1.
[1]
RECIPE BOOK
[2]
PUMPKIN DOUGHNUTS
INGREDIENTS:
½ CUP VEGETABLE OIL
3 EGGS
½ CUP GRANULATED SUGAR
1 ½ CUP PUMPKIN PUREE
¾ TSP GROUND CINNAMON
1 ½ TSP SALT
1 ½ TSP BAKING POWDER
1 ¾ CUP ALL – PURPOSE FLOUR
3 TBSPS CINNAMON – SUGAR

2.
[3]
METHOD
1. PREHEAT OVEN TO 350 F. LIGHTLY GREASE TWO
STANDARD DOUGHNUT PANS.
2. BEAT TOGETHER THE OIL, EGGS, PUMPKIN, SPICES,
SALT AND BAKING POWDER.
3. ADD THE FLOUR, STIRRING JUST UNTIL SMOOTH.
4. FILL THE WELLS OF THE DOUGHNUT PANS ABOUT ¾
FULL
5. BAKE THE DOUGHNUTS FOR 15 TO 18 MINUTES, OR
UNTIL A CAKE TESTER INSERTED INTO THE CENTRE
COMES OUT CLEAN.
6. REMOVE THE DOUGHNUTS FROM THE OVEN AND AFTER
ABOUT 5 MINUTES, LOOSEN THEIR EDGES AND
TRANSFER THEM TO A RACK TO COOL
7. WHILE THE DOUGHNUTS ARE STILL WARM (BUT NO
LONGER FRAGILE), GENTLY SHAKE THEM IN A BAG
WITH THE CINNAMON – SUGAR.
8. COOL COMPLETELY.
[4]
PUMPKIN CAKE
INGREDIENTS:
1 2/3 CUPS ALL – PURPOSE FLOUR
8 TBSPS UNSALTED BUTTER
1 CUP PUMPKIN PUREE
1 TSP GROUND CINNAMON
¼ TSP GROUND NUTMEG
¼ TSP GROUND ALL SPICE
½ TSP SALT
½ TSP BAKING POWDER
½ TSP BAKING SODA
1 ½ CUP SUGAR
2 EGGS
½ CUP MILK

3.
[5]
METHOD
1. PREHEAT OVEN TO 350 DEGREES. BUTTER A 9 BY 2
ROUND CAKE PAN. LINE PAN WITH PARCHMENT AND
BUTTER PARCHMENT. COAT PAN WITH FLOUR AND
TAP OUT ANY EXCESS.
2. IN A LARGE BOWL, SIFT FLOUR, CINNAMON, NUTMEG,
ALL SPICE, SALT, BAKING POWDER AND BAKING
SODA; SET ASIDE.
3. IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH
THE PADDLE ATTACHMENT, BEAT SUGAR AND
BUTTER TOGETHER UNTIL LIGHT AND FLUFFY, ABOUT
2 MINUTES. ADD EGGS AND BEAT UNTIL COMBINED.
ADD PUMPKIN PUREE AND MILK; BEAT UNTIL
COMBINED. ADD RESERVED FLOUR MIXTURE; BEAT ON
LOW SPEED UNTIL JUST COMBINED.
4. POUR BATTER INTO PREPARED PAN AND BAKE UNTIL
A CAKE TESTER INSERTED INTO THE MIDDLE COMES
OUT CLEAN, ABOUT 55 MINUTES. TRANSFER TO WIRE
RACK TO COOL. LET CAKE REST 20 MINUTES.
5. UNMOLD CAKE. USING AN OFFSET SPATULA SPREAD
ICING OVER TOP OF CAKE AND DECORATE.
[6]
GOLDEN PUMPKIN BREAD
INGREDIENTS:
1 ½ CUPS ALL – PURPOSE FLOUR
1 CUP BROWN SUGAR
1 CUP PUMPKIN PUREE
½ CUP BUTTER, SOFTENED
2 EGGS
1 ½ TSPS GROUND CINNAMON
1 TSP BAKING POWDER
1 TSP BAKING SODA
1 TSP SALT
½ TSP GROUND GINGER

4.
[7]
METHOD
1. PREHEAT OVEN TO 350 DEGREES. GREASE BOTTOM
ONLY OF 3 (5 ¾ X 3 INCH) MINI LOAF PANS; SET ASIDE
2. COMBINE ALL INGREDIENTS IN BOWL. BEAT AT
MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL
MIXED.
3. SPOON BATTER INTO PREPARED PAN, BAKE FOR 30 –
35 MINUTES OR UNTIL TOOTHPICK INSERTED IN
CENTRE COMES OUT CLEAN. COOL 10 MINUTES;
REMOVE FROM PAN. COOL COMPLETELY.
[8]
TROPICAL PUMPKIN RICE
INGREDIENTS:
3 CUPS RICE
3 CUPS DICED PUMPKIN
3 CUPS ACKEE
1 TSP SALT
4 CUPS WATER
½ CUP BUTTER
METHOD
1. WASH RICE. ADD SALT, RICE, ACKEE, BUTTER AND
PUMPKIN TO WATER IN POT.
2. BOIL FOR 30 MINUTES OR UNTIL RICE IS SOFT.

5.
[9]
STEWED CHICKEN
WITH PUMPKIN WEDGES
INGREDIENTS:
4 PUMPKIN WEDGES
1 LB MIXED PARTS
1 CUP VEGETABLE OIL
1 TSP SALT
1 TSP BROWNING
½ CUP CHOPPED SCALLION
½ CUP CHOPPED TOMATOES
½ CUP CHOPPED ONION
1 CUP WATER
½ CUP KETCHUP
3 TBSPS ALL-PURPOSE SEASONING
[10]
METHOD
1. PLACE OIL IN FRYING PAN AND LEAVE TO HEAT.
SEASON CHICKEN WITH BROWNING, SALT, SCALLION,
TOMATOES, ONIONS AND ALL – PURPOSE SEASONING.
2. FRY EACH SIDE OF CHICKEN COMPLETELY. ADD
WATER AND KETCHUP TO THE BOWL THE CHICKEN
WAS SEASONED IN, MIXING EVERYTHING TOGETHER.
ADD LIQUID AND CHICKEN TO POT WITH PUMPKIN
WEDGES AND LET SIMMER FOR 30 MINUTES.

6.
[11]
PUMPKIN TOSSED SALAD
WITH FRENCH DRESSING
INGREDIENTS:
2 CUPS DICED PUMPKIN
2 CUPS CARROT, CHOPPED
2 CUPS TOMATOES, CHOPPED
2 CUPS LETTUCE, CHOPPED
METHOD
1. BOIL PUMPKIN UNTIL SOFT. ADD ALL INGREDIENTS TO
SALAD BOWL.
[12]
FRENCH DRESSING
INGREDIENTS:
1 CUP WHITE SUGAR
1 CUP VEGETABLE OIL
½ CUP KETCHUP
½ CUP VINEGAR
½ CUP ONION, FINELY CHOPPED
1 TBSP GARLIC
METHOD
1. COMBINE SUGAR, OIL, KETCHUP, VINEGAR AND ONION
IN BLENDER; PUREE UNTIL SMOOTH.
2. TRANSFER DRESSING TO A RE-SEALABLE
CONTAINER. PIERCE GARLIC CLOVE WITH A TOOTH
PICK; DROP GARLIC INTO DRESSING. COVER AND
REFRIGERATE UNTIL READY TO SERVE.