Gram Jo's Pumpkin Pie

I forgot to take a picture of this but it's very yummy!  Probably nothing special except that it's my grandma's recipe but I'm sure it's just a regular ole' pumpkin pie.

1 1/4 cup cooked or canned pumpkin
3/4 cup sugar
1/2 tsp salt
1/4 tsp ginger
1 tsp cinnamon
1 tsp flour
2 eggs, slightly beaten
1 cup evaporated milk
2 Tb water
1/2 tsp vanilla

Combine pumpkin, sugar, salt, spices, and flour.  Add eggs; mix well.  Add evaporated milk, water, and vanilla; mix.  Pour into pie shell.

Bake at 400 degrees for 45 to 50 minutes or until knife is clean.

Pumpkin Spice Bagels

Pumpkin Spice Bagels

2/3 cup plus 2 Tb water (70 to 80 degrees), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 tsp salt
1 1/2 tsp ground cinnamon

3/4 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground cloves

3 cup bread flour

1 pkg (1/4 oz) active dry yeast...or 2 1/2 tsp

1 egg white

1 Tb cornmeal

In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast, in order suggested by manufacturer.  Select dough setting (check after 5 minutes of mixing; add 1 to 2 Tb of water or flour if needed).

When cycle is compelted, turn dough onto a lightly floured surface.  Shape into nine balls. Push thumb through centers to form a 1 inch hole.  Stretch and shape dough to form an even ring.  Cover and let rest for 10 minutes; flatten rings slightly.

Fill a Dutch oven 2/3 full with water; bring to a boil.  Drop bagels, two at a time, into boiling water.  Cook for 45 seconds; turn and cook 45 seconds on other side.  Remove with slotted spoon; drain on paper towels.

Whisk egg white and remaining water; brush over bagels.  Coat a baking sheet with cooking spray and sprinkle with cornmeal.  Place bagels 2 inches apart on prepared pan.  Bake at 400 degrees fro 15 to 20 minutes or until golden brown.  Remove to wire racks to cool.

I made 6 large bagels and 4 mini ones out of this batch.  Not sure why they wrinkled up so much when I dropped them in the water but the texture came out nice.  It's chewy and not real crunchy, which I like.

I tried these with honey and plain cream cheese.  I like the cream cheese way better but it wasn't bad with honey either.  This will definitely be my breakfast in the morning!

This post is linked to:

Tuesdays at the Table at All the Small Stuff

Tasty Tuesday at Beauty and Bedlam

Tempt My Tummy Tuesday at At the Well

Tasty Tuesday at A Beautiful Mess

Homemaker Monday at 11th Heaven's Homemaker Haven

Just Something I Whipped Up at The Girl Creative Party Blog

Show Us What You're Working With at Me and My Bucket

Family Food Fridays at Get Healthy Cheap

Designs by Gollum

Banana Honey Nut Loaf

This would be better if you made two smaller loaves.  Mine was getting a little overdone but the middle wasn't cooked yet so it tastes a little too done.  I think it could be good though, with some adjustments.

I was almost out of walnuts so I used a mixture of walnuts and pecans.

Banana Honey Nut Loaf

Topping:
3/4 cup all purpose flour
1/4 cup unsalted butter
1/4 cup finely chopped walnuts
1 Tb honey
pinch of salt

Loaf:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp baking soda
1/8 tsp ground nutmeg
2 large eggs
2/3 cup honey
2/3 cup vegetable oil
2 large over-ripe bananas, mashed
1 tsp vanilla extract
1/2 cup walnuts, chopped

Heat oven to 350 degrees.  Coat a 9x5x3 inch loaf pan with cooking spray.

Make topping:  in medium size bowl, blend together flour and butter with your fingertips.  Stir in nuts, honey and salt, then work mixture together with your hands to make crumbs (mixture will be very moist). Set aside.

