Pumpkin Pie Dessert

Pumpkin Pie Dessert

Crust:
½ cup soft butter
1 egg
1 yellow cake mix (reserve 1c for topping)

Filling:
1 can pumpkin (29oz)
2 eggs
⅔ cup evaporated milk
½ cup brown sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves

Topping:
1 cup cake mix
1 tsp cinnamon
¼ cup sugar
¼ cup butter

Mix together crust ingredients and press in the bottom of a greased 9×13 pan. Blend filling ingredients together and pour over crust. Mix topping ingredients till crumbly. Sprinkle over filling. Bake at 350° for about 50-60 minutes. Serve warm with fresh whipped cream or vanilla ice cream.

Pumpkin or Squash Pie

Pumpkin or Squash Pie – Desta Watkins

2- 9” unbaked pie shells
3 cups cooked pumpkin/squash
4 eggs
1½ cups Sugar
½ tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 can evaporated milk (12oz)

Preheat oven to 425°. Mix ingredients in order given and pour into pie shells. Bake 15 min. then reduce temp to 350° and bake for 45 min. or until knife inserted comes out clean.

White Chocolate Pumpkin Blondies

White Chocolate Pumpkin Blondies – Desta Watkins

1 cup butter, very soft
1½ cups brown sugar
1 egg
2 tsp vanilla
1 cup pumpkin
2 cups flour
1 tsp baking soda
¾ tsp salt
2 tsp cinnamon
¾ tsp ginger
¼ tsp ground cloves
dash nutmeg
2 cups white chips, divided
½ cup chopped nuts (opt)
Cinnamon sugar mixture for topping

Cream butter and sugar till creamy. Add egg, vanilla, and pumpkin. Mix well. Combine dry ingredients and stir in. Add 1½ cups of the chips and the nuts. Spread into a greased 9×13″ pan. Bake at 325° for about 35-40 minutes or till toothpick comes clean. Melt remaining 1/2 cup white chips and drizzle over the bars. (I added about 1/2 tsp oil to mine so the drizzle would set up a little softer.)

Notes: You could also use butterscotch chips or cinnamon chips in the bars

Pumpkin Roll

Pumpkin Roll – Ashley Sawin

3 eggs
2/3 cup pumpkin
3/4 cup flour
1 tsp nutmeg
1 cup nuts (opt)
1 cup sugar
1 T. lemon juice
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
powdered sugar

Filling:
2 1/2 cups powdered sugar
1 (8 oz) pkg cream cheese
6 T. butter
3/4 tsp vanilla

Beat eggs until fluffy. Add other ingredients (except for filling ingredients). Pour onto cookie sheet lined with foil. Bake at 350* for 15 minutes. Tip cake onto a towel. Sprinkle with powdered sugar. Roll and let cool.

While it's cooling, add the filling ingredients together and beat together. When cake is cool, unroll cake and spread on filling. Re-roll cake and let cool some more in fridge. Enjoy and keep in fridge!

Cream Cheese Pumpkin Bread

Cream Cheese Pumpkin Bread

Batter:
1 c. pumpkin
½ c. vegetable oil
2 eggs
1 ½ c. sugar
1 2/3 c. flour
1 t. baking soda
½ t. salt
½ t. cinnamon
½ t. cloves
1 c. chopped nuts

Filling:
1 package cream cheese
1/3 c. sugar
1 egg
1 T. flour
(May add orange zest.)

Layer batter, filling, batter in loaf pan.
Bake at 325 for 1-½ hours. Makes 2 large loaf pans.
(Bake 1 hour for small loafs, less than 1 ½ hour for med loaf)

Pumpkin Dinner Rolls

Pumpkin Dinner Rolls – Samantha Rasmussen
Yield: 4 Dozen Rolls

Ingredients:
1 cup sugar
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened or melted (I warm it with the milk above)
2 cups mashed cooked pumpkin
2 teaspoons salt
1/2 cup wheat germ or whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast

Instructions:
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.
2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
5. Place on greased baking sheets, and grease tops. (I use two 11x15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.
6. Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.


