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PUMPKIN CRISP

CRUST:
1 CUP FLOUR 1/2 CUP ROLLED OATS
1/2 CUP BROWN SUGAR 1/2 CUP (1 STICK) BUTTER

CREAM SUGAR AND BUTTER TOGETHER, ADD FLOUR AND OATS. PRESS INTO A 9X13 INCH PAN. BAKE 15 MINUTES AT 350 DEGREES.

FILLING:
2 (1 LB.) CANS PUMPKIN 1/2 TSP. SALT
1 (13 OZ.) CAN EVAPORATED MILK 1 TSP. CINNAMON
2 EGGS 1 TSP. GINGER
3/4 CUP SUGAR 1/4 TSP. CLOVES

MIX WELL AND POUR OVER CRUST. BAKE 20 MINUTES AT 350 DEGREES.

TOPPING:
1/2 CUP CHOPPED NUTS 2 TBS. MELTED BUTTER
1/2 CUP BROWN SUGAR

MIX AND COVER TOP. BAKE ANOTHER 15 MINUTES AT 350 DEGREES. COOL AND CUT INTO SQUARES. DOT WITH WHIPPED CREAM.

SERVES: 12-16

*PUMPKIN DESSERT RING

1 2/3 CUPS FLOUR 1/4 TSP. CLOVES
1 1/3 CUPS SUGAR 1/3 CUP BUTTER
1/4 TSP. BAKING POWDER 1/3 CUP WATER
1 TSP. SODA 1/3 CUP CHOPPED NUTS
3/4 TSP. SALT 2/3 CUP RAISINS
1/2 TSP. CINNAMON 1 CUP CANNED PUMPKIN
1 LG. EGG

COMBINE ALL INGREDIENTS EXCEPT THE EGG AND BEAT FOR 2 MINUTES AT MEDIUM SPEED. ADD THE EGG AND BEAT ADDITIONAL 2 MINUTES. POUR INTO A GREASED 2 QUART RING MOLD. BAKE 40 TO 45 MINUTES AT 350 DEGREES.

*(SOMEONE TRIED THIS AND SAID IT FELL ON HER SO DONT TRY UNTIL I CAN CHECK IT OUT.)

PUMPKIN CREPES

CREPES: (THERE ARE MANY RECIPES FOR CREPES. THIS IS A GOOD ALL AROUND
DESSERT CREPE.)
4 EGGS
1 1/2 CUPS MILK
1 TSP. LEMON ZEST
1 TBS. SUGAR
1/4 CUP MELTED BUTTER

COMBINE EGGS, MILK, ZEST, AND SUGAR IN A BLENDER. ADD MELTED BUTTER. WHIR IN BLENDER UNTIL MIXED. HEAT A 6-8 INCH SAUTÉ PAN. SPRAY WITH NON-STICK SPRAY. ADD ABOUT 3 TBS. OF MIX. TIP PAN TO COVER BOTTOM. WHEN CREPE SETS, IT IS DONE. IT MAY BE TURNED OVER, BUT NOT NECESSARY.
FILL WITH PUMPKIN FILLING, OR FRUIT, FRUIT FILLING, SOUR CREAM OR ASK ME FOR CREAM CHEESE FILLING--YUM!
THIS MAKES ABOUT 24-30 CREPES DEPENDING ON THICKNESS.

PUMPKIN FILLING:
1 16-OZ CAN PUMPKIN 1/2 TSP. NUTMEG
3/4 CUP SUGAR (BROWN AND WHITE) 1/4 TSP. CLOVES
1/2 TSP. SALT 1 CUP WHIPPING CREAM*
1 TSP. CINNAMON 1/3 CUP POWDERED SUGAR*
1/2 TSP. GINGER 1 TSP. VANILLA*

MIX PUMPKIN, SUGARS AND SPICES TOGETHER. WHIP THE CREAM WITH SUGAR AND VANILLA. FOLD IN PUMPKIN MIXTURE USING MORE OR LESS THAN THE CALLED FOR AMOUNT IF YOU LIKE THE PUMPKIN FLAVOR STRONGER OR MORE MILD.
*16 0Z. OF COOL WHIP CAN BE SUBSTITUTED FOR THE SWEETENED WHIPPED CREAM. I WILL OFTEN USE THE COOL WHIP IF THE DESSERTS WILL BE SITTING OUT SUCH AS ON A BUFFET TABLE.

