pumpkin recipes

Winnipeg Free Press - October 08, 2008

Thanksgiving Trump Card

I'm not sure what it is about pumpkin that he doesn't like. This is, after all, the same man who loves curried squash soup. And correct me if I'm wrong, but I'm pretty sure squash and pumpkins are from the same vegetable family. And both pumpkin pie and curried squash soup use similar ingredients (brown sugar, cinnamon, some ginger), so go figure. Here in Canada, one very successful cookbook series is The Best of Bridge. The first edition came out in 1976. Thirty-two years later, the "ladies"...

Winnipeg Free Press - September 26, 2007

Let Our Readers Eat Cake, Be It Pumpkin or Red Velvet

Taste Tester Notes: This classic cake is visually appealing with vibrant colour set against white and rich butter frosting. The cake is not strongly flavoured, so the rich frosting complements it. Some versions use only 30 ml (2 tbsp) of red food colouring, which is all I used, and the colour is still bright. I found this made just enough frosting for a two-layer cake, so if you like thick frosting you may want to make more (1 1/2 to 2 times the recipe). You can also bake 2 layers and cut eac...

Winnipeg Free Press - April 11, 2007

Pumpkin Soups to Bowl You Over

If you can help with one of this week's recipe requests, have your own request, or a favourite recipe you'd like to share, send an e-mail to recipeswap@freepress.mb.ca, fax 697 7412, or write to Recipe Swap, c/o [DARLENE HENDERSON], Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, Man., R2X 3B6. Please include your first and last name, address and telephone number. (Also, please note that your submission may not appear right away, due to space limitations.) Puree soup in a food processor o...

Winnipeg Free Press - April 25, 2007

Swap Readers Come Through with Recipes for Treats of Yore

Georgina Taylor was looking for a very old recipe for Eagle cake that she used to bake at farm harvest time. Emily Gislason of Arborg had a copy in her handwritten recipe book from the 1930s, which she started before she married. She used to bake the cake in a wood stove. Linda Hall of Stonewall found a copy in a circa-1915 Five Roses cookbook she inherited, Gwen Litke had it her circa-1940 Blue Ribbon cookbook, Pat Cesmystruk of Pilot Mound sent in her mother's recipe from the 1950s, and Mar...

Winnipeg Free Press - July 15, 2009

Dessert Salad has All the Yummy Food Groups

Taste Tester Notes: The quantities that I used for this sweet and creamy dessert salad are 500 ml (2 cups) of whipping cream that I whipped until soft peaks formed, a 540 ml (19 oz) can of crushed pineapple, a 284 ml (10 oz) can of mandarin orange segments, and a 398 ml (14 oz) can of fruit cocktail. You can also substitute fresh fruit for canned. Using a whisk to stir the buttermilk and pudding will keep it smooth, as it will thicken very quickly. The cookies will soften as the salad chills....

Winnipeg Free Press - October 07, 2009

Impossible Pies? Not so, Non-Believers!

Taste Tester Notes: If you don't want to use a conventional pastry shell, this pumpkin pie recipe is a cinch to make. It is very good, with a smooth consistency that is nicely spiced and not too sweet. I tried one version using Bisquick and another version using the substitute featured today and both worked equally well. The butter is not melted before adding. Once baked, let pie cool to room temperature then cover and refrigerate until serving. The pie will be firm enough, but since this doe...

Winnipeg Free Press - November 07, 2006

Quirky Advice

This year's Almanac starts off interestingly enough with some pop culture -- a dozen or so pages of Readers' Digest-style snippets in the Tastes and Trends section. One item reveals that employees now suffer from input overload -- from messages via phones, computers and other high-tech gizmos -- that is making us unfocused, impulsive, hasty and causing us to feel guilty and inadequate. The solution devised by some bosses for reducing distractions is to have their employees wear black baseball...

Winnipeg Free Press - October 02, 2007

Be Fruitful and Moisturize

"By autumn, that skin can look drab and dull because it has quite literally been baking itself over the summer months," says [Miller]. "So this is the ideal time for exfoliating and rehydrating treatments." "Oatmeal is fabulous for your face," suggests Miller. "Combine equal parts oatmeal and honey into a paste and allow it to dry on your skin. The oatmeal pulls out toxins and honey is a great moisturizer and hydrator." "Most of the products we buy for our skin have a long shelf life," says M...

Winnipeg Free Press - May 13, 2009

Recipes You Can Wrap 'N' Roll With

In a medium skillet over high heat, brown the ground beef in 15 ml (1 tbsp) oil, stirring often and reducing the heat to medium, if necessary. Drain and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions and stir. Stir in chopped water chestnuts, green onions, and sesame oil and continue cooking until the onions just begin to wilt, about 2 minutes. Mix with beef. Taste Tester No...