Chokecherrying the Berries Blue.

“White and yellow, kill a fellow.

Purple and blue, good for you.

Red… could be good, could be dead.”

Survival expert, Mykel Hawke, mnemonic for remembering which berries are safe to eat in the wild.

Now when it comes to berries in the wild, I am one to admit that I am clueless as to the species, and safety, of varieties found in Utah.  Except juniper berries which I have often seen while adventuring to explore ruin sites; and have used juniper ash when baking indigenous based recipes.

 

Here is a list of berries native to Utah:

Serviceberry (Amelanchier): Aka Saskatoon or Juneberry, these sweet, dark blue berries are common in high mountain valleys and ripen in mid-summer.

Chokecherry (Prunus virginiana): Aka Bitter Cherry is very popular for preserves and jellies

Elderberry (Sambucus cerulea): Large shrubs producing clusters of blue berries, often used for jams.

Golden Currant (Ribes aureum): A very hardy native bush that produces yellow-to-black berries.

Oregon Grape (Mahonia repens): A low-growing, groundcover shrub with tart blue berries, often found in mountain areas.

Thimbleberry (Rubus parviflorus): Similar to a raspberry, but flatter and softer.

Buffaloberry (Shepherdia argentea): Often found along rivers, producing bright red or yellow berries.

Bearberry/Kinnikinnick (Arctostaphylos uva-ursi): A trailing, low-growing woody plant with red berries.

Truth be told, the only berries I have seen, for sale, were chokecherry in a jam form, and elderberry, in capsule or gummy form.  If there is a place, within San Juan County, where the berries can be purchased, in whole form, or any other way, I’d really love to know.  In local markets, the typical berries, known to the majority of Americans, are: strawberry, raspberry, blackberry and blueberry.  Oh, I just heard someone ask, “What about cherries, since chokecherry is listed as a berry?”

Cherries have pits in the middle that cannot be eaten, so classified as stone fruits. Berries have seeds in the middle, or coating the outside, and the whole fruit can be eaten, seeds and all.  Chokecherries grow on a shrub, and indigenous peoples used the dried berries in pemmican; a mixture of dried meat, fruit, and fat. The berries were also cooked to create juice and pastes, which were used to help with respiratory and digestive issues.

All the berries we find in stores must be grown, and shipped into, Utah from other states as they are not drought resistant.  So, fresh or frozen, we make due with what we can purchase.

However, and I mentioned this in my mushroom article from November 8, 2023, it would be wonderful if there were classes, and actual outings into our wonderous outdoors, on foraging wild edibles.  I am not the only person saying we need more outdoor activities besides hiking, camping, ATVing, etc., so outdoor experts, what say you about starting food foraging classes?

Ah, so the recipe I will be sharing will contain a very popular berry indeed, the blueberry. They are little bombs loaded with antioxidants that explode within the body to help reduce the risk of: cancer, type 2 diabetes, heart disease, Alzheimer’s disease and Parkinson’s disease.  They have an anti-inflammatory property to reduce joint pain, act as prebiotics to reduce gastrointestinal issues, and strengthen blood vessels in the back of the eyes that helps to improve vision.  These little blue-purplish beauties pack one heck of a healthful punch.  By the way, out in the wild, the berry most similar to blueberries is the serviceberry.  Growing on native shrubs, they are sweet, purple-black, round berries that taste like a mix of blueberry and apple, with a hint of almond. They are drought-tolerant, common in canyons, and make excellent jams, jellies, and pies.

 

With extra blueberries, made two rustic pies of apples and blueberries.

The recipe for Lemon Blueberry Loaf is simple, can be made into muffins as well, and delicious with or without the glaze.  The sweetness of the berries and the tartness of the lemons balance out to give the taste buds a zesty treat.

 

Lemon Blueberry Loaf

Ingredients:

2/3 cup (12 Tbsp.) melted butter

2 cups sugar (or equal non-calorie sweetener; I use Splenda baking blend)

6 Tbsp. lemon juice

4 large eggs

3 cups all-purpose flour (+1/4 cup for high altitude)

2 tsp. baking powder

2 tsp. salt

1 cup milk (I use 2%)

4 Tbsp. of grated lemon peel (fresh, or reconstituted dry)

2 cups of fresh or frozen blueberries

Glaze

3 Tbsp. lemon juice

2 Tbsp. melted butter

2 cups confectioners’ sugar

Preparation:

Preheat oven to 350F; spray, with baking spray, three 8-inch loaf pans, or line muffin tins with paper liners (16-18 standard size, 12 large size).

