The pumpkin, fall/winter squash and sweet potato recipe thread

[tiggerfan1]

Since it's pumpkin season again, I thought it would be fun to have a pumpkin recipe exchange. I love pumpkin desserts and I'm always on the lookout for new recipes. Feel free to share your savory pumpkin recipes, too!


ETA: This is now an "all-gourd" thread (to quote my DIS friend, travelmel ;)). The sweet potato has officially become an honorary gourd. :)


ETA: The feud between the pumpkins and the turnip/rutabagas has finally ended. Turnip and rutabaga recipes are now welcome. They have also become honorary gourds. :)




INDEX



Pumpkin

Baked Pumpkin Ziti (page 1)

Pumpkin Swirl Brownies (page 1)

Pumpkin Bread I (page 1)

Pumpkin Cake with Whiskey Whipped Cream (page 1)

Pumpkin Bread II (page 1)

Pumpkin Pie (Libby's recipe) (page 2)

Pumpkin Ravioli with Shallot and Sage Butter Sauce (page 2)

Paintnolish's Pumpkin Pancakes (page 2)

Pumpkin Scones (page 2)

Pasta with Creamy Pumpkin Sauce (page 2)

Pumpkin Butter (page 2)

Pepita Granola (page 2)

Pumpkin Pudding with Candied Ginger Whipped Cream (page 2)

Black Bean Pumpkin Soup (page 2)

Pumpkin Spice Hot Chocolate (page 2)

Travelmel's "The Witch Next Door" cocktail (page 3)

Pan-seared Scallops with Pumpkin Risotto (page 3)

Pumpkin Creme Brulee I (page 3)

Paula Deen's Pumpkin Gooey Butter Cake (page 3)

Paula Deen's Pumpkin Bars (page 3)

Pumpkin Bread Pudding I (page 3)

Pumpkin Angel Food Cake (page 4)

Pumpkin Creme Brulee II (page 4)

Kurbis Brot (Pumpkin Bread III) (page 4)

Slow Cooker Pumpkin Pie Pudding (page 4)

Pumpkin Bread IV (page 4)

Pumpkin Pancakes (page 4)

Pumpkin Maple Sauce (page 4)

Hot Cider Syrup (for pumpkin pancakes) (page 4)

Chocolate-Pumpkin Marble Cake (page 5)

Pumpkin Chocolate Chip Cookies (page 5)

Pumpkin Roll (page 5)

Pumpkin Cheesecake I (page 6)

Pumpkin Pie (healthier version) (page 6)

Pumpkin Cheesecake (healthier version) (page 6)

Pumpkin Cheesecake II (page 6)

Pumpkin Whoopie Pies (page 6)

Pumpkin-Spice Cake with Brown-Butter Glaze (page 6)

Pumpkin-Cinnamon Streusel Buns (page 6)

Thanksgiving Morn Pumpkin Coffee Cake (page 6)

Pumpkin Mochi (page 6)

Pumpkin Cheesecake III (page 7)

Pumpkin Bread (healthier version) (page 7)

Vegan Pumpkin Cookies (page 7)

Kabocha (Japanese pumpkin) Pie (page 8)

Pumpkin Muffins (healthier version) (page 8)

Pumpkin Pie (made from homemade pumpkin puree) (page 8)

Mini Pumpkin Pies (page 8)

Easy No-Bake Pumpkin Chiffon Pie (page 8)

Ina Garten's Pumpkin Banana Mousse Tart (page 8)

Pumpkin Pie (made from canned pumpkin and canned yams) (page 8)

Pumpkin Pie (for the person who got sweetened condensed milk instead of evaporated milk) (page 8)

Pumpkin Pie (features a cookie crust and has no canned milk at all) (page 8)

Pumpkin Pie (for vegans) (page 8)

Pumpkin Pie (for diabetics or low-carbers) (page 8)

Pumpkin Pie (for the lactose-intolerant) (page 8)

Pumpkin Muffins (page 9)

Pumpkin Waffles (page 9)

Pumpkin French Toast (page 9)

Baked Pumpkin Brulee French Toast (page 9)

Easy Pumpkin Cookies (made with cake mix) (page 9)

Pumpkin Crunch Cake (page 9)

Paula Deen's Pumpkin Pecan Pie (page 9)

Paula Deen's Pumpkin Gingerbread Trifle (page 9)

Pumpkin Caramel Gingersnap Cheesecake (page 9)

Pumpkin Cheesecake Tarts (page 9)

Tiggerfan1's version of Paintnolish's Pumpkin Pancakes (page 12)

Aunt M's Pumpkin Crunch (page 13)

Pumpkin Gingerbread (page 14)

Pumpkin Smoothie (page 14)

Pumpkin Custard Profiteroles with Maple Caramel (page 14)

Pumpkin Chocolate Chip Brownies (page 15)

Pumpkin Empanaditas (page 15)

Pumpkin Bread Pudding II (page 16)

Pumpkin Dessert Dip (page 16)

Pumpkin Salad Dressing (page 16)

Pumpkin Potatoes (page 16)

Pumpkin Gnocchi with Basil Oil (page 16)

Recipes Using Pumpkin Pie Mix (link to recipes on page 17)









Fall/Winter Squash

Butternut Squash Gratin (page 4)

Baked Acorn Squash (page 4)

Butternut Squash and Caramelized Onion Galette (page 5)

Zucchini Mock Apple Pie (page 6)

Acorn Squash with Chile-Lime Vinaigrette (page 7)

Butternut Squash Bisque (page 7)

Wild Rice with Butternut Squash, Leeks, and Corn (page 7)

Butternut Squash Lasagna with Caramelized Onions (page 7)

Roasted Delicata Squash Salad (page 8)

Spaghetti Squash Pie (page 8)

Spaghetti Squash with Garlic (page 8)

Butternut Squash and Creamed-Spinach Gratin (page 14)





Sweet Potato

Gourmet Sweet Potato Classic (sweet potato casserole) (page 5)

Candied Sweet Potatoes (page 5)

Sweet Potato Bread (page 5)

Sweet Potato-Apple Cobbler (page 5)

Sweet Potato Pie with Crunchy Topping (page 5)

Sweet Potato Swirl Cake (page 5)

Sweet Potato Pie (healthier version) (page 6)

Sweet Potato Pie (page 6)

Sweet Potato Pie with Streusel Topping (page 6)

Sweet Potato Donuts with Maple Icing (page 6)

Sweet Potato Cheesecake (page 7)

Sweet Potatoes Anna (savory) (page 7)

Oven-Fried Sweet Potatoes (page 8)

Maple-Glazed Sweet Potatoes (page 8)

Sweet Potato Cinnamon Rolls (page 9)

Sweet Potato Pancakes (page 9)

Sweet Potato Pancakes with Spiced Pecans and Peach Butter (page 9)

Sweet Potato Souffle I (page 9)

Sweet Potato Souffle II (page 9)

Glazed Sweet Potatoes (page 9)

Rhoda's Candied Sweet Potatoes (Kicked Up!) (page 9)

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel (page 9)

Chicken and Sweet Potato Pot Pie I (page 10)

Chicken and Sweet Potato Pot Pie II (page 10)

Chicken Pie with a Sweet Potato Crust (page 10)

Sweet Potato Drop Biscuits (page 16)






Rutabaga

Travelmel's Mashed Rutabagas (page 10)

Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions (page 14)






Turnip

Turnip Gratin (page 13)





Miscellaneous

Where to buy cinnamon chips (page 1)

How to make your own pumpkin puree (page 1)

How to cook pumpkin seeds (page 1)

Advice on how to cut open a squash (page 4)

Fresh pumpkin vs. canned pumpkin for pumpkin pie (page 4)

History of the feud between the pumpkins and the turnips/rutabagas (page 10)

Travelmel's Thanksgiving Day Report (page 10)

Confessions of a Tigger Fan (Tiggerfan1's T-day pumpkin report) (page 11)

Pumpkin chat recipe :hyper2: (page 12)

Tiggerfan1's first St. Nicholas' Day (Warning: Reader must have high tolerance for nonsense.) (page 13)

Travelmel's Cranberry Salsa non-recipe (page 15)





Food Pictures

Pumpkin Chocolate Chip Cookies (page 7)

Travelmel's version of Rhoda's Candied Sweet Potatoes--Kicked Up! (page 10)

Travelmel's Mashed Rutabagas (page 10)

Pumpkin Gingerbread Trifle (page 10)

Pumpkin French Toast (page 11)

Gourmet Sweet Potato Classic (sweet potato casserole) (page 11)

Aunt M's Pumpkin Crunch (page 11)

Pumpkin Swirl Brownies (page 11)

Pumpkin Pie (Libby's recipe) (page 11)

Pumpkin Bread II (Downeast Maine pumpkin bread) (page 11)

Tiggerfan1's version of Paintnolish's Pumpkin Pancakes (page 11)

Pumpkin Pancakes with Hot Cider Syrup (page 11)

Sweet Potato Cinnamon Rolls (page 15)

Pumpkin Cookies (page 15)

Pumpkin Pie Bars (page 15)

Pumpkin Chocolate Chip Brownies (page 15)

Pumpkin Bread Pudding II (page 16)

[travelmel]

But I also was wondering if anybody had seen those "cinnamon chips?" They go GREAT in a simple pumpkin cookie. They've been MIA for the last 2-3 years on, at least, our shelves out here in Oregon.

I heard a recipe today on the foodnetwork:

Baked Pumpkin Ziti: Very yummy and Fall sounding. A great one pot meal.
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-baked-ziti-recipe/index.html (http://www.foodnetwork.com/recipes/paula-deen/pumpkin-baked-ziti-recipe/index.html)

Paula made a "full calorie" and Richard Simmons made a "low calorie" version of the same dish.

P.S. If you're a Paula Deen Fan you MUST check out her Halloween costume for this show.

[tiggerfan1]

But I also was wondering if anybody had seen those "cinnamon chips?" They go GREAT in a simple pumpkin cookie. They've been MIA for the last 2-3 years on, at least, our shelves out here in Oregon.
Ooooh, that sounds good! I love cinnamon, but I've never tried cinnamon chips. I found out that you can buy them online at amazon.com (you have to buy 6 bags, though :eek:) and here http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=1604 (it's not as cheap as Hershey's, but at least you don't have to buy 6 of them!)

Edit- I found out that you can find out which store carries Hershey's cinnamon chips through their product locator. Here's the link: http://www.hersheys.com/productlocator/index.asp

I heard a recipe today on the foodnetwork:

Baked Pumpkin Ziti: Very yummy and Fall sounding. A great one pot meal.
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-baked-ziti-recipe/index.html (http://www.foodnetwork.com/recipes/paula-deen/pumpkin-baked-ziti-recipe/index.html)

Paula made a "full calorie" and Richard Simmons made a "low calorie" version of the same dish.

P.S. If you're a Paula Deen Fan you MUST check out her Halloween costume for this show.

Thanks for the recipe! Too bad I missed the show with Richard Simmons. That guy totally cracks me up! Hopefully, they'll have it on again soon.

[tiggerfan1]

Here's a recipe for pumpkin swirl brownies from one of my favorite food blogs. I haven't tried it yet, but it sounds amazing! Here's the link:


http://smittenkitchen.com/2008/10/pumpkin-swirl-brownies/


(I love pumpkin and chocolate. Can you tell? ;) )

[tiggerfan1]

OK, this is kinda off topic, but...............

I just have to celebrate the fact that it's also time for:


http://img139.imageshack.us/img139/1540/godivapumpkintruffle2lv7.jpg (http://imageshack.us) Pumpkin Spice Truffles from Godiva Chocolates :cloud9:


http://img520.imageshack.us/img520/1064/pumpkinicecreamvl6.jpg (http://imageshack.us) Pumpkin Ice Cream!!!!! :love:


:woohoo: :cool1: :banana: :cheer2: :dance3:

[travelmel]

Here's a recipe for pumpkin swirl brownies from one of my favorite food blogs. I haven't tried it yet, but it sounds amazing! Here's the link:


http://smittenkitchen.com/2008/10/pumpkin-swirl-brownies/


(I love pumpkin and chocolate. Can you tell? ;) )

I also love pumpkin stuff.. it feels so healthy and fall-ish and indulgent at the same time. Great stuff!

[travelmel]

OK, this is kinda off topic, but...............

I just have to celebrate the fact that it's also time for:


http://img139.imageshack.us/img139/1540/godivapumpkintruffle2lv7.jpg (http://imageshack.us) Pumpkin Spice Truffles from Godiva Chocolates :cloud9:

I paid $5 for a Silver dollar sized piece of chocolate bark there once. I'm not a fan! But.. those do look LOVELY.


http://img520.imageshack.us/img520/1064/pumpkinicecreamvl6.jpg (http://imageshack.us) Pumpkin Ice Cream!!!!! :love:


:woohoo: :cool1: :banana: :cheer2: :dance3:

Did you know that all of the Bryer's/Edy's slash all those brands that are the same packaging have shrunk their package but not their price? Yep... it kind of BARELY makes sense.. they say that in order to keep their price the same as the competition but keep their ingredient quality they have to shrink the portion size. It makes sense on paper but I wonder if it's true. Meaning, are they really making more profits with the 1.5 rather than the 1.75 or is it as they say and still the same? :confused3

It feels underhanded. But it may not be.

[tiggerfan1]

Did you know that all of the Bryer's/Edy's slash all those brands that are the same packaging have shrunk their package but not their price? Yep... it kind of BARELY makes sense.. they say that in order to keep their price the same as the competition but keep their ingredient quality they have to shrink the portion size. It makes sense on paper but I wonder if it's true. Meaning, are they really making more profits with the 1.5 rather than the 1.75 or is it as they say and still the same? :confused3

It feels underhanded. But it may not be.


Yes, I've definitely noticed the shrinking-product-and-rise-in-price phenomenon, too. I think the best way to deal with these issues is to contact the companies directly and complain (nicely). Since my family and I are trying to be frugal, we try to find ways to beat the system. By the way, I feel your pain about the $5 piece of chocolate from Godiva. Last year, the pumpkin truffles were $12!!!! :eek: This year, they're $13!!!!! :eek: :eek: :eek: It's ridiculous, but hey, it only comes around once a year. (And I'll only buy it once a year! ;)) If people can splurge on things like TVs, cell phones, etc. (which is totally fine if they can afford it), then I can splurge on pumpkin goodies!! Life's too short to be sensible all the time! :)

[tiggerfan1]

Here's my go-to recipe for pumpkin bread. I like to use raisins or chocolate chips instead of cranberries.


http://www.verybestbaking.com/recipes/detail.aspx?ID=28205


Does anyone else have a good, tried-and-true pumpkin bread recipe? I'm always on the lookout for a better recipe.

[travelmel]

I hear ya about splurging, etc, totally.

Hey, chocolate instead of cranberries?? :thinkin: hmmmm....:rotfl:

Sounds good either way... or for me, BOTH!

[tiggerfan1]

Hey, chocolate instead of cranberries?? :thinkin: hmmmm....:rotfl:

Sounds good either way... or for me, BOTH!

:thumbsup2 :thumbsup2 :thumbsup2

Hey, by the way, I forgot to mention that I saw the biography for Richard Simmons on the Biography channel yesterday. That's quite a coincidence since you had just mentioned that he was on Paula's show the other day. :)

[tiggerfan1]

For those of you who want to learn how to make your own pumpkin puree, here's a great step-by-step tutorial from another one of my favorite food blogs.

http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/


For how to cook pumpkin seeds: http://thepioneerwoman.com/cooking/2008/10/pepitos/


The Pioneer Woman also has a great recipe for pumpkin cake!!! :)

http://thepioneerwoman.com/cooking/2008/10/pumpkin-cake-with-whiskey-whipped-cream/

[travelmel]

For those of you who want to learn how to make your own pumpkin puree, here's a great step-by-step tutorial from another one of my favorite food blogs.

http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/


For how to cook pumpkin seeds: http://thepioneerwoman.com/cooking/2008/10/pepitos/


The Pioneer Woman also has a great recipe for pumpkin cake!!! :)

http://thepioneerwoman.com/cooking/2008/10/pumpkin-cake-with-whiskey-whipped-cream/

OMG I was so busy preparing for our Halloween party tomorrow night that I totally let the kids and DH carve and clean up the pumpkin mess without saving any!!!!! :scared1:

I love pepitio's, tortialla chips, cotija cheese, and cilantro lime dressing on salad. :lovestruc

[dis2cruise]

my favorite pumpkin recipe?? hands down it has to be the pumpkin bread from all recipies.com ...


http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx

[tiggerfan1]

OMG I was so busy preparing for our Halloween party tomorrow night that I totally let the kids and DH carve and clean up the pumpkin mess without saving any!!!!! :scared1:

I love pepitio's, tortialla chips, cotija cheese, and cilantro lime dressing on salad. :lovestruc

Oh no! :eek: Well, that's OK. They're still selling pumpkins at the supermarket. :thumbsup2 Those small "pie" pumpkins are really good to use in baked goods. I hope you guys have a great Halloween!


my favorite pumpkin recipe?? hands down it has to be the pumpkin bread from all recipies.com ...

http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx

Thanks for the recipe! It sounds really good. I'll definitely give that one a try. :)

[tiggerfan1]

Here's my go-to recipe for pumpkin pie. It's that good old recipe from the back of the Libby's pumpkin puree can.


http://www.verybestbaking.com/recipes/detail.aspx?ID=18470




http://img114.imageshack.us/img114/6840/poohandpigletandpumpkintr3.jpg (http://imageshack.us)

[tiggerfan1]

For those of you who like pumpkin in savory dishes, here's a recipe for pumpkin ravioli with shallot and sage butter sauce.


http://gourmandsyndrome.blogspot.com/2007/10/pumpkin-ravioli.html

[paintnolish]

Pumpkin pancakes! I add a blob of pumpkin puree to pancake batter and some pie spice, then I throw in white choc chips! Heavenly!

[tiggerfan1]

Pumpkin pancakes! I add a blob of pumpkin puree to pancake batter and some pie spice, then I throw in white choc chips! Heavenly!

Thanks, paintnolish! That sounds great! :thumbsup2

[tiggerfan1]

Pumpkin Scones (from the Morning Coffee & Afternoon Tea blog)




2 cups flour
1/2 cup brown sugar
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) cold, unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin puree
1 tsp. vanilla extract


-Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into the flour mixture with a fork or pastry cutter. Mixture should look like coarse crumbs. In a separate bowl, mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't over-mix).

-Transfer dough to a lightly floured surface and knead gently 3-4 times. Shape or pat the dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. * Brush with egg glaze (1 egg beaten with 1 Tbsp. milk), and sprinkle with turbinado sugar (regular granulated sugar is OK, too). Place wedges to a cookie sheet and bake at 375 degrees for 20 minutes or until a toothpick inserted in the middle of the scone comes out clean. Place scones on a wire rack to cool. Makes 6 scones.

*Personally, I like to use a powdered sugar glaze on these scones (like they do at Starbucks). Bake the scones without the egg glaze and allow the scones to cool completely. Mix together about 1/3 cup powdered sugar (or more if necessary) and enough milk to get a consistency that is thick, yet still runny. Drizzle the glaze over the cooled scones and allow the glaze to set. I love to eat these scones plain or with pumpkin butter. Deeeeelish! :)

[MazdaUK]

How many cups in a can of puree?

[FormrCastMbr]

I served this as an appetizer last year and it was a huge hit!

Pasta with Creamy Pumpkin Sauce from Kraft

1 pkg. (16 oz.) penne pasta, uncooked 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste


COOK pasta as directed on package.

MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

***This is a very rich, alfredo type pasta

[tiggerfan1]

How many cups in a can of puree?

There are about 1 3/4 cups of pumpkin puree in a 15 ounce can.


I served this as an appetizer last year and it was a huge hit!

Pasta with Creamy Pumpkin Sauce from Kraft

Thanks for the recipe! :)

[tiggerfan1]

Here's a recipe for pumpkin butter to go with the pumpkin scones. There's also a recipe for pepita granola on the same page. A pumpkin 2 for 1 special! :laughing:


http://smittenkitchen.com/2007/10/pumpkin-butter-and-pepita-granola/


If you'd rather not go through the trouble of making your own pumpkin butter, they sell jars of them at Williams-Sonoma. Their pumpkin butter is not cheap, but it tastes really good! (I tried a sample of it a couple of years ago.) I'm sure you can get good pumpkin butter elsewhere, but Williams-Sonoma is the only place that I've been able to find it.

[tiggerfan1]

If you want a decadent pumpkin dessert to serve this fall, try this recipe!



Pumpkin Pudding with Candied Ginger Whipped Cream (from Food and Wine magazine)




For the pudding:

4 large egg yolks
1 cup granulated sugar
1/4 cup cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground cloves
pinch of salt
1 1/2 cups whole milk
1 1/2 cups half-and-half
1 3/4 cups pumpkin puree (one 15-ounce can)
4 Tbsp. (2 oz.) unsalted butter
1 Tbs. vanilla extact


For the topping:

2 cups heavy cream (whipping cream)
1/4 cup powdered sugar
2 Tbsp. minced crystallized ginger
1 cup coarsely crumbled gingersnap cookies


- To make the pudding: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using an electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.

-In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, about 6-7 minutes. Remove from heat.

-In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the pumpkin to the pudding (thickened egg and milk mixture) along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.

-To make the topping: In a large bowl, using an electric mixer, beat the heavy cream with the powdered sugar and minced crystallized ginger at high speed until firm peaks form.

-Spoon the pudding into wine or martini glasses or dessert bowls and add a dollop of the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve. Makes 12 servings.


Note: The pumpkin pudding can be prepared in advance and refrigerated for up to three days. Make the topping the day you plan to serve the pudding.

[greeneeyes]

For those of you who want to learn how to make your own pumpkin puree, here's a great step-by-step tutorial from another one of my favorite food blogs.

http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/


For how to cook pumpkin seeds: http://thepioneerwoman.com/cooking/2008/10/pepitos/


The Pioneer Woman also has a great recipe for pumpkin cake!!! :)

http://thepioneerwoman.com/cooking/2008/10/pumpkin-cake-with-whiskey-whipped-cream/


:cool1:

I was just going to ask about this! I have 2 sugar baby pumpkins that I wanted to try and cook. Thanks!

