Caramel Apple Pie Ii

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 9 inches pie shells
• 10 caramels, quartered
• 1/3 cup flour (i have to use more, or its runny)
• 3 cups rome apples or 3 cups jonathan apples, cubed, peeled
• 2/3 cup caramel ice cream topping
• 2 teaspoons lemon juice
• 1/2 cup pecan pieces

Recipe

• 1 combine caramels and flour.
• 2 add apples, caramel topping and lemon juice; mix thoroughly.
• 3 pour into pie crust and top with pecans.
• 4 bake at 375 for 40-45 minute.
• 5 (this is an open top pie, and has become as required on thanksgiving as pumpkin & pecan pies) for deep dish pie, use the following: 15 caramels 1/2 cup flour (add more) 5 cup apples 1 cup caramel sauce 1 tbsp lemon juice 1/2 cup pecan pieces.

Low-fat Pumpkin And Pistachio Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 cups vegetable stock
• 2 cups arborio rice
• 2 tablespoons oil
• 1 onion, chopped
• 2 garlic cloves
• 2 lbs pumpkin, in cubes (900g)
• 2/3 cup apple juice
• 3 tablespoons fresh oregano, chopped
• 1/2 cup pistachios
• 2 tablespoons parmesan cheese
• 1 tablespoon nutmeg
• 1 teaspoon saffron thread

Recipe

• 1 bring stock to boil and reduce to a simmer. put 2 tbspns in a small bowl and add saffron threads to infuse.
• 2 heat oil in a pan. cook onion and garlic for 5 minute.
• 3 add rice and pumpkin and cook for a few min until rice is transparent.
• 4 pour apple juice in and allow to bubble hard. when the juice is absorbed, add 1/4 of the stock, and the saffron liquid.
• 5 stir until the liquid is absorbed.
• 6 add the rest of the hot stock gradually, a scoop at a time, to allow it to absorb. stir constantly.
• 7 after 20-30 min the rice should be golden yellow and creamy.
• 8 stir in cheese, cover and leave for 5 minute.
• 9 to finish, stir in nutmeg and oregano and serve.

Morning Glory Baked Oatmeal

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 cups old fashioned oats (do not use instant)
• 1/4 cup brown sugar (to taste)
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins or 1/2 cup craisins
• 1/2 cup pumpkin seeds (optional, or you could use any seed or nut of your choice)
• 1/4 cup coconut
• 2 eggs, beaten
• 2 cups milk
• 1/4 cup orange juice (optional, but increase amount of milk if leaving it out)
• 1/2 cup crushed pineapple
• 1 large banana, mashed
• 1 medium carrot, grated
• 1 medium apple, peeled, cored and grated

Recipe

• 1 preheat oven to 350 degrees f.
• 2 combine the dry ingredients and set aside.
• 3 combine the wet ingredients and mix well.
• 4 stir the dry ingredients into the wet ingredients. mix well.
• 5 pour mixture into a 9x13 baking dish.
• 6 bake for 40-50 minutes, or until the top is firm.

Mimi's Streusel Top Pumpkin Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 1 (16 ounce) can pumpkin puree
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon clove
• 1/4 cup packed light brown sugar
• 1 cup finely chopped walnuts
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 2 tablespoons soft butter

Recipe

• 1 in a large bowl place the first 5 ingredients (sugar, oil, water, eggs, and pumpkin), and beat one minute on low.
• 2 add the next 6 ingredients (flour, soda, salt, cinnamon, nutmeg, and cloves).
• 3 blend at low speed until moistened and then beat for 1 minute at medium speed.
• 4 pour into two greased bread pans.
• 5 make the streusel topping by mixing the last 5 ingredients (brown sugar, walnuts, flour, cinnamon, and butter).
• 6 put streusel topping on both batters.
• 7 bake at 350 degrees for 60-75 minute.

Dhansak With Brown Rice

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 3
• 1 cup tuvar dal
• 1 tablespoon masoor dal
• 1 tablespoon yellow moong dal
• 1 tablespoon val dal
• 500 g mutton
• 120 g red pumpkin
• 1 large potato
• 1 large onion
• 1 medium brinjal
• 2 bunches fenugreek leaves
• 3 -5 mint leaves
• 3 -4 coriander leaves
• 2 green chilies
• 1 piece ginger
• 6 -8 cloves garlic
• 1 tablespoon oil
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 1 teaspoon coriander or 1 teaspoon cumin powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chili powder
• salt
• 1 onion
• 2 tomatoes, peeled
• 6 cloves garlic, ground
• 1 teaspoon cumin seed
• 3 red chilies
• 4 cloves, powdered
• 6 peppercorns
• 4 cardamoms
• 2 cinnamon sticks
• 1 teaspoon turmeric powder
• 1 teaspoon sambhar powder
• 1 teaspoon coriander or 1 teaspoon cumin powder
• 2 teaspoons dhansak masala
• 1 tablespoon ghee
• 2 tablespoons ghee
• 1 1/2 cups basmati rice, washed and soaked in water
• 1 onion, sliced and fried in ghee till light brown
• 1 teaspoon cumin seed
• 3 cups water
• 2 teaspoons sugar
• 3 cloves, coarsely crushed
• 3 cinnamon sticks, coarsely crushed
• 4 black peppercorns, coarsely crushed
• 3 cardamoms, coarsely crushed
• salt

Recipe

• 1 clean and soak the dals (lentils) in water for 30 minutes.
• 2 grind the ginger and garlic and apply the paste to the washed pieces of mutton.
• 3 quarter the potato, brinjal and red pumpkin.
• 4 chop finely the onion, mint leaves, corriander leaves, fenugreek leaves and green chillies.
• 5 heat a tbsp.
• 6 of oil.
• 7 fry the onion till light brown.
• 8 add the mutton.
• 9 stir.
• 10 add all the above ingredients.
• 11 add the dals and a little water.
• 12 let it cook till the dal and meat are tender.
• 13 remove the meat pieces.
• 14 mash the dal.
• 15 keep aside.
• 16 now prepare the seasoning.
• 17 for this, chop the onion and tomatoes finely.
• 18 fry onions till golden brown.
• 19 add the ground masala.
• 20 fry well.
• 21 add all the powdered spices, tomatoes and lastly add the mashed dal, meat pieces and a little water.
• 22 simmer on slow flame till the masalas are well mixed.
• 23 before serving, add the juice of a lemon and a tsp.
• 24 of jaggery.
• 25 serve the dal (slightly thick) with the brown rice.
• 26 now prepare the rice.
• 27 for this, wash and soak it in water.
• 28 slice the onion.
• 29 fry it in ghee till light brown.
• 30 add cumin and sugar.
• 31 fry well till the sugar and onions are fried well.
• 32 add the coarsely crushed spices alongwith rice.
• 33 fry a little.
• 34 add salt and water.
• 35 cook, partially covered, till the water has evaporated and rice is cooked.

