Fine. I can’t tell you how long to cook it though. Smaller pans will mean less cooking time. I just hand out wrapped halves to take home.
Oh, here is the link. Do feel free to link to it, if for any reason you wish to.
Another thing I will add is that my boss is the pickiest eater EVER, and he really likes this.
We just made a stew today. My wife’s ideas and my execution and it was very good. We used a sweet squash, not pumpkin, but either would probably work.
12 oz or so of marbled pork steak, trimmed of fat, cut into chunks
1/2 cup flour
2 heaping TBSP of sweet Spanish smoked paprika
salt
3 strips of bacon
olive oil
1 small onion, diced
3 cloves garlic, minced
1 6oz can tomato paste
1 15 oz can diced tomatoes with juices
3-4 cups of stock or broth (chicken, pork, veggie, whatever)
1 small squash, peeled and cut into chunks
fresh sage leaves
butter
Saute the bacon in a bit of olive oil until nicely browned. Remove from the pan and cut into smaller pieces. Mix the flour, paprika and salt in a gallon baggie, then dredge the pork in the mixture. Remove from bag, shaking excess flour off. Return the bacon fat to the burner and heat to medium-high. Add the pork in batches and brown quickly. Remove to a bowl. Reduce the heat to medium-low, and add the onion to the fat, adding a bit of olive oil if necessary. When the onion turns translucent, add the garlic and saute for about a minute, stirring.
Add the tomato paste and stir and cook until all the fat is absorbed. Add the can of tomatoes, the stock and the meats. Stir well to combine with the paste. Bring to a boil, reduce heat to simmer and cook for about three hours, or until the pork is fork-tender. Add the cut up squash.
While the squash is cooking, heat some butter in a saute pan to medium. Add fresh sage leaves and saute until crisp. Remove from pan. Add the sage butter to the large pan/pot. Ladle the stew into bowls and garnish with the sage. And sour cream, if you wish.
I got this from last year’s holiday special baking edition for…Gourmet magazine, I think? They are divine. Best brownies ever!
Pumpkin-Spice Cheesecake Brownies
Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon
Cheesecake Batter
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves
Preheat oven to 350F. Grease an 8x8" square metal baking pan.
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.
I am definitely going to be printing out a bunch of these recipes!
Thank you all very much for all your contributions!
I want to make them all. It may take me months, but I may make them all.
It’s so wonderful to get recipes that you know have been tested. Thanks so much for sharing!
This sounds weird, but is awesome. It’s from one of the Moosewood cookbooks by Mollie Katzen. I can’t remember if the recipe below is exactly the one from the cookbook, but it’s the one I use, adapted from it.
Pumpkin and Mushroom Lasagna
4 c chopped onions
1 TBS olive oil
6 c chopped portabellas or other mushrooms
1/4 c fresh chopped sage leaves
1 tsp salt
1 c vegetable stock (chicken broth or stock also works)
2 eggs, beaten
29 oz can pumpkin
3 c ricotta cheese
1/4 tsp pepper
1/4 tsp nutmeg
3/4 lb lasagna
1.5 c parmesan
Preheat oven to 375*.
Sauté the onions in oil in a large pot for 5 minutes. Add mushrooms and sauté for another 5 minutes (until wilted). Add sage, 1/2 tsp of salt, and stock and simmer on low for 5 minutes. Set aside.
Combine eggs, pumpkin, ricotta, pepper, nutmeg, and 1/2 tsp of salt in a large bowl.
Spray with Pam a 9 x 13 baking dish (8 x 8 if halving recipe). Dip 1/2 c of liquid from the mushroom mixture and pour into dish. Cover with layer of noodles, then half the pumpkin mixture. Spoon on a third of the mushrooms and 1/2 c of cottage/ricotta. Repeat and finish with noodles moistened with mushrooms. Top with cheese.
Cover and bake 50 minutes. Uncover and bake for 10 more. Remove and let stand 10 minutes before serving.
Serves 10-12
– adapted from Moosewood Celebrates by Mollie Katzen
My wife has made this twice in the last two weeks. It’s amazing. I like it warm with a scoop of vanilla ice cream. She eats the leftovers cold for breakfast the next day.
From my blog:
Pumpkin Pancakes - I cannot get enough of these, usually for a little dessert in the evenings.
Pumpkin Bread - I’ve made 2 batches this week, and will probably make another to send to my brother before the week is out. So easy, and so good!
