Mulled Wine
1 orange, sliced and seeded
1/2 cup sugar
2 cups water
1 teaspoon ground cloves
2 teaspoons cinnamon
1 bottle red wine (any full bodied red will work-burgundy for example)
Combine the orange, sugar, water, and spices in a large stainless steel or enameled pot. Slowly bring to a boil, reduce the heat, and simmer for15 minutes. Reduce the heat, add the wine, and slowly reheat but do not boil. Serve warm in mugs.
SOURCE: unknown
Breads
Fall Pumpkin Cider Bread
2 cups fresh pressed apple cider from your local orchard
1 cinnamon stick
1 tablespoon mulling spices
1 cup canned or fresh homemade pumpkin puree
2 large fresh eggs from the chicken coop
1/4 cup vegetable oil
3/4 cup light brown sugar, firmly packed
1 tablespoon freshly grated orange zest
2 cups all-purpose flour
2-1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
Preheat your oven to 350°F. In a saucepan combine the apple cider, cinnamon stick, and mulling spices. Boil the mixture until it is reduced to about 1/4 cup and let it cool. In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange zest, and the cool reduced cider. Into a mixing bowl, sift together the flour, baking powder, salt, baking soda, mace, cinnamon, and ground cloves. Add the chopped walnuts, and stir the batter until it is just combined together. Transfer the batter to a well-buttered 8 1/2-inch by 4 1/2-inch loaf pan. Bake the bread in the middle of your preheated 350°F. oven for 1 hour, or until your toothpick or cake tester comes out clean. Let the bread cool in the bread pan.
Makes 1 loaf
SOURCE: http://www.yankeeharvest.com/recipes/recipe35.html
Pumpkin Pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 12 pancakes
Low Carb Pumpkin Muffins
3/4 cup Vanilla whey protein powder
1/8 cup "Just Whites" (egg white powder)
1 Tablespoon baking powder
2/3 cup Splenda
1 cup canned Pumpkin
1 Tablespoon of pumpkin pie spice
1/8 tsp salt
1/4 cup heavy cream
3 large eggs
1/8 cup water
3 Tablespoons oil
Preheat oven to 375°F. Oil 2 muffin tins, or use paper liners with a quick spray of Pam.
Mix all dry ingredients in a small bowl. Mix all liquid ingredients in large bowl; then add dry ingredients and mix with hand mixer for one minute. Pour into muffin tins and bake for 15-20 minutes (watch carefully - ovens vary!) Makes 12 muffins. 4 carbs per muffin.
SOURCE:http://www.lowcarbluxury.com/recipes/recipe-dessertmisc13.html
Pumpkin Scones with Berry Butter
2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup chilled margarine or butter
1 large egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons dried cranberries or dried blueberries
1/2 cup boiling water
1/2 cup margarine or butter, softened
3 tablespoons powdered sugar
1/4 teaspoon baking soda
Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.
Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones.12 Servings
For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.
1 serving:Calories 252;Fat 16g(Saturated 3g);Cholesterol 18mg;Sodium 321mg;Carbohydrate 24g(Dietary Fiber 1g);(Protein 3g)
Recipe source: Better Homes and Gardens®. Copyright 2002
Apple Bread
3- 4 shredded apples, with peels
2 replaced eggs
1/4 cup vegetable oil
1/4 cup water
1/2tsp. each: salt, cinnamon, baking powder, baking soda
1/2 cup tubinado sugar or 1/4 cup honey
1 handful chopped walnuts (reserve some for topping)
1/2 handful raisins
2 cups flour
2 palmfuls oats
Mix apples and all ingredients exxcept flour and oats. Beat well. Gently add flour and oats to mixture. Stir just until blended. Pour into greased and floured loaf pan. Sprinkle top with the leftover walnuts, patting them down. Bake at 350 degrees for 1 hour
http://www.rosemagick.com/wwwforums/recipes/messages/11.html
Pumpkin Apple Streusel Muffins
Muffins:
2-1/2 cups flour
2 cups sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup oil
2 cups chopped McIntosh apples
Streusel Topping:
4 teaspoons butter
1/4 cup sugar
1/2 teaspoon cinnamon
Combine dry ingredients. Combine wet ingredients, then mix with dry ingredients, just until moistened. Scoop batter into 18 greased muffin cups. Top with streusel topping (cut together butter, sugar, and cinnamon until crumbly). Bake at 350 degrees for 30 to 35 minutes.
Makes: 18 muffins
Pumpkin Spice Crescent Rolls
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp salt
3/4 cup canned pumpkin
3 Tbsp cooking oil
2 Tbsp brown sugar
2 tsp granulated sugar
1/4 tsp ground cinnamon
Combine flour, baking powder, baking soda, nutmeg and salt. In a separate bowl, mix pumpkin, oil, and brown sugar. Combine pumpkin mixture and flour mixture and stir with a fork. Form
into a ball. Gently knead dough ball on lightly floured surface for 10 to 12 strokes. Divide dough in half and roll each half to a 10-inch circle. Cut each circle into 8 wedges. Beginning
with the wide end of each wedge, loosly roll towards point. Curve gently into a crescent and place point side down on a foil lined baking sheet. Combine the sugar and cinnamon. Sprinkle generously over the rolls. Bake at 400 degrees for 9 to 11 minutes or until golden brown. Best when served warm.
Parkin-Cake for the Dead by Ariane
6 oz. flour
2 oz. medium oatmeal
3 oz. brown sugar
4 oz. molasses
3 oz. butter
1 egg
1-1/2 tsp baking soda
1 tsp. ground ginger
Milk
Sift dry ingredients into a bowl. Melt sugar, molasses and butter in a pan and pour over the dry ingredients. Mix in enough milk with the beaten eggs to make a soft consistency. Pour into a well greased and floured square pan and bake at 325 degrees for approx. 1 hour. Cool and cut into squares.
