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Friday, September 11, 2009

A Salute to All Things Pumpkin!

                                                                 Yummy stuff! Find it at Walmart and other stores now.
Pumpkin Shake
This is a refreshing breakfast drink. A light desert. There are many different things you can do with this basic recipe. Different spices, ice cubes for a slushier drink, ice cream, vanilla yogurt. The possibilities are endless. SERVES 2 drinks
4 ounces chilled canned pumpkin
1 1/2 cups cold skim milk
8 teaspoons sugar ("or" substitute sweetener)
1/8 teaspoon cinnamon
1 teaspoon vanilla

1Combine all ingredients in a blender.
2Makes two servings.

Pumpkin Wine

Pumpkin Spice Latte
A delicious blend of pumpkin and traditional fall spice flavors combined with our signature espresso and freshly steamed milk, and topped with whipped cream and pumpkin pie spices. From Starbucks Coffee Company

Pumpkin Cheesecake
Recipe courtesy Paula Deen, 2007.Prep Time:15 minInactive Prep Time:4 hr 15 minCook Time:1 hr 0 minLevel:Easy
Serves:8 servings.


•1 3/4 cups graham cracker crumbs
•3 tablespoons light brown sugar
•1/2 teaspoon ground cinnamon
•1 stick melted salted butter

•3 (8-ounce) packages cream cheese, at room temperature
•1 (15-ounce) can pureed pumpkin
•3 eggs plus 1 egg yolk
•1/4 cup sour cream
•1 1/2 cups sugar
•1/2 teaspoon ground cinnamon
•1/8 teaspoon fresh ground nutmeg
•1/8 teaspoon ground cloves
•2 tablespoon all-purpose flour
•1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Cookies
"These soft and chewy cinnamon scented cookies are make with butter, oats, brown and white sugar, raisins and pumpkin puree."

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree 1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins
2 1/2 cups all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
3. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
4. Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
5. Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain

2 cans pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla
yellow cake mix
1 cup of melted butter
1/2 cup of chopped pecans

8 ounces cream cheese (room temp)
1 1/2 cups powdered sugar
1 teaspoon vanilla
large tub Cool Whip

Beat all this together until mixed well and pour into 9 by 13 inch pan that has been sprayed with Pam and lined with waxed paper.
Next, sprinkle a box of dry yellow cake mix on top of the pumpkin mixture. Drizzle with a cup of melted butter and sprinkle with 1/2 cup of chopped pecans.
Bake for one hour at 350F. Cool and innvert onto plate. When cool completely, spread with frosting and refrigerate.
Submitted by: Carrie Trammell

American Pumpkin Home Fragrance Oil
Scent Personality: A deliciously spicy and fruity blend of apple pumpkin and vanilla that will conjure up warm and comforting memories of Halloween and pumpkin pie.
Notes: fruity, spicy, apple, pumpkin, vanilla and musk

Yes there is even the new limited edition Pumpkin Harvest Febreze Air Effects. I picked up some of this last night at our local Walmart. It has a nice scent. Not overly pumpkiny, but still nice.


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