Recipes that I have made from other blogs:
Pumpkin Bread Pudding - no joke, one of the best things I have EVER eaten. Use challah if you can find it, it is the best for bread pudding.
Caramel Pumpkin Cheesecake - YUM.
Recipes I have made but not yet blogged about:
Honey-Pecan Pumpkin Pie (This was my go-to pie recipe for Thanksgiving, until last year when I did the cheesecake. Now, I have to decide which I’m going to do for this year!)
Pumpkin Oatmeal - no recipe, but I made a couple of pumpkin custards that I accidentally overbaked (just the custard part of the bread pudding above). I was going to throw it out, but then I thought that I could stir it into hot oatmeal and make pumpkin oatmeal. OH MY GOSH, it was so, so good. Insane. You should try it. I’m thinking about failing a couple of custards again just so I can make more oatmeal (but I’m sure there’s a better way…)!
Pumpkin Bars
15 oz. Libby’s Pumpkin (not pumpkin pie filling!)
4 eggs
2 tsp. cinnamon (or cinnamon-sugar)
½ c. vegetable oil
2 c. sugar
2 c. Bisquick
Preheat oven to 350°. Mix all ingredients together and pour batter into a 9”x13” pan. Bake for 30-35 minutes. Let cool, the top with cream cheese frosting (heretically, the store-bought cans of cream cheese frosting taste best with this. Promise.)
(That recipe also works great as mini-cupcakes, but I use homemade frosting then because I pipe it on.)
Oh, yeah, forgot about pumpkin pancakes. We made those for dinner a few weeks ago; the kids loved them! And so did the adults.
Pumpkin Bars
2 cups granulated sugar
4 large eggs
1 cup vegetable oil
1 lb pumpkin pulp or one 16 oz can of pumpkin
2 teaspoon ground cinnamon
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour
1 cup pecans, chopped
- Combine sugar, eggs, oil, and pumpkin until thoroughly combined.
- Combine cinnamon, baking powder, baking soda, salt, and flour in a separate bowl.
- Add dry ingredients to pumpkin mixture and stir just until well mixed.
- Spread batter into an ungreased 15 x 10 x 1-inch baking pan.
- Bake in a 350*F oven for 30 minutes. Cool and frost with Cream Cheese Frosting, and top with pecans if desired. Cut into bars.
Cream Cheese Frosting
1 3-ounce package cream cheese room temperature
1 ¾ cups powdered sugar
¾ cup butter room temperature
1 tablespoon milk
1 teaspoon vanilla extract or rum
- Combine frosting ingredients in a small bowl; mix until well blended.
To make this into pumpkin bread, leave out the oil.
I tried the canned pumpkin pie filling and spice cake mix cupcakes today, and they are unbelievably good. I used a spice cake mix, a small size can of pumpkin mix, two eggs and about a half cup of water and added some cinnamon, nutmeg, and cloves. So, so good.
Well, I’m having an early Thanksgiving Dinner with Family today. My Mom made the pumpkin pies, it’s unbelievable… she just makes the best pies and I will probably never be able to duplicate it. I am helping with the 20 lb. Turkey to her instructions. The only thing I have free reign over is the Sweet Potatoes or Yams. It inspired me, and this is the recipe I created, prepared, and have waiting in the fridge to bake just before dinner.
Yambrosia
1 nearly drained 29 oz can of Bruce’s Yams, 2 tbsps of syrup remaining.
2 1/2 tbsps of melted butter
5 tbsps of Applebutter
1/4 tsp cinnamon
1/4 cup plus 1/2 tbsps.heavy cream
1/4 bag of miniature marshmallows
4 ozs.coarsely chopped Blue Diamond Smokehouse Almonds
Mash the Yams with the butter, applebutter, and cinnamon in a casserole dish. Mash with a stout fork to a fairly coarse, yet smooth consistency and then mix in the cream. There should still be some texture. Fold into the mixture about a third of the mini marshmallow, and a third of the chopped smoked almonds. Top the mixture, with the remaining marshmallows and Almonds as streusel*. Bake, uncovered, in a preheated 350F oven for a half hour to forty-five minutes.
*Another addition, or variation to this marshmallow and almond streusel is the inclusion of toasted, sweetened, shredded coconut.
MMMM…mm. MMM Yam puddin’.