Ariane's NOTES: My friend HesterNic from the Crone's Cottage Club posted the following. I hope you can covert from ounces to regular measurements:
"Here is my friend Cerridwen's recipe for Parkin."
'Parkin is traditionally eaten around Samhain and the British "Guy Fawkes Night" (Nov. 5th). It's similar to the Lancashire Harcake or "soul mass cake", which is also associated with this time of year. Har is the Norse name for Odin so it seems likely that the origins are pagan. Both Parkin and Harcake were placed on the graves of departed family and friends so that they would not go hungry in the after life.'
SOURCE: http://pagans.htmlplanet.com/cake4.html
Barmbrack
According to tradition, hidden in the Halloween barmbrack were tokens to foretell the future--a ring for the bride-to-be, a thimble for the one who would never marry, a coin for the one who would be wealthy, and a small piece of cloth indicating the one who would be poor. Fortune-telling aside, barmbrack is delicious anytime of the year, and is best when served warm with butter.
3 cups flour
1 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
3/4 ounce active dried yeast
2 tablespoons sugar
1 1/4 cups milk
2 eggs, beaten
1 1/2 cups golden raisins
1 1/2 cups currants
1 cup candied mixed peel
In a medium bowl, sift together the flour, nutmeg, and salt. With a pastry cutter, blend in the butter until it resembles coarse crumbs. In a separate bowl, combine the yeast with 1 teaspoon of the sugar. Add the remaining sugar to the flour mixture and blend well.
In a saucepan over medium heat, heat the milk to just below boiling then add to the yeast and sugar. Stir in the all but a little of the eggs (reserve a tablespoon for use as a glaze) and add to the dry ingredients. Knead lightly to produce an elastic dough. With a wooden spoon, fold in the fruit. Transfer to a well-greased 8-inch round cake pan. Cover with a clean cloth and leave in a warm place to rise (it should double in size in about 1 hour.) Preheat oven to 400°F.
Brush the top of the brack with a beaten egg to glaze. Bake until golden, or until a skewer inserted into the center comes out clean, 50 to 60 minutes.
Serves 8.
SOURCE:
http://www.irishabroad.com/Culture/Kitchen/Recipe.asp?RcpID=116- By Margaret Johnson
Pumpkin Corn Muffins
1 1/4 cups all-purpose flour
1 cup cornmeal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups canned pumpkin
1/3 cup milk
1/4 cup vegetable oil
Preheat oven to 375 degrees F. Grease or paper-line 12 muffin cups. Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.
Makes 12 servings
Pumpkin-Cider Bread
2 cups of canned pumpkin
2 cups of flour, and then enough to keep the consistency just right
2 tblspns dry yeast in 1/2 cup of 110 degree water
1 tblspn salt
2 tblspns vegetable oil
1/3 to 1/2 cup molasses
2 cups of fresh cider
Start with two cups of flour, then slowly sift in more after wet ingredients are added. After the flour and salt are combined, mix in the rest of the ingredients from wettest to most solid (cider, then yeast mix, and so on). Once mixed, pour the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and let it in rise until it’s doubled in size in a warm place. (Generally, this takes from half an hour to an hour). Punch down the doubled dough. Roll the dough out into a long, thin, relatively narrow strip and roll from one end. Place in a greased pan (probably circular in this case), and let rise until doubled again. Baking bread is not for the impatient! Finally, put it in a preheated oven at about 400 degrees F for about 50-60 minutes. If it looks like it’s browning too quickly turn the temp down a notch or two. You’ll know it’s done when tyou can poke it with a fork and then fork comes out clean. If the fork has some dough on it, let it bake a little longer.
SOURCE: http://www.morbidoutlook.com/lifestyle/askwitchhazel/2000_10_witchhazel.html
Pumpkin Swirl Bread
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg, beaten
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water
1 Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2 Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
3 Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and topwith reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4 Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
SOURCE: off the kitchenwitch egroup
Maple Date Hazelnut Bread
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1 egg, beaten or equivalent of egg substitute
3 tablespoons vegetable oil
1/2 cup pure maple syrup
1/2 cup applesauce
1 teaspoon grated orange rind, optional
1 cup chopped pitted dates
1/4 cup currants
1/4 to 1/2 cup finely chopped hazelnuts
Preheat the oven to 350F. In a mixing bowl, combine the flour with the baking powder and spices. In another bowl, beat the eggs together with the oil, syrup, applesauce and optional orange rind. Make a well in the center of the flour mixture and pour in the wet mixture. Stir vigorously until thoroughly combined. Stir in the dates, currants and hazelnuts. Pour into an oiled 9 by 5 by 3 inch loaf pan. Bake 45 to 50 minutes or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store or share.
Makes 1 loaf; recipe doubles easily for 2 loaves.
Sides
Colcannon
1 pound cabbage or kale
1 pound potatoes
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Makes 5 servings
Pumpkin Risotto
1/2 tablespoon olive oil
1 whole onion -- finely chopped
1 1/2 cups pumpkin -- freshly grated
1 tablespoon fresh sage -- chopped
1 cup arborio rice
2 cups broth -- chicken or veg is best
1c. parmesan cheese -- grated
Heat broth in medium pan. In a different pan saute onion in olive oil about 5 minutes, add pumpkin and saute another 5 minutes. Stir in sage and rice and saute a minute or so until rice looks a little toasty and clear Add broth about 1/4 cup at a time, stirring constantly and only adding more broth when all the previous broth has been absorbed.
Continue adding broth and stirring until rice is tender. Slowly stir in the cheese, cover and let sit for about a minute.
