It's The Great Pumpkin!

What You Need:

4 3/4 C all-purpose flour
2 TBSP baking soda
3/4 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. ginger, ground
3 sticks unsalted butter, softened
1 3/4 C sugar
2 lg. eggs
1 tsp. vanilla extract
1/2 C pumpkin puree

How to Make It:

Sift together the flour, baking soda, salt and baking powder.
Sprinkle in the cinnamon and ginger and toss to combine well.
In a separate bowl beat together with an electric mixer the butter and sugar until smooth and creamy.
Place one egg into the bowl and mix until combined.
Add the second egg and the vanilla and continue to mix on medium speed until all the ingredients are incorporated together.
Place the pumpkin puree into the mixture and continue to beat just until the pumpkin is mixed in.
Turn the mixer on low and beat the mixture for 45 seconds increasing the speed from low to medium as you mix.
Place the cookie dough on a clean flat surface
Roll the dough into 2 in. logs and wrap each log in plastic wrap.
Chill the cookie dough in the refrigerator for 1 1/2hours.
Set the oven temperature to 350 degrees and allow heating up.
Line cookie sheets with parchment paper.
Cut the logs into 1 in. slices and place the slices on the prepared cookie sheets.
Bake 13 minutes or until the cookies just begin to crack.

Makes 4 doz. cookies

These can be decorated to look just like a jack o lantern with a little white icing colored with a few drops of food coloring. Use gel icing to make the eyes and mouth. Replace the pumpkin puree with molasses for a different treat.

By : JoAnne Westcott

A carved jack-o-lantern may very well be the most recognized symbol for the Halloween holiday. But using a sharp knife to carve them is not exactly an activity that everyone, especially the children who are so in love with Halloween, can do.

During a field trip to a pumpkin farm, I discovered a Halloween activity that even the youngest members of the family can participate in.

Pumpkin painting is a fun and safe way to celebrate autumn and Halloween. With just a few supplies: paint, brushes, sealer and your imagination, anyone can transform a plain pumpkin into a whimsical, life-like character.

By tracing a pattern onto the pumpkin, young children can "paint by numbers" and create their own Halloween masterpiece.

The best feature of painted pumpkins is their lifespan. A pumpkin, once carved, will last three to five days at the most before it begins to collapse and rot.

A painted pumpkin, when finished properly, will last four weeks or longer!

And a great way to make your pumpkin work double duty is to paint one side for Halloween. When Halloween is over, turn the pumpkin around, paint some autumn leaves and leave it on your porch for a beautiful Thanksgiving decoration!

Author Resource - JoAnne Westcott is the publisher of the full-color, step-by-step instructional e-guide: Pumpkin Painting, Anyone Can Do It. Really!

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Fall is fast approaching and that means pumpkins. As far as the eye can see, fields will be filled with the orange colored delights. Thousands of pumpkins will be carved this year for contests and the front porch. Here are some ideas to make pumpkin carving less of a mess and more fun.

For the novice, it is enough to be able to cut out a design that others can recognize. Most people take any old pumpkin and a kitchen knife that could slice off their nose to practice their pumpkin carving skills. This is a mistake many of us make.

First, deciding on the size and scope of the design for the pumpkin determines the size and shape of the pumpkin used. Elaborate scenes (usually out of the expertise of an amateur) may require a fat squat looking pumpkin. Witches on brooms do well with tall thinner pumpkins.

Draw the design on a piece of tracing paper. Using tracing paper makes it easier to see through to the pumpkin when it comes time to transfer the design. Using an X-acto blade or a sharp knife, score the pumpkin through the design on the paper. Scoring makes carving a lot simpler. And, simple is what we are going for.

The majority of the work is done. Kids also like to come up with their own designs for pumpkin carvings and they can use the same method. With kids and most adults, the better choice for carving would be a pumpkin carving kit.

Pumpkin carving kits take into account the fact that we are clumsy people. No one wants to end up with body parts inside the pumpkin. The tools are great for slicing through the soft flesh of a pumpkin but friendly to our fingers and hands. As always, when using any sort of cutting tool, cut away from the body to avoid accidents.

Electric carving tools are available on the market. This simplifies the process even more. Just turn in on and let it do all the work. Don't let the tool get away from you or it will shred your pumpkin before you can say, "Boo!"

Pumpkin carving is a time honored tradition for fall. Towns that hold fall festivals award major prizes for the best carving in each of several categories. Just because you are not the Rembrandt of pumpkin carving doesn't mean the prize for Funniest Looking or Most Original won't go to you.

Pumpkin carving doesn't have to be a hard task. The purpose is to have fun and create something new and exciting. Following a few safety precautions means a safer autumn activity for all involved.

