California Sunshine
10-31-2004, 08:15 PM
Pumpkin Quiche
2 cups pumpkin puree
1/2 lb bacon, cooked and crumbled
1/4 cup finely chopped onions
1 (2.5 ounce) jar sliced mushrooms, drained
2 large eggs
1 (13 ounce) can evaporated milk
2 tablespoons flour
3/4 cup parmesan cheese
1 10-inch pie shell, unbaked
Combine pumpkin, cooked and crumbled bacon, onion, mushrooms, and eggs. Gradually add evaporated milk. Toss together flour and Parmesan. Fold into pumpkin mixture. Pour into unbaked pie shell. Bake at 375 degrees for one hour.
Pumpkin Mushroom Stuffing
6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter or margarine
2 cups chopped red onion
2 cups sliced crimini mushrooms
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken broth
DIRECTIONS:
Spread bread cubes on a baking sheet, and let dry overnight. OR , heat in a 250 degree oven until dry, about 1 hour.
Preheat oven to 375 degrees. Butter a 2 quart baking dish.
Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten.
Transfer to prepared dish, and cover with foil.
Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
Iced Pumpkin Blondies
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup butter or margarine
1 teaspoon vanilla extract
2 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
2 (3 ounce) packages cream cheese
2 tablespoons butter or margarine, softened
2 cups sifted powdered sugar
1 teaspoon maple flavoring
PREHEAT oven to 350 degrees F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.
BEAT 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring.
Pumpkin Apple Cobbler
8 small Granny Smith apples - peeled, cored and sliced
3/4 cup pumpkin butter
1/2 (14 ounce) package pumpkin quick bread mix
4 tablespoons butter
sweetened whipped cream (optional)
Preheat the oven to 350 degrees.
In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish.
Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.
Pumpkin Chili
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
Pumpkin Crescent Rolls
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons flour
2 tablespoons cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8 ounce) packages refrigerated crescent rolls
1/2 cup granulated sugar
Preheat oven to 375 degrees.
In a mixer bowl, blend cream cheese, pumpkin, Eagle Brand milk, flour , and spices until combined and smooth. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
Bake 11 to 13 minutes or until slightly golden brown.
Pumpkin Bread
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
3 1/2 cups all-purpose flour
3 cups white sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1 teaspoon baking powder
Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine the two mixtures, blending thoroughly.
Pour into 2 greased 9 x 5 x 3 inch loaf pans and bake at 300 degrees for 1 hour.
2 cups pumpkin puree
1/2 lb bacon, cooked and crumbled
1/4 cup finely chopped onions
1 (2.5 ounce) jar sliced mushrooms, drained
2 large eggs
1 (13 ounce) can evaporated milk
2 tablespoons flour
3/4 cup parmesan cheese
1 10-inch pie shell, unbaked
Combine pumpkin, cooked and crumbled bacon, onion, mushrooms, and eggs. Gradually add evaporated milk. Toss together flour and Parmesan. Fold into pumpkin mixture. Pour into unbaked pie shell. Bake at 375 degrees for one hour.
Pumpkin Mushroom Stuffing
6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter or margarine
2 cups chopped red onion
2 cups sliced crimini mushrooms
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken broth
DIRECTIONS:
Spread bread cubes on a baking sheet, and let dry overnight. OR , heat in a 250 degree oven until dry, about 1 hour.
Preheat oven to 375 degrees. Butter a 2 quart baking dish.
Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten.
Transfer to prepared dish, and cover with foil.
Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
Iced Pumpkin Blondies
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup butter or margarine
1 teaspoon vanilla extract
2 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
2 (3 ounce) packages cream cheese
2 tablespoons butter or margarine, softened
2 cups sifted powdered sugar
1 teaspoon maple flavoring
PREHEAT oven to 350 degrees F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.
BEAT 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring.
Pumpkin Apple Cobbler
8 small Granny Smith apples - peeled, cored and sliced
3/4 cup pumpkin butter
1/2 (14 ounce) package pumpkin quick bread mix
4 tablespoons butter
sweetened whipped cream (optional)
Preheat the oven to 350 degrees.
In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish.
Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.
Pumpkin Chili
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
Pumpkin Crescent Rolls
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons flour
2 tablespoons cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8 ounce) packages refrigerated crescent rolls
1/2 cup granulated sugar
Preheat oven to 375 degrees.
In a mixer bowl, blend cream cheese, pumpkin, Eagle Brand milk, flour , and spices until combined and smooth. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
Bake 11 to 13 minutes or until slightly golden brown.
Pumpkin Bread
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
3 1/2 cups all-purpose flour
3 cups white sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1 teaspoon baking powder
Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine the two mixtures, blending thoroughly.
Pour into 2 greased 9 x 5 x 3 inch loaf pans and bake at 300 degrees for 1 hour.