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POTTER ORCHARDS FARM MARKET AND NURSERY

Pumpkin Recipes

Easy Pumpkin Bread #1

2 cups Buttermilk Pancake Mix
3/4 cup firmly packed Brown Sugar
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/4 tsp. Ginger
1 cup Cooked Pumpkin
1/3 cup Vegetable Oil
1/4 cup Milk
2 Eggs, slightly beaten
1 tsp Cinnamon
1/2 cup chopped Walnuts

Combine first 10 ingredients in a large mixing bowl. Beat 3 minutes at medium speed of an electric mixture. Stir in walnuts. Spoon batter into a greased 9x5x3" loaf pan. Bake @ 350 degrees for 45-55 minutes or till a wooden pick inserted in center comes out clean. Col in pan for 10 minutes. Remove from pan and cool completely.

Blueberry Streusel Muffins
 
1 2/3 cups Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Allspice
1/3 cup Shortening
3/4 cup Brown Sugar
1 Egg
1 cup Pumpkin
1/4 cup Evaporated Milk
1 cup Blueberries
1 Tbl Flour
 
Streusel:
2 Tbl Flour
2 Tbl Sugar
1/4 tsp Cinnamon
1 Tbl Butter
 
Combine first 5 ingredients. Cream shortening and sugar in large bowl. Add egg, beat until fluffy. Combine pumpkin and milk, blend well and add to creamed mixture alternately with flour mixture, mixing well after each addition. Combine blueberries with the tablespoon flour. Gently stir into batter. Fill muffin tins (greased and floured or lined with paper muffin cups) 3/4 full. Sprinkle with streusel mixture.
 
For streusel, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Bake in 350 degree oven for 40 minutes or until done (test with toothpick).
 
Makes 1 1/2 dozen.

Raised Pumpkin Seed-Wheat Bread
 
4 3/4 to 5 1/4 cups Whole Wheat Flour
2 pkgs active Dry Yeast
2 1/3 cups Milk
1/2 cup Honey
2 Tbl Oil
1 Tbl Salt
1 cup Pumpkin Seeds, coarsely chopped
 
In large bowl, combine 2 cups flour and the yeast. In pan, heat milk, honey, oil and salt just till warm (115 to 120 degrees). Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in pumpkin seed and enough of the remaining flour to make a soft dough. Turn onto lightly floured board and knead till smooth and elastic (about 10 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover. Let rise in warm place till double (about 2 hours). Punch dough down, turn on lightly floured surface. Divide in half. Cover, let rest 10 minutes. Shape into 2 loaves and place in greased 8.5 x 4.5 x 2.3" loaf pans. Cover and let rise till double (about 1 1/2 hours). Bake at 375 degrees about 45 minutes. If browns too quickly, cover loosely with foil last 15 minutes. Remove bread from pans and cool on wire rack.

Pumpkin Skillet Cornbread
 
2 cups Cornmeal
1 cup cooked Pumpkin
1 tsp. Baking Soda
1/2 tsp. Salt
1 Tbl Sugar
1 cup Buttermilk
1 cup Water
3 Tbl Shortening or Oil
1 Egg, beaten
 
Mix cornmeal and pumpkin. Add baking soda, salt and sugar to buttermilk. Add water and add to cornmeal-pumpkin mixture. Add shortening and egg mix well. Pour into greased iron skillet and bake in 400 degree oven for 35-45 minutes or until lightly browned. Serve hot with butter.
 

Pumpkin-Pecan Bread
 
3 Eggs
1 1/2 cups Sugar
1 1/2 cup Pumpkin
1 cup plus 2 Tbl Salad Oil
1 1/2 tsp. Vanilla
2 1/4 cups Flour
1 1/2 tsp Baking Soda
1 1/2 tsp. Baking Powder
1 1/2 tsp. Salt
1/4 tsp. Cloves
1/4 tsp. Nutmeg
1 1/2 tsp. Nutmeg
1/4 tsp. Ginger
3/4 cup chopped Pecans
 
Beat eggs and sugar together well. Add pumpkin, oil and vanilla, mixing thoroughly. Sift flour, baking soda, baking powder, salt and spices. Add to pumpkin mixture and beat. Add pecans. Bake at 350 degrees for 1 hour in 2 well greased loaf pans.
 
This freezes well. It is good sliced thin and spread with softened cream cheese for finger sandwiches.

Pumpkin Bread #2

1 cup Sugar 
1/4 cup Salad Oil
2 Eggs, beaten
1 cup pumpkin
1 3/4 cups Sifted Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. each: Cinnamon, Nutmeg, Allspice & Cloves
1/2 cup Raisins
1/3 cup Water
1/2 cup chopped Nuts, optional
 
Pour hot water over raisins; allow to cool. Add eggs to sugar, oil and pumpkin; beat well. Add dry ingredients; mix. Batter will be thin. Pour into 2 small loaf pans. Bake at 325 degrees for 45-55 minutes. 

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