Go Big Orange Pumpkin Grits Recipes

ORANGE PUMPKIN LOAF

Orange Pumpkin Loaf image

You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Provided by Carol

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

Ingredients

1 large orange
⅓ cup butter, softened
1 ⅓ cups white sugar
2 eggs
1 cup canned pumpkin
⅓ cup water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup chopped raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g

"GO BIG ORANGE" PUMPKIN GRITS

"Go Big Orange" is a well-known phrase around our parts, referring to the Tennessee Volunteers, UT's famous football team. I hope they do better this coming season - we have a new coach. These grits have to be good - I love pumpkin, and imagine it makes grits very tasty! You can use a cast iron casserole for this, or a glass or...

Provided by Susan Feliciano

Categories Other Side Dishes

Time 1h15m

Number Of Ingredients 10

Ingredients

2 c chicken broth
2 c water
1 clove garlic, minced (optional)
1 c quick cooking grits, not instant
1 lb can pumpkin puree
2 eggs
1 1/2 c shredded sharp cheddar cheese (yellow, not white cheddar)
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
salt and pepper to taste

Steps:

1. Preheat oven to 350°. Place chicken broth, water, and garlic in medium saucepan over high heat. Bring to boil and slowly stir in the grits, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently, about 10 minutes until thickened. Remove from heat. Mix in pumpkin puree, stirring until thoroughly combined.
2. Beat eggs in a separate bowl. Add a small amount of hot grits to beaten eggs and stir well. Then blend all back into the grits mixture. Add cheese, stirring until melted. Season grits with nutmeg, cayenne, salt and pepper.
3. Pour grits into a greased cast iron skillet or casserole dish. Bake grits about 50 minutes until set and lightly puffed and brown.

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