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Old 08-23-2006, 08:09 PM   #31
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Why, that's even better than having a sandwich named after me.
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Old 08-24-2006, 05:41 AM   #32
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Quote:
Originally Posted by VeraBlue
Thank you Ishbel, indeed the urge to 'boak' was coming down heavily on all the details, indeed.

What a pity you don't care for pumpkin. Should you find yourself in the states in autumn, may I suggest you have many apple pies, instead?
I've visited the US many times and have honestly TRIED to like pumpkin pie (one hostess was positively ASTOUNDED when I said I didn't like PP and insisted that I'd enjoy hers - I didn't! ) So I normally stick to apple pie or cherry pie when in the US!


Mind you, I'm not sure that many Americans would like the Scottish delicacy known as Clootie Dumpling, either...
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Old 08-24-2006, 06:07 AM   #33
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I use the Libby's canned pumpkin in all my pumpkin dishes. I find it is much more consistent than raw pumpkins. It doesn't matter to me what the heritage or genus is - I like it and will keep using it. Also, I see no need to get into a battle of semantics about what it is.
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Old 08-24-2006, 06:19 AM   #34
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Quote:
Originally Posted by Half Baked
Why, that's even better than having a sandwich named after me.
Especially if the sandwich was white fish, cream cheese, onions and capers! (don't know if you watch Curb Your Enthusiasm or not...)
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Old 08-24-2006, 07:27 AM   #35
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Quote:
Originally Posted by licia
I use the Libby's canned pumpkin in all my pumpkin dishes. I find it is much more consistent than raw pumpkins. It doesn't matter to me what the heritage or genus is - I like it and will keep using it. Also, I see no need to get into a battle of semantics about what it is.
Bless you licia, that is precisely one of the points I have been feebly trying to make!!! You are correct in stating that Libby's canned pumpkin is more consistent than raw pumpkins. It is butternut squash in those cans of pumpkin. So if you would like to make pumpkin pies from scratch, buy butternut squash. I am just trying to help folks avoid disappointment and to save precious time and effort.

And thanks for the oatmeal tip, I never would have thought to try that!
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Old 08-24-2006, 07:47 AM   #36
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http://www.bettycrocker.com/recipes/...recipeId=35939
My family loves pumpkin everything!!I posted the link for the Bisquick impossibly Easy Pumpkin Pie because it is so easy and I can make it quick enough to cure cravings.Last year I had made Pumpkin biscuits from a recipe at this site which was a big hit too.Harry and David's offers a Pumpkin butter in the fall and winter months that is very good-a jar of it only lasts a week in this house.It is on the sweet side but, the spices are a nice balance.
OK that's my two cents!!!Love and energy to you all!!Vicki
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Old 08-24-2006, 08:22 AM   #37
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Pumpkin cheesecake

http://www.landolakes.com/mealIdeas/...?RecipeID=5553
Here's a pumpkin cheesecake recipe I had made for Christmas last year,that I ended making again for New Year's Eve!
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Old 08-24-2006, 08:22 PM   #38
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for HalfBaked

I had my admin make the sign for a new breakfast special today

HalfBaked Pumpkin Spice Oatmeal
**try it with the almond granola**


I'll serve it on Tuesday. I originally planned for Monday, but I'm taking Monday off and I want to be there when it's prepared and served.

Thanks again for a great idea!
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Old 08-24-2006, 09:54 PM   #39
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What is your recipe for your cupcakes?


Quote:
Originally Posted by JoAnn L.
One of my favorites is pumpkin cupcakes. And I am so in the mood for a nice warm apple pie. I was at a store today and they had a dish that you bake the apple pie in. The one were it show the recipes printed right in the dish. They also had one for the pumpkin pie. They were regular $9.99 on sale for $6.99. I just might go back tomorrow and get one. It would also make a nice gift.
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Old 08-24-2006, 10:16 PM   #40
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Pumpkin Cupcakes

It's a nice and easy recipe..

1 pkg.Spice Cake Mix (dry)
1--15oz. can Libbys pumpkin
3 large eggs
1/3 cup oil
1/3 cup water

Blend all in a large bowl until moistened. Beat on med. speed 2 minutes. Pour batter into 24 paper lined muffin cups. Fill 3/4 full. Bake 350 for 16 to 21 minutes or until done. Cool in pans 10 minutes and cool on a rack. Frost with a cream cheese frosting.
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