BS: non-music thread for all things pumpkins

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 28 Dec 22 - 01:52 PM

The only other thing that I have used condensed milk for is to make caramel for a caramel tart.

I think the resulting caramel may be the same as Dulce de Leche.

That was before I cut out sugary sweets - as much as possible - from my diet, but that caramel tart was yummy and making the caramel was fairly simple.

Sorry, off topic for pumpkins, although I'm imagining there might be a recipe which combines pumpkin pie and caramel.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 28 Dec 22 - 04:49 AM

Now that you mention it Jennie, I don't remember how to make coconut ice. Copha makes more sense, but it would be at least 50 years ago when I would have made it. Casting my mind into the dim, distant past.

There are recipes on the 'net which use condensed milk so it must have been there in my mind somewhere.

Subject: RE: BS: non-music thread for all things pumpkins
From: JennieG
Date: 27 Dec 22 - 08:39 PM

Helen, I remember when coconut ice was a treat bought at fetes....yummo. I don't remember it made with condensed milk, though; my memory says it was made with Copha, so once more Google came to the rescue - and I found a recipe for Cocoanut Ice in a veritable treasure trove of earlier Ozzie recipes.

The Cook and the Curator

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 25 Dec 22 - 04:02 PM

I remembered the other one - with some help from Google: Coconut Ice

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 25 Dec 22 - 03:16 PM

No, keberoxu, that's way too sugary for me to even think about! Butternuts are sweet to start with, and then adding bucketloads of sugar AND condensed milk!! No thanks! LOL

On the other hand, mentioning Rice Krispies, which I assume is the same or similar to the Rice Bubbles we get here, reminds me of a couple of recipes.

One is called peanut butter honeys, which is similar to this recipe Peanut Butter Rice Bubble Slice. Seriously yummy and very easy to make. One of my all time favourite recipes. I substitute gluten free rice bubs if necessary.

The other is White Christmas. There are various recipes and I vaguely remember - possibly, maybe - that some of the recipes used condensed milk but I might be mixing it up with something else. I'm going back a few decades since I ate it, let alone made it.

Subject: RE: BS: non-music thread for all things pumpkins
From: keberoxu
Date: 25 Dec 22 - 10:04 AM

Thread drift -- just heard somebody else's description of something
called butternut squash bake,
from a recipe culled from a women's magazine.

It uses stunning amounts of sugar (particularly brown sugar),
sweetened condensed milk,
and a topping made with Rice Krispies cereal.

The lady who uses the recipe (passed down from her mother)
swears that there are never any leftovers with this holiday dish.

Subject: RE: BS: non-music thread for all things pumpkins
From: keberoxu
Date: 15 Dec 22 - 11:04 AM

The dining facilities, where I am staying, post menus for meals,
with frequent hilarious misspellings.

Not long ago, dessert was described as "pukpin pie".

Subject: RE: BS: non-music thread for all things pumpkins
From: keberoxu
Date: 24 Nov 22 - 06:29 PM

I didn't have room for today's pumpkin pie, but I can report on the ingredients for the filling:
pumpkin, egg, sweetened condensed milk, salt, nutmeg, ginger, and cinnamon.

(groan: too much turkey with stuffing ...)

Subject: RE: BS: non-music thread for all things pumpkins
From: keberoxu
Date: 22 Nov 22 - 03:46 PM

Hooray for finally winning a concession on the pie crusts!

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 22 Nov 22 - 10:30 AM

Time for pumpkin/sweet potato bread loaves for gifts. I seem to have used more of my frozen pumpkin than I remember since last year, so must pick up a couple of cans today.

My ex makes the pies for the holiday meals (one apple and one pumpkin) and we always complain that he uses store-bought crusts. On Thursday we're going to make crusts and wrap them in waxed paper so he can take them home and roll out for the pies he'll make on Sunday before the big meal. I really do like good pie crust and I find those store bought ones inedible. Years of complaining have finally caught his attention. :)

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 18 Nov 22 - 11:59 PM

I stored some of my leftover pumpkin-tomato-capsicum-corn-green bean succotash and used it last week as a sauce for cannelloni, which was lasagne sheets rolled around some spinach, feta and ricotta cheese with an Italian dried herb mix included. I put grated mozzarella and some parmesan on top and baked it. I also added about a cup of hot water to make sure the cannelloni (i.e. lasagne sheets) cooked properly, and in case the succotash dried out too much in the oven.

I wasn't sure if the succotash flavour would work for the cannelloni recipe but it did work. I think I'll repeat the experiment again some time.

