Grab the wooden spoon and a crockery bowl. It’s time to stir up some homemade goodness.
Here at The 200 Acres, we believe that many memories are made in the kitchen. That’s why we’re including a few of our all time favorite family recipes for you to try at home.
So pull down the spice jars. Crack a few fresh eggs. Spoon up a heaping scoop of flour. The treats you make won’t last long. But the memories are yours to keep.
We have many more recipes to fill your kitchen full of enticing aromas. They are conveniently illustrated in our recipe book, The Pumpkin Eater – 2nd Edition. Below are just a taste of what we offer:
- 1 egg
- ¼ cup plain yogurt
- ¾ cup milk
- ¾ cup pumpkin puree
- 2 T. melted butter
- 1 cup flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger
In a large bowl, combine: egg, yogurt, milk, pumpkin and butter. Whisk gently until smooth. Next, add other ingredients until well-combined. Fry in hot skillet.
Pumpkin Fluff Dip
In large bowl, combine:
- 16 oz Cool Whip®
- 1 small instant vanilla pudding package
- 2 cups pumpkin puree
- 1 T. pumpkin pie spice
Blend gently until smooth and fluffy. This refreshing fall treat can be served out of a cleaned, hollowed-out pumpkin. Serve with graham crackers, Nilla Wafers, or use it as a spread on toast, bagels, English muffins . . . the choices are endless.
Pumpkin Chiffon Pie
- 1 envelope plain gelatin
- ⅔ cup brown sugar
- ½ tsp salt
- ½ tsp nutmeg
- ½ cup milk
- ½ tsp ginger
- ½ tsp cinnamon
- 1¼ cups cooked and mashed pumpkin
- 3 egg yolks (reserve whites for later use)
Cook over medium heat, stirring constantly until it boils. Remove from heat and cool. In a separate bowl beat 3 egg whites on high until they start to foam, then add 1/2 cup sugar until dissolved. Gently fold into pumpkin mixture. Pour into baked pie crust. Chill until set, about 2 hours. Garnish with whipped cream.
Squash & Pumpkin Preparation
Wash and scrub the outside of the squash or pumpkin. Remove the stem. Cut the fruit in half; remove the seeds and fiber. Pumpkins or squash can be baked in a conventional or a microwave oven, with skins on or peeled. Other methods include cubes or slices that have been boiled, steamed or sautéed.
In Your Microwave:
Wash the squash, cut in half and remove seeds and fiber. If squash is too hard to cut, place in the microwave on High heating level for 1½ minutes to soften and ease cutting. Cover with plastic wrap or waxed paper. Microwave the two halves at the same time on High for 6-10 minutes or until tender. Put 1 teasp. butter and 1 teasp. brown sugar in each half to taste.
In Your Conventional Oven:
Wash and cut squash in half, scoop out seeds and fiber. Bake upside down on a cookie sheet in 400°F until tender, usually 25-45 minutes (length of time varying per size). Fill it with your favorites and return to the oven for the last 5 minutes.
Baked Squash – plain and simple!
After peeling off the skin, cut raw squash in 2-inch squares. Place on a cookie sheet – dribble oil [preferably olive oil] and salt and pepper on top, gently stirring to evenly coat. Bake at 350°F for 30-60 minutes or until squash is tender.
Cut squash in half, remove seeds. Bake at 350°F for 30-45 minutes or until skin is tender. Remove strands with a fork. Toss lightly with salt, pepper and butter or oil [preferably olive oil]. Season with parmesan or Italian seasoning, or serve hot with spaghetti sauce for a delicious lo-cal spaghetti dinner.
In Your Steamer:
Cut in slices ½ to ¾ inches thick. Peel and remove seeds. Place slices in a steamer, steaming thin slices for 10 minutes and thicker slices for 15 minutes. Squash should be tender but still retain its shape. Steam Large pieces for 30 minutes.
Fry/ Sautée Method:
In a skillet, with a small amount of olive oil or bacon drippings, place 2 cups of cooked, thinly sliced pumpkin or squash with salt and pepper to taste. Cook over high heat for 10 minutes, stirring occasionally. When it browns, remove and serve. Fry them as crispy as you like.
When using raw slices, you would fry over medium heat until tender, then increase heat to reach desired crispiness. You can deep-fat fry them also.
How to Freeze:
Cut pumpkin/squash in half. Remove seeds, turn upside down on cookie sheet and bake until soft. When tender, scoop out cooked meat and blend until smooth (using a little water to reach desired consistency). Place in plastic container or Ziploc freezer bag.
Or cut the pumpkin/squash in half, remove seeds. Leaving skin on the uncooked pumpkin or squash, cut into smaller pieces as desired, and place in plastic container or Ziploc freezer bag.
Note: pumpkin/squash can be frozen for three months with good cooking results!
Recipe courtesy of the Food Network.
[click on the title to go to our Chowder pin!]
- 2 slices bacon
- 1 cup leeks, sliced
- 1 cup red potatoes, cubed
- 1 cup Acorn squash, cubed
- 1 cup Butternut squash, cubed
- 1 cup pumpkin, cubed
- 2 cans fat-free chicken broth
- 1 cup cream
- 1 T. sage, chopped
- 1 T. parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2 T. brown sugar
In a stock pot or dutch oven, cook bacon until crisp then remove from pan. Add leeks to bacon drippings and cook until softened. Add potatoes, squash and pumpkin and cook 5 more minutes. Add chicken broth and bring to a boil. Reduce heat, simmer 30 to 40 minutes or until vegetables are tender. Add cream and seasonings. Add brown sugar, if desired. Garnish with crumbled bacon. Serves: 6