It性视界传媒檚 pumpkin picking time! In my case, it性视界传媒檚 picking a can of pumpkin from a grocery store shelf.
I must confess that I much prefer canned pumpkin to the fresh kind that looks so cute all carved up for Halloween. The only time I have used fresh pumpkin was many years ago. My first years of teaching were kindergarten. Naturally, the class carved a pumpkin, removed the membrane and seeds and toasted the seeds.
The students (some of whom are grandparents now), asked what was going to happen to the pumpkin. One of the children said that his mother made delicious pies and cakes from their pumpkin. Others asked if we were going to make a pumpkin pie. Well, we did, somewhat. It looked horrible and tasted worse. If only Marie Callender or Mrs. Smith had been available then, I could have pulled it off.
End of story, end of fresh pumpkin. Put it out for the birds to enjoy after Halloween.
I know we have had lessons on pumpkins before, but you know my old 性视界传媒渢eacher tendencies性视界传媒 are ingrained 性视界传媒 so more pumpkin info. I guess it never occurred to me that pumpkins were grown virtually world over and in many countries were used as a main dish.
Years ago, I began to read the works of Andrew McCall Smith, particularly 性视界传媒淭he No. 1 Ladies性视界传媒 Detective Agency性视界传媒 series. Mr. Smith is a prolific writer and has other series.
In this group of books, the main character, Ma Ramotswe, prepares pumpkins in various ways, and her small family is always delighted when pumpkin is included in the meals.
Today, I am sharing a pumpkin dessert that Pam Smith brought to our small dementia caregivers性视界传媒 group last week. Pumpkin does not rank No. 1 in my favorite desserts, but this one is out-of-sight good, very quick and easy.
I am very thankful for our little group, all of whom are or have dealt with this horrible thing called dementia. It helps to discuss and share suggestions for caregiving.
Pam性视界传媒檚 Pumpkin Crisp
1 can (15 ounces) pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 yellow butter cake mix
1 cup chopped nuts (Pam used pecans)
1 cup butter, melted
Mix the first 5 ingredients well and pour into greased or sprayed 9-inch by 13-inch pan. Sprinkle with cake mix. Sprinkle nuts over cake mix and drizzle with melted butter. Bake at 350 degrees for 50-55 minutes.
I get requests often for low-or no-sugar recipes. A few years ago, my late, dear friend Jim Wisenbaker created this low-sugar Pumpkin Pie recipe. Many of us who worked with Jim in theater here in Longview miss him very much. There was nothing that he could not make, fix, or create, not just for theater, but in the kitchen or around the house or yard.
Jim性视界传媒檚 Low-sugar Pumpkin Pie
1 unbaked 8-9-inch pie crust
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
2 eggs
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 tablespoons honey
1/2 cup artificial sweetener (see note below)
Mix all ingredients in medium bowl with wire whisk or hand-mixer. Pour into crust, bake for 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake for 35-40 minutes until knife inserted in center comes out clean.
Note: Check to see that artificial sweetener can tolerate high heat. The label should read 性视界传媒減roduct can tolerate high heat.性视界传媒 I personally use very little artificial sweetener and usually reduce the amount called for by about 1/8 or more.
