JUDYBELLE3 Recipe Reviews (Pg. 1) - Allrecipes.com (1584252)

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Pumpkin Puree

Reviewed: Nov. 26, 2013
It's so much easier to remove the seeds and the skin if you roast the pumpkin before removing the seeds, and the skin easily peels off. I used sugar pie pumpkins, cut-side down on a baking sheet lined with foil, and roasted about an hour at 350 degrees. You can still use the seeds for roasting or planting next season. (So happy, though, to see a recipe for roasting a pumpkin instead of steaming or boiling, so thanks for posting this recipe, Symka!)
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Reviewed: Sep. 13, 2011
This is a great recipe - it's simple, quick, and delicious. I didn't have pine nuts so I used roasted almonds instead and it was wonderful. I love to find recipes like this that are realistic for the common cook. Thank you for sharing this one.
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Orange Date Frosting

Reviewed: Jun. 2, 2007
This frosting tastes fresh and delicious. It was quick and easy to make, and it spread smoothly on an orange cake. I didn't have any OJ concentrate so I used orange juice instead; the zest was sufficient to give the frosting a delicate flavor. I topped the cake with a few orange sections as a garnish. I also spread a bit of marionberry jam between the two layers. A very nice, flavorful and creamy frosting!
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