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BCARSON11
11/7/06 10:00 P
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| I made the Pumpkin Fluff. It was really great, and really low calorie and healthy. I love pumpkin!
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| These all sound wonderful. I can't wait to try them. I love pumpkin!
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| Yes, hg pancake recipe is only one serving. Have you tried subbing mashed bananas with a little nutmeg and cinnamon, yet? I did. They were soooo goood! I also tried using mango pulp with cardamom and ginger ( you can get mango pulp at any Asian market) they were good, too. I like experimenting with food and changing recipes up a bit.
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CREEPYGIRL_CHOW
11/4/06 4:20 P
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This recipe for pasta with mushrooms and pumpkin gorgonzola sauce sounds wonderful:
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=550003
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| I made pumpkin muffins this afternoon-- YUM! :) My husband isn't convinced but I enjoyed them. More for me, right?
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PARTTIMER
10/28/06 8:44 P
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| BRENINTX, My son (age9) made the pumpkin oatmeal cookies. They tasted wonderful. They didn't spread out at all like regular oatmeal cookies. Should they have - SURPRISE - he and his sister may have left something out. I ended up flattening them before baking and making sorta round shape. Within an hour there weren't any left so I guess the kids loved them.
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| can anyone tell me how many pancakes that hungry girl pancake recipe makes? It looks like a small yield-- is it just one serving?
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CINDYT130
10/27/06 6:58 A
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| Thanks for the info, I think I'll have these for dinner tonight.
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| I didn't use instant. I used regular old fashioned oats. I am unfamiliar with the steel cut that you used. I did email h.g. about the mishap. You do NOT cook the oats first. I just let my batter stand to soften them. I would bet it might turn out with instant oats though. I made another batch this a.m. with mashed banana instead of pumpkin and a dash of nutmeg and cinnamon. I will have them later today.
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CINDYT130
10/26/06 7:58 A
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| I'm glad they came out better with the instant oats. I'm going to try again this weekend using instant.
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hi,
Thanks for the reply. Anxious to try this, also passing along to a friend on W.W. at work.
Have a good day!
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| I made the pumpkin pancakes this a.m. I made the batter and let it stand while I worked out. They turned out fine. They were delish. I am going to try making them tomorrow using mashed banana and nutmeg instead of pumpkin/pie spice.
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MELANIEC.
10/25/06 12:09 P
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HALALGLORY
10/25/06 12:06 P
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| I am definitely making the Pumpkin Dip for Thanksgiving! Sounds great! I love cooking with pumpkin. In my family, except for pies, no one really thinks to use it. I especially like to use it out of season, like mid-summer, for something totally unexpected.
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| I am going to try the recipe this a.m. I will let you know how it turns out. Maybe the instant oats would soften better. I will let the batter stand for a bit before I cook them and see if that works.
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CINDYT130
10/25/06 7:23 A
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| I think you are supposed to cook the oats first. I printed the recipe and it doesn't say if the oats should be cooked or not.
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I just bought some oats so I could try that recipe. Are you supposed to cook the oats first? The recipe didn't state that on hungry girl that I noticed. Maybe I need to log on and read the recipe again. Unlike you, I don't have a dog, I have cats, so unless there is fish in them, I doubt my kitties will indulge! 
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CINDYT130
10/24/06 7:39 P
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You can always freeze small batches of the pumpkin in ice cube trays, so if you need just a little, defrost one. I tried the recipe from Hungry Girl, the pumpkin pancake. I used steel cut oats and didn't cook them before i put them in. My dogs had a nice pancake breakfast . The entire recipe (minus the syrup) has just 190 calories and 2g of fat.
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ANNARRUE
10/24/06 11:13 A
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I tried the brownie and pumpkin and I didn't like it very well. It tasted fine but the texture of the brownies were a bit like rubber. Maybe I did something wrong, but I did it just like I did the cake mix.
Anna
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MOLLOYCJ
10/23/06 10:09 P
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I love pumpkin and was pleased when I found this page. I can hardly wait to try some. I went out for my anniversary last week and had a piece of pumpkin cheesecake. Does anybody have a recipe for a low cal version.
Judy
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I would set the oven at 350 degrees and keep checking them. That is what I did with the cake and canned pumpkin.
Anna
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Hi,
Could you tell me what the temperature of the oven should be?
Thanks, Darlene
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I was intrigued with the pumpkin mashed potatoes, but I did a variation.
1 head cauliflower cooked until tender (20 minutes) with
a few large parsnips sliced also cooked until tender
1 can pumpkin
some splenda to taste
pumpkin pie spices
All blended with a hand processor wand.
It is really yummy and high in fiber and low in calories and fat. I was impressed. Thanks for the ispriation.
