Memories of fall…
Making pumpkin cut-out sugar cookies w/Mom, our scarecrow-“Maynard”, dressing up like a hobo when we couldn’t think of anything else, winning the $1 first prize for my gumball machine costume that mom and dad stayed up late working on, having fall parties, with bonfires, spooky hay rides, and peeled grapes for eyeballs, popcorn balls, caramel apples, mom’s wonderful fall decorating with pumpkins, corn stalks, and fall leaves, good smelling candles, carving pumpkins with Dad...just a few of my favorite memories of fall...
And some pumpkin-y goodness recipes for fall (collected from a wonderful thread on Two Peas)
Pumpkin & Apple Soup with Roasted Black Walnuts
I originally tried this recipe a few years ago, but this particular recipe was just in the Ontario LCBO Food & Drink magazine. 1/4 cup butter 3 cups chopped onion 6 cups chopped pumpkin or squash 2 cups peeled and chopped Spy or Granny Smith apples 1 tsp brown sugar pinch cinnamon pinch allspice 1 tsp salt 5 cups vegetable stock or water salt and freshly ground pepper 2 tbsp roasted black (or regular) walnuts fresh sage leaves In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the pumpkin and apples and cook until softened, another 3 minutes. Add the brown sugar and spices, then pour in the stock and simmer 30 minutes. Meanwhile, roast walnuts in a 350F oven for 5-6 minutes. Watch carefully, as they burn fast. Remove from heat, blend until smooth. Season to taste with salt and pepper. To garnish, grill or pan sear some apple slices and add roasted walnuts and sprig of sage. I have never done it, but it would be great to serve pumpkin soup in a hollowed out pumpkin.
SPICED PUMPKIN PANCAKES
1 1/4 cups unbleached all purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 1/4 teaspoons pumpkin pie spice 3/4 teaspoon salt 1 1/3 cups whole milk 3/4 cup canned pure pumpkin 4 large eggs, separated 1/4 cup (1/2 stick) unsalted butter, melted 1 teaspoon vanilla extract Vegetable oil Maple syrup Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup. Makes about 12.
Pumpkin Sour Cream Tarts
Crust: 1 3-oz. softened cream cheese 1 cup flour Filling: 1 egg 1/2 cup canned pumpkin 1/3 cup sugar 1/4 cup dairy sour cream 1 TBS. milk 1/2 tsp. pumpkin pie spice Chill crust about 1 hour. Shape into 1 inch balls. Press into bottom and up sides of mini-muffin tins. Fill with 1 rounded teaspoon of filling. Bake 25-30 minutes at 350ºF. Cool slightly in pan. Serve with dollop of whipped cream.
Praline Pumpkin Pie 1-15oz can of pumpkin 1-12oz can evaporated milk 3 eggs 1 cup sugar 4 tsp. pumpkin pie spice 1 pkg Betty Crocker super moist white cake mix 1 1/2 cups chopped pecans or walnuts 3/4 cup melted butter or margarine Heat oven to 350. Grease bottom and sides of 13x9 pan. Stir pumpkin, ev. milk, eggs sugar and pumpkin pie spice until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. (Try to cover all of the dry cake mix. You can use more butter if you need to.) sprinkle with pecans. Bake 50-60 minutes or until knife inserted in the center comes out clean. Cool about 1 1/2 hours before serving.
2 C. sugar 1 C. Oil 2 C. pumpkin(15 oz can) 4 eggs 2 C. Flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tsp cinnamon mix together sugar, oil, pumpkin and eggs in big bowl. In seperate bowl mix the dry ingredients. Add the dry to the wet and mix until combined. Bake in greased 10x15 jellyroll pan(I use the PC stone) at 350 for 25 minutes. When cooled frost with: 1 8oz pkg cream cheese, softened 6T butter, softened 1 tsp milk 1 tsp vanilla 1 3/4 C. powdered sugar mix all until smooth
Pumpkin Polka Dot Cupcakes
Ingredients: 1/2 cup (4 oz.) cream cheese, softened 1 large egg 2 tablespoons granulated sugar 2/3 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels 1 pkg. (16 oz.) pound cake mix 1 cup LIBBY'S 100% Pure Pumpkin 1/3 cup water 2 large eggs 2 teaspoons pumpkin pie spice 1 teaspoon baking soda Directions: PREHEAT oven to 325° F. Grease or paper-line 18 muffin cups. BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Set aside. COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter. BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
1 3/4 cup flour 1/2 cup brown sugar 1/2 tsp ginger 1 tsp. cinnamon 1/8 tsp. cloves 1/2 cup sugar 1/4 tsp. salt 1/4 tsp. baking powder 1 tsp baking soda Mix all of the above in a large bowl. 2 large eggs 1 stick butter, melted 1 cup canned pumpkin 1 bag butterscotch chips In smaller bowl, whisk together eggs, pumpkin, and butter. Stir in butterscotch chips. Por into dry ingredients. Fold just until moistened. Bake at 350 degrees 20 minutes for large or 12 minutes for mini muffins.
Golden Pumpkin Bars
1 yellow cake mix ¼ c. vegetable oil 4 eggs ½ c. chopped pecans 1-16 oz can solid-pack pumpkin 1-14 oz can sweetened condensed milk 1 tsp almond extract 1 tsp cinnamon ¼ tsp nutmeg ½ tsp salt Preheat oven to 350 (325 for glass). Reserve ½ cup cake mix. In large bowl, combine remaining mix, oil, and 1 egg. Beat until crumbly. Stir in nuts. Press firmly into bottom of greased 13x9 baking pan. Combine remaining ingredients – including the ½ cup reserved cake mix. Mix well, pour over prepared crust in pan. Bake 50 minutes or until set. Cool. Cut into bars.