[travelmel]

Oh no! :eek: Well, that's OK. They're still selling pumpkins at the supermarket. :thumbsup2 Those small "pie" pumpkins are really good to use in baked goods. I hope you guys have a great Halloween!



Thanks! I actually posted some pictures.. The link is in my siggie if you want to share/join!

[tiggerfan1]

:cool1:

I was just going to ask about this! I have 2 sugar baby pumpkins that I wanted to try and cook. Thanks!

You're welcome! :)

Thanks! I actually posted some pictures.. The link is in my siggie if you want to share/join!

OK, I'll check it out!

[tiggerfan1]

Here's a recipe for black bean pumpkin soup:

http://smittenkitchen.com/2007/11/black-bean-pumkin-soup/

[tiggerfan1]

If you want to jazz up your hot chocolate, try adding a little pumpkin pie spice to it. :thumbsup2

http://img219.imageshack.us/img219/6249/hotchocolatecr8.jpg (http://imageshack.us)

[travelmel]

Oh, I forgot to add a recipe for a cocktail I made up!

I didn't measure though. :sad2:

I found some Pumpkin Pecan flavored coffee creamer. The kind I used was made by lucerne but Internatinal also makes a pumpkin pie spice creamer that would work, I'm sure. I found it in the refridgerator section. I named the drink after myself...

The Witch Next Door
Vodka
Cinnamon Schnaps (I used Goldshlager)
Pumpkin Coffee creamer
Splash of milk (to tone down the thickness of the cream)

It was YUMMY!

All of the flavored creamers make fantastic cocktails. I also LOVE gingerbread creamer with cinnamon shnapps and coffee... it tastes like the ESSENCE of Christmas.

Have fun!

[tiggerfan1]

Thanks for the cocktail recipe, travelmel! :)

[tiggerfan1]

Here's a recipe for pan-seared scallops with pumpkin risotto. I highly recommend that you read the reviews first before trying this recipe. The reviewers shared a lot of great tips on how to make this recipe even better.


http://www.epicurious.com/recipes/food/views/PAN-SEARED-SCALLOPS-WITH-PUMPKIN-RISOTTO-105604

[tiggerfan1]

Here's a recipe for pumpkin creme brulee:

http://www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-creme-brulee-recipe/index.html

Note: You may want to add a 1/4 cup more granulated sugar to the pumpkin custard base.

[travelmel]

Here's a recipe for pumpkin creme brulee:

http://www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-creme-brulee-recipe/index.html

Note: You may want to add a 1/4 cup more granulated sugar to the pumpkin custard base.

Wow, have you tried all of these recipes??

I swear, I need a wife. :rotfl:

BTW! Today is NATIONAL HUSBANDS MAKE DINNER DAY!!!! Spread the news!

[tiggerfan1]

Wow, have you tried all of these recipes??

I haven't tried any of the savory pumpkin dishes that I've posted (my family and I don't care for pumpkin in savory dishes), but I have tried many of the sweet pumpkin recipes. I thought it would be nice to post lots of different pumpkin recipes to give people ideas for fall dinner parties, Thanksgiving, etc. You can never have too much pumpkin!! :laughing: ;)

[tiggerfan1]

Paula Deen's Pumpkin Gooey Butter Cake



Cake:

1 (18 3/4-ounce) package yellow cake mix
1 egg
8 Tbsp. (1 stick) unsalted butter, melted


Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin puree
3 eggs
1 tsp. vanilla
8 Tbsp. unsalted butter, melted
1 (16-ounce) box powdered sugar
*1 tsp. cinnamon
*1 tsp. nutmeg

*or substitute 2 tsp. pumpkin pie spice


-Preheat oven to 350 degrees F.

-Combine the cake mix, egg and melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9-inch baking pan.

-To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter and beat together. Next, add the powdered sugar, cinnamon and nutmeg and mix well.

-Spread the pumpkin mixture over the cake batter and bake for 40-50 minutes. Make sure not to overbake, as the center should be a little gooey. Serve with whipped cream.

[travelmel]

I haven't tried any of the savory pumpkin dishes that I've posted (my family and I don't care for pumpkin in savory dishes), but I have tried many of the sweet pumpkin recipes. I thought it would be nice to post lots of different pumpkin recipes to give people ideas for fall dinner parties, Thanksgiving, etc. You can never have too much pumpkin!! :laughing: ;)

How bout butternut squash? My DH made me butternut squash ravioli with brown butter and crispy sage leaves... :worship: OMG it was good. Don't get me wrong.. it's the only meal he's ever made.. but he did great!

Also, just plain ole butternut squash with brown butter and crispy sage leaves is downright STUPENDOUS as well. There's a pasta place here called "Pastini" that serves it as a side dish for $5. It makes me so happy.

:sad1: <--- tears of joy over butternut squash with brown butter and crispy sage leaves...

:lmao:

[MazdaUK]

BNS and sage are natural partners:thumbsup2 so they also go really well with roast chicken:goodvibes I LOVE BNS in any form (except curried:sick: )

[tiggerfan1]

How bout butternut squash? My DH made me butternut squash ravioli with brown butter and crispy sage leaves... :worship: OMG it was good. Don't get me wrong.. it's the only meal he's ever made.. but he did great!

Good for your DH! :thumbsup2 You know, since Thanksgiving is coming up, I've been thinking a lot about sweet potatoes. (My second favorite thing to eat during the fall. :love:) I may turn this into a pumpkin/squash/sweet potato recipe thread. What do you think?

[tiggerfan1]

Here's a recipe for Paula Deen's pumpkin bars:

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html

[tiggerfan1]

Here's a recipe for pumpkin bread pudding:

http://smittenkitchen.com/2007/10/pumpkin-bread-pudding/

[paintnolish]

Dh feeds my pumpkin cravings. He brought home a piece of pumpkin angel food cake. Anyone have a recipe? Also, just bragging, but the restaurant I work at is featuring pumkpin creme brulee-haven't had it yet, but how can it not be delish?

[paintnolish]

OOh! Love sweet potatoes, too. I make a sweet potato souffle with pecan crumble on top. I will see if I can find it.

[travelmel]

I vote yes on an all-Gourd thread!

[paintnolish]

Super easy!
http://www.recipezaar.com/Pumpkin-Angel-Food-Cake-105304
A little more difficult!
http://www.recipezaar.com/Pumpkin-Creme-Brulee-51846

[moburg]

Here's my go-to recipe for pumpkin bread. I like to use raisins or chocolate chips instead of cranberries.

http://www.verybestbaking.com/recipes/detail.aspx?ID=28205

Does anyone else have a good, tried-and-true pumpkin bread recipe? I'm always on the lookout for a better recipe.

This is the recipe my High School German Club used every year as a fundraiser. I make several loaves every year around Thanksgiving and Christmas.

Kurbis Brot (Pumpkin Bread)
- 1 cup cooked mashed pumpkin
- 2 Eggs lightly beaten
- 1²/3 cups flour
- 1¼ cups sugar
- ¼ tsp salt
- ½ cup salad oil
- 1 tsp baking soda
- ½ tsp cinnamon
- ¹/3 cup water
- ½ tsp nutmeg
- ½ cup chopped nuts (optional)
- ¼ cup raisins (optional)

Mix ingredients well
Pour Mix into 9x5 greased loaf pan, fill half way.
Bake at 350° for 60-75 minutes.



This year I baked and mashed the Halloween pumpkins, so I'll be trying it without canned pumpkin.

[moburg]

Slow Cooker Pumpkin Pie Pudding

- 15 oz pumpkin (canned)
- 12 oz evaporated milk (canned)
- ¾ cup sugar
- ½ cup buttermilk baking mix
- 2 eggs lightly beaten
- 2 tbsp melted butter or margarine
- 1 tbsp pumpkin pie spice
- 2 tsp vanilla
- Whipped cream

Mix together all ingredients except whipped cream.
Pour mix into greased slow cooker.
Cover and cook on Low for 6-7 hours, or until mix is 160°
Serve topped with Whipped Cream.


This was amazing!! Yummy!

[paintnolish]

moburg- Is buttermilk baking mix like pancake mix or something like Bisquick?

Not a recipe, really, but I tke vanilla icecream, top it with pumpkin butter, crushed graham crackers, cool whip, and cinnamon. It is really good and Coldstone-esque.

Also, does making a pie from baked pumpkins taste any different than canned? Is it worth the effort?

[tiggerfan1]

OK, I gotta do the multi-quote thing. :)

OOh! Love sweet potatoes, too. I make a sweet potato souffle with pecan crumble on top. I will see if I can find it.

Ahhh, sweet potato souffle. :love: :cloud9: It sounds like heaven on a plate. Find that recipe, woman! :rotfl2: :)

I vote yes on an all-Gourd thread!

Well, all righty then! :rotfl: An "all-gourd thread"! I love it! All gourd, all the time. :lmao: Too bad sweet potatoes aren't in the gourd family. Hmmm....maybe we can make it an honorary gourd. :thumbsup2

Super easy!
http://www.recipezaar.com/Pumpkin-Angel-Food-Cake-105304
A little more difficult!
http://www.recipezaar.com/Pumpkin-Creme-Brulee-51846

Thanks for the recipes, paint! :) Pumpkin angel food cake sounds great! I gotta try that.

This is the recipe my High School German Club used every year as a fundraiser. I make several loaves every year around Thanksgiving and Christmas.

Thanks for both of your recipes, moburg! They sound great! :)


Also, does making a pie from baked pumpkins taste any different than canned? Is it worth the effort?

You know, there seems to be a bit of a debate about this. I've heard a lot of people say that they prefer pumpkin pie made from fresh pumpkins. However, others say that pumpkin pies taste more "pumpkin-y" when made from canned pumpkins. Since I've never tried a pumpkin pie made from homemade pumpkin puree, I have no opinion on the matter. I prefer to make pumpkin pie from canned pumpkin puree because it's easier. ;) Someday, I want to try making my own pumpkin puree, though. It would give me a sense of accomplishment. :rotfl:

[tiggerfan1]

This is officially an all-gourd thread. Here's a recipe that I posted on another thread.



Butternut Squash Gratin (from chow.com)


2 lbs. butternut squash, peeled and seeded
1 1/2 cups heavy cream
1/2 cup half and half
2 bay leaves
3 sprigs fresh thyme (or 1/8 tsp. ground thyme)
1/8 tsp. ground mace
1 3/4 tsp. kosher salt
1/2 tsp. ground black pepper
3 Tbsp. butter
1 medium-sized yellow onion
1 tsp. minced garlic
1/4 cup finely grated Parmesan cheese


-Slice squash in quarter-inch slices. In a heavy-bottomed sauce pan, combine the squash, cream, half and half, bay leaves, thyme, mace, 1 tsp. of the salt and 1/4 tsp. of the pepper. Simmer over moderate heat, stirring lightly to distribute the liquid, until squash is tender and has absorbed most of the liquid, approximately 30 minutes.

-Meanwhile, slice the onions about a 1/4-inch thick (or a little less thick if you prefer). Melt half the butter in a large skillet and saute the onions until they turn deep golden brown. Add the qarlic and cook for one minute, stirring frequently. Season with the remaining salt and pepper.

-In an oiled, shallow, medium-sized baking dish, layer the squash mixture and onions. Sprinkle with parmesan cheese and dot with the remaining butter.

-Preheat oven to 425 degrees F and bake for 15 minutes or until lightly browned and bubbly.


Serves 6-8 people.


Note: If multiplying the recipe 4x or more, use less liquid or it will get too soupy. Multiplying 5x uses 1-2 cups less liquid.

This can be made in advance and reheated or kept uncooked in the fridge and brought to room temp. before baking. It also freezes well after being baked. Leftovers make a great soup, pureed and thinned with chicken or vegetable stock.

[travelmel]

Here's my problem with gourds: :duck:

I can't open them! I can't cut them! They're hard to cut! They need a cleaver! I don't have a cleaver! I use my own knife then it's dull and I cut my finger off! It's hard! HELP!

[MazdaUK]

1. Get a knife with its own sharpener (eg pampered Chef)
2. Cut top and bottom off
3. It is now easier to cut in half:thumbsup2

[paintnolish]

Do you ever eat spaghetti squash? It is not all soft and savory like other gourds, but it make a nice big bowl of pasta for hardly any calories!

[piratesmate]

We used to eat spaghetti squash all summer when we kept a garden. Somehow over several years, though, I lost the taste for it. I started mixing it with real pasta, but in the end decided I just didn't care for it anymore. As I think about it, this only happened once we stopped growing our own & bought them at the store. Hmmm....

Also - FYI...I copied moburg's Slow Cooker Pumpkin Pie Pudding recipe over to the Crock Pot thread.
<snip>

Also, does making a pie from baked pumpkins taste any different than canned? Is it worth the effort?

My grandmother swore it wasn't worth the effort to use anything but canned & I have to agree. I've had friends who go through the whole baking process & their pies aren't as "pumpkin-y tasting" as those made from canned pumpkin...even made by the same person. ;) MIL buys her pumpkin pies from an Amish lady down the street & I don't think those are ever as good as my grandmother's. DH loves them, but agrees they have a lighter pumpkin taste.

Also, I just read an article that says the canned pumpkin is actually better for you. I forget the details now, but it was something about the nutrients are enhanced by the canning process...totally opposite of most other goods. Go figure. :confused3

<snip>

Does anyone else have a good, tried-and-true pumpkin bread recipe? I'm always on the lookout for a better recipe.

Pumpkin Bread

4 eggs, well beaten
3 c sugar
1½ tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c oil
2 tsp baking soda
3 c flour
2/3 c water
1 c pumpkin
3 12 oz coffee cans
Grease coffee cans & preheat oven to 350 degrees. Mix eggs, sugar, salt, nutmeg, cinnamon & oil. Add baking soda to flour. Add water & flour/soda to first mixture. Mix well; then add pumpkin & stir gently until well mixed. Pour into coffee cans – about 2/3 full. Bake at 350 for 1 hour. Cool 15 min. before removing from cans. [Note: It is recommended that you mix by hand rather than using a mixer.]

= = = =
Lastly, I completely forgot about DH's favorite fall breakfast!! Pumpkin Pancakes!

Pumpkin Pancakes
<Source> Libby’s

2 c all-purpose flour
2 Tbl packed brown sugar
1 Tbl baking powder
1¼ tsp pumpkin pie spice
1 tsp salt
12 fl oz CARNATION Evaporated Milk
½ c LIBBY'S 100% Pure Pumpkin
¼ c water
1 large egg
2 Tbl vegetable oil
Pumpkin Maple Sauce (recipe follows)
Chopped nuts (optional)

COMBINE flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, water, egg and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

HEAT griddle or skillet over medium heat; brush lightly with oil. Pour ¼ cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.


FOR PUMPKIN MAPLE SAUCE
HEAT 1 cup maple syrup, 1¼ cups LIBBY'S 100% Pure Pumpkin and ¼ teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm. [NOTE: The small can (15 oz??) of pumpkin seems to hold more than is required for this recipe. I always end up with more than 1¼ cup after measuring out the pumpkin for the pancakes. Since the batter is rather thin, I never use the extra in the pancakes...I just use it all for the sauce. It always makes more than we use for the pancakes this recipe yields...so the excess is saved & used over vanilla ice cream after supper. ;)]

= = = = =
I'd collected another pumpkin pancake recipe before finding the one from Libby's. The other requires more effort to make, which is not fun in the morning with hungry people clamouring for breakfast. :rotfl: But the sauce included sounded good:

HOT CIDER SYRUP

1½ c apple cider
1 c brown sugar
1 c corn syrup
2 oz butter
2 Tbl lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced

In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes. Serves 6.

[moburg]

moburg- Is buttermilk baking mix like pancake mix or something like Bisquick?

Not a recipe, really, but I tke vanilla icecream, top it with pumpkin butter, crushed graham crackers, cool whip, and cinnamon. It is really good and Coldstone-esque.

Also, does making a pie from baked pumpkins taste any different than canned? Is it worth the effort?

I don't recall now what I used for the buttermilk baking mix last year, although it was not Bisquick. I do recall having a difficult time finding something though. Whatever I used worked fine. I think it might have just been a buttermilk flour. I guess you could try Bisquick.

[moburg]

You know, there seems to be a bit of a debate about this. I heard a lot of people say that they prefer pumpkin pie from fresh pumpkins. However, others say that pumpkin pies taste more "pumpkin-y" when made from canned pumpkins. Since I've never tried a pumpkin pie made from homemade pumpkin puree, I have no opinion on the matter. I prefer to make pumpkin pie from canned pumpkin puree because it's easier. ;) Someday, I want to try making my own pumpkin puree, though. It would give me a sense of accomplishment. :rotfl:

I'm about to try the pumpkin bread from homemade pumpkin puree for the first time. So I'll have to report back on the taste.

It was a little extra work, but a big savings. Using the pumpkins we bought for Halloween, I ended up with the equivalent of more than 17 cans of pumpkin puree.

[moburg]

Pumpkin Bread

4 eggs, well beaten
3 c sugar
1½ tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c oil
2 tsp baking soda
3 c flour
2/3 c water
1 c pumpkin
3 12 oz coffee cans
Grease coffee cans & preheat oven to 350 degrees. Mix eggs, sugar, salt, nutmeg, cinnamon & oil. Add baking soda to flour. Add water & flour/soda to first mixture. Mix well; then add pumpkin & stir gently until well mixed. Pour into coffee cans – about 2/3 full. Bake at 350 for 1 hour. Cool 15 min. before removing from cans. [Note: It is recommended that you mix by hand rather than using a mixer.]

Coffee Cans are exactly what we used for our German Club Pumpkin Bread. We would wrap the cans with a nice label which included the recipe. We didn't need tin foil or baking tins. Just baked it and sold it in the cans!

[tiggerfan1]

1. Get a knife with its own sharpener (eg pampered Chef)
2. Cut top and bottom off
3. It is now easier to cut in half:thumbsup2

Thanks for the advice, MazdaUK! :thumbsup2

Travelmel, if all else fails, get out the old chainsaw! http://img379.imageshack.us/img379/8917/smileywithchainsawch1.gif (http://imageshack.us)

:rotfl:

Do you ever eat spaghetti squash? It is not all soft and savory like other gourds, but it make a nice big bowl of pasta for hardly any calories!

I tried it once during the height of the low-carb craze. To be honest, I'm not a big fan of it when it's used as a substitute for spaghetti, but it'd be great on its own or in some sort of salad.

Does anyone have a good spaghetti squash recipe?



Pumpkin Bread

Pumpkin Pancakes

PUMPKIN MAPLE SAUCE

HOT CIDER SYRUP

Thanks for all the great recipes, piratesmate! :) I especially want to try that hot cider syrup. It sounds awesome!


I'm about to try the pumpkin bread from homemade pumpkin puree for the first time. So I'll have to report back on the taste.

It was a little extra work, but a big savings. Using the pumpkins we bought for Halloween, I ended up with the equivalent of more than 17 cans of pumpkin puree.

I'm curious to hear the result. If it turns out well, I'll may make my own pumpkin puree.........next year. :)

[tiggerfan1]

Here's a recipe for baked acorn squash.


http://thepioneerwoman.com/cooking/2008/10/delicious-baked-acorn-squash/

[tiggerfan1]

Here's a recipe for a sweet potato casserole that I made last Thanksgiving.


Gourmet Sweet Potato Classic (from allrecipes.com)


5 sweet potatoes
1/4 tsp. salt
1/4 cup (half a stick) unsalted butter, softened
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 cup granulated sugar
2 Tbsp. heavy cream (whipping cream)

For the topping:

1/4 cup (half a stick) unsalted butter, softened
3 Tbsp. all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Note: You may want to double the topping to make sure that there's enough to cover the sweet potato mixture.


-Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.

-Bake sweet potatoes for 35 minutes or until they begin to soften. Cool slightly, peel and mash. (You can also microwave or boil the potatoes. Just be sure to poke holes all over the potatoes if you plan to cook them in the microwave.)

-In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup softened butter, eggs, vanilla, cinnamon, granulated sugar and heavy cream. Transfer to the prepared baking dish.

-In a medium bowl, combine 1/4 cup softened butter, flour, brown sugar and chopped pecans. Mix with a pastry blender or your fingers until the mixture is the consistency of coarse meal. Sprinkle over the sweet potato mixture.

-Bake for 30 minutes at 350 degrees F, until topping is crisp and lightly browned.

[FormrCastMbr]

I have been using this recipe and everyone loves it! The lemon adds great flavor.

CANDIED SWEET POTATOES

2 lbs. sweet potatoes
1 lemon
butter pats (one pat per potato slice)
3/4 cup brown sugar
2 tsp. cinnamon
2 tsp. nutmeg
salt and pepper to taste

Cook sweet potatoes in boiling water until peels can be easily removed, approximately 10 percent done (about 10 minutes). Cool potatoes slightly (about 10 minutes), peel then cut into diamond shape or rounds about 3/4 - 1 inch thick (I prefer cutting into rounds).

Place into a 2-quart baking dish.
Place one pat of butter on top of potatoes. Cut lemon into 4 wedges, squeeze juice over potatoes and place wedges in with potatoes. Combine sugar and spices and add 3/4 cup evenly over potatoes.

Bake in 450 degree oven for approximately 45 minutes or until candied, basting frequently.

[travelmel]

HOT CIDER SYRUP???? For pumpkin pancakes???? :worship:

YUM!!!!

[tiggerfan1]

I have been using this recipe and everyone loves it! The lemon adds great flavor.

CANDIED SWEET POTATOES


Thanks for the recipe, FormrCastMbr! :)

[tiggerfan1]

It just occurred to me that I should provide an index for this thread. I'll start working on it now.

[tiggerfan1]

I moved this recipe from the front page to make room for the index.



Here's one of my favorite pumpkin recipes. It's a bit of a pain to make, but it's totally worth the effort! I make it only once a year.



