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Cookin' with pumpkin

Oct. 02, 2013 @ 06:48 AM

MI LTON – Pumpkins are more than just for carv­ing pretty and funny faces.

P u mpk i ns can be used in about any­thing from soups and casse­roles to entrees and desserts and more. And, the nutri­tional benefits make it even better.

According to WebMD, the orange-colored fall staple is loaded with vitamin A, potassium and fiber. While low in calories, it is also high in vitamin C and beta carotene and full of iron and zi nc .

Pumpkins play a large part in Milton this week­end as the 28
t h annual West Virginia Pumpkin Festival gets underway. In fact, the festival is open from 9 a.m.

to 9 p.m. Thursday-Saturday, Oct. 3-5, and 9 a.m. to 6 p.m.

Sunday, Oct. 6, at the Pump­
kin Park. An array of activities is available for the entire family. A variety of crafts, exhibits and demonstrations are offered, as well as bak­ing contests, big pumpkin contest, Civil War encamp­ment, children’s activities, making of apple butter, sor­ghum molasses, brooms and lye soap. Blacksmithing and weaving and pottery making are also featured.

Entertainment is provided by Chase Likens, “American Idol Top 24 Finalist,” Kaitlin Boytek, Zappo the Clown making magic, Porter Creek Cloggers, The Thunder Tones and others.

Cookbooks – first and sec­ond editions – are also avail­able. Proceeds go toward the West Virginia Pumpkin Festival Scholarship Fund.

Admission is $7 and free to ages 5 and younger. Parking is $1. Call 304-634-5857 or 304 - 638 -1633.

This recipe is from “Pills­bury :”


CURRIED PUMPKIN-VEG­ETABLE SOUP 1 teaspoon olive oil 1 medium onion, chopped 1 clove garlic, minced 2 cups frozen mixed veg­etables 1 (15-ounce) can pumpkin 1 (14.5-ounce) can diced tomatoes, undrained 1 (14-ounce) can fat-free chicken broth with 33% less sod iu m ½ cup water ½ teaspoon sugar 1 ½ teaspoons curry pow­der 1 teaspoon paprika In three-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1-2 minutes, stirring frequently, until onion is crisp-tender. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10-12 minutes, stirring occasion­ally, until vegetables are tender. If desired, season to taste with pepper.

This recipe is from “Southern Living:”


PUMPKIN-PECAN CHEESE­CAKE 2 cups graham cracker cr u mbs 1/3 cup finely chopped peca n s 5 tablespoons butter, melted 3 tablespoons light brown suga r 4 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs 1 ½ cups canned pumpkin 1 ½ tablespoons lemon ju ice Praline topping (recipe fol lows) Preheat oven to 325 degrees. Stir together first four ingredients in bowl until well blended. Press mixture on bottom and 1 ½ inches up sides of 9-inch springform pan. Bake 8-10 minutes or until lightly browned. Beat cream cheese and next two ingredients at medium speed with heavy-duty electric stand mixer until blended and smooth. Add eggs, one at a time, beating just until blended after each addition.

Add pumpkin and lemon juice, beating until blended.

Pour batter into prepared crust (pan will be very full).

Bake at 325 degrees 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in
oven, with door closed, 15 minutes. Remove cheesecake from oven; gently run knife around outer edge of cheese­cake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on wire rack (about 1 hour).

Cover; chill 8-24 hours.

Remove sides and bottom of pan; transfer cheesecake to serving plate. Prepare pra­line topping; immediately pour slowly over top of cake, spreading to within ¼ inch of edge.


PRALINE TOPPING

1 cup firmly packed brown suga r 1/3 cup whipping cream ¼ cup butter 1 cup powdered sugar, si f ted 1 teaspoon vanilla extract Bring first three ingre­dients to boil in one-quart saucepan over medium heat, stirring often. Boil, stir­ring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immedi­ately.

This recipe, worth the reprint annually, was submitted to "Southern Living" in October 2005 to "Southern L iv i n g :"

PUMPKIN FUDGE

3 cups sugar ¾ cup melted butter 2/3 cup evaporated milk ½ cup canned pumpkin 2 tablespoons corn syrup 1 teaspoon corn syrup 1 teaspoon pumpkin pie spice 1 (12-ounce) package white chocolate morsels 1 (7-ounce) jar marshmallow crème 1 cup chopped pecans, toa sted 1 teaspoon vanilla extract Stir together first six ingredients in 3 ½-quart saucepan over medium-high heat; cook, stirring constantly, until mixture comes to boil. Cook, stirring constantly, until candy thermometer registers 234 degrees (soft-ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Notes: Line pan with aluminum foil before beginning to cook the fudge. Once candy thermometer reaches 234 degrees and remaining ingredients are added, quickly spoon fudge into pan.

This treat is from "Taste of Home:"

SWEET 'N SAVORY SNACK

3 cups Wheat Chex 3 cups Rice Chex 3 cups miniature cheese crackers 1 cup fresh pumpkin seeds, washed and dried ¼ cup butter, cubed 1 ½ teaspoons seasoned salt 1 ½ teaspoons Worcestershire sauce ¼ teaspoon garlic powder ¼ teaspoon hot pepper sauce 2 cups milk chocolate M&M's brand chocolate cand ies In large bowl, combine first four ingredients. In small saucepan, melt butter. Stir in next four ingredients. Drizzle over cereal mixture; toss to coat. Spread into greased 15by 10- by 1-inch baking pan.

Bake at 250 degrees 1 hour, stirring every 15 minutes.

Cool completely on wire rack. Transfer to large bowl, stir in M&M's. Store in air-tight container.
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