Cinnamon Sugared Pumpkin-pecan Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 cup sugar, divided
• 2 1/2-3 teaspoons ground cinnamon, divided
• 1 cup uncooked 100% all-bran cereal
• 1 cup nonfat milk (skim)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup solid-pack pumpkin
• 1 egg, beaten
• 1 tablespoon vanilla
• 1 (2 ounce) package pecans, chips (1/2 cup)

Recipe

• 1 preheat oven to 400°f; spray 12 (2-1/2-inch) nonstick muffin pan cups with nonstick cooking spray.
• 2 combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.
• 3 blend cereal and milk in large bowl; set aside 5 minutes to soften. meanwhile, combine flour, remaining sugar, remaining cinnamon, baking powder, baking soda and salt in large bowl; mix well.
• 4 whisk pumpkin, egg and vanilla into softened cereal. gently fold in flour mixture just until blended. do not overmix. spoon equal amounts of batter into each prepared muffin cup; sprinkle evenly with pecan chips. sprinkle with reserved cinnamon-sugar topping.
• 5 bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. cool on wire rack 3 minutes before removing muffins from pan. serve warm or at room temperature.

Mimi's Praline Topped Pumpkin Pie

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 (15 ounce) can pumpkin
• 1 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt (scant)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 eggs (beaten)
• 1 1/2 tablespoons butter (melted)
• 1/8 cup molasses
• 1 1/2 cups milk
• 1/3 cup packed brown sugar
• 1/3 cup chopped pecans
• 1 tablespoon butter (softened)

Recipe

• 1 pumpkin pie:.
• 2 in a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
• 3 add beaten eggs, melted butter, and molasses.
• 4 add the milk, stirring well.
• 5 pour into a crust-lined pie plate.
• 6 preheat oven to 450 degrees and bake the pie for 15 minutes.
• 7 reduce heat to 350 and continue baking for 40 minutes; open oven and crumble the praline topping with fingers and bake for another 10 minutes.
• 8 praline topping:.
• 9 mix the brown sugar, chopped pecans, and softened butter together till crumbly; set aside till ready to put on pie.

Chicken In Pumpkin Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs cooked chicken or 2 lbs cooked turkey, cooled and torn into bite sized pieces
• 1 (540 ml) can pumpkin (not pie filling, just regular pumpkin)
• 1 cup apple juice
• 1/2 cup applesauce
• 1 -2 teaspoon minced garlic (according to tastes)
• 1 -2 teaspoon coarse salt (according to taste)

Recipe

• 1 start on a medium temperature.
• 2 in a large pot (i have an electric deep sided frying pan), add the applesauce, garlic and pumpkin together.
• 3 add just enough apple juice to loosen the sauce to coat the back of a spoon lightly.
• 4 season with salt.
• 5 heat thoroughly, adjusting seasoning according to taste.
• 6 add meat and simmer on low until heated all the way through.
• 7 serve with your choice of potato, noodle or rice, vegetable and of course some nice multi-grain bread to wipe up all that yummy sauce!

Frozen Pumpkin Squares

Diabetes-friendly Pumpkin Shake

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 4 ounces canned pumpkin, chilled
• 1 1/2 cups skim milk, cold
• 8 teaspoons splenda granular
• 1/8 teaspoon cinnamon
• 1 teaspoon vanilla

Recipe

• 1 combine all ingredients in a blender.

Cinnamon Syrup(great On Pumpkin Waffles)

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1 cup apple cider
• 1 tablespoon lemon juice
• 2 tablespoons margarine or 2 tablespoons butter

Recipe

• 1 in small pan, combine sugar, cornstarch and cinnamon.
• 2 stir in appler cide and lemon juice.
• 3 cook over medium heat until mixture boils and thickens.
• 4 remove from heat and stir in margarine until it melts.
• 5 serve hot over delicious waffles!

Frozen Pumpkin Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 1 cup canned pumpkin
• 2/3 cup light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup coarsely chopped walnuts
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 prepared 9-inch graham cracker crust

Recipe

• 1 combine the pumpkin, corn syrup, spices, and nuts in a large bowl.
• 2 fold in the whipped topping.
• 3 spoon mixture into crust.
• 4 freeze until firm,about 4 hours.
• 5 let stand at room temperature for 15 minutes before serving.
• 6 top with extra whipped topping before serving!

Cinnamon Sugar Pumpkin Seeds

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 2 cups pumpkin seeds (about 1-2 jack-o-lantern's worth!)
• 1 teaspoon canola oil
• 1 1/2 tablespoons raw sugar
• 1/2 tablespoon cinnamon

Recipe

• 1 preheat oven to 325 f and line a baking sheet with foil.
• 2 toss the seeds, oil, sugar and cinnamon together in a bowl until the seeds are well coated.
• 3 spread the seeds out in one layer on the baking sheet.
• 4 bake 10 minutes, then stir and bake a further 20 minutes.
• 5 remove from the oven and pour into a bowl to cool.

Frozen Pumpkin Mousse Pie

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 30 gingersnap cookies, small (about 7.5 ounces)
• 2 tablespoons raisins
• 1 tablespoon canola oil
• 1 cup canned pumpkin puree
• 1/3 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg, freshly grated (i use ground nutmeg from the spice aisle)
• 4 cups low-fat vanilla ice cream, softened

Recipe

• 1 preheat oven to 350. coat a 9-inch deep dish pie pan with cooking spray. alternatively you can use kittencal's pan release concoction (see recipe description above for a link to the recipe). .
• 2 to prepare crust:.
• 3 combine gingersnaps and raisins in a food processor and pulse until finely chopped.
• 4 add oil and pulse until blended.
• 5 press evenly into the bottom and up the sides of the prepared pan.
• 6 bake the crust until set, about 10 minutes.
• 7 transfer to a wire rack to cool completely.
• 8 to prepare filling:.
• 9 combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well.
• 10 add ice cream and stir until blended.
• 11 spoon the mixture into the cooled pie crust.
• 12 freeze until firm, at least two hours.
• 13 let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Favorite Chocolate Chip Pumpkin Bread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg, start with 1/2 tbs and add to ur taste
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour three 9x5 inch loaf pans.
• 3 in a medium bowl, mix flour, cinnamon, nutmeg, baking soda and salt.
• 4 in a large bowl, combine sugar, pumpkin, oil, water and eggs.
• 5 beat until smooth.
• 6 blend in flour mixture.
• 7 fold in chocolate chips.
• 8 pour evenly into 3 pans.
• 9 bake for one hour, or until toothpick comes out clean.
• 10 let cool on wire racks before removing.
• 11 note* you can definately use all of the same chocolate chip, i just love the taste of both!