Chocolate-Pumpkin Marble Cake (from Sunset magazine)


http://img412.imageshack.us/img412/4980/chocolatepumpkinmarblecvi5.jpg (http://imageshack.us)


1 1/2 cups (3 sticks or 3/4 lb.) butter, at room temp.
3 cups granulated sugar
6 large eggs (preferably at room temp.)
2 tsp. vanilla extract
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt (I always leave out the salt)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3/4 cup Dutch-processed unsweetened cocoa powder (I've used regular unsweetened cocoa powder and it turned out fine.)
2/3 cup buttermilk

Chocolate glaze (recipe follows)



- In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

- To make the pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 tsp. baking powder, 1/2 tsp. salt (opt.), cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

- To make the chocolate batter: In another bowl, mix remaining 1 cup flour, 1 tsp. baking powder, 1/2 tsp. salt (opt.), and the cocoa powder. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

- Spoon half the pumpkin batter into a buttered and floured 12-cup Bundt pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl the batters.

- Bake in a preheated 350 degree regular or 325 degree convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55-60 minutes. Let cake cool for 10 minutes in pan, then invert onto a cooling rack, lift off pan, and cool cake completely.

- Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.


Makes 12-16 servings.


Chocolate glaze:

- In a heat-proof bowl or the top of a double boiler, combine 4 oz. chopped semi-sweet chocolate, 1/2 cup whipping cream (heavy cream), 1 Tbsp. butter, and 1 tsp. light corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in the bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.


Tip: It's best to make this cake the day before you plan to eat it (although I always want to dig into it the very same day :)). Let the cake sit overnight, covered, and pour the glaze over the cake the next day. The first time I made this cake, I served it the same day that I made it and most people said that they couldn't really taste the pumpkin at all. When I tried the cake the next day, the spicy-pumpkiny flavor had really developed nicely.

[tiggerfan1]

Sweet Potato Bread (from allrecipes.com)


1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes
1/2 cup chopped pecans


- Combine sugar and oil; beat well. Add eggs and beat. In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.

- Pour batter into a greased 9x5-inch loaf pan. Bake at 350 degrees F for about 1 hour.


Many of the reviewers for the recipe gave a lot of great advice on how to make this recipe even better. Here's a link to the reviews of this recipe:

http://allrecipes.com/Recipe/Sweet-Potato-Bread-I/Reviews.aspx?Page=1

[tiggerfan1]

Here's a recipe for butternut squash and caramelized onion galette.

http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/

[MazdaUK]

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm:goodvibes

[tiggerfan1]

Get ready for a

"Sugar and Spice and Everything Nice"
Weekend!!!


All desserts, all weekend long!


:woohoo: :cool1: :banana: :cheer2:

[tiggerfan1]

Sweet Potato-Apple Cobbler (from Southern Living magazine)


4 medium-sized sweet potatoes
2 Granny Smith apples, peeled and thinly sliced
1 1/2 cups orange juice
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3 Tbsp. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp salt
1/2 cup (1 stick) butter or margarine, divided
1 cup chopped pecans
1 (15-ounce) package refrigerated pie crusts
2 tsp. granulated sugar

Bourbon Whipped Cream (recipe follows)


-Pierce sweet potatoes sevveral times with a fork, and place on an aluminum foil-lined baking sheet.

-Bake at 400 degrees F for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.

-Place apple slices in an even layer in a lightly greased 13x9-inch baking dish; top with sweet potato slices.

-Stir together 1 1/2 cups orange juice and the next 6 ingredients. Pour over sweet potato mixture. Dot with 6 Tbsp. butter or margarine.

-Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 pie crust and place on pecans; gently roll pie crust dough into pecans. Cut out with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and pie crust.

-Microwave remaining 2 Tbsp. butter in a 1-cup glass measuring cup (or other microwave-safe bowl) at high for 20-30 seconds or until melted. Brush butter over crust and sprinkle with 2 tsp. granulated sugar.

-Bake at 400 degrees F for 45 minutes or until crust is golden. Serve warm with bourbon whipped cream, if desired.


Bourbon Whipped Cream:

1 cup whipping cream
2 Tbsp. granulated sugar
1 Tbsp. bourbon

-Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form; stir in bourbon. Makes 2 cups of whipped cream.

[tiggerfan1]

Pumpkin Chocolate Chip Cookies (from foodnetwork.com)


1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper



-Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

-Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.

-In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.

-Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. Makes about 60 cookies.

[tiggerfan1]

Pumpkin Roll (from verybestbaking.com)


Cake:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

Filling:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)


For the cake:

-Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

-Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

-Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For the filling:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


Click on the link below to watch a step-by-step video showing how to make the pumpkin roll.

http://www.verybestbaking.com/advice/baking101/standalone/pumpkin_roll.aspx

[tiggerfan1]

Sweet Potato Pie With Crunchy Topping

(I found this recipe on chow.com, but it was originially printed in the New York Times.)



For the pie:

One unbaked 9-inch pastry shell

2 cups cooked, mashed sweet potatoes

2 tablespoons butter or margarine, at room temperature

2 large eggs

1 1/2 cups sugar

3/4 cup evaporated milk

2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Dash of salt.


For the topping:

2 tablespoons chilled butter or margarine

1/2 cup (packed) light brown sugar

1/2 cup chopped pecans

1/2 cup Rice Krispies.



- Preheat oven to 375 degrees. Place a pastry shell in a pie plate and crimp edges; set aside. In a bowl, blend together the sweet potatoes, butter (or margarine) and eggs. Whisk in the sugar, evaporated milk, cinnamon, ginger, nutmeg and salt.

- Pour filling evenly into the pie shell. Cover the pastry edge with a strip of foil, leaving the center uncovered. Bake for 30 minutes. Remove foil from the pie and bake for an additional 15 minutes; meanwhile, prepare the topping.

- For the topping: in a bowl, combine the butter and brown sugar. Using a pastry blender or fork, mix together until crumbly. Add the pecans and Rice Krispies and stir to blend.

- When the pie has finished baking (for 45 minutes), remove from the oven and spread it evenly with the topping. Immediately return to the oven and bake until the topping is browned, 5 to 10 minutes. Transfer to a wire rack to cool to room temperature before serving. Serves 8 to 10.

[tiggerfan1]

Sweet Potato Swirl Cake (from The New York Times)



For the cake:

3 eggs

1 cup sugar

3/4 cup peeled sweet potatoes, boiled until tender and mashed

1 teaspoon cinnamon

1/2 to 3/4 teaspoon ginger

1/4 teaspoon nutmeg

Pinch of salt

3/4 cup self-rising flour

3/4 cup pecans, finely chopped

1 cup confectioners' sugar.


For the filling:

7 ounces cream cheese, at room temperature

3 tablespoons butter, at room temperature

1 cup confectioners' sugar

1 teaspoon vanilla.



- Preheat oven to 375 degrees. Line a greased 10-by-15-inch baking sheet with greased wax paper. In the bowl of a mixer, beat the eggs for 3 minutes. Add the sugar, sweet potatoes, cinnamon, ginger, nutmeg, salt and flour and beat until just blended. Spread evenly on prepared baking sheet. Sprinkle the pecans on top.

- Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 5 minutes. Sift 1/2 cup of confectioners' sugar on top of the cake and cover with a tea towel. Place another baking sheet on top of the towel, and then invert the sheets and remove the top baking sheet; peel off the wax paper. Sprinkle with another 1/2 cup of confectioners' sugar. Roll the cake and towel into a log and let cool completely on a wire rack.

- In a mixer, beat together the cream cheese, butter, sugar and vanilla. Carefully unroll the cooled cake. Spread the filling over the cake, and gently reroll in the same direction -- without the towel. Place on a dish, seam side down; cover and chill for at least 2 hours before serving. Serves 10.

[tiggerfan1]

Pumpkin Cheesecake I (from verybestbaking.com)


For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar


For the cheesecake:

3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg


For the topping:

1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract



-Preheat oven to 350° F.

- For the crust: Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For the cheesecake: Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

-Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

For the topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

[paintnolish]

IF you're trying to eat healthy...
Pumpkin Pie
http://www.hungry-girl.com/chew/chewdetails.php?isid=1261
Sort of Sweet Potato Pie
http://www.hungry-girl.com/chew/chewdetails.php?isid=959
Low Fat Pumpkin Cheesecake
http://www.hungry-girl.com/girls/biteoutdetails.php?isid=1285

[tiggerfan1]

Thanks for the recipes, paint!! :thumbsup2

[tiggerfan1]

Pumpkin Cheesecake II (Originally printed in the Honolulu Advertiser)


Crust:

1 cup (2 sticks) butter, softened
1/3 cup granulated sugar
1 egg plus 1 yolk
2 1/4 cups flour
Nonstick spray


Filling:

1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
1 lb. cream cheese, at room temp.
3 eggs
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon

*You may want to double the spices.

Caramelized pecans (recipe follows)


For the crust:

-Beat butter and sugar in a bowl until smooth by hand or in a food processor, about 3 minutes. Add egg and yolk and mix until well combined. Add flour and mix until evenly blended. Scrape down the sides of mixing bowl several times.

-Form dough into ball, flatten into a disc and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.

-Spray a 13-inch tart pan with removable bottom or 2 8-inch tart pans or pie tins with nonstick spray.

-Roll out dough to at least 16 inches across for large tart. for 2 standard pies or tarts, divide dough in half and roll dough 9 to 10 inches across and place in pan in same manner as for large tart. Place dough in tart pan, and trim off excess, leaving a 1/2 inch overhang. Fold overhang into side of tart pan so sides are double-thick. Use scraps to make decorations for the top of the pie (if you want to). Bake decorations separately on a baking sheet at 350 degrees F for 5 to 8 minutes.

-Place the crust-lined tart pan in the freezer while you make the filling, or refrigerate at least one hour.


For the filling:

-Cream pumpkin, condensed milk, cream cheese, eggs, cinnamon, nutmeg and cloves by beating until mixture is smooth.

-Pour filling into chilled crust. Do not overfill.

-Bake at 300 degrees F until filling is puffed and firm to the touch, about 50-60 minutes. (If using 2 pie tins, cooking time will be about 10 minutes less.) Cool on a rack.


Caramelized pecans:

1/2 Tbsp. butter
1 Tbsp. sugar
1/2 cup pecan halves

-Melt butter in a small skillet over medium-high heat and add sugar and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes.

-Pour nuts onto sheet of aluminum foil and let cool about 15 minutes. Store up to 2 days in an airtight container.

[tiggerfan1]

Sweet Potato Pie (from allrecipes.com)


1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust


*According to several of the reviewers of the recipe, it's best to:

-use 1/4 cup (half a stick) of softened butter
-use a little less sugar (try using only half the amount that the recipe calls for, taste the mixture before adding the eggs and add more sugar if you need to)
-half white sugar and half brown sugar
-add 1/4 tsp. of ground ginger.


-Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

-Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

-Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

[tiggerfan1]

I just had to include this recipe for zucchini mock apple pie. It's got to be one of most interesting (yeah, that's a nice word ;)) desserts I've ever seen. Supposedly, people have been fooled into thinking that it's really an apple pie. I've had this recipe in my files for years, but I've never been brave enough to try it. If any of you are brave enough to try this recipe, please come back at let me know how you liked it. Thanks!


Zucchini Mock Apple Pie (I cut this recipe out of a magazine, but I don't remember which one!)


6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. cream of tartar
2 Tbsp. cornstarch
1/2 tsp. salt
1 tsp. vinegar
Butter
Pastry for two-crust pie


-Preheat oven to 475 degrees F.

-Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain well. Let zucchini cool.

-In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch and salt, until well coated.

-Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix. Dot with butter and drizzle with vinegar. Top with crust.

-Bake for 12 minutes at 475 degrees. Reduce heat to 350 degrees and bake about 1 hour and 15 minutes.

[tiggerfan1]

Pumpkin. Whoopie. Pies. 'Nuff said.

http://www.joyofbaking.com/PumpkinWhoopiePies.html

[tiggerfan1]

Sweet Potato Pie with Streusel Topping (from Taste of the South magazine)

Makes 2 (9-inch) pies


Topping:

1 cup light brown sugar
1/2 cup flour
1/3 cup (6 Tbsp.) butter
1/2 cup pecan pieces


Filling:

2 cups cooked sweet potatoes, mashed
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1/2 cup butter or margarine, softened
3/4 cup evaporated milk
1 tsp. bourbon *
3 eggs
1 1/2 tsp. cinnamon
2 (9-inch) pie shells, unbaked

*Vanilla extract or maple flavoring may be substituted for bourbon, if desired.



-Preheat oven to 350 degrees.

-In a small bowl, combine topping ingredients; stir well. Set aside.

-In a large bowl, combine sweet potatoes, sugars, and butter or margarine; mix well. Add evaporated milk, bourbon, eggs, and cinnamon; mix well.

-Pour filling into pie shells. Sprinkle half of the streusel topping evenly over each pie. Bake for 1 hour, or until center is set.

[tiggerfan1]

Pumpkin-Spice Cake with Brown-Butter Glaze (from Good Housekeeping magazine)

Pumpkin-Spice Cake:

3 1/2 cups all-purpose flour
1 Tbsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (15-ounce) can pumpkin puree
1/3 cup sour cream
2 tsp. vanilla
1 3/4 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs


Brown-Butter Glaze:

6 Tbsp. butter (no substitutions)
1/2 cup packed light brown sugar
3 Tbsp. milk
1 cup confectioners' sugar, sifted
1 tsp. vanilla


-Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.

-For the cake: In a medium bowl, stir flour, pumpkin pie spice, baking powder, baking soda and salt. In a small bowl, mix together pumpkin, sour cream and vanilla.

-In a large bowl, with mixer at low speed, beat granulated sugar and butter until blended, scraping bowl frequently with a rubber spatula. Increase speed to high; beat until creamy, about 5 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture, alternately with pumpkin mixture, beginning and ending with flour mixture. Beat batter just until smooth, scraping bowl occasionally.

-Scrape batter into prepared pan and spread evenly. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. With a small spatula or butter knife, loosen the cake from the side of the pan. Invert cake onto the wire rack; remove pan. Cool cake completely.

-For the glaze: Make sure cake is completely cooled. In a 2-quart saucepan, heat butter over medium heat about 3 minutes or until golden brown, stirring occasionally. Add brown sugar and milk and shisk over low heat until sugar dissolves and mixture just comes to a simmer, about 1 minute. Remove saucepan from heat; gradually whisk in confectioners' sugar and vanilla until smooth.

-Place cake on cake plate or cake stand. Pour brown-butter glaze evenly over cake, letting the glaze drip down the sides.

[paintnolish]

I am attempting a pie made from a baked pie pumpkin. It looks really watery. We'll see...
Now, what to do with the rest of the pumpkin. Decisions, decisions...

[tiggerfan1]

I am attempting a pie made from a baked pie pumpkin. It looks really watery. We'll see...
Now, what to do with the rest of the pumpkin. Decisions, decisions...

I hope the pie comes out great! I suggest you do the old "eeny, meeny, miney, moe" to decide on how to use the rest of the pumpkin. :thumbsup2

By the way, we're doing a "Hottest Men" list on the Unicorn thread. Check it out. We've got pics!! They're required! :laughing: ;)

[tiggerfan1]

Here's a recipe for sweet potato donuts with maple icing. :lovestruc :cloud9:

http://www.foodnetwork.com/recipes/paula-deen/sweet-potato-doughnuts-with-maple-icing-recipe/index.html

[tiggerfan1]

Here's a recipe for pumpkin-cinnamon streusel buns. :lovestruc :cloud9:


http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521609

[tiggerfan1]

Thanksgiving Morn Pumpkin Coffee Cake (from debbiescountrycookin.com)


1/2 cup butter, softened
3/4 cup sugar
1 1/4 tsps vanilla extract
3 eggs
2 cups all-purpose flour
1 tsp each, baking powder and soda
1/2 cup sour cream
1 3/4 cup solid-pack pumpkin
1 egg, slightly beaten
1/3 cup sugar
1 1/2 tsps pumpkin pie spice

Streusel (recipe follows)


-Cream butter, 3/4 cup sugar and vanilla. Add eggs and beat well. Combine dry ingredients, add to butter mixture alternately with sour cream. In another bowl, combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of the batter into a 13"x9" baking pan, spread half of the pumpkin mixture and then half of the streusel. Repeat layers, ending with streusel on top.

-Bake at 325 degrees for 50 to 60 minute, or until tested done in middle. Serves 12.


STREUSEL:

1 cup brown sugar
1/3 cup butter
2 tsps cinnamon
1 cup chopped nuts

Mix together and sprinkle over top of cake.

[tiggerfan1]

This for all the DISers from Hawaii! :beach: It's a recipe for pumpkin mochi.

http://alohaworld.com/ono/viewrecipe.php?id=1097031661&category=Mochi

[tiggerfan1]

Here's yet another recipe for pumpkin cheesecake. You can never have too many! :)


http://joyofbaking.com/PumpkinCheesecake.html

[tiggerfan1]

Don't want a pumpkin cheesecake? Why don't you try a sweet potato cheesecake!


http://www.foodnetwork.com/recipes/40-a-day/sweet-potato-cheesecake-recipe/index.html

[paintnolish]

It worked and I made pumpkin bread from a previously posted recipe. Sampled that, too! Yum!

[lynxstch]

that another DIS'er shared
http://allrecipes.com/Recipe/Downeas...ad/Detail.aspx

All of my life I have hated anything pumpkin or pumpkin tasting, however last week my husband had to host a meeting and he asked me to make some pumpkin bread..this was the recipe I chose..it made 3 loaf pans full..we added walnuts, white chocolate chips, and raisins and put cream cheese frosting on top
It looked and smelled so good..that I finally had to get a fork and take a piece from his plate when he was 'taste testing' it..it was delicious!..
The next morning he took 2 of the loaves to work, then came home and told me he had bad news..he had mixed up the dates of the meeting and it's tomorrow instead of last week..so he had brought the breads up to the office/training center, and everyone raved about them
So here I sit on a cool Nov morning..and there are 3 more loaves of that same bread baking in the oven..and I can't wait for dessert tonite to get myself another piece of it..lol!
So thanks to the original DIS'er who posted that recipe!
Happy Thanksgiving to Everyone!

[travelmel]

Yum!

[tiggerfan1]

It worked and I made pumpkin bread from a previously posted recipe. Sampled that, too! Yum!

I'm glad the pie and the pumpkin bread turned out well! :goodvibes


that another DIS'er shared
http://allrecipes.com/Recipe/Downeas...ad/Detail.aspx

Thanks for the feedback! Apparently, it's a really popular recipe. When I went to check out the recipe, I saw that it had over 2,000 reviews. I read through the first few pages and found that almost all of the reviews were very positive. I'm definitely going to try it this year. All those people can't be wrong! :)

[tiggerfan1]

Well, I hope you all enjoyed the "Sugar and Spice and Everything Nice" weekend. I think I may have gained 5 pounds after posting those recipes! :laughing: Those of you who want healthier options or are just plain sick of seeing dessert recipes, take heart. The recipes are coming your way.

[tiggerfan1]

Here's a recipe for acorn squash with chile-lime vinaigrette.


http://smittenkitchen.com/2006/10/unflinchingly-good-things/

[tiggerfan1]

Here's a recipe for butternut squash bisque.

http://allrecipes.com/Recipe/Butternut-Squash-Bisque/Detail.aspx

[tiggerfan1]

Sweet Potatoes Anna (originally printed in the New York Times)


6 medium sweet potatoes, peeled
10 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Coarse sea salt and freshly ground black pepper


-Heat oven to 425 degrees. Using a mandoline or sharp knife, slice potatoes about 1/8-inch thick. Place in a very large bowl, and add butter, thyme and salt and pepper to taste. Toss well until all slices are well coated with butter and seasonings.

-Reserve about a dozen of the best-looking slices for top layer. Arrange a layer of slightly overlapping slices in 10-inch round gratin dish, skillet or other shallow ovenproof pan. Layer potatoes until all are used, topping gratin with reserved slices.

-Place a sheet of heavy-duty foil directly on top of potatoes. Place pan in oven, and place a heavy pan slightly smaller in diameter than first pan directly on foil. Bake for 30 minutes.

-Remove top pan, and carefully peel away foil. (If necessary, use a spatula to help separate foil from potatoes.) Continue baking until potatoes are soft and top is almost caramelized, 20 to 30 minutes longer. Cut into wedges and serve hot.

Makes 6-8 servings.

[tiggerfan1]

Here's a healthier pumpkin bread recipe from cookinglight.com.


http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673145

[tiggerfan1]

Here's a recipe for wild rice with butternut squash, leeks and corn.


http://www.epicurious.com/recipes/food/views/Wild-Rice-with-Butternut-Squash-Leeks-and-Corn-350425

[tiggerfan1]

You know, guys, I've been thinking. What's a recipe thread without some.............................................. ............






