Recipes
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Recipes
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Low-Fat Pumpkin Bread
Low-Fat Pumpkin Bread
Preheat oven to 350 degrees. Sift flour, baking soda, salt, and spices into a medium bowl. In a large mixing bowl, beat together the eggs, pumpkin puree, buttermilk, brown sugar, vanilla and butter until well blended. Add the dry ingredients to the liquid ingredients and mix until blended. Divide the batter between two 9x5 loaf pans. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the centre comes out clean.
Pumpkin Puree
Remove the seeds from one small to medium size pie pumpkin. Cut it into smaller wedges. Steam the wedges over a steamer pot for about an hour or until a fork easily inserts into the pumpkin flesh. Let the pumpkin cool before processing it. Scoop the flesh away from the skin (discard the skin) and place it in a food processor. Process it on high until a smooth puree forms. Use as directed.
Cream Cheese-Pumpkin Pie
Cream cheese until light and fluffy, blend in the egg, 1/2 cup of sugar and vanilla. Spread cheese mixture in bottom of unbaked pie shell. Blend together the remaining ingredients. Pour carefully over cheese to form a second layer. Bake at 425 deg. for 10 min then reduce heat to 350 deg. and bake for 30-35 minutes longer.
Harvest Pumpkin Cheesecake
Grease a 9" spring form pan. Combine nuts, crumbs and butter together and press into the bottom of the pan. Combine cream cheese, 1/4 c. sugar, 1 egg, and vanilla using a strong mixer. Pour over crust and chill for about 2 hours. Mix the rest of the ingredients together and pour over the cheese mixture. Bake in a 325 deg. oven for about 1 1/2 hours. It should be set by this point. Cool slightly and then remove the ring of the pan and continue to chill. Garnish with whipped cream and toasted pecans and serve.
Pumpkin Soup
Lightly sauté onion and bacon in a large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, salt, white pepper and ginger to pot. Cover and simmer for 1 hour. Stir frequently. Blend in food processor to thicken. Serve with a dollop of sour cream.
Date Topped Pecan-Pumpkin Muffins
Description: This is a recipe adapted from Pumpkin Nook Ingredients:
Pre-heat oven to 350 degrees. Grease a non-stick muffin pan. In a bowl, mix together and set aside: flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar. In a large bowl, mix together: pumpkin puree, melted butter, milk, vanilla, beaten eggs, chopped pitted dates and ground pecans.Add the dry ingredients to the pumpkin mixture. Spoon batter into muffin pans. Top each muffin with a pecan half. Bake for 20 minutes. Let cool a little and serve warm.
Roasted Pumpkin & Wild Mushroom Risotto (by Susan Sampson from Toronto Star)
Place pumpkin on baking sheet. Brush with oil. Bake in a pre-heated 400F oven for 45 minutes or until browned and tender but still firm. Meanwhile, cover mushrooms with boiling water. When pumpkin is cool enough to handle, discard peel and cut flesh in 1/2 inch dice. (You should have about 1-1/2 to 1-3/4 cups.) Drain mushrooms through sieve, putting liquid in a medium pan. Add stock. Bring to a boil on high heat, then reduce heat to low and simmer on back burner. Melt 1 tablespoon butter in large pan on medium heat. Add onion. Cook until wilted, 2 to 3 minutes. Add rice and salt. Cook stirring, 2 minutes. Add wine and pumpkin. Reduce heat to medium-low. Cook, stirring, until wine evaporates. Ladle about 1 cup stock mixture into rice mixture. Cook, stirring frequently, until rice absorbs most of liquid. Repeat with remaining stock mixture. Process should take about 30 minutes and rice should become creamy and tender, with a bit of chewiness in the centre of each grain. Meanwhile, melt remaining tablespoon of butter in small skillet on medium heat. Coarsely chop mushrooms. Add to skillet. Cook, stirring until starting to brown, about 3 minutes. Stir mushroom and their juices into rice mixture with final ladle of stock mixture. Remove pan from heat. Stir in parmesan. Cover and let sit 2 minutes. Serve immediately. Makes 8 side servings. |
