I grew green striped cushaws in my garden this year (a long-necked
pumpkin) and instead of getting a bunch of small pumpkins like I
planned, I got 2 or 3 small ones and two big ones. I just baked the
smaller of the big ones, then ran the cooked flesh thru a food mill. I
ended up with 8 cups of puree. It's yellow rather than orange, and my
dog says it tastes delicious (I gave him a piece of the cooked skin, and
let him lick the roaster.)

Now what? Do I need to put it in a cheesecloth bag and let it drip?

There's enough here for 4 pies, and the other big pumpkin weighs about
25 pounds (probably twice as big as this one.) What else do you do with
pumpkin besides make pies?

I know it freezes really well, so I plan on freezing it in 2-cup containers.

Bob

zxcvbob wrote:

> There's enough here for 4 pies, and the other big pumpkin weighs about
> 25 pounds (probably twice as big as this one.) What else do you do with
> pumpkin besides make pies?

I make pumpkin soup. James also likes pumpkin bread, so I'm going to
make some with this batch of sugar pie pumpkins.

> I know it freezes really well, so I plan on freezing it in 2-cup
> containers.

Perfect.

Serene
--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Sun 09 Nov 2008 08:48:04p, zxcvbob told us...

> I grew green striped cushaws in my garden this year (a long-necked
> pumpkin) and instead of getting a bunch of small pumpkins like I
> planned, I got 2 or 3 small ones and two big ones. I just baked the
> smaller of the big ones, then ran the cooked flesh thru a food mill. I
> ended up with 8 cups of puree. It's yellow rather than orange, and my
> dog says it tastes delicious (I gave him a piece of the cooked skin, and
> let him lick the roaster.)
>
> Now what? Do I need to put it in a cheesecloth bag and let it drip?

Yes, the more moisture you allow to drip from the pumpkin, the better the
results of your pie.

> There's enough here for 4 pies, and the other big pumpkin weighs about
> 25 pounds (probably twice as big as this one.) What else do you do with
> pumpkin besides make pies?

Pumpkin cake, bread, muffins, cookies, etc. I don’t care for pumpkin in
unsweetened dishes, although other people do.

> I know it freezes really well, so I plan on freezing it in 2-cup
> containers.
>
> Bob
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 11(XI)/09(IX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
1dys 2hrs 29mins
*******************************************
Real men don't set for stun.
*******************************************

zxcvbob wrote:
> 25 pounds (probably twice as big as this one.) What else do you do with
> pumpkin besides make pies?

I like Jamie Oliver's Pumpkin Rice Laksa Soup. It's on his web site:

<http://www.jamieoliver.com/recipes/soup-and-salad/pumpkin-rice-laksa-soup>

and I also occasionally do pumpkin yeast bread:

<http://www.fatfreevegan.com/breads/pumpkin_bread_2.shtml>

I love roasted pumpkin with a little bit of olive oil or butter; it's
good with beef roast and chicken.

I put together a risotto using cubes of pumpkin a few weeks ago... just
trying to think what else I put in it! About 100g arborio rice, maybe
150; cooked in strong vegetable stock with about 1 c pumpkin cubes, a
couple of handsful of frozen peas tossed in at the end. Sorry, bit
useless when I don't write things down! It was one of those 'what I have
on hand' meals.

Frozen, cooked pumpkin with some cinnamon and a little coconut milk
makes a lovely smoothie.

A few ideas for you, anyway.