Food Pics!!!

http://img210.imageshack.us/img210/5985/pumpkinchocolatechipcoops6.jpg (http://imageshack.us)




The canned pumpkin has (finally) gone on sale and now I'm in pumpkin heaven! :cloud9: I've been craving pumpkin chocolate chip cookies ever since I first posted the recipe (on page 5), so that was the first thing that I made. I made a couple of changes, though. Since I didn't want to make such a large quantity of cookies, I halved the recipe. I used half the amount of butter that the recipe called for and added a scant 1/4 cup more pumpkin puree. I also used mini semi-sweet chocolate chips. (The recipe says to use milk chocolate instead of semi-sweet. I'm not sure why. The semi-sweet chips were just fine. :confused3) Since I didn't have any ground cloves, I substituted 3/4 tsp. pumpkin pie spice for all the spices (and threw in a little extra cinnamon for good measure). Like I do with most cookie doughs, I chilled the dough overnight. It's good to do that with most cookie recipes, but I don't think that it makes much difference with this recipe. I just did it out of habit. When the cookies had baked for about 15 minutes, I took them out of the oven and flattened them a little with the back of a spatula. I returned them to the oven for about 5 minutes until they were lightly browned around the edges. These cookies are very soft and kind of cakey. If that sounds like your cup of tea, this is the recipe for you. If you don't like pumpkin and chocolate together, go ahead and use dried cranberries, nuts or whatever strikes your fancy. If you're planning to make these cookies, please fight the temptation to eat them while they're still warm. Let them cool completely! When I took a bite of one of the warm cookies, they tasted like baking soda! :crazy2: They were absolutely yum-alicious when they were completely cooled, though! :thumbsup2


If you have a review and/or pictures of the food that you made from this recipe thread, feel free to share. I'm looking forward to trying more of these recipes. Be on the lookout for more food pics! :)

[tiggerfan1]

Butternut Squash Lasagna with Caramelized Onions (from healthycooking.suite101.com)


1 large butternut squash (about 1-1/2 to 2 pounds)
1 tsp. kosher salt or sea salt
1/2 tsp. black pepper
1 Tbsp. butter
3 Tbsp. olive oil, divided
3 medium-to-large yellow onions, sliced into rings
pinch of sugar
1 pound lasagna noodles (regular, no boil or refrigerated)
1 cup part-skim ricotta cheese
1/4 tsp. nutmeg
1/4 cup unsalted butter
1/4 cup all-purpose unbleached flour
2 cups 2% milk, heated in the microwave 1-2 minutes until warm, but not boiling
1 cup grated Parmesan cheese
1/2 cup part-skim mozzarella cheese, shredded


-Preheat oven to 400 degrees F. Peel butternut squash, slice in half and scoop out the seeds. Cut into 1-inch chunks. Toss squash with 1 Tbsp. olive oil, kosher salt and black pepper. Spread out in an even layer on a half sheet pan or a Mario Batali pizza pan if you have one (the Batali pan is an excellent tool for roasting vegetables). Roast 35-45 minutes, turning once or twice, until butternut squash is browned and fork-tender. Remove from oven and turn the oven temperature down to 350 degrees.

-Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. Add onions and saute 1-2 minutes until the onions start to soften. Add the pinch of sugar and reduce heat to medium-low. Continue cooking onions until they become very soft and golden brown, stirring occasionally, about 20 minutes. Set aside.

-If you're using regular lasagna noodles, prepare them according to package directions. Drain, but do not rinse.

-In a 3 quart saucepan, heat the butter over medium heat. Whisk in the flour and cook 2 minutes. Add the milk all at once, whisking constantly to avoid lumps. Bring to a boil, then reduce heat to a simmer. Let the sauce cook about 5 minutes, until it coats the back of a spoon.

-Transfer the butternut squash to a food processor. Add the ricotta cheese and nutmeg. Process until smooth.

-To assemble the lasagna, spray a 9 x 13 pan with nonstick cooking spray. Place about 1/4 cup of the white sauce on the bottom of the pan. Top with enough lasagna noodles to cover (it doesn't matter if you have to cut the noodles to fit). Top with half of the caramelized onions, then half of the butternut squash mixture and 1/2 cup of Parmesan cheese. Top with another layer of sauce, then the noodles, the remaining caramelized onions, butternut squash mixture and the rest of the Parmesan cheese. Finish off with a layer of noodles, the rest of the sauce and the mozzarella cheese.

-Cover with aluminum foil and bake 1 hour. Remove the foil and bake another 15 minutes. Allow the lasagna to rest at least 20 minutes (30 minutes is even better) before serving.

Serves 10.


(I find it ironic that I found this recipe on a "healthy cooking" site. It is definitely NOT very low-fat. However, it is a vegetarian recipe, so that counts for something, right?)

[tiggerfan1]

Here's a recipe for vegan pumpkin cookies.


http://blog.fatfreevegan.com/2008/10/pumpkin-cookies.html

[tiggerfan1]

Have you ever heard the old saying, "When life hands you kabochas, make some kabocha pie"? No? Me neither. :laughing: For those of you who have no idea what I'm talking about, a kabocha is a Japanese pumpkin. It looks like this.



http://img213.imageshack.us/img213/4487/kabochafg6.jpg (http://imageshack.us)


If you're feeling adventurous and can get a hold of these pumpkins, try making a kabocha pie. Here's a recipe.


Mrs. Fumie Nakamichi's Fresh Pumpkin Pie and Flaky Crust (from The Honolulu Advertiser)


For the crust:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2/3 cup plus 1 tablespoon Crisco shortening

1/4 to 1/2 cup ice water


-Flour for dusting rolling surface

-Sift flour, salt and baking powder together. Cut in shortening using a pastry cutter or two forks until lumps of shortening are the size of small peas and well-mixed with flour. Drizzle in 1/4 cup ice water, stirring to blend as you drizzle. The mixture should clump together in a loose ball; if it's too dry, drizzle in a little more ice water. Do not overmix and use only as much ice water as needed. Form into a disc and wrap dough in plastic wrap or foil and chill thoroughly; all day or overnight is best. Sprinkle work surface and top of dough with flour, and roll out.

-Place dough in ungreased Pyrex pie plate. Crimp edges. Do not prick the crust. Refrigerate while you make the filling or freeze, well-wrapped, for later use.


For the filling:

3 eggs

2 cups cooked, sieved kabocha

3/4 cup brown sugar, packed

2 teaspoons cinnamon

1 cup milk


-Separate eggs; strain egg whites into medium-size bowl to remove any white "strings," then add yolks. Add remaining ingredients and stir to blend. Filling should resemble thick cake batter; if it's too thick, add a little more milk.

-Pour the filling into the uncooked pie shell. Bake at 350 degrees for 40 minutes to an hour. Filling will puff up a bit. Pie is done when a knife inserted into the filling comes out clean.

Makes 8 servings.


For additional info about the kabocha pumpkin and instructions on how to cook it, click on the link below.

http://the.honoluluadvertiser.com/article/2005/Nov/23/il/FP511230307.html

[tiggerfan1]

Here's a recipe for roasted delicata squash salad.

http://www.chow.com/recipes/11155



FYI, a delicata squash looks like this:

http://img252.imageshack.us/img252/8595/delicatasquashlm9.jpg (http://imageshack.us)

[paintnolish]

Whoa! Getting fancy. You are out of control! I, unfortunatly, shouldn't bake anything. I am working on my pie and bread. A piece of each for the last few days!

[travelmel]

Have you ever heard the old saying, "When life hands you kabochas, make some kabocha pie"? No? Me neither. :laughing: For those of you who have no idea what I'm talking about, a kabocha is a Japanese pumpkin. It looks like this.


ROFL :lmao:

[tiggerfan1]

Whoa! Getting fancy. You are out of control!

Um.....you're assuming that I was ever actually in control. ;) :rotfl: Just kidding. I wanted to offer some fancy recipes to appease the food gods. :laughing:

Hey, by the way, did you ever find that sweet potato souffle recipe?


ROFL :lmao:

:teeth: (Please refer to my post on your picture thread.)

[tiggerfan1]

I just had to post this. It is a VERY interesting recipe. It had good reviews, though!



Spaghetti Squash Pie (from allrecipes.com)


1 cup white sugar
3 eggs
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 (9 inch) pie shell, baked
1 pinch ground nutmeg (optional)
1 pinch ground cinnamon (optional)
1 1/2 cups whipped cream for garnish (optional)


-Preheat oven to 350 degrees F (175 degrees C).

-Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.

-Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

[tiggerfan1]

Here's a simple spaghetti squash recipe.


Spaghetti Squash with Garlic (from pbs.org/everydayfood)


2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 garlic cloves, slivered
Coarse salt and ground pepper


-Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.

-When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.

-In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

[tiggerfan1]

Oven-Fried Sweet Potatoes (from seriouseats.com)



3 tablespoons high-oleic safflower oil or extra-virgin olive oil
2 pounds sweet potatoes
Salt, to taste



-Preheat the oven to 375°F. Line 2 baking trays with foil and coat each with 1 1/2 tablespoons oil.

-Peel the sweet potatoes and use a very sharp knife to cut them first into thin slices (1/4 inch or less) and then into long batons at ¼-inch intervals. (These measures are all approximate of course.)

-Arrange the batons in single layers on the baking trays and place the trays in the oven. After 10 minutes, use togs to turn the sweet potatoes over and let them back another 5 to 10 minutes on the second side until fork tender. (Careful not to let them burn! This will depend on the thickness of the pieces, so you’ll need to watch them.)

-If you like softer “fries,” take them out of the oven now. If you prefer a crisper result, turn the oven down to 200°F and leave the trays in there for up to 20 minutes. (This will give the sweet potatoes a chance to dry out a little and acquire some texture. They will shrink somewhat in volume.) Remove the trays from the oven, salt the sweet potatoes lightly, and serve hot, warm, or at room temperature.

Makes 4 servings.

[tiggerfan1]

Pumpkin Muffins (healthier version) (from cookinglight.com)


1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray


-Preheat oven to 375°.

-Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

-Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

-Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

[tiggerfan1]

http://img108.mytextgraphics.com/marqueetextlive/2008/11/20/9978740b6bd40d412c21ac0f3b5712aa.gif (http://www.marqueetextlive.com)

[tiggerfan1]

Maple-Glazed Sweet Potatoes (I cut this out of a magazine, but I don't remember which one!)


2 1/2 lbs. sweet potatoes (or 1 40-ounce can sweet potatoes, drained)
3 Tbsp. butter or margarine
1/4 cup maple syrup (or pancake syrup)
2 Tbsp. brown sugar
2 Tbsp. flaked coconut (optional)
1/3 cup pecans, chopped
1 1/2 cups miniature marshmallows
Cooking spray


-Spray and 8x8-inch baking dish with cooking spray. In a 3-quart saucepan, place sweet potatoes and add enough water to cover the potatoes; heat to boiling. Reduce heat; cover and simmer for 25-30 minutes, or until potatoes are tender. Drain potatoes and cool slightly. Peel and cut the potatoes into large chunks. Place them in the prepared dish.

-Preheat oven to 350 degrees F. In a small saucepan, melt butter. Stir in syrup, sugar and coconut. Over low heat, cook, stirring frequently, for 3 to 5minutes until blended. Sprinkle nuts over sweet potatoes, then top with syrup mixture. Bake for 25 minutes. Take the dish out of the oven, top with marshmallows and return the dish to the oven for 5 to 7 more minutes, until marshmallows are lightly browned. Makes 6-8 servings.

[tiggerfan1]

Pumpkin Pie Recipes



Here's a recipe that uses homemade pumpkin puree:

http://www.visionsofsugarplum.com/2007/10/pie-pumpkin-pumpkin-pie.html



Here's a recipe for mini pumpkin pies:

http://www.verybestbaking.com/recipes/detail.aspx?ID=28477

(If you don't want to use mini tart shells, you can also make these in paper-lined muffin tins (or use foil muffin cups--they work better) and place a small cookie in the bottom of the muffin tin before adding the filling. You could also use the gingersnap crust from the pumpkin cheesecake tart recipe on page 9.)



Here's a recipe for a no-bake pumpkin chiffon pie. That's right! No baking required!!

http://www.verybestbaking.com/recipes/detail.aspx?ID=32408



Here's the recipe for Ina Garten's Pumpkin Banana Mousse Tart:

http://www.foodnetwork.com/recipes/ina-garten/pumpkin-banana-mousse-tart-recipe/index.html



A pie made from both canned pumpkin puree and canned yams:

http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/



For the person who got a can of sweetened condensed milk instead of evaporated milk:

http://allrecipes.com/Recipe/Perfect-Pumpkin-Pie/Detail.aspx



This recipe features a cookie crust and has no canned milk of any kind.

http://www.visionsofsugarplum.com/2008/11/chewy-ginger-cookie-crusted-pumpkin-pie_17.html



For vegans:

http://vegweb.com/index.php?topic=6174.0



For the diabetic or the person who is trying to go low-carb:

http://lowcarbdiets.about.com/od/desserts/r/pumpkinpie.htm



For the lactose-intolerant:

http://mykidsallergies.blogspot.com/2007/10/pumpkin-pie-recipe-dairy-free-nut-free.html (This recipe calls for rice milk, but I've seen similar recipes that use soy, almond and coconut milk.)



ETA: You can also find pumpkin pie recipes on page 2 and page 6.

[travelmel]

You are so funny!

[tiggerfan1]

You are so funny!

Awww, thanks. :blush: I hope it didn't seem like I was making fun of anyone with the different pumpkin pie recipes, though. Well, except for the sweetened condensed milk recipe. I put that one in because it happened to me once! I accidentally bought a can of sweetened condensed milk and didn't realize it until I got home. Fortunately, I had time to exchange it for evaporated milk. :laughing: The canned pumpkin/canned yams (sweet potatoes) recipe reminds me of when I took a pumpkin pie to my Nana's house. When she tried a piece, she said, "Oooh! That's a good sweet potato pie!" When I told her that it was actually a pumpkin pie, she said, "Oh, no, honey. I know my sweet potato pie. This is a sweet potato pie!" :rotfl: I just smiled and nodded. ;) If I had made the pumpkin/sweet potato pie, we both would have been right!

[paintnolish]

I can't find my original souffle recipe! My sister is hosting, so she said she'd make it. I am doing make ahead mashed potatoes, broccoli cheese casserole, and some kind of dessert. Anyway, I sent her Paula Deen's recipe. It's gotta' be good, right?

[tiggerfan1]

To accompany your Thanksgiving breakfast/brunch, may I suggest:


Sweet Potato Cinnamon Rolls

http://www.visionsofsugarplum.com/2008/03/sweet-potato-cinnamon-rolls.html



Pumpkin Muffins

http://smittenkitchen.com/2006/10/promise-keeper-pumpkin-eater/



Pumpkin Waffles

http://smittenkitchen.com/2007/11/pumpkin-waffles/



Sweet Potato Pancakes

http://www.foodnetwork.com/recipes/40-a-day/sweet-potato-pancakes-recipe/index.html



Sweet Potato Pancakes with Spiced Pecans and Peach Butter

http://www.foodnetwork.com/recipes/40-a-day/sweet-potato-pancakes-with-spiced-pecans-and-peach-butter-recipe/index.html



Pumpkin French Toast

http://bakingbits.com/Recipes/breakfast/pump_french.shtml

(Personally, I would use half-and-half instead of cream and add 1 more tablespoon of sugar.)



Baked Pumpkin Brulee French Toast

http://www.northjersey.com/food/recipes/Baked_pumpkin_brulee_French_toast.html

(FYI, this article mentions that this baked french toast has the consistency of quiche. If that turns you off, you may not want to try this recipe.)



May I also suggest:


Pumpkin Bread (pages 1, 4 and 7)

Pumpkin Scones (page 2)

Pumpkin Pancakes (pages 2 and 4)

Pumpkin Cinnamon Streusel Buns (page 6)

Thanksgiving Morn Pumpkin Coffee Cake (page 6)

Pumpkin Muffins (healthier version) (page 7)

Sweet Potato Bread (page 5)

Sweet Potato Donuts with Maple Icing (page 6)

[tiggerfan1]

I can't find my original souffle recipe! My sister is hosting, so she said she'd make it. I am doing mae ahea mashed potatoes, broccoli cheese casserole, and some kind of dessert. Anyway, I sent her Paula Deen's recipe. It's gotta' be good, right?

That's OK. I'll try to find another pumpkin souffle recipe to post here. It sounds so good! I'm sure Paula Deen's recipe is good. You usually can't go wrong with the Queen of Butter! :laughing:

[travelmel]

Awww, thanks. :blush: I hope it didn't seem like I was making fun of anyone with the different pumpkin pie recipes, though. Well, except for the sweetened condensed milk recipe. I put that one in because it happened to me once! I accidentally bought a can of sweetened condensed milk and didn't realize it until I got home. Fortunately, I had time to exchange it for evaporated milk. :laughing: The canned pumpkin/canned yams (sweet potatoes) recipe reminds me of when I took a pumpkin pie to my Nana's house. When she tried a piece, she said, "Oooh! That's a good sweet potato pie!" When I told her that it was actually a pumpkin pie, she said, "Oh, no, honey. I know my sweet potato pie. This is a sweet potato pie!" :rotfl: I just smiled and nodded. ;) If I had made the pumpkin/sweet potato pie, we both would have been right!

No, you are great! I wish I was coming to your house for Thanksgiving!

My DH made some fudge with SCMilk. I didn't like it but I don't like fudge. :eek: I'm a ganache person. :cloud9:

[MazdaUK]

Was the recipe for pumpkin cookies from cake mix just a box of mix and a can of pumpkin? I've lost it!:headache:

[travelmel]

I made cookies last night!

I'm not a big baker. I tried to make chocolate chip cookies but we didn't have any flour. I used a package of pumpkin bread mix in my cupboard for flour. It worked! Who says you need "exact measurements" for baking? :rotfl2

The mix had some baking soda in it but I probably should have added more. THey were a tiny bit flatish.

[tiggerfan1]

No, you are great! I wish I was coming to your house for Thanksgiving!

You are so sweet! :flower3: I'd love to have you over for Thanksgiving. All pumpkin fanatics are welcome! :thumbsup2 After seeing those pictures on your holiday pics thread, I want to come over for Halloween! :)


My DH made some fudge with SCMilk. I didn't like it but I don't like fudge. :eek: I'm a ganache person. :cloud9:

What???!!! Your DH made you chocolate????!!!! The women of the world are turning green with envy even as I speak (um, I mean "type"). You lucky woman, you! :laughing:

Was the recipe for pumpkin cookies from cake mix just a box of mix and a can of pumpkin? I've lost it!:headache:

Yup, that seems to be pretty much it. I found a recipe for you.

http://www.recipezaar.com/Easy-Pumpkin-Spice-Cookies-Cake-Mix-147653


I made cookies last night!

I'm not a big baker. I tried to make chocolate chip cookies but we didn't have any flour. I used a package of pumpkin bread mix in my cupboard for flour. It worked! Who says you need "exact measurements" for baking? :rotfl2

The mix had some baking soda in it but I probably should have added more. THey were a tiny bit flatish.

That's some pretty slick, quick thinking! I'm glad the cookies turned out well.

[tiggerfan1]

Are you all completely sick of seeing so many pumpkin/squash/sweet potato recipes? Yes? Well, too bad 'cause I've got a few more! :laughing:

[tiggerfan1]

Sweet Potato Side Dishes



Sweet Potato Souffle I (from allrecipes.com)


3 cups mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter


-Preheat oven to 350 degrees F (175 degrees C).

-Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.

-Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.

-Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.


------------------------------------


Sweet Potato Souffle II (from foodnetwork.com)


3 large sweet potatoes cooked and whipped
1 cup sugar
2 eggs
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
2 teaspoons vanilla
1 bag marshmallows
1/2 cup chopped pecans


-Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole.

-Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top. Serves 8-12.

---------------------------------------------


Glazed Sweet Potatoes (from foodnetwork.com)


4 tablespoons butter, plus 1 tablespoon for greasing
4 medium yams or sweet potatoes, peeled
1/2 cup brown sugar
3 Tbsp. maple syrup
Freshly grated nutmeg, to taste


-Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.

-Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.

-Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape. Serves 4-6.

---------------------------------------------------



Rhoda's Candied Sweet Potatoes (Kicked Up!) (from foodnetwork.com)


8 large sweet potatoes, peeled and cut into 1/8ths
3 cups light brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1 stick butter, cut into pieces


-Preheat the oven to 375 degrees F.

-In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.

-Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately. Serves 8.

----------------------------------------------



Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel (from foodnetwork.com)


12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows


-Preheat the oven to 400 degrees F.

-Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

-In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

-Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown. Serves 12.

-----------------------------------------


Gourmet Sweet Potato Classic (sweet potato casserole) (page 5)

Candied Sweet Potatoes (page 5)

Sweet Potatoes Anna (savory) (page 7)

Maple-Glazed Sweet Potatoes (page 8)

[paintnolish]

Ooh, liked the stuffed recipe. Kind of like double baked potatoes!
If anyone has a Lonestar, go and get their new sweet potato casserole side! It is topped with browned marshmellow and pecan and is so good.

So, I talked to my sister and I am not even bringing a pumpkin dish to TGiving! Better than S3x Cake, which is so delish, too, though!

[tiggerfan1]

Hey, paint! :wave2: Yeah, that stuffed sweet potato dish does sound good. You should see the picture of it on foodnetwork.com. Mmmmm! :cloud9:

By the way, I wasn't able to find Paula Deen's sweet potato souffle recipe. :sad2: If you have it, would you mind posting it here on this thread? Thanks!

I hope you have a great Thanksgiving at your sister's! :)

[tiggerfan1]

It's a little late in the game, but here are a few more pumpkin desserts.


Pumpkin Crunch Cake

http://allrecipes.com/Recipe/Pumpkin-Crunch-Cake-2/Detail.aspx



Paula Deen's Pumpkin Pecan Pie:

http://www.pauladeen.com/recipe_view/939



Paula Deen's Pumpkin Gingerbread Trifle:

http://www.pauladeen.com/recipe_view/561



Pumpkin Caramel Gingersnap Cheesecake:

http://thepioneerwoman.com/cooking/2008/11/caramel-pumpkin-gingersnap-cheesecake-so-there/



Pumpkin Cheesecake Tarts:

http://www.verybestbaking.com/recipes/detail.aspx?ID=28492

[tiggerfan1]

By the way, I added a couple more pumpkin pie recipes to the list on page 8. :thumbsup2

[travelmel]

Ok, now it's time to get serious! There are two days left before I have to make a decision on what to have for Thanksgiving in terms of a pumpkin-inspired treat! I've decided I shall not make pompkin pie..... now I've got to start narrowing down my list!

[travelmel]

:lmao:

After all these weeks of pumpkin recipes I have decided!

Pg 9 the post above this one! :rotfl:

Paula Deen's pumpkin trifle!

I can DO that! Mmmmmm yes!

Also, I'm going to go with "my" take on Rhonda's kicked up sweet potatos.. thanks for that one, too!

Woo hoo Thanksgiving, a food addicts New Years Eve!

Ok, Halloween in Oregon and Thankgiving in......

[tiggerfan1]

:lmao:

After all these weeks of pumpkin recipes I have decided!

Pg 9 the post above this one! :rotfl:

Paula Deen's pumpkin trifle!

