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How To Prepare Fresh Pumpkin
- Break off the pumpkin stem
- Cut the pumpkin in half crosswise and scoop out the seeds
and stringy material. (Save the seeds for the recipes below)
- Place the halves, cut sides up, on a foil lined baking sheet.
Cover and seal each half with foil Bake in a preheated 350F oven
until the flesh is very tender, about 1 1/2 hours.
- Cool until able to handle.
- Scoop out the flesh and mash with a potato masher, puree in a
blender or processor, or push through a fine sieve.
- If the puree is too watery, drain in a colander lined with cheesecloth,
folding the cheesecloth over the puree and weighing down with a plate.
- Puree will keep up to 5 days in the refrigerator
and up to
6 months in the freezer.
CANNING THE PUMPKIN
- You'll need about 2-1/2 pounds per quart. Pumpkin should be fully mature
with a hard rind and stringless flesh. Small pumpkins give the best results.
- Wash, remove seeds, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes
in water. Do not mash or puree.
- Fill jars with cubes and cooking liquid, leaving 1-inch headspace.
- Adjust lids and process in a pressure canner as follows
Quarts:
Process 55 minutes at 12 pounds pressure. Increase pressure to 13 pounds at
altitudes over 4,000 feet. Increase pressure to 14 pounds at altitudes over
6,000 feet.
Pints:
Process 55 minutes at 10 pounds pressure. Increase pressure to 15 pounds at
altitudes over 1,000 feet.
Easy
Recipe for Pumpkin Pie
1 1/3 c Pumpkin; cooked & pureed
1 1/3 c Condensed milk (Eagle Brand)
1 Egg
1/2 ts Salt
1 1/4 ts Cinnamon, ground
1/2 ts Nutmeg, ground
1/2 ts Ginger, ground
1/4 ts Cloves, ground
1 c Water, hot
Beat all recipe ingredients together. Pour into a 9-inch pastry shell. Bake
at 375F for 55 to 65 minutes.
Country
Pumpkin Bread
3/4 c Shortening
2 1/2 c Sugar
4 Eggs, beaten
2 c Cooked pumpkin
2/3 c Water
3 1/2 c All-purpose flour
1/2 ts Baking powder
2 ts Soda
1 ts Salt
1 ts Cinnamon
1 ts Allspice
1 c Black walnuts
2/3 c Raisins
Preheat oven to 350F. Cream shortening, sugar, and eggs. Stir in pumpkin
and water. Mix together flour, baking powder, soda, salt, and spices. Stir dry
ingredients into wet ingredients. Fold in nuts and raisins.
Spoon bater into two greased and floured 9x5" loaf pans and bake for one
hour, or until bread tests done with a toothpick. Yield: 2 loaves.
Cranberry-Pumpkin Muffins
2 c Flour
1 c Whole Wheat Flour
1 c Sugar
1 1/2 ts Cinnamon
1 ts Baking Powder
1 ts Baking Soda
3/4 ts Allspice
1/2 ts Salt
1/2 c Butter
2 1/2 c Pumpkin; thick puree
2 Eggs
2 c Cranberries; cleaned;halved
Preheat oven to 350F. In a large bowl, combine the flours, sugar, cinnamon,
baking powder, baking soda, allspice, and salt. Stir the ingredients to mix
them well. Add the butter, pumpkin, and eggs, strring the ingred. til they are
just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin
cups. Place the muffin tins in the hot oven. Bake for 40 min. or til tester
inserted in center comes out clean.
Pumpkin
Oat Bran Muffins
1 1/2 c Oat Bran
2/3 c Brown Sugar, firmly packed
1/2 c All-Purpose Flour
2 ts Baking Powder
1 ts Pumpkin Pie Spice
1/4 ts Salt
1 c Mashed cooked pumpkin
1/2 c Skim Milk
2 ea Egg Whites, beaten
2 tb Vegetable Oil
Vegetable Cooking Spray
Combine first 6 ingredients in a large bowl; stir well. Make a sell in
centre of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to
dry ingredients, stirring just until the dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds
full. Bake at 425 F for 20 minutes. Remove from pans immediately; serve warm or
at room temperature.
