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Pumpkins, Pumpkins, Pumpkins!

Driving about beneath bright October skies, I was deep into my annual hunt for the perfect pumpkins, seeking small, solid varieties that could stand in as autumn porch decorations and later be baked or pureed.

I’d spotted numerous specimens at my local supermarket, a garden center and two churches. But most were large and ornamental …not what I was looking for.

Then I visited Diehl’s Produce stand in Olde Severna Park, Maryland which was surrounded by colorful mums and pansies. Inside, I found late season produce and more than 20 varieties of pumpkins, squash and gourds.

There were giant pumpkins suitable for jack-o-lanterns, modestly-sized “Spookies”, and crates full of mini-pumpkins with names like Wee Bee Little, Jack be Little, and Orange Mon.

Hoping to find baking varieties, I cornered produce guru Elliott Enderkin for suggestions. He recommended “sugar pumpkins” which come in various sizes and are noted for their sweet, solid flesh. But “peanut pumpkins” – so named because the rinds are covered with growths resembling peanuts – were his second choice since they also make good pies. His third choice, orange-fleshed long-necked squash – are equally flavorful.

Winter squash are decorative and just as yummy as pumpkins for roasting, making soups or baked goods. Diehl’s selection included dark green or orange acorn squash, striped Mexican Hat and Carnival squash, pale orange Butterkin squash, Speckled Hound squash, and emerald gooseneck squash with speckles. It was hard to choose but I bought a large sugar pumpkin and two acorn squash.

Stopping next at Pumphrey’s Farm Stand in Millersville, Maryland, I passed by bins of squash, heirloom tomatoes and colorful peppers to a table piled high with small orange pumpkins that felt very solid. Assured they were perfect for cooking and baking, I bought several.

I displayed my purchases as porch decorations along with pots of yellow chrysanthemums, an autumn-hued wreath and a door decoration of “fall corn” with a few kernels missing thanks to an ambitious mouse.

After Thanksgiving, I retrieved the pumpkins and then baked, cooled and pureed them as bases for pies, cakes, cookies, muffins, pumpkin bread, pancakes and soups. Here’s my easy method.

Pumpkin Puree

Wash pumpkins – Do not peel

Fill a large baking pan with 2 to 3 inches of water.

Add 1 large or two small pumpkins to each pan.

Bake at 375 degrees until done. (Rind will darken, take on a sheen…sides will collapse and flesh will be soft.)

Cut pumpkin in half

Scoop out seeds (rinse and save for roasting)

Scoop out flesh into large container

Use hand blender to turn the flesh into a smooth puree. Alternatively, add the flesh to a food processor or blender.

Divide the puree into ½ cup and 1 cup portions and use or freeze.

Pumpkins and squash are loaded with Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and are good sources of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese. The seeds are nutritional powerhouses and when ground, add wonderful flavor and texture to pancakes, muffins and cookies.

The recipe for pumpkin muffins  below is a nutritional powerhouse

I’m most  inspired to make them when autumn leaves begin to fall.  But, truth be told, I like these muffins any time of the year.

The recipe’s based on one for banana muffins I cut out of a newspaper and modified by substituting pumpkin for bananas and increasing the amount of sugar used.  I continue to play around with ingredients that add texture including pecans, walnuts, sunflower seeds and/or ground pumpkin seeds.

Pumpkin muffins are hearty and perfect to serve for breakfast or afternoon tea.  I’ve even served them  to hungry jazz musicians taking a break from rehearsing.   Here’s the recipe.

Perfect Pumpkin Muffins

(Makes 1 dozen)

1 cup old fashioned oats uncooked

1 cup all-purpose or unbleached flour

1 pinch salt

1 tablespoon baking powder

1/2 cup brown or white sugar

1/2 teaspoon cinnamon

1 pinch ginger

1 egg

1 cup whole or low fat milk

1/2 cup pumpkin puree (thawed if frozen)

1/4 cup canola oil

1/2 cup raisins and/or dried cranberries

1/4 cup pecans, walnuts, or sunflower seeds

Heat oven to 400 degrees.  Grease muffins tins or line 12 muffin cups with paper baking cups

Plump raisins and/or cranberries in hot water

Combine oats, flour, baking powder, pinch salt, cinnamon, and ginger. Add

Add combined wet ingredients.  Mix until dry ingredients are moistened.

