PUMPKIN! PUMPKIN! PUMPKIN! PIE, BREAD & SOUP!

DOUBLE-LAYER PUMPKIN PIE

Serve with mugs of spicy cider.

INGREDIENTS:

1 refrigerated pie crust
1 (8 ounce) package cream cheese, softened
3/4 c. granulated sugar, divided
3 large eggs, divided
1/2 tsp nutmeg
2 tbsp rum or 1 tablespoon vanilla
1 1/4 c. pumpkin or homemade pumpkin puree
1 c. evaporated milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 c. packed brown sugar
2 tbsp all-purpose flour
2 tbsp butter
1/2 c. pecan pieces
Rum Whipped Cream, for serving (see recipe)

DIRECTIONS:

Preheat oven to 350 degrees. Place pie crust in a deep-dish pie plate; set aside.
Beat cream cheese, 1/4 cup sugar, 1 egg, nutmeg and rum with electric mixer until smooth. Spread evenly in prepared pie crust.
In a large bowl, stir together pumpkin, evaporated milk, remaining 2 eggs, remaining 1/2 cup sugar, cinnamon, ginger, cloves and salt until thoroughly combined. Starting around edge of pie, slowly pour pumpkin mixture over cream cheese layer. Bake for 50 minutes.
Meanwhile, make streusel topping. Combine brown sugar and flour in a small bowl. Cut in butter until mixture resembles wet sand. Stir in pecans. Set aside.
Sprinkle streusel topping evenly over pie. Bake 10 minutes more or until center is nearly set and topping is golden. Cool to room temperature. Cover loosely and chill. If desired, serve with Rum Whipped Cream.

RUM WHIPPED CREAM

INGREDIENTS;

1 c. whipping cream
2 tbsp granulated sugar
1 tsp rum or vanilla extract

DIRECTIONS:

In a medium bowl beat together whipping cream, sugar and rum or vanilla extract on medium-high speed of electric mixer until stiff peaks form. Cover and chill until serving time.

PUMPKIN BANANA BREAD WITH DARK CHOCOLATE BUTTER

INDREDIENTS:

2 c. all purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp grated orange zest
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
1 c. canned pumpkin or homemade pumpkin puree
2 large eggs
1 c. granulated sugar
1/2 c. mashed ripe banana
1/2 c. vegetable oil
Dark Chocolate Butter (see recipe)

DIRECTIONS:

Preheat oven to 350 degrees.
Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
In a medium bowl, stir flour, baking powder, cinnamon, orange zest, baking soda, salt, ginger and cloves.
In a large bowl, stir together pumpkin, eggs, sugar, banana and oil. Stir flour mixture into pumpkin mixture just until combined.
Pour batter into prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool pan on wire rack 10 minutes; remove from pan and cool completely.
Slice and serve with Dark Chocolate Butter.

DARK CHOCOLATE BUTTER

INGREDIENTS:

1/3 c. granulated sugar
1/4 c. baking cocoa
3 tbsp water
1/4 c. unsalted butter
1/4 tsp vanilla extract

DIRECTIONS:

In a heavy small saucepan stir together sugar, cocoa powder and water until smooth.
Add butter; cook and stir over medium-low heat until bubbly.
Reduce heat to low; cook, stirring constantly, for 3 minutes. Remove from heat; stir in vanilla. Pour into a small bowl.
Cool 1 hour. Cover and refrigerate until serving time.

HOLIDAY PUMPKIN SOUP

INGREDIENTS:

2 tbsp olive oil
1 medium onion, chopped
1/2 c. chopped celery
2 cloves garlic, minced
1 1/2 tsp dried thyme leaves
1/2 tsp dried sage leaves
1 tsp salt
6 c. chicken broth or vegetable broth, divided
1 (29 ounce) can pumpkin
Freshly ground black pepper, to taste
8 tbsp sour cream, for garnish
Caramelized Pumpkin Seeds, for garnish (see recipe)

DIRECTIONS:

In a large saucepan, heat olive oil over medium heat. Add onion, celery and garlic; cook and stir until onion is translucent and celery is soft, about 5 minutes. Stir in thyme, sage and salt.
Stir in 4 cups broth. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.
Stir in pumpkin; cover and simmer 10 minutes more.
Carefully puree in several batches in food processor. Return to saucepan; stir in 1 cup broth. If soup is too thick, gradually stir in more broth until desired consistency is reached. Heat through. Season to taste with freshly ground black pepper.
Ladle into serving bowls. Garnish with sour cream and Caramelized Pumpkin Seeds, if desired

CARAMELIZED PUMPKIN SEEDS

INGREDIENTS:

1 medium pumpkin
2 1/2 tsp vegetable oil, divided
1/2 tsp salt
2 tbsp brown sugar

