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Strawberry Recipes, Issue #027 -- Stuffed Pumpkin Recipe
September 13, 2006

The Ezine For Every Strawberry Lover!

September 13th 2006

Issue # 27


Autumn is coming and in Munich (where I live) everyone is waiting anxiously for the famous Oktoberfest.

I was thinking of beer and strawberries, but you probably wouldn't like that stuff :-)

Instead I found a great stuffed pumpkin recipe with pineapple and strawberries.

By the way, if you ever want to visit Munich and/or the Oktoberfest, visit my new website to get the best insider tips about Munich and its surroundings.

Stuffed Pumpkin Recipe


  • medium sized pumpkin
  • 2 apples
  • 1/2 cup (125 g)pineapple chunks
  • 1/2 cup (125 g)strawberries
  • 1/2 cup (125 g)walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Cut the top off the pumpkin and remove the seeds.

Place pumpkin with cut side down in a baking pan. Bake at 350° F (175° C) for 40 minutes or until soft.

Scrape out the cooked pumpkin, and put into a bowl.

Put apples into a blender until chunky. Quarter strawberries and walnuts. Add all ingredients into bowl with pumpkin pulp and mix thoroughly.

Spoon mixture into the pumpkin shell. Cover with the top.

Bake in the oven at 400°F (200°C) for 45 minutes or until the filling is hot.


Serves: 4

Nutritional Information
per serving

  • 125 calories
  • 18g carbohydrate
  • 3g protein
  • 5g fat
  • 3 mg sodium
  • 376 mg potassium
  • 0 cholesterol

Strawberry Wine Recipe

With autumn coming and all the fruits ripening, this is the perfect time to venture into making your own wine. Try this easy recipe:


  • 4 lb Strawberries
  • 1 Gallon Water
  • 2 lb Sugar
  • 1 tablespoon Acid Blend
  • 1/2 teaspoon Grape Tannin
  • 1/2 tablespoon Peptic Enzyme
  • 1 tablespoon Yeast Nutrient
  • 1 pack Wine Yeast or Champagne yeast
  • 1 Campden Tablet


Wash and remove the stems and leaves. Use a straining bag and fill with the strawberries. Tie the top, commence crushing and mashing.

Leave straining bag in a sterilized bucket. Add ingredients except yeast. Stir well. Before you add the yeast, you will need to sterilize the must.

Crush up one campden tablet and add to the must. Stir and cover for 24 hours. Add wine yeast. Stir every day for 7 days. Siphon into jug, put rubber stopper on and airlock. Siphon every 2 weeks and add 1 crushed campden tablet every time you rack.

Bottle when clear. . It'll give you all the nitty-gritty details to take care of when making your own wine at home.

And it comes with 10 Award Winning Wine Recipes (just no strawberry wine!).

Have a nice weekend,


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Marion Kummerow

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