Makes 12
1/2 c. canned pumpkin
1/2 c. mashed bananas
1/2 c. sugar
1/4 c. milk
1/4 c. oil (or applesauce)
1 egg
1 3/4 c. flour
2 t. baking powder
1 t. pumpkin pie spice
1/2 t. salt
TOPPING:
1/2 c. brown sugar, packed
1/2 c. chopped nuts or oats
1/2 t. pumpkin pie spice
Preheat oven to 375 degrees. Mix wet ingredients, mix dry ingredients, combine them until just moistened. Spoon into greased muffin tins. Top each with 1 tablespoon of topping mixture. Bake for 20 minutes or until toothpick comes out clean.
9.20.2007
Carrot Pineapple Muffins
Makes 12 muffins
1 3. sugar
2/3 c. applesauce
2 lg. eggs
1 t. vanilla
1 c. grated carrots
1 c. crushed pineapple
Mix together in a bowl.
In another bowl, whisk together:
1 1/2 c. flour
1 t. cinnamon
1 t. salt
1 t. baking soda
2 t. baking powder
Mix both the wet and dry ingredients together just until moistened. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
1 3. sugar
2/3 c. applesauce
2 lg. eggs
1 t. vanilla
1 c. grated carrots
1 c. crushed pineapple
Mix together in a bowl.
In another bowl, whisk together:
1 1/2 c. flour
1 t. cinnamon
1 t. salt
1 t. baking soda
2 t. baking powder
Mix both the wet and dry ingredients together just until moistened. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
9.17.2007
Corn Chowder
by Denise Robison
2 c. chopped potatoes
1/2 c. grated carrots
1/4 c. chopped celery
1/4 c. onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. water
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. corn
(2 c. diced cooked ham-optional)
10 oz. shredded cheddar cheese
Cook first 7 ingredients together in a large saucepan. In a separate pan melt butter, add flour and mix, then add milk slowly. Stir until thickened and mix with the cooked vegetables. Add corn. Top with shredded cheese just before serving.
(My family likes me to add diced cooked ham)
2 c. chopped potatoes
1/2 c. grated carrots
1/4 c. chopped celery
1/4 c. onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. water
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. corn
(2 c. diced cooked ham-optional)
10 oz. shredded cheddar cheese
Cook first 7 ingredients together in a large saucepan. In a separate pan melt butter, add flour and mix, then add milk slowly. Stir until thickened and mix with the cooked vegetables. Add corn. Top with shredded cheese just before serving.
(My family likes me to add diced cooked ham)
Homemade Applesauce
(This is super yummy on some fresh, hot pancakes!)
3 lbs. Granny Smith apples
3 lbs. sweet red apples (McIntosh, Gala, Macoun or Winesap)
1/2 c. light brown sugar, packed
1/4 lb. butter
2 t. cinnamon
1/2 t. allspice
Pinch of salt
Peel, core & quarter the apples and toss them in a baking dish or in a large pot if you want to cook them on the stove. Add ingredients, and bake at 350 degrees for about 1 1/2 hours or until apples are soft. If cooking on the stove, stir on medium-high heat until apples are cooked and soft. Mash the apples and mix everything together until it's smooth.
3 lbs. Granny Smith apples
3 lbs. sweet red apples (McIntosh, Gala, Macoun or Winesap)
1/2 c. light brown sugar, packed
1/4 lb. butter
2 t. cinnamon
1/2 t. allspice
Pinch of salt
Peel, core & quarter the apples and toss them in a baking dish or in a large pot if you want to cook them on the stove. Add ingredients, and bake at 350 degrees for about 1 1/2 hours or until apples are soft. If cooking on the stove, stir on medium-high heat until apples are cooked and soft. Mash the apples and mix everything together until it's smooth.
Cranberry Harvest Muffins
Makes 18 lg. muffins
(This batter can be made a day ahead, and scooped and baked before breakfast.)
