Gourmet Touch: Orange you glad it’s finally pumpkin season
Oct 15, 2013 | 1469 views |  0 comments | 23 23 recommendations | email to a friend | print
It's pumpkin time again — the time of year when we look for recipes calling for this orange member of the gourd family, whether we like it or not.

More than 20 years ago, when I was working on recipes for "A Treasury of Southern Baking," published by HarperCollins in 1993, I wanted to include a recipe for a lightly-spiced pumpkin pie.

Of course, I wanted to make it a little different than the traditional pumpkin pie. When you serve my version, guests will probably want to know about its special flavor; it actually comes from non-alcoholic pina colada mixer, which adds a flavorful hint of the tropics. Definitely tasty and different.

"Hometown Harvest," a new Gooseberry Patch cookbook I've added to my collection, has an interesting recipe for Coffee Can Pumpkin Cake. This would be a great make-ahead dessert because it freezes well.

Other pumpkin recipes in this great new cookbook include Old Fashioned Soft Pumpkin Cookies with a vanilla glaze and the following easy Breakfast Pumpkin Butter.

2 1/2 cups cooked, mashed pumpkin (or canned pumpkin purée)
1/2 cup butter, softened at room temperature
2/3 cup firmly packed light brown sugar
1/3 cup pina colada mixer
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 (9-inch) unbaked pie crust

Preheat oven to 400 F. In a large mixing bowl, combine pumpkin, butter, brown sugar and pina colada mixer. Beat until well mixed. Add the eggs and beat well. Stir in vanilla extract, cinnamon and nutmeg. Pour the filling into the unbaked pie crust. Bake for 10 minutes at 400 F. Reduce temperature to 350 F and continue baking for an additional 30-35 minutes or until a thin knife blade comes out clean when inserted into the center of pie. Cool completely before slicing.

2 cups pumpkin purée
1 cup oil
4 eggs, beaten
2/3 cup water
3 1/2 cups all-purpose flour
2 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
Optional: 1 cup raisins, 1/2 cup chopped walnuts

In large bowl, whisk together pumpkin, oil, eggs and water. In a separate bowl, combine flour, sugar, baking powder and spices. Add flour mixture to pumpkin mixture. Stir well. Fold in raisins and walnuts, if using. Spoon batter into 4 well-greased 16 ounce metal cans, filling half full. Place on a baking sheet. Bake at 350 F for 1 hour 10 minutes, or until cakes test done when a toothpick is inserted in center. Cool in cans on a wire rack for 20 minutes. Run a knife around the edges, turn cakes out of cans.

29 ounce can pumpkin
3/4 cup apple juice
1 1/2 cup sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves

Combine all ingredients in a large saucepan and stir well. Bring to a boil over medium heat. Reduce heat to low. Simmer for about 30 minutes, stirring frequently, until thickened. Transfer to containers, cover and keep refrigerated. Makes about 3 cups.
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