I know this has nothing to do with my blogs but this is the only way I could figure out how to add this to facebook.
Not feeling so fit right now and this is always a tough time with all the holidays and sweets. Live it up!
Try these recipes especially the Pumpkin Crunch. I have only made that one but I plan on making all of them with our recycled pumpkins.
Around 1.5 billion pounds of pumpkins are grown and sold every year. The majority of pumpkins are sold for Halloween in the United States. Three quarters, the vast majority, of 28,750,000 pumpkins is 21,562,500 pumpkins. Multiplying 21,562,500 pumpkins by 13 pounds per pumpkin equals 280,312,500 pounds of pumpkin that gets wasted every Halloween season. That's about one pound of pumpkin per person living in the U.S.A. Why not recycle?
Silver Palate Cookbook
Ginger Pumpkin Mouse easy recipe to make
4 eggs
7 Tbsps granulated sugar
1 Tbs unflavored gelatin
1.5 cups pumpkin puree *instructions at bottom of file
¾ tsp cinnamon
½ tsp freshly grated ginger
¼ tsp grated nutmeg
1 cup heavy cream
minced crystalized ginger (garnish)
1) Beat eggs with sugar until mix is light colored and thick. Add gelatin
and beat to blend well. Mix in pumpkin puree and spices and chill mixture
until it begins to set up.
2) Whip cream into soft peaks; fold in pumpkin mixture. Pour into
4-6 dessert dishes.
3) chill for 4 hours. Before serving, garnish with crystalized ginger
Silver Palate Good times Cookbook
Smoky Pumpkin Soup
- 6 slices bacon diced cooked crisp, fat reserved
- 4 Tablespoons butter unsalted
- 6 cups peeled cut-up pumpkin one inch pieces
- 6 cups soup beef or vegetable soup stock
- 1/2 cup Marsala
- 1 teaspoon dried thyme
- salt and fresh ground pepper
- Heat bacon gfat and butter in stock pot over medium heat.
- Add the pumpkin and sauté about 15 minutes, stirring so the pumpkin cooks evenly.
- Pour in the stock and simmer covered until the pumpkin is very tender, about 30 minutes. Remove from heat
- Add the Marsala, thyme, salt and pepper.
- Process the soup – meaning, blend it until smooth. I used my handy dandy Braun Handheld Blender and did it right in the pot. Whatever you do, be careful because the soup is hot.
- When the liquid is all smooth, stir in the bacon and simmer about 10 more minutes.
Pumpkin Crisp This came from Shannon at Roche IT Support
This is an easy to make and awesome use of canned pumpkin. Let it cook the full time so it sets up.
- 1 (18.25 ounce) package yellow cake mix
- 1 egg
- 1/2 cup butter, melted
- 1 (29 ounce) can pumpkin puree or 3 ½ cups of pumpkin
- 2 eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 cup white sugar
- 2/3 cup evaporated milk
- 3/4 cup white sugar
- 1/2 cup butter, softened
- Cool whip or whipped cream
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
2. In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
3. In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4. Bake at 350 degrees F (175 degrees C) for 55 minutes. Shake the pan slightly and make sure it set.
5. Let cool and cut in squares and top with cool whip.
Spinach and Pumpkin Curry from Food.com for the really daring. Sorry but you will have to do some metric conversion.
- 2 tablespoons oil
- 1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds
- 3 green chilies, deseeded, sliced thinly
- 12 fresh curry leaves
- 1 teaspoon ground turmeric
- 1/2 teaspoon fenugreek seeds (optional)
- 2 onions, finely chopped
- 425 g crushed tomatoes
- 400 ml light coconut milk
- 500 g butternut pumpkin, peeled, cut into chunks
- 1 bunch english spinach, trimmed
- 1 lime, juice of
- fresh mint leaves, for garnish
- 1 cup yoghurt, natural yoghurt or 1 cup Greek yogurt, to top each serving bowl
- steamed rice, to serve, as a bed for the curry to be placed on
Directions:
1.Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
2.Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.
3.Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.
Lastly substitute pumpkin for banana in banana bread and add a little to sugar to taste as it is less sweet if you like. I add some to pancake batter with some cinnamon.
