Pumpkin and Winter Squash Recipes (22) 1997-10-28

Pumpkin & Poppyseed Muffins
Pumpkin Pound Cake
Pumpkin Gingerbread Snacking Cake
Pumpkin Bread
Pumpkin Apple Muffins
Pumpkin Pancakes
Pumpkin Spice Cookies
Frozen Pumpkin Dessert
Pumpkin Oat Pancakes
Pumpkin Soup
Cranberry-stuffed Winter Squash
Acorn Squash-and-Bourbon Butter
Pumpkin Fudge
Apricot Glazed Acorn Squash
Stuffed Acorn Squash w/Apples & Pecans
Pumpkin Cake Roll
Zucchini Squash Casserole
Pumpkin Link
Cold Cream of Squash Soup (Austria)
Honeyed Squash (Latin America)
Baked Acorn Squash with Bacon (America)
Native Squash Stew

Betsy-TKL (10:09:06 am) :
Pumpkin & Poppyseed Muffins
Wet Mix:
1/2 C Pumpkin -- cooked, mashed
1/2 C Milk
4 1/2 Oz Butter Or Margarine
3/4 C Sugar -- raw
1 Egg
1/3 C Poppy Seeds
Dry Mix:
2 C Flour, Self-Rising
Reheat oven to 375oF, prepare pans. Cream butter & 1/2
cup sugar, add
egg & beat until light & creamy. Add milk then fold in
pumpkin, p/seeds
then flour. Spoon into pans & sprinkle each muffin with
the remaining
sugar. Bake for 25 mins. Makes 12.
- - - - - - - - - - - - - - - - - -
NOTES : Formatted into MasterCook II for you by Reggie
Dwork reggie@netcom.com
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Betsy-TKL (8:56:38 pm) :
From: Cynthia Kilian CKilian@SEIC.COM
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
I tried a recipe from Pillsbury's "Complete Book of Baking" last night and
it was sooo good. I am afraid I will have to give this cake to my sister's
family today. If I leave it at my house I will eat the entire cake over the
weekend. :-)
Pumpkin Pound Cake
------------------
2 3/4 Cup Sugar
1 1/2 Cup Butter, softened
1 teasp Vanilla extract
6 Eggs
1 Cup Pumpkin, cooked and mashed
3 Cup Flour
1/2 teasp Baking Powder
1/2 teasp Ginger, ground
1/2 teasp cloves, ground
1/2 teasp Salt
3/4 teasp Cinnamon, ground
1 Cup Pecans, chopped (optional)
Cream together butter and sugar with electric mixer. Add vanilla and then
eggs one at a time, mixing after each addition. By hand stir in the dry
ingredients alternately with the pumpkin. I then folded in chopped pecans
(the recipe did not call for them.) Spoon into a 12 Cup bundt pan/tube pan
or 2 loaf pans that have been greased and lightly floured.
Bake 350 F 60-70 minutes. Cool in pan 15 minutes before removing.
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Betsy-TKL (9:15:32 pm) :
Title: Pumpkin Gingerbread Snacking Cake
Categories: Cakes, Desserts, Snack
Yield: 16 servings
1 1/2 c Granulated Sugar
2 Eggs
1 c Pumpkin pur=82e
1/2 c Vegetable Oil
1/2 c Buttermilk
1 3/4 c All-Purpose Flour
1 ts Baking Soda
1 ts Ginger
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves, ground
1/2 ts Allspice
1/4 ts Baking Powder
Icing Sugar
In large bowl, beat together granulated sugar, eggs, pumpkin, oil and
buttermilk until smooth. Stir together flour, baking soda, ginger, salt,
cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over=
pumpkin mixture and stir until blended. Pour into greased 9" square cake
pan. Bake in 350F degree oven for about 35 minutes or until cake springs
back when lightly touched. Let cool in pan on rack. Using small sieve, dust
top lightly with icing sugar.
Makes 16 servings.
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Betsy-TKL (9:22:45 pm) :
Pumpkin Bread
Recipe By : The Fannie Farmer Baking Book
Serving Size : 32 Preparation Time :0:20
Categories : Bread/Any Size
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 c flour
2 tsps baking soda
1/2 tsp baking powder
1 1/2 tsps salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2/3 c applesauce
2 c pumpkin
4 egg whites -- whipped
2 2/3 c sugar
2/3 c skim milk
1 c raisins
Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a
mixing bowl, combine flour, salt, baking soda, baking powder, salt,
cinnamon, nutmeg, and cloves. In another mixing bowl, combine applesauce,
pumpkin, egg whites, sugar, milk, and raisins. Add wet mixture to dry
mixture just until moistened. Pour mixture into prepared pan(s).
