Pumpkin Pie Bars

INGREDIENTS: Crust: 2 sticks butter, softened 1/2 cup sugar 1 egg 2 cups flour 1 teaspoon salt Filling: 3 eggs 1 cup sugar 12-oz. can evaporated milk 15-oz. can pumpkin 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 teaspoon salt Whipped Cream (for topping) Directions: Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment paper and set aside. In a medium bowl, combine the butter, sugar and egg. Mix until creamy. Add flour and salt and stir until combined. Using your fingers (flour them, if needed), press the dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes. In a separate bowl, combine the eggs and sugar. Mix well. Add the evaporated milk,

The Best Cornbread Recipe

Ingredients: 1 cup flour 1 cup cornmeal 1 tablespoon baking powder 1 1/2 tablespoons honey 1 egg 1/4 cup extra virgin olive oil/canola oil 1 cup milk Directions: Preheat oven to 350 degrees. Mix the flour, cornmeal and baking powder together in a medium sized bowl until the mixture has a yellowish tint to it. In a separate bowl of the same size, stir the egg, oil, honey, and milk until fluffy. Scoop the flour out of the first bowl into the bowl with the liquids. Mix the flour in thoroughly until no flour chunks are visible and the mixture is light and fluffy. Oil a cake or brownie pan and pour the mixture in. Bake in the oven for 15 to 20 minutes. When the cornbread is done it should be g

Pumpkin Pie Rolls

Ingredients 3/4 cup pumpkin puree 1/2 cup granulated sugar, divided 1 teaspoon pumpkin pie spice 1 large egg 2 cans Crescent Roll Dough (16 rolls total) 1 teaspoon cinnamon 3 tablespoons butter, melted Instructions Preheat oven to 350°F. Line two cookie sheets with parchment paper. Stir together pumpkin puree, 1/4 cup sugar, pumpkin pie spice, and egg in a medium bowl. Unroll crescent roll dough and separate into triangles. Place about 2 teaspoons of pumpkin mixture in the large end of each triangle. Roll up and fold the ends under to seal. Place on prepared baking sheets. Bake 10-20 minutes or until golden brown and cooked through. Place remaining 1/4 cup sugar and cinnamon in a small bowl.

Indian Hasty Pudding

Ingredients: 3/4 cup yellow cornmeal 4 cups milk 1/2 cup maple syrup 1/4 cup molasses 2 eggs, beaten 2 tablespoons butter, melted 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 cup milk Directions: Heat 4 cups milk in the top of a double boiler until tiny bubbles begin to form around the edges. Whisk in cornmeal gradually and continue cooking, stirring often, until mixture begins to thicken, about 20 minutes. Preheat oven to 300°F. Butter a 2 quart casserole dish. Combine maple syrup, molasses, 2 beaten eggs, melted butter, salt, cinnamon and ginger. Stir into the hot cornmeal mixture. Transfer to the baking dish. Pour 1/2 cup cold milk over the top; do not stir. Bake

Cranberry Bread

Ingredients: 1 orange, zest and juice ¾ cups fresh cranberries 1 can cranberry sauce 1 cup sugar 1 egg, room temp, beaten 2 cups all purpose flour 1½ teaspoon baking powder ½ teaspoon baking soda ¼ cup shortening ½ cup chopped walnuts Grate the orange rind. Coarsely chop the cranberries. In a medium bowl combine the cranberries, sugar, beaten egg and orange rind. In a large bowl sift together flour, baking powder, salt, and baking soda. Add the shortening to the flour mixture and use a pastry blender or two knives cut in the shortening until the mixture is uniformly coarse. Pour in the cranberry mixture. Stir only until it is mixed and moist. Do not beat. Stir in chopped nuts. Butter the pan

Vegan Pumpkin Cornbread

Ingredients: 1 cup non-dairy milk 1 teaspoon apple cider vinegar 1 1/2 cup cornmeal 1/2 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon salt 2 teaspoon baking powder 1/2 teaspoon baking soda 1 tablespoon sugar (optional) 1/4 cup canola oil 1/2 cup pumpkin puree 1 tablespoon pumpkin seeds or sunflower seeds (optional) Directions: Preheat your oven to 450 degrees. Oil a 9 inch cast-iron skillet, or 2 mini loaf pans. If you're using a cast-iron skillet, put it in the oven to preheat as well. In a medium sized bowl combine the milk and apple cider vinegar, and set this aside. In a larger bowl combine all of the dry ingredients. Stir the canola oil and pumpkin puree into the milk mixtur

Pumpkin Hummus (two ways)

Using fresh, in season ingredients is a wonderful way to teach children to cook. Adding pumpkin to hummus is a delicious and nutritions snack. Pumpkins are full of fiber, antioxidants and many vitamins. Both classes made pumpkin hummus this week, here are the two different versions they made. Red Robin Class's Spiced Pumpkin Hummus Ingredients: 1 can garbanzo beans 1 (15 ounce) can pumpkin puree 1/2 cup lemon juice 1/2 cup water 1/3 cup extra-virgin olive oil 1/2 cup tahini paste 3 cloves garlic, minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon salt Directions: Drain the garbanzo beans. Place the beans, lemon juice, and water into a ble

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