Hard Squash Spread

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 lbs raw winter squash (pumpkin, delicata, kabocha, butternut)
• 2 tablespoons extra virgin olive oil
• 1 cup extra virgin olive oil
• 2 heads garlic, separated into cloves and peeled (about 1?2 cup cloves)
• 2 -3 serrano peppers, sliced in half, stems and seeds removed
• 4 -6 tablespoons tahini
• 3 -4 tablespoons lemon juice
• salt
• ground black pepper
• plain yogurt (to garnish) (optional)
• roasted pumpkin seeds (to garnish) (optional)
• cilantro leaf (to garnish) (optional)

Recipe

• 1 remove seeds, strings and pith from squash. cut into a few large chunks, rub with 2 tbsp oil and sprinkle generously with salt. roast, cut sides down, in preheated 350f oven until very soft, about 1 hour.
• 2 meanwhile, place 1 cup oil, garlic cloves, and serranos in a small pot. poach over very low heat until completely soft and the garlic is lightly golden brown, 30-40 minutes.
• 3 allow roasted squash to cool slightly, then scrape flesh away from skin and place in food processor. add oil, garlic, serranos, tahini, and lemon juice. puree until very smooth. season with salt and pepper to taste. if too thick, add water, 1 tbsp at a time, up to 8 tbsp, until the desired consistency is reached. chill at least 3 hours before serving. store in an airtight container in the refrigerator (press a piece of plastic wrap on the surface for maximum protection) up to 1 week. (i haven't tried, but this should also freeze fairly well.).
• 4 garnish each cup of spread with 2 tbsp yogurt, 1/4 c pumpkin seeds, and/or a sprinkling of chopped cilantro. serve with crusty bread, warm pita, or crackers.

Råkost (carrot Salad)

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

• 5 carrots
• 1 lemon
• 1 tablespoon sugar
• 1/4 cup raisins (optional) or 1/4 cup pumpkin seeds (optional)

Recipe

• 1 wash and peel the carrots.
• 2 grate the carrots into a bowl.
• 3 squeeze the entire lemon and pour over the carrots.
• 4 then, sprinkle on the sugar.
• 5 if you'd like, add the raisins or pumpkin seeds. (another option is to serve these in separate bowls on the side so guests can add themselves.)
• 6 toss to coat.
• 7 let the carrots sit in the refrigerator for a few hours until they are cold and have absorbed the lemon juice and sugar, then you're ready to enjoy!

Morkuahambu

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 50 g vegetables (brinjal, pumpkin, lady finger, chow chow, drumstick)
• 1 cup fresh grated coconut
• 2 -3 green chilies
• 1/2 liter fresh urd
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon mustard
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon toor dal
• 1 teaspoon raw rice

Recipe

• 1 ----------paste----------.
• 2 soak all the ingredients for the paste in water for 10 minutes, add the grated coconut, chillies and grind.
• 3 add salt, turmeric powder to this and mix with curd.
• 4 heat until it boils, while stirring constantly and remove.
• 5 lady finger- cut into 1 inch pieces, spread a pinch of salt over it and fry in little oil.
• 6 other vegetables- boil in pressure cooker in just enough water and drain if required.
• 7 add the cooked vegetables to the curd mix.
• 8 add a bunch of curry leaves.
• 9 splatter with mustard seeds.

Mimi’s Chiffon Pumpkin Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 1 (29 ounce) can pumpkin
• 1 cup brown sugar
• 1 cup half-and-half
• 6 egg yolks
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1 teaspoon ginger
• 1/4 teaspoon clove
• 4 drops orange extract
• 1 teaspoon salt
• 4 teaspoons unflavored gelatin
• 1/2 cup cold water
• 6 egg whites
• 2/3 cup sugar
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 1/2 cups finely crushed gingersnap cookies
• 1 cup finely crushed graham cracker (7 squares)
• 4 tablespoons light brown sugar
• 1/2 cup melted butter

Recipe

• 1 read whole recipe before starting.
• 2 filling:.
• 3 put water in boiler saucepan and put on medium heat. (make sure double boiler will not spill water when inserted in boiler saucepan.) mix together pumpkin, brown sugar, half & half, egg yolks, cinnamon, nutmeg, ginger, cloves, orange extract, and salt in a medium double boiler. cook over medium heat stirring until thick, 10-15 minutes.
• 4 gelatin:.
• 5 while cooking pumpkin mix, pour ½ cup of water in small bowl. sprinkle gelatin, evenly, over water and let soften for 5 minutes. add to pumpkin mixture stirring to dissolve gelatin. cool.
• 6 chiffon:.
• 7 beat egg whites until frothy. add 2/3 cups sugar slowly, continuing to beat until stiff peaks form. fold whites into pumpkin mixture.
• 8 pour mixture into prepared pie shell and chill overnight.
• 9 whipped cream:.
• 10 just before serving, whip cream with confectioner’s sugar.
• 11 gingersnap-graham crusts:.
• 12 preheat oven to 350 or 300 degrees (see below).
• 13 make sure the cookies and crackers are finely crushed! when you think they are fine, crush one more time.
• 14 in large bowl combine ¾ cup finely crushed gingersnap, ½ cup finely crushed graham crackers, and 2 tablespoons light brown sugar.
• 15 stir in ¼ cup melted butter.
• 16 spread evenly on bottom and sides of 9-inch pie plate.
• 17 bake silver pan at 350f, glass pan at 325f, or dark pan at 300f for 8-10 minutes. cool on wire rack.

Ginger-pumpkin Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/3 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 cup cold butter, cut into bits
• 1/2 cup canned pumpkin puree
• 1/2 cup crystallized ginger
• 1/2 cup milk
• 1 large egg, beaten lightly

Recipe

• 1 preheat oven to 400f.
• 2 butter and flour 1/3 cup muffin tins.
• 3 sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal.
• 4 add ginger, spices, pumpkin puree, milk and egg and stir until just combined.
• 5 divide among muffin tins, filling 3/4s full.
• 6 bake for 18-20 minutes.

Frozen Pumpkin Dessert

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 1 (15 ounce) can solid-pack pumpkin
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8-1/4 teaspoon ground cloves
• 2 quarts vanilla ice cream, softened
• 1 cup finely chopped walnuts

Recipe

• 1 in a large mixing bowl, combine the pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. fold in ice cream. transfer to a greased 13x9x2 dish. sprinkle with walnuts. cover and freeze overnight. remove from the freezer 10 minutes before serving. cut into squares.

Frozen Pumpkin Mousse With Walnut-toffee Crunch

Total Time: 5 hrs 40 mins Preparation Time: 40 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• vegetable oil
• 1 cup walnut pieces (about 4 ounces)
• 2/3 cup toffee pieces (such as skor, about 3 1/2 ounces)
• 4 teaspoons packed dark brown sugar
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted
• 2 cups chilled heavy whipping cream, divided
• 3/4 cup sugar
• 5 large egg yolks
• 1 1/4 cups canned pumpkin puree
• 2 tablespoons dark rum
• 1 1/4 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 4 cinnamon sticks

