Pumpkin Recipes

[Deed]

Pumpkin Recipes

For you gals down under!

[braided-rug]

I have looking at the cream coloured winter squash. We had one and were going to throw it out, we thought there was something wrong with it. We have had two green ones and one with an orange spot.

The pumpkin raisin bars look good! I will try to remember to put in an order for pie spice with usafoods this week, as this was my intention at the end of last season. Can't wait to smell it.

[braided-rug]

What kind of raisins do you think they mean for the bars Deed?

"Pumpkin Raisin Bars

Ingredients
2 egg
1/2 cup POST 100% Bran Cereal
1/4 cup flour
2 tsp. CALUMET Baking Powder
1 tsp. pumpkin pie spice
1/4 cup butter or margarine
1/2 cup brown sugar
1/2 cup pumpkin
1/2 cup raisins
powdered sugar

Recipe Directions:
Beat eggs in small bowl. Stir in bran; let stand 5 minutes.

Mix flour, baking powder and pumpkin pie spice in another small bowl.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in cereal mixture and pumpkin. Stir in flour mixture and raisins until well blended. Spread batter in greased and floured 9-inch square baking pan.

Bake at 350°F for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle with powdered sugar, if desired. Cut into squares."

I have all the ingredients except I am waiting on the spice from usafoods which is in customs at the moment.

[Deed]

Linda I don't remember what you call them in AU, but all they are is sundried grapes. This is the most popular brand in my area.

www.sun-maid.com/products/products_raisins.html#raisins_2

[braided-rug]

Thanks Deed. I came across that site a week or so ago, the page you gave me was good. Just going on the colour they look like sultanas. We have sultanas in those tiny boxes for school snacks here. Maybe if I describe our raisins? They are more black, large and sticky. Sort of flat.

Sultanas which I thought maybe were golden raisins are more plump, well maybe when they are cooked, and brown and a medium size. Clear as mud?

[braided-rug]

These are sultanas.

www.acclaimimages.com/_gallery/_pages/0034-0511-1200-1940.html

[Deed]

Linda I think they mean the darker ones, at least that is what I would use in these bars. When an American recipe calls for raisins we generally use the darker ones and if they want golden ones, that is usually specified.

We also have them in snack size boxes, but here in my neck of the woods we only see the dark ones sold like that. The golden ones come in a canister or a pouch.

You can use which ever ones you want, I think the darker ones just give it more of a color contrast. And you can substitute chocolate chips for raisins in most American recipes too. Pumpkin and chocolate chips are real good.

[Deed]

Here are a couple more recipes for pumpkin I had on my hard drive.

Pumpkin Squares

Enjoy this recipe from ChristmasCookies.com

4 eggs
1 c. oil
2 c. sugar
1-1/2 c. pumpkin
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 t. cinnamon
2 c. all-purpose flour

Mix all ingredients together; pour into a greased jelly-roll pan. Bake at 350 degrees for 25 minutes. Cool and frost. Refrigerate for one hour before serving. Makes 3-1/2 to 4 dozen.

Frosting:

8-oz. pkg. cream cheese, softened
1/2 c. plus 2 T. margarine
1-1/2 c. powdered sugar
2 t. vanilla extract
2 t. milk

Blend all ingredients together with an electric mixer on medium speed until smooth.

*************************

Pumpkin Swirled Poundcake

6 eggs, at room temperature
1/2 cup sour cream, at room temperature
2 tsp. vanilla extract
3 cups cake flour
1-1/2 cups sugar
1 tsp. grated orange zest
1 tsp. baking powder
1/2 tsp. baking soda
1-1/4 cups + 2 tbsp. butter, at room temperature
1/2 cup canned pumpkin
1 tsp. pumpkin pie spice
1 tsp. ground cardamom
1-1/2 cups confectioners sugar
3-4 tbsp. orange juice


Preheat oven to 350°. Butter and flour 4 mini-loaf pans. Whisk together eggs, sour cream and vanilla, In another bowl, combine the next 5 ingredients. With mixer, at medium speed, add 1/2 of the egg mixture and 1 1/4 cups butter to flour mixture. Reduce speed to low; beat in remaining egg mixture. Increase speed to medium, beat one minute. Transfer 1 1/2 cups batter to another bowl; stir in pumpkin, pie spice, and cardamom. Spread 1/2 cup plain poundcake batter over bottom of each loaf pan; top with 2-3 tbsp. pumpkin batter. Top each layer of pumpkin batter with 1/2 cup plain batter. Use a knife to swirl batters. Bake 40-45 minutes or until toothpick comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans; cool completely on wire rack. Combine remaining butter with confectioners sugar and orange juice until smooth; drizzle over each loaf.

[braided-rug]

That sounds like a great excuse to use cardamon. I have a new canister but haven't used it yet. I fell in love with cardamon at cooking class in high school, but haven't used any so far.

[braided-rug]

Here is another pumpkin/raisin one for a comparison of the two recipes.

www.selfsufficientish.com/pumpkin.htm

[braided-rug]

I have my pie spice now, so all systems are go for the Pumpkin Raisin Bars, yum. The delivery lady brought it this morning from the city, who imported it.

[braided-rug]

By the way, I think pie spice is so cute.