Pumpkin Time In The Kitchen
Good pumpkin starts with a ripe
pumpkin that has hard, shiny skin
with no soft or rotten spots. Make
sure the stem end has no soft spots.
If this is soft, the rest of the pump
kin will spoil easily. Generally,
smaller pumpkins are more tender.
A five-pound pumpkin yields
about 4'A cups mashed, cooked
pumpkin, the amount needed for
two 9-inch pics.
To cook, halve or quarter pump
kin and scoop out seeds and
strings. Cut into smaller pieces and
cut off rind.
To cook on range top: Place
pumpkin in pan with a small
amount of water. Cover and cook
until tender. Drain, mash, and let
drain again in a strainer to remove
excess liquid.
To bake: Cut into pieces and
bake in an ungrcascd baking dish
pan in a 350 degree oven for 40 to
SO minutes. Scoop out pumpkin
and mash.
One-half cup pumpkin provides
five times the U.S. RDA for vita
min A. It also contains about 10
percent of the minimum require
ment for potassium.
FRIED PUMPKIN
Slice neck part of pumpkin into
'A -inch slices and peel. Dip in
slightly beaten egg; dip in cracker
or bread crumbs. Fry until tender
and golden brown. Use the round
end of pumpkin for pies.
Another reader, Rhoda Sauder,
writes that she sprinkles the sliced
pumpkin with salt and lets set for
15 minutes before frying to help
draw moisture from the pumpkin
before dipping in flour.
Anna E. Zerr, Geigertown
Mrs. Risser, Hershey
PUMPKIN CAKE
eggs
cup oil
cups sugar
cup pumpkin
teaspoons cinnamon
teaspoon baking soda
2 cups flour
'A cup nuts, optional
Frosting:
4 ounces cream cheese
6 tablespoons butter
2 cups confectioners’ sugar
2 teaspoons vanilla
2 teaspoons milk
Combine ingredients. Pour into
greased and floured 9x13-inch
cake pan. Bake at 350 degrees for
20 to 25 minutes. Cool cake before
frosting.
Shelly Taylor
Andreas
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.
November
13- Cooking With Honey
20- Thanksgiving Favorites
27- Your Favorite Bread Recipes
December
4- Yoyr Favorite Christmas Cookies
Dome On The Range
PUMPKIN ROLL
3 eggs, beat for 5 minutes
1 cup sugar
2 A cup pumpkin
V< cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
Beat eggs for 5 minutes. Blend
in other ingredients. Grease and
flour a jelly roll pan. Pour mixture
into pan. Bake at 350 degrees for
15 to 20 minutes. Let cake cool 5
minutes. Sprinkle a piece of wax
paper with confectioners’ sugar.
Invert cake onto wax paper and roll
up on a tea low); let cool 30
minutes. Unroll cake, spread fill
ing on cake; roll up again, and
refrigerate until chilled.
Filling:
Beat together and spread on pump
kin cake:
8 ounces cream cheese
1 cup confectioners’ sugar
4 tablespoons butter
/% teaspoon vanilla
Mrs. Risser
Hershey
PUMPKIN SPICE MUFFINS
'A cup pumpkin
'A cup milk
1 egg
2 cups biscuit mix
'A cup sugar
'A teaspoon ground nutmeg
'A teaspoon cinnamon
A teaspoon ginger
Streusel topping:
1 tablespoon biscuit mix
2 tablespoons sugar
A teaspoon cinnamon
2 teaspoons butter, softened
In a mixing bowl, combine
pumpkin, milk, and egg. With a
fork, combine dry ingredients; add
to mixing bowl and stir only until
moistened. Spoon into well
greased muffin tins. Combine
streusel ingredients, sprinkle over
muffins. Bake at 400 degrees for
IS minutes or until golden brown.
Serve warm. Makes one dozen.
PUMPKIN SNACK CHIPS
'A pound pumpkin
A teaspoon garlic
I'A tablespoons curry powder
Oil for cooking
Peel and seed pumpkin. Slice as
thin as possible into potato chip
size. Place in ice water in a
refrigerator to chill for4s minutes.
Drain well. Dry with paper towels.
Deep fry until browned. Sprinkle
with combined seasoning.
Josephine Matenus
Dallas
PUMPKIN PUDDING
1 cup cooked pumpkin
1 tablespoon molasses
'A teaspoon cinnamon
'/• teaspoon cloves
'A teaspoon salt
VA cups cold milk
Small package instant vanilla
pudding mix
‘/acup whipping cream,
whipped
In mixing bowl, combine pump
kin, molasses, and spices. Add
milk and pudding mix; beat slowly
until thick, about 1 minute. Fold in
whipped cream. Pour into bowl.
