Recipes Included On This Page Cornmeal Pumpkin Gingerbread Cake Cucumber Information Curried Carrot Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Cornmeal Pumpkin Gingerbread Cake Recipe By : Gail Hall Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unbleached all-purpose flour 1/2 cup whole wheat flour 1 cup fine grind cornmeal 1 cup sugar 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon fresh ground nutmeg 3/4 cup unsalted butter -- cut into small pieces 2 cups puréed pumpkin -- ** 2 eggs 1/2 cup light molasses [Gail says she used dark molasses as it is what she had in the house] 1/3 cup plain yogurt 1 1/2 teaspoons baking soda Preheat oven to 350 F (175 C). In a large bowl, combine the flours, cornmeal, sugar and spices. Cut in the butter pieces with your fingers, a pastry blender or electric mixer, until the mixture makes coarse crumbs. Set aside 3/4 cup of the crumbs for the topping. In another mixing bowl, combine the pumpkin, eggs, molasses, yogurt and baking soda with a whisk. Make a well in the dry ingredients and pour in the pumpkin mixture. Stir just until moistened. Pour into greased pan and sprinkle evenly with the reserved crumb topping. Bake for 45 minutes or until cake is firm and knife inserted comes out clean. Cool the cake in the pan on a rack. Serve warm. Yields 1 9-inch cake. *Crème Fraîche A traditional French thickened cream. It has a slightly nutty, tangy flavour and can easily be made by combining equal parts of whipping cream and sour cream. Stir well, cover and let sit in a warm place in the kitchen for 8 to 24 hours or until very thick. Refrigerate for up to 10 days. It can be sweetened with icing sugar or maple syrup. Unsweetened, it can be added to soups and sauces. **Puréed Pumpkin It's easy to make fresh puréed pumpkin. Wash the pumpkin; leave the skin on, cut into quarters or eighths and scoop out the seeds. In a baking pan, place the pumpkin flesh side down and enough water for 1 inch (2.5 cm) in height. Cover and bake at 350 F (175 C) for 1 to 1 1/2 hours or until the pumpkin flesh is tender. Drain water and let the pumpkin cool. Peel and discard the skin. Place the pumpkin in a food processor or blender and blend until smooth. Can be refrigerated for a week or frozen for up to 9 months. If you don't want to make fresh puréed pumpkin, use a 16-ounce can of pure puréed pumpkin (not pumpkin pie filling). "Pumpkins and Thanksgiving celebrations go hand in hand. Here is a dessert that is easy to make and wonderful at any time of year. Bake in a round or square cake pan, spring form pan or 2 loaf pans. Serve warm with crème fraîche* or whipping cream sweetened with maple syrup." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Cucumber Information Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) The Amazing Cucumber This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems. 1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc. 2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours. 3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance. 4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area. 5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!! 6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!! 7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation. 8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water. 9. Out of WD-40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone! 10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams. 11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcals will kill the bacteria in your mouth responsible for causing bad breath. 12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean. 13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!! Contributed to the FareShare Gazette by Bobbie who got it from Mary Spero who got it from the New York Times and, as usual, FareShare does not guarantee the accuracy of this information; 29 October 2009. www.fareshare.net ---> Another bit of information that might interest you is the fact that cucumbers (Cucumis sativus) is a member of the squash family that was originally domesticated in India around 1500BCE. It is one of those fruits that is most commonly used as a vegetable. The acid content drops as the cucumber grows in size and the sugar content increases, although it never does actually get particularly sweet. The bitterness found in American slicing cucumbers, which is mainly found at the stem end and just under the skin, is due to defensive chemicals that are present mainly to discourage pests. H. - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Curried Carrot Soup Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/2 pound carrots -- peeled and cut into 1/4-inch dice 1 cup peeled and diced onion 1/2 tablespoon curry powder 1 teaspoon ground ginger 1/4 pound potatoes -- peeled and cut into 1/4-inch dice 1/4 pound kohlrabi -- peeled and cut into 1/4-inch dice 1/2 liter chicken stock 1/2 cup orange juice In a brazing pot or large saucepan, melt butter and sauté carrots and onions in with curry powder and ginger. Stir and sauté until soft. Add chicken stock. Bring to boil and add potatoes and kohlrabi. Reduce heat to a simmer and cook until vegetables are soft (about 15 minutes). Stir in orange juice and puree using food processor or blender. Serve soup with a hot chutney such as Mattocks and rustic breads and butter. Yields 6 portions. The curried carrot soup includes harvest root vegetables of carrots, potatoes and kohlrabi. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 4g Fat (42.4% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 813mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat. Back to Gail Hall Recipe Index

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