Pumpkin Pancakes (from scratch)

Homemade Pumpkin Pancakes

From the Kitchen of Stephanie

1 egg

1 cup of milk (I used Almond)

1/4 cup pumpkin (not pumpkin pie filler)

2.5 tbsp melted butter

1 tsp vanilla

Combine and set aside

1 cup flour

1 tbsp sugar

3 tsp baking powder

2 tsp pumpkin spice blend

Combine and add to Liquid....whisk until no lumps.

Make about 13 pancakes (I use a 1/4 cup scoop as my measurement for the pancakes).

Cranberry Salsa

Cranberry Salsa
From the Kitchen of Julie Howard

This is the basic recipe for Cranberry Salsa:): 
1 bag cranberries
1 bunch cilantro
1 bunch green onions
1 jalapeño (seeded for less spicy)
2 limes (juiced)
1/2-3/4c sugar
pinch of salt
Throw all of this in a food processor until it's coarse. Serve immediately or store in fridge. Enjoy!

Pumpkin Pecan Bites

Pumpkin Pecan Bites
From the Kitchen of Julie Palka

(Yield: about 6 dozen)

Ingredients:
1 Package (18- 1/4 ounces) Spice Cake mix
1 Can (15 ounces) Solid-pack pumpkin
3 Eggs
½ Cup canola oil
1 Tablespoon ground cinnamon
1 teaspoon ground cloves
36 Pecans cut into halves (you can usually break them in your hands too!)

Cream cheese frosting:
½ cup butter, softened
4 ounces of cream cheese, softened
*(I soften both by leaving them on the counter for a bit, it is a much better consistency than microwaving them!)*
1 teaspoon vanilla extract
3- ¾ cups confectioners’ sugar
2 to 3 Tablespoons milk
(sprinkle ground cinnamon on top of frosted cupcakes!)

Step 1: In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. ( I just stir it by hand with a wooden spoon)

Step 2: Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each one. Bake at 350 Degrees for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely (I just pull them out right away because I’m impatient!)

Step 3: In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners’ sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.

*Note- This recipe can be prepared in 2 dozen regular size muffin cups. Bake for 22-26 minutes. (I use a whole pecan for the big ones so they have more crunch!) ENJOY!!

Pumpkin Turkey Chili

Below is a recipe from my friend Oriana Montani. She created it
herself.

Here is what she did to make Pumpkin Turkey Chili:

Saute yellow and yellow pepper and onion with two cloves of garlic.
Add ground turkey and brown
Add can of pumpkin puree, can of Kidney, can of corn, and can of diced tomatos.
Add half cup of chicken broth
I put a little dark beer in (like 1/4 cup) but you don't need it

Spices--I used chili powder, smoked chipotle chili powder, cumin, corriander, cinnamon, salt and pepper (to taste).

I would say I used a lot of the two chili powders and then probably a teaspoon on the others. I just added the spices to taste, but this should be a good base for you.

Good luck! This was one of my favorite meals that I have made. Hope you have the same experience.

Pumpkin Pie Cobbler

Pumpkin Pie Cobbler
From the Kitchen of Rebecca McGuigan


One 21 oz. can pumpkin filling
1 tsp pumpkin pie spice
1 box yellow cake mix
1 cup butter, melted


Stir pumpkin pie filling and pie spice. Pour into 13 by 9 " baking dish. Sprinkle dry cake mix evenly over pie filling. Sprinkle walnuts(optional) over the cake mix. Drizzle melted butter over the cobbler. Bake at 350 for 50 minutes. Add vanilla icecream. Enjoy!!

How to Make Pumpkin Puree

How to Make Pumpkin Puree

by Williams-Sonoma

Pumpkin puree is a key ingredient in fall pies, but it can also be used in breads, custards, ice creams, soups and a host of other dishes. If you’d rather skip the canned stuff, here’s how you can make it at home:

Roast the pumpkin
Place a small whole pumpkin on a baking sheet and roast it in a preheated 350°F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.

