Pumpkin Gems Recipe 445 Food

STUFFED PUMPKIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
• Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
• Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
• Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.

PUMPKIN GEMS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Blend together all ingredients. Spritz each mini-muffin well and fill 2/3 full. Bake for 15 minutes. Cool then frost with cream cheese frosting. Frosting: Cream together butter and cream cheese. Beat in vanilla. Gradually add powdered sugar until frosting is desired consistency.

PUMPKIN GEMS BY ALICIA RECIPE - (3.8/5)

Steps:

• Prheat oven to 350* Blend together all ingredients. Mix well. Pour into a paper lined Mini Muffin Pan 2/3 full. Bake for 15 minutes or until done. Cream together the butter and cream cheese. Beat in the vanilla and milk. Gradually add the powdered sugar until frosting is desired consistency. Frosten the gems.

GINGER GEMS

Steps:

• Preheat oven to 300°F.
• Cream together butter and sugar, then add molasses and egg. Mix well.
• In a separate bowl, combine the dry ingredients, then add to creamed mixture. Blend well.
• Stir in raisins.
• Roll dough into 1 inch balls, then roll in sugar.
• Place on ungreased cookie sheet and bake for 10-12 minutes.