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Pumkin
Bought a huge pumpkin to make with the kids. Any different suggestions for what to do with the flesh?
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Cut the pumpkin flesh into 2" cubes, place in a pan, cover with water & boil for 15-20 mins. Drain the water but save it. Put the pumpkin back in the pan with half a pint of the water, and 4 tablespoons brown sugar & half a teaspoon of ground cinnamon. Mix well, then bring to the boil and cook for 15 minutes. Turn off the heat, put a lid on the pan and leave it overnight. In the morning, boil for another 5 mins. Remove from the pan using a slotted spoon & place the pieces on greasproof paper.Leave to cool, sprinkle with icing sugar & then store in an airtight container.
Cut the pumpkin flesh into 2" cubes, place in a pan, cover with water & boil for 15-20 mins. Drain the water but save it. Put the pumpkin back in the pan with half a pint of the water, and 4 tablespoons brown sugar & half a teaspoon of ground cinnamon. Mix well, then bring to the boil and cook for 15 minutes. Turn off the heat, put a lid on the pan and leave it overnight. In the morning, boil for another 5 mins. Remove from the pan using a slotted spoon & place the pieces on greasproof paper.Leave to cool, sprinkle with icing sugar & then store in an airtight container.
Be sure to save and dry the seeds... excellent as a snack and good for you and the kids as well... Rinse themin warm water using your fingers to remove the remaining pulp. Place on a paper towel and let them dry overnight. Place about a tabelspoon of butter in a heavy skillet and when melted pop in the seeds. Don't turn themvery often and toast untio slightly browned. We use a little garlic salt and slight shake of cayenne or other red pepper. Think up your own seasoning. They store well in a sealed plastic bowl or glass jar for up to 3 or 4 months. The seed husks are edible, unlike sunflowers and good for you... (By the way, make a pumpkin pie out of the pumpkin).
This is great on scones or Southern USA biscuits - kind of like apple butter, except it is pumpkin:
Pumpkin Butter
3 1/2 cups pumpkin puree
4 1/2 cups white sugar
1 tablespoon pumpkin pie spice
1 (.25 ounce) envelope unflavored gelatin
In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in a boiling water bath for 10 minutes.
Pumpkin Butter
3 1/2 cups pumpkin puree
4 1/2 cups white sugar
1 tablespoon pumpkin pie spice
1 (.25 ounce) envelope unflavored gelatin
In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in a boiling water bath for 10 minutes.
Pumpkin Bars
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Metric:
4 eggs
335 g white sugar
235 ml vegetable oil
1 (15 ounce) can pumpkin puree
250 g all-purpose flour
9 g baking powder
5 g baking soda
5 g ground cinnamon
6 g salt
85 g cream cheese, softened
115 g butter, softened
5 ml vanilla extract
250 g sifted confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan.
Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars.
Cut into squares.
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Metric:
4 eggs
335 g white sugar
235 ml vegetable oil
1 (15 ounce) can pumpkin puree
250 g all-purpose flour
9 g baking powder
5 g baking soda
5 g ground cinnamon
6 g salt
85 g cream cheese, softened
115 g butter, softened
5 ml vanilla extract
250 g sifted confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan.
Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars.
Cut into squares.
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