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INDIAN PUDDING
This is a traditional New England dish and is an elaboration of early native fare.
Stir 1/3 cup cornmeal in to 1 quart scalded milk; cook in top of double boiler until thick and smooth;
add 1/2 cup dark molasses and cook 5 minutes more. (Less molasses if you don't want it so sweet.)
Remove from stove and add
1/4 cup butter,
3/4 teaspoon salt,
1/2 teaspoon ginger,
dash of cinnamon,
1 beaten egg.
Pour into greased baking dish; bake at 325 degrees F. for about 1 1/2 hours, until inserted knife comes out clean.
NEW ENGLAND SQUASH PIE W/PECAN TOPPING
PIE FILLING
Mix together
1 3/4 c. strained, mashed, cooked squash
1 tsp salt
1 1/2 c. milk
3 eggs
1 c. sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tbsp butter, melted
PECAN TOPPING
Heat together to dissolve
1/2 c. brown sugar
6 tbsp butter
stir in 1 c. chopped pecans
Pour filling into a pastry lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done, arrange pecan topping in a ring covering outer edge of the pie only. (pie might cook over, so place pie on a sheet pan).
ORANGE GLAZED CRANBERRY PUMPKIN BREAD
3-1/2 c. flour
2 tsp. baking soda
3/4 tsp. salt
1 (16 oz.) can whole berry cranberries
2/3 c. Wesson oil
1 2/3 c. sugar
2 tsp. pumpkin pie spice
1 tsp. baking powder
1 (16 oz.) can solid pack pumpkin
4 eggs
In large bowl, mix dry ingredients.
In second bowl, stir all remaining ingredients until well
moistened. Add contents of bowls and mix well.
Pour into 2 loaf pans (greased).
Bake at 350 degrees for 60 minutes
or until tests done. Cool on wire racks.
GLAZE
Mix 1 cup powdered sugar,
1/4 cup undiluted orange juice concentrate
1/8 teaspoon allspice.
Drizzle over cool breads.
NO BAKE PUMPKIN PIE
4 ounces Cool Whip
1 cup pumpkin
2/3 cup milk
1 (4 ounce) package instant vanilla pudding
1 teaspoon pumpkin pie spice
salt
Mix all ingredients until well blended. Pour into baked or graham cracker crust. Chill at least one hour or overnight.
PUDDING IN A PUMPKIN
One 5 pound pumpkin, free of blemishes, must be able to sit upright.
Wash pumpkin. Cut out lid. Scoop out seeds and insides.
Sprinkle with 1 1/2 teaspoons cinnamon and 2 tablespoons sugar. Replace lid.
Set pumpkin on rack in broiler pan. Add enough hot water to cover bottom of pan. Cook for 45 minutes at 350°. Turn oven off. Leave pumpkin in oven for 20 minutes.
After 20 minutes, start pudding.
PUDDING
4 eggs
4 cups milk
1 cup sugar
1/2 teaspoon salt
6 tablespoons quick cooking tapioca
2 teaspoons vanilla
Beat eggs. Stir in next four ingredients. Let stand 10 minutes. Over medium heat, stir with spatula until thick and just begins to bubble. Scrape sides and bottom of pan. Stir in vanilla. Remove pumpkin from oven. Pour pudding in pumpkin. Sprinkle with cinnamon. Bake for 30 minutes at 350° without lid. Remove from oven. Replace lid. Let cool for 30 minutes.
PUMPKIN ICE CREAM PIE
CRUST
1 1/2 cups crushed cinnamon-sugar graham crackers (about 12 whole graham crackers)
4 tablespoons melted butter
FILLING
1 quart vanilla ice cream
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup canned pumpkin
Assorted dried fruit
Heat the oven to 350º. In a 9-inch pie plate, mix the graham cracker crumbs and melted butter. Press it around the bottom and up the sides of the pie plate. Bake for 5 minutes and cool completely.
Meanwhile, let the ice cream sit at room temperature for 15 minutes. Scoop it into a large mixing bowl. Break apart the ice cream with a spoon, then add the sugar, spices, and pumpkin. Mash until the pumpkin and spices are evenly distributed through the ice cream.
Spoon (or pour) the pumpkin ice cream into the cooled crust. Cover with plastic wrap. Freeze for several hours or overnight.
Before serving, decorate the pie with an assortment of dried fruit to create a colorful jack-o'-lantern face. Cut figs, dried papaya, and dates into triangles for the eyes and nose and into squares for the teeth. Let the pie sit at room temperature for 10 minutes before slicing. Serves 8.
