1 1/2 cups Pecan Sandy shortbread cookies, ground fine
3 Tb butter or margarine, melted
3 8-oz packages of cream cheese, softened room temperature
1 cup sugar
3 eggs
3/4 tsp Vanilla
1 1/3 cups plus 2 Tb of Pumpkin puree
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp salt
Preheat oven to 350 degrees. Mid together Pecan Sandies crumbs and butter. Press firmly into bottom of a 10 inch springform pan.
Whip cream cheese in a mixer bowl; gradually add sugar; then eggs one at a time. Stir in vanilla. In a separate bowl, combine pumpkin, cinnamon, nutmeg, ginger, cloves and salt. Mix well, then add to cream cheese mixture. Pour filling over crust. Bake 50 minutes, then check every 5 minutes after that. Cake is ready when the center looks slightly wet and wiggles just slightly when moved, but it is dry to the touch. Remove from oven and let stand until cool. Refrigerate over night to set. Remove side of springform pan when ready to serve.
Tuesday, October 21, 2008
Sunday, October 19, 2008
Pumpkin Dinner Rolls
pumpkin nutmeg dinner rolls Gourmet October 1991
Makes 24 rolls.
a 1/4-ounce package (about 2 1/2 teaspoons) active dry yeast
1/3 cup sugar
3/4 cup milk, heated to lukewarm
7 to 8 cups all-purpose flour
1/2 tsp teaspoon freshly grated nutmeg
1.5 tsps of pumpkin pie spice
1 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 large whole egg, beaten lightly
2 cups fresh pumpkin purée (recipe precedes) or a 16-ounce can pumpkin puréean
egg wash made by beating 1 large egg yolk with 1 tablespoon water
In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.
In a large bowl combine well 7 cups of the flour, the pumpkin pie spice and nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic.
Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
Turn the dough out onto a work surface, divide it into 24 pieces, and form each piece into a ball. Fit the balls into 2 buttered 9x13-inch pans and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk.
Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 30 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350°F. oven for 25 minutes, or until they are heated through.
Makes 24 rolls.
a 1/4-ounce package (about 2 1/2 teaspoons) active dry yeast
1/3 cup sugar
3/4 cup milk, heated to lukewarm
7 to 8 cups all-purpose flour
1/2 tsp teaspoon freshly grated nutmeg
1.5 tsps of pumpkin pie spice
1 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 large whole egg, beaten lightly
2 cups fresh pumpkin purée (recipe precedes) or a 16-ounce can pumpkin puréean
egg wash made by beating 1 large egg yolk with 1 tablespoon water
In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.
In a large bowl combine well 7 cups of the flour, the pumpkin pie spice and nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic.
Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
Turn the dough out onto a work surface, divide it into 24 pieces, and form each piece into a ball. Fit the balls into 2 buttered 9x13-inch pans and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk.
Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 30 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350°F. oven for 25 minutes, or until they are heated through.
Ginger Pumpkin Souffle
ginger-pumpkin souffle Epicurious November 2005
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up the health quotient, naturally rich but low-calorie unsweetened soy milk is used in place of whole milk.
Makes 8 individual soufflés.
1 1/2 cups unsweetened soymilk, not low- or no-fat
1 tablespoon minced peeled fresh ginger
4 large egg yolks
3/4 cup sugar
5 tablespoons all-purpose flour
1 cup solid-pack canned pumpkin
8 large egg whites
Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar.Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.
Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque.With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry.
Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan.
Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.
Note: Silk brand soy milk, available in most supermarkets, is recommended for its rich, fresh flavor and creamy consistency.
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up the health quotient, naturally rich but low-calorie unsweetened soy milk is used in place of whole milk.
Makes 8 individual soufflés.
1 1/2 cups unsweetened soymilk, not low- or no-fat
1 tablespoon minced peeled fresh ginger
4 large egg yolks
3/4 cup sugar
5 tablespoons all-purpose flour
1 cup solid-pack canned pumpkin
8 large egg whites
Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar.Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.
Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque.With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry.
Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan.
Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.
Note: Silk brand soy milk, available in most supermarkets, is recommended for its rich, fresh flavor and creamy consistency.
