the weekend baker - the great pumpkin!

The Great Pumpkin Shortage of 2010...?

Imagine going to your favorite supermarket and.... the canned pumpkin shelf is EMPTY! You speed from store to store, in search of that elusive can of pureed curcubit. Panic begins to set in as you realize that you may never again see a can of pumpkin on a store shelf. Never, I tell you!

That's certainly how I felt recently. Fortunately I found a can hiding in a cabinet in my kitchen but it could have been curtains for pumpkin pie and pumpkin bars this year. I jokingly told people that I was going to sell that can for thirty bucks on Ebay. Then I discovered that people really have been doing that.

The cause of the shortage depends on who you talk to and where you get your news. The Washington Post says that there was too much rain, making it difficult to harvest the pumpkins. During a recent visit to a pumpkin farm in my area, I overheard the grower telling a customer that the plants were not being pollinated properly and that was the problem. Either way, I've recently noticed that supplies of canned pumpkin seem to be returning to stores and now we can all breathe a little easier about that Thanksgiving pie!

Another autumn favorite is pumpkin bars with cream cheese frosting. Delicious, a favorite of all, and easy (if you can just find a can of pumpkin).

Ingredients:

• 4 eggs, beaten
• 1-2/3 cups sugar
• 1 cup vegetable oil (I like to use safflower)
• 1 (15 ounce) can solid pack pumpkin
• 2 cups unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Beat together eggs, sugar, oil and pumpkin in a large mixing bowl. Combine all of the dry ingredients and gradually add to the pumpkin mixture, mixing well.

Pour batter into an ungreased 13x9x2 inch baking pan. Bake at 350 degrees Fahrenheit for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Cool completely, then frost with cream cheese frosting.

For the frosting, beat together:

1 (3 ounce) package cream cheese, softened

2 cups confectioners' sugar

1/4 cup butter (half of a stick), softened

1 teaspoon real vanilla extract

1 tablespoon milk, or as needed for desired consistency

Spread frosting over bars and decorate them if you wish (they look very cute with candy pumpkins, or with icing "webs"). Makes 20 to 24 pumpkin bars.

"Halloween Jack" pendant by Lonesome Road Studio 2.

the weekend baker

The Flavors of Fall ~

Zucchini Spice Cake

If you're lucky enough to have a bumper crop of zucchini squash (or know someone who does), quickly whip up this incredibly moist, spicy and delicious Zucchini Spice Cake. It's wonderful on its own, or with a bit of applesauce. (If you really want to frost it, I would suggest a cream cheese frosting similar to pumpkin bars.)
The original recipe is from one of my favorite cookbooks by the folks at Victory Garden; I've tweaked it a bit to suit my tastes but in general you can personalize the spices to your preferences. I've also considered substituting some of the vanilla extract with a tiny bit of maple, but haven't experimented with that yet, as well as versions with walnuts and/or raisins. I'm too busy enjoying this recipe as is!

The recipe is simple to adjust if you're up to your ears in zucchini and wish to make 2 or 3 cakes. It is also perfect for school lunches (how about baking the batter in fun cupcake form?) and it freezes absolutely beautifully. It's a recipe that you will turn to again and again.

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 to 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 cup packed brown sugar
• 2/3 cup vegetable oil (I prefer safflower in this recipe)
• 2 teaspoons pure vanilla extract
• 1-1/2 cups grated zucchini (or, you can use yellow squash as well)

Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).

Combine dry ingredients. Beat together the eggs, brown sugar and pure vanilla. Beat in the dry ingredients, stir in the grated zucchini. Pour batter into a greased 8x8 inch (approx. 20x20 cm) baking pan and bake at 350 degrees for about 45 minutes or until a knife inserted in the center comes out clean (or if you can't resist the wonderful spicy fragrance a minute longer!).