I would like to take this opportunity to wish each and every one of you a very Happy Autumn, and may this season bring special blessings to you! ~Pumpkin Trivia~ The largest pumpkin ever grown weighed in at a whopping 1262 pounds! Pumpkins were once believed to eliminate freckles and cure snake bites. The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake. Pumpkins are 90 percent water. "Apocolocynposis" is the fear of turning into a pumpkin. The "pumpkin capital" of the world is Morton, Illinois. Pumpkin flowers are edible. ~Pumpkin Recipes~ OLD-FASHIONED PUMPKIN BREAD 2 cups all-pupose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1-1/2 teaspoons pumpkin pie spice 1 teaspoon salt 2 eggs, slightly beaten 1-1/4 cups solid packed pumpkin 1 cup sugar 1/2 cup evaporated milk (not sweetened condensed) 2 tablespoons oil 1/2 cup chopped nuts Combine flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl. Beat eggs, pumpkin, sugar, evaporated milk and oil in a larger mixer bowl until blended. Add flour mixture and nuts; mix just until moistened. Pour into a greased 9x5-inch loaf pan. Bake in a 350 degree oven for about an hour or until wooden toothpick in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Yield: 18 servings   OLD-FASHIONED PUMPKIN PIE  1 cup sugar  1 Tbsp. all-purpose flour  1/2 tsp. salt  1 Tbsp. pumpkin pie Spice 3 large eggs  1 1/2 cups canned or mashed, cooked pumpkin  1 cup evaporated milk  1 unbaked 9-inch pastry pie shell  Combine sugar, flour, salt, and pumpkin pie spice; beat in eggs. Stir in pumpkin and milk. Pour into pie shell. Bake at 400 degrees (F) for 50 minutes or until a knife inserted in center comes out clean. Makes 10 servings.      PUMPKIN CRUNCH CUSTARD CUSTARD: 3 large eggs 1 can solid-pack pumpkin 1 can evaporated milk (not sweetened condensed milk) 3/4 cup brown sugar, packed 2 teaspoons pumpkin-pie spice 1 teaspoon vanilla Beat eggs, then add remaining custard ingredients, blending well. Pour into an ungreased 2-quart baking dish. Bake in a preheated 325 degree oven for 45 minutes or until sides start to set. Remove custard from oven and sprinkle with topping (recipe follows). Bake 35 to 40 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or at room temperature with a dollop of Cool Whip or vanilla ice cream. YUM! Refrigerate up to 5 days. CRUNCH TOPPING: 3 tablespoons brown sugar, packed 2 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 4 teaspoons butter or margarine, cut into small pieces 1/3 cup chopped pecans Mix sugar, flour and cinnamon in a small bowl. With a pastry blender or fork, cut in butter until mixture resembles very coarse crumbs. Stir in pecans.   ROASTED PUMPKIN SEEDS 1 quart water  2 Tablespoons salt  2 cups pumpkin seeds  1 Tablespoon vegetable oil or melted, unsalted butter  Preheat oven to 250°F. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry. Place the seeds in a bowl and toss with oil or melted butter. Spread evenly on a large cookie sheet or roasting pan. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown. Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat. Yield 2 cups.   Comments? To return to the Holiday pages... A fallen leaf is nothing more than a summer's wave goodbye. ~Author unknown~ To the best of my knowledge, midi playing is public domain. ~Page designed by Beth~ ~I just want you to know who I am~