Pumpkin - Cooking Club October

Pumpkin Pecan Muffins
Jen Brady

1 ¼ cups quick oats
1 cup flour
1/3 cup chopped pecans
1 tsp baking powder
1 tsp cinnamon
½ tsp Baking soda
½ tsp salt
½ tsp nutmeg
1 cup canned pumpkin
¾ cup firmly packed brown sugar
½ cup vegetable oil
¼ cup milk
1 tsp vanilla
1 egg

Topping:

¼ cup oats
¼ cup flour
¼ cup brown sugar
3 T chopped pecans
1 tsp cinnamon
¼ cup butter, softened


Heat oven to 400 degrees. Line muffin tins. Combine dry ingredients. Add pumpkin, brown sugar, vegetable oil, milk, egg and vanilla, stirring just until moistened. Fill cups ¾ full.

Combine topping ingredients. Mix until crumbly. Sprinkle over muffins. Bake 15-10 min. Remove from pan and serve warm.

Black Bean & Pumpkin Soup

Bonnie Wakefield

1 tsp cumin
1 14.5-oz can Rotel diced tomatoes and green chilies (mild or original) (or stewed tomatoes for a less spicy flavor)
2 15-oz cans reduced sodium black beans
3 cups reduced sodium chicken broth
1 16-oz can pumpkin
1 medium onion, chopped
2 cloves garlic, chopped
cilantro to taste
fat-free sour cream

Combine cumin, tomatoes and green chilies, beans and pumpkin in a large saucepan. In separate pan, saute onion and garlic, then add to other ingredients. Bring to simmer 10-15 min to blend ingredients.

Harvest Day Soup

Alice Bauer

1 lb sausage
1 large onion, finely chopped
2 1/2 cups chicken broth
2 cups canned pumpkin
1 tsp lemon juice
2 cups hot milk
1/2 tsp nutmeg
1/4 tsp cinnamon
salt & pepper to taste
chopped parsley

In large frying pan, brown and cumble sausage. Remove sausage and saute onions in drippings. In large pot or crock pot, add all the ingredients. Heat until hot. Serve sprinkled wtih parsley. Refriderate leftovers. Serves 8-10.

Pumpkin Garlic Soup

Glenny Riley

Easy Pumpkin Soup

Jen Brady

1 can chicken both (13 3/4 oz)1 can cream of celery soup
1 can pumpkin
2 cups milk, or 1 cup milk & 1 cup Half and Half
1/4 tsp black pepper

Combine soup, 1/2 to 1 can pumpkin (own preference). Heat through. Add pepper and milk. Stir with wisk. Do not let soup boil too long.

Pumpkin Parfaits
Bonnie Wakefield/Bonnie Weekes

Parfait:

3 c. pumpkin (from a can)

1/2 gal. vanilla ice cream (let get very soft)

1 c. brown sugar

2 t. cinnamon

1 t. salt

1/2 t. ginger

1/2 t. cloves

Crust:
3 c. graham crackers (about 2 packs) crushed in blender

1/2 c sugar
1 cube (melted) butter
Mix and bake at 350 for 10 min.

Beat parfait ingredients with a mixer. When crust is cool, pour pumpkin mixture on top of crust and freeze. Let set out for a few minutes to soften before cutting or it will be too hard.

Bread - Cooking Club Sept '09

Pantry Secrets Bread Dough - 1 Hour Bread

recipe for use in a Ktech, Bosch, KitchenAid or similar mixer

10 1/2 cups unbleached bread flour
1/2 cup sugar
1 T salt
3 T (heaping) SAF instant yeast
Mix to distribute.
Add:
3 quarter-sized dollops of liquid lecithin
4 cups hot water (can use powdered milk)
Mix one minute. Add water if needed. Have quite moist. Mix 5 minutes. Knead a little by hand. Cut dough into four sections with knife - will make four loaves. Place loaves in pans, or rolls/breadsticks/etc on pans and allow to rise for 25 min (place pans in plastic grocery sacs for best results.) Bake at 350 for 25 min.

This recipe may be used for bread, pizza, rolls, breadsticks, hamb/hotdog buns, hoagy rolls, chewy cinnamon rolls, or just about anything bread you can think of. This is not a light, sweet roll dough.

Italian Sausage Appetizer Bread

-Jen Brady

1 pkg (16 oz) ground Italian sausage (or links with casings removed)
1 loaf frozen whited bread dough, thawed
1/2 cup softened cream cheese
2 large garlic cloves, minced
1 jar (7 oz) roasted red peppers , drained & sliced (I use pimentos)
1/3 cup sliced olives (it calls for Kalamata olives, but I think those are too strong, so just use regular black)
2 cups shredded Swiss cheese
1 tsp poppy seed

Brown sausage in skillet. Drain and reserve. On surface sprayed with cooking spray, roll bread dough to a 16 x 12" rectangle. Combine crm. cheese and garlic; spread lengthwise over center 3rd of dough. Top with sausage, peppers, olives and Swiss Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds. Bake at 400 for 20-25 min, or until golden brown. Let stand 10 min before slicing. Serves 16.

Homemade Croutons
-Lenora Siggard

10 slices bread - cut into 1/2" cubes (can use dry bread, lefover toast or hamburger buns)
1/4 cup margarine or butter, melted in large frying pan

Add cubed bread. Sitr until bread is coated with some butter. Sprinkle on Italian Seasoning, salt or Garlic salt to taste. Other herbs may be used. Continue stirring until seasoning is mixed in evenly. Spread on large cookie sheet and place in 250 degree oven for a short while. Since bread is partl dry already, it browns quickly. Don't let it burn

Best Ever Cornbread
-Deyce Peterson

Preheat oven to 375. Blend first 5 ingredients together.

1 c. melted butter

1 1/3 c. sugar

2 c. buttermilk

4 eggs

1 t. salt

Then stir in the dry ingredients.

1 1/4c. cornmeal

2 ¾ c. flour

1 ½ t. baking powder

½ t. baking soda

Bake in a greased 9 x 13” pan for 35-45 minutes or until lightly brown and middle springs back slightly when touched.

This makes a very thick pan of cornbread. I often cut the recipe in half and bake it in an 8” square pan. The bread has a slightly sweet taste and is already buttery. It is good topped with honey or jam but it can also stand alone with no topping. Yum!

Pound Cake
-Glenny Riley


Pizza Bread
-Bonnie Wakefield

Slice a loaf of french bread in half, lengthwise. Spread with pizza sauce, and top with your choice of cheeses and pizza topping. Bake in 350 degree oven until cheese is melted. Serve immediately.

Blueberry Muffins
Judy Kirkham & Deyce Peterson