Drain and add raisins/cranberries

Fold in  nuts or sunflower seeds

Fill muffin cups 3/4 full and bake 20 to 25 minutes or until golden brown

Pumpkin puree may also be used to make the fantastic dessert below.

The best recipe for pumpkin cake I’ve ever eaten came from my mother Margaret. It’s easy to make and smells wonderful when baking.

The cake is so moist, rich and delicious that I serve it simply with a dollop of whipped cream. However, it may be iced with cream cheese frosting.

Margaret Owings’ Pumpkin Cake

4 eggs

1-2/3 cups sugar

1 cup oil (I use canola)

2  1-cup portions of pumpkin puree (thawed) or 16 ounces canned pumpkin

2 cups flour

2 tsps. baking powder

2 tsps. cinnamon

1 tsp. salt

1 tsp. baking soda

Combine eggs, sugar, oil and pumpkin puree and mix well

Blend dry ingredients together in a separate bowl

Add to wet ingredients a bit at a time beating well after each addition

Bake in ungreased sheet pan at 350 degrees for 25 to 30 minutes. (You can halve the recipe and bake in an 8 inch round pan.)

My mother used canned pumpkin but I substitute homemade pumpkin puree as it produces a better texture. For an unexpected twist, sprinkle pecans across the top of the batter before baking.

 

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Savory Split Pea Soup

Nothing lifts my spirits more on a cold, wet day than watching the steam rise from a pot of soup bubbling gently on my stove.   I love the  aroma of split pea soup simmering away with its combination of ham broth, garlic, onions, celery, carrots and herbs.

Normally, I prepare the soup with dinner in mind.  But then I’ll have a taste  and find it so delicious I can’t wait to have a bowl.

Smooth, aromatic and  hearty, this satisfying soup is a favorite family comfort food.  I cobbled together this quick and easy-to-make recipe from one I discovered on the back of a package of split peas and another I found in an old cookbook.  But like most of our recipes, it’s evolved over time.  Here’s hoping it’ll become a family favorite for you too.

Split Pea Soup

One 16-ounce package of green or yellow split peas (any brand will do)

One ham hock or two cups of ham stock

Eight cups of water if using ham hock, six cups of water if using stock

Two cloves of garlic

Half an onion

One or two sticks of celery

Two carrots (or substitute a handful or two of frozen carrots)

Three sprigs of fresh oregano (or 1/2 tsp. dried oregano)

1 leaf of sage (fresh or dried)

Salt  to taste

Peppercorns

Empty package of split peas into a soup pot or dutch oven and cover with cold water.  Though unnecessary, I  soak the peas for 30 minutes, then rinse several times.

If you have a ham hock instead, simply add it to the pot  with eight cups of water.  If, instead,  you have ham stock  available, add two cups to the pot along with six cups of water.  (Chicken stock may be substituted for part or all of the  ham stock.)

Bring to a boil over high heat.  Skim off any impurities that have floated to the top as foam. Then lower to simmer.

Chop the onion, carrots and celery and add to the pot.

Add oregano and sage

Ham has a high salt content but you’ll nevertheless need to taste the soup and add additional salt if needed.

Add a few grinds of pepper

Simmer for about 40 minutes until split peas soften.  If you used a ham hock, remove it at this point.  Chop and reserve any meat left on the bone to be added at the end of cooking.

For the final step, I prefuse a hand blender to cream or smooth the soup mixture.  Or place part of the soup in a food processor or blender and then return to the pot.

Ladle the soup into bowls and serve with crackers or a sandwich for lunch or with a simple salad and bread for dinner.