Recipe

• 1 for crunch:.
• 2 preheat oven to 350°f line rimmed baking sheet with foil; brush generously with vegetable oil.
• 3 toss nuts, toffee bits, sugar, and salt in medium bowl to blend. add butter and toss to coat. place mixture in center of prepared sheet; pat to single layer.
• 4 bake until toffee bits are soft (but retain shape), about 15 minutes. cool crunch completely on sheet. transfer to work surface; chop coarsely.
• 5 for mousse:.
• 6 whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). transfer mixture to large bowl.
• 7 mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
• 8 beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. fold remaining whipped cream into pumpkin mixture. cover and refrigerate mousse at least 4 hours and up to 1 day.
• 9 in each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. repeat 2 more times (some crunch may be left). if necessary, whisk reserved 1/2 cup whipped cream to soft peaks. pipe or drop dollop of cream onto mousse in each goblet. cover; freeze overnight. (can be made 2 days ahead. keep frozen. let stand at room temperature 30 minutes before serving.) garnish with cinnamon sticks.
• 10 my modifications: i prefer this way because it's a little easier, guests can dictate their own portions, and i've never particularly cared for presentation :) this recipe calls for 4 goblets in which to put the mousse -- i basically ignore that by baking the crunch part in a 9" cake pan lined with foil and skipping the chopping step so that the crunch retains the shape of the pan. once the pan and the crunch have cooled completely and i've discarded the foil, i put the crunch back in the pan and use the crunch as a base "crust" of sorts and just dump all the pumpkin mousse on top, skipping the layering. then i dollop the whipped cream on top and refrigerate the whole thing. i actually prefer it refrigerated and not frozen, but that's just me.

Cinnamon Sugar Sweet Spice Pumpkin Seeds

Total Time: 6 mins Preparation Time: 1 min Cook Time: 5 mins

Ingredients

• 1 cup pumpkin seeds
• 1 tablespoon butter
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Recipe

• 1 start with pumpkin seeds that are clean and relatively dry (if they still have a little water on them, it's no problem).
• 2 mix cinnamon and sugar in a bowl large enough to hold the pumpkin seeds.
• 3 in a frying pan over medium heat, melt the butter. add pumpkin seeds. stirring frequently, saute until seeds are lightly browned, about 5 minutes.
• 4 immediately remove seeds to bowl with cinnamon sugar and toss to coat. these are best when eaten still warm!

Frozen Pumpkin Ice Cream Pie

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1/4 lb butter
• 15 ounces pumpkin
• 1 quart vanilla ice cream
• 55 nilla vanilla wafer cookies
• 2 teaspoons nutmeg
• 1 1/2 teaspoons ginger
• 2 teaspoons cinnamon

Recipe

• 1 mix butter with the nilla cookies. crush the nilla cookies in with the butter.
• 2 put the mixture on the bottom of a pie pan.
• 3 bake at 350 for a hour.
• 4 mix the spices, ice cream and pumpkin in a bowl.
• 5 pour the pumpkin mixture over the baked nilla cookies.
• 6 put the pie in the fridge for 3 hours or until frozen.

Amaretto Chocolate Brownies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 14
• 1/2 cup pumpkin, pureed
• 1/4 cup canola oil
• 12 ounces semi-sweet chocolate chips
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup black coffee
• 4 tablespoons amaretto

Recipe

• 1 preheat oven to 350 degrees f. butter and flour 8-inch square baking pan.
• 2 put chocolate chips and water in a sauce pan over low heat. stir once in a while until chocolate is melted. let cool slightly.
• 3 whisk together oil, sugar, eggs, coffee and amaretto.
• 4 add melted chocolate to the egg mixture. beat until combined.
• 5 add flour, baking powder, and salt. beat scraping down sides of bowl until incorporated.
• 6 pour batter into prepared pan; smooth top with rubber spatula.
• 7 bake for about 40-50 minutes or until inserted tooth pick in the center comes out clean. let cool in pan. cut into squares and serve.

Mare's Most Delicious Dessert

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 cups flour
• 1 cup butter (but butter is better, naturally!) or 1 cup margarine (but butter is better, naturally!)
• 2 teaspoons powdered sugar
• 1 cup powdered sugar
• 1 cup cool whip (buy the large tub)
• 1 (8 ounce) package cream cheese (room temp)
• 2 (3 1/2 ounce) boxes instant pudding mix (your choice of flavor)
• 3 cups milk
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (15 ounce) can libby's canned pumpkin (optional)
• 1/2 cup chopped nuts

Recipe

• 1 mix together flour, butter and powdered sugar and press in a 9x13 pan and bake at 350°f for 25 to 30 minutes till golden brown.
• 2 let cool a little.
• 3 whip powdered sugar, cool whip and cream cheese together and spread (gently) on top of first layer (crust is very flaky so sometimes it pulls up when you spread the filling).
• 4 to make a pumpkin one: mix instant pudding with milk and dream whip. fold in pumpkin, if using. spread over cream cheese layer. then follow with cool whip. top with chopped nuts.
• 5 beat instant pudding and milk till thick and spread over cheese layer.
• 6 top with remaining cool whip.

Cracker Barrel Pumpkin Custard

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 8 egg yolks
• 1 3/4 cups pure pumpkin puree or 1 (15 ounce) can pumpkin
• 1 3/4 cups heavy whipping cream
• 1/2 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• 1 cup ginger snap cookie crumbs
• 8 whole gingersnap cookies
• 1 tablespoon butter, melted
• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1/2 teaspoon pumpkin pie spice

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a medium sized glass bowl, add egg yolks and whisk until they are creamy. add pumpkin, sugar, vanilla, heavy whipping cream and pumpkin pie spice and combine until all are incorporated.
• 3 cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
• 4 pour custard into either 8 custard dishes or an 8 x 8 baking dish. bake custard until a spoon that is inserted comes out clean (30-35 minutes for baking dish, 20-25 minutes for custard dishes).
• 5 12 minutes into the baking process, combine the ginger snaps cookie crumbs and melted butter. pull the custard from the oven and sprinkle the crumb mixture over the custard. when done, return custard to the oven to finish baking.
• 6 when custard is done baking, allow to cool to room temperature.
• 7 just before serving, mix the whipped topping by whisking together the whipping cream, granulated sugar, and pumpkin pie spice until the whipped cream is thickened.
• 8 serve with whole ginger snap cookie on side of custard serving and topped with whipped topping.

Peach Nectarine Pie

Total Time: 1 hr 45 mins Preparation Time: 10 mins Cook Time: 1 hr 35 mins

Ingredients

• 2 lbs peaches, peeled if desired, cut into 1/4-inch thick slices
• 2 lbs nectarines, cut into 1/4-inch thick slices
• 1 teaspoon pumpkin pie spice
• 1 cup sugar
• 1/3 cup cornstarch
• 2 tablespoons fresh ginger, peeled and grated
• 1 tablespoon sugar
• 1 egg, lightly beaten
• your favorite pastry for double-crust pie

Recipe

• 1 roll out bottom crust.
• 2 combine peaches, nectarines, pumpkin pie spice,1 cup sugar,cornstarch, and ginger.
• 3 spoon peach mixture into crust.
• 4 roll out top crust and fit onto filled bottom crust.
• 5 cut steam vents into top crust.
• 6 brush top crust with beaten egg and sprinkle with 1 tbsp sugar.
• 7 bake at 400 degrees for 15 minutes.
• 8 reduce oven temperature to 375 and bake 1 hour,20 minutes or until crust is golden and filling is bubbly.
• 9 cool on wire rack.

