I think we are all ready for some pumpkin goodies.This is one of my favorite Main dishes and I good secand prize in a Cook-off.Here it is:Renate

Pumpkin Stew (Cooked in the Pumpkin)
 |  3¼ hours | 10 min prep | 

This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!
 SERVES  6  

Ingredients
          10-12 lbs pumpkin
          2 lbs beef stew
          2 tablespoons oil
          1 bell pepper, diced into large pieces
          1 onion, diced
          4 medium potatoes, cubed
          3 carrots, diced
          2 garlic cloves, minced
          2 stalks celery, diced
         1 (15 ounce) can diced tomatoes
          2-3 cups water
         salt and pepper
Directions
         1
Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
         2
Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
         3
Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
         4
Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

Pumpkin in Germany is not so popular as in America. Most of the time,we make pumpkin soup,like this one.

Martha Stewart's Pumpkin Soup in a Pumpkin

|  1½ hours | 30 min prep |

Martha says this is a "novel way to serve soup".
 SERVES  6  

Ingredients
          6 cups chicken stock
          2-3 cups pared pumpkin, cut into 1/2-inch cubes
          1 cup thinly sliced onion
          1 clove garlic, minced
          1 1/2 teaspoons kosher salt
          1/2 teaspoon dried thyme leaves
          5 peppercorns
          1 medium sugar pumpkin
          1/2 cup heavy cream, warmed
          1 teaspoon chopped fresh flat-leaf parsley
Directions
         1
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
         2
Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
         3
Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
         4
Preheat oven to 350F degrees.
         5
Cut the top off the sugar pumpkin and remove the seeds.
         6
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
         7
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
         8
Repeat with remaining pumpkin mixture.
         9
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
         10
Stir warm cream and reserved pumpkin into soup.
         11
Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
         12
Serve hot.

 Pumpkin Scones
 originally from "1001 Cookie Recipes"
 SERVES  48  

Ingredients
          2 cups flour
          1 tablespoon baking powder
          1/2 teaspoon baking soda
          1/2 teaspoon ginger, ground
          1/2 teaspoon allspice, ground
          1/2 teaspoon nutmeg, ground
          1/4 teaspoon salt
          1/4 cup vegetable shortening
          3 tablespoons light brown sugar
          1 cup solid-pack pumpkin
          1/4 cup plain yogurt
          2 tablespoons sour milk
Directions
         1
Preheat oven to 350 degrees.
         2
Lightly grease cookie sheets.
         3
Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar.
         4
Beat in the pumpkin, yogurt and sour milk.
         5
Gradually blend in the dry ingredients.
         6
Turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth.
         7
Roll out the dough to a thickness of 3/4".
         8
Using a sharp knife, cut 2" squares and place 1" apart on baking sheets.
         9
Bake for 12-15 min., or until lightly colored.
         10
Transfer to wire racks, cover with a clean towel, and let cool.

 Pumpkin Pancakes with Pumpkin Maple Sauce
 |  35 min | 15 min prep |  

This is an Autumn treat for pumpkin lovers! I found the recipe on Meals.com, although I added my own touches. If you use soy milk, it's dairy-free!
 SERVES  8  

Ingredients
         Pancakes
          2 cups all-purpose flour
          2 tablespoons packed brown sugar
          1 tablespoon baking powder
          1 1/4 teaspoons pumpkin pie spice
          1 teaspoon salt
          1 3/4 cups milk or  soymilk
          1/2 cup pumpkin puree (such as Libby's)
          1 large egg
          2 tablespoons vegetable oil
Pumpkin Maple Sauce
          1 cup maple syrup
          1 1/4 cups pumpkin puree
          1/4 teaspoon ground cinnamon or  pumpkin pie spice
Directions
         1
To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.
         2
To make pancakes: Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
         3
Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well.
         4
Add to flour mixture.
         5
Stir just until moistened; batter may be lumpy.
         6
Heat griddle or skillet over medium heat; brush lightly with vegetable oil.
         7
Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.
         8
Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.
         9
Serve with prepared Pumpkin Maple Sauce.

 Pumpkin Roll

|  1½ hours | 30 min prep | SERVES  16  

Ingredients
          3 eggs
          2/3 cup pumpkin
          1 teaspoon baking soda
          1 cup sugar
          1 teaspoon salt
          1/2 teaspoon cinnamon
          3/4 cup flour
Filling:
          8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
          2 tablespoons margarine
          1 teaspoon vanilla
          1 cup powdered sugar
          1/3 cup nuts
Directions
         1
Line cookie sheet that has edges with waxed paper and grease. Spread dough in pan and bake at 375F for 15 minutes.
         2
After you take it out of the oven sprinkle top with powdered sugar, then flip onto a dish towel.
         3
Then take off the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
         4
Refrigerate for 1 hour or put in freezer for 15 minutes.
         5
Unroll; spread filling on roll an d roll again without the towel.
         6
Place in container or Reynolds Wrap.
         7
Refrigerate or you may freeze for up to 4 months.