Notes: If you use a kitchen aid, take the dough out of the mixing bowl and kneed the last few cups of flour in by hand - otherwise the dough will get stuck in the springs above the mixing attachment. ...Or if you cut the recipe in half, then the kitchen aid can do all of the work for you :)

Pumpkin Pancakes

Pumpkin Pancakes –Samantha Rasmussen

Option #1
2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
½ cup pumpkin
½ tsp allspice
¼ cup water
½ tsp ginger
1 tsp cinnamon
*Can substitute 2 tsp Pumpkin Pie Spice for cinnamon, allspice and ginger

Option #2 – from scratch
1 cup wheat flour
1 tsp cinnamon
1 cup white flour
½ tsp salt
3 Tbsp brown sugar
1 ¾ cup milk
2 tsp baking powder
1 cup pumpkin
1 tsp baking soda
1 egg
½ tsp allspice
2 Tbsp oil
½ tsp ginger

Directions
1. In mixing bowl, combine pancake mix with water or eggs/milk. Whisk. Then whisk in canned pumpkin and water. Finally, whisk in spices.
1b. Option #2–In mixing bowl, stir together flours, brown sugar, powder, soda, allspice, ginger, cinnamon and salt. Whisk in milk, then pumpkin, then egg and oil.
2. Pour batter in 1/3 cup portions onto griddle. Let cook until bubbles form. Flip and let cook another 1-2 minutes.

Mini Apple Pies

While getting ready for our Relief Society Meeting (Oct 20 at 7pm) I came across this post. She made fun mini apple pies in a muffin tin. She freezes them and bakes off what she wants so that she can have hot apple pie whenever and with not much effort. Just thought I would share the link since she has pictures to go along with the recipe.

See you on Wednesday!

http://heavenlyhomemakers.com/mini-apple-pies-a-part-of-this-complete-breakfast

Pumpkin Chocolate Chip Waffles

To get you excited about the Relief Society Meeting on Oct 20, here is a recipe for Pumpkin Chocolate Chip Waffles. Enjoy!

Ingredients
1 1/2 cups wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 t pumpkin pie spice
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin
1 3/4 cups milk
1 1/2 cups mini chocolate chips
4 tablespoons margarine melted and cooled

Directions
1. Make waffle batter in blender or in mixing bowl with hand mixer. Place on greased waffle iron. Cook until steam stops escaping from the waffle iron.

*****If you have any recipes you would like to share with the sisters in the ward, email them to me at sprasmussen @ gmail.com or comment on this post. That way I can put together a handout to distribute at our meeting. Thanks!!!*****

October Relief Society Meeting

Our October mid-week Relief Society Meeting will be on Wed, October 20.

For the recipe class on Oct 20 we will be talking about Fall Recipes - cider, things made with pumpkin, and other fall recipes. If you have any recipes you would like to share with the sisters in the ward, email them to me at sprasmussen @ gmail.com or comment on this post. That way I can put together a handout to distribute at our meeting. Thanks!!!

~Sam

Another Zucchini Recipe

Didn't realize how long it has been since I posted!

Anyways, I came across a recipe for Zucchini Crisp yesterday that I think I am going to try out. Someone in the ward was talking about zucchini pie at the Relief Society Meeting in August and I think this would be similar.

Zucchini "Crisp"
by Amy Dotson

Peel and slice 4 cups of zucchini.

After I peel the zucchini, I like to rinse it to get that slippery stuff off. Also, it works best if you quarter the zucchini length-wise before slicing it.

Toss sliced zucchini with 1/2 tsp cinnamon and 2 Tbs sugar.
Grease an 8x8 baking dish and Preheat the oven to 375 degrees.
Pour zucchini slices into greased baking dish. Mix the following items together thoroughly and sprinkle over the zucchini.

• 2/3 to 3/4 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1/2 cup oats
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/3 cup butter, softened (not melted)

Bake for 30 minutes or until zucchini is tender and the topping is browned.
Serve with vanilla ice cream or whipped cream (or both!)

http://mormonmommyblogs.blogspot.com/2010/09/zucchini-its-coming-out-my-ears-part-1.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MormonMommyBlogs+%28Mormon+Mommy+Blogs%29

Curry Coconut Chicken Stir-Fry

Giselle posted the following on Facebook a day or so ago:
"Anyone looking for something different to eat tonight! I did this and it's yummy! I did only use green curry paste and I used my zucchini from garden for my veggies along with yellow squash all cut up small ...the kids and hub loved it...my new fav for the moment!! http://www.youtube.com/watch?v=HvSDgcu454w" 

Easy Broccoli Cheese Soup

Easy Broccoli Cheese Soup

2 cups water
2 cubes Chicken Bouillon
3 cups chopped Broccoli
1 small can Cream of Chicken Soup
2 large chopped Carrots
1 cup Shredded Cheddar Cheese
4 oz. Cream Cheese

Simmer vegetables in water and bouillon until vegetables are tender. Remove from heat and add the rest of the ingredients. Stir until smooth. Makes 5 (8oz.) servings.