Serve hot
6 servings
SOURCE: unknown
Baked Harvest Vegetables
4 cups white or red grape juice
3 cups unpeeled yams cut into 1.5" chunks
3 cups unpeeled carrots, cut into 1.5" slices
3 cups unpeeled parsnips, cut into 1.5" slices
3 cups peeled onions, cut into 1.5" wedges
2 cups water
3 cups celery, cut into 1.5" slices
1/3 cup water
5 Tbsp arrowroot
1/4 cup fresh parsley, minced
Preheat oven to 450 degrees. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove
and bring to a boil. Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with 1/4 cup fresh parsley, minced. Yield: 6-8 servings
SOURCE: unknown
Acorn Squash with Apple Stuffing
2 acorn squash
2 TBS melted butter or extra light olive oil -use oil to serve as a side dish with a meat meal
salt
cinnamon
1/4 cup raisins
1/4 cup sweet wine or concord grape juice
3 apples
4 TBS butter or extra light olive oil
1/4 cup brown sugar
1 TBS lemon juice
1 TBS finely grated orange peel
1/2 cup chopped walnuts
Halve the squashes and scoop out seeds and stringy interiors. Brush cut surfaces with melted butter or oil and sprinkle with salt and cinnamon. Wrap each squash half with aluminum foil and seal. Bake squash 45 minutes, or until tender, in preheated 350°F oven. While squash is baking, soak raisins in wine or juice to plump. Chop apples into 1/2” cubes, peeled or unpeeled. In small frying pan melt butter or heat oil and add apples. Cook 3-5 minutes, until slightly wilted. Stir in sugar, orange peel and lemon juice. When squash has cooked 45 minutes, unwrap and place in a baking dish. Drain the raisins, and add to the apple mixture. Add the chopped walnuts. Then fill squash cavities. Cover and bake 20-30 minutes more or until tender.
SOURCE: unknown
Wild Rice with Apples and Walnuts
1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
3 T. lemon juice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice.
Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.
SOURCE: unknown
Rosemary Roast Potatoes with Garlic
10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
1 wine glass of olive oil (extra virgin)
4 Garlic cloves, crushed
Scrub potatoes in their skins and cut into four.
Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic.
Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at 190°C/375°F/Gas Mark 5.
Serve immediately, the outside should be crunchy.
SOURCE: unknown
Soups and Stews
Pumpkin Soup in a Pumpkin
6 cups chicken stock
2 to 3 cups pared pumpkin, cut into 1/2 inch cubes
1 cup thinly sliced onion
1 garlic clove, minced
1 1/2 tsp kosher salt
1/2 thyme leaves
5 peppercorns
1 medium sugar pumpkin
1/2 cup heavy cream, warmed
1 tsp chopped fresh flat leaf parsley
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling. Reduce heat and simmer, uncovered 20 minutes.
Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered 20 minutes longer; transfer to large bowl.
Preheat the oven to 350 cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes. Set aside in a warm spot.
Puree 2 cups of the pumpkin mixture in a blender of food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling: reduce heat. Simmer uncovered for 10 minutes.
Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter. Ladle the soup in and garnish with parsley. Serve hot
SOURCE: unknown
Fall Vegetables and Sausage Soup
8 ounces of your favorite sausage or kielbasa, cut into 1/2-inch slices
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium parsnips, washed, peeled, and diced
1 medium rutabaga, washed, peeled, and diced
1 large carrot, washed, peeled, and diced
1 15 ounce can chicken broth
1 15 ounce can beef broth
1/4 cup fresh half and half
1/2 teaspoon thyme, dried and crumbled
plain salt or Iodized salt
peppercorns, freshly ground,
Heat olive oil in large saucepan over medium-high heat.
Add your favorite sausage and cook until it is brown on all sides.
This takes about 8 minutes. Place the cooked sausage on a plate using a slotted spoon.
Add chopped onion to the same saucepan. Reduce heat to medium and cook the onions until tender, stirring occasionally, about 10 minutes.
Add the diced carrot, rutabaga, parsnips,and cook 5 minutes, stirring them occasionally.
Add both broths to the saucepan. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 to 45 minutes.
Using your food processor, puree the soup in several batches. Add two 1/2-inch slices of cooked sausage to each batch before processing. Return all the batches to the saucepan. Mix in half and half and the crumbled thyme. Adjust salt and pepper to taste. Add the rest of the cooked sausage. Heat through. Do not boil. Laddle this hearty soup into your waiting soup bowls and serve with fresh bread and butter.
2 generous servings: Recipe can be doubled for a family dinner
SOURCE: http://www.yankeeharvest.com/recipes/recipe38.html
Spicy Fall Pumpkin Soup
1 stick unsalted fresh butter
6 cups fresh yellow onions, finely chopped
3 15-ounce cans solid pack pumpkin or homemade See cooking hint below
1 cup fresh whole milk
1 cup fresh half and half
3/4 teaspoon dried crushed red pepper
8 cups canned low-salt chicken broth or fresh homemade chicken broth
plain salt or Iodized salt
peppercorns, freshly ground
Cream Topping for Soup:
1/2 cup fresh sour cream
1/2 cup fresh whipping cream
1 teaspoon freshly squeezed lime juice
1 cup shelled green pumpkin seeds, toasted. These are available in a organic food shop or at local Mexican or Hispanic markets. Check the speciality section in your supermarket too.
Whisk the 3 cream topping ingredients in small bowl. Cover and chill 2 hours before serving. Melt butter in large pot over medium heat. Add the onions and cook until clear, about 15 minutes. Mix in the pumpkin, milk, half and half, and the crushed red pepper. Working in batches, puree the mixture in a food processor. Return back to the pot. Add the chicken broth. Simmer the mixture 15 minutes to blend all the flavors. Stir occasionally. Do not burn. Season with salt and pepper to taste. Ladle soup into waiting bowls. Spoon cream topping onto soup. Sprinkle with the toasted pumpkin seeds. The pumpkin seeds adds a nice seasonal touch to this smooth, creamy soup.
