Amber St. Clare
Brilliant_Rock
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*~*Pumpkin Recipes 2010*~*
- Thread starter AGBF
- Start date
dragonfly411
Ideal_Rock
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Ninna
Shiny_Rock
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So many goodies on this thread 
Made two batches of this bread for a farewell brunch yesterday, served with cold meats, cheeses and a bunch of salads.
Pumpkin Dinner Rolls
Adapted from Cooking Light
2 1/2 teaspoons active dry yeast [ SAF]
1 teaspoon sugar
3/4 cup milk (lukewarm)
7 C bread flour [approximate]
1/2 to 1 teaspoon pumpkin pie spice mix
1 1/4 teaspoon salt
1/4 cup light brown sugar [or white]
1/4 cup light olive oil [or canola]
1 large egg, room temperature
2 cups pumpkin puree
1 egg yolk+ 1 Tb cold water [glaze]
1. Mix the yeast, 1 ts sugar and milk in a bowl and set aside.
2. In the KA mixer with the paddle attachment mix: 5 C of flour, spices, salt and sugar.
3. Add the Olive oil and mix on low to blend, it should resemble cornmeal in a few minutes.
4. Change to dough hook attachment. Add the yeast mixture, egg, pumpkin puree and mix on low [#2] until well combined.
5. With the machine running on low [never higher than #2], add the rest of the flour in 1/2 C increments, dough should leave the sides of the bowl and become less sticky but never dry.
6. Place the elastic dough in a lightly oiled bowl, cover and let rise to double its original volume, about 1 hour [up to 2 hours in cold weather].
7. Place the dough on a floured surface and pat down into a puffy disc.
8. Cut the disc into 16 pieces and form them into balls.
9. Place the balls in an oiled spring form [rare], 9x13 pan or a baking sheet.
10. Mix egg yolk with cold water and brush the dough lightly.
11. Cover the pan and rise to double its original volume, about 1 hour.
12. Preheat oven to 375F.
13. Uncover the rolls and gently brush again with the egg yolk glaze.
14. Bake in the middle rack of the oven until golden brown. One large braid bakes for 40 minutes [turning the baking sheet half way through the baking time]. A large sheet pan with 16 rolls [or 9x13] for 35-40 minutes. Medium spring form pans with 7 balls [sandwich size] bake for 30 to 35 minutes.
Made two batches of this bread for a farewell brunch yesterday, served with cold meats, cheeses and a bunch of salads.
Pumpkin Dinner Rolls
Adapted from Cooking Light
2 1/2 teaspoons active dry yeast [ SAF]
1 teaspoon sugar
3/4 cup milk (lukewarm)
7 C bread flour [approximate]
1/2 to 1 teaspoon pumpkin pie spice mix
1 1/4 teaspoon salt
1/4 cup light brown sugar [or white]
1/4 cup light olive oil [or canola]
1 large egg, room temperature
2 cups pumpkin puree
1 egg yolk+ 1 Tb cold water [glaze]
1. Mix the yeast, 1 ts sugar and milk in a bowl and set aside.
2. In the KA mixer with the paddle attachment mix: 5 C of flour, spices, salt and sugar.
3. Add the Olive oil and mix on low to blend, it should resemble cornmeal in a few minutes.
4. Change to dough hook attachment. Add the yeast mixture, egg, pumpkin puree and mix on low [#2] until well combined.
5. With the machine running on low [never higher than #2], add the rest of the flour in 1/2 C increments, dough should leave the sides of the bowl and become less sticky but never dry.
6. Place the elastic dough in a lightly oiled bowl, cover and let rise to double its original volume, about 1 hour [up to 2 hours in cold weather].
7. Place the dough on a floured surface and pat down into a puffy disc.
8. Cut the disc into 16 pieces and form them into balls.
9. Place the balls in an oiled spring form [rare], 9x13 pan or a baking sheet.
10. Mix egg yolk with cold water and brush the dough lightly.
11. Cover the pan and rise to double its original volume, about 1 hour.
12. Preheat oven to 375F.
13. Uncover the rolls and gently brush again with the egg yolk glaze.
14. Bake in the middle rack of the oven until golden brown. One large braid bakes for 40 minutes [turning the baking sheet half way through the baking time]. A large sheet pan with 16 rolls [or 9x13] for 35-40 minutes. Medium spring form pans with 7 balls [sandwich size] bake for 30 to 35 minutes.
