Thursday, October 7, 2010

Pumpkin Waffles with Buttermilk Syrup {winner!!}

photo credit: martha stewart

Pumpkin Waffles from Erin!!

2 cups flour
2 T. baking powder
1 T. sugar
1/2 t. nutmeg
1/4 t. salt
4 eggs
1 1/2 cups milk
1 cup pumpkin
3/4 cup butter, softened
1 T. vanilla

beat dry ingredients, mix in milk, pumpkin, butter and vanilla. Add dry ingredients - serve with buttermilk syrup.

Buttermilk Syrup

1 stick butter
1 cup sugar
1/2 cup buttermilk
1 tsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

In large saucepan, combine first four ingredients - boil. Remove from heat and add baking soda and vanilla mixture. Will double in size. Serve hot.

recipe source: erin

Fall Salad with Lemon Poppyseed Dressing.

photo credit: google images

Fall Salad from Randi:

1 head romaine lettuce
4 ounces shredded Swiss cheese
1 cup candied walnuts
1/4 cup dried cranberries
1 apple-peeled, cored and diced
1 pear-peeled, cored and diced

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, walnuts, dried cranberries, apple and pear. Pour dressing over salad just before serving. Toss to coat, or serve dressing on the side.

Lemon Poppyseed Dressing:

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 Tablespoon poppy seeds

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

Pumpkin Cake Roll.

photo credit: taste of home

Pumpkin Cake Roll from Brittany:

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
dash of cloves
1/2 tsp. salt
1/2 cup nuts (optional)

Beat eggs on high speed for 5 minutes. Beat in sugar, stir in pumpkin and lemon. Mix dry ingredients separately and add to wet ingredients. Pour in 15x14x1 inch pan lined with parchment paper. Sprinkle with nuts. Bake at 375 for 15 minutes. Remove from pan immediately and flip onto dish towel sprinkled with powdered sugar. Peel off parchment paper and roll up in dish towel. Cool completely. (Can refrigerate if you're in a hurry). Unroll and spread with cream cheese frosting. Roll back up and slice. Can be frozen for later use.

Cream Cheese Frosting:

1 cup powdered sugar
6 oz. cream cheese - room temperature
1 stick butter, softened
1/2 tsp. vanilla
1/2 tsp. cinnamon

Whip cream cheese until smooth. Add butter and beat. Slowly add powdered sugar, then stir in vanilla and cinnamon. Beat to desired consistency.

Brown Bag Apple Pie.

photo credit: Apple Pie Recipe

Brown Bag Apple Pie from Jenni:

6 sliced green apples (4 cups)
1/2 cup sugar
2 tsp. white flour
1 1/2 tsp. cinnamon

Mix dry ingredients in with apples and put in pie crust. (I use Marie Calendars pie crusts for this pie. They are easy and yummy.)

1/2 cup white flour
1/2 cup sugar
1/2 cup softened butter

Add together in a bowl and cut in the butter. Crumble on top of the pie. Put the pie in a paper bag and staple shut. Make sure and bake on a cookie sheet so that the juices don't run in your stove.

Bake at 350 for 1 hour and 45 minutes.

Harvest Salad.

photo credit: skinny menny

Fall Harvest Salad from Shauna:

Mozzarella Cheese
Fresh Parmesan Cheese
Craisins or Golden Raisins
Sugared Almonds


1/2 cup Red Wine Vinegar
1 tsp. Dry Mustard
1 cup sugar
1 1/2 tsp. salt
1/4 cup red onion
1 cup oil

Mix in blender or processor. Then add 1 cup oil. Half the dressing if you are making it for your family.

Pumpkin Bars.

photo credit: becoming betty

Pumpkin Bars from Kelly:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 oz can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Preheat oven to 350. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.


8 oz. cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 tsp. vanilla extract

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Autumn Soup.

photo credit: cooking light

Autumn Soup from Kristen:

1 T butter
4 cloves of garlic, minced
2 carrots, chopped
1 medium onion, chopped
6 cups chicken broth
3 pounds squash, peeled & diced (6 cups)
1 plum tomato, chopped
1/4 tsp crushed red pepper
1/4 tsp salt
1/8 tsp pepper
2 15 oz cans pinto beans, rinsed
10 oz. spinach, stemmed and coarsely chopped

Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5-7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato and spices and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes. Transfer 3 cups of the soup to a blender and puree until smooth. Return the pureed soup to the pots. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

Pumpkin Curry Soup.

photo credit: organic authority

Pumpkin Curry Soup from Michelle:

4 T. butter
1 onion, chopped
4 cloves of garlic, pressed
2 tsp. curry powder
1/4 tsp. nutmeg
1/4 tsp. cardamom (if you don't want to go buy this, you can leave it out)
1 1/2 - 2 tsp. salt (to taste - adjust at end)
1/4 - 1/2 tsp. black pepper (to taste - adjust at end)
1 large can pumpkin
4 c. chicken stock (4 cups water + 4 tsp. bouillon)
1 bay leaf
2 1/2 - 3 cups half and half and/or cream (original recipe called for half and half, but I had a little left over cream in the fridge, so I used both, I'm sure all cream would be yummy too)
3 chicken breasts, shredded

Pre-cook the chicken. I've baked it or done it in the crockpot. When I do it in the crockpot I put the chicken broth in with the chicken and cook it until it's tender and shreddable. I save the broth, strain it, and use it in the soup.

Melt butter, saute onions and garlic for about 8 minutes. Add spices and cook for another minute or so. Add pumpkin and broth. Reduce heat and simmer for 20 minutes. Add chicken and half and half/cream, warm through but don't boil. Adjust salt and pepper. You can eat it as a traditional soup or serve it over rice or noodles. I've also added wild rice to the soup before and that's good.

Pumpkin Chocolate Chip Cookies.

photo credit: joy the baker

Pumpkin Chocolate Chip Cookies from Jocelyn:

1/2 cup shortening
1 1/2 cups sugar
1 egg
1 cup pumpkin
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
bag of chocolate chips

Mix all ingredients together and bake at 350 for 15 minutes.

Spiced Apple Cider.

Spiced Apple Cider Served in a Pumpkin from Lauren:

1 gallon apple cider
1 can (6 0z) frozen orange juice concentrate (used half a can)
3 whole cloves
2 cinnamon sticks

Combine all ingredients in a 6-quart sauce pan. Cook over medium heat until heated through and flavors are blended 15 to 30 minutes.

Meanwhile, hollow out a pumpkin and make sure to clean the interior walls are really, really well. Pour cider into pumpkin before serving.