Pumpkin Recipes News Letter Thu, 7 Oct 2004, at 9:08 p.m.
This news letter is from an AOL food chat. It has been posted here at Recipes From Friends with permission of host Judee.

Welcome back Around Our Kitchen Table. Have you visited your local Pumpkin Patch yet this fall? Well, besides picking the perfect jack-o-lantern to be, pumpkin is fabulous for all kinds of foods. From soups to desserts, the array of pumpkin dishes that make the rounds this time of year is delicious. Tonight we will be featuring only baked goods using pumpkin as this is the 1st of a month of "Fall Baking". What better way to warm Our Kitchen than to set the oven at 350 degrees and bake away.

In the weeks to come we will have some wonderful recipes for Scones, Pound Cakes and Quick Breads.. Host Food Judee has picked out the best of the best for you to enjoy tonight, so let's get started with our Pumpkin Chat!

Pumpkin Cheese-Filled Pecan Muffins

2 cups flour
3/4 cup sugar
1/2 cup chopped pecans
1 Tablespoon baking powder
1-1/2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
2 eggs, beaten
3/4 cup pumpkin
1/2 cup butter, melted
1/4 cup sour cream
One 3-ounce package cream cheese, cut into cubes

In a large bowl mix flour, sugar, pecans, pumpkin-pie spice, baking powder and salt. In a small bowl mix eggs, pumpkin, sour cream and melted butter. Add to flour mixture. Stir until blended only. Fill greased muffin tins half full. Place cream cheese cube in the middle and top with more batter. Bake approximately 20 minutes in a 400-degree oven. When serving, be advised that the pumpkin color will bleed onto any linens used; line your serving basket/dish with a paper doily.
***End of Recipe***

Pumpkin Oat Bran Muffins

1 1/2 c Oat Bran
2/3 c Brown Sugar, firmly packed
1/2 c All-Purpose Flour
2 ts Baking Powder
1 ts Pumpkin Pie Spice
1/4 ts Salt
1 c Mashed cooked pumpkin
1/2 c Skim Milk
2 ea Egg Whites, beaten
2 tb Vegetable Oil
Vegetable Cooking Spray

Combine first 6 ingredients in a large bowl; stir well. Make a sell in centre of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until the dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 425 F for 20 minutes. Remove from pans immediately; serve warm or at room temperature.
***End of Recipe***

Ok I know the next recipe isn't one you bake but I couldn't resist sharing this recipe. It sounds outrageously delicious.

PUMPKIN PANCAKES WITH HOT CIDER SYRUP

2 c. flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. coriander, ground
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
1 c. canned pumpkin, mashed
4 egg yolks
4 oz. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten

HOT CIDER SYRUP:
1 1/2 c. apple cider
1 c. brown sugar
1 c. corn syrup
2 oz. butter
2 tbsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle. In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Serves 6.
***End of Recipe***

Best Pumpkin Cookies Recipe

Yield: 3 - 4 dozen

2 c Butter, softened (4 sticks)
2 c Sugar
2 Eggs
2 c Mashed cooked pumpkin (or - canned)
2 ts Vanilla
5 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
4 ts Ground cinnamon
2 ts Ground cloves
2 ts Ground nutmeg
1 ts Salt
2 c Raisins
2 c Chopped walnuts

Preheat oven to 375 F. Cream together the butter and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Add to the creamed mixture, stirring well. Mix in the raisins and nuts. Drop by spoonfuls onto greased cookie sheets and bake in a preheated 375 F oven for 10 to 15 minutes.
***End of Recipe***

Harvest Pumpkin Bread

1 cup sugar
1/4 cup Margarine
1/4 cup applesauce
2 eggs
1 cup (8 ounces) solid pack pumpkin
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup raisins
1 teaspoon grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped (optional)

1. Lightly grease a 9" x 5" x 3" loaf pan or coat with vegetable spray.

2. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth.

3. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth.

4. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan.

5. Bake at 350 degrees F. for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. Cut into 12 slices.
***End of Recipe***

PUMPKIN ROLL

3 eggs
2/3 c. cooked, mashed pumpkin
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ginger
1-1/4 c. powdered sugar, divided
1 c. sugar
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 c. butter
1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened

Beat eggs 5 minutes at high speed. Gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, ginger and nutmeg. Add to pumpkin mixture and blend well. Spoon into a greased and floured 15 x 10 x 1 inch pan. Spread evenly. Bake at 375 degrees for 15 minutes. turn cake onto a towel sprinkled with 1/4 cup powdered sugar. Roll up cake and towel together. Cool. Combine 1 cup powdered sugar, cream cheese, butter and vanilla; beat until smooth and creamy. Unroll cake and spread with filling. Roll cake again and chill, seam side down. Serves 12.
***End of Recipe***

SOUR CREAM PUMPKIN COFFEE CAKE

1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 (16 oz.) can pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice

Cream together butter, sugar and vanilla. Add 3 eggs, beating well. Combine flour, baking powder and baking soda, add to butter mixture alternately with sour cream. Combine pumpkin, slightly beaten egg, sugar and pumpkin pie spice. Spoon half of batter into 13"x9"x2" baking dish, spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean.