Subject: RE: BS: non-music thread for all things pumpkins
From: JennieG
Date: 29 Oct 22 - 06:32 PM

Yesterday I made a tray of pumpkin raisin bars, from some pumpkin pureé in the freezer. Very nice....a bit sweet, but not something we eat everyday after all. Later on today I will try freezing some for later in the week.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 29 Oct 22 - 02:43 PM

One of our cats, now sadly deceased, used to go nuts for green beans - raw or cooked - and cooked pumpkin, corn and sometimes carrot.

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 29 Oct 22 - 12:21 PM

This weekend I'm feeding a friend's cats while she is away from home attending two funerals (alas, her cousins died within a day of each other). One of the little add-on treats that sometimes goes on their tiny little food portions (these are the smallest cats I've ever worked with) is a dab of mashed pumpkin that comes in little aseptic packs.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 27 Oct 22 - 04:32 AM

I haven't made the pumpkin succotash recipe that I posted on 20 Oct 22 - 07:25 PM for possibly 20 years because I totally forgot about it. I decided to make it for dinner tonight.

I remembered something from when I made it before. When all the ingredients are in the pot and the flavours haven't merged together yet, I always used to smell the disassociated flavours and think, this isn't very appetising. After it has simmered for the required time, the flavours and smells meld together very nicely.

Hubby didn't complain about it so it must have been ok. I added a few green olives and some grated Parmesan cheese and served it with pasta. I might have to tweak the recipe a bit next time, but it tasted good to me. I also think it might work for a pasta bake.

Subject: RE: BS: non-music thread for all things pumpkins
From: gillymor
Date: 26 Oct 22 - 08:04 AM

Helen, Noosa yoghurt is made in Colorado, USA but one of the founders is from your Noosa, which does sound like a charming place.

Subject: RE: BS: non-music thread for all things pumpkins
From: Donuel
Date: 26 Oct 22 - 07:09 AM

This is getting way too delicious.

In the news is a non edible use of giant pumpkins in Belgium where they hollow them out to make round boats that they paddle about in a lake.
It looked like bumper cars fun on the water.

Subject: RE: BS: non-music thread for all things pumpkins
From: Senoufou
Date: 26 Oct 22 - 03:36 AM

Family across the road went off to the pumpkin farm near our village, and posted lots of pictures on Facebook of the four of them wheeling wheelbarrows choc-a-bloc with huge pumpkins. They'll no doubt be decorating their front garden with their carved pumpkins lit by candles.
Husband always used to remark each year that this was an appalling waste of good food, which would have fed an entire African village! Fortunately (?) my shepherdess neighbours will take the pumpkins away to feed their animals at their Sanctuary once Halloween is over.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 26 Oct 22 - 01:21 AM

The raw strawberry slice is as yummy as it looks, and it is very easy to make. Because the strawberries are raw it has that beautiful fresh strawberry taste. The cashew cream doesn't have a strong flavour. In fact, I think people would find it difficult to name the ingredient if you didn't tell them what it was.

I said earlier in the discussion that I love pumpkin scones, but I also recently made scones with grated zucchini and grated tasty cheese. They were a hit at our music session during afternoon tea.

I think I did buy some of the bright orange halloween pumpkin once to use in my usual pumpkin cooking variations and the stringyness was very unpleasant.

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 26 Oct 22 - 12:12 AM

However you make it, that Raw strawberry slice is beautiful, isn't it!

Next month I start my various baking projects as gifts for people. I make banana bread (one with extra banana so it is very cake-like), pumpkin bread, zucchini bread, etc. I try to make consumable gifts for people instead of buying things that just sit around or might not have been the right thing and needs exchanging. No one ever asks to exchange the holiday breads (though if I give them the option they usually express a preference for one. Of all of them, I think the zucchini bread is the one overall in most demand.)

The succession at our house when I was a kid was that we had the pumpkin to carve for a jack-o'-lantern and then it was in the fridge or freezer until it was time to use it to bake for Thanksgiving. The carving pumpkins here now-a-days are pulpy bleh, and I still have frozen pumpkin from last year.

One of the cable channels has started playing xmas movies all day every day. The "Lifetime" type, Hallmark Channel knockoffs mostly filmed in Canada on a shoestring. I think I'll pick up some candy corn this week to push the other holidays back out of sight for a little while longer.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 25 Oct 22 - 02:53 PM

Noosa, as in Noosa, Queensland, Oz?

gillymor, I reckon you would like Noosa.

