Jack O’Lantern . . . an Irish Guy?!?

This is pretty interesting!  Did you know that one of the most popular Halloween traditions of carving pumpkins was actually brought to us by the Irish?  Yep, it is true!   The practice was brought to the United States by Irish immigrants who originally carved turnips into Jack-o’-lanterns. In America, pumpkins were more plentiful and cheaper than turnips, and so came about the switch from turnips to pumpkins.  Who knew????

 Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arterosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.   Pumpkin seed oil and pumpkin seeds are a good source of zinc and unsaturated fatty acids which are effective help for prostate ailments.   So save those seeds after carving, toast them up and enjoy a snack that is good for you! 

Here is a great recipe from Moosewood Restaurant Low-Fat Favorites Cookbook.  This healthy snack is sure to satisfy your sweet tooth, warm your belly and give you a good dose of vitamins and minerals!   

1 ¼ cup unbleached flour                                     1 TB baking powder

½ tsp salt                                                                 ¼ tsp ground cinnamon

1 cup rolled oats                                                     1 egg

1 egg white                                                               ¾ cup pumpkin puree

¾ cup evaporated skim milk                                 ½ cup unsweetened pineapple juice

2 TB canola oil                                                         ¼ cup packed brown sugar

4 to 5 TB apricot preserves 

Preheat over to 400 degrees.  Prepare muffin tins with liners. 

In a large bowl, sift together the flour, baking powder, salt and cinnamon,  Whirl the oats in a blender until they reach the consistency of cornmeal and add them to the flour mix.  In another bowl, lightly beat the whole egg with the egg white.  Stir the pumpkin, milk, juice, oil and brown sugar.  Fold the wet ingredients into the dry until just combined. 

Spoon the batter into the tins and dot the center of each with a scant teaspoon of preserves.  Bake for  20 to 25 minutes or until toothpick inserted into the center comes out clean.  Cool in the tins for 5 minutes. 

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