FRUITED SWEET POTATOES
1 can (40 ounces) sweet potatoes drained and mashed
1 can (8 ounces) crushed pineapple in juice drained
1/4 cup EACH bourbon, brown sugar, golden raisins, shredded coconut
2 teaspoons pumpkin pie spice
1 teaspoon salt
vegetable cooking spray
Preheat oven to 350.
In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.
Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray.
Bake at 350 degrees F. for 40 minutes.
Cooking tip: Orange juice may be used in place of bourbon, and pecans in place of walnuts, if desired.
THANKSGIVING POTATOES
4 red potatoes
1/4 c. melted butter
1/2 c. cheddar cheese
4 oz. sour cream
Salt & pepper
1/2 c. chopped onions
Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 cup chopped onions in butter. Toss with potatoes and other ingredients. Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or until bubbling. Can be made the day before.
APPLE PUMPKIN CAKE
This easy-to-make dessert tastes like pumpkin spice cake and apple crisp baked together.
APPLES
3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon
CAKE
11/2 cups all purpose flour
1 cup (firmly packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla ice cream
For apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.
PUMPKIN SPICE & PECAN CAKE
This recipe makes both a tiered layer cake and an easy pumpkin cake.
1 chocolate cake mix (such as Duncan Hines Moist Deluxe Devil's Food Mix)
2 teaspoons pumpkin-pie spice
2/3 cup pumpkin
1/4 cup softened unsalted butter
3 whole large eggs
1 cup finely ground pecans
Heat oven to 350° F. Lightly butter and flour either one 10-cup Great Pumpkin Pan or 3 round cake pans — 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.) Take care to cover all crevices and corners. Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth. Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves; for round cake pans, divide batter evenly.) Bake until a skewer inserted into the center tests clean — about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating. Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake. Stack tiers, spreading frosting between layers.
To make a simple frosting,
whisk 1 cup confectioners' sugar with 2 to 3 tablespoons lemon juice until it's the consistency of molasses. Drizzle over cake.
or you can use
Honey and Spice Buttercream
HONEY & SPICE BUTTERCREAM FROSTING
1 teaspoon unflavored gelatin
1/2 cup dark honey
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 1/2 sticks butter, room temperature
1 teaspoon vanilla extract
Combine the gelatin and 2 tablespoons water and let sit for 10 minutes. Bring the honey, sugar, and 2 tablespoons water to a boil in a small saucepan, reduce heat to low, and simmer for 5 minutes. Remove from heat and let cool for 3 minutes. Stir 2 tablespoons of the honey mixture into the gelatin until dissolved. Whisk into the remaining honey syrup along with the salt and cinnamon. Strain into a medium-size bowl and beat, using a mixer set on high speed, until doubled in volume and completely cool — about 10 minutes. Add the butter, 2 tablespoons at a time, while continuously beating. Stir in the vanilla and use immediately or keep chilled.
Tip
You can prepare this frosting ahead. Chill it and rewhip before spreading on cake.
AUTUMN GOLD PUMPKIN CAKE
For the cake:
1 package golden cake mix
3 large eggs
1 cup water
1 cup canned pumpkin
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
For the frosting:
2 containers vanilla frosting
1 teaspoon ground cinnamon
1/4 cup coarsely chopped walnuts, for garnish
Preheat oven to 375 F. Grease and flour two 8-inch round cake pans. To make the cake, combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup walnuts. Pour batter into pans. Bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool following directions on the cake mix.
To make the frosting,
combine vanilla frosting and cinnamon. Stir until blended. Fill and frost cake. Garnish with 1/4 cup walnuts.
LOW FAT BAKED INDIAN PUDDING
1 cup yellow cornmeal
1/4 cup sugar
1/2 cup egg substitute
1/2 cup dark molasses
1/4 cup margarine, softened
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
6 cups low-fat milk
Preheat oven to 425 degrees F. Combine the cornmeal, sugar, egg substitute, molasses, margarine, cinnamon, ginger, cloves, baking soda, and salt in a medium bowl. Mix well.
Scald the milk in a saucepan. Pour 3 cups of the milk over the cornmeal mixture and mix well.
Spoon into a buttered 2-quart baking dish. Bake uncovered for 10 minutes or until the mixture begins to boil.
Add the remaining 3 cups scalded milk to the baking dish and mix well. Return to the oven and reduce heat to 225 degrees F.
Bake uncovered for 5 hours. Let the pudding stand for 30 minutes before serving.
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