Pumpkin

[Guest guest]

I'd like the cider pumpkin bread recipe!

Thanks,

New Melissa

 

 

 

, purplepassion

<thelilacflower> wrote:

>

> I do have a cider pumpkin bread that's good and also a pecan

pumpkin bread. The cider one takes 1 cup of pumpkin and the pecan

one takes 2 cups of pumpkin.

> Let me know what you think.

>

>

> " The reason we're succesful, darling?

> My overall charisma, of course. "

> Source: Freddie Mercury of Queen

>

>

> FareChase - Search multiple travel sites in one click.

>

>

[Guest guest]

Don't forget the seeds!

Tasty and healthy (good fats).

 

 

-Erin

www.zenpawn.com/vegblog

 

 

, PunkinPie68 wrote:

>

> Pumpkin

>

> A type of winter squash that develops an orange outer skin with a

golden

> inner flesh. The sizes of pumpkins can range from very small to very

> large weighing close to 1000 lbs when exceptionally large. The

larger

> pumpkins are generally grown only for size competitions and are not

used

> as a food. The sweet flesh of the pumpkin is used in baking, often

pies,

> but it is also used in puddings, soups, savory dishes and stuffing.

>

> In the United States, the pumpkin is popular to use for ornamental

> purposes, such as table settings in the autumn as well as

> jack-o'-lanterns for Halloween celebrations. Most often available in

> late September through October, pumpkins are composed of 80% to 90%

> water. High in beta-carotene and fiber, this variety of winter

squash

> provides other nutrients such as protein, complex carbohydrates,

vitamin

> C, and potassium. Canned pumpkin puree is also available in food

stores

> or it can be made from the meat of a fresh pumpkin.

>

> When selecting pumpkins, choose those that are bright orange in

color

> and thick skinned without blemishes or rough and wrinkled skin. They

> should be heavy for their size and have an attached stem. Depending

on

> their age when fresh, pumpkins can be stored for 1 to 2 months in a

cool

> dry area. Canned or puréed meat of the pumpkin can be stored froze,

if

> it is cooked, in an airtight container or bag, and should be used

within

> 3 months. For recipes, 1 pound of fresh pumpkin meat equals: 2 cups

> cooked pumpkin; 1 cup of puréed; 2 cups of cubes; or 3-1/2 cups of

> freshly grated pumpkin meat.

>

[Guest guest]

I love the seeds and like to add different seasonings to it. My rats and

dog like the seeds too...lol

 

Lorri

[Guest guest]

Don't forget, you can do the same with all squash seeds. Acorn,

spagetti, butternut, all are delicious! Besides roasting with sea salt

& garlic or garam masala, what different spices do you use?

 

Janis

, PunkinPie68 wrote:

>

> I love the seeds and like to add different seasonings to it. My rats

and

> dog like the seeds too...lol

>

> Lorri

>

[Guest guest]

I eat fresh raw pumpkin all of the time; I have even taught pumpkin

classes where all the food had pumpkin in them. Just an idea of what

you can make

 

Pumpkin pie

Pumpkin parfait

Pumpkin Soup

Pumpkin Stew

Dinner in a Pumpkin

Pumpkin Candy

Pumpkin bread

I have even made raw Pumpkin Raisins Cookies

Harvest Casserole has pumpkin in it

These are just off the top of my head and most of the recipes are in

my cook books.

 

Nadhirrah

rawfood , Susan M <slmccain wrote:

>

> Does anyone eat fresh pumpkin? How?

> And I've always wondered - is the stringy stuff around the seeds

is squashes and

> pumpkin good to eat?

> Does anyone have any ideas for pumpkin and dehydrators? (We used

to make a

> pumpkin muffin.)

>

> Thanks!

> Susan

>

[Guest guest]

I made a raw pumpkin pie a few years ago- it was good!

I did not use a recipe, but combined several I found. I used raw pumpkin,

dates, raw coconut, almonds and pecans. I may have used honey as a sweetener. I

used only the meat- then put it through the cuisinart.

The crust was dates and nuts, pressed into a pie plate.

