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