Chef John's Pumpkin Pancakes
2 cups flour
2 T. brown sugar
1 T. white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1 egg
1 1/2 cup milk
2 T. veggie oil
2 T. grated lemon zest
2 T. lemon juice
Combine flour, sugar, brown sugar, baking powder, baking soda, and salt. Whisk together for about 2 minutes to aerate. In a separate bowl mix pumpkin, cinnamon, ginger, allspice, egg, milk and lemon zest. Then add lemon juice and mix well. Add flour mixture to pumpkin mixture. Mix just until moistened. Pour batter onto skillet by 1/4 cups until golden brown about 3 minutes.
Harvest Pumpkin Cupcakes with Orange Cream Cheese Frosting
2 cups flour
2 T. brown sugar
1 T. white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1 egg
1 1/2 cup milk
2 T. veggie oil
2 T. grated lemon zest
2 T. lemon juice
Combine flour, sugar, brown sugar, baking powder, baking soda, and salt. Whisk together for about 2 minutes to aerate. In a separate bowl mix pumpkin, cinnamon, ginger, allspice, egg, milk and lemon zest. Then add lemon juice and mix well. Add flour mixture to pumpkin mixture. Mix just until moistened. Pour batter onto skillet by 1/4 cups until golden brown about 3 minutes. Harvest Pumpkin Cupcakes with Orange Cream Cheese Frosting
Cupcakes:
4 eggs
3/4 cup oil
2 cups sugar
1 (15 oz. can) pumpkin puree
1 3/4 cup flour
1/4 cup corn starch
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Blend eggs, oil, sugar, and pumpkin in a large bowl. In another bowl sift together the rest of the ingredients. Add the dry ingredients to the pumpkin mixture until well blended. Pour into 24-30 prepared muffin tins until about 2/3 the way full. Bake at 350 for 15- 18 minutes. Let cupcakes cool for about 30 minutes before frosting. Store cupcakes in the refrigerator.
Frosting:
1 (8 oz pkg.) cream cheese, softened
3 Tablespoons butter, softened
1 Tablespoon orange juice
2 teaspoons vanilla
1 1/2 teaspoons orange zest
4 cups powdered sugar
Beat together cheese and butter until well blended. Add orange juice, vanilla and zest and mix. Add powdered sugar slowly until well blended and fluffy.
Amazing Cheesy Broccoli Soup
Darlene Rader
1 cup chopped onion
1 cup chopped celery
1 cup butter
1 cup flour
1 large package frozen broccoli (or fresh)
1 pint half & half (or cream)
1 quart milk
1 32-oz block Velveeta Cheese, Cubed
Cover onion and celery with water in a medium pot and cook until almost tender. Add broccoli and cook until done. While veggies are cooking, melt butter in large pot, add flour and blend. Cook, stirring constantly. Add half & half or cream and milk. Cook until smooth and thick stirring constantly. Add Velveeta and stir until melted. Stir in undrained veggies. Heat through and serve. This soup makes a lot and can be halved for smaller families.
Fresh Pumpkin Puree
Wash pumpkin. Cut off the stem of the pumpkin and cut in half. Cut into fourths or eights depending on the size of the pumpkin. Pull out the seeds and strings.
Place pumpkin on jelly roll pan and put in 350 degree oven. After you put the pumpkin in the oven, add approximately 3 cups of water to the pan. Bake for about 40 minutes or until the skin of the pumpkin is a dark orange and the pulp is soft.
Take pulp out of the pumpkin. (It is sometimes easier to take the skin off the pumpkin rather than take the pulp out of the skin. Blend pulp to a smooth consistency adding water if needed.
Place into freezer bags and label with amount, type and date. Freeze as quickly as possible. It should stay good in the freezer for up to 6 months. To use: defrost the pumpkin and add to any recipe.
Fresh Pumpkin Puree
Wash pumpkin. Cut off the stem of the pumpkin and cut in half. Cut into fourths or eights depending on the size of the pumpkin. Pull out the seeds and strings.
Place pumpkin on jelly roll pan and put in 350 degree oven. After you put the pumpkin in the oven, add approximately 3 cups of water to the pan. Bake for about 40 minutes or until the skin of the pumpkin is a dark orange and the pulp is soft.
Take pulp out of the pumpkin. (It is sometimes easier to take the skin off the pumpkin rather than take the pulp out of the skin. Blend pulp to a smooth consistency adding water if needed.
Place into freezer bags and label with amount, type and date. Freeze as quickly as possible. It should stay good in the freezer for up to 6 months. To use: defrost the pumpkin and add to any recipe.
