 Pumpkin
Cobbler
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1 28 oz. can pumpkin
4 eggs
1 1/2 c sugar
1 tsp. salt & ginger |
1/2 tsp cloves
2 tsp. cinnamon
1 13oz. can evaporated milk
1 box yellow cake mix |
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Mix above and pour into: Greased 13x9 pan. Sprinkle: 1 box yellow
cake mix over. Drizzle 2 sticks melted butter over dry cake mix.
Sprinkle 2 Tbisp. brown sugar, sprinkle with 1/2 c. nuts. Bake
350 1 hr. 20 min.
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Black
Bean & Pumpkin Soup
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Puree: (3) 15 6z. cons black beans, rinsed and drained; 1 10
oz. can whole tomatoes, drained & chopped. Saucepan: melt
4 T butter, 2 chopped onions, 3 minced garlic cloves, 1 tsp salt
& pepper: Saute until browned. Stir in the Bean/Tomato puree.
Add 4 cups Chicken or beef broth, 1 16 oz. can pumpkin, 1/2 cup
dry sherry. Simmer 30 min. Garnish with sour cream & chopped
green onions.
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Pumpkin Tea Cakes
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Beat 4 eggs, add 2/3 cup water, 1 c. salad oil, 2 cups canned
pumpkin & stir well. Measure and sift together 3 1/3 c. flour,
3
cups sugar, 2 tsp. baking soda, 1 1/2 tsp salt, 1 tsp. each cinnamon
and nutmeg, pinch of cloves. Make a well in the middle of the
dry mixture, pour in pumpkin mixture, stir well. Pour into 3
well oiled loaf pans. Bake 350 for 1 hour. Serve with flavored
cream cheese.
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Pumpkin Bread
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1 2/3 cup flour
1 c chopped nuts
1/2 tsp nutmeg
1/2 C veg. oil
2 beaten eggs |
1 tsp baking soda
1 c. raisins
1 2/3 c. sugar
1/2 c water
1 Cup pumpkin |
Mix all together Bake 350 for 45 min.
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