
½ cub Onion; Chopped
4 tablespoon Unbleached Flour
4 cub Milk
½ Bay Leaf
1 ½ teaspoon Sugar
1 ½ teaspoon Salt
½ teaspoon Baking Soda
3 cub Tomatoes; Chopped, Fresh,Can

Preparation:

Melt the butter in a soup-pot. Add the onion and cook over medium heat, stirring, until the onion is soft but not browned. Sprinkle the flour over the butter mixture and continue to cook for an additional 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct the seasoning. Reheat before serving.

From the new version of Fannie Farmers Cookbook by Marion Cunningham.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip

Pure Di Olive Nere (Black Olive Paste)

Servings: 2 Cups

Ingredients:

18 ounce Black olives in brine
½ cub Olive oil
Grated zest & juice of 1 lemon
10 Grindings of black pepper
1 tablespoon Fresh breadcrumbs
1 pinch Salt

Preparation:

Put all the ingredients in a blender or in a food processor & blend. You may leave the paste chunky or proceed to make a smooth paste. Leave to mellow for several hours before serving. The olive paste will keep for weeks under a ¼" layer of olive oil in a tightly covered container kept in the refrigerator. Use in other dishes or as part of an antipasto.
**NOTE: Use black olives such as Italian Gaeta, French Vall'Aurea or French Nicoise, all pitted.

Pure Di Olive Nere Liguriane (Spicy Ligurian "Caviar")

Servings: 1 Cup

Ingredients:

1 cub Olive paste, see Black Olive Paste Recipe
⅛ teaspoon Red pepper flakes
1 tablespoon Capers
Salt, to taste

Preparation:

In a small bowl or in a food processor, blend the olive paste, red pepper flakes & capers to make a moist & spreadable mixture. Season with salt.
Use the pure immediately or transfer to a jar, cover with a thin layer of olive oil & refrigerate it for up to 2 weeks. Serve spread on crostini.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pure Fruit Cookies

Servings: 1 Servings

Ingredients:

3 medium Bananas, mashed (about 1 ½ cups)
1/3 cub Vegetable oil
1 teaspoon Vanilla
1 large Egg
⅛ teaspoon Salt
1 ½ cub Rolled oats
½ cub Uncooked oat bran for creamy-style hot cereal
1 ½ cub Mixed dried fruits such as raisins, apricots or dates coarsely chopped
½ cub Chopped walnuts or almonds

Preparation:

Preheat oven to 350 degrees. Grease two large baking sheets.

Mix mashed bananas, oil, vanilla, egg and salt until well blended. Add remaining ingredients and stir well. Drop by tablespoons onot baking sheets about 1 inch apart. Flatten slightly. Bake till bottom edges are lightly browned, about 20 minutes. Cool completely and store in the refrigerator.

printed in Rochester, NY _Times_Union_ 1½9/93 Posted in COOKING by:
Jean Cody 12/1/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pure Jellies or Toppings

Servings: 1 Servings

Ingredients:

-========================(Yield: 2/3 cup (189 mL))

Preparation:

Ingredients:

1 cup (250 mL) fruit juice (unsweetened) 1 tblsp (15 mL) granulated sugar replacement 1 tblsp (15 mL) local pectin Combine ingredients in saucepan and bring to a boil. Boil for 2 minutes, remove from heat, and let cool slightly. Pour mixture into serving dish or jelly jar; chill.

Microwave: Follow directions, using large bowl. Cook on High.

Apple Juice: Exchange 1 tblsp (15 mL): 1/3 fruit Calories 1 tblsp (15 mL): 10

Cranberry Juice (unsweetened): Exchange: Negligible Calories: Negligible

Grapefruit Juice: Exchange 1 tblsp (15 mL): 1/3 fruit Calories: 1 tblsp (15 mL): 8

Grape Juice: Exchange 1 tblsp (15 mL): 1/3 fruit Calories: 1 tblsp (15 mL): 9
Converted by MMCONV vers. 1.40

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pure Maple Syrup Pork Tenderloin Shishkebobs

Servings: 1 Servings

Ingredients:

SHISHKEBOBS:
1 pound Pork tenderloin cubes
4 Onions
4 Apples; fancy or choicegrade
2 tablespoon Butter

MARINADE:
1 cub 100% Pure Maple Syrup
¼ cub Oil
¼ cub Lemon juice or cider vinegar
¼ cub Soya sauce
Dry mustard
Curry powder
Parsley

Preparation:

Prepare marinade and let marinate 1 inch pork cubes for 6 to 8 hours. Cut apples and onions in 1 inch cubes. Alternate apples, onions and pork on skewers. Brush Shishkebobs with oil. Add salt and pepper to taste. In a hot skillet , sear skewers. Place skewers in hot oven 325°F for 30 minutes.
Brush the Shishkebobs with oil at least 4 times during cooking process.
Serve over cooked rice. Garnish with apple cubes seared in butter and glazed with Pure Maple Syrup.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Feb 28, 1998

Pure Vanilla Extract

Servings: 1 Servings

Ingredients:

3 Vanilla beans
1 l Bottle inexpensive vodka

Preparation:

Purchase vanilla beans from health food store. With knife, make 1-inch slits down vanilla bean on all sides. Place beans in vodka. Mark bottle with date. Wait 3 months and you have pure vanilla extract. Leave beans in vodka. Keeps forever.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6, 1998

Pure Vanilla or Vanilla Sugar (Make Your Own)

Servings: 1 Servings

Ingredients:

1 Bottle Vodka or Rum; (1 Qt.)
2 Whole Vanilla Beans

Preparation:

Note: Vanilla beans can be found at most health food stores. To make vanilla sugar: In a covered glass jar, mix 2 cups sugar with 1 vanilla bean cut lengthwise and then in 2-inch lengths; set aside for at least 1 mouth.
The flavor will intensify upon standing. Stir in more sugar as used. Use in desserts, beverages or over cereal. To make vanilla extract: Place 1 to 2 vanilla beans in a 1 liter bottle of vodka or rum; set aside for at least a month. The flavor will intensify upon standing. Add more liquor as needed.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6, 1998

Pure Vegan Gumbo

Servings: 1 Servings

Ingredients:

1 pound Okra
½ cub Olive oil
¾ cub Flour
4 cub Vegetable stock
1 To 2 cayenne chilis, or 2 t
Fresh crushed chilis, or
Whatever is
Available
Onion
Green pepper
Greens (7 types)
If using fresh or canned,
I'll assume you know how to
Handle

Preparation:

That will make the base. Here is how you do it:

There are three critical tasks:

1)Make the roux. Heat the oil in a small saucepan under low to med heat, add flour slowly. Stir non stop for about 20 - 30 minutes. This is made less painful if you have a glass of wine to drink and some music playing.
Don't try to rush it, or you'll end up having to start all over. When you get a pretty brown color and a nice nutty smell, it is ready. A suggestion, if you discover you like gumbo, make extra roux. It can be frozen for later use.

2)Slice the okra crosswise, and saute. It will do something very amusing.
It is called roping - it will look like there are strings of cheese between pieces. When it stops making "new rope" (that is, a nice steady state) it is ready.

3)Adding the roux to the hot stock. Do a little at a time, try to have at the same temp, stir. You don't want the roux to separate. It always does a little on me, just stir.

Obviously 1 and 2 should not be attempted simultaneously. Unless you have someone to share the wine and cooking chores.

Stir in the fresh crushed chili. Now you have your base. Time to make it ready to eat.

The original idea was to use 7 or more greens. The exact interpretation and balance does not matter. Kale, collard, mustard greens, parsley, chard, escarole (my favorite), whatever you like. Saute an onion, green pepper if you like. Throw it all in, and 20 minutes later you have a nice gumbo. Sorry I don't give exact numbers. Still, a good guess might be 2.5 pounds greens to make this. A lot depends on personal preference. Gumbo should not be viewed as a special recipe, it should be a fun experiment. If you would like to make it more "meaty" than consider using some of the "fake meats" available in oriental grocery stores. Mock duck, mock abalone, mock shrimp, whatever, all work.

To serve: put a scoop of rice in a bowl, ladel gumbo over. Have some spoonbread on the side, or just ordinary cornbread.

From: drm@uniwa.uwa.edu.au (David Maurice). rfvc Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pure White Royal Buttercream

Servings: 1 Servings

Ingredients:

¼ cub Meringue powder
2 pound Confectioners' sugar
1 ½ cub Vegetable shortening 6tablespoons water
1 tablespoon Clear flavoring (a tintedflavoring will change coloror the icing)

Preparation:

Combine all ingredients in a bowl and mix at slow speed until smooth. Add a few drops of water, if needed.

Yield: enough to fill and cover a 2 layer 9-inch cake

Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

Puree D'hiver

Servings: 4 Servings

Ingredients:

10 ounce Celery root
10 ounce Rutabaga
10 ounce Parsnips
10 ounce Carrots
5 Cloves garlic, peeled andsmashed
2/3 cub Cream (the recipe calls forheavy, but I used Half andHalf with nice results)
5 tablespoon Unsalted butter
3 tablespoon Chopped chives
Salt to taste

Preparation:

Adapted from Bruno Loubet's "Cuisine Courante"

Peel and coarsely chop all the vegetables. Put them, with the garlic, into a large pot. Cover with water, add a bit of salt, and bring to the boil.
Simmer until all the vegetables are very tender.

