Pumpkin Party

On Wednesday, October 17th, we had a Relief Society Social at the home of Darla McEntire, our new RS President. Pumpkin Bisque and a salad were provided and sisters brought their favorite pumpkin desserts. It was not a good night to be counting calories. The food was sooooooo good!

Pumpkin Bisque

Frozen Pumpkin Bombay

Pumpkin Pie Squares

Pumpkin Pie with Cream Cheese

Pumpkin Roll

Pumpkin Bread

 After we filled our tummies with goodies, and filled them again, we played a SUPER fun game. Each sister wrote down something no one else in the room knew about them, and put the paper in a jar. Each paper was read from the jar and we had to guess who the person was. There were some great laughs and some disturbed reactions....as seen on Heidi's and Darla's faces.

It was a perfect evening and we had so much fun getting to know new things about each other. Thank you for opening up your home to us Darla.

Recipes:

Pumpkin Bisque

Darla McEntire

1/2 cup finely chopped onion

2 T butter

2 cups canned pumpkin (one 15 oz can)

2/3 cup sour cream

3 cups chicken broth

2 cups light cream (I used half milk)

1/2 cup packed brown sugar

1/8 tsp. salt

1/2 tsp. nutmeg

Saute onion in butter. Add everything else and whisk until smooth. Warm over med-low heat until hot. Do not boil, as that will curdle the cream. Garnish with a dollop of sour cream (optional). Or serve with Mexican Cream. 

Mexican Cream

1/2 cup sour cream

1/2 cup coconut milk

1 T fresh lime juice

1/4 tsp. lime zest

Pumpkin Pie Squares

Shirley Mang

1 cup sifted four

1/2 cup quick rolled oats

1/2 cup packed brown sugar

1/2 cup margarine

Combine and mix until crumbly. Press into 9x13” ungreased pan

Bake at 350 for 15 minutes

2nd layer

1 can pumpkin

2 beaten eggs

1 - 1 1/2 tsp vanilla

1 can 13 oz evaporated milk

1/2 tsp salt

3/4 cup sugar

1/2 tsp ginger

1/4 tsp cloves

Combine all ingredients, blend well. Pour onto crust and bake another 20 minutes.

Topping

2 T. margarine

1/2 cup chopped pecans

1/2 cup packed brown sugar

Combine and sprinkle over half baked pie. Bake another 15 or 20 min or until set. Let cool and cut into squares.

Frozen Pumpkin Bombay

Kay Stewart

2 1/2 cups gingersnap crumbs

1/4 cup sugar

1/4 cup melted butter

2 pints vanilla ice-cream, softened slightely

1 can (one pound) solid pack pumpkin

1 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp ginger

1/4 tsp cloves

1 cup whipping cream

1 tsp vanilla

Whipped cream and maraschino cherries or caramel sauce optional.

Layer1: Combine crumbs, 1/4 cup sugar and butter. Reserve one cup crumb misture. Press remaining crumb mixture evenly inside a 2 1/2 quart mixing bowl that has been lined with plastic wrap or tin foil. Mold into shape by pressing 1 1/2 quart bowl into center. Remove inner bowl, place crumb-lined bowl in freezer.

Layer2: Pack softened ice cream inside of frozen crumbs using chilled 1 1/2 quart bowl again as mold. Freeze until ice-cream hardens.

Layer3: Combine pumpkin, 1 cup sugar, salt and spices. Whip cream until stiff; fold into pumpkin, stir in vanilla. Pour mixture into center of ice cream. Top evenly with remaining 1 cup of crumb mixture. Freeze

To Serve: Unmold by dipping bowl into warm water for a few seconds, lift out with liner and invert on serving tray. Allow to thaw slightly at room temperature, about 15 mins. Garnish with whipped cream and caramel, or cherries if desired. Cut into wedges.

Yields 12 servings

Pumpkin Roll

Heidi Smith

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp salt

1 cup chopped walnuts

Filling

1 cup powdered sugar

8 oz cream cheese, 

4 T soft butter

lid of vanilla

Beat eggs for 5 minutes on high speed. Gradually add sugar, then pumpkin and lemon juice. Sift dry ingredients and spices then fold into pumpkin mixture. Pour into greased jelly roll pan and pour chopped walnuts over that. Bake at 375 for 12-15 minutes. 

Turn onto dish towel and sprinkle with powdered sugar. Roll up and let cool.  Unroll and spread with filling. Roll up and chill.

Kneaders Pumpkin Chocolate Chip Bread

Chrissy Lassen

1. 3-⅓ cups unbleached all purpose Flour
2. 1 tsp pumpkin pie spice
3. 1 tbsp Cinnamon
4. 2 teaspoons Baking Soda
5. 1 teaspoon Baking Powder
6. 1-½ teaspoon Salt
7. 2-⅔ cups Sugar
8. ⅔ cups Softened Butter
9. 4 whole Eggs
10. 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
11. ⅔ cups Water
12. 1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)

DIRECTIONS

Preheat oven to 325 degrees.

Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.