Old-Fashioned Pumpkin Cookies
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1 Old-Fashioned Pumpkin Cookies RECTORY 2½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt 1½ cups granulated sugar ½ cup butter softened 1 cup pumpkin 1 large egg 1 teaspoon vanilla extract Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Source: Pioneer Cooking in Ontario, 1981
2 Icing (for Pumpkin Cookies) RECTORY 1 cup brown sugar 2 tbsp butter 4 tbsp milk 1 cup icing sugar Combine brown sugar, butter and milk in a saucepan and boil for 2 minutes. Cool. Add icing sugar and beat until smooth. Dip cookie tops in icing. If icing thickens, thin it with milk. Credits: Recipe tested by Chef Scott Warrick, Algonquin College School of Hospitality and Tourism. The original recipe comes from the book Pioneer Cooking in Ontario: Tested Recipes from Ontario s Pioneer Villages and Historical Sites. NC Press Limited. Toronto, 1981.
3 Pumpkin Pie LIVINGSTON HOUSE 3 cups cooked pumpkin, ½ cup brown sugar, ½ cup flour, ½ cup milk, ½ teaspoon ground ginger, ½ teaspoon salt. Have the pumpkin drained dry after cooking and mashed smooth. Mix in the sugar, ginger, and pinch of salt. Mix the flour with the milk in a bowl gradually, perfectly free from lumps, and stir that well into the pumpkin. Cover large pie pan with thin crusts of short paste made of a ½ cup of shortening rubbed into 2 cups of flour and mixed up with water and a little salt and rolled. Fill them to the brim with pumpkin mix and bake ½ hour in a slack oven. Source: Cooking for Profit, 1893
4 Pumpkin Nut Loaf LIVINGSTON HOUSE RANCH HOUSE 2 cups flour ½ tsp nutmeg 1 tsp baking soda ½ cup milk ½ tsp salt 2 eggs ¼ tsp baking powder 1 cup mashed pumpkin 1½ cups white sugar 2 tbs water ½ tsp cinnamon ¼ cup walnuts In a mixing bowl, combine flour, soda, salt, baking powder, sugar, cinnamon and nutmeg. Stir, and then add milk, eggs, pumpkin, water and walnuts. Pour batter into prepared pans and bake until the centre is firm and a knife inserted comes out clean.
5 Pumpkin Soup LIVINGSTON HOUSE 1½ cups mashed pumpkin 3 carrots, chopped ½ onion, chopped 2 stalks of celery, chopped 2 tbsp butter 1 apple, peeled and chopped 1½ cups water or broth ½ tsp brown sugar 1 cup milk ½ cup cream garlic parsley thyme salt pepper cumin nutmeg ginger In a soup pot, fry carrots, onion and celery in butter until fragrant. Add apple and garlic and cook until vegetables are soft. Add pumpkin, broth, parsley and seasonings. Boil for 20 minutes, then add milk and cream. Serve warm.
6 Gramma s Pumpkin Pie RECTORY 1½ cups pumpkin 8 tsp nutmeg 1 tbsp flour ½ tsp mace 1 cup sugar ¼ tsp salt 1 tsp ginger 3 eggs 1 tsp cinnamon ½ cup milk Mix and pour into a pie shell and bake for minutes. Source: Mrs. Harriet Annie Johnston, Longbourn MB, early 1900s. This recipe has been handed down through 4 generations to great-granddaughter Bobbie Kehler, Heritage Park Senior Interpreter.
7 Puff Paste (Fine) RECTORY Makes enough pastry for 2 double crust pies: To make fine puff paste take one pound (4 cups) flour, half a pound (1 cup) of butter and half pound (1 cup) lard. Cut the hard butter and lard in thin pieces through the cold sifted flour. Mix the whole with enough ice water to make it roll easily. There must be no kneading and the warm hands should come in contact with dough as little as possible. Source: Twentieth Century Home Cook Book, 1906
8 Pumpkin Cake RECTORY 2 medium eggs 1 teaspoon cinnamon 1 cup sugar ½ teaspoon nutmeg ¾ cup pumpkin ¼ teaspoon salt ½ cup butter ¼ teaspoon powdered ginger 1¾ cups flour ¼ teaspoon cloves 1 teaspoon baking soda ¾ cups walnuts In a large bowl, cream eggs, sugar, pumpkin, and butter. In another large bowl, sift together flour, baking soda, cinnamon, nutmeg, salt, ginger, and cloves. Add to egg mixture and stir until combined. Stir in walnuts. Pour mixture into a greased pan. Bake 60 minutes, or until a knife inserted in the middle comes out clean. Remove from oven and cool slightly.
9 Pumpkin Muffins RANCH HOUSE 1½ cups flour 1 cup milk ½ cup sugar ½ cup mashed pumpkin 2 tsp baking powder ¼ cup butter ½ tsp cinnamon 1 egg ½ tsp salt In a large mixing bowl, mix flour, sugar, baking powder, cinnamon and salt. In a separate bowl, mix milk, pumpkin, butter and the egg. Add to the dry ingredients and stir until the mixture is moistened. Pour the mixture into a muffin tin and bake until a knife inserted in each centre comes out clean.
10 Pumpkin Pancakes RANCH HOUSE 2 cups flour 1½ cups milk 2 tbsp brown sugar ½ cup mashed pumpkin 2 tsp baking powder 1 egg 1 tsp cinnamon 2 tbsp butter ½ tsp salt ½ tsp ginger ½ tsp nutmeg Mix dry ingredients, then add wet and stir until just moistened. Pour the batter onto a hot buttered frying pan. Cook until both sides are golden brown. Serve with syrup or preserves.
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