I can DO that! Mmmmmm yes!

Also, I'm going to go with "my" take on Rhonda's kicked up sweet potatos.. thanks for that one, too!

Woo hoo Thanksgiving, a food addicts New Years Eve!

Ok, Halloween in Oregon and Thankgiving in......

Oooh, pumpkin trifle and kicked-up sweet potatoes! Good choices! :thumbsup2 I think I'd rather go to your house for Thanksgiving. ;) Please come back and let me know how they turned out.

[travelmel]

Oooh, pumpkin trifle and kicked-up sweet potatoes! Good choices! :thumbsup2 I think I'd rather go to your house for Thanksgiving. ;) Please come back and let me know how they turned out.

You can bet on it! Complete with Pumpkin porn! :rotfl2:

[WeatherbySwann]

These are great!!!

Thanks for posting all of these - that table of contents must have taken forever! :)

[tiggerfan1]

You can bet on it! Complete with Pumpkin porn! :rotfl2:

Awesome! I'm looking forward to seeing those pictures. Go forth and conquer, my friend. :thumbsup2 Have a great Thanksgiving!


These are great!!!

Thanks for posting all of these - that table of contents must have taken forever! :)

Hey, WS!! :wave2: Thanks for stopping by! I'm glad you enjoyed the recipes. I can't take credit for all of them, though. Several other awesome DISers contributed their recipes to this thread. (Thanks again, guys! :thumbsup2 :)) Fortunately, the index wasn't too hard because I started it early on and added the recipes a little at a time. That made things a lot easier.

I hope you and your family have a great Thanksgiving! :goodvibes

[MazdaUK]

I need a sort of pot pie with everything in it including sweet potato and chicken and stuff - does anyone have a good recipe?

otherwise I'll gussy up the Crockpot Lady's recipe

[tiggerfan1]

I need a sort of pot pie with everything in it including sweet potato and chicken and stuff - does anyone have a good recipe?

otherwise I'll gussy up the Crockpot Lady's recipe

Hi, MazdaUK! :wave2: I don't have a recipe at the moment, but I'll definitely help you look for a good one. I'll be pretty busy today, so I'll try to look for a recipe tomorrow. :thumbsup2

[WeatherbySwann]

I hope you and your family have a great Thanksgiving! :goodvibes

Thank you! :goodvibes And the same to you!

[tiggerfan1]

http://img291.imageshack.us/img291/2184/tiggerandfriendsautumnlbt9.gif (http://imageshack.us)

I just wanted to wish everyone (well, all the American DISers) a Happy Thanksgiving. I also wanted to thank all of the DISers who contributed their recipes to this thread. If any of you are trying out recipes from this thread, I hope that they turn out well. Have a great day of feasting and fun with your family and/or friends. Feel free to come back and share your food pictures, reviews, mishaps, confessions, etc. Have a great day!


Eat http://img152.imageshack.us/img152/4494/eatinggv7.gif (http://imageshack.us) Drink :drinking1 and Be Merry :banana:


-Tiggerfan1 :tigger:


A friendly reminder: Don't forget to read through the reviews (if any) for the recipes! I'm pretty sure that the Paula Deen recipes (from her own website) can also be found on foodnetwork.com.

http://img109.mytextgraphics.com/sparklee/2008/11/27/0781519d2005f3fc55f84275a030ae01.gif (http://www.sparklee.com)

[MazdaUK]

Thanks Tiggerfan! I know you're very busy today:thumbsup2 Hope you had a wonderful thanksgiving with plenty of gourds.

Follow the gourd! :lmao:

[travelmel]

Follow the gourd! :lmao:

May the gourd be with you! http://i213.photobucket.com/albums/cc55/TravelMiss/darth.gif

I'm trying to find a recipe for my turnips/rutabega's. They were SO left out of the gourd thread! LOL
Just kidding! But really, they were the original Jack-o-lanterns, allegedly!

Wish me luck!

I'm thinking of just mashing them with some nutmeg, butter, and freshly cracked gourmet peppercorn mix.

[tiggerfan1]

Thanks Tiggerfan! I know you're very busy today:thumbsup2 Hope you had a wonderful thanksgiving with plenty of gourds.

Follow the gourd! :lmao:

Thanks, MazdaUK! :) I had a great Thanksgiving. There were a couple of mishaps along the way, but it was still good.

:rotfl: I wish I had a smilie for "follow the gourd". It would be great to find a picture of a smilie chasing a pumpkin!


Here are a couple of recipes that I found for you. I hope they help.


http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=288


http://www.ming.com/simplyming/recipes/Season5/516_ChickenandSweetPotatoPotPie.html


Here's a recipe for chicken pie with a sweet potato crust (this recipe uses shortening in the crust, but I'm sure that you could use butter instead).

http://www.potpierecipes.net/sweet-potato-crust.html

[tiggerfan1]

May the gourd be with you! http://i213.photobucket.com/albums/cc55/TravelMiss/darth.gif

:rotfl: :thumbsup2

I'm trying to find a recipe for my turnips/rutabega's. They were SO left out of the gourd thread! LOL
Just kidding! But really, they were the original Jack-o-lanterns, allegedly!

Wish me luck!

I'm thinking of just mashing them with some nutmeg, butter, and freshly cracked gourmet peppercorn mix.

Good luck with that rutabega recipe! :) I'm sorry for leaving out the poor turnips and rutabegas. I had good reason to, though. Have you ever heard of (looking around cautiously) the feud? Yes, that's right. The pumpkins have been feuding with the turnips and rutabegas for years. It's very much like the Hatfields and the McCoys. I shall explain.

Many years ago, the turnips were the envy of all the autumn vegetables. Since they were used as jack-o-lanterns during Halloween (All Hallow's Eve), they were highly prized by humans. However, when the early American settlers saw the pumpkins, they were absolutely intrigued. "Look at that pumpkin!" they said. "It's so big and brightly-colored. It would make a better jack-o-lantern that this little turnip." From then on, the pumpkin became the symbol of Halloween and the poor turnips fell out of favor with people. Filled with shame and anger, the turnips vowed never to have anything to do with pumpkins or any of their close squash relatives. Their rutabega relatives showed their loyalty by refusing to associate with pumpkins, too. The feud continues to this day. It's a very sad, but very true story. :sad2:



That's a long-winded way of saying that I didn't realize that rutabegas and turnips were in the gourd family. :rotfl: :rotfl2:

Hey, thanks for including a link to my thread in your signature! That's really nice of you. I'll return the favor by advertising your thread in my sig. :thumbsup2




By the way, everyone, stay tuned for my Thanksgiving day report. I'll work on it tomorrow..........or the next day.........maybe. ;)

[travelmel]

:Hey, thanks for including a link to my thread in your signature! That's really nice of you. I'll return the favor by advertising your thread in my sig. :thumbsup2
.[/COLOR][/SIZE][/FONT]

You're too kind! I'm glad you were glad that I advertised it. I didn't even think about asking! :eek:

[travelmel]

[/SIZE][/FONT] ;)


Proof that the feud has ended!
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving011.jpg

Pictured above: Sweet Potato's (we can't leave yam enough alone.), Pumpkin Trifle, and Twi-nips (yep, Twi-nips)

But really, let's not get trifiling about it!
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving005.jpg

The trifle turned out very well. I followed the directions, for the most part! The directions called for cook and serve pudding but I accidently bought "instant" so I beefed it up with half a brick of cream cheese :rolleyes1

The cookies on top are a cinammon crisp. They're REALLY good. After they sat, however, they became soggy. I would prefer to crumble them over the desert in single serve doses. :idea:

Rootabuddies!
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving010.jpg

I boiled the rutabega's until tender then I mashed them with a fork. I like some chunkiness so I don't "puree." I added some butter, some chinese five spice (nutmeg would surely have been fine), and some cracked pepper (but I use the "combo peppercorns" that have rose corns... they have more of a nutmegg-y taste and, as you can see, I like that.).

The sweet potato's (*actually, beauregard yams... but really NOT yams as yams were a giant root from the carribean islands that didn't exist on the mainland of the US so when the carribean people came here they saw these things and called them yams.) I just quartered them, boiled them, threw brown sugar and butter bits over them, shot some OJ on top of that and threw them in the oven. I forgot the marshmallows this year! :scared1:

If these two can get along, there's hope for the Hatkins and the McGourds.

Smile gal darnit!
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving014.jpg

Turkey and Wine.. just like in my siggie
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving022.jpg

The turkey my DMIL makes. It's in some kind of cheesecloth bag and then 2 or 3 bottles of red wine are basted over it all day. It makes for a tremedously moist (and drunken) turkey. J/K about the drunken, you can't even taste it! HOWEVER! It makes the gravy more of a "burgandy sauce." Next year I'm considering making the dinner at my house just so I can have beige gravy back on the menu!

I also made a green bean casserole this year. I tried to get fancy and use fresh green beans but they were hard. A real disappointment for me, a hardcore GBC person. :sad2:

Hope your holidays were happy ones! We were very thankful, indeed.

http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving025.jpg

EDIT: My DH is too funny. He saw the pic below and said, "Ahhhh... look at that couple."

".... of chins on my face."

:rotfl:
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving030.jpg

[MazdaUK]

Thanks for the recipes - I'll try that!

The real reason pumkins are better is because turnips are VERY hard to hollow out! (My friend did it once - never again!) I don think t and r are gourds - turnnip is a root and rutabega is (I believe) also known as kohl rabi and a member of the cabbage family (let me know if I'm wrong, but I remember searching for recipes to use up my veg box and I'm pretty sure that's what came up).
Did you all get lots of Black Friuday bargains?

[WeatherbySwann]

Did you all get lots of Black Friuday bargains?

I stayed away from the crowds. ;) :scared1:

[travelmel]

We tried to get some stuff but I guess my bad memory needed refreshing: They only get like 6 of any given sale item and that item is gone by 6:45 am.

:furious:

And I'm not talking doorbusters.. I'm talking about pretty much ANYTHING listed as on sale. We went, hoping for like 12 different things... we got, I believe, none.. maybe one.. I don't remember already. :rolleyes1 Irritating.

I realize that they do it on purpose but it's still frustrating. We bought a few things that we wouldn't have, and, of course, that's the idea. :headache:

Today is Christmas Tree day! Then the civil war game (Beavers and Ducks, very important, I guess? :confused3 ) and I'm going to go through all the presents I have socked away in my closet to figure out what's what. I shop all year so that it isn't as scary this month. LOL

How bout you guys??

[MazdaUK]

I've got quit a bit tucked away but I need to double check to see what I have and what I can get without DH saying "I said don't get any rubbish this year":lmao: Trouble is we have St Nicholas as well on Friday and until that's clear I find it hard to think straight on what I need ot get next.

I made my hot pot pot pie and I liked it but the kids didn't - they weren't keen on the bisquick pie crust, and said I should have done a "proper" pie - they don't get that that would mean I couldn't loaf aorund most of the day leaving the crockpot to do all the work:lmao:

[tiggerfan1]

Proof that the feud has ended!
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving011.jpg

Pictured above: Sweet Potato's (we can't leave yam enough alone.), Pumpkin Trifle, and Twi-nips (yep, Twi-nips)


What? The feud has finally ended? Thank goodness!! There shall now be peace in the supermarket's produce section. :woohoo: :cool1: :banana: Those dishes look delicious! I must confess that I've never eaten rutabagas or turnips. What do they taste like?


But really, let's not get trifiling about it!
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving005.jpg

Oooh! That looks really good! I'm glad that the pumpkin trifle came out well. :thumbsup2


Rootabuddies!
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving010.jpg

I boiled the rutabega's until tender then I mashed them with a fork. I like some chunkiness so I don't "puree." I added some butter, some chinese five spice (nutmeg would surely have been fine), and some cracked pepper (but I use the "combo peppercorns" that have rose corns... they have more of a nutmegg-y taste and, as you can see, I like that.).

The sweet potato's (*actually, beauregard yams... but really NOT yams as yams were a giant root from the carribean islands that didn't exist on the mainland of the US so when the carribean people came here they saw these things and called them yams.) I just quartered them, boiled them, threw brown sugar and butter bits over them, shot some OJ on top of that and threw them in the oven. I forgot the marshmallows this year! :scared1:

If these two can get along, there's hope for the Hatkins and the McGourds.

:rotfl: "Rootabuddies"! Loving it, loving it! I want to try your mashed rutabagas recipe. That sounds really good.

I'm glad that the sweet potatoes turned out well. That reminds me...........I totally forgot to take a picture of my sweet potato casserole!!! :eek: :headache:





Thanks so much for posting your Thanksgiving report, travelmel! That was awesome! I loved the pictures of you and your family. I'm glad you all had a great Thanksgiving. :)


P.S. Turkey and wine......I've never thought of that! :idea:

[travelmel]

Trouble is we have St Nicholas as well on Friday and until that's clear I find it hard to think straight on what I need ot get next.

ohhh... extra holiday stuff. I like it. What is it?

they don't get that that would mean I couldn't loaf aorund most of the day leaving the crockpot to do all the work:lmao:

:rotfl2:

I hear ya! Proper crust, indeed! Bisquick.. busy? Fine we'll make it quick! It's all right there in the name... :snooty:

Those dishes look delicious! I must confess that I've never eaten rutabegas or turnips. What do they taste like?

Thanks! Turnips (or rutabegas.. they're sorta similar) taste, to me, like a potato with more flavor mixed with a very mild cauliflower. Yep, that's right. LOL More of a potatoflower. I love it. It mixes well with all the other flavors on the thanksgiving plate! I think I'm going to make it with a roasted chicken and maybe create a new stuffing some time next week or something. I love to try new stuffings (when it's not thanksgiving).


I'm glad that the sweet potatoes turned out well. That reminds me...........I totally forgot to take a picture of my sweet potato casserole!!! :eek: :headache:

Thanks so much for posting your Thanksgiving report, travelmel! That was awesome! I loved the pictures of you and your family. I'm glad you all had a great Thanksgiving. :)

I can't believe you forgot your thankgiving porn! :lmao: Oh well, maybe you can make it up during the upcoming pre-holiday food festivities. lol

P.S. Turkey and wine......I've never thought of that! :idea:

My DMIL is Irish.... :rolleyes1

[tiggerfan1]

Thanks for the recipes - I'll try that!

You're welcome! :)

I don think t and r are gourds - turnnip is a root and rutabega is (I believe) also known as kohl rabi and a member of the cabbage family (let me know if I'm wrong, but I remember searching for recipes to use up my veg box and I'm pretty sure that's what came up).

Hmmm....well, if they're not gourds, we can make them honorary gourds like the sweet potatoes. After all, the feud is finally over!



I stayed away from the crowds. ;) :scared1:

Me, too!! :scared1: :scared1: :scared1:



We tried to get some stuff but I guess my bad memory needed refreshing: They only get like 6 of any given sale item and that item is gone by 6:45 am.

:furious:

And I'm not talking doorbusters.. I'm talking about pretty much ANYTHING listed as on sale. We went, hoping for like 12 different things... we got, I believe, none.. maybe one.. I don't remember already. :rolleyes1 Irritating.

I realize that they do it on purpose but it's still frustrating. We bought a few things that we wouldn't have, and, of course, that's the idea. :headache:

Awww, too bad. :sad2: Well, hopefully, you'll have better luck next time. You should have done what I did that morning. http://www.freesmileys.org/smileys/sleep012.gif



Today is Christmas Tree day! Then the civil war game (Beavers and Ducks, very important, I guess? :confused3 ) and I'm going to go through all the presents I have socked away in my closet to figure out what's what. I shop all year so that it isn't as scary this month. LOL

How bout you guys??

We'll be putting the tree up later on tonight. I can't wait!!! :santa: :banana:





I made my hot pot pot pie and I liked it but the kids didn't - they weren't keen on the bisquick pie crust, and said I should have done a "proper" pie - they don't get that that would mean I couldn't loaf aorund most of the day leaving the crockpot to do all the work:lmao:

I'm sorry your kids didn't like your pie. You can send the leftovers to me. ;)

[tiggerfan1]

Thanks! Turnips (or rutabegas.. they're sorta similar) taste, to me, like a potato with more flavor mixed with a very mild cauliflower. Yep, that's right. LOL More of a potatoflower.

Sounds tasty!



I can't believe you forgot your thankgiving porn! :lmao: Oh well, maybe you can make it up during the upcoming pre-holiday food festivities. lol

:p :laughing: Don't worry, I took a picture of the pumpkin stuff. I just forgot about the sweet potatoes. Hopefully, they won't be offended! :scared:

[travelmel]

:p :laughing: Don't worry, I took a picture of the pumpkin stuff. I just forgot about the sweet potatoes. Hopefully, they won't be offended! :scared:

See!! That's how it all starts!!! :upsidedow

[MazdaUK]

DH has dibs on the remainders when he gets in from watching the game later - Chelsea vs someone else;) they'll probably lose but it gives me the pm, to scrap so I don't care:rotfl2: Boys main gripe was they wanted more meat - greedy bunch!:rolleyes1

St Nicholas is a continental thing - on 5 December the children leave out their "clogs" (wellies now) and if they've been good st Nick leaves sweets and treats, or if naughty, sticks. We all leave our boots out but as I "help" St Nick I only get good girl stuff - DH gets the most sticks, the boys get a bit of each;) As Dh has early shift on 6/12 he said he was going to move all his sticks into my boot:rotfl:

[travelmel]

DH has dibs on the remainders when he gets in from watching the game later - Chelsea vs someone else;) they'll probably lose but it gives me the pm, to scrap so I don't care:rotfl2: Boys main gripe was they wanted more meat - greedy bunch!:rolleyes1

St Nicholas is a continental thing - on 5 December the children leave out their "clogs" (wellies now) and if they've been good st Nick leaves sweets and treats, or if naughty, sticks. We all leave our boots out but as I "help" St Nick I only get good girl stuff - DH gets the most sticks, the boys get a bit of each;) As Dh has early shift on 6/12 he said he was going to move all his sticks into my boot:rotfl:

That is SO funny! I love traditions, far and wide. lol Have you ever seen the "Rick Steves" European Christmas? He's a travel guide and he does a good job showing off the Christmas traditions. He's a tiny bit... well, something... but I alwasy learn something when I watch him and here in the states he comes in High Def which is a beautiful way to see a country I can't afford to visit. :happytv:

[mel63]

St Nicholas is a continental thing - on 5 December the children leave out their "clogs" (wellies now) and if they've been good st Nick leaves sweets and treats, or if naughty, sticks. We all leave our boots out but as I "help" St Nick I only get good girl stuff - DH gets the most sticks, the boys get a bit of each;) As Dh has early shift on 6/12 he said he was going to move all his sticks into my boot:rotfl:

I remember growing up, and celebrating St. Nick's day! :goodvibes

[tiggerfan1]

St Nicholas is a continental thing - on 5 December the children leave out their "clogs" (wellies now) and if they've been good st Nick leaves sweets and treats, or if naughty, sticks. We all leave our boots out but as I "help" St Nick I only get good girl stuff - DH gets the most sticks, the boys get a bit of each;) As Dh has early shift on 6/12 he said he was going to move all his sticks into my boot:rotfl:

How fun! We should start celebrating St. Nicholas' day here in the U.S. :idea: Hey, maybe I'll try to start a trend. Unfortunately, I don't have any clogs or wellies. Do you think my high-heeled Nine West boots would be OK? :upsidedow


That is SO funny! I love traditions, far and wide. lol Have you ever seen the "Rick Steves" European Christmas? He's a travel guide and he does a good job showing off the Christmas traditions. He's a tiny bit... well, something... but I alwasy learn something when I watch him and here in the states he comes in High Def which is a beautiful way to see a country I can't afford to visit. :happytv:

I saw that Christmas special last year! Gotta love Rick Steves. I also love Ian Wright on Globe Trekker. He always cracks me up.


I remember growing up, and celebrating St. Nick's day! :goodvibes

Hi, mel63! :wave2: That's awesome that you celebrated St. Nick's day. What kinds of sweets did you get from Santa? Or did you get sticks :eek: ?

[tiggerfan1]

About my Thanksgiving..........


I was getting really stressed out trying to put together the Thanksgiving feast. At the last minute, I decided to call a caterer. Boy, did that save me a lot of trouble! This particular caterer loves to think outside the box. Instead of the usual turkey, stuffing, pumpkin pie, etc., we had:





Toast

http://img389.imageshack.us/img389/5703/toastiw5.gif


Popcorn

http://img392.imageshack.us/img392/1843/popcornhq4.jpg


Pretzel Sticks

http://img370.imageshack.us/img370/63/pretzelsticksov3.jpg


Jelly Beans

http://img75.imageshack.us/img75/5654/jellybeansbo4.jpg


Ice Cream Sundaes

http://img117.imageshack.us/img117/9632/icecreamsundaets8.jpg





I highly recommend Chef Snoopy! :thumbsup2

http://img380.imageshack.us/img380/4373/chefsnoopyfu0.jpg



:rotfl: Just kidding. I used this as a joke on another thread and I thought it'd be fun to share it here, too. My real T-day pumpkin report will be done soon. Stay tuned..............

[tiggerfan1]

Inspired by the Pioneer Woman's blog...............



~*~ Confessions of a Tigger Fan ~*~


How I Offended the Food Gods and the Sweet Potatoes






Warning: Beware of crappy pictures. I am not the greatest photographer. :upsidedow








It was a bright, sunny Thanksgiving morning here in the State of Confusion when I started to fix breakfast. I wanted to try one of the recipes from this thread, so I decided to make pumpkin french toast (recipe on page 9). I figured it would be easy to prepare and could be made in advance. Here's a picture of it:




Pumpkin French Toast w/ Maple Syrup

http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics022.jpg


(The pumpkin french toast was really good. Braided challah was my choice of bread. I used half-and-half instead of cream and added an extra tablespoon of sugar. Oh, and I used 1/2 tsp. of pumpkin pie spice and 1/4 tsp. cinnamon instead of following the recipe. The french toast came out really well. It doesn't have a big pumpkin taste, but it's still good. I will definitely be making this again. :thumbsup2)




This year, my family and I had Thanksgiving with my aunt (she's not really related to me, but I still call her my aunt) and some of her family members. My aunt, whom I will refer to as Aunt M, made the turkey, pumpkin crunch, pound cake and a few side dishes. My Aunt M is an amazing cook. Her turkey was so tasty and moist. :cloud9: I wish I had gotten a picture of it.




