Pumpkins!!!

Pumpkins are so…”fall”-ish, don’t you think? From October to November, even some into December. They’re good in pies, muffins, cookies, bars…and even main dishes. I personally really like pastries (breads and such) that contain pumpkins…oh yes, and desserts! I’m going to post a couple recipes here that are tried and delicious!

pumpkins2

(Photo courtesy of sxu.hu)

Pumpkin Pie Squares

1 cup flour

1/2 cup oats

1/2 cup brown sugar, firmly packed

1/2 cup butter

Combine all ingredients; mix until crumbly. Press into an ungreased 9×13″ pan. Bake in a 350 oven for 15 minutes

1 can pumpkin (2 cups)

1 (13-oz.) can evaporated milk

2 eggs

3/4 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. cloves

Combine these next ingredients; blend well. Pour into crust. Bake in a 350 oven for 20 minutes.

1/2 cup chopped pecans

1/2 cup brown sugar, packed

2 T. butter

Combine these ingredients now. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan on rack and cut in 2-inch squares. Yield: 2 dozen

pumpking-chip-cookies

(Photo courtesy of http://www.tasteofhome.com)

Pumpkin Chip cookies

1 1/2 cups butter, softened

2 cups packed brown sugar

1 cup sugar

1 can (15 oz.) pumpkin

1 egg

1 tsp. vanilla

4 cups flour

2 cups oats

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

2 cups semisweet chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. DRop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10 dozen

Note: this recipe is courtesty of Oct/Nov 2002 Taste of Home

Pumpkin Scones with Berry Butter

Berry Butter:

2 T. dried cranberries

1/2 cup boiling water

1/2 cup butter, softened

3 T. confectioners’ sugar

Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add confectioners’ sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.

Dough:

2 1/4 cups flour

1/4 cup packed brown sugar

2 tsp. baking powder

1 1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1/4 tsp. baking soda

1/2 cup cold butter

1 egg

1/2 cup canned pumpkin

1/3 cup milk

2 T. chopped pecans, optional

In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. IN a small bowl, whisk the egg, pumpkin adn milk; add to crumb mixture just until moistened. Stir in pecans if desired. Turn dough onto a floured surface; knead 10 times. Pat into an 8-inch circle. Cut into eight wedges; separate wedges and place on a greased cookie sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 8 scones (about 1/2 cup berry butter)

Notes: Corrie made these from the Oct/Nov 2008 Taste of Home. They were really good…she didn’t make the berry butter, but it’s probably good! =)

pumpkin-muffins

Pumpkin Pecan Muffins

2 1/2 cups flour

1/2 cup sugar

1/4 cup packed brown sugar

2 tsp. pumpkin pie spice

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup oil

1 tsp. vanilla extract

1/2 cup pecans, chopped

Topping:

1/3 cup brown sugar, packed

1/3 cup finely pecans, chopped

1/4 cup flour

1/4 cup cold butter

In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 jumbo muffins

Note: This recipe is courtesy of the Oct/Nov 2008 Taste of Home. When I made them, I didn’t make jumbo muffins, and I don’t remember how many this recipe made in normal-sized muffins. Anyway, they are delicious! Someone mentioned that they were some of the best muffins I’d made. Good recipe!

Pumpkin Spice and Everything Nice Muffins

1 1/4 cups flour

1/2 cup wheat bran

2 tsp. pumpkin pie spice (or 1 1/2 tsp. ground cinnamon plus 1/4 tsp. each ground ginger and nutmeg)

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup canned pumpkin

1/2 cup plain yogurt

1/2 cup maple syrup or honey

1/4 cup honey, melted

1 egg

1 tsp. vanilla

1 cup finely grated carrots

1/2 cup mini semi-sweet chocolate chips (optional

1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray and set aside. In a medium bowl, combine the first six ingredients. Set aside. In a large bowl, whisk together pumpkin, yogurt, maple syrup, butter, egg, and vanilla. Stir in carrots. Add dry ingredients to wet spoon just until moistened. Fold in chocolate chips and walnuts, if desired. Batter will be thick. Divide batter evenly among 12 muffin cups. Bake at 375 for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 12 muffins

Note: This recipe, also =) is courtesy of the Oct/Nov 2008 Taste of Home. These really are very good muffins, and as I realized, the only “healthy” addition to this post! Let me just warn you…I misread “1 cup pumpkin” and added a whole can, so we ended up with lots of muffins…I think even more than 2 dozen. =) So if you make these, just don’t do the same thing I did…at least, if you do it, make sure you’re doing it on purpose! It’s funny to think about now, but it wasn’t quite so funny then, you know?

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I hope that if you try any of these recipes you will really enjoy them! By the way, if you have any holiday recipes, I would love to post them here! Thanks for coming!

~rachel

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One thought on “Pumpkins!!!

  1. Rachel says:

    ooh, yum, pumpkins are delicious! (and fall-ish) oh and the pumpkin scones look good too! =) Good work! Your sister

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