Thursday, November 24, 2011


Giving thanks this day for the plenty in my life: plenty of family, friends, food and fun.

So once in every year we throng
Upon a day apart,
To praise the Lord with feast and song
In thankfulness of heart.


Arthur Guiterman, The First Thanksgiving

Here are a few pumpkin recipes. Just in case you need inspiration!

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.

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.
2 eggs, slightly beaten
1 1/2 cups canned pumpkin (homemade or 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 evaporated milk (13 fl. Oz.)
1 9" unbaked pie shell (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.

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.

Bread may be frozen for later use.


Nance said...

tomorrow I am going to try my first pumpkin. I think (and hope) it is a Long Island cheese pumpkin which should be good for pie (hoping I read the internet right!) Then, after I get the pumpkin cooked down and the seeds saved for next year, I'll try your pumpkin cake recipe. A 4 day weekend -- it is luxury! PS: will put some flax seeds in the mail to you Monday or Tuesday.

Granny Sue said...

That sounds like a nice plan, Nance. I've never heard of a Long Island Cheese Pumpkin! My friend Mary says to pierce the pumpkin and bake it just like that; then scrape it out. I might try that next year. I cut mine in half, scrape out the seeds, etc, then put on a cookie sheet cut side up, cover with foil, and bake. Pumpkin is so hard to peel, and this way makes it easy. I'm all about easy!

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