We had two kinds of sweet potatoes this year. My Aunt M and her folks prefer candied sweet potatoes (w/ no marshmallows), while my family and I like sweet potato casserole (w/ lots of marshmallows). Unfortunately, putting marshmallows on sweet potatoes is considered to be highly offensive to the food gods. Making green bean casserole can also incur their wrath. (I am an unabashed green bean casserole lover. :eek:) How did I offend the sweet potatoes, you ask? Well..........I forgot to take a picture of them!!! :eek: :headache: I was so focused on the pumpkin stuff that I neglected the poor little sweet potatoes. If you read about the pumpkin-turnip/rutabega feud, you'd understand my concern. To avoid a potential feud between the sweet potatoes and the pumpkins, I decided to post pictures that looked similar to what we had.


My aunt's candied sweet potatoes looked a lot like Travelmel's. (Sorry, Travelmel, I hope you don't mind me "borrowing" your picture!)

http://i213.photobucket.com/albums/cc55/TravelMiss/2008-11-27Thanksgiving010.jpg



My sweet potato casserole looked a lot like the picture below. The only difference is that my sweet potatoes had more streusel topping and marshmallows on it. It doesn't look very pretty in my opinion, but it tastes good! (recipe on page 5)

http://i233.photobucket.com/albums/ee140/ac007/sweetpotatocasserole.jpg

I repeat, this is NOT my own picture!







For dessert, we had..........



My Aunt M's pumpkin crunch (recipe on page 13)


http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics009.jpg


(Here's an up-close-and-personal picture of a piece of pumpkin crunch.)

http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics013.jpg




My pumpkin-swirl brownies (recipe on page 1):

http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics030.jpg


(These brownies were pretty good. To be honest, I think that I should have made my chocolate-pumpkin marble cake instead. These brownies took forever to bake and it ended up looking more like a cake instead of a brownie. The pieces were HUGE. As you can see, I didn't do a very good job of marbling these brownies. :laughing: Yeah, I may not make these again. If I do, I'll probably have to tweak the recipe a little. Sorry Smitten Kitchen blog lady! I still adore your recipes, though! )




My pumpkin pie (recipe on page 2):

http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics007.jpg

The graham cracker crust was made especially for me by the Keebler elves. ;)


(As you can see, I used a store-bought pie crust. I also used the same old Libby's recipe instead of trying a new recipe from this thread. Yup, I offended the food gods once again. To punish me for my laziness, they decided to mess with my pumpkin pie. Before I baked the pie, I put it on a cookie sheet so that it would be easier to put in and take out of the oven. I also assumed that it would keep the pie pan nice and level. When I went to check on the half-baked pie about 20 minutes later, I noticed that something didn't look right. Upon further inspection, I noticed that the pie was slightly tilted and the filling was uneven!!! :eek: :eek: :eek: I was so upset, but I just let my uneven pie continue to bake. While the pie was cooling, I racked my brain trying to figure out how to deal with this mistake. I didn't have time to make another pie. Finally, I decided to hide the uneven filling with whipped cream. It did the trick. No one knew that there was anything wrong with the pie.........and they never will. ;))



I also made apple dumplings for dessert. I have no pictures of them because I only took pictures of the pumpkin stuff. You can see a picture of the dumplings on the Pioneer Woman's site, which is where I got the recipe. (The PW's apple dumplings look a lot prettier than mine did, anyway.) http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/


Although PW's apple dumplings looked delicious, I couldn't bring myself to use all that butter, sugar and Mountain Dew. That's totally ironic because I use lots of butter and sugar in my chocolate-pumpkin marble cake. Hmmm....maybe it was the Mountain Dew that that scared me. :laughing: Anyway, I used half the amount of butter and sugar and used apple cider instead of Mountain Dew. It still came out good. :) Oh, by the way, I also made stuffing based on PW's half cornbread/half french bread stuffing recipe. It turned out really well! :thumbsup2




Well, although there were a couple of mishaps along the way, we all still had a great Thanksgiving. Thanks for letting me share my Thanksgiving with you all. It felt good to get that confession off my chest. The sweet potatoes have forgiven me and are no longer offended. Wish me luck as I try to appease the food gods. :eek:

[tiggerfan1]

Now that I have finally gotten all of my pumpkin pictures saved to my computer, I can now share a few more pumpkin recipes that I've tried from this thread.



Warning: More crappy pictures ahead.



After I made the pumpkin chocolate chip cookies, I tried the famous Downeast Maine Pumpkin Bread recipe (recipe on page 1). Since this recipe got rave reviews from other DISers and got the highest ratings on allrecipes.com, I couldn't wait to try it. This pumpkin bread tastes really good. I think I may have found my new go-to pumpkin bread recipe. Thanks for the recipe, Dis2cruise! :)




http://i233.photobucket.com/albums/ee140/ac007/pumpkinbread006.jpg









Next up: Pumpkin Pancakes Paintnolish-style (from page 2) and Hot Cider Syrup (recipe on page 4)



Oh. My. Goodness. :cloud9: I've tried a couple of other pumpkin pancake recipes before, but they always turned out a bit mushy in the middle. My Unicorn sister, Paintnolish said that she adds a big glop of pumpkin to a regular pancake batter recipe and adds a little pumpkin pie spice to it. Was it really that simple? When I tried it for myself, I saw that it was indeed that simple. I'll never be afraid of making pumpkin pancakes ever again. Thanks, Paint! :)


The hot cider syrup took the pancakes "up another notch" (to quote Emeril Lagasse). Unfortunately, I sliced the apples a little too thinly and they were almost transparent when the syrup had fully cooked. :laughing: I used a little less sugar, corn syrup, and lemon. I cooked it a little longer to make the syrup really thick. It was amazing. I'd never made my own pancake syrup before. I finally have a sense of accomplishment. Thanks for the recipe, piratesmate! :)



Pumpkin pancake before hot cider syrup:

http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics026.jpg





Pumpkin pancake after hot cider syrup (the picture w/ the transparent apples wasn't very pretty):

http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics042.jpg






I can't wait to try more recipes! :woohoo:

[travelmel]

I saw that Christmas special last year! Gotta love Rick Steves. I also love Ian Wright on Globe Trekker. He always cracks me up.


I love Ian! My favorite quote of his is when he's in like.... I forget where but they're making him breakfast and it's something hideous like Garbanzo beans, curry, pork inerds, and then.... a raw egg on top. And he says, "That bit was not necessary."

:lmao:

He cracks me up, bigtime. I am a huge Globetrekker fan!

[travelmel]

You're so funny! Chef Snoopy! When I read that you had a caterer at first I believed it and i was like... Umm. that is ODD! Then I started to get it... !

Then I came across your sweet potato picture and I said to myself, "Wow, hers look exactly like mine!" :lmao:

When I am particularly motivated I have been known to make Candied Yams (boiled and chunked) AND a sweet potato casserole (mashed and gooey). I like it all!

Pumpkin french toast looked MARVELOUS!

Pumpkin pancake looked good and I am DEFINITELY going to try that. When I saw them pictured with apples and syrup my mouth literally started squirting water. :tongue: Looked SO GOOD!

I thought your brownies were marbled exceptionally well and before you said they weren't I had thought to myself, "Wow, those look really artful!" I stand by it.

Crunch cake?! I want crunch cake!! :yay:

Nice job saving the tilted pie! :tilt:

I'm also going to try the pumpkin bread.... It's always nice to get a pre-reviewed for goodness recipe! :thumbsup2

Everything looked wonderful. Let's not forget, pumpkin can be achieved all year long! Long live the GOURDS!

[tiggerfan1]

Hi, Travelmel! :wave2: Believe it or not, it is now around 2 am and I came back on the DIS just to edit a picture on this thread! I couldn't sleep because I thought, "Those apples on the pancake didn't make the picture look very nice. I think I"ll go with another one of the pancake pictures." :lmao: The DIS has taken over my life. Sad, ain't it?


I love Ian! My favorite quote of his is when he's in like.... I forget where but they're making him breakfast and it's something hideous like Garbanzo beans, curry, pork inerds, and then.... a raw egg on top. And he says, "That bit was not necessary."

:rotfl: That's hilarious......and soooo like Ian! I think I missed that episode.


You're so funny! Chef Snoopy! When I read that you had a caterer at first I believed it and i was like... Umm. that is ODD! Then I started to get it... !

:laughing: Thank you, kindly. One of my DIS friends asked me if she could use Chef Snoopy for her upcoming wedding! :rotfl:


Then I came across your sweet potato picture and I said to myself, "Wow, hers look exactly like mine!" :lmao:

:rotfl2: I hope you don't mind that I used your sweet potato picture. Sorry, I should have asked you first. All your pictures came out so nicely that I couldn't resist stealing one of them. Your picture helped me get back into the sweet potatoes' good graces. Thanks!



I'm also going to try the pumpkin bread.... It's always nice to get a pre-reviewed for goodness recipe! :thumbsup2

Everything looked wonderful. Let's not forget, pumpkin can be achieved all year long! Long live the GOURDS!


Thank you for all your kind words. I hope the pumpkin bread turns out well for you. I'm planning to try rutabagas soon. I'm definitely going to try your recipe. It sounds so good! Long live the GOURDS (and the honorary gourds)!!! :thumbsup2


P.S. I'll post the exact recipe that I used for the pumpkin pancakes tomorrow (well, I guess I should say later on today). TTFN! (Ta ta for now!)

P.P.S. Is it just me or does that piece of french toast look like a car? Maybe I'm losing it. No....wait....I lost it a long time ago....... Uh....I think I'd better get to sleep now. Good night!

[travelmel]

Ha ha ha!! :laughing:

reason for edit: Pancake apples didn't look right! :rotfl2:

Yep, you and I are on the same channel DIS CHANNEL! LOL I think it's great.

And definitely, a squished, carmelized, yummy car! :car:

You know at some point I have to ask you..... have you read...


.......


.. it?

[MazdaUK]

Unfortunately, I don't have any clogs or wellies. Do you think my high-heeled Nine West boots would be OK?

Any sort of boots are OK - obviously you can fit more in full-length;)

DH loved the hot pot pot pie, so next time I'll make it just for us and the boys can have fish fingers:lmao:

[tiggerfan1]

Ha ha ha!! :laughing:

reason for edit: Pancake apples didn't look right! :rotfl2:

And definitely, a squished, carmelized, yummy car! http://www.wdwinfo.com/images/smilies/car.gif

Yep, you and I are on the same channel DIS CHANNEL! LOL I think it's great.

:laughing: "Pancake apples didn't look right." I like that! Maybe I'll edit my "reason for edit". :rotfl2: I'm glad we're on the same DIS channel. :hug: :) Oh, and I'm glad you think that the french toast looks like a car. I'm not completely out of my mind.


You know at some point I have to ask you..... have you read...


.......


.. it?

At first, I had no idea what you were talking about. I finally realized that you had changed your signature and made the connection. No, sorry, I haven't read it yet. :blush: I hang my head in shame. I'm going to go sit in the corner with a paper bag over my head. :guilty: For the past couple of weeks, I've been so preoccupied with this thread and the Unicorn Club thread. Don't worry, I'll be joining the party soon. Now that many of our Christmas decorations are up, I'll start taking pictures of them for your seasonal picture thread. I'm so glad that I'll finally have some real holiday pictures to contribute. :santa:



Any sort of boots are OK - obviously you can fit more in full-length;)

DH loved the hot pot pot pie, so next time I'll make it just for us and the boys can have fish fingers:lmao:

:laughing: OK, I'm glad my boots would be acceptable.

I'm glad that you DH liked your pot pie. Too bad your kids didn't like it. Make sure to give them sticks for St. Nick's day. Or better yet, fish fingers!! :rotfl: Just kidding!

[tiggerfan1]

Travelmel- I just finished reading the first few pages of the "flippant trip." I'm loving your trip report so far! I'll comment on your thread when I'm done reading the whole thing, but I just had to comment on a few things now.

First of all, your matching Disney shirts were awesome!

I cracked up when you mentioned the "Disney gods". You've got your "Disney gods" and I've got my "food gods". :lmao: Great minds think alike! We are totally on the same DIS channel!

That's great that you guys got to eat at the Blue Bayou. I've been to Disneyland several times, but I've never eaten there. I gotta go there the next time I'm at DL!! Speaking of pirates, I think it's awesome that you got married on a pirate ship. That is the coolest thing ever. I'm sooooo jealous!! I loved your wedding pictures. :goodvibes

You are so right about the Aladdin show. It's the best Disney show, in my opinion. I would give anything to play Princess Jasmine in that show! I wouldn't even mind being her stunt double (she gets to fly in the magic carpet)!!

OK, I'll read more of you TR tomorrow. I'm going to go wreak havoc on your seasonal picture thread. Mwahahahahaha!!

[travelmel]

Thanks for all your comments! :hug:

It really is fun to get people's feedback. ::yes:: I think this Dis thing has made a wannabe reporter outta me!

I'm looking forward to your additions to the Seasonal Thread! :goodvibes and I'm glad to hear that you will be freed up to start.... just know that you will be outta commission for awhile. http://i213.photobucket.com/albums/cc55/TravelMiss/read-1.gif

And, too funny about the edit your edit reason! :lmao:

[WeatherbySwann]

About my Thanksgiving..........


I was getting really stressed out trying to put together the Thanksgiving feast. At the last minute, I decided to call a caterer. Boy, did that save me a lot of trouble! This particular caterer loves to think outside the box. Instead of the usual turkey, stuffing, pumpkin pie, etc., we had:



I highly recommend Chef Snoopy! :thumbsup2

http://img380.imageshack.us/img380/4373/chefsnoopyfu0.jpg


I was getting ready to ask if your caterer was Charlie Brown. :laughing:

[tiggerfan1]

I was getting ready to ask if your caterer was Charlie Brown. :laughing:

:laughing: Hey, WS! Charlie Brown is Chef Snoopy's sous chef. :rotfl:

[tiggerfan1]

OK, when did this become a chat thread instead of a recipe thread? :rotfl: :lmao: To avoid being kicked off the cooking forum, I decided that it was high time that I posted another recipe. Actually, I meant to post this recipe yesterday, but I forgot. It's the exact recipe that I used for the pumpkin pancakes.



Pumpkin Pancakes a la Paintnolish


1 cup flour
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/8 tsp. cinnamon
1 tsp. vanilla
1 egg
1/2 cup milk
1/4 cup pumpkin puree
2 Tbsp. canola oil (or vegetable oil)


-In a small bowl, combine flour, sugar, baking powder, and spices. In another bowl, combine egg, milk, pumpkin puree, vanilla, and oil. Stir egg mixture into the dry ingredients until just combined. Do not overmix.

-Pour batter by 1/4-cupfuls into a prepared pan or griddle. Cook until the batter is bubbling in the middle and the edges are lightly browned. Turn the pancakes over and cook for another 2 minutes or so.

[tiggerfan1]

Travelmel- I just read a few more pages of your TR. Here are some of my thoughts:

I WANT TO GO TO THE MOONSTRUCK CHOCOLATE CAFE!!!! :lovestruc :cloud9:

You totally celebrated your DDs' birthdays in style. I want a Bunco party, too! :laughing:

Hats off to you for riding the Big Shot at the Stratosphere Casino. There's no way I would ever ride that! I'm way too chicken!

You guys were lucky not to get very wet on the Grizzly River Run ride. I get drenched whenever I go on that ride--no fail. The last time I was at DCA, I brought along a poncho and flip flops and kept all of my stuff in the free lockers next to the ride. I absolutely love that ride though! I rode it 5 times in a row once (there was no line). It's a lot better than the Kali Rapids at AK.

That's awful that you had to deal with such a rude guest service person. I hope you complained about her. I'm glad there was a nice CM to make up for it. :thumbsup2

I cracked up when I saw those tattoo pics. That's amazing that those people got tattoos across their entire backs.

I'll read more later. TTFN!!

[travelmel]

Travelmel- I just read a few more pages of your TR. Here are some of my thoughts:

I WANT TO GO TO THE MOONSTRUCK CHOCOLATE CAFE!!!! :lovestruc :cloud9:

You totally celebrated your DDs' birthdays in style. I want a Bunco party, too! :laughing:

Hats off to you for riding the Big Shot at the Stratosphere Casino. There's no way I would ever ride that! I'm way too chicken!

You guys were lucky not to get very wet on the Grizzly River Run ride. I get drenched whenever I go on that ride--no fail. The last time I was at DCA, I brought along a poncho and flip flops and kept all of my stuff in the free lockers next to the ride. I absolutely love that ride though! I rode it 5 times in a row once (there was no line). It's a lot better than the Kali Rapids at AK.

That's awful that you had to deal with such a rude guest service person. I hope you complained about her. I'm glad there was a nice CM to make up for it. :thumbsup2

I cracked up when I saw those tattoo pics. That's amazing that those people got tattoos across their entire backs.

I'll read more later. TTFN!!

Man! All that happened in just a few pages??? WOW! :eek:

:rotfl:

Kinda gives you a sense of how much I enjoy my OT's! :rolleyes1

Thanks for the pancake-specifics!

Pumpkin Chat Recipe
Core Pumpkin
Remove Nuts
Place them on the Dis
Teach them to type
Roast Until Done!

:rotfl2:

[paintnolish]

Love the pumpkin pancake recipe title! I use Bisquick if I am feeling Martha Stewart-ish or some complete mix if I am lazier.
Pumpkin crunch cake looks so good. That'd go well with this morning's coffee.
My TGiving would have horrified you pumpkin purists...it horrified me! My sister said she was going to make a sweet potato souffle...I called in the morning and she was going with plain baked. NOOOO! Dh went out and bought the stuff I needed (I had to cut corners with canned potatoes). Nobody ate the plain baked! Then, her dh made a pumpkin pie...from a Jello Pumpkin pudding mix!:scared1: This thread was not well represented!

[WeatherbySwann]

I've been having to squeeze all my time on the DIS lately into short intervals, and am just now getting a chance to catch up with this thread! I just read the Thanksgiving reports - you all are fantastic cooks! :thumbsup2 Perhaps I'll have to try a few of these recipes for Christmas. :santa:


You are so right about the Aladdin show. It's the best Disney show, in my opinion. I would give anything to play Princess Jasmine in that show! I wouldn't even mind being her stunt double (she gets to fly in the magic carpet)!!


OK, I'm officially jealous! I've never been to Disneyland and have heard so much about the Aladdin show, as well as all the other great entertainment they have there. There are MANY wonderfully hilarious videos on YouTube of Alice and the Mad Hatter greeting with guests at Disneyland - the character interaction seems to be much more spontenous and entertaining than at WDW. Not that WDW does a bad job at it, it's just that it seems like it's more unexpected as to what the characters will do at DL instead of the hug/autograph/picture routine. I'd also like to see their different variations of the rides that are at both DL and WDW.

Hopefully some day I'll make it to Disneyland. :smickey:

[travelmel]

My TGiving would have horrified you pumpkin purists...it horrified me! My sister said she was going to make a sweet potato souffle...I called in the morning and she was going with plain baked. NOOOO!

Souffle.... It has a certain ring to it!


Hopefully some day I'll make it to Disneyland. :smickey:

And me to WDW! Wouldn't it be great if we found out that we looked EXACTLY alike and we could switch lives for a week or two? A Tale of Two Dis-ers??

[tiggerfan1]

Pumpkin Chat Recipe
Core Pumpkin
Remove Nuts
Place them on the Dis
Teach them to type
Roast Until Done!

:rotfl2:

:rotfl: :lmao: Too funny!!! Best recipe ever!!! I am soooo going to include that recipe in the index. :laughing: Have you heard of the Too Hot Tamales? Well, we're the Two Hot Pepitas! :rotfl2:


Love the pumpkin pancake recipe title! I use Bisquick if I am feeling Martha Stewart-ish or some complete mix if I am lazier.
Pumpkin crunch cake looks so good. That'd go well with this morning's coffee.
My TGiving would have horrified you pumpkin purists...it horrified me! My sister said she was going to make a sweet potato souffle...I called in the morning and she was going with plain baked. NOOOO! Dh went out and bought the stuff I needed (I had to cut corners with canned potatoes). Nobody ate the plain baked! Then, her dh made a pumpkin pie...from a Jello Pumpkin pudding mix!:scared1: This thread was not well represented!

:laughing: I thought you'd appreciate the title. Thanks again for the pumpkin pancake suggestion, Paint! :thumbsup2

Too bad about your Thanksgiving day. Plain sweet potatoes? I don't think so! But....to each his own. That's great that you tried to save the day w/ the canned sweet potatoes. You deserve a medal of honor.


Message for your sister's husband: Beware the wrath of the food gods!! :scared1: :rotfl: Just kidding!


I've been having to squeeze all my time on the DIS lately into short intervals, and am just now getting a chance to catch up with this thread! I just read the Thanksgiving reports - you all are fantastic cooks! :thumbsup2 Perhaps I'll have to try a few of these recipes for Christmas. :santa:

Thanks, WS! I'm glad you enjoyed our kooky T-day reports. If you try any of the recipes, come back and let us know how it turned out--good, bad, or so-so. :)



OK, I'm officially jealous! I've never been to Disneyland and have heard so much about the Aladdin show, as well as all the other great entertainment they have there. There are MANY wonderfully hilarious videos on YouTube of Alice and the Mad Hatter greeting with guests at Disneyland - the character interaction seems to be much more spontenous and entertaining than at WDW. Not that WDW does a bad job at it, it's just that it seems like it's more unexpected as to what the characters will do at DL instead of the hug/autograph/picture routine. I'd also like to see their different variations of the rides that are at both DL and WDW.

