Fall is in the air (or at least it will be soon), and I have
already hung my fall wreath on the front door in anticipation. I always look forward to the fall time… crisp air, warm sweaters, hot chocolate, red
leaves falling… but one of the things I
probably enjoy the most when the season starts to change is the food. Hm… I
love food.
And isn’t that the majority of what homesteading is
about? Being able to provide everything
you and your family need on your own?
Food is a great big part of that.
It is an essential in life for all of us. So, do you want food (eh.) or do you want
GOOD food???
Because I am so in the mood for fall, I am craving
pumpkin. I came up with all kinds of
pumpkin things.
Pumpkin Pie Spice recipe-
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground allspice or ground cloves
- 1/8 teaspoon ground nutmeg
Put everything into a small bowl and mix. Makes 1 teaspoon. Multiply each by 8, to get a larger
amount.
Pumpkin Pie recipe-
- 1 1/4 cups pumpkin puree, canned or fresh
- 3/4 cups of sugar
- 1/2 teaspoon salt
- 1/4 ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs
- 1 cup evaporated milk
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 unbaked crust
Add the pumpkin, sugar, salt, spices, flour, and eggs into a
bowl and mix on medium speed until creamy.
Add the evaporated milk, water, vanilla and mix again until creamy. Pour into the pie crust. Bake at 400 degrees for 15 minutes, then
reduce the heat to 350 degrees without taking the pie out of the oven and bake
for another 35 minutes. To see if it is
done, tap the sides of the pie. When it
is totally baked, the center should only jiggle a little. Take it out and let it cool. Serve with Cinnamon-Vanilla Cream and some
powdered sugar!
Pumpkin Bread recipe-
- 3 cups of sugar
- 4 large eggs
- 1 cup olive oil
- 1 16 ounce can of pumpkin puree
- 3 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 to 1 1/2 cups chopped walnuts or pecans (optional)
In the mixing bowl, first add sugar, eggs, oil and beat at
medium speed until creamy. Add pumpkin
puree and beat again until creamy. In a
separate bowl, add flour, baking powder, salt, cinnamon, nutmeg, allspice and
sift. Slowly add the flour mixture to
the pumpkin mixture while mixing on medium speed. If you want to add nuts, do it now. Pour into three greased bread pans, or two
greased loaf pans. Bake at 300 degrees
for 1 hour and 10 minutes. To check to
see if it is done, poke the center with a knife or fork before taking it out of
the oven, and if it comes out clean then it is done.  |
| Fresh out of the oven! |
Pumpkin Cheesecake recipe-
- 2 packages of cream cheese at room temperature
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- dash of cloves
- 2 large eggs
- Graham cracker crust
Add the cream cheese, pumpkin, sugar, vanilla, and spices
into a bowl and mix on slow at first, then turn up the speed as the ingredients
mix in. Pour into Graham cracker crust
that has been set in a greased spring form pan so that you can properly pull
the cheesecake out of it after it is done.
Bake at 350 degrees for 35 to 45 minutes. To check to see if it is done, tap the sides
of the pan before taking it out of the oven.
If the middle jiggles only a little, it is finished. After pulling it out of the oven, let cool
for several hours in the fridge. Serve
with Cinnamon-Vanilla Cream or whipped topping.
 |
| Drizzle Cinnamon Vanilla Cream over the top for an extra special treat! |
This is sure to make your family smile! Definitely some of our cool weather
favorites! Now, it just needs to cool
down!
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