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small pumpkin Pumpkin Bread
small pumpkin Pumpkin Cookies
small pumpkin Pumpkin Pie Squares
small pumpkin Pumpkin Cream-Cheese Roll-Ups
small pumpkin Pumpkin Soup
small pumpkin Pumpkin Sage Risotto













Pumpkin Bread


Mix together in a large bowl:
4 Cups Flour
2.5 tsp. Nutmeg
2.5 Cups Dark Brown Sugar
1 Tbsp. Cinnamon
2 Cups Granulated Sugar
1.5 tsp. Ground Cloves
1 Tbsp. Baking Soda
.5 tsp. Allspice
1.5 tsp. Salt
.5 tsp. Ginger

Add the following to above dry ingredients:
6 Eggs
3.5 Cups Cooked fresh Pumpkin *
1.5 Cup Oil
2.5 Cups Nuts (Walnuts or Pecans or a mix of them)
1 Cup Water
.5 Cups Raisins

Mix second mixture gently into first for about 2 minutes. Grease 3 loaf pans (9 x 5 x 3) or 6 foil pans (7.5 x 3.5 x 2.5). Pour mixture into prepared pans .

Bake at 350º. Large pans for one hour, smaller for about 45 min.
Check for doneness with toothpick or knife. Cool on rack.

*Pumpkin Prep: Wash, cut into slices and clean pumpkin. Put in baking pan with half inch of water. Cover with foil and bake at 350º about one hour or until soft
but not mushy. Let cool, them mash a bit. Best varieties are Sugar Pie,
Cinderella, Long Island Cheese and the like.

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Pumpkin Cookies

Yield: 8-10 dozen.

2 Cups Shortening
3 Cups Sugar (1.5 Cups Dark Brown, 1.5 Cups Granulated)

3 Cups Pureed Pumpkin
2 Eggs
4 Cups Unbleached Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
1 tsp. Salt
.5 tsp. Ground Nutmeg
.5tsp. Ground Cloves
.5 tsp. Ground Allspice

Stir in:
2 Cups Butterscotch Chips
2 Cups Nuts (I use half walnuts, half pecans)
2 cups Raisins (I use half golden and half regular)

Spoon onto ungreased cookie sheet.

Bake: 10-12 minutes at 375º

Combine 6 Tbsp. Butter, 8 tsp. Milk, and 1 Cup Brown Sugar in a pan. Cook until sugar is dissolved. Let cool, then stir in 2 Cups Confectioner's Sugar and 1.5 tsp. Vanilla.

Lightly glaze the tops of each cookie.


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Pumpkin Pie Squares

1 Cup Flour
1/2 Cup Quick Rolled Oats
1/2 Cup Dark Brown Sugar, firmly packed
1/2 Cup Butter

1 lb. can Pumpkin
13 oz Evaporated Milk, not condensed milk
1 Large or Extra Large Eggs
1/2 Cup Granulated Sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1.5 tsp. Ground Cloves
1 tsp. Pumpkin Pie Spice
1.5 Cup Chopped Walnuts or Pecans
1/2 Cup Dark Brown Sugar
2 Tbsp. Butter

Combine: flour, oats, 1/2 cup brown sugar, & butter. Mix until crumbly. Press into ungreased 13 x 9 x 2 pan.
Bake @ 350¾ for 15 minutes.

Combine in mixing bowl: pumpkin, milk, eggs, sugar, salt & spices. Beat well. Pour onto crust. Bake for 20 minutes.

Combine: nuts, 1/2 cup brown sugar, and 2 tbsp. butter. Sprinkle over filling. Return to oven and bake 15 to 20 minutes more or until filling is set.

Cool in pan. Cut into 2" squares. Serve with whipped cream.

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Pumpkin Cream-Cheese Roll-Up

1 c. confectioners sugar
8 oz. cream cheese
6 T. butter
1 tsp. vanilla

Beat together until smooth. Set aside.

Cake Roll:
3/4 c flour
1 tsp. baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. pumpkin
1 c. chopped walnuts

Preheat oven to 375. Grease 15 x 10 x 1-inch jelly roll pan, line with waxed paper, grease and flour paper.