Cooking Hint:
In some areas, pumpkins do not grow well. Trying using fresh butternut squash, roasted, in place of the pumpkin. Works very well.
Serves 12
SOURCE: http://www.yankeeharvest.com/recipes/recipe37.html
Pumpkin Pork Stew
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon dried basil leaves, crushed
2 pounds lean pork tenderloin, cut into 1-inch pieces
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can pumpkin
1 (14.5 ounce) can reduced sodium chicken broth
1/2 cup white Zinfandel
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
4 white rose potatoes, peeled and cubed
2 cups green beans, cut into 1 inch pieces
1 cinnamon stick
Heat olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
Add potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.
Makes 6 servings
SOURCE: unknown
Main Dishes
Harvest Pork Pot Roast
1 Pork shoulder roast
2 tb Oil
1 Onion, cut in wedges
1 tb Beef bouillon granules
1 ts Dried basil, crushed
1 Bay leaf
1 Acorn squash
4 Potatoes, peeled, quartered
3 lg Carrots, thinly sliced
1/4 c Flour
1 1/2 c Water
1/4 ts Pepper
Trim fat from meat. Sprinkle with salt and pepper. In a dutch oven, over medium high heat, brown roast all over, in hot oil. Drain fat from pan. Add onion, bouillon, water, pepper and basil. Bring to a boil; reduce heat and simmer for 1 1/4 hours. Cut squash in half lengthwise; discard seeds. Cut each half into four pieces. Add squash, carrots and potatoes to meat. Return to boiling; reduce heat and simmer for 30 minutes or until vegetables are tender. For the sauce: Skim fat from pan juices. Measure out 1 1/2 cups of pan juices. Stir 1/2 cup cold water into flour. Stir into reserved pan juices. Cook and stir until thickened and bubbly. Cook and stir one minute more. Season to taste and serve with meat.
SOURCE: unknown
Stuffed Pumpkin
4 small pumpkins (individual serving size or big enough
to hold 1 1/2 to 2 cups of stuffing)
1 pound ground beef
3 cups cooked rice (brown or wild rice mixture is nice)
1 cup fresh, coarse bread crumbs
1/2 cup chopped pecans
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup butter divided
2 cups chicken stock
salt & pepper to taste
1 cup applesauce
1 ounce apple jack or cider
Cut a hole in the top of the pumpkins and save the "lids". Clean out the seeds, rub half the butter on all cut surfaces, and season the inside with salt & pepper. Arrange them in a baking dish and set on one side.
Saute the ground beef until nice and brown, and season it with salt & pepper. Remove it from the pan and, using the same pan, saute the onion, celery & carrot in a little vegetable oil until soft. This will pick up all the beef flavor from the pan. Add the pecans and saute about two minutes. Mix in the bread crumbs Combine with the beef. Taste the mixture and adjust the salt & pepper.
Divide the mixture evenly among the four pumpkins. Pour 1 cup chicken stock into the pan around the outside of the pumpkins. Dot generously with the other half of the butter, put the "lids" back on the pumpkins and cover loosely with foil.
Bake at 350 degrees for 40 minutes, or until the pumpkin is very soft and well done. Add chicken stock to the dish if too much evaporates during baking - you want this nice and moist.
Remove the pumpkins from the pan. Add chicken broth to make 2 cups of liquid when combined with the juices in the baking dish. Strain into a small sauce pan, add the apple sauce and apple jack (or cider), and bring to a boil to reduce slightly and cook off the alcohol. Drizzle this over the pumpkins and serve more on the side.
four large servings.
SOURCE: unknown
Pork and Cider Casserole
2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup evaporated milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice
2 macintosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese
Place pork in 6-quart Dutch oven; add cold water. Heat to boiling; reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean pot. Rinse meat with cold water. Combine cider, broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper in dutch oven. Add pork. Heat to boiling; reduce heat. Simmer partially covered until meat is tender, about 1 hour. Mix milk and egg yolk; stir into pork mixture. Work butter and
flour together with fork on small plate; whisk into pork mixture. Cook, stirring constantly until thickened. Stir in lime juice. Heat oven to 350. Place pork mixture in 1 1/2 quart baking dish. Arrange apple slices in concentric circles on top. Sprinkle with cheese. Bake until cheese is melted and brown, 20-35 minutes
serves 6
SOURCE: unknown
Rigatoni with Pumpkin and Bacon
8 slices bacon, cut into 1 inch pieces
1 onion, cut into 1/2 inch dice
1 1/2 tsp coarse salt, plus more for cooking water
1/4 tsp pepper
1 two pound pumpkin such as sugar pumpkin peeled cut into 1/4 inch cubes
1 Tbsp chopped sage, or 1 tsp dried sage
1/4 tsp allspice
1 1/2 cups chicken stock, canned or homemade
3 Tbsp heavy cream
1 pound rigatoni
1 cup grated parmesan cheese
2 Tbsp hulled pumpkin seeds (can be found in health food stores)
Cook bacon in a large, deep skillet over medium heat until fat is rendered and bacon is almost crisp, about 5 minutes. Remove from skillet with a slotted spoon, and drain on paper towels, set aside.
Add onion slat and pepper, cook, stirring occasionally, until soft, about 5 minutes. Add pumpkin, sage and allspice, cook, stirring frequently, until pumpkin is coated with bacon fat, about 5 minutes.
