Guest guest Posted October 6, 2007 Report Share Posted October 6, 2007 Greetings Members:I need your help. It seems this year's pumpkin season is turning up such a variety of pumpkins that I'm finding it hard to contain myself. I don't think I've ever seen such beauty.What does one do with so much pumpkin? Are they all edible? Of course I'm researching as I go. But besides pumpkin cheesecake, souffle' and pies, what else can I do with them? Right now, I have these varieties and haven't the slightest idea of what to do with them.HubbardCarnivalSweet DumplingGolden NuggetRecipes anyone?Thanks,Remain Focused and Good Health to You Elaine Looking for a deal? Find great prices on flights and hotels with FareChase. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 I had a great pumpkin smoothie during a pumpkin festival in Half Moon Bay, California which is going on this week. It tasted like liquid pumpkin pie cause she loaded it with fresh cinnamon and spices. I didn't write down the recipe but remember 1 cup soy milk (nut milk should work although it would not be as dense), 1 banana, 1/4 to 1/2 cup pumpkin, a little bit of a sweetener to taste and spice (nutmeg and cinnamon or a prepared pumpkin spice) and a few ice cubes. She also told me that fresh orange or mango juices added could work. Check out the hottest 2008 models today at Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 Thanks this sounds yummy and thick I'm gonna try it with mango juice I'll make it for my daughter she loves pumpkin. Thanks Lynda See what's new at AOL.com and Make AOL Your Homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 Katrina, thank you very much for this recipe. It sounds so good and simple to make, don't know why I didn't think of it myself With this as a base, I can see endless possibilities.Elainekatrina wilson <katdivine87 wrote: I had a great pumpkin smoothie during a pumpkin festival in Half Moon Bay, California which is going on this week. It tasted like liquid pumpkin pie cause she loaded it with fresh cinnamon and spices. I didn't write down the recipe but remember 1 cup soy milk (nut milk should work although it would not be as dense), 1 banana, 1/4 to 1/2 cup pumpkin, a little bit of a sweetener to taste and spice (nutmeg and cinnamon or a prepared pumpkin spice) and a few ice cubes. She also told me that fresh orange or mango juices added could work. Need a vacation? Get great deals to amazing places on Travel. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 Quick question to clarify -- when you say " pumpkin, " you mean raw pumpkin processed in a food processor? Sounds yum. I have tasted raw pumpkin chunks a few times and not much flavor there but just sort of a fresh, wet taste. I'll try mangoing it and I think I have those spices onhand. I've got my eye out for yummy Thanksgiving (traditional -> modified to raw) recipes that my family can try to see first hand I am not totally martyring myself here. Also - I was trying to come up with some almond cookies like those ones you can get in Chinese restaurants. I whizzed up some blanched almonds, an orange, some dates, some cinnamon and dehydrated them overnight- they were pretty good, but I want that powerful toasted almond flavor. Is there any reason I should not use almond extract (ingredients: bitter almonds and alcohol) to get that strong flavor? How about vanilla extract in other recipes? I am thinking some of the desserts could use a little something, but the recipes I have never mention using extracts. Thanks! , katrina wilson <katdivine87 wrote: > > I had a great pumpkin smoothie during a pumpkin festival in Half Moon Bay, California which is going on this week. It tasted like liquid pumpkin pie cause she loaded it with fresh cinnamon and spices. I didn't write down the recipe but remember 1 cup soy milk (nut milk should work although it would not be as dense), 1 banana, 1/4 to 1/2 cup pumpkin, a little bit of a sweetener to taste and spice (nutmeg and cinnamon or a prepared pumpkin spice) and a few ice cubes. She also told me that fresh orange or mango juices added could work. > > > > > > Check out the hottest 2008 models today at Autos. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2007 Report Share Posted October 11, 2007 If any one tries a pumpkin recipe and comes out with any good ideas or revisions (Lynda, Poppy, etc.), please share with the group. Yes, Poppy, I was referring to raw pumpkin. You are right about some of the raw pumpkin chunks not having much flavor. One of the main differences I can tell from the raw pumpkin I ate out in Half Moon Bay was that it was allowed to ripen on the vine since they grow a lot in that town. If you purchase pumpkin in the store, it could have been picked early. I haven't eaten a raw Maryland pumpkin but here is a link to some Maryland & other pumpkin patches where you might get a better tasting, riper pumpkin or be able to taste some different recipes. But the mango should help sweeten it up. Let me know what happens. http://www.pumpkinpatchesandmore.org/MDpumpkins.phpAlso, I really love and miss those almond cookies which I ate a lot as a kid. I have never heard of a recipe for those cookies that didn't use blanched almonds and almond extract (so you might try searching for another recipe as an option). You are already blanching almonds so you are not using a completely raw recipe any way so adding the extract is not the only un-raw culprit here. All extracts will contain at least 35% alcohol because the alcohol process of extracting flavor from almond, vanilla, etc. is the very definition of an extract. I don't hold myself to 100% raw because I allow for these things for flavor some times but it is just your personal choice. But in my personal opinion, fresh vanilla bean will always give the deepest most true flavor which would eliminate the raw issue since it is dehydrated or air dried usually. You can keep fresh vanilla a pretty long time in an air tight container in your spice cabinet (available in some groceries, in Whole Foods and in gourmet stores). You can also get some good vanilla powders at gourmet stores (and maybe Whole Foods). I would also suggest going to an Indian or maybe an Asian grocery--they tend to carry pure almond powder which is free of alcohol and other ingredients