 Pumpkin Bread

|  1¼ hours | 10 min prep |

I love pumpkin and this is a really good bread. Great for bake sales, food gifts. Slice and add a little cream cheese for parties.
 2  loaves  

Ingredients
          3 cups flour
          1 teaspoon baking soda
          1 teaspoon salt
          1 tablespoon cinnamon
          2 cups sugar
          2 cups pumpkin (cooked fresh or canned)
          4 eggs, beaten
          1 1/4 cups cooking oil
          1 cup nuts
Directions
         1
Preheat oven to 350°.
         2
Grease and flour 2 loaf pans.
         3
Mix all dry ingredients in a bowl; set aside.
         4
Mix pumpkin, eggs, oil, and nuts together.
         5
Combine mixtures and blend thoroughly.
         6
Pour into pans.
         7
Bake for 45-60 minutes or until a toothpick inserted comes out clean.
         8
Remove from pans and cool on a rack.

Pumpkin Cake
| 

1¼ hours | 15 min prep | 

SERVES  12  

Ingredients
          4 eggs
          2 cups all-purpose flour
          2 teaspoons baking soda
          1/2 teaspoon salt
          1 teaspoon clove
          2 teaspoons cinnamon
          1/2 teaspoon ginger
          1 teaspoon nutmeg
          2 cups sugar
          1 cup salad oil
         1 (1 lb) can pumpkin
         pecan halves or  walnut halves
Cream cheese Frosting
          2 (3 ounce) packages cream cheese, softened
          1 tablespoon rum or  vanilla extract
          3 cups confectioners' sugar
Directions
         1
in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
         2
Preheat oven to 350°F.
         3
Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
         4
Beat in oil and pumpkin to blend well.
         5
At low speed beat in flour mixture just until combined.
         6
Pour into an ungreased 9-inch tube pan.
         7
Bake about 1 hour or until surface springs back when gently pressed with fingertip.
         8
Cool cake completely in pan.
         9
With spatula, carefully loosen cake from pan; remove.
         10
Place on cake plate; frost with Cream Cheese Frosting.
         11
Decorate with nuts.
         12
Makes 12 servings.
         13
----Creamcheese Frosting------.
         14
In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
         15
Gradually beat in sugar, beating until light and fluffy.
         16
Spread over Pumpkin Cake, make swirls with knife.

 Pumpkin Delight

I never use  cake mixes,but this recipe sounds different and delicious, Renate

|  2 hours | 20 min prep |

An absolutely delightful pumpkin pie. It is rather rich but "OH", so good. This recipe was given to me by Jackie Olden in Palm Springs, CA who is a recipe developer, radio show host and has her own TV cooking show.
 SERVES  12  

Ingredients
          4 large eggs
          19 fluid ounces pumpkin pie filling 

          1 1/2 cups granulated sugar
          1 1/2 teaspoons ground cloves
          2 teaspoons ground cinnamon
          1 teaspoon ground ginger
          1 teaspoon salt
          13 fluid ounces evaporated milk
          1 box lemon cake mix (suggest Duncan Hines lemon cake mix, 18 oz.)
          1 cup butter, melted
          1 cup pecans, coarsely chopped
TOPPING
          1/2 cup whipping cream
          1 teaspoon vanilla extract
          3 tablespoons confectioners' sugar
Directions
         1
Preheat oven to 350 F degrees.
         2
In a mixing bowl blend together eggs and pumpkin pie filling using a whisk.
         3
Blend in sugar, cloves, cinnamon, ginger and salt.
         4
Whisk in evaporated milk, blend well.
         5
Pour mixture into an ungreased 9" x 13" baking pan or an oven-proof casserole dish.
         6
Sprinkle cake mix over the pumpkin mixture.
         7
Spoon melted butter evenly over the top of the cake mix.
         8
Sprinkle chopped pecans over butter.
         9
Bake in preheated 350 F oven for 1 1/2 hours or until done.
         10
To test for doneness, insert a wooden teter or wooden toothpick into center.
         11
When it comes out clean, the Pumpkin Delight is done.
         12
Cool on a wire rack.
         13
In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly.
         14
Add vanilla extract and beat for 10 seconds.
         15
Add sugar gradually and continue to beat until thickened.
         16
Serve with a dollop of whipped cream.

I love pumpkin in the fall.  Pumpkin and Sweet Potatoes... mmmmmmmmmmmmmmmm

These recipes really sound good.

Thanks   Frances

Hi All!

