I found this tutorial on roasting a pumpkin. They also talk about making pumpkin puree and they have links to some pumpkin recipes at the bottom of the post.
Have a Happy Halloween!!!
http://www.zupas.com/index.php/2010/10/how-to-roast-a-pumpkin/
Thursday, October 28, 2010
Saturday, October 23, 2010
Announcement
I just posted 23 recipes from this week's Relief Society Meeting, so scroll down and enjoy! Thanks to everyone who contributed!!!
~Samantha Rasmussen
~Samantha Rasmussen
Money Saving Mom's Sweet Potato Casserole
Money Saving Mom's Sweet Potato Casserole
4 cups sweet potatoes, mashed
1 cup sugar
2 eggs
1 teaspoons vanilla
2/3 cups milk
6 Tablespoons butter, melted
Topping:
1 1/2 cups brown sugar
1/4 cup flour
1/3 cup butter
chopped pecans, opt
Mix first six ingredients together and spread in a 9x13-inch dish. Mix topping ingredients together and sprinkle over sweet potato mixture. Bake at 350 degrees for 45 minutes. Makes approximately 10 servings. This can be made the day before and baked the next day.
http://moneysavingmom.com/2008/11/thanksgiving-on-a-budget-sweet-potato-casserole-and-make-ahead-mashed-potatoes.html
4 cups sweet potatoes, mashed
1 cup sugar
2 eggs
1 teaspoons vanilla
2/3 cups milk
6 Tablespoons butter, melted
Topping:
1 1/2 cups brown sugar
1/4 cup flour
1/3 cup butter
chopped pecans, opt
Mix first six ingredients together and spread in a 9x13-inch dish. Mix topping ingredients together and sprinkle over sweet potato mixture. Bake at 350 degrees for 45 minutes. Makes approximately 10 servings. This can be made the day before and baked the next day.
http://moneysavingmom.com/2008/11/thanksgiving-on-a-budget-sweet-potato-casserole-and-make-ahead-mashed-potatoes.html
Angie’s Homemade Donuts
Angie’s Homemade Donuts
2 cans of biscuits
Granulated sugar
Vegetable oil
Use a cap from a 20oz soda (or something similar) to make a hole in the center of each biscuit. Heat 3 inches of oil on medium/high. Place donuts and donut holes in the oil for about a minute on each side, until golden brown. Remove from oil and place on a paper towel to soak up the excess oil. Put some sugar in a small bag, add the warm donuts to the bags and let them shake, shake, shake until the donuts are coated!
http://www.5dollardinners.com/2010/10/angies-home-donuts.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+5Dinners+%28%245+Dinners%29
2 cans of biscuits
Granulated sugar
Vegetable oil
Use a cap from a 20oz soda (or something similar) to make a hole in the center of each biscuit. Heat 3 inches of oil on medium/high. Place donuts and donut holes in the oil for about a minute on each side, until golden brown. Remove from oil and place on a paper towel to soak up the excess oil. Put some sugar in a small bag, add the warm donuts to the bags and let them shake, shake, shake until the donuts are coated!
http://www.5dollardinners.com/2010/10/angies-home-donuts.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+5Dinners+%28%245+Dinners%29
Light Wassail
Light Wassail
1 gallon apple cider
2 tsp cinnamon
2 cups cranberry juice
½ tsp ground cloves
1 cup brown sugar
1 orange, thinly sliced
Combine all ingredients in a large saucepan or pot, adjusting sugar to taste and simmer for 30 min.
1 gallon apple cider
2 tsp cinnamon
2 cups cranberry juice
½ tsp ground cloves
1 cup brown sugar
1 orange, thinly sliced
Combine all ingredients in a large saucepan or pot, adjusting sugar to taste and simmer for 30 min.
Chili
Chili
2 (16oz) cans red kidney beans, drained
2 (14.5oz) cans tomatoes
2 cloves garlic, crushed
1 ½ lbs ground beef, browned
1 small onion, chopped
½ green pepper, chopped
2-3 Tbsp chili powder
1 tsp black pepper
1 tsp ground cumin
Salt to taste
Combine all ingredients in a crock pot. Cover and cook on low 8-10 hours (high 3-4 hrs).
2 (16oz) cans red kidney beans, drained
2 (14.5oz) cans tomatoes
2 cloves garlic, crushed
1 ½ lbs ground beef, browned
1 small onion, chopped
½ green pepper, chopped
2-3 Tbsp chili powder
1 tsp black pepper
1 tsp ground cumin
Salt to taste
Combine all ingredients in a crock pot. Cover and cook on low 8-10 hours (high 3-4 hrs).