"Noosa is an Australian resort area on southern Queensland’s Sunshine Coast. Known for its heavy surf, Sunshine Beach is backed by cafes and boutiques. A coastal trail runs north past the beaches of Noosa National Park, home to koalas around Tea Tree Bay. South of the Noosa Everglades, kayaks and sailboats dot the waters of Lake Cootharaba. Inland, Lake MacDonald has the Noosa Botanic Gardens, plus an amphitheatre. - Google"

Like Florida, only better!

You could make your own pumpkin yoghurt and cut the sugar down. Pumpkin has a degree of sweetness already.

Also, about pumpkin pie - which I have never made and only eaten once - a few recipes I have seen and tried recently use Cashew Cream as the basis for making not-cheesecake style pies.

I've made a strawberry cashew slice which is easy and yummy and it could be modified to use pumpkin puree instead of strawberries. I might even be tempted to try that idea.

You just need to soak the raw unsalted cashews before blending them to make a cream. That can take a few hours or using hot water can speed up the process.

Subject: RE: BS: non-music thread for all things pumpkins
From: keberoxu
Date: 25 Oct 22 - 12:47 PM

To answer Donuel: one source I found online is

Walnut Creek Foods which sells high quality canned goods.
They have a product called
Bakesense Canned Pumpkin in a "number #10" can.
Canned Pumpkin is prepared from the sound, ripe, golden-fleshed, sweet, approved varieties of pumpkin. Canned product is packed in hermetically sealed containers, and sufficiently processed by heat to assure preservation.
Ingredients: Pumpkin. (period.)

Subject: RE: BS: non-music thread for all things pumpkins
From: gillymor
Date: 25 Oct 22 - 11:09 AM

Had some Noosa Pumpkin Yoghurt the other day, high fat and too much sugar but awfully good for a once in awhile thing.

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 25 Oct 22 - 10:44 AM

I was at Lowe's big box hardware store yesterday, where they had tiny little pie pumpkins for $5 each. Way too expensive.

Subject: RE: BS: non-music thread for all things pumpkins
From: Donuel
Date: 21 Oct 22 - 03:05 PM

Pumpkin pie is a favorite but store bought doesn't agree with me.
Are there canned filling options that may be superior to 'corporate' filling?

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 21 Oct 22 - 02:02 PM

Marshmallows on top. That was another memorable dish when I shared a Thanksgiving meal with my American friends. My Oz response was the thought, "WTF!" but I didn't say it out loud. LOL

It tasted good but I don't eat a lot of sugary things so it was very OTT (over the top) compared with my normal eating habits and also compared with typical Aussie dishes. It surprised me that it was in the savoury part of the meal and not with the desserts.

The pumpkin and sweet potato bread sounds good. I might try it. Is it yeast bread? BTW I tend to buy the orange coloured sweet potatoes instead of the white ones. I like the flavour and they are very versatile, and have good nutritional value.

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 21 Oct 22 - 10:06 AM

I make pumpkin bread for giving to people over the holidays, and after my mother received a loaf and a recipe from the faculty wives group at our local community college (where they didn't presume that women were professors, just wives) mom added that recipe to her box of seasonal goodies. I couldn't get over the fact that it called for a full cup of oil, that was just too much, so in later years I learned about substituting a 1/2 cup of apple sauce for half of the oil. (And these days I usually melt better for a better flavor.)

Then I found the recipe in the Joy of Cooking that doesn't have as much oil. But one year I was making it and I only had about 2/3 of the amount of pumpkin called for, so I substituted mashed sweet potatoes for the last 1/3 cup. Whoa! That bread was so amazing! Now I always mix the pumpkin and sweet potato for my pumpkin bread. (Holiday baked sweet potatoes also get the "pie spice" treatment along with some orange juice, roasted chopped pecans, and marshmallows on top.)

Subject: RE: BS: non-music thread for all things pumpkins
From: gillymor
Date: 21 Oct 22 - 08:40 AM

My musical chums and I like to rate the seasonal pumpkin spice ales every year and so far Smashed Pumpkins by Shipyard Brewing is leading the pack.

Subject: RE: BS: non-music thread for all things pumpkins
From: Donuel
Date: 21 Oct 22 - 07:25 AM

https://ifoodreal.com/cauliflower-pizza-crust/

Subject: RE: BS: non-music thread for all things pumpkins
From: Donuel
Date: 21 Oct 22 - 07:08 AM

I admit I hated them when I was a kid.

The show NOVA was playing as I was posting. It was typically good. Micro dosing Mushrooms daily is now a 'thing' in the US and attitudes are normalizing. I prefer a one and done approach but c'est la vie.