Chill for 1 hour. Top each serving
with additional whipped cream
and cinnamon if desired.
Yields: 9-12 servings.
Anita Moyer
Bernville
PUMPKIN BARS
4 eggs
12/]I 2 /] cups sugar
1 cup vegetable oil
2 cups pumpkin
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
Beat eggs, sugar, oil, and pump
kin. Combine flour, cinnamon,
baking powder, and baking soda.
Gradually add to pumpkin mixture
and mix well. Pour into ungreased
ISxIO-inch pan. bake at 350
degrees for 25 to 30 minutes. Cool
completely. Frost with cream
cheese frosting.
Cream cheese frosting:
3-ounces • cream cheese,
softened
2 cups confectioners’ sugar
'/< cup butler
1 teaspoon vanilla
1 to 2 tablespoons milk
Beat cream cheese, sugar, vanil
la, and butter. Add enough milk to
achieve desired consistency to
spread.
Nancy Kramer
Newmanstown
PUMPKIN
CHEESECAKE BARS
1 cup flour
'/i cup light brown sugar
5 tablespoons butler
A cup nuts, chopped
8-ouncc package cream cheese,
softened
V* cup granulated sugar
'A cup pumpkin
2 eggs, beaten
VA teaspoons cinnamon
1 teaspoon allspice
1 teaspoon vanilla
Preheat oven to 350 degrees. In
medium bowl, combine flour and
brown sugar. With pastry blender,
cut in butter until mixture forms
coarse crumbs. Stir in nuts. Set
aside V< cup crumbs for topping.
Press remaining crumbs into an
8-inch square baking pan. Bake IS
minutes; cool slightly.
In large bowl with mixer at
medium speed, combine cream
cheese, sugar, pumpkin, eggs,
spices, and vanilla. Blend until
smooth. Pour over baked crust.
Sprinkle with reserved topping.
Bake 30 to 35 minutes or until
cheesecake is set. Cool in pan.
Nancy Kramer
Winter’s Pumpkin Chowder is a recipe you’ll love.
IMPOSSIBLE PUMPKIN PIE
V* cup sugar
'A cup biscuit baking mix
2 tablespoons butler
13-ouncc evaporated milk
2 eggs
1 cup cooked pumpkin
2'/i teaspoons pumpkin pic
spice, optional
2 teaspoons vanilla
Heat oven to 350 degrees.
Grease pie plate. Beat together all
ingredients for 1 minutes in blen
der or 2 minutes with a hand mixer.
Pour into pic plate and bake until
knife comes out clean, about SO to
55 minutes. Pie forms its own crust
as it bakes.
Helen Hagenbuch
Danville
Featured Recipe
Winter’s Pumpkin Chowder is an intriquing dish that uses cooked
turkey. The chowder features pumpkin blended with flavors from
brown sugar, cinnamon, and onion. Low-fat plain yogurt and parsley
are the perfect garnishes for this meal appetizer.
The recipe is from the Pennsylvania Dairy Promotion Program.
- WINTER’S PUMPKIN CHOWDER
4 tablespoons butter
1 tablespoon minced onion
16-ounce can pumpkin
1 cup water
2 tablespoons brown sugar
'A teaspoon salt
V* teaspoon white pepper
'/« teapsoon ground cinnamon
3 chicken bouillon cubes
2 cups minced cooked turkey
2 cups milk
8 ounces low-fat plain yogurt.
Minced parsley for garnish
In a 2-quart saucepan over medium heat, cook onion in butler until
tender. Stir in pumpkin, water, sugar, salt, pepper, cinnamon, bouillon,
and turkey. Bring mixture to a boil and cook 5 minutes. Stir in milk and
heat throughly. To serve, ladle into bowls; top with yogurt and minced
parsley.
PUMPKIN BREAD
154 cups sugar
2 eggs
1 cup pumpkin •
54 cup vegetable oil
Beat sugar, eggs, pumpkin and
oil and stir in with a spoon:
154 cups flour
54 teaspoon salt
54 teaspoon cinnamon
1 teaspoon baking soda
54 teaspoon cloves
54 cup raisins
'A cup chopped nuts
Bake at 350 degrees for 65
minutes.
Tina Forry
Quentin
(Turn to Pago B 8)
R