- Joined
- Jan 26, 2003
- Messages
- 22,155
Cream Of Pumpkin Soup (Jamaican Style)
INGREDIENTS
•2 tbs. butter
•3 tbs. flour
•2 cups milk
•1 onion, chopped
•2 cups boiled pumpkin (1lb.)
•1 tsp. sugar
•Salt and pepper to taste
METHOD:
1.Melt butter and fry onion in it.
2.Add flour, salt, pepper and sugar and cook well.
3.Add milk slowly, stirring so butter and flour are well blended with milk.
4.Stir until smooth and thickened. Combine pumpkin with mixture, stir well. Simmer for 5 minutes and serve hot.
5.Serves 4. The cream of pumpkin soup tends to get very thick, you can add a bit more milk if that happens.
Deb/AGBF
INGREDIENTS
•2 tbs. butter
•3 tbs. flour
•2 cups milk
•1 onion, chopped
•2 cups boiled pumpkin (1lb.)
•1 tsp. sugar
•Salt and pepper to taste
METHOD:
1.Melt butter and fry onion in it.
2.Add flour, salt, pepper and sugar and cook well.
3.Add milk slowly, stirring so butter and flour are well blended with milk.
4.Stir until smooth and thickened. Combine pumpkin with mixture, stir well. Simmer for 5 minutes and serve hot.
5.Serves 4. The cream of pumpkin soup tends to get very thick, you can add a bit more milk if that happens.
Deb/AGBF
- Joined
- Jan 26, 2003
- Messages
- 22,155
Ninna said:
Ninna-
This looks like a really, really nice bread recipe, the kind of real bread recipe I used to make when I felt like doing some real bread baking. Kudos to you for bringing those homemade loaves to a brunch. Were the pictures of your own loaves or from a website? They looked too perfect to be any loaves I have ever turned out...more like a magazine spread!!!
Hugs,
Deb
Ninna
Shiny_Rock
- Joined
- Feb 16, 2010
- Messages
- 303
Ninna
Shiny_Rock
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- Messages
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- Joined
- Jan 26, 2003
- Messages
- 22,155
jaysonsmom
Ideal_Rock
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- Mar 13, 2004
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- 4,919
My coworker brought the most amazing pumpkin spice muffins to work yesterday! They were fluffy, moist and non-greasy so I asked her for the recipe. It was amazingly easy and healthy because she told me she got it from her mom's Weight Watcher's Recipe book!
1 box spiced cake mix (Do NOT add eggs, water or oil)
1 small can of 100% pumpkin
Mix the 2 ingredients together (you can add nuts if you're not doing weight watchers) follow baking directions on box.
Voila! It was seriously easy and good. I'm going to make a bunch for my kids' for their breakfast.
1 box spiced cake mix (Do NOT add eggs, water or oil)
1 small can of 100% pumpkin
Mix the 2 ingredients together (you can add nuts if you're not doing weight watchers) follow baking directions on box.
Voila! It was seriously easy and good. I'm going to make a bunch for my kids' for their breakfast.
- Joined
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- Messages
- 22,155
Double Layer Pumpkin Cheesecake
(This recipe was modified according to suggestions from bakers who had made it.)
Ingredients
4 (8 ounce) packages cream cheese, softened (this was doubled from the original recipe.)
1/2 to 1 1/4 cups white sugar according to desired sweetness
1 1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin pie filling
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed (I would prefer whipped cream to whipped topping in all recipes.)
Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Deb/AGBF
(This recipe was modified according to suggestions from bakers who had made it.)
Ingredients
4 (8 ounce) packages cream cheese, softened (this was doubled from the original recipe.)
1/2 to 1 1/4 cups white sugar according to desired sweetness
1 1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin pie filling
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed (I would prefer whipped cream to whipped topping in all recipes.)
Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Deb/AGBF
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