Cinnamon Pumpkin Chocolate truffles
· 2-1/2 cups (about 62) crushed vanilla wafers
· 1 cup ground almonds, toasted
· 3/4 cup sifted powdered sugar, divided
· 2 teaspoons ground cinnamon
· 1 cup (6 ounces) Semi-Sweet Chocolate Morsels, melted
· 1/2 cup LIBBY'S 100% Pure Pumpkin
· 1/3 cup Grand Marnier or apple juice (or 1-2 tsps of orange extract)
6 oz white chocolate chips
Directions
1. COMBINE crushed cookies, ground almonds, 1/2 cup powdered sugar and cinnamon in medium bowl.
2. Blend in melted chocolate, pumpkin, and liqueur.
3. Shape into 1-inch balls. Chill.
4. roll balls into the melted white chocolate and return to fridge and chill until ready to serve.
· 1 cup ground almonds, toasted
· 3/4 cup sifted powdered sugar, divided
· 2 teaspoons ground cinnamon
· 1 cup (6 ounces) Semi-Sweet Chocolate Morsels, melted
· 1/2 cup LIBBY'S 100% Pure Pumpkin
· 1/3 cup Grand Marnier or apple juice (or 1-2 tsps of orange extract)
6 oz white chocolate chips
Directions
1. COMBINE crushed cookies, ground almonds, 1/2 cup powdered sugar and cinnamon in medium bowl.
2. Blend in melted chocolate, pumpkin, and liqueur.
3. Shape into 1-inch balls. Chill.
4. roll balls into the melted white chocolate and return to fridge and chill until ready to serve.
Spiced Pumpkin Truffles
Ingredients
1 cup pumpkin puree
1/4 cup brown sugar
2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground gloves
2 cups cream
1 pound 60% bittersweet chocolate, finely chopped
1 ounce butter, room temperature
1/4 cup orange-flavored liqueur, optional (or 1-2 tsps of orange extract)
6 ounces melted dark chocolate
Directions
In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.
In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards.
Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate overnight.
On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 2 hours, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate and return to parchment paper and chill until shell is hard. Remove from refrigerator and serve immediately.
1 cup pumpkin puree
1/4 cup brown sugar
2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground gloves
2 cups cream
1 pound 60% bittersweet chocolate, finely chopped
1 ounce butter, room temperature
1/4 cup orange-flavored liqueur, optional (or 1-2 tsps of orange extract)
6 ounces melted dark chocolate
Directions
In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.
In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards.
Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate overnight.
On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 2 hours, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate and return to parchment paper and chill until shell is hard. Remove from refrigerator and serve immediately.
Pumpkin Fettuccine
Pumpkin Fettuccine
1 1/2 cup all purpose flour
2 cups semolina flour
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup pumpkin puree
1 tablespoon olive oil
3 large eggs
Combine the all-purpose flour, semolina flour, spices and salt in a food processor fitted with the metal blade. Pulse to combine. Add the pumpkin, oil and eggs. Process in rapid pulses just until a coarse mixture forms. Turn dough onto a board dusted with semolina flour. Knead until the dough is a smooth ball, not sticky, but not dry. Wrap well in plastic wrap and chill for an hour or up to a day in the refrigerator.
Using an electric pasta maker or a hand crank pasta maker, roll dough out and make into fettuccine noodles.Boil noodles for 4-5 minutes and drain, cover with sage brown butter sauce.
Sage brown butter sauce (this recipe makes enough for half of the pasta)
1.5 sticks salted butter
1/4 coarse salt
20 sage leaves, cut in half length wise
6 ginger snap cookies, crushed into crumbs
While pasta is boiling, melt the butter with the salt and sage leaves. Stir constantly. The butter will begin to foam, keep stirring until the butter turns a light brown color, but before the milk solids start separating and falling to the bottom (if this happens quickly remove from heat and cool the bottom of the pan so the solids don't burn). The sage leaves will get crispy during this process.When the pasta is drained, pour the butter sauce into the pan the pasta was in, put the pasta back in the pan and coat completely with the sauce.