Slow Cooker Baked Potato Soup
Slow Cooker Baked Potato Soup
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end
Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. If you want a smooth soup, you can use a potato masher to mash the potatoes in the soup.
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
Garnish with crumbled bacon, green onion or chives
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end
Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. If you want a smooth soup, you can use a potato masher to mash the potatoes in the soup.
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
Garnish with crumbled bacon, green onion or chives
Double Crumb Apple Crisp
Double Crumb Apple Crisp – Desta Watkins
2 cups oats
2 cups brown sugar
1 cup flour
1 Tbsp cinnamon
¼ cup sugar
½ tsp cinnamon
1 cup soft butter or margarine
1 tsp salt
½ cup chopped nuts (opt)
11 cups Apples peeled and sliced (14 apples)
Combine oats, sugar, flour, cinnamon, salt, and butter till crumbly. Mix in nuts if desired. Press about a third in the bottom of a 9×13″ pan. Spread apples over crust and sprinkle with ¼ cup sugar and ½ tsp cinnamon mixture. Sprinkle remaining crumb mixture evenly over the top. Bake at 350 for 40-50 minutes or till apples are tender. Serve warm with vanilla ice cream.
Notes: Tart apples like Granny Smiths work best for this recipe. Golden Delicious are good too. But not Red Delicious, they are not good apples for baking, they turn mushy.
2 cups oats
2 cups brown sugar
1 cup flour
1 Tbsp cinnamon
¼ cup sugar
½ tsp cinnamon
1 cup soft butter or margarine
1 tsp salt
½ cup chopped nuts (opt)
11 cups Apples peeled and sliced (14 apples)
Combine oats, sugar, flour, cinnamon, salt, and butter till crumbly. Mix in nuts if desired. Press about a third in the bottom of a 9×13″ pan. Spread apples over crust and sprinkle with ¼ cup sugar and ½ tsp cinnamon mixture. Sprinkle remaining crumb mixture evenly over the top. Bake at 350 for 40-50 minutes or till apples are tender. Serve warm with vanilla ice cream.
Notes: Tart apples like Granny Smiths work best for this recipe. Golden Delicious are good too. But not Red Delicious, they are not good apples for baking, they turn mushy.
Fresh Apple Cake
Fresh Apple Cake – Desta Watkins
1¾ cups sugar
3 eggs
1 cup oil
2 cups flour
1 tsp Baking soda
1 tsp cinnamon
1 cup chopped nuts (opt)
¼ tsp salt
3 cups grated or chopped apples
Cream Cheese Frosting
½ cup butter
8 oz cream cheese
1 lb powdered sugar (approximately 3 ¾ cups)
Preheat oven to 350°. In mixing bowl beat sugar, eggs and oil together. Add dry ingredients. Add apples and nuts. Pour cake in to greased 9x13 pan. Bake 350° for 50-55 min. Top with Cream Cheese Frosting and chopped nuts.
1¾ cups sugar
3 eggs
1 cup oil
2 cups flour
1 tsp Baking soda
1 tsp cinnamon
1 cup chopped nuts (opt)
¼ tsp salt
3 cups grated or chopped apples
Cream Cheese Frosting
½ cup butter
8 oz cream cheese
1 lb powdered sugar (approximately 3 ¾ cups)
Preheat oven to 350°. In mixing bowl beat sugar, eggs and oil together. Add dry ingredients. Add apples and nuts. Pour cake in to greased 9x13 pan. Bake 350° for 50-55 min. Top with Cream Cheese Frosting and chopped nuts.
Caramel Apple Dip
Caramel Apple Dip
6 caramels
1 tsp water
4 oz cream cheese, softened
5 Tbsp brown sugar
½ tsp vanilla
Melt caramels and water in small glass bowl in microwave. Beat cream cheese till smooth. Slowly beat in melted caramel, brown sugar, and vanilla. Serve with sliced apples.
6 caramels
1 tsp water
4 oz cream cheese, softened
5 Tbsp brown sugar
½ tsp vanilla
Melt caramels and water in small glass bowl in microwave. Beat cream cheese till smooth. Slowly beat in melted caramel, brown sugar, and vanilla. Serve with sliced apples.
