Old-Fashioned Pumpkin Cookies
RECTORY
Ingredients:
1½ cups granulated sugar
2½ cups all-purpose flour
½ cup butter softened
1 teaspoon baking soda
1 cup pumpkin
1 teaspoon baking powder
1 teaspoon ground cinnamon 1 large egg
½ teaspoon ground nutmeg 1 teaspoon vanilla extract
½ teaspoon salt
Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon,
nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until
well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat
in flour mixture. Drop by rounded tablespoon onto prepared baking
sheets. Bake for 15 to 18 minutes or until edges are firm.
Cool on baking sheets for 2 minutes; remove to wire racks
to cool completely.
Source: Pioneer Cooking in Ontario, 1981
HERITAGEPARK.CA
Icing (for Pumpkin Cookies)
RECTORY
Ingredients:
1 cup brown sugar
2 tbsp butter
4 tbsp milk
1 cup icing sugar
Combine brown sugar, butter and milk in a saucepan and boil for 2 minutes. Cool.
Add icing sugar and beat until smooth. Dip cookie tops in icing.
If icing thickens, thin it with milk.
Credits: Recipe tested by Chef Scott Warrick, Algonquin College School of
Hospitality and Tourism. The original recipe comes from the book Pioneer
Cooking in Ontario: Tested Recipes from Ontario’s Pioneer Villages and
Historical Sites. NC Press Limited. Toronto, 1981.
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Pumpkin Pie
LIVINGSTON HOUSE
3 cups cooked pumpkin, ½ cup brown sugar,
½ cup flour, ½ cup milk, ½ teaspoon ground ginger,
½ teaspoon salt. Have the pumpkin drained dry
after cooking and mashed smooth. Mix in the
sugar, ginger, and pinch of salt. Mix the flour with the milk in a
bowl gradually, perfectly free from lumps, and stir that well into the pumpkin.
Cover large pie pan with thin crusts of short paste made of a ½ cup of shortening
rubbed into 2 cups of flour and mixed up with water and a little salt and rolled.
Fill them to the brim with pumpkin mix and bake ½ hour in a slack oven.
Source: Cooking for Profit, 1893
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Pumpkin Nut Loaf
Ingredients:
2 cups flour
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
1½ cups white sugar
½ tsp cinnamon
LIVINGSTON HOUSE
RANCH HOUSE
½ tsp nutmeg
½ cup milk
2 eggs
1 cup mashed pumpkin
2 tbs water
¼ cup walnuts
In a mixing bowl, combine flour, soda, salt, baking powder, sugar, cinnamon and
nutmeg. Stir, and then add milk, eggs, pumpkin, water and walnuts. Pour batter
into prepared pans and bake until the centre is firm and a
knife inserted comes out clean.
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Pumpkin Soup
LIVINGSTON HOUSE
1½ cups mashed pumpkin
garlic
3 carrots, chopped
parsley
½ onion, chopped
thyme
2 stalks of celery, chopped
salt
2 tbsp butter
pepper
1 apple, peeled and chopped
cumin
1½ cups water or broth
nutmeg
½ tsp brown sugar
ginger
1 cup milk
½ cup cream
In a soup pot, fry carrots, onion and celery in butter until fragrant.
Add apple and garlic and cook until vegetables are soft.
Add pumpkin, broth, parsley and seasonings.
Boil for 20 minutes, then add milk and cream. Serve warm.
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Gramma’s Pumpkin Pie
Ingredients:
1½ cups pumpkin
1 tbsp flour 1 cup sugar
1 tsp ginger
1 tsp cinnamon
RECTORY
8 tsp
nutmeg
½ tsp mace
¼ tsp salt
3 eggs
½ cup milk
Mix and pour into a pie shell and bake for 45-50 minutes.
Source: Mrs. Harriet “Annie” Johnston, Longbourn MB, early 1900s.
This recipe has been handed down through 4 generations to
great-granddaughter Bobbie Kehler, Heritage Park Senior Interpreter.
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Puff Paste (Fine)
RECTORY
Makes enough pastry for 2 double crust pies:
To make fine puff paste take one pound
(4 cups) flour, half a pound (1 cup) of butter
and half pound (1 cup) lard. Cut the hard
butter and lard in thin pieces through the cold
sifted flour. Mix the whole with enough ice water
to make it roll easily. There must be no kneading and the warm
hands should come in contact with dough as little as possible.
Source: Twentieth Century Home Cook Book, 1906
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Pumpkin Cake
Ingredients:
2 medium eggs
1 cup sugar
¾ cup pumpkin
½ cup butter
1¾ cups flour
1 teaspoon baking soda
RECTORY
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon powdered ginger
¼ teaspoon cloves
¾ cups walnuts
In a large bowl, cream eggs, sugar, pumpkin, and butter. In another large bowl, sift
together flour, baking soda, cinnamon, nutmeg, salt, ginger, and cloves. Add to egg
mixture and stir until combined. Stir in walnuts. Pour mixture
into a greased pan. Bake 60 minutes, or until a knife
inserted in the middle comes out clean. Remove from
oven and cool slightly.
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Pumpkin Muffins
Ingredients:
1½ cups flour
½ cup sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp salt
RANCH HOUSE
1 cup milk
½ cup mashed pumpkin
¼ cup butter
1 egg
In a large mixing bowl, mix flour, sugar, baking powder, cinnamon and salt. In a
separate bowl, mix milk, pumpkin, butter and the egg. Add to the dry ingredients
and stir until the mixture is moistened. Pour the mixture into a muffin tin and bake
until a knife inserted in each centre comes out clean.
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Pumpkin Pancakes
Ingredients:
2 cups flour
2 tbsp brown sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ tsp ginger
½ tsp nutmeg
RANCH HOUSE
1½ cups milk
½ cup mashed pumpkin
1 egg
2 tbsp butter
Mix dry ingredients, then add wet and stir until just moistened.
Pour the batter onto a hot buttered frying pan.
Cook until both sides are golden brown.
Serve with syrup or preserves.
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