Tina Wasserman » pumpkin http://www.cookingandmore.com Cooking and More Wed, 26 Oct 2011 03:07:12 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Pumpkin Bread http://www.cookingandmore.com/pumpkin-bread/ http://www.cookingandmore.com/pumpkin-bread/#comments Fri, 27 Jun 2008 06:10:19 +0000 tina http://kristispartystore.com/cookingandmore/?p=74 When I taught Junior High Home Economics in Mineola ,New York in the early 70's Joanne Orlando shared her mother's recipe for pumpkin bread with me (actually I teased her with the threat of failing if she didn't share the recipe with me!). I still have the index card with the recipe in her own handwriting and it is still one of my all time favorite healthier snacks for my family as well as entertaining. I have added the whole wheat flour to make it healthier but that is optional. Joanne is now fifty but I am sure she has made this for her own children for many years. You will too]]> When I taught Junior High Home Economics in Mineola ,New York in the early 70′s Joanne Orlando shared her mother’s recipe for pumpkin bread with me (actually I teased her with the threat of failing if she didn’t share the recipe with me!). I still have the index card with the recipe in her own handwriting and it is still one of my all time favorite healthier snacks for my family as well as entertaining. I have added the whole wheat flour to make it healthier but that is optional.

Joanne is now fifty but I am sure she has made this for her own children for many years. You will too!

Ingredients

  • 1 1/2 cups sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 1/4 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 1 stick butter or margarine, melted
  • 1/3 cup water
  • 1 cup canned pumpkin
  • 1 1/2 teaspoons vanilla

Preparation Instructions

  1. Grease 2 coffee cans, OR 1 loaf pan, OR 2 mini loaf pans and some muffin tins or a combination of each.
  2. Preheat the oven to 350F.
  3. Into a large mixing bowl add the first 9 ingredients. Stir to combine. Combine all of the remaining ingredients and add to the dry ingredients and stir until well blended.
  4. Pour into the prepared pans and bake as follows:
  • Mini muffins ——— 12-15 minutes
  • Cupcakes ———— 20-25 minutes
  • Mini loaf pans ——- 35-40 minutes
  • Loaf pans ————- 45-60 minutes
  • Coffee cans ———- 60-75 minutes

GINGER ORANGE SPREAD

  • 8 ounces cream cheese
  • 1 Tablespoon frozen orange juice concentrate
  • 2 Tablespoons milk
  • 1 Tablespoon brown sugar
  • 1 Tablespoon crystallized ginger
  1. Combine all of the ingredients in a processor workbowl and process until smooth.
]]> http://www.cookingandmore.com/pumpkin-bread/feed/ 0 Whole Pumpkin with Coconut Custard http://www.cookingandmore.com/whole-pumpkin-with-coconut-custard/ http://www.cookingandmore.com/whole-pumpkin-with-coconut-custard/#comments Fri, 27 Jun 2008 05:48:01 +0000 tina http://kristispartystore.com/cookingandmore/?p=59 Although this recipe is Thai in origin, it mimics the preparation that the Pilgrim settlers first used when introduced to this native fruit. They would hollow the pumpkin and pour milk, eggs, and spices into the cavity and bake it until the pumpkin was soft and the custard set. When serving, also give some pumpkin as well as the custard to your guests.]]> Although this recipe is Thai in origin, it mimics the preparation that the Pilgrim settlers first used when introduced to this native fruit. They would hollow the pumpkin and pour milk, eggs, and spices into the cavity and bake it until the pumpkin was soft and the custard set. When serving, also give some pumpkin as well as the custard to your guests.

Ingredients

  • 1 four-five pound pie pumpkin
  • 3 eggs
  • ½ cup dark brown sugar
  • Pinch of salt
  • 1/8-teaspoon cinnamon
  • 1/8-teaspoon ground cloves
  • 1 14-ounce can coconut milk

Preparation Instructions

  1. With your knife angled 45’ towards the center, cut a large whole in the top of the pumpkin.
  2. Remove the seeds and all of the stringy fiber from the interior of the pumpkin as well as its lid. Discard (unless you want the pumpkin seeds for roasting).
  3. Lightly scrape the inside of the pumpkin with the tines of a fork. Set aside.
  4. Preheat the oven to 350°F. Line a low-sided jelly roll pan with foil.
  5. Whisk the eggs until well beaten, and then add the remaining ingredients. Whisk until well combined.
  6. Pour the mixture into the prepared pumpkin and replace the top of the pumpkin.
  7. Bake for 1 ½ to 2 hours until pumpkin is soft and custard is set. Serve hot or warm scooping out some of the cooked pumpkin with the custard.
  8. Note: This may be served as a side dish. Or serve as a dessert with any caramelized liquid that forms o­n the bottom of the pan.
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