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FAVORITE RECIPES

My Grandma's Pumpkin Pie:

  • 1 1/2 cups prepared pumpkin
  • 1/2 cup sugar
  • 1 teaspoon flour
  • 3 beaten eggs
  • 1 cup milk
  • 1 tablespoon butter
  • 9" pie crust

Put the prepared pumpkin in a mixing bowl. Combine the sugar and flour. Add the sugar mixture to the pumpkin. Add the eggs and milk to the pumpkin mixture. Melt the butter until it browns and add it to the pumpkin mixture. Pour the mixture into the pie crust. Sprinkle the cinnamon on the top. Bake at 400 °F for 15 minutes, then lower the heat to 350°F until the pie is firm. Add honey or molasses on top for an excellent taste.

Pumpkin Cheesecake:

  • 2 cups vanilla wafer crumbs
  • 1/4 cup melted butter
  • 2 8 oz. package light cream cheese
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup prepared pumpkin
  • 3 eggs
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Crumble wafers and melted butter together for the crust and press into a 9" springform pan. Combine the cheese, sugar, and vanilla. Add eggs, one at a time, mixing well. Add the pumpkin and spices to the mixture and mix well. Pour over the crust. Bake at 350°F for approximately 55 minutes. Remove from the oven and loosen the rim, but cool fully before removing it. Let chill. Serves 10 to 12 people.

Pumpkin Roll:

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup walnut, chopped finely (optional)
  • Confectioners' sugar

Preheat the oven to 375°F. In a mixing bowl, beat the eggs for 3 minutes at high speed; add the sugar and mix well. Stir in the pumpkin and lemon juice. In a separate bowl, stir together the dry ingredients. Fold into the pumpkin mixture. Spread in a greased and floured 15" by 10" jelly-roll pan. Top with walnuts (optional). Bake for 15 minutes. Turn the cake onto a clean dish towel and sprinkle with confectioners' sugar. Roll the towel and cake together. Let cool completely. Unroll and spread the cream cheese filling over the cake. Roll up and chill again.

FILLING:

  • 1 cup confectioners' sugar
  • 4 tablespoons of butter or margarine
  • 6 oz. cream cheese
  • 1/2 teaspoon vanilla

Beat until well mixed. Spread on the cooled cake, as described above.

Pumpkin Chocolate Chip Cake:

  • 1 cup less 2 tablespoons of oil
  • 2 cups of sugar
  • 2 eggs
  • 2 cups prepared pumpkin
  • 1 cup nuts, pecan, or walnuts (optional)
  • 6 oz. chocolate chips
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Sift together the flour, salt, baking soda, baking powder, and cinnamon. In a separate bowl, mix the oil, sugar, eggs, pumpkin, and vanilla. Blend with the dry ingredients. Add the chopped nuts and chocolate chips. Pour into a 9" by 13" baking pan. Bake at 350°F for 25 to 30 minutes or until done. Frost with a cream cheese frosting or chocolate frosting. Freezes beautifully.

Pumpkin Soup:

  • 1 large onion
  • 1/4 cup butter
  • 1/2 teaspoon curry powder
  • 2 cups prepared pumpkin
  • 1 1/2 teaspoon salt
  • 2 cups heavy cream
  • 2 1/2 cups chicken stock

Sauté the onion and butter. Add the curry powder. Heat together the pumpkin, salt, cream, chicken stock, and onion mixture. Serve warm. Looks festive when served in a hollowed-out pumpkin. Serves 6.

Savory Squash Casserole:

  • 3 cups prepared winter squash
  • 1/4 cup low-fat yogurt
  • 3/4 cup cheddar cheese, shredded
  • 1/2 cup rolled oats
  • 1 teaspoon basil, oregano, or parsley to taste
  • Ground black pepper to taste
  • 2 tablespoon onion or green pepper, minced and sautéed
  • 1/4 teaspoon garlic powder
  • 2 eggs beaten
  • Topping of sunflower or sesame seeds (optional)

Combine all of the ingredients and place them in a greased quart casserole. Top with sunflower or sesame seeds. Place the casserole dish in a pan with about 2" of water. Bake in an oven at 350?F for about 45 to 50 minutes, or until firm in the center. Serves 6.

Almond-Stuffed Squash:

  • 3 small winter squash (halved and seeded)
  • 1 - 1 1/2 cups cooked brown rice
  • 1/2 cup chopped almonds
  • 1 small onion, diced
  • 2 ribs celery, diced
  • 1 green pepper, diced
  • 1 tablespoon oil
  • 1 cup cheddar cheese
  • 1 tablespoon Romano cheese
  • 1 tablespoon soy sauce
  • Oregano, basil, and parsley to taste

Grate the cheeses and set aside with the other ingredients. Bake the squash at 400°F approximately for 50 to 60 minutes. Sauté the onion, celery, and pepper in oil; add the rest of the ingredients. Stuff the squashes, and place in a covered dish and heat until the cheese melts. A colorful main dish!

Cheddar Squash Bake:

  • 6 cups thinly sliced squash, seasoned, cooked in butter, and drained
  • 2 slightly beaten egg yolks
  • 1 cup sour cream
  • 1 tablespoon flour
  • 2 stiffly beaten egg whites
  • 1 1/2 cups shredded Cheddar cheese
  • 6 slices bacon, cooked
  • 1 tablespoon melted butter
  • 1/4 cup dry bread crumbs

Mix the yolks, sour cream, and flour; fold in the whites. Layer 1/2 squash, 1/2 egg mixture, and 1/2 cheese in a 12" by 8" baking dish. Crumble the bacon and sprinkle on top; repeat the layers. Mix the butter and crumbs and sprinkle all over. Bake at 350°F for 20 to 25 minutes. Serves 8 to 10.