I think that this has been one of the nicest October weekends we have had in a long time. We went for a ride and see that many roadside stands have pumpkins available for sale fairly inexpensively. I would like to share a couple of recipes I received using pumpkin. Alena sent in the recipe for pumpkin fudge. Alena tells us that her mother made it every fall and her family looked forward to having the pumpkins ready for this recipe. Thanks to Mary in Weston for the pumpkin brownies, I can’t wait to try this one, too!
You can buy a 15 oz can of pumpkin, (2 cups) or a 28 oz can (roughly 4 cups), or you can peel and cut up your own pumpkin. Remember the measurements when the recipe calls for 1 sm can or 1 large can of cooked pumpkin.
2 cups sugar
1/ 2 cup pureed cooked pumpkin
1/ 2 cup evaporated milk
1/ 4 teaspoon pumpkin pie spice
1/ 4 cup butter
1/ 2 teaspoon vanilla
1 cup chopped nuts (use what you have or your favorite)
1/ 4 teaspoon cornstarch
Directions: Combine sugar, pumpkin, milk, and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook until it forms a soft ball when dropped in cold water, or until reaches 236°F. Remove from heat.
Add the nuts, butter, and vanilla; beat until mixture is creamy. Pour into a buttered plate and allow to cool. Cut into small chunks and serve.
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 /2 cup sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
1 /2 teaspoon ground cinnamon
1 /4 teaspoon ground ginger
1 tablespoon all-purpose flour
1 1/ 4 cups all-purpose flour
3 /4 teaspoon baking powder
1 /2 teaspoon salt
6 ounces unsweetened chocolate, chopped
3 /4 cup butter, cut up
2 1/ 4 cups sugar
4 eggs
1 /4 cup milk
2 teaspoons vanilla
3 /4 cup coarsely chopped walnuts, toasted (optional)
Directions: Preheat oven to 325°F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
In a small bowl stir together the 1 1/4 cups flour, the baking powder, and salt; set aside. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into squares.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
