From: fielden@spot.Colorado.EDU (j.a. fielden)
Subject: Pumpkins recipes(long)
Organization: University of Colorado, Boulder
Date: Tue, 13 Oct 1992 20:33:14 GMT

 Here are the pumpkin recipes I've collected. 
This file includes:
pumpkin muffins (6 recipes)
pumpkin pancakes
pumpkin tart
pumpkin mousse
pumpkin cheesecakes(4 recipes)
pumpkin soup
pumpkin stew

 Nope there are no straight pumpkin pie recipes here.
 All of these recipes were collected from the net. Some are a year
old some are a month or less. Seems to be a cyclic thing :-)
If you have a mailer you can read this file as a mail folder.


From ucsu!boulder!agate!overload.lbl.gov!dog.ee.lbl.gov!hellgate.utah.edu!caen!destroyer!ubc-cs!newsserver.sfu.ca!forman Tue Sep 15 12:26:40 MDT 1992
Subject: Pumpkin Chip Muffins 
Date: Tue, 15 Sep 1992 00:57:25 GMT
Status: OR

Hi there!  Here's a great recipe we used to use in a restaurant
I worked in.  Couldn't keep up with the demand!!

====================================================================
 ** Pumpkin Chip Muffins **
====================================================================

4 eggs (large)
2 Cups white sugar
1 1/2 Cups oil
1 - 14 oz. can pumpkin
  
3 1/2 Cups flour (all purpose)
1 Tbsp. cinnamon
        cloves (to taste - be careful!)
        ginger (to taste - the dried stuff)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

2 Cups chocolate chips (semi-sweet)

This makes 1 dozen + 3 HUGE muffins.  Mix as you would any other
muffin.  Same goes for baking time & temp.  
We used to use a large upright mixer and quadruple the recipe.  It
doesn't seem to mind the "abuse".  

Enjoy.





From ucsu!boulder!csn!ncar!asuvax!cs.utexas.edu!uwm.edu!linac!att!pacbell.com!ames!riacs!riacs.edu!hammonds Sat Oct 19 14:41:12 MDT 1991
Subject: Pumpkin Muffins (various)
Status: OR

I scoured my cookbooks at home and these seem to be reasonable
to make.  Hope this satisfies everyone's pumpking needs...



This recipe is from 
E. Jones, "American Food", 2nd ed. Vintage Books, 1981


    Pumpkin Muffins

2    cups flour
2    cups yellow corn meal
2    Tbs baking powder
1    tsp baking soda
2    tsp salt
3    eggs
1    cup pumpkin puree * instructions at bottom of file
.5   cup honey
.5   cup light molasses
2    cups buttermilk
.25  pound butter, melted  (1 stick)


Preheat oven to 425 F.  Sift dry ingredients together.  Beat eggs thoroughly,
then add pumpkin, honey, molasses, and buttermilk.  Combine with dry
ingredients and mix well.  Stir in butter.  Grease muffin tins and fill
2/3 full with batter.  Bake for 20 min., or until golden brown.  Cool on
wire rack.  Makes 2.5 dozen, send some to Steve :-)




Pumpkin Muffins 

Servings:  4                                                               

    1 c  Unbleached Flour, Sifted            2 t  Baking Powder            
  1/4 t  Salt                              1/4 t  Ground Cinnamon          
  1/4 c  Vegetable Shortening              2/3 c  Sugar                    
    1 ea Large Egg                         1/2 c  Canned, Mashed Pumpkin   
    2 T  Milk                                                              

Sift together flour, baking powder, salt and cinnamon; set aside.          

Cream together shortening and sugar in mixing bowl until light and
fluffy, using electric mixer at medium speed.  Beat in egg.

Combine pumpkin and milk in small bowl.  Add dry ingredients
alternately with pumpkin mixture to creamed mixture, stirring well
after each addition.  Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups, filling 2/3rds full.

Bake in 350 degree F. oven 20 minutes or until golden brown.  Serve hot    
with butter and homemade jam.                                              


Pumpkin Oat Muffins  

Servings: 12                                                               

    1 c  Unbleached Flour, Sifted           2 t  Baking Powder             
    1 t  Pumpkin Pie Spice                1/4 t  Baking Soda               
  1/2 t  Salt                             3/4 c  Canned, Mashed, Pumpkin   
  1/2 c  Brown Sugar, Packed                1 ea Large Egg, Slightly Beaten
  1/4 c  Milk                             1/4 c  Vegetable Oil             
    1 c  Quick-cooking Oats               1/2 c  Raisins                   
    1 x  Crumb Topping                                                     
                                                                           
Sift together flour, baking powder, pumpkin pie spice, baking soda and     
salt; set aside.                                                           
                                                                           
Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;
blend well.  Add dry ingredients all at once, stirring just enough to
moisten.  Spoon batter into grease 3-inch muffin-pan cups, filling
2/3rds full.  Sprinkle with crumb topping.

Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
Serve hot with homemade jelly or jam.

CRUMB TOPPING:                                                             

Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin
pie spice and 2 T butter or regular margarine in bowl.  Mix until
crumbly.





From ucsu!boulder!agate!spool.mu.edu!sdd.hp.com!wupost!waikato.ac.nz!aukuni.ac.nz!kcbbs!kc Tue Sep 15 12:26:43 MDT 1992
Subject: More Pumpkin Muffins 
Date: 15 Sep 92 18:53:40 GMT
Status: OR

I have 3 Pumpkin Muffin recipes, 1 Pumpkin & Chocolate Chip and 1 Pumpkin 
Raisin Muffin recipe, here's one to go on with, if you wish the others 
please email me.

                   PUMPKIN MUFFINS
1.5 cups self raising flour                    1/4 tsp nutmeg
1/2 cup (firm) brown sugar                     1 egg
1/2 cup drained, mashed, cooked pumpkin        1/2 cup milk
1/2 tsp salt, 1/4 tsp spice                   1/4 cup oil
1/2 cup sultanas
Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat 
egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry ingredients 
to wet mix and mix with the MINIMUM amount of stirs (over stirring will 
produce pointy peaked muffins). 3/4 fill muffin pan (grease if not using 
non-stick pan) & bake 190 Celsius (about 375 F) for 18-20mins.




singer@ll.mit.edu (Matthew R. Singer) writes:
> Anyone have a recipe for pumpkin muffins?

------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Pumpkin Muffins
Categories: Quickbreads
  Servings:  4

      1 c  Unbleached Flour, Sifted
      2 t  Baking Powder
    1/4 t  Salt
    1/4 t  Ground Cinnamon
    1/4 c  Vegetable Shortening
    2/3 c  Sugar
      1 ea Large Egg
    1/2 c  Canned, Mashed Pumpkin
      2 T  Milk

  Sift together flour, baking powder, salt and cinnamon; set aside.
  Cream together shortening and sugar in mixing bowl until ight and fluffy,
  using electric mixer at medium speed.  Beat in egg.
  Combine pumpkin and milk in small bowl.  Add dry ingredients alternately
  with pumpkin mixture to creamed mixture, stirring well after each
  addition.  Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups,
  filling 2/3rds full.
  Bake in 350 degree F. oven 20 minutes or until golden brown.  Serve hot
  with butter and homemade jam.

-----------------------------------------------------------------------------


* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *






From ucsu!boulder!csn!ncar!asuvax!cs.utexas.edu!uwm.edu!linac!att!pacbell.com!ames!riacs!riacs.edu!hammonds Sat Oct 19 14:41:12 MDT 1991
Subject: Pumpkin-pancakes
Status: OR


***************************

This recipe is from 
the San Jose Mercury News Food section, fall 1990 I believe.


    Pumpkin Pancakes

2    cups flour
2    Tbs granulated sugar
4    tsp baking powder
1    tsp salt
1    tsp cinnamon
1.5  cups milk
1    cup pumpkin puree * instructions at bottom of file
4    eggs, separated
.25  cups melted butter

Sift together dry ingredients.   Combine milk, egg yolks, butter and pumpkin
puree.  Stir into dry ingredients until just blended.  Beat egg whites
until stiff and fold into batter.  Pour onto hot, oiled griddle, about
1/3 cup at a time.  Cook until tops bubble and turn and cook other side.






From ucsu!boulder!agate!dog.ee.lbl.gov!hellgate.utah.edu!caen!malgudi.oar.net!zaphod.mps.ohio-state.edu!news.acns.nwu.edu!casbah.acns.nwu.edu!vleppert Tue Sep 15 12:26:35 MDT 1992
Subject: Re: Yet Another Pumpkin Request
Date: Mon, 14 Sep 1992 23:35:54 GMT
Status: OR

I thought people would laugh me off this group when I mentioned pumpkin
stew but it looks like there's an interest, so here goes.

I fix this in the fall when you can get fresh pumpkins.  My traditional
Halloween feast is pumpkin stew, basmati rice and pumpkin pie from scratch
with lots of cognac in it!

