Pumpkin Ginger Float Food

PUMPKIN AND GINGER JAM

Steps:

• Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
• Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
• Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
• Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
• Spoon the hot jam into sterilised jars and close immediately.

PUMPKIN GINGER CAKE

Steps:

• Preheat oven to 350 degrees F.
• For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
• Stir in pecans.
• Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
• To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
• Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
• For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
• Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
• Stir in whipping cream, & bring to boil again.
• Remove from heat, & let cool.
• Serve over warm ginger cake.

PUMPKIN-GINGER CHUTNEY

Steps:

• Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
• Remove the cinnamon stick.
• Put in clean hot jars, seal and label when cold.
• Keep in cool dark place, once opened keep in the fridge.

PUMPKIN GINGER COOKIES

Steps:

• Heat oven to 350.
• In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
• In a separate, small bowl mix remaining sugar and cinnamon.
• Using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
• Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
• Allow cookies to cool on baking sheet 1 minute and remove.
• Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
• The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
• I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
• If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
• Original recipe also called for 1/4 Cup chopped crystallized ginger, but I used the ground because it was all I had on hand, this is one thing I would consider trying next time.
• My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.

CREAMY GINGER PUMPKIN SOUP

Steps:

• Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
• Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
• Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
• Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
• Serve with crusty bread.

PUMPKIN GINGER MUFFINS

Steps:

• In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
• Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
• Beat in the egg and pumpkin.
• Add the flour mixture alternately with the milk, blending well.
• Fold in the chopped ginger.
• Fill paper-lined or greased muffin pans three fourths full.
• Bake in a preheated 350 degree oven for 25 to 30 minutes.