and makes a great substitute for almond extract. In my opinion, using more expensive spices and seed pods for desserts brings the flavors up a few notches (like the high end restaurants do). Vanilla from Madagascar and Tahiti seem to be the highest quality and then Mexican although any will taste great. Kat_____Quick question to clarify -- when you say "pumpkin," you mean raw pumpkin processed in a food processor? Sounds yum. I have tasted raw pumpkin chunks a few times and not much flavor there but just sort of a fresh, wet taste. I'll try mangoing it and I think I have those spices onhand. I've got my eye out for yummy Thanksgiving (traditional -> modified to raw) recipes that my family can try to see first hand I am not totally martyring myself here. Also - I was trying to come up with some almond cookies like those ones you can get in Chinese restaurants. I whizzed up some blanched almonds, an orange, some dates, some cinnamon and dehydrated them overnight- they were pretty good, but I want that powerful toasted almond flavor. Is there any reason I should not use almond extract (ingredients: bitter almonds and alcohol) to get that strong flavor? How about vanilla extract in other recipes? I am thinking some of the desserts could use a little something, but the recipes I have never mention using extracts. Thanks! Moody friends. Drama queens. Your life? Nope! - their life, your story. Play Sims Stories at Games. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Hiya Kat, When I blanch almonds I don't use boiling water so yes they are still raw. I just take them right out of the soak water and pop the skins right off. Once they're dry it becomes difficult, but if they are just soaked and rinsed it's pretty easy to just pop those skins right off. I'm OK with dehydrated stuff too, most of the nutrition is still kept intact, and with the extract the alcohol evaporates out. I used what extract was on hand, last of the bottle, so my next purchases of either extract, fresh vanilla or whatever, will definitely be of a higher quality. Thanks for the reply on the pumpkins too and the link. I'm excited about finding the best I can get. OK, now for a recipe I made up this weekend (made from what I had on hand ha ha) and turned out great: 2 bananas 2 cups soaked/ blanched (by that I mean peeled) almonds handful of soaked raisins (with soak water) six dates (take pits out) Whiz in food processor, dehydrate tablespoon sized blobs. YUM! Great for breakfast! , katrina wilson <katdivine87 wrote: > > If any one tries a pumpkin recipe and comes out with any good ideas or revisions (Lynda, Poppy, etc.), please share with the group. > > Yes, Poppy, I was referring to raw pumpkin. You are right about some of the raw pumpkin chunks not having much flavor. One of the main differences I can tell from the raw pumpkin I ate out in Half Moon Bay was that it was allowed to ripen on the vine since they grow a lot in that town. If you purchase pumpkin in the store, it could have been picked early. I haven't eaten a raw Maryland pumpkin but here is a link to some Maryland & other pumpkin patches where you might get a better tasting, riper pumpkin or be able to taste some different recipes. But the mango should help sweeten it up. Let me know what happens. > > http://www.pumpkinpatchesandmore.org/MDpumpkins.php > > Also, I really love and miss those almond cookies which I ate a lot as a kid. I have never heard of a recipe for those cookies that didn't use blanched almonds and almond extract (so you might try searching for another recipe as an option). You are already blanching almonds so you are not using a completely raw recipe any way so adding the extract is not the only un-raw culprit here. All extracts will contain at least 35% alcohol because the alcohol process of extracting flavor from almond, vanilla, etc. is the very definition of an extract. I don't hold myself to 100% raw because I allow for these things for flavor some times but it is just your personal choice. But in my personal opinion, fresh vanilla bean will always give the deepest most true flavor which would eliminate the raw issue since it is dehydrated or air dried usually. You can keep fresh vanilla a pretty long time in an air tight container in your spice cabinet (available in some groceries, in Whole Foods and > in gourmet stores). You can also get some good vanilla powders at gourmet stores (and maybe Whole Foods). I would also suggest going to an Indian or maybe an Asian grocery--they tend to carry pure almond powder which is free of alcohol and other ingredients and makes a great substitute for almond extract. In my opinion, using more expensive spices and seed pods for desserts brings the flavors up a few notches (like the high end restaurants do). Vanilla from Madagascar and Tahiti seem to be the highest quality and then Mexican although any will taste great. > Kat > _____ > Quick question to clarify -- when you say " pumpkin, " you mean raw > pumpkin processed in a food processor? Sounds yum. I have tasted > raw pumpkin chunks a few times and not much flavor there but just > sort of a fresh, wet taste. I'll try mangoing it and I think I have > those spices onhand. I've got my eye out for yummy Thanksgiving > (traditional -> modified to raw) recipes that my family can try to > see first hand I am not totally martyring myself here. > > Also - I was trying to come up with some almond cookies like those > ones you can get in Chinese restaurants. I whizzed up some blanched > almonds, an orange, some dates, some cinnamon and dehydrated them > overnight- they were pretty good, but I want that powerful toasted > almond flavor. Is there any reason I should not use almond extract > (ingredients: bitter almonds and alcohol) to get that strong flavor? > How about vanilla extract in other recipes? I am thinking some of > the desserts could use a little something, but the recipes I have > never mention using extracts. > > Thanks! > > > > Moody friends. Drama queens. Your life? Nope! - their life, your story. > Play Sims Stories at Games. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 Poppy, I am going to try your banana recipe. That sounds great. Quote Link to comment Share on other sites More sharing options...
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