COOK'S CORNER: Pumpkin becomes hot treat

Published 11:12 am Friday, September 28, 2007

By Staff
Since everyone is pretty much thinking about fall and the recipes that go with the season, I decided to take a look at recipes using pumpkin this week.
I love pumpkin pie, and I think my son could probably eat a whole one by himself. I also had a pastor at my church that would craftily find a way to horde the pie for himself if ever there was a pumpkin pie on the dinner table.
At any rate, I was thinking about some of the other recipes I know of that call for pumpkin. I have several ideas that I'd like to share with you, but it may take two weeks to get all the great recipes out to you.
Pumpkins are still a relatively inexpensive item whether you buy a fresh, whole pumpkin or if you buy it canned in the grocery store. It's the other ingredients for some of the recipes that can run your grocery bill up some. I have found, however, that most of the time, it's worth the cost and time you put into it.
A friend of mine, on one of her many trips to Gatlinburg, discovered a truly decadent treat of pumpkin fudge. Before you turn your nose up to that one, you may want to give it a try. It's really good if you like the flavor of pumpkin and is a great alternative to the chocolate version (although I can't imagine not wanting chocolate fudge to go with the pumpkin kind).
I found a couple of recipes for pumpkin fudge and it sounds pretty simple to make. The only tip I have to go with the recipe is that you don't want to make this one on a rainy day. Keep that tip in mind and you'll probably have a new hit on the dessert table.
Pumpkin Fudge
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow cr

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