Diane Prather: Pumpkins a plenty
Craig — Last December, Julie Jones-Eddy (formerly of Craig and now from Colorado Springs) sent me her mother’s recipe for “Pumpkin Chiffon Pie.” Margaret E. Jones always made the pie for Thanksgiving and Christmas.
By the time I put the recipe in this column, we were nearly past the holidays, so I made a note to feature it again in a November 2007 column. (It’s remarkable that I remembered!) So, here it is again, just in time for Thanksgiving baking. The ingredients for the “Pumpkin Chiffon Pie” are: 1 envelope of Knoxgel, 1/4 cup cold water, 1/2 cup milk, 1 1/4 cups pumpkin, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1 cup sugar (that you’ll divide) and 3 eggs.
Note: You’ll be separating the egg yolks from the egg whites and using both in the recipe. Julie added a note at the bottom of the recipe: “Recent safety information on using egg whites that aren’t cooked is to use pasteurized ones.” First make a 1-shell pie crust.
To the slightly beaten egg yolks, add 1/2 cup of the sugar, pumpkin, milk, salt and spices. Cook until thickened in a double boiler.
Soften the gel in the cold water. Add to the hot pumpkin mixture. Mix and let cool.
Beat the egg whites while adding the other 1/2 cup sugar. Beat until stiff peaks form. By hand, fold pumpkin mixture into the beaten egg whites. Pour into the baked shell and chill.
Yummy! Thanks, Julie!
Last week’s column featured a pumpkin cake. This week’s “Pumpkin Bars or Cake” is one of my favorite recipes and my family’s, too. Use the same ingredients to make bars or cake – just use a 15- by l0-inch jelly roll pan for the bars or a 13- by 9-inch pan for the cake. (I usually make a cake.)
Do not grease the pan. Preheat the oven to 350 degrees. The batter ingredients are: 1 cup vegetable oil, 4 eggs, 2 cups sugar, 2 cups canned pumpkin, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons cinnamon, and 2 cups flour.
In a large bowl, cream the oil, sugar and eggs. Add the remaining ingredients and mix well. Pour the batter into the pan of your choice. Bake bars for about 20 to 25 minutes, the cake slightly longer, until it tests done.
Cool and frost with a cream cheese icing.
The icing ingredients are: 3 ounces cream cheese, softened; 6 tablespoons margarine, softened; 1 teaspoon vanilla; 1 teaspoon mil 2 cups powdered sugar.
Cream together all of the ingredients. Spread on the cooled, uncut bars or cake. Cover and store in the refrigerator. What is your favorite pumpkin recipe? Send it to me at box 415, Craig 81626 or call me at 824-8809.
Next Week: A new pumpkin bar recipe that I’m hoping to try this weekend.
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