THIS FILLING CAN BE USED TO FILL PUFFS, CREPES, OR LITTLE TART SHELLS.

PRALINE TOPPING:
6 TBS. BROWN SUGAR 4 TBS. CREAM
6 TBS. BUTTER 1/2 CUP COARSELY CHOPPED PECANS

PUT BROWN SUGAR, BUTTER AND CREAM INTO A SMALL SAUCEPAN AND BRING TO A BOIL FOR ABOUT 2 MINUTES. ADD NUTS AND COOK ANOTHER MINUTE. SERVE WARM OVER PUMPKIN CREPES OR OTHER DESSERTS.

SPICED PUMPKIN SOUP

1 SMALL PUMPKIN (2 1/2 TO 3 1/4 TSP. NUTMEG
POUNDS) OR 2 1/2 CUP CANNED 3 1/2 CUPS CHICKEN BROTH
PUMPKIN 1 CUP HALF AND HALF
2 TBS. BUTTER 2 TBS. CIDER OR APRICOT NECTAR (OPTIONAL)
1/2 CUP FINELY CHOPPED ONION SALT AND WHITE PEPPER
1/4 TSP. GINGER CROUTONS OR SOUR CREAM
(GARNISH)

IF USING FRESH PUMPKIN, PREHEAT OVEN TO 375 DEGREES F. WASH PUMPKIN, CUT IN HALF CROSSWISE, AND REMOVE SEEDS AND FIBERS. PLACE HALVES CUT SIDE DOWN, IN GREASED, SHALLOW BAKING DISH. BAKE 40 TO 45 MINUTES, UNTIL FLESH IS TENDER. COOL SLIGHTLY; SCRAPE FLESH FROM SHELL AND PUREE. MEASURE 2 1/2 CUPS AND SET ASIDE.
MELT BUTTER IN A LARGE DEEP SAUCEPAN. ADD ONION AND COOK, STIRRING OCCASIONALLY, UNTIL TRANSPARENT. BLEND IN SPICES AND CHICKEN BROTH. BRING TO BOIL.
BLEND PUMPKIN AND HALF AND HALF. REDUCE HEAT AND COOK UNTIL SOUP IS THOROUGHLY HEATED, STIRRING OCCASIONALLY. BLEND IN FRUIT JUICE (OPTIONAL). SEASON TO TASTE WITH SALT AND WHITE PEPPER.
SERVE HOT WITH CROUTONS OR CHILLED WITH A DOLLOP OF SOUR CREAM.

YIELD: 2 QUARTS

SAUSAGE SOUP MICALE 8 SERVINGS

A GOOD FALL SOUP. YOU CAN SERVE IT FROM A PUMPKIN IF YOU LIKE, SCRAPING THE PUMPKIN INTO EACH SERVING.. FOLLOW THE DIRECTIONS THE PUMPKIN PREPATIONS IN CARBONADA RECIPE USING BUTTER AND SALT AND PEPPER.

1 CUP CHOPPED CARROTS 5 TBS. FLOUR*
1 CUP CHOPPED CELERY 2 CUPS POTATOES, CUT INTO 1/2-INCH CUBES
2 TBS. BUTTER 1/2 TSP. MARJORAM
4 LEEKS, CUT INTO 1/2 INCH PIECES* 2 CUPS POLISH KIELBASA, SKINNED AND
2 CUPS SHREDDED CABBAGE THINLY SLICED (3/4 POUND)
2 QUARTS CHICKEN STOCK SALT AND WHITE PEPPER TO TASTE
(RESERVE 1 CUP)
MINCED PARLEY AND DILL FOR GARNISH

IN A LARGE KETTLE OR DUTCH OVEN SAUTÉ CARROTS AND CELERY IN THE BUTTER UNTIL VEGETABLES ARE SOFTENED. ADD LEEKS AND CABBAGE AND SAUTÉ 3 MINUTES. STIR IN CHICKEN STOCK, BRING TO A BOIL AND SIMMER 15 MINUTES. ADD POTATOES AND COOK AN ADDITIONAL 10 MINUTES.
WHISK THE FLOUR INTO RESERVED BROTH UNTIL SMOOTH. ADD TO SOUP STIRRING CONSTANTLY TO PREVENT LUMPS. STIR UNTIL THICKENED. STIR IN KIELBASA AND SIMMER 15 MINUTES OR UNTIL VEGETABLES ARE TENDER. ADD SALT AND WHITE PEPPER TO TASTE. GARNISH EACH SERVING WITH MINCED DILL AND PARSLEY.
*NOTES:
1 LG. ONION AND 6-8 GREEN ONIONS CAN BE SUBSTITUTED FOR THE LEEK-FLAVOR WILL CHANGE-WILL BE STRONGER
YOU CAN OMIT FLOUR FOR A CLEAR BROTH SOUP

