WIN FREE CHEAP STUFF!
Thursday, September 27, 2007
Show Me Your Pumpkin
Recipe Contest
I showed you mine, now show me yours! Favorite pumpkin recipe, that is.
Anything goes - pies, cakes, breads, soups, casseroles, you name it. In fact, the more unusual, the better. Don't forget about pumpkins seeds and rinds, too.
I'll select one or more winning recipes, and if yours is among them you'll get a free copy of my book - "The Ultimate Cheapskate's Road Map to True Riches" - when it's released in January. And even if your recipe isn't selected, you'll automatically be entered in a drawing for free books and other Ultimate Cheapskate schwag.
Just click "Enter Contest" and send me your recipe before Halloween. I'll announce the winning recipe(s) on November 1, 2007 so you can eat your jack-o-lantern after Halloween.
[Photo Source: thefuntimesguide.com]
8 Comments:
Previous Contests
 |
 |
Pumpkin Facial
Mix equal parts raw pumpkin pulp (without seeds) and plain whole yogurt in a blender until smooth. Add honey if desired.
Apply as a face mask (leave on for ten minutes)or use as a facial gel. Wash off with water.
Great for the skin .... and good enough to eat?
Pumpkin Custard Recipe
2 cups cooked pumpkin
1 cup milk
1 cup cream
1/2 cup maple syrup
4 eggs, well beaten
1 TBsp brandy or rum
Mix together thoroughly.
1/2 cup sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp nutmeg
Mix and add to above. Pour into 1 large baking dish, buttered, or into seperate buttered custard cups. Place in a pan containing about 1 inch of hot water. Bake in 325F oven for about 1 hour. Serve cold, garnished with whipped cream and pecans.
PUMPKIN LIQUEUR
1 1/2 pounds Pumpkin
1 Lemon -- juice and rind
25 fluid ounces Rum
6 ounces Sugar -- -for each 16 fluid ounces
Cut pumpkin into small pieces; add the juice and rind of the lemon and bring to the boil. Simmer until pumpkin is soft. Rub through a sieve and measure the juice. Add the rum and sugar. Cover well and let stand for 1 week. Filter
carefully and bottle.
So like now that Brianchief did licquer do any of the rest of us even have a shot? Anyways here's one of my favorite pumpkin recipes:
Creamy Pumpkin Soup
1 small onion, chopped
2 tablespoons chopped green and red peppers
1 tablespoon fresh parsley
1 bay leaf
1 tablespoon butter
1 cup canned tomatoes
2 cups canned or pureed pumpkin
2 cups water
2 cups milk( whole, evaporated or even cream
2 teaspoons chicken bouillon powder or 2 cubes
1 tablespoon flour
salt and fresh ground pepper to taste
Melt butter and sauté onion and herbs until onion is transparent. Add pumpkin, tomato, milk and water. Slimmer. Mix flour with a little water to make a rue. Combine with some soup liquid and blend thoroughly. Strain if needed before adding to the soup. Stir and simmer. If desired, puree in blender for smoothness.
excerpted from 5 Fabulous Fall Soups (used by permission)at http://www.secrets-of-the-butchers-wife.com/five-fabulous-fall-soups.html
Joan of Ark -
I promise to be fair - and sober -in the judging.
womensserenity -
It's too late now, but should I have shaved before I put on that pumpkin facial? I seems to be sticking.
Stay Cheap!
-Jeff Yeager
PUMPKIN Cookies with PUMPKIN Cream
Cheese Frosting
2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp.pumpkin pie spice
1 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
3/4 cup butter
1 big ole egg
1 cup canned or fresh PUMPKIN
1 tsp. vanilla
1 cup fat raisins
1 cup walnuts, chopped
In a medium bowl, combine first 4 ingredients. Set bowl aside. Now then...in a mixer bowl, combine and mix sugars, then add butter and beat the tar out of it. Scrape down sides of bowl and do er again. Now you can throw in the egg- drum roll please.....PUMPKIN and vanilla.
Mix that until fluffy and light. At low speed, blend in flour mixture. Add those raisins and nuts and mix until blended. Bake those suckers at 350 for 30 min. or until your nose says, dang, those are ready.
BUT THAT'S NOT ALL!
WHO'S UP FOR FROSTING?
PUMPKIN Cream Cheese Frosting
3 ounces cream cheese at room temp.
4 tablespoons butter, room temp.
1/8 tsp. PUMPKIN pie spice
2 1/2 cups confectioners' sugar
2 tablespoons (or more) water
Beat cream cheese, butter and PUMPKIN spice together until fluffy and nice. Add sugar and thin with water. Spread a thin layer on each cookie. Now that's what I call some good PUMPKIN eats!
My children lost their appetite Jeff when they saw a pumpkin butt crack - but.t - here it goes
Famous Pumpkin Pancakes
2 C flour
1 T baking powder
1/2 tsp salt
2 T sugar
1 tsp pumpkin pie spice
2 eggs
1 3/4 C milk
3 T melted butter
1/2 C canned pumpkin
1. Sift flour, baking powder, salt, sugar and pumpkin spice in large bowl.
2. Whisk the eggs and milk in separate bowl. Whisk in the butter and the canned pumpkin. Pour over the dry ingredients and stir, but do not beat. Batter may be lumpy.
3. Melt 1 T. butter in 350 degree griddle - Cook pancakes! Enjoy!
pumkin funnel cakes
INGREDIENTS
1 quart oil for frying
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1/4 cup packed brown sugar
3/4 cup canned pumpkin puree
1 cup milk
3/4 teaspoon pumpkin pie spice
1/2 cup confectioners' sugar for dusting
DIRECTIONS
Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.
yummy! Amylucille