Yeehah's Pumpkins

PUMPKIN CHOC-ORANGE CAKE

125g butter/marg, chopped
1 tablesp grated orange rind
1/2 cup firmly packed brown sugar
1 egg
1 1/4 cups SR flour
1 teasp bicarb soda
3/4 cup cold cooked mashed pumpkin
1 tablesp golden syrup
1/4 cup orange juic

Grease & flour 14 x 21 cm loaf pan.

Combine all ingredients in bowl of electric mixer, beat on low speed until all ingredients are combined.

Then, beat on medium speed until mixture is smooth and changed in colour.

Spoon and spread mixture into prepared pan.

Bake in moderate oven 180oC about 55 mins.

------------------

SAVOURY PUMPKIN PATTIES

This is a "rule of thumb" recipe, practice will make it good!

Use cold mashed potato, mix with approx half that amount of mashed pumpkin. Whisk an egg for every 2 cups of combined cold mash, combine. Add a heaped tablespoon of SR flour, sifted with a bit of salt (my lot like it salty, about 1/2 teaspoon) per 2 cups of mash mix. If it's not coming together to a manageable doughy consistency, gradually add more SR flour. Form into patties, dust with flour.

Preheat a frying pan for a few minutes (more for a thick based pan), cover base with oil, shallow fry patties until golden brown and flour has cooked through. Might have to squash them a bit flatter when you turn them over the first time!

p.s. I have also tried whisked egg + leftover rice + mashed pumpkin + chopped leftover roast meat + SR flour patties. As long as the rice has gone sticky (e.g. what's left in the bottom of the rice cooker - not rinsed!) it works pretty well.

-------------------

CURRIED PUMPKIN MUFFINS

2 cups SR flour
1 cup plain flour
1 teasp bicarb soda
2 teasp sugar
2 teasp ground cumin
2 teasp ground coriander
1/2 teasp salt
1 cup cold cooked mashed pumpkin
2 tablesp hot vindaloo curry paste
1 egg
1/4 cup (60ml) vegetable oil
1 cup milk

Grease 12 hole muffin pan (I use canola spray).

Combine all ingredients in large bowl, stir with large metal spoon until just combined.

Spoon mix into prepared pan.

Bake Mod Hot oven 200oC about 25mins.

--------------------

PUMPKIN SCONES

Another rule of thumb recipe!

For every 1/2 to 3/4 cup of mashed pumpkin (less if it's runny, more if it's dry) - sift 2 cups SR flour into a bowl, rub in 30g margarine. Mix in mashed pumpkin. Add milk (soy or cow) until reach a good doughy consistency. Turn onto floured surface, roll/press flat till about 4cm thick, cut with round cutter, place on greased tray, brush tops with milk, cook in preheated hot oven 220oC until brown and risen.