Hopefully some day I'll make it to Disneyland. :smickey:

I hope you get to go to Disneyland someday, too. Obviously, it's a lot smaller than WDW, but it'll always hold a special place in my heart. Unfortunately, I've never had the pleasure of randomly running into a character at DL or DCA. I've taken a picture with Mickey and Minnie at their respective houses in Toontown, but that's about it. I think the characters hide when they see me coming! :rotfl:

You're lucky that you've been able to go to WDW so many times, though. And a Disney cruise to boot! Where's the green-eyed, jealous smilie? :laughing:



And me to WDW! Wouldn't it be great if we found out that we looked EXACTLY alike and we could switch lives for a week or two? A Tale of Two Dis-ers??

Oh my gosh! What a great idea for a reality show! DISer Swap. The ratings would go through the roof! I'd be watching it religiously. popcorn:: :happytv:






OK, it's official. I'm going to rename this thread "The Pumpkin Chat Thread". :rotfl:

[tiggerfan1]

Here's my Aunt M's exact recipe for pumpkin crunch (hers is simply called pumpkin crunch, not pumpkin crunch cake).


http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics013.jpg


Pumpkin Crunch


1 can solid-pack pumpkin (29 oz)
1 can evaporated milk (13 oz)
1 cup sugar
3 eggs, slightly beaten
1/4 teaspoon cinnamon
1 box yellow pudding cake mix
1 cup walnuts, chopped
1 cup butter, melted

Frosting:
1 package cream cheese (8 oz)
1/2 cup powdered sugar, sifted
3/4 cup cool whip


-Mix the pumpkin, milk, sugar, eggs, and cinnamon together. Pour into a 9X13 inch pan lined with wax paper. Pour 1 box of cake mix (dry) over pumpkin mixture and pat nuts on the cake mix. Spoon melted butter evenly over the nuts.

-Bake at 350 degrees for 50-60 minutes. When done, invert onto tray and peel off the waxed paper. When slightly cooled, spread frosting on top.

-To make the frosting, beat together cream cheese and powdered sugar. Fold in cool whip. Spread over the cake evenly. Refrigerate.

[travelmel]

:

Oh my gosh! What a great idea for a reality show! DISer Swap. The ratings would go through the roof! I'd be watching it religiously. popcorn:: :happytv:

OK, it's official. I'm going to rename this thread "The Pumpkin Chat Thread". :rotfl:

Yes, the dis-swap, I love it!

Pumpkin Chat with the Two Hot Pepitas!

Eye yi yi yi!! Areeba, Areeba!

[tiggerfan1]

Pumpkin Chat with the Two Hot Pepitas!

I love it! Pumpkin Chat with the Two Hot Pepitas--the cooking board's guilty pleasure. :rotfl: I really wish that I could change the title of this thread to say just that. However, it may not go over so well. I can see the headline now: Tiggerfan1 Gets Kicked Off Cooking Board. That would be very sad..........but the headline would make a great tag! :lmao:


By the way, I really did include your "pumpkin chat" recipe in the index. It's under "miscellaneous". :teeth:

[tiggerfan1]

The turnips have been complaining about the lack of representation on this thread. To avoid another feud, I decided to appease them by posting a turnip recipe. Here's a recipe for turnip gratin.


http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/

[tiggerfan1]

Hi, Mel (mind if I call you Mel?) Just read a little bit more of your TR. Here are more of my thoughts:


"There....was....blood on the saddle..." :rotfl: :lmao:


Freddie the flute....I wondered what that was in your avatar! That's so sweet that your DH made a replica of that flute. What a guy! :love:

Wow, tons of nostalgia. I'm a little too young to completely relate, but I recognized most of the shows that you guys were talking about. Sometimes I would watch reruns of Fantasy Island with my mom when I was little. "De plane, boss! De plane!!" :rotfl:

Oh. My. Gosh. I want that I Love Lucy clock!!!! I'm a big I Love Lucy fan!!! :)

Awesome Autopia pics! I'm going to try that eyebrow arch that your DH does whenever I see people who don't use their turn signals. :laughing: For some reason, I can't drive those Autopia cars. There are 8 year olds that drive better than I do!

That picture with circles that were moving (but not really moving) was really cool. I think I've seen something similar to that before. I love those optical illusion pictures!

Thanks for including the psychedelic Tigger picture from the Winnie the Pooh ride. I loved that! :tigger:


OK, I'll read more later. TTFN!

[travelmel]

I really wish that I could change the title of this thread to say just that. However, it may not go over so well. :

I think it would fly just fine! All it takes is a little bit of faith, trust, and pixiedust:

[travelmel]

Hi, Mel (mind if I call you Mel?)

I actually hate being called Mel BUT... I don't care here on the Dis cause I did use it as my screen name so that's what I get! :headache: It's ok though.. I'm fine with it!

Ha! I'm glad you're enjoying all the little touches in my TR... I sure have a good time going OT! Heck, I had a good time On-T! It makes all the difference to know that somebody is enjoying my efforts. :hug:

Thanks Tigger-Fan!

[travelmel]

The turnips have been complaining about the lack of representation on this thread. To avoid another feud, I decided to appease them by posting a turnip recipe. Here's a recipe for turnip gratin.


http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/

Yummy turnips AND tasty cow bi-products! Yes!

[tiggerfan1]

I actually hate being called Mel BUT... I don't care here on the Dis cause I did use it as my screen name so that's what I get! :headache: It's ok though.. I'm fine with it!

If you don't like being called Mel, I'll find another nickname for you. I'm flexible like that. :laughing: How about Trav? No, I don't like that. Hmmm.....

:idea: I've got it! I'll call you Betty. Here's why. Please click on the link below. Turn the volume up and listen closely between :50 and 1:00. :teeth:


http://www.youtube.com/watch?v=HOiVaE-pKqM





Ha! I'm glad you're enjoying all the little touches in my TR... I sure have a good time going OT! Heck, I had a good time On-T! It makes all the difference to know that somebody is enjoying my efforts. :hug:

Thanks Tigger-Fan!


Awwww, you're welcome. :flower3: Your TR's really fun to read!

[travelmel]

I'll call you Betty.

I much prefer
http://i213.photobucket.com/albums/cc55/TravelMiss/WilmaBetty9.gif

over
http://i213.photobucket.com/albums/cc55/TravelMiss/vic_cap-1.jpg

:lmao:

But, I have red hair! I'm more of a Wilma. LOL But seriously, Mel is just fine. :goodvibes

[tiggerfan1]

:rotfl: I could call you Lucy. Lucy Ricardo had red hair. I'll be Ethel. :lmao: Seriously, how about I just call you by your real name--Melissa. I found that out when I was reading your TR. You can call me TF1 or Tiggs. :cool2: Or you can call me Al. :laughing:


By the way, that song was one of my favorites when I was a kid. My mother worried about me. I don't blame her.






If you're celebrating St. Nicholas' Day this year, don't forget to leave your boots out tonight! I've got my high-heeled, knee-length boots right next to the chim-a-ney where St. Nick can see them. I'm expecting lots of candy tomorrow, Santa!!

[travelmel]

:
By the way, that song was one of my favorites when I was a kid. My mother worried about me. I don't blame her.


I had the computer on really loud when I clicked your link.. DD's and I were rockin out! Great music!

good luck with that St Nick thing! :santa:

I'm a little worried that you're going to get a "Great Pumpkin" reaction. Maybe your boots aren't sincere enough??

:lmao:

[tiggerfan1]

I had the computer on really loud when I clicked your link.. DD's and I were rockin out! Great music!

I'm glad you guys enjoyed the music! Who am I kidding? I still love that song! And my mother still worries about me. Again, I don't blame her.



I'm a little worried that you're going to get a "Great Pumpkin" reaction. Maybe your boots aren't sincere enough??

:lmao:


What are you talking about? That whole Great Pumpkin not showing up for Halloween thing was all just a misunderstanding. He was just late or tied up or something.........right? :scared: And what could be more sincere than a pair of high-heeled Nine West boots? They're my best pair of shoes....if you don't count my flip flops. You can't fit much candy in those. Or should I say on those. Santa will show up. I feel sure of that. Just wait and see. :thumbsup2

[tiggerfan1]

About my first St. Nicholas' Day experience............



When MazdaUK told us about how she and her family celebrate St. Nicholas' day each year, I decided that I was going to celebrate it this year, too. The rest of my family chose not to participate. They're not used to celebrating different holiday traditions. So, I was on my own. Undaunted, I happily set out my high-heeled boots. So that Santa wouldn't have to go through the trouble of getting down the chimney flue, I climbed up on the roof and put my boots next to the chimney stack. I figured that my boots would be OK. There was no rain in the forecast. I also left a plate of cookies and a glass of milk for good measure. When I got up this morning, I went up on the roof to expecting to see my boots filled with candy (I was hoping for some money, too). When I looked in my boots, I saw that they were filled with..............................STICKS!!!! :mad: Santa didn't even touch the milk and cookies. Instead, he left a note. It said, "Nice try." :eek: I don't understand it!! I've been a perfect angel all year! :angel: Well.....almost perfect. After all the trouble I went through! I nearly broke my neck trying to get up on the roof! SANTA, YOU OWE ME RESTITUTION!!!! I'll sue you for every candy cane you've got up there in the North Pole, if I have to!!!! :furious:


On a happier note, it's a comfortable 60 degrees here in the State of Confusion. Perfect weather for shopping. :teeth:







Happy St. Nicholas' Day!!!

[WeatherbySwann]

Souffle.... It has a certain ring to it!



And me to WDW! Wouldn't it be great if we found out that we looked EXACTLY alike and we could switch lives for a week or two? A Tale of Two Dis-ers??

:laughing:

I hope you get to make it to WDW, too! :)


I hope you get to go to Disneyland someday, too. Obviously, it's a lot smaller than WDW, but it'll always hold a special place in my heart. Unfortunately, I've never had the pleasure of randomly running into a character at DL or DCA. I've taken a picture with Mickey and Minnie at their respective houses in Toontown, but that's about it. I think the characters hide when they see me coming! :rotfl:

You're lucky that you've been able to go to WDW so many times, though. And a Disney cruise to boot! Where's the green-eyed, jealous smilie? :laughing:


:laughing: Does even Tigger hide?

I'm sorry about your St. Nicholas' Day experience - maybe next year? :santa:


We would have never gone on a Disney cruise by ourselves - they're so expensive! :scared1: Another family member wanted to pay for everybody to go, and we couldn't pass that up. ;)

[travelmel]

I And what could be more sincere than a pair of high-heeled Nine West boots?

:lmao:

[tiggerfan1]

:laughing: Does even Tigger hide?

Apparently, he does. That's probably why I haven't met him yet. Sad, ain't it? :sad2:


I'm sorry about your St. Nicholas' Day experience - maybe next year? :santa:

I appreciate your sympathy. However, I will definitely NOT be celebrating St. Nick's Day next year. I talked to a lawyer and found out that I have sufficient grounds for a lawsuit against Santa. My lawyer's name is J. Cheever Loophole.


http://i233.photobucket.com/albums/ee140/ac007/groucho_marx.jpg


Is it just me or does he remind you of Groucho Marx? Maybe it's just me..... Anyway, he's the best lawyer I could find. He's never lost a case...........and never won one either. A perfect record. :thumbsup2 (OK, I admit it. I stole that line from an Addams Family episode. I hope the show's writers won't sue me. :scared:)



We would have never gone on a Disney cruise by ourselves - they're so expensive! :scared1: Another family member wanted to pay for everybody to go, and we couldn't pass that up. ;)

Wow, what a nice relative! Lucky you! :thumbsup2 :cool1:



:lmao:

:teeth: I'm glad you appreciate my wacky sense of humor. :hug:

By the way, what's the story behind your new signature? It's really freaky. I love it! :laughing:

[WeatherbySwann]

Apparently, he does. That's probably why I haven't met him yet. Sad, ain't it? :sad2:

Oh my goodness that is sad! :sad2:

I've never tried it, but if you do ever get to meet him I've heard he'll give you bouncing lessons if you ask him. :tigger:

[WeatherbySwann]

Oh I just remembered something that I had thought about posting last night - have any of you cooks bought one of the Disney cookbooks they sell in the parks? We bought one during our last trip . . . we've only tried one recipe so far, and it was for Tonga Toast from the Polynesian. I believe we had to improvise a bit because the ingredients were a bit pricey, but it still turned out AWESOME. :thumbsup2 :stitch:

[travelmel]

Is it just me or does he remind you of Groucho Marx? Maybe it's just me..... Anyway, he's the best lawyer I could find. He's never lost a case...........and never won one either. A perfect record. :thumbsup2 (OK, I admit it. I stole that line from an Addams Family episode. I hope the show's writers won't sue me. :scared:)
:lmao:
:teeth: I'm glad you appreciate my wacky sense of humor. :hug:
LOVE IT!! :goodvibes
By the way, what's the story behind your new signature? It's really freaky. I love it! :laughing:
It's a Twilight Thing.

You'll learn ALL about it in my TR - if you haven't grown ghastly tired of it yet!

Keep up the good work!
EDIT: just got your post that you finished my TR! :rotfl:

[MazdaUK]

I have two Disney recipe books - I did find some of the recipes had to be scaled down, and were a bit complex if you don't have a commis-chef and sous-chef doing half the work:rotfl: But I have used them as a basis for other stuff:thumbsup2 and that worked well.

[tiggerfan1]

I've never tried it, but if you do ever get to meet him I've heard he'll give you bouncing lessons if you ask him. :tigger:

I've heard that, too! I'm definitely going to do that when I get to meet him......I mean, if I get to meet him. :laughing:



Oh I just remembered something that I had thought about posting last night - have any of you cooks bought one of the Disney cookbooks they sell in the parks? We bought one during our last trip . . . we've only tried one recipe so far, and it was for Tonga Toast from the Polynesian. I believe we had to improvise a bit because the ingredients were a bit pricey, but it still turned out AWESOME. :thumbsup2 :stitch:

I don't have a Disney cookbook, but I have read through the Disney recipe exchange thread. You should check out that thread if you haven't already done so. It's here on the cooking board, but I'll give you the link anyway. http://www.disboards.com/showthread.php?t=1575103 I've tried the Tonga Toast and made BBQ rub and BBQ sauce based on Flame Tree's recipes. They turned out really well! I'd like to get a Disney cookbook one day.


:lmao:

It's a Twilight Thing.

You'll learn ALL about it in my TR - if you haven't grown ghastly tired of it yet!

Keep up the good work!
EDIT: just got your post that you finished my TR! :rotfl:

Thanks for your kind words. :flower3: By the way, did you make that signature yourself or did someone else make it for you? It's really cool. Sorry if you already mentioned this in your TR.....I may have missed it.



I have two Disney recipe books - I did find some of the recipes had to be scaled down, and were a bit complex if you don't have a commis-chef and sous-chef doing half the work:rotfl: But I have used them as a basis for other stuff:thumbsup2 and that worked well.

Hi, MazdaUK! Long time no see. I hope you and your family had a great St. Nicholas' day. Did you get sweets or sticks? :laughing: I celebrated St. Nicholas' day for the first time this year. It was, um, well.....that's kind of a long story. You can read about my first St. Nick's day on page 13 (last post). (Warning: In order to read that post, you must have a high tolerance for nonsense.)

By the way, which Disney recipe books do you have? I know that there are several and it'd be nice to have a recommendation. Oh, and which recipes have you tried?

[tiggerfan1]

Hey, did you guys know that this was a recipe thread? I had no idea! I wish I had a recipe to contribute.


Oh, hey, here's one! :rotfl:



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions (from allrecipes.com)


7 cups low-sodium chicken broth
3 pounds baking potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cubed
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened
3 onions, thinly sliced
salt and ground black pepper to taste


-Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.

-Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.

-Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

-Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

[tiggerfan1]

Butternut Squash and Creamed-Spinach Gratin (from epicurious.com)


3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
3/4 cup finely chopped onion (1 small)
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
4 pounds butternut squash (2 large), peeled, quartered, and seeded

Special equipment: an adjustable-blade slicer



-If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.

-Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.

-Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

-Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).

-Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.

-Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15minutes, or broil 3 inches from heat, 2 to 3 minutes.

Makes 8-10 servings.

[tiggerfan1]

Pumpkin Gingerbread (from allrecipes.com)


3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder



-Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

-In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.

-In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

-Bake in preheated oven until toothpick comes out clean, about 1 hour.

[travelmel]

[QUOTE=tiggerfan1;29091282]
Caramelized Onions (from allrecipes.com)

Onion.. the other white root.

[mel63]

1 can (15 oz) pumpkin, chilled
1 can (12 oz) evaporated milk, chilled
1 1/2 cups orange juice
1/2 cup (1 small) sliced banana
1/3 cup packed light brown sugar
optional
ice cubes
ground cinnamon

Put pumpkin, evap. milk, oj, banana & sugar in blender. Blend until smooth. Pour over ice, sprinkle with cinnamon.

[tiggerfan1]

[QUOTE=tiggerfan1;29091282]
Caramelized Onions (from allrecipes.com)

Onion.. the other white root.

:laughing: :thumbsup2



1 can (15 oz) pumpkin, chilled
1 can (12 oz) evaporated milk, chilled
1 1/2 cups orange juice
1/2 cup (1 small) sliced banana
1/3 cup packed light brown sugar
optional
ice cubes
ground cinnamon

Put pumpkin, evap. milk, oj, banana & sugar in blender. Blend until smooth. Pour over ice, sprinkle with cinnamon.

Thanks for the pumpkin smoothie recipe, mel63! :)

[tiggerfan1]

Pumpkin Custard Profiteroles with Maple Caramel (from epicurious.com)


Maple caramel

1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract


Pumpkin custard

3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks


Profiteroles

1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk



For maple caramel:

-Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)


For pumpkin custard:

-Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.

-Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)


For profiteroles:

-Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.

-Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)

-Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.


Makes 16 servings.

[tiggerfan1]

Happy Saturday! For a Saturday treat, I made you...........sweet potato cinnamon rolls!!



http://i233.photobucket.com/albums/ee140/ac007/christmaspics044.jpg



These cinnamon rolls (recipe on page 9) were really good. They were more cakey than your average cinnamon rolls, but I won't hold that against them. ;) The sweet potato taste is very subtle, so you'd probably still enjoy them even if you don't care for sweet potatoes. The recipe called for chilled butter in the filling, which helps to make the filling really gooey. I ended up having to double the filling in order to have enough to sprinkle on the dough. Unfortunately, the chunky filling made it a bit difficult to roll up the dough. Even though chilled butter makes the filling really gooey, I think that I'll use softened butter next time. I know, I'm crazy, right? :laughing: Anyway, I also left out the pecans and raisins. I don't have anything against them, but no one in my family likes nuts and raisins in their cinnamon rolls. I also chose not to use the glaze that the recipe called for. Instead, I made a simple powdered sugar icing (powdered sugar + a little milk) and added a little maple syrup to it. I was so excited to eat these, that I almost forgot to wait for the rolls to cool before adding the icing. :rotfl: These rolls were a hit with my family and I will definitely be making them again. :thumbsup2

[MazdaUK]

Ooooh! I would LOVE to try these:goodvibes Or, i could just stick them on my a** and cut out the middle man:lmao:

[travelmel]

Thank you! Those look spectacular and smell delicous (said while chewing and sniffing loudly).

I know it's just wrong but I'm going to make CRANBERRY Salsa tonight. It's SOOOOO OT but can/should I post the recipe anyway??? I could post it on my thread if it's tabor taboo....???

[tiggerfan1]

Ooooh! I would LOVE to try these:goodvibes Or, i could just stick them on my a** and cut out the middle man:lmao:

Don't worry, Mazda! These cinnamon rolls are completely fat-free. I promise! (said Tiggerfan1, as she crossed her fingers behind her back)


Thank you! Those look spectacular and smell delicous (said while chewing and sniffing loudly).

I know it's just wrong but I'm going to make CRANBERRY Salsa tonight. It's SOOOOO OT but can/should I post the recipe anyway??? I could post it on my thread if it's tabor taboo....???

CRANBERRIES??? :eek: :faint: Just kidding. Go ahead and post your recipe if you want. Cranberry salsa sounds really good. I've been tempted to post some OT recipes, too. I should have made this a holiday recipe thread. I'm going to do that next year, unless somebody starts one first. Hey, if you're interested and if we're both still on the DIS this time next year, we should do the sister thread thing again. You can have your holiday picture thread again and I'll have a holiday recipe thread. We can start in early-mid October for Halloween! :woohoo: Holidays with the Two Hot Pepitas!! :laughing:

[travelmel]

CRANBERRIES??? :eek: :faint: Just kidding. Go ahead and post your recipe if you want. Cranberry salsa sounds really good. I've been tempted to post some OT recipes, too. I should have made this a holiday recipe thread. I'm going to do that next year, unless somebody starts one first. Hey, if you're interested and if we're both still on the DIS this time next year, we should do the sister thread thing again. You can have your holiday picture thread again and I'll have a holiday recipe thread. We can start in early-mid October for Halloween! :woohoo: Holidays with the Two Hot Pepitas!! :laughing:


Sounds perfect!

Well, I won't post a recipe, per se (now I have to laugh at the per se comment)... Ok, so if you happpened to have a bunch of cilantro, a bunch of green onions, and two seeded jalapeno peppers and you just noticed that your food processor was out on the counter top and then all of those green items jumped into it and got mangled up that would be, co-incidentally, that the begining of cranberry salsa. Of course you would then dump out the green stuff immediately. Then.. if by SOME crazy form of interesting luck you happened to have an entire package of raw cranberries which you could bounce (yes, they bounce) into the same food processor and pulse then you could stir up the green with the red and make a mush of the two.

Now here's the kicker. This would never happen, of course, but.. if... if you could get a 1/2 cup of sugar, two tablespoons of olive oil, and the juice of a lime to somehow stir themselves into the green/red mixture then VOILA! Cranberry sals would be finished, done, finito. That's all folks. (let set for 3 hours). HA HA!

