Pumpkin Roll
Roasted Pumpkin Seeds
Pumpkin Chutney
Pumpkin Bread
Spicy Pumpkin Sheet Cake
Tourquire Casserole In A Pumpkin
Pumpkin Tumbales


Pumpkin Roll

3 eggs
1 tsp. lemon juice
2/3 cup pumpkin (fresh or can), mashed
1 tsp. ginger powder
2 tsp. cinnamon powder
1 cup granulated sugar
1 tsp. salt
3/4 cup self-rising flour
1/2 tsp. nutmeg

Preheat oven to 350 degrees. Grease and dust with flour a 17 1/4 x 11 1/2
x 1 inch baking pan. In a medium mixing bowl, beat eggs for 5 minutes on
medium speed. Add all other ingredients one at a time, in any order,
mixing well after each addition, until entire mixture is creamy smooth.
Pour into prepared pan and distribute batter evenly with a spoon and bake
for 15 minutes. Dust a clean dish cloth with confectioners' sugar and turn
cake out, while still warm, onto the prepared dish towel and roll up jelly
roll fashion and allow cake to cool completely while rolled in the dish
towel. After "roll" is cooled, unroll and *spread with filling listed
below. Sprinkle filling with nuts then carefully roll back up without the
towel, wrap "roll" in aluminum foil and refrigerate.


--*Filling:--

3 oz. cream cheese, softened
2 Tbsp. margarine, softened
1 cup confectioners' sugar
1 tsp. vanilla extract
1 cup chopped nuts

Blend all ingredients, except nuts, well with electric mixer. Follow
directions above to continue.

Roasted Pumpkin Seeds

2 cup pumpkin seeds
1/4 cup lemon juice (fresh squeezed)
3/4 Tbsp. salt

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep
mixing together until all seeds are very wet and soaked. Place seeds in a
glass bowl and put in the microwave on very high temperature for 4
minutes. Take out and stir them very well and place back in the microwave
for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in
between until they are roasted (golden brown). Enjoy.

Pumpkin Chutney

3 1/4 cup fresh pumpkin meat, peeled,
seeded and chunked
2 cup ripe tomatoes, peeled and chopped
1 cup onions, peeled and sliced
1/4 cup raisins
1 cup sugar
1 cup brown sugar
2 Tbsp. salt
2 tsp. each ground ginger, black
pepper, and allspice
Pinch of ground cloves
2 cloves garlic, chopped
1 tsp. ground mace
2 1/2 cup cider vinegar

Place all ingredients in a large, heavy saucepan and bring to a boil,
stirring until all the sugar has dissolved. Reduce heat and cook very
gently, stirring occasionally, until the chutney is thick. It will take
about 4 hours, but do not overcook, or the pumpkin pieces will lose their
shape. Pour the chutney into hot, sterilized jars and allow to cool, then
seal. If not using in a few days, process in a water bathe for 20 minutes.
(Place sealed jars on a rack so they do not touch. Set in a large pan of
boiling water to cover by at least 1-2 inches; begin timing when water
returns to a boil. Add more boiling water as needed during the processing
period.) Makes 3-4 pints. Refrigerate after opening.

Pumpkin Bread

2 cup flour
1 1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 1/2 to 2 tsp. cinnamon
1/2 tsp. ground cloves
1 cup (2 sticks) margarine, melted
3 eggs, slightly beaten
2 cup (16 oz.) fresh or canned pumpkin
1 1/2 to 2 cup raisins

Preheat oven to 350 degrees. Grease loaf pans with Crisco shortening.
Using a large bowl, mix flour, sugar, baking powder, soda, salt, nutmeg,
cinnamon and cloves together. Add melted margarine, eggs, pumpkin and mix
well. Stir in raisins. Spoon batter mixture in greased loaf pans. Bake at
350 degrees for 1 hour. when toothpick inserted comes out clean, dessert
is done. Cool loaves, about 20 minutes. Remove from pans and wrap in Saran
Wrap. This dessert freezes well. Yield: 2 (8 1/2 x 4 1/2 x 2 1/2 inch)
loaves or 5 baby loaves.

Spicy Pumpkin Sheet Cake

(Makes one 15 x 10 inch cake).

4 eggs
1 3/4 cup thick pumpkin (fresh or canned)
1 cup sugar
3/4 cup firmly packed brown sugar
1 cup oil
2 cup all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Grease pan. Beat eggs, add pumpkin, sugar and oil, beat well. Sift flour,
soda, baking powder, spices and add to pumpkin mix. Beat well. Bake at 350
degrees for 25 minutes.


--Cream Cheese Frosting:--

3 oz. cream cheese
1/4 cup butter
1 tsp. vanilla
2 cup 4x sugar

Combine all ingredients and stir well.

Tourquire Casserole In A Pumpkin

1 whole fresh pumpkin, med. size
1 large pork, lean and finely ground
1 lb. beef, lean and finely ground
1 large Spanish onion, finely chopped
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/4 tsp. ground sage
Salt and pepper to taste
1 to 1 1/2 cup fresh mashed potatoes

Cut a hat (or lid) in the top of pumpkin and clean all seeds out of the
interior. Rinse out the interior and dry with a paper towel. Set pumpkin
aside. Saute beef and pork slowly until cooked. Remove from the pan and
drain the fat from the meat. Saute the onion in butter until golden. Add
the meat and spices together and heat. Add enough mashed potatoes to meat
mixture to hold it together, and place mixture in the pumpkin cavity.
Place filled pumpkin in a pie pan with 1/4 inch of water in the bottom of
the pan. Bake in a preheated 350 degree oven for approximately 45 minutes,
or until the pumpkin sinks or contracts somewhat. A toothpick should come
out clean when done.

Note: Spices may be adjusted to taste, and allspice may be used
as well.



Pumpkin Timbales

2 cup mashed, baked pumpkin
1/2 Tbsp. finely minced fresh gingeroot
1 Tbsp. maple syrup
1/4 tsp. freshly grated nutmeg
3 eggs, lightly beaten
1/4 cup Half and Half
Salt
Freshly ground pepper

Mix all ingredients together, seasoning to taste with salt and pepper.
Pour mixture into lightly buttered muffin tins or custard cups, filling
them 2/3 full and place in a pan of simmering water. Bake 5 inches in
preheated 350 degree oven, then, lower heat to 325 degrees and bake
another 30 minutes or until set (a skewer inserted in center should come
out clean). Let rest 5 minutes before unmolding.


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