ASSITER PUNKIN' RANCH

 

 

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If you would like one of your favorite pumpkin recipes to appear on our website please send to trixy@punkinranch.com

Pumpkin Apple Butter Pumpkin Ice Cream
Pumpkin Apple Streusel Muffins Pumpkin Roll
Pumpkin Amaretto Cheesecake Roasted Pumpkin Seeds
Pumpkin Fudge

Pumpkin-Seed-Crusted Halibut

 

punkin Apple Butter

1 3/4 Cups Pumpkin, packed solid
1 Cup Apple juice
1 Medium Apple, peeled and grated
1/2 Cup Brown sugar, packed
3/4 t Pumpkin Pie Spice

 

1.  Combine pumpkin, apple juice, apple, sugar and pumpkin spice in medium saucepan.

2.  Bring to a boil.

3.  Reduce heat and simmer for 1 1/2 hours.  Stir occasionally.

4.  Pour into container, cover and chill.

Apple Butter can be stored in refrigerator for two (2) months.

 

punkin Apple streusel muffins

Presented by Union Hill Inn Bed & Breakfast

 

2 1/2 Cups

Flour

2 Cups

Sugar

1 T

Pumpkin Pie Spice

2 t

Cinnamon

1 t

Nutmeg

1 t

Baking Soda

1/2 t

Salt

2

Eggs, lightly beaten

1 Cup

Pumpkin

1/2 Cup

Vegetable Oil

2 Cups

Apples, peeled & finely chopped

 

Streusel:

2 T

Flour

1/4 Cup

Sugar

1/2 t

Cinnamon

4 t

Butter or Margarine, softened

 

In a large bowl, combine first five ingredients; set aside.  In another bowl, combine eggs, pumpkin and oil.  Stir pumpkin mixture into dry ingredients just until moistened.  Stir in apples.  Spoon batter into greased muffin tins, filling 3/4 full.  Combine streusel ingredients and sprinkle over batter.  Bake at 400 degrees for 20-22 minutes or until toothpick come out clean.

Yield:  2 dozen (or 6 "Texas Sized" )

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punkin amaretto cheesecake

11 Whole Graham Crackers
1/4 Cup Sugar
1/3 Cup Margarine, melted
2-8 oz Cream Cheese, softened
1 Cup Brown Sugar, packed
2 Cups Pumpkin Puree or 16 oz packed pumpkin
2 Egg Yolks
4 Egg Whites
1 1/2 t Cinnamon
1/2 t nutmeg
2 T Flour
2 T Whipping Cream
2 T Amaretto

 

1.  Preheat oven to 325

2.  In a 9-inch spring form pan, mix graham cracker crumbs, sugar and melted butter. 

     Press mixture evenly along bottom and sides of pan.

3.  Bake 8 minutes and cool.

4.  In a large bowl whip cream cheese until smooth.  Stir in brown sugar; blend until mixed thoroughly.

5.  Add pumpkin and egg yolks, blending after each until smooth.

6.  Add the egg whites, and blend.

7.  Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend

8.  Pour into crust and set pan in larger pan and fill with 1/2 inch of water.  Bake 1 hr

Chill 6 to 8 hours.  Better if left in refrigerator overnight.  Top with whip cream to serve.

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punkin Fudge

3 Cups

Sugar

1 Cup

Milk

3 T

Light Corn Syrup

1/2 Cup

Pumpkin Puree

1/4 t

Salt

1 t

Pumpkin Pie Spice

1 1/2 t

Vanilla Extract

1/2 Cup

Butter

1/2 Cup

Walnuts, Chopped (optional)

 

1.  Butter or grease one 8x8 inch pan.

2.  In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt.  Bring to a boil over high heat, stirring constantly.  Reduce heat to medium and continue boiling.

3. Do Not Stir.  When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat.  Stir in pumpkin pie spice, vanilla, butter and nuts.

4.  Cool to lukewarm (110 degrees F or 43 degrees C on thermometer)

5.  Beat mixture until it is very thick and loses some of its gloss.  Quickly pour into greased pan.

6.  When firm cut into 36 squares

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punkin Ice Cream

Sweet Cream Base:

2 Cups

Heavy Cream

1 Cup

Milk

2

Eggs

3/4 Cup

Sugar

 

1.  Whisk eggs in mixing bowl

2.  Whisk in the sugar, a little at a time until completely blended.

3.  Whisk in cream

4.  Whisk in milk

 

Ingredients for Ice Cream

1 Cup

Cooked Pumpkin

1 teaspoon

Cinnamon

1 teaspoon

Nutmeg

 

1.  Pour 1/2 of sweet cream base into a second bowl.

2.  Mix in the pumpkin thoroughly.

3.  Stir in cinnamon and nutmeg.

4.  Add remaining sweet cream base.

5.  Place mixture into ice cream freezer and follow instructions for the freezer.

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punkin Roll

Cake Roll:

3/4 Cup

Flour

1 t

Baking Powder

2 t

Cinnamon

1 t

Pumpkin Pie Spice

1/2 t

Nutmeg

1/2 t

Salt

3

Eggs, slightly beaten

1 Cup

Sugar

2/3 Cup

Pumpkin

1 Cup

Walnuts, chopped

 

Cream Cheese Filling:

1 Cup

Confectioners Sugar (powdered sugar)

8 oz

Cream Cheese

6 T

Butter

1 t

vanilla

 

1.  Preheat Oven to 375.

2.  Grease 15x10x1-inch jelly roll pan, line with waxed paper, grease and flour paper.

3.  Beat eggs and sugar in large bowl until thick and fluffy.  Beat in pumpkin. Stir in sifted ingredients.

4.  Pour into prepared pan and spread evenly.  Sprinkle with nuts.

5.  Bake for 15 minutes, until center springs back when lightly touched with fingertip.

6.  Peel off wax paper and trim 1/4 inch from all edges.  Roll up cake and towel together from short side;

     place seam side down on wire rack to cool completely.

7.  Unroll cake.  Spread with cream cheese filling.  Re-roll cake and refrigerate until ready to serve.

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roasted punkin seeds

1 Quart

Water

2 T

Salt

2 Cups

Pumpkin Seeds

1 T

Vegetable Oil or unsalted butter, melted

 

1.  Preheat oven to 250

2.  Pick through seed and remove any broken seeds and as much of the strings as possible.

3.  Bring water and salt to a boil.  Add seeds and boil for 10 minutes.  Drain, spread on towel and pat dry.

4.  Place the seeds in a bowl and toss with oil or melted butter.

5.  Spread evenly on cookie sheet.

6.  Place in oven and roast seeds for 30 to 40 minutes.  Stir every 10 minutes until crisp and brown.

7.  Cool seeds, store in zip lock bags or air tight containers.

Refrigerate until ready to eat.

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For More Information 806-983-3322 or email to punkinranch@gmail.com

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Copyright � 20016 Assiter Punkin Ranch
Last modified: 07/18/06