The worst? lol Well, think normal sized halloween carving pumpkin (or slightly larger). Then again, I once planted a giant pumpkin seed that the parent grew in the same patch as some bushel gourds. Talk about a round, good sized pumpkin. =) It's worth a shot anywho, and if it is from a patch that grew other giants then the chances increase of a double giant parentage. It can be fun to grow unknown parentage seeds just to see what you get. Be sure to make note of the color, lobes and overall shape. If it is a cross you may be able to determine what the cross is.

How long a drive is that? I'd ask at the Recipe Exchange too. This should be fine for a side dish. I've made it lots & it's always a hit: SWEET & SOUR SQUASH (serves 8) 4 small zucchini 4 small yellow squash 1/2 cup chopped celery 1 red onion, chopped fine 1 red bell pepper, seeded & chopped 1 cup sherry wine vinegar (white wine vinegar works) 1/2 cup sugar 1/3 dup olive oil 1 tsp salt 1 tsp pepper Slice the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dressing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~ If you've got a cooler, this would be perfect because it's best made 2 days ahead: PUMPKIN CHEESECAKE 3 cups finely ground gingersnaps 1/2 cup confectioners' sugar 1 1/2 sticks butter, melted Two 8 oz pkg cream cheese, softened 5 eggs 3/4 cup packed light brown sugar 16 oz can solid-pack pumpkin 1 1/2 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground ginger 1/4 tsp ground mace 1/4 tsp vanilla 1/2 cup brandy 2 cups sour cream 1/4 cup granulated sugar Preheat oven to 350. Combine the gingersnap crumbs, confectioners' sugar & melted butter in a bowl & mix thoroughly. Press the crumb mixture onto the bottom & up the sides of an ungreased 9" springform pan. Beat the cream cheese with a mixer on medium speed. Add the eggs, 1 at a time, the brown sugar, pumpkin, spices, vanilla & 1/4 cup of the brandy to the cream cheese & mix until smooth. Pour the pumpkin mixture into the prepared pan & bake 40 minutes or until the edge of the cheesecake begins to pull away from the side of the pan. Remove the cheesecake from the oven & reset the temperature to 400°. Whisk together the sour cream, sugar & remaining 1/4 cup of brandy in a small bowl. Spread the sour cream mixture over the hot cheesecake, return to the oven & bake 10 minutes more. Cool to room temperature, cover & refrigerate in the pan overnight or up to 4 days. Remove sides of the pan before seriving.~~ From Savor the Brandywine Valley. It said it won a prize in Creative Cooking's cheesecake contest. FRESH AUTUMN PEAR BREAD 1 stick unsalted butter, softened 1 cup sugar 2 eggs, slightly beaten 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp nutmeg 1/4 cup buttermilk or yogurt 1 cup coarsely chopped fresh ripe pears, skin left on Preheat oven to 350°. Butter a 9" loaf pan. In a large bowl, using a mixer, cream the butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately with the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a cake tester inserted near the center comes out clean.~~ Again, if you have a cooler this would work also: SUN-DRIED TOMATO BREAD 2 cloves garlic 1/3 cup oil-packed sun-dried tomatoes 1 bunch green onions 2 1/2 cups flour 2 tsp baking powder 1 1/4 tsp salt 1/2 tsp baking soda 5 oz Provolone cheese, grated 3/4 tsp dried rosemary 3/4 tsp pepper 1/3 cup pine nuts, lightly toasted 2 TBL Crisco (room temperature) 2 TBL sugar 2 large eggs 1 1/4 cups buttermilk Preheat oven to 350°. Grease one 9" loaf pan or three 4x3x2" pans. In a small saucepan, cook the garlic in boiling water to cover for 15 minutes. Meanwhile, drain & chop the tomatoes, reserving 2 TBL of the oil. Slice the green onions thin & include 1" of the green part. In a large bowl, stir together the flour, baking powder, salt & baking soda. Add the cheese, green onions, rosemary, pepper, sun-dried tomatoes & pine nuts. Toss the mixture until combined. In a small bowl, whisk together the shortening, reserved oil & sugar until the mixture is smooth. When teh garlic has finished cooking, drain, peele & mash it with a fork. Add to the shortening mixture along with the eggs & buttermilk. Add the shortening mixture to the flour mixture & blend until well combined. Pour the batter into the prepared pan. Bake in the middle of the oven until a cake tester comes out clean, 25-30 minutes for the small loaves, 45-50 minutes for the large loaf. Cool the bread in the pan on a wire rack for 5 minutes. Turn onto the rack & cool completely. The bread keeps, wrapped tightly in foil & refrigerated for up to 4 days.~~

