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Pumpkin Soup Recipe – The Taste of Halloween Spirit

  • April 6, 2010 7:21 am
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BOO! Pumpkin soup is one way to enjoy Halloween before it’s actually here. I’ll be celebrating part of my Holiday a little early this year and if you would care to join me then I can offer you my Pumpkin Soup Recipe to get you started. The only thing I can’t bring you is the scare this year, unless of course your scared to make this soup with me?

Nope, I didn’t think so. Just gonna have to wait till Halloween for that.

Enjoy your new Pumpkin Soup Recipe and the rest of Halloween please.

If you plan on using a fresh pumpkin like I do and recommend, there are a few things you should know first. If you want to use the canned pumpkin puree, then that’s fine but fresh is best.

  1. Make sure to use a pie pumpkin NOT a jack o lantern pumpkin. Pie pumpkins are small, sweeter and not as grainy.
  2. When choosing a pumpkin look for one that is firm with no soft spots and is a nice orange color.
  3. A fresh pumpkin should be washed first. So wash the exterior with warm water.
  4. Cut the pumpkin in half with a serrated knife and De-seed the pumpkin, remove and throw out all the guts, you can save the seeds for roasting.
  5. Pre-heat the oven to 350 degrees, place the 2 halves in a baking dish skin side up add enough water in the pumpkin itself to fill it half way and bake for 50 to 60 minutes until it’s soft enough to remove the flesh from the skin.
  6. To save some time you can microwave the pumpkin in microwave dish with a lid, just add about a cup of water to dish and microwave on high for 20-30 minutes.
  7. Now scoop out the flesh from the skin it should be fairly easy.
  8. Use a blender to puree the pumpkin and now you are ready to make this pumpkin soup recipe.
  • 1 (2 pound) Pie Pumpkin or 2 cans Pumpkin Puree
  • 4 Cups Chicken Stock
  • 1 1/2 Cups Heavy Cream
  • 1/2 Cup Chopped onion
  • 1 Teaspoon Minced Garlic Cloves
  • 4 Tablespoons Maple Syrup
  • 1/4 teaspoon Fresh Grated Ginger
  • 1 teaspoon Cinnamon
  • 3/4 teaspoon Black Pepper
  • 1/8 teaspoon Ground Cloves
  • 1 teaspoon Vanilla Extract
  • 3/4 teaspoon Curry Powder
  • 3/4 Cup Brown Sugar
  • 3 Tablespoons Unsalted Butter
  • 1 teaspoon Salt

1. In a large pot saute’ butter, onions and garlic on medium heat until translucent, about 4 minutes.2. Add chicken stock and simmer for 15 minutes.3. Add ground cloves, cinnamon, curry powder, black pepper, ginger and brown sugar. Simmer 5 minutes.4. Add maple syrup, vanilla extract, heavy cream and salt. Simmer for 10 minutes and enjoy a touch of Halloween with delicious soup recipes that are right under your fingertips.

Pumpkin Soup Recipe – The Taste of Halloween Spirit

Halloween Recipes: Homemade Candy Corn – Food & Party on The Stir …

  • March 27, 2010 5:21 am

If you have a child with food allergies, you probably know how hard it is to find candy corn that’s been produced in a peanut- or nut-free facility. That’s why many moms choose to make their own candy corn. Here’s how to do it:

Homemade Candy Corn (from Homemade Dessert Recipes)

1 cup granulated sugar

1 teaspoon vanilla extract

2-1/2 cups powdered icing sugar

1/3 cup powdered milk

Red and yellow food coloring

In a large saucepan combine granulated sugar, corn syrup, and butter. Bring to a boil over high heat while stirring constantly, then reduce heat to medium and continue boiling for 5 minutes while stirring occasionally. Remove mixture from heat and add vanilla extract.

Combine the icing sugar, powdered milk, and salt in a separate bowl and add to the mixture in the saucepan, mixing thoroughly. allow the dough mixture to sit until it’s cool enough to handle.

Divide the dough into 3 equal parts and place each part in a small mixing bowl. Add orange food coloring to one part (a combination of yellow and red) and yellow food coloring to another part, leaving the remaining part uncolored or white.

Knead the dough in each bowl until smooth and stiff enough to hold its shape, and the colors are even. Wearing plastic gloves can help prevent your hands from being stained by the food coloring.

Still using your hands, roll each part into a long, thin rope, making each rope of equal length. You may need to use a long countertop or tabletop covered with a strip of waxed paper for this. You’ll also need to be careful when rolling as the ropes can easily break if you form them too thin.

When you’re done, lay the three ropes of dough along side each other with the orange dough in the middle and carefully press them together to make a long, narrow rectangle. A gentle, light rolling with a rolling pin along the length of the rectangle helps to press the rope edges together, but be careful not to flatten the dough so the rectangle stays as narrow as possible, plus you’ll also want the kernels plump looking and not flat.

Finally, cut the dough into triangles or “kernels” using a sharp knife and gently shape the kernels with your fingers, if needed. allow the kernels to sit for a while and become firm.

Want a vegan version? try Homemade Vegan Candy Corn from The Urban Housewife.

Have you ever made your own candy corn?

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Halloween Recipes: Homemade Candy Corn – Food & Party on The Stir …