-Jen

zxcvbob wrote:
> I grew green striped cushaws in my garden this year (a long-necked
> pumpkin) and instead of getting a bunch of small pumpkins like I
> planned, I got 2 or 3 small ones and two big ones. I just baked the
> smaller of the big ones, then ran the cooked flesh thru a food mill. I
> ended up with 8 cups of puree. It's yellow rather than orange, and my
> dog says it tastes delicious (I gave him a piece of the cooked skin, and
> let him lick the roaster.)
>
> Now what? Do I need to put it in a cheesecloth bag and let it drip?
>
> There's enough here for 4 pies, and the other big pumpkin weighs about
> 25 pounds (probably twice as big as this one.) What else do you do with
> pumpkin besides make pies?
>
> I know it freezes really well, so I plan on freezing it in 2-cup
> containers.
>
> Bob
It's just a big squash Bob. Any recipe for winter squash will work well
with pumpkin. You can also find recipes for pumpkin cookies, cakes, etc.
Ain't bad stir-fried either. IMHO if it is frozen it is only suitable
for baked goods.

zxcvbob wrote:


> Now what? Do I need to put it in a cheesecloth bag and let it drip?

Yup. And save the juice to add to the dog's supper.

The last few years I've taken to baking the pumpkin pie filling in a
buttered casserole dish. I roll out the pastry crust separately, cut it
out with cookie cutters - stars, hearts, whatever. The cut-outs are
brushed with butter, sprinkled with cinnamon and baked separately to
serve alongside the custard.

They stay nice and crunchy and it's a good way to accomodate the "I like
a little pumpkin with my pie crust" faction. I also offer a dish of
sweetened whipped cream flavored with a little orange extract and orange
zest for topping.

On Mon 10 Nov 2008 06:52:02a, Kathleen told us...

> zxcvbob wrote:
>
>
>> Now what? Do I need to put it in a cheesecloth bag and let it drip?
>
> Yup. And save the juice to add to the dog's supper.
>
> The last few years I've taken to baking the pumpkin pie filling in a
> buttered casserole dish. I roll out the pastry crust separately, cut it
> out with cookie cutters - stars, hearts, whatever. The cut-outs are
> brushed with butter, sprinkled with cinnamon and baked separately to
> serve alongside the custard.
>
> They stay nice and crunchy and it's a good way to accomodate the "I like
> a little pumpkin with my pie crust" faction. I also offer a dish of
> sweetened whipped cream flavored with a little orange extract and orange
> zest for topping.

That sounds like a swell idea, but being the pie fanatic that I am, I’ve
just got to have a pie crust in a pie plate for all my pies, especially
custard based pies like pumpkin.

I always dock the crust, brush it with beaten egg white, and freeze it ‘til
firm. Before baking the crust, I line it tightly with foil and add pie
weights. I bake the crust completely and let it cool completely before
adding the filling and baking again. On second baking I cover the edge of
the crust with a pie ring or foil. The crust is always crisp and flaky.

I love the idea of the orange flavoring and zest in the whipped cream.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
17hrs 2mins
*******************************************
Robin Hood was a terrorist
*******************************************

In article >,
Kathleen > wrote:

> zxcvbob wrote:
>
>
> > Now what? Do I need to put it in a cheesecloth bag and let it drip?
>
> Yup. And save the juice to add to the dog's supper.
>
> The last few years I've taken to baking the pumpkin pie filling in a
> buttered casserole dish. I roll out the pastry crust separately, cut it
> out with cookie cutters - stars, hearts, whatever. The cut-outs are
> brushed with butter, sprinkled with cinnamon and baked separately to
> serve alongside the custard.
>
> They stay nice and crunchy and it's a good way to accomodate the "I like
> a little pumpkin with my pie crust" faction. I also offer a dish of
> sweetened whipped cream flavored with a little orange extract and orange
> zest for topping.

Never tried the orange cream idea. Sounds good!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Wayne Boatwright wrote:


> I always dock the crust, brush it with beaten egg white, and freeze it ‘til
> firm.

Dock the crust? I'm not familiar with the term.

Based on context I'd assume this means placing it in the pie pan? Or do
you mean cutting or trimming? Or both?

On Mon 10 Nov 2008 12:54:07p, Kathleen told us...

> Wayne Boatwright wrote:
>
>
>> I always dock the crust, brush it with beaten egg white, and freeze it
>> ‘til firm.
>
> Dock the crust? I'm not familiar with the term.
>
> Based on context I'd assume this means placing it in the pie pan? Or do
> you mean cutting or trimming? Or both?