CARBONADA CRIOLLA IN A PUMPKIN SHELL

4 Tbs. olive oil 1/2 tsp. oregano
2# lean beef, (shoulder clod or round) 1/4 tsp. pepper
cut into 1" cubes 1 1/2 pounds white potatoes, peeled,
cut into 1/2 inch cubes
1 cup coarsely cut white onion 1 1/2 pounds sweet potatoes, peeled
1/2 cup coarsely cut green onions cut into 1/2 inch cubes
1/2 cup chopped green pepper 1/2 pound zucchini, sliced 1/4 inch slices
3 large garlic cloves of garlic, minced 3 ears of corn, cut into 1-inch thick rounds
4 cups beef broth ( rounds look great, but hard to eat--1 1/2 cups kernels)
3 medium tomatoes, coarsely chopped 12 to 16 dried apricots*
1 bay leaf 12 to 16 dried, pitted prunes*
1 tsp. salt

1 10-12 pound pumpkin, scrubbed**
1/2 cup butter
1/2 cup lightly packed brown sugar*
3 Tbs.. cinnamon*

** Heat 2 Tbs. olive oil in a 4 to 5 quart saucepan over medium heat. Add beef in batches and brown on all sides. Transfer the meat to platter. In the same sauce pan, add the remaining oil, onions, green pepper, and garlic and cook over medium heat stirring frequently, about 5 minutes, until vegetables are soft and lightly browned. Pour in stock, increase heat to high and bring mixture to boil, scraping up any browned bits clinging to the pan. Return the meat and juices to the pan. Stir in the tomatoes, bay leaf, salt, oregano, and pepper. Cover pan, reduce heat to low and simmer 15 minutes. Add potatoes and cook covered for 15 minutes longer. Stir in zucchini and cook covered 10 minutes. Add corn, apricots, prunes and cook covered another 5 minutes. Keep stew warm while preparing the pumpkin.
Preheat oven to 375 degrees. Cut out a lid about 4 inches down. Do not remove stem. Remove seeds and stringy fiber from lid and shell. Melt the butter and brush the inside of the pumpkin. Sprinkle shell with sugar and cinnamon. Replace lid and place in roasting pan and bake about 45 minutes or until almost tender (pulp should still be somewhat resistant when pierced with fork and shell should be firm enough to hold stew without collapsing. Pour juices which accumulate in pumpkin into stew and blend thoroughly. Place stew inside pumpkin and bake 15 minutes longer. Transfer pumpkin on large platter. To serve, ladle stew into bowls, scraping some of the pumpkin pulp from shell for each serving.
6-8 serving (These are very generous servings. I think it will serve more like 10-12.)
**I would start with the pumpkin.
*I would probably add the potatoes with the tomatoes and cook 20 minutes. And I would probably add the corn and fruit with the zuccini and cook only 10 minutes. If your family is not into the dried fruits, just omit them. If you omit them, you may want to omit the sugar and cinnamon from the pumpkin preperation just using the butter and sprinkle with salt and pepper.

STUFFED VIENNA BREAD
(I HAVEN'T TRIED THIS BUT IT READS GOOD)

1 LB LOAF VIENNA BREAD 1 TSP. GARLIC SALT
12 OZ SWISS OR MOZZARELLA 1 TSP. LEMON JUICE
CHEESE, SHREDDED 1 TBS. POPPY SEEDS
1 CUP BUTTER OR MARGARINE 2 TBS. MINCED ONION FLAKES
1 TSP. SEASON SALT

CROSS-CUT BREAD INTO 1" CUBES BUT DON'T CUT ALL THE WAY THROUGH. INSERT CHEESE, MELT BUTTER WITH SPICES. POUR OVER CUT BREAD, WRAP IN HEAVY FOIL AND BAKE 350 DEGREES FOR 25 MINUTES. OPEN AND BAKE FOR AN ADDITIONAL 10 TO 15 MINUTES UNTIL TOASTY AND CRISP ON THE OUTSIDE.

