Pumpkin Cookies

2 c Shortening
2 c Sugar
1 cn (16 ounce) pumpkin
2 Eggs
2 t Vanilla
4 c All-purpose flour
2 t Baking powder
2 t cinnamon,Ground
1 t Baking soda
1 t nutmeg,Ground
1/2 t allspice,Ground
2 c Raisins
1 c nuts,Chopped
1 t Salt

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat
well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
Add to batter; mix well. Stir in raisins and nuts. Drop rounded
teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350
degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with
vanilla frosting. Makes 7 dozen cookies.

Pumpkin Flan

6 Servings

INGREDIENTS
1 c Pumpkin
1/4 c Honey
3/4 t Cinnamon
5 Eggs
1 cn (13 oz.) Carnation
-evaporated milk
1 t Vanilla extract
1 T Brandy (or Asbach-Uralt)
-optional
1/4 c Brown sugar,packed

Six individual custard cups can be used as well as the form
in the main recipe section. Bake them at 325 degrees for 45 minutes,
and test with a knife at the edge of the custard. The center will
continue to cook when removed from the oven because of the small
size. Cover and chill. For a pumpkin flan “brulee” sprinkle the
brown sugar over the BAKED custard (rather than in the bottom of the
cup) and broil 4 inches from the heat until the sugar bubbles,
watching every second….it burns *very* easily. When the sugar
bubbles, remove it immediately, cover and chill.

Combine the pumpkin, honey and cinnamon. Beat the eggs. Add
milk, vanilla and pumpkin mixture to the eggs. Stir in the brandy,
mixing well.

Sprinkle the brown sugar over the BOTTOM of a buttered 10-inch
baking dish. Slowly pour in the custard mixture and place the
baking dish in a pan of hot water. Bake (together with the pan of
hot water) at 350 degrees for one hour, or until the custard is set.
Insert a knife into the custard. If it comes out clean, the custard
is done. Cover and chill for 2 to 4 hours before serving.

Pumpkin Gingerbread Loaves

2 c All-purpose flour,divided
1/2 c brown sugar,Packed
2 t Baking powder
1 t cinnamon,Ground
1/2 t Baking soda
1 c pumpkin,Canned
1/2 c Molasses
2 Eggs
1/3 c Margarine (or butter)
1/4 c Milk
1 T fresh gingerroot (OR 1)
-Grated
-tsp ginger`,Ground
1/3 c Finely walnuts,Chopped
2 T Sugar

Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-inch loaf
pans. Grease only halfway up the sides. That way the loaves will
have nicely rounded tops and no unwanted rims around the edges.
Set aside.

Stir together 1 cup of the flour, the brown sugar, baking powder,
cinnamon, and baking soda. Add the pumpkin, molasses, eggs,
margarine or butter, and gingerroot or ginger. Beat with an electric
mixer on low to medium speed until combined, about 30 seconds. Beat
on medium to high speed for 2 minutes, scraping the sides of the bowl
occasionally. Add the remaining flour; beat for 2 minutes or until
mixed. Divide the batter evenly among the prepared pans.

For the topping, stir together the walnuts and sugar; sprinkle evenly
over the batter in the pans. Bake in a 350 F oven for 40 to 50
minutes or until a wooden pick inserted near the center of each loaf
comes out clean. Cool the loaves in the pans on wire racks for 10
minutes. Remove the loaves from the pans. Cool thoroughly on the
wire racks.

To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap.
Seal, label, and freeze for up to 6 months. To thaw, let stand,
loosely covered, at room temperature for 1 hour. Or, to micro-thaw,
place 1 unwrapped loaf on a microwave-safe paper towel. Microcook,
uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes.

Makes 4 loaves, 8 servings each.

Pumpkin Ice-Cream Pie

6 Servings

1/3 c Butter (or margarine),at
-room
-temperature
2 c Cinnamon graham-cracker
-crumbs (15 double crackers)
FILLING
1 qt Orange sherbert,slightly
-softened
1 cn (16 ounces) solid-pack
-pumpkin
1 pt Vanilla ice cream,slightly
-softened
1 t Vanilla extract
For Garnish
1 c Heavy cream,whipped stiff
-(2 cups)

CRUST:
Candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate
ready.

2. Mix butter and cracker crumbs in a medium-size bowl until
evenly moistened. Press over bottom and up sides of pie plate.

3. Bake 8 minutes or until lightly browned. Cool on wire rack.

4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just
until blended. Fold in ice cream and vanilla until blended.