 

 

 

 

In a medium bowl, blend the butter with the sugar, lemon juice and eggs until smooth. 

 

 

 

 

 

 

 

In a large bowl, sift together flour, baking powder and salt. 

 

 

 

 

 

 

 

 

Add egg mixture and milk to dry ingredients; stir until well combined.

Fold in lemon peel and blueberries. 

 

 

 

 

Spoon mixture into loaf pans, 3/4s full; or same for muffin liners.  

Bake 55-60 minutes for loaves, 15 to 18 minutes for muffins; or until golden brown and toothpick in center comes out clean.

 

Move loaves and/or muffins to baking rack to fully cool before spooning glaze over tops.

Makes 3 loaves, or 12 or 16-18 muffins, depending on muffin tin size.

So folks, remember to chew your berries well, as you don’t want to be choking on them.

Mary Cokenour 

 

 

 

Holiday Spices Elicit Memories of Comfort.

Comfort foods remind us of the innocence of childhood, and the wonders of all.  All?  Yes, the taste, texture, sight and smell, especially during the “Ber” months are filled with it.  A warm bowl of buttery mashed potatoes slowly moves along the tongue, down the throat and into the belly.  The feeling of fullness, the taste of the butter, milk and potatoes surrounds us like a warm blanket cloaked over our shoulders, while we gaze into a wood burning fire.

Then there are the spices that make their ways into drinks, main dishes, side dishes and desserts.  These aromatic spices elicit memories of warmth, feeling safe, loving times with friends and family, and pure comfort and joy. 

Cinnamon: The most common spice, with a warm, sweet, and woody flavor that is central to many holiday recipes.

Nutmeg: Frequently used in drinks like eggnog and in baked goods, offering a sweet, warm, and slightly spicy taste.

Ginger: Provides a tangy, warm, and spicy kick, perfect for gingerbread cookies and other holiday treats.  (I mistakenly added some to banana bread I recently made.  Oh, it brought the overall flavor up to a whole new, delicious level.)

Cloves: A classic holiday staple with a slightly bitter and peppery flavor, often used in both sweet and savory holiday dishes. (gives a lively kick to baked goods)

Allspice: Combines the flavors of cinnamon, cloves, and nutmeg, adding a warm and sweet profile to dishes like mulled wine and baked goods. (often found in apple pie or pumpkin pie mixes)

Cardamom: Known for its complex, floral, and sweet flavor, it is a popular ingredient in many European and Middle Eastern holiday recipes. (wonderful in apple cider donuts and carrot cake)

Star Anise: Features a smoky, woodsy flavor and a star shape, making it a popular addition to mulled wine and other spiced beverages.

Vanilla: Adds a sweet and rich flavor, essential for many holiday desserts. Make sure to use pure vanilla, not imitation.

Go back into the San Juan Record, or my food blog, archives to November 2, 2016 and you will find recipes for Snickerdoodle cookies, their origin history, and another recipe for Pumpkin Snickerdoodle cookies.  Cinnamon is the main spice used in snickerdoodles, but I don’t believe in settling; not even with my own recipes.

For this “Ber” month of November, I umpped up the recipe to make muffins filled with, not just cinnamon, but nutmeg and cloves.  They are sweet, the cloves giving a hint of a kick to the taste buds, and the sugar-cinnamon topping is slightly crispy while the muffin texture is tender.  Delicious as is, but warm up one, split it in half, place in a bowl and add a scoop of vanilla ice cream.  A taste of heaven without going there.

 

Snickerdoodle Muffins

Ingredients:

2 sticks (1 cup) unsalted butter, softened

1 cup sugar (or equivalent sugar substitute)

2 tsp. vanilla

2 eggs

3/4 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. cream of tartar

3/4 tsp. each ground cinnamon, nutmeg and cloves

1 and 1/4 cups sour cream

2 and 1/4 cups all-purpose flour (+1/4 cup for high altitude)

1/3 cup + 1/8 cup (6 tsps.) sugar (or equivalent sugar substitute) and 1 Tbsp. ground cinnamon, mixed together for topping.

