EASY PUMPKIN CHIP COOKIES
Almost more like cake than cookies. Our kids love these even with the pumpkin!
Provided by Baritone Bob
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- Whisk sugar, pumpkin, vegetable oil, eggs, milk, and vanilla together in a large bowl until smooth.
- Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Gradually pour flour mixture into pumpkin mixture; stir to incorporate. Stir chocolate chips into dough. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until golden, 10 minutes.
Nutrition Facts : Calories 303 calories, Carbohydrate 43.3 g, Cholesterol 15.6 mg, Fat 14.1 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 3.9 g, Sodium 334.2 mg, Sugar 25.1 g
SWEET PRESERVED PUMPKIN
Provided by Zarela Martinez
Yield 12 servings
Number Of Ingredients 6
Steps:
- Cut the pumpkin into 6 equal wedges. Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise. Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate.
- Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket. Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly. Taste the solution; it should have a noticeably astringent "bite." If not, stir in more lime a tablespoon at a time. Add the pumpkin wedges and loosely cover the bucket. Let stand overnight (about 10 hours) in a cool dark place.
- The next day, remove the pumpkin and rinse well under cold running water. The texture should now be firm.
- Prepare a large heatproof earthenware vessel or non-reactive stockpot. You have to make a sort of prop in the center to lean the pieces of pumpkin against. For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch. Or simply place one of the curved pieces of pumpkin in the center. In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center.
- Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin. Add the allspice and canela. Add enough water to cover the pumpkin by 2 inches. Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours. Remove from the heat and let stand overnight, uncovered or just loosely covered.
- The next day, return the pumpkin to a simmer over low heat and cook for 5 hours. Let stand again overnight. On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours. Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point. Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week.
PUMPKIN CHIP PRESERVES
Preserves made with peach or pumpkin chips are an old favorite found in many early cookbooks. Use a cooking pumpkin for these, not one for making Jack-O-Lanterns. You should start preparations a day before canning the preserves. Standing times have not been noted.
Provided by JenSmith
Categories Vegetable
Time 2h
Yield 5 half-pint jars
Number Of Ingredients 4
Steps:
- DAY BEFORE CANNING: Cut the pumpkin into large chunks, discarding the stems, seeds, and stringy innards attached to them. Pare the skin from the chunks. Slice each chunk into pieces 1/2" to 3/4" square, as evenly as you can. Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar, lemon juice and zest, and 1/2 cup water. Cover and let the mixture sit overnight, or a few hours longer, at room temperature. It will give off a good bit of liquid.
- DAY OF CANNING: Prepare 5 or 6 half-pint canning jars by washing thoroughly. Place the jars on a rack in a boiling water canner, but DO NOT add water yet!
- Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the pumpkin pieces are quite tender, but still hold their shape and have become somewhat translucent in a glaze of thick syrup, about 30 minutes.
- As soon as you have reduced the heat for the pumpkin mixture, fill the canner with water; water should be at least 1 inch above the tops of the jars. You may need to add 1 cup of white vinegar if you have hard water in your area. Boil the jars for 10 minutes to sterilize. It will take about 20--30 minutes for the water to come to a boil. Start timing from the time it reaches a good steady boil.
- While pumpkin is cooking, blanch the lemon slices in a small saucepan of boiling water, just enough to soften them, and drain. Stir the lemon slices into the chips just before removing the preserves from the heat.
- Once the jars have sterilized and the pumpkin is ready, remove jars from canner to a surface covered in heavy towels or layers of newspaper. (NEVER place hot jars on a bare countertop, as the difference in temperature could cause jars to shatter!) Spoon the chips into the hot jars, leaving at least 1/4-inch head space.
- Process the jars in a boiling water canner for 10 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 901.1, Fat 0.5, SaturatedFat 0.2, Sodium 5.4, Carbohydrate 233.4, Fiber 3.4, Sugar 206.4, Protein 4.9
PUMPKIN PRESERVES
This is quite an old recipe, but like all older recipes it is quite simple, uncomplicated and delicious.
Provided by MarieRynr
Categories Easy
Time P1DT50m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Layer pumpkin with sugar in a large bowl.
- Cover and let stand overnight, stirring once or twice.
- Next day, drain juice off of pumpkin into saucepan.
- Bring to a boil and boil for 10 minutes.
- Add pumpkin pieces, grated rind and chopped pulp of the lemon.
- Add cloves (tied in a cheesecloth bag).
