Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 teaspoon melted butter or oil
salt to taste
(1.) Preheat oven to 350.
(2.) Clean off any major pumpkin fibers and strings.
(3.) Toss seeds in a bowl with melted butter or oil, and seasonings of your choice.
(4.) Spread pumpkin seeds in a single layer on a baking sheet.
(5.) Bake, stirring occasionally, until golden brown.
Pumpkin Roll Cake
2 teaspoons confectioner’s sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising flour — cake flour
2/3 cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 cup confectioner’s sugar
8 ounces neufchatel cheese
1 teaspoon vanilla
Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.
Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger,nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jellyroll style. Let cool.
Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.
2 2/3 c. cottage cheese, fat free
1/2 c. plain nonfat yogurt
1/4 cup splenda, spoon able (bulk)
2 egg whites
1 tsp. vanilla extract
1 c. pumpkin, canned
1/3 cup apple juice, frozen concentrate — thawed
3 tablespoons all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
Place first 5 ingredients in food processor; process until smooth, about 2
Add pumpkin and remaining ingredients; process until combined. Pour into a
9-inch nonstick pie pan; bake in preheated 350-degree oven for 1 hour.
Let cool. Cover; refrigerate until firm, at least 5 hours or overnight.
NOTES: SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished
cake. Decorate as desired with 1/4 cup whipped topping.
Pumpkin Muffins with Candied Ginger
nonstick cooking spray
1/4 cup (1/2 stick) unsalted butter
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon freshly grated ginger root
1 cup all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup low-fat buttermilk
1/2 cup minced crystallized ginger
1. Preheat the oven to 350°F and spray 12 muffin tins with nonstick spray.
2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.
3. Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.
4. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
5. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix.
6. Fill the prepared tins halfway with the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
7. Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.
Serving Size: 1 muffin
Pumpkin Creme Caramel
For the caramel base:
3/4 cup super fine sugar
3 tablespoons water
For the flan:
1 cup super fine granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 1/2 cups pumpkin puree (canned or fresh)
1 12-ounce can evaporated skim milk
3/4 cup egg substitute
1 tablespoon vanilla extract
1. Preheat the oven to 350°F.
For the caramel base:
1. Melt sugar with water in a small copper or heavy-gauged saucepan over moderate heat. Stir occasionally to melt sugar.
2. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown.
3. Immediately pour into a 9″ baking dish.
For the flan:
1. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer.
2. Add the dry ingredients and blend well.
3. Pour the mixture into the prepared baking dish.
4. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.
5. Bake for 1 hour or until the flan is set.
6. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving.
7. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides.
Serving Size: 1/10th
Thanksgiving Recipes Prod Tradition, Boast Nutrition and Exude Flavor
Monday October 30, 5:07 am ET
Honor our country’s flavorful roots with these thankfully easy, exciting offerings
PITTSBURGH, Oct. 30 — Thanksgiving is a holiday built on traditions passed down from generation to generation, but sometimes preparing the same menu year after year can turn tried and true into predictable and passe. This Thanksgiving, celebrate America’s early beginnings by updating your holiday menu with recipes that reflect the best of our country, including bold, ethnic flavors, fragrant fruits and variations on our favorite veggies.
Chef, columnist and cookbook author Andrew Schloss knows that preparing a holiday meal can be a stressful feat for even the veteran home chef. Whether it’s adding smooth coconut to pumpkin pie, sweetening your turkey stuffing with unexpected flavors or even serving up a spicy new soup, canned ingredients offer the busy holiday chef quick and nutritious ways to create new Thanksgiving culinary customs.
“Expectations are always high at a family, holiday meal — with so many cooks in the kitchen, it’s best to plan dishes that don’t take too much work, but still wow the audience,” says Schloss. “Many people are surprised to know that canned foods are already cooked in the can, eliminating a lot of prep time.”
Schloss, in conjunction with the Canned Food Alliance, created four easy, nutritious twists on classic Thanksgiving flavors:
* Pumpkin Lasagna
* Green Chile Posole Soup
* Sweet and Savory Corn Pudding
* Pumpkin Sweet Potato Coconut Pie
“These recipes incorporate the convenience and inherent nutrition of canned foods, so that family cooks have less planning to worry about during the holidays,” says Schloss.
Log on to http://www.mealtime.org to view the Canned Food Alliance’s entire Thanksgiving recipe collection among hundreds of other healthful and easy-to- prepare recipes.
CANNED FOOD NUTRITION
A University of Massachusetts study found that canned foods are comparable in nutrition to their fresh and frozen counterparts when prepared in a recipe. Additional studies show that the canning process actually boosts the antioxidant activity in certain fruits and vegetables compared with fresh and frozen varieties. Canned blueberries are a better source of flavonoids, canned pumpkin is a better source of vitamin A, canned tomatoes are a better source of lycopene and canned sweet corn is a better source of lutein. The canning process boosts the bioavailability of these key nutrients making them more available to the body.
