pumpkin recipes

[Carol Ann]

I made these 2 recipes yesterday and they are so good, that I decided I would share them.

The cake comes from a Five Roses Booklet that was an insert in my Can. Living magazine, and the muffins is from an old Can. Living edition.

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE:

2/3 cup margarine or butter (I used butter)
1/2 cup brown sugar
1 egg
1/2 cup cooked pumpkin
1/3 cup molasses
2 cups all-purpose flour
1 tsp. each: baking soda, ground cinnamon and ginger
1/4 tsp. each: ground cloves and salt
2/3 cup buttermilk or soured milk
1/2 cup raisins or nuts; optional...(I used both)

In large bowl, with electric mixer, cream butter and brown sugar until fluffy. Beat in egg, pumpkin and molasses until combined.
In separate bowl, mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if using.
Pour into greased 9 inch square baking pan; smooth top with knife. Bake in 350 deg.oven for 40 to 50 minutes or until toothpick inserted in centre comes out clean. Serve warm with caramel Sauce.
CARAMEL SAUCE:
1/2 cup margarine or butter (I used butter)
1 1/4 cups packed brown sugar
2 tbsp. corn syrup
1/2 cup whipping cream
In medium saucepan over med-high heat, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly, until sugar dissolves. Stir in whipping cream, return to boil. Remove from heat. Serve warm over cake.

PUMPKIN CHOCOLATE CHIP MUFFINS:

1 1/2 cups all-purpose flour (I use 1 cup all-purpose and 1/2 cup whole wheat flour)
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup firmly packed brown sugar
1/2 cup raisins
1 cup chocolate chips
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1/2 cup pumpkin puree

In large bowl, combine flour, baking powder, salt and spices. Add brown sugar and mix until no lumps remain. Stir in raisins and chocolate chips.
In separate bowl, combine egg, milk, oil and pumpkin; blend thoroughly. Add to dry ingredients all at once, stirring just to moistened. Spoon into paper-lined muffin cups, filling, 3/4 full. Bake in 400 deg. oven for 18 to 20 minutes or until tester comes out clean. Makes 12 muffins.

[Golden Eagle]

Thank you Carol Ann....they all look very yummy!! I will have to try them out. Just curious if you used fresh pumpkin or canned?
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Exercise daily; walk with the Lord.

[Carol Ann]

I used canned. I have used fresh pumpkin puree in the past, but I'm not up to it this year.

[Golden Eagle]

Thanks Carol Ann, that would be what I used too.
The real pumpkin thing is way too messy and time consuming for what you get.....I know lazy, but when I figure in my time in a busy life, this is one area that I have not seen the value in. I am one who endorses fomr scratch prep and cooking too.
How do other's feel about this?
_________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.

[cammkat]

I agree with you Golden Eagle. I love cooking from scratch but there are a few things that I won't make anymore. The purchased product is as good as homemade and saves time as well. Two good examples are puff pastry and phyllo pastry.

[bracas5]

I have a great pumpkin square recipe that I usually make for Thanksgiving and/or Christmas. My father thought I should use "real pumpkin" and not canned. The last time I made these, I did use canned, but when my Dad asked me if I used "real" pumpkin, I said "yes!". He then told me how much better they tasted. I never told him the difference, I just agreed with him!