Pumpkin side dishes

Cranberries. And some good quality butter.

Also, since this is a *baking newsgroup, I should point out that there are numerous excellent recipes for pumpkin bread, pumpkin muffins, pumpkin cake. A friend of mine mixes canned pumpkin pack into his pancake batter.

Here's one I did at work that rocked:

The pumpkin filling isn't so much a recipe as it is a season to taste thing, so here goes for that:

1 No.10 can pumpkin (ingredients: pumpkin) Salt, kosher, to taste (about 1/4 c) 2 lb brown sugar about 1/4 c molassas about 1/8 to 1/4 c Quatre Épices about 2 T cinnamon, ground about 2 t ground mace 1 lb butter, softened about 1/2 t ground cloves about 1-2 t ground white pepper maybe 1 c granulated sugar and anything else you can think of to make it taste good. The recipe varies every time, and I usually taste it against the previous batch to make sure they taste similar.

Okay, so here goes for the biscuit recipe!

5 lb AP Flour 3.5 oz kosher salt 5 oz brown sugar 5 oz baking powder 1 lb 12 oz butter 2 lb punpkin filling (description above) 1 lb 10 oz buttermilk

MIXING: Biscuit Method

MAKEUP: Either drop or cut.

BAKING: 350°F convection for 17 minutes, fan on low, for 2.5" dia. x 1" thick rolled and cut biscuits filling a full-sheet pan.

Sorry, not rescaling anything today. 'Puter problems w/ modem. This should give you an idea though. I just made it up thinking that I could use pumpkin filling as part of the liquid in a standard biscuit recipe, and I was right.

Also, try doing a pumpkin and butternut squash soup.