Apple and Bacon Cornbread Stuffing
Cornbread:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup butter or margarine
Stuffing:
3/4 pound bacon, cut into 1 in. pieces
2 tablespoon butter or margarine
3 apples, cored and cut into 1 in. pieces
3 celery ribs, chopped
6 scallions (green onions), chopped
1 tablespoon fresh parsley, chopped
2 teaspoons dried marjoram
1 teaspoons dried sage
1/2 teaspoons salt
1/2 teaspoons pepper
2 large eggs
1 can chicken broth, about 1 3/4 cups
Preheat oven to 400*F. Grease 9-inch square baking pan.
Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry ingredients and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cut into 1-inch cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.
In large skillet over medium heat, cook bacon until crisp, about 15 minutes. With slotted spoon, remove bacon to paper towels. Reserve 2 tablespoons drippings. In same skillet over medium heat, melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper.
In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined. Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done.
Makes 12 servings.
Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts
Saturday, November 19, 2011
Friday, November 18, 2011
Gingerbread Popcorn
Gingerbread Popcorn
15 cups popped popcorn
1 cup butter
2 cups packed brown sugar
1/4 cup molasses
1/4 cup corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 250
Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn.
Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat.
Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.
15 cups popped popcorn
1 cup butter
2 cups packed brown sugar
1/4 cup molasses
1/4 cup corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 250
Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn.
Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat.
Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.
Buttermilk Mashed Sweet Potatoes
Buttermilk Mashed Sweet Potatoes
2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste
Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)
Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.
Makes 8 servings
~*Lanie*~
2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste
Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)
Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.
Makes 8 servings
~*Lanie*~
Sweet Potato Mash
Sweet Potato Mash from House of Blues, Downtown Disney
Yield: 10 servings.
1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk
Peel and trim potatoes. Cut into chunks and place in pot of boiling water.
While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.
When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.
Yield: 10 servings.
1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk
Peel and trim potatoes. Cut into chunks and place in pot of boiling water.
While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.
When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.
Thursday, November 17, 2011
Candice's Baked Acorn Squash with Cranberry Apple Stuffing
Candice's Baked Acorn Squash with Cranberry Apple Stuffing
Recipe By :Candice Valencia
Serving Size : 5
3 acorn squash -- pierced with a fork
3 apples -- chopped
1 16 ounce can whole cranberry sauce
1/4 cup honey
1/2 teaspoon lemon rind -- finely chopped
1 tablespoon lemon juice -- fresh squeezed
1/4 teaspoon cinnamon -- ground
butter flavored cooking spray or butter
Pierce Acorn Squash with a fork in several places. Place in glass baking dish and microwave approximately 20 minutes or until it feels tender. Let cool.
Cut acorn squash in half and pull out seeds and strings. Put squash back into baking dish open side up. Spray the inside of the squash with the cooking spray or brush with melted butter.
Mix together apples, cranberry sauce, honey, lemon rind, lemon juice, and cinnamon. Fill squash with apple mixture and bake 30 minutes at 350 degrees F.
Serves 4 to 6.
NOTES : This is very nice served with brown rice and cranberry muffins.
Contributed to #FareShare IRC Chat, 4 November 1998, by Candice Valencia.
Recipe By :Candice Valencia
Serving Size : 5
3 acorn squash -- pierced with a fork
3 apples -- chopped
1 16 ounce can whole cranberry sauce
1/4 cup honey
1/2 teaspoon lemon rind -- finely chopped
1 tablespoon lemon juice -- fresh squeezed
1/4 teaspoon cinnamon -- ground
butter flavored cooking spray or butter
Pierce Acorn Squash with a fork in several places. Place in glass baking dish and microwave approximately 20 minutes or until it feels tender. Let cool.
Cut acorn squash in half and pull out seeds and strings. Put squash back into baking dish open side up. Spray the inside of the squash with the cooking spray or brush with melted butter.
Mix together apples, cranberry sauce, honey, lemon rind, lemon juice, and cinnamon. Fill squash with apple mixture and bake 30 minutes at 350 degrees F.
Serves 4 to 6.
NOTES : This is very nice served with brown rice and cranberry muffins.
Contributed to #FareShare IRC Chat, 4 November 1998, by Candice Valencia.
