All things pumpkin!

I care, littlek. I care deeply.

I bet, so was there a typo in your recipe?

What was the problem, young lady?

well, I had to add a lot of extra flour.

Well, excuuuuuuuuuuuse me.

All the same, it was yummy and a wonderful idea - thanks!

Are those bunny ears and an arrow through your head?

Why, yes they are.

Thanks for noticing.

<grin>

I made the pumpkin cookies out of "The Joy Of Cooking" The other day, and they tasted really good.

I also made a pumpkin-chicken soup which wasn't all that good. The best part of it was that you poured half and half in to it at the end.

The pumpkin gnocchi turned out very nicely.

So, lessee.... I will add a little more flour next time.

1 can pumpkin paste, unseasoned
1 egg, beaten
1 tsp baking powder
salt
some flour (god knows how much I put in by the end)
1/4-1/2 tsp of mace/nutmeg
pinch allspice


Drop 1x1 inch dollops of 'batter' into gently rolling, salted water and cook for a minute or two. Scoop out with a slotted spoon. Cover the gnocchi/dumplings with olive oil, grated mace and smoky chili pepper.

mmmmm.....

I liberally defined the word gnocchi. I dunno what makes one lump a mazzo, one a dumpling and one a gnocchi (etc).

I have to say that I have a gnocchi-eating borderline that I don't have for certain great pastas (unfortunately).

I've had gnocchi servings at various restaurants and mostly think to myself - oooh, too many! Light... I prefer light ones. I am no good at gnocchi making myself, I left off with the ravioli making.

Thinking of my friend Bonnie, who fed her baby son gnocchi as other moms did other snacks..

Bonnie is very practical. She learned what she cooks, to some fair extent but not all - I can testify she was a good cook before she met her husband - from her mother in law, the mother of the husband whose grandparents were from a piccolo village in Liguria.
Trust me, Bonnie cooks italian by the millisecond.

Their al dente is too al dente for even me, who reveres al dente.

But me, so far my gnocchi are semi-floating bricks.

I suppose I'd get better at it if I practiced.

I tinkered some more with Gus' recipe.

'gnocchi':
1 15oz can pumpkin
2 eggs, beaten
3/4 c flour
1/2 tsp mace
1/3 tsp new mex chili powder
1/4 tsp baking podwer
1/4 tsp salt

salted water to slow boil

Sauce:
olive oil and butter for sauteing
1 clove garlic, chopped
several fresh leaves of sage, slivered
small handful of chopped pinenuts

and, what'd'ya think?

Well, they taste good. Lynn liked them as did Francesca. Lynn doesn't really know what a gnocchi is.

I was thinking they were so light and fluffy (like a sturdy (de-crusted) bread soaked in soup) - so much lighter than the usual gnocchi we get in the states. Fran said they were a little denser than those she's familiar with.

Ah, that sounds good, about the lightness. My problem with most gnocchi here is that ... they are so heavy that two or three are enough, and restaurants serve a lot more, so that if you finish the order, you feel you've eaten golf balls with pesto, or whatever.

Tried making a regular pumpkin pie with Splenda instead of sugar. (Experimenting for Turkey Day.)

Consistency was too mushy, and there was a slight metallic aftertaste.

Won't do that again.

Ok...I'm going to give up a secret...I'm sure your all dying to try or not..lol.

Fried Pumpkin Pies

1 can of pumpkin
1 8oz. Cream Cheese
1 Can of Condensed Milk

Pumpkin Pie Spice to taste

Mix all together with mixer... microwave for about 10-15 minutes, till all is hot and fluffy. (it'll rise) The cream cheese will be in small pieces within the mixture...its never melded completely with the pumpkin or condensed milk.

Stir a time or two after you cook it,...Let cool........

Mix buttermilk biscuit dough together:
(I'm sure you all know how to do that)

....roll small pieces out onto floured board, fill with cooled filling. Fold over and close the edges. Fry......

Sugar/Cinnamon the tops...

wow!