A familiar nursery rhyme
declares:
Peter, Peter Pumpkin Eater
Had a spouse and couldn’t keep
her
So he put her in a shell
There he kept her very well.
That often-repeated ditty is hard
to understand unless you’ve seen a
copy of the Pumpkin Recipes
Cookbook. If you’ve read the
book, you know one could live
well by eating a variety of foods
prepared from the pumpkin pulp.
The book has 383 pumpkin
recipes tor appetizers, soups,
breads, cakes muffins, cookies,
pies, sauces, icings, mam dishes,
side dishes, and more.
Did you know?
• To make pumpkin spice, com
bine 1 teaspoon pumpkin spice,
'A teaspoon cinnamon, '/< teaspoon
nutmeg and '/ teaspoon ginger.
• Pumpkins are high in vitamin
A and low in calories.
• When buying a pumpkin, look
for a pumpkin heavy for its size
and free from blemishes. The
smaller the pumpkin, the more ten
der the flesh and less stringy it will
be.
The cookbook does not have
expensive photographs, artwork or
glossy pages. But it does have
every imaginable pumpkin recipe,
many that are certain to become
family favorites. Send $7.75 with
your name and address to Sterling
Cookbooks, P.O. Box 16, Penndel,
PA 19047.
BAKED SUMMER SQUASH
WITH CHEESE
1 pound summer squash
VA cups grated cheese
2 eggs, beaten
1 small can evaporated milk
Salt and pepper to taste
Paprika, dash
1 tablespoon butter
2 tablespoons onion, chopped
Slice summer squash in 'A -inch
slices. Parboil in boiling salted
water until tender. Drain. Grease a
2-quart casserole. Place squash
and grated cheese into casserole.
Toss gently to combine well.
Beat egg, milk, salt, and pepper
together. Pour over squash.
Sprinkle with paprika. Melt butter
in small skillet, saute onion until
limp. Sprinkle onion and butter on
top of casserole. Bake at 300
degrees for 40 minutes or until set.
Serve 4.
Betty Biehl
Mertztown
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
October
27- Pasta
November
3- Bread baking
10- Cooking With Cheese
Home On The Benge
Don’t Squash
PUMPKIN TORTE
Combine and put in bottom of
pan:
24 graham crackers, crushed
'A cup sugar
'A cup melted butter
Beat together:
2 eggs
1 large package cream cheese
'A cup sugar
Pour cream cheese mixture on
top of crumb mixture and bake at
350 degrees for 10 to 15 minutes.
Cool. Cook together;
2 cups pumpkin
A cup milk
3 egg yolks
1 teaspoon vanilla
'A cup sugar
1 teaspoon cinnamon
Dissolve 1 package dear gela
tine in 'A cup of cold water. Add to
pumpkin mixture and cool. Beat
together:
3 egg whites
'A cup sugar
Fold in above mixture. Chill and
pour on top.
“Delicious.”
SQUASH CASSEROLE
2 cups grated raw squash
'A stick melted butter
2 beaten eggs
1 teaspoon salt
Vi teaspoon pepper
A cup chopped onion
1 cup shredded cheese
1 can evaporated milk
2 cups crushed crackers
Mix all ingredients together.
Pour into greased casserole and
bake 350 degrees for 40 minutes.
Contributor writes, “This recipe
will win you a blue ribbon!”
Sara Nice
Souderton
DELICIOUS
PUMPKIN CUSTARD
1 cup cooked and mashed
pumpkin
IXA1 X A cups sugar
1 can evaporated milk
2 tablespoons cornstarch
3 eggs, separated
'A teaspoon salt
1 teaspoon cinnamon
2 cups milk
Mix together all ingredients
except egg whites. Fold the slight
ly beaten egg whites into the mix
ture. Bake at 425 degrees for 15
minutes then 350 degrees for 30
minutes. Makes 10-inch pie plus
fills several custard cups.
