Cooking with pumpkin is a must this autumn season

Even though my kids are all grown up, I still love the magical season of Halloween.

Some of my most treasured childhood memories are from trick or treating on a dark spooky night, and as an adult sharing the excitement with my own kids on that one day a year that they transformed themselves into a character.

While trick or treating, every stop would be followed by a peek into their bags to be sure they had enough candy and figuring out who may have had more.

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I treasure the messy but creative memories of pumpkin carving and the peaceful feeling of tucking kids into bed, totally exhausted and still stained by face paint.

My husband wanted to teach them about taxation early in life, so as they went through the loot in the days after Halloween, he always required a kid tax, which meant them giving him a treat or two or three or more.

I still have some fun with the visiting trick or treaters as they receive their goods. Their innocent facial expressions will let you know if your treats are good or not.

I always give cold water bottles along with healthy PUR gum, which contains Xylitol that actually helps oral health.

And yes, most often there is a licorice treat, and of course, some chocolate. I always pick things I like so leftovers do not go unappreciated. No one likes to waste.

We may be consuming more treats than usual at this time of year, but no worries because there are ways to help our body with the extra sugar offerings.

Be sure to drink lots of fresh water and consume extra fibre to help in counteracting the sugar effect, such as seeds like pumpkin, ground flax or hemp and fresh vegetables and fruits like fresh greens, apples, berries and pumpkin puree.

And speaking of pumpkin, enjoy some of my favourite recipes from my collection of autumn offerings from over the years.

Pumpkin pancakes

What a great start to an autumn day.

• 2 c. flour 500 mL
• 3 tsp. baking powder 15 mL
• 1 tsp. salt 5 mL
• 1 1/2 tsp. ground cinnamon 7 mL
• 1/2 tsp. ground ginger 2 mL
• 1/2 tsp. ground nutmeg 2 mL
• 1/4 c. brown sugar 60 mL
• 1/4 c. white sugar 60 mL
• 1 tsp. pure vanilla extract 5 mL
• 1 c. pure pumpkin 250 mL
• 2 large eggs 2
• 4 tbsp. butter, melted 60 mL
• 1 1/2 c. milk 375 mL

Preheat a griddle or large non-stick skillet to medium heat.

In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.

In a separate mixing bowl, whisk together both of the sugars, vanilla extract, pumpkin, eggs, melted butter and milk.

Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy; do not over mix. Set the batter aside for five minutes.

Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.

Cook each pancake for approximately four minutes per side.

Serve pancakes with butter, syrup, whipped cream, nuts, berries or any other favourite toppings.

Makes 12 pancakes.

Source: www.thesaltymarshmallow.com.

Pumpkin soup

It is soup season, a nutritious way to warm up.

• 1/2 c. finely chopped onion 125 mL
• 2 tbsp. butter 30 mL
• 1 tbsp. flour 15 mL
• 3 1/2 c. chicken broth 875 mL
• 2 c. pumpkin puree 500 mL
• 1 tsp. brown sugar 5 mL
• 1/4 tsp. salt 1 mL
• 1/8 tsp. pepper .5 mL
• 1/8 tsp. ground nutmeg .5 mL
• 1 c. cream (not milk) 250 mL

In a large saucepan, saute onion in butter until tender. Once translucent, remove from the heat and stir in the flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg. Bring to a boil, while stirring, and then reduce heat and simmer for five minutes. Add the cream and cook until heated through, about two minutes. Ladle out into bowls and garnish with some fresh chopped parsley, green onion, croutons or whatever your heart desires. Serve with a fresh bun or hearty bread. Of course, crumble in some soda crackers.

Makes four large bowls.

Pumpkin Angel Food Cake

I have shared this decadent recipe with you before, but wherever I take it, I always get asked for the recipe. I get requests to bring this cake often. It is so light and spicy.

• 1 c. canned pumpkin 250 mL
• 1 tsp. pure vanilla extract 5 mL
• 1/2 tsp. ground cinnamon 2 mL
• 1/2 tsp. ground nutmeg 2 mL
• 1/4 tsp. ground cloves 1 mL
• 1/8 tsp. ground ginger .5 mL
• 1 package angel food cake mix 1
• whipped cream or topping

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10 inch ( 25 cm) tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 350 F (180 C) for 38 to 44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about one hour.

Run a knife around side and centre tube of pan. Remove cake to a serving plate. Garnish each slice with one tablespoon (15 mL) whipped topping; sprinkle with cinnamon if desired.

Yield: 14 servings.

Source: Light and Tasty Magazine March 2003

Surprise pumpkin cupcakes

Filling:

• 1 package (250 g) cream cheese, softened 1
• 1 large egg, room temperature 1
• 1 tbsp. sugar 15 mL

Cupcakes

• 2 1/4 c. all-purpose flour 560 mL
• 3 tsp. pumpkin pie spice 15 mL (or mix of cinnamon, nutmeg and a dash of cloves)
• 1 tsp. baking soda 5 mL
• 1/2 tsp. salt 2 mL
• 2 large eggs, room temperature, lightly beaten 2
• 2 c. sugar 500 mL
• 1 c. pure pumpkin 250 mL
• 1/2 c. oil 125 mL

Prepare muffin pans.