This recipe is from the Persian cookbook, "Food of Life".  If anyone wants
info on this book I can look it up at home.  It is available in both Farsi
and English.  This isn't an exact transcription of the recipe.


**********************
*Persian Pumpkin Stew*
**********************

1 lb. stew meat (lamb or beef)
2 small pumpkins or 1 med-small pumpkin (see note)
1/2 cup to 3/4 cup dried prunes
2-3 Tablspoons tomato paste
1 teas turmeric
1/8 teaspoon cinnamon
1/2 chopped medium onion
salt and pepper to taste
pinch saffron disolved in 1/4 cup warm water (optional)


note on pumpkin:  baking pumpkins are the best since they are sweeter and
less stringy.  I have used jack o lantern pumpkins when feeling frugal and
the dish was still good. You want about twice the volume of meat in peeled
pumpkin slices.


Brown the meat and add about 1 and 1/2 cups water.  Add tomato paste,
turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook
covered ata simmer for about 1 and 1/2 to two hours.  Meat should be tender and
nearly falling apart stage. You may need to add water during cooking but
you shouldn't end up with more than the stated amount. You don't want a
watery stew.

In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel.
Brown on both sides in corn oil.  The pumpkin should
become brown in some places and somewhat flexible but not totally cooked.
Add to meat and cook covered an additional 20-30 minutes until tender but
not falling apart.  A fork should go into the pumpkin easily but not break
it up.  Add the prunes the last 5 minutes of cooking.  They shouldn't
really cook too much but should get warm.

Serve over hot basmatic rice.

Enjoy,
Valerie


From ucsu!boulder!csn!ncar!asuvax!cs.utexas.edu!uwm.edu!linac!att!pacbell.com!ames!riacs!riacs.edu!hammonds Sat Oct 19 14:41:12 MDT 1991


This recipe is from 
D. Madison & E.E. Brown, "The Greens Cookbook", Bantam, 1987


    Pumpkin Soup


For this soup use Sugar pumpkins or Perfection squash - both are sweet and
full-flavored without being stringy and watery.  Delicata and butternut,
though milder, are delicious.  The stock is a simple one, using the seeds
and scrapings of the pumpkin or squash, a few vegetables, and herbs.

The Stock

Seeds and scrapings from the pumpkin or squash
2 carrots, peeled and diced
1 celery stock, plus some leaves, chopped into small pieces
1 turnip, peeled and diced
2 bay leaves
.5 tsp dried sage leaves or 5-6 fresh sage leaves
4 parsley branches
3 thyme branches
.5 tsp salt
8 cups cold water

Cut pumpkin or squash in half and scrape out all the seeds and stringy
material with a large metal spoon.  Put them in a pot with remaining
ingredients, bring to a boil, simmer for 25 minutes, and then strain.

The Soup

1   pumpkin or squash, weighing about 2.5 pounds, halved and scooped out
3   Tbs butter
1   medium yellow onion, cut into 1/4-inch dice
.5  tsp salt
6-7 cups stock
.5 to 1 cup light cream
white pepper
3 oz Gruyere cheese, finely grated
Thyme leaves, finely chopped, for garnish

Preheat oven to 400 F.  Bake the pumpkin halves, skin up, on a lightly
oiled baking sheet until the skin is wrinkled and the flesh is soft, about
an hour.  Remove them from the oven, and when cool enough to handle, peel
off the skin.  Reserve and carmelized juices that may collect in the pan.

Melt butter in a soup pot, add the onion, and cook over medium heat fo
about 5 minutes.  Add the cooked pumpkin, the juices, if any, the salt,
and about 6 cups of the stock.  Bring to a boil; then simmer, covered,
for 25 minutes.

Pass the soup through a food mill, which will smooth it out while
leaving some texture.  Return the soup to the pot and add the cream
and more stock, if necessary to thin it.

Taste for salt and seasoning.  Add Freshly ground white pepper.  Stir
in the grated cheese and serve the soup with some thyme leave scattered
over it.