Preparation:

Preheat oven to 350F, place paper liners in muffin tins (18 cups).

 

 

Cream the butter and sugar until soft and golden colored, stir in vanilla. Add in eggs one at a time and mix until each is well incorporated.

 

 

 

 

 

 

 

In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar and spices.  Add half flour mixture plus half sour cream to butter mixture, fold in until flour is all incorporated.  Repeat with other half of flour and sour cream. Batter will be moist, but not overly dense.

 

 

 

 

Using a 2-inch-wide ice cream scoop, scoop out batter into each paper cup.  Sprinkle one teaspoon of sugar-cinnamon mixture over top, and down sides, of batter.

 

 

 

 

 

 

 

 

 

 

Bake for 22-25 minutes, until tops are golden brown, and toothpick inserted in center comes out cleanly.  Let muffins rest for 10 minutes before moving to platter.  For storage, in plastic bag, muffins will last 5 days.  Or, wrap in aluminum foil, place in freezer bag, and store for up to 3 months in a freezer.

 

Looking down at the muffins, the tops look just like snickerdoodle cookies.

Makes 18 muffins.

For a Quick Bread

Divide batter into two 8-inch loaf pans, bake for 45-50 minutes; or until tops are golden brown, and toothpick in center comes out cleanly.  Resting and storage are same as for muffins.

Mary Cokenour 

Cake Mix Muffins are Killer Good.

"Do you know the Muffin man

The Muffin man, the Muffin man

Oh, do you know the Muffin man

Who lives on Drury Lane?"

This song, or nursery rhyme, was first published in 1820, but its origin story goes back farther than that.  It is based upon an urban legend about a baker in London’s West End, a poor slum region that saw little of the law.  Born 1563, and died in 1612, Frederick Thomas Lynwood, aka “The Drury Lane Dicer,” would tie strings around muffins, toss them outside his shop, and lure children inside.  During the years 1589 and 1598, he “diced” up 15 children, and stabbed to death 7 rival bakers with a sharpened wooden spoon. This is where the urban legend comes in, there is no documentation, no birth/death records, no court records, no written materials at all that can corroborate any of this. 

The song, again, did not even come into existence until 1820, and the last line about Drury Lane was originally Blueberry Lane.  There are several stories about why the line was changed, so this makes it an urban legend unto itself.  Of course, this makes another nursery rhyme, with rather dubious connotations, sung to, and by, children.

When we think of muffins, it us usually the denser than a cupcake type of cake, and with a paper wrapper around its bottom half.  However, muffins can be traced back to 10^th century Wales, when they were made from a yeast-leavened baked cake called "bara mean". The word muffin originates from the French word moufflet, which means "soft bread".  This soft bread was cheap to make, and buy, and was later on given a more genteel name, crumpet. 

In America, we equate this muffin type to the most popular brand known, Thomas’ English Muffins.  During the colonization of North America’s east coast, English immigrants brought many of their traditional recipes with them.  It was in 1874 that Samuel Bath Thomas created his “toaster crumpet” while working in a New York City bakery.  The name was changed as its popularity grew, and became a household breakfast item.

So, how did the crumpet become a type of cake?  It was later on in the 19^th century that bakeries, and baking companies, experimented with the muffin recipe to create a sweeter baked good.  In the 1920s, the first muffin mix was created by Mr. McCollum of New Brunswick, NJ.  By the 1950s, muffin mixes were made available, to local market and supermarket shelves, for at home use. 

A basic muffin mix is a blank canvas; the pantry is a paint palette; your imagination creates the final portrait of flavors and textures.  Adding in extracts, nuts, chips (chocolate, toffee, cinnamon) dried or fresh fruits, even coconut flakes, provides an endless possibility of variety.

Basic Muffin Recipe

Ingredients:

¾ cup warmed milk (not hot or scalding)

 ½ cup unsalted butter, melted 

 2 large eggs

2 cups all-purpose flour

½ cup sugar or equivalent sugar substitute

2 tsp. baking powder

 ½ tsp. salt

Preparation:

Preheat the oven to 350F. Line muffin pan for 12, or 2 pans for 6, with paper liners; set aside.

In a medium bowl, whisk the milk, butter, and eggs together until well combined.  Note: if adding a liquid extract, this is where it should be added.

