1/2 cup sour cream
8-ounces cream cheese, softened
2 cups powdered sugar
2 cups cooked pumpkin (a 15ounce can works)
1 tablespoon orange juice concentrate
1 tablespoon ground cinnamon
Gingersnaps, graham crackers or sliced apples
Roasted Pumpkin seeds to tops
In a large bowl, beat together sour cream, softened cream cheese and powdered sugar. Beat at medium speed until creamy. Gradually beat in cooked (or canned) pumpkin. Stir in cinnamon and orange juice concentrate until well mixed. Refrigerate for at least anhour before serving. If you use fresh pumpkin and have pumpkin seeds, roast (see details below) and sprikle on top of dip when serving.
Serve with gingersnaps (recipe below), vanilla wafers, graham crackers, cinnamon grahams or sliced apples.
Split smaller pumpkin(s) in half. Scoop our seeds and pulp with a spoon. Save the seeds. Cut the seeded pumpkin in wedges and set on a foil-lined baking sheet. Place pumpkin pieces on a baking sheet face up or face down and roast in a 350 degree oven for 45 minutes, or until pumpkin is tender when pricked with a fork. Let it cool enough that you can hold the roasted pieces in your hand. With a knife, peel the skin away from the golden roasted pumpkin. Place a few pieces of the roasted pumpkin in blender or processor, adding a few chunks at a time. Puree enough to have a cup for the recipe
When I take the time and make the effort to cook fresh pumpkin, I like to prepare all the pumpkins that are left over, take the extra, measure a cup of the pureed pumpkin and put in a zip lock plastic bag, get extra air out, seal and freeze for future use.
The smaller pumpkins have a sweeter more pure taste. When you get into those that are 12" and larger, the texture and flavor are stringier and stronger.
To roast the pumpkins seeds, take a cup of the raw seeds, rinse and dry them. Heat oven to 375 degrees. Scatter the seeds on a baking pan in a single layer and drizzle about 2 tablspoons of olive oil over top. Sprinkle with a little salt and tiny pinch of ground black pepper. Toss and bake for about 7 minutes. They will be light brown and crispy.
Ginger Snaps
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Preheat oven to 375 degrees degrees
In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
If you want these to be thin and crisp, roll the dough thinner and pat out thinner. Delish!
This recipe is shared November 3-7, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