Grilled Corn on the Cob

Grilled Corn on the Cob

If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection. Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks. While the corn is soaking, preheat the grill to a medium temperature.

After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.

Brush the kernels with olive oil or butter. If desired, before you re-wrap the corn in the husks, add a little salt and black pepper. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.

Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.

Allow the corn to slowly continue cooking for approximately 15 minutes.

Zucchini Chicken Casserole

Zucchini Chicken Casserole

1 pkg Stove Top Stuffing, prepared
1 (10 ¾ oz) can cream of chicken
1 pint sour cream
1 grated onion
1-3 cups cooked and cubed chicken
3 cups diced zucchini
1 cup grated carrots

Boil vegetables until tender. Drain. Mix all ingredients together and put in casserole dish. Cover with grated cheese if desired. Bake at 350 degrees for 45 min.

Fake Lasagna

Fake Lasagna
Brown 1 lb ground beef. Add 2 large cans Spaghetti Sauce. Heat. Cook 1 ½ cups elbow macaroni. Slice and steam 2 zucchini. Add cooked noodles and steamed zucchini to sauce. Take off heat and add 1lb cottage cheese, 1 cup cubed or shredded mozzarella. Stir as little as possible. Serve with garlic bread.

Pork and Zucchini Stir Fry

Pork and Zucchini Stir Fry

approx 1 lb Boneless Pork Ribs or Boneless Pork Chops
3 Zucchini or Yellow Squash
BBQ Sauce
Teriyaki sauce
Rice

Cut squash into long, thin strips. Steam in microwave about 3 min. Cut Pork into small pieces and place in large skillet. Cover in equal parts Teriyaki and BBQ sauce. Simmer until meat is cooked. Add squash. If desired, add more sauce. Cook for a few minutes until squash are cooked through. Serve over Rice.

Garden Vegetable Recipes

Over the next few days I will post the recipes from the handout last night. I know some people like to store recipes on their computer, so this way you can copy and paste rather than re-type the recipes. And those of you who didn't get to make it to the Relief Society Meeting can see what we talked about (there should also be handouts available on Sunday). I showed how to make zucchini and eggs, as well as zucchini brownies - and we all tasted the finished product. Then we talked about different recipes that we all like to make using produce from our gardens.

Those of you who shared recipe ideas with us last night are welcome to post your recipes too - the more, the better!

Zucchini Brownies

Zucchini Brownies
recipe from Angelic Jackson

1/2 cup vegetable oil
1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini

Pre-heat oven to 350 and grease a 9x13 pan. Mix oil sugar and vanilla. Add the flour, cocoa, soda and salt. Mix. At this point you will think that there is not enough liquid but keep going – it will work! Add the 2 cups zucchini and mix…and mix until you get a gooey mixture. Spread in 9x13 pan and bake for 25-30 min. Dust with powdered sugar or top with frosting.

August Releif Society Meeting

This month we will talk about Recipes using vegetables from our gardens.

I have been trying out different recipes using zucchini recently since that is what we are getting a lot of from our garden right now. So hopefully I will have several tasty recipes ready to share with you all!

If you have a favorite recipe using vegetables out of your garden, bring it with you to share on Wed, August 18 from 7-8:30pm. See you there!

Zucchini and Eggs

We have been getting a few zucchini out of our garden this past week, so I thought I would share one of our favorite ways to eat it. We love zucchini and eggs for breakfast and it is super easy!

1 zucchini
3 eggs, beaten

Thinly slice zucchini. Steam in microwave for approx 4 min. Spread out zucchini in an even layer in a lightly greased frying pan, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.


We don't really follow a recipe, but those are the amounts I used this morning for the 2 of us :)

Freezer Dinner website

I came across this website the other day in the Deseret News - http://www.freezerdinner.com/ The website is for this gal's cookbook, but she has quite a few recipes posted, as well as tips for freezing different things.

Banana Bread

I have always had a hard time with banana bread. With every recipe I have tried, I can't get the center to cook all the way without overcooking the edges unless I made mini loaves...that is until I found the recipe below in the Relish magazine that comes in the paper. Last night I made this recipe again and added chocolate chips - boy was it tasty!

