Pumpkin Cookies (contributed by Judy Lien)
1.5 cups of brown sugar – packed 1/2 cup margarine 1.75 cups mashed or pureed pumpkin 2 eggs 2.75 cups of flour 1 cup chopped pecans 1 cup raisins 1 Tbsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt 1/4 tsp ginger Mix ingredients together and drop on baking sheet. Bake at 375F for 12 to 15 minutes.
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Melba’s Pumpkin Soup (contributed by Melba Rabinowitz)
1. 2 cups chunked pumpkin or any kind of winter squash. 2. Add squash to 3 cups of water, one large onion, and one or two chicken bullion cubes. 3. Cook until tender, cool, and blend in either a food processor or blender. 4. Return to pot. Sprinkle in a pinch of curry, salt, garlic salt, maybe a dash of cayenne pepper if you like a little zing. I don’t use black pepper because it has a stronger taste. 5. Gradually stir in a can of evaporated milk. 6. Simmer on low heat, until hot enough for serving. If it seems too thick, add a little 2% milk or water. If it seems too thin, simmer longer. 7. A few minutes before serving stir in a level tablespoon of crunchy peanut butter, stirring constantly from the bottom until it is thoroughly mixed. If you choose not to add peanut butter, sprinkle with toasted sliced almonds or with a dash of sour cream. =====================================================
PUMPKIN BREAD
Contributed by Margaret Drover
3 1/3 CUPS FLOUR
1 TSP. BAKING POWDER
2 TSP. BAKING SODA
1.5 TSP. SALT
2 TSP. CINNAMON
1/2 TSP. CLOVES
1/2 TSP. NUTMEG
1 TSP. GINGER
1 14. OZ. CAN PUMPKIN (OR FRESH)
3 CUPS BROWN SUGAR
2/3 CUP MILK
2/3 CUP VEGETABLE OIL
2 TBSP. MOLASSES
4 LARGE EGGS
1 CUP RAISINS
1. MIX DRY INGREDIENTS TOGETHER INCLUDING RAISINS.
2. COMBINE BROWN SUGAR, PUMPKIN, MILK, EGGS, VEGETABLE OIL, MOLASSES & EGGS. ADD TO DRY INGREDIENTS AND MIX THOROUGHLY.
3. DIVIDE INTO TWO LOAF PANS. BAKE AT 350F 50-6O MINUTES. ================================================
Pumpkin Pie (Moosewood Cookbook)
(Prepare large pie shell or buy 2 ready made frozen crusts.) 1. Cut pumpkin in wedges, remove seeds and bake in small amount of water in oven until tender, 375 degrees 40-50 min. 2. Remove meat of pumpkin from shell. Puree enough to make 3 cups. Freeze or refrigerate rest of pumpkin for other dishes. Add 3/4 c honey 2 Tbsp. molasses 1/4 tsp. pwd. cloves 3 tsp. cinnamon l l/2 tsp. ginger l tsp. salt l can evaporated milk 3. Pour into pie shell and bake l0 min. at 450 degrees. Reduce heat to 350F and continue baking 30-35 (45) min. for small (large) pies. 4. Prepare WITHOUT shell for delicious pudding. Can be served with heavy cream or vanilla ice cream ================================================
Argentine Pumpkin Soup
Contributed by Sue Ross
1 lb pumpkin or other winter squash cut into 1 inch cubes
1 fresh chili, de-seeded and chopped finely
1 onion, sliced
2 cloves garlic chopped
1 bayleaf
2 cups tomato juice 3/4 cups of stock a little milk
1 tbsp margarine
1 tbsp chopped parsley salt and pepper
1. Melt the margarine in a large saucepan and cook the onion until it begins to soften. Now put in the pumpkin, garlic, chili, and bayleaf.
2. Pour in the tomato juice and stock next; bring to the boil. Allow to simmer, stirring from time to time, for 20 minutes or until the pumpkin has softened.
3. Transfer the soup to a blender, adding a little milk if desired for a thinner mixture. Return to the pan, season and heat through before serving with the parsley sprinkled on top.