Bake for 1 hour and depending on pan size.
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Betsy-TKL (9:23:14 pm) :
Pumpkin Apple Muffins
Recipe By : Lean And Luscious
Serving Size : 6 Preparation Time :0:20
Categories : Bread/Muffin
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c flour
2 tbsps flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp ginger
12 tsps sugar
2 tbsps applesauce -- at room temperature
1 egg white -- whipped
1 tsp vanilla
1/2 c pumpkin
1 sm apple -- peeled/shredded
1/4 c raisins
Preheat oven at 350. Prepare 6 muffin tins with cooking spray and flour.
In a mixing bowl, combine flour, baking powder, baking soda, salt,
cinnamon, nutmeg, cloves, and ginger. In another mixing bowl, combine
sugar, applesauce, egg white, vanilla, pumpkin, apple, and raisins.
Add dry ingredients with wet ingredients just until moistened. (Batter
will be dry.) Use an ice cream scoop to fill muffin tins two thirds full.
Bake, 35 minutes or until browned.
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Betsy-TKL (9:23:37 pm) :
Pumpkin Pancakes
Recipe By : Unknown
Serving Size : 20 Preparation Time :0:15
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c flour
1 c sugar
2 tsps baking powder
2 tsps baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 c skim milk -- at room temperature
1 c pumpkin
4 egg whites -- whipped
1/2 c applesauce -- at room temperature
Prepare skillet with cooking spray and heat on medium until hot. In a
mixing bowl, combine milk, pumpkin, egg whites, and applesauce. In another
mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon,
nutmeg, and allspice. Mix wet ingredients with dry ingredients just until
moistened. Ladle in the batter, using 2 or more tablespoons per cake.
Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
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Betsy-TKL (9:24:28 pm) :
Pumpkin Spice Cookies
Recipe By : Unknown
Serving Size : 36 Preparation Time :0:20
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c margarine
1 c sugar
2 egg whites -- whipped
1 c pumpkin
2 c flour
2 tsps baking powder
1/4 tsp salt
3 tsps cinnamon
1 tsp nutmeg
1/2 tsp ginger
Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing
bowl, combine margarine, sugar, egg whites, and pumpkin. In another mixing
bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger.
Mix wet ingredients with dry ingredients just until moistened. Arrange by
teaspoonfuls on cookie sheets, 1" apart. Bake for 15 minutes or until firm
to the touch.
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Betsy-TKL (9:27:55 pm) :
From: Joel Ehrlich Joel.Ehrlich@salata.com
Newsgroups: rec.food.recipes
Frozen Pumpkin Dessert
Yields 4 Servings
1 Cup Cooked Pumpkin
1/2 Cup Sugar
1/2 tsp Salt
1/2 tsp Ginger, Ground
1/2 tsp Cinnamon, Ground
1/2 tsp Nutmeg, Grated
1/2 Cup Pecans, Chopped
4 Cups Vanilla Ice Cream
2 Cups Gingersnap Cookies, Crushed
1 Kiwi Fruit, Sliced
10 Whole Raspberries
Combine the pumpkin, sugar, salt, ginger, cinnamon and nutmeg.
Stir in the pecans.
Allow the ice cream to soften in a large bowl.
Fold the pumpkin mixture into the ice cream.
Place half the cookie crumbs in the bottom of a glass serving dish.
Spread half the ice cream mixture over the cookie crumbs.
Sprinkle most of the remaining crumbs over the ice cream mixture.
Spoon on the remaining ice cream.
Sprinkle the last of the cookie crumbs over the top.
Cover tightly with plastic wrap.
Freeze until firm (about 5 hours).
Garnish with slices of kiwi fruit, whole raspberries or other fruit and
berries.
Serve.
