|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 7,070 for pumpkin to
Preheat oven to 370°F. Note: If ... extra flavor. Blend pumpkin, egg, oil ... 10 to 12 minutes. Recipe can be doubled. Bake and freeze the extra cookies.
Preheat oven to 400°F. In a ... in eggs and pumpkin. In a ... plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
This recipe uses cubes of raw pumpkin rather than canned ... 1/2 cup water to pumpkin, and simmer ... Reduce heat to 350°F and bake about 30 minutes longer.
Prepare sweet pie ... minutes. Preheat oven to 400°F. In food ... and smooth. Add pumpkin, eggs, brown ... 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 ... tests done. Note: To test custard for ... will continue to cook after removed from the oven.
Directions for cooking fresh pumpkin: Cut stem from top to allow steam to ... olive oil in a single layer and roast for 90 minutes at 250°F or until dry.
Put all ingredients ... you're using fresh pumpkin instead of canned, ... can substitute 1 cup bread flour (of course, it will no longer be sour dough!)
If using fresh pumpkin, drain in cheesecloth to remove excess liquid. ... Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).
Preheat oven to 350°F. Beat together ... peel. Stir in pumpkin and remaining ingredients. ... sugar. Can be eaten plain, buttered, or with cream cheese.
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