Post by Paulinemom on Oct 22, 2006 12:50:19 GMT
Preparing pumpkin for most sweet recipes
Remove seeds and skin
Cut into 50mm cubes (if you have scooped out a pumpkin because you are using it for a lantern, just pick the seeds out of the spoonfuls of pumpkin flesh)
Boil in very little water (it gives off a lot of its own) for about 20-30 minutes until soft
Drain off surplus water and mash the pumpkin, which should now be very soft
Pumpkin Pie
Ingredients:
Short crust pastry
For filling:
15 oz (2 cups) plain pumpkin
1 can sweetened condensed milk (not evaporated milk)
2 eggs
Half teaspoon ground cinnamon
Half teaspoon ground ginger
Half teaspoon ground nutmeg
Half teaspoon vanilla extract
Half teaspoon salt
For topping:
8 oz carton double or whipping cream
Half teaspoon vanilla extract
Method:
Line a 9 inch diameter flan tin with pastry
Preheat oven to 452o F (220o C, gas 7)
Mix pumpkin, sweetened condensed milk, eggs, spices and salt with an electric mixer
Pour into pastry crust
Bake 15 minutes at 452o F (220o C, gas 7)
Reduce heat to 350o F (180o C, gas 4) and bake a further 35-40 minutes
Allow to cool completely
Whip double cream and vanilla and serve over the pie
American Spicy Pumpkin Bars/cake
Ingredients:
4 large eggs
14 fluid oz castor sugar
8 fluid oz vegetable oil
16 fluid oz pumpkin
16 fluid oz (280 g) strong white flour
2 teaspoons baking powder
1 teaspoon salt
8 fluid oz raisins
Method:
Prepare a baking pan (13"x 9") by greasing and flouring, or lining with non-stick paper
Preheat oven to 170oC
Beat eggs until frothy
Add sugar and beat for 2 minutes
Beat in oil and pumpkin
Add dry ingredients and fold in carefully without overmixing
Pour mix into prepared baking pan
Bake for 35-40 minutes or until a knife comes out clean
Icing:
175g soft cheese
100g melted butter
14 fl oz icing sugar
1 teaspoon milk
1 teaspoon vanilla essence
Mix well and use to ice cake, which can be cut into bars
American Pumpkin Muffins
Ingredients:
250g Plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Half teaspoon salt
Half teaspoon each of ground ginger, nutmeg and cloves
1 egg
90ml milk
1 tablespoon honey
110g castor sugar
200ml pumpkin
90ml vegetable oil
60g walnuts and/or raisins
Method:
Prepare muffin tins
Preheat oven to 200oC
Sift together the flour, baking powder, bicarbonate of soda, salt and spices in a large bowl
In another bowl beat the egg and add milk, honey, sugar, pumpkin and oil. Mix well.
Pour liquid into dry mixture and stir until no dry flour visible.
Add nuts/raisins without overmixing
Spoon into muffin tins
Baker for 20-25 minutes, until tops spring back when pressed gently.
Remove seeds and skin
Cut into 50mm cubes (if you have scooped out a pumpkin because you are using it for a lantern, just pick the seeds out of the spoonfuls of pumpkin flesh)
Boil in very little water (it gives off a lot of its own) for about 20-30 minutes until soft
Drain off surplus water and mash the pumpkin, which should now be very soft
Pumpkin Pie
Ingredients:
Short crust pastry
For filling:
15 oz (2 cups) plain pumpkin
1 can sweetened condensed milk (not evaporated milk)
2 eggs
Half teaspoon ground cinnamon
Half teaspoon ground ginger
Half teaspoon ground nutmeg
Half teaspoon vanilla extract
Half teaspoon salt
For topping:
8 oz carton double or whipping cream
Half teaspoon vanilla extract
Method:
Line a 9 inch diameter flan tin with pastry
Preheat oven to 452o F (220o C, gas 7)
Mix pumpkin, sweetened condensed milk, eggs, spices and salt with an electric mixer
Pour into pastry crust
Bake 15 minutes at 452o F (220o C, gas 7)
Reduce heat to 350o F (180o C, gas 4) and bake a further 35-40 minutes
Allow to cool completely
Whip double cream and vanilla and serve over the pie
American Spicy Pumpkin Bars/cake
Ingredients:
4 large eggs
14 fluid oz castor sugar
8 fluid oz vegetable oil
16 fluid oz pumpkin
16 fluid oz (280 g) strong white flour
2 teaspoons baking powder
1 teaspoon salt
8 fluid oz raisins
Method:
Prepare a baking pan (13"x 9") by greasing and flouring, or lining with non-stick paper
Preheat oven to 170oC
Beat eggs until frothy
Add sugar and beat for 2 minutes
Beat in oil and pumpkin
Add dry ingredients and fold in carefully without overmixing
Pour mix into prepared baking pan
Bake for 35-40 minutes or until a knife comes out clean
Icing:
175g soft cheese
100g melted butter
14 fl oz icing sugar
1 teaspoon milk
1 teaspoon vanilla essence
Mix well and use to ice cake, which can be cut into bars
American Pumpkin Muffins
Ingredients:
250g Plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Half teaspoon salt
Half teaspoon each of ground ginger, nutmeg and cloves
1 egg
90ml milk
1 tablespoon honey
110g castor sugar
200ml pumpkin
90ml vegetable oil
60g walnuts and/or raisins
Method:
Prepare muffin tins
Preheat oven to 200oC
Sift together the flour, baking powder, bicarbonate of soda, salt and spices in a large bowl
In another bowl beat the egg and add milk, honey, sugar, pumpkin and oil. Mix well.
Pour liquid into dry mixture and stir until no dry flour visible.
Add nuts/raisins without overmixing
Spoon into muffin tins
Baker for 20-25 minutes, until tops spring back when pressed gently.