Monday, November 25, 2013

Pumpkin Recipes and Pie Crust How-To


Reposting some of my favorite pumpkin recipes, in case you, like me, just can't get enough of that spicy pumpkin goodness.



PUMPKIN NUT COOKIES
1/2 cup butter 1 tsp salt
1 cup sugar 2 1/2 tsp cinnamon
2 eggs, beaten 1/2 tsp nutmeg
1 cup pumpkin 1/4 tsp ginger
2 cups flour 1 cup raisins
4 tsp baking powder 1 cup nuts

Cream shortening and sugar until light and fluffy. Add eggs and pumpkin and mix well. Add flour, baking powder, salt and spices. Stir in raisins and nuts. Drop onto greased cookie sheets and bake at 350 degrees for 15 minutes. 4 dozen.


PUMPKIN CAKE
2 cups sugar
1 cup salad oil
4 eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp baking powder
2 cups mashed, cooked pumpkin or 16 oz canned pumpkin
1/2 cup chopped nuts

Combine sugar, salad oil, and eggs in a large bowl. Mix well.
Combine dry ingredients; add to oil mixture, beating well. Stir in pumpkin. Pour batter into 2 greased and floured 9' cake pans. Bake at 350 degrees for 35-40 minutes. Turn out onto racks to cool. Frost with cream cheese icing.

PUMPKIN PIE
2 eggs, slightly beaten
1 1/2 cups cooked, well-drained pumpkin (or use canned store-bought)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cup 2% milk--or you can use a can of evaporated milk (13 fl. Oz.)
1 9" unbaked pie shell, homemade or store-bought (if using frozen pie shells, this recipe makes 2 pies. Bake as pie shell package directs)

Mix filling ingredients in the order given. Pour into pie shell. Bake in a preheated 425-degree oven for 15 minutes; reduce heat to 350 degrees and continue baking for 45 minutes or until a knife inserted in the center of the pie comes out clean. Cool. Garnish with whipped cream, if desired.

Pie Crust
To make the pie, you'll need a crust unless you use the pre-made ones. Here's my recipe:

Gather your tools: favorite mixing bowl, pastry blender, measuring cup, rolling pin, cutter for the circles, pastry board(or table or counter top or wherever you plan to roll out your dough), and pie pans.

Ingredients:
2 cups plain flour (not self-rising)
1 teaspoon salt
2/3 cup of butter (margarine or shortening can work; I like real butter)
about 6-8 tablespoons cold water (put ice cubes in the water to get it really cold. Really.)

Mix the flour and salt together. 

Cut in the butter with a pastry blender or a fork (but the pastry blender is works best). 

Add the water, using only a little at a time, until the mixture will hold together. 

Divide the dough into two parts. 

Roll out on a floured surface to the desired thickness and size (you may need to sprinkle a little flour on the dough as you roll it out if it sticks to your rolling pin, and add a little to the floured surface).

 Roll to the desired thickness and lift into your pie plate. 

 Pinch the extra dough that will probably be hanging off the edges of the pastry and then trim with a knife.
 Prick the bottom to prevent bubbling up. Some people recommend pie weights but I have never used them so can't say how they work.
Add your favorite filling, and bake. That's it--it's really simple. The real keys are using ice water and not working the dough too much as that makes it tough. I like a mixture of shortening and butter instead of all one or the other. Some people also add a little sugar, but I prefer my crust without it.


SUSANNA'S PUMPKIN NUT BREAD
2 eggs
1/4 cup softened butter
1 cup canned pumpkin
1 cup sugar
1/2 cup milk
2 /14 cups self-rising flour
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped pecans

Beat eggs with softened butter. Add pumpkin, sugar, and milk. Add next three ingredients and mix well. Add nuts.
Spread in well-greased loaf pan (9x5x3in). Bake in 350 degree oven for 45-55 minutes, or until toothpick comes out clean.

Copyright Susanna Holstein. All rights reserved. No Republication or Redistribution Allowed without attribution to Susanna Holstein.

1 comment:

annie said...

Happy Thanksgiving, Granny Sue!
the recipes look wonderful!

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