We carve pumpkins or paint faces on them for the amusement of others, but are there other uses? Well, pumpkins make great additions to recipes, but they aren't guaranteed to be low fat meals. What people don't know is that eating pumpkin on its own gives the best nutritional value and taste.

Pumpkins have been around for a long time. Native Americans used pumpkins for both food and materials. Long strips of pumpkin were dried and used to weave mats. Some was dried for the pumpkin version of beef jerky.

Pumpkins are highly nutrition by themselves. Eaten fresh from the pumpkin, the fruit provides zero cholesterol, less than 100 calories, and low sodium. When we add sugar, eggs, butter, and other ingredients, our pumpkin recipes get heavy and calorie laden.

Pumpkin can be pureed and added to recipes like muffin mixes and cakes without extra calories. The trick is to substitute the butter for applesauce and liquid oil to flavor the batter. Pumpkin puree can be given to babies to boost their intake of Vitamin C.

Speaking of Vitamin C, pumpkin contains large amounts of the antioxidant beta-carotene. It aids in giving the pumpkin its deep orange color. We have heard about the benefits of antioxidants. They work to reduce the signs of aging and various diseases.

When pumpkin is a part of a healthy diet, supplements are not necessary. Eating a piece of pumpkin a day is just as effective as an apple. If bananas are not the tastiest way to gain your potassium, try eating some pumpkin. It contains over 500 milligrams of potassium per serving.

Pumpkins have endured their own bit of folk remedy over the years. People believe that pumpkin would reduce the appearance of freckles or eliminate them all together. It was also a remedy for snake bites.

Many creams include pumpkin as an ingredient. That probably has more to do with its antioxidant properties than the healthy qualities of the fruit.

Pumpkins seeds are removed when a pumpkin is hollowed out. Instead of throwing them away, clean the seeds off and roast them with a little bit of salt. Pumpkin seeds make a quick snack to eat on the go or when kids are watching television and get the munchies. The nutritional value is higher than eating a bowl of popcorn.

Without all of the extra sugars and fats, eating pumpkin is healthy. Whether eaten alone or in a recipe, it provides nutrients that benefit the human body.

The fall of the year brings cooler weather and shorter days. It also brings the harvest of pumpkins. We usually only think of the colossal orange wonders during September through November, but a good pumpkin parent can keep them alive and edible for much longer.

Pumpkins are not only good for carving and scaring the neighborhood folks on Halloween but also for eating. Pumpkins are featured in many recipes during the Thanksgiving and Christmas season but it is a wholesome addition to meals all year round. If you can't find fresh pumpkin, canned will work just fine.

Pumpkin has found the greatest popularity in desserts. What would Thanksgiving be like without pumpkin pie? Those who aren't used to working with fresh pumpkin make pie filling with canned since all of the strings and seeds are already removed.

Pumpkin pie filling can be used for mini tarts at a holiday gathering or a church function. The filling can also be cooked in small ramekin dishes and topped with whipped cream for a crustless treat.

Don't limit your pumpkin to pies, though. Pumpkin bread tastes nothing like pumpkin for those who are like me and haven't particularly taken a shine to pumpkin pie. The more pumpkin added to the recipe, the moister the bread will be. Serve with butter or a dollop of cream alongside a cup of coffee or hot cocoa.

Pumpkin bars remind some of pumpkin bread but they are denser than the bread. Pumpkin bars are topped with icing. They make sweet treats for kids after supper instead of cake and ice cream.

Any recipe that calls for sweet potatoes can be readjusted to accommodate pumpkin. Cookies, cakes, bars, pies, and muffins are a hint sweeter when pumpkin is added. Pumpkin fans can go all out for the holidays with a pinch of pumpkin added to the recipe.

Pumpkin can also be sliced up and used in stir fry recipes with other gourds like zucchini and squash. Served over rice or as a side dish for meats, guests will be eating pumpkin and won't even know it.

The pumpkin in your recipe doesn't have to be the main ingredient. A hollowed out pumpkin can be used much like a bread bowl. It can hold stews, soups, and chili that contain pumpkin, or not. The outer rind will stand up to the temperature and may even cook any remnants of pumpkin inside and add to the flavor.

What are you doing with those pumpkins this year? Add them to your favorite recipe and taste the difference.

What You Need:

1 large pumpkin

How to Make It:

Using a very sharp knife remove the stem from the pumpkin.
Cut the pumpkin into 8 wedges.
Remove the seeds and pulp making sure that the pumpkin is completely clean.
Place the pumpkin wedges into a large roasting pan.
Bring the oven temperature to 325 degrees.
Place the pumpkin wedges in the oven, uncovered and roast 60 minutes.
Reduce the heat to 300 degrees and continue baking 2 hours.
The pumpkin meat should be fork tender and no liquid should be visible under the skin that has formed.
Turn off the oven but leave the pumpkin wedges in the oven with the oven door slightly cracked to ventilate for 2 more hours.
Remove the wedges from the oven and cut away any skin or exceptionally dry pieces of meat.
Place the wedges into the blender or food processor.
Puree until you achieve the smooth texture you are looking for.
Use the puree in your favorite pumpkin dish or store in an airtight container in the refrigerator until ready to use.

