Over a Cup of Coffee: Using garden pumpkins | CraigDailyPress.com

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.

Pumpkin Bread

  • 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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