Best
Pumpkin Cookies
Yield: 3 - 4 dozen
2 c Butter, softened (4 sticks)
2 c Sugar
2 Eggs
2 c Mashed cooked pumpkin (or - canned)
2 ts Vanilla
5 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
4 ts Ground cinnamon
2 ts Ground cloves
2 ts Ground nutmeg
1 ts Salt
2 c Raisins
2 c Chopped walnuts
Preheat oven to 375 F. Cream together the butter and sugar until smooth.
Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well. In
a separate bowl, combine the flour, baking powder, baking soda, cinnamon,
cloves, nutmeg, and salt. Add to the creamed mixture, stirring well. Mix in the
raisins and nuts.
Drop by spoonfuls onto greased cookie sheets and bake in a preheated 375 F oven
for 10 to 15 minutes.
Quick
& Easy Pumpkin Bars
BARS
1 c Vegetable oil
4 Eggs
2 c Sugar
2 c Canned pumpkin
1 ts Baking soda
1/2 ts Salt
2 ts Baking powder
2 ts Cinnamon
2 c Flour
FROSTING RECIPE
3 oz Cream cheese, softened
6 tb Margarine, softened
1 ts Milk
1 ts Vanilla
2 c Confectioners sugar
Preheat oven to 350F. In a large mixing bowl, cream oil, eggs and sugar.
Add remaining cookie ingredients and mix well. Pour batter into an ungreased 15
x 10-inch jelly roll pan. Bake at 350F for 20 to 25 minutes.
Cool completely and frost with cream cheese frosting. To make frosting, cream
together all the frosting ingredients. Spread on cooled, uncut cookies. After
frosting has set, cut into equal size bars. Store any leftover bars, covered,
in the refrigerator. Variation: Add 1/2 cup chopped walnuts or raisins to the
recipe. Yield: 36 pieces.
Quick
& Easy Pumpkin Cake
1/2 c Shortening
1 c Brown sugar
1/2 c Granulated sugar
2 Egg yolks
3/4 c Mashed pumpkin
2 c Flour
1/4 ts Soda
3 ts Baking powder
1 ts Salt 1 ts Cinnamon
2/3 c Chopped nut meats
1/3 c Sour milk
Cream shortening and sugars together. Add egg and pumpkin. Sift flour,
soda, baking powder, salt and cinnamon together. Add nut meats and add dry
recipe mixture alternatley with sour milk to creamed mixture. Mix well. Turn
into two 8 inch layer pans with oiled paper in the bottom.
Bake in a moderate oven, 350F, for 25 minutes. Cool. Put together with spiced
whipped cream between layers.
Pumpkin
Cheesecake
CRUST
3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg
FILLING RECIPE
1 c Cream cheese (8 oz)
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves
GARNISH
Whipped cream or topping
In a small bowl, combine graham wafers, spices and melted butter. Mix
together and press into 8x8" spring form pan. Place cream cheese in large
mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then
egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in
pumpkin.
Pour mixture into prepared pan and bake at 325F about 40 min or until filling
is just set. Cool on a wire rack for one hour, then refrigerate until serving
time. Garnish with whipped cream or topping just before serving.
Recipe
for Pumpkin Soup
Yield: 6 Servings
1/2 c Onions
3 tb Butter
2 c Mashed cooked pumpkin
1 ts Salt
1 tb Sugar
1/4 ts Nutmeg
1/4 ts Ground pepper
3 c Chicken broth
1/2 c Light cream
Chop the onions and gently brown in the butter in a pan or kettle. Put
mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper.
Slowly add chicken broth and heat thoroughly, but do not boil.
To serve, pour into a tureen and add the cream. This recipe makes 4 to 6 small
servings.
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