From ucsu!boulder!agate!ames!uakari.primate.wisc.edu!zaphod.mps.ohio-state.edu!pacific.mps.ohio-state.edu!linac!att!walter!bellcore!porthos!needle!dfw Mon Nov 18 13:13:47 MST 1991


 Hi All,

 I promised to post these for Anne so here goes:

 From Bon Appetit Nov '91



                  Pumpkin Pecan Tart with Sour cream Pie crust

 Sour Cream Pie crust:

     1/4c & 2tbs sour cream
     2Tbs  ice water
     1tsp  sugar
   3/4tsp  salt
   2 1/4c all purpose flour
     1/4c cake flour
     1/2c chilled unsalted butter (1 stick)
     1/2c Chilled solid vegetable shortening

 Combine sour cream, water sugar and salt in a small bowl. Combine
both flours in a large bowl. Cut in butter and shortening with fingers 
or pastry blender until mixture resembles coarse meal. Add sour cream
mixture and stir just until dough forms. Turn dough out onto lightly 
floured surface. Divide in half. form each half into a ball; flatten 
into disk. Wrap each disk in plastic and refrigerate 1 hr.

----------------------------------------------------------------------------

Crust:

   1/4c finely chopped pecans
      1 sour cream pie crust dough disk (see above)

Filling:

     2c canned solid packed pumpkin
   2 lg eggs
   1/2c firmly packed golden brown sugar
   1/4c sugar
   1tsp ground cinnamon
 1/2tsp ground ginger
 1/8tsp ground cloves
  Pinch ground nutmeg
 1 2/3c half & half
   1tsp vanilla extract

Topping:

   2/3c firmly packed golden brown sugar
   1/2c chopped pecans
   3Tbs unsalted butter
     1c whipped cream (optional)

 For crust: Sprinkle 1/2 of pecans onto lightly floured work surface.
Place piecrust disk atop pecans. Roll dough out to 1/8th in thick round
Roll dough up on rolling pin nd transfer to a 9-inch tart pan with 
removable bottom. Gently press into place. Trim and finish edges.
Refrigerate 30 min.

For filling: Preheat oven to 400 F. Whisk pumpkin. eggs, both sugars and 
spices in large bowls to blend. Stir in half & half and vanilla extract.

Place pie crust-lines pan on rimmed cookie sheet. Pour filling into
pan. Bake until filling sets about 45 min. Cool on rack. Refrigerate 
tart until cold. About 2 hours. (can be made 6 hours ahead)

For topping:  Combine sugar and pecans in med. bowl. Cut in butter
until mixture is coarse meal.  

Pre-heat broiler. Sprinkle topping evenly over tart. Broil until 
sugar melts and bubbles, watching carefully, about 1 min. Cool 15 min
Cut into wedges and serve with whipped cream.
******************************************************************************

 I hope you enjoy this and your holidays :-)

   Doris


From ucsu!boulder!csn!ncar!asuvax!cs.utexas.edu!uwm.edu!linac!att!pacbell.com!ames!riacs!riacs.edu!hammonds Sat Oct 19 14:41:12 MDT 1991


***************************

This recipe is from 
Rosso & Lukin, "The Silver Palate Cookbook", Workman, NY 1982


    Ginger Pumpkin Mousse

4    eggs
7    Tbs granulated sugar
1    Tbs unflavored gelatin
1.5  cups pumpkin puree  *instructions at bottom of file
.75  tsp gnd. cinnamon
.5   tsp freshly grated ginger
.25  tsp grated nutmeg
1    cup heavy cream
minced crystalized ginger (garnish)

1) beat eggs with sugar until mix is light colored and thick.  Add gelatin
and beat to blend well.  Mix in pumpkin puree and spices and chill mixture
until it begins to set up.

2) whip cream into soft peaks; fold in pumpkin mixture.  Pour into
  4-6 dessert dishes.

3) chill for 4 hours.  Before serving, garnish with crystalized ginger



From ucsu!boulder!agate!spool.mu.edu!uwm.edu!ux1.cso.uiuc.edu!bert.eecs.uic.edu!uicvm.uic.edu!u42054 Wed Oct  7 10:23:58 MDT 1992
Date: Sunday, 4 Oct 1992 16:03:09 CDT
Subject: Re: REQUEST: Pumpkin Cheesecake

The one that follows was posted about a month ago. I have also made it several
times and it ahs gotten raves each time.
-----------------------------------cut here------------------------------------
Date: Tue, 1 Sep 1992 15:35:00 GMT

 Hi all,

 The following is from Gourmet Magazine a couple of years ago. I
 have made it numerous times and each time it comes out fantastic.

 Thanks,
 Tom Purcia
 attmail@tpurcia


 Pecan Pumpkin Cheese Cake
 -------------------------

   Crust:

        3/4 cups Grahm Cracker Crumbs         1/4 cup sugar
        1/4 cup Melted butter                 1/4 cup Light Brown Sugar
        1/2 cup finely chopped pecans

   1: Grease a 9in Spring Form pan
   2: Combine ingredents and press into pan up about quater in. on side.


