I grew green striped cushaws in my garden this year (a long-necked
pumpkin) and instead of getting a bunch of small pumpkins like I
planned, I got 2 or 3 small ones and two big ones. I just baked the
smaller of the big ones, then ran the cooked flesh thru a food mill. I
ended up with 8 cups of puree. It's yellow rather than orange, and my
dog says it tastes delicious (I gave him a piece of the cooked skin, and
let him lick the roaster.)
Now what? Do I need to put it in a cheesecloth bag and let it drip?
There's enough here for 4 pies, and the other big pumpkin weighs about
25 pounds (probably twice as big as this one.) What else do you do with
pumpkin besides make pies?
I know it freezes really well, so I plan on freezing it in 2-cup containers.
Reply to

I made pumpkin cookies last week end. The spices and sweetness are very mild. I did not glaze the cookies. Here is the recipe and source:
Iced Pumpkin Cookies
PREP TIME 20 Min COOK TIME 20 Min READY IN 1 Hr 20 Min
2 dozen large cookies; 3 dozen smaller cookies. INGREDIENTS:
* 2 1/2 cups all-purpose flour * 1 teaspoon baking powder * 1 teaspoon baking soda * 2 teaspoons ground cinnamon * 1/2 teaspoon ground nutmeg * 1/2 teaspoon ground cloves * 1/2 teaspoon salt
* 1/2 cup butter, softened * 1 1/2 cups white sugar
* 1 cup canned pumpkin puree * 1 egg * 1 teaspoon vanilla extract
2 cups confectioners' sugar * 3 tablespoons milk * 1 tablespoon melted butter * 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
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Reply to
Cuthbert Thistlethwaite
My farovite one!
@@@@@ Now You're Cooking! Export Format
Pumpkin Roll
Cake: 1/4 cup powdered sugar; sprinkle on towel 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup pumpkin; canned 1 cup walnuts; chopped Filling: 8 oz cream cheese; room temp 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract powdered sugar; optional decoration
FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Yield: 10 servings
** Exported from Now You're Cooking! v5.84 **
Reply to
Mr. Bill

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