In a small bowl, whisk the flour, sugar, baking powder, and salt together. Add the flour mixture and stir with a spatula until combined.  Note: if adding in nuts, chips, etc., this is where it should be carefully added, as to not over mix.

Use a 2 and ¼-inch wide ice cream scoop to fill each paper liner 2/3s full of the batter.  

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out cleanly.  Note:  a few moist crumbs attached is alright as well.  Transfer muffins to a wire rack to cool completely.  

Makes 12.

Ah, but I have discovered a semi-homemade way to make muffins, using store bought cake mix and a little imagination, Cake Mix Muffins.

Here is the basic recipe…

Basic Cake Mix into Muffins

Ingredients:

2/3 cup milk

1/3 cup oil

2 large eggs

1 (15.25 oz.) box cake mix (only have 13.25 box, then add ¼ cup flour)

1 cup add-ins (chocolate chips, nuts, raisins, berries)

Preparation:

Preheat the oven to 350F. Line muffin tin(s) with paper liners.

Add the milk, oil and eggs to a large mixing bowl. Stir until well combined.

Add the cake mix and mix until just combined; do not overmix (the mixture may still look a little lumpy). Fold in add-ins.

Fill the muffin tins about 2/3 of the way full. Sprinkle extra add-ins over top, if desired.

Bake for 20-25 minutes, or until lightly golden and toothpick comes out of center cleanly.  

Cool the muffins in the tin for 5 minutes, before transferring to a cooling rack to cool completely.

Makes 12.

Notes:

Muffins are denser than cupcakes, so liquid needs to be reduced.  For high altitude, adding extra flour will not be necessary.

Basically, any flavor of cake mix can be used, but white and vanilla mixes are more versatile. The main difference between white cake and vanilla cake is the presence of vanilla extract. White cake is a plain cake with no additional flavors or extracts, while vanilla cake is infused with the flavor of vanilla.  White cake typically uses all egg whites, no yolks. This means less fat and more sponginess.  Vanilla cake uses the entire egg which gives a richer texture.

Armed with this basic information, I created the most scrumptious Pumpkin Cinnamon Chip muffins.  The cinnamon chips are simply dreamy; pumpkin and cinnamon…’tis the season! 

Pumpkin Cinnamon Chip Muffins

Ingredients:

2/3 cup pure pumpkin

1/3 cup oil

2 large eggs

1 (15.25 oz) box vanilla cake mix

1 tsp. pumpkin pie spice mix (store bought or homemade)

½ tsp. cardamon

1 cup cinnamon chips

 

Preparation:

Follow directions from Basic Cake Mix into Muffins recipe.

 

 

 

 

 

 

 

There you have it, muffin recipes that even an urban legend, serial killer, baker would be proud of.

Mary Cokenour

 

Pecans, The All-American Nut.

The first time I ever got to visit Disney World, in Florida, was in 1979.  It was spring break and the sorority I was in decided we would vacation in Fort Lauderdale.  Going to Florida was a first for me as well, as my family did not do any vacationing at all. At that time, there was only The Magic Kingdom to visit; Epcot had just started construction.  Let me just say that being a college student, and the craziness of spring break, did not mesh well with me.  So, it was not until I was married, and became a mom, that a return to Florida was called for.

Vacation time saved up, two weeks would allow for seeing all we could cram in, and be able to drive to and from Florida along Interstate 95.  We crossed over massive bridges, stopped at off the highway, hole-in-the wall restaurants, and collected souvenirs for each state we passed through.  It was like a whirl wind turn of the east coast, so exciting, and, most of all, fun!  As we got further south, we began to see signs touting “Come see the 20-foot alligator”, and yes, we stopped to see.  Oh, there never was an alligator, that was just a ruse to get tourists to stop in.  However, it was not all wasted time as many of these places sold, by the bag, bushel and barrel, pecans.  Shelled, unshelled, roasted, seasoned, raw, whole, chopped, smashed; did not matter, it was pecan heaven.

Can you figure out where I am going with this now?  I bet the majority of you are saying, “pecan pie”, and you would be wrong.  Yes, pecan pie is a southern USA recipe, which supposedly originated in the late 1800s from Patti's Restaurant in Grand Rivers, Kentucky.  Of course, there are other southern states which make claim to being the first to invent the recipe.  However, it was the Native Americans who were cooking and mashing up the nuts, not just for their edible quality, but for medicinal reasons as well.