   Filling:

        1 1/2 cup solid pumpkin              1 1/2 tsp cinnamon
        1/2 tsp nutmeg                       1/2 tsp ginger
        1/2 cup light brown sugar            2 tbl heavy cream
        1 tbl cornstarch                     1 tbl bourbon
        3  8oz packs of Cream Cheese         1/2 cup sugar
        1/2 tsp Salt                         3 Eggs
        1 tsp Vanilla

   1: Preheat oven to 350
   2: In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt
      and brown sugar.
   3: In a bowl with an electric mixer cream together the cream cheese
      and sugar. Beat in cream, cornstarch, vanilla, and bourbon.
   4: Combine pumpkin into cream cheese mixture.
   5: Pour into crust and bake for 50 to 55 min.
   6: Remove from oven and let stand 5 min.

   Topping:

        2 cups Sour Cream                     2 tbl sugar
        1 tbl Bourbon

   1: Combine all ingredents and spread over top.
   2: Bake for 5 mins.
   3: Remove and cool then chill thourghly.
   4: Decorate top with pecan halfs.


-----------------------------------cut here------------------------------------

The same issue of Gourmet contained a great recipe for cornbread/kale
stufffing and several good ones for leftover turkey.

 barry


From ucsu!boulder!agate!spool.mu.edu!decwrl!decwrl!vixie!vixie!not-for-mail Tue Oct  6 09:39:17 MDT 1992
Subject: Re: REQUEST: Pumpkin Cheesecake
Date: 1 Oct 1992 08:25:36 -0700
NNTP-Posting-Host: gw.home.vix.com

In a recent missive lynda@mozart.Physics.McGill.CA (Lynda Corkum) tells us:
*Hi,
* 
*Thanksgiving is quickly approaching for us Canadians. I would like to have  
*a recipe for pumpkin cheesecake if anyone has one. I had Thanksgiving  
*Dinner with a large group of people last year and that was one of the  
*desserts. It was delicious and I would like to serve it this year.
* 
*Much appreciated,
*Lynda.

Here you go:

    *************************************
    ***** Pumpkin Walnut Cheesecake *****
    *************************************

    Categories: Dessert         Cheesecake      Pie            

    Calories     per serving:             Number of Servings:  12
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       6        oz    zwieback crackers, crushed                        
       1        cup   sugar                                             
       3/4      cup   brown sugar                                       
       6        Tbsp  butter, melted                                    
       24       oz    cream cheese, softened                            
       5              eggs                                              
       16       oz    pumpkin                                           
       1 3/4    tsp   pumpkin pie spice                                 
       1/4      cup   heavy cream                                       
                      TOPPING:                                          
       6        Tbsp  butter, softened                                  
       1        cup   brown sugar                                       
       1        cup   walnuts, coarsely chopped                         

    DIRECTIONS  ------------------------------------------------------------

    Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted    
    butter.  Press firmly over bottom and up sides of a lightly buttered  
    9-inch spring-form pan.  Chill. Beat the cream cheese until smooth.   
    Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well 
    mixed.  Beat in the eggs one at a time, until mixture is light and    
    fluffy.  Beat in the pumpkin pie spice and the heavy cream at low     
    speed.  Mix in the pumpkin.  Pour into prepared pan. Bake in a slow   
    oven (325) for one hour and 35 minutes.  While pie is baking, mix the 
    topping ingredients (the last 3 ingredients), first the butter and    
    brown sugar until crumbly, then blending in the nuts. After the one   
    hour and 35 minutes, remove the pie from the oven. Spread the topping 
    over it, and return it to the oven for 10 minutes. Remove from oven   
    and cool on a wire rack.  Refrigerate for several hours, or overnight.
    This cheesecake is rather large, and incredibly rich. Everyone always 
    wants more than they can fit in their stomach!  And the recipe! :-)   
    Serving suggestion:  Some like this garnished with whipped cream and  
    more walnuts, or with whipped cream and pecans.                       