For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth. Set aside.

Preheat the oven to 350 F (180 C).

In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. In another bowl, beat the eggs, sugar, pumpkin and oil and then stir into dry ingredients just until moistened.

Divide half the batter among 24 muffin cups. Drop filling by a generous teaspoon over batter. Top with remaining batter.

Bake for 20 to 22 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pans to wire racks.

Makes two dozen cupcakes.

Pumpkin raisin bars

I am not a raisin fan, but mix them into a sweet treat and viola.

• 4 large eggs, room temperature 4
• 1 2/3 c. sugar 410 mL
• 1 c. oil 250 mL
• 2 c. pumpkin puree 500 mL
• 2 c. all-purpose flour 500 mL
• 2 tsp. ground cinnamon 10 mL
• 2 tsp. baking powder 10 mL
• 1 tsp. baking soda 5 mL
• 1 tsp. salt 5 mL
• 1/2 c. raisins 125 mL (optional but so delicious)

Icing:

• 3/4 c. cream cheese, softened 180 mL
• 2 c. confectioners’ sugar 500 mL
• 1/4 c. butter, softened 60 mL
• 1 tsp. vanilla extract 5 mL
• 1 to 2 tbsp. milk 15 to 30 mL

Prepare the pan and preheat the oven to 350 F (180 C).

In a mixing bowl, beat the eggs, sugar, oil and pumpkin until well blended. In another bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Gradually add to pumpkin mixture and mix well. Fold in the raisins if desired. Pour into an ungreased 15 x 10 one inch baking pan. Bake for 25 to 30 minutes or until set. Cool completely.

For icing, beat the cream cheese, confectioners’ sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

*Note: If you have a 13 × nine-inch pan handy, feel free to use it. The bars will be a bit taller but just as tasty.

Source: www.food.com.

Libby’s pumpkin cranberry bread

The tart red berries really make this treat.

• 3 c. flour 750 mL
• 5 tsp. pumpkin pie spice 20 mL (or a combination of 4 tsp./20 mL cinnamon, 1 tsp./ 5 mL nutmeg, ½ tsp./2 mL cloves and ¼ tsp./1 mL ginger)
• 2 tsp. baking soda 10 mL
• 1 ½ tsp. salt 7 mL
• 3 c. sugar 750 mL
• 2 c. canned pumpkin 500 mL
• 4 eggs 4
• 1 c. oil 250 mL
• 1/2 c. orange juice 125 mL (fresh squeezed if possible)
• 1 c. fresh or frozen cranberries 250 mL

Preheat the oven to 350 F (180 C). Grease and flour two loaf pans. Combine the flour, spice, soda and salt in a mixing bowl. In a separate bowl, combine the sugar, pumpkin, eggs, oil and orange juice. Beat until well combined and then gradually add the flour mixture. Fold in the cranberries and pour into the prepared pans. Bake for 60 minutes or until a toothpick comes out clean. Cool and remove from the pans.

Makes two loaves.

Source: allrecipes.com

Pumpkin zucchini loaf

At this time of year, there is always a zucchini still lurking.

• 3 large eggs, room temperature, lightly beaten 3
• 2 c. sugar 500 mL
• 1 c. canned pumpkin 250 mL
• 1 c. butter, melted 250 mL
• 1 tbsp. pure vanilla extract 15 mL
• 3 c. all-purpose flour 750 mL
• 1 tsp. baking soda 5 mL
• 1/2 tsp. baking powder 2 mL
• 1/2 tsp. salt 2 mL
• 1/2 tsp. ground cinnamon 2 mL
• 1/2 tsp. ground nutmeg 2 mL
• 1/2 tsp. ground cloves 2 mL
• 1 c. shredded zucchini 250 mL
• 1 c. chopped walnuts(optional) 250 mL

Prepare two loaf pans.

Preheat the oven to 350 F(180 C).

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. In another bowl, combine the dry ingredients. Gradually add to the pumpkin mixture and combine. Stir in zucchini and nuts. Pour into the loaf pans. Bake for 45 to 50 minutes or until breads test done. Cool in pans for 10 minutes. Remove to a wire rack.

Makes two loaves.

Source: Taste of Home.

Pumpkin oatmeal cookies

• 1 c. butter, softened 250 mL
• 3/4 c. sugar 180 mL
• 3/4 c. packed brown sugar 180 mL
• 1 large egg, room temperature 1
• 1 tsp. vanilla extract 5 mL
• 2 c. all-purpose flour 500 mL
• 1 c. rolled oats 250 mL
• 1 tsp. baking soda 5 mL
• dash of salt
• 1 1/2 tsp. ground cinnamon 7 mL
• 1/2 tsp. ground nutmeg 2 mL
• dash of cloves
• 1 c. canned pumpkin 250 mL
• 1 1/2 c. semisweet chocolate chips 375 mL

Preheat the oven to 350 F (180 C).

In a mixing bowl, cream the butter and sugars until fluffy. Beat in the egg and vanilla. In another mixing bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg and cloves. Then stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

Drop by the tablespoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.

Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.

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