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Subject The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!

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[quote:Nine's:MV85Mjg5ODhfMTQ0MDE2NzdfM0FCM0YwMjc=]
Since you've got all that pumpkin, I'll offer a couple recipes.....that you probably already have.

Pumpkin Bars 
 INGREDIENTS

* 2 cups all-purpose flour
    * 2 cups white sugar
    * 1 cup vegetable oil
    * 1 cup chopped walnuts
    * 2 teaspoons baking powder
    * 2 teaspoons salt
    * 2 teaspoons ground cinnamon
    * 4 eggs
    * 2 cups canned pumpkin
    * 2 teaspoons baking soda

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease two 9 x 13 pans.
   2. Mix all ingredients until well blended.
   3. Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.

This makes a very pretty roll:
LIBBY'S® Pumpkin Roll

Directions

Ingredients

* CAKE
    * 1/4 cup powdered sugar (to sprinkle on towel)
    * 3/4 cup all-purpose flour
    * 1/2 teaspoon baking powder
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon ground cloves
    * 1/4 teaspoon salt
    * 3 large eggs
    * 1 cup granulated sugar
    * 2/3 cup LIBBY'S® 100% Pure Pumpkin
    * 1 cup walnuts, chopped (optional)
    * FILLING
    * 1 pkg. (8 oz.) cream cheese, at room temperature
    * 1 cup powdered sugar, sifted
    * 6 tablespoons butter or margarine, softened
    * 1 teaspoon vanilla extract
    * Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
[/quote]

Original Message Now, I don't have that many canned goods for my survival/hard times pantry, so this year I thought I'd stock up on a couple of canned foods on seasonal sales.

I found a lot of canned pumpkin sales this week, $1.37 per 15 oz can of Libby's canned Pumpkin at Wal-mart and $1.99 per 15 oz can of organic canned pumpkin at my co-op.

I bought two cases of the organic canned pumpkin.

Why 2 cases of canned pumpkin, you may ask?

Pumpkin is an anti-oxidant packed fruit with anti-aging and disease fighting benefits. It contains alpha-carotenes, beta-carotenes, vitamins E & C, pantothenic acid, fiber, potassium & magnesium. [link to food-facts.suite101.com]

Canned pumpkin recipes are also incredibly easy and fast.

After trying these easy, super nutritious recipes, I think that canned pumpkin is a definite win to stock a couple of cases for my survival/hard times pantry.

I also picked up a case of whole berry cranberry sauce. That stuff is really good mixed in plain yogurt with orange juice and it's another great anti-oxidant-packed fruit that comes inexpensively canned on sale this time of the year. I don't like sweet jams and preserves, so cranberry sauce is a great low-cost health food for my hard times pantry.
_____________________

Pumpkin Soup with Smoked Paprika Recipe

* 1 15 oz can pumpkin puree
* 1 small red onion, minced**
* 1 garlic clove, minced**
* 1 tsp smoked paprika
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1-1/3 cup chicken broth
* 3/4 cup milk
* Salt and freshly ground pepper to taste

Combine all ingredients and bring to a boil, simmer briefly and then serve hot.

** I actually kept out the onion and garlic until it was done cooking and cooled slightly, because I like to eat raw onions and garlic for health reasons, and this worked great in this soup. The soup was definitely not too strong for raw garlic, and my husband happily had 2 cups of it, even though he'd never tasted a pumpkin soup before.

Thai-spiced Pumpkin Coconut Soup Recipe

2 15 oz cans pumpkin puree
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)

Combine all ingredients and bring to a boil, simmer for a few minutes and then serve hot. Chicken broth may be used to thin, if too thick.

Pictures (click to insert)





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