THE OBLIGATORY POST REDUX

June 6, 1888:  A Michigan girl had found 2,125 four-leaf clovers and isn't married yet.  An Omaha girl who found out how to make a pumpkin pie was married in three months.

~Quote from Prairie Farmer magazine, cited in A Prairie  Kitchen: Recipes, Poems and Colorful Stories from the "Prairie Farmer" Magazine, 1841-1900 ~

Well, you didn't think I'd let November pass without posting something about pumpkins did you?  Especially since they are my favorite thing to grow in the garden.  So easy!  I just pick out promising seedlings growing  in the compost and replant them.  Of course, I do plant some the traditional way also!

Pumpkins are high in Vitamin A, which promotes healthy eyes, skin and bones.  That deep orange color is high in beta - carotene, so enjoy it!  Beside the traditional pies, breads and muffins, you can use it any way that you would a traditional winter squash.  You would have to have a pretty sophisticated palate to tell the difference!  I like to add cubed pieces to stews and soups.  Anything to add more nutrition!

To prepare fresh pumpkin:
Preheat your oven to 350 degrees and line a jelly roll baking sheet with aluminum foil.  Cut the pumpkin in half crosswise and scoop out the seeds and pulp. Place the pumpkin cut side down on the baking sheet  and bake for 1 -1 1/2 hours or until the flesh is tender.  Scoop out the flesh and mash until smooth. You could use a food processor for this, but I don't own one so I couldn't tell you how.

How to can pumpkin:
Clean pumpkins,  Remove seeds and pulp.  Cut into 1-inch cubes.  Cut off the rind.  Place in a large pot and cover with water.  Boil a few minutes to heat thoroughly.  Pack into sterilized pint jars leaving 1" headspace.  Add 1/2 tsp. salt to  jars.  Ladle the boiling cooking liquid over the cubes, leaving 1" headspace.  Wipe the rims and place a sterilized lid on top.  Screw on the ring and process for 55 minutes under 10 pounds of pressure.

Of course, I couldn't write a pumpkin post without including a recipe for pie.  Here's the one we use:

Amish Pumpkin Pie

1 C. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 C. pumpkin puree
1 can evaporated milk
1/2 tsp. salt
2 tbsp. flour
2 eggs, beaten
9" unbaked pie shell

Mix together the sugar, spices, salt and flour.  Stir in the pumpkin, then the eggs.  Lastly the milk.
Pour into the pie shell.  Bake at 450 degrees for 10 minutes.  Reduce the heat to 350 degrees and bake for an additional 25-30 minutes or until the filling is firm.

With this recipe you'll have enough pumpkin left over in the can to make our family's favorite; pumpkin pancakes.  Here's the recipe:

Pumpkin Pancakes

2C. flour
2 tbsp. brown sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 C.  milk
1/2 C. canned pumpkin
1 large egg
2 tbsp. oil
oil for the skillet

In a large bowl, combine the dry ingredients.  In a small bowl combine the milk, pumpkin, egg and oil; stir into the dry ingredients until the dry ingredients  are moistened.  The batter will be thick.  Pour  1/4 cup batter into heated, lightly oiled griddle.  Spread batter into a 4 inch circle. Cook as you would any pancakes.

Or maybe these muffins would be more up your alley:

Pumpkin Cream Cheese Muffins

1 1/4 C. flour
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. soda
1 egg
3/4 C. brown sugar
2/3 C.  pumpkin
1/4 C. oil
1  3oz. pkg. cream cheese
3 tbsp. sugar
1/3 C. chopped nuts


Combine  the dry ingredients.  Mix the egg, brown sugar, pumpkin and oil together.  Add to the dry ingredients.  Mix until combined.  In another bowl combine the cream cheese and sugar.  In lined muffin cups spoon 1 tbsp. batter, top with 1 tsp. of the cream cheese mixture.  Spoon another 1 tbsp. of batter over top.  Spread evenly and sprinkle with the nuts.  Bake at 350 degrees for 20-25 minutes.

Well!  This has certainly been a long post!  But before I go, I want to wish you all a blessed and joyful Thanksgiving.  Here's my favorite poem on the subject:

He who thanks but with the lips
Thanks but in part;
The full, the true Thanksgiving
Comes from the heart.
~J. A. Shedd~

Happy Thanksgiving!