Drain vegetables and put them through a mouli or ricer to form a smooth puree (I used one of the conical contraptions that I don't know the name of ~- made a very good "textured" puree). Heat the cream in a pot, and melt the butter in it. Add the vegetable puree and chives, add more salt if necessary, and mix well.

Not exactly spa cuisine, but hey, you're pregnant, you need your butter and cream!

Posted to FOODWINE Digest 12 Dec 96

From: Jennifer Panek <panek@CHASS.UTORONTO.CA>

Date: Thu, 12 Dec 1996 21:42:27 -0500

Puree Mongole (Soup, Cond

Servings: 100 Servings

Ingredients:

4 gallon WATER; BOILING
1 ½ gallon WATER
3 gallon WATER; COLD
1 ⅛ pound CARROTS FRESH
2 pound ONIONS DRY
9 pound BEANS WHITE DRY 2 LB
2 ounce SUGAR; GRANULATED 10 LB
1 pound SOUP GRAVY BASE BEEF
12 ½ pound SOUP TOMATO VEG #2 ½
1 teaspoon PEPPER BLACK 1 LB CN
4 BAY LEAVES

Preparation:

1. PICK OVER PEAS, REMOVING ANY FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER.

2. COVER PEAS WITH WATER. BRING TO A BOIL.

3. ADD SOUP AND GRAVY BASE, BOILING WATER, HAM TRIMMINGS, ONIONS, CARROTS, BAY LEAVES, SUGAR AND PEPPER TO PEAS.

4. BRING SOUP MIXTURE TO A BOIL, REDUCE HEAT; SIMMER GENTLY ABOUT 2 ½ HOURS OR UNTIL MUSHY. REMOVE BAY LEAVES.

5. WHIP UNTIL MIXTURE IS SMOOTH. ADD BOILING WATER, IF NEEDED, FOR A THINNER CONSISTENCY.

NOTE: 1. IN STEP 1, PEAS MAY BE COOKED 2 MINUTES, REMOVED FROM HEAT, COVERED AND ALLOWED TO STAND 1 HOUR. IN STEP 4, COOK 1 ½ HOURS.

2. IN STEP 3, 1 LB 13 OZ (1-29 OZ CN) CANNED HAM CHUNKS, DRAINED OR 2 LB HOT ITALIAN SAUSAGE, THAWED (BROWNED AND CHOPPED) MAY BE USED FOR HAM.

3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB GROUND OR FINELY CHOPPED ONIONS AND 1 LB 6 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 2 OZ GRATED CARROTS.

4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: P02301

SERVING SIZE: 1 CUP (8 O

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Puree of Apricots

Servings: 6 Servings

Ingredients:

250 g (1 cup) dried apricots
1 tablespoon Honey
1 teaspoon Grated orange rind (dry orfresh)

Preparation:

Cook fruit until tender in small amount of water to preserve flavor.
Liquidize, add honey and grated orange rind and mix thoroughly. Chill.
Serve plain, with cream, or as topping for puddings, cakes and custards.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puree of Asparagus Soup

Servings: 8 Servings

Ingredients:

FOR THE STOCK:
1 pound Asparagus, lower ends only
1 cub Leek greens; chopped
1 Bay leaf
1 Celery stalk; chopped
1 Yellow onion; chopped
4 bunch Parsley; chopped
2 Garlic cloves
5 Black peppercorns
1 slice Gingerroot
½ teaspoon Salt

FOR THE SOUP:
1 pound Asparagus
2 tablespoon Olive oil
3 Leeks; white parts only
1 White onion; chopped
2 Shallots
1 teaspoon Fresh thyme
1 tablespoon Parsley
6 cub Stock (see above)
1 package Silken soft Mori-Nu tofu
⅛ teaspoon Black pepper
⅛ teaspoon White pepper
2 tablespoon White miso

Preparation:

Snap off the lower ends of asparagus where they easily break and bend.
Chop these and add to the other stock ingredients with 8 cups water. Bring to a boil and simmer for 20-25 minutes and strain. Cut off the very tips of the asparagus and set aside. Chop the middle pieces and set aside.

Saute the leeks, onions and shallots in olive oil over medium heat for 5 minutes, stirring often. Add the middle pieces of asparagus, salt, pepper and parsley and stock. Simmer for 10 minutes or until asparagus is tender.
Blend with the miso and strain well through a fine screen or food mill.

Blend the tofu and add to the soup. In another pot bring a few cups of water to a boil with a little salt. Cook the asparagus tips until crisp-tender and strain in a colander. Garnish soup with asparagus tips.
Serves 6-8.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puree of Broccoli Florets W/cream

Servings: 6 Servings

Ingredients:

2 pound Broccoli
Salt
1 cub Heavy Cream
Nutmeg, Grated
Black Pepper, Ground

Preparation:

Break or cut the florets from the stalks. Reserve the stalks for another purpose. Bring a large pot of salted water to a boil. Cook the broccoli, uncovered, until JUST tender (1 ½-2 minutes). Drain VERY(!) thoroughly.
Puree in a food processor using on-off pulses and scraping down the sides of the bowl to obtain an even puree. Put the puree in a heavy saucepan.
Heat until bubbly (1-2 minutes), stirring constantly. Add as much of the cream as the broccoli will absorb without getting too thin. Season to taste with nutmeg, salt and pepper. The puree should be bright green and very fresh tasting. Serve at once.

Posted to EAT-L Digest 08 Apr 97 by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Apr 8, 1997

Puree of Butternut Squash with Pear and Rosemary

Servings: 1 Servings

Ingredients:

2 teaspoon Olive oil
1 Spanish onion; chopped
1 Butternut squash; peeled,seeded and sliced
1 large Pear; peeled, cored andsliced
1 Sprig of fresh rosemary or 1tsp. dried
6 cub Chicken stock (up to 7)
½ cub Orange juice
2 teaspoon Grated fresh orange zest (upto 3)
Salt & freshly ground pepper
Fresh orange slices; forgarnish

Preparation:

This recipe comes from a beautiful cookbook called Chic Simple Cooking that has some of the best food photography I've ever seen.

1. Heat oil in a large soup or stock pot over medium-low heat. Add the onion and saut‚ until the onion is golden, about 5-10 minutes.

2. Add the remaining ingredients, raise the heat to high and bring to a boil. Once it comes to a boil, reduce heat to low an simmer, partially covered, for 25 minutes or until the squash is tender.

3. Puree the soup with your hand blender, ( one of my favorite tools) a blender, or a food processor.

4. Garnish each serving with orange slices.

Posted to recipelu-digest Volume 01 Number 306 by Reluctant Gourmet <reluctg@pcfastnet.com> on Nov 25, 1997

Puree of Carrot Soup

Servings: 1 Servings

Ingredients:

2 large Carrots; sliced
2 cub Chicken stock
1 teaspoon Fresh tarragon; (or ⅛ tsp.dried)
½ teaspoon Salt
⅛ teaspoon Ground coriander; scant
1/3 cub Evaporated milk
Fresh parsley for garnish

Preparation:

(from Burpee's Garden Cookbook)

Cook first 5 ingredients together until carrots are very tender. Puree in blender until smooth. Put back in pot and add milk. Heat gently and garnish with parsley then serve!

Makes two large bowls - this recipe doubles, triples perfectly.
Posted to TNT Recipes Digest by Heather Hamilton <cyberian@pacbell.net> on Mar 23, 1998

Puree of Fava Beans

Servings: 4 Servings

Ingredients:

½ pound Dried fava beans, soaked
3 Garlic cloves
1 teaspoon Cumin seeds
Olive oil
Salt
¼ teaspoon Za'atar -=OR=- use thyme, oregano or marjoram

Preparation:

Drain & skin the soaked fava beans. Cover with fresh water & cook gently with the garlic & cumin seeds until the beans are tender. Drain. Puree the beans. Stir in enough olive oil & a littel water, to give the puree a soupy consistency. Season with salt & beat well. Heat just before serving with a little more olive oil & a sprinkling of the za'atar. Serve with Arab bread & a bowl of mixed spices (ground cumin, cayenne & salt).

Puree of Garlic Soup with Chicken Dumplings

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 tablespoon Olive oil, divided
1 pound Garlic *
2 medium Onions, coarsely diced
7 cub Chicken broth or water
1 Lemon, halved
4 Bay leaves
4 Sprigs fresh thyme or:
1 tablespoon Fresh, chopped thyme or:
½ teaspoon Dried thyme
2 cub Mixed diced vegetables **
Chicken Dumplings:
1 pound Boneless, skinless chickenpieces
1 tablespoon Finely minced garlic
½ teaspoon Salt
1 teaspoon Ground white pepper
½ cub Madeira or dry sherry
2 Egg whites
1 small Onion, finely diced
12 slice French bread, cut frombaguette, toasted

Preparation:

*(about 8 medium garlic heads), separated into cloves but unpeeled ** (such as zucchini, yellow squash,eggplant and green beans)

To prepare Garlic Soup: Heat 1 tablespoon olive oil in 2-quart pan over medium heat. Add garlic and cook, stirring occasionally, until skins start to turn golden, 15 to 20 minutes. Add onions and cook until soft, another 5 minutes. Add broth, lemon, bay leaves and thyme. Increase heat to high and bring to boil, then lower heat to medium and simmer 30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in small pan over medium heat.
Add vegetables. Cover and cook until soft, about 10 minutes. Set aside.

