Pumpkin Fudge 1 (Anonymous)
Yield: 1 servings
2 c Sugar
1/3 c Mashed pumpkin
1/4 ts Cornstarch
1/4 ts Pumpkin pie spice
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Butter
1 c Chopped pecans
Cook together sugar, pumpkin, cornstarch, spice and milk until it
forms a soft ball when dropped in cold water, or until mixture reaches
235F on a candy thermometer. Add vanilla, butter and pecans. Beat
until creamy. Pour into a buttered plate and cut into small squares
when nearly cool.
Pumpkins
are not vegetables... they're fruits!
2 1/4 cup Sugar
1/4 cup Butter
1/2 cup Evaporated milk
1/3 cup Mashed pumpkin
1/4 tsp Cornstarch
1/4 tsp Pumpkin pie spice
1/2 tsp Vanilla
1 cup Chopped pecans
Cook together sugar, pumpkin, cornstarch, spice and milk until it
forms a soft ball when dropped in
cold water, or until mixture reaches 235°F on a candy thermometer.
Add vanilla, butter and pecans.
Beat until creamy. Pour into a buttered plate and cut into small
squares when nearly cool.
Pumpkins,
gourds, and other varieties of squash are all members of the family
Cucurbitacae, which also includes cucumbers, gherkins, and melons.
2 1/2 cup Sugar
1/4 cup Butter
5 oz Evaporated milk
1 cup Pumpkin, puree (strained/drained - no free standing water)
1/2 tsp Cream of Tartar
1/4 tsp Ground cinnamon
1 tsp Vanilla
1 cup Chopped pecans
Cook together sugar, pumpkin, cream of tartar, cinnamon, and milk
until it forms a soft ball when
dropped in cold water - or - until mixture reaches 236 F on a candy
thermometer. Pour over vanilla,
butter, and pecans. Beat until creamy. Pour into a buttered aluminum
foil lined 9x9 dish and cut into
small squares when cool.
1 8oz cream cheese, softened
1/4C sugar
1 egg, beaten
Combine well and set aside.
1 3/4C flour
1 1/2 C sugar
1t baking soda
1t cinnamon
1/2t salt
1/4t ground nutmeg
Combine dry ingredients and set aside.
1C canned pumpkin
1/2C melted butter
1 egg, beaten
1/3C water
Combine ingredients and mix well.
Add to dry ingr. Mix until just moistened.
Reserve 2C batter pour remaining batter into greased loaf pan. Pour
cream
cheese mixture over; then reserved pumpkin batter. Cut through batters
with
knife several times for swirl effect. Bake 350-° for 1 hr. and
10 mins to
1
1/2 hrs. Cool 15 mins in pan.
In
1584, the French explorer Jacques Cartier reported from the St. Lawrence
region that he had found "gross melons", which was translated into English
as "ponpions," or pumpkins.
1 pk 2-layer-size spice cake mix
1/2 c butter or margarine, melted
3 eggs
1 c canned pumpkin
1/2 c sugar
1/2 ts grated orange peel
1/2 c chopped pecans
1 dash salt
Reserve 2/3 cup dry mix. In large bowl combine remaining cake mix,
butter, and 1 of the eggs; mix
well. Pat into well-greased 13x9x2-inch baking pan. Bake at 350
degrees F. for 15 minutes.
Combine reserved cake mix, pumpkin, sugar, 2 eggs, peel and a dash
of salt. Beat at medium speed
of electric mixer 1 to 2 minutes. Pour over partially baked layer.
Top with nuts. Bake at 350 degrees
F. till set, 15 to 20 minutes. Cool; cut into bars. Refrigerate.
make 32 bars.
Recipe from: Better Homes and Gardens Homemade Cookies Cookbook copyright
1975 by
Meredith Corporation, Des Moines, Iowa
There
was probably some kind of pumpkin served at the first Thanksgiving Feast.
Pumpkins and other forms of squash made up one leg of the triad maize,
beans, and squash -- that once formed the basic diet of American Indians.
Pumpkin Maple Cream Cheese Muffins
2 c. flour
3/4 c. brown sugar, packed
1/2 c. chopped walnuts
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. canned pumpkin
3/4 c. evaporated milk
1/4 c. vegetable oil
2 tsp. maple flavoring
Combine dry ingredients in large mixing bowl. Mix
remaining ingredients in medium bowl; add to flour
mixture until just blended. Spoon into 12 greased
muffin cups. Drop 1 heaping teaspoon of cream
cheese filling (recipe below) into center of each cup,
pressing down slightly into batter. Sprinkle with nut
topping (recipe below).
Bake at 400 degrees for 20-25 minutes or until
toothpick comes out clean. Cool in pan for 5
minutes.
Cream Cheese Filling:
4 oz. cream cheese, softened
2 TBS. packed brown sugar
1-1/2 tsp. maple flavoring
Combine in small bowl and beat until creamy.
Nut Topping:
Combine 2 TBS. packed brown sugar and 1/4 c.
chopped walnuts.
PUMPKIN CHOCOLATE CHIP MUFFINS
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp clove
1/4 tsp allspice
1/4 tsp salt
1 cup cooked canned pumpkin
1/2 cup butter melted
1 cup chocolate chips
2 eggs
(for the spices you can substitute pumpkin pie spice
or apple pie spice)
_________________________________
Preheat oven to 350. Grease or line muffin tin.
Combine dry ingredients and set aside. In large
bowl, beat eggs. Stir in pumpkin and melted butter.
Blend well. Add dry ingredients, stiring until just
moistened. Stir in chocolate chips. Spoon into muffin
tin and bake about 20-25 minutes.
When
the colonists landed in North America, they found the Indians growing and
using pumpkins. This large fruit was enthusiastically embraced by colonists.
Subsequently, pumpkin pie became a national Thanksgiving tradition.
Pumpkin
Pie Muffins
Ingredients
2 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2-1/2 teaspoons pumpkin spice
1/2 cup lightly salted butter or margarine, melted
and cooled
1/4 cup butter milk
2 eggs, lightly beaten
3 Tablespoons molasses
3/4 cup canned pumpkin
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped pitted dates
Preheat oven to 400 degrees. Grease twelve 3 x
1-1/4- inch muffin cups. In large bowl, stir together
flour, brown sugar, baking powder, baking soda,
salt, and pumpkin spice. In another bowl, cream butter,
buttermilk, eggs, molasses, pumpkin, and vanilla
until blended. Make a well in center of dry
ingredients; add second mixture and stir just to
combine. Stir in pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to
25 minutes or until cake tester inserted in center of
one muffin comes out clean. Remove muffin tins to
wire rack. Cool 5 minutes before removing muffins
from cups; finish cooling on rack. Serve them or
cool completely and store in an airtight container at
room temperature. These muffins freeze well.
Serves: 12 muffins