Pumpkin Apple Muffins
Pumpkin Apple Muffins – Desta Watkins
2½ cups flour
1 cup sugar
1½ tsp cinnamon
½ tsp nutmeg
dash cloves
½ tsp ginger
½ tsp salt
1 tsp baking soda
1 cup pumpkin
¼ cup applesauce
¼ cup oil
2 eggs
2 cups grated or diced apples
½ cup Craisins (optional)
½ cup chopped nuts (optional)
Combine dry ingredients in a large bowl. Mix pumpkin, applesauce, oil, and eggs. Add to dry ingredients with fruit and nuts. Fill well greased muffin tins. Bake at 350 for about 18 minutes.
-Makes 2 dozen
2½ cups flour
1 cup sugar
1½ tsp cinnamon
½ tsp nutmeg
dash cloves
½ tsp ginger
½ tsp salt
1 tsp baking soda
1 cup pumpkin
¼ cup applesauce
¼ cup oil
2 eggs
2 cups grated or diced apples
½ cup Craisins (optional)
½ cup chopped nuts (optional)
Combine dry ingredients in a large bowl. Mix pumpkin, applesauce, oil, and eggs. Add to dry ingredients with fruit and nuts. Fill well greased muffin tins. Bake at 350 for about 18 minutes.
-Makes 2 dozen
Apple Rolls
Apple Rolls – Desta Watkins
1½ cups sugar
2 cups water
2 cups Bisquick*
2 Tbsp sugar
¾ cup whipping cream
3 cups grated apples
2 Tbsp butter
Sprinkle cinnamon
Boil water and 1½ cups of water till sugar is dissolved. Then set aside in 9x13 cake pan. Preheat oven to 400°. 3. Mix pancake mix, sugar, and whipping cream. It is a really wet looking dough, do not add flour. Roll the dough on floured surface to 6 x 15 inches and ¾ inches thick. Spread softened butter over the dough then sprinkle with cinnamon. Grate apples and spread over the top. Roll the short side so the log is as long as possible, then cut 10-12 pieces about an inch thick. Place in sugar water. Bake in 400° for 25-30 min. till Golden brown. When it comes out it will be slushy- let it cool about 10 min. Serve with ice cream.
*Family home storage pancake and waffle mix sold at the Bishop dry pack cannery works.
You CAN NOT use a pancake mix that has the oil included in the mix.
1½ cups sugar
2 cups water
2 cups Bisquick*
2 Tbsp sugar
¾ cup whipping cream
3 cups grated apples
2 Tbsp butter
Sprinkle cinnamon
Boil water and 1½ cups of water till sugar is dissolved. Then set aside in 9x13 cake pan. Preheat oven to 400°. 3. Mix pancake mix, sugar, and whipping cream. It is a really wet looking dough, do not add flour. Roll the dough on floured surface to 6 x 15 inches and ¾ inches thick. Spread softened butter over the dough then sprinkle with cinnamon. Grate apples and spread over the top. Roll the short side so the log is as long as possible, then cut 10-12 pieces about an inch thick. Place in sugar water. Bake in 400° for 25-30 min. till Golden brown. When it comes out it will be slushy- let it cool about 10 min. Serve with ice cream.
*Family home storage pancake and waffle mix sold at the Bishop dry pack cannery works.
You CAN NOT use a pancake mix that has the oil included in the mix.
Autumn Apple Salad
Autumn Apple Salad – Desta Watkins
4 apples, chopped
¼ cup toasted almonds, chopped
½ cup Craisins
8oz vanilla yogurt
Marshmallows, optional
Combine all ingredients in a bowl and stir till coated. Serve immediately.
4 apples, chopped
¼ cup toasted almonds, chopped
½ cup Craisins
8oz vanilla yogurt
Marshmallows, optional
Combine all ingredients in a bowl and stir till coated. Serve immediately.
Dutch Apple Pie
Dutch Apple Pie – Wendy Finley
Crust:
1 c. flour
½ tsp. salt
1/3 c. chilled shortening
¼ c. ice water
Filling:
7 medium golden delicious apples, peeled, cored, & very thinly sliced
½ c. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
Topping:
¾ c. firmly packed dark brown sugar
¾ c. flour
½ tsp. nutmeg
1/3 c. chilled butter, cut into small pieces
Place oven rack in lowest position. Preheat oven to 400 F.
To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
To prepare filling, mix together all ingredients. Spoon into crust.