Sunday, November 13, 2011
Delectable Creamy Squash Soup
Delectable Creamy Squash Soup
INGREDIENTS
* 3 delicata squash, halved lengthwise and seeded
* 1 onion, chopped
* 3 cups vegetable broth
* 1 1/2 cups heavy whipping cream
* 2 tablespoons butter
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
INGREDIENTS
* 3 delicata squash, halved lengthwise and seeded
* 1 onion, chopped
* 3 cups vegetable broth
* 1 1/2 cups heavy whipping cream
* 2 tablespoons butter
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Tuesday, November 8, 2011
Pumpkin Trifle
Pumpkin Trifle
1/2 pint heavy cream
1/2 cup sugar
1 loaf pumpkin bread, cut into 1/2 inch thick slices
1 jar pumpkin butter, 10 oz
1 cup bottled caramel sauce
2 cups prepared vanilla pudding
1/2 cup finely chopped walnuts or pecans
In a medium bowl, using a mixer on medium speed, whip cream with sugar until stiff. Arrange remaining ingredients except for the nuts in layers in your chosen serving dish; Start with whipped cream, add some pumpkin bread, (cut slices into smaller pieces if too large for individual dishes) spoon on some pumpkin butter, drizzle with caramel sauce, spoon on some vanilla pudding. Repeat this sequence, ending with whipped cream, until all ingredients are used. Top with nuts. Refrigerate until chilled, at least 30 minutes. Serves 8
If you can't find pumpkin bread, substitute cranberry nut bread, pound cake or gingerbread
1/2 pint heavy cream
1/2 cup sugar
1 loaf pumpkin bread, cut into 1/2 inch thick slices
1 jar pumpkin butter, 10 oz
1 cup bottled caramel sauce
2 cups prepared vanilla pudding
1/2 cup finely chopped walnuts or pecans
In a medium bowl, using a mixer on medium speed, whip cream with sugar until stiff. Arrange remaining ingredients except for the nuts in layers in your chosen serving dish; Start with whipped cream, add some pumpkin bread, (cut slices into smaller pieces if too large for individual dishes) spoon on some pumpkin butter, drizzle with caramel sauce, spoon on some vanilla pudding. Repeat this sequence, ending with whipped cream, until all ingredients are used. Top with nuts. Refrigerate until chilled, at least 30 minutes. Serves 8
If you can't find pumpkin bread, substitute cranberry nut bread, pound cake or gingerbread
Friday, November 4, 2011
APPLE-YAM CASSEROLE
APPLE-YAM CASSEROLE
Yield: 6 Servings
1 1/4 lb Yams
1/2 c ;Water
1 lb Apples
1 c Apple juice
2 tb Cornstarch
3 tb ;Water
1/2 c Honey
1/3 c Wheat germ
In a pot with a tight-fitting lid, steam yams in 1/2 cup water until tender; 15-20 minutes. Peel and slice them lengthwise in 1/2" thick slices. Layer them in a casserole.
Peel and core apples, slicing them 1/2" thick. Lay apple slices on top of yams. Heat apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey.
Spoon sauce over apples, then top with wheat germ. Bake in a 350 degree oven until apples are tender, 30 minutes to an hour.
Yield: 6 Servings
1 1/4 lb Yams
1/2 c ;Water
1 lb Apples
1 c Apple juice
2 tb Cornstarch
3 tb ;Water
1/2 c Honey
1/3 c Wheat germ
In a pot with a tight-fitting lid, steam yams in 1/2 cup water until tender; 15-20 minutes. Peel and slice them lengthwise in 1/2" thick slices. Layer them in a casserole.
Peel and core apples, slicing them 1/2" thick. Lay apple slices on top of yams. Heat apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey.
Spoon sauce over apples, then top with wheat germ. Bake in a 350 degree oven until apples are tender, 30 minutes to an hour.
Thursday, November 3, 2011
Bacon & Baked Potato Soup
Bacon & Baked Potato Soup
2 large baking potatoes
3 tablespoons butter
1/2 cup onion, chopped
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 cups buttermilk
1 1/4 cups shredded Cheddar cheese
1 cup chicken broth
8 slices bacon, cooked crispy, drained and crumbled
2 tablespoons thinly-sliced green onion
1/4 cup sour cream
Scrub potatoes with vegetable brush. Rinse and pat dry. Prick the skin of potatoes with fork. Bake in 425F degree oven for 60 minutes or until tender. Let them cool. Chop the potatoes and set aside.