Welcome home Shannon!  Sounds like you had a nice trip in spite of your mil.  Hope you surgery is successful and you get the results you are looking for.

Hope everyone else is over their colds/flu.

Erna - good luck on your move.  Congratulations on the new house.  When DH and I move we will be looking for something on one floor so we do not have to deal with stairs.  Stairs just become too difficult and dangerous as one gets older.

Yesterday was my last day at the hospital for a while.  I will be starting my new job on Monday.  I will continue to work part time at the hospital, but only about 2 days a month, more if I feel up to it.  I have been really tired.  After working part time (2 or 3 days a week) for so long, these full time hours have been very hard.  The last 2 weeks I have actually worked overtime!  They lost so many sitters when there were not any hours available that now that they are really busy there is no one to work.

I will be back with some pumpkin recipes.

Pumpkin Cake Roll

From Michigan Vegetable Council

3 eggs

1 cup sugar

2/3 cup fresh pureed Michigan pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 cup walnuts, chopped

Frosting

1 cup powdered sugar, sifted

2 (3 ounce) packages cream cheese

1/4 cup butter

1/2 teaspoon vanilla

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In small mixing bowl, stir together flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread batter in a greased and floured 15x 10 x 1 jelly roll pan. Sprinkle batter with walnuts and bake at 375° for 15 minutes.

Remove cake from oven and invert into a towel sprinkled with powdered sugar. Roll cake and towel together, jelly roll style, starting with a short side. While cake is cooling, beat powdered sugar, cream cheese, butter and vanilla at medium speed until smooth. Unwrap cooled cake and frost. Re-roll, cover and chill. Cut into 1-inch slices.

PUMPKIN CRANBERRY BREAD

3 cups all-purpose flour

1 tablespoon and 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 15-ounce can 100 percent pure pumpkin

4 large eggs

1 cup vegetable oil

1/2 cup orange juice

1 cup fresh cranberries

Grease and flour two 9-by-5-inch loaf pans. Combine flour, spice, soda and salt in a large bowl. Combine sugar, pumpkin, eggs, oil and orange juice in a large mixer bowl. Beat just until moist. Fold in cranberries. Spread batter into loaf pans. Bake 60-65 minutes at 350 degrees.



Makes two loaves.

Judy Blackwell
Woodhaven,

Cheesecake Pumpkin Pie

Ingredients

3-8 oz. pkgs. cream cheese, softened
2 1/4 c. brown sugar
1 1/2 t. salt
1 1/2 T. pumpkin pie spice
9 eggs
3 c. milk
1-29 oz. can pure pumpkin
1 unbaked pie crust

Directions

Roll out pie crust into a rectangle so that it covers the bottom and one inch up the sides of a 9×13 inch pan. In a bowl, beat cream cheese, sugar, salt and pumpkin pie spice. Add eggs one at a time, beating well after each addition. Blend in pumpkin and then milk. Pour into crust. Bake at 350° for 45-60 minutes; until center is done. Cool, cover and refrigerate. Serve with Cool Whip or whipped cream.

Recipe Author
Karen Richards, Wayland

Creamy Pumpkin Fudge

Ingredients

1 1/2 c. sugar
2/3 c. evaporated milk
2 T. margarine
1/2 c. canned pumpkin
1 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
1/4 t. salt
2 c. miniature marshmallows
1-12 oz. pkg. vanilla baking chips
1/2 c. chopped walnuts
1 t. vanilla

Directions

Line an 8-inch square pan with foil, extending foil over two sides of the pan; grease foil. Butter sides of a heavy, medium sized saucepan. In saucepan, combine sugar, milk, pumpkin, margarine, ginger, cinnamon, nutmeg and salt. Bring mixture to a boil, stirring constantly, over medium heat. Boil for 12 minutes, stirring constantly. Remove from heat; add marshmallows, chips, walnuts and vanilla. Stir until marshmallows and chips have melted. Pour into prepared pan. Chill in refrigerator until firm. Cut into bite sized pieces. Store in an airtight container in the refrigerator.

Recipe Author
Marsha Presser, Shelbyville

Pumpkin Ecstasy

Ingredients

1-16 oz. pumpkin pie filling
12 oz. evaporated milk
1 c. sugar
3 lg. eggs
1/2 t. ginger
1 t. nutmeg
1 t. cinnamon
1 box yellow cake mix
1 c. chopped walnuts
1 c. butter, melted

Directions

In a bowl, combine pumpkin, milk, sugar, eggs, ginger, nutmeg and cinnamon; mix well and pour into a greased 9×13 inch pan. Sprinkle cake mix evenly over mixture and then walnuts. Pour melted butter over all. Bake at 350° for 1 hours. Serve with whipped cream or ice cream.

Recipe Author
Karen Borgeson, White Lake