here are some of my favorite pumpkin recipes, i thought that they would be fitting for the upcoming thanksgiving season -- the cupcakes are to-live-for!!!
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meal in a pumpkin
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2 cups cooked rice
1 lb cooked and shopped up hamburger meat
1/2 cup chopped onion
1 1/2 cup chopped celery
1 cup chopped mushrooms
1 can cream of mushroom soup
1/2 cup soy sauce
3 Tbsp brown sugar
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mix ingredients together, hollow out a pumpkin, fill pumpkin with mixture. leave lid on pumpkin when baking. this mixture will filla 6-7 lb. pumpkin. bake 350 degrees for 2 1/2 to 3 hours.
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cornbread
(to go with your meal in a pumpkin)
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3 cups bisquick
1/2 cup cornmeal
1/2 tsp baking soda
1/2 cup melted butter or margerine
1 1/2 cup sugar
2 eggs
1 1/2 cup milk
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make 350 degrees for 30-40 minutes
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pumpkin cupcakes
(for desert)
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cupcakes:
2 1/4 cups flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup softened butter
1 1/3 cups brown sugar
2 eggs
1 cup canned pumpkin
3/4 cup milk
3/4 cup chopped pecans or walnuts ( optional)
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cream cheese frosting:
1/4 cup softened butter
1 (8 oz.) pkg. cream cheese, at room temp.
3 cups confectioners sugar
2 tsp. vanilla
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preheat oven to 375*. put paper liners in muffin cups.
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sift together flour, baking powder, baking soda, salt and cinnamon. cream butter and sugar until light and fluffy. beat in eggs. blend in mashed pumpkin. stir in flour mixture alternately with milk, blending after each addition. stir in nuts.
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spoon batter into muffin cups, filling cups about two-thirds full. bake 25 minutes or until a wooden pick inserted in center comes out clean. frost with cream cheese frosting.
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to make the frosting, combine all ingredients in large mixing bowl and beat until smooth.
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yield: 24 cupcakes.
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