Posted on 10/06/2010 5:01:01 PM PDT by JoeProBono
NEWBURY, Vt., - The owner of a farm in Newbury, Vt., says drenching rains washed as many as 100,000 pumpkins into the Connecticut River.
Margaret Gladstone of Newmont Farm told WMUR-TV, Manchester, N.H., at least two people who plucked pumpkins from the river have sent her money for them. She said other farmers have offered to help her fill orders.
The pumpkins had been picked and were waiting to be shipped when storms hit the area during the weekend. Gladstone estimated the total loss at 100,000 pumpkins.
About 4,000 made it at least 25 miles downstream, where they washed up on a beach near the Wilder Dam, just north of White River Junction.
Gladstone told WMUR she expects to be able to fill her order for the Keene Pumpkin Fest in New Hampshire. The event, held annually around Halloween, draws thousands of people to Keene to try to set a record for a mass display of lit jack o' lanterns.
There are two types of canned pumpkin used in baking. There’s spiced canned pumpkin usually baked into pies.
Another is plain canned pumpkin that the cook spices and sweetens before baking using a favorite recipe........most people use this one. Here’s the recipe on the back of the canned pumpkin that most people use b/c it’s so good.
Libby’s Famous Pumpkin Pie
Mix 3/4 cup sugar, 1/2 tea salt, tea cinnamon, 1/2 tea ginger, 1/4 tea cloves.
Beat 2 lge eggs, stir in 15 oz can Libby 100% pumpkin puree, sugar/spices.
Slowly stir in 12 oz can Carnation Evaporated Milk, tea vanilla. Bake in 9” deep dish pie pastry, 425 deg 15 min, reset to 350 deg; bake 40-50 min (knife near center comes out clean). Cool on wire rack 2 hours.
Serve chilled. Top with whipped cream just before serving for best results.
Here ya go......
Short your Thanksgiving stocks, dude!
1/4 cup brown sugar
1/2 cup chopped pecans or walnuts
1-2 teaspoons milk
blend together and sprinkle over top of pumpkin pie just prior to placing in oven. Adds a nice texture and flavor.
Boohoo! I hate red x’s....I bet it was a neat pic too....
We made that bad pumpkin last year. My (then 4 yo) granddaughter wants to do it again this year for the school contest. We also did the puking pumpkin and placed it by the mailbox at the end of the driveway, and it by far was the favorite of everyone that commented.
I use lard for my pie crust and it makes a very flaky, delicious crust. If you would like the recipe, I’ll dig it up for ya. It is a simple process and never fails.
I’ve just started looking for lard in the market. So far all I’ve seen is like a 1 gallon bucket. I’d prefer to start small and see if it works for me. Yes, I’d appreciate any tips on pie crusts. I’m trying figure out how to make it using power tools (dough hooks)
So cute ... thanks! I’m saving those for the bounty of pumpkins we’ll be carving.
I can always count on you to post a great picture.....that little guy is soooooooooo cute !!!!!!
Yummy!
Terrific! I was just able to buy pumpkin for the first time in a year.. better stock up while I can. The pumpkin crop was destroyed by something last year and you could not find it in a store anywhere here in the SW, I couldn’t believe my eyes when i spotted it this week.
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