Out of your gourd
Ashland Food Cooperative Culinary Educator Mary Shaw provided pumpkin recipes to help reduce the number of pumpkins that get thrown in the garbage after Halloween.
Quick Pumpkin Bread
1 cup whole wheat flour
¾ cup white flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon Chinese five spice powder
1 cup brown sugar
1/3 cup butter-soft
1 cup cooked or canned pumpkin
1/3 cup water or milk
1/2; cup chopped walnuts or pumpkin seeds
1/2; cup coconut
1/2; chopped dates
- Preheat oven to 350 degrees.
- Sift all dry ingredients.
- In a large bowl, beat sugar, butter and eggs.
- Fold in pumpkin.
- Add the sifted dry ingredients in three additions, alternating with 1/3 cup water or milk.
- Do not over beat.
- Fold in 1/2; cup nuts or seeds, coconut, and dates.
- Pour batter into a greased 9-by-5-inch loaf pan and bake about 1 hour or until a knife inserted in the middle comes out.
Pumpkin Bread Pudding with Pecan Topping
1 cup pecans, chopped
1/2; cup brown sugar
2 tablespoons rum
1 tablespoon butter, melted
1 teaspoon each cinnamon, allspice and ginger
5 cups diced French bread
1 cup pumpkin puree
2 cups half and half
1 cup cane sugar
5 eggs lightly beaten
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon each ginger, allspice, and nutmeg
1/2; teaspoon cloves
zest of one orange
- Preheat the oven to 350 degrees and roast the pecans on a cookie sheet for about 10 minutes.
- Combine the brown sugar, rum, butter and spices. Add the roasted pecans and mix well. Return to the cookie sheet and bake another 10 minutes.
- Line a 10-inch springform pan with foil. Place the bread in the bottom of the pan.
- Whisk together the remaining ingredients until smooth and pour over the bread. Let stand for 10 minutes.
- Spread the candied pecans over the top. Bake at 350 degrees for about 45 minutes.
- Let cool about 15 minutes before removing from the pan.
Pumpkin-Orange Breakfast Cake
1 1/2; cups butter (soft)
1 1/2; cups sugar
3 tablespoons orange zest
1 1/2; cups canned pumpkin
3 cups flour what kind? Spelt maybe?
1 tablespoon baking powder
1/2; teaspoon salt
1/3 cup orange juice
1/2; cup sugar
- Beat butter, sugar, zest.
- Add 2 whole eggs & 3 egg yolks
- Beat in the pumpkin
- Combine dry ingredients.
- Stir dry ingredients into batter.
- Beat egg whites and fold them into batter.
- Bake in bundt pan 350 degrees for 65 to 70 minutes.
- Boil and reduce orange juice & sugar
- Drizzle syrup over top of cake
Delicious served with yogurt
Stuffed and Baked Thanksgiving Pumpkins
Serves four. Preparation: 20 minutes. Cooking: 30 to 40 minutes.
3 to 4 cups pre-cooked rice of your choice
1 tablespoon extra virgin olive oil
1 tablespoon dried sage
1 tablespoon dried thyme
1 small onion, minced
1 celery stalk, diced
1/2; teaspoon sea salt
1/2; cup parsley, chopped
1 cup dried cranberries
zest of one orange
4 small pumpkins or 1 medium-size pumpkin
- Heat a 1 1/2; quart skillet. Add the oil, then the dry herbs. Sauté for 1 minute.
- Add the minced onion, stir into the herbs.
- Add the celery, then the salt. Continue to sauté until the onions are transparent.
- Next add the rice, parsley, cranberries and orange zest. Toss to mix, remove from heat.
- Cut the top off the pumpkin(s) as if to make a jack-o-lantern. Remove the seeds and pulp. Pierce the inside with a fork. Rub lightly with olive oil.
- Replace the top, place the pumpkin on a baking sheet. Bake small pumpkins for 15 minutes and larger ones for 20 minutes in a 400 degree oven.
- Remove pumpkins from the oven and add the rice. Replace the top on the pumpkin, and continue baking for another 30 minutes to 1 hour depending on the size of the pumpkin. When done, the pumpkin should be fork tender.
- To serve, cut into slices like a pie.