This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkin Custard (Baked In A Hollow Pumpkin)
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- #100860
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 eggs
2 cups whipping cream
1/2 cup brown sugar
1 tablespoon molasses
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon pumpkin pie spice
1 medium pumpkin
1 tablespoon butter
directions
Blend all ingredients. Put in hollow pumpkin. Top with butter and cover with the pumpkin lid.
Bake at 350 degrees F for 1 1/2 to 2 hours (or until custard thickens; it may be sooner). Top with whipped cream or brown sugar.
For The Leftover Pumpkin (optional): Scrub the pumpkin well, cut it into pieces, removing the seeds (which can be cleaned and roasted, then eaten like sunflower seeds) and strings. Either boil it or microwave it until tender. Let it cool. Peel. Then toss into the blender.
When blended, pour through a coffee filter that is lining a colander or sieve and you will have a pumpkin product that is much like what you buy in a can. The juice can be used in soups (No point in throwing the good vitamins away).
added by
zolla
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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