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Betsy-TKL (9:29:47 pm) :
From: Joel Ehrlich Joel.Ehrlich@salata.com
Newsgroups: rec.food.recipes
Pumpkin Oat Pancakes
Yields 4 Servings
Wet Ingredients:
1/2 cup oats, rolled, quick or
regular
1 cup buttermilk
1 egg white
1 whole egg
1 tbls oil
1/2 cup pumpkin puree
1/3 cup milk
Dry Ingredients:
1/2 cup flour, whole-wheat
1/3 cup flour, all-purpose
2 tbls wheat germ
1 tbls sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
Combine the oats and buttermilk in a large bowl.
Let stand for at least 15 minutes to soften.
Blend in the remaining wet ingredients.
Combine all the dry ingredients in a small bowl.
Stir into the wet ingredients.
Mix until the batter is fairly smooth.
Add more milk if the batter is too thick.
For each pancake, place about 3 tablespoons batter on a hot, lightly greased
griddle.
Flip the pancakes when their undersides are golden brown and the tops begin
to
bubble.
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Betsy-TKL (9:32:31 pm) :
Pumpkin Soup
Yields 6 Servings
6 cups chicken broth, or
2 cans consomme, and
2 1/2 cups water
2 lbs pumpkin, peeled and
cut into 1" cubes
1 1/4 cups onions, chopped
salt, to taste
1/4 tsp black pepper, freshly
ground
1 tbls flour
1/4 cup water, cold
1 cup whole milk
Heat the broth in a large saucepan.
Add the pumpkin, onions, salt and pepper.
Cook until the pumpkin is soft, about 20 minutes.
Puree in batches in a blender or food processor or force the soup through a
sieve.
Return to the pan.
Put the flour in a cup.
Stir the water into the cup.
Continue stirring until the mixture is smooth.
Add the flour mixture.
Heat, stirring, until the soup comes to a boil.
Add the milk and correct the seasonings before serving.
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Betsy-TKL (9:55:06 pm) :
From: Pete Link nurppl@nurse.emory.edu
To: Multiple recipients of list EAT-L
This recipe from "James McNair's Squash Cookbook" is not exactly for
either fried or breaded squash, but my wife and I both like it so
much it has become a weekly staple in our home. We've modified it
somewhat, steamming rather than baking the squash initially, and
adding chopped pecans. The book says that Acorn, Delicata, and Sweet
Dumpling squash work well, but we've found our favorite to be
Kabocha, which should be tried by everyone who thinks they don't
like squash. Our only problem recently is that cranberries have been
completely unavailable, either fresh or frozen. We've been using
dried, but would love to hear from anyone who can get fresh ones.
I'd be willing to pay shipping costs or arrange a trade for any hard
to get items we may have at our local farmer's market (which has
quite a few). All of McNair's book is wonderful, by the way (as are
his many others)--hope you enjoy this recipe.
Cranberry-stuffed Winter Squash
2 small or one large winter squash
1 Tblsp. unsalted butter, melted
salt
2 Tblsp. unsalted butter
1/2 C. minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 C. coarsely chopped unpeeled tart apple
1/2 C. coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 C. unseasoned fine dry bread crumbs
1 C. freshly grated cheddar, jack, or swiss cheese
1/4 lb. sliced smoked bacon
Preheat oven to 400F.
Cut the squash in half lengthwise and scoop out seeds and stringy
portions. Brush the cut sides of the squash halves with the melted
butter and season to taste with salt. Arrange, cut side down, on a
lightly greased baking pan. Pour in hot water to a depth of 1/2 inch
and bake until barely tender when pierced with a wooden skewer,
about 35-45 minutes.
Melt 2 Tblsp. butter in a skillet over medium-high heat. Add the
shallot or onion and saute until almost soft, about 4 minutes. Stir
in the garlic, apple, and cranberries and saute until the apples are
soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.
In a bowl, combine the apple mixture, bread crumbs, and cheese.
Mound in the cavities of the baked squash halves and arranbe in a
baking dish. Bake until the squash is tender, the filling is heated
through, and the cheese melts, about 20 minutes.
Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on
paper towels, then crumble.
Remove the squash from the oven, sprinkle with the crumbled bacon,
and serve hot.
