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Pat’s Pantry: From the Pumpkin Patch

By Pat Mills

Everywhere you look there are pumpkins. There are decorating pumpkins and eating pumpkins, and any recipe that has pumpkin in it is going to be in my recipe box. I love pumpkin, especially if it’s sweetened with sugar or honey and baked up in to pies, cakes and desserts. – Pat

Pumpkin buckle
½ cup butter or margarine, melted
1 cup all-purpose flour
1 cup sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
filling:
3 cups cooked or canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
½ cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon each ground ginger, cloves, and nutmeg
topping:
1 tablespoon butter or margarine
2 tablespoons sugar
Pour butter into a 13 x 9 x 2-in baking dish; set aside. In a bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into the prepared pan. In a mixing bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings.

Harvest pumpkin butter
1 cup cooked or canned pumpkin
½ cup honey
¼ cup molasses
1 tablespoon lemon juice
¾ teaspoon ground cinnamon
In a small saucepan, combine all of the ingredients; mix well. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Refrigerate for at least 1 hour. Yield: 1-1/4 cups.

spiced pumpkin bread
¾ cup butter or margarine, softened
2 cups sugar
4 eggs
2 cups cooked or canned pumpkin
2/3 cup orange juice
2 tablespoons molasses
1-½ teaspoons vanilla extract
3-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ to 1 teaspoon ground cloves
1 cup raisins
1 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix until blended. Stir in remaining ingredients. Pour into two greased and floured 9x5x3-in loaf pan. Bake at 350 degrees for 65 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Yield: 2 loaves

Snappy pumpkin dessert
2½ cups finely crushed gingersnaps (about 40 cookies)
½ cup butter or margarine, melted
1 package (8 oz) cream cheese, softened
½ cup confectioner’s sugar
2 tablespoons milk
topping;
3 cups cold milk
2 packages (3.4 oz each) instant vanilla pudding mix
1 can (15 oz) solid-pack pumpkin
2-½ teaspoons pumpkin pie spice
2 cups whipped topping
Combine gingersnap crumbs and butter; press into an ungreased 13 x 9 x 2-in baking pan. Bake at 325 for 10 minutes. Cool. In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy. Spread over the crust. In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended. Fold in whipped topping. spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

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