In heavy saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes or until tender. Stir in flour, salt and pepper. Add buttermilk. Cook and stir for 6 minutes, or until mixture is thickened and bubbling. Add chopped potatoes, 1 cup of cheese and broth. Stir soup until cheese melts. Slightly mash potatoes with potato masher.
For topping, reserve 2 tablespoons of bacon pieces. Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.
To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream. Makes about 6 servings.
2 large baking potatoes
3 tablespoons butter
1/2 cup onion, chopped
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 cups buttermilk
1 1/4 cups shredded Cheddar cheese
1 cup chicken broth
8 slices bacon, cooked crispy, drained and crumbled
2 tablespoons thinly-sliced green onion
1/4 cup sour cream
Scrub potatoes with vegetable brush. Rinse and pat dry. Prick the skin of potatoes with fork. Bake in 425F degree oven for 60 minutes or until tender. Let them cool. Chop the potatoes and set aside.
In heavy saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes or until tender. Stir in flour, salt and pepper. Add buttermilk. Cook and stir for 6 minutes, or until mixture is thickened and bubbling. Add chopped potatoes, 1 cup of cheese and broth. Stir soup until cheese melts. Slightly mash potatoes with potato masher.
For topping, reserve 2 tablespoons of bacon pieces. Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.
To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream. Makes about 6 servings.
Wednesday, November 2, 2011
Maple Roasted Butternut Squash
Maple Roasted Butternut Squash
INGREDIENTS
1 large butternut squash,
¼ cup pure maple syrup
INSTRUCTIONS
Preheat broiler on high. Microwave the squash for 10 minutes on high power. Brush squash all over with maple syrup and place under broiler for about 1-½ minutes, or until golden brown. Serve warm.
INGREDIENTS
1 large butternut squash,
¼ cup pure maple syrup
INSTRUCTIONS
Preheat broiler on high. Microwave the squash for 10 minutes on high power. Brush squash all over with maple syrup and place under broiler for about 1-½ minutes, or until golden brown. Serve warm.
GARLIC BAKED SQUASH
GARLIC BAKED SQUASH
2 lbs winter squash
2 tablespoons flour
1 tablespoon oil
7-8 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Preheat oven to 325F.
Wash and peel the squash and cut into bite sized pieces. You can use acorn, butternut, or Hubbard squash or similar winter squash varieties.
Coat the squash cubes with flour that has been seasoned lightly with salt and pepper.
Grease a casserole dish with oil or vegetable spray.
Put the squash into the pan, and top with garlic and parsley.
Season with salt and pepper.
Bake for 60 to 80 minutes, or just until squash is tender.
Yield: 6 servings
2 lbs winter squash
2 tablespoons flour
1 tablespoon oil
7-8 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Preheat oven to 325F.
Wash and peel the squash and cut into bite sized pieces. You can use acorn, butternut, or Hubbard squash or similar winter squash varieties.
Coat the squash cubes with flour that has been seasoned lightly with salt and pepper.
Grease a casserole dish with oil or vegetable spray.
Put the squash into the pan, and top with garlic and parsley.
Season with salt and pepper.
Bake for 60 to 80 minutes, or just until squash is tender.
Yield: 6 servings
Saturday, October 29, 2011
Chocolate Cinnamon Stirrers
Chocolate Cinnamon Stirrers
1/8 teaspoon cinnamon flavored oil
2/3 cup semisweet chocolate chips
24 (4-inch long) cinnamon sticks
In a small saucepan, melt chocolate chips over low heat. Remove from heat. Stir in flavored oil. Dip about 2/3 of each cinnamon stick into melted chocolate. Place on a wax paper-lined cookie sheet. Chill about 30 minutes or until chocolate hardens.
1/8 teaspoon cinnamon flavored oil
2/3 cup semisweet chocolate chips
24 (4-inch long) cinnamon sticks
In a small saucepan, melt chocolate chips over low heat. Remove from heat. Stir in flavored oil. Dip about 2/3 of each cinnamon stick into melted chocolate. Place on a wax paper-lined cookie sheet. Chill about 30 minutes or until chocolate hardens.
