Pumpkin Cranberry Bread

How about fresh bread for Mother's Day brunch or breakfast in bed?

2 Cups Flour
1 Cup Light Brown Sugar
1 Tsp Cinnamon
1/2 Tsp Nutmeg
2 Tsp Baking Powder
1/4 Tsp Salt
1/3 Cup Dried Cranberries
1/3 Cup Chopped Nuts - you choose
1 Cup Pumpkin Puree
2 Large Eggs
1/2 Cup Applesauce
1/3 Cup Water

Heat oven to 350 degrees.  Coat a 9 x 5 loaf pan with cooking spray, set aside.

In a medium bowl, combine dry ingredients (including cranberries and walnuts).

In a large bowl, combine remaining ingredients, mix well.  Stir in dry ingredients until well combined, pour into prepared pan.

Bake for 75 minutes or until a toothpick inserted in the center comes out dry.

Cool completely and slice.

Pumpkin Cranberry Cheesecake

I received a request for a Pumpkin Cranberry Cheesecake along with a copy of a recipe from Food Network Magazine.  I made a test cake and then made a second one to fulfill the request - using what I had on hand.  This is the result.

Crust:

7 Ounces Gingersnaps

6 Tbl Butter, melted

Heat oven to 325.  Pulse the cookies in a food processor until finely ground.  Add melted butter and pulse to combine.  Press into the bottom of a 9 inch springform pan.  Bake for 12 to 15 minutes.  Transfer to rack and cool completely.

Filling:

15 Ounce Ricotta, well drained

1 1/2 Cup Sugar

1 1/2 Cup Pumpkin Puress

3 Large Eggs

8 Ounces Cream Cheese

1 Tbl Vanilla

1 Tsp Cinnamon 

1/2 Tsp Nutmeg

1/2 Tsp Salt

Combine all ingredients in a food processor and pulse until combined.  Pour the filling into the cooled crust.  Bake until set around the edge but still has a jiggle in the center - 1 hour to 1 hour 15 minutes.  Transfer to a rack and cool then refrigerate until set - at least 8 hours.

Topping:

1 3/4 Cups Fresh Cranberries

1/2 Cup Sugar

1 Tbl Lemon Juice

1/3 Cup Water

Chop 1 cup cranberries and put into a small saucepan with sugar, lemon juice, salt and water.  Cook over medium heat for 10 minutes.  Stir in remaining 3/4 cup whole cranberries and cook 2 more minutes.  Let cool.

When cool, pour over the cheesecake and return the cheesecake to the refrigerator until ready to serve.

Pumpkin Molasses Cookies

Recently, I tried a Molasses Sugar Cookie for the first time.  My niece has a great recipe that I will share, if she doesn't mind.  In the mean time, I had 1/2 cup of pumpkin in the refrigerator left over from making Creme Brûlée, so Pumpkin Molasses Cookies seemed to be a great idea.  Hubby thought so - he said he liked them better than the ones he used to eat with his Pop Pop.

1/2 Cup Butter, Softened

1 Cup Sugar

1/2 Cup Pumpkin Puree

1/4 Cup Molasses

1 Large Egg

1 Tsp Vanilla

2 Tsp Cinnamon

1 Tsp Ginger

1/2 Tsp Salt

2 1/3 Cup Flour

1 Tsp Baking Soda

Sugar for rolling

Cream together the butter and sugar.  Add the pumpkin, molasses, egg and vanilla - mix until well combined.  Add the cinnamon, salt and ginger, mix well.

In a separate bowl, combine Flour and Baking Soda.  Slowly add to wet ingredients and mix until combined.  Put in a small bowl, cover tightly with saran wrap and refrigerate for at least an hour, up to 24.

When ready to bake, heat oven to 350 degrees.  Line a baking sheet with a silicone liner, parchment or non stick foil.  Place about a cup of sugar in a small bowl.  Drop balls of dough into sugar and roll to coat then place on the pan.  Bake for about 12 minutes until they start to get crinkly.  Remove from oven, leave on pan for 1 to 2 minutes.  Transfer to a wire rack and cool completely.

Layered Pumpkin Bars

I have an abundance of pumpkin puree.  I smoked a turkey breast.  I thought a pumpkin dessert would  give it a nice fall feel but I didn't want to do pie - too close to Thanksgiving.  SOOO, dessert bars.  Whatever I had in my cupboard.  This is it.

Heat oven to 350 degrees.  Line an 8 inch square pan with non stick foil OR regular foil lightly butter.

