---------------------------------------------------------------- From: "Jacoby, Pamela J" Newsgroups: rec.food.recipes Subject: Collection (5) Pumpkin Followup-To: rec.food.recipes Date: 9 Sep 1998 05:05:14 -0600 Organization: UNISYS.com Reply-To: "Jacoby, Pamela J" NNTP-Posting-Host: shell.rt66.com AMISH PUMPKIN CINNAMON ROLLS WITH CARAMEL FROSTING PUMPKIN WAFFLES PUMPKIN PECAN PIE PUMPKIN BREAKFAST STRATA BAKED SQUASH ITALIANO AMISH PUMPKIN CINNAMON ROLLS WITH CARAMEL FROSTING (from "Quilt Country" by Marcia Adams) 1/3 cup milk 2 tbsp. butter 1/2 cup canned pumpkin or mashed cooked pumpkin 2 tbsp. sugar 1/2 tsp. salt 1 egg, beaten 1 package dry yeast 1 cup unbleached all purpose flour 1 cup bread flour 1/3 cup brown sugar,packed 1 tsp. ground cinnamon 2 tbsp. melted butter Caramel frosting(recipe follows) In small saucepan, heat milk and 2 tbsp.butter just until warm(120-130 degrees) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls. CARAMEL FROSTING 1/4 cup (4 tbsp.)butter 1/2 cup brown sugar,packed 2 tbsp. milk 1/4 tsp. vanilla Dash salt 1/2 to 3/4 cup sifted confectioners' sugar. In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency. PUMPKIN WAFFLES (Penzey's) A great idea for a fall breakfast: pumpkin waffles, sausage patties, and real maple syrup. These would work well for dessert; just add a scoop of vanilla or rum raisin ice cream. Combine: : 1/2 cup pumpkin puree (canned) 3 well-beaten eggs 1-1/2 cup milk 2 Tbsp melted butter In a separate bowl 1 cup all-purpose flour 1/2 tsp salt 2 tsp baking powder 3 Tbsp brown sugar 2 tsp pumpkin pie spice (allspice, nutmeg, mace, cinnamon, ginger, and cloves) Mix dry ingredients and add to wet mixture. Stir only enough to blend together. Follow manufacturer's instructions for cooking waffles. This recipe can be doubled and made ahead of time and frozen. Then you just pop them in the toaster for a fast waffle. PUMPKIN PECAN PIE (rec.food.cooking 11/11/97 - Nancy Young) (Better Homes and Gardens) 3 slightly beaten eggs 1 15-ounce can pumpkin 3/4 cup sugar 1/2 cup dark-colored corn syrup 1 teaspoon vanilla 3/4 teaspoon ground cinnamon 1 unbaked 9-inch piecrust 1 cup chopped pecans Whipped cream (optional) In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans. Bake in 350 oven for 50 to 55 minutes or until knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. PUMPKIN BREAKFAST STRATA (rec.food.cooking 11/4/96 - James Harvey) (Source: Richmond Times-Dispatch) Makes 6 servings 1/2 pound skinless pork sausage 1/2 cup EACH: chopped green onion, red bell pepper 8 cups 1-inch cubes Italian OR French bread (about 3/4 loaf) 1 cup shredded Monterey jack cheese 3 eggs 1 12-ounce can (1 1/2 cups) evaporated milk, undiluted 1 cup solid pack pumpkin 1/2 teaspoon salt 1/4 teaspoon EACH: black pepper, crushed dried sage leaves Preheat oven to 350 . Grease a 9-inch square baking dish. In a medium skillet, saute sausage, breaking it up with a wooden spoon, onion and pepper until sausage no longer is pink, 5 to 7 minutes. Arrange half of bread in greased 9-inch square baking dish and top with half of cheese and half of sausage mixture. Repeat layers. In a medium bowl, beat eggs, evaporated milk, pumpkin, salt, pepper and sage. Pour over casserole and press top layer of bread into custard. Bake in preheated oven until set, 25 to 30 minutes. Nutrients per serving: 505 calories, 31.3 grams fat (56 percent total calories), 188 milligrams cholesterol, 1,154 milligrams sodium. BAKED SQUASH ITALIANO 1 lb. any squash (winter or summer; zucchini, butternut, pattypan, even pumpkin) 2 Tbsp olive oil 1 tsp dried oregano 1 tsp dried rosemary, crushed 1 tsp pepper (or to taste) 1 tsp salt (or to taste) 1/3 cup freshly grated Parmesan cheese Preheat oven to 350 degrees If using acorn or pumpkin squash, peel. Squash with edible skin should be left unpeeled. Wash squash and discard seeds and strings. Cut into uniform pieces; one and a half-inch chunks for a round squash, or long wedges for zucchini. Oil an ovenproof baking pan lightly and put the squash in it, skin side down. Sprinkle the squash with the olive oil and then with the dried herbs, pepper and salt, and Parmesan. Put in oven and bake until pieces are soft in the middle (about half an hour for zucchini). -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.