Comments on: It’s pumpkin time……

By: Shirley Thomason

Shirley Thomason — Sun, 10 Jan 2010 20:26:30 +0000

What can I use in place of evaporated milk? Would whole milk with a little sweetner work?

By: Plan B Mom

Plan B Mom — Tue, 03 Nov 2009 20:20:02 +0000

diane - the recipe is from the 10/16 show and the recipe is under 10/16 on the show website. good luck.

By: Plan B Mom

Plan B Mom — Tue, 03 Nov 2009 20:18:11 +0000

helen - the recipe calls for a 15 ounce can of pumpkin.

By: Helen

Helen — Tue, 03 Nov 2009 19:48:09 +0000

There was a recipe for cake substituting pumpkin in the cake mix instead of eggs and oil. How many ounces of pumpkin? the large or small can?

By: Diane Miller

Diane Miller — Mon, 19 Oct 2009 16:25:52 +0000

I can’t find any place to ask a question about a recipe I saw last week (week of 10/14/09) for Stuffed Pork Loin with Gorgonzola cheese and, I think, walnuts paired with a fig or pear salad. Please send me the recipe…I’ve advanced searched for Pork Loin and can’t find…and I know it’s crazy, but it’s not on last week’s recipes! I did see this either Thursday or Friday (10/15/09 or 10/16/09). Please advise…it looks really yummy!

By: Sandy

Sandy — Fri, 16 Oct 2009 14:21:36 +0000

I enjoy pumpkin, even year round, I’ve used it to make soups, breads,etc. The only thing I do miss is the fresh pumpkin, whose season does not last long. How well does fresh pumpkin puree frezze and for how long can it be kept.