Banana Bread

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
3/4 cup sugar
1 egg
2 egg whites
1/3 cup buttermilk or yogurt
1/4 cup canola oil
1/4 cup chopped toasted walnuts, if desired

1. Preheat oven to 350degrees. Coat an 8x4inch loaf pan with cooking spray.
2. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir well.
3. Combine banana, sugar, egg, egg whites, buttermilk, and oil; beat with a mixer at medium speed until blended. Add flour mixture; beat at low speed until just evenly blended. Pour into pan.
4. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack. Serves 12

Just FYI - if you use yogurt, be sure to use plain yogurt. I used vanilla yogurt once thinking that it would be close enough, but the bread had a weird aftertaste to me. I usually make buttermilk to use in this bread (see tip below).


Cooking Tip: If you don't have buttermilk on hand, use 1/3 cup milk mixed with 1 tsp lemon juice. Let the mixture sit for a few minutes before adding to the recipe. (I have heard you can use vinegar instead of lemon juice, but have never tried it)

~Samantha

Website Link - 4th of July Cake

I have found several fun, easy recipes on http://www.kraftrecipes.com/home.aspx They have fun holiday recipe ideas!

A few years ago I made this cake. It was super easy and everyone at the family party I took it to thought I was so cleaver. I copied the recipe and picture below from the website.

Wave Your Flag Cake

Ingredients
4 cups fresh strawberries, divided

1-1/2 cups boiling water

1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor

ice cubes

1 cup cold water

1 pkg. (12 oz.) prepared pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

Slice 1 cup strawberries; cut remaining strawberries in half. Set aside.

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, cover bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake slices.

Refrigerate 4 hours or until firm. Spread with COOL WHIP. Arrange strawberry halves on COOL WHIP for stripes of flag and remaining blueberries for stars. Keep refrigerated.

Gluten

I have taken a while to get a post together on this because I was wanting to provide some links to good articles and resources that might be helpful. Unfortunately, I haven't found many that I would consider entirely helpful.

Anyways, at the Relief Society Meeting a few weeks ago, there was a question asked about gluten - what it is and why people say its bad for you. I will do my best to answer - you are welcome to ask more questions if I am not covering what you want to know. And sorry for the lengthy post!

Gluten is a protein found in wheat, barley and rye. A bigger list of gluten containing foods here. Developing gluten (by kneading) changes the texture of baked goods, which is why more kneading leads to chewier products (good for pizza and bagels), while less kneading yields tender baked goods. That is also why different there are different flours - bread flours are higher in gluten while cake flours are lower in gluten.

For some people, eating gluten can cause serious health issues. Celiac disease is an intestinal disorder in which the person cannot tolerate gluten - When a person with celiac disease eats gluten, the body's immune system attacks the gluten and damages the small intestine. This can make it hard for the person to absorb other vitamins, minerals and other nutrients. There is a good, short, basic article here about celiac disease.

Some other people may have minor intolerance to gluten - its the same concept as lactose intolerance where some people have full-blown lactose intolerance and some people don't but they have a hard time digesting some dairy products. People who have an intolerance to gluten may have symptoms such as gas or bloating when they eat gluten. If you think you have an intolerance to gluten, talk to your doctor before going on any diets because by going on an unsupervised gluten-free diet, you could be masking the signs that would allow a doctor to get an exact diagnosis and look for related problems.

There are some people that claim that gluten can cause cancer and other health problems, but I have not seen any science that backs that up. I have seen information that those with celiac disease are at higher risk for cancer in the small intestine, so that may be where that claim stemmed from.

Some people claim that you can lose weight by cutting gluten out of your diet, but if you do lose weight it is more likely because you have reduced your overall caloric intake. Here is a pretty good article on gluten free diets and weight loss.

There are some people that say a gluten-free, casein-free diet may help Autism, but there have been no scientific studies to back that claim up. Some people do report a relief in symptoms after following the diet. If you are considering trying this diet to relieve symptoms of Autism, talk to a health-care professional (like your doctor and a registered dietitian) because there can be side effects and potential nutrient shortfalls when a the diet is self-prescribed. For more info here is a short article from the American Dietetic Association.

I apologize again for the length of the post - it was the best way I felt I could pass along the information I found.

~Samantha Rasmussen