To prepare Chicken Dumplings: Cut chicken into 2-ounce pieces and place in food processor along with garlic, salt, pepper, Madeira and egg whites.
Pulse on and off until mixture is coarsely chopped. Scrape into bowl. Add onion and mix well. Set aside.

Remove soup from heat. Discard bay leaves and lemon. Puree mixture in food processor or blender. Strain soup through strainer or pass through food mill into clean pan. Return to a simmer.

Use a tablespoon to drop dollops of Chicken Dumplings into simmering garlic soup, creating 12 dumplings. Cover and cook 8 minutes.

Ladle soup into serving bowls at the table. Garnish soup bowls with reserved vegetables and toasted bread.

Per serving, without bread: 355 calories (28 percent from protein, 46 percent from carbohydrate, 25 percent from fat), 26 grams protein, 37 grams carbohydrate, 10 grams fat, 36 milligrams cholesterol, 243 milligrams sodium.

Exchanges: 6 ½ vegetable, 2 ½ meat, 1 fat.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puree of Green Bean Soup

Servings: 2 Servings

Ingredients:

1 pint Green Beans, sliced trimmed
1 cub Onions, Chopped
2 tablespoon Margarine, RC tub
1 cub Milk, low-fat 1%
¼ cub Chicken Broth, low-sodium
1 teaspoon Flour, all-purpose
6 Chives, trimmed garnish

Preparation:

1. In 1-quart microwavable casserole combine first 3 ingredients; micro- wave on High (100 %) for 2 minutes, until margarine is melted. Add ½ cup water and microwave on High for 5 minutes, until beans are tender. Let cool slightly.

2. Transfer mixture to blender and process until smooth; add remaining ingredients and process until combined. Return to casserole and micro- wave on High for 1 minute, until mixture thickens slightly and is thoroughly heated.

3. Pour soup into 2 soup bowls and garnish each portion with 3 trimmed chives.

Approximate Total time: 20 Minutes

Each Serving provides: ½ Milk, ½ Fat, 3 Vegetables, 20 Op Cal

Per serving: 138 Calories; 7g protein; 4g fat; 21g carbo; 211 mg calcium; 116 mg sodium; 5 mg cholesterol; 3g dietary fiber

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puree of Leeks

Servings: 4 Servings

Ingredients:

¾ pound Leeks; very thinly sliced
Butter

Preparation:

Drop the thinly sliced leeks (tender green parts as well as white) into ½-inch fast-boiling salted water. Cook until very tender. Save the cooking liquor. Whizz the leeks to a smooth, pale green puree. Season, enrich with knobs of butter and thin with a little of the cooking liquor if liked. Serve garnished with a bouquet of green coriander and triangles of fried bread. Add some soft-boiled eggs for a quick vegetarian supper.

Source: Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puree of Onion Soup

Servings: 5 Servings

Ingredients:

PHILLY.INQUIRER:
¼ cub UNSALTED BUTTER
12 ounce BOTTLE DARK BEER
4 MEDIUM ONIONS SLICED,8 CUPS
½ pound SHARP CHEDAR CRUMBLED
4 cub VEAL STOCK,OR LOW
SODIUM BEEF BROTH
½ teaspoon SALT
FRESHLY GROUND PEPPER
⅛ teaspoon FRESHLY GRATED NUTMEG

Preparation:

MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW HEAT,PREFERABLY CAST IRON OR COPPER.ADD ONIONS AND COOK,COVERED,15 MINUTES.UNCOVER AND CONTINUE TO COOK 30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS TURN A DEEP GOLDEN COLOR.ADD STOCK AND NUTMEG.COVER AND BRING TO BOIL.REDUCE HEAT AND SIMMER MINUTES.
MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER MEDIUM HEAT.BOIL UNTIL REDUCED BY HALF.REMOVE FROM HEAT,ADD CHEESE,STIRRING UNTIL MELTED.TRANSFER MIXTURE TO BLENDER,ADD 1 CUP ONION SOUP,AND BLEND UNTIL SMOOTH.RESERVE,REMOVE ONION MIXTURE FROM HEAT AND STRAIN RESERVING LIQUID.TRANSFERE ONIONS TO BLENDER OR FOOD PROCESSOR AND PUREE UNTIL VERY SMOOTH.RETURN PUREE TO PAN.ADD RESERVED LIQUID AND CHEESE MIXTURE,ADD SALT AND SEASON TO TASTE WITH PEPPER.SERVE PIPING HOT IN TUREEN.MAKES 5 SERVING

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puree of Onion Soup with Beer and Cheddar Cheese

Servings: 5 Servings

Ingredients:

¼ cub Butter
4 medium Onions, sliced
4 cub Veal stock or beef broth
⅛ teaspoon Freshly grated nutmeg
1 Bottle dark beer
½ pound Sharp Cheddar cheese,crumbled
½ teaspoon Salt
Freshly ground pepper

Preparation:

Melt butter in heavy 3 quart cast-iron pan over low heat. Add onions and cook, covered, for 15 minutes. Uncover and continue cooking 30-40 minutes, stirring frequently, or until onion turn deep golden color. Add stock and nutmeg. Cover and bring to boil. Reduce heat and simmer 15 minutes.

Bring beer to boil in small pan over medium heat. Boil until reduced by half. Remove from heat and add cheese, stirring until melted. Transfer mixture to blender. Add one cup onion soup and blend until smooth. Reserve.

Remove onion mixture from heat and strain, reserving liquid. Transfer onions to blender or food processor and puree until very smooth. Return puree to pan. Add reserved liquid and cheese mixture. Add salt and season to taste with pepper. Serve very hot in tureen. Makes 5 servings.

Source: Lon Hall's "Cooking With Beer" from CompuServe.

Puree of Sweet Potato Soup

Servings: 6 Servings

Ingredients:

1 tablespoon Flavorless cooking oil
1 medium Onion; chopped
6 cub Low-sodium chicken brothOR water, or a mixture
1 ¼ pound Sweet potatoes peeled and roughly diced
½ teaspoon Nutmeg
1 teaspoon Salt; or to taste
¼ teaspoon White pepper
½ cub Chunky cranberry sauce
Sour cream

Preparation:

HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puree of Tomato Soup

Servings: 6 Servings

Ingredients:

¼ cub Virgin olive oil
1 medium Onion peeled and roughly diced
½ tablespoon Minced garlic
2 pound Plum tomatoes,pref. overripe
1 cub Dry white wine
3 tablespoon Chopped fresh herbs any combination of Basil, Oregano, Thyme & Marjoram
Salt; to taste
Freshly ground pepper to taste

Preparation:

HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften.
Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds.
Taste for salt and pepper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puree of Turnips

Servings: 4 Servings

Ingredients:

1 -(up to)
1 ¼ pound Turnips; cut in 1-inchchunks
1 Potato; peeled, cut into½ inch chunks
½ teaspoon Salt
¼ teaspoon White pepper
½ cub Whipping cream
2 tablespoon Butter

Preparation:

Place the turnips & potato in a saucepan. Cover with water, sprinkle with the salt, and simmer until the vegetables are tender, about 25 minutes.
Drain the vegetables and mash well. Return to the saucepan. Add the pepper, cream and butter. Stir to combine and heat gently until the butter melts.
Serve hot.

FROGGY'S

GREEN BAY ROAD, CHICAGO

POUILLY-FUISSE

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Puree of Watercress, Mushroom, Leek and Potato Soup

Servings: 6 Servings

Ingredients:

1 tablespoon Butter or margarine; or oil
1 medium (1" diam) leek; cleaned andchopped
½ pound Mushrooms; coarsely chopped
1 ½ teaspoon Salt; or to taste
3 Potatoes; cut in smallchunks (fist-sizedpotatoes), peeling optional
4 cub Water
2 large Garlic cloves
2 bunch Fresh watercress; large,chopped (approx 2 cupsloosely packed)

OPTIONAL ADDITIONS:
1% low-fat milk; (1 cup)
OR soy milk; at roomtemperature
Freshly ground black pepper;to taste

OPTIONAL GARNISH:
Sour cream; and/or
Red bell pepper; thin strips

Preparation:

1) Melt the butter or heat the oil in a soup pot or a Dutch oven. Add the leek, mushrooms, and ½ teaspoon salt. Saute for about 10 minutes over medium heat.

2) Add the potatoes and garlic cloves, and pour in the water. Sprinkle in another ½ teaspoon salt. Bring to a boil, partially cover, and lower heat to a simmer until the potatoes are very tender. Remove from heat.

3) Puree the soup in a blender or a food processer (or directly in the pot with a hand blender). Add the watercress, bit-by-bit, as you pur‚e, until it is all incorporated and the soup is smooth. Taste to correct salt.

4) You can serve this hot, at room temperature, or cold. If you're serving it hot, reheat the soup gently just before serving. stirring in the optional milk at the end. If you are serving this room temperature or chilled, add the milk at any time.