3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 T. ground cinnamon
2 t. ground ginger
1 1/4 c. whole milk
2 extra-large eggs
1/2 lb. butter, melted and cooled
1 1/2 c. coarsely chopped fresh cranberries
1/2 c. medium-diced figs
3/4 c. coarsely chopped hazelnuts, toasted & skinned (walnuts would work, too)
3/4 c. brown sugar, packed
3/4 c. granulated sugar
Preheat oven to 375 degrees.
Line 18 muffin cups with paper liners. Grease the top of the muffin pan with butter or shortening to make it easier to take muffins out.
Sift together flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly JUST TO COMBINE.
Add cranberries, figs, hazelnuts, and both sugars and stir just to distribute everything throughout the batter.
Spoon batter into paper liners, filling each one to the top. Bake for 20-25 minutes until browned on the top and a toothpick comes out clean.
(This batter can be made a day ahead, and scooped and baked before breakfast.)
3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 T. ground cinnamon
2 t. ground ginger
1 1/4 c. whole milk
2 extra-large eggs
1/2 lb. butter, melted and cooled
1 1/2 c. coarsely chopped fresh cranberries
1/2 c. medium-diced figs
3/4 c. coarsely chopped hazelnuts, toasted & skinned (walnuts would work, too)
3/4 c. brown sugar, packed
3/4 c. granulated sugar
Preheat oven to 375 degrees.
Line 18 muffin cups with paper liners. Grease the top of the muffin pan with butter or shortening to make it easier to take muffins out.
Sift together flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly JUST TO COMBINE.
Add cranberries, figs, hazelnuts, and both sugars and stir just to distribute everything throughout the batter.
Spoon batter into paper liners, filling each one to the top. Bake for 20-25 minutes until browned on the top and a toothpick comes out clean.
9.15.2007
Coconut Macaroons
by Ina Garten of the Barefoot Contessa
14 oz. sweetened, shredded coconut
14 oz. sweetened, condensed milk
1 t. vanilla
2 extra-large egg whites, room temperature
1/4 t. salt
Preheat oven to 325 degrees.
Combine coconut, condensed milk, and vanilla in a large bowl. Whip egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper (or sprayed with cooking spray), using an ice cream scoop or two teaspoons. Bake 25-30 minutes until golden brown. Cool and serve.
14 oz. sweetened, shredded coconut
14 oz. sweetened, condensed milk
1 t. vanilla
2 extra-large egg whites, room temperature
1/4 t. salt
Preheat oven to 325 degrees.
Combine coconut, condensed milk, and vanilla in a large bowl. Whip egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper (or sprayed with cooking spray), using an ice cream scoop or two teaspoons. Bake 25-30 minutes until golden brown. Cool and serve.
Ginger Pumpkin Bread
For Bread:
1 1/2 sticks butter, melted
2 1/2 c. flour
2 t. baking powder
2 t. ground ginger
1 t. salt
1 c. sugar
1 c. packed light brown sugar
1 15 oz. can pumpkin puree (1 3/4 c.)
3 large eggs
Preheat oven to 375 degrees. Butter and flour two 8 1/2 x 4 1/2 inch loaf pans; set aside.
In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture and stir until just combined.
Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean - about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire wrack or plate to cool completely.
Glaze if desired.
Sugar Glaze:
In a small bowl, mix 1 1/2 c. powdered sugar with 2-3 T. canned milk until mixture is smooth but thick. (If your bread is cooling on a wire rack, place waxed paper underneath for easy cleanup.) Drizzle glaze over loaves. Let dry 15 minutes before serving.
1 1/2 sticks butter, melted
2 1/2 c. flour
2 t. baking powder
2 t. ground ginger
1 t. salt
1 c. sugar
1 c. packed light brown sugar
1 15 oz. can pumpkin puree (1 3/4 c.)
3 large eggs
Preheat oven to 375 degrees. Butter and flour two 8 1/2 x 4 1/2 inch loaf pans; set aside.
In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture and stir until just combined.
Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean - about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire wrack or plate to cool completely.
Glaze if desired.
Sugar Glaze:
In a small bowl, mix 1 1/2 c. powdered sugar with 2-3 T. canned milk until mixture is smooth but thick. (If your bread is cooling on a wire rack, place waxed paper underneath for easy cleanup.) Drizzle glaze over loaves. Let dry 15 minutes before serving.