No, to dock the crust means to prick the pastry with a fork. This would be
after it’s in the pan, fitted and trimmed. Sorry, I should probably have
said that.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
10hrs 47mins
*******************************************
The charms of a woman are directly
related to the speed of her passing.

On Mon, 10 Nov 2008 20:20:01 GMT, Wayne Boatwright wrote:

> On Mon 10 Nov 2008 12:54:07p, Kathleen told us...
>
>> Wayne Boatwright wrote:
>>
>>
>>> I always dock the crust, brush it with beaten egg white, and freeze it
>>> ‘til firm.
>>
>> Dock the crust? I'm not familiar with the term.
>>
>> Based on context I'd assume this means placing it in the pie pan? Or do
>> you mean cutting or trimming? Or both?
>
> No, to dock the crust means to prick the pastry with a fork. This would be
> after it’s in the pan, fitted and trimmed. Sorry, I should probably have
> said that.

i thought at first it meant crimping the dough, then i thought about
docking dogs, and then i decided to stop thinking.

your pal,
blake

zxcvbob wrote:


> What else do you do with
> pumpkin besides make pies?

I made pumpkin cookies last week end. The spices and sweetness are very
mild. I did not glaze the cookies. Here is the recipe and source:

=========================

Iced Pumpkin Cookies

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 1 Hr 20 Min

2 dozen large cookies; 3 dozen smaller cookies.

INGREDIENTS:

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt

* 1/2 cup butter, softened
* 1 1/2 cups white sugar

* 1 cup canned pumpkin puree
* 1 egg
* 1 teaspoon vanilla extract

Glaze:

* 2 cups confectioners' sugar
* 3 tablespoons milk
* 1 tablespoon melted butter
* 1 teaspoon vanilla extract


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour,
baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt;
set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white
sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and
beat until creamy. Mix in dry ingredients. Drop on cookie sheet by
tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies,
then drizzle glaze with fork.

4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon
melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve
drizzling consistency.

From http://allrecipes.com/Recipe/Iced-Pu...es/Detail.aspx

On Tue, 11 Nov 2008 14:36:25 -0600, Cuthbert Thistlethwaite
> wrote:

>> What else do you do with
>> pumpkin besides make pies?

My farovite one!


@@@@@ Now You're Cooking! Export Format

Pumpkin Roll

desserts

Cake:
1/4 cup powdered sugar; sprinkle on towel
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin; canned
1 cup walnuts; chopped
Filling:
8 oz cream cheese; room temp
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
powdered sugar; optional decoration

FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan;
line
with wax paper. Grease and flour paper. Sprinkle a thin, cotton
kitchen
towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt
in
small bowl. Beat eggs and granulated sugar in large mixer bowl until
thick.
Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared
pan.
Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when
touched.
(If using a dark-colored pan, begin checking for doneness at 11
minutes.)
Immediately loosen and turn cake onto prepared towel. Carefully peel
off
paper. Roll up cake and towel together, starting with narrow end. Cool
on
wire rack.

FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and
vanilla
extract in small mixer bowl until smooth. Carefully unroll cake.
Spread
cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and
refrigerate at least one hour. Sprinkle with powdered sugar before
serving,
if desired.

COOKING TIP: Be sure to put enough powdered sugar on the towel when
rolling
up the cake so it will not stick.

