Pumpkin Puree

Pumpkin Puree by Martha Stewart

Directions
*Preheat oven to 400 degrees.

*Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape).

*Place in a baking dish; pour about 1 inch water in bottom of dish.

*Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours for a 1 1/2 pound pumpkin.

*Cut off top of pumpkin, and scoop out seeds and set aside for making Roasted Pumpkin Seeds
*Peel, and discard skin.

*Place pumpkin in the bowl of a food processor; puree until smooth.

*Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

OR

Chef Paul Bergeron’s Way To Puree a Pumpkin:

Pumpkin Puree
Makes 1 1/2 pounds

Directions
*Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
*Cut pumpkins in half crosswise; scoop out seeds
*Place pumpkin halves, flesh side down, on prepared baking sheets.
*Transfer to oven and roast until easily pierced with a knife, about 1 hour.
*Let cool slightly.
*When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin.
*Place pumpkin flesh in the bowl of a food processor; process until smooth.
*Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight.
*Discard liquid.
*Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

Martha Stewart's Pumpkin Swirl Brownies

Martha Stewart's Pumpkin Swirl Brownies

Ingredients
Makes 16.
• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups solid-pack pumpkin puree
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or other nuts

Directions
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

How To Roast Pumpkin Seeds

Roasting Pumpkin Seeds
By: Allrecipes Staff (http://allrecipes.com/)

How to Roast Pumpkin Seeds

1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
4. Let cool and store in an air-tight container.

Roasted pumpkin seeds have a nutty flavor and are packed with protein and fiber. Pumpkin seeds are delicious toasted and salted, but they're even better flavored with sweet and savory spices.

While You Wait:
Also, according the All-Recipe Staff here is why we call carved pumpkins Jack-O-Lanterns:

The story of the Jack o'Lantern comes from Irish folklore. Jack was a crafty farmer who tricked the Devil into climbing a tall tree. When the Devil reached the highest branch, Jack carved a large cross in the trunk, making it impossible for the Devil to climb down. In exchange for help getting out of the tree, the Devil promised never to tempt Jack with evil again. When Jack died, he was turned away from Heaven for his sins and turned away from Hell because of his trickery. Condemned to wander the Earth without rest, Jack carved out one of his turnips, took an ember from the devil, and used it for a lantern to light his way. He became known as "Jack of the Lantern."

In Ireland and Scotland, people began to make their own versions of Jack's lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the Jack o'Lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect Jack o'Lanterns.

Welcome!

Welcome to the T and A Farm Recipe Blog. This is where we post cool Pumpkin and Strawberry recipes, tricks, information and more for you to try!

My name is Tessie, and I manage the farm’s website, Facebook, Twitter and now this blog! While I won’t be sharing our secret family recipes, I have found some very good recipes from Food Network, Martha Stewart, Rachel Ray and even Paula Dean for you to try with the fine home grown products you can get at T and A Farm!

Thanks!
~T and A Farm
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