Pumpkin pancakes

Pumpkin pancakes

Number of persons: 4 

Difficulty: Very easy 

Preparation time: 12 min 

Cooking time: 10 min 

ingredients 

1/2 or 1/4 pumpkin pumpkin 

2 eggs 

4 tablespoons flour 

1 onion 

parsley, salt, pepper 

oil for cooking 

preparation 

Raper pumpkin and onion raw, chop the parsley. 

Put everything in a bowl, add the eggs, flour, salt, pepper and chopped parsley, mix well. 

Heat oil, form small patties 8cm in diameter, the cook 2 minutes on each side, égouter on paper towels and serve. 

Pumpkin Cookies

Pumpkin Cookies

Preparation time: 20 minutes 

Cooking time: 15 minutes 

Ingredients (36 cookies): 

- 400 g flour 

- 250 g pumpkin (or squash puree butternut squash) 

- 150 g of sugar 

- 150 g brown sugar 

- 100g unsalted butter, softened well 

- 1 teaspoon of baking powder 

- 1 teaspoon vanilla 

- 1 teaspoon ground cinnamon 

- 1/2 teaspoon ground nutmeg 

- 1/2 teaspoon ground ginger 

- 1/2 teaspoon salt 

- 1 egg

Preparation of the recipe: 

Preheat oven to 175 ° C (gas mark 5-6). 

In a bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger and salt. 

In another bowl, beat the butter well with the sugar. Add the pumpkin puree (squash or butternut squash), vanilla and egg. Add the flour with spices, little by little. 

Remove to a plate lined with parchment paper small heaps of dough well apart. 

Bake 15 minutes. 

Blast off with a spatula and cool on a wire rack.

Halloween pumpkin cookie

Halloween pumpkin cookie

Preparation time: 10 minutes 

Cooking time: 15 minutes 

Ingredients (serves 8): 

For: Attention, the reference is the coffee cup about 10 cl (and not the Quebec cup, which is 24 cl) 

- 3/4 cup butter 

- 1 cup brown sugar 

- 2 eggs 

- 1 cup pumpkin puree 

- 2 cups flour 

- 1 cup raisins 

- 1 teaspoon vanilla extract 

- 1 package of yeast 

- 1 teaspoon of cinnamon 

- 1/2 teaspoon nutmeg 

- 1/2 teaspoon cloves 

- 1 pinch of salt

Preparation of the recipe: 

In a bowl, mix the softened butter and sugar, then the eggs, vanilla and pumpkin puree. 

In another bowl, combine flour, baking powder, spices and salt. Add to first mixture, stir in the raisins. 

Bake in a greased cake pan for 15 minutes at 190 ° C. 

The pumpkin is cooked in milk and water for 15-20 minutes (check with a knife it is cooked and soft enough to mash!).

Pumpkin pie and almonds

Pumpkin pie and almonds

Preparation time: 45 minutes 

Cooking time: 60 minutes 

Ingredients (serves 8): 

- 250 g of pastry 

- 500 g of pumpkin 

- 150 g of sugar 

- 50 g blanched almonds 

- 6 eggs 

- 1 vanilla bean 

- 100 g of almond powder 

- 60g butter 

- 6 cl cream 

- 1 teaspoon of rum 

- Salt and pepper

Preparation of the recipe: 

Roll out the dough, garnish in a pie plate 22 cm in diameter. Prick the bottom and put it in the fridge for 30 minutes. 

Chop almonds and pass them briefly under the broiler. 

Bring cream to a boil, turn off the heat and set it the vanilla bean to infuse. 

Peel the pumpkin and cut the flesh into chunks. 

Let the steam for 20 minutes. 

Let it cool. 

Fill the pie shell with dried beans and bake for 20 minutes. 

Mash the pumpkin. In a bowl, mix 2 eggs with the yellow of the other 4, and sugar.

Add pumpkin, almonds, cream cooled, softened butter, rum, a pinch of salt and a little pepper. Mix. 

Dry beans to remove the dough. 

