Oct. - Pumpkin Recipes

• Pumpkin Pie Milkshake
• Jen Bell
• 
  
• Ingredients
• 1 cup milk
• 2/3 cup canned pumpkin
• 1/4 cup packed brown sugar
• 3/4 teaspoon pumpkin-pie spice
• 2 cups vanilla ice cream

Mix everything except ice cream in blender.  Then add ice cream and mix until milkshake consistency.

Can serve with graham cracker crumbs on top, or whip topping sprinkled with pumpkin pie spice.

 

Pumpkin Chocolate Chip Cookies

 

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cup all purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking soda

1 tsp milk

1TBS vanilla

2 cup semisweet chocolate chips

 

Combine pumpkin,sugar, vegetable oil, and egg.  In a separate bowl stir together flour, baking powder, cinnamon, and salt.  Dissolve the baking soda with milk and stir in.  Add flour mixture to pumpkin mixture and mix well.  Add vanilla and chocolate chips.  Bake at 350 for about 10 min or until lightly browned and firm.

 

Glazed pumpkin cookies

 

2 1/2 cup flour

1 tsp baking powder

1 tsp baking soda

2 tsps cinnamon

1/2 tsp nutmeg

1/2 tsp clove

1/2 tsp salt

1/2 cup butter

1 1/2 cup sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla

1 1/2 cup semisweet choc. chips

 

 

Glaze:

2 cup powdered sugar

3 TBS milk

1 TBS melted butter

1 tsp vanilla

Mix together and drizzle over cooled cookies.

 

Mix dry ingredients, cream butter and sugar, add egg, vanilla, and pumpkin.  Mix all together.  Bake at 350 for 15 to 20 minutes.  When cool drizzle with icing.

 

Pumpkin and spiced cider pudding cake

 

1 cup flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp pumpkin pie spice

1/4 tsp salt

1/2 cup canned pumpkin 

2 TBS oil

1/4 cup milk

1 1/2 cups apple cider

1 TBS butter

1 cup brown sugar

2 TBS cornstarch

1/4 tsp pumpkin pie spice

 

Preheat oven to 350.  Stir together flour, sugar, baking powder, pumpkin pie spice and salt. Stir in canned pumpkin, oil and milk.  Stir until just moistened.  Spread in a ungreased 8 by 8 by 2 square baking dish.  Heat cider and butter to boiling in 1 qt sauce pan over medium high heat.  Mix brown sugar, cornstarch, and pumpkin pie spice in a small bowl.  Sprinkle over cake, pour cider over all.  Back 40 to 45 minutes or until golden brown and edges are bubbly.  Cool before cutting.

 

Pumpkin Cream Desssert

Patrice Demitropoulos

 

Crust: 1 cup flour

1/2 cup butter

1/4 cup powdered sugar

dash of salt

Blend together- place in a 9 by 13 pan and bake 10 to 12 minutes at 350 degrees

 

Filling:

 8 oz cream cheese- room temp

1/4 cup powdered sugar

2 cups cool whip

Mix together and spread on cooled crust

 

2nd layer:

2 cups pumpkin

2 small or 1 large instant vanilla pudding

1 tsp pumpkin pie spice

2 cups cool whip

1 cup milk

Mix pudding and milk, add pumpkin and pie spice and cool whip.  Spread on top of cream cheese layer.  Top with cool whip.

 

Pumpkin Chocolate Chip cookies

Lindsay Likes

 

1 cup shortning

3 cups sugar

2 eggs

2 cups pumkin

2 cups chocolate chips

5 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp vanilla

2 tsp cinnamon

 

Mix together and drop on a greased cookie sheet. Bake at 350 for 10 to 12 minutes.

 

Pumpkin Angel food Cake with ginger -cream filling

 Becky Haws

 

Cake

1 box white angel food cake mix

1 TBS flour

1 1/2 tsp pumpkin pie spice

3/4 cup canned pumpkin

1 cup cold water

 

Cream filling

2 cups whipping cream

1/4 cup powdered sugar

2 TBS finely choppped crystallized ginger

 

Move oven rack to lowest position.  Heat oven to 350. In a extra large bowl beat cake mix and the rest of cake ingredients on low speed for 30 seconds. Beat on medium speed for 1 minute.  Pour into ungreased 10 in angle food cake pan.

Bake for 37 to 47 minutes or until crust is dark golden brown and cracks are dry.  Immediately turn pan upside down onto heat proof funnel or glass bottle.  Let hang for 2 hours or until cake is completely cool.  Loosen cake from side of pan with knife or spatula.  Turn cake upside down onto serving plate.

In a large chilled bowl beat whipping cream and powdered sugar with a mixer on high speed until stiff. Fold in ginger.  Cut cake horizontally in half to make 2 even layers.  Spread half of the filling on the bottom layer- replace top of cake.  Spread remaining filling on top of cake.

Pumpkin Cookies with Cream cheese frosting

Cream together:

1 cup margarine

3 cups sugar

 

Add:

2 eggs

1 can Pumpkin (29oz)

 

Then Add:

5 cups flour

2 tsp soda

2 tsp cinnamon

2 tsp salt

1/2 tsp nutmeg

2 tsp baking powder

2 tsp vanilla 

 

Then add 1 bag choc chips.

 

Bake at 375 for 12 to 15 min.