The pecan is a species of hickory tree that is native to the southern United States, and northern Mexico. Pecan originates from “pacane,” an Algonquian word that means “need stone to crack”.  While the pecan does have a hard, protective shell, they can be cracked easily using one of four methods.  Allowing the nuts to dry out, for two weeks, helps with the cracking process.  First method is placing two nuts in your palm, and then squeezing them together until you hear a “crack” sound.  Definitely a good technique for those wanting to build up strength in the hands.  Second and third methods are similar, use a store-bought nutcracker, or a hammer straight out of the toolbox.  With the hammer method, wrap the pecans in a towel before whacking at them, or they will fly everywhere. Fourth method is to boil them in water for about 15 minutes to soften the shells.  Let them cool, and the shells should peel right off; similar to the boiled peanuts that are popular in the southern states.

 

So, why no recipe for pecan pie from me?  Actually, it is not a favorite in our home; the overwhelming gooiness of the pie is not appealing.  Oh, one exception is if I bake up a chocolate pecan pie, as the chocolate gives a firmer texture to the filling.  No, instead, I will be giving a recipe for Brown Sugar Pecan Muffins.  These, larger than mini, but smaller than average, muffins pack a gambit of flavor – brown sugar, cinnamon, and, of course, pecans.  One of my taste testers described them as “magical”.  

 

 

   

 

 

Oh, and if looking for a tasty dessert idea, warm up a muffin, break it apart a bit, and serve a scoop of ice cream next to it.  The warmth will let the ice cream get melty, and the two together…perfection!

 

 

 

 

 

….and here is the recipe for these “magical” muffins.

 

 

Brown Sugar Pecan Muffins

 

Ingredients:

1 and ¼ cups light brown sugar

3 eggs

2 cups all-purpose flour, sifted (add 3 Tbsp. for high altitude)

3 tsp. ground cinnamon

1 cup salted butter, melted

1 and ½ cups chopped pecans

Preparation:

Pre-heat oven to 350 degrees. Line muffin tins with paper liners.

 

Combine all ingredients, except pecans, by hand, or medium speed on mixer; fold in one cup chopped pecans.

 

Fill each paper liner 2/3s full; sprinkle with half cup chopped pecans on top. 

 

 

 

 

Bake for 25-28 minutes, or until toothpick inserted into center comes out clean.

 

Makes 16.

 

The 4^th of July will be here before we know it.  For your celebration, bake up a batch, or two, of these muffins to celebrate the all-American nut.  Or bake up some now, there will definitely be no regrets.

Mary Cokenour

 

 

Multiple Personality Disorder Muffins aka Morning Glory Muffins.

Good morning, how about a warm, freshly baked muffin; one with multiple personalities?  That is exactly what the Morning Glory Muffin is all about; an “everything, but the kitchen sink” recipe.  The long list of ingredients starts out as carrot cake with raisins, then becomes Hawaiian with coconut, and ends up with apples and cinnamon for that all American pie. Walnuts are added in, just to prove it is nuts.  There you have it, a muffin with multiple personality disorder.

Morning Glory Muffins were created by Chef Pam McKinstry, of the Morning Glory Café, which was open from 1979-1982, on Old South Wharf, Nantucket, MA.  The recipe was printed in Gourmet magazine in 1981, but was so popular that it was re-printed in the October 1991 issue.  It was part of an article called “25 Favorite Cookies, Muffins, and Quick Breads”; these were recipes which were collected, from all of their past issues, in celebration of the 50th anniversary of Gourmet Magazine.

Pamela A. McKinstry wrote two spiral-bound cookbooks of recipes from her restaurant, Sconset Café, which still exists under different owners (https://sconset-cafe.business.site/).  On page 8, of A Kitchen Collection: Sconset Café—a village café on Nantucket Island (1985), is the recipe for Morning Glory Muffins. The second book is called Kitchen Magic on Nantucket: Recipes from the Sconset Café (1987).  While I personally could not find either cookbook, for purchase online (out of print/none available for resale), one of the 5-star reviews read, “amazing morning glory muffins”.

