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Pumpkin Baking Guide

Pumpkin Baking Guide

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Published by dianedowning

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Published by: dianedowning on Oct 16, 2010
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11/14/2012

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ThePreparedPantrPumpkinBakingGuide
ThePreparedPantry 
 
The Prepared Pantry Pumpkin Baking Guide
The Prepared Pantry Pumpkin Baking Guide....................................................2The Wonderful World of Pumpkins................................................................3How to Make Your Own Pumpkin Puree .......................................................4Don’t throw away the seeds!..........................................................................5Try pumpkin instead of potato chips!.............................................................5How to Make Pumpkin Fritters.......................................................................6Country Pumpkin Pancakes...........................................................................7Pumpkin and Carrot Scones..........................................................................8Old-Fashioned Pumpkin Bread......................................................................9Chocolate Chip Pumpkin Muffins.................................................................10Good Earth Pumpkin and Apricot Muffins....................................................11Pumpkin Snacking Cake..............................................................................12October Pumpkin Bread Recipe..................................................................13Chocolate Chip Pumpkin Cookies...............................................................15Pumpkin Pineapple Cookies........................................................................16White Chocolate Chip Pumpkin Cookies.....................................................17Pumpkin Pie Squares..................................................................................18Pumpkin and Apple Crisp Recipe................................................................19Secret Autumn Pie.......................................................................................20Pumpkin Cheesecake in a Gingersnap Crust..............................................21Chocolate Swirled Pumpkin Cheesecake....................................................23Tips for Using Springform Pans...................................................................24
Copyright 2006, The Prepared Pantry. All rights reserved.The material herein is published by The Prepared Pantry for the private use of individuals and may not beused for commercial purposes without the express consent of the publisher. The information containedherein is believed accurate but the publisher makes no warranties, express or implied, and the recipient isusing this information at his or her own risk.
 
The Wonderful World of Pumpkins
There are so many things that the bakercando with pumpkins—from pies, tobreads, to cookies and desserts. Forbaking, it may be our most versatilevegetable. Pumpkins add color andflavor and moisture and even help keepour baked goods fresh. Pumpkins are agreat source of fiber, vitamin A, andpotassium and a fairly good source ofniacin, iron, and protein. Homemadepurée will have about 130 calories percup.Most of the time, we grab a can of pumpkin purée from our grocer’s shelves. All of therecipes in this guide use canned, solid pack pumpkin. You can also buy pumpkin piefilling at thegrocery which is not suitable for these recipes.You don’t have to buy your pumpkin purée. If you have a garden, you can grow yourown pumpkins. You can buy pumpkins at the grocery store or farmer’s market or youcan make “pumpkin”purée from winter squash. Though it has a little different flavor,you can substitute mashed sweet potato or yam for pumpkin purée in most recipes.When buying pumpkins, choose the smaller sugar or pie pumpkins, not the larger onesused for jack-o-lanterns. The larger varieties are not as sweet and are often stringy.Choose full sized, mature, deep-colored pumpkins. Leave the stems on the pumpkins;they will keep much longer.We can make our own purée by baking and then processing the flesh of a pumpkin in afood processor or blender. Usually, your homemade purée will have a higher moisturecontent than does canned pumpkin. Either cook the fresh pumpkin purée over low heatuntil the moisture content is reduced or adjust the moisture content in the recipe.

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