BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
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Post by BC on Dec 30, 2014 18:20:56 GMT -5
Pumpkin Pie Oatmeal by Januinely~me
For an individual serving size:
1/3 cups oats (I used quick)
3/4 cup water
pinch of salt
1/4 cup canned pumpkin
1 tsp honey
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
(I found it too spicey for my taste, so I will use a bit less next time.)
Bring water to boil in a pot, add salt & oats. Bring to boil again, then lower tempertature and simmer 3-5 mins. Remove from stove and add the rest of the ingredients and stir well.
Enjoy!
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:21:25 GMT -5
Pumpkin Pie Dip by MisplacedFLgirl
Now I just made a pumkin pie dip that was great. We've dipped vanilla wafers, cininamin graham crackers and apple slices in it. We've even had it for breakfast, dipping the fruit of course. lol
It's 7 oz container of marshmallow cream, 8 oz cream cheese, 1/2 cup pumpkin and pumpkin pie spice to taste. It calls for 1/2 tsp but I added 2 I think.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:22:21 GMT -5
Pumpkin Spice muffins by Januinely~me
cream cheese filling:
8 ounce(s) cream cheese
1 egg
3 TBSP sugar
Mix together well in a small bowl; set aside.
cinnamon sugar nut crumb topping:
1/2 cup flour
1/2 tsp cinnamon
3 TBSP melted butter
5 TBSP sugar
1/4 cup chopped pecans
Mix together well in a small bowl; set aside.
Muffin batter:
In one bowl mix together:
2 eggs
2 cups sugar (I used less)
1 1/4 cup(s) solid-packed pumpkin
1/3 cup(s) vegetable oil
1/2 teaspoon(s) vanilla extract
In another bowl mix together:
2 cups flour
1 heaping tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
Mix wet and dry ingredients together with a fork until just moistened. Evenly divide half of the batter among the 24 greased (or paper lined) muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake in a 375* preheated oven until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:23:07 GMT -5
Easy pumpkin muffins by mamamunchkin
ONe can of pumpkin
One box of spice cake mix
One cup of Butterscotch chips.
Mix all together... spoon into muffin cups.... bake according to cupcake directions on the box.
I love simple recipes!
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:23:46 GMT -5
Pumpkin Butter by Mom2RiandKayl
3 1/2 cups canned pumpkin puree
2 1/2 cups light brown sugar
1 lemon, juice and zest
1 T ground ginger
1 1/2 tsp cinnamon
1/4 tsp ground allspice
1/2 cup water
Combine ingredients in a heavy saucepan. Bring to a boil. Reduce heat and simmer on low, stirring often for around 20 minutes to thicken.
Pour mixture into hot, sterile, 6 oz canning jars leaving 1/2 inch head space. Seal with sterile lids/rings as manufacturer directs. Process 10 minutes in a boiling water bath. Cool.
Makes five 6-oz jars.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:25:07 GMT -5
Vanilla Pumpkin Pie
This is our favorite pumpkin Pie. I got it off of All recipes.
I use 2 tsp of Vanilla instead but that's the only change that I make. Don't use the pumpkin pie mix in the can, but rather pure pumpkin (canned).
1 1/2 cups pumpkin puree
1 (12 oz.) can evaporated milk.
2 eggs
3/4 sugar
1 Tablespoon All purpose flour
1/2 teaspoon salt
1 1/4 tsp. vanilla extract
1/2 tsp. cinnamon
1 (9 in.) unbaked pie crust
1. Preheat oven to 450
2. In large bowl combine all ingredients. Pour into pie plate with unbaked crust inside.
3. Bake at 450 for 20 min., then reduce heat to 350 and continue baking for 40 more min. or until toothpick inserted in center comes out clean. Cool completely before serving.
I whisk in the flour very slowly (with a whisk) otherwise it seems like it clumps to me. (and when it clumps it stays that way in the finished pie. Tastes the same, but doesn't look as pretty).
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:26:02 GMT -5
This is the pumpkin bread that I like to make. I got it from a philadelphia cream cheese cookbook years ago. I skip the cloves b/c I don't particularly care for cloves.
Cream Cheese Pumpkin Bread
Makes two loaves.
