86,-Lancaster Far' Don’t Squash Pumpkin Indulgences This year, bright orange color ful roadside displays of pump kins often include mounds of green, purple, red and striped va rieties in all sizes and unique shapes. In the past, neck pumpkins, butternut, and Hubbard squashes were considered reliable for tasty pumpkin dishes. But more and more varieties are being added. Pumpkin and squash can be cooked in a variety of ways. One of the easiest, is to split the pumpkin or squash, turn it up side down in a shallow baking dish with a little water and bake or microwave until tender. Dis card seeds and stringy flesh. Scoop out the cooked flesh and mash or put into the blender until smooth. The mashed pumpkin can be used interchangeably with reci pes calling for canned pumpkin. Don’t limit pumpkin to dessert recipes. Bill Scepansky, corporate chef for Kegel’s Produce, Lancas ter, perfected recipes for spaghet ti squash for a main dish, and a soup recipe using Hubbard squash. STREUSEL-TOPPED PUMPKIN PIE 15-ounce can pumpkin 14-ounce can sweetened con densed milk (NOT evapo rated) 1 egg VA teaspoon ground cinnamon 'A teaspoon ginger 'A teaspoon nutmeg 'A teaspoon salt 1 graham cracker pie crust 'A cup firmly packed brown sugar 2 tablespoons flour 2 tablespoons cold butter } A cup chopped walnuts Preheat oven to 425 degrees. With mixer or wire whisk, beat pumpkin, sweetened condensed milk, egg, 3 A teaspoon cinnamon, ginger, nutmeg, and salt. Pour into crust. Bake 15 minutes. Meanwhile, combine sugar, flour, and remaining Vi teaspoon cinnamon; cut in butter until crumbly. Stir in walnuts. Remove crust from oven; reduce heat to 350 degrees. Sprinkle streusd mixture over pie. Bake 40 minutes or until set. Cool. Serve warm at room tem perature. Refrigerate leftovers. Top with whipped cream. Kathy Zimmerman Lancaster County Dairy Ambassador PUMPKIN DESSERT I'A teaspoons cinnamon 'A teaspoon ground cloves 'A teaspoon ground nutmeg l/i cups sugar Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. November 1 New Green On The Scene 8 Scones and Tea Time IS Hunting Recipes 22 Thanksgiving Dinner 2003 4 tablespoons flour 4 eggs 4 cups pureed cooked pump kin 3 cups milk Topping: IS'/i-ounce box yellow cake mix Vi cup butter, melted In a bowl, beat the first six in gredients. Add pumpkin and milk; mix well. Pour into a greas ed 9x13-inch pan. Sprinkle cake mix evenly over top. Drizzle with butter. Bake at 350 degrees for 45-50 minutes or until set. Delicious served with ice cream. FROSTED PUMPKIN CAKE 1 cup sugar 2 large eggs 1 cup pumpkin 'A cup vegetable oil 1 cup flour 1 teaspoon cinnamon 1 teaspoon baking soda A teaspoon baking powder l A teaspoon salt V* cup confectioners’ sugar 'A cup cream cheese 2 tablespoons butter, softened Vi teaspoon vanilla Preheat oven to 350 degrees. Grease 9-inch square pan. In bowl with mixer, beat sugar and eggs. Beat in pumpkin and oil. Add flour, cinnamon, baking soda, baking powder, and salt. Pour batter into prepared pan. Bake 25-30 minutes until tooth pick inserted in center comes out clean. Cool. Prepare icing. In bowl with mixer, beat together confection ers’ sugar and remaining ingredi ents until fluffy. Ice cake. This recipe originated in an Ohio bake shop. Debbie Reynolds Wrightsville PUMPKIN CHIP MUFFINS Vz cup butter VA cups flour 1 cup granulated sugar Vi teaspoon baking soda Vi teaspoon baking powder S A teaspoon salt 2 eggs 1 cup pureed, cooked pumpkin 1 cup cinnamon chips Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, dry ingredients, mid pump kin, mixing well after each ingre dient. Fold in cinnamon chips. Grease muffin tins or use paper liners. Bake at 350 degrees for 20-23 minutes. Amber Hallowed Berks County Alternate Princess SPAGHETTI SQUASH GRATIN WITH TOMATO, BASIL, PARMESAN 1 spaghetti squash 2 tablespoons vegetable oil 2 medium onions, diced 1 clove garlic, minced 1 cup tomato, peeled, seeded, diced IV2 cups Parmesan cheese, shredded Vi cup bread crumbs, dried 'A cup basil, chopped Salt, to taste White pepper, to taste 1 egg, beaten Preheat oven to 400 degrees. Halve squash, scoop out seeds and place cut side down in a pan large enough to hold the squash. Add '/4-inch water to pan, rub skin with oil and roast until all the flesh is tender and can easily be scraped into thin, spaghetti like strands using a fork. Place