5) Top the soup with a grind or two of fresh black pepper, a little sour cream and thin strips of red bell pepper, if desired, for a nicely finished look.

TIPS: * This soup is lowfat and possibly vegan (if you use oil and soymilk). * The vegetable quantities are somewhat flexible, so don't worry if you don't have exact amounts. Mollie uses 'handfuls."

**Mollie Katzen - the author of the Moosewood Cookbook serves up recipes and cooking tips. http://www.molliekatzen.com/ Updated monthly starting 98Feb.>Kitpath McBuster 98Feb Mc-PER SERVING: 67CAL, 2g fat (27% cff).

Notes: Adapted from "Still Life with Menu Cookbook." Serves 6 or more if you add milk. CookNote: Try this very simple, rich-tasting puree of vegetables, which tastes delicious with or without milk added. The watercress is a spunky presence which gives the soup a peppery edge. Go ahead and make this several days ahead of time. It keeps and reheats beautifully.

Recipe by: Mollie Katzen Monthly (Feb98)

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998

Puree of Yellow Squash Soup

Servings: 4 Servings

Ingredients:

1 pound Yellow crooked-neck squash (
Approx 6 small ones)
2 cub Chopped onion
1 Clove garlic, sliced
2 tablespoon Butter ( I ommitted this
Altogether)
½ teaspoon Dried thyme (or 2 tsp.
Minced fresh thyme)
½ teaspoon Dried sage
½ teaspoon Dried basil ( or 1 to 2 tbsp
Minced fresh basil) ( I used
2 Tbsp
Fresh basil -I am glad I
Did!)
1 teaspoon Salt
1 tablespoon Unbleached white flour ( I
Bet wheat flour would be
Even better)
½ cub Dry white wine
2 cub Milk ( I used 1% WestSoy,
Vanilla)
Freshly ground black pepper

Preparation:

optional topping:

2 tsp olive oil or butter ( I sauteed the bell pepper strips down the McDougall way with water) 1 small red bell pepper, cut in thin strips 1 clove garlic, minced minced chives, (I use green onion tops) Directions: in original form but with my comments.

1) Cut the end off the squash, and peel if the skin looks looks suspicious in any way. Then cut the squash into ¼ inch slices and set aside. (I used my cuisinart) 2) In a large saucepan or a Dutch oven (I used a non-stick pan because I ommitted butter), begin sauteing onions and garlic in *butter* over medium heat. After about 5 minutes, add squash, herbs, and salt. Stir, cover, and continue to cook about 10 more minutes. 3) Gradually sprinkle in the flour, stirring constantly. Continue to cook and stir over low heat about 5 minutes. 4) Pour in the white wine, stir briefly, cover, and let simmer 10 to 15 minutes. (Note: The alcoholic content of the wine dissipates with cooking, and the taste of the wine diminishes gradually. So if you let if cook a little longer at this step, you will get a more subtle result. Just be sure to stir everything up from the bottom from time to time, so it won't stick or scorch.) Remove from heat, and allow the soup to cool until it's cool enough to puree. 5) Puree the soup with the milk in a food processor or blender, and return it to a kettle. At this point, you may choose to strain the soup through a fine strainer or a sieve to get a smoother texture. (I don't think this is necessary at all) Adjust the seasonings. Add black pepper to taste. 6) Heat gently just before serving.
7) While the soup is heating, prepare the optional topping.Saute the bell pepper and garlic in olive oil or butter until just tender. Spoon a little bit of this into each steaming bowl of soup, and sprinkle with minced chives. (my water-sauteed bell pepper strips worked just fine)

Prep time: 45 minutes, Yield: 4 to 6 Servings

This recipe is designed primarily for yellow crooked-neck squash ( a summer squash), but in the winter you can substitute for acorn and butternut.

To freeze yellow crooked-neck squash (so you can use it later in the winter), cut the squash into ¼-inch slices, and drop into a saucepan of boiling water for 3 minutes. Drain and cool. Then wrap airtight in a plastic bag or container and freeze.

To use acorn or butternut squash in this recipe, peel and seed a 1-lb.
squash. Chop it into small piecesk and steam or boil until tender. Drain well. Then simply follow the recipe, biginning with step 2, substituting this cooked winter squash for the yellow crooked neck.

From: tdupart@cisco.com (Tina Dupart) Fatfree Digest [Volume 9 Issue 6] June 27, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pureed Apple-Squash Soup

Servings: 1 Servings

Ingredients:

1 large Or
About 4 Lbs. Total Weight
3 cub Chicken Broth Or Bullion,
Homemade
Canned, Or Made From Cubes
Or
Powder, More If Needed
¼ cub Pareve Margarine
1 large Onion -- diced
4 medium Tart Apples,peeled -- cored
Diced
Salt To Taste
2 small Butternut Or 3 Acorn Squash

Preparation:

Peel squash: cut into large chunks, removing and discarding all seeds and fibers. Put broth into large saucepan or soup pot and add the squash pieces. Bring to a boil over high heat; then lower heat, cover. and simmer 20 to 25 minutes, or until squash is very tender. Meanwhile, melt the margarine in a large skillet or saucepan over medium-high heat; then saute the onion until it is tender but not browned. Add the apples and saute until they are tender. In batches, using a blender or food processor, (fitted with the steel blade), process the apples, onion and cooked squash with just enough of the squash broth so the mixture can be easily pureed.
(Reserve the remaining broth.)

Stir the pureed mixture back into the pot containing the reserved broth. If the soup is too thick, stir in additional broth as desired. (The soup may be made ahead to this point.) Shortly before serving, reheat the soup, stirring often. Season with salt, if desired.

Recipe By : Supersew

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pureed Black Bean Soup (Italian)

Servings: 10 Servings

Ingredients:

3 cub Black beans; soakedovernight
2 gallon Chicken broth
6 Bay leaves
½ Onion; diced
4 Cloves garlic; diced
2 Carrots; grated
½ cub Heavy cream
Salt and pepper; to taste
Sour cream; as needed
2 tablespoon Fresh cilantro; chopped
2 tablespoon Tomatoes; diced

Preparation:

sort. Soak overnight. Drain. Rinse. - - In an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots.
Simmer the ingredients for 2 to 3 hours, or until the beans are tender.
Remove the bay leaves. Add more chicken stock or water if needed. - - Strain the beans (reserve the liquid) and place them in a food processor.
Blend the beans, adding enough of the reserved liquid so that a thick, pureed consistency is achieved. - - Add the heavy cream, salt, and pepper.
Stir them in so that they are well blended. - - Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilantro and the tomatoes.
Serves 8 to 10

NOTES : Ronald Guidone, owner and Executive Chef. Mangiamo serves contemporary, Northern Italian cuisine. [from Stromquist and Stromquist (1990), Southern California Beach Recipe. Sante Fe, NM: Tierra Pubs.] Recipe by: Mangiamo, Manhattan Beach, CA

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998

Pureed Carrot Soup

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
¼ cub Finely chopped onion
½ teaspoon Curry powder
2 cub Finely chopped carrots
3 cub Chicken broth
Salt and pepper
1 teaspoon Grated orange rind
¼ cub Orange juice
Sour cream and finelysliced scallion or chives,for garsliced scallion orchives, for garsliced scallionor chives, for garslicedscallion or chives, for gar

Preparation:

Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft.
Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper.

Puree in food processor or blender with orange rind and juice.

Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.

Yield: 4 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602

Posted to MC-Recipe Digest V1 #230

Date: Sun, 29 Sep 1996 21:27:39 -0400

From: Meg Antczak <meginny@frontiernet.net>

Pureed Carrot Soup (Haas)

Servings: 6 Servings

Ingredients:

7 cub Water
12 medium Carrots; cut into pieces
¼ Lemon with peel
2 tablespoon Light miso; or to taste
2 tablespoon Fresh dill

Preparation:

Bring water to a boil. Add carrots and lemon. Cover and simmer until carrots are tender, about 10 to 20 minutes. Remove lemon and discard. Puree in blender or food processor with miso, and garnish with fresh dill.

Top with some Sesame Salt: 1 part sea salt to 8-10 parts sesame seeds: pan roast (dry skillet) the seeds until they begin to pop. Remove from heat, mix with salt. Store in a spice jar in the refrigerator. Also called "Gomasio."

Description: A pureed carrot soup using carrots, onion, garlic, and celery with a squeeze of fresh ginger is a spicier autumn choice. REF: DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 - Celestial Arts ~ 1995)

>1998 Hanneman/Buster

Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 14, 1998

Pureed Dates

Servings: 1 Servings

Ingredients:

1 cub Dried dates
6 tablespoon Water
1 teaspoon Vanilla

Preparation:

Puree dates, water and vanilla in blender or food processor. Makes about ¾ cup.

Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992.

Pureed Fresh Vegetable Soup

Servings: 2 1/2 cups

Ingredients:

2 cub Fresh Vegetables, chopped
(any combination)
3 tablespoon Green Onion, minced
½ teaspoon Leaf Thyme, crumbled
1 ½ cub Water
2 teaspoon Butter or Margarine
3 tablespoon Parmesean Cheese, grated
Salt
Ground Pepper
Lemon Juice

Preparation:

Combine vegetables, onion, thyme and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, until vegetables are very tender, about 8-10 minutes. Remove from heat, stir in butter and cheese. Blend smooth in a blender or food processor and add salt, pepper and lemon juice to taste.
Soup will be thick.