ABOUT THE CANNED FOOD ALLIANCE
The Canned Food Alliance is a partnership of the American Iron and Steel Institute’s Steel Packaging Council, the Can Manufacturers Institute, select food processors and affiliate members. The primary mission of the CFA is to serve as a resource for information on the nutrition, convenience, contemporary appeal and versatility of canned food. For hundreds of mealtime solutions, visit http://www.mealtime.org.
Pumpkin Sweet Potato Coconut Pie
Courtesy of http://www.Mealtime.org
Early American settlers didn’t take long to turn native New World pumpkins
into a sweet custard “pye” in the old English tradition. If you’re still serving your pumpkin pie in that time-honored way, we’ve got a revolution for
you. This fusion recipe starts with a typical colonial pumpkin custard
(seasoned with cinnamon and allspice), mixes in some soulful sweet potatoes,
and then gives it a Caribbean stir of coconut milk and a vanilla-scented
candied coconut topping.
1 can (15 ounces) cut sweet potatoes in syrup, reserve 1/4 cup syrup,
1 can (15 ounces) 100% pure pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/3 cup light brown sugar
2 tablespoons butter, melted
1/2 cup canned coconut milk
3 eggs, large or extra large
1 prepared, refrigerated piecrust
1 cup sweetened flaked coconut
1/3 cup light corn syrup
1/4 teaspoon vanilla extract
Rolling pin if using large size pie plate
9 or 9-1/2-inch, deep-dish glass pie plate
Combine the sweet potatoes, reserved syrup, pumpkin, cinnamon, ginger, allspice, brown sugar, melted butter, coconut milk and 2 eggs in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute.
Line the pie plate with the prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1-inch bigger all around if using a 9-1/2-inch pie plate. Fill the crust with the filling and even the surface. Bake for 45 minutes.
Meanwhile mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes. Cool for at least 1 hour before serving.
Makes 12 servings
Nutrition Information Per Serving: Calories 293; Total fat 13g; Saturated fat 7.8g; Cholesterol 24.7mg; Sodium 137mg; Carbohydrate 37.6g; Fiber 2.9g; Protein 4.0g
Source: The Canned Food Alliance
Hobgoblins’ Pumpkin Pudding
A scrumptious chilled pumpkin dessert with a delicious orange and cinnamon flavour that will cool the hottest hobgoblin
one and a half pounds (675g) pumpkin
one and a half pounds (675g) granulated sugar
2 tsps. of powdered cinnamon
2 pints (1.2 litres) water
Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan Add the water and boil until the orange rind is soft Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft. Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes. Return the pumpkin to the pan and simmer for about 5 minutes
Allow to cool then pour into a serving dish and refrigerate
Serve well chilled
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts
Preheat oven to 375 degrees
Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in vanilla, egg and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.
Cut the cranberries in half and stir into mixture along with the orange zest and walnuts.
Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.
Great Ghost Pumpkin Cookies
2 c Flour
1 c Quick oats; raw
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter or margerine; soften
1 c Brown sugar; packed
1 c Granulated sugar
Egg; slightly beaten
1 ts Vanilla
1 c Libby’s solid-pack pumpkin
1 c Semi-sweet morsels
Preheat oven to 350 degrees. Combine flour, oats, baking soda,
cinnamon and salt; set aside. Cream butter; gradually add sugars,
beating until light and fluffy. Add egg and vanilla; mix. Alternate
additions of dry ingredients and pumpkin, mixing well after each
addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto
lightly greased cookie sheet; spread dough into a ghost shape using a
thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2
or three poses for realism.
Bake 20-25 minutes, til cookies are firm and lightly browned. Remove
from cookie sheets; cool on racks. Spread with white royal icing. Trim
brown face features with tube-icing. Yeilds 19-20 large cookies.
SWEET POTATO OR PUMPKIN MERINGUE PIE
1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter flavor Crisco
3 tbsp. ice water
Mix up crust and roll out. Place in deep dish pan, 10 inches.
2/3 c. chopped pecans
2/3 c. brown sugar
3 tbsp. butter
Microwave until soft and put in bottom of crust.
1 1/4 c. sweet potato or pumpkin
2/3 c. sugar
3 egg yolks
1/2 c. evaporated milk
1/2 c. flaked coconut; optional
6 tbsp. butter
1 tsp. vanilla
Mix above real well and pour over nut layer. Bake at 350 degrees for 40-45 minutes.
3 egg whites
1/8 tsp. salt
Beat stiff until peaks form. Final touch: blend 1 jar marshmallow cream
with egg whites. Pour and spread over pie, sprinkle with coconut. Bake 8-10 minutes.