Stoney Creek Farm

How To Cook A Pumpkin

Break off the stem. Cut in half. Scoop out the seeds. Bake on a cookie sheet for 1-1/2 hours until soft, or in a microwave for about 15 minutes per half, or until soft like a baked potato. Measure as the recipe requires. Any recipe will be better if the pumpkin is mixed with the milk and eggs  in the pitcher of a blender (not a mixer).

Butternut squash can be substituted for pumpkin in most pumpkin recipes.

Zucchini Relish

• 10 cups grated zucchini
• 4 cups grated onion
• 1-2 grated green and red peppers
• 5 Tablespoons salt
• Mix together evenly and let stand over night (at least 12 hours)
• The next day;
  • Rince vegetables in cool and water and drain well.
  • in a large pot combine;
  • 5 cups sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon celery seed
  • 1 teaspoon dry mustard
  • 1 teaspoon tumeric

After it is mixed evenly add 3 cups vinegar. Bring to a rolling boil. Add vegetables. Bring to a rolling boil, so that it continues to boil even with stirring. Boil for 3 minutes. Place in canning jars. Turn jars upside down.

Pecan Pie

• 3 eggs, slightly beaten
• 1 cup sugar
• 1 Tablespoon butter
• 1 teaspoon vanilla
• 1/2 cup light corn syrup
• 1/2 cup real maple syrup
• 1/4 teaspoon salt
• 1 cup, or more pecans (whole or chopped as to your preference)
• 1 prepared pie shell

Beat eggs in a blender or with a mixer. Add remaining ingredients except pecans and mix well. Spread pecans out on the pie crust in the pie pan. Slowly pour egg mixture evenly over pecans.
Bake at 350 for 45-50 minutes, or until it appears firm when you gently move the pan. Cool at least slightly before cutting.

Pumpkin Crunch

• 3 eggs
• 2 cups cooked pumpkin
• 1 1/2 cups sugar
• 1/2 tsp. salt
• 12 oz. evaporated milk
• 3 tsp. cinnamon or 4 tsp. pumpkin pie spice

Mix the above in a blender until smooth.  Pour into a 9×13″ pan.

Sprinkle with a dry white or yellow cake mix.

Melt 1-2 sticks butter or margarine and drizzle over the top.

Optional: Sprinkle with 1/2 to 1 cup chopped walnuts or pecans.

Bake at 350 degrees for 50-60 minutes, or until firm.

Pumpkin Pie

• 2 eggs
• 1 3/4 cups cooked pumpkin
• 3/4 cup sugar
• 1/2  tsp. cloves
• 1/2 tsp. salt
• 2-3 tsp. cinnamon
• 1/2 tsp. ginger, optional
• 12 oz. evaporated milk ( 1 can)        ( Evaporated is not the same as sweetened condensed.)
• 1 pie shell, unbaked

Gradually add all ingredients except pie shell into a blender. Mix till smooth.  Pour into pie shell and bake at 350 degrees for 45-60 minutes, or until it is firm.