PUMPKIN BARS

PUMPKIN BARS

This scrumptious recipe is a Paula Deen creation.  When you make it, I guarantee your house will smell amazing.  Fall is just days away and all things pumpkin will be making their way to the table.  If you make this for your family or friends, I'm sure it will be a hit.

While Olivia and I are sorry to see summer pass and the bounty that garden fresh ingredients provide, we are also looking forward to enjoying all of the yummy things we have home canned and frozen.  Most foods are available year round anymore, but eating things when they are in seasons and REALLY fresh, is such a gift.  Pumpkin is one of those seasonal favorites.  Hope you enjoy this tasty recipe featuring an autumn favorite.
-Nanette

PUMPKIN BARS

Ingredients

Bars:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 -ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:

8 -ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

CURRIED PUMPKIN AND CHEDDAR SOUP

CURRIED PUMPKIN AND CHEDDAR SOUP
One of our friends from church brought this soup to a soup swap we had last year and Olivia liked it so much she decided to try her hand at canning it.  This is NOT an approved canning recipe so if you make it you may choose not to can it or you may try it if you like experimenting with your home canning.  You may think that is a crazy statement, but if you have canned for a long time like Olivia and I have, you have a feel for what will and will not work.  You always err on the side of caution in processing times and make sure everything is clean, sterilized, and hot.  You also want to make sure everything seals.

This is an excellent savory soup and one that is sure to be a hit this autumn in your house.  If you have never tried home canning your own soup, I can tell you there is nothing better on a cold, winter day than opening a jar of soup and recalling the glory of summer.  Enjoy!
-Nanette

CURRIED PUMPKIN AND CHEDDAR SOUP

Combine the following in a large stock pot:

2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped red bell pepper

Saute above ingredients in olive oil until the onion is translucent, or about eight minutes.

Add the following to the veggies and cook for about a minute:

1 tablespoon unsalted butter
1 1/2 tablespoon curry powder
1 tablespoon chopped garlic

Stir together and bring to a boil.

Add the following ingredients:

2 cups canned pumpkin (NOT pumpkin pie mix)
1/2 cup canned crushed tomatoes
1/2 teaspoon sage

Bring to a boil and simmer for 15 minutes.

At this point, you can stir the soup (making sure to get the veggies that settle at the bottom), and dish it up.  Serve it with cheddar cheese and croutons.  This is especially yummy with pumpernickel croutons.

If you want to can it, do not add the cheese and croutons (add those when you serve it), follow safe canning practices by ladling the soup into sterilized quart jars, cleaning the rims, adding the two pieces of the lid, and process in a pressure canner at 11 pounds (That's appropriate for my location.) for 90 minutes.  Allow to cool, check for seals, and store.  Bring to a boil for 10 minutes before serving.  Yum!

Spiced Pumpkin Custard Pie

It's Pumpkin Pie Time!

I started thinking the other day about all the different smells associated with seasonal foods and I realized those smells are almost as appealing as the taste and texture of the food.  In spring we gravitate toward the fresh sharp smells of micro greens, lettuce, green onions, peas, etc.  In summer we are drawn to the smell of grilled meats, vegetables, and the aroma only given by a vine-ripened tomato.  Fall offers the rich bold flavors of smoked meats, the earthy smell of root vegetables, and the steamy scent of comfort filled soups.  Of course the nose could not round out the aromatic year without the plethora of tempting spices, sugars, and yeasty goodness of holiday baked goods.  

Close your eyes for a moment and remember what Thanksgiving smells like.  I'll bet a pumpkin pie comes to mind somewhere in there.  Here is an out-of-this world pumpkin pie recipe Olivia made.  Just look at the crust ingredients and you will be ready to give it a try.  Hope you enjoy it as much as we did.  Remember to savor the smell before you devour it!

Nanette

Spiced Pumpkin Custard Pie

Ingredients

:CRUST:

• 3/4 cup chopped pecans, toasted
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 7 tablespoons shortening
• 2 tablespoons plus 1 teaspoon ice water
• FILLING:
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• Whipped cream, optional
• Additional ground cinnamon, optional

Directions

• Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
• For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
• Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.

Recipe from "Taste of Home" Magazine" (November 2011)