Roasted Winter Squash and Apple Soup
from MarthaStewart.com
Serves 4.
1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups chicken stock or Andy's Vegetable Stock
Cilantro Walnut Pesto, for garnish (optional)
Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.
Serves 4.
1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups chicken stock or Andy's Vegetable Stock
Cilantro Walnut Pesto, for garnish (optional)
Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.
Pumpkin Pie Bars
1 1/3 c. Flour
½ c. Packed brown sugar
¼ c. + ½ c. Granulated sugar, divided
1 ½ sticks cold butter or margarine
1 c. Oats, uncooked
½ c. Chopped pecans
1 pkg. (8 oz.) Cream cheese, softened
1 can (15 oz.) Pumpkin
1 T. Pumpkin pie spice
Preheat oven to 350°. Line 9x13” baking pan with foil, leaving 3” extending over short sides to form handles; grease foil lining.
Mix flour, brown sugar and ¼ c. granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 c. of the oat mixture; press remaining mixture onto bottom of pan. Bake for 15 minutes.
Beat cream cheese, remaining ½ sugar, eggs, pumpkin and pumpkin pie spice in a small bowl until well blended. Pour over crust, sprinkle with remaining crumb mixture. Bake 25 minutes. Lift from pan using foil handles; cool completely. Cut into 24 bars.
½ c. Packed brown sugar
¼ c. + ½ c. Granulated sugar, divided
1 ½ sticks cold butter or margarine
1 c. Oats, uncooked
½ c. Chopped pecans
1 pkg. (8 oz.) Cream cheese, softened
1 can (15 oz.) Pumpkin
1 T. Pumpkin pie spice
Preheat oven to 350°. Line 9x13” baking pan with foil, leaving 3” extending over short sides to form handles; grease foil lining.
Mix flour, brown sugar and ¼ c. granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 c. of the oat mixture; press remaining mixture onto bottom of pan. Bake for 15 minutes.
Beat cream cheese, remaining ½ sugar, eggs, pumpkin and pumpkin pie spice in a small bowl until well blended. Pour over crust, sprinkle with remaining crumb mixture. Bake 25 minutes. Lift from pan using foil handles; cool completely. Cut into 24 bars.
Twice Baked Butternut Squash
Serves 4
2 butternut squash
1 t. salt, plus more to taste
1/4 t. freshly ground black pepper, plus more to taste
1/2 c. sour cream
2 T. butter, softened
3/4 t. paprika
6 fresh chives, cut into 1/8-inch pieces (optional)
2 T. fresh breadcrumbs, lightly toasted and/or Parmesan cheese
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with salt and pepper. Fill a roasting pan or 9 x 13 baking pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around the halves so they will keep their shape. To the bowl, add sour cream, butter, paprika, chives, and remaining teaspoon salt and teaspoon pepper. Stir until smooth and well combined. Taste it to see if it needs more salt. Fill each squash shell with mixture (or fill two halves and discard remaining two). Sprinkle tops with toasted breadcrumbs and/or Parmesan cheese. Bake until golden brown and warm throughout, 15-20 minutes. Serve.
2 butternut squash
1 t. salt, plus more to taste
1/4 t. freshly ground black pepper, plus more to taste
1/2 c. sour cream
2 T. butter, softened
3/4 t. paprika
6 fresh chives, cut into 1/8-inch pieces (optional)
2 T. fresh breadcrumbs, lightly toasted and/or Parmesan cheese
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with salt and pepper. Fill a roasting pan or 9 x 13 baking pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around the halves so they will keep their shape. To the bowl, add sour cream, butter, paprika, chives, and remaining teaspoon salt and teaspoon pepper. Stir until smooth and well combined. Taste it to see if it needs more salt. Fill each squash shell with mixture (or fill two halves and discard remaining two). Sprinkle tops with toasted breadcrumbs and/or Parmesan cheese. Bake until golden brown and warm throughout, 15-20 minutes. Serve.
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