DIRECTIONS:

To roast seeds, preheat oven to 300 degrees. Scoop seeds from pumpkin; pull seeds from fibers, discarding fibers. (Rinsing seeds is not necessary but if you do, pat dry with paper towel.) Place 1 cup seeds in a bowl. Add 1-1/2 teaspoons oil and salt; toss to coat evenly. Place seeds in a single layer on a baking sheet. Roast for 30 to 45 minutes or until seeds make a popping sound and become golden, stirring occasionally.
To caramelize seeds, in a medium skillet heat 1 teaspoon oil over medium-high heat. Stir in roasted pumpkin seeds. When seeds just begin to sizzle, stir in brown sugar, stirring constantly for 20 to 30 seconds or until seeds are coated with melted sugar and turn deep brown. Be careful not to scorch. Remove from heat and transfer to a sheet of foil to cool, breaking up any clumps.
Recipes from Hy-Vee

PUMPKIN PIE, GINGERBREAD, CHOCOLATE & KOOL-AID PLAYDOUGH!

These recipes are really easy and you can probably get them right on the first try, though each time you make them you will definitely get better and produce the kind of playdough which you prefer! They make a great combination for a set of scented playdoughs, very festive! Makes a perfect gift.

PUMPKIN PIE PLAYDOUGH

This pumpkin recipe for playdough makes for a much better smelling playdough though it is considerably more work than the traditional playdough recipe and needs quite a few more ingredients.
This playdough recipe is not an edible playdough so make sure that even though it smells fantastic no one eats it!

INGREDIENTS:

flour – 5.5 cups
salt – 2 cups
cream of tartar – 8 tsp
cooking oil – 0.75 cups
pumpkin pie spices – 1 ounce
orange food coloring – 2 drops yellow and 1 drop red
water – 4 cups

DIRECTIONS:

Mix all the ingredients together with a wooden spoon until the mixture is smooth and one solid color
Cook while stirring with a wooden spoon over medium heat
Once all lumps are gone place on floured wax paper
Let cool and store in a sealed container

GINGERBREAD PLAYDOUGH

This recipe is very similar to the pumpkin pie playdough recipe in that it is both fantastic smelling and NOT safe to eat. Make this around Halloween or Thanksgiving for a festive craft with your kids! This playdough will keep well as long as you keep it in a sealed container in the fridge.

INGREDIENTS:

flour – 1.25 cups
all spice – 0.5 tsp
nutmeg – 0.5 tsp
ginger – 1 tsp
salt – 0.5 cups
cream of tartar – 0.5 tbsp
cooking oil – 1.5 tbsp
water – 1 cup

DIRECTIONS:

Combine all dry ingredients in a medium sized pot
Mix dry ingredients until consistent
Add water, oil, and cream of tartar and stir over low heat
Continue stirring until mixtures takes on a dough like consistency
Remove and place on wax paper
Knead until dough is smooth and consistent

CHOCOLATE PLAYDOUGH

No these are not cookies. In fact this playdough is NOT even edible. But it does small great! You may have to resist the temptation to eat it, but the smell is well worth it and this playdough recipe is a fun project to do with kids. It will last as long as you keep it in an airtight container in the fridge.


INGREDIENTS:

flour – 1.25 cups
cocoa powder – 0.5 cups
salt – 0.5 cups
cream of tartar – 0.5 tbsp
cooking oil – 1.5 tbsp
water – 1 cup

DIRECTIONS:

Combine all dry ingredients in a medium sized pot
Mix dry ingredients until consistent
Add water, oil, and cream of tartar and stir over low heat
Continue stirring until mixtures takes on a dough like consistency
Remove and place on wax paper
Knead until dough is smooth and consistent

KOOL-AID PLAYDOUGH

There are quite a few advantages to making homemade playdough with kool-aid. It smells good and has a nice bright color, making it very appealing as a playdough recipe for kids. You make a rainbow set of playdough really easily just by using a few different kinds of kool-aid mix to create a spectrum of colors. It also keeps very well so you can store it in your fridge and use it again and again!

INGREDIENTS:

flour – 2.5 cups
boiling water – 2 cups
corn oil – 2 tbsp
salt – 0.5 cups
alum – 1 tbsp

DIRECTIONS:

Mix each ingredient in with the flour
Knead the flour and other ingredients until very well mixed
Add more flour if necessary for texture

START PLAYING!

MY OLD (VERY OLD) TRIED & TRUE RECIPES!!!

MY OLD (VERY OLD) TRIED & TRUE RECIPES!