· NEW TWISTS ON THE TRADITIONAL PUMPKIN PIE

· IMPOSSIBLE PUMPKIN PIE

3/4 CUP SUGAR 1/2 TSP. SALT
1/2 CUP BISCUIT MIX 1 1/2 TSP. CINNAMON
2 TBS. BUTTER OR MARGARINE 1 TSP. GINGER
1 CAN (13 OZ) EVAPORATED MILK 1/2 TSP. NUTMEG
2 EGGS 1/4 TSP. CLOVE
1 CAN (16 OZ) PUMPKIN 1 TSP. VANILLA

HEAT OVEN TO 350 DEGREES. GREASE 10 INCH PIE PLATE. BEAT ALL INGREDIENTS UNTIL SMOOTH, 1 MINUTE IN BLENDER ON HIGH OR 2 MINUTES WITH HAND BEATER. POUR INTO PLATE. BAKE UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN, 50 TO 60 MINUTES.

· EAGLE BRAND EASY

1 9-INCH UNBAKED PIE SHELL 2 EGGS
1 (16 OZ) CAN PUMPKIN 1 TSP. CINNAMON
1 (14 OZ) CAN EAGLE BRAND 1/2 TSP. GINGER
REG. OR LOW FAT 1/2 TSP. NUTMEG
SWEETENED CONDENSED MILK 1/2 TSP. SALT
(NOT EVAPORATED)

PREHEAT OVEN TO 425 DEGREES. IN LARGE BOWL MIX ALL INGREDIENTS EXCEPT PIE SHELL; MIX WELL.
POUR INTO PIE SHELL. BAKE 15 MINUTES. REDUCE TEMPERATURE TO 350 DEGREES; BAKE 35 TO 40 MINUTES LONGER OR UNTIL KNIFE INSERTED 1 '" FROM EDGE COMES OUT CLEAN. COOL.
GARNISH AS DESIRED.
REFRIGERATE LEFTOVERS.

· LIBBY'S HAS ONE OF THE BEST BASIC PUMPKIN PIE RECIPES, BUT EVEN BETTER, ADD 1/2 TSP. NUTMEG PER PIE RECIPE

· IN THE BOTTOM OF THE PIE CRUST SPRINKLE PECANS ABOUT 1/4 CUP AND 2-4 TBS. BROWN SUGAR FOR A PUMPKIN PRALINE EFFECT

OR HOW ABOUT TAKING THAT PRALINE SAUCE GIVEN EARLIER AND ON EACH SERVING OF PIE , A DOLLOP OF WHIP CREAM OR SCOPE OF ICE CREAM TOPPED WITH PRALINE SAUCE

· PUMPKIN-PECAN CHEESECAKE

1 1/2 CUPS GRAHAM CRACKER CRUMBS 1 (16 OZ) CAN PUMPKIN
1 TBS. SUGAR 2 TBS. MAPLE SYRUP
1/4 CUP MELTED BUTTER 1/2 TSP. GINGER
1/3 CUP FINELY CHOPPED PECANS 1/2 TSP. CINNAMON
2 (8 OZ EACH) PKGS. CREAM CHEESE, 1/4 TSP. NUTMEG
AT ROOM TEMPERATURE 1/2 PINT SOUR CREAM
3/4 CUP SUGAR 3 TBS. SUGAR
3 EGGS 1/4 TSP. VANILLA
1/2 CUP HEAVY CREAM 1/3 CUP PECAN HALVES

IN A MEDIUM BOWL COMBINE CRUMBS, 1 TBS. SUGAR, MELTED BUTTER, AND CHOPPED PECANS. PRESS OVER BOTTOM AND ABOUT 1 1/2 INCHES UP SIDE OF AN UNGREASED 9 INCH SPRINGFORM PAN; REFRIGERATE.
IN A LARGE BOWL BEAT CREAM CHEESE AND 3/4 CUP SUGAR UNTIL LIGHT AND FLUFFY. BEAT IN EGGS AND CREAM. STIR IN PUMPKIN, MAPLE SYRUP AND SPICES. POUR INTO CHILLED CRUST. BAKE AT 325 DEGREES 55 TO 60 MINUTES.
IN A SMALL BOWL COMBINE SOUR CREAM, 3 TBSPS SUGAR AND VANILLA. STIR UNTIL BLENDED. SPREAD OVER HOT CHEESECAKE. ARRANGE PECAN HALVES OVER TOP. BAKE 10 MINUTES. LET STAND UNTIL COOL.
REFRIGERATE 4 HOURS. TO SERVE REMOVE SIDE OF PAN. CUT INTO WEDGES AND SERVE ON INDIVIDUAL PLATES.

