Wednesday, October 31, 2007

I Love Pumpkin!


While I compose a meatier post for you today, I thought I'd send out 3 of my favorite recipes for pumpkin. I love pumpkin. I even grew some this year that ended up only as decoration.

Pumpkin Cookies
(from Lolita in Sales)

½ stick margarine
1 c. sugar (I usually do half white and half brown)
1 c. pumpkin (1/2 can)
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Vanilla
2 c. flour
½ c. nuts (optional)
½ package (6 oz.) chocolate chips (I've also used butterscotch)

Mix in order given. Easy to double. Bake at 350 for about 10 minutes.

Pumpkin Dessert
(from my mom - a crustless shortcut to a favorite pie)

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 large eggs, beaten
1 (15 ounce) can pumpkin puree (Libby’s)
1 (12 ounce) can evaporated milk
1/4 cup baking mix (Bisquick)

In a large mixing bowl, mix sugar, salt, cinnamon, ginger, and cloves. Add eggs to sugar mixture, then blend in pumpkin. Dissolve the baking mix in a bit of the milk, then add to the pumpkin mixture. Finally, gradually stir in the milk. Pour into a greased 8 x 8 baking dish. Sprinkle additional cinnamon lightly over the top. Bake for 15 minutes at 425. Reduce heat to 350 degrees, and bake 40-50 or until a knife inserted in the middle comes out clean. Serve with whipped topping or ice cream.

Pumpkin Pasta
(originated with Rachael Ray)

2 tablespoons extra-virgin olive oil
1 pound bulk sweet Italian sausage
4 cloves garlic, minced (I usually end up with less)
1 medium onion, finely chopped (I used 1-2 tablespoons dried onion flakes instead)
1 bay leaf
1 teaspoon ground sage
2 cups chicken broth
1 cup canned pumpkin
1/2 cup heavy whipping cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
salt and pepper to taste
1 pound penne pasta, cooked to al dente
Grated Romano or Parmesan for topping

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Sauté until the onions are tender.
Add bay leaf, sage, and 1 cup of broth to the pan. Simmer about 2 minutes. Add remaining broth and pumpkin and stir to combine until it comes to a boil. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon, nutmeg, salt, and pepper. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and serve with grated cheese.
(I used the whole can of pumpkin and a whole cup of cream by accident once. Didn’t matter. This recipe is rather forgiving on quantities and such.)

3 comments:

Kristy Dykes said...

These look yummy. Thanks for sharing. I'm a pumpkin lover, too.

Mary Connealy said...

Pumpkin pasta? Why not, huh?
We eat pumpkin like squash sometimes. It doesn't have to be sweet. Just cubed up pumpkin, boiled until it's soft then butter and salt.

Blissful said...

I found Pumpkin Spice soy milk in the grocery store today. Yum!

Pumpkin Pie, though, is one of my favorites, I must say.