Mexican Pumpkin In Brown Sugar Recipes

Steps:

• Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.
• Slice off skin, taking off as little flesh as you can.
• Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
• Put in a fairly heavy saucepan and cover with water.
• Cover, bring to a boil, and boil for 15-20 minutes.
• Drain, but save water, and place pumpkin back in pan.
• Measure water to make sure you have about 1 1/2 cups.
• Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.
• Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
• Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".
• In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
• Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
• Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.).
• Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
• Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
• Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
• Increase oven heat to 425 degrees F (220 degrees C).
• Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• Scrape the seeds out of the pumpkin wedges.
• Pack the wedges together in a heavy-based flameproof casserole.
• Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.
• Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning. Take care not to dislodge the sugar when pouring in the water.
• Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.
• Using a slotted spoon, transfer the pumpkin to a serving dish.
• Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.

Steps:

• For the syrup: In a saucepan set over medium-high heat, combine 1 cup water, the brown sugar, cloves, cinnamon, star anise and orange slices. Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 8 to 10 minutes. Strain with a fine mesh sieve and discard the solids.
• For the bread pudding: Preheat the oven to 350 degrees F. In a large bowl, combine the milk, pumpkin, brown sugar, butter, cinnamon, nutmeg, salt, cloves and eggs. In a separate large bowl, combine the bread with all but 1/4 cup of the syrup. Reserve the remaining 1/4 cup syrup. Pour the milk mixture over the bread and toss gently. Toss in 3/4 cup of the cheese, the almonds and raisins, and combine. Distribute the mixture evenly among 6 mini loaf pans and bake until a knife inserted in the center comes out clean, 25 to 30 minutes.
• While the pudding is still warm, pour the remaining 1/4 cup syrup over the tops of the loaves and sprinkle with the remaining 1/4 cup cheese. Then top each loaf with some crushed cookies for a graveyard dirt effect.
• For the churros: In a medium saucepan, combine the butter, salt and 1 cup water. Bring to a boil over medium-high heat. Remove from the heat, add the flour all at once and stir quickly with a wooden spoon to combine. Beat in the vanilla and then the eggs, one at a time, mixing well before adding the next. After adding each egg, the mixture will become glossy but will return to the thick consistency of mashed potatoes when combined. Spoon the dough into a pastry bag with a large (3/8- to 1/2-inch) round tip. Lightly spray a cookie sheet with nonstick cooking spray or line with parchment paper. Pipe 4-inch rows of the dough with at least 1-inch of space between each churro. Bake until golden brown and a toothpick comes out clean, 25 minutes.
• Place the cinnamon sugar in a shallow, square baking dish. Spray the churros lightly with the cooking spray and dip each one into the cinnamon sugar mixture. Roll around to make sure they are well coated.
• Place the melted white chocolate in a piping bag or plastic sandwich bag. Snip off the end and quickly drizzle the chocolate over the churros in a zig-zag mummy wrap pattern, and then add candy eyes to the mummies. Place the mummies into the bread pudding graves and place a headstone above them. Enjoy your spooky treats!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut pumpkin into pieces and remove skin. Cut away seeds and fibrous tissue; discard. Rub oil onto pumpkin pieces, followed by brown sugar. Place onto a baking sheet.
• Roast in the preheated oven until tender, 30 to 40 minutes.

Steps:

• Pierce the shell-like outer rind of the pumpkin in several places to enable the syrup to penetrate the flesh and cut into pieces about 3 inches (8 cm) square, leaving the fibrous flesh and seeds inside.
• In a wide, heavy saucepan put enough water to completely cover the pumpkin. Add the brown sugar and cinnamon sticks and bring to a boil. Add the pieces of pumpkin and guavas and cook over fairly high heat, moving the pieces around from time to time to avoid sticking. Cover the pan and cook for about 15 minutes, then remove the lid and continue cooking until the syrup has reduced and the flesh of the pumpkin is a rich brown.