Scoop & puree
Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. Scoop out the flesh with a large spoon and puree the flesh in a blender or food processor or with a food mill.

Now that you have the base ready, try these recipes featuring pumpkin puree. Substitute homemade puree for canned when applicable.

Fall is Coming

I love Fall!

Fall has such fun recipes!

I was given a sneak preview of Fall in our recent trip to Tennessee. During one of the rainy days there, we had a most delicious lunch that I had to share with you.

My friend Renee prepared the "Roasted Red Pepper" Soup from Trader Joes...she heated it on the stove and then added some of her own seasonings to fancy it up (garlic, salt, and pepper) Then just after pouring each bowl of soup she topped it with Goat Cheese...genius!

True Confession: I am obsessed with Goat Cheese right now!

Anyway, so she topped each bowl of soup with Goat Cheese....which translated equalled the equivalent of food heaven. I will definitely be doing this A LOT this fall with all different sorts of soups (pumpkin and butternut squash soup comes to mind).

We also had yummy grilled cheese sandwiches (another favorite in our house).

An aside: I have never liked tomatoes, but just recently (about a month ago) I started adding them to things and I've since decided I really like them cooked...not such a fan of them cold (in salads and such), but I do like them warm.

Okay, back to the grilled cheese sandwiches. Renee used Sour Dough (our bread of choice as well for a grilled cheese) and then proceeded to spread pesto (a favorite of mine on pizza and paninis) and filled the sandwiches with munster cheese (another favorite) and thinly sliced tomatoes...who'd have thought! I've had grilled cheese with tomato soup, but never tomatoes in grilled cheese. I LOVED it!

Well, last night we were feeling a little under the weather so we made soup and grilled cheese. I mimicked the grilled cheese, but also added some black forest ham. So fun!

Then tonight, I was in the mood for it again (I mean I had the fresh tomatoes, so why not). Tonight I made it a little differently. I did pesto, munster, tomatoes and sliced mushrooms! Oh my goodness, I loved it...wish I had also added some spinach!

I can't wait for Fall to truly arrive here in Southern California because soups and stews are calling my name, along with A LOT of Fall baking!

If you have any Fall recipes that you'd like to share, I would LOVE to post them and to also try them!

Chai Candied Almonds

Chai Candied Almonds
From the Kitchen of Kristin Sumption

1 large egg white
1 teaspoon water
2 1/2 cups whole roasted almonds (unsalted)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chai tea mix

Preheat the oven to 225 degrees. Spray rimmed cookie sheet with cooking spray. Lightly beat egg white and water. Pour almonds and egg white mixture into a large zip lock bag. Close and shake vigorously until almonds are coated. In a separate bowl, whisk together the sugar and spices and then pour into bag. Shake vigorously until coated again. Spread nuts onto cookie sheet in a single layer. Bake for 45 minutes to 1 hour, tossing and flipping every 15 minutes until coating is crunchy and no longer sticky. Let cool completely and serve in a cute bowl or bag them up for gifts. My hubby loves to sprinkle them over vanilla ice cream with a hint of carmel sauce :) PS. You have to cook them the ENTIRE time or they will be a bit chewy in the center, using pre-roasted almonds helps this but I still do the whole hour to insure a nice crunch!

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins
from Everyday Food, November 2010, Adapted by Kristin Sumption

Makes 12 regular or 36 mini muffins

For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Broccoli Cheddar Soup

Broccoli Cheddar Soup
From the Kitchen of Stephanie

Ingredients:

Two Boxes of Organic Chicken Broth (turns out to be about 8 cups of broth)
1 whole yellow onion (diced)
1 tsp Extra Virgin Olive Oil
2 Garlic Cloves (minced)
1 cup finely chopped green onions
1/2 Cup Butter (unsalted, 1 stick)
6 Red Potatoes (4 of them cubed, 2 of them diced...bite sized)
In total about 8-10 cups broccoli, chopped....you can leave 2 cups whole b/c it will be blended later
4-5 cups Medium Cheddar Cheese
1 cup water
7 TBSP flour
1 1/2 cups milk (I used 1% Organic Milk)
2 tsp Garlic Powder
Salt and Pepper to taste
1 tsp dill