Serving amount depends on the size of the pumpkin.

When removing the dry parts of the meat after roasting remember that even though it is dry it is still tender enough to use. The parts that may be too dry and not usable will be around the area of where the stem was cut away. Also when you puree the meat you will have to scrape and stir the pieces for a few minutes. They are too heavy to move on their own until they begin to liquefy and loose the heaviness.

What You Need:

4 C sugar
1 C milk
3 TBSP light corn syrup
1 C pumpkin puree
3 TBSP unsalted butter, broken up
1 tsp. vanilla
2 C walnuts, coarsely chopped

How to Make It:

Butter a 9 in square pan well on the bottom and up the sides and set aside.
Place the sugar into a large heavy saucepan.
Pour in the milk and the corn syrup.
Fold in the pumpkin puree and mix all the ingredients together well.
Turn the stove burner to medium low and place the saucepan over the heat.
Stir continuously cook until the sugar has completely dissolved.
Stop stirring once the sugars has dissolved and continue to cook until a candy thermometer reaches 238 degrees.
Remove the pan from the stove.
Add the butter but do not stir the mixture.
Allow the mixture to set until the candy thermometer reaches 140 degrees.
Add the vanilla and stir to combine.
Add the walnuts and using a wooden spoon briskly stir the mixture for 45 seconds.
Pour the mixture immediately into the prepared square pan.
Once the fudge begins to harden cut it into small squares.
Allow the fudge to cool completely before removing the squares to an air tight container.

2 lb. Serving

The walnuts can be replaced with pecans or can be left out completely if you prefer. The fudge can be stored in a cool place for up to 10 days.

What You Need:

1 qt. water
2 TBSP salt
2 C pumpkin seeds
1 TBSP unsalted butter, melted

How to Make It:

Place the oven temperature on 250 degrees
Place the water in a large saucepan over medium high heat.
Sprinkle in the salt and bring the water to a steady boil.
Add the seeds and continue boiling for 12 minutes.
Drain the seeds well using a colander.
Lay the seeds in a single layer on a piece of paper towel and pat them dry.
Place the melted butter in a mixing bowl.
Add the seeds and toss to coat evenly.
Spread the seeds in a single layer on a large baking sheet.
Bake 35 minutes being sure to stir every 12 minutes or so during the baking.
Seeds should be a light golden brown and crispy when toasted.
Allow the seeds to cool before shelling and eating.

Makes 2 C of toasted seeds

These can be added to any trail mix or snack mix or eaten just as they are.

One highlight of autumn is pumpkin festivals. Pumpkin growers have nurtured those seedlings through to full growth from spring until fall. If you like to attend festivals, visit a pumpkin festival in your town or nearby.

Pumpkin growers who attend festivals use the growing season to find a winning specimen from the rows and rows of orange beauties. Careful watering, fungicides, fertilizers, and debugging, all work together to grow large pumpkins.

One part of the pumpkin festival is the weigh-off. This is when contestants enter their prized unblemished pumpkins in a contest to see who has grown the heaviest pumpkin for that year. Many growers live for the weigh-off.

Depending on the pumpkin variety you are growing, some grow larger than others. Super large pumpkins can grow to be over 150 pounds each. That is a big pumpkin. I struggle with carrying a ten pounder out of the patch for decoration.

Pumpkin weigh-offs occur all across the country in every state. Depending on the state, they are held between September and November each year. Most weigh-offs center around pumpkin or fall festivals. The heaviest pumpkin gets to hold the title and the ribbon for an entire year. Now, the pumpkin may not survive that long, but the ribbon will look great on the mantle attached to a picture of the winning squash.

Another feature of the pumpkin festival is the pumpkin carving aspect. Many people shop around for the perfect pumpkin to use for their festival creation. The designs work best on a pumpkin that is just the right size and shape for it.

Several categories exist in the contest. This heightens the competition since there can be more than one winner in more than one category. Some have created entire scenes on the face of a pumpkin.

The days of friendly snaggle-toothed faces on the front of the pumpkin are long gone in competition. The bar has been raised to include flaming pumpkins, gross looking pumpkins, pumpkins that resemble human faces, and elaborate pumpkin artistic scenes.

Besides the carving and the weighing is the eating. Pumpkin pie contests are another big attraction. Who can come up with the best pumpkin pie recipe? Afterwards, it's time to eat and get stuffed just like one of those huge pumpkins.

Where are the pumpkin festivals in your area? Look it up on the web or the city's website under "Events." There is bound to be one close to attend with the entire family.