Greek Baked Squash Omelete

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 leek, and light green parts, cleaned and chopped
• 2 garlic cloves, minced
• 3/4 lb winter squash or 3/4 lb zucchini, cut in 1/4- to 1/3-inch dice
• salt and freshly ground pepper
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh mint
• 8 eggs
• 1/2 cup drained yogurt or 1/2 cup greek-style yogurt
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 preheat the oven to 350 degrees.
• 2 heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. add the leek and cook, stirring, until tender, about three minutes.
• 3 add the garlic, stir together until fragrant, about 30 seconds.
• 4 add the squash. cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini.
• 5 season to taste with salt and pepper. stir in the dill and the mint. remove from the heat.
• 6 place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven.
• 7 whisk the eggs in a large bowl. season with salt and freshly ground pepper to taste. whisk in the yogurt and the parmesan. stir in the squash or zucchini mixture.
• 8 remove the baking dish from the oven and scrape in the egg mixture. place in the oven, and bake 30 minutes or until puffed and lightly colored. allow to cool for at least 10 minutes before serving. serve hot, warm or at room temperature.

Chicken In Pipian Sauce (pumpkin Seed)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup unsalted pumpkin seeds
• 1/4 cup blanched almond
• 1/4 teaspoon cumin seed
• 1/4 cup onion, chopped
• 1 garlic clove, finely chopped
• 1 (4 ounce) can diced green chilies
• 1/2 cup parsley (definitely the cilantro!!) or 1/4 cup cilantro leaf, chopped (definitely the cilantro!!)
• 2 cups chicken broth
• 1 tablespoon lemon juice (fresh)
• 4 large chicken breast halves, skinned and boned
• salt & freshly ground black pepper
• 2 tablespoons vegetable oil

Recipe

• 1 in large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown.
• 2 in blender or food processor, grind toasted mixture.
• 3 add onion, garlic, chilies, cilantro and 1 cup broth. blend until smooth.
• 4 pour mixture into medium saucepan. stir in remaining broth and lemon juice.
• 5 bring to boil, reduce heat and simmer uncovered about 15 minutes.
• 6 meanwhile, season chicken with salt and pepper.
• 7 in large skillet, heat oil over medium-high heat. sauté chicken until browned.
• 8 reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.

Easiest Most Delicious Pumpkin Bars

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups sugar
• 1 cup applesauce
• 3 eggs
• 1 cup pumpkin puree
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 3/4 teaspoon cinnamon
• 4 ounces low-fat cream cheese
• 1/4 cup butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 1 in mixer combine wet ingredients stir until combined.
• 2 in another bowl mix dry ingredients then combine with wet ingredients.
• 3 pour in greased cookie sheet spread evenly. 350 degrees for 15 minute.
• 4 frosting. mix cream cheese and butter until smooth. add powder sugar mix until smooth add vanilla.
• 5 (i add applesauce instead of veg. oil for a healthier version. if you dont care veg. oil works great. same amount. 1 cup applesauce=1 cup veg oil.

Frozen Pumpkin Yogurt

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups low-fat greek yogurt
• 1 1/2 cups whole milk
• 1 1/2 cups dark brown sugar
• 2 cups pumpkin puree
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Recipe

• 1 whisk all ingredients ina bowl until combined. place in container of ice cream freezer and freeze according to manufacturer's instructions.

Pancakes

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• 2 cups flour (300g)
• 3/4 cup sugar (150g)
• 6 teaspoons baking powder (33g)
• 1 pinch salt
• 3 eggs
• 1 1/4 cups milk

Recipe

• 1 sift/stir dry ingredients together completely. (makes a difference).
• 2 mix wet ingredients together.
• 3 combine the two and mix well.
• 4 cook on a hot griddle then flip when bubbles form.
• 5 this recipe produces nice, thick, fluffy pancakes.
• 6 can be doubled, tripled etc.
• 7 **make sure the baking powder is completely blended to avoid a "chemical" taste. thx!
• 8 note* (i have been known to substitute eggnog for the milk -- add vanilla, butter, or almond extract -- or add cinnamon, nutmeg, and or or pumpkin pie spice to make it fun).
• 9 ** make sure your baking powder has been sifted or is not clumpy as this will affect the outcome.

Cinnamon Swirl Pumpkin Yeast Bread

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 1/2 cup water
• 1 tablespoon sugar
• 2 1/4 teaspoons yeast
• 3/4 cup pumpkin puree
• 1/4 cup mashed banana
• 2 tablespoons vegetable oil
• 1/4 cup brown sugar
• 3 -3 1/2 cups whole wheat flour (recommend half all purpose flour, half wheat flour)
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cardamom
• 1/4 cup sugar
• 1 1/2 teaspoons cinnamon

Recipe

• 1 first, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. your yeast is alive, so proceed.
• 2 add the remaining ingredients except for 1/2 cup of the flour and those for the filling. thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. if it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. if it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
• 3 place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
• 4 prep your swirl filling by combining the sugar and cinnamon in a small bowl.
• 5 make your swirl! retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
• 6 place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
• 7 preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.

Low-fat Oatmeal Pumpkin Muffins

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup quick oats
• 3/4 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup canned pumpkin
• 3/4 cup nonfat milk
• 1/3 cup unsweetened applesauce
• 2 egg whites
• 1/4 teaspoon vanilla extract

Recipe

• 1 preheat to 400.
• 2 whisk the dry ingredients together.
• 3 wisk wet ingredients together.
• 4 combine the wet and the dry.
• 5 grease muffin cups or tins.
• 6 bake for 22-25 minutes and enjoy!

Harira Powder

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 tablespoons ground pumpkin seeds
• 3 tablespoons ground almonds
• 3 tablespoons ground pistachios (shelled, skinned)
• 3 tablespoons roasted ground poppy seeds (khus khus)
• 1 teaspoon ground green cardamoms, skinned
• 1 tablespoon anise (saunf)

Recipe

• 1 all the dried fruits should be unsalted.
• 2 the almonds maybe ground with their skins on, but the pistas need to have their skins removed. just bunch them in a muslin cloth and rub them and viola no skin!
• 3 if time permits roast the seeds slightly; cool them completely then grind and store.
• 4 poppy seeds are tricky to grind - make sure you roast them and then grind them; or better still look for ground poppy seeds in grocery stores.
• 5 if it's too time consuming for you, include the skins of the green cardamom - though these fibrous buds don't grind fine and surface up on the palette - in curries ground skins don't stand out, here in a shake they just might to a discerning palette.
• 6 could be made into warm milkshakes or into frozen milk lollies as a teatime nutritious snack. sweeten with sugar though.
• 7 for an additional punch, you may add a dash of cinnamon powder or 1 tsp dried vanilla powder.

