Pumpkin Recipes!

Thanks to everyone that brought a pumpkin recipe to try! Here are some of the recipes, I will add more as they come.

Chocolate Chip Pumpkin Bread
Michelle McKay

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 pound can pumpkin
2/3 cup water
3 1/3 cups flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nuts (optional-I don't add these)
2/3 cup chocolate chips (or raisins if you want to be healthier)

Cream together the shortening and sugar. Beat in eggs, pumpkin, and water. Combine dry ingredients, then add them to the pumpkin mixture. Stir in chocolate chips.

350 degrees
Small loaf pans 20-25 minutes (makes 7 or 8 mini-loaves)
Large loaf pans 45-60 minutes eke

Note: If you wrap this bread in saran wrap and let it sit for a day, it will be tastier and more moist for eating the next day. It is especially delicious if a slice is heated in the microwave for 10 seconds before eating because then the chocolate chips are gooey!



Pumpkin Bundt Cake
Heather Parker

4 large eggs at room temperature
2 cups sugar
1 cup vegetable oil
2 cups all purpose flour
2 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp salt
2 cupes canned pumpkin puree

Preheat oven to 350 degrees. Grease 9 inch bundt cake pan, set pan aside. Beat eggs and sugar until blended, beat in oil, add flour, baking soda, pumpkin pie spice and salt into egg mixture, add pumpkin puree, pour batter into pan and bake until a skewer inserted into the center comes out clean, about 50- 60 minutes. Cool on wire rack for about 15 minutes then turn out and let cool on rack completely. top with cream cheese frosting.


Penne-wise Pumpkin Pasta
Jackie Costabile - from Rachael Ray

Ingredients:

Salt
1 pound whole wheat penne pasta
2 tablespoons extra virgin olive oil
3 shallots, finely chopped
3-4 cloves garlic, grated
2 cups chicken stock
1 can pumpkin puree (15 ounces)
1/2 cup cream
2 pinches of cinnamon
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
Freshly ground black pepper and salt, to taste
7-8 leaves fresh sage, thinly sliced (I have a huge plant in my garden if you need some!)
Grated Parmesan cheese, to taste

Preparation

Heat the water for the pasta, salt it, then cook the penne to al dente.

Heat the EVOO, about two turns of the pan, over medium heat. Add the shallots and garlic to the pan and sauté for 3 minutes. Stir in the chicken stock and combine with the pumpkin. Stir in the cream, then season the sauce with the cinnamon and the hot sauce, nutmeg, salt and pepper, to taste.

Reduce the heat to medium-low and simmer for 5-6 minutes more to thicken. Add a little extra pumpkin, if necessary, and stir in the sage. Toss with the pasta and parmesan cheese and enjoy!

Thai-spiced Pumpkin Soup Recipe

Michelle Mulford

1 med-size carving pumpkin
3 tablespoons unsalted butter melted
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai chili paste
Curry

Chicken Broth or water
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut the pumpkin into quarters. Place on baking sheet, skin sides down. Drizzle each piece of pumpkin with melted butter and place in the oven. Roast for about 11/2 hrs or until the pumpkin is tender throughout.

When the pumpkin is cool enough to handle scoop the flesh into a large pot over medium high heat. Add the coconut milk and chili paste and bring to a simmer. Remove from the heat and puree with a hand mixer, you should have a very thick base at this point. Now add broth a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt and curry to taste.

Serves six.

Adapted from a recipe found at 101 Cookbooks.