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| You use only the brownie mix and a whole can of pumkin (the regular size), nothing more. Hope that helps. They are good.
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3GIRLSMOM
10/23/06 2:18 P
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The brownies with the pumpkin, how do you make them? How much pumpkin do you put in and what other ingredients are omitted?
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On Sunday I took a Betty Crocker spice cake, one small can of pumpkin, 2 ounces of chopped walnuts, and one ounce of dried cranberries, mixed it all together and baked it at 350 until I could put a toothpick in it and it came out clean. I baked it in a 13 x 9 pan. This made a very moist, wonderful tasting dessert or I am going to take one for breakfast to eat with my coffee. I cut it into 10 pieces. To figure out the calories I put all the ingrediants into the food grouping part of the food tracker and when I eat a piece instead of one serving(which would be the whole thing,) I type in .10 of a serving. I have got to try the brownies!!!
Anna
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PARTTIMER
10/23/06 1:56 P
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| I just made the fat free bread but added a little ground clove. I don't know what it tastes like the daycare kids ate all of it while it was still hot. I need to run to store before I can make another loaf. At least it was healthy for them. THANKS.
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JENJEN01
10/23/06 12:52 P
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| I made the brownie mix with pumpkin and they were delicious! I brought them to work and no one guessed that I used pumpkin. They were really fudgy which made them really good!
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| Thanks everyone for the great recipes
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HEIDICOLT
10/23/06 6:35 A
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| oh wow these all sound soooo good, i love this time of year, pumpkin is one of my favorite foods
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| Your bread recipe sounds really good.
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GOLDILOST1
10/22/06 5:37 P
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Virtually Fat Free Pumpkin Bread:
Time: 55 min (10 min prep) - Serves 12
2 cups whole-wheat flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup cholesterol-free egg substitute
3/4 cup applesauce (can use unsweetened, but I prefer sweetened applesauce)
1 cup of caned pumpkin (or 1 cup shredded zucchini (approx 1 medium)
1. Preheat oven to 350 degrees.
2. Spray a small loaf pan with nonstick cooking spray.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
4. In another small bowl, combine the liquid egg product, applesauce and zucchini.
5. Add the wet ingredients to the dry ingredients and using an electric mixer, mix until well blended.
6. Pour mixture into loaf pan and spread evenly- can sprinkle a little sugar and cinnamon on top if desired.
7. Bake 45-50 minutes, or until a toothpick comes out clean.
Nutrition Facts
Calculated for 1 serving (64g)
Recipe makes 12 servings
Calories 135
Calories from Fat 6 (4%)
Amount Per Serving %DV
Total Fat 0.7g 1%
Saturated Fat 0.2g 0%
Polyunsat. Fat 0.3g
Monounsat. Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 131mg 5%
Potassium 136mg 3%
Total carbohydrate 30.9g 10%
Dietary fiber 2.9g 11%
Sugars 12.8g
Protein 3.5g 7%
Vitamin A 43mcg 0%
Vitamin B6 0.1mg 5%
Vitamin B12 0.0mcg 0%
Vitamin C 2mg 3%
Vitamin E 0mcg 0%
Calcium 28mg 2%
Magnesium 30mg 7%
Iron 1mg 6%
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http://www.verybestbaking.com/recipes/detail.aspx?ID=28459
Found this recipe for pumpkin carrot swirl bars earlier in the week and am planing to make a batch this afternoon!
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| I am going to try this. It ounds so good.
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RITAMICHELLE_46
10/21/06 6:48 P
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Pumpkin Mousse/Pumpkin Fluff, whatever you want to call it, but I made Pumpkin Mousse with Fat Free/Sugar Free Cheesecake pudding and I made one batch with Fat Free whipped topping and one without the fat free whipped topping. Here is the recipe:
Pumpkin Mousse
1 pkg FF/SF Cheesecake Jello pudding
1 cup 100% pure pumpkin
1 tsp. pumpkin pie spice
1 1/2 cups fat free/skim milk
1 cup FF whipped topping
Mix pudding and milk according to direction on pudding box. Fold in pumpkin & pumpkin pie spice. Fold in whipped topping. Refrigerate at least 2 hours.
To me it was delicious either with whipped topping mixed into the pudding or without but when I didn't use the whipped topping in the pudding I did add a dollop of whipped topping on top of my bowl of pudding and sprinkle a little cinnamon on the whipped topping to make it look good. Like eating
pumpkin cheesecake. Calories 91; Fat 0.3g; saturated fat 0.1; Chol 12; sodium 375; carbohydrate 17g; fiber 2.6g; protein 5.2g
Who did Frankenstein take to the prom?
His ghoul-friend!
Rita Michelle
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