Cook's corner: Pumpkin flavors are in season

Fall is here, and pumpkins are everywhere! I don’t know why most folks only cook with pumpkin in the fall and winter, but perhaps that makes it more special when we do! Today I have four new recipes using pumpkin or pumpkin seeds that I think you’ll have fun trying. 

This recipe comes from the famous Peach Tree Tea Room in Fredericksburg. It used to be served when the tea room was also open for evening dining, and was always a big hit!

Pumpkin Seed Crusted Rainbow Trout

3/4 cup walnuts

1/3 cup sunflower seeds

1/4 cup pumpkin seeds, toasted

1/3 cup Peach Tree Blackened Seasoning (recipe follows)

1/3 cup unbleached flour

2 T. white cornmeal

2 eggs

3/4 cup milk

4 trout, about 10 inches long (or other similar fish)

Canola oil for frying--1/4 to 1/2 inch deep in skillet

In a food processor, place first 6 ingredients and pulse until nuts are finely chopped. Place in a bowl. In a separate shallow bowl, mix eggs with milk. Dip trout into egg mixture and then into flour mixture. Heat oil in a skillet. Fry fish one at a time in hot oil, turning once or twice until golden and crispy on both sides. Drain on paper towels and repeat with other fish. Serve at once. Serves four. The Peach Tree Tea Room.

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Use this on fish, shrimp or chicken to season before cooking!

Peach Tree Blackened Seasoning

1/4 cup dried thyme leaves

1 T. dill, dried

1/4 cup oregano leaves, dried

1/4 cup salt

1/2 cup paprika

2 T. cayenne

2 T. dried parsley, crushed

2 T. freshly ground black pepper

1 T. curry powder

2 T. garlic powder

1/3 cup comino powder

1 T. onion powder

Stir together and keep in an airtight container. Makes 2 cups. The Peach Tree Tea Room.

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These moist muffins will become a new favorite!

Pumpkin Spice Muffins

3 cups sugar

1 cup Crisco shortening

3 eggs

1 (16 oz.) can pumpkin

3 cups flour

1 t. baking soda

2 t. baking powder

1 t. ground cloves

1 t. nutmeg

1 t. cinnamon

1 t. allspice

1 t. vanilla

Brown Sugar Glaze:

1/2 cup brown sugar

2 T. melted butter, cooled

1 cup powdered sugar

1 T. milk, for spreading consistency

Pecan halves

Cream sugar and shortening. Add eggs and pumpkin and mix well. Stir in dry ingredients. Add vanilla and mix in. Bake in greased and floured muffin pans for 15-20 minutes at 350 degrees. For glaze, cream sugar with melted butter. Add powdered sugar and then milk, mixing until right consistency and adding more milk if necessary. Spread over top of each muffin, and place 1 pecan half on each. Makes two dozen.

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If it ever gets cool again, this will make a wonderful first course, or supper itself served with a half sandwich or a salad.

Bayou Bisque

1 cup chopped onion

1 whole clove garlic, peeled

2 T. butter

2 cups chicken broth (homemade is best)

1 t. salt

1/2 t. grated nutmeg

1/2 t. ground allspice

1/2 t. ground coriander

1/4 t. pepper

2 cups Half and Half cream

1 1/2 cups canned pumpkin

8 oz. can diced tomatoes, well-drained

In a saucepan, saute onion and garlic in butter for 8 to 10 minutes, until golden brown. Remove garlic and discard. Stir in chicken broth, salt, nutmeg, allspice, coriander and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes.

Combine cream and pumpkin, mixing until smooth. When the broth has simmered for 15 minutes, stir in pumpkin mixture along with the tomatoes. Heat gently until very hot, but do not boil. Serve hot. Serves six.

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Finally, this is one of those incredibly easy dump cake recipes that is ready for the oven in less than 10 minutes. It comes out part warm cake and part pudding, with pecans throughout. Yum! Perfect for a cool, crisp evening.

Pumpkin Crisp with Nutmeg Whipped Cream

Crisp:

1 (15 oz.) can pumpkin

1 cup evaporated milk

1 cup sugar

1 t. vanilla

1/2 t. ground cinnamon

1 box butter-flavored yellow cake mix

1 cup chopped pecans

1 cup butter, melted

Whipped Cream:

1 cup whipping cream, chilled

2 T. powdered sugar, or more to taste

Dash of ground nutmeg

To prepare crisp, heat the oven to 350 degrees. Grease a 9x13-inch baking dish. Stir together pumpkin, milk, sugar, vanilla and cinnamon in a large bowl until smooth. Pour into the prepared pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle pecans evenly over cake mix. Drizzle butter evenly over pecans.

Bake at 350 degrees for 1 hour or until golden brown. Cool 10 minutes before serving.

For whipped cream, beat cream in a bowl with an electric mixer until foamy. Increase speed to high and gradually add powdered sugar and nutmeg, beating until soft peaks form. Serve cake warm or at room temperature topped with whipped cream. Serves 12.

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Good, fall flavors in anticipation of crisp evenings! Enjoy!