Directions:

Saute onions and garlic until translucent in bottom of a stock pot with the EVOO. Add the 4 cubed red potatoes, the stick of butter and one box of chicken broth (4 cups). Cover and cook about 15-20 minutes....for the last 8 minutes add the 2 cups of whole broccoli florets and cover.

Once broccoli is steamed and fork tender, use hand blender (or food processor/blender) to blend the soup together. This will create a base to make your soup thick later on. Add some salt and pepper, dill, and 1 tsp of garlic powder.

Once blended add 2nd box of chicken broth, milk, and the green onions. Allow soup to come to a boil. Once boiling, add the 2 diced potatoes and 4 cups of broccoli. Bring back to a boil and then turn down heat until your soup is at a low simmer. In the meantime, dissolve flour into the water.

After about 15 minutes, turn the heat back up to medium and add water/flour mixture, 1 more tsp of garlic powder and more salt and pepper if you think it's needed.

Cook another 20-25 minutes (on medium low to low) until soup starts to get to a good thick consistency, stirring every 5 minutes or so to keep anything from sticking to the bottom. In the mean time shred your cheese.

Next, add about 2.5 cups of cheese and stir. Allow cheese to melt and add next two cups. Again, stir and allow to melt. Add the last 2-4 cups of chopped broccoli and allow to simmer until broccoli is fork tender (about ten minutes). Check one more time on the seasoning and add any extra salt, pepper, or garlic powder as desired.

Serve each portion with some of the cheese that is left over and croutons (if you have any). Enjoy!

Pumpkin Pancakes

Pumpkin Pancakes
From the Kitchen of Heather Thomas

1 1/3 cups buttermilk
3/4 cup pumpkin
4 eggs (seperated)
1/4 cup sugar
3/4 tsp vanilla extract
1/2 stick of butter (melted)
1 1/3 cups flour
1 3/4 tsp pumpkin pie spice
1 tsp baking soda
1tsp baking powder
1/4 tsp salt

On low speed mix egg yolks, milk, pumpkin,sugar, and vanilla. wisk in butter. wisk in dry ingredients. In seperate bowl beat egg whites. Fold egg whites into batter.

* I think the recipe is from a Bon Appetit magaine a few years ago if you wanted to try to look it up. They are delicious and sooo fluffy:) Hope you like them!

Gingerbread Cake

Gingerbread Cake
From the kitchen of Amy Day


My FAVORITE fall recipe just hit me like a bolt of lightning. Look up a gingerbread cake recipe and make it according to directions, except replace the water with the juice from canned or jarred pears. At the bottom of a bundt pan (which will become the top when the cake is inverted), place a small amout of butter (too much will make the cake fall apart), sprinkle brown sugar and cinnamon, and line the entire top with a thin layer of canned/jarred pears. Pour in the gingerbread cake and bake. Serve with fresh whipped cream, not too sweet. It's amazing!!

Apple Spice Muffins

Apple Spice Muffins
From the Kitchen of Kim Taylor

1 cup oil
3 eggs
1 cup brown sugar
2 cups whole wheat pastry flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
2 cups peeled, diced apples
1 cup raisins
1 cup walnuts

beat oil, eggs, and sugar until smooth. Mix dry ingredients in separate bowl and gradually add to sugar mixture. Mix well after each addition. Stir in apples, raisins, and walnuts.

Spoon batter into greased muffin pan. Bake at 350 for 20-25 minutes.