Washing pumpkins in dilute bleach extends their life outdoors and does not harm wildlife.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 20 Oct 22 - 10:50 PM

I looked at the other recipe for succotash in that book, and there they are, lima beans!

In a saucepan, melt 1/4 cup butter or margarine. Stir in about 2 cups cooked corn kernels, 1 1/2 cups cooked lima beans (or 1 3/4 cups cut green beans), 1/4 cup finely chopped green onion (including part of tops), and 1/2 cup whipping cream. Simmer until slightly thickened and heated through. Season to taste with seasoned salt and pepper. Makes 4 to 6 servings.

I have to say, that doesn't appeal to me as much as the first recipe and I've never been tempted to cook it.


And yes, you have your own permission to leave the table without eating your lima beans.

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 20 Oct 22 - 10:09 PM

Nope. Don't like lima beans. And like George H. W. Bush who didn't like broccoli, I'm a grownup and I don't need to eat them now. :)

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 20 Oct 22 - 09:52 PM

Donuel, maybe you added the wrong link? Or is there a reference somewhere in the video to cauliflower?

https://www.pbs.org/video/can-psychedelics-cure-lxqulz/

Subject: RE: BS: non-music thread for all things pumpkins
From: Donuel
Date: 20 Oct 22 - 09:45 PM

Sounds good and versatile as cauliflower with variations like sausage spices.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 20 Oct 22 - 09:12 PM

You don't like lima beans? I may have had the green ones once or twice way back when I lived at home but I just Googled lima beans and they are the same as butter beans and they are my favourite type of canned beans. I mash to them use as a base for making vege or salmon patties, or as filling for what I call not-sausage rolls with a variations on added flavours.

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 20 Oct 22 - 08:44 PM

Sounds good. As long as it doesn't have lima beans.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 20 Oct 22 - 07:25 PM

Maggie, you have reminded me of a dish I used to make a lot, from the mid-70's after I bought a vegetables recipe book called Sunset Ideas for Cooking Vegetables.

Pumpkin Succotash

(Note: I had never heard of succotash before that.)

4 slices bacon, chopped
1/2 cup chopped onion
1 clove garlic, finely chopped
1 green pepper, seeded and finely chopped
3 cups peeled, seeded pumpkin, cut in 1/4 inch cubes
1 can (1 lb) tomatoes
1 cup uncooked sliced green beans
1 package (10 oz) frozen whole corn kernel corn, thawed
2 teaspoons salt (Note: I'd cut that amount back these days)
Dash pepper

Fry bacon until it is crisp; drain and reserve. Measure drippings and return 1/4 cup to frying pan. (Note: I'd use olive oil now.) Add onion, garlic, green pepper and pumpkin; cook, stirring occasionally for 5 minutes. Stir in tomatoes, beans, corn and salt and pepper. Cover and simmer until pumpkin is tender (about 25 minutes). Serve topped with bacon. Makes 6 to 8 serves.

I'll have to try it again. I used to like it and then for some reason I stopped making it.

Subject: RE: BS: non-music thread for all things pumpkins
From: leeneia
Date: 19 Oct 22 - 03:20 PM

That sounds delicious and healthful, Stilly.

When I make pumpkin pie, I use the recipe from the Joy of Cooking. The pie shell is baked in the oven, but the filling is cooked in a double boiler and put in the shell at the last minute. This method preserves the fresh, fruity taste of the pumpkin.

I don't care for the taste of the mixed spices called for in pumpkin pie and spice cake. I prefer to pick one taste - such as nutmeg or ginger - and add a small amount of cloves just to be traditional.

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 16 Oct 22 - 06:39 PM

I made a big batch of my favorite kidney bean recipe (it is based upon a Puerto Rican recipe with a onion/garlic/pepper sofrito). To thicken it I added a cup of mashed pumpkin from the freezer. Mashed last year, and most of it is used for making pumpkin pie or pumpkin bread.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 16 Oct 22 - 05:18 PM

Thanks for the hints, Neil D although the chances are I'll never make a pumpkin pie here in Oz. :-)

I forgot to say earlier, when choosing pumpkin for roasting I always get the one which has a good orange colour inside to get the best flavour. They are sold chopped into quarters or smaller wedges here so it's easy to see the colour inside. Not so easy if it's a whole pumpkin. I think the trick for that is to take a core sample to look at the colour without having to cut up the whole pumpkin so that the ripening process isn't stopped, or some people have the trick of knocking on the pumpkin and they can tell whether it is ripe by the sound it makes.