4 Ounces Butter
1 1/2 Cups Cinnamon Graham Cracker Crumbs
1 Cup Pumpkin Puree
14 Ounce Sweetened Condensed Milk
1 1/2 Tsp Cinnamon
1 Tsp Nutmeg
1 Cup Dark Chocolate Chips
1 Cup Milk Chocolate Chips
1/2 Cup Slivered Almonds
1 Cup Coconut

In a medium bowl, melt the butter in the microwave.  Add the cookie crumb and stir until well combined.  Press into pan.  In the same bowl, combine the pumpkin, approximately half of the sweetened condensed milk, cinnamon and nutmeg.  Stir to combined, pour evenly over the crumbs.

Sprinkle with chocolate chips then almonds then coconut.  Pour remaining milk over the top of all.  Bake approximately 40 minutes, until coconut is well toasted.

Pumpkin Treats for Your Dog

It's fall, don't your pup's deserve a pumpkin treat, too?

Mix 2 Cups pumpkin, 1/2 Cup Smooth Peanut Butter, 1 Container Plain Greek Yogurt (approximately 5.5 ounces), and 1 Cup milk in a blender.

Blend until smooth.

Pour into ice cube trays.

Freeze.

Another Weekend, Another Corn Maze

Today found is in Aspers, PA at Fields of Adventure.  A space themed maze - with a finish time of 19:41.  We picked a pumpkin - this one to decorate the bottom of the steps.  When soft, we will put it out where the deer like to hide.  A zip line was available, but it was too windy when we were there.  There were ponies, calves and goats to pet:

Pumpkin Checkers:

Pumpkin Bowling:

and lots of other things to do.  Find a farm, have a fun fall day.

Pecan Pumpkin Pancakes - Oatmeal is Optional

We went to a diner for breakfast recently and they had pumpkin pancakes.  Optional pecans were added to mine.  Hubby thought they looked so good he asked me to make them today.  I made the following recipe and, after cooking the first half, stirred in some oatmeal, too (hubby didn't want oatmeal).  Don't like pecans?  Use the oatmeal instead (or walnuts, or coconut, or...)

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

2 Tbl sugar

2 Tbl light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
1 1/3 cups milk
1 cup pumpkin, cooked and mashed (may use canned)
1/4 cup water
1/4 cup canola oil

1 cup broken pecans

Whisk together flour, baking powder, baking soda, sugars, salt, cinnamon, ginger and nutmeg.  In another bowl, whisk together eggs, milk, pumpkin, water and oil.  Add to dry ingredients along with pumpkin, whisk.  Whisk in pecans.

Using an ice cream scoop, put onto a hot griddle.

I cooked 4 then added 1 cup oatmeal.

Pumpkin Roll With Bourbon and Vanilla Filling

Slightly different twist on a pumpkin roll.  Don't like bourbon?  Try it anyway, neither does hubby, and he liked this.  Don't want to try?  Just use 1 additional teaspoon vanilla or 1/2 tsp of cinnamon instead.

3 Large eggs

1 c  sugar

2/3 c  pumpkin

3/4 c  flour

1 t  Baking Soda

2 t  cinnamon

          FILLING

1 1/2 c  powdered sugar

8    ounces cream cheese

2 T  soft butter

1/2 t  vanilla

Line a jelly roll pan with waxed paper.  Mix all ingredients for pumpkin roll.

Pour into pan.  

Bake at 350 for 15 minutes.  

Sprinkle with powdered sugar, cover with a towel.

Turn pan over to remove cake.

Sprinkle with powdered sugar.

Start at narrow end and roll cake and towel together.

Let cool for an hour, make filling.

FILLING: Mix all of ingredients together.

Unroll cake.

Remove Paper.

 Spread filling evenly over then roll back up.

Pumpkin Waffles

Tis the time of year for Pumpkin...how about waffles?  These can be made in either a regular waffle iron or a Belgian waffle iron with a minor modification.

1 1/2 Cups All Purpose Flour
1 Tbl Cornstarch
1 Tbl Baking Powder
1 Tsp Salt
1 Tsp Ground Cinnamon
1/4 Tsp Freshly Ground Nutmeg (1/2 Tsp if jarred)
3/4 Cup Pumpkin Puree
2 Large Eggs (Separated, if making Belgian Waffles)
1 Cup 1% Milk
1/4 Cup REAL Maple Syrup
3 Tbl Melted Butter
1 Tsp Vanilla

Also:
For Regular Waffles - 2 Additional Large Eggs
For Belgian Waffles - 3 Additional Large Egg Whites

Preheat waffle maker on setting 4.

In a large bowl, combine the flour, cornstarch, baking powder, stall, cinnamon, ginger and nutmeg.  Stir to blend and set aside.

