- Food and Cooking
Use Up Every Bit Of Your Pumpkin
As soon as the pumpkin has done its duty as Jack O' Lantern, it should be rushed into the kitchen to serve its other purpose, the gastronomical pleasures of the family.
Hopefully you have saved all the pumpkin seeds; washed them, allowed them to dry; mixed them with a teaspoon or two of oil; sprinkled them with salt; spread them on cookie sheets; and, shaking the pans occasionally, baked them at 350 degrees for ten to fifteen minutes.
For the muffin recipe, you will need pureed pumpkin. Cut your pumpkin in half and then half again. Place skin side up in a deep baking pan. Add 1 cup water and bake at 400 degrees for 30 to 40 minutes or until the skin can easily be pierced by a knife. Cool. Scrape out the innards. Put them into your food processor and blend until smooth. Strain out the liquid and you have a wonderful puree, probably enough for the muffins and a pie.
With that done, we are ready to bake pumpkin muffins. These are delicious plain, or you can add 1/2 cup of raisins, craisins, nuts, or seeds, for a richer taste and more nutrition.
RECIPE FOR PUMPKIN MUFFINS
Heat oven to 400 degrees.
In one bowl mix together
----11/2 cups all purpose flour (you can use whole wheat, remembering that 1 cup of all purpose flour equals 7/8 cup of whole wheat flour)
----2 teaspoons baking powder
----1/2 teaspoon salt
----1/2 cup brown or white sugar
----1/2 teaspoon cinnamon
----1/2 teaspoon nutmeg
----1/2 teaspoon ginger
In a large bowl, beat together
----1 large egg
----1/2 cup pureed pumpkin
----1/2 cup milk
----1/4 cup melted butter
Add the dry ingredients to the wet and stir for twelve strokes. Over-stirring causes muffins to become dense.
Spoon mixture into twelve buttered muffin pans and bake for 18 to twenty minutes. Remove from pans and allow them to cool on racks. Enjoy!
RECIPE FOR PUMPKIN PUDDING
For this recipe you will need 1 1/2 pounds of pumpkin.
Wash the pumpkin well and cut it into small pieces. Place the pieces into a large pot of boiling water and cook until fork tender. Drain and cool slightly. Scrape out the pumpkin meat, and mash thoroughly.
Heat oven to 350 degrees.
In a small bowl beat until stiff
----four egg whites
In a larger bowl, beat until thick and lemon colored
----4 egg yolks
Into the egg yolks, stir
----3/4 cup light cream
----the pumpkin puree
---- 3/4 cup brown sugar
----4 tablespoons dark rum
----3/4 teaspoon cinnamon
----1/2 teaspoon of salt, ginger, nutmeg, and cloves
Into this mixture, fold the beaten egg whites.
Pour the mixture into a buttered souffle dish, and bake for 45 to 50 minutes.
Serve warm topped with whip cream. Enjoy!
Remember to compost all the connecting tissues and skin. If you do not compost, offer them to a friend, or just bury them near trees or bushes, and the worms will do the work.