Pancakes (with Sweet Potato)

Total Time: 9 mins Preparation Time: 3 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 cup water
• 1/2 cup sweet potato puree
• 1/4 teaspoon cinnamon, spice (optional) or 1/4 teaspoon pumpkin pie spice (optional)
• 1 cup pancake mix
• nonstick cooking spray
• 1 tablespoon canola oil, for skillet
• pure maple syrup, for serving

Recipe

• 1 in a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using.
• 2 add the pancake mix and stir just to combine—the batter should be lumpy.
• 3 coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat.
• 4 when the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
• 5 cook until bubbles form on top of the pancakes and the batter is set (2-3 minutes).
• 6 then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

Mimi's New England Pumpkin Pie

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 (15 ounce) can pumpkin
• 1 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt (scant)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 eggs (beaten)
• 1 1/2 tablespoons butter (melted)
• 1/8 cup molasses
• 1 1/2 cups milk

Recipe

• 1 in a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
• 2 add beaten eggs, melted butter, and molasses.
• 3 add the milk stirring well.
• 4 pour into a crust-lined pie plate.
• 5 preheat oven to 450 degrees and bake the pie for 15 minutes.
• 6 reduce the heat to 350 degrees and continue to bake for 50 minutes.
• 7 take out and cool.

Natural Cereal Bars

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 cup almond butter
• 1 cup brown rice syrup
• 3 cups puffed kashi
• 1/2 cup natures path organic smart all-bran cereal
• 1/3 cup quinoa
• 3/4 cup walnuts, chopped
• 1/4 cup sunflower seeds, raw
• 1/4 cup pumpkin seeds, raw
• 1/2 dried apricot
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Recipe

• 1 prepare 13x9 in pan w cooking spray.
• 2 heat almond butter and brown rice syrup in large pot on low until bubbles form. add vanilla.
• 3 meanwhile mix together all dry ingredients in large bowl.
• 4 add dry ingredients to pot stirring well, incorporating all ingredients.
• 5 add mixture to prepared pan. pressing evenly.
• 6 place in fridge to set.
• 7 cut into approx 32 bars.

Moroccan Bean And Pepper Stew

Total Time: 32 mins Preparation Time: 5 mins Cook Time: 27 mins

Ingredients

• 1 tablespoon olive oil
• 2 cups yellow bell peppers, chopped
• 2 cups pumpkin, peeled and cubed
• 1 1/2 cups onions, chopped
• 2 teaspoons cinnamon
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon ginger
• 1/4 teaspoon red pepper
• 1/4 teaspoon sea salt
• 16 ounces garbanzo beans, drained and rinsed
• 15 ounces red kidney beans, drained and rinsed
• 14 ounces diced tomatoes, undrained
• 1 cup water
• 3/4 cup chicken broth
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2/3 cup couscous
• 1/4 cup raisins

Recipe

• 1 for stew:.
• 2 heat oil in a 3 quart on medium high.
• 3 add bell pepper, squash, onion.
• 4 cook and stir 5 minutes.
• 5 add spices.
• 6 cook and stir 1 minute.
• 7 stir in beans, tomatoes, and water.
• 8 bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
• 9 for couscous:.
• 10 bring broth, cinnamon, and ginger to boil on high heat.
• 11 remove from heat.
• 12 add couscous and raisins.
• 13 stir, cover and let stand 5 minutes.
• 14 serve stew on top of couscous.

Great Pumpkin Cookies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup butter or 1 cup margarine
• 1 cup brown sugar
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup quick oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup canned pumpkin
• 1 cup chocolate chips

Recipe

• 1 cream butter and sugars, beating until fluffy.
• 2 add egg and vanilla.
• 3 combine dry ingredients and add alternately with pumpkin.
• 4 stir in chips.
• 5 drop by teaspoonful onto greased cookie sheet.
• 6 bake 17-20 minutes at 350 degrees or until done.

Moroccan Beef Stew With Orange And Lemon

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 800 g lean beef, cubed
• 1 teaspoon olive oil
• 2 red onions, chopped
• 2 garlic cloves, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon cinnamon
• 1/2 teaspoon saffron strand
• 1 lemon, juice and zest of
• 1 orange, juice and zest of
• 1 1/2 tablespoons brown sugar
• 2 cups beef stock

Recipe

• 1 fry onion & garlic until onion has softened.
• 2 add beef and slightly brown.
• 3 add remainder of ingredients and mix through.
• 4 if you have a pressure cooker, put lid on pressure cooker and turn up high until pressure has built, then turn heat down and simmer for 20 minutes
• 5 if you do not have a pressure cooker you can simmer this for 1 1/2 hours or until meat is tender.
• 6 serve with cous cous mixed with pinenuts and sultanas, along with roasted pumpkin.

Happy Trails Hiking Mix

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 10
• 3 cups frosted mini-wheats cereal
• 1/2 cup raisins
• 1/2 cup m&m's plain chocolate candy
• 1/2 cup sunflower seeds, shelled or
• 1/2 cup pumpkin seeds
• 1/2 cup dried fruit
• 1/2 teaspoon salt

Recipe

• 1 dump all but the salt in a gallon-sized ziploc bag.
• 2 shake to mix.
• 3 sprinkle in salt; shake.
• 4 for variety, use different dried fruits, or different kinds of shelled nuts.
• 5 substitue other kinds of cereal for the frosted mini-wheats.
• 6 experiment!

Great Pumpkin Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 3 cups sugar
• 3 eggs
• 1 tablespoon vanilla
• 1 (16 ounce) can pumpkin
• 3 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon clove
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans or 1 cup walnuts (optional)

Recipe

• 1 preheat oven to 325 degrees.
• 2 grease or spray with non-stick cooking spray; 2 9x5x3 inch loaf pans.
• 3 blend together oil, sugar, eggs and vanilla.
• 4 add pumpkin and mix until smooth.
• 5 mix dry ingredients together, in a separate bowl.
• 6 add dry ingredients to pumpkin mixture and combine until incorporated.
• 7 add chopped nuts last (if using).
• 8 divide mixture between the two loaf pans.
• 9 bake for approximately 1 hour or until loaves test done.

Octoberfest Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 cup butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 cup granny smith apple, peeled and coarsely chopped
• 1/2 cup pumpkin, mashed
• 1/2 cup pecans, chopped
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Recipe

• 1 preheat oven to 350 degrees.
• 2 stir and combine ingredients in the order listed in ingredient list.
• 3 fill muffin cups halfway to the top. sprinkle tops with topping.
• 4 bake in preheated 350 degree oven for 25 minutes.
• 5 makes about 2 dozen normal size muffins or 1 dozen large muffins (if using a jumbo muffin pan--like i do).

Harborside House Pumpkin Bread

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 1/2 cups sugar
• 2/3 cup vegetable oil
• 1 (16 ounce) can pumpkin
• 4 eggs
• 3 1/3 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cloves
• 1 1/2 teaspoons cinnamon
• 2/3 cup milk
• 2/3 cup dried cranberries
• 2/3 cup walnuts, chopped

Recipe

• 1 mix sugar, oil, and pumpkin by hand. beat in eggs one at a time.
• 2 sift dry ingredients together, and mix into pumpkin mixture alternately with milk. add cranberries and walnuts to batter.
• 3 spread into greased loaf pans.
• 4 bake at 300 degrees f for 1 hour and 15 minutes (check at 1 hour if using small loaf pans). cool for 10 minutes before removing from the pans.