Add stock, bring to a simmer. Reduce heat to medium low. Stir in cream, gently simmer until pumpkin is soft and sauce has slightly thickened, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Salt the water, add the rigatoni, and cook until tender. Drain the pasta.
Add cooked pasta and bacon to skillet, stir gently to combine. Divide pasta among serving bowls. Serve topped with grated parmesan and pumpkin seeds.
SOURCE: unknown
Baked Pork Chops for Samhain
4 Pork chops
salt and pepper
2Tb oil
1lb tart apples
2Tb butter
1Tb fresh rosemary
1/2c. broth
Preheat oven to 400* Season chops with salt and pepper. Heat oil in a flameproof casserole and brown the chops for 2 minutes on each side. Peel, core and slice apples. Arrange in casserole around the chops and dot with the butter. Sprinkle with rosemary, add broth and cover casserole. Bake for 30 minutes, removing lid for the last 10 minutes of cooking time.
SOURCE: unknown
German-style Sausage Apple Bake
6 Granny Smith or Jonathan apples, peeled, cored and thinly sliced
2 pounds precooked bratwurst or kielbasa
2 teaspoons butter, or to taste
1 small onion, diced
2 medium potatoes, peeled, sliced thin
1 green bell pepper, seeded, diced
2 zucchini, sliced thin
1 1/2 cups shredded mozzarella or Jack cheese (optional)
Peel, core and slice apples. Layer apples and sausage on the bottom of a 9 by 13 by 2-inch casserole dish and dot with butter. Then layer the onions, potatoes, bell peppers and zucchini. Bake in a preheated 300 degree oven for 1 hour. Once casserole is cooked, cover the top with cheese and bake until melted.
Yield: 6 to 8 servings
SOURCE: unknown
Cinnamon Apple Chops
4 boneless pork chops -- 3/4-inch thick
Vegetable oil
1 teaspoon black pepper
1/2 cup chicken broth
1 tablespoon lemon juice
1 1/2 cups Chunky applesauce
heated with
2 tablespoons Cinnamon red hot candies*
Heat a nonstick skillet over medium-high heat. Brush chops lightly with oil and brown chops on both sides, turning once, about 3-4 minutes. Sprinkle chops with pepper, add broth and lemon juice. Reduce heat to low, cover and simmer gently for 5 minutes. To serve, top with applesauce and cinnamon candies.
Per serving: 255 Calories (kcal); 7g Total Fat; (24% calories from fat); 22g Protein; 26g Carbohydrate; 67mg Cholesterol; 151mg Sodium
SOURCE: "National Pork Producers Council" http://www.nppc.org
Apple Cider-Braised Chicken
4lb chicken, cut into quarters
1 tb ground turmeric
1 tsp ground ginger
1/2 tsp ground mace
1/4 tsp ground allspice
4 tomatoes, quartered
1 c. apple juice or cider
1 Tb cornstarch
2 Tb cold water
Remove wing tips, back bone and parson's nose(I think this is part of the tail--that floppy bit) from the chicken pieces; freeze for stockmaking. Discard any fat. Brown the chicken in a large skillet over medium heat(do not use oil) skin side down for about 10 minutes. Pour off excess fat. Sprinkle with ground spices and tomatoes. Cover with the apple cider. Cover the pan, reduce the heat and simmer for 45 minutes. To thicken, make a paste by combining cornstarch with cold water. Stir into the juices and simmer uncovered for 15 minutes longer.
SOURCE: unknown
Baked Chicken with Cider and Apples
1 large chicken, quartered
2 cups apple cider
1 cup flour
1 Tbsp ground ginger
2 tsp cinnamon
salt and pepper to taste
3 Tbsp brown sugar
1/3 cup applejack or more cider
2 apples cored and cut into thin wedges
Day before serving place the chicken in a shallow dish. Pour the cider over the chicken and marinate over night in the refrigerator, turning the pieces occasionally. Preheat the oven to 350 Remove the chicken from the cider and reserve the cider. Mix the flour, ginger, cinnamon and the salt and pepper to taste in a shallow bowl or plate. Dredge the chicken in the flour mixture and place skin side up in a shallow baking pan. Bake the chicken for 40 minutes. Meanwhile combine the reserved cider, the brown sugar, applejack or more cider, and apple slices Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with the pan juices. Serve immediately.
SOURCE: unknown
Mushroom Pasties
1 lb mushrooms, washed and sliced
2 tbs. grated parmesan
1 tsp. spice powder (recipe below)
1 tsp. olive oil
Spice Powder:
3 tsp. each ground cloves and cardamom
6 tsp. each ground cinnamon and sugar
12 tsp. ground ginger
Pie Crust:
1 cup flour
dash of salt
1/3 cup margarine (sub for butter)
3 tbs. cold water
Crust: Sift flour and salt together. Cut in margarine with pastry blender. Stir in water with a fork.
Briefly work with hands androll out as is necessary.
Steam mushrooms and drain very well. Stir in remaining ingredients and place atop bottom layer of pie crust (recipe below). Moisten edges with water, place upper crust atop this and seal well. I do mine in a rectangular shape folded in half lengthwise. Bake at 425° F for 25 minutes.
Power, Edna Ellen, trans.; The Goodman of Paris (The Ménagier de Paris); London, 1928.
http://www.godecookery.com/friends/frec55.htm
Rosemary Chicken with Pasta
2 medium onions, sliced or chopped
4 cloves garlic, minced
3/4 lb skinless, boneless chicken breasts or thighs
1 (14.5 oz)can diced tomatoes
1 (6 oz)can tomato paste
2 tbsp wine vinegar
2 bay leaves
1 tsp sugar
1/2 tsp dried rosemary, crushed or 1 tbsp fresh
1/4 tsp salt
1/4 tsp pepper
1 (4 oz)can sliced mushrooms, drained
1 pkg (8 oz) dried pasta (penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese
In a 3-1/2- to 4-1/2-quart crockpot place the onions and garlic. Add chicken
to crockpot. In a mixing bowl combine undrained tomatoes, tomatopaste,
vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well. Pour over
chicken. Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH
heat setting for 3-1/2 hours. When ready to serve, remove bay leaves. Stir
mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat
through. Meanwhile, cook pasta according to package directions. Serve the
chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.