For Belgian Waffles:
In another bowl, combine pumpkin, egg yolks, milk, maple syrup, melted butter and vanilla.  Stir until smooth.  Add to dry ingredients and blend until smooth.  Set aside.

In a large bowl, beat egg whites until stiff peaks form.  Gently fold egg whites into Belgian Waffle mixture.  Cook until done.

For Regular Waffles:
In another bowl, combine pumpkin, eggs, milk, maple syrup, melted butter and vanilla.  Stir until smooth.  Add to dry ingredients and blend until smooth.  When waffle iron is hot, cook until done.

Pumpkin Pake (Yes - Pie + Cake)

No crust, just a yummy pumpkin pie topped with a crumbly white cake.  Wonderful warm with whipped topping.

You'll Need:

2 Cups Pureed Pumpkin
3 Large Eggs
12 Ounces Evaporated Milk
1 Cup Sugar
1/2 Tsp Salt
3 Tsp Cinnamon
1 Tsp Nutmeg
1 White Cake Mix
1 Stick Butter

Heat oven to 350 degrees.  Grease a 9 x 13 pan and set aside.

Mix Pumpkin, Eggs, Milk, Sugar, Salt, Cinnamon and Nutmeg thoroughly.  Pour into pan.

Sprinkle cake mix over pumpkin mix.

Melt Butter and pour over cake mix.

Bake in heated oven for 1 hour.  Enjoy!

Deconstructed Pumpkin Ravioli for Two

I could never get Hubby to try pumpkin ravioli, and I will admit that I sneaked this in on him.  Happily, he liked it. 

  3/4 Cup Penne, Uncooked                                        3 Tsp Dried Sage

  6 Ounce Bulk Sausage                                             1/8 Tsp Salt

  1 Tsp Garlic, minced                                                 1/8 Tsp Pepper

  1/3 Cup White Wine                                                 3 Tbl Low Fat Half And Half

  1 Bay Leaf                                                              2 Tbl Parmesan             

  3/4 Cup Chicken Stock                                                            

  1/3 Cup Pumpkin Puree                                                          

Cook pasta according to package directions, drain.

While pasta cooks, brown sausage in a large skillet until no longer pink.  Remove with a slotted spoon and drain on paper towels.  Pour grease from skillet but do not wipe out.  Add garlic to pan and sauté until fragrant.  Add wine and bay leaf and reduce by half.  Stir in the broth, pumpkin, sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through.   Remove bay leaf.  Gently toss in pasta.  Divide between two plates and sprinkle with cheese.

Per Serving: 539 Cal (54% from Fat, 18% from Protein, 28% from Carb); 23 g Protein; 31 g Tot Fat; 12 g Sat Fat; 13 g Mono Fat; 36 g Carb; 5 g Fiber; 1 g Sugar; 135 mg Calcium; 2 mg Iron; 1386 mg Sodium

Pumpkin Spice Bread

This makes a nice breakfast or mid afternoon snack.  Warmed in the microwave, toaster or buttered and grilled, it is a nice high fiber, nut filled, filling option.

  3 1/2 Cup Light Brown Sugar, Packed                                     1 Tsp Baking Soda

  1/2 Cup Salted Butter, softened                                               1 Tsp Ground Cinnamon

  2 Cups Pumpkin Puree                                                            1/2 Tsp Ground Ginger

  4 Large Eggs                                                                            1/2 Tsp Ground Nutmeg

  3 1/2 Cup All Purpose Flour                                                    1 Cup Walnuts, Chopped

  1 1/2 Tsp Baking Powder                                                        

Preheat oven to 350 degrees F. Coat two 9x5 bread pans with cooking spray.

In a large bowl, beat brown sugar and butter 3 to 4 minutes, or until well blended. Add pumpkin and eggs and beat 2 minutes, or until well mixed.  Add flour, baking powder, baking soda, cinnamon, and ginger. Beat 1 to 2 minutes, or until well blended. Stir in pecans then spoon evenly into pans.

Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean.

Pumpkin Cinnamon Rolls

I made these in honor of national sticky bun day.  My apologies to those expecting the recipe the next day.  These have a mild pumpkin flavor and a wonderful pumpkin color.  When you frost the rolls, put the cooling rack over parchment paper.  The excess caramel frosting will fall onto the paper and dry.  Keep those in case some of the individuals enjoying the rolls like extra frosting.