Lemon Buttermilk Bars

Lemon Buttermilk Bars
From Williams-Sonoma Baking Cook book

Ingredients:

6 TBSP Unsalted butter at room temp
1/4 cup + 2/3 cup Granulated sugar
2/3 cup + 2 TBSP Flour
1/8 tsp Salt
2 Eggs
1 TBSP Lemon Zest
1/3 cup Lemon Juice
1/2 cup Buttermilk
Powdered Sugar (for dusting)

Directions:

MIX THE DOUGH AND BAKE THE CRUST:

Position Rack in the middle of the oven and preheat to 350. Butter the bottoms and sides of an 8-inch square baking pan. In a large bowl, using an electric mixer on medium speed, beat together the butter and 1/4 cup granulated sugar until creamy. Add the 2/3 cup flour and the salt and mix on low speed until blended. Spoon the dough into the prepared pan and press evenly into the pan bottom. Bake until the crust is golden, 15-18 minutes.

MAKE THE FILLING:

Meanwhile, in a large bowl, using the electric mixer on medium speed, beat the eggs and the remaining 2/3 cup granulated sugar until blended. Add the remaining 2 TBSP flour, the lemon zest, and juice, and the buttermilk and beat until smooth. Pour the filling evenly over the baked crust.

BAKE THE FILLING:

Bake until the top of the filling is set and barely browned at the edges, 20-25 minutes. Let cool completely in the pan on a wire rack. Cut into 8 large bars or 16 small ones, dust with powdered sugar shaken through a sieve and serve.

Pumpkin Dip

Pumpkin Dip
From the Kitchen of Tiffani Hampton

1 15oz can pumpkin
1 8oz container whipped cream cheese
Sugar to taste (a fair amount)
Cinnamon to taste
Nutmeg to taste
A tiny pinch of ground cloves
Optional: a splash of orange extract or orange zest

Blend together and serve cold with Ginger snaps for dipping.

Carrot soup w/ginger

Carrot soup w/ginger
From the kitchen of Katie Springer


saute ginger in oil until brown. remove, set aside. add 2 tbps minced shallots and saute until translucent. stir in 1 lb cut up carrots and add 2 cups chicken broth and 1/2 tsp salt. bring to boil and then simmer 20-25 minutes. remove and Blend the concoction until smooth and add a little seasoning to taste. Return to saucepan.

Garnish with a teeny-weeny bit o'ginger or sour cream. Enjoy

Gooey and Sweet Baked Apple Treat

Gooey and Sweet Baked Apple Treat
From Sparkpeople.com/recipes

2 Cups sliced apple (peeled and cored)
1 Tbsp Cinnamon
3 tsp Brown Sugar
1/4 cup water
1 pkg Quaker Instant Oatmeal 33% less sugar (Brown Sugar Cinnamon flavor) Not Prepared


Directions

Core and slice apples and place in baking dish. Combine brown sugar and water and pour over apple slices. Toss to coat. Sprinkle with cinnamon and Instant Oatmeal. Bake, uncovered for 15 minutes at 425F. Remove from oven and stir. Return to oven for an additional 10 minutes. Serve immediately or allow to cool before serving. Makes four servings.

Number of Servings: 4


Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 90.6
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 43.8 mg
Total Carbs: 21.8 g
Dietary Fiber: 3.6 g
Protein: 1.0 g

Candy Corn Martinis

Candy Corn Martinis
From the Kitchen of Carolyn Schroder

candy corns in the bottom of martini glass

3/4 OJ (more or less depending on your taste)
1/2 vodka (more or less)
1/2 tsp vanilla extract
1/2 tsp cocoa powder

shake above in a shaker thing- with ice. pour over candy corns.... it tasted like orange sherbert. made about 3 martinis

Pumpkin Oatmeal

Pumpkin Oatmeal
from the kitchen of Susan Reid
(link where recipe originated is attached to title of recipe)

1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk

Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

Potatoes Gratin

Potatoes Gratin
From the kitchen of Sherry Watkins

3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 cup soft bread crumbs

Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown.
Recipe for potatoes au gratin serves 4