The Rural Voice, 2002-10, Page 40Rural Living
Pumpkin season has arrived
Selected by Bonnie Gropp
i'ith October 'comes Halloween and
Thanksgiving. Whether tempting in a
silky pie or rich cheesecake.
pumpkins are the taste of the season.
PUMPKIN PANCAKES OR
WAFFLES'
2 cups (500 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) each salt, ground
ginger and nutmeg
3 eggs, separated
1 1/2 cups (375 mL) milk
3/4 cup (175 mL) pumpkin puree
1/4 cup (50 mL) vegetable oil
In large bowl, stir together flour.
sugar. baking powder. cinnamon, salt.
ginger and nutmeg.
In medium bowl, beat egg yolks
well; stir in milk, pumpkin and oil
until well blended. Add to dry
ingredients and stir just enough to
combine. ignoring lumps.
In Targe bowl and using clean
beaters, beat egg whites until stiff –
but not dry — and peaks form; fold
into batter. Do not overmix.
For pancakes: Drop batter in 1/4
cup (50 mL) batches onto hot greased
griddle or skillet; cook for 3-4
minutes or until top is bubbly. Turn
pancakes over and cook until bubble
side is well -browned.
For waffles: Pour enough. batter
into hot greased waffle iron to fill
about two-thirds full. Close lid and
cook for 3-5 minutes or until steam
has stopped and waffles are crisped
and browned.
PUMPKIN CHEESECAKE WITH
ALMOND TOFFEE TOPPING
Crust:
1 1/4 cups (300 mL) all-purpose
flour
1/4 cup (50 mL) packed brown
sugar
1/4 cup (50 mL) ground almonds,
toasted
1/4 tsp (1 mL) cinnamon
1/2 cup (125 mL) butter
In bowl, combine flour, brown
sugar, almonds and cinnamon; cut in
butter until mixture resembles coarse
36 THE RURAL VOICE
No tricks, just treats like this crisp Pumpkin Waffle which is wickedly fun to eat.
Use your favourite sauce as a topping such as maple syrup, chopped fresh fruit
or a honey -butter sauce. Kids will love these Pumpkin Waffles, so conjure them
up for brunch, lunch or a children's party.
meal. Press onto bottom and 1 inch
(2.5 cm) up side of 9 -inch (2.5 L)
springform pan. Bake in 350°F
(180°) oven for 10 minutes or until
set. Let cool slightly.
Filling:
2 pkgs (each'250 g) cream cheese,
softened
1 cup (250 mL) granulated sugar
1 can (14 oz/398 mL) pumpkin
puree
2 tsp (10 mL) cornstarch
1 1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) each ground ginger
and vanilla
3 eggs
1 egg white
In Targe bowl, beat cream cheese
with sugar until combined. Gradually
beat in pumpkin, cornstarch, cinna-
mon, ginger and vanilla. Beat in eggs
and egg white, one at a time, beating
until smooth. Pour into crust. Bake in
350°F (180°C) oven for 60 to 65
minutes or until centre feels slightly
firm to the touch. Turn oven off and
let stand in warm oven for 30
minutes.
Topping:
1/3 cup (75 mL) packed brown
sugar
1 egg yolk
1/2 cup (125 mL) evaporated milk
3 tbsp (45 mL) butter, in bits
1/2 cup (125 mL) sliced almonds,
toasted
In heavy saucepan, combine
brown sugar and egg yolk; gradually
stir in evaporated milk. Add butter.
Cook over medium heat, stirring
constantly, for about 7 minutes or
until bubbly and thickened. Stir in
almonds. Pour over cheesecake.
Let cool.
FROZEN PUMPKIN -ORANGE
GRAHAM PIE
Crust:
1 1/3 cups (325 mL) graham
cracker crumbs
1/3 cup (75 mL) ground almonds,
toasted
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 mL) grated orange rind
1/3 eup (75 mL) butter, melted
In small bowl, combine graham