Dig In

By Heather Holland
Western Herald

Nothing says fall like the presence of jack-o-lanterns, so it’s time to stock up on pumpkin to last until Thanksgiving. You can buy fresh pumpkins and then roast and puree them yourself, but I bought organic canned pumpkin at Sawall Health Foods on Oakland Dr. instead.

My favorite pumpkin recipes are for desserts; there is just something about savory pumpkin dishes that turn me off. I cooked a curried pumpkin soup this summer and it was the worst recipe I’ve ever made. Even my Grandpa wouldn’t eat it!

If you’re going to have a pumpkin carving party this weekend, be sure to collect everyone’s leftover seeds and roast them for a yummy snack.

1 egg

½ cup butter

1 cup sugar

1 ¾ cup flour

1 teaspoon soda

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

¾ cup pumpkin

¾ cup chocolate chips

¾ cup chopped nuts

Beat egg, butter, and sugar.

Mix flour, soda, cinnamon, salt, nutmeg, ginger and cloves. Once these are mixed, add into the butter mixture.

Add pumpkin, chocolate chips, and chopped nuts.

Drop by rounded tablespoon on ungreased cookie sheet. Bake at 350 F for 10 minutes.

3 cups sugar

¾ cup unsalted butter, melted

2/3 cup evaporated milk

1 cup canned pumpkin puree

2 tbsp. corn syrup

2 ½ tsp. pumpkin pie spice

9 oz. white chocolate, chopped

7 oz. jar marshmallow crème

1 cup walnuts, chopped and toasted

1 tsp. vanilla extract

Stir together the first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234 F (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8×8 or 9×13 pan. Let stand 2 hours or until completely cool; cut fudge into squares.

2 large eggs

¾ cup sugar

2 cups heavy cream

1 cup milk

1 cup unsweetened canned pumpkin

1 tsp. ground or freshly grated nutmeg

1 tsp. ground cinnamon

To prepare the cream base, whisk the eggs in a mixing bowl until light and fluffy, one to two minutes. Gradually whisk in the sugar. Continue whisking about one minute, or until completely blended. Pour in cream and milk and whisk to blend.

Pour about 1 cup of the cream base into another bowl, add the pumpkin, nutmeg, and cinnamon then stir until blended. Return the pumpkin mixture to the remaining cream base and blend.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

Bars:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15 oz. canned pumpkin

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8 oz. cream cheese, softened

½ cup butter, softened

2 cups sifted confectioners sugar

1 tsp. vanilla extract

Preheat the oven to 350 F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread batter into a greased 13 x 10 baking pan. Bake for 30 minutes.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Let cool completely before frosting. Cut into bars.

Short URL: http://www.westernherald.com/?p=1755

Posted by HeraldAdmin on Oct 30 2008. Filed under Recipe, Weekend Scene. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Cody Kimball
Web Manager: I'm a Communication Student at WMU, a SCUBA Diver, Boater, Ordained Minister, Notary Public, Web Designer, Film Maker, DJ, and of course a Journalist. Born and raised in Port Huron, MI and a graduate of SC4. http://www.codykimball.com