strands in a mixing bowl and dis card skin. Set bowl aside. In a large, non-stick pan, in 1 table spoon vegetable oil, carefully car amelize the onion until browned with a sweet aroma. Add garlic and cook briefly. J. Martin Lititz Add diced tomato and heat through. Fold onion mixture into squash along with basil and 1 cup cheese. Season to taste with salt and pepper. Fold in beaten egg. Heat re maining oil in the non-stick pan. Pour squash back into the non stick pan and press with a spatu la to create a dense even Layer. Cook on the stove, over medium high heat, until the bottom is be ginning to brown. Place in oven and bake until the bottom has de veloped a crisp crust. Remove the pan from the oven and using a plate to invert the mixture, care fully flip the squash in one piece and slide into the pan. Mix the remaining cheese with the bread crumbs and sprinkle mixture over the top of the squash. Place back into the oven and bake until the bottom is crisp and flie cheese-breadcrumb mix ture is browned. Remove from the oven, unmold onto a cutting board, and cut into eight even wedges. Bill Scepansky Kegel’s Produce BLUE HUBBARD BISQUE 4 cups Blue Hubbard squash, cooked 1 Spanish onion, diced 1 sprig thyme, fresh 2 cloves garlic, slivered 1 quart rich veal stock 'A teaspoon ground cinnamon 1 pinch ground nutmeg Vt teaspoon ground ginger 1 tablespoon honey 1 cup heavy cream 1 tablespoon salt 1 teaspoon white pepper Preheat oven to 350 degrees. Halve squash, scoop out seeds and place cut-side down in a pan large enough to hold the squash. Add 'A-inch water to pan, rub skin with olive oil and roast at 350 degrees until flesh of squash is tender. Cool slightly, then scoop out the flesh and set aside. In a heavy bottomed pot, over low heat, in the olive oil, slowly heat the onion and garlic until soft and translucent. Add the spices. Add thyme and squash and cook a few minutes over low heat to marry flavors and cara melize slightly. Add veal stock and honey, carefully bring to a boil. Reduce heat to simmer. Cook 10 minutes, stirring often You’ve heard of pumpkin pie, but have you tried Pump kin Cheeaecake? so as not to bum. Remove from heat. In a food processor or blender, only filling halfway at a time, carefully puree soup in batches until smooth. Once all the soup is pureed, pour the con tents back in the pot, return to the heat and add cream. Bring the soup back to a simmer. Ad just seasonings with salt, pepper, Featured Recipe Dazzle family and friends with luscious pumpkin desserts. Today’s collection of recipes are winners whenever they are served, and also will make a spectacular addition to your any meal. Cook pumpkin from one of the many varieties of fresh pumpkins available at farm markets during the fall season, or purchase canned pumpkin for year-round use. This recipe for Pumpkin Roll, pictured on page 82, is avail able from Libby’s, which sells canned 100 percent pure pump kin. For more pumpkin recipes, check out the Website Very- Bestßaking.com. Cake: Powdered sugar V* cup all-purpose flour Vi teaspoon baking powder Vi teaspoon baking soda 'A teaspoon ground cinnamon Vi teaspoon ground cloves Va teaspoon salt 3 large eggs 1 cup granulated sugar Vi cup Libby’s 100 percent pure pumpkin 1 cup chopped walnuts (optional) Filling; 8-ounces cream cheese, softened 1 cup sifted powdered sugar 6 tablespoons butter, softened 1 teaspoon vanilla extract Powdered sugar Preheat oven to 375 degrees. Grease 15xl0-inch jelly roll pan, line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar; set aside. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake 13-15 minutes or until top of cake springs back when needed. Immediately loosen and cake onto towel. Carefully peel off paper. Roll up cake and towel together, starting with nar row end. Cool on wire rack. Beat cream cheese, powdered sugar, butter, and vanilla in small bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least one hour. Sprinkle with pow dered sugar before serving. Makes 10 servings. and more spice if needed. Gar nish with a dollop of unsweet ened whipped cream flavored with the same spices as above and an orange-herb gremolata made from a mixture of chopped orange zest, fresh chives, and toasted pumpkin seeds. Bill Scepansky Kegel’s Produce PUMPKIN ROLL
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