Pumpkin time is approaching!!!!

 

PUMPKINS, PUMPKINS, and more PUMPKINS!

Who doesn't love Fall and anything having to do with Pumpkins? Here are some delish recipes to try for the upcoming fall season! 

Pumpkin Pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons 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 milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

Don't you just love this time of year?

* Recipe adapted from Martha Stewart

 

Pumpkin Pull-Apart Monkey Bread with Maple Glaze
yield: 6 servings

Ingredients:

for the dough-
1/4 cup warm water
1/4 cup warm milk
1 1/2 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
2/3 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 2/3-3 1/3 cups bread flour

for the coating-
1/3 cup melted butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

for the glaze-
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons half & half {or milk}
1/8 teaspoon vanilla extract

Directions:

In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue. {If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.}

Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands. {For me, that was 2 tablespoons shy of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.

Lightly grease a bundt or angel food cake* pan with non stick cooking spray and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan with plastic wrap and let rise another hour in a warm spot in your kitchen.

Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool 20 minutes.

While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, half & half and vanilla together in a small bowl until smooth.

Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.

 

 

Pumpkin Chocolate Chip Brownies

Yield: 24 small brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.

Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Source:  Small Home Big Start

Halloween Is Just Around the Corner!!!!

Labor Day!!

Hi everybody! Another holiday is fast approaching... Labor Day! It's 
time for grand parades, big fun, and time to spare with family and 
friends. Celebrate the historic holiday that commemorates the huge 
contributions the workers have made to the strength, prosperity and 
well-being of our nation. Time to take a break, feel the real spirit 
and travel to the eventful past of the American labor movement and pay 
a tribute to the great labor force.

Enjoy this yummo Labor Day recipe we found in Food Network Magazine.

Ingredients
     2 tablespoons unsalted butter
     4 ears corn, kernels cut off
     Kosher salt
     6 scallions, chopped
     3 to 4 cups leftover chili
     1 1/2 cups shredded pepper jack (about 6 oz)
     1 18-ounce tube precooked polenta, cut into 12 rounds

Directions
(Use leftover Slow-Cooker Texas Chili.)

Preheat the oven to 450 degrees F. Melt the butter in a skillet over 
medium-high heat. Add the corn and 1/2 teaspoon salt and cook until 
tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 
minute.

Spread the chili in an 8-inch-square baking dish. Top with half of the 
cheese followed by half of the corn mixture. Lay the polenta rounds on 
top, then sprinkle with the remaining corn and cheese.

Bake until the casserole is heated through and the top is golden, 
about 20 minutes. Let stand 5 to 10 minutes before serving.