It tasted pretty good, though not like classic pumpkin pie! My non raw

family tasted it politely, and I got to take the rest home!

Terry

 

 

 

[Guest guest]

Hi Everyone ! I live a frugal lifestyle and love it. Recently while

shopping I discovered large cans of Pumpkin puree on sale,for .32 a

can as compared to the usual cost of $1.79. A quick check of the

ingredients showed the only ingredient was pureed pumpkin.Pumpkin is

not a normal part of my diet,but I knew I could get really creative

in using it. Also,it is high in Vitamin A, along with being a good

source of fiber,while being low in carbs.Also,if you have kids,this

is a good way to get yet another veggie in them,along with extra

nutrition. The first thing I decided was to add some to my oatmeal,

for an additional nutritional boost, and make pumpkin pie oatmeal.

This is what I did,but I am sure you can come up with your own

variations.I measured out my usual amount of water for my old

fashioned oats and put in in a pot on the stove and started the water

on it's way to boiling. Next I added allspice,cinnamon,and pumpkin

puree.Adjust the seasonings to taste,Better to add a little initially

as you can add more even after cooking to suit your taste buds. As

for the pumpkin puree,about two tablesoons per serving,just mix it

right into the pot,it will desolve.Next.add your oatmeal and cook as

usual,on a low to medium heat. Stir often,add more liquid if

necessary,serve as usual.I am sure you could also do this in a

crockpot,set on low,left to cook on low,overnight.You like raisins,

nuts,flaked coconut ? Add one or more of these variations,to your

pumpkin pie oatmeal.

I make another recipe which I call Pumpkin French Toast. You will

have to do your own experimenting here,because if you notice,I am a

cook who does not follow a set recipe,especially when I am being

creative.Hope you enjoy it ! For four slices of french toast I

use one egg,cinnamon,allspice,a sweetner like stevia,agave,honey

would work also.Mix together all in a bowl along with the pumpkin

puree. Now,I do not have an exact recipe,I just guessed as to the

amount of pumpkin puree that was in porportion to one egg.Do not add

any other liquid,and yes,your mixture will be thick. Next get a cast

iron frying pan,or a heavvy bottom pan of your choice,and add enough

oil,to it to prevent the french toast from sticking. I used vegetable

oil. Preheat the vegetable oil,avoid burning. I suggest you use a

multigrain bread,or a bread that contains nuts.Oh,the added flavor

from the nuts,and you need a hearty bread for this dish,because of

the moisture content of the pumpkin. Okay,when your oil is just about

heated,take one slice of bread and spread your pumpkin mixture on

just one side of the bread. Beware not to make it overly thick. No

thicker than a layer of butter spread out on a slice of bread is

fine.Place the side with the pumpkin mixture face down in the pan.You

are going to let it brown on one side,just like you do when you make

regular french toast.Just before it is ready to turn add pumpkin

mixture on the side facing up.Turn and brown that side,When done,

remove from pan and serve as usual.It tastes like a french toast

bread pudding. Again,you could get creative with this recipe and make

many variations. The next time,I make it,I am going to add some

orange marmalade to the pumpkin mixture. i am also thinking with a

little more experimenting,I could make a three layer pumpkin french

toast in the oven,using more bread,and placing all in a baking dish.

I think I would need to add a little plain or vanilla soymilk to the

mixture,because instead of spreading the mixture on the bread,I would

be pouring the mixture over the bottom and then over the top layer

of the bread.Then I would bake until,I thought it was done. It

sounds really delicious to me. Hope some of my suggestions work for

you, also,and give some old standbys a new taste.

[Guest guest]

The pumpkin french toast sounds very yummy. If you do it as a casserole will

you post the results?

I'll see if I can get it done too.

 

Sam

 

 

 

..

 

 

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[Guest guest]

That is exactly what Jessica Seinfeld does in her cookbook,

" Deceptively Delicious " . I did the same thing for years when all

of my kids were little too. I got a copy of this book for my

second daughter, who has 5 little boys, and it has become

her very favorite cookbook. And she says the boys never

know when she is " sneaking " something good for them, as well

as it being tasty, in the food. There are a lot of recipes that use

pureed pumpkin, sweet potato or winter squash.

