COOKING WITH PUMPKIN

Pumpkins are easily prepared for cooking and once prepared the pumpkin pulp may be frozen and enjoyed year around. Choose small to medium pumpkins. Sugar Pies are the most used for cooking, but other types may be used as well; experiment.

First wash and seed pumpkin and remove stringy membranes. Next place in shallow baking pan and fill ½-inch deep with water. Cook at 400°F. When pumpkin is tender, let cool. Remove peel and mash pulp.

Pumpkin pulp can also be prepared by boiling. Prepare as above but instead of baking, boil in large pot until tender. Let cool, remove skin and mash pulp.

Freeze in plastic containers or freezer bags.

OLDE FASHIONED PUMPKIN CAKE

½ c. butter, softened

½ c. sugar

1 c. brown sugar

2 eggs, beaten

2 Tbs. molasses

1 c. cooked, mashed pumpkin

2 c. cake flour

¼ tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

¾ tsp. ground cloves

3 tsp. baking powder

¼ tsp. soda

½ c. buttermilk

½ c. chopped nuts and raisins

Cream butter and sugars. Beat in eggs. Mix in pumpkin and molasses. Sift dry ingredients into separate bowl. Add dry ingredients to pumpkin mixture alternating with buttermilk. Stir in nuts and raisins. Pour batter into a greased 8x12-inch baking pan and bake at 350°F. for 35-40 minutes or until an inserted toothpick comes out clean. Frost with buttercream icing.

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