Makes 4 servings.
per serving: 415 calories, 5 g total fat, 2 g saturated
fat, 47 mg cholesterol, 568 mg sodium, 65 g carbohydrate, 4 g fiber, 29 g
protein
SOURCE: unknown
Pork Slow Cooked Dinner
3 lb pork loin country-style rib
1/3 cup flour
2 Tbsp salad oil
1 1/2 cup apple cider
1 cup water
1 Tbsp salt
1/2 tsp pepper
2 lb small new potatoes
16 oz carrots
1 tsp caraway seeds
1 onion
1 cabbage
Chop small head cabbage and medium onion, cut carrots into 2" pieces. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture;
reserve leftover flour. In large skillet over medium-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to medium; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours. Serves 4.
SOURCE: unknown
Pork and Cider Casserole
2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup evaporated milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice
2 macintosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese
Place pork in 6-quart Dutch oven; add cold water. Heat to boiling; reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean pot. Rinse meat with cold water. Combine cider, broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper in dutch oven. Add pork. Heat to boiling; reduce heat. Simmer partially covered until meat is tender, about 1 hour. Mix milk and egg yolk; stir into pork mixture. Work butter and flour together with fork on small plate; whisk into pork mixture. Cook, stirring constantly until thickened. Stir in lime juice.Heat oven to 350. Place pork mixture in 1 1/2 quart baking dish. Arrange apple slices in concentric circles on top. Sprinkle with cheese. Bake until cheese is melted and brown, 20-35 minutes
serves 6
SOURCE: unknown
Desserts
Pumpkin Brownies
1 lg. can pumpkin
1 c. oil
1/2 tsp. cloves
2 c. flour
1/2 tsp. nutmeg
2 c. sugar
4 eggs
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
Mix together and put into greased dish, 13"x9". Bake 25 minutes in 350 degree oven.
FROSTING:
6 oz. cream cheese
1/2 c. margarine
2 tsp. vanilla
2 c. powdered sugar
Beat all together. Frost brownies when cool.
SOURCE: unknown
New England Squash Pie
2 cups strained squash
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
salt to taste
3 eggs
2 cups milk
1/2 cup cream
Pie shell for a 10" deep dish pie
Preheat oven to 450 degrees. Add sugar and seasonings to squash, mix, well. Beat the eggs slightly, add milk and cream, beat well. Add milk mixture slowly to squash mixture, beating gently to combine well. Pour filling into the shell, being careful not to overfill.
Bake 450 degrees for 10 minutes, then reduce the heat to 325 degrees and bake for 40 minutes until a knife inserted slightly offcenter comes out clean.
NOTE:"One Pie" brand squash works well, and pumpkin may be substituted
SOURCE: unknown
Autumn Acorns
1 cup butter or margarine, melted
ľ cup firmly packed brown sugar
1˝ cups chopped pecans
1 teaspoons vanilla extract
2˝ cups self-rising flour
1 cup semisweet chocolate morsels
Finely chopped pecans
Preheat oven to 350°F. In a large mixing bowl, cream
butter and brown sugar until lightly and fluffy. Beat in pecans and vanilla
until blended. Stir in flour until blended. Shape dough into 1-inch balls.
Place on UNGREASED cookie sheets; flatten slightly, pinching at one end to
form a point. Bake 10 to 12 minutes or until lightly browned around the
edges. Remove from cookie sheets; cool completely on a wire rack. In the top
of a double boiler over simmering water, melt chocolate morsels, stirring
until smooth. Remove from heat; keep double boiler over water. Dip large
ends of cooled cookies into melted chocolate; roll in chopped pecans. Cool
to set chocolate.
(Yield: 3 dozen)
SOURCE: unknown
Pumpkin Cake with Chocolate Glaze
THE CAKE
3 c Flour
1 tb Baking powder
2 ts Soda
2 ts Pumpkin pie spice
1 ts Salt
4 Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pumpkin; pureed, canned or fresh
1 c Oil
THE CHOCOLATE GLAZE
1 tb Butter
1 oz Unsweetened chocolate
dash salt
1/2 ts Vanilla
1 1/4 c Confectioner's sugar
2 tb Milk; or as needed
MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until fluffy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350 degree oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake.
MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer. Source: Vera Stevens
SOURCE: unknown
Pumpkin Swirl Cheesecake
1 Cup Graham Cracker Crumbs
2 Tbs Butter
3 8-oz cream cheese, softened
1 Cup Sugar
1/3 Cup Brandy
2 tsp Vanilla Extract
4 Large Eggs
1 16-oz Can Solid Pack Pumpkin (not pumpkin pie mix)
2 Tbs Cornstarch
1 tsp Ground Cinnamon
1/2 tsp Ground Allspice
1/2 tsp Salt
1 8-oz Container Sour Cream
Preheat oven to 325 degrees F. In 9" x 3" springform pan, with fork, stir graham-cracker crumbs and melted butter until moistened. With hand, press mixture onto bottom of pan. Back crust 10 monutes. Cool completely in pan on wire rack. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in brandy, vanilla extract, and eggs just until blended, scraping bowl often with rubber spatula. In medium bowl, mix pumpkin, constarch, cinnamon, allspice and salt. Stir half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture. Reserve 1/2 Cup pumpkin mixture. Pour remaining pumpkin mixture onto graham-cracker crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer to obtain swirl effect. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or overnight untill well chilled. Remove side of pan to serve.