    *** Recipe Via Compu-Chef (tm) ***


-- 
   LOOKING FOR:  David Widdicombe, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
   CUM CATAPULTAE PROSCRIPTAE ERUNT TUM SOLI PROSCRIPTI CATAPULTAS HABEBUNT


From ucsu!boulder!agate!spool.mu.edu!wupost!cs.utexas.edu!asuvax!ncar!noao!stsci!scivax!morrissey Wed Oct  7 10:23:54 MDT 1992
Subject: Re: REQUEST: Pumpkin Cheesecake
Date: Sun, 4 Oct 1992 04:31:17 GMT

In article <1992Oct1.142158.18057@sifon.cc.mcgill.ca>, lynda@mozart.Physics.McGill.CA (Lynda Corkum) writes:
> Hi,
>  
> Thanksgiving is quickly approaching for us Canadians. I would like to have  
> a recipe for pumpkin cheesecake if anyone has one. I had Thanksgiving  
> Dinner with a large group of people last year and that was one of the  
> desserts. It was delicious and I would like to serve it this year.
>  
> Much appreciated,
> Lynda.
	This one is a Pumpkin Marble Cheesecake.  It's from the Philadelphia
Brand Cream Cheese Cheesecake Cookbook (I don't know the exact name).

		Pumpkin Marble Cheesecake

1 1/2 cups gingersnaps
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted

	Combine crumbs, pecans and margarine; press onto bottom and 1 1/2
	inches up sides of 9-inch springform pan.  Bake at 350, 10 minutes.

2 8-ounce packages Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

	Combine cream cheese, 1/2 cup sugar and vanille, mixing at medium
	speed on electric until well blended.  Add eggs, one at a time, mixing
 	well after each addition.  Reserve one cup of batter.  Add remaining
	sugar, pumpkin, and spices to remaining batter; mix well.  Spoon
	pumpkin and cream cheese batters alternately over crust; cut through
	batters with knife several times for marble effect.  Bake at 350, 55 
	minutes.  Loosen cake from rim of pan; cool before removing rim of
	pan.  Chill.

	10 to 12 servings



From ucsu!boulder!agate!spool.mu.edu!think.com!spdcc!jfwhome!babs Thu Oct 31 09:35:39 MST 1991




Kahlua Marbled Pumpkin Cheesecake

3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup melted unsalted butter
2 (8 ounce) packages cream cheese,
   softened
1 cup granulated sugar
4 eggs
1 (1 pound) can pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup Kahlua

In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar
and butter.  Toss to combine.  Spread evenly onto bottom of 8-inch spring-
form pan.  Bake at 350 degrees F 5 minutes.  Cool.

In mixer bowl, beat cream cheese until smooth.  Gradually add granulated
sugar and beat until light.  Add eggs, one at a time, beating well after
each addition.  Transfer 1 cup mixture to separate bowl and blend in
pumpkin, cinnamon, ginger, nutmeg and Kahlua.  Pour half of pumpkin mix-
ture into prepared crust.  Top with half of cream cheese mixture.  Repeat
layers using remaining pumpkin and cream cheese mixtures.  Using table
knife, cut through layers with uplifting motion in four to five places to
create marbled effect.  Place on baking sheet and bake at 350 degrees F
for 45 minutes.  Without opening oven door, let cake stand in turned off 
oven 1 hour.  Remove from oven and cool, then chill.  Remove from pan.


From ucsu!boulder!agate!spool.mu.edu!caen!malgudi.oar.net!yfn.ysu.edu!ysub!psuvm!cunyvm!byuvm!asuacad!idrab Thu Oct 31 09:34:50 MST 1991

Coffee Liqueur
--------------
10 T. instant coffee
2 1/2 C. sugar
2 1/2 C. water
4 T. vanilla extract
1 quart vodka

Combine coffee, sugar and water.  Simmer 1 hour and let cool.  Add vanilla and
vodka.  Age in sealed jar 2 to 3 weeks.


******************************************************************************
  Pumpkin Puree

Except for a few recipes that call for using it in the shell, the pumpkin
is pureed for use in a wide variety of dishes.  To make you own pumpkin
puree, halve or cut the pumpkin into large pieces, remove seeds and stringy
fiber, place uncovered in a baking sheet or shallow dish and bake at
350 F. until tender (about an hour).  The skin should be wrinkled and the
flesh soft.   Some cookbooks I have looked at suggest buttering the pan 
while others opt for 1/2 inch of water.  Steaming and boiling work also.
In any case, peel the cooked pieces and puree in a food processor, blender
or process in a food mill.  Store tightly in the refrigerator for up to a
week or freeze for later use.

I prefer to bake the pumpkin rather than steam it.  It comes out
a little less watery in the oven.


***************************
Newsgroups: rec.food.cooking