Split peas are high in protein and fiber and low in fat and provide complex carbohydrates which improve energy, digestion and metabolism and reduce stress.

 

 

 

 

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My Mother’s Cake

Like an echo from the past, a dinner guest tasting a dessert I made from scratch, exclaimed “That’s my mother’s cake!”

Indeed, the two-layer yellow cake with chocolate icing that I served was likely made from the same recipe his mom used. It was printed on the pages of a popular woman’s magazine  where my mother Margaret spotted it.

Years later, she shared the recipe  with me.  I prefer this versatile, easy-to-make cake to cakes made from mixes.

You can divide the batter between two eight- inch rounds for a layer cake or pour it into a rectangular pan for a sheet cake.

The recipe can substitute for “shortcake” when topped with strawberries, raspberries, black berries or peaches and a dollop of whipped cream.  Or, one can use the first half of the batter to make a pineapple, apple or berry upside-down cake and the remaining half for cupcakes.

For the original version of the cake, my favorite icing is a simple one made with cocoa and confectioner’s sugar.  My mother used a recipe printed on the back of Domino confectioner’s sugar boxes.

Today’s busy cooks will love this homemade cake that’s quick to make.

My Mother’s Cake – Original Version

Two-layer yellow cake with chocolate icing                                                     

                                                                   Recipe 

1 stick shortening – (Original recipe called for Crisco. Can substitute butter or Land O’Lakes margarine which is trans-fat free)

1-1/3 cups sugar

2 eggs

2 cups flour

½ tsp. salt

3 tsp. baking powder

1 cup of milk

½ tsp. vanilla or to taste

Grease and flour two 8-inch round cake pans or line with rounds of parchment paper and preheat oven to 365 degrees.

Mix shortening and sugar together on low speed. Add eggs and cream until smooth. Combine and/or sift dry ingredients together. Add slowly to the creamed mixture along with ½ cup of the milk. Beat on medium speed for 30 seconds. Add vanilla and remaining ½ cup of milk. Beat until smooth. Pour into pans. Bake at 365 degrees approximately 30 minutes. When done, cool 5 minutes and remove from pans onto a cooling rack. When cool, ice both layers.

Chocolate Icing

Melt 2 tablespoons of butter or margarine on burner in heavy pan

Add 3 tablespoons of cocoa and whisk until melted together, smooth and shiny

Add half a box of confectioner’s sugar and two tbsp. of milk

Mix at high speed until smooth adding more milk if necessary

Place first layer of cake on serving plate and spread with icing. Then add the top layer and ice top and sides.

My Mother’s Cake – Version 2

                                                  Apple Upside-Down Cake

In autumn, when local  produce stands and farmer’s markets are carrying apples, I buy lots.  A tart apple works best for this upside-down cake and I personally prefer Winesaps or Granny Smiths.  Pumphrey’s Farm stand in Millersville, Maryland carries Winesaps all the way through Thanksgiving. If unable to find tart apples, sprinkle lemon juice over slices of sweeter varieties.

I like to add fresh cranberries, blackberries, raisins, and pecans or walnuts between the slices of apples. Feel free to experiment.

Apple Upside-Down Cake version of recipe using Winesaps

I make a full recipe of My Mother’s Cake (recipe above) using half the batter for this cake. I reserve the other half for a second dessert.

First:

Melt 2 tbsp. of butter or margarine in an 8 or 9-inch round pan

When melted, crumble brown sugar over the melted butter to cover bottom of pan

Wash and cut 2 apples into slices (peels on) and arrange over the brown sugar in circular pattern.

In the openings between slices, layer cranberries, blackberries, raisins and/or Craisins and pecans or walnuts.

Pour one half of My Mother’s Cake batter over the apple slices, berries and nuts

Bake at 365 degrees for approximately 30 minutes.

Let cool for 5 minutes.

Run knife around edge of pan

Invert pan over plate. Cake should come out easily with apples intact