Fresh Pumpkin Treats

Mother in Law of Food brought two pie pumpkins by for Halloween.  The girls wanted to carve them, but we all also wanted to cook them for pie and cookies.  Let me tell you this.  You can cook a pumpkin or you can carve a pumpkin, you really don't want to do both.  The good thing is that they are really easy to carve after cooking for an hour and a half, the bad thing is that they are not so structurally sound.  

Cooked Pumpkins do yield terrific mashed pumpkin for pies, cookies, and muffins.  We know because made them all!  We made all that and yummy roasted pumpkin seeds for snacking.  The pie was OK, but could have used a little more sugar, the muffins went fast and were solid, the pumpkin cookies with chocolate chips were fantastic.  

Here is the pumpkin pie recipe, straight from a sticker on the pumpkins:

Cooking the pumpkin

Cut Pumpkin in half w/o stem.

Scoop out seeds and Strings (set seeds aside for roasting later).

Place cut down on foil lined baking sheets.  Cover with foil.

Bake at 350 ° F 'til tender - 1&1/2 hours.   
Cool.  Scoop out flesh and mash with potato masher or food processor until smooth.
Drain if too watery.  

Beat together just until smooth: 1 1/3 Cup smooth pumpkin, 1 1/3 Cup Sweet Condensed Milk, 1 Egg, 1 1/4 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Ginger, 1/4 tsp Cloves, 1 Cup hot Water.  Pour into 9" pie shell.  
Bake at  375 ° F 55 to 65 minutes
(Center will move slightly.)  Cool and enjoy.
(Mashed Pumpkin will hold 5 days in refrigerator.)


Here is the Pumpkin Muffin Recipe adapted and adjusted from Better Homes and Gardens New Cook Book (Better Homes &; Gardens Plaid), mine is the 1981 edition and the original recipe can be found on page 87:

1 3/4 Cups All Purpose Flour
1/3 Cup Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 beaten Egg
1/2 Cup Fresh Cooked Pumpkin (see above)
3/4 Cup Milk
1/3 Cup Cooking Oil
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg

Preheat oven to 400 ° F


In a large mixing bowl stir together flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Make a well in the center.  Combine egg, pumpkin, milk, and oil.  Add all at once to flour mixture.  Stir till just moistened; batter should be lumpy.  Grease muffin cup pan or line with paper baking cups.  Fill each cup with mixture until 2/3 full.  Bake at 400 ° F for 20-25 minutes or until golden.  Remove from pan and serve warm.


Pumpkin Chocolate Chip Cookies
We used this recipe from Joy the Baker, and apparently originally from Big Fat Cookies
using fresh cooked pumpkin instead of canned and using mini chocolate chips.
Joy, this is a fantastic recipe.  I am quoting it here for my use in the future because I really want to make these again and I will not have it if you ever take your link down.

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin (or fresh see above)

1 teaspoon vanilla extract

1 cup chocolate chips, or any chip you like

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Roasted Pumpkin Seed recipe coming up next.  I have to trick or treat now.  Hope you enjoyed these treats.

Chex Mix

This one is for Husband of Food, who is on the other side of the world.  Just when my daughter begged to make the recipe which she saw on the back of her cereal box, you are far away.

Home made Chex Mix, it's one of HoF's favorites.  Don't worry honey, we'll save you some.

And for the rest of you, here is a link to the official Chex Mix Recipe.

Jim and his Pancakes

More sharing today!

Jim is a Dad and a real pancake genius. He started making pancakes for his daughter, but has elevated it to an art form. I was wowed by his skill with the griddle and the charm of his daughter.

Here are a few of my favorite pancakes.  All pictures are Jim's.

Please check out Jim's Blog.
Jim's Pancakes

I will also put  a permanent link in the Food as Art section of our blog because this is just so cool.

Two Princesses

 

Two Princess Bentos for my Two Princesses.  Featuring:
Almond Butter and Strawberry Preserve on Wheat Dresses,
decorated with Cheddar Cheese and Apple Slice sashes, Apple Shoulders, and Parsnip Sleeves.
Apple Shoes.
Homemade Muffin Faces with Chocolate Chip Eyes, Apple Smiles, Cheddar Cheese Hair.
All on a bed of sliced Green Grapes.

