---------------------------------------------------------------- From: P&S Gruenwald Newsgroups: rec.food.recipes Subject: Collection (3) Pumpkin Followup-To: rec.food.cooking Date: 17 Oct 1998 11:15:22 -0600 Organization: InfiNet Reply-To: sitm@ne.infi.net NNTP-Posting-Host: llama.swcp.com Chocolate Pumpkin Cake Ginger Pumpkin Mousse Pumpkin Butter Here are 3 different pumpkin recipes. * Exported from MasterCook II * Chocolate Pumpkin Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cake Chocolate Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup unsweetened cocoa 1 Cup quick-cooking oats 2 Teaspoons baking powder 1 Teaspoon baking soda 1/4 Teaspoon salt 1 Tablespoon ground cinnamon 1/2 Teaspoon ground cloves 1 Cup unsalted margarine -- (2 sticks) 2 cups granulated sugar 4 eggs 1 teaspoon almond extract 1 can solid-pack pumpkin -- (16 ounces) 1 can crushed pineapple -- undrained (8 -- ounces) ***FROSTING*** 1/2 cup unsalted butter -- (1 stick) 1 cup packed dark brown sugar 1/2 cup light cream 1 1/2 cups shredded coconut 1 1/2 cups pecan halves Preheat the oven to 350 degrees F. Grease and lightly flour a 13 x 9-inch baking pan. To make the cake, mix together the flour, cocoa, oats, baking powder, soda, salt, cinnamon and cloves. Set aside. Beat together the margarine and sugar with an electric mixer in a large bowl until creamy. Beat in the eggs, one at a time, until all is well blended. Gradually beat in the almond extract, pumpkin and crushed pineapple. The mixture may look curdled at this point, but not to worry. With a wooden spoon, gradually stir in the flour mixture to make a smooth thick batter. Turn the batter into the prepared pan and bake the cake until just done in the center, 40 to 45 minutes. While the cake is baking, prepare the frosting: melt the butter in a saucepan over low heat. Add the brown sugar and cream and stir until smooth. Stir in the coconut and pecans. Remove from heat. Preheat the broiler. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes. Let the cake cool to room temperature before cutting into squares. CFF Shared by "Joanne Jolliffe" - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Ginger Pumpkin Mousse Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mousse Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 7 Tablespoons granulated sugar 1 Tablespoon unflavored gelatin 1 1/2 Cups pumpkin puree 1 Teaspoon ground. cinnamon 1/2 Teaspoon freshly grated ginger 1/2 Teaspoon grated nutmeg 1 Cup heavy cream minced crystallized ginger -- (garnish) Beat eggs with sugar until mix is light colored and thick. Add gelatin and beat to blend well. Mix in pumpkin puree and spices and chill mixture until it begins to set up. Whip cream into soft peaks; fold in pumpkin mixture. Pour into 4-6 dessert dishes. Chill for 4 hours. Before serving, garnish with crystallized ginger CFF Shared by "Joanne Jolliffe" - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Pumpkin Butter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Butter Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can solid-pack pumpkin -- (16 oz) 2/3 Cup firmly packed brown sugar 1/4 Cup honey 1 Teaspoon lemon juice 1/4 Teaspoon ground cinnamon 1/8 Teaspoon ground cloves In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally. Refrigerate for several weeks or freeze. Yield: 2 cups. Kitchen Link E-Newsletter - - - - - - - - - - - - - - - - - - -- Sarah in Ky mailto:sitm@ne.infi.net -- ~~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.