Town in a Pumpkin Bash
Page 29
Bake for 50 to 60 minutes until a toothpick poked in the center comes out clean.
Take out of the pan and cool on a rack or board.
Holly Holliday made this bread for Candy’s birthday every year. Happy 40th birthday, Candy!
Wild Rice and Pumpkin Pilaf
2 tablespoons butter
1 large onion or 2 shallots, chopped
2 cups wild rice or wild rice blend (usually with brown rice)
4 cups vegetable broth
2 tablespoons olive oil
1 cup cubed fresh pumpkin or squash
½ cup chopped mushrooms
In a large saucepan over medium heat, melt 2 tablespoons of the butter.
Add the onion and sauté until soft, about 5 minutes.
Add the dry rice and mix with the onions.
Add the vegetable broth, making sure the rice/broth ratio is correct.
Cook the rice 50 minutes (or according to package directions).
While the rice is cooking, cube the pumpkin or squash.
Heat the olive oil in a large skillet over medium heat.
Add the mushrooms and pumpkin cubes.
Cook, stirring until browned.
When the rice is cooked, stir in the pumpkin and mushrooms.
This recipe is a favorite of Doc’s. Enjoy!
Melody Barnes’s Pumpkin Soup
2 onions, chopped
3 tablespoons butter
¼ cup flour
4 cups vegetable broth
3 cups pumpkin, mashed or pureed
½ cup light cream
¼ teaspoon nutmeg
¼ teaspoon ginger
In a large saucepan, sauté the onion in the butter.
Add the flour and stir, cooking for 2 minutes.
Add the vegetable broth slowly, stirring while adding it.
Add the pumpkin mash.
Cook for 15 to 20 minutes on low heat.
Stir in the cream, nutmeg, and ginger.
Cook 5 minutes more on low heat.
This is a delicious soup to serve on a cold Maine day. It’s served at Melody’s Café daily in October!
Candy Holliday’s
Pumpkin Cheesecake Swirl
8 ounces of cream cheese, room temperature
8 tablespoons sour cream
¾ cup sugar
2 eggs
1 cup of pumpkin, canned or mashed fresh
½ teaspoon cinnamon
¼ teaspoon ginger
1 graham cracker crust
In a large bowl, mix the cream cheese and sour cream until smooth.
Add the sugar and mix.
Add the eggs one at a time and mix.
Take out 1⁄3 cup of the cream cheese mixture and put it in a smaller bowl.
Add the pumpkin and spices to the mixture in the large bowl and mix.
Spread the pumpkin mixture from the large bowl into a graham cracker crust.
From the leftover mixture in the small bowl, take tablespoonfuls and drop them over the top of the pie.
Use a fork or sharp knife and swirl the drops into the pie mixture.
Bake at 375 degrees for 30 minutes, or until the filling is firm in the center when touched.
Cool on a rack or board.
Store in the refrigerator.
This pie is great anytime, but especially on Candy’s birthday!
Watch out for
B. B. Haywood’s
next Candy Holliday Mystery!
Coming soon from Berkley Prime Crime!