( Steven)
PUMPKIN PANCAKES
2 cups flour
2 Tbs granulated sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1.5 cups milk
1 cup pumpkin puree
4 eggs, separated
1/4 cup melted butter
Sift together dry ingredients. Combine milk, egg yolks, butter and
pumpkin puree. Stir into dry ingredients until just blended. Beat
egg whites until stiff and fold into batter. Pour onto hot, oiled
griddle, about 1/3 cup at a time. Cook until tops bubble and turn and
cook other side.
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Pumpkins
are not vegetables... they're fruits!
GOOD MORNING PUMPKIN PANCAKES
makes about 16 pancakes
2 cups biscuit mix 1 1/2 cups (12-oz can) undiluted
2 Tbsp packed light brown sugar evaporated milk
2 tsp ground cinnamon 1/2 cup solid pack pumpkin
1 tsp ground allspice 2 Tbsp vegetable oil
2 eggs
1 tsp vanilla extract
In large mixer bowl, combine biscuit mix, sugar, cinnamon, and allspice.
Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth.
Pour 1/4 to 1/2 cup batter (depending on size of pancake desired) onto
heated, and lightly greased griddle. Cook until top surface is bubbly
and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve
with syrup or honey.
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Pumpkins,
gourds, and other varieties of squash are all members of the family
Cucurbitacae, which also includes cucumbers, gherkins, and melons.
(Nancy Lee)
Creamy Pumpkin-Sherry Soup
1 pumpkin (3 1/2 pounds), peeled, seeded, and roughly chopped
reserve seeds
1 teas. canola oil
1 medium onion, coarsely chopped
3 1/2 cups chicken broth
3/4 cup low-fat buttermilk
1/8 teas. white pepper
1/4 cup dry sherry
Preheat the oven to 400 degrees. Place the pumpkin seeds on a sheet pan
and lightly spray or drizzle with vegetable oil; toss well. Toast the
seeds until golden, about 12 minutes.
Heat the oil in a large stockpot. Add the onion and saute 4 to 5
minutes, until soft and lightly golden. Add the pumpkin and chicken
broth. Cover and simmer for 40 to 45 minutes, or until the pumpkin is
tender. Transfer to a food processor and puree. Return the puree to the
stockpot and whisk in the butterminlk, pepper and sherry. Heat through,
about 5 minutes.
Serve immediately, sprinkled with the toasted pumpkin seeds.
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Pumpkins have been
grown in America for over 5,000 years. They are indigenous to the western
hemisphere and were completely unknown in Europe before the time of Columbus.
(Wayne)
Pumpkin Roll
3 Eggs, beaten 5 minutes with electric mixer at high speed
1 Cup Sugar
1 Teaspoon Lemon Juice
2/3 Cup Canned Pumpkin (not with spices)
3/4 Cup Self-Rising Flour
2 Teaspoons Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Nutmeg
To beaten eggs, add sugar and beat until fluffy (2-3 minutes) Stir
in pumpkin and lemon juice. Add flour and spices, mix thoroughly.
Pour into greased and floured (or you may prefer to grease and line
with waxed paper, I do) jelly roll pan. While baking, spread a dish
towel on flat surface and sprinkle with powdered sugar. Turn cake out
onto towel and roll up. (If you lined pan with waxed paper, peel off
of cake before rolling up.) Refrigerate until cool. Cake is best
when refrigerated over night.
Bake ar 350 for 10-15 minutes or until cake springs back when lightly
touched.
Filling: 1 8oz Cream Cheese, 1 stick Margarine or Butter, 1 Teaspoon
Vanilla, 1 Cup Powdered Sugar. Mix all together. Unroll cooled cake
and spread with filling. Reroll and refrigerate until ready to serve.
To serve, cut into thin slices. (Nuts may be sprinkled on filling
before rolling up, I don't).
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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.
(Maggie)
Blue Ribbon Pumpkin Roll
3 eggs
1 cp sugar
2/3 cp pumpkin
3/4 cp flour
1 tsp baking powder
1/2 tsp salt
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1 cp finely chopped pecans
Cream Cheese filling
Beat eggs at high speed for 5 minutes (5 minutes is required, this is part
of
the leavening). Slowly beat insugar. Stir in pumpkin. Stir together flour,
baking powder, salt, ginger, cinnamon and nutmeg. Fold into pumpkin mixture.