Favorite Granola

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 35
• 9 cups old fashioned oats
• 1 1/2 cups wheat germ
• 1 1/2 cups grated unsweetened coconut
• 1/3 cup sesame seeds
• 1/2 cup shelled pumpkin seeds
• 3/4 cup shelled sunflower seeds
• 2 cups nuts (pecans, cashews, almonds)
• 1 cup canola oil
• 1 cup honey
• 4 cups dried cranberries (or other dried fruit)
• 2 teaspoons almond extract
• 3 tablespoons vanilla extract

Recipe

• 1 in a large bowl mix the first seven dry ingredients thoroughly.
• 2 pour oil and honey over mixture and stir well.
• 3 spread on 2 to 4 baking sheets or jelly roll pans and bake 30 minutes, stirring every 10 minutes while baking.
• 4 when mixture is golden brown take out and mix in dried cranberries, almond extract and vanilla.
• 5 spread evenly on baking sheets again and bake for another 5 to 10 minutes.
• 6 allow to cool completely.
• 7 store in an air tight container.
• 8 serve with milk and/or fresh fruit or yogurt, or eat alone.

Breakfast Cookies #1

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 3 cups rolled oats
• 6 tablespoons ground flax seeds
• 1/4 cup sesame seeds
• 1/2 cup pumpkin seeds
• 1 cup coconut
• 2/3 cup dried fruit
• 1 cup kamut flour
• 1/2 cup sugar
• 1/2 cup coconut oil
• 5 eggs

Recipe

• 1 mix, drop on cookie sheet in big balls.

Great Pumpkin Waffle

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 4 tablespoons butter, melted
• 1/2 cup canned pumpkin (put more to taste)

Recipe

• 1 i like pumpkin so i added more taste. in a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt.
• 2 in a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin.
• 3 pour the wet ingredients over the flour mixture and stir just until combined.
• 4 coat the preheated waffle iron with cooking spray.
• 5 pour the waffle batter onto the center of each section of the iron.
• 6 cook the waffles for about 4 to 5 minutes.
• 7 serve immediately with maple syrup and butter.

Low-fat Pumpkin Scones

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 1/2 cups self-raising flour
• 1/2 cup sugar
• 1 tablespoon butter
• 1 cup cooked pumpkin
• 1 egg, lightly beaten
• 1 pinch salt
• 50 ml milk
• canola cooking spray

Recipe

• 1 preheat oven to 220°c.
• 2 cream butter and sugar together.
• 3 in a large bowl, place flour and salt.
• 4 add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.
• 5 depending on the wetness of the mixture, you may need to add a little more milk.
• 6 lightly grease muffin tray with canola spray and spoon mixture into tray.
• 7 bake at 220c for 10-15 mins, or until tops of muffins spring back when lightly touched.

Happy Apple Breakfast

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 1/2 cups rolled oats
• 2 1/2 cups water
• 1 apples, green chopped or 1 golden delicious apple, chopped
• 1/2 cup raw pumpkin seeds, flower seeds or 1/2 cup raw sunflower seeds
• 2 tablespoons organic flax seed oil (to taste)
• 1 tablespoon organic honey
• nonfat yogurt, for topping (optional)

Recipe

• 1 combine all ingredients except flaxseed oil and honey and simmer for 10 minute turn off heat, cover and let steam for 5 minute stir in flaxseed oil and honey. top with nonfat yogurt if desired.

Creamy Mustard Dressing

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1/2 cup buttermilk
• 1 tablespoon honey (or splenda for diabetic)
• 2 teaspoons apple cider vinegar
• 1 teaspoon english mustard (mild)
• 1 pinch salt

Recipe

• 1 combine buttermilk, honey, vinegar, mustard and salt into a screw top jar. secure lid and shake until well combined.
• 2 recommended to drizzle over chargrilled vegetables, roast pumpkin or pasta salad.
• 3 store in the jar in the fridge for up to 2 days.

Basic Risotto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 50 ml sunflower oil
• 1 medium onion, chopped
• 400 g arborio rice or 400 g carnaroli rice
• 1 1/3 liters stock or 1 1/3 liters water, simmering, about
• 25 g butter
• 3 tablespoons grated parmesan cheese

Recipe

• 1 heat the oil in a large, heavy bottomed saucepan over medium heat.
• 2 add the onion and sauté until golden, about 5 minutes.
• 3 add the rice and stir for 2 minutes.
• 4 add about 100 ml stock or water and stir until the liquid is absorbed.
• 5 continue adding liquid, 100 ml at a time and stirring constantly, until the rice is tender and has a creamy consistency, about 25 minutes.
• 6 turn off the heat and stir in the butter and cheese.
• 7 leave to rest for 5 minutes before serving.
• 8 variations: mushroom risotto- melt 50 g butter in a medium frying pan over medium heat.
• 9 add 225 g sliced mushrooms and sauté until they brown and the liquid evaporates, about 10 minutes.
• 10 stir into the rice at the end of cooking.
• 11 turn off the heat and stir in the cheese (but no more butter).
• 12 leave to rest for 5 minutes before serving.
• 13 pumpkin risotto- add 250g raw, diced pumpkin and a pinch of chopped fresh basil to the onions when you fry them.
• 14 continue with the recipe as above.
• 15 •zucchini risotto--sauté 225g sliced zucchini in a separate saucepan.
• 16 add to the rice at the end of cooking.

Baked Pumpkin Pie Oatmeal

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can pumpkin puree
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon vanilla
• 1 1/2 cups milk
• 1/2 cup yogurt (optional)
• 2 1/2 cups old fashioned oats

Recipe

• 1 preheat the oven to 350 degrees. in a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. whisk in the milk (and yogurt if using).
• 2 mix the dry oats into the pumpkin mixture. coat an 8 x 8 baking dish with non-stick spray. pour in the pumpkin oat mixture. cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
• 3 serve hot right out of the oven or refrigerate until ready to serve. can be eaten cold or reheated. top with milk, maple syrup, whipped cream, or nuts.

Avocado Quick Bread

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 cup flour
• 1 cup oat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/2 cup sour cream or 1/2 cup buttermilk
• 1 large ripe avocado, mashed (about 1/2 cup)
• 1/3 cup sugar
• 1/3 cup hulled pumpkin seeds (**)

Recipe

• 1 preheat oven to 375*f. lightly grease a 9x5 loaf tin.
• 2 sift together dry ingredients in a medium bowl.
• 3 in a second bowl mix together the egg, avocado, sour cream and sugar.
• 4 stir in flour mixture into wet ingredients, stirring just until wet. stir in pumpkin seeds.
• 5 pour mixture into tin and bake 45 minutes to an hour, or until an inserted toothpick comes out clean and surface is golden.
• 6 * you can make oat flour by processing oats in a food processor or blender until powdered.
• 7 ** you may use pecans or walnuts instead.

