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Wednesday, September 28, 2011

Pumpkins and Zucchini - Samhain Recipes

Wednesday, September 28, 2011
While I have yet to buy the first of many pumpkins this season, I am eagerly looking forward to finding the right ones for baking.

To get the pumpkin ready to use in baking, you need to first chop it in half. Then you scrape out the seeds and stringy material from the inside. After that you bake each half at 350 degrees for about an hour. When it cools remove the skin and mash or puree the pumpkin into a mushy goo. You can then use it just like you use the canned pumpkin, that has all the preservatives.

To get you started on using this I have included below a recipe for a fantastic pie that my kids absolutely love. I hope you enjoy. Also if you have any recipes of your own, feel free to share it.

Pie Crust

1 1/2 cups flour
2 tsp sugar
1/2 tsp salt
1/2 cup oil
2 Tbsp milk

This is the easiest part of these recipes. You basically mix the dry ingredients in the pie pan and then add wet and mold together to form a pie crust right in the pan. Before adding your pie, use a fork to poke holes in the bottom.

Pumpkin Pie

1 Cup white sugar
1/2 tsp cinnamon
1 1/2 cups pureed pumpkin
1 2/3 cup evaporated milk
2 eggs


Mix these ingredients in the order listed and whip together. Pour batter into the pie crust and bake for fifteen minutes at 425 degrees Fahrenheit. Then lower the temperature to 350  degrees Fahrenheit and bake for about 40 minutes.

Let cool and enjoy.

I also want to include a recipe for zucchini bread, since that green squash has come into season as well. My two loaves are cooling as I type these words. And I promise that it tastes infinitely better than what it sounds like.

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini

In a large bowl, combine the first seven ingredients.
In another bowl, beat eggs, applesauce, oil and vanilla.
Stir into the dry ingredients just until moistened.
Fold in the zucchini.
Divide batter between two greased 9-in. x 5-in. x 3-in. loaf pans.
Bake at 350 degrees F for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Blessed Be!

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