A well-roasted ripe pumpkin has a lovely rich flavour.

Subject: RE: BS: non-music thread for all things pumpkins
From: Neil D
Date: 16 Oct 22 - 04:09 PM

Small pumpkins have better flavor.
The first time I made pumpkin pie from scratch, I cut the pumpkins into chunks to fit my pan and steamed them. After steaming I was able to scrape the meat from the rind with a spoon. Very easy.
I have to admit that now I use canned pumpkin, which is 100% pumpkin and unsweetened. I also use pre-made crusts. These days it's all about convenience.
Most people find pumpkin pie, especially store bought, to be bland. To avoid this double the spices called for in your recipe. Quadruple the ground clove. I believe that like other squash, is best used as merely a vehicle for showing off your spices.

Subject: RE: BS: non-music thread for all things pumpkins
From: Stilly River Sage
Date: 14 Oct 22 - 07:51 PM

Steamboats are famous for navigating the Missouri River, much more than pumpkins.

Subject: RE: BS: non-music thread for all things pumpkins
From: leeneia
Date: 14 Oct 22 - 01:45 PM

Nebraska man floats 38 miles down the Missouri River in a pumpkin:

https://www.youtube.com/watch?v=1TBCElzwnDc

I'm not sure how big the Missouri River is in Bellevue NE, but folks, in general do not take small craft on the Missouri.

Subject: RE: BS: non-music thread for all things pumpkins
From: Donuel
Date: 12 Oct 22 - 08:34 PM

https://www.purewow.com/home/hefty-pumpkin-spice-trash-bags

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 11 Oct 22 - 08:25 PM

Yep, pretty much what I thought the spice mix would be, although I might not have thought of putting ginger in it.

I baked extra pumpkin and made soup with the extras left over from the roast dinner so mushiness wasn't a problem for that. I'm wondering whether to quit griping and change my tactics for roast dinners, and just chop the Kent pumpkin into cubes instead of big wedges and place it into little individual baking dishes. I'll ponder that for a while.

Subject: RE: BS: non-music thread for all things pumpkins
From: JennieG
Date: 11 Oct 22 - 05:38 PM

Pumpkin (pie) spice is a mix of nutmeg, cinnamon, ground ginger, cloves, sometimes allspice is used......it smells wonderful. I use it in my pumpkin baking. Recipes to make your own are available online; I brought some back from our last trip to Canada, but it's easy to make.

For my purpose it doesn't matter if the pumpkin falls apart when cooked, it just makes it easier to puree.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 11 Oct 22 - 02:37 PM

Oops! courgette

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 11 Oct 22 - 02:36 PM

I had never heard of pumpkin spice muffins until this thread, so which spice(s) do they have?

I was in a hurry to make something for arvo tea for our regular music session a few months ago, didn't want to put the oven on for a small batch, so I had a go at making microwave muffins. They were savoury with grated zucchini/corgette, chopped tomato and grated tasty cheese with a few dried green herbs, e.g. oregano and thyme etc. They were easy, well received, tasted good.

Maybe I could adjust the recipe and try pumpkin spice muffins which I assume are sweet and not savoury. Or maybe I could try the savoury ones again and put cooked pumpkin in instead of zucchini.

Subject: RE: BS: non-music thread for all things pumpkins
From: Helen
Date: 11 Oct 22 - 04:10 AM

They do sound yummo, JennieG.

My problem with the stripey pumpkin, which I assume is Kent variety, is that baking it to accompany a roast dinner makes it very squishy. The flavour is great, but trying to pick it up off the baking tray reminds me of the old saying about trying to "nail jelly to the wall".

Kent, also known as a Jap pumpkin

(I have no idea whether the name Jap has connotations about Japan.)

The Qld blue keeps it's shape even though it has a soft eating consistency.

Subject: RE: BS: non-music thread for all things pumpkins
From: JennieG
Date: 11 Oct 22 - 01:36 AM

Helen, having been in Canada in autumn and learned (very quickly, I might add) to enjoy foods such as pumpkin spice muffins, I am now a pumpkin baker. I use whatever pumpkin is on special, often the green striped variety, cut it into chunks, place unpeeled on baking tray and bake for however long it takes to soften. No oil, no seasonings, nothing whatsoever except pumpkin. When it has cooled down it is peeled, then pureed, and packed into freezer or ziplock bags 1 cup at a time as most recipes call for one cup. Flattened down it freezes quickly, and also thaws quickly when required to make pumpkin spice muffins, or a pumpkin cake, or something like pumpkin raisin bars with maple frosting.

Yummo.