See, that was more of a chat then a recipe post. Very casual chat. No recipe exchange whatsoever. OT be gone! We don't need no steenking OT posts around here! :rolleyes1

[tiggerfan1]

:rotfl: :lmao: That, my friend, was pure genius. Now you don't have to pay my $20 "off topic recipe" fee. :thumbsup2


OT recipe? What OT recipe? I didn't see any OT recipe. You was just talking about how cool cranberries are. They're all bouncy 'n' stuff. :teeth:

Your cranberry non-recipe sounds really good. Thanks for sharing! :)

[travelmel]

Hee hee hee... it's a good thing cause money is tight around these parts!

OMG that cranberry salsa that made itself was SOOOOO darn good! It's so pretty and festive looking AND tasting. This is a MUST DO. Seriously.

:goodvibes

[tiggerfan1]

Pumpkin Chocolate Chip Brownies (from dianasdesserts.com)


2/3 cup firmly packed brown sugar
1/2 cup canned 100% pure pumpkin
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup semi-sweet mini chocolate chips



-Preheat oven to 350°F (180 C). Coat a 9-inch-square baking pan with nonstick cooking spray.

-Combine sugar, pumpkin, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

-Bake for 15 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

-Makes 16 (2-inch) brownies.

[tiggerfan1]

Pumpkin Empanaditas (from dianasdesserts.com)


Filling:
1 cup canned pumpkin
1 cup firmly packed brown sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice* (see note below)
1/4 cup chopped pecans

Crust:
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks/8 oz./226g) cold butter
8 to 10 tablespoons cold water

Glaze:
1 egg
1 teaspoon water

Decoration: Coarse decorator sugar (optional)


-Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.

-Preheat oven to 400°F/200°C.

-Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

-Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

-Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator sugar. Bake for 12 to 15 minutes or until lightly browned.


Note: Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves for the pumpkin pie spice.

Tip: Filling can be prepared ahead, covered and refrigerated.


Makes 4 1/2 dozen

[travelmel]

The brownies sound good! Have you tried them? I bet you haven't otherwise there would be a lovely pic with a bite missing!

:goodvibes

[tiggerfan1]

The brownies sound good! Have you tried them? I bet you haven't otherwise there would be a lovely pic with a bite missing!

:goodvibes

:laughing: You know me too well. No, I haven't tried these yet. I will some day soon. :thumbsup2

[tiggerfan1]

http://i233.photobucket.com/albums/ee140/ac007/MickeyandMinnieChristmasglitter.gif



To my pumpkin-loving DIS friends and pumpkin recipe thread readers:



I just wanted to let you all know that I've decided to retire from this thread. I think that I'm all out of recipes!! :laughing: I really appreciate all of you who contributed to this thread. It has been so much fun chatting and trying new recipes. I'll still want to try more of these recipes, so I may post more pictures/reviews later on. Feel free to continue posting your recipes and/or food pictures/reviews. I'll come back from time to time to update the index. I hope that you all have a very Merry Christmas and a Happy New Year! Take care!


-Tiggerfan1 :tigger:




http://i233.photobucket.com/albums/ee140/ac007/MerryChristmassign4.gif

[travelmel]

Happy Snowed-In Baking Days!
I'm sending you all these virtual treats from my real kitchen to your computer screen!

DDC on her way to deliver cookies and gifts to the neighbors!
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-12-20Christmasbaking002.jpg

What you see here is are the pumpkin chocolate chip cookies (page 5) and the Pumpkin Pie Bars (page 3).

I had already made two kinds of chocolate chip cookies before I started my pumpkin baking so I didn't put the chocolate chips into the pumpkin cookies. I did have a few butterscotch chips left over in my pantry so we added those and they were BRILLIANT inside.

The pumpkin bars called for "1 cup chopped nuts." Well, I had a huge bag of shelled pistachios and so I used those. I think it would have been much better with pecans (Or heaven forbid, walnuts ... if you like that sort of thing). Even peanuts may have been good? :confused3

Pumpkin Bars
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-12-20Christmasbaking015.jpg

It also called for part of the base of the bar to be reserved for the topping but I didn't do that as there wasn't enough of the base to fill my tiny little pan so I used the "reserved" stuff as my crust. I love crust so I was happier that way anyway. I put in a little extra butter and about 2 Tablespoons of cream cheese into the crust mixture so that it wouldn't stick (I read reviews that this recipe was a stick to the pan one) and it seemed to do the trick. They were moist and did not stick at all. I used a brand new cookie sheet to cook it on as I do not have a decent baking dish. :rolleyes1

Everything came out great.

T H A N K S T I G G E R F A N 1 ! ! ! ! !

Gourd Goodies
http://i213.photobucket.com/albums/cc55/TravelMiss/2008-12-20Christmasbaking013.jpg

[tiggerfan1]

I'm baaaaaaaaack!! :eek: (Cue horror music) I decided to come out of retirement to share another pumpkin picture! This past weekend, I tried the pumpkin chocolate chip brownie recipe. Oooh, baby, it was good! :woohoo:



http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics044.jpg




Hey, who took a bite out of that brownie? :confused3 :rolleyes1



This is a great low-fat brownie recipe. These brownies are more cake-like than regular brownies, but I won't hold that against them. ;) Since I didn't have any allspice, I substituted 1/2 tsp. pumpkin pie spice (with a pinch of nutmeg thrown in for good measure). I had to bake the brownies a little longer than the recipe says to. I ended up baking them for about 25-30 minutes. Every oven is different, so you may want to check them after 15 minutes.

I'll definitely be making these brownies again! :thumbsup2






Travelmel- Hey! Thanks again for posting your pumpkin pictures! (I saw them on your seasonal picture thread before they got deleted.) I'm glad that the pumpkin goodies turned out well. Thanks for the tip about the pumpkin pie bar crust, too. I want to try those bars one day. I've been wanting to try your mashed rutabaga recipe too, but they haven't had any nice-looking rutabagas at the store. Come to think of it, they haven't had very good-looking produce in general for the past few weeks. :confused3 Anyway, I hope that I'll be able to try them soon. When I do, I'll definitely let you know!


By the way, your signature is hilarious! :rotfl2: I hope that they're playing nice "muzak" on the phone!! :rotfl:

[travelmel]

Mmmmm... pumpkin brownies! They look marvelous. I'm telling you we need those cinnamon chips SO BAD! SIGH

I went to look for my seasonal thread and I can't find it. :confused3

:rotfl2:

I used to get email alerts for it but my email is all haywire and blewie.. gone, POOF!

Can you help me find it?

Thanks!
MElissa

[tiggerfan1]

Mmmmm... pumpkin brownies! They look marvelous. I'm telling you we need those cinnamon chips SO BAD! SIGH

I went to look for my seasonal thread and I can't find it. :confused3

:rotfl2:

I used to get email alerts for it but my email is all haywire and blewie.. gone, POOF!

Can you help me find it?

Thanks!
MElissa





Help is on the way! :thumbsup2

[tiggerfan1]

Found it! Fortunately, I subscribed to your thread.



http://www.disboards.com/showthread.php?t=1999029

[travelmel]

LOL Thanks! I've been so busy with my kids' homework that I have barely been online at all. I miss being on the same thread with you! It's like we were co-workers and got transferred to different cities! LOL we'll have to start something fun again soon!

Melissa

[tiggerfan1]

I miss you, too! :sad: :flower3: We've had a lot of fun times here on this thread. We gotta start another chat thread (that's cleverly disguised as a recipe thread)! :rotfl: I was seriously thinking of starting a "healthy recipes" thread here on the cooking board, but I'm pretty sure that the WISH board already has one. Got any ideas? If not, I'll hunt up some more gourd recipes and we can continue chatting on this thread. I can see it now.......we'll be talking about pumpkin recipes in July!!! :rotfl2:



Oh! I almost forgot to mention that I made some pumpkin bread pudding today! It's different from the recipe that I posted on this thread, though. :blush:

[tiggerfan1]

Pumpkin Bread Pudding II (from epicurious.com)


1 cup heavy cream *
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk *
1/2 cup sugar *
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon *
1/4 teaspoon ground ginger *
1/8 teaspoon ground allspice *
Pinch of ground cloves *
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted *



*Note: I made several changes to the recipe based on the reviews. I used half-and-half instead of heavy cream and omitted the extra 1/2 cup of whole milk. I also used half white sugar and half brown sugar, added an extra 1/4 cup of brown sugar, and doubled the spices. I also omitted the melted butter.




-Preheat oven to 350°F with rack in middle.

-Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

-Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

[tiggerfan1]

Melissa- I forgot to tell you about one of my new year's resolutions (yes, I actually make them). My goal is to try at least one new recipe every week. I've said it before and I'll say it again: I'm a dork with a capital "D"!!! :laughing: I've kept it up so far. However, it has only been a couple of weeks. :lmao:

[tiggerfan1]

Pumpkin Bread Pudding II


http://i233.photobucket.com/albums/ee140/ac007/pumpkinpics047.jpg







I really liked this recipe. It makes a nice, firm bread pudding, which is just the way I like it. I can't stand mushy bread pudding. It's not a very pretty dessert, but it's really delicious. Challah was my choice of bread. I decided to lightly toast the bread cubes instead of letting it get stale. It seemed to work out pretty well. There's no sauce for this recipe. In my opinion, it doesn't really need a sauce. It's really good on its own. I'm very tempted to drizzle some chocolate ganache on the pudding, though. Oooh! Where's the drooling smilie? If you want, you could add chocolate chips, raisins, dried cranberries, or anything else that strikes your fancy.

[paintnolish]

I can't believe this thread is still kicking! I thought of it tonight...we went to dinner (to a place I'd never been) and I looked at their menu online before we went. They had pumpkin bread pudding! Yay! But, no...it was a special they no longer had. I had carrot cake, which was delish, but was sad I didn't get the bread pudding. Thought you ladies would understand!

[tiggerfan1]

I can't believe this thread is still kicking! I thought of it tonight...we went to dinner (to a place I'd never been) and I looked at their menu online before we went. They had pumpkin bread pudding! Yay! But, no...it was a special they no longer had. I had carrot cake, which was delish, but was sad I didn't get the bread pudding. Thought you ladies would understand!


Hey, Paint! :wave2: :hug: Long time no see! Thanks for dropping by. Actually, this thread has been quiet for a while, but I recently started posting on it again. I decided to "retire" from this thread a week or two before Christmas, but I came out of retirement a few days ago to post a picture and review of a recipe that I had made.


That's amazing that you wanted some pumpkin bread pudding on the same day that I posted the picture. Freaky! I totally understand your disappointment. I'd be sad too if I missed out on any good pumpkin dessert. Pumpkin freaks unite!! :grouphug: Now you can make your own pumpkin bread pudding! It's really easy. If you don't have all the spices, just use 1 tsp. of pumpkin pie spice and 1/4 tsp. of cinnamon. If you try it, please come back and let me know how it turned out.



There's quite a bit of Unicorn stuff going on. We're organizing a Unicorn book club. I'll PM you about our "bring back the smilies" campaign. We were still partying on the Celebration board, but it has been kinda quiet lately. Hope to see you back on the UC thread soon. We've missed you!

[WeatherbySwann]

:wave2: Thanks for keeping this thread up! Those pumpkin brownies look very good. :)

[tiggerfan1]

:wave2: Thanks for keeping this thread up! Those pumpkin brownies look very good. :)


Hey, WS! :wave2: :goodvibes Thanks for stopping by. I haven't seen you around on the DIS in a while. I hope that everything is OK.

Glad you enjoyed the brownie picture! If you try the recipe for yourself, please come back and let me know how it turned out. :thumbsup2

[WeatherbySwann]

Hey, WS! :wave2: :goodvibes Thanks for stopping by. I haven't seen you around on the DIS in a while. I hope that everything is OK.

Glad you enjoyed the brownie picture! If you try the recipe for yourself, please come back and let me know how it turned out. :thumbsup2

Everything's fine, I just haven't had time lately to manage a visit to the DIS. Thanks for asking! :)

[mel63]

Sorry, not the right season for these, but every time I come across a new recipe I better share it ASAP because I may not remember later.:rotfl:

Pumpkin Dessert Dip
* 1 1/2 cups powdered sugar
* 8 oz whipped cream cheese
* 1 can (15 oz) pumpkin puree
* 1 1/2 tsp pumpkin pie spice
In medium bowl: Beat together all ingredients. Refrigerate one hour.
Serve with:

Cinnamon Sugar Pita Chips
Vanilla Wafers
Gingersnaps
Spiced wafers
Apple Slices

Pumpkin Salad Dressing
* 3/4 cup Olive oil (or other light, neutral oil)
* 1/4 cup Apple Cider Vinegar
* 1/2 cup Pumpkin Butter
* Salt and Pepper to taste.

Whisk dressing ingredients together, adding salt and pepper to taste. Pour over salad and mix well.


Pumpkin Potatoes
The new Holiday Tradition!
* 1 box Garlic Mashed Potatoes
* 2 2/3 cups water
* 1 1/2 cups milk
* 4 tbsp butter
* 1 can pumpkin
Heat water, milk, and butter. Add pumpkin and seasoning packets. Mix in potatoes and enjoy!
Drizzle with a bit of maple syrup for a sweeter dish or serve with gravy for a savory dish.

Pumpkin Gnocchi with Basil Oil
gnocchi dough:
1-2 cups semolina flour
1 cup cooked white rice, pureed until smooth
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 cup pureed cooked butternut squash or canned pumpkin
spring or filtered water

basil oil:
1/2 cup extra virgin olive oil
2 cloves fresh garlic, thinly sliced
Pinch crushed red pepper flakes
Pinch sea salt
6-8 leaves fresh basil, left whole
Fresh basil sprigs, for garnish

Instructions
Make the pasta. Sift flour onto a dry work surface. Make a well in the center of flour and add rice, salt, oil and pureed squash. Mix gradually, kneading into a smooth, soft dough by drawing small amount of flour in from the edges as you knead. Add more flour if the dough seems too sticky or more water if it feels too dry–but in both cases, add small amounts very slowly so as not to jeopardize the quality of the dough. Continue kneading until dough is a soft, workable ball, about 10 minutes. Set aside. Makes about 1 pound of dough.

To make the gnocchi, flour a fork. Pinch off 1-inch pieces of dough and roll into balls between your fingers. Run the pasta ball on the fork to create ridges. Transfer to a parchment lined baking sheet that has been sprinkled with semolina. Repeat until you have made the desired amount of gnocchi. (The balance of the dough can be frozen.)

Bring a pot of water to the boil, with a pinch of salt and a drizzle of olive oil. Cook the gnocchi until just tender, about 2 minutes. The gnocchi will sink to the bottom of the pot. When it rises, it is done. Drain, but do not rinse.

While the pasta cooks, make the oil. Place all ingredients in a sauce pan over low heat and cook for 3-4 minutes to develop the flavors. Strain the oil and toss with cooked gnocchi. Garnish with fresh basil sprigs and serve immediately.

Sweet Potato Drop Biscuits
* 3 3/4 cups Buttermilk Baking Mix
* 1/4 cup butter, softened
* 1/2 cup milk
* 1 can Sweet Potato Puree
* 1/2 tsp Cinnamon
* 1/2 tsp Nutmeg
* 1 tbsp Sugar, optional (but we use it!)
Preheat oven to 400°. In small bowl, mix milk, sweet potato puree, and spices.
In medium bowl, cut butter into baking mix. Add wet ingredients and mix just until moistened.
Drop by heaping tablespoons onto ungreased baking sheets. Sprinkle tops with sugar and bake about 12 minutes or until done.

[tiggerfan1]

Sorry, not the right season for these, but every time I come across a new recipe I better share it ASAP because I may not remember later.:rotfl:



Wow!! Thanks so much for sharing all those recipes, mel63! They sound great. :goodvibes Sorry for taking so long to reply. I don't come to the cooking board as often as I used to. I'll update the index tomorrow. :thumbsup2

[paintnolish]

Holy cow! The thread is back from the dead!
Well, the only pumpkin-ish thing I've made lately was...mix one box choc. cake mix and one can pure pumpkin. Pour into lined cupcake cups and bake at 350 for 20 mins. It is a lowfat recipe and they are so good...if you reheat them for 10-15 seconds, they taste like frosting. Not pumpkiny, but very moist.

[dismom2-3]

I can't believe this thread exists, it is just what I needed!

Here's the problem....I was cleaning out my pantry, long overdue and horribly messy, and found no less than 7 cans of pumpkin pie mix. I did not have time to read this whole thread tonight, but am curious if any of you pummpkin experts have fiddled with any of the recipes that call for 100%/pure/packed pumpkin and instead used the mix, and if so, what kind of measurement. I need to use some of them up, as they will expire soon. I just know that I can't make pie 7 weeks in a row. My family will think I went off the deep end. I know my husband likes it, but not THAT much!:rotfl:

Thanks in advance for your help. I will read the whole thread eventually, but with three kids and a travelling husband, the mix might expire before I get through it!

[tiggerfan1]

I can't believe this thread exists, it is just what I needed!

Here's the problem....I was cleaning out my pantry, long overdue and horribly messy, and found no less than 7 cans of pumpkin pie mix. I did not have time to read this whole thread tonight, but am curious if any of you pummpkin experts have fiddled with any of the recipes that call for 100%/pure/packed pumpkin and instead used the mix, and if so, what kind of measurement. I need to use some of them up, as they will expire soon. I just know that I can't make pie 7 weeks in a row. My family will think I went off the deep end. I know my husband likes it, but not THAT much!:rotfl:

Thanks in advance for your help. I will read the whole thread eventually, but with three kids and a travelling husband, the mix might expire before I get through it!


Thanks for stopping by! You've come to the right place. :goodvibes That's amazing that you've got so many cans of pumpkin pie mix. If you need to get rid of some of them, feel free to send some to me. :teeth: :rolleyes1 You can find some great recipes that use pumpkin pie mix in the link below.



http://www.verybestbaking.com/recipes/results2.aspx?keyword=&categoryid=%2c3137&searchtext=+No+preference%2c+Easy+Pumpkin+Pie+Mix

[MazdaUK]

Well, the only pumpkin-ish thing I've made lately was...mix one box choc. cake mix and one can pure pumpkin. Pour into lined cupcake cups and bake at 350 for 20 mins.

I thought that made cookies:confused3 I'm sure I saw it on the "cookies from cakemis" thread. Well, I have both of those things and need low fat so maybe I'd better make these:thumbsup2:goodvibes

[dismom2-3]

Thanks for stopping by! You've come to the right place. :goodvibes That's amazing that you've got so many cans of pumpkin pie mix. If you need to get rid of some of them, feel free to send some to me. :teeth: :rolleyes1 You can find some great recipes that use pumpkin pie mix in the link below.



http://www.verybestbaking.com/recipes/results2.aspx?keyword=&categoryid=%2c3137&searchtext=+No+preference%2c+Easy+Pumpkin+Pie+Mix

Thank you! I had been on that site, and did not see the search at the top, I was just looking through the recipes, and they were all for the regular pumpkin. My kids love breads and muffins, so I think I will start there! I also think that the brownies and cookies that I saw on here will be tasty some time!


By the way, I think I had a major "Mom moment" shopping at 6 am.. I had the forethought to buy the mix ahead of time, and then forgot to remind myself of it. So I bought it again. Even funnier, I MADE three pies for Thanksgiving? So at one point, I had TEN cans?? LOL!

The Dis'ers here are great!
Have a good weekend everyone!

[mel63]

Ok here is another. It uses ice cream so it would be good for the warm weather!:cheer2:

Frozen pumpkin dessert

1/4 cup butter, melted
1 cup crushed graham cracker (about 16 squares)
1 cup crushed gingersnaps (about 18 cookies)
2 cups canned pumpkin
1 cup sugar
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1/2 gallon vanilla ice cream, slightly softened

In a large bowl, combine the butter and crushed graham crackers and gingersnaps. Press half of the crumb mixture into an ungreased 9 x 13 dish.
In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.

[mel63]

Pumpkin Pie
- 1 oz. Malibu Rum
- 3/4 oz. canned pumpkin pie filling
- 1/2 oz. Kahlua
- 2 oz. with cold milk
Garnish: sprinkle of cinnamon
Mix ingredients in blender with ice and blend thoroughly; Pour into graham cracker-rimmed highball glass and garnish with a sprinkle of cinnamon.
http://i568.photobucket.com/albums/ss126/mel63/nl-pumpkin-pie-r.jpg

Ginger Snap
- 3/4 oz Captain Morgan Original Spiced Rum
- 1/2 oz. Ginger Brandy
- 4 oz eggnog
- 1 Ginger Snap
Garnish: with ginger snap for dunking
Add Captain Morgan, ginger brandy, and eggnog in blender. Blend to desired consistency and pour into glass
http://i568.photobucket.com/albums/ss126/mel63/nl-ginger-snap-r.jpg

Pumpkin Divine
- 1 part Grey Goose La Poire flavored Vodka
- 1 part Pumpkin Butter
- 1/2 part Triple Sec
- 1/2 part Simple Syrup
- Pinch of cinnamon, clove, nutmeg and ginger
Garnish: Grated nutmeg and apple chip
In a cocktail shaker filled with ice add all ingredients. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a martini glass. Garnish with nutmeg and apple chip.
http://i568.photobucket.com/albums/ss126/mel63/nl-pumpkin-divine-r.jpg

[travelmel]

Mmmmmmm cocktail recipes! Thanks!!!!!!!!!!!!

[mel63]

I have pictures of the cocktails, but I don't know how to post them. :confused3

[mypearl]

Today, a friend told me that she makes pumpkin oatmeal. She uses canned pumpkin
and spices. I'd be tempted to add raisins and either walnuts or pecans. LOL.... maybe what I'm really hungry for is pumpkin spice cake. :)

[travelmel]

I have pictures of the cocktails, but I don't know how to post them. :confused3

Hmm... have you tried photobucket.com? You upload your pics and can resize them, too. Then just click and copy the "img" under the pic after you upload it. I'mlooking forward to your pics!

Today, a friend told me that she makes pumpkin oatmeal. She uses canned pumpkin
and spices. I'd be tempted to add raisins and either walnuts or pecans. LOL.... maybe what I'm really hungry for is pumpkin spice cake. :)

Yum! Good idea! Pumpkin really is a great cookie ingredient