Yield: 10 servings


** Exported from Now You're Cooking! v5.84 **

On Nov 11, 1:21*pm, Mr. Bill > wrote:
> On Tue, 11 Nov 2008 14:36:25 -0600, Cuthbert Thistlethwaite
>
> > wrote:
> >> What else do you do with
> >> pumpkin besides make pies?
>
> My farovite one!
>
> @@@@@ Now You're Cooking! Export Format
>
> Pumpkin Roll
>
> desserts
>
> * Cake:
> 1/4 cup powdered sugar; sprinkle on towel
> 3/4 cup all-purpose flour
> 1/2 teaspoon baking powder
> 1/2 teaspoon baking soda
> 1/2 teaspoon ground cinnamon
> 1/2 teaspoon ground cloves
> 1/4 teaspoon salt
> 3 large eggs
> 1 cup granulated sugar
> 2/3 cup pumpkin; canned
> 1 cup walnuts; chopped
> * Filling:
> 8 oz cream cheese; room temp
> 1 cup powdered sugar, sifted
> 6 tablespoons butter or margarine, softened
> 1 teaspoon vanilla extract
> * powdered sugar; optional decoration
>
> FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan;
> line
> with wax paper. Grease and flour paper. Sprinkle a thin, cotton
> kitchen
> towel with powdered sugar.
>
> COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt
> in
> small bowl. Beat eggs and granulated sugar in large mixer bowl until
> thick.
> Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared
> pan.
> Sprinkle with nuts.
>
> BAKE for 13 to 15 minutes or until top of cake springs back when
> touched.
> (If using a dark-colored pan, begin checking for doneness at 11
> minutes.)
> Immediately loosen and turn cake onto prepared towel. Carefully peel
> off
> paper. Roll up cake and towel together, starting with narrow end. Cool
> on
> wire rack.
>
> FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and
> vanilla
> extract in small mixer bowl until smooth. Carefully unroll cake.
> Spread
> cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and
> refrigerate at least one hour. Sprinkle with powdered sugar before
> serving,
> if desired.
>
> COOKING TIP: Be sure to put enough powdered sugar on the towel when
> rolling
> up the cake so it will not stick.
>
> Yield: 10 servings
>
> ** Exported from Now You're Cooking! v5.84 **

That sounds good! Thanks for posting it.

blake murphy wrote:

> On Mon, 10 Nov 2008 20:20:01 GMT, Wayne Boatwright wrote:
>
>
>>On Mon 10 Nov 2008 12:54:07p, Kathleen told us...
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>
>>>
>>>>I always dock the crust, brush it with beaten egg white, and freeze it
>>>>‘til firm.
>>>
>>>Dock the crust? I'm not familiar with the term.
>>>
>>>Based on context I'd assume this means placing it in the pie pan? Or do
>>>you mean cutting or trimming? Or both?
>>
>>No, to dock the crust means to prick the pastry with a fork. This would be
>>after it’s in the pan, fitted and trimmed. Sorry, I should probably have
>>said that.
>
>
> i thought at first it meant crimping the dough, then i thought about
> docking dogs, and then i decided to stop thinking.

Well, yeah, that was my first thought too, then the "oh surely not,
don't go there" reflex kicked in.

On Wed 12 Nov 2008 09:07:17a, Kathleen told us...

> blake murphy wrote:
>
>> On Mon, 10 Nov 2008 20:20:01 GMT, Wayne Boatwright wrote:
>>
>>
>>>On Mon 10 Nov 2008 12:54:07p, Kathleen told us...
>>>
>>>
>>>>Wayne Boatwright wrote:
>>>>
>>>>
>>>>
>>>>>I always dock the crust, brush it with beaten egg white, and freeze
>>>>>it ‘til firm.
>>>>
>>>>Dock the crust? I'm not familiar with the term.
>>>>
>>>>Based on context I'd assume this means placing it in the pie pan? Or
>>>>do you mean cutting or trimming? Or both?
>>>
>>>No, to dock the crust means to prick the pastry with a fork. This
>>>would be after it’s in the pan, fitted and trimmed. Sorry, I should
>>>probably have said that.
>>
>>
>> i thought at first it meant crimping the dough, then i thought about
>> docking dogs, and then i decided to stop thinking.
>
> Well, yeah, that was my first thought too, then the "oh surely not,
> don't go there" reflex kicked in.
>
>

LOL!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 6hrs 30mins
************************************************** **********************
!@#$%&* The most widely used computer language in the world.
************************************************** **********************