>>>**<<<¢ These recipes were supplied by our own¢ TOM ANDREWS, MANLIUS N.Y., where TOM¢ and family have a produce farm where¢ they grow pumpkins among other¢ produce. These recipes are family¢ secrets, which TOM is sharing. THANKS¢ TOM¢¢ PREPARING PUMPKIN PIES!¢¢ Cut pumpkin into convenient¢ handling-sized pieces. Remove seeds¢ and peel outer skin off Cut into¢ cubes and boil until pieces are easily¢ pierced with a fork. Drain well. Put¢ into a blender for a few seconds until¢ a puree is formed. If a blender is¢ not available use a food mill. Pour¢ this rather watery mixture into a¢ fine-mesh sieve. Drain very well until¢ the consistency of mashed potatoes is¢ reached. The pumpkin is then ready for¢ use in your favorite recipe or to¢ freeze.¢¢¢ FRESH PUMPKIN PIE (8 inch)¢¢ Prepare an unbaked deep dish pie¢ crust. For the filling, blend¢ together the following ingredients:¢ 1 1/4 cups pumpkin puree¢ 1/4 teaspoon salt¢ 1 cup milk¢ 3 small or 2 large eggs¢ 1/2 cup light brown sugar¢ 1 1/2 teaspoons pumpkin pie spice¢ (you may substitute the¢ following¢ for pumpkin pie spice:¢ 1 teaspoon cinnamon¢ 1/4 teaspoon allspice¢ 1/4 teaspoon cloves)¢¢ Pour into pie shell and bake in a¢ 425 degrees F. oven for 45 to 50¢ minutes or until a knife blade¢ inserted into the center of the¢ filling comes out clean.¢¢¢ PUMPKIN BREAD¢¢ 1 cup pumpkin puree¢ 1 1/2 cups white sugar¢ 2 large eggs¢ 1 3/4 cups flour¢ 1/2 cup oil¢ 1/3 cup water¢ 1 teaspoon salt¢ 1 1/2 teaspoon pumpkin pie spice¢ 1/2 cup chopped nutmeats (if¢ desired)¢¢ Beat together and turn into a¢ greased loaf pan and bake at 350¢ degrees F. for about 1 hour, or until¢ it tests done as in testing a cake.¢¢¢ TOASTING PUMPKIN SEEDS¢¢ 2 cups washed seeds¢ 1 1/2 tablespoons butter or oil¢ 1 1/4 teaspoons salt¢¢ Separate fiber from unwashed¢ seeds. Spread in a shallow pan. Bake¢ slowly at 250 degrees F. for 3/4 to 1¢ hour or until crisp and brown,¢ stirring from time to time.¢¢¢ PUMPKIN CRISP CHEESECAKE¢¢ 1 cup all-purpose flour¢ 1 cup packed golden brown sugar¢ 5 tablespoons butter, softened¢ 1/2 cup finely chopped pecans or¢ walnuts¢ 1 package (8 ounces) softened cream¢ cheese¢ 3/4 cup sugar¢ 1/2 cup well-drained fresh or canned¢ pumpkin puree¢ 2 eggs, lightly beaten¢ 1 1/2 teaspoons ground cinnamon¢ 1 teaspoon ground allspice¢ 1 teaspoon vanilla extract¢¢ Combine flour and brown sugar in¢ medium bowl. Cut in butter to make a¢ crumb mixture. Stir in nuts. Set¢ aside 3/4 cup of this mixture for the¢ topping. Press remaining mixture into¢ bottom of an 8 x 8 x 1 1/2-inch baking¢ pan. Bake in a preheated 350 degree¢ F. oven for 15 minutes. Cool¢ slightly. Combine cream cheese, sugar,¢ pumpkin, eggs, cinnamon, allspice, and¢ vanilla in large mixer bowl. Blend¢ until smooth. Pour over baked crust.¢ Sprinkle with preserves topping. Bake¢ an additional 30 to 35 minutes. Cool¢ before cutting into bars. Serves 8.¢¢¢ PUMPKIN WALNUT BAR COOKIES¢¢ 1/2 cup butter or margarine,¢ softened¢ 2 cups brown sugar¢ 2 cups fresh pumpkin puree¢ 2 eggs¢ 1 teaspoon vanilla extract¢ 1 1/2 cups flour¢ 1 teaspoon baking powder¢ 1/2 teaspoon baking soda¢ 2 teaspoons pumpkin pie spice¢ 1/2 teaspoon salt¢ 1 1/2 cups quick or old-fashioned¢ oats, uncooked¢ 1/2 cup chopped walnuts¢ 1 1/2 cups Butterscotch Flavored¢ pieces¢¢ Preheat oven to 35O degrees F.¢ Thoroughly combine butter and sugar;¢ add pumpkin, eggs and vanilla. Stir¢ in flour, baking powder, baking soda,¢ salt, spice, oats and walnuts. Spread¢ batter into greased and floured 15-1/2¢ X 10-1/2 X 1-inch jelly roll pan (or¢ two 9-inch pans). Bake 25 to 3O¢ minutes (3O to 35 minutes for 9-inch¢ pans). Immediately sprinkle¢ butterscotch morsels on and let stand¢ 5 minutes. To frost, gently spread¢ butterscotch morsels. Cool completely¢ before slicing. Yields about 3 dozen¢ bars.¢¢ NOTE: Bars may be frozen after¢ cooling.¢ << yum yum END >>¢
