Over a Cup of Coffee: Using garden pumpkins
This past weekend my son Jody and I were talking about our gardens. He and our daughter-in-law Cindy enjoy canning tomatoes, pickles, and jams—all of which are delicious. The conversation turned to pumpkins, probably because that’s about all I have in my garden this year. Jody and I agree that it’s fun to watch them grow, but then we talked about cooking with pumpkin.
I told Jody that I would go through my files and copy off some pumpkin recipes for them. So, please forgive me—I know that it isn’t pumpkin season yet. However, as long as I hunted up the recipes, I’m featuring two of them in this week’s column. Save them for later or use canned pumpkin to make the goodies.
- 3 cups sugar
- 1 cup salad oil
- 4 eggs
- 1 ½ teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3 1/3 cups flour
- 2 teaspoons soda
- 1 cup chopped nuts
- 2/3 cup water
- 2 cups pumpkin
Preheat the oven to 350 degrees. Grease three loaf pans. Mix the ingredients together and divide the batter into the pans. Bake at 350 degrees for 1 to 1 ½ hours.
Pumpkin Spice Cake
- ½ cup butter
- 1 cup sugar
- 1 egg
- 1 cup hot pumpkin
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon soda
- ½ teaspoon allspice or 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cloves
- 1 cup nuts
Preheat the oven to 350 degrees. Grease a loaf pan. Cream butter and sugar. Add the egg. Stir in the pumpkin. Add dried ingredients. Put in the loaf pan. Bake at 350 degrees for 1 hour to 1 hour, 10 minutes.
I know that there are recipes for pumpkin soup, but I have never tried it. Does anybody have such a recipe? If so, or if you would like to share other recipes with readers, please call me at 824-8809 or write to me at Box 415, Craig 81626.
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