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Andrew and Kristen Vetter
7939 23rd Ave SE,
Linton, ND 58552
Pumpkin Recipes
Heat griddle or cast-iron
pan over moderately high heat. Brush lightly with oil. Working in batches,
drop batter by 1/4 cupfuls onto the griddle. Cook pancakes until bubbles
form on top and bottoms are golden brown - about 1 1/2 minutes. Turn
pancakes over. Cook until bottoms are golden brown - about 2 minutes.
Transfer to a baking sheet and place in the oven to keep warm, up to 20
minutes. Repeat with remaining batter, brushing the griddle with oil, as
needed. Serve pancakes hot with maple syrup. Makes about 12
pancakes, serving 4.
In a bowl, combine each cup of toasted seeds with 2 teaspoons
vegetable oil. Sprinkle with 1 teaspoon salt, 1 teaspoon chili powder, 1/2
teaspoon black pepper, and 1/4 teaspoon cumin and toss. Spread out on a
baking sheet and bake 10 to 15 minutes longer, until aromatic. Cool and
store in an airtight container.
Pumpkin Bars and Frosting
2 c. sugar
2 c. pumpkin
1 c. salad oil
2 c. flour
1/2 C. nuts (optional)
4 eggs
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
2 tsp. vanilla
1/2 tsp. nutmeg (optional)
Mix well; pour in cookie sheet. Bake at 350 for 25-30 minutes. Frost with Cream Cheese Frosting when cool.
Cream Cheese Frosting
2 c. powdered sugar
1 stick margarine or butter
3 oz. cream cheese
1/2 tsp. vanilla (or any other flavor you like)
1 tsp. milk (for spreading consistency, optional)
Whip together and spread.
Pumpkin Bread
4 eggs, beaten
3 c. sugar
1 can pumpkin
1 cup cooking oil
1/2 c. water
3 1/2 c. flour
1/2 tsp. baking powder
2 tsp. soda
1 1/2 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
Nuts
Combine eggs and sugar; mix well. Add pumpkin, oil, and water; blend.
Add dry ingredients. Bake at 350 for 1 hour. Makes 3 loaves.
Pumpkin Cheesecake
1 1/2 c. graham cracker crumbs
5 T. melted butter
1 c. and 1 T. sugar
3 - 8 oz. pkgs cream cheese, softened
1 t. vanilla
1 c. canned pumpkin
3 eggs
1/4 t. nutmeg
1/4 t. allspice
1/2 t. cinnamon
whipped cream
Make the crust by combining graham cracker crumbs with melted butter and 1
T. sugar in a medium bowl. Stir well enough to thoroughly combine butter,
but not so much to turn it to paste. Press the crumbs into the bottom and
2/3 up the sides of an 8" springform pan. Bake for 5 minutes, the set aside.
In a large bowl, combine cream cheese, sugar, and vanilla. Mix with electric
mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice.
Continue to beat until creamy. Pour the filling into the pan. Bake for 60-70
minutes. Remove from oven and allow to cool. Chill cheescake and remove pan
sides. Serve with whipped cream. Serves 8.
Pumpkin Pancakes
2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1 t. pumpkin pie spice
1/4 t. salt
4 T. light brown sugar
3 eggs
1 2/3 cups buttermilk
3/4 cups pumpkin puree
4 T. butter, melted
Canola oil
Pure maple syrup
Preheat oven to 250. In a large bowl, combine the flour, baking powder,
baking soda, pie spice, and salt. Whisk until completely incorporated. In a
medium bowl. whisk together the sugar and eggs until well blended. Stir in
the buttermilk, pumpkin, and butter. Add the dry ingredients into the wet
and whisk until smooth.
Spiced Pumpkin Seeds
Preheat oven to 300. Halve or quarter a pumpkin. Scoop out the seeds and
rinse them in cold water (they should separate quite easily from the fibrous
pulp). Dry the cleaned seeds on a piece of cheesecloth or linen kitchen
towel. An 8-pound pumpkin will yield about 3/4 cup of seeds. Spread seeds
out on a large cookie sheet and bake, stirring every 15 minutes, until the
seeds are crisp and lightly browned, about 1/2 hour.