For Dough:                                                          2 Tsp Ground Cinnamon

  1/2 Cup 1% Milk                                                1/2 Tsp Ground Nutmeg

  5 Tbl Butter                                                         4 Tbl Butter, Melted

  1 Cup Pumpkin Puree                                        For Caramel Frosting:

  1/4 Cup Sugar                                                      8 Tbl Butter

  1 Tsp Salt                                                             1 Cup Light Brown Sugar, packed

  2 Large Eggs, beaten                                            1/4 Cup 1% Milk

  4.5 Tsp Yeast                                                       1/2 Tsp Vanilla

  2 Cups Flour                                                        1 Pinch salt

  2 Cups Bread Flour                                              1 1/2 Cups Confectioner's Sugar

For Filling:                                                            

  2/3 Cup Light Brown Sugar, packed                                          

For Dough:

Melt the butter.  Add the milk.  Heat or cool until it is about 110 degrees.  Add the yeast and set aside.

In large mixer bowl, combine pumpkin, sugar and salt.  Beat in eggs.  Add milk mixture to pumpkin and beat with electric mixer until well mixed.  In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft).  Put dough into a lightly  greased bowl, turning so all sides are greased.  Cover and let rise in warm place until doubled, about 1 hour.  

Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.  On lightly floured surface, roll dough into 24x10-inch rectangle.   

Brush with melted butter.  In small bowl, combine brown sugar, cinnamon and nutmeg then sprinkle over the butter.   

 Beginning with long side of dough, roll up jelly roll style. Pinch seam to seal. With sharp knife, cut roll into 24 slices, about 1 inch wide each. Place rolls in a 9-inch round baking pans that have been buttered.

 Preheat oven to 350 degrees F. Cover rolls and let rise until nearly doubled.   

Bake rolls at 350 degrees F for about 20 minutes or until golden.  Remove from pan to a cooling rack, making sure to turn upright.

While the rolls bake, make the frosting:

In small saucepan, heat butter and milk until butter is melted.   

Stir in brown sugar.

Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture until you remove the rolls from the oven.   

When the rolls are cooling, stir in vanilla, salt, and confectioner's' sugar. Beat with electric mixer until well blended. If necessary, add more confectioner's' sugar for desired consistency.  As soon as the frosting is done, pour over cinnamon rolls.

Last Dip - Pumpkin Fruit Dip

This recipe came from one of Hubby's former coworkers.  She wanted something to dip fruit in.  Also works very well as a spread for bagels or English muffins.  Can be made with regular of low fat cream cheese.

  8 Oz Cream Cheese, Softened                                                 1 Tsp Ground Cinnamon

  2 C pureed pumpkin                                                                1 Tsp Ground Ginger

  2 C Powdered Sugar, Sifted                                                    

Beat cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers or gingersnaps.

Pumpkin Poke Cake

There are lots of options out there for 'poke cakes' - poke holes in a hot cake, pour something on top, refrigerate and frost.  This one is a wonderful fall treat.

1 package butter recipe cake mix

1 cup pumpkin purée

2 large eggs

1/2 cup water

1/2 cup oil

1 1/2 tsp cinnamon

1/2 tsp nutmeg

TOPPING

14 ounce can sweetened condensed milk

2 jars hot fudge topping (about 24 ounces)

1 container whipped white frosting OR 8 ounce tub cool whip 

Heat oven to 350 degrees.  Grease bottom only of 9x13 cake pan.

Mix cake mix through nutmeg.  Pour into prepared pan and bake for about 30 minutes until cake springs back when lightly touched.  Remove from oven and poke all over with a wooden spoon.  I space my holes about 1 inch apart and 1 inch away from the sides of the pan.  Pour milk over cake.  Let sit for at least five minutes.

While sitting, heat hot fudge until pourable.  Pour over cake, pressing into the holes.  Refrigerate at least two hours.  Frost with the frosting or cool whip.  If using cool whip, top right before serving.

Pumpkin Revisited - Selecting Your Pumpkin.

  When selecting pumpkins, make sure you ask for cooking pumpkins.  Three varieties are pictured - Cinderella, Ghost and Fairy Tail.  If you don't know, ask at your local farm stand or farmers market.   Carving pumpkins can be made into purée, but they don't have the sweetness of a cooking pumpkin.  Flesh colors range from yellow to deep orange - almost red.  As you can see, I like to get several varieties and make a mixture.  In central Pennsylvania, 'neck pumpkins' are sold and most often are used for baking.  Finding true pumpkins can be difficult - of 4 stands at the farmers market, only one had true pumpkins.  If you are wondering why I say 'true' - pumpkins are a member of the squash family, but they are pumpkins.  Long neck pumpkins are not pumpkins - they are butternut squash.  They still make a good pie, but I am a purist and want pumpkin for my pies, bread, soup.....