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1. 

   simpsonfan2 said, 7 months ago

   Don’t forget the pie.
2. 

   Bruno Zeigerts said, 7 months ago

   Pumpkin underwear … yeah, my first mental picture wasn’t a pretty one.
   Actually…the second one isn’t any better.
3. 

   Gary Albert said, 7 months ago

   still not forgetting the pie!
4. 

   Ryan (Say what now?!) said, 7 months ago

   Adam – pumpkin latte!
5. 

   pcolli said, 7 months ago

   @Bruno Zeigerts

   Mmmmm…….squishy……..
6. 

   Alexikakos said, 7 months ago

   Here is a link to a pumpkin fudge recipe.

   Pumpkin fudge must be relatively new on the cooking scene, as not one of my older cookbooks mention it.I did find some Pillsbury Flour recipes for pumpkin cookies and bars which I had never heard of either.
7. 

   Doctor Toon said, 7 months ago

   The first attempt at making a Pumpkin variety of my Nuclear Coffee didn’t work out the way I thought it would
   

   
   Flavorings have been known to run away screaming before so last year I tried pouring the Nuclear coffee directly into a Pumpkin
   

   
   Did make a great Halloween decoration but we told everyone it was animatronic
8. 

   Alexikakos said, 7 months ago

   It’s “National Apple Dumpling Day” today. I’m posting this as a break from everything pumpkin.
   
   

   From: The New Pennsylvania Dutch Cook Book
   By: Ruth Hutchinson
   Illustrated by: Tim Palmer
   Published by: HARPER & BROTHERS NEW YORK 1958
   Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)
   Library of Congress catalog card number 58-8873
   
   APPLE DUMPLINGS (Credited to: Irma Weber)
   
   1 egg
   2/3 cup milk (whole)
   2 1/2 cups sifted flour
   2 1/2 teaspoons baking powder
   1/4 teaspoon salt
   6 apples
   Cinnamon and sugar
   6 tablespoons butter
   {Note from me: It’s not clear in the recipe, but the brown sugar and butter below are to be used as the topping. The “dotting” butter is from the six tablespoons.}
   1/2 cup brown sugar
   1/2 cup butter
   
   Mix egg and milk together in a bowl and sift in flour, baking powder, and salt.
   Stir to make a soft dough.
   Turn out on floured board and knead lightly.
   Roll and cut in 6 squares.
   Place in centers a peeled, cored apple that has been quartered.
   Sprinkle with sugar and cinnamon, dot with butter, and bring up corners of dough to enclose apple.
   Pinch and seal.
   Place dumplings in a large pan, not touching.
   Bake at 425° for 10 minutes, then at 350° for 45 minutes.
   Test by pricking with toothpick and, if apples are tender, they are done.
   Sprinkle with a little sugar and cinnamon.
   Cream brown sugar and butter, add flavoring if desired and spoon on hot dumplings when served. 6 servings.
9. 

   saxie5 said, 7 months ago

   I’m looking forward to mint season. Yum!
10. 

    Slywlf said, 7 months ago

    Happy Healthy Life blog just posted this recipe, and with a frost last night I’m figuring it’s time to try it…
    http://kblog.lunchboxbunch.com/2013/09/hot-pumpkin-mug-sip-some-cozy.html
11. 

    JPuzzleWhiz said, 7 months ago

    @Alexikakos

    Pumpkin fudge must be relatively new on the cooking scene…
    
    It’s been around for over ten years. You just haven’t seen the recipe until now.
12. 

    JPuzzleWhiz said, 7 months ago

    Pumpkin BEER? EWWWWW!!!!!
13. 

    pumaman said, 7 months ago

    Most pumpkin beer is over-flavored, but some of it is OK.
14. 

    Beerhunter said, 7 months ago

    Pumpkin beer is blasphemy!!!
15. 

    Perkycat said, 7 months ago

    @Doctor Toon

    I love it!!!
    @SUSAN NEWMAN – I agree about Chocolate Season. And it is so easy to indulge any day of the year.
    @Alexikakos – my husband makes pumpkin fudge every year and it is very good. (not as good as chocolate, though)
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