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Golden Pumpkin Loaf

Posted in Breads, Children's, Recipes with tags , , , , , on April 5, 2011 by xapatotheworld

This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls” from 1979.  I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things.  Enjoy!

Yields 1 loaf

Utensils:

Pastry brush
Loaf pan, 9 x 5 x 3 inches
Large mixer bowl
Electric Mixer
Toothpick
Wire cooling rack

Ingredients:

1 cup sugar
1 egg
1 can (16 ounces) pumpkin
3 cups biscuit baking mix
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Directions:

  1. Heat oven to 350*.  Generously grease loaf pain with shortening, using pastry brush.
  2. Beat 1 cup sugar, 1 egg and the pumpkin in mixer bowl on medium speed 30 seconds.  Gradually beat in remaining ingredients on low-speed just until smooth.  Pour into the greased pan.
  3. Bake at 350* 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
  4. Cool the pumpkin loaf 10 minutes on rack, then remove from pan.  Serve warm or cold.

Pumpkin-Sage Cream Sauce

Posted in Recipes, Sauces with tags , , , , , on April 3, 2011 by xapatotheworld

Charles Schiller

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Yields: 1 1/4 cups

Ingredients:

1 cup Heavy Cream
1/2 cup Pumpkin Puree
1/4 cup fresh-grated Parmesan
16 fresh Sage Leaves, sliced into thin strips
1/2 teaspoon Salt
1/4 teaspoon Fresh-Ground Pepper
1 tablespoon unsalted Butter

Directions:

Nutritional Information:
(per serving)

Calories – 219
Total Fat – 21.6g
 – Saturated Fat – –
Cholesterol – 75.3mg
Sodium – 219mg
Total Carbohydrate – 3.9g
 – Dietary Fiber – 1g
 – Sugars – –
Protein – 3.7g
Calcium – –

Pumpkin Seed Pesto

Posted in Recipes, Sauces with tags , , , , , , on April 2, 2011 by xapatotheworld

Charles Schiller

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Yields: 1 1/2 cups

Ingredients:

1/2 cup hulled, roasted, salted Pumpkin Seeds (Pepitas)
2 tablespoons fresh-grated Parmesan
2 cloves Garlic
1 cup Basil
1/2 cups fresh Parsley
2 tablespoons Lemon Juice
2 teaspoons Lemon Zest
1/2 cup Extra-Virgin Olive Oil

Directions:

  1. Make the pesto: Combine the pumpkin seeds, Parmesan, and garlic in the bowl of a food processor fitted with a metal blade. Process until the seeds are finely ground — about 30 seconds. Add the basil, parsley, lemon juice, and lemon zest and pulse in the olive oil until the herbs are chopped and olive oil is just incorporated. Serve immediately, refrigerate for up to two days, or freeze for up to two months until ready to use.

Nutritional Information:
(per serving)

Calories – 199
Total Fat – 19.8g
 – Saturated Fat – –
Cholesterol – 1.6mg
Sodium – 72.8mg
Total Carbohydrate – 4.67g
 – Dietary Fiber – 2.4g
 – Sugars – –
Protein – 2.3g
Calcium – –

Pumpkin Bread

Posted in Breads, Recipes with tags , , , , , , , , on April 1, 2011 by xapatotheworld

Marcus Nilsson

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Yields: 2 loaves

Ingredients:

2 sticks Unsalted Butter, melted, plus more for greasing pans
2 1/2 cups All-Purpose Flour, plus more for dusting pans
1 cup Light-Brown Sugar
1 cup Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoon Cinnamon
3/4 teaspoon Ground Cloves
2 cups grated Pumpkin (use a small-holed grater)
3 large Eggs
1/2 cups Buttermilk
1 1/2 teaspoons Vanilla Extract

Directions:

  1. Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
  2. Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
  3. Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
  4. Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.

