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Lewes, Delaware
Jim's Towing Service
September 24, 1999     Cape Gazette
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September 24, 1999
 

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CAPE GAZETTE, Friday, September 24 - September 80, 1999 - 61 Fo,:)D & D RINK Passion for pumpkins now in season When the colonists landed in North America, they found the Native Americans growing and eating pumpkins. Pilgrims would scoop out a pumpkin, fill it with milk and pumpkin flesh and cook it for hours in hot ashes - often adding spices and syrup to make pudding. Early American cooks soon found all kinds of other culinary uses for pumpkins. It still remains a staple in America's kitchens to this day. Convenient canned 100 percent pure pumpkin is a versatile ingredient in soups, custards, sauces, even main dish stews. But it's pumpkin pies, cakes, cookies, muffins and breads that top the list of fa- vorite treats you can make with this gourd- like fruit. In addition to adding rich flavor, pumpkin helps keep these baked goods moist. These following recipes are from the Libby's Pumpkin Test Kitchen: PUMPKIN VERMONT SPICE CAKE Cake 3 C all-purpose flour 3 1/2 t baking powder 2 t pumpkin pie spice 1 t baking soda 3/4 t ground nutmeg 1/2 t salt 1 1/2 C granulated sugar 314 C (1 112 sticks) butter, softened 3 large eggs 1 1/2 C Libby's 100 percent pure pump- kin 1/2 C Nestl6 Carnation evaporated milk 1/4 C water 1 1/2 t vanilla extract Maple frosting 11 ounces cream cheese, softened 1/3 C butter, softened 3 1/2 C sifted powdered sugar 2-3 t maple flavoring Chopped nuts and nut halves (optional) Preheat oven to 325 degrees. Grease and flour two nine-inch round cake pans. Com- bine flour, baking powder, pumpkin pie spice and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Pumpki Vermont spice cake is an autumnal treat. Classic and tasteful, this cake is as flavorful as it is attFaetive. Beat in eggs, two at a time, beating well af- ter each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mix- ture. Spoon batter into prepared Bundt pan. Bake for 55-60 minutes or until wooden pick inserted in bread comes out clean.. Cool in pan on wire rack for 15 minutes; invert onto serving platter. Dust with pow- dered sugar before serving. Serve warm with hard sauce. To make hard sauce, beat 1/2 cup (1 stick) softened butter and one teaspoon vanilla ex- tract in small mixer bow! until smooth. Gradually beat in two cups sifted powdered sugar until fluffy. PUMPKIN ORANGE COOKIES 2 1/2 C all-purpose flour 1/2 t baking soda 1/2 t salt 1 C (2 sticks) butter or margarine, soft- ened 1 C granulated sugar 1/2 C packed brown sugar I large egg 1 314 C Libby's 100 percent pure pump- kin 2 T orange juice 1 t grated orange peel 1/2 C chopped nuts (optional) Orange glaze (see recipe) Preheat oven to 350 degrees. Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and or- ange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded ta- blespoon onto ungreased baking sheets. Bake for 12-14 minutes or until edges are set. Remove to wire racks and cool com- pletely. Spread each cookie with about 1/2 teaspoon orange glaze. To make orange glaze, combine 1 112 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth. Continued on page 62 Don't discount unknown wines Last week's column on New York wines prompted me to think about other under-re- ported wines. As you may be aware, not all- good wine is advertised equally. What you probably don't know is that most wine writers, critics and bibers are just lazy enough that they won't do their homework. Until now, I counted myself among the lazy, so today's 'opus a vino' is a major breakthrough for me. You will notice, how- ever, that the wines listed at the end of the article, while unknown and under-reported, though not shy in the price category, are relatively inexpensive. Compared to Europe, the United States' wine industry is in its infancy. Regardless, the red wines of Napa Valley, especially those from the Rutherford Bench, such as the following Cabernets: Martha's Vine- yard; Bella Oaks; Bosch6, Far Niente; Pine Ridge and Jos. Phelps, rank with the finest Bordeaux. The whites from the Russian River Valley, limited to the area between Healdsburg and Guerneville, but including Chalk Hill and Green Valley, such as Sono- ma Cutrer; Rodney Strong Iron Horse; De Coach; Mark West; and Dehlinger, rank with the better white Burgundies. These are also as expensive. I thought with the demand so high and the supply low and go- ing lower, you might like to experiment with wines from lesser known regions. A few years back, this task would have Continued on page 62 What could be more American than apple pie? Well, we battened down the hatches and happily said good-bye to Floyd. The mail box flew off the post. That was fine. I lost some bills and junk mail. I was concerned that Prudence, my superior dog, might go airborne over the six-foot fence. That did not happen. So this area of the world was very fortunate. Remember my friend who said that Hurricane Dennis had to be named for a man because men never ask for directions? Well, she lives in Savannah, Ga., and had to evacuate for Floyd. I called her and her husband to check on how they were doing. Her husband said he could not stay on the phone be- cause he had to go clean up after the devastation from Floyd. I FOCUSON FOOD Anne Gr;]ham heard Nina say, "Yes, Ed, go pick up those two twigs on the patio." Of course, others were not as fortunate and we should do what- ever we can to help them. You know that being the incred- ibly responsible reporter I am, oc- casionally I write a two-part se- ries. Two-part series are also a good way to win a Pulitzer. This week and next I am going to focus on apples. The locals are starting to thrive. The apples, that is. Plus, focusing on apples is a brilliant segue (another reason for that Pulitzer) since last week I wrote a back to school recipe. This week you can take an apple to your teacher. I write as though I am writing for six-year-olds. I proba- bly am. What's more American than ap- ple pie? Here's a good recipe. APPLE PIE 5 to 6 C apples, peeled, cored and thinly sliced 1/2 C sugar or to/aste 2 T lemon juice 112 t cinnamon 1/4 salt 2 T butter 2 O-inch) pastry pie shells 1 T sugar mixed with 112 t cin- nalDon Combine t-he apples, sugar, lemon juice, cinnamon and salt in a mixing bowl and toss to coat the apple slices. Line a pie plate with one of the pastry shells and trans- fer the apples to the shell. Dot the apples with the butter. Moisten the edge of the pastry and place the second pastry shell on top. Trim and crimp the edge, and make sev- eral slits in the top with a sharp knife. Sprinkle the sugar and cin- namon mixture over the top. Bake in a preheated 450F oven for 10 minutes, then reduce the heat to 350 F and bake for an additional 25 to 40 minutes, depending upon the type of apples used. The pie is done when the apples are tender and the crust is golden brown. Serve warm, cold or at room tem- perature. Makes one 9-inch pie. Don't forget the vanilla ice cream or the cheddar cheese. By the way, this makes anexcellent breakfast. And some would opine that a combination of apples and cheese- cake cannot be beat. Here's the combination. APPLE-NUT CHEESECAKE Crust: 1 C graham cracker crumbs Continued on page 62