ANOTHER RECIPE THAT HAS NOTHING TO DO WITH PUMPKIN:

CHERRY TORTE

3 EGG WHITES 1 CUP WHIP CREAM
1 TSP. VANILLA 2-4 TBS. POWDERED SUGAR
DASH OF SALT 1 TSP. VANILLA OR
1 CUP SUGAR 1/2 TSP. ALMOND FLAVORING
3/4 CUP CHOPPED WALNUTS CHERRY PIE FILLING
1/2 CUP SODA CRACKER CRUMBS OR BE CREATIVE: FRESH FRUITS
1 TSP. BAKING POWDER SUBST. ALMONDS, PECANS FOR WALNUTS

BEAT EGG WHITES WITH VANILLA AND SALT UNTIL FOAMY. GRADUALLY ADD SUGAR BEATING TO STIFF PEAKS. IN SEPARATE BOWL MIX TOGETHER THE NUTS, CRUMBS AND BAKING POWDER THEN FOLD INTO THE EGG WHITES. SPREAD INTO WELL GREASED PAN (9 INCH PIE PLATE). BAKE AT 300 DEGREES FOR 40 MINUTES OR UNTIL DRY ON THE OUTSIDE. COOL. WHIP THE CREAM WITH THE SUGAR AND FLAVORING. SPREAD THE CREAM OVER THE TOP OF THE TORTE LEAVING A SMALL EDGE OF THE TORTE SHOWING. SPREAD THE CHERRY PIE FILLING OVER THE TOP OF THE CREAM LEAVING A RIM OF THE WHITE CREAM SHOWING. (I USUALLY USE ONLY 2/3 OF THE CAN OF CHERRIES.)
SERVES 8-10
SUBSTITUTE 3/4 CUP OF CHOC COOKIE CRUMBS FOR CRACKERS
DECREASE NUTS TO 1/2 CUP
DECREASE SUGAR BY 2 TBS.
FOLLOW BASIC RECIPE TOPPING WITH WHIPPED CREAM AND CHOC CURLS

PUMPKIN ANGEL CAKE

1 LARGE ANGEL FOOD CAKE
1 RECIPE OF PUMPKIN FILLING

SLICE THE ANGEL FOOD CAKE HORIZONTALLY TWICE TO MAKE THREE LAYERS. PLACE THE SMALL LAYER BACK IN THE PAN CUT SIDE UP AND TOP WITH A GENEROUS INCH OF FILLING. ADD SECOND LAYER OF CAKE AND ANOTHER GENEROUS LAYER OF FILLING. TOP WITH THE LAST LAYER OF CAKE CUT SIDE DOWN. PRESS LIGHTLY TO EVEN THE CAKE . CHILL FOR 6 TO 8 HOURS. THIS CAN BE MADE AHEAD AND FROZEN. SLICED AND SERVED FROZEN OR LET IT THAW.

PUMPKIN FILLING:
1 16-OZ CAN PUMPKIN 1/2 TSP. NUTMEG
3/4 CUP SUGAR (BROWN AND WHITE) 1/4 TSP. CLOVES
1/2 TSP. SALT 1 CUP WHIPPING CREAM*
1 TSP. CINNAMON 1/3 CUP POWDERED SUGAR*
1/2 TSP. GINGER 1 TSP. VANILLA*

MIX PUMPKIN, SUGARS AND SPICES TOGETHER. WHIP THE CREAM WITH SUGAR AND VANILLA. FOLD IN PUMPKIN MIXTURE USING MORE OR LESS THAN THE CALLED FOR AMOUNT IF YOU LIKE THE PUMPKIN FLAVOR STRONGER OR MORE MILD.
*16 0Z. OF COOL WHIP CAN BE SUBSTITUTED FOR THE SWEETENED WHIPPED CREAM. I WILL OFTEN USE THE COOL WHIP IF THE DESSERTS WILL BE SITTING OUT SUCH AS ON A BUFFET TABLE. I GARNISHED EACH SLICE WITH A DOLLOP OF WHIPPED CREAM AND A SPRINKLE OF MIXED POWDERED SUGAR AND CINNAMON.