The Muffin Recipe can be found on the blog at this link here, but for this bento, I didn't add the chips until after the muffins were cooked.

Mandi Cakes Link

As a belated birthday present to Mandi, I am going to point you to The MandiCrocker Blog.

Mandi Makes Cinnamon Buns

Check it out!

Less Spam, More You

There have been improvements in spam blocking on the blog!  Friend of the blog, MandiCrocker, noticed that the Blogger comment verifier, wasn't working quite right, especially in combination with programs like Networked Blogs on Facebook.  I decided to turn the Blogger visual verifier off for the time being, at the risk of spambots  overwhelming the blog.  I did get many spam comments sent to me, but they weren't showing up on the blog.  Lo and behold, Blogger has added a nifty spam collector in the comments tab of the dashboard.  More information on this functionality can be found at http://www.google.com/support/blogger/bin/answer.py?&answer=187141.  Good work Google, I am much happier with this approach.  Less hassle for readers leaving comments and less spam on the blog.  So let us test it out... leave your comment and let us know how it goes.  Just make sure it's not spam.

The Ryback folding santuko knife

Here's the scenario--you're going to someone's house where you're likely to be pressed into service in the kitchen, and you know they don't have a decent knife in the house, but you don't want to be so presumptuous or it's otherwise inconvenient to carry a knife roll. Or maybe you're going away for a weekend where you'll be cooking and you want to travel light. Of course one can always make do with what's there, but maybe there's an alternative--a folding kitchen knife.


I proposed this query to my friends on the eGullet food forum, and we came up with various ideas, but there seem to be three real, full-sized, multi-purpose folding kitchen knives out there, all in the style of the Japanese santuko, a knife of relatively modern design, the name of which means "three virtues"--slicing, dicing, and mincing--as opposed to the more specialized traditional japanese knives like the usuba for slicing vegetables or the long yanagi sashimi slicing knife.


There are some inherent design limitations in a folding kitchen knife. To be practical, the blade will be about 4-5 inches at most, and to fold properly, the handle has to be longer than the blade and the end of the handle has to come about level to the edge of the blade, meaning it must be used at the edge of the cutting board or with a small cutting board, or the end of the handle will hit the board before the knife completes its arc. The long handle also creates a balance problem, since the handle is usually shorter than the blade, and one normally wants the balance point to be around the spot where the heel of the blade meets the handle.

The knives we came up with on eGullet were the A.G. Russell Hocho, the Ryback Folder, and the beautiful Maruyoshi folding santuko. There was one very avid user of the Russell Hocho which is the least expensive of the three at around $65 and is the longest in production, but based on the photos, I liked the design of the other two. One poster bought the Maruyoshi, which has a nice wooden handle and beautiful handmade damascus blade, but it was the most expensive at about $250 from Japan Woodworker in California, and seems more to suit people who like to hold the knife with a pinch grip rather than my preferred hammer grip, which I think is better suited to a knife with a short blade.

I settled on the Ryback folder for about $100 shipped from Germany to the U.S., because I liked the fit and finish based on the photos, and the real article lives up to the photos. It also comes with a handy padded cordura pouch.


The frame lock mechanism, above, is very sturdy, but beware that there is a detente before the knife is fully open, and it is necessary to open the knife fully for the lock to be engaged.


The blade is 1-7/8 inches wide, which is wider than my Wusthof santuko shown above, and 4.5 inches long with about 4-3/8 inches of usable cutting edge. Full length from handle to tip is about 10-3/4 inches.


Out of the box the edge is comparable to the factory edge of a decent German knife, but I've come to like a finer edge, so I've made it sharper using my Japanese whetstones.



I've been using the Ryback for everything for a few days, and I've gotten used to the balance, but I still prefer my fixed blade knives given the choice. Watch the video above, though, and think about the last time you made a meal in a vacation condo with whatever dull steak knife they had in the drawer. Wouldn't this have been better? The blade holds a fine edge very nicely, and it's a real, functional kitchen knife that works like a chef's knife or a santuko.

Love Bug Bento

These bentos are for my Love Bugs.
They feature:
Open faced turkey sandwiches with Jarlsberg Swiss.  The cheese heart was cut with a cookie cutter.
Caterpillars made of celery filled with almond butter and Honey Nut Cheerios.
"Cuties" Mandarin Oranges on the side.