In large bowl, prepare loaf:  whisk together flour, baking powder, salt, baking soda and nutmeg.  Make a well in center of dry ingredients.  In medium sized bowl, whisk eggs, honey, oil, mashed banana and vanilla.  Pour into well in flour mixture and stir until just combined.  Stir in nuts and transfer batter to prepared pan.  Sprinkle with topping.

Bake for 55 minutes.  Cool in pan on wire rack for 20 minutes, then remove from pan directly to rack and cool completely.

Pumpkin Scones w/ Pumpkin Spice Frosting

Let me just say that this is the best recipe I've ever made.  In my entire life.  The only thing I didn't like about it was that it didn't make more!  I'm going to make another batch for the freezer but unfortunately I don't see these lasting long in my house.  Ever.

Scone Ingredients:

2 cups flour

1/3 cup brown sugar

2 tsp baking powder

1/2 tsp cloves

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

1/2 stick cold or frozen butter (1/4 cup)

1/2 cup canned pumpkin

1/2 cup heavy cream

1 egg

Directions:

Mix first 8 ingredients together.  Cut in butter.  In seperate bowl, mix pumpkin, cream and egg together.  Beat wet into dry mixture a little at a time and just until mixed.  Don't overbeat.  Shape dough into disk on sprayed pizza stone or rectangle (3 inches wide by 1 inch think) on parchment lined baking sheet.  Cut into wedges.  Pull wedges apart so all sides are exposed.  Bake at 350 degrees for 15 minutes.  Stick fork in center of largest wedge.  It should come out clean.  In not, bake another 5 minutes.

Frosting Ingredients:

1 cup powdered sugar

1 Tb canned pumpkin

1/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp ground ginger

1/4 tsp nutmeg

1/4 cup heavy cream

Mix first 6 ingredients.  Drizzle cream in while whisking until frosting reaches molasses consistency.

**I have no idea how you're supposed to "shape" scones and cut and seperate them.  The dough was just too sticky.   This is the second time I've tried making scones and this was the case in both instances.  So I just cut them the best I could and kind of mushed them apart.  Then I pulled them out after 10 minutes or so and cut over the lines again.  They needed more like 23 minutes of cooking time, instead of the 15 minutes it called for, so I pulled them out and cut over the lines a second time.  And as I said, these turned out SO SO good!

This post is linked to:

Colleen's Kitchen Recipe Swap at And Baby Makes Five

Foodie Friday at Designs by Gollum

Mouthwatering Monday at A Southern Fairytale

Tip Day Thursday at Around My Family Table

Recipe Swap Thursday at Prairie Story

Tasty Traditions at Coupon Cookin'



Giant Breakfast Cookies

I think these came out a little dry so next time I might try adding in some applesauce, or even a little bit of oil.  But I added in 2 1/2 Tb each of wheat germ and flax seed so that could be why.  I still think they'll be tasty with my coffee in the morning though!

UPDATE: 10-7-10--Ate one of these for breakfast and they were good!  They softened up after I put them in a bag and let them sit overnight.  Next time I think I may leave out the chocolate chips, just to be a little healthier, and add in some nuts.

Giant Breakfast Cookies

1 cup butter, melted
3/4 cup honey
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins or chocolate chips

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk.  Stir in flour and oats.  Fold in raisins or chocolate chips.  Scoop heaping tablespoons of dough onto a cookie sheet.  Bake at 350 degrees for 15 to 20 minutes.  Allow cookies to cool 3-4 minutes on cookie sheet before removing to cool on wire rack.

This is posted on:
Tip Day Thursday at Around My Family Table

Pumpkin Oatmeal Scotchies

 Found these over at Mommy's Kitchen and thought I'd give them a try to use up some of the pumpkin I have.  I like them but I think next time I won't use as many butterscotch chips.  It's a little overpowering.