This one is T and T.....notice it has half the amount of pumpkin and more egg....I would be concerned about the one you posted being a little hard to cut....the orange flavor sounds wonderful....but again the strings of orange peel found in marmalade might make it hard to cut...if you want the orange flavor....just add some grated rind. Also the one you posted calls for low fat cream cheese....in my experience that makes a softer less dense cake. Cheesecake Factory Pumpkin Cheesecake Bonnie Benesh Prep time: 30 minutes Serves: 10-12 Cooking time: 65-75 minutes Crust: 1½ cups graham cracker or ginger snaps (I like ½ of each) 5 T. butter, melted 1 T. sugar Filling: 3-8oz. pkgs. cream cheese, softened 1 C. canned pumpkin 3 eggs ½ t. cinnamon ¼ t. nutmeg ¼ t. allspice Topping; 1 C. heavy cream ½ C. sugar 1 t. white vanilla ½ C. chopped pecans Mix crust ingredients together, just until coated and crumbly. Press onto the bottom and two-thirds of the way up the sides of an 8" spring form pan. Bake for 5 minutes at 350F. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices and beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. Just before serving, whip the cream, sugar and white vanilla. After cake has thoroughly chilled, add the whipped cream topping and sprinkle nuts over the cream. Remove the pan sides and cut.

Yep! But remember to add it last (like you do vanilla) and a little goes a LONG way.... I make a low-sodium, low-carb recipe for Easy Caramel Popcorn and I add all kinds of flavorings to that recipe as another way to change up the mundane: cinnamon oil, pumpkin pie or apple pie spice, coconut flavoring, rum flavoring, butterscotch flavoring, orange extract, caramel extract, root beer extract...... Now that I've mentioned the recipe, I'd better go ahead and post it. A nice way to use up those flavorings that seem to linger in the cabinet. EASY CARAMEL POPCORN (source: The Diabetes Snack Munch Nibble Nosh Book- by Ruth Glick) Nonstick cooking spray 10-cups popped corn (I use an air-popper.) 6 (Kraft) caramel candies, cut into small pieces [Grainlady note: If you can find Kraft Caramel Bits - check baking isle near chocolate chips - you can use 1/4-cup of the bits and not have to cut the caramel candies - woo-hoo!] 2 T. dark or light corn syrup 1/2 T. water Preheat the oven to 350°F. Spray a large jelly roll pan or rimmed cookie sheet with non-stick cooking spray and set aside. Place the popcorn in a large ceramic or glass bowl and set aside. In a 1-cup measure or similar microwave-safe bowl (one with a handle is preferred), combine the caramels, syrup, and water. Cover with wax paper (I omit this step) and microwave on high power for 40-seconds. Stir. Microwave for an additional 30-seconds until the caramels are completely melted. Being very careful to keep fingers away from the hot wyrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the mixture evenly on the prepared baking pan. Bake the popcorn for 4-6 minutes until the syrup hardens slightly (4-1/2 minutes in my oven). Cool before serving. Store in tightly covered container at room temperature. Leftover popcorn will keep for 4-5 days. [Grainlady add-ins: Add to the hot mixture, stir, then pour over popcorn.] -1 teaspoon pumpkin pie spice mix OR apple pie spice mix -1/8 t. cinnamon oil (keep your face away from the hot mixture and don't inhale the fumes from the cinnamon oil) -1/8 - 1/4 t. of other liquid flavorings/extracts - or to taste Makes 10 1-cup servings. Per 1-cup serving: Exchanges- 1/2 carbohydrate Calories - 53 Calories from fat - 7 Cholesterol - 1 mg Sodium - 59 mg Total Carbohydrate - 11 g Dietary Fiber - 1 g Sugars - 6 g Protein - 1 g