5. Spoon into crust, swirling top. Freeze until hard, at least 4 hours.

6. Up to 8 hours before serving: Pipe whipped cream in lattice design on
pie or garnish with dollops of cream. Decorate with orange peel.
Return to Freezer.

7. About 10 minutes before serving without garnish

Pumpkin-Pecan Spice Bread

3 c Bread flour
1/2 c Whole wheat flour
1 1/2 T Butter,room temperature
1 t Salt
1 t Pumpkin pie spice
1 lg Egg
1/2 c Milk
1/4 c Orange juice
1/2 c pumpkin,Canned
1/3 c Sugar
1/2 c Pecan pieces
2 1/2 t Active dry yeast

Process the ingredients according to the manufacturer’s instructions
for the basic bread setting. Remove the bread from the bread pan to a
rack to cool. Wrap in aluminum foil ior a paper bag to store. This
is for a 1 1/2 pound loaf.

Putitza

FOR THE DOUGH ==================
1 pk Active dry yeast
1 1/3 c milk,Warm
3 3/4 c Flour
1/2 c Sugar
3 Eggs
6 T Butter,melted
1 Lemon,grated peel only
1 pn Salt
FOR THE FILLING ================
2 oz Golden raisins
2 T Breadcrumbs
4 T Butter
4 oz Walnut meats
1 oz almonds,Blanched
1 oz Candied citron
1 oz Candied orange peel
2 oz Pine nuts
1 Lemon,grated peel only
1 Orange,grated peel only
2 Egg yolks
1 Egg white
Granulated sugar

DISSOLVE THE YEAST in 1/4 cup milk. Add 1/2 cup flour and knead into
a soft ball. Cover this with a towel and let it rise in a warm place.
When it has doubled in bulk, add it to a bowl containing the rest of
the flour, the sugar, eggs, melted butter, pinch of salt and grated
lemon peel. Mix in enough milk to make a supple dough; knead well.
Cover with a towel and let rise until doubled in bulk. Put the
raisins in a small bowl and cover with hot water; let soften, then
drain.

Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts,
almonds and candied fruits. In a large bowl, mix together the
raisins, pignoli, grated lemon and orange peel, chopped nuts and
fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into
soft peaks and fold it into the mixture. Preheat oven to 375F. Butter
a baking sheet. Roll dough into a sheet 1/8-inch thick. Spread
filling over it, leaving 1 inch clear at the edges. Roll it into a
cylinder and coil it on the baking sheet like a snail shell. Beat the
remaining egg yolk in a small bowl and paint the surface of the dough
with it. Sprinkle it with sugar and bake 35 to 40 minutes, or until
pastry is firm and golden brown.

Quebec Apple Dumplings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 Apples,medium- peeled &
-cored
1/2 c Mincement
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar,Brown
1/4 c Cream
Lemon rind,1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6″x6″
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of
mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the ‘ears’ with aluminium foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavoured with rum.

Quebec Tourtiere

Pastry for 9″pie
1 lb Pork, lean ground
1 Onion, medium, chopped
-Salt & pepper
1/2 t Savory
Cloves, ground
1/4 c -Water, boiling

Mix meat, onion, spices in a saucepan. Add boiling water. Simmer,
uncovered for 20 minutes, stirring occasionally. Skim off any fat.
Preheat oven to 375F. Roll out half of the pastry and line 9″ pie
plate. Place filling in pie plate and cover with the remaining
pastry. Prick with a fork. Bake at 375F for 30 minutes or till
golden. Serve piping hot topped with homemade ketchup or chili sauce.
SERVES 4-6

Quick Fudge

6 Servings

1 lb Box confectioner’s sugar
6 T Butter (or margarine)
1/4 c Milk
1/2 t Salt
1 t Vanilla
1/4 To 1/2 cup cocoa,depending on how rich you want it

Melt butter in bottom of large saucepan. Stir in confectioner’s sugar,
followed by all other ingredients. Keep stirring until mixture comes
to a full boil. Pour mixture into an 8-inch square buttered pan. Let
cool, cut into small squares.

Quickie Fudge

6 Servings

1 lb Confectioners’ sugar
1/2 c Cocoa
1/4 c Milk
1/2 c Butter/margarine
1 t Vanilla
1/2 c Nuts,chopped

Blend together confectioners’ sugar and cocoa in a 8x8x2 inch dish.
Pour in milk. Place butter on top. Heat in microwave on full power
for 2 minutes, or until butter is melted. Stir well to mix
ingredients.

Add vanilla and nuts. Stir until blended. Place in freezer for 20
minutes, or in refrigerator for 1 hour. Chill. Cut into 1-inch
squares. Store in airtight container.