Pumpkin Gooey Butter Cakes
Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Thanksgiving Cake: 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Preheat oven to 350 degrees F. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.
CREAMY PUMPKIN SOUP
3 slices bacon, diced 1 large onion, chopped 1 large carrot, shredded 1 (13-3/4 oz.) can chicken broth 2 cups half and half 1 (16 oz.) can solid-pack pumpkin 1/2 tsp. salt 1/4 tsp. ground white pepper 1/4 cup sour cream Cook bacon til crisp. Remove with slotted spoon, set aside. Add onion and carrot to bacon drippings in pan. Cook 4 minutes, stirring occasionally. Add broth, simmer, uncovered 10 minutes. Transfer to food processor or blender, process until smooth. Return to saucepan, stir in half and half, pumpkin, salt and pepper. Bring to a simmer, do not boil. Pour into soup bowls, top with reserved bacon and sour cream.
2C. Flour 2t Baking Powder 2t ground cinnamon 1t baking soda 1t salt 4 beaten eggs 1 16oz. can pumpkin 1 1/2 C sugar 1 C Oil Stir first 5 ingredients together. Combine egg, pumpkin, sugar & oil, beat until well mixed, add dry ingredients. Spread into ungreased 9 x 13 pan, Bake 350 for 25-30 mins. Cool Frosting (Double this) 1 3oz. package cream cheese 1/4 C butter 1t vanilla 2c sifted powdered sugar Mix first 3 ingredients, add powdered sugar for right consistency. (I usually add a little warm water or milk to mine) This is best if refrigerated but I like mine cold. These are delicious, easy to make, and are a holiday favorite.
Pumpkin Apple Streusel Muffins
2 1/2 cups all-purpose flour 2 cups granulated sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups LIBBY'S® 100% Pure Pumpkin 2 large eggs 1/4 cup vegetable oil 2 cups apples, peeled, cored and finely chopped 1/4 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 2 tablespoons butter or magarine For Muffins: Preheat oven to 350º F. Grease or paper-line 24 muffin cups. Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling 3/4 full. For Struesel Topping: Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
PUMPKIN CREAM TRIFLE
1 box (18 ¼ ounces) spice cake mix 1 box (3.4 ounces) instant vanilla pudding mix 1 cup canned pumpkin ½ cup water ½ cup vegetable oil 3 eggs 1 teaspoon ground cinnamon ½ teaspoon ground ginger 2 cups cold milk 2 boxes (3.4 ounces each) instant cheesecake pudding mix—Jello makes this flavor 2 cups Cool Whip 1 cup chopped pecans, toasted ¾ cup English toffee bits In a large bowl, combine first eight ingredients. Transfer to a greased 9 x 13 inch baking pan. Bake at 350 degrees for 45-50 minutes. Let cook on a wire rack. In another large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes to soft set. Gently fold in Cool Whip. Cut cake into 1” cubes. In a trifle bowl, layer 1/3 of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate 2 hours before serving.
Downeast Maine Pumpkin Bread
INGREDIENTS 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Note: These are cake-like and moist in texture rather than firmer, denser or with a crust and topping like other bar-type desserts. 2 cups sugar 1 cup butter (2 sticks), room temp. 2 cups canned pumpkin (one 15-oz. can) 4 eggs, room temp. 2 cups flour 2 tsp. baking soda 1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves 1/2 tsp. salt Preheat oven to 350. Lightly grease a 15 X 10 1/2 X 1 pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 20-25 minutes until cake springs back when touched or toothpick comes out clean. Cool completely and frost. Icing: 3 oz. cream cheese, room temp. 1 stick butter, room temp. 1 tsp. vanilla 1 tsp. orange zest (optional) 2 cups powdered sugar Beat together until smooth.
Pumpkin Pound Cake
2 1/2 cups sugar 1 cup vegetable oil 3 large eggs 2 tsp baking soda 3 cups all purpose flour 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp salt 1/4 (generous!) tsp cloves 1 15 oz can pumpkin Preheat oven to 350 degrees. In a large mixing bowl blend sugar and oil. Add eggs one at a time, beating well after each addition. Combine all dry ingredients; add to egg mixture alternately with pumpkin. Mix to combine. Pour mixture into a well greased 12 cup fluted pan (bundt pan) and bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack and dust with confectioners sugar.
Pumpkin Cream Chesse Muffins
1 (8 ounce) package cream cheese
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
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F (190 degrees C). 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 (195 degrees C) for 20 to 25 minutes.
PUMPKIN GINGERBREAD TRIFLE
Source: Paula Deen 2 pkg. (14 oz. each) gingerbread mix 1 (5.1 oz.) pkg. cook & serve vanilla pudding mix 1 (30 oz.) can pumpkin pie filling 1/2 cup packed brown sugar 1/3 tsp. ground cardamom or cinnamon 1 (12 oz.) container frozen Cool Whip topping, thawed 1/2 cup gingersnaps, crushed (optional) Bake gingerbread according to pkg. directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir pumpkin pie filling, sugar, and cardamom into the pudding. Crumble one batch gingerbread into bottom of a large pretty glass bowl or punch bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle over the top with crushed gingersnaps, if desired. Refrigerate. (Instead of the cook and serve pudding I use two small pkgs of instant french vanilla pudding. Also, to save money I have made my own gingerbread from a recipe instead of the box mixes. )
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