Nutritional Information:
(per serving)

Calories – 295
Total Fat – 12.6g
 – Saturated Fat – –
Cholesterol – 70.2mg
Sodium -158mg
Total Carbohydrate – 42.7g
 – Dietary Fiber – 0.8g
 – Sugars – –
Protein – 3.8g
Calcium – –

Pumpkin Risotto with Pumpkin Butter

Posted in Italian, Recipes with tags , , , , , , , on April 1, 2011 by xapatotheworld

Ray Kachatorian

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 8 cups

Ingredients:

1 small (3-pound) Sugar Pumpkin
6 tablespoons Extra-Virgin Olive Oil
1 tablespoon Finely Chopped Rosemary
1 teaspoon Finely Chopped Rosemary
3 teaspoons Sea Salt
1/4 teaspoon Ground Black Pepper
7 cups Low-Sodium Chicken Broth
1 cups Finely Chopped Yellow Onion
1 tablespoon Finely Chopped Garlic
3 cups Arborio Rice
1 cup Dry White Wine
2 tablespoons Butter
2 tablespoons Pumpkin Butter
1/2 cup Finely Shredded Fontina Cheese
1/2 cup Freshly Grated Parmesan

Directions:

  1. Heat the oven to 400 degrees F. Cut pumpkin in half lengthwise. Trim 1/2 inch off the rounded end of each half to stand upright on cutting board. Peel the sides, cutting downward, using a sharp knife. Remove the seeds and cut into 1/2-inch pieces. Toss the pumpkin together with 2 tablespoons olive oil, 1 tablespoon rosemary, 1 teaspoon salt, and black pepper. Spread pumpkin on baking sheet. Roast, stirring twice, until very soft, 40 to 50 minutes. Let cool slightly, then transfer to a food processor and process until smooth.
  2. Bring the chicken broth to a bare simmer in a saucepan over medium-low heat to keep hot but not reduce. Heat remaining 4 tablespoons olive oil, 2 teaspoons salt, onion, and garlic in a wide, deep saucepan over medium-low heat. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the rice and cook while stirring constantly, until the rice is hot — about 3 minutes. Add the wine and bring to a simmer, stirring often until almost all the wine is absorbed. Add the hot chicken broth one cup at a time, and adding more broth only when the previous addition has been absorbed. Check and adjust the heat as needed to maintain a steady simmer.
  3. Add the roasted pumpkin and continue to cook until the rice is creamy and al dente, about 10 more minutes. Remove the pan from the heat. Stir in butter, pumpkin butter, cheeses, and remaining 1 teaspoon rosemary. Pumpkin Risotto is best when served immediately.Nutritional information is based on a 1/2-cup serving.

Nutritional Information:
(per serving)

Calories – 230
Total Fat – 5g
 – Saturated Fat – –
Cholesterol – 5mg
Sodium -540mg
Total Carbohydrate – 37g
 – Dietary Fiber – 2g
 – Sugars – –
Protein – 0g
Calcium – –

Pumpkin Chowder

Posted in Recipes, Soup with tags , , , , , , , , on March 30, 2011 by xapatotheworld

Marcus Nilsson

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 8 bowls

Ingredients:

3 tablespoons of Extra-Virgin Olive Oil
2 Leeks, trimmed of tough green tops and chopped
3 large Garlic Cloves, finely chopped
2 medium Bell Peppers, chopped
2 1/4 pounds Pumpkin, peeled, seeded, and cut into 1/2- by 1-inch-thick pieces
1 1/2 teaspoons of Chopped Fresh Majoram
1/4 teaspoon of Crushed Red Pepper
2 Bay Leaves
1/4 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1 1/4 cups Frozen Corn
6 cups Vegetable Broth

Directions:

Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes. Add garlic and cook for about 2 minutes. Stir in green peppers, reduce heat to medium-low, and cook until peppers soften, about 8 more minutes. Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.

Nutritional Information:

Calories – 146
Total Fat – 6.1g
 – Saturated Fat – —
Cholesterol – —
Sodium – 428mg
Total Carbohydrate – 22.1g
 – Dietary Fiber – 3g
 – Sugars – —
Protein – 3.4g
Calcium – —