LIBBY'S PUMPKIN APPLE STREUSEL
MUFFINS

Ingredients:
2 1/2 c. all-purpose flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, finely chopped apples
Streusel Topping (see below)

In large bowl, combine flour, sugar, pumpkin pie
spice, baking soda and salt; set aside. Combine
eggs, pumpkin and oil in separate bowl. Add liquid
ingredients to dry ingredients; stir just until
moistened. Stir in apples. Spoon batter into greased
or paper-lined muffin pans filling 3/4 full. Sprinkle
Streusel Topping over batter. Bake in preheated
350 degree oven for 35 to 40 minutes or until
toothpick comes out clean. For making mini-muffins,
bake 15 to 20 minutes at 350 degrees.

Streusel topping: In small bowl, combine 2
tablespoons of all-purpose flour, 1/4 cup sugar and
1/2 teaspoon ground cinnamon. Cut in 4 teaspoons
of butter until mixture is crumbly.

Makes 18 regular size muffins.

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Selection: Choose hard, thick-shelled squash that feel heavy for their size. The smaller pumpkins are the best for eating. Choose larger ones for decorative uses or serving containers.
 


Pumpkin Spice Doughnuts

4 tsps. shortening
2 c. sugar
6 eggs
2 Tbls. orange rind
2 c. pumpkin
8 c. flour
6 Tbls. baking powder
1 tsp. baking soda
2 tsps. salt
2 tsps. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
Oil
Sugar, confectioners' sugar or cinnamon sugar
(optional)

Cream shortening; add sugar and blend in eggs.
Add orange rind and pumpkin. Sift together flour,
baking powder, baking soda, salt and spices. Add
to creamed mixture and mix well. Chill dough for 30
minutes. Place on floured board and roll 1/4 inch
thick. Cut into doughnuts.

Fry in deep oil at 375 degrees for 2-3 minutes, or
until golden brown on both sides. Roll doughnuts in
sugar, confectioners' sugar or cinnamon sugar, if
desired. Makes 4-5 dozen.
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Yield: 24

2 Eggs; beaten
1 c Sugar
2 tb Oil
1/2 c Buttermilk
1 c Pumpkin, canned
4 c Flour
2 ts Salt
4 ts Baking powder
1/2 ts Baking soda
1 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Ground ginger
Sugar for coating

Beat eggs and sugar until light and fluffy. Add oil,
pumpkin and buttermilk.
Mix dry ingredients together and add to egg mixture.
Chill 1 hour.
Turn out on floured board and roll to 1/2 inch
thickness. Cut with a doughnut cutter.
Deep fry (375-degrees) until brown on one side.
Turn over. Brown other side. Drain well on paper
towels and roll in sugar.

Cranberry Pumpkin Bread (Lisa)
Serving: 24

Ingredients:

4 cups flour, all-purpose
2 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
2 cups sugar
2 cups pumpkin, canned
1 cup egg substitute
1/2 cup oil (vegtable or canola)
2 cups cranberries -- coarsely chopped
1/2 cup almonds, toasted -- sliced
---  icing ---
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons skim milk

Spray 2 loaf pans with cooking spray; set aside. In a medium bowl stir
together the dry ingredients. In a large bowl, combine the ramaining
ingredients. Add flour to pumpkin mixture; stir just until moistened. Fold
in cranberries and almonds. Pour batter into prepared loaf pans. Bake in a
350 degree oven for 60 to 65 minutes or until a wooden toothpick inserted in
the center comes out clean. Cool for 10 minutes. Remove from pans; cool.
Wrap and store overnight. Drizzle with vanilla icing before serving.

Pumpkins, gourds, and other varieties of squash are all members of the family  Cucurbitacae, which also includes cucumbers, gherkins, and melons.


(Rich Bails)
Frozen Pumpkin Pie 1
makes 1 pie

4 cups vanilla ice cream, softened
1 cup pumpkin puree
1/3 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup chopped walnuts
--- baked 9-inch pie shell, cooled

With a rotary beater or electric mixer, beat all ingredients
except last 2 until well blended. Pour into pie shell and
sprinkle with nuts, then freeze until firm. If pie if not
eaten the same day, store frozen in a plastic bag or foil to
prevent change of texture. Serve frozen.

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
3 tablespoons granulated sugar

Preheat oven to 350 degrees. Combine graham cracker crumbs
and sugar. Stir in butter, mixing well. Press mixture
firmly into a 9 inch pieplate. Bake for 8 minutes, cool
before filling.

Pie:
1 cup canned pumpkin puree
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 quart vanilla ice cream
--- whipped cream

For pie, combine pumpkin, brown sugar, nutmeg and cinnamon
in a large mixing bowl, stirring until sugar dissolves. Add
ice cream and mix thoroughly. Spoon mixture into graham
cracker crust and freeze about 8 hours. Garnish with whipped
cream before serving.

1 quart Vanilla ice cream
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/4 cup granulated sugar
1 cup heavy cream, stiffly beaten
--- pecans, for garnish
1 9-inch baked graham crust

In large bowl, working quickly, combine ice cream, pumpkin,
sugar and pumpkin pie spice; stir gently but thoroughly to
blend. Spread ice cream mixture evenly in prepared crust;
freeze until firm, at least 1 hour or overnight. To serve:
Swirl whipped cream decoratively around edge of pie; top
with pecans, if desired.

2 Onions, chopped
2 Garlic Cloves, chopped
1 Potatoe, peeled and chopped
4 c Pumpkin, cubed
2 c Chicken Stock
1/2 ts Thyme, dried
1/2 ts Marjoram
1/2 ts Salt
1/2 ts Hot Pepper Sauce
1/2 c Plain Yogurt
pinch Curry Powder

In large pot, combine onions, garlic, potatoes, pumpkin, chicken stock,
thyme, marjoram, salt and hot pepper sauce; bring to boil. Reduce heat and
simmer, covered, for 30 minutes or until vegetables are softened. Puree in
food processor, blender or through food mill. Return to clean saucepan
and heat through. Combine yogurt with curry powder; swirl about 2 tbsp
into each serving.

Makes 4 servings.

Butternut or Acorn Squash may be substituted for Pumpkin.