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More Pumpkin Recipes |
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Pumpkin Bread
1/3 cup vegetable oil
1/2 teaspoon ground cloves
1 cup fresh or canned pumpkin puree
3 eggs 1 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins
2 1/3 cups Bisquick
Pinch of ground nutmeg (optional)
Preheat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
In a large bowl, mix all the ingredients together with a wooden spoon. Pour
the mixture into the prepared pan. Bake for 45 minutes. Test with a knife-if
the knife comes out clean, the bread is ready. If not, put back in the oven
for another 5-10 minutes. Cool before removing from the pan. Keep in a
plastic bag, in a cover dish in a cool location or in the refrigerator.
When you are ready to serve, cut into slices, then cut out slices with a
pumpkin-shaped cookie cutter and spread with cream cheese or jam.
Serves 12 to 18
Choco Lanterns
12 miniature pumpkins
1 cup sugar
2/3 cup cocoa powder
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups milk
1 teaspoon vanilla extract
Cut the tops off the pumpkins and remove most of the interior with a sharp
knife. Then scoop to even out the inside.
In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk
gradually as you mix with a wooden spoon. Pour into a saucepan and cook over
medium heat, stirring constantly, until the pudding thickens. Now add the
vanilla and mix again. Remove from the heat and pour into the hallowed-out
pumpkins. Chill until ready to serve.
Makes 12
Pumpkin Ice Cream
1 can pumpkin pie filling
1 cup heavy cream
1 1/4 cups simple syrup (1 part water to 1 part sugar)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
In a bowl, mix together all of the ingredients. Pour the mixture into an
electric ice-cream maker. Freeze for 20 minutes, or follow the instructions
for your ice cream machine.
Makes 1 quart (4 cups)
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 Halloween page |
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