Friday, October 16, 2009

Prissy's Favorite Pumpkin Recipes! :)

Prissy's Pumpkin Bread 

This is my favorite Pumpkin Recipe of all time! I make it every year and is a huge crowd pleaser :) 

3 1/2 Cups of Flour                                                                     4 Eggs beaten

2 tsp. of Baking Soda                                                                2 cups of Pumpkin (fresh or pureed)

1 1/2 tsp. salt                                                                                  1/2 cup water

2 tsp. nutmeg                                                                                1 cup of canola oil

2 tsp. of cinnamon                                                                     1 cup of chopped walnuts or pecans

2 to 3 cups unrefined sugar (depending on how sweet you like it)             2 9x5 loaf pans

Preheat Oven to 350 degrees. Combine all the dry ingredients Flour, Baking Soda, Salt, Cinnamon, Nutmeg, and Sugar in a lagre bowl until blended.  In a seperate bowl mix together Eggs, Pumpkin, Water and Oil. Then slowy add dry ingredients to the wet mixing well and making sure blended smoothly. After mix in the nuts.  Pour into 2 9x5 loaf pans (lightly greased and floured) and bake for 1 hour.  Test with toothpick in the center  will come out clean when done.  Let the loaves cool completely onto a rack. This tastes best if you wrap it up and refridgerate it overnight before eating. It let's all the spices and flavor really kick in! **Make sure loaves are completely cool before you refridgerate, otherwise they will sweat in the fridge and become slimy or soggy**

Prissy's Pumpkin Butter

So simple and delicious. Great on toast, ice cream, cheesecake, you name it. This recipe is so easy and great to make for holiday gifts!

1 29 ounce can of pureed pumpkin                                2 tsp of ground cinnamon

3/4 cup of apple juice                                                             1 tsp of nutmeg

2 tsp. ground ginger                                                              1 1/2 cups of unrefined sugar (that's my preferance)

1/2 tsp ground cloves

Combine all ingredients in a large bowl mix well and pour into a sauce pan. Bring to a boil. Reduce heat, and simmer for 30 minutes. Stir frequently. Once finished if you are going to use for gifts transfer to steril mason jars. Otherwise keep in steril or tupaware container. Make sure to keep refridgerated until serving. 

Prissy's VEGAN Pumpkin Oatmeal Cookies

These are another crowd pleaser. No one will know that they are vegan!! They are soft when they come out of the oven but once they cool they become nice and chewy!!! Light pumpkin spice taste but full of flavor!

2 cups of flour                                                                               1 2/3 cups unrefined sugar

1 1/3 cups of oatmeal (rolled oats)                                 2/3 cup canola oil

1 tsp baking soda                                                                         2 tblsp molasses   

3/4 tsp salt                                                                                        1 cup of pumpkin pureed (can or fresh) Sometimes I've used 2 cups :)

1 tsp of cinnamon                                                                         1 tsp  of vanilla 

1/2 tsp of nutmeg

OPTIONAL :  1 cup of finely chopped walnuts, 1/2 cup raisins, and 1 tblsp of ground flax seeds 

Preheat oven to 350. Have ready 2 lightly greased baking sheets. In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins. 

Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!

Prissy's Pumpkin Oatmeal Cookies/Cookie Sandwich with Cream Cheese center!!

This is the non vegan recipe but this cookie has a totally different flavor.  This cookie has a stronger pumpkin flavor. My favorite creation with these cookies if you feel like really indulging is making them into pupmkin oatmeal cream cheese cookie sanwiches! TO DIE FOR!!! 

1 cup of flour                                                      1 egg

3/4 cup rolled oats (oatmeal)                 1/2 cup unrefined sugar

1/2 tsp baking soda                                       1/2 cup of pumpkin puree

1/4 tsp salt                                                           1/2 tsp vanilla

1 tsp cinnamon                                                1/2 cup butter

1/2 tsp nutmeg                                                 OPTIONAL :  1/2 cup of finely chopped walnuts

Preheat Oven to 350. Mix together dry ingredients in large bowl and wet ingredients into seperate bowl. Add dry to wet ingredients gradually mixing well. Fold in walnuts. Drop rounded spoonfuls on coonkie sheet. **Do not grease cookie sheet** Bake 8-10 minutes let cool before removing from sheet. Once cooled you can sandwich in cream cheese icing!!

Prissy's Cream Cheese Icing

This Recipe I mix until I have the desired consistancy I'm looking for. 1 8 ounce package of softened cream cheese into a large bowl. A few tablespoons of milk, a few teaspoons of powdered (confectioners) sugar, and a squirt of lemon juice (some people prefer 1/2 teaspoon of vanilla for sweeter icing, I like a little sour cheesy taste).

Prissy's Fresh Pumpkin Pie!!

1 medium sugar pumpkin                                       Crust : 2 cups of crushed graham cracker 
1 tablespoon  canola oil                                                                 1/2 cup melted butter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a  pan lined with foil and lightly oiled. Bake at 325 degrees F until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender 

Mix together graham craker and melted butter in bowl for crust. Evenly press into pie pan. Bake crust for 10 minutes at 350 degrees. Let cool 10 minutes.

In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie crust.  Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

These are my all time favorite Pumpkin recipes, let me know what you think and please share any of yours with me! :) Enjoy them this fall and holiday season!!

No comments:

Post a Comment