B10 Terrace Review — Wednesday, October 3, | 990 Py mpki aiid 0 roud Bits’n’Pieces People and everyday events in the Northwest _ by Alie Toop It is October, and that means pumpkin time. Pumpkins are counted on to produce the Thanksgiving pie and the traditional jack-’o-lanterns for Halloween. It is only two weeks ago that I for the first time in my life saw a real pumpkin patch. These were com- mercially grown pumpkins, at least I presume they were, as there © were what looked like thousands of big orange balls sitting on the black dirt and only Charlie Brown was missing. Whether you grow your own pumpkin or buy it fresh or canned, here are some recipes you might want to try. Grated pumpkin bread 3 . eggs 1'4 cup brown sugar, firmly packed 1 cup vegetable oil 2 tsp. vanilla 2 cups finely shredded raw pumpkin 3 cups all purpose flour - 1 tsp. baking powder a 1 tsp. baking soda 1 tsp. salt 1% tsp. cinnamon 4 tsp. nutmeg 4 tsp. allspice 1 cup nuts or raisins (optional) In large bowl, beat eggs. Gradually beat in sugar, oil and vanilla. Stir in grated pumpkin. In seperate bowl, combine flour, baking powder, soda, salt, and spices. Stir into pumpkin mixture. Stir in | Pickled pumpkin preserves © 4 Ibs. pumpkin 1% cups: cider vinegar 1% cups. _—_—- water 4 cups sugar ; a Y lemon, thinly sliced “in, 2 cinnamon sticks Oye i tsp. whole cloves -- 1 tbsp. diced candied ginger Peel pumpkin and cut into 1 inch cubes, about 6 cups. In large sauce pan combine vinegar, water, sugar, lemon and spices. (If desired, tie lemon and spices in cheescloth bag). Bring to boil and continue boiling uncovered for 5 minutes. Add: pumpkin and boil gently for 20 minutes or until pumpkin is tender. Pack into hot sterilized jars, being sure hot liquid covers pumpkin completely. Makes about 6 jars. This old fashioned sweet pickle is very good with poultry. Pumpkin applesauce tea bread 2 cups sugar Y% cup molasses { cup cooked pumpkin, mashed I cup applesauce ¥% cup oil 3 eggs Ys cup milk 3% cup flour 1% tsp. baking powder 2 tsp. baking soda 2 tsp. cinnamon ‘E tsp. nutmeg Itsp. _—- vanilla 1 cup nuts 1 cup raisins or dates At medium speed beat together first 7 ingredients. Sift in dry ingre- dients, then add remaining ingredients and mix well. Pour into 2 greased 9x5 loaf pans. Bake at 350 F. for 1 hour. Cool 10 minutes in pans. Wrap in foil and store overnight. Perfect pumpkin pie | pastry for 9 inch single crust pie shell 2 eges 1% cups .‘ cooked pumpkin nuts or raisins. Pour into 2 greased 8x4 loaf pans. Bake at 350F.for 11% cups light cream 50-55 minutes. 1 cup packed ‘brown sugar . — Continued on page B11 ry * AAAA Vvy rN « 4 TERRI CARSON'S Beat all filling ingredients, Pour into > PRALINE PUMPKIN PIE ; . 4 < . . , pie shell. Bake on lower oven rackinapre- | Pastry 112 cup pecan halves 125 mi ; Sprinkle evenly over pie. Cover pastry edge TENDERELAKE Perfect Pastry dough for double-crust NUTRIWHEP whipped (optional) | | | 9" (23 om) pie (see TENDERFLAKE lard package), | with foil. Broil 5” (12 om) from heat until | 4 Fitune Roll out halfof dough and ft ering is bubbly and browned, Serve warm > > ie: eggs 2 | into 9” (23 om) pie plate. Trim edge yzgpe or cooled with Nutriwhip topping. 4 Top ——_lightly-pached brown sugar 250mL | even with pie plate, Roll out remaining Sg a a — Ti2tsp salt . 2mL | pastry Cut out small leaf heart or circle 1 Isp cinnamon 5mb | shapes of dough using small cutter or 14 sp nulmeg mL | sharp knife. Place shapes around 1-314 cup YORK Canned Pumpkin 400 mL | dampened rie crust edge and Tap evaporated milk or lightcream 250 mL | press lightly to secure. Po SSS pT @ jf Tenderflake oo 1 lee EES Nothing Makes It Flakier. > Lad rile; Every Time. M v MAAAAAAAAAZAAAAAAAAAAS