|Pumpkin Soup (Book & CD)|
|by Helen Cooper|
Cat, Duck and Squirrel live in an old white cabin, with a pumpkin patch in the garden.
1 - 10 of 7,070 for 1 cup pumpkin
Preheat oven to ... extra flavor. Blend pumpkin, egg, oil ... 370°F degrees for 10 to 12 minutes. Recipe can be doubled. Bake and freeze the extra cookies.
Preheat oven to ... in eggs and pumpkin. In a ... for less than 1 minute to avoid ... freeze, or use to fill the cookie jar where they won't last long!
This recipe uses cubes of raw pumpkin rather than canned ... medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, ... about 30 minutes longer.
Put all ingredients ... you're using fresh pumpkin instead of canned, ... You can add 1 teaspoon pumpkin pie ... can substitute 1 cup bread flour (of ... longer be sour dough!)
Prepare sweet pie ... and smooth. Add pumpkin, eggs, brown ... form. Stir in 1 tablespoon grated orange ... edge. Decorate with mint leaves, if desired.
Cream shortening; add ... Add eggs and pumpkin; mix well. ... are golden on edges and set in center. Be careful not to overbake! Makes 4 dozen cookies.
Beat the egg ... Wash and peel pumpkin and remove seeds ... into heatproof custard cups. Set the ... pointed knife about 1 inch from the ... removed from the oven.
Directions for cooking fresh pumpkin: Cut stem ... brine made with 1 cup Kosher salt (or ... single layer and roast for 90 minutes at 250°F or until dry.
If using fresh pumpkin, drain in ... crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).
Preheat oven to ... peel. Stir in pumpkin and remaining ingredients. ... Bake for about 1 hour, or until ... eaten plain, buttered, or with cream cheese.
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