SOURCE: unknown
Autumn Pumpkin Bars
1 can Pumpkin; 15 oz can
2 cups all purpose flour
1 3/4 cups Sugar
2 teaspoons Baking powder
1 teaspoon Soda
1 1/2 teaspoons Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Ground cloves
1/2 teaspoon Salt
1/2 teaspoon Orange peel
1 cup Oil
1/2 cup Raisins
4 Eggs
1/2 cup Pecans; chopped
Frosting:
3 oz Cream cheese
1/4 cup Margarine
2 teaspoons Orange juice
2 cups Powdered sugar
Grease 15x10-inch baking pan. In large bowl, blend all ingredients except raisins and nuts. Blend 2 minutes. Stir in raisins and nuts. Spread evenly in pan. Bake at 350~ for 25-30 minutes or until inserted toothpick comes out clean. Cool.
Frosting. In small bowl, beat cream cheese, margarine and orange juice. Gradually beat in powdered sugar until smooth. Spread over cooled bars.
Yield: 48 servings
SOURCE: unknown
Mini Caramel Apple Cookies
1/2 c. butter
1/4 c. powdered sugar
1 egg
2 c. flour
1/2 lb. or 36 caramels
2/3 c. milk
1/4 c. brown sugar
1/4 tsp. salt
1 tsp. vanilla
Toothpicks
1/2 lb. walnuts, chopped
Cream sugars and butter. Add salt, egg, vanilla, and flour. Shape dough into 1-inch balls. Bake 15-18 minutes at 350 degrees. Remove from oven. Insert toothpicks. Melt caramels with milk in a double boiler. Dip in cookies to coat with caramel. Roll in nuts. Set on wax paper.
NOTE: Start to melt caramels before you mix cookies. It takes a long time to melt.
SOURCE: unknown
Pumpkin Indian Pudding
2 cups whole or skim milk
1/3 cup yellow corn meal
2 tbsp butter cut in small pieces
1/4 cup dark brown sugar
1/4 tsp. Ground cinnamon
1/4 tsp. Ground ginger
Dash ground nutmeg
Dash Salt
1/2 cup pumpkin puree
1 tbsp molasses
Preheat oven to 275 degrees. Butter a 1 quart baking dish; set aside. Combine the milk and cornmeal in a large, heavy saucepan. Cook and stir over medium heat until the mixture is creamy, about 7 to 10 minutes. Remove from heat. Add butter and stir until melted. In a small bowl, combine brown sugar, cinnamon, ginger, nutmeg and salt. Stir into mixture. Add pumpkin puree and molasses. Pour into the dish. Bake for 1 1/2 hours, or until a knife inserted near the center comes out clean.
Yields 4 servings
SOURCE: unknown
Fresh Apple Cake with Caramel Frosting
1 1/2 c. salad oil
2 c. sugar
2 lg. eggs
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
1 tsp. vanilla
2 1/2 c. flour
1 c. chopped pecans
3 c. chopped raw apples (or grated)
Prepare raw apples and set aside. Measure salad oil into large mixing bowl. Add sugar and eggs. Beat until creamy on low speed with electric mixer. Sift flour and measure. Sift again and add salt, soda and baking powder. Add a small amount of the flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, or when batter becomes very stiff, remove electric mixer. Fold in chopped pecans and apples. Spread evenly into a 9"x13" pan (or 2 - 9" pans) lined with wax paper. Bake in 350 degree oven for 55 or 60 minutes. Turn onto cake rack, remove wax paper, cool and frost.
Caramel Frosting:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
1 box confectioners' sugar
Cook butter and sugar together until well blended. Add 1/4 cup milk and 1 box of confectioners' sugar. Mix and add just enough milk to spread.
SOURCE: unknown
Autumn Spiced Cookies
1-1/2 C Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1-1/2 tsp. Cinnamon
1 tsp. Allspice
1/4 tsp. Nutmeg
1/2 C Unsalted Butter (softened)
1/2 C Butter Flavor Shortening
1 C packed Light Brown Sugar
1 C White Sugar
2 Eggs (medium or large only)
2 tsp. Vanilla Extract
3 C Quaker Old Fashioned Rolled Oats (not quick)
Mix the flour, baking soda, salt, cinnamon, allspice and nutmeg together. Beat the butter and shortening in a mixer bowl until light and fluffy. Add the brown sugar and beat well for 2 minutes. Beat in the eggs and vanilla. Stir in the flour mixture. Mix in the oats. Drop by teaspoonfuls onto lightly greased cookie sheet (no need to grease pan if using non-stick cookie sheets). Bake at 350 degrees for 9-10 minutes until golden brown. Cool on the cookie sheets for 2 minutes. Remove to a wire rack to cool completely. Yields 4 dozen.
SOURCE: unknown
Pumpkin Bundt Cake
4 eggs
2 cups sugar
1 cup salad oil
2 cups pumpkin, canned
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1 cup Bran Buds® cereal
1 cup walnuts -- chopped
1 cup raisins
Beat eggs until light and fluffy. Gradually add sugar, beating until well blended. Stir in salad oil and pumpkin. Sift together dry ingredients, stir into egg mixture. Add bran buds, nuts and raisins. Turn into greased and floured bundt pan. Bake at 350 degrees for 60 to 70 minutes or until cake tests done. Cool in pan on rack for 15 minutes. Remove from pan and complete cooling on rack. Sprinkle with powdered sugar if desired.
