Quick & Easy|
By Beverly Barbour
Don't let those pumpkins scare you
Whether your pumpkin jumps out of can or out of a pumpkin patch, it can do good work in the kitchen. Once those witches and goblins have gone back to limbo you can do some serious work with pumpkin in your kitchen.
These recipes have come from friends and readers through the years. I'm sure they are only used in October and November though we have canned pumpkin year round. I really like that. Something to look forward to each season makes autumn or Christmas or Easter or whatever, seem really very special.
Self-Crust Pumpkin Pie
A good recipe for anyone who hates to make piecrust or is in a hurry. Not too many people have dry milk powder on hand these days, but this recipe came to me in 1992 and Freda Kirchoff of Garden City, Kan., was using it then. Dry milk powder is economical for baking and handy to have on hand when you run out of fresh milk.
2 large, or 3 mediums, eggs
Preheat oven to 350 F. Grease a 10-inch pie pan. Combine all ingredients except water. Gradually add the water, stirring until well mixed. Pour into pie pan. Bake 45 to 55 minutes, until a knife inserted 1-inch from the center comes out clean. Makes 6 to 8 servings.
Pumpkin Nut Cake Roll
These aren't made much anymore and I don't know why. They are easy to make and look very pretty served as a decorated roll, or sliced enticingly on plates. A dollop of whipped cream has never been known to hurt any dessert especially when sprinkled with toasted nuts.
1 package (8 oz.) cream cheese
Preheat oven to 375 F. Grease and flour a 15- by 1- by 1-inch rimmed cookie sheet. Beat together the eggs, sugar, pumpkin and lemon juice. Sift four with baking powder, salt and spices. Stir into egg mixture and spread into pan. Top with nuts. Bake 15 minutes. Turn out on a clean towel sprinkled heavily with confectioner's sugar. Starting at narrow end, roll towel and cake together. Let cool. Unroll and spread with whipped cream or with cream cheese filling. Reroll and chill until ready to serve. Makes 8 or more servings.
For filling, beat ingredients together until smooth and creamy. Spread over cooled cake and reroll. Cover with plastic wrap and keep chilled until serving time. Makes 1 1/4 cups.
This bread stays nice and moist, freezes well and it is very easy to make. It makes 2 regular loaves and if you wish you can add 1 cup of raisins and/or 1 cup of chopped nuts to the recipe. Cut that in half and you can add 1/2 cup of something to each loaf for a little variety.
3 1/2 cups all-purpose flour
Preheat oven to 350 F; grease 2 loaf pans or 4 mini-pans. Sift dry ingredients into large bowl. Make a well and add all of the remaining ingredients. Mix until smooth. Stir in nuts or raisins. Divide between 2 pans and bake 1 hour or until breads test done.
"Pumpkin Custard" is a more accurate name for this really simple dessert that is very light, fluffy and appropriate after a large meal. You can make these ahead and serve with whipped cream sprinkled with pistachios or chopped walnuts.
1 cup cooked or canned pumpkin
Preheat oven to 350 F. Combine pumpkin, sugar, salt, spices and egg yolks. Stir in nuts, breadcrumbs, milk and butter. Fold in egg whites. Turn into custard cups; set cups in a pan of hot water and bake for 1 hour, or until knife comes out of center clean. Serve with whipped cream. Makes 8 servings.
Pumpkin is even more versatile than it's cousin, squash--and better looking!