I miss waking up really early thanksgiving day to the smell of my mom's stuffing frying in the frying pan. We always have pumpkin on thanksgiving. It's usually in the form of the traditional pie, but sometimes we spice it up with a pumpkin cheesecake, or pumpkin mouse. I like the simplicity of the pie and I needed the comfort of the memories this weekend,so I baked myself a little pumpkin reminder of all the good things I am thankful for.I am grateful for the wonderful memories I have of this fine thanksgiving weekend. Where yet again there will be a few empty chairs at their table.Happy thanksgiving to my friends, family and my readers. May we all have something wonderful to share with our loved ones this weekend.
Adapted from Miette cookbook Chronicle books
1 3/4 cups (7 ounces )all purpose flour
1½ teaspoons of baking soda
4 teaspoons of ground cinnamon (MIETTE'S uses only 2 teaspoons, but I like mine spicy)
1 teaspoon ground nutmeg
½ teaspoon ground cloves
3/4 teaspoon salt(kosher)
4 large eggs
1 2/3 cup(11 ounces) white sugar
1 cup vegetable oil..OR..I used 1 cup melted BECEL liquid margarine
|Butternut squash works just like traditional pumkin|
( Swedish readers, you can order pumpkin filling at www.englishshop.se ) but, supplies are limited to what kind of harvest it is in the States and Canada.
OR make your own... I have instructions at the bottom of the page.
1 cup (3½ ounces) small walnut pieces toasted and chopped
|Remember to butter and flour your pan|
2.Preheat the oven to 350 degrees F or 176 degrees C. While oven is preheating, chop into small pieces but not minced walnuts, and add to an oven proof dish/pan. Roast in the oven for 5 minutes or until you start to see a little color. Remove from the oven. BE CAREFUL NOT TO FORGET THEM!! Set aside.
3.Sift together the flour, baking soda,cinnamon,nutmeg,cloves,and salt into a bowl and set aside.
4.In a bowl of a stand mixer fitted with the whisk attachment, or a hand held electric mixer ..combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil/ melted BECEL liquid margarine, and whisk until combined, then whisk on high speed for 1 minute to emulsify.
|Added, pumpkin to egg mixture and flour mixtures in three parts|
|Fold in the walnuts by hand using a rubber spatula|
|Fabulous little gift of love|
|See, I missed some spots...oops..|
7. Transfer to a cooling rack when tester comes out clean and let the cake cool in the pan for 10 minutes. Run an offset spatula around the edges of the pan, the invert the cake onto the cooling rack. Let cool for a further 20 minutes before serving or wrap tightly in plastic wrap when COMPLETELY cooled and place in the refrigerator up to three days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature.
I loved this recipe,but I was not so impressed with the MIETTE cookbook. It seems that the international market has been filled with the publishers miss printed books, and it is very confusing even for an advanced baker. Inside the front pages is a little card explaining the printing miss ups.( If you live in the States and Canada and purchased this book on amazon you will be sent the new revised version FREE of charge) Due to Amazon's copy laws. Great for you.
The rest of us.... Have to suck it up, and measure everything three times and resort to handwriting out each recipe and inserting it into our cookbook. I did email Miette to let them know exactly what I thought, and they understood my point of view and were very helpful. I as well helped them out with my contacts for products that you can not ship from their contacts list. Good team work!
How to make your own pumpkin puree:
|roasted and ready to peel|
|A hand held emulsifier works well here.|
Happy Thanksgiving Everyone. Gobble...gobble....