Wednesday, October 26, 2011
Iced Pumpkin Cookies
Iced Pumpkin Cookies
Servings:36
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Servings:36
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Pumpkin Cookies
Pumpkin Cookies
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F for 20 to 25 minutes.
Servings: 18
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F for 20 to 25 minutes.
Servings: 18
Tuesday, October 25, 2011
Pumpkin Nut Bars
Pumpkin Nut Bars
Makes about 30 bars
1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds
1. Preheat oven to 350F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts.
3. Fold oat mixture into pumpkin mixture to form stiff dough.
4. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan.
5. Bake 40-50 minutes or until golden brown. While still warm , cut into 2 by 3 in. bars. Serve warm.
Makes about 30 bars
1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds
1. Preheat oven to 350F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts.
3. Fold oat mixture into pumpkin mixture to form stiff dough.
4. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan.
5. Bake 40-50 minutes or until golden brown. While still warm , cut into 2 by 3 in. bars. Serve warm.
How to Roast Pumpkin Seeds
How to Roast Pumpkin Seeds
1.Rinse pumpkin seeds under cold water and pick out the
pulp and strings. (This is easiest just after you've
removed the seeds from the pumpkin, before the pulp has dried
2.Place the pumpkin seeds in a single layer on an oiled
baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3.Sprinkle with salt and bake at 325 degrees F until
toasted, about 25 minutes, checking and stirring after 10 minutes.
4.Let cool and store in an air-tight container.
1.Rinse pumpkin seeds under cold water and pick out the
pulp and strings. (This is easiest just after you've
removed the seeds from the pumpkin, before the pulp has dried
2.Place the pumpkin seeds in a single layer on an oiled
baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3.Sprinkle with salt and bake at 325 degrees F until
toasted, about 25 minutes, checking and stirring after 10 minutes.
4.Let cool and store in an air-tight container.
Monday, October 24, 2011
Pumpkin Bars I
Pumpkin Bars I
2 cups all purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
4 eggs
2 cups canned pumpkin
2 tsp baking soda
Preheat oven to 350 degrees F. Grease 9 x 13 pan
Mix all ingredients until well blended
Bake for 25 minutes. Cool. Frost with cream cheese frosting if desired.
Recipe from http://www.allrecipes.com/
2 cups all purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
4 eggs
2 cups canned pumpkin
2 tsp baking soda
Preheat oven to 350 degrees F. Grease 9 x 13 pan
Mix all ingredients until well blended
Bake for 25 minutes. Cool. Frost with cream cheese frosting if desired.
Recipe from http://www.allrecipes.com/
Quick Fall Minestrone
Quick Fall Minestrone
Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
Soft Pumpkin Pretzels
Soft Pumpkin Pretzels
1 1/4 cup warm water plus up to 1/4 more as needed
1 teaspoon unbleached granulated sugar
1 package active dry yeast
1 cup pumpkin puree
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 cup atta flour (whole wheat chapati flour)
1 teaspoon olive oil
kosher salt, sesame seeds and pumpkin seeds for garnish
For Boiling:
8 cups water
2 tablespoons baking soda
1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the- touch water.
2. Add the yeast and let sit a few minutes until the yeast "blooms."
3. Stir in the canned pumpkin.
4. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together--you should be OK without it.
5. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.
6. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
7. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
8. Preheat oven to 475F.
9. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
10. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
11. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.
12. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel.
13. Quickly sprinkle with seeds and salt so they stick to the moist dough.
14. Bake for 15-25 minutes, until deeply browned on top.
1 1/4 cup warm water plus up to 1/4 more as needed
1 teaspoon unbleached granulated sugar
1 package active dry yeast
1 cup pumpkin puree
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 cup atta flour (whole wheat chapati flour)
1 teaspoon olive oil
kosher salt, sesame seeds and pumpkin seeds for garnish
For Boiling:
8 cups water
2 tablespoons baking soda
1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the- touch water.
2. Add the yeast and let sit a few minutes until the yeast "blooms."
3. Stir in the canned pumpkin.
4. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together--you should be OK without it.
5. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.
6. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
7. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
8. Preheat oven to 475F.
9. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
10. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
11. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.
12. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel.
13. Quickly sprinkle with seeds and salt so they stick to the moist dough.
14. Bake for 15-25 minutes, until deeply browned on top.
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