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Monday, May 20, 2013
In Praise of PumpkinPosted Monday, October 15, 2012, at 2:57 PM
According to Midwestern squash and pumpkin growers, this year's drought was beneficial to autumnal favorites the pumpkin and its squash cousins butternut, Hubbard and Boston Marrow, typically used in canned, pureed pumpkin.
As a self-proclaimed pumpkin addict whose mouth is already watering at the thought of warm, spice-flavored baked goods, there is no better time than fall to try out a few recipes that will quickly become favorites.
Crust: 56 vanilla wafers (allergy substitution: 8 ounces gluten-free graham crackers), 1 tablespoon melted butter
Filling: 5 (8-ounce) blocks of softened cream cheese, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tablespoon pumpkin pie spice, 1 tablespoon cinnamon, 1/4 teaspoon salt, 2 teaspoons vanilla extract, 4 large eggs, 15 ounces pumpkin puree
Instructions: Preheat oven to 375 degrees. To prepare crust, pulse wafers or graham crackers in a food processor until finely ground, then add butter, pulsing until mixture resembles a course meal. After coating a 9-inch springform pan with cooking spray, firmly press mixture into the bottom and bake for 5 minutes or until golden brown. Cool while cheesecake filling is prepared.
Reduce oven temperature to 300 degrees.
To prepare the filling, mix cream cheeses in a food processor or with a hand mixer until smooth, adding granulated sugar and next eight ingredients, beating well. Add eggs one at a time , mixing after each addition. Add pumpkin last, beating well.
Pour mixture into prepared crust, and bake for an hour and a half or until almost set. The cheesecake will be done when the center barely moves when the pan is touched. Cool to room temperature, cover and chill for at least eight hours before serving.
Streusel-Topped Pumpkin Bread
Stir together until well combined: 1/3 cup water, 1/3 cup applesauce, 1 cup pumpkin puree, 2 eggs
Sift together: 1 1/4 cups sugar, 1 2/3 cups flour (allergy substitution: brown rice flour), 3/4 teaspoon baking soda, 1 tablespoon pumpkin pie spice, 1 teaspoon cinnamon, 3/4 teaspoon salt
Streusel topping: 1/3 cup flour (allergy substitution: brown rice flour), 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1 tablespoon firm butter or margarine
Preheat oven to 350 degrees.
Combine wet and dry ingredients and pour into greased loaf pan, and after combining streusel topping with a fork until crumbly, sprinkle on top of loaf. Bake for 45-50 minutes, letting the loaf cool entirely before slicing.
Pumpkin Overnight Oats
Ingredients: 1/3 cup oats, 1/3 cup pureed pumpkin, 1/2 cup milk, 1/4 cup plain yogurt; add sugar, cinnamon and pumpkin pie spice to desired taste.
Combine ingredients and place in fridge overnight in a covered container. If necessary, add more milk in the morning, and heat mixture to desired temperature. Top with sliced bananas, raisins, chocolate chips or chopped nuts.
* Ashley Miller is a member of the Pilot news staff. Reach the columnist at firstname.lastname@example.org