STREUSEL: Cut 1 cup packed brown sugar, 1/3 cup butter, 2 teaspoons cinnamon until blended. Stir in 1 cup chopped nuts.
***End of Recipe***

Spicy Pumpkin Pound Cake

2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
4 eggs, at room temperature, separated
1/2 teaspoon cream of tartar
1 cup unsalted butter, at room temperature
1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract
2 cups lightly packed brown sugar
1 cup unsweetened pumpkin puree, canned or fresh
Powder sugar for dusting the cake

Preheat oven to 350°F. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set aside.

In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom. Set aside.

Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.

In another large bowl, beat the butter until smooth. Add the brown sugar a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes.

Beat the yolks with a fork then add to sugar mixture, one-third at a time. Using a rubber spatula, scrape down sides of bowl as you mix.

Add pumpkin puree and beat until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside.

Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.

Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar. Makes 16 servings
***End of Recipe***

PUMPKIN SPICE CAKE

1/2 c. shortening
1 1/3 c. sugar
2 eggs
1 c. canned or fresh pumpkin
2/3 c. buttermilk
1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger

Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well. Combine pumpkin and milk. Sift dry ingredients and spices; add to creamed mixture alternately with pumpkin, beating well. Bake at 350 degrees for 40 to 45 minutes in a greased and floured oblong baking pan. Frost with: 1/2 cup butter (softened), 1 egg yolk, 2 teaspoons vanilla, and 3 cups sifted confectioners' sugar. Blend and beat at medium speed for 3 minutes before spreading on cooled cake.
***End of Recipe***

PUMPKIN BARS OR CAKE

4 eggs
15 oz. can pumpkin OR 1 1/2 to 2 c. fresh, cooked, blended pumpkin
2 c. sugar
1 c. salad oil2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg1/2 tsp. ginger

CREAM CHEESE FROSTING:
1 (6 oz.) pkg. cream cheese
3/4 stick margarine or butter
4 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla

Mix the following ingredients in large bowl: Sift the following and stir into the above: Mix well and pour into greased and floured 9 x 13 pan for cake, 12 x 18 pan for bars. Bake at 350 degrees for 25 to 35 minutes.
***End of Recipe***

PUMPKIN COOKIES

1/2 c. butter or margarine
1 1/2 c. brown sugar, packed
2 eggs
1 c. cooked, mashed pumpkin (can or fresh)
1 tsp. vanilla
2 1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1 c. chopped walnuts (optional)

PUMPKIN GLAZE:
1-1/4 c. unsifted powdered sugar
2 tbsp. butter, softened
1 tsp. cinnamon
1/4 tsp. allspice
Dash of nutmeg
2-3 tbsp. mashed pumpkin

Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla. Mix all dry ingredients together in a bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts. Spoon onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls. Bake at 375 degrees for 12 to 15 minutes. Remove while hot. Cool slightly. Then glaze with Pumpkin Glaze. Stir all ingredients together, except pumpkin. Then blend in pumpkin until smooth.
***End of Recipe***

Pumpkin Sheet Cake

1 can (16oz) pumpkin
2 cups of sugar
1 cup of vegetable oil
4 eggs, lightly beaten
2 cups of all-purpose flour
2 tsps. of baking soda
1 tsp. of ground cinnamon
1/2 tsp. of sugar

Frosting:

1 pkg (3oz)cream cheese, softened
5 Tbsp butter or margarine, softened
1 tsp of vanilla extract
1-3/4 cups of confectioners sugar
3 to 4 tsps of milk
Chopped nuts

In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in x 10in x 1in.baking pan. Bake at 350 for 25-30 minutes or until the cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings
***End of Recipe***

Pumpkin Toffee Cheesecake

This fabulous combination of cream cheese and pumpkin nestled in a toffee crust and topped with crushed toffee candies is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.

1 3/4 cups (about 14 to 16 cookies) crushed toffee or plain shortbread cookies
4 teaspoons butter or margarine, melted
3 (8-ounce) package cream cheese, softened
1 1/4 cups packed brown sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup chopped or crushed hard toffee candies, divided use
1 cup sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

PREHEAT oven to 350 F (175 C).

1. FOR CRUST COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

2. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

3. FOR CHEESECAKE BEAT cream cheese and brown sugar in large mixer bowl at medium speed until creamy. Add pumpkin, eggs, evaporated milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.

4. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven and top with 1/3 cup toffee pieces.

5. FOR TOPPING COMBINE sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake.

6. BAKE for 8 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Makes 16 servings.
***End of Recipe***