Per Cup: Calories: 70, Protein: 4g, Carbohydrates: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 142mg, Fiber 2g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pureed Green Bean Soup

Servings: 4 Servings

Ingredients:

1 can Green beans (#303) OR>>>
1 package Frozen green beans, unthawed
1 Beef bouillon cube
Sour cream
1 small Onion, sliced
2 cub Chicken broth
2 ounce Cheddar cheese, grated
Salt & pepper to taste
Worcestershire to taste

Preparation:

Cook beans, onion and broth together, add bouillon cube. Puree in blender while hot, season with salt, pepper and Worcestershire sauce.
Divide cheese in bottoms of 4 soup cups, add soup and garnish with sour cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pureed Lentil Soup

Servings: 8 To 10

Ingredients:

1 tablespoon Olive oil
2 large Onions; chopped
1 small Hot pepper; finely chopped
8 cub Water
1 cub Split lentils; rinsed
2 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Ground coriander seeds
½ teaspoon Pepper
1 pinch Saffron
2 tablespoon White rice; uncooked
¼ cub Lemon juice

Preparation:

From: Bulldogfla <Bulldogfla@aol.com>

Heat oil in a saucepan and saut‚ onions and hot pepper over medium heat for 10 minutes. Add remaining ingredients, except lemon juice, and bring to boil. Cover and cook over medium heat for 25 minutes. Puree; then return to saucepan and reheat. Stir in lemon juice; then serve.

Total Calories Per Serving: 98 Fat: 2 grams

Posted to recipelu-digest by Bulldogfla <Bulldogfla@aol.com> on Mar 9, 1998

Pureed Peas

Servings: 2 Servings

Ingredients:

1 cub Fresh peas
1 teaspoon Sweet butter

Preparation:

From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X

Formula, breast milk, or cooking water (about 8 teaspoons)

Boil or steam peas for 7 to 12 minutes or until tender. Drain and puree in your food processor or blender with some of the steam water or formula or breast milk until very smooth. Remove from the blender and mash with butter. Refrigerate or freeze leftovers in ice cube trays.

Makes 2-8 servings

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Pureed Peas a la Clamart

Servings: 4 Servings

Ingredients:

32 ounce Peas, frozen
3 tablespoon Butter
1 cub Chickenbroth, instant
½ Green Onion,finely chopped
Salt
Pepper
9 ounce Potatoes

Preparation:

1.Cover the peas with cold water and bring to a boil.
Drain and put back in pot. 2. Add the butter, broth, onion,salt and pepper cover and simmer til peas are soft and liquid is mostly evaporated. 3.In the meantime peel potatoes and cut into thin slices and boil in salted water about 20 min. Drain. 4.Puree the peas and half of the potatoes. Mix the pea puree and half of potato puree in a serving bowl. 5. Add more of the potatoes that are left until the puree is nicely thick. 6.Season with salt and pepper to taste. 7 Keep warm until serving. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pureed Potatoes, Gold and Sweet (Mf)

Servings: 4 Servings

Ingredients:

1 ½ pound Sweet potatoes, peeled andcut into chunks
1 pound Yukon gold or idahopotatoes, peeled and cutinto chunks
4 tablespoon Heavy cream, butter orchicken broth
Salt and freshly groundblack pepper
Grated orange zest, optional
Fresh horseradish, optional

Preparation:

Cover the sweet and Yukon gold potatoes with water and bring to a boil.
Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper. Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6666 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

Pureed Split Pea Soup

Servings: 8 Servings

Ingredients:

2 cub Dried green split peas
6 cub Water
1 large Onion; chopped (about 1cup)
2 Cloves garlic; minced
1 cub Chopped carrots
1 cub Celery (2 medium stalks)
4 cub Broth
2 teaspoon Tamari or soy sauce
¼ teaspoon Freshly ground pepper
½ cub Snipped fresh dill
Liquid smoke to taste
1 cub Broth or skim milk

Preparation:

Date: Tue, 16 Apr 96 14:31 CST

From: llacher@provost-po.provost.uiowa.edu (Lori)

Adapted from Jane Brody's Good Food Book

1. Place peas & water in large, heavy saucepan, bring water to boil, boil peas for 2 minutes, turn off heat, let stand 1 hour.

2. Heat a nonstick skillet (or use broth or other liquid), add onion, garlic, carrots, and celery and cook stirring for about 5 minutes. Add to soaked peas.

3. Add broth, tamari, pepper, dill, and liquid smoke. Bring to boil, reduce to low, and simmer soup, partially covering pan for about 1 ½ hours. Stir occassionally to avoid scorching and add water if needed.

4. In a blender or food processor, puree the soup, thinning to desired consistency w/broth or milk. Heat before serving. The book says it makes about 8 servings, but that depends upon your appetite.

FATFREE DIGEST V96 #106

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pureed Tomato Salsa Cruda

Servings: 1 Servings

Ingredients:

4 Italian Roma tomatoes, coredand, cut into quarters
2 Serrano chiles, stemmed,seeded if desired, andsliced
1 Lime, Juice of
1 teaspoon Salt
½ teaspoon Freshly ground pepper

Preparation:

Combine all of the ingredients in a blender and puree until smooth.

Yield: ¾ cup
Posted to MC-Recipe Digest V1 #325

Recipe by: TOO HOT TAMALES SHOW #TH6134

From: Meg Antczak <meginny@frontiernet.net>

Date: Sun, 1 Dec 1996 22:57:11 -0500

Pureed Turnips with Garlic

Servings: 6 Servings

Ingredients:

2 pound Turnips, peeled and
Quartered
12 tablespoon Butter or margarine
12 Cloves fresh garlic, peeled
Salt and pepper

Preparation:

Parboil turnips 7 minutes in salted water. Drain. Cook turnips and garlic gently in 8 tablespoons butter until both are soft. Puree in food processor or by hand, adding the remaining 4 tablespoons of butter during process. Season to taste with salt and pepper.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip

Pureed Vegetable Soup with Broccoli Florets

Servings: 4 Servings

Ingredients:

2 Potatoes, peeled & diced
2 Med stalks Celery, chopped
2 Med Carrots, chopped
Sm Onion, chopped (¼ cup)
Clove Garlic, minced
2 cub Vegetable stock
¼ teaspoon Black Pepper
½ teaspoon Thyme
1 dash Nutmeg
3 cub Broccoli Florets
1 cub Milk
Egg Yolk, lightly beaten
1 tablespoon Soy sauce

Preparation:

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil.
Top each serving with garnish if desired. VARIATIONS: - substitute 2 cups steamed chopped carrots, or 2 cups steamed peas, for the broccoli. - substitute 1 t curry powder for thyme and nutmeg. Garnish with thin apple slices or raisins. ~ add 1 cup shredded Cheddar cheese; melt into soup base before adding broccoli; subst. pinch dry mustard for nutmeg. - add more milk, vegetable stock, or water if you want a thinner soup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pureed Vegetables

Servings: 6 Servings

Ingredients:

1 Potato, cooked and chopped
1 Carrot, scrubbed and chopped
½ Zucchini, scrubbed, peeledand chopped
½ Celery stalk, scrubbed andchopped (or onion)

Preparation:

From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X

Optional: chicken wing meat, cooked, skinned, all bones removed

Place all ingredients in a small saucepan and cover with cold water. Bring to a boil and simmer until all ingredients are tender.

Put in blender or food processor with a little of the liquid to facilitate blending. Remove and serve or freeze in ice-cube tray.

If you're traveling, you can always put this in a wide-holed Thermos and serve whenever you need it.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Purefoy Hotel Pecan Pie

Servings: 1 Servings

Ingredients:

6 tablespoon Butter (NOT oleo)
¾ cub White sugar
2 cub Pecan halves
4 large Eggs
1 ¼ cub WHITE Karo
1 Unbaked 10" pie shell

Preparation:

Brown butter to golden brown in heavy skillet. Remove to bowl (not plastic) and stir in sugar. Add syrup in thin stream and beat in. Beat in eggs, one at a time.
Toss pecans with mixture to coat. Pour all into unbaked pie shell. Bake at 425 F for 10 min, then turn oven down to 375 F for the rest of the cooking time -- 40-50 minutes, depending on the depth of the pie shell. If crust starts to become too dark, cover entire pie with aluminum foil. Pie is done when pecans are a rich, dark brown and the filling is completely congealed. (Tap with finger to test for firmness.) "N.B. Never trust any pecan pie recipe calling for all dark karo, molasses (God forbid) or vanilla extract. All these interfere with the browned butter flavor. Always use pecan halves, not chopped pecans."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Purely Pork Chops

Servings: 6 Servings

Ingredients:

6 Center Cut; Bone-In PorkChops; ¾ To 1-Inch Thick

SOUTHERN SUCCOR RUB:
1 tablespoon Black Peppercorns; Ground
1 tablespoon Paprika
1 tablespoon Brown Sugar
1 ½ teaspoon Salt
½ teaspoon Dry Mustard
½ teaspoon Cayenne

CHOP MOP (OPTIONAL:
½ cub Vinegar; Cider Or White
1 cub Bbq Sauce
1 Smoked habanero (myaddition)

Preparation:

Recipe By: Cheryl and Bill Jamison (Smoke and Spice)

Combine the rub ingredients in a small bowl. Massage the chops with the rub and place in a plastic bag in the frige for 2 to 4 (or more) hours. Get your smoker ready - 200 to 220 degrees. Remove the chops 30 minutes before you're ready to smoke them and let them come to room temperature. Warm the Chop Mop. Sear the chops in a heavy skillet and transfer to smoker. Cook for 55 to 65 minutes, basting with the Chop Mop and turning as appropriate for your smoker. (Bring to an internal temperature of 160 degrees.) Posted to CHILE-HEADS DIGEST V3 #090 Date: Sat, 31 Aug 1996 21:48:16 GMT

From: hazy@jagunet.com (James Rook)
CHILE-HEADS DIGEST V3 #090

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Purely Pork Rub

Servings: 1 Servings

Ingredients:

2 tablespoon Salt
2 tablespoon Brown sugar, packed
2 tablespoon White sugar
2 teaspoon Paprika
2 teaspoon Pepper
1 teaspoon Cumin
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon Cayenne

Preparation:

Combine ingredients in an airtight container or freezer bag. Shake and toss to mix.

Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs : By Bruce Bjorkman

Posted to MM-Recipes Digest V3 #199

Date: Tue, 09 Jul 1996 07:55:54 -0700

From: cstarz@teleport.com (Carey Starzinger)

Puri (Deep Fried Brown Bread)

Servings: 20 Puris

Ingredients:

225 g Wholewheat flour
½ teaspoon Salt
2 tablespoon Oil
90 ml Hot water
Oil for deep frying

Preparation:

1. Sieve together with flour and salt. Rub in the oil. Add enough water to make a stiff dough.

2. Put the dough on a floured surface and knead for about 10 minutes till soft and smooth.

3. Divide the mixture into 20 balls.

4. Take one ball at a time, flatten it on a slightly oiled surface and roll into rounds of 10cm/4 inch across. (Do not stack the rolled puris on one another as they might stick together.)

5. Heat the oil in a wok until very hot and add a poori, pressing the middle with a slotted spoon so that it puffs up. Quickly turn and cook the other side for a few seconds. Drain and serve hot.

Compiled by Imran C.
Posted to EAT-L Digest 27 Dec 96

From: "Imran C." <imranc@ONTHENET.COM.AU>

Date: Sat, 28 Dec 1996 15:17:43 +1000

Purim Manicotti

Servings: 1 Servings

Ingredients:

2 Eggs
⅛ teaspoon -salt
1 ½ cub Flour;unbleached
1 cub Oil; for frying,olive orother
1 ½ cub Honey

Preparation:

Lightly beat eggs and salt together. Gradually add 1 ¼ to 1 ½ cups of flour and mix until a rather soft dough is formed. Knead for 1 minute, then roll out as thin as you can. With a pizza cutter or with a very sharp knife, make 24 2"x6" strips. Heat the oil in a small frying pan until a piece of dough dropped into it sizzles immediately. Holding one strip of dough at one end with your hand, plunge the other end of the strip into the hot oil 1 inch deep. At once insert the frying part of the strip between the prongs of the fork with your other hand. Roll the fork in a counterclockwise motion while letting the rest of the strip slide into the oil. The strip will fry while it is rolling around the fork. When the manicotto is golden, hold it above the pan a few seconds to drip, then gently place on a paper towel. Repeat until all the manicotti are done.
Heat half the honey in a small saucepan. As it starts to boil, drop 2 to 3 manicotti in it for a few seconds to be coated with honey. Lower the heat and continue to dip the manicotti in the hot honey sauce until all have been coated, gradually adding additional honey. Cool thoroughly before serving. YIELDS: 24

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Purim Moscardini

Servings: 1 Servings

Ingredients:

1 ¼ cub Almonds; ground toasted*
1 ¼ cub Sugar
¼ cub Cocoa;unsweetened
¼ cub Flour; unbleached
½ teaspoon Cinnamon
1 Egg, slightly beaten
1 Egg yolk

Preparation:

Combine all the dry ingredients in a small bowl. Add the egg and egg yolk and mix well. Shape mixture with your hands, a teaspoonful at a time, into 3 inch sticks. Place on an oiled and floured baking sheet, about 2 ½" apart. Flatten with a fork.
Bake in a preheated 350F for 10 minutes, then transfer to a cooling rack.
YIELDS ABOUT: 2 ½ dozen

*To toast hazelnuts or almonds, place them on a cookie sheet and place the sheet on the top rack under the broiler for 4 to 5 minutes, stirring a couple of times. Allow to cool for at least 10 minutes before chopping in a processor or blender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Purim Nut Goodies

Servings: 1 Servings
Source: National Council of Jewish Women cookbook (Canada)

Ingredients:

1 pound Walnuts
1 pound Honey
½ pound Almonds
½ cub Sugar
1 teaspoon Ginger or
1 teaspoon Vanilla

Preparation:

Bring honey and sugar to a boil until the soft ball stage is reached. Add flavouring. Put on a wet board, flatten to ¼-inch thickness. When cool, cut in diamond shapes.

Posted to JEWISH-FOOD digest V97 #055 by alotzkar@direct.ca (Al) on Jan 17, 1904.

Purim Patties

Servings: 1 Servings

Ingredients:

1 package Chinese noodles
2 cub (dry roasted) unsaltedpeanuts
1 package Chocolate chips

Preparation:

Linda asked what other pastries for Purim. Well here is a sweet that is not a pastry or a cookie but a delightfully delicious and easy to make sweet that I include in my shalach manot gifts. It's especially fun to make with the children (and grandchildren, of course) because it's fast and there's not baking or real cooking involved. When it's not Purim, we call them spiders, but on Purim we call them "Purim Patties". Makes about 3 dozen

Mix the noodles and peanuts in a large bowl and set aside. Melt the chocolate chips in a double boiler (NOT in the microwave) and, when melted, mix with the noodle peanut mix. Mix well so that everything is coated with the chocolate. Drop by teaspoonsful onto a waxpaper-covered cookie sheet until set. (In humid Florida I sometimes set them in the refrigerator.) These keep indefinitely, in the event there are any left over.

Posted to JEWISH-FOOD digest by Ruth Etkin <retkin@appstate.campus.mci.net> on Feb 18, 1998

Purim Poppyseed Candy

Servings: 36 Servings

Ingredients:

1 pound Poppyseeds
½ cub Raisins (opt)
¾ cub Sugar
1 ¼ cub Honey
1 cub Nuts
1 pinch Salt

Preparation:

Wash poppyseeds throughly in boiling water and drain well. Cook all ingredients except nuts and raisins to soft ball stage. Add nuts and raisins and cook for 5 min. Pour onto wet board and spread with spatula to about ¼" thick. Allow to cool for a few minutes and cut into square or diamond shapes. When cool, remove from board. Makes 36 pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Purim Ravioli

Servings: 1 Servings

Ingredients:

2 pound Spinach;small leaves bulkSalt
2 tablespoon Olive oil
1 Onion;small, quartered
1 Carrot;small, peeled &coarsely chopped
½ Chicken breast;cubedfreshly ground black pepper
1 tablespoon Flour;unbleached
Homemade pasta;made with 4Eggs & 2/12 cups flour
6 quart -Water
3 cub Marinara sauce;(Momma'sTomato sauce) or Meat Sauce

Preparation:

Remove the roots and stems from spinach and save for later use. Rinse spinach in cold water as many times as necessary to rid it of any sand.
Place in a pot with no water other than the water the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes.
Transfer to a colander and set aside to drain.
Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp salt and ⅛ tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine.
Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture.
Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds. With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time.
Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce. SERVES: 6-8

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puris

Servings: 6 Servings

Ingredients:

1 cub Unbleached All-Purpose Flour
1 cub Whole Wheat Flour
2/3 cub Water
1 tablespoon Melted Butter Or Ghee
2 teaspoon Vegetable Oil
Ghee Or Oil For Deep Frying

Preparation:

Yield: 16 Puris Cooking Time: 40 Minutes

Place the flours in a bowl, add enough of the water to make a soft pliable dough. Add the melted butter, knead until smooth. Cover the bowl with a damp cloth, leave in a warm place for one hour. Divide into 16 pieces and, using a little oil on the hands, shape into balls. Grease the rolling pin and board with oil, roll each ball into a thin pancake. Heat the ghee until smoking hot, place a puri in the frying pan. Turn immediately and press with a fish slice (slotted spatula or pancake turner) until the puri puffs up. Cook until golden. Drain on absorbent paper, serve as soon as possible.