Separate into bowls and top generously with crushed up ginger snap cookies.
1 1/2 cup all purpose flour
2 cups semolina flour
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup pumpkin puree
1 tablespoon olive oil
3 large eggs
Combine the all-purpose flour, semolina flour, spices and salt in a food processor fitted with the metal blade. Pulse to combine. Add the pumpkin, oil and eggs. Process in rapid pulses just until a coarse mixture forms. Turn dough onto a board dusted with semolina flour. Knead until the dough is a smooth ball, not sticky, but not dry. Wrap well in plastic wrap and chill for an hour or up to a day in the refrigerator.
Using an electric pasta maker or a hand crank pasta maker, roll dough out and make into fettuccine noodles.Boil noodles for 4-5 minutes and drain, cover with sage brown butter sauce.
Sage brown butter sauce (this recipe makes enough for half of the pasta)
1.5 sticks salted butter
1/4 coarse salt
20 sage leaves, cut in half length wise
6 ginger snap cookies, crushed into crumbs
While pasta is boiling, melt the butter with the salt and sage leaves. Stir constantly. The butter will begin to foam, keep stirring until the butter turns a light brown color, but before the milk solids start separating and falling to the bottom (if this happens quickly remove from heat and cool the bottom of the pan so the solids don't burn). The sage leaves will get crispy during this process.When the pasta is drained, pour the butter sauce into the pan the pasta was in, put the pasta back in the pan and coat completely with the sauce.
Separate into bowls and top generously with crushed up ginger snap cookies.
Pumpkin Soup
Pumpkin soup:
1/2 onion, chopped
2 Tb salted butter
2 cups of chicken broth
1 15oz can of pumpkin puree
1 1/2 cups of mashed potatoes (recipe to follow)
1/2 tsp of garlic powder
1/2 tsp nutmeg
2 tsp cinnamon
1 tsp allspice
3 Tb brown sugar
1/2 cup sweetened condensed milk
3/4 cup coconut milk
salt and pepper
Saute onion with butter in a saucepan. Add the chicken broth, pumpkin, and mashed potatoes and combine and bring to a slow boil. Add in garlic, nutmeg, cinnamon, allspice and brown sugar. Transfer soup to a blender in small batches and blend until smooth, returning to pan. Simmer soup and add sweetened condensed milk, and coconut milk. Generously salt and pepper to taste. Add more cinnamon, nutmeg or allspice if needed.
Mashed potatoes for the above recipe:
7 large Yukon gold potatoes, pealed, cubed
1.5 sticks salted butter, melted
4 oz evaporated milk
Boil potatoes until completely tender throughout. Drain potatoes and transfer to a mixing bowl. Beat potatoes and butter until fully mashed. Add in the evaporated milk gradually to make silky soft potatoes that still hold their shape, but not runny potatoes. More or less milk may be used.
1/2 onion, chopped
2 Tb salted butter
2 cups of chicken broth
1 15oz can of pumpkin puree
1 1/2 cups of mashed potatoes (recipe to follow)
1/2 tsp of garlic powder
1/2 tsp nutmeg
2 tsp cinnamon
1 tsp allspice
3 Tb brown sugar
1/2 cup sweetened condensed milk
3/4 cup coconut milk
salt and pepper
Saute onion with butter in a saucepan. Add the chicken broth, pumpkin, and mashed potatoes and combine and bring to a slow boil. Add in garlic, nutmeg, cinnamon, allspice and brown sugar. Transfer soup to a blender in small batches and blend until smooth, returning to pan. Simmer soup and add sweetened condensed milk, and coconut milk. Generously salt and pepper to taste. Add more cinnamon, nutmeg or allspice if needed.
Mashed potatoes for the above recipe:
7 large Yukon gold potatoes, pealed, cubed
1.5 sticks salted butter, melted
4 oz evaporated milk
Boil potatoes until completely tender throughout. Drain potatoes and transfer to a mixing bowl. Beat potatoes and butter until fully mashed. Add in the evaporated milk gradually to make silky soft potatoes that still hold their shape, but not runny potatoes. More or less milk may be used.
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