COOK OF THE WEEK - PUMPKIN RECIPES

Where has the year of 2014 gone? Yesterday (Wednesday) was the first day of October. Our days are getting cooler. This is a good time to be inside with a warm oven and the delicious aroma of baking going on. October brings to mind pumpkins. They make such a pretty indoor or outdoor decoration with the addition of other fall beauties. Kids love to visit the pumpkin patch and find their favorite pumpkin to carve into a Jack-o-lantern. What’s more exciting than digging your hands down into the pumpkin to get all the seeds out? Well, if you are a kid, that is! At my age I’d rather buy an artificial pumpkin or jack-o-lantern with a light inside. And if you love to bake, there are so many good recipes you can use pumpkin in. Most pumpkin recipes are pretty down-to-earth and easy to make too. And if you didn’t plant pumpkins this year, you can always go to the store and pick up pumpkin in cans for your recipes. I’ve made a lot of pumpkin recipes so I decided I would share some of my favorites. Of course everyone’s favorite in October and November is the pumpkin pie. Pumpkin Pie My original recipe came from the Libby’s can, but through the years I have changed the spices to suit my taste.)3/4 cup sugar1 teaspoon cinnamon1/2 teaspoon salt1/4 teaspoon cloves1/4 teaspoon ginger2 large eggs15-ounce can pumpkin or 2 cups12-ounce can evaporated milk1 unbaked 9-inch pie shellwhipped cream (optional) Mix sugar, cinnamon, salt and spices in a small bowl. Beat eggs in a large bowl. Stir in the pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 40 to 50 minutes more. Pie is done when you carefully insert a kitchen knife into the pie near the center. If the knife comes out clean, pie is done. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. You may top with Cool Whip or whipped cream when serving. NOTE: The spices can be adjusted to your taste and pumpkin pie spice may be used instead of the listed spices.Pumpkin Bars4 eggs1-2/3 cups sugar1 cup Crisco oil15 ounce can pumpkin2 cups sifted flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon salt1 teaspoon sodaCream Cheese frosting:8-ounce package cream cheese, softened1/2 cup butter or margarine, softened2 cups sifted powdered sugar1 teaspoon vanilla Preheat the oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. Cut into bars.Pumpkin Cheesecake Bars I got this years ago from a Taste of Home magazine.1 cup flour1/3 cup packed brown sugar5 tablespoons cold butter1 cup finely chopped pecans8-ounce package cream cheese, softened3/4 cup sugar1/2 cup canned pumpkin2 eggs1 teaspoon vanilla1-1/2 teaspoons cinnamon1 teaspoon allspice In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup of this mixture for the topping. Press remaining crumb mixture into a greased 8 inch baking pan. Bake at 350 degrees for 15 minutes or until edges are lightly browned. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with the crumb mixture you set aside. Bake for 30 to 35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Makes 16 bars.Pumpkin CheesecakeCrust:1-3/4 cups graham cracker crumbs3 tablespoons light brown sugar1/2 teaspoon cinnamon1 stick melted butterFilling: (3) 8 ounce packages cream cheese, at room temperature15-ounce can pure pumpkin3 eggs plus 1 egg yolk1/4 cup sour cream1-1/2 cups sugar1/2 teaspoon cinnamon1/8 teaspoon nutmeg1/8 teaspoon cloves2 tablespoons flour1 teaspoon vanilla Preheat oven to 350 degrees. For crust: Combine crumbs, sugar and cinnamon in a medium bowl. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside. For filling: Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined. Pour onto crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.Pumpkin Bread This is the best one I have ever made.3 cups all-purpose flour1 teaspoon ground cloves2 teaspoons ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon salt1 teaspoon baking soda1/2 teaspoon baking powder3 cups granulated sugar1 cup butter, really soft, half melted really3 large eggs16 ounce can of pure pumpkin1/2 cup chopped pecans (optional) Preheat oven to 350 degrees. Spray two medium loaf pans with cooking spray. In a medium bowl, mix the flour, spices, salt, soda and baking powder and set aside. In a larger bowl, dump in the sugar. Melt the butter for about 30 seconds, in the microwave (so it is half melted). Add to the sugar. Add the eggs. Cream the sugar, butter and eggs on medium speed for about 2 minutes or until fluffy. Add the pumpkin and mix well. Add the dry ingredients, about 1/3 at a time. Mix gently after each addition until just mixed in. Scrape sides of bowl between additions. Pour half of the batter into one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake about one hour or until a toothpick inserted in top comes out clean and top is golden. Makes 2 loaves. You can use pecans in both or neither one.Pumpkin Cupcakes Kids will love decorating these when you decorate with orange frosting and a candy face on each one!2-2/3 cups flour2 teaspoons baking soda2 teaspoons baking powder2 teaspoons ground cinnamon1/4 teaspoon freshly grated nutmeg1/4 teaspoon ground cloves1 teaspoon salt2/3 cup chopped walnuts1 cup raisins15 ounces solid-packed pumpkin (about 1-3/4 cups)1 cup granulated sugar1 cup firmly packed dark brown sugar1 cup canola oil4 eggsFrosting:14 ounces pure white chocolate, finely chopped12 ounces cream cheese, at room temperature, cut into tablespoon-size pieces12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature, cut into tablespoon-size piecesfood coloringcolored sugars and decorating pens Preheat your oven to 350° degrees. Line three 12-cup muffin tins with decorative cupcake papers. To make the cupcakes, in a bowl, sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.) In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined. Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely. To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired. Spread 1 to 2 tablespoons frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 36 cupcakes. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.