From How To Make Good Curries by Helen Lawson Copyright 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Puris--Indian Crispbread

Servings: 1 Servings

Ingredients:

4 cub Whole wheat flour
3 tablespoon Butter
Oil for deep frying

Preparation:

Put flour in a large bowl and have butter ready. Chill your fingers by running them under cold water or rubbing then with ice. Dry well. Then, with your fingertips, mix butter into the flour by rubbing bits of flour and butter briskly in small circles until butter is well distributed throughout the flour. Stirring constantly with a wooden spoon, gradually add enough water to make a stiff dough, as with loaf bread. The dough is moist enough when it begins to hold together and pull away from the sides of the bowl. Turn the dough ball out onto a lightly greased surface. Pinch off small portions one at a time and roll them into circles about ⅛ inch thick and 4 to 5 inches in diameter. Heat the oil to a temperature of 350 degrees to 375 degrees, or until test piece of dough browns and floats to the top. With practice, you can fry 2 to 3 puris at a time. Start with one though. Gently slide it into the hot oil. It will sink, then float to the top. When it does, press it gently with the back of a slotted spoon to make it puff. Turn it over and let it cook another minute until just golden brown. With the slotted spoon, lift out the cooked bread and lay it on clean, absorbent cloths to drain. Continue in the same way until all the dough is used. Serve hot. (And be careful of that hot oil!)

(Recipe from South Africa) ~-- Echodor v3.07

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 06-14-95

Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Puritan Holiday Cookie Bars

Servings: 1 Servings

Ingredients:

½ cub Oil
¾ cub Brown sugar
2 Eggs
2 tablespoon Milk
1 ½ cub Flour
¾ teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Baking soda
¼ teaspoon Salt
¼ teaspoon Ground cloves
1 1/3 cub Raisins
½ cub Chopped walnuts
2 tablespoon Confectioners sugar

Preparation:

Heat oven to 350. Oil a 13X9" pan. Set aside. Combine oil & sugar in large bowl at med speed. Add eggs, one at a time. Beat well after each addition. Mix in milk. Combine flour, cinnamon, nutmeg, soda, salt & cloves. Add slowly to creamed mixture. Stir in raisins & nuts.
Spread evenly in pan. Bake at 350 for 23-26 minutes, or until wooden pick in center comes out clean. Cool in pan. Cut into bars, about 2X1 ½". Sift confectioners sugar over bars.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Purloo

Servings: 4 Servings

Ingredients:

3 slice Bacon; chopped
1 medium Onion; chopped
1 medium Green pepper; chopped
1 cub Thinly sliced okra*
1 Garlic clove; minced
1 cub Cooked ham (about 3 oz.) julienned
3 cub Cooked rice
1 medium Tomato; seeded and chopped
1 teaspoon Dried thyme
½ teaspoon Salt
½ teaspoon Dried basil
⅛ teaspoon Red pepper flakes

Preparation:

Cook bacon over medium heat in large skillet until brown; drain fat. Stir in onion, pepper, okra and garlic; saute 2 to 3 minutes or until onion is tender. Add ham, continue cooking 3 minutes. Add rice, tomato, thyme, salt, basil and pepper flakes. Heat thoroughly; serve as a side dish or a main dish.

*Thawed, frozen okra or fresh celery may be substituted for fresh okra, if desired.

Each serving provides:
* 353 calories
* 12.5 g. protein
* 5.2 g. fat
* 62.6 g. carbohydrate
* 1.9 g. dietary fiber
* 17 mg. cholesterol
* 711 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Purple and Orange Critter Slaw

Servings: 1 Servings

Ingredients:

6 cub Very thinly sliced redcabbage
1 pound Coarsely grated or juliennedcarrots
1/3 cub Lowfat sour cream
½ cub Mayonnaise
1 teaspoon Prepared mustard
1 tablespoon Lemon juice, (up to 2)
2 tablespoon Finely chopped parsley
Salt and freshly groundpepper

Preparation:

In a large bowl toss together the cabbage and carrots. In a small bowl whisk together the sour cream, mayonnaise, mustard, lemon juice and parsley. Season to taste with salt and pepper. Pour the dressing over the mixed vegetables and toss to coat. Chill, covered, for 1 hour. Coleslaw may be made 1 day ahead. Serve chilled or at room temperature.

Yield: 7 to 8 cups coleslaw

Recipe by: Cooking Live Show #CL8861 Posted to MC-Recipe Digest V1 #600 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 6, 1997

Purple Cow

Servings: 1 Servings

Ingredients:

2 cub Purple grape juice
½ cub Milk
1 tablespoon Sugar; or to taste
½ teaspoon Vanilla
1 cub Ice cream
Ice cubes

Preparation:

Here's how you make a cool drink. Place grape juice in a blender container. Add milk and sugar. Add vanilla and ice cream. Add ice cubes to fill the conatiner, a few at a time, and blend until chunky.

B51@ADMN.712.NEBO.EDU

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Purple Cows

Servings: 4 Servings

Ingredients:

1 quart Unsweetened grape juice
1 quart Vanilla ice cream
4 Tall glasses

Preparation:

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Date: Sat, 3 Aug 1996 20:38:40 -0500
Fill glasses 2/3 full with grape juice. Add two scoops of ice cream to each glass. Stir until mixed or put in a blender until mixed then serve with spoons or straws.

EAT-L Digest 2 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Purple Hooter

Servings: 1 Servings

Ingredients:

1 ½ ounce Absolut Citron
½ ounce Triple Sec
¼ ounce Black Raspberry Liqueur

Preparation:

Shake with ice and strain into chilled shot glass.

Recipe by: Mr. Boston

Posted to MC-Recipe Digest V1 #1006 by "jms@twave.net" <jms@twave.net> on Jan 12, 1998

Purple Passion

Servings: 1 Quart

Ingredients:

COCKTAILS FROM CHEF FREDDY'S:
1 Can (6 oz) frozen grape
Juice [thawed]
3 Juice cans of cold water
1 Juice can Vodka
½ cub REALEMON lemon juice
¼ cub Sugar
ICE
Purple grapes and mint-
leaves as a garnish
(optional)

Preparation:

1) In a pitcher, combine all of the ingredients, except the grapes, ice and the mint leaves... Stir until the sugar is dissolved, cover and chill... 2) Serve over the ice and garnish if desired with the grapes and mint leaves...

From the GREAT AMERICAN Favorite Brand Names Cookbook and Fred Goslin in Watertown NY on Cyberealm Bbs at (315) 785-8098

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Purple Passion Jiggle Shots

Servings: 1 Servings

Ingredients:

2 Boxes (small) (or one large)grape Jell-O
1 cub Boiling water
½ cub Amaretto
1 dash Vodka (either a shots-worthor a tablespoon would do)

Preparation:

Prepare the usual way.

Posted to EAT-L Digest by Wendy Harding <wharding@MAIL.WF.NET> on Sep 5, 1997

Purple Pesto

Servings: 1 Servings

Ingredients:

2 cub Opal or Purple Ruffle basil
2 tablespoon Sun dried tomatoes
2 Garlic cloves
6 tablespoon Asiago cheese
1/3 cub Pine nuts or walnuts
½ cub Olive oil

Preparation:

Combine all ingredients except oil in blender or food processor. Slowly add oil. Blend to desired consistency and toss on freshly cooked pasta.

(This pesto variation makes a great sauce with sauteed strips of sweet Italian peppers and linguine.)

From: The Cook's Garden catalog - Spring/Summer 1989 - page 1)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Purple Plum Chiffon Pie

Servings: 8 Servings

Ingredients:

1 ¼ pound Fresh purple prune plums
¼ cub Water
1 cub Sugar
1 tablespoon Lemon juice
1 ½ Envelopes unflavored gelatin
¼ cub Water
2 Egg whites
1 dash Salt
½ cub Heavy cream,whipped
Baked pastry shell (9")
Whipped cream for garnish

Preparation:

Wash;halve and pit plums.Place in large saucepan with ¼ cup water.
Cover and simmer over low heat until tender,about 10 minutes.Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar and lemon juice.Stir until sugar is dissolved. Soften gelatin in ¼ cup cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites and whipped cream into plum mixture.Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired. Makes 1 - 9" pie.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Purple Plum Pie

Servings: 8 Servings

Ingredients:

4 cub Fresh plums (about 1 ½pounds), sliced
½ cub Sugar
¼ cub All-purpose flour
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
1 tablespoon Lemon juice
1 Unbaked deep-dish pastryshell (9 inches)

TOPPING:
½ cub Sugar
½ cub All-purpose flour
¼ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
3 tablespoon Cold butter or margarine

Preparation:

In a bowl, combine the first six ingredients; pour into the pastry shell.
For topping, combine sugar, flour, cinnamon, and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack. Yield: 8 servings.