- Cook on a slow boil for 40 minutes, or until pumpkin is clear and the mixture sheets from a spoon.
- Remove the cloves and pour into hot sterile jars.
- Seal.
PORTUGUESE PUMPKIN PRESERVES
This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that presents both a celebratory conundrum and culinary opportunity. Of course, you don't have to wait (the last time it happened was in 2013). These preserves are a perfect topping for latkes, but you can just as easily incorporate them into your breakfast routine. Best of all, the recipe takes less than an hour, and will make your house smell like the essence of fall.
Provided by David Firestone And Susan Brenna
Categories condiments, dips and spreads
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
- Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up. Stir in lemon juice. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes. Remove and discard cinnamon stick.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 45 grams
PUMPKIN GINGER JAM
I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.
Provided by tatjanasok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 21h25m
Yield 16
Number Of Ingredients 4
Steps:
- Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
- Place unpeeled lemon wedges in a food processor; puree until smooth.
- Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
- Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g
More about "pumpkin chip preserves recipes"
THE PERFECT PUMPKIN PRESERVE/JAM RECIPE - LARDER LOVE
From larderlove.com
PUMPKIN CHIPS (HOW TO MAKE) - SAVVY NATURALISTA
From savynaturalista.com
50+ DELICIOUS PUMPKIN CHOCOLATE CHIP RECIPES
From creationsbykara.com
PUMPKIN CHIPS - OVEN BAKED AND AIR FRYER METHODS
From tastyoven.com
PUMPKIN BARS WITH CHOCOLATE CHIPS - COOKING CLASSY
From cookingclassy.com
SOFT PUMPKIN CHOCOLATE CHIP BARS - AVERIE COOKS
From averiecooks.com
PUMPKIN CHIPS | PUMPKIN CHIP, PUMPKIN RECIPES, PUMPKIN JAM
From pinterest.com
EASY PUMPKIN PRESERVES (CANDIED PUMPKIN + PUMPKIN JAM)
From alphafoodie.com
PUMPKIN PRESERVES RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
PUMPKIN PRESERVES RECIPE - FOOD.COM | RECIPE | RECIPES, COOKING …
From pinterest.ca
PUMPKIN SPICE PRESERVES RECIPE
From brunchandconversation.com
PUMPKIN CHIP PRESERVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
20+ WAYS TO PRESERVE PUMPKIN AND WINTER SQUASH
From practicalselfreliance.com
PUMPKIN PRESERVES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN CHIP PRESERVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PUMPKIN CHIPS | SAVEUR
From saveur.com
PUMPKIN CHIPS · GEORGE WASHINGTON'S MOUNT VERNON
From mountvernon.org
PUMPKIN PRESERVES - RECIPE | COOKS.COM
From cooks.com
PUMPKIN CHOCOLATE CHIP BARS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE: PUMPKIN CHIPS STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
PUMPKIN CHOCOLATE CHIP BARS - TOGETHER AS FAMILY
From togetherasfamily.com
CHOCOLATE CHIP PUMPKIN BARS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
PUMPKIN PRESERVES FROM FOOD.COM: THIS IS QUITE AN OLD RECIPE, BUT …
From pinterest.ca
BAKED PUMPKIN CHIPS - FAT RAINBOW
From fatrainbow.com
PRESERVING FALL: PUMPKIN CHIPS - DINING WITH DEBBIE
From diningwithdebbie.net
PUMPKIN CHIPS | PUMPKIN CHIP, PUMPKIN RECIPES, PUMPKIN JAM
From pinterest.co.uk
BAKED PUMPKIN CHIPS - KIRBIE'S CRAVINGS
From kirbiecravings.com
PUMPKIN PRESERVE RECIPE. FALL, HALLOWEEN, THANKSGIVING PARTY IDEAS.
From pumpkinnook.com
RECIPE: PUMPKIN PRESERVES - THE ATLANTIC
From theatlantic.com
CHOCOLATE CHIP PUMPKIN BREAD - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PUMPKIN PRESERVES RECIPE FOR CANNING - THERESCIPES.INFO
From therecipes.info
PUMPKIN PRESERVES - GALLEY PORTHOLE
From galleyporthole.com
PUMPKIN PRESERVE - RECIPES | COOKS.COM
From cooks.com
THE BEST CANNED PUMPKIN MUFFIN RECIPE WITH CHOCOLATE CHIPS
From gatheredinthekitchen.com
PUMPKIN PRESERVES RECIPE | RECIPELAND
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love