These Pumpkin Recipes
Rosene Dillor
Greencastle
PUMPKIN PIE FILLING
IV2 cups milk
I'/i cups cooked pumpkin
I V* cups sugar
1 teaspoon cinnamon
A teaspoon nutmeg
A teaspoon ginger
l A teaspoon salt
2 eggs, well beaten
Mix together ingredients. Pour
into unbaked pie shell.
Pie Crust Deluxe:
2 cups flour
'/] cup shortening
'/«teaspoon salt
2 eggs, beaten
Milk, as needed
Sift together flour and salt; add
shortening. Mix until mixture is
like coarse com meal. Add egg.
Mix in enough milk so dough will
stick together for rolling. Makes 2
9-inch pie crusts.
PUMPKIN DATE BARS
'A cup softened butter
IV> cup brown sugar
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking soda
V* teaspoon cinnamon
A teaspoon cloves
A teaspoon nutmeg
1 16-ounce can pumpkin
1 cup snipped dates
1 cup raisins
Sara Nice
Souderton
In bowl, cream butter, sugar,
egg and vanilla until fluffy. Sift
dry ingredients together. Alter
nately add pumpkin and dry mix to
bowl. Add dates and raisins.
Spread in a greased 15xl0-inch
jelly roll pan. Bake in 350 degree
oven for 35 to 40 minutes. Cool.
Frost and cut into bars.
Maple Frosting: In a bowl,
blend: 'A cup butter, 2 teaspoons
vanilla, 1 egg, '/: teaspoon salt,
'A cup maple syrup, 2V* cups pow
dered sugar.
Pumpkin Recipes Cookbook
The versatile pumpkin makes delicious baked goods to enjoy during the autumn
weather.
Betty Biehl
Mertztown
PUMPKIN CUSTARD
2 cups sugar
2 tablespoons flour
2 egg whites, beaten
2 cups pumpkin, cooked
3 cups milk
2 tablespoons butter
Nutmeg.
Combine ingredients except for
egg whites and nutmeg. Fold in
egg whites. Pour into unbaked pie
shell. Sprinkle nutmeg on top.
Makes 2 9-inch custard pies.
Betty Biehl
Mertztown
Featured Recipe
A charming solid brick 1844 farmhouse, restored and added-to in
1987, is now a home away from home for guests. Applebutter Inn in
Slippery Rock has retained its original woodwork, chestnut and poplar
flooring and five fireplaces. Lovely period antiques, including canop
ied rope beds are accented by decorated fabrics, wallcoverings, and
stenciling.
Turn to Homestead Notes on page B 2 to learn more about the
11-room inn. Applebutter sweet rolls are served to guests. The recipe,
developed by Lynda Moore, follows.
APPLEBUTTER SWEET ROLLS
1 package dry yeast
/* cup warm water
1 tablespoon sugar
VA cups scalded milk
'A cup sugar
1 teaspoon salt
1 egg, beaten
7 cups flour
3 teaspoons shortening, melted
Applebutter for filling
Glaze:
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla
Dissolve yeast in '/ cup warm water with 1 tablespoon sugar, let
stand 5 minutes. Let milk cool in mixing bowl. Add sugar, salt and
yeast mixture, add well-beaten egg. Sift flour and add 'A of it, beating
well. Add melted shortening and mix in remaining flour. Let rise until
double in size. Divide dough in half and roll on floured surface into
large rectangle 'A -inch thick. Spread with applebutter. Roll up and cut
in 1-inch slices. Spacing about 2-inches apart on baking pan, refrig
erate overnight. Remove from refrigerator, let rise 1 hour and bake at
350 degrees for 25 minutes. Glaze. Makes 2 dozen rolls.
PUMPKIN CUSTARD
1 unbaked pie crust
2 cups pumpkin
1 cup sugar
1 cup milk
2 eggs
2 tablespoons flour
'/ teaspoon salt
Combine mixture. Pour into
crust. Sprinkle with cinnamon.
Bake at 425 degrees for 20 minutes
or 375 degrees for 25 minutes.
Barbara Piant
Gilbertsville
(Turn to Page BB)
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