Rural Missouri - October 2010 - (Page 25)
ith the beautiful leaves of October come crisp days and frost-laden nights. Many cooks like spending those chilly days in the kitchen, warming their homes by baking their favorite fall treats. Most people are accustomed to having pumpkin served as pie or bread. But this popular vegetable works well in a variety of forms, such as soup, cake, cheesecake and mousse. If you prefer using fresh pumpkin in a recipe, you may substitute it for what the recipe calls for canned. But first you will have to seed, boil, strain and mash the pumpkin before using it in your recipe. Keep in mind that fresh pumpkin contains more water, so try using 2 cups of fresh to the usual 15-ounce can as a starting point. Gooey Pumpkin Cake Cake: 18-1/4-ounce yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 8-ounce package cream cheese, softened 1 15-ounce canned pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 16-ounce box powdered sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg Preheat oven to 350 degrees. For cake: Combine cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13-by-9inch pan. For filling: In a large bowl, beat the cream cheese and pumpkin together
by Heather Berry firstname.lastname@example.org
The Great Pumpkin
Whether fresh or canned, pumpkin adds flavor to many delicious fall recipes
until smooth. Add the eggs, vanilla and butter; beat together. Next, add the powdered sugar, cinnamon and nutmeg; mix well. Spread mixture over the cake layer and bake for 40 to 50 minutes. Do not overbake as the center should be a little sticky. Pumpkin Harvest Cheesecake Crust: 1-3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon cinnamon 1 stick butter, melted Filling: 3 8-ounce packages cream cheese, softened 1 15-ounce can pumpkin 3 eggs plus 1 egg yolk 1/4 cup sour cream 1-1/2 cups sugar 1/2 teaspoon cinnamon 1/8 teaspoon cloves, ground 2 tablespoons flour 1 teaspoon vanilla Preheat oven to 350 degrees. For crust: In medium bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir to combine. Press crumbs down flat in the bottom of a 9-inch spring form pan and set aside. For filling: Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar, cinnamon, cloves, flour and vanilla. Beat until smooth. Pour mixture over crust and spread evenly. Bake for 1 hour; a knife inserted near the center should come out nearly clean. If done, remove from oven and let stand for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours before serving. Easy Pumpkin Mousse 1 3.4-ounce box vanilla instant pudding and pie filling mix 1/4 teaspoon cinnamon 2/3 cup evaporated fat-free milk 1 cup canned pumpkin 2 cups frozen whipped topping, thawed Combine pudding mix and cinnamon in medium bowl. Add evaporated milk and whisk until well blended. Add pumpkin and mix well. Gently fold in whipped topping into pudding mixture. Spoon into serving dishes and top with additional whipped topping and a dash of cinnamon. Serve cold. Pumpkin Waffles 1/2 cup flour 1/2 cup whole-wheat flour 1-1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg
H E A R T H
H O M E
2 eggs, room temperature 2 tablespoons light brown sugar 1 cup buttermilk, room temperature 4 tablespoons butter, melted 1/2 cup canned pumpkin 1/4 cup apple, peeled and finely chopped In a large bowl, sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar. Add the buttermilk, butter and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and combine. Ladle batter into a hot, prepared waffle iron and cook until done. Spicy Pumpkin Soup 4 tablespoons butter, unsalted 2 medium yellow onions, chopped 2 teaspoons garlic, minced 1/4 teaspoon crushed red pepper 2 teaspoons ground coriander 3 15-ounce cans pumpkin 5 cups chicken broth 2 cups milk 1/2 cup brown sugar 1/2 cup heavy cream Melt butter in a large saucepan over medium-high heat. Add onions and garlic and cook, stirring constantly, until softened. Add red pepper and coriander and stir one minute longer. Add pumpkin and chicken broth; stir to combine. Bring to a boil and then reduce heat. Simmer for 15 minutes. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to pan after blended. With the soup on low heat, add brown sugar and stir to combine. Slowly add the milk, stirring after each addition. Add cream. Adjust seasonings and serve hot.
Search our archive of recipes on our website at www.ruralmissouri.coop/rmrecipes.html OCTOBER 2010
photo by Kyle Spradley
Table of Contents for the Digital Edition of Rural Missouri - October 2010
Rural Missouri - October 2010
Good Times on the Berryman
Elk in Missouri?
Out of the Way Eats
Live Like a Viking
Two Men and a Cave
Hearth and Home
Paddlin' for a Cure
Get in Touch with Ghosts
Rural Missouri - October 2010
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