Pumpkin Pies/Pumpkin Butter

Friday, October 16, 2009   

Orr Family Farm sells amazing Pumpkin Butter.  The pumpkin butter is a great  substitute for canned  pumpkin for pumpkin pies.  Only takes one jar of  pumpkin butter and 2 eggs.  Easiest recipe ever!!  You can also make our amazing pumpkin dip.  Great recipe  for parties or appetizers.  Pumpkin Butter is great even alone on warm biscuits.

Orr Family Farm Pumpkin Dip

Monday, October 5, 2009   

pumpkin-on-leaves

16oz.       Cream Cheese
4 cups    Powder Sugar
1 jar        Orr Family Farm Pumpkin Butter

Mix all ingredients in large bowl
Refrigerate
Serve with Ginger Snaps
Enjoy!

P. S. For a nifty decorating idea, cut a Sugar Pie Pumpkin in half and clean out the inside, pour your dip inside and serve from the pumpkin!

Pumpkin Bread Pudding

Tuesday, July 28, 2009   

1 c. sugar
2 tbsp. butter, melted
1 1/2 c. milk
3/4 c. raisins
6 slices bread, crumbled
1/2 tsp. vanilla
3 eggs
1 3/4 c. mashed, cooked or canned pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
1 can evaporated milk
1/2 c. chopped nuts (optional)
Whipped topping (optional)

Stir together sugar and butter. Add milk, bread and vanilla. Beat in eggs. Stir in pumpkin, raisins and spices. Gradually stir in evaporated milk until well blended. Pour into greased 8x12x2 inch pan. Sprinkle with pecans. Place in pan on oven rack, fill pan with hot water and bake in 350 degree oven for 50 minutes.
Increase temperature to 425 degrees and bake 10 minutes longer or until pudding is rich golden color and knife inserted in center comes out clean. Cut in squares and serve warm or cold with topping. 12 servings.

Source:  Cooks.com

Pumpkin Raisin Muffins

Tuesday, July 28, 2009   

Ingredients:

1 cup Fresh or Canned Pumpkin
3 1/2 cups Flour
1 cup Sugar
2 Eggs
1 1/4 cup 2% Milk
1/4 cup Soft Butter or margarine
1 cup Raisins
4 teaspoons Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Salt

Preparation Directions:

  1. Preheat oven to 400 degrees.
  2. Put muffin cups into muffin tins or grease the tins.
  3. Cream butter(or margarine) and sugar until fluffy.
  4. Beat in pumpkin and eggs.
  5. Dredge raisins in 1/2 cup of flour.
  6. Sift remaining flour and spices together.
  7. Pour milk into a mixing bowl.
  8. Mix in dry ingredients by hand until just mixed.
  9. Stir in raisins.
  10. Spoon mix into paper cups in muffin tin.
  11. Bake at 400 degrees for 20 – 25  minutes.

Serve pumpkin raisin muffins warm or cool. Spread on butter or margarine, if desired.

Source:  The Pumpkin Nook (www.PumpkinNook.com)

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