Daytime Cooking With Pumpkin - WFLA News Channel 8

Daytime Cooking With Pumpkin

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Recipes by George Geary -- For more information:  georgegeary.com

Toasted Pecan Pumpkin Soup
Yield: 8 servings
I love to serve this flavorful soup in the spring as well as the fall. You can use squash if pumpkin is out of season.
6 cups           chicken stock
32 ounces pumpkin puree
1 cup            onion, thinly sliced
1 clove          garlic, minced
1-1/2 tsp      sea salt
1/2 tsp       dried thyme
1/2 tsp       freshly ground white pepper
1/2 cup pecans, toasted 
1/2 cup            heavy cream, room temperature 
Fresh parsley optional
Sour cream optional
1. In a covered saucepan, heat all ingredients except cream to a high simmer.  Reduce heat to a low simmer, uncovered 20 minutes. 
2. Stir warm cream into soup.  Place in warmed soup bowl. Swirl a little sour cream on top. Garnish with parsley. 
Pumpkin Cheesecake Muffins
Yield: 12 muffins 
350°F
I love making this for fall brunches and breakfast. Very flavorful and full of fall goodness! 
Muffin Batter
1-1/2 cups      flour, all-purpose
1/2 cup        flour, cake
1/2 tsp       baking powder
1 tsp          baking soda
1-1/2 tsp     ground cinnamon
1 tsp          ground nutmeg
1/2 tsp              ground clove
1-1/2 cups      granulated sugar
1/2 cup       brown sugar, light packed
3/4 cup       unsalted butter, softened
2 large                eggs
2 cups           pumpkin puree
1. In a large bowl, blend together, the flours, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
2. In a mixing bowl, beat the sugars and butter until well blended.
3. Add the eggs one at a time beating well, until fluffy.
4. Add the dry ingredients slowly, until well combined. Add the pumpkin pack continuing the mixing.
5. Divide evenly into 12 papered muffin tins. Make the cheesecake filling.
Cheesecake Filling
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 tsp freshly squeezed lemon juice
1. In mixing bowl, combine cream cheese and sugar. Add egg and mix until smooth. Add vanilla and lemon juice. 
2. Place a teaspoon full into the top of each muffin batter. Try putting a little of the filling underneath the unbaked batter.
3. Bake until a toothpick inserted into the center comes out with only a few crumbs, about 20-25 minutes.
4. Cool in pans for 10 minutes and then remove until cooled completed.

To make on Camera: 
Pumpkin Praline Cheesecake
You will be delighted at the nutty taste of the pecans mixed with rich pumpkin. 
Preheat the oven to 350°F 
10-inch cheesecake pan
Serves 18 to 20
Crust:
2-1/2 cups crushed ginger snaps
1/3 cup unsalted butter, melted 
1. In a bowl mix the cookie crumbs and butter, press into the cheesecake pan, and freeze.
Filling:
2-1/2 lb cream cheese, softened 
1 cup sour cream 
2-1/4 cups granulated sugar 
6 large eggs
1/2 cup all-purpose flour 
1 cup solid pumpkin 
1 tbsp vanilla  
 2 tsp ground cinnamon
1/2 tsp ground nutmeg 
1/4 tsp ground allspice 
1/4 tsp ground cloves 
1 cup toasted pecans, chopped
1. In a large mixing bowl, beat the cream cheese, sour cream and sugar on medium high for 5 minutes. Add the eggs, one at a time, beating after each addition. Add the flour, pumpkin, vanilla, cinnamon, nutmeg, allspice, cloves and pecans mixing until blended. Pour the batter over the crust, smoothing it out to touch the sides of the pan. Bake in preheated oven for 65 to 75 minutes or until it starts to pull away from the sides of the pan, but is still a bit loose in the center and looks puffy. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least two hours before decorating or serving.
Decorating:
1 cup heavy cream 
1/4 cup granulated sugar
1 tsp ground cinnamon
18-20 pecan halves 18-20
1. In a well-chilled bowl, on medium high, whip the cream until soft peaks form. With the mixer still running, sprinkle sugar into the cream and continue whipping until firm peaks form.  Pipe a boarder around the edge of the cake. Sprinkle with cinnamon and pecan halves.
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