1/2 cup (1 stick) butter, softened
1 pkg. (8 oz.) Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (15 oz.) pumpkin
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. Baking Powder
1/4 tsp. ground cloves
1 cup Pecan Pieces
HEAT oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
POUR into 2 greased and floured 9x5-inch loaf pans.
BAKE 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:27:04 GMT -5
Pumpkin wheat honey muffins by Better Than I Deserve
from allrecipes.com
Ingredients:
1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:27:42 GMT -5
Pumpkin Cobbler by Flautista
This is a recipe I got from one of my church friends. I haven't made it yet but I'm sure it's good. I mean, just look at the ingredients!
Pumpkin Cobbler - Most Amazing Dessert EVER!!!
-15 oz.can pumpkin
12 oz. can evaporated milk
-3 eggs beaten
-1 1/2 cups of sugar
-4 teaspoons of pumpkin pie spice
-1/2 teaspoon of salt
-18-1/2 oz. package of yellow cake mix
-1 cup chopped pecans
-1 cup butter melted
Combine pumpkin, evaporated milk, eggs, sugar, spice,and salt in a large bowl. Beat with an electric mixer on low speed until well blended. Pour into a greased 9X13 pan. Sprinkle with the cake mix. Top with pecans pieces finely chopped. And drizzle w/ butter. Bake at 350 degrees for 50 to 55 minutes until golden brown. Cool.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:28:32 GMT -5
Pumpkin Muffins by Lucy
here you go:
sift together in small bowl:
1-3/4 cup flour
3/4 tsp double acting baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
in large bowl, beat until light and fluffy
1-1/3 c soft shortening
1-1/3 cup sugar
2 eggs
add 1 can of pumpkin mix (not pie mix) butter/egg mixture
add 1/2 tsp vanilla (optional)
add dry ingredients to wet, alternately w/ 1/3 c milk (or water)
bake at 350.....i use the mini muffin pans, and kids gobble them up. when i make normal or large size muffins, they sit around and get dry (i have weird children)
if you put mini muffins in a bowl w/ cracklin oat cereal (without milk)....and sit kids in front of the tv...they will nibble away.....and all that pumpkin and fiber will just go to town on those little bowels.
(this receipe is from the joy of cooking...but i calls for 1 cup of pumpkin instead of 1 can)
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:29:16 GMT -5
Pumpkin Pie Squares by Better Than I Deserve
Ingredients
* 1/2 cup butter, softened
* 1/2 cup brown sugar
* 1 cup all-purpose flour
* 1/2 cup rolled oats
* 2 eggs
* 3/4 cup white sugar
* 1 (15 ounce) can pumpkin
* 1 (12 fluid ounce) can evaporated milk
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
3. Bake in preheated oven 15 minutes, until set.
4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
5. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:30:11 GMT -5
Punkin' Seeds! by DDofEve
Get all the goopy seeds out of your jack o' lanterns and put them on a rimmed, greased cookie sheet or jelly roll-type pan.
melt a cup of butter or margarine and pour it over the seeds.
Get some Lawry's seasoning salt or your favorite steak rub, I use this.
Mix them and the seasoning and butter/marg all around so they are coated evenly and smoosh them into a single layer.
Pop into the oven at 375. Bake until they are a deeeeeeeep darrrrk brown color, and the pumpkin pieces (don't rinse them!!!!) are almost BLACK and the seeds are DRY in the pan (no juices left). At the end, you will need to stir the seeds around every 5 minutes or so, so they don't burn.
Let cool and store for up to 6 weeks in an airtight container (make sure they are DRY and baked enough or they will mold!)
Eat them WHOLE!
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:31:01 GMT -5
Pumpkin Bread by Aurora
This is my favoritest pumpkin bread ever! It can also be made into muffins, just start checking for doneness after about 20 mins.
1/2 c. oil
1 c. pumpkin pack
2 large eggs
1/3 c. water
1 2/3 c. all purpose flour
1 1/4 c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. candied cherries
1/2 c. chopped walnuts or pecans
Combine oil, eggs, water, & pumpkin. Sift together flour sugar, baking soda, cinnamon, nutmeg, and salt (I usually don't sift them, just combine them). Stir in cherries & nuts. Pour into greased & floured 9x5x3 loaf pan. Bake in a preheated 350° oven for 1hr. or until a toothpick inserted in the center comes out clean.
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