Sprinkle almonds (toasted) on the dough, cover with topping and bake for 15 minutes.

Pumpkin pie (sweet)

Pumpkin pie (sweet)

Preparation time: 45 minutes 

Cooking time: 40 minutes 

Ingredients

(serves 6): 

- 1 pastry or shortbread 

- 800 g of pumpkin 

- 2 eggs 

- 2 egg yolks 

- 20 cl of liquid cream 

- 150 g of sugar 

- 1 sachet of vanilla sugar 

- 1 pinch of nutmeg 

- salt

Preparation of the recipe: 

Make cooking your pumpkin to steam for 15-20 min. 

Once cooked, mash them. 

Following this, add the cream, eggs, sugar, pinch of salt and nutmeg (do not put too much, it's a very strong spice !!!) 

Once the homogeneous mixture, it must have liquid air. 

Unroll your dough in a small pie. Prick with a fork. 

Pour the mixture into the pie dish. 

Bake for 30 to 40 minutes depending on the power of your oven. 

Best enjoyed cold.

Cake Streusel Pumpkin Spice

Cake Streusel Pumpkin Spice

Portion (s): 

16 

preparation: 

20 min 

cooking time: 

1:45 

Directions: 

oven

For the mashed potatoes, cut the pumpkin pulp into pieces and cook in the microwave at maximum intensity for 10 minutes. Puree in a food processor. Or cook pumpkin chunks (with rind) in a preheated 300 ° F (150 ° C) oven for 2 hours. Peel and puree in a food processor.

INGREDIENTS 

Pumpkin Cake 

1 cup (250 mL) softened butter 

3 cups (750 ml) packed brown sugar 

4 eggs 

1 c. to tab (15 ml) vanilla 

3 cups (750 mL) flour 

2 c. tsp (10 ml) baking powder 

1 c. tsp (5 mL) salt 

1 c. tsp (5 ml) ground nutmeg 

1 c. tsp (5 ml) ground cinnamon 

1/2 c. tsp (2 mL) ground ginger 

1/2 c. tsp (2 mL) ground cardamom 

1/4 c. tsp (1 mL) ground cloves 

1/4 c. tsp (1 ml) of sodium bicarbonate 

1/2 cup (125 mL) chopped walnuts, toasted 

1 1/2 t (375 mL) pureed pumpkin house 

or 

1 box 14 oz (398 ml) pumpkin puree 

streusel topping 

T 1/3 (80 ml​​) flour 

1/4 t (60 ml) packed brown sugar 

1/4 c. tsp (1 ml) ground cinnamon 

1/4 t (60 ml) cold butter, diced 

1/2 cup (125 mL) chopped walnuts, toasted

PREPARATION 

Preparation of cake 

1 Butter the bottom and sides of a tube pan with removable bottom 10-inch (25 cm) in diameter. Line the bottom with parchment paper. Book. In a bowl, using an electric mixer, beat butter and brown sugar until the mixture is inflated. Add eggs, one at a time, beating well after each addition. Add vanilla beating. 

2 In another bowl, combine flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamom, cloves and baking soda. Add walnuts and mix. Add the dry ingredients to the butter mixture in three batches, alternating twice with pumpkin puree. Pour the batter into the pan reserved. 

Preparation of the filling 

3 In a small bowl, combine flour, brown sugar and cinnamon. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of coarse crumbs. Add walnuts and mix. Sprinkle top of cake with streusel topping. 

4 Bake in center of preheated oven at 325 ° F (160 ° C) for about 1 hour 45 minutes or until the streusel is golden brown and a toothpick inserted in center comes out clean. Put the pan on a rack and let cool for 15 minutes. Place the blade of a knife around the edge of the cake (but not around the fireplace) to remove it from the mold. Remove cake from pan by pushing the removable bottom of the pan, place it on the grill and let cool completely. Place the blade of a knife around the periphery of the stack to break the cake. Using a wide spatula, lift the cake and carefully remove the parchment paper. 

