World Best Pumpkin Food Recipes

Saturday, May 30, 2015

1 preheat oven to 375'f.
2 for crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.
3 for filling, combine cream cheese and sweetened condensed milk in large bowl.
4 beat with electric mixer at high speed for 2 minutes.
5 add pumpkin, eggs and pumpkin pie spice. beat at high speed 1 minute. pour over prepared crust in pan.
6 bake at 375'f for 65 to 70 minutes or until set. cool completely on rack.
7 refrigerate 2 hours.
8 loosen cake from sides of pan; remove sides of pan.
9 for topping, preheat oven to 300'f.
10 toast almonds on baking sheet at 300'f 4 to 5 minutes or until fragrant and light golden brown.
11 cool completely.
12 beat cream in medium bowl until soft peaks form.
13 gradually add sugar; beat until stiff peaks form.
14 spread over top of chilled cake. garnish with toasted almonds.
15 refrigerate until ready to serve. tip: to prepare in a 13x9 inch pan, bake at 350'f for 35 minutes or until set.

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

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

1 preheat oven to 250°f cover rectangular baking shee with parchment paper. mix oats, almonds, cashews, seeds, and spices together in a large mixing bowl.
2 heat the butter and honey together in a small saucepan over low heat. once butter is melted, add the vanilla.
3 pour the liquid over the dry ingredients and stir together until evenly coated. spread mixture onto prepared pan in one layer.
4 bake for 75 minutes. the granola will become crisp as it cools.
5 break into small chunks by pounding in a zip lock bag. store in airtight container.
6 to make granola bars: combine 1 c granola, 1/2 c pitted dates, and 1 tbsp water into a food processor and puree until mixture states to stick together. (add a little more water if necessary) mash this mixture down on a cutting board or sheet of wax paper to form into one even rectangle shape. slice into six even rectangles. store in the freezer or fridge.

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

4 cups water or 4 cups broth
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans pinto beans or 2 (16 ounce) cans red kidney beans, rinsed and drained
1 (16 ounce) can pumpkin
1 cup chopped red bell pepper
1 cup chopped onion
2/3 cup uncooked bulgar wheat
1 (4 ounce) can diced green chilies
2 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1 teaspoon salt

1 put all ingredients in soup pot.
2 bring to a boil, reduce heat and simmer, uncovered, for 30-35 minutes, until bulgur is tender.
3 garnish with sour cream, yogurt, shredded cheddar cheese, or sliced scallions.

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

2 1/2 cups almond flour or 2 1/2 cups almond meal
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3 large eggs
1/3 cup applesauce
2 tablespoons honey or 2 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons coconut oil (melted) or 2 tablespoons vegetable oil
1 teaspoon vinegar or 1 teaspoon cider vinegar
1 teaspoon vanilla extract or 1 teaspoon citrus zest or 1 teaspoon cinnamon
1 cup fresh blueberries or 1 cup diced apples or 1/2 cup dried fruit or 1 cup cacao, nibs or 1 cup chopped nuts or 1 cup seeds

1 preheat oven to 350°f line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
2 in a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
3 in a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
4 add the wet ingredients to the dry ingredients, stirring until blended. fold in any optional stir-ins, if using.
5 divide batter evenly among prepared cups.
6 bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. move the tin to a cooling rack and let muffins cool in the tin 30 minutes. remove muffins from tin.

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

2 cups old fashion oatmeal
1 cup raw wheat flakes
1 cup raw buckwheat flakes
1 cup raw barley
1/4 cup raw sesame seeds
1/2 cup raw sunflower seeds
1 cup raw pumpkin seeds
3/4 cup raw wheat germ
1 1/2 cups raw chopped nuts (cashews, brazil nut, walnuts, almonds)
1/3 cup brown sugar
3/4 cup water
3/4 cup canola oil
1/2 cup buckwheat honey
1/4 cup molasses
3/4 teaspoon salt
2 teaspoons vanilla
1 cup banana chips
1 cup flaked coconut
2 cups dried fruits (raisins, golden raisins, cranraisins, diced dates, chopped apricots, apples, chopped pineapple, chop)

1 preheat oven 300' degrees.
2 spray 2 baking sheets (with sides) with with pan spray.
3 in very large bowl mix first 9 ingredients.
4 in sauce pan combine brown sugar, water, oil, honey, salt and vanilla cook over medium heat til sugar dissolves stirring constantly, do not boil.
5 immediately pour over cereals and nuts, toss quickly to coat all.
6 divide onto prepared pans bake 30 minutes each, stir during baking to brown evenly.
7 when golden brown remove from oven, allow to cool.
8 add banana chips, coconut chips and dried fruits and toss.
9 store in airtight container.

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

1 stir together flour, baking powder, baking soda, cinnamon and nutmeg, set aside.
2 in large mixer bowl, cream butter and sugar until light.
3 beat in eggs and vanilla.
4 add flour mixture to creamed butter mixture alternately with raisin pie filling, blending well after each addition.
5 spread in greased 13x9 pan. bake in 350 degree oven for 30 mins or until done.
6 cool and serve.