Sift flour, baking powder, spices and salt onto waxed paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted ingredients. Pour into prepared pan and spread evenly. Sprinkle with nuts.

Bake in preheated oven for 15 minutes, until center springs back when lightly touched with fingertip.

Use knife to loosen cake around edges. Invert onto clean damp towel dusted with confectioners sugar. Peel off wax paper. Trim 1/4 inch from all edges. Roll up cake and towel together from short side; place seam side down on wire rack to cool completely.

Unroll cake. Spread with cream cheese filling. Reroll cake and refrigerate until ready to serve.

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Pumpkin Soup

Approximately 10 to 12 Servings

6-8 Cups cooked Pumpkin* from:
2 Sugar Pie Pumpkins or 1 Sugar Pie and 1 Green/Jade, or
1 Cinderella and 1 Red Kobacha

4 Tbsp. Butter
2 Leek, cleaned and chopped
.5 lg. Onion, chopped
4 Carrots, peeled and sliced coarsely
2 Stalks Celery, cleaned & coarsely cut
1 clove Garlic, smashed
16 Cups Chicken Stock
1" fresh ginger (put in tea strainer)
2 Green Apples, peeled and cored
1 Tbsp. Sage
1 Cup Apple Cider
1 tsp. Cinnamon
1 pinch Allspice
Salt and Pepper to taste

Garnish with:
2 Tbsp. Fresh Chopped Parsley
Lemon Crème Frache or Sour Cream with Lemon zest

*Pumpkin Prep: Cut pumpkins in half, clean out, and bake with 1" water in covered pan at 350¾ for approx. 1 hour (until tender to fork), or wash, peel and seed the pumpkins and roast in the oven for about an hour at 350¾. Each method will impart a different flavor and slightly different texture.

Slightly saute chopped leek, onion, garlic, carrots, and celery in butter, about 5 to 10 minutes. Add chicken broth and bring to boil. Turn to simmer, then add pumpkin, ginger, apples and sage. Simmer for about 20 minutes, stirring when needed.

Then add the cider, cinnamon and allspice along with the salt and pepper. Taste before adding the salt, as some chicken stocks are saltier than others. Let all the ingredients meld. Adjust seasonings to your taste.

Purée all except the ginger. Serve in heated soup bowls. Once served, put a dollop of either lemon crème frache or sour cream mixed with some fresh lemon zest.

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Pumpkin Sage Risotto

1 small (1 3/4 pounds) pumpkin, peeled, seeded, and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
6 cups chicken broth or canned low-sodium broth, as needed
2 tablespoons unsalted butter
1/3 cup chopped shallots
1 garlic clove, finely chopped
2 cups rice for risotto, such as Arborioa
1 cup dry white wine, such as Pinot Grigio
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh sage

Position a rack in the top third of the oven and preheat to 400°F. Spread the squash on a baking sheet and toss with one tablespoon of the oil. Season lightly with salt and pepper. Bake until tender, about 35 minutes. Remove from the oven and cover with aluminum foil to keep warm.

Bring the broth to a boil in a medium saucepan over high heat. Turn off the heat but leave the saucepan on the stove.

Melt the butter and the remaining tablespoon of oil in a heavy-bottomed Dutch oven or flameproof casserole. Add the shallots and garlic and cook until softened, about 2 minutes. Add the rice and cook, stirring often, until it turns from translucent to opaque (do not brown), about 2 minutes. Add the wine and cook until almost evaporated, about 2 minutes.

Stir the hot broth into the rice, one cup at a time. Cook, stirring almost constantly, until the rice absorbs almost all of the broth, about 3 minutes. Stir in another cup of broth, and stir until it is almost absorbed. Repeat, keeping the risotto at a steady simmer and adding more broth as it is absorbed, until you use all the broth and the rice is barely tender, about 20 minutes total. If you run out of broth and the rice isn't tender, use hot water.

Add the squash and cook until heated through, about 1 minute. Remove from the heat and stir in the cheese. Season to taste with the salt and pepper.

Serve immediately, spooned into bowls and sprinkled with the sage. Pass a bowl of Parmesan cheese on the side.

Makes 6 servings.

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