You can make the cake in advance and wrap in plastic wrap. It will keep up to 1 week at room temperature and up to one month in the freezer, wrapped in heavy duty aluminum foil. 

NUTRITION FACTS 

Calories: 468 / serving; Protein: 6 g / serving; 

Fat: 21 g / serving; Carbohydrates: 67 g / serving; 

Fibre: 2 g / serving;

Strawberry pie and rhubarb

Strawberry pie and rhubarb

Portion (s): 

8 

preparation: 

45 min 

cooking time: 

50 min 

Directions: 

oven

If one is an unconditional of the duo strawberries-rhubarb, one will be charmée by this exquisite garnish, just enough sweet and acidulous. And if one has the taste to innovate, one can y add a little orange zest. To allow the trim thicken, tapioca quick cooking we suggests, the ideal in most pies with Berries; it is found in supermarkets, to the radius pastry products. Finally, we must note that cooking vary with the type of mold used: time indicated here suitable for a pie plate of metal, but, if a plate glass (of Pyrex type) or ceramic is used, must be provided 10 to 15 minutes of more.

INGREDIENTS 

Pastry 

1 3/4 t (430 mL) flour 

1 pinch salt 

2.3 t (160 mL) cold unsalted butter, diced 

1/3 t (80 ml) ice water (approx) 

Garnish with strawberries and rhubarb 

2 1/2 t (625 ml) fresh rhubarb, cut into 1 inch (2.5 cm) 

4 1/2 t (1.125 L) fresh strawberries, quartered 

1 cup (250 mL) sugar 

1 c. tsp (5 mL) grated orange rind finely (optional) 

3 c. to tab (45 mL) quick-cooking tapioca (Minit type) 

2 c. tsp (10 mL) cold butter, cut into small cubes 

gilding 

1 egg yolk 

2 c. to tab (30 ml) milk 

1 c. tsp (5 mL) sugar

PREPARATION 

Preparing the pastry 

1 In a large bowl, combine flour and salt. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of coarse crumbs. Add the ice water gradually, stirring quickly with a fork until the dough begins to hold (if necessary, add water, 1 Tbsp. Tab / 15 ml both). Divide dough in half and flatten each portion into a disk. Wrap the disks of dough with plastic wrap and refrigerate for 30 minutes. 

2 On a floured surface, roll one portion of dough to about 1/4 inch (5 mm) thick. Remove the pastry into a greased 9-inch pie (23 cm) in diameter, pressing gently into the bottom and up sides of plate. Trim excess dough, leaving a border of 1/2 inch (1 cm). Fold the edge under the falls. Refrigerate until ready to use. 

Preparation of the filling 

3 In a large bowl, combine the rhubarb, strawberries, sugar, orange zest, if desired, and tapioca. Let stand for 15 minutes at room temperature. 

Preparation and assembly of gilding 

Lower portion 4 of the other pulp quarter inch (5 mm) thick. Pour filling into crust strawberry pie and sprinkle cooled butter. In a small bowl, combine the egg yolk and milk. Lightly brush the edges of the crust of the gilding. Carefully place the second rolled over filling. Trim excess dough and seal the two depressors together. Brush top of pie with a little foil and sprinkle with sugar. Using a small knife, make three cuts in the center of the pie to allow steam to escape. 

5 Bake in lower third of preheated 425 ° F (220 ° C) oven for 10 minutes. Reduce the oven temperature to 350 ° F (180 ° C) and cook for 40 minutes or until crust is golden and filling is bubbly (cover edge of crust with foil if it browns too quickly). Cool on a wire rack. (You can make the pie in advance and cover with foil. It will keep up to 2 days in the refrigerator or up to 1 month in the freezer in a freezer bag.) 

NUTRITION FACTS 

Calories: 400 / serving; 

Protein: 4 g / serving; 

Fat: 17 g (10 g sat.) / Portion; 

Cholesterol: 70 mg / serving; 

Carbohydrates: 59 g / serving; 

Fiber: 3 g / serving; 

Sodium: 30 mg / serving.