Pumpkin Oatmeal Scotchies

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
3/4 to 1 cup canned or fresh pumpkin puree
1 1/2 tsp vanilla extract
3 cups quick or old fashioned oats
1 2/3 cup butterscotch chips

Preheat oven to 375 degrees.  Combine flour, baking soda, salt, and cinnamon in small bowl.  Beat butter, sugars, eggs, pumpkin, and vanilla in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan Cookie Variation:
Grease 15x10 inch jelly roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake for 18 to 22 minutes or until lightly brown.  Cool completely in pan on wire rack.

Pumpkin Pancakes

Follow any pancake recipe.  I used the Betty Crocker one:

1 large egg
1 cup all-purpose flour or whole wheat flour (I use half and half)
3/4 cup milk
1 Tb granulated or packed brown sugar
2 Tb vegetable oil
3 tsp baking powder
1/4 tsp salt

Beat egg in medium bowl until fluffy.  Beat in remaining ingredients just until smooth.  For thinner pancakes, stir in additional 1 to 2 Tb milk.

Heat griddle or skillet over medium heat or to 375 degrees.  Grease with butter if necessary.  For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.  Cook until bubbly on top, puffed and dry around edges.  Turn and cook other side until golden brown.

To Make Pumpkin Pancakes:
Put in slightly less milk than it called for.  Stir in about 2/3 cup canned pumpkin.  Add milk until the batter is the consistency you want.

Notes:
--I doubled this recipe (for the freezer) so I used 3/4 cup pumpkin.
--I leave out the oil and put in about 3 or 4 Tb of applesauce (for a single batch I'd use 1 or 2 Tb)
--They came out really moist so it took a little bit more time to cook.  But I'm not a big fan of plain pancakes and thought these had great texture and flavor.

Cheesy Potato Bites

These were good like this but next time I'll definitely be adding some scallion and maybe red pepper.

Cheesy Potato Bites

1 1/2 lb. potatoes, peeled and quartered
4 Tb butter or margarine
1 cup shredded cheddar cheese
1/2 cup flour
1 egg, beaten
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup breadcrumbs

Place potatoes in a large pot filled with cold water.  Bring to a boil and boil until potatoes are fork tender, about 15 minutes.  Drain and return potatoes to pot.  Let sit 2-3 minutes to absorb any liquid still left on the potatoes.

Add butter/margarine to pot and mash with the potatoes.  Transfer to a large mixing bowl.  (I skipped this and just mixed it all in the pot.)  Add cheese, flour, egg, and seasonings.  Stir to combine well.

Using 1-2 tablespoons of potato mixture at a time, roll into a ball.  Roll balls in breadcrumbs until covered completely and place on a baking sheet.

Drizzle with melted butter or spritz with baking spray.  Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy.  (Mine weren't crunchy but I just sprayed them quickly with cooking spray.  I think butter would work better and maybe even cook at a slightly higher temp to get them a little more crunchy.)

This recipe should make about 3 dozen potato bites, depending on the size.  To freeze them, flash freeze on a large baking dish or baking sheet until firm, then transfer to a plastic bag.

This post is linked to:
What's Cooking Wednesday at Turning the Clock Back

Breakfast Burrito

Of course you could put anything in these.  I'd love to try a sausage one.  This one consisted of zucchini, onion, eggs, cheese, and a little salsa wrapped in a whole wheat tortilla.  Normally I'd put more veggies in mine but as you can see I need to get to the grocery store!





Coconut Shrimp

These were good but not great.  I would make them again but it's not one of those recipes I'll make often.

Coconut Shrimp

1 lb large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy*

Preheat oven to 400 degrees.  Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels.  Mix cornstarch, salt, and pepper in a shallow bowl; pour coconut flakes in a seperate shallow bowl.  Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well.  Place on the prepared baking sheet, and repeat with the remaining shrimp.

Bake shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned, 15 to 20 minutes, flipping halfway through.

*I just used two whole eggs, beaten

This post is linked to:
A Beautiful Mess:  Tasty Tuesday
Fudge Ripple : Tuesday Night Supper Club
Blessed w/ Grace:  Tempt My Tummy Tuesday
All the Small Stuff:  Tuesdays at the Table