That pancake recipe is super similar to what I have come up with!
Might try adding the vanilla.
Oh and for my pumpkin recipe...ummm, I got nothing...Well a question.
What are you buying as a pumpkin for eating? The giant jack-o-lantern varieties or do you have smaller squash sized versions?
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
...and here is the recipe for my pumpkin protein cookies, made them a couple days ago and ate them all in a few hours. FYI, they don't keep real well...not much more than a few days.
To me eating pumpkins are the small ones - also called sugar pumpkins in the stores.
Jack-o-lantern pumpkins are not good eating pumpkins in my experience.
That pancake recipe is super similar to what I have come up with!
Might try adding the vanilla.
Oh and for my pumpkin recipe...ummm, I got nothing...Well a question.
What are you buying as a pumpkin for eating? The giant jack-o-lantern varieties or do you have smaller squash sized versions?
Quote:
Originally Posted by LisaS
To me eating pumpkins are the small ones - also called sugar pumpkins in the stores.
Jack-o-lantern pumpkins are not good eating pumpkins in my experience.
Exactly! Jack-o-lanterns are good for savory dishes. It's like eating yellow squash. I love that stuff, baked with tons of butter. But since we're a fitness site, I don't ever do that!
Oh, and sugar pumpkins, acorn squash, butternut squash, etc. can sometimes be substituted for actual pumpkin. Especially in savory dishes, but some are sweet enough to use in cookies and ice cream!
Quote:
Originally Posted by AS
here is the correct link for the Pumpkin Swirl Cheesecake:
I don't think I have seen a pumpkin in the stores apart from the jack-o-lantern ones.
Lots of squash....Well..lots of winter squash, not so much summer cept for Zuccini.
Which I really need to dehydrate......
BACK to pumpkin!
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
I have never made ravioli homemade-too labor intensive but have had it at a couple of restaurants. There was also sage leaves in the browned butter. I have seen a couple of good looking recipes-I will try to find them for ya. Also I have seen some recipes where wonton wrappers are used instead of pasta-that might be more workable for me.
I have made pumpkin ravioli from scratch before. It is labor intensive, but still worth it every now and again if you are into pasta.
Sadly it was quite awhile ago and I no longer have a recipe.
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
You can buy pumpkin ravioli premade on Amazon but no way am I spending 36 bucks for it. Here's a link for a pumpkin ravioli w/sage butter by Martha Stewart.
Ah, here is some pumpkin oatmeal. Pumpkin is still in season here, even though some friends in the north of Europe complained it's gone from their stores.
It's tough to get actual pumpkin here except around Halloween. We don't eat a lot of squash, much less pumpkin. Pumpkins are a novelty food (if eaten at all).
Most of these recipes can be made with butternut or banana squash. Some other winter squashes are more watery and/or stringy, etc. Still good for stuffing for dinner, not as good for a sweeter dish.
Canned pumpkin is around en mass for the next month or so, then it's usually in the baking section year round. Canned is good for recipes that used mashed or pureed pumpkin. Then you can stuff that empty can with oatmeal, no problem...
Pumpkin Time!
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