Friday, November 14, 2008

tis the season of pumpkins

okay, read this with your best Forrest Gump drawl...

pun'kin bread, pun'kin muffins, pun'kin pancakes, roast pun'kin seeds, sausage and pun'kin soup, pun'kin souffle, pun'kin tarts, pun'kin pie, pun'kin cookies, pun'kin bars...

we have really been loving our pumpkins this year and i have some yummy recipes to share. enjoy!

cinnamon and sugar pumpkin seeds

4 cups dried pumpkin seeds (remove from the pumpkin, rinse, and spread out on newspaper to dry over night)
1/4 cup butter, melted
1 tsp cinnamon
2 tablespoons brown sugar
1/4 cup white sugar, divided

mix the pumpkin seeds with the melted butter, cinnamon, brown sugar and half of the white sugar. spread on baking sheet and roast at 350* for 45 minutes, stirring every 10 minutes or so. remove from the oven and stir in remaining sugar while still warm. cool. store in an airtight container.

spiced pumpkin seeds

4 cups pumpkin seeds
1/4 cup butter
1/2 tsp garlic powder
1 Tbl seasoned salt
1/2 tsp worchestershire sauce

mix pumpkin seeds, butter and seasonings. stir to coat. spread on baking sheet and roast as described above.

pumpkin & sausage soup

1 pound italian pork sausage
1/2 cup onion, chopped
5 medium mushrooms, chopped
1 clove garlic, minced
1/4 tsp. each of basil, oregano, and thyme
2 cups fresh pumpkin puree (or 15 ounce can of pumpkin)
4 cups chicken broth
1/2 cup heavy cream
salt and pepper to taste

brown the sausage, onion, mushrooms, and garlic in a large pot. drain the fat. add the pumpkin, broth, and seasoning. cover and simmer for 20 minutes. add the cream and simmer an additional 10 minutes.

pumpkin scones

2 cups flour
1/2 cup brown sugar
1/4 tsp ginger
1/4 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter
1/3 cup buttermilk
1/2 cup pumpkin
1 tsp vanilla
1 cup white chocolate chips

egg glaze: 1 beaten egg + 1 tablespoon milk

mix together dry ingredients and cut in the butter. in a separate bowl mix together wet ingredients and chocolate chips. add dry ingredients to wet ingredients until they just pull together. do not over mix. transfer to floured surface and knead 3-4 times. pat into a circle and cut into wedges. place on a baking stone or sheet. brush with the egg glaze and sprinkle with sugar. bake at 375* for 20 minutes. serve with pumpkin spice butter.

pumpkin spice butter

1/4 cup butter, softened
1/4 cup pumpkin puree
1 tablespoon brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

combine and mix until creamy.

everyday gift: pumpkin orange

1 comment:

Chris said...

So Stacy, how thin do I pat the dough for the scones?