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Betsy-TKL (10:03:50 pm) :
Title: Acorn Squash-and-Bourbon Butter
Categories: Butters, Vegetables
Yield: 2 cups
2 lb Acorn squash
1 c Apple cider
1/4 c Bourbon
3/4 c Brown sugar, firmly packed
1/2 ts Ginger, ground
1/2 ts Allspice, ground
1/4 ts Nutmeg, ground
Cut squash in half crosswise; remove seeds. Place
squash, cut side down, in a shallow baking dish or
pan. Add water to dish to depth of 1/2 inch. Bake at
375~ for 45 minutes or until tender. Drain and cool
siightly. Scoop out pulp, discarding shells. Place
pulp in container of an electric blender or food
processor. Process until smooth, stopping once to
scrape down sides. Combine pulp, cider, and bourbon in
a heavy saucepan. Bring to a boil; reduce heat to low,
and cook 35 minutes, stirring often. Stir in brown
sugar and remaining ingredients. Cook 10 minutes or
until mixture reaches spreading consistency. Serve
with biscuits, English muffins, or toast; or serve as
a relish with pork or ham. Store in refrigerator up to
1 month or freeze up to 6 months. From 1994 Southern
Living Annual cookbook.
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Velma TN (10:06:56 pm) : All candy shops in Smokies featuring Pumpkin Fudge
for the season.
PUMPKIN FUDGE
3 c. sugar
1 c. milk
3 tbsp. light corn syrup
1/2 c. mashed cooked pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped nuts, optional
In 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt;
bring to boil over high heat stirring constantly. Reduce heat to medium and
continue boiling. But do not stir. When mixture registers 232 degrees on
candy thermometer (or forms a soft ball when dropped into cold water),
remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts.
Cool to lukewarm (110 degrees on candy thermometer). Then beat mixture until
very thick and it loses some of its gloss. Quickly pour into greased 8 inch
pan. When firm, cut into about 36 squares.
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Cow/AR (10:13:11 pm) : Apricot Glazed Acorn Squash
Receipe from Womans Day
September of 84
2 acorn squash
1 can apricot nectar (12 oz)
1 Tablespoon brown sugar
1 Tablespoon lemon juice
Slice squash into 1/2 inch rings; discard seeds and strings. Pour apricot
nectar into large skillet. Add squash rings and bring to a boil. Reduce
heat, cover and simmer 10 minutes. Turn slices, cover and simmer 10
morminutes until tender. Remove squash to a warm platter. Stir brown sugar
into cooking liauid; simmer uncovered, stirring frequently, about 3 minutes
until slightly thickened. Remove from heat, add lemon juice and pour over
squash. Makes 4 servings. Per serving: 157 cal, 3 g pro, 40 g car, 0 g fat,
3 mg sod.
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Betsy-TKL (10:14:11 pm) :
From: Joel Ehrlich Joel.Ehrlich@salata.com
Newsgroups: rec.food.recipes
Stuffed Acorn Squash w/Apples & Pecans
Yields 3 Servings
3 Acorn Squash (1 /2 lb ) Halved Lengthwise & Seeded
4 Tbls Butter
1 Medium Onion, Chopped Fine
1/4 Cup Celery, Chopped
- Salt
- Pepper
1 Tbls Ginger, Peeled & Minced
2 Cups TART(!) Apples, Peeled & Chopped Fine
1/4 tsp Allspice, Ground
1 Cup Breadcrumbs
1/3 Cup Pecans, Lightly Toasted & Chopped Coarsely
1 LARGE Egg, Beaten
Preheat the oven to 400 degrees.
If necessary, cut a thin slice from the bottom of a halved squash in order
to
make it stand level when stuffed.
Oil a large non-stick roasting pan.
Place the squash skin side up in the pan.
Bake until the thickest part of the flesh is tender when pierced with a fork
(about 45 minutes).
Heat 3/4 of the butter in a large skillet over medium heat.
Add the onion, celery and a pinch of salt and pepper.
Saute, stirring occasionally, until the onion is soft but not brown (about 5
minutes).
Add the ginger and apples.
Saute, stirring often, for about 10 minutes.
Stir in the allspice.
Transfer to a bowl.
Cool slightly.
Add the breadcrumbs and pecan.
Add the egg.
Toss lightly.
Reduce oven temperature to 350 degrees.
Fill the squash halves with generous amounts of stuffing.
Melt the remaining butter and drizzle over the squash.
Cover.
Bake until the stuffing is heated through (about 30 minutes).
Serve.
