Pumpkins are not just for Halloween.
I would rather sit on a pumpkin, and have it all to myself,
than be crowded on a velvet cushion.
— Henry David Thoreau
Pumpkins are not just for Halloween. Nutritionally, they are loaded with vitamins A and C. Here are a few delicious recipes that utilize pumpkin.
This cake serves many, and it tastes like it came from a bake shop.
PUMPKIN CAKE
1 box yellow cake mix (remove 1 cup to reserve for topping)
½ cup butter, melted
1 egg
Mix cake mix, egg and butter. Press into ungreased 9 x 13-inch pan.
1 15-oz. can pumpkin
3 eggs
2 tsp. cinnamon
½ cup brown sugar
½ cup granulated sugar
5 oz. evaporated milk
Mix the pumpkin, eggs, cinnamon, sugars and milk. Pour over cake mix crust.
Topping:
½ cup granulated sugar
1 cup of the reserved cake mix
¼ cup butter
½ cup walnuts, chopped (optional)
Crumble with fingers to make a crumb topping, and sprinkle over the pumpkin mixture. Sprinkle with chopped nuts, if using.
Bake at 350 degrees for 1 hour and 15 minutes.
The following pie and crust are a winning combination. It is best to make the crust first.
PUMPKIN AND ICE CREAM PIE
¼ cup brown sugar
¾ cup pumpkin, cooked and mashed, or canned
½ tsp. ginger
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
¼ tsp. salt
1 qt. vanilla ice cream, softened
½ cup pecans, chopped
8–10 pecan halves for decorating the top
In a saucepan, combine the sugar, pumpkin, ginger, cinnamon, nutmeg, cloves and salt. Mix well.
Bring mixture to a boil, stirring constantly. Remove from range, and allow to cool.
Beat pumpkin mixture into the ice cream. Add the pecans, and gently mix.
Pour mixture into the Egg White and Graham Cracker Crust (see below).
Freeze until frozen. Top with pecan halves.
EGG WHITE AND GRAHAM CRACKER CRUST
3 egg whites
1 cup sugar
¾ cup graham cracker crumbs
½ cup pecans, chopped fine
1 tsp. baking powder
½ tsp. vanilla
Beat egg whites until stiff, adding sugar gradually.
Fold in remaining ingredients, mixing well.
Pour mixture into a greased 9-inch pie pan.
Bake at 350 degrees for 35 minutes. Allow to cool before filling.
Eat well, live long, enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at [email protected] or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)
Recipe Winner:
Congratulations to Rena Frank, who submitted the following recipe, and was chosen in a random drawing. Rena is the September winner of a $100 ShopRite gift card. Rena writes that this “is a nice family dinner and could also be a very nice recipe for holidays and company.”
BEEF BRISKET
Brisket of beef (any size)
1 large onion, chopped
2 tsp. olive oil
Garlic (optional)
1 bottle of chili sauce
1 bottle of beer
1 envelope of dry onion soup
¼ cup brown sugar
Use an appropriate size roasting pan.
Cut up the onion and place it in the bottom of the pan with the olive oil.
Put the brisket on top and place in oven for about one-half hour until the brisket starts to brown, then turn it over to brown both sides.
In a separate bowl, mix the remaining ingredients, and pour over the brisket.
Cover and bake in a 350-degree oven for 3½ to 4 hours (depending on the size of the brisket) until the beef is soft and tender.
The gravy is the sauce the meat was cooked in or add some flour and a little water to make gravy.
Slice the brisket when it is cooled or cold. This makes it easier to slice and makes a nice presentation. Serve on a large platter with small roasted potatoes, rice or noodles surrounding the brisket. It is also good with kasha and bow tie noodles. Kasha is a buckwheat grain made by Wolff’s Co. The directions on the box are easy, and it tastes really good with the gravy.
The recipe submissions have been wonderful. Please remember to include exact measurements in your recipes. You could be October’s lucky winner. Send your recipe to:
Readers’ Recipes
c/o Northeast Times
2 Executive Campus
Suite 400
Cherry Hill, NJ 08002
Or email your recipe to [email protected].
Please include your name, home address and telephone number. ••
