Pumpkin Perks Please

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PLEASING PUMPKIN OFFERINGS ARE BOTH SEASONAL AND NUTRITIOUS. THE SERVANT’S APRON PROMISES TO SHOW YOU THAT THE JACK-O-LANTERN HAS MUCH MORE TO GIVE THAN JUST HIS COUNTENANCE. YOU CAN “PUMPKINIZE” YOUR AUTUMN MENUS WHETHER SWEET OR SAVORY. LET YOUR DESSERTS SHOWCASE THE FALL GOODNESS OF PUMPKIN, AND YOUR CASSEROLES, SOUPS AND STEWS BURST WITH THIS EARTHY, COMFORTING FLAVOR.

FOR A LIGHT, FLUFFY DESERT TRY . . .

1-8OZ. CARTON OF LIGHT VANILLA YOGURT

1 CAN CANNED PUMPKIN

¼ TSP GROUND NUTMEG

¼ TSP GROUND CINNAMON

COMBINE ALL INGREDIENTS IN A BOWL TO MAKE 4 SERVINGS OF PUDDING; REFRIGERATE

CREATE A DELICIOUS PUMPKIN DIP FOR THE HOLIDAYS AND SURPRISE YOUR GUESTS.

12 OZ. SOFTENED CREAM CHEESE                                               1/3 CUP CHOPPED GREEN PEPPER

¾ CUP CANNED PUMPKIN                                                     1/3 CUP CHOPPED SWEET RED PEPPER

2 TBSP TACO SEASONING MIX                                     1 SMALL CAN OF SLICED GREEN OLIVES DRAINED

1/8 TSP GARLIC POWDER                                                       1/3 CUP CHOPPED DRIED BEEF

1 POUND ROUND LOAF OF PUMPERNICKEL OR ITALIAN BREAD

STIR INGREDIENTS TOGETHER EXCEPT LASTLY, ADD THE BEEF, PEPPERS AND OLIVES. COMBINE WELL; COVER, AND REFRIGERATE. JUST BEFORE SERVING CUT OFF TOP OF BREAD AND SCOOP OUT THE INSIDE – TO LATER BECOME CROUTONS OR BREADCRUMBS. THE BREAD SHELL SHOULD BE ABOUT ½ INCH THICK. FILL SHELL WITH DIP AND ASSEMBLE YOUR PLATTER OF CRACKERS AND FRESH VEGETABLES. RECIPE YIELDS 3 CUPS.

 

IMPOSSIBLE TO CREATE A LUSCIOUS PUMPKIN PIE WITH ALMOST NO EFFORT YOU SAY? A SERVANT’S APRON SAYS – NO WAY.

WHISK TO COMBINE:

½ CUP BAKING MIX – TRY A WHOLE WHEAT VARIETY LIKE HODGSON’S MILL

1 CUP PUMPKIN PUREE                                                             2 LARGE EGGS

½ CUP SUGAR                                                                                             1 ½ TSP PUMPKIN PIE SPICE

1 TBSP SOFTENED BUTTER                                                 1 TSP REAL VANILLA

POUR INTO A GREASED 9 INCH PIE PLATE AND BAKE AT 350 DEGREES FOR 35 – 45 MINUTES. COOL 30 MIN. BEFORE REFRIGERATION. SERVES 8

 

FOR A LUSCIOUS, VELVETY, SOOTHING SOUP ADD CANNED PUMPKIN TO YOUR FAVORITE CREAM SOUP RECIPE. COMPLIMENT DISH WITH SPICES LIKE GARLIC, CURRY, SAGE AND OR POULTRY SEASONING. RECALL A SERVANT’S APRON VISITED YOU LAST YEAR WITH A SIMPLE SOUP COOKERY.

 

TRANSFORM YOUR PASTA AND MARINARA SAUCE RECIPES LIKE SO. .

BROWN SAUSAGE IN A LARGE SKILLET. REMOVE SAUSAGE AND COVER WITH FOIL TO KEEP WARM. BROWN CHOPPED ONION IN THE SKILLET ON LOW HEAT, STIRRING CONSTANTLY. ADD ½ CUP CHICKEN BROTH, ½ CUP CANNED PUMPKIN AND ½ CUP HALF AND HALF. ADD 1 TSP SAGE OR POULTRY SEASONING, ¼ TSP PEPPER, AND ½ TSP SALT. ADD IN SOME PRE-COOKED SHORT-CUT PASTA AND RESERVED SAUSAGE. WARM THROUGH BEFORE SERVING. BE BOLD WITH A FEW RED PEPPER FLAKES.

 

THE SERVANT’S APRON TAKES THE SAYING “LET THEM EAT CAKE” TO A WARM AND JOYOUS PLACE WITH AN EASY METHOD OF TURNING-OUT. .

PUMPKIN CAKE:

1 PACKAGE OF SPICE CAKE MIX                             1 PACKAGE (4 OZ.) VANILLA INSTANT PUDDING

4 EGGS                                                                                                                     1 1/3 CUP PUMPKINS (NOT PIE FILLING)

1/3 CUP VEGETABLE OIL                                                         ¼ CUP WATER

¾ TSP GROUND CINNAMON

BAKE AT 350 DEGREES FOR 35 – 40 MINUTES IN GREASED/FLOURED PAN(S). IF YOU USE A BUNDT PAN INCREASE BAKING TIME BY 15 MINUTES. COOL 25 MINUTES BEFORE REMOVING FROM A BUNDT PAN.

BUTTERCREAM OR CREAM CHHESE ICING IS THE PERFECT TOPPING. TOASTED, SALTED PECANS TOP-OFF THIS CAKE.

LET US GIVE THE PUMPKIN A REST NOW TO RETURN TO THE FIELD WHERE IT CAN BE FOUND AGAIN AFTER THE WARM DAYS OF SUMMER FADE.