INGREDIENTS
2 1/2 cup Aunt Jermima Original Pancake Mix
3 tablespoons brown sugar
2 1/2 teaspoon pumpkin pie spice
1 3/4 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vinegar
2 tablespoons vegetable oil
DIRECTIONS
1. In a separate bowl, mix together the milk, eggs, pumpkin, oil, and vinegar. Combine the dry ingredients, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Try maple pumpkin syrup. Mix 1/2 c. pure maple syrup with 1/2 c. or so pumpkin puree and a pinch of cinnamon. Heat it up until warm. Adds the perfect touch to these pancakes!These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Wednesday, October 21, 2009
Tuesday, October 20, 2009
No Bake Pumpkin Pie
This is a very easy pie the base is cooked up on the stove with lots of spices, condensed milk, and egg until thick and creamy. Pumpkin puree is folded in, and then this rich filling is poured into a graham cracker crust. The fridge does the rest. Garnish with whipped cream and candied ginger. Give it a try you will add to your top 10 pie list
INGREDIENTS
* 1 (9 inch) prepared graham cracker crust
* 1 (.25 ounce) package unflavored gelatin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (14 ounce) can sweetened condensed milk
* 2 eggs, beaten
* 1 (15 ounce) can pumpkin puree
DIRECTIONS
1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
INGREDIENTS
* 1 (9 inch) prepared graham cracker crust
* 1 (.25 ounce) package unflavored gelatin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (14 ounce) can sweetened condensed milk
* 2 eggs, beaten
* 1 (15 ounce) can pumpkin puree
DIRECTIONS
1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Thursday, October 15, 2009
Cajun Spiced Roasted Pumpkin Seeds
Double or triple this roasted pumpkin seed recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.
Ingredients:
1 cup pumpkin seeds
1 scant teaspoon Cajun seasoning, or to taste
paprika, for more color, if desired
a little salt, depending on saltiness of the seasoning
2 dashes Worcestershire sauce
1 tablespoon melted butter or vegetable oil
Preparation:
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.
Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
Ingredients:
1 cup pumpkin seeds
1 scant teaspoon Cajun seasoning, or to taste
paprika, for more color, if desired
a little salt, depending on saltiness of the seasoning
2 dashes Worcestershire sauce
1 tablespoon melted butter or vegetable oil
Preparation:
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.
Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
How to Roasted Pumpkin Seeds
Pumpkin seed oil and pumpkin seeds are a good source of zinc and unsaturated fatty acids which are effective help for prostate ailments.
Cut a fresh, well-ripened pumpkin in half. Remove the membrane and seeds.
Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
Heat oven to 300.
Spread 1 tablespoon vegetable oil in a shallow pan.
Sprinkle seeds over oil in single layer.
Sprinkle 1 teaspoon salt over seeds.
Bake 15 to 20 minutes or until lightly browned; cool.
and enjoy.
Cut a fresh, well-ripened pumpkin in half. Remove the membrane and seeds.
Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
Heat oven to 300.
Spread 1 tablespoon vegetable oil in a shallow pan.
Sprinkle seeds over oil in single layer.
Sprinkle 1 teaspoon salt over seeds.
Bake 15 to 20 minutes or until lightly browned; cool.
and enjoy.
Wednesday, October 14, 2009
MAMA'S PUMPKIN BREAD
INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cups vegetable oil
5 eggs
2 cups canned pumpkin puree
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
1. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt, and spices.
2. Stir the oil, eggs and pumpkin.
3. Stir the flour mixture into the pumpkin mixture until just blended.
Pour batter into prepared pans.
Bake in preheated oven for 1 hour 20 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.
Try 1/2 cup chopped dates or 1/2 chopped Pecans or both
2 cups all-purpose flour
2 cups white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cups vegetable oil
5 eggs
2 cups canned pumpkin puree
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
1. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt, and spices.
2. Stir the oil, eggs and pumpkin.
3. Stir the flour mixture into the pumpkin mixture until just blended.
Pour batter into prepared pans.
Bake in preheated oven for 1 hour 20 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.
Try 1/2 cup chopped dates or 1/2 chopped Pecans or both
Subscribe to:
Posts (Atom)