Teresa's Kitchen » pumpkin

Pumpkin Bread

Teresa — Sat, 09 Jan 2010 04:30:58 +0000

Found a few new recipes while making “A Few of our Favourite Egg Recipes” book for my dad to give to egg customers. Here’s one of them:

Lynn’s Pumpkin Bread

Ingredients

- 3 1/3 cups Flour

- 4 teaspoons Cinnamon

- 2 teaspoons Baking soda

- 1 teaspoon Baking Powder

- 1 1/2 teaspoons Salt

- 2 2/3 cups Sugar

- 2/3 cup Vegetable Oil

- 4 Eggs

- 1 can (15 oz) Pumpkin

- 2/3 cup Water

- 0.5 cup Pecans chopped (optional)

Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans. Sprinke tops of loaves with cinnamon sugar before baking.

Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans.

Pumpkin Cake

Teresa — Wed, 30 Sep 2009 08:24:11 +0000

Here’s another one from “French Food at Home,” one that I haven’t had a chance to try yet! But oh, it looks YUMMY!!!!

Ingredients:

Pumpkin Cake

3 x eggs, separated
1/2 cup sugar
1/3 cup cornstarch
1/4 cup corn flour
2 cups butternut squash or pumpkin purée
1/4 cup rum
Zest of 1 orange

Directions:

Heat the oven to 350°F/175°C. Grease and line a 9-inch/23-cm spring-form pan. Beat the yolks and sugar until light and pale. Beat in the cornstarch and corn flour until smooth. Beat in the pumpkin, rum, and orange zest. Finally, beat the whites into peaks.
Stir some into the pumpkin mixture to lighten it, then fold the pumpkin together with the remainder. Pour into the pan and bake until done, 45 minutes to an hour. Let the cake cool slightly, before running a knife around the edges of the pan and removing the sides. Serve slightly warm (not too warm, or impossible to cut) with cinnamon whipped cream.

Yummy Winter Soups

Teresa — Mon, 12 Jan 2009 08:09:34 +0000

It’s the season for soup, and I’ve made a few lately that I thought I’d share!

Easy Potato Soup

Easy because I already had left over mashed potatoes!

Melt in a soup pot over low heat:

- 3 Tbsp unsalted butter

Add and cook, stirring, until tender but not browned, about 20 minutes:

- 6 medium leeks, chopped (I used green onions; I’m not sure what the difference is, but they worked great)

Stir in:

- 11/2 pounds all-purpose potatoes, peeled and thinly sliced,

- 6 cups stock or broth – poultry, chicken, or vegetable, or water, or a combination to make 6 cups

Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. For a finer texture, push through a sieve. Season with:

- salt and white or black pepper to taste

Thin, if necessary with water or additional stock or broth.

OR you can do like me and use already mashed potatoes, about 2 cups, and then only add about 1/2 cup stock. Mix, heat, done. (I actually used wasabi mashed potatoes, a recipe from the Rachel Ray cookbook I’ve been using a lot lately, and it was delicious! All you do is add 1-2 Tbsp of wasabi paste to your mashed potatoes when they are all mashed! Deeee-licious!)

Pumpkin Soup

Reminiscent of pumpkin pie, this is a yummy, flavourful soup!

Heat in a soup pot over medium heat:

- 1 Tbsp butter or olive oil

Add and cook until translucent, about 8 minutes:

- 1 cup minced onions

- 1/2 cup minced celery

- 3 cups canned pumpkin or 2 cups fresh pumpkin, cooked

- 3 cups scalded milk, or chicken stock or broth

- if you use stock or broth, add 3/4 cup heavy cream or half-and-half

- if you like, 1/2 cup finely julienned ham (I did, and it was great)

- 1 Tbsp sugar or 2 Tbsp brown sugar

- if you like, 1/2 tsp ground ginger

- if you like, 1/2 tsp ground cinnamon

- salt and black pepper to taste

Heat through, but do not boil. Puree (a whizzer that you can put right into the pot is easiest) and reheat.

Turkey Stew in Oven Bowls

Straightforward use of turkey leftovers… but so delicious! I used French Onion Soup bowls and warmed the stew in the oven!

- Leftover turkey, cut into cubes or small pieces

- 5-7 cranberries per bowl, frozen or fresh if you have ‘em

- frozen corn, spoonful per bowl

Combine the above ingredients into a bowl. Make sure there’s more turkey than corn or cranberries.

- croutons or bread cut to fit the top of the bowl

- turkey or beef gravy, drizzled on top

Put the lid on the bowls and warm in the oven at about 300 F until warmed through, 20-30 minutes. Add cheese to the top and broil for a few minutes if you like! (This recipe was my own creation.)

First 2 recipes come from the Joy of Cooking.

Pumpkin Swirl Cheesecake

Teresa — Sun, 12 Oct 2008 16:45:10 +0000

It’s Thanksgiving, and no better time to try Pumpkin Swirl Cheesecake! My sister made this for us one year, and we loved it! So, I sought out a recipe and made a batch yesterday. Very creamy, and like my sister, I made cupcake-sized cheesecakes (I’m being lazy, so visit this link for the recipe). As cupcakes, I only cooked them for 20 minutes (but in your oven, they may need 25). As I often do, I altered the recipe and make a dark crust using chocolate cookie wafers, similar to Oreos (in the cookie section of the grocery store), and butter and ground cashews. Yummy! Cashews are one of my favourite nuts, and they worked quite nicely in the crust. I also had to make a little more of the plain cheesecake mix (one more brick of cream cheese) because I didn’t have enough in proportion to the pumpkin flavoured mix. So, when the recipe says to take 1 and a half cups of plain out, perhaps take 2. My batch, which used a total of 4 bricks of cream cheese, made 32 cupcakes.

Enjoy, and if I didn’t say it already – Happy Thanksgiving everyone!