My own personal interest with the muffin began at our local Maverik.  Needing something for breakfast, being on the go, why not a yummy muffin?  Reading the labels, I spied Morning Glory, and it peaked my interest further.  Was this one of those baked goods that included an infusion of flowers, like roses and pansies, but using morning glories?  I saved the container, for label reading later on, but scarfed down that muffin; sweet, moist, packed with surprise after surprise of flavorful additions.  But to be objectively fair, I purchased another muffin, the next day, gave it to Roy for his eating enjoyment, and most especially, his opinion.  Result? Find a recipe and bake them up, baby! Oh, no flowers were used in the making of this muffin.

Since we do live at high altitude, especially compared to Massachusetts, I added in three tablespoons of flour.  I still achieved the required wet, sticky batter; however, instead of 12 muffins, it was stretched out to 15.  No complaints there!  I did take a few up to San Juan Record, for taste testing, and just to be nice; and did receive a couple of rave reviews myself.

With this muffin recipe, the prep work is worth the delicious result.  Morning Glory Muffins, a muffin with multiple personality disorder, that will make your day bright, and your smile wide.

Morning Glory Muffins

 Ingredients:

1 and 1/4 cups granulated sugar

2 and 1/4 cups all-purpose flour

2 tsps. baking soda

1 Tbsp. ground cinnamon

1/2 tsp. salt

1/2 cup sweetened shredded coconut

3/4 cup raisins

1 large apple peeled and grated

1 (8 oz.) can crushed pineapple drained and pressed dry with paper towels

4 medium carrots peeled and grated (about 2 cups)

1/2 cup walnuts toasted and coarsely chopped

3 eggs

1 cup vegetable oil

1 tsp. pure vanilla extract

 

Preparation:

Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 12-cup muffin tin.

In a large bowl, whisk together sugar, flour, baking soda, cinnamon and salt. Add coconut, raisins, apple, pineapple, carrots, and walnuts and stir to combine.

 

In a small bowl, whisk together eggs, oil, and vanilla until smooth. Gently add to the rest of the ingredients and stir carefully to combine (do not overmix).

 

Batter will be wet and sticky.

Using a greased ⅓ cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, about 25-35 minutes, rotating the pan half-way through baking.

 Let the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving.

Makes 12 Muffins.

Mary Cokenour

 

 

 

 

 

 

 

 

Playing with Pumpkin.

I have often wondered why pumpkin was so important for the fall and winter holidays.  Of all the squash varieties available, why this particular species?  Let’s do a bit of time travel to 7000 BCE, and a favorite winter vacation spot, Mesoamerica aka Mexico.  The Native tribes lived off the land; growing, harvesting, collecting seeds to plant for new growth and harvest.  One method used necessitated a water source, The Three Sisters of squash, beans and corn.  This method allowed each crop to help each other while growing along a river bed.  Vines of beans created a trellis upon the corn, and added nitrogen into the soil.  The trellis provided shade for the pumpkin while the pumpkin vines helped the shallow roots of corn stay stable in wind.  The corn stalks would allow the beans and pumpkins to lift off the ground slightly, so wet ground would keep them from rotting. 

Pumpkin was not so named until Europeans began exploring Mexico.  The name of this squash comes from the Greek word Pepõn which means “Large Melon.” The French took this word for themselves as well, the English were good with it too.  American English though had to have its own pronunciation, and "Pumpkin" was formed.  Even back in the 16^th and 17^th centuries, settlers of North America were having fun with phonics!

Squash, including pumpkins, is normally a fall weather crop.  The large orange pumpkins are often emptied of pulp and seed, a face carved in the hard shell, and a candle placed inside.  Now do you know why?  Jack O’ Lanterns are based upon an Irish myth.  Stingy Jack drank with the devil twice, but tricked him both times, so Jack did not end up paying.  Jack’s luck ran out though; he died and heaven refused him entrance due to his track record of bad deeds.  Down to hell he fell, but the devil held a grudge and would not allow Jack admittance as well.  However, the devil gave Jack a burning ember, so his spirit could walk the earth forever, and have something to light his way.  Jack carved out a potato, placed the ember inside, and became known as Jack of the Lantern. 

While pumpkin seeds can be roasted and salted for a tasty snack, the pulp is often used to make baked goods and soups.  Americans love this squash so much, they extend its use into the next fall holiday, Thanksgiving; then into winter with Yule and Christmas.  Thankfully, due to home canning, and the aluminum can industry, pure pumpkin is available year round!  Now to my playing with pumpkin, and the goodies I enjoy baking, and most of all, eating.

