CUISINE SCENE

1 AM a complete sucker for pumpkins. Always have been, since the time I was a little girl. I love picking them out (second only to the great per- fect-Christmas-tree-yearly-

Enioy a fall

carving, cook

fight), having them all over ‘the place, and I love to come up my front stairs to see them greeting me on our deck.

Tam an ace pumpkin-carver, never mind rolling up my sleeves to .pull alt those fibres and seeds out, -and the big moment comes when I can light a fat short candle inside and put the top back on. What fun.

We drove through Salmon Ann last month, on our way back from Lake Louise. We stopped for some DeMiltes com, to pet the goats and cows and geese, and to load up the car with squasties and the like.

The pumpkin patch was in full glory — simply loaded with b.ight orange beauties glistening in th: fall sunshine. The patch was ringed on

. two long edges with rows of giant sunflowers and late Nasturtiums were blooming in vibrant colors. What a gorgeous sight.

I knew that fali had arrived, as we sipped the first cider and nibbled com on the spot.

A bit of lore you might be inter- ested in: Have you wondered where our custom of carving Jack-o’- lanterns originated? It is thanks to the Irish, way back in the 1840s.

On All Haliows Eve, in Medieval custom, it was Irish tradition to carve lantetns from large beets and tumips to impale on gateposts to ward off evil spirits.

Children marched from house- hold to household promising prayers for the dead in exchange for baked cakes, and they used the carved lanterns to light their walkways.

‘Irish immigyvants came to the new world, landing in North America, only to discover our pumpkins, which are much larger, and easier to carve. They gave us their customs, and the rest is history.

With Thanksgiving upon us this weekend, what better way to get in the mood than with some comforting pumpkins dishes.

You ail have your favorite pump- kin pie recipe (and if you're not in the mood, Savary Island and Capers

NEWS photo Cindy Goodman

FIRST OF this season's gorgeous field pumpkins are in now at

Ca

rs in West Vancouver. These beauties are certified organ-

ic (great for cooking after the holidays) from the Frasar Valley.

both make terrific ones!), so i hope

that’s what you're having for dessert.

Mine will be Chef Paul

Prudhomune’s Pecan Pumpkin Pie. Happy Thanksgiving.

PUMPKIN-RAISIN MUFFINS If you are like me, you cannot resist one of Caper’s wonderful pumpkin muffins. Here is their famous recipe, from their own To Love and Feed People Cookbook. Makes 12 giant or 2 dozen regular- sized muffins, 3% c. (875 mL) unbleached flour 2 tsp. (10 mL) baking soda x tsp. (7 mi) baking powder KK tsp. (7 mL) salt 1 tsp. (5 mL) cinnamon 4 tsp. (2 mL) cloves X tsp. (1 mL) nutmeg i tsp. (5 mL) ginger 1c. (250 mL) butiermilk % c. (150 mL) canola or sunflower oil

4 large eggs : 2 c. (500 mL) cooked pumpkin

(canned or home purée)

14 c. (375 mL) honey

%e. (50 mL) unsulfured molasses hc. (256 mL) seediess raisins Icing sugar (optional)

Preheat oven to 375°F (190°C). Grease muffin tins or line with muf- fin paper-liners. Set pans aside.

In a large mixing bowl, whisk together the flour, baking soda, bak- ing powder, salt and spices. In anoth- er bowl, combine ihe buttermilk, oil, eggs, pumpkin, honey and molasses. Add to the dry ingredients. Mix only briefly, to incorporate fully and even- ly. Add raisins, and stir until evenly distributed.

Fill muffin tins % full. Bake for approximately 35-40 minutes (may be less for regular-sized muffins). Remove from oven and cool. When muffins are cooled, tops may be dusted with a sifting of icing sugar.

; ae a / | Homemade = $695

Pumpkin or onder today:

Pecan Pie

Kelly y Johnson Pies: Apple * Rhubarb « Pear « Peach ® Mixed Fruit cookies and tarts from %5°° The New England Pie Co. _Lonsdaie Quay Market 987-1663 |

$9795

Corner of Edgemont‘Blvd. & Queens ~ 983- 9330

Wo reserva the right to limit quantities, Prices in effect Wad. Oct.6, to Tues. Oct.11, 1094

The Ti:rht Store

features excellent

Se pricing for excess beked goods produced and for returned goods trom our braad routes.

With any purchase. Limit one per visit.

OFFER EXPIRES Oct. 31/94

venica

4 y

BaKeR™ Corner of Harbour & Rupert, h N. Van. 7

ee a ee em a

We'll pay you $30.and haul it away. *

There’s an aging second fridge chomping up energy in the basement. Or perhaps you're thinking of - buying a new fridge but you're not sure what to

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We'll pick up any fridge as long as

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BG hydro

ny ae ma You could save a cool sum of money. 5 Old fridges use up to twice as rnuch electricity / as today’s energy-efficient models. By turning 3} in your old fridge, you can reduce your Hydro bill by as much as $100

é f

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