 

Frosting:

1 cube margarine

1 pkg cream cheese (8 oz)

4 cups powdered sugar

1 tsp vanilla

 

Mix together and frost cookies

 

Pumpkin Pecan Pie Squares

 

1 cup flour

1/2 cup old fashioned or instant oats

1/2 cup packed brown sugar

1/2 cup butter or margarine -softened

3/4 cup sugar

1 can (15 oz) Pumpkin

1 can (12 oz) Evaporated Milk

2 large eggs

2 1/4 tsp pumpkin pie spice

1/2 cup pecans

1/4 cup packed brown sugar 

Whipped cream

 

Heat oven to 350.  Combine flour, oats, brown sugar, and butter in small mixing bowl.  Beat at low speed for 1 to 2 minutes or until crumbly.  Press on the bottom of ungreased 9 by 13 pan.

Bake for 15 minutes

Combine sugar, pumpkin, milk, eggs and spice in large mixing bowl.  Beat at medium speed for 1 to 2 minutes.  pour over crust

Bake for 20 minutes. combine pecans and brown sugar in small bowl.  sprinkle pecan topping over filling. continue baking for 15 to 25 minutes or until knife inserted in the center comes out clean. cool completely in pan on wire rack.top with whipped cream. 

Elegant Holiday Pumpkin

2 cup pumkin

1 1/3 condensed milk

1 egg

1/2 tsp salt

3/4 tps cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

Blend ingredients together in mixing bowl.  Turn into 9 in unbaked pastry shell.  Bake 375 until sharp bladed knife inserted near center comes out clean (50 to 55 minutes).  Refrigerate 1 hour.

 

 

August- Summer drinks/desserts

English Trifle
Becky Haws

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1 (3.5 oz) pkg instant vanilla pudding mix
2 cups milk
1 cup heavy cream
1/4 cup blanched slivered almonds
12 maraschino cherries

Slice strawberries and sprinkle them with sugar.  Cut the bananas into slices and toss with orange juice.  combine pudding mix with milk and mix until smooth.  cut the cake into 1 inch cubes.  Use half of the cake cubes to line the bottom of a large glass bowl.  Layer half of the strawberries followed by half of the blueberries, and then half of the bananas.  Spread half of the pudding over the fruit.  Repeat layers in the same order.  In a medium bowl whip the cream to stiff peaks and spread over the top of trifle.  Garnish with cherries and almonds.

Lime wedding slush
Becky Haws

16 cups of water
4 to 5 cups sugar
12 oz frozen limeade concentrate
1/3 cup lime juice
2 liter sprite or 7up

Put sugar and water in a pot and boil until sugar is dissolved.  Mix the limeade and lime juice with sugar water.  Freeze in 9 by 13 pans.  set out 1 1/2 hours before ready to serve.  Add the sprite.

Lemon Water
Patrice Demo

5 qts water
3 cup sugar
1 TBS lemon flavoring
1 TBS citric Acid

Mix together on the stove to dissolve sugar.  Put in containers and chill.  (This can be frozen)

Lemon Dessert
Patrice Demo

Crust: 4 cups crushed graham crackers or crushed corn flakes
1/2 cup melted butter
4 TBS sugar

mix and bake in 9 by 13 pan at 350 for 5 to 6 minutes

Filling: Whip 2 cups whipping cream; then add 2/3 cup lemon juice and mix.

In another bowl beat 4 eggs then add 1 1/2 cup sugar, 1/4 tsp salt and some lemon rind(optional)

Fold into whipped cream mixture and pour onto crust,  Freeze 4 to 5 hours.

June- Potluck Recipes

Broccoli Bites
      Heather Grunig

2 cups broccoli florets
1 cup shredded cheddar cheese
1 egg
1/2 to 3/4 cup milk
1/2 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp veg. oil
1/2 cup veg. oil for frying

1.  Chop florets in to small pieces or pulse lightly in food processor.  Toss in a mixing bowl with cheese. Set aside.
 2.  Beat egg and stir milk.  Sift flour, baking powder, and salt together.  Combine them with egg and milk.  Add oil.  Pour over broccoli and cheese and toss to coat well.
3. In a large skillet heat oil to 375 degrees
4.  Drop broccoli mixture by spoonful into oil and fry until golden brown.

Cabbage Salad
     Caryn Johnson

1 head green cabbage
1 large can chicken
1 pkg. chicken flavored Ramon noodles (not cooked)
2 TBS veg oil
2 TBS apple cider vinegar
Salt
Pepper

Shred cabbage.  Mix cabbage and chicken.  Mix in oil, vinegar, Ramen seasoning packet, salt, and pepper.  Break up the Ramen noodles (do not cook!) into bite size and add to salad.


Pesto and Pasta
     Patrice Demitropoulos

Pesto
Blend 3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
3 TBS pine nuts
2 cloves garlic
Salt and Pepper to taste

After chopping this in the blender, drizzle in 1/3 cup olive oil while it continues to mix.
Cook pasta
Heat 1/2 cup cream and 2 TBS butter over med heat.  Add pesto and stir in drained pasta.  Toss to combine.  Add 2 diced tomatoes and 1/4 cup grated parmesan cheese.  Serve immediately.

Great time tonight

Hey Everyone!  I am just testing this to see if it works.  We all had a great time tonight at Recipe Group.  Thanks for coming.  I will get recipes posted on here as soon as possible.