Back in October 2016, my recipe for Pumpkin Bread appeared in the San Juan Record.  Since then, I have found many more uses for that recipe besides loaves of delicious cake-bread.  The same recipe can be used to make muffins!  Divide the batter into 3rds, leave one third plain; to the next 3^rd, add semi-sweet chocolate chips; the last 3^rd is a power punch of chopped walnuts and dried cranberries.  Want more fun?  Use enough of the batters to make 24 muffins; then put the rest into a loaf pan for an awesome mixture of pumpkin, chocolate, walnuts and cranberries.  To die for!

Here’s the basic recipe again, but need to wow the family, and guests, with a fancier treat?  Bake up Biscotti!  An Italian cookie whose name means “twice baked”, and you just have to change the basic recipe a wee bit.

Pumpkin Bread

Ingredients:

 2 cups cooked pumpkin puree or 1 (15 oz.) can pumpkin puree

 4 eggs

 1 cup canola oil

 2/3 cup water

 3 cups sugar

 3 cups flour

 2 tsp baking soda

 1 ½ tsp salt

 1 tsp each ground cinnamon, ground nutmeg and allspice

 ½ tsp ground cloves

Preparation:

Preheat oven to 350; lightly butter and flour (or use baking spray) three loaf pans.

In a large bowl, mix together well the pumpkin puree, eggs, oil, water and sugar. In another bowl, sift together the flour, baking soda, salt and spices; add 1/3 of dry mixture into pumpkin mixture and mix well; repeat until all dry ingredients have been incorporated into the wet mixture. Divide batter between prepared loaf pans; use a soup ladle to get three full cups into each loaf pan.

Bake for 45-50 minutes, or until a toothpick inserted in center comes out cleanly. Let loaves cool before inverting and removing.

Makes 3 loaves.  Or makes 30 muffins which are baked for 30 minutes (use cupcake liners for easy removal from muffin tins).

Normally biscotti is twice baked to allow each slice to crisp up, making it perfect for dipping into coffee or hot chocolate.  Not everyone enjoys very crisp cookies, so the baking time can be adjusted to allow for a softer cookie.  Do not make them too soft though if intending to dip them into melted chocolate for that fancy touch.  Again, since the main ingredient is pumpkin, favorite additions of chocolate chips, dried fruit and nuts will be perfect enhancements for the biscotti.

Pumpkin Biscotti

Ingredients:

½ cup (4 oz.) pure pumpkin

3 tsp. flour

1 tsp each ground cinnamon, ground nutmeg and allspice

 ½ tsp ground cloves

4 large eggs

1 cup canola oil

¾ cup sugar

3 cups flour

2 tsp. baking powder

Additions, if desired: ½ cup chocolate chips, ½ cup chopped walnuts or pistachios, ½ cup dried cranberries, or go wild and add ¼ cup of two or three.

Preparation:

Preheat oven to 350F; line baking sheets with parchment paper.

In a small bowl, mix together pumpkin, 3 tsp. flour, spices; set aside.

In a large bowl, mix together eggs, oil and sugar.  Add pumpkin mixture from small bowl, and mix well.  Slowly add in 3 cups flour and baking powder.  If dough is very sticky, add in flour, teaspoon at a time, until it no longer sticks to the hands or bowl.

Remove from bowl to floured board, lightly work in additions (chips, nuts, fruits).  

Divide into 3rds, roll into flattened logs and place on parchment paper; score logs into 8 to 10 pieces.  Bake for 25-30 minutes, bottom will be slightly browned.  

Remove logs to cutting board to cool for 5 minutes.  At score sites, cut logs into individual pieces, place back onto parchment paper, and back into oven for 10-15 minutes.  The longer in the oven, the crispier the cookies become.  

Remove cookies to cooling rack and let cool completely.

Option: After cooling, drizzle, or dip into, melted white chocolate for a lovely contrast of color.

Makes 24 to 30 cookies.  Store in glass or metal containers, in a cool area, to allow cookies to keep their crispiness.

A tin, of these pretty cookies, will make a wonderful gift.  Enjoy and happy holidays!

Mary Cokenour