To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35-40 minutes. If pie is overbrowning, cover loosely with aluminum foil.
HINT: If I am running short on time I simply use an already made frozen pie crust. Just let it sit out for 5-10 minutes to thaw before you fill it.
Crust:
1 c. flour
½ tsp. salt
1/3 c. chilled shortening
¼ c. ice water
Filling:
7 medium golden delicious apples, peeled, cored, & very thinly sliced
½ c. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
Topping:
¾ c. firmly packed dark brown sugar
¾ c. flour
½ tsp. nutmeg
1/3 c. chilled butter, cut into small pieces
Place oven rack in lowest position. Preheat oven to 400 F.
To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
To prepare filling, mix together all ingredients. Spoon into crust.
To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35-40 minutes. If pie is overbrowning, cover loosely with aluminum foil.
HINT: If I am running short on time I simply use an already made frozen pie crust. Just let it sit out for 5-10 minutes to thaw before you fill it.
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies – Renee Nelson
These are our favorite cookies and only take 3 ingredients!...no eggs, oil, or measuring out 50 different spices!
2 spice cake mixes
1 (29 oz.) can pumpkin
1 bag chocolate chips
Mix all ingredients together. Bake at 350 degrees for 12-15 minutes.
These are our favorite cookies and only take 3 ingredients!...no eggs, oil, or measuring out 50 different spices!
2 spice cake mixes
1 (29 oz.) can pumpkin
1 bag chocolate chips
Mix all ingredients together. Bake at 350 degrees for 12-15 minutes.
Pumpkin Pie Spice
Pumpkin Pie Spice
½ tsp ground cinnamon + ¼ tsp ground ginger + 1/8 tsp ground allspice (or cloves) + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice
½ tsp ground cinnamon + ¼ tsp ground ginger + 1/8 tsp ground allspice (or cloves) + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice
Dinner in a Pumpkin
Dinner in a Pumpkin - Amie Earl (Stephanie Pingle)
Brown 1 ½ - 2 lbs ground beef and 1 chopped onion
Add 2 Tbsp Soy sauce, 2 Tbsp Brown Sugar, fresh sliced mushrooms, 1 can Cream of Chicken Soup & simmer for 10 minutes
Then Add 1 ½ cups rice (already cooked) & 1 can sliced water chestnuts
Spoon into hollowed out Pumpkin or use any kind of Squash you like and bake in 350º oven for 1 hour or until Pumpkin or Squash is done.
Brown 1 ½ - 2 lbs ground beef and 1 chopped onion
Add 2 Tbsp Soy sauce, 2 Tbsp Brown Sugar, fresh sliced mushrooms, 1 can Cream of Chicken Soup & simmer for 10 minutes
Then Add 1 ½ cups rice (already cooked) & 1 can sliced water chestnuts
Spoon into hollowed out Pumpkin or use any kind of Squash you like and bake in 350º oven for 1 hour or until Pumpkin or Squash is done.
3 Layer Pumpkin Dessert
3 Layer Pumpkin Dessert - Rosalee Leatham
2 cups flour
1 cup Brown Sugar
1 cup oatmeal
1 cup Butter
Mix until crumbly. Press half of mixture into a cake pan and bake at 350 for 15 minutes.
2 cups pumpkin
½ tsp salt
1 cup evaporated milk
½ tsp ginger
2 eggs
1 tsp cinnamon
¾ cup sugar
¼ tsp cloves
Mix together. Pour over baked crust. Bake 20 minutes longer. Sprinkle the rest of the crumble mixture on top. Bake 15 minutes longer. When cool you can top with cool whip.
2 cups flour
1 cup Brown Sugar
1 cup oatmeal
1 cup Butter
Mix until crumbly. Press half of mixture into a cake pan and bake at 350 for 15 minutes.
2 cups pumpkin
½ tsp salt
1 cup evaporated milk
½ tsp ginger
2 eggs
1 tsp cinnamon
¾ cup sugar
¼ tsp cloves
Mix together. Pour over baked crust. Bake 20 minutes longer. Sprinkle the rest of the crumble mixture on top. Bake 15 minutes longer. When cool you can top with cool whip.
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.
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.
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
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!
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)
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 :)
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.
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.
Monday, October 18, 2010
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
See you on Wednesday!
http://heavenlyhomemakers.com/mini-apple-pies-a-part-of-this-complete-breakfast
Tuesday, October 12, 2010
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
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!!!*****
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