 

It sounds like your find on the pumpkin is turning into a real

fascinating cooking adventure. Good for you!!

Nancy C.

[Guest guest]

I know the cookbook,you speak of, and have seen Jessica Seinfield on

Oprah promoting it; and yes I am enjoying myself cooking with

pumpkin. As a matter of fact,I going to start to llook at individual

vegetables,and see how many recipes I can find or create with that

vegetable being the main or one of the ingredients called for. I need

some different dishes to enjoy .

 

 

, " nancihank " <nancihank

wrote:

>

> That is exactly what Jessica Seinfeld does in her cookbook,

> " Deceptively Delicious " . I did the same thing for years when all

> of my kids were little too. I got a copy of this book for my

> second daughter, who has 5 little boys, and it has become

> her very favorite cookbook. And she says the boys never

> know when she is " sneaking " something good for them, as well

> as it being tasty, in the food. There are a lot of recipes

that use

> pureed pumpkin, sweet potato or winter squash.

>

> It sounds like your find on the pumpkin is turning into a real

> fascinating cooking adventure. Good for you!!

> Nancy C.

>

[Guest guest]

Look in the recipe files for dessert, breakfast and soup(hot soup folder within

soups), muffins and you'll find lots of recipes that use pumpkin. Sharon

shared a wonderful Pumpkin Oatmeal. I make it all the time.......... I just

love it.. So good.

Judy

-

lotusflower1953

Thursday, March 06, 2008 7:10 PM

Re: Pumpkin

 

 

I know the cookbook,you speak of, and have seen Jessica Seinfield on

Oprah promoting it; and yes I am enjoying myself cooking with

pumpkin. As a matter of fact,I going to start to llook at individual

vegetables,and see how many recipes I can find or create with that

vegetable being the main or one of the ingredients called for. I need

some different dishes to enjoy .

 

, " nancihank " <nancihank

wrote:

>

> That is exactly what Jessica Seinfeld does in her cookbook,

> " Deceptively Delicious " . I did the same thing for years when all

> of my kids were little too. I got a copy of this book for my

> second daughter, who has 5 little boys, and it has become

> her very favorite cookbook. And she says the boys never

> know when she is " sneaking " something good for them, as well

> as it being tasty, in the food. There are a lot of recipes

that use

> pureed pumpkin, sweet potato or winter squash.

>

> It sounds like your find on the pumpkin is turning into a real

> fascinating cooking adventure. Good for you!!

> Nancy C.

>

 

 

 

 

 

 

[Guest guest]

I love pumpkin......a pumpkin custard with a touch of cinnamon

and nutmet....no crust but tastes like pumpkin pie..mmmm..mmm.

I have also

used fresh pumpkin, the small pie pumpkins, cut up in chunks

after you peel it, in a vegetable stew.....delicious. And, I always

use our Halloween pumpkin....cut in quarters, baked in the

oven, then scrape the pumpkin out of the shell...then I like

to can it....freezing it works too but it tastes better to me if

it has been canned. I hate to waste anything. But, now

we have to wait for fresh pumpkins in the fall.

Nancy C.

[Guest guest]

Libby's Canned Pumpkin Puree can be found year around, in the pie filling

section of grocery stores in the United States. I'm glad, because I use it year

around. I love, love, love pumpkin.

Judy

-

nancihank

Thursday, March 06, 2008 9:48 PM

Re: Pumpkin

 

 

I love pumpkin......a pumpkin custard with a touch of cinnamon

and nutmet....no crust but tastes like pumpkin pie..mmmm..mmm.

I have also

used fresh pumpkin, the small pie pumpkins, cut up in chunks

after you peel it, in a vegetable stew.....delicious. And, I always

use our Halloween pumpkin....cut in quarters, baked in the

oven, then scrape the pumpkin out of the shell...then I like

to can it....freezing it works too but it tastes better to me if

it has been canned. I hate to waste anything. But, now

we have to wait for fresh pumpkins in the fall.

