Pumpkin Cupcakes

 

 

Ingredients

 

Paper baking cups

2 cups all-purpose flour

1/ 1/2 t baking soda

1 1/2 t ground cinnamon

3/4 t salt

1/2 t ground nutmeg

1/2 t ground ginger

1/2 t ground allspice

1/2 t ground cloves

1 15 oz can pumpkin puree

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

3 large eggs

3/4 cup vegetable oil

Maple cream cheese frosting

 

Preparation

 

Preheat oven 350. Place paper baking cups into miniature muffin pans. Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture stirring just until moistened. Spool batter into cups, filling 2/3 full. Bake in batches 15 - 17 mins. Let cool in pans on wire racks 5 mins then remove from pans and let cool completely. Spread frosting.

 

 

Perfect Blueberry Pancakes

 

Ingredients

1 1/4 cups Gluten Free Flour
1 T baking powder
1/2 t salt
1 T sugar
1 t baking soda
1 1/4 cups almond milk
2 eggs
2T melted butter
1/2 t vanilla
1/8 t nutmeg
1 cup fresh or frozen blueberries

Preparation

Combine dry ingredients in a medium bowl. Whist together the liquid ingredients in a large bowl. Add liquid to dry, combine well. Preheat griddle or pan to medium heat. Pour batter by 1/3 cupfuls onto sprayed griddle. Sprinkle with blueberries. Cook until bubbles appear and bottom is golden brown. Flip and cook a minute or two longer. Makes about 6-8 pancakes

Pumpkin Custard

 

Ingredients

1 15 oz can pumpkin
1 cup heavy whipping cream
1 14 oz can sweetened condensed milk
5 large eggs
2 t ground cinnamon
1/2 t ground cloves
1/2 t allspice
1 t vanilla extrace
1/4 t salt

Preparation

Combine all ingredients in a blender. Pour evenly into lightly greased custard cups and place in a roasting pan, adding hot water to depth of 1 inch. Bake at 350 for 30 - 40 mins or until custard is set. Transfer custard cups to a wire rack to cool completely. Refrigerate until ready to serve.

Cook time 30 mins

Prep time 3 mins

 

Crockpot Bread Pudding

I commented on a post with Tami at Feeding a Hungry Soul and in an email I mentioned the food project we have in the woodworks and she told me about her food business. She has a wonderful homemade Gourmet business and she sent me one of her packets to try. Here is it (photo below), Crockpot Cranberry Bread Pudding. It was so delicious it was gone within the hour. I am very impressed  by her system, you should go check it out. Here website...Homemade Gourmet.

This is a recipe I followed for the regular bread pudding. I can't find the photo at the moment but will update.

Ingredients

1/2 cup sugar

1/4 teaspoon freshly ground nutmeg

2 cups milk

2 eggs

4 cups 1/2 inch cubes stale bread or cake

1/4 cup raisins or craisins

Preparation

Beat sugar, nutmeg, milk and eggs. Completely combine. Put cubes in buttered crockpot. Pour egg mixture over them. Allow to stand until liquid is absorbed. Mix in raisins. Cover and cook on high for 2 to 3 hours. (I found this easy to burn on high, so keep your eye on it.)

 

Sour Cream & Blueberry Whole Wheat Pancakes

Ingredients

2 cups flour (I use 1/2 unbleached and 1/2 whole wheat) King Arthur

1/4 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 1/2 cups milk

1 cup sour cream

1/3 cup butter, melted

1 cup fresh or frozen blueberries

Directions
I'm usually limited by time, and I tend to throw all my ingredients in together and it turns out fine. That's the way I cook every (same as washing clothes) and if it doesn't work for me I throw out the recipe. The proper way is to mix the dry ingredients with and the wet ingredients seperately and fold together.

You don't need to use as much sour cream. I used to get so much free sour cream, I wanted a way to use it. You can use buttermilk, milk, yogurt as a substitute.

And please no fake maple syrup....only the real thing!!!

Yield: 20 pancakes

Cranberry Raisin Granola

American Institute for Cancer Research. 

Ingredients
3 c. old fashioned oats
1/3 c. sliced almonds
1/3 c. sunflower seeds
2 T. flax or sesame seeds
1/4 c. maple syrup
1/4 c. honey
2 tsp. canola oil
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 c. dried cranberries
1/2 c. dried raisins
1/2 c. chopped, pitted dates

Directions
Preheat oven to 350 degrees.  Combine oats, nuts and seeds in large bowl.  In small saucepan, heat maple syrup, honey, oil, cinnamon and vanilla until mixture is warm, 2-3 minutes.  Stir, then pour over oat mixture until evenly coated.  Coat large cookie sheet with oil. Spread granola to cover pan in even layer.  Bake 5 minutes, remove from oven and stir.  Repeat every 5 minutes until oats are lightly browned, about 15 minutes.  Cool granola in pan.  It will get crisp.  Store in airtight container 1-2 weeks.

Approx cost $5