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Warm days in October have lengthened our fall produce season by a couple of weeks for everyone to enjoy, but we all know that our fall harvest will soon be over when we have a killing frost. The pumpkins and squash along with apples and cider bring fall aromas from the kitchen. I don’t know about you, but I’m always looking for a couple of new things to add to our family meals and these fall fruits and vegetables are wonderful additions. As you look for recipes, try to find those that have low fat ingredients and use methods of preparation that roast, bake, grill or microwave to limit the necessity of adding fat like breading and frying. Here’s a recipe I’m going to try from the University of Illinois Extension, to give a little variety to weekend breakfast with the family or snack/dessert to take to the next family gathering. Hope you will try them too!
Pumpkin Perfection
Lehman's
Warm days in October have lengthened our fall produce season by a couple of weeks for everyone to enjoy, but we all know that our fall harvest will soon be over when we have a killing frost. The pumpkins and squash along with apples and cider bri...
Ingredients
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1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses or maple syrup
3–4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting
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1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds
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1 16–oz. can pumpkin
3 1/2 cups flour
3 eggs
2 cups sugar
1/2 cup oil
2 tsp. Baking soda
1/2 cup applesauce
1/2 t. salt
2/3 cup orange juice or cider
4 tsp pumpkin pie spice
Instructions
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In a large bowl, sift together flour, baking powder, salt and pumpkin pie spice. Set aside.
In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.
Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.
Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.
- To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.
- Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.
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Preheat oven to 350°F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts. Fold oat mixture into pumpkin mixture to form stiff dough.
Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake 40 to 45 minutes or until golden brown.
While still warm, cut into 2×3 inch bars. Serve warm or cool completely.
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Preheat oven to 350°. In a large bowl, mix pumpkin, eggs, oil and juice until well blended.
Sift together flour, sugar, baking soda, salt and spices.
Add dry ingredients to pumpkin mixture; beat until smooth. Pour batter into 2 greased and floured loaf pans.
Bake at 350° for 1 hour or until bread tests done. Remove bread from pans and cool on a wire rack.
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