Nancy C.

 

 

 

 

 

 

[Guest guest]

Oh, yes....I am very familiar with Libby's canned pumpkin....and

it is VERY good. I like my own canned pumpkin as well but I love cooking

fresh pumpkin even more than the either store bought or my own

canned pumpkin. There is just something about the chunks of

cooked pumpkin that I like in a stew.

Nancy C.

 

 

 

Libby's Canned Pumpkin Puree can be found year around, in the pie filling

section of grocery stores in the United States. I'm glad, because I use it year

around. I love, love, love pumpkin.

Judy

 

 

I love pumpkin......a pumpkin custard with a touch of cinnamon

and nutmet....no crust but tastes like pumpkin pie..mmmm..mmm.

I have also

used fresh pumpkin, the small pie pumpkins, cut up in chunks

after you peel it, in a vegetable stew.....delicious. And, I always

use our Halloween pumpkin....cut in quarters, baked in the

oven, then scrape the pumpkin out of the shell...then I like

to can it....freezing it works too but it tastes better to me if

it has been canned. I hate to waste anything. But, now

we have to wait for fresh pumpkins in the fall.

Nancy C.

 

[Guest guest]

I love pumpkin too! I looked for Pumpkin Oatmeal but couldn't find it

in the breakfast folder - would you mind sharing the link? It sounds

yummy!

Jann

 

" wwjd " <jtwigg wrote:

> Look in the recipe files for dessert, breakfast and soup(hot soup

folder within soups), muffins and you'll find lots of recipes that use

pumpkin. Sharon shared a wonderful Pumpkin Oatmeal. I make it all

the time.......... I just love it.. So good.

> Judy

>

[Guest guest]

I'm not sure why it isn't there, but I just added it......

Thanks for letting me know...... That recipe is to good to not have in

there......LOL

Judy

-

Thursday, March 06, 2008 10:35 PM

Re: Pumpkin

 

 

I love pumpkin too! I looked for Pumpkin Oatmeal but couldn't find it

in the breakfast folder - would you mind sharing the link? It sounds

yummy!

Jann

 

" wwjd " <jtwigg wrote:

> Look in the recipe files for dessert, breakfast and soup(hot soup

folder within soups), muffins and you'll find lots of recipes that use

pumpkin. Sharon shared a wonderful Pumpkin Oatmeal. I make it all

the time.......... I just love it.. So good.

> Judy

>

 

 

 

 

 

 

[Guest guest]

Thanks for sharing Lotusflower, that pumpkin french bread sounds

incredible!

 

If you're going to bake it, a friend had a family style french toast

breakfast casserole recipe that could be adapted easily. He made this

for pot lucks, and used a dozen eggs and about a pint of heavy cream

beaten together with some vanilla and sugar. He tore a loaf or two of

french bread into pieces in the mixture and soaked it overnight in the

fridge, before turning into a greased pan and baking until it was

puffed and a knife in the center came out clean. If you made it with

pumpkin

it would probably be very much like a bread pudding with a pie taste.

 

I have a slightly different take on pumpkin custard seasonings than

most, I like a dark color and rich taste and have my own spice recipe,

which is unfortunately packed away in storage right now. For two pies

I seem to recall honey to taste, a TBS or two of dark molasses, Tsp of

cinnamon, 1/2 Tsp ground ginger, and 1/4 Tsp each allspice and nutmeg.

Generally add a turn or two of the black pepper mill too, love spice!

 

Those pie spices are one of the few things that I really wrote out a

specific recipe for, will post it here when I get the remodeling done

and my house in order enough to unload the storage pod. I hope, LOL.

That may well be in the fall, which will be perfect!

 

Barbara

 

 

 

 

 

 

 

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[Guest guest]

How crazy is this - there is a pumpkin shortage. No pumpkin anywhere in

Indianapolis. One day when I have some time I'm going to make some cooked

butternut squash and use that as a substitute... Will post my results.

Sandy