Pesto Crunch

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup whole raw almonds
• 1/2 cup whole raw cashews
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pumpkin seeds
• 1/2 cup pesto sauce

Recipe

• 1 in bowl, combine all ingredients. toss until well coated.

Great Pumpkin Dessert

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 4 teaspoons pumpkin pie spice
• 1 (18 ounce) package yellow cake mix
• 3/4 cup butter
• 3 eggs
• 1 cup sugar
• 1 cup chopped walnuts

Recipe

• 1 mix pumpkin, milk, eggs and sugar.
• 2 add spice.
• 3 transfer to a greased 9 x 13 baking dish.
• 4 sprinkle with dry cake mix and drizzle with melted butter.
• 5 top with walnuts.
• 6 bake at 350º for 1 hour or until knife inserted near center comes out clean.
• 7 serve with ice cream or whipped cream.

Low-fat Pumpkin Pancakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/4 cups whole wheat flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup unsweetened soymilk
• 6 tablespoons pumpkin puree
• 2 tablespoons unsweetened applesauce
• 1 egg

Recipe

• 1 whisk dry and wet ingredients separately.
• 2 fold wet ingredients into dry
• 3 spray nonstick pan with olive oil spray.
• 4 pour in 1/3 cup batter for each pancake.
• 5 cook pancakes about three minutes per side.
• 6 serve with butter and syrup.

Great Pumpkin Meatloaf

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (6 -7 inch) sugar baby pumpkin
• salt and pepper
• 3 tablespoons honey mustard (or prepared yellow mustard and 2 tablespoons brown sugar)
• 1 egg
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon seasoning salt
• 1 1/2 lbs ground beef
• 1/2 cup dry italian breadcrumbs

Recipe

• 1 cut top from pumpkin in a zig zag design.
• 2 remove seeds and stringy insides.
• 3 place pumpkin in a baking pan; add about 1 inch of hot water.
• 4 cover pumpkin and pan with foil.
• 5 bake at 400 degrees f. for 45 minutes. (or microwave for about 14 minutes.).
• 6 season inside of pumpkin with salt and pepper; brush with honey mustard (or yellow mustard and sprinkle with brown sugar).
• 7 combine egg, worcestershire sauce, 1/2 teaspoon seasoned salt, ground beef and bread crumbs; mix well.
• 8 spoon into pumpkin shell, packing down lightly.
• 9 return to oven and bake, uncovered, 45 to 60 minutes, until the pumpkin is tender and the meatloaf is cooked. (the internal temperature should reach 160 degrees f.).
• 10 you may cook the "lid" of the pumpkin along with the meatloaf, however, watch it and remove when it is cooked and still looks attractive.
• 11 remove and let rest for 5 -10 minutes.
• 12 be creative with garnishes.
• 13 cut into 6 wedges to serve.

Low-fat Pumpkin Cake

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 20
• 3/4 cup egg beaters egg substitute
• 2 cups canned pumpkin
• 3/4 cup sugar-free applesauce, canned
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 3/4 cups sugar
• 1/4 cup canola oil
• 2 1/4 cups all-purpose flour
• 1 teaspoon allspice
• 1 1/4 teaspoons baking soda
• 8 ounces fat free cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Recipe

• 1 preheat oven to 350°f.
• 2 spray a 13x9-inch pan with non-stick cooking spray.
• 3 in small bowl combine all dry ingredients.
• 4 set aside.
• 5 in large mixing bowl, whip egg beaters with electric mixer until fluffy.
• 6 blend in sugar, pumpkin, oil, and applesauce until smooth.
• 7 gradually add dry mixture to egg mixture. blend until smooth.
• 8 pour into prepared pan.
• 9 bake at 350°f for 35-40 minutes or until wooden pick inserted into center comes out clean.
• 10 edges will appear golden brown.
• 11 cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.

recipe

• 12 cream cheese frosting directions:.
• 13 beat cream cheese until smooth.
• 14 add vanilla and mix.
• 15 gradually add powdered sugar mixing in sugar until you get to the consistency you desire.

Easiest Crumb Topping Apple Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 prepared frozen pie shell
• 7 cups thinly sliced apples
• 1/3 cup sugar, plus
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 2/3 cup packed light brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup butter, cut into 1/4-inch pieces
• 1/4 teaspoon ground nutmeg
• 1 1/2 tablespoons cornstarch

Recipe

• 1 preheat oven to 375°f.
• 2 combine apples, 1/3 cup sugar and lemon juice. mix and let stand for 10 minute.
• 3 in food processor, combine flour, oats, brown sugar, pumpkin pie spice and salt. pulse to mix. add butter over mix and pulse until mixture resembles fine crumbs.set aside.
• 4 combine nutmeg, cornstarch, and remaining 1 tbl of sugar and add to apples. mix.
• 5 transfer the apples into pie shell. using your fingers, rub the flour and oat mixture until it forms large buttery crumbs. heap topping over apples and pack down gently.(it may seem like too much topping, but continue to pack it on, completely covering apples.).
• 6 place pie on baking sheet to catch any drips and bake pie for 1 hr at 375°f let cool on wire rack.

Great Pumpkin Punch

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 pumpkin
• 1 quart apple cider
• 2 quarts ginger ale
• 1 quart rum

Recipe

• 1 serve in a hollowed out pumpkin with floating pumpkin chunks.

Great Pumpkin Cookies

Harborside House Pumpkin Bread

Baked Pumpkin With Herbed Barley And Chickpeas

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 fresh pumpkin, about 10 inch in diameter or 1 another large squash
• 2 large onions, chopped
• 1/4 cup dark sesame oil
• 2 cloves garlic, minced
• 3 cups quick-cooking barley
• 3 cups chicken stock, homemade or canned
• 3 cups water
• 2 (16 ounce) cans chickpeas, drained
• 2 (16 ounce) cans navy beans, drained
• 1 tablespoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1/2 cup orange marmalade
• 2 tablespoons light brown sugar
• 1/2 cup chopped parsley
• 1/4 cup soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 -2 tablespoon hot chili oil

Recipe

• 1 cut the top from the pumpkin slightly lower than for a jack-o’-lantern.
• 2 scoop out and discard seeds.
• 3 set aside.
• 4 preheat the oven to 400 degrees f.
• 5 cook onions in sesame oil in a large skillet over low to medium heat until the onions are just clear, not brown.
• 6 stir in the garlic and cook briefly.
• 7 cook the barley in the stock for 10 minutes at a low simmer in a large covered saucepan.
• 8 stir together the onion mixture and the rest of the ingredients except garnish in a large mixing bowl.
• 9 spoon the mixture into the pumpkin and fit the lid back in place.
• 10 place on a small pizza pan in the lower center of the oven and bake for 1hour.
• 11 the pumpkin should be lightly browned.
• 12 serve the pumpkin surrounded by large green leaves.
• 13 remove the lid and lean it against the side of the pumpkin.
• 14 serve a piece of the pumpkin with the filling.