NOTES : "I can never resist a tart, tempting slice of this beautiful pie.
It's a down-home dessert that makes any meal special. This pie is a terrific way to put bountiful summer plums to use." Submitted by Michelle Beran, Claflin, Kansas.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@aol.com on Jul 22, 1997

Purple Prune Plum Pie

Servings: 8 Servings

Ingredients:

20 Purple prune plums
1 cub Sugar
¼ cub Flour
1 tablespoon Ground cinnamon (or more)
1 (9-in.) unbaked pastry shell
2 tablespoon Butter or margarine

Preparation:

Halve and pit plums. Combine sugar, flour and cinnamon. Sprinkle ¼ of mixture over bottom of pastry shell. Overlap plums in circles on sugar mixture. Sprinkle with remaining mixture and dot with butter. Bake at 425F 10 minutes. Reduce heat to 350F and bake 30 to 35 minutes longer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Purple Pudding

Servings: 1 Recipe

Ingredients:

¾ cub AM Blue Cornmeal
2 ½ cub Grape juiceOR- other dark fruit juice
1 cub Plain yogurt
Natural sweetener to taste

Preparation:

Combine juice and blue cornmeal in a saucepan, and stir over low heat with a wire whisk until very thick. Combine mixture with yogurt and sweetener and beat with an electric mixer or in a blender, until creamy and smooth.
Pour into small bowls and chill.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Purple Salad

Servings: 12 Servings

Ingredients:

2 package (3-oz) raspberry gelatin
3 cub Hot water
1 can (15-oz) blueberries;drained, reserve juice
1 can (8-oz) crushed pineapple;drained (reserve juice)
½ cub Chopped pecans
1 package Dream whip

Preparation:

Mix gelatin with 3 cups hot water and 1 cup liquid from blueberries and pineapple. Remove ¾ cup gelatin mixture and keep at room temperature.
Pour remaining gelatin mixture into 9x12 dish and refrigerate. When mixture partially congeals, add pecans, blueberries and pineapple. Let congeal.
Prepare Dream Whip as directed on package, omitting vanilla. Add ¾ cup cold gelatin to Dream Whip. Spread on top of congealed gelatin. Chill to congeal. Cut into 2-inch squares and serve on lettuce.

MRS OLIE BROWN (HELEN)

AUBREY, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Purple Thumbs

Servings: 6 Servings

Ingredients:

24 Pitted Prunes
½ cub Peanut Butter

Preparation:

Yield: 24 Thumbs

NOTE: You can add coconut or sunflower seed to the peanut butter, if you desire.

Steam the prunes over boiling water in a colander for 5 minutes or until plump. Cool. Slit one side open and stuff with the peanut butter.
Refrigerate until serving time.

From Super Snacks For Kids by Penny Warner Copyright 1985

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Purse of Crab Meat and Lobster

Servings: 1 -2 serving

Ingredients:

5 gm Small pancake (4"x4")
60 gm Lobster meat (diced)
30 gm Crab meat
5 gm Chopped onions
3 gm Chopped garlic
15 ml White wine
30 ml Double cream
1 ml Tabasco sauce
2 ml Chopped parsley
5 gm Capsicum (juliennes)
5 gm Onions (juliennes)
10 gm Cucumber (juliennes)
5 gm Carrots
5 gm Beetroot
10 gm Tomatoes
30 ml Japonaise Dressing
Butter
Oil for the deep frying

Preparation:

Heat butter in a heavy bottom pan. Add the garlic and the chopped onion.
Cook for a few minutes. Do not brown. Add in the diced lobster and cook till all the moisture evaporates. Drain the water from the crab meat and add it into the pan alongwith the white wine. Reduce the wine completely, and add in the double cream. Cook till the cream becomes thick, add in the tabasco and the chopped parsley - mix thoroughly. Check seasonging. Remove from the fire and let it cool. Divide the lobster mixture into 5 equal sizes and place them on the centre of each pancake. Hold together all the four corners of the pancake and tie tightly. Fry these bags at moderate heat until golden. Meanwhile mix together all the julienned vegetables and place them on one side of on one side of the serving dish. Arrange the fried bags on a plate and pour the dressing (below) and pour the dressing over the julienned vegetables.
Japonaise Dressing

250 ml Salad oil
65 ml Red wine vinegar
25 ml Tomato ketchup 50 gm Finely chopped onions 50 gm Finely chopped carrots 10 gm Finely chopped garlic 10 gm Crushed pepper corn 15 gm French Mustard
50 ml Japanese Soya sauce Salt to taste

Place all the dry ingridients in a mixing bowl. Mix in the soya sauce, mustard and vinegar slowly and slowly pour in the oil, beating with a whisk. And its done.

Posted to MM-Recipes Digest V4 #102 by Vibhu Goel <vgoel@giasdl01.vsnl.net.in> on Apr 13, 1997

Pus Pockets

Servings: 4 Servings

Ingredients:

4 small Pitas
8 ounce Mozzarella cheese; shredded
Ketchup

Preparation:

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 350 degrees. Slit open each pita along ¼ of its edge to make a pocket, and spoon ½ cup shredded cheese into each one.
Place the stuffed pitas on an ungreased cookie sheet. Bake for 15 minutes, or until the pitas turn golden brown. Remove from the oven. With a knife, poke a hole in the top of each pita. Carefully squeeze pitas, they'll be hot, until a little melted cheese oozes out of the hole. Dab ketchup around the hole and arrange on a platter. Now you can not only pick your pimples, but you can eat them too! Penny Halsey (ATBN65B).
Posted to EAT-L Digest 04 Sep 96

Date: Thu, 5 Sep 1996 10:23:04 -0500

From: LD Goss <ldgoss@METRONET.COM>

Pusit Relleno

Servings: 6 Servings

Ingredients:

STUFFED CALAMARI:
12 large Squids
½ pound Ground pork
3 Green onions, finely sliced
1 Egg, beaten
Salt and pepper to taste
1 Garlic clove, minced
1 tablespoon Vegetable oil
1 medium Onion, chopped
1 medium Tomato, chopped
½ Bay leaf
1 tablespoon Soy sauce

Preparation:

Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside. In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper. Stuff squid cavities with meat mixture. This is messy and slippery, don't over stuff the calamari as the stuffing will swell when cooking. A pastry bag makes this easier to do. Place a pan in a steamer and steam the calamari covered for 10-15 minutes, or until filling is cooked. Drain liquid and set aside. Prepare sauce while steaming calamari. In a skillet over medium heat, saute garlic in oil until lightly browned. Add onion and stir for 1 minute. Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato pieces are soft. Pour sauce on top of stuffed calamari. Serve with rice. Note: I save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables. I used the broth from steaming the calamari as a liquid in this dish. This is NOT a good dish to serve to people who don't like calamari or are a bit squeamish. Regular bananas can be used but they should be very firm and green.

Putitza

Servings: 1 Servings

Ingredients:

FOR THE DOUGH:
1 package Active dry yeast
1 1/3 cub Warm milk
3 ¾ cub Flour
½ cub Sugar
3 Eggs
6 tablespoon Butter; melted
1 Lemon; grated peel only
1 pinch Salt

FOR THE FILLING:
2 ounce Golden raisins
2 tablespoon Breadcrumbs
4 tablespoon Butter
4 ounce Walnut meats
1 ounce Blanched almonds
1 ounce Candied citron
1 ounce Candied orange peel
2 ounce Pine nuts
1 Lemon; grated peel only
1 Orange; grated peel only
2 Egg yolks
1 Egg white
Granulated sugar

Preparation:

One of Italy's very special Christmas and New Year's dishes is this rich nut-and-fruit pastry, sometimes spelled "Putitza" or "Putizza." DISSOLVE THE YEAST in ¼ cup milk. Add ½ cup flour and knead into a soft ball.
Cover this with a towel and let it rise in a warm place. When it has doubled in bulk, add it to a bowl containing the rest of the flour, the sugar, eggs, melted butter, pinch of salt and grated lemon peel. Mix in enough milk to make a supple dough; knead well. Cover with a towel and let rise until doubled in bulk. Put the raisins in a small bowl and cover with hot water; let soften, then drain. Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts, almonds and candied fruits. In a large bowl, mix together the raisins, pignoli, grated lemon and orange peel, chopped nuts and fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into soft peaks and fold it into the mixture. Preheat oven to 375F. Butter a baking sheet. Roll dough into a sheet ⅛-inch thick. Spread filling over it, leaving 1 inch clear at the edges. Roll it into a cylinder and coil it on the baking sheet like a snail shell. Beat the remaining egg yolk in a small bowl and paint the surface of the dough with it. Sprinkle it with sugar and bake 35 to 40 minutes, or until pastry is firm and golden brown.
Makes 1 Loaf

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Putle Gela

Servings: 1 Servings

Ingredients:

1 large Eggplant
1 Garlic cloves (to taste) (upto 3)
½ cub White vinegar
½ cub Water
1 tablespoon Sugar
Salt to taste

Preparation:

This is a recipe that my grandfather taught my father who then taught it to me. It is a fairly simple side dish made with eggplant and garlic which is Roumanian of origin and is delicious served as a relish along side meat or poultry;.

Poke holes all over the egg plant with a fork. Place on a piece of aluminum foil on broiler rack about 4 inches from flame. Roast until soft, turning frequently so eggplant roasts all over about 20 to 30 minutes.
Remove from broiler and allow to cool enough to handle. Peel off skin.

This is very important. Chop until very fine in a wooden bowl with a chopping tool or on a board with a knife. This does not work in a food processor. Add garlic cloves and continue chopping until garlic is finely minced and well mixed with the eggplant.

This part works best in a glass jar, but if you don't mind the garlic smell, any covered container will do. Put the eggplant mixture into a jar and add the water, vinegar, sugar and salt . Mix well. Refrigerate over night. ( If you want to limit the salt add only about ⅛ to ¼ teaspoon, and a couple of dashes of Mrs. Dash original.
Posted to JEWISH-FOOD digest V96 #54

Date: Wed, 16 Oct 1996 21:00:46 -0400

From: Goldtag1@aol.com