Grease and flour paper lined 15X10 inch jellyroll pan. Spread mixture
evenly in pan and sprinkle with the nuts. Bake at 375 degrees for 15 to
20 minutes. Carefully loosen edges and turn onto clean towel. Beginning
at narrow end, rollup cake. Cool, unroll, and fill with Cream Cheese
Filling and re-roll. Slice to serve. Makes 1 (10 inch) pumpkin roll.
Cream Cheese Filling
1 (8 oz) pckg cream cheese softened
1/4 cp butter softened
1/2 tsp vanilla
1 cp powdered sugar
Beat together cream cheese, butter, vanilla and sugar until fluffy.
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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.
(Joma)
Pumpkin Cake Roll 1
Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin (not pumpkin pie mix)
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
Beat 3 eggs on high speed for 5 minutes. Gradually beat in granulated
sugar. Stir in pumpkin and lemon juice. Stir together flour, baking
powder, cinnamon, ginger, salt and nutmeg. Fold into pumpkin mixture.
Spread in a greased and floured 15" x 10" x 1" pan. (Pan size is
important.) Bake at 375F for 15 minutes. Turn cake out on dishtowel
sprinkled with powdered sugar. Starting at narrow end, roll towel and cake
together. Let cool completely.
Filling:
1 cup powdered sugar
2 (3 oz) packages cream cheese
4 tablespoons butter
1/2 teaspoon vanilla
Combine powdered sugar, cream cheese, butter and vanilla. Beat until
smooth. Unroll cake. Spread filling over cake, reroll. Chill.
Serves 8.
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Did you know that
in 1623 the Pilgrims served pumpkin pie at the second Thanksgiving?
(Brenda)
Pumpkin Cake Roll 2
Preparation tim: 25 minutes Baking time: 15 minutes
Chilling time: 1 to 2 hours
Oven temperature: 375F
For one roll, 8 to 10 servings, you will need:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling, recipe follows
Mint leaves, optional, for garnish
Orange slices, optional, for garnish.
Filling: Beat together 1 pkg. (8 oz.) soft cream cheese and 4 tbsp. butter
or margarine. Stir in 1 cup powdered sugar and 1 tsp. vanilla extract,
blending until smooth.
Preparation:
1. In a large bowl, combine eggs and sugar, beating well. Add
pumpkin, mixing until blended.
2. In a separate bowl, combine flour, baking powder, spices and salt.
Add to egg mixture, mixing well.
3. Spread batter into a greased and waxed-paper lined 10X15" jelly-
roll pan.
4. Bake at 375F for 15 minutes. Remove from pan.
5. Cool for 15 minutes. Place cake on clean tea towel. Cool 10
minutes longer.
6. From 10" side, roll cake up in towel. Set aside.
7. Meanwhile, prepare filling.
8. Unroll cake and place on plastic wrap. Evenly spread filling over
cake. Roll up cake. Cover with plastic wrap.
9. Place cake, seam-side down and chill for at least 2 hours.
10. When serving, cut cake in even slices. Garnish with mint leaves
and/or orange slices, if desired.
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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.
(Amy
B.)
Pumpkin-Mincemeat Bread
Yield: 60 servings
4 c All-purpose flour
1 t Baking powder
1 1/2 t Baking soda
1 1/2 t Salt
2 T Pumpkin pie spice
1 1/2 c Granulated sugar
1 1/2 c Packed brown sugar
4 Eggs
1/2 c Sourdough starter
2/3 c Water
1 c Vegetable oil
2 c Canned pumpkin
1 1/2 c Prepared mincemeat
1 c Chopped walnuts or pecans
Grease three 9 x 5 or five 7-1/2 x 4 loaf pans, set
aside. Preheat over to
350. In a large bowl, stir together flour, baking
powder, baking soda,
salt, pumpkin pie spice, granulated sugar and brown
sugar; set aside. In a
medium bowl, beat eggs. Stir in sourdough starter,
water, oil and pumpkin.
Pour all at once into flour mixture. Stir until dry
ingredients are just
moistened. Stir in mincemeat and nuts. Pour evenly
into prepared pans.
Bake in preheated oven 1 hour or until a wooden
pick inserted in center
comes out clean. Turn out of pans. Cool top side up
on a rack. Wrap each
cooled loaf in plastic wrap or foil as a gift or to
freeze. Thaw wrapped
frozen loaves at room temperature 2 hours. Makes
3 large loaves or 5
medium loaves.
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Large, round and orange,
the pumpkin is a member of the gourd family, which also includes muskmelon,
watermelon, and squash. Its orange flesh has a mild, sweet flavor. The
seeds, husked and roasted, are delicately nutty.