Here are a few of the recipes I have used over & over again the past 50 years…I use to make 14 pumpkin pies at a time and they were all gone in a day…With a family of 10to feed, plus relatives & friends it never took long for everything to disappear at my house.
These are all very simple to make, with simple ingredients….

MEATLOAF

This is a very moist meatloaf, because of the way I cook it. I use a big roaster (only kind I have) to cook it in. NO loaf pan! I mix the ingredients right in the roaster, so no bowl to clean up. Then I put my peeled carrots and potatoes in with the meatloaf, salt & pepper them, put 3 strips of bacon on top of the meatloaf and cover the top with ketchup, then I pour in 1-1/2 cups of water, cover and bake at 350 degrees for one (1) hour or till done…

INGREDIENTS:
2-pounds ground beef
1-1/2 cups dried bread crumbs
2-eggs
3/4 –cup water
1/3-cup ketchup
1-Tablespoon Worchester sauce
1-envelope onion soup mix

DIRECTIONS;
Preheat oven to 350 degrees
Combine all ingredients, shape into a loaf
Put 3 strips of bacon on top & drizzle with ketchup
Peel and cut up as many carrots and potatoes you need or will fit in your roaster.
Bake 1 hour or until done.

PUMPKIN PIE

This is the recipe that I have always used…My family and friends love it with a dollop of Cool Whip….I only use Festal brand pumpkin…The other brands just don’t seem to be as good. I use to make my own pie crusts, but now I buy the already made ones…Getting lazy in my old age and they are just as good anyway…I do dust the pie crust with a little flour before I put it into the pie tin..

INGREDIENTS:
1-can (15oz) pumpkin
1-9” deep dish pie crust
3-eggs slightly beaten
1-cup granulated sugar
½-teaspoon salt
1-teaspoon cinnamon
¼-teaspoon EACH of cloves, nutmeg & ginger
1-cup evaporated milk

DIRECTIONS:
Preheat oven to 450 degrees
Prepare 1 pie crust. Combine eggs, sugar, salt and spices and beat well.
Blend in pumpkin, add milk and beat well.
Pour into pastry lined pie tin.
Bake in hot 450 degree oven for 10 minutes. Now make a covering with foil for the edges of the pie (keeps them from getting to brown) and put it around the edge of the pie crust. Turn oven down to 350 degrees and bake for 40-45 minutes…Make sure to start the timing when oven has reached 350 degrees again...it has lost some heat while you put the foil on the edges…Pie is done when a butter knife, inserted in center, comes out clean.

APPLE SLICES

During apple picking time I never seem to be able to make enough Apple Slices. They are a nice break from apple pie and apple cake…When I make these I might as well make 3 extra pans for my granddaughters and youngest daughter…

CRUST:
2-1/2-cups flour
1-cup shortening
1-egg yolk with 2/3-cup milk (save egg white to use for topping)

FILLING
¼-cup crushed cornflakes
8-10-apples
1-cup sugar
1-teaspoon cinnamon

TOPPING
1-cup powdered sugar
1-Tablespoon milk
1-teaspoon vanilla
1-egg white beaten until foamy

DIRECTIONS:
Mix together flour and shortening till crumbly. Add egg yolk and milk.
Roll out ½ of dough and place in Jelly Roll Pan.
Sprinkle on cornflakes crumbs. Peel, core & thinly slice apples. Mix apples with the sugar & cinnamon.
Put over cornflake crumbs.
Roll out 2nd half of dough and cover the apples.
Brush top with the egg white.


Bake at 375 degrees for one (1) hour.
Mix together the powdered sugar, milk & vanilla for the topping.
Remove from oven and drizzle the topping over the apple slices.
Cut into bars.

WILL BE POSTING MORE OF MY OLD TRIED & TRUE RECIPES THIS WEEK!

SLOW COOKED PUMPKIN BUTTER!!! YUMMY GOOD!!

If you have enjoyed pumpkin butter from farms stands, and wanted to make your own, but thought it might be too difficult; guess again!
These step-by-step directions will make it so simple, anyone can make better pumpkin butter and at a much lower cost.

Now, with a crockpot, it's easy!

A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri!

Ingredients

8 cups canned pumpkin
4 cups sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
6 tablespoons of lemon juice

Directions

Add the lemon juice to the pumpkin and spices.
Set the crock pot on low or medium heat.
Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels. You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken.
Leave it to cook for 6 - 8 hours. How long depends on the size and power of your crock pot, and how thick you like it, If you want to stir it occasionally, that's fine but not necessary.

Spoon hot pumpkin mixture into sterilized, very hot, pint or half pint jars , filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

This is like eating Pumpkin Pie on toast….

***Prepared this way, the jars have a shelf life of 6 months in the fridge. Note that it should NOT be stored on the shelf, unrefrigerated!!