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Velma TN (10:16:47 pm) :
PUMPKIN CAKE ROLL
--CAKE:--3 eggs
1 c. sugar
2/3 c. cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt--FILLING:--1 c. confectioners' sugar
2 pkgs. (3 oz. each) cream cheese
4 tbsp. butter
1/2 tsp. vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in
sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking
powder, spices and salt; fold into pumpkin mixture. Spread in greased and
floured 15 x 10 x 1 inch jelly roll pan. Bake at 375 degrees for 15 minutes.
Remove cake from oven; turn out on clean linen towel liberally dusted with
confectioners' sugar. Starting at narrow end, roll towel and cake together;
cool. Make filling by combining ingredients and mixing until smooth. Unroll
cooled cake; spread with filling to within 1 inch of edges. Roll back up;
chill. Dust with additional confectioners' sugar before serving. Yield: 10
to 12 servings.
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Candy,VA (10:23:36 pm) : Zucchini Squash Casserole
(from Stratford Hall Cookbook)
10 zucchini squash
1/2 c butter
3/4 c cheddar cheese
1/4 c gruyere cheese
1 c sour cream
1/2 t salt
1/4 c chives
1/2 t paprika
1 c crumbs
Paresan cheese
............
Preheat oven to 350. Slice zucchini in hunks. Cook for a few minutes in
boiling,salted water.Drain thoroughly. Made a sauce from butter, cheddar and
gruyere cheeses, sour cream, salt, chives and paprika.Put squash in 3 quart
casserole dish.Pour sauce over top. Srinkle crubs over and dot with
butter.Grate parmesan cheese over the crumbs and bake until heated through.
Serves 8.
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Debbie, WI (11:40:06 pm) : A Pumpkin in Your Pantry:
(Cooking with fresh pumpkin &
pumpkin recipes)
http://www.pathfinder.com/@@J3w4xwUAYSuQGO2m/cl/food/focus/latest.html
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Margaret, MA (11:46:46 pm) :
Cold Cream of Squash Soup (Austria)
4 Tbs. butter
1/4 cup chopped onions
1 carrot, chopped
1 stalk celery, chopped
2 yellow crookneck squash, peeled, seeded and diced
1 potato, peeled and diced
6 cups beef broth
1/4 cup chopped dill
1 tsp. salt
1/4 cup heavy cream
1.Melt butter and add onions, carrots and celery. Cook 5 minutes. Add squash
and potato and pour in beef broth. Bring to a boil, reduce heat and simmer,
partially covered, for 20 minutes.
2.Puree the vegetables in a blender and combine with soup liquid. Let cool
to room temperature, add dill, salt and heavy cream.
3.Cover and refrigerate for at least 2 hours before serving.
From: Memorex Library, International Recipes
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Margaret, MA (11:47:40 pm) :
Honeyed Squash (Latin America)
3 1-lb. acorn squash
2 cups dark brown sugar
1/2 cup water
1.Cut each squash in half lengthwise and remove seeds. Arrange in baking
dish, cut side up and spoon brown sugar into the cavities.
2.Bring water to a boil and carefully pour into bottom of baking dish. Bake
at 350 degrees for 1 hour.
From: Memorex Library, International Recipes
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Margaret, MA (11:48:20 pm) :
Baked Acorn Squash with Bacon (America)
3 acorn squash
6 Tbs. butter
salt and pepper
3 slices bacon, cut into halves
2 Tbs. brown sugar
1.Cut squash in 1/2 and spoon out seeds. Arrange the squash halves, cut side
up, on a baking dish.
2.Drop 1 Tbs. butter into cavity of each and season to taste with salt and
pepper. Add half a slice of bacon to each and 1 tsp. brown sugar. Bake 45
minutes at 350 degrees, or until tender.
From: Memorex Library, International Recipes
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Margaret, MA (11:49:16 pm) :

Native Squash Stew
Recipe By : Cooking from the Garden, by Rosalind Creasy
Serving Size : 10

1 Lb Turkey, Ground
1 Lg Onion -- Chopped
1 Tbsp Oil
Water To Cover
4 C Winter Squash -- Peeled And Chopped
2 Cloves Garlic -- Minced
6 Fresh Mild Green Chilies -- Peeled And Chopped
Or
1 Sm Can Chopped Mild Chilies
Salt And Pepper -- To Taste
2 Tomatoes -- Peeled And Chopped

In a large saucepan, brown turkey in oil with onions. Barely cover with water, add remaining ingredients, and simmer, covered, over low heat for 30 to 45 minutes or until squash is tender.
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