Re: Pumpkin Recipes???

[Guest guest]

You're in luck - there's a list of pumpkin recipes in the files

section here.

Elaine B

>

> Hi guys,

>

> Can anyone help me find some pumpkin recipes. Normally I would do

it myself but I am swamped with getting Kiki back on track. Don't

have time to search myself. Truly appreciate the help right now! She

is doing much better. But have a ways to go.

>

> WE have tons of pumpkin and want to use it. I have steamed it and

packaged it. It is in the freezer.

>

> God Bless, and a big Thanks, Antoinette and family of five (SCD 2/06)

>

>

[Guest guest]

Probably, most of you know this, but maybe it will be helpful to some new

scders. I have learned the trick to cooking your own pumpkin puree, and having

it be nice and thick like the canned pumpkin. I always wondered why the canned

pumpkin is really thick, but homemade pumpkin puree is watery. Well, here's the

deal. Of course, you bake your pumpkin, and puree it. Then, line a strainer

with a double layer of cheese cloth, and set it over a bowl. Sounds like

dripping yogurt, right? Pour your pumpkin puree into the lined strainer, and

cover with plastic wrap. Place something about the weight of a soda can or soup

can on the top. I would say place a soda can or a soup can, but most of us

don't have that stuff in the house anymore. Refrigerate, and let drain for

three hours up to overnight. I could not believe how much water I got in the

bowl to discard. Now, my pumpkin puree is really thick like canned. I hope

this helps someone else.

Meleah

Pumpkin Recipes???

Hi guys,

Can anyone help me find some pumpkin recipes. Normally I would do it myself

but I am swamped with getting Kiki back on track. Don't have time to search

myself. Truly appreciate the help right now! She is doing much better. But have

a ways to go.

WE have tons of pumpkin and want to use it. I have steamed it and packaged it.

It is in the freezer.

God Bless, and a big Thanks, Antoinette and family of five (SCD 2/06)

[Guest guest]

How do you " bake a pumpkin'? When you are all done, can you freeze the puree?

Or do you have to can it?

Sorry, Totally new to all of this.

Lori

robin wrote:

Probably, most of you know this, but maybe it will be helpful to some

new scders. I have learned the trick to cooking your own pumpkin puree, and

having it be nice and thick like the canned pumpkin. I always wondered why the

canned pumpkin is really thick, but homemade pumpkin puree is watery. Well,

here's the deal. Of course, you bake your pumpkin, and puree it. Then, line a

strainer with a double layer of cheese cloth, and set it over a bowl. Sounds

like dripping yogurt, right? Pour your pumpkin puree into the lined strainer,

and cover with plastic wrap. Place something about the weight of a soda can or

soup can on the top. I would say place a soda can or a soup can, but most of us

don't have that stuff in the house anymore. Refrigerate, and let drain for three

hours up to overnight. I could not believe how much water I got in the bowl to

discard. Now, my pumpkin puree is really thick like canned. I hope this helps

someone else.

Meleah

Pumpkin Recipes???

Hi guys,

Can anyone help me find some pumpkin recipes. Normally I would do it myself but

I am swamped with getting Kiki back on track. Don't have time to search myself.

Truly appreciate the help right now! She is doing much better. But have a ways

to go.

WE have tons of pumpkin and want to use it. I have steamed it and packaged it.

It is in the freezer.

God Bless, and a big Thanks, Antoinette and family of five (SCD 2/06)

[Guest guest]

Cut the pumpkin in half. Scoop out the seeds and membrane(stringy stuff).

Place cut side down on cookie sheets(with sides). Pour hot water around the

pumpkin until you have about 1/4 inch in the pan. Bake at 400 degrees until

tender. This can be anywhere from 45 minutes to an hour and a half depending on

the size of your pumpkin. When the pumpkin is cooked, turn cut side up until

cool enough to handle. Scoop pumpkin flesh out of shell and puree in a blender

or food processer until smooth. Line a fine mesh strainer with a double layer

of cheese cloth set over a bowl. Pour pumpkin puree into lined strainer. Cover

with plastic wrap, and set something about the weight of a soda can or soup can

on top. Refrigerate three hours to overnight. Discard liquid that accumulates

in bowl. Pumpkin puree can be used right away, or frozen. I'd freeze it in two

cup amounts since it seems like most recipes call for about a cup. This same

method works with any squash(butternut, acorn, ect.

Meleah

Pumpkin Recipes???

Hi guys,

Can anyone help me find some pumpkin recipes. Normally I would do it myself

but I am swamped with getting Kiki back on track. Don't have time to search

myself. Truly appreciate the help right now! She is doing much better. But have

a ways to go.

WE have tons of pumpkin and want to use it. I have steamed it and packaged it.

It is in the freezer.

God Bless, and a big Thanks, Antoinette and family of five (SCD 2/06)

[Guest guest]

Thanks to all for all the wonderful ideas. I loved the one for making

the pumpkin purre thicker! I will drip my pumpkin too. I just love

the things I learn on this list serve.

I personaly find it easy to put in freezer bags date it and throw it

in the freezer. I find that it lasts about three months this way

before it gets freezer burn.

Antoinette and family of five(SCD 2/06)

[Guest guest]

Hi Lori,

I cut up my pumpkin and put in in the slow cooker overnight with a

tiny amount of water (you may be able to skip the water altogether).

If it is really thick I just add a few more hours to the cook time. I

like the slow cooker - fire and forget.

Sheila, SCD Feb. 2001, UC 22yrs

mom of and

>

> How do you " bake a pumpkin'? When you are all done, can you freeze

the puree? Or do you have to can it?

> Sorry, Totally new to all of this.

>

> Lori

>

> robin wrote:

> Probably, most of you know this, but maybe it will be

helpful to some new scders. I have learned the trick to cooking your

own pumpkin puree, and having it be nice and thick like the canned

pumpkin. I always wondered why the canned pumpkin is really thick,

but homemade pumpkin puree is watery. Well, here's the deal. Of

course, you bake your pumpkin, and puree it. Then, line a strainer

with a double layer of cheese cloth, and set it over a bowl. Sounds

like dripping yogurt, right? Pour your pumpkin puree into the lined

strainer, and cover with plastic wrap. Place something about the

weight of a soda can or soup can on the top. I would say place a soda

can or a soup can, but most of us don't have that stuff in the house

anymore. Refrigerate, and let drain for three hours up to overnight.

I could not believe how much water I got in the bowl to discard. Now,

my pumpkin puree is really thick like canned. I hope this helps

someone else.

> Meleah

>

> Pumpkin Recipes???

>

> Hi guys,

>

> Can anyone help me find some pumpkin recipes. Normally I would do

it myself but I am swamped with getting Kiki back on track. Don't

have time to search myself. Truly appreciate the help right now! She

is doing much better. But have a ways to go.

>

> WE have tons of pumpkin and want to use it. I have steamed it and

packaged it. It is in the freezer.

>

> God Bless, and a big Thanks, Antoinette and family of five (SCD

2/06)

>

>