SOURCE: unknown
Low Carb Pumpkin Crčme Brűlče
1 quart heavy cream
2 vanilla beans (split)
1 cup Splenda
1/3 cup Splenda
20 egg yolks (beaten)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon powdered ginger
1 pint pumpkin puree (1 med can pumpkin)
as needed Brown Sugar Twin
AND Diabetisweet (for tops)
(This recipe can be cut in half to make 6-8 servings.)
Combine the heavy cream, vanilla and 1 cup Splenda, bring to a boil. Combine the egg yolks and 1/3 cup of Splenda. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree. Preheat oven to 325°F. Fill buttered ramekins 7/8 full, place in a water bath. [Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.] Bake in a 325°F oven until just barely set. Cool 30 minutes, then chill overnight. Cover the surface of each custard with 1/8-inch of Brown Sugar Twin mixed with Diabetisweet. Set ramekins in a deep roasting pan, surround with ice.* Caramelize sweeteners under the broiler or with a torch.
*Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top.
Makes 14 servings. 3 carbs per serving.
SOURCE: http://www.lowcarbluxury.com/recipes/recipe-pudding07.html
Low Carb Pumpkin Snack Cake
3/4 cup soy protein isolate or whey protein (not whey powder)
1/4 cup oat flour
1/4 cup vital wheat gluten flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon mace OR ginger
1/4 teaspoon salt
1 1/2 cups Splenda®
2 teaspoons liquid sweetener
4 eggs, beaten
1 15-oz can pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
3/4 cup light olive oil or sweet almond oil
Preheat oven to 350°F.
Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil. Add to dry ingredients and mix well. Pour into greased sheet cake pan and bake for 25-30 minutes being careful not to overbake (remember - ovens and baking dishes vary!)
When cool, top with whipped cream, or eat as snack cake squares.
Makes 12 squares. 4.5 carbs per square.
SOURCE: http://www.lowcarbluxury.com/recipes/recipe-cake16.html
Low Carb Pumpkin Bars
Pumpkin Bar Ingredients:
3/4 cup almond flour
2 teaspoons oat flour
2/3 cup canned pumpkin
2 eggs
1/4 cup sweet almond oil (or other vegetable oil)
2 teaspoons Brown Sugar Twin®
3/4 cup Splenda®
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
Preheat oven to 350°F.
In bowl beat eggs with Brown Sugar Twin. Add vanilla extract and canned pumpkin, mixing well after each. Set aside. In a separate bowl, mix almond flour, baking powder, oat flour, salt, Splenda, and spices till well mixed. Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely well. Pockets of unmixed batter will result in dry, lumpy bubbles in the finished bars. Add chopped nuts and mix again to distribute well. Pour into baking dish that's been greased with butter or PAM. For thin bars, use a 12"x8" pan; for thicker bars, an 8"x8" does nicely. Pyrex dishes bake these bars more effectively than metal baking pans, so if you use metal, watch your bars more closely.
Bake at 350°F for 25-30 minutes for rectangular pan, and 30-40 minutes for square pan. Cool in pan for 5-10 minutes before removing, then cut in squares and enjoy! These bars can be frosted when cool as well. Here's a frosting recipe that works really well with these bars:
Cream Cheese Frosting Ingredients:
1 8-oz package cream cheese at room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavor extract
3 pkts Splenda®
1 teaspoon Brown Sugar Twin®
sprinkle of cinnamon
Mix all ingredients well. For a more creamy (and prettier) frosting, mix with electric mixer till whipped. A drop of yellow food color is nice, but optional.
Spread on pumpkin bars.
Makes 12 squares. 3 carbs per square (including frosting.) http://www.lowcarbluxury.com/recipes/recipe-dessertmisc12.html
SOURCE: unknown
Baked Apples with Sweet Potato Stuffing
6 baking apples - peeled and cored
1/2 cup cinnamon red hot candies
1 cup water
1 (29 ounce) can sweet potatoes, drained
1/3 cup packed brown sugar
1/2 cup crushed pineapple, drained
1/4 cup chopped pecans
6 large marshmallows
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool
Mix together the sweet potatoes, brown sugar, pineapple and pecans.
Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.
Source: PaganTable
Pumpkin Apple Dessert
1 can (21 oz.) apple pie filling
2 cups all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin
3/4 cup fat-free cholesterol-free egg product (EggBeaters)
1/3 cup vegetable oil
2 tsps. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. baking soda
Grease 3 1/2 - 6 quart crock. Spoon in apple pie filling; spread evenly. Beat remaining ingredients with electric mixer on low 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes; scraping bowl occasionally. Pour batter over filling. Cover and cook on high 1 1/2 to 2 hours or until toothpick inserted in center of cake comes out clean. 12 servings.
SOURCE: unknown
Apple Cream Cheese Torte
Crust:
1 1/2 sticks margarine softened
6 tablespoons sugar
1/2 tsp vanilla
1 1/2 cups flour
Cream margarine and sugar. Add vanilla and flour. Pat onto bottom and up 1" sides of 9" springform pan.
Filling:
12 oz. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp lemon rind.
Combine all ingredients, spread over crust.
Topping:
1 qt. baking apples, peeled, sliced
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
Combine topping ingredients. Arrange mixture on top of cheese mixture. Sprinkle with 6 tbsp. slivered or sliced almonds. Bake at 450 degrees for 10 minutes. Reduce to 400 degrees and bake 25 minutes longer. Cool completely.
SOURCE: http://www.virginiaapples.org/recipes/wiltort.html
Pumpkin Cookies
1-1/2 cups pumpkin
1/2 cup butter or margarine
1 cup sugar (1/2 white, 1/2 brown sugars)
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1 egg
2 cups unsifted flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 tsp nutmeg
1 cup butterscotch morsels
Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake in 375F oven for 12 to 14 minutes. Raisins, pecans or coconut may be substituted for butterscotch chips.
SOURCE: unknown
