Category Archives: Snacks

Good Morning Breakfast Cake

Posted by deliciousonadollar in Breakfast, Brunch, Cakes, Snacks and tagged with , , , , ,
Pumpkin Crumb Cake

Pumpkin Crumb Cake

In the morning there are often “sleepy-heads” who take their time about getting to breakfast.  If it’s your job to marshall the troops in the morning, this cake might just be the magic that gets everybody up and on their feet.  What, cake for breakfast, you’re asking?  Yes!  This one has all good things in it to jump start the day.

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Starting with pumpkin providing carotene and fiber, add eggs for protein, some walnuts with their heart-healthy oil, a topping that’s heavy on the oatmeal (but I won’t tell if you won’t), and milk.  The flavor is outstanding–not sweet, just right– and the crumb will melt in your mouth especially if served warm.

I baked this cake on a Saturday afternoon intending it for Sunday morning, but we could not ignore the wonderful aroma of it baking.  When I asked Mr. D. if he would like a piece with coffee he replied, “I thought you would never ask.”   It was as flavorful and satisfying as the aroma promised and we both wanted another piece.   (But we didn’t).

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PUMPKIN CRUMB CAKE

SERVINGS:   About 12

INGREDIENTS  for the cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup ( 1 stick ) unsalted butter (If you use salted butter, cut back on the salt.)
  • 1 cup sugar
  •  3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 3/4 cup chopped walnuts

    Making the crumb topping

    Making the crumb topping

For the TOPPING:

  • 2/3 cup plus 2 Tablespoons rolled oats
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 6 Tablespoons unsalted butter

DIRECTIONS

1.  Preheat oven to 350*,   grease or spray a 8″ x 11″ baking dish.

2.  In a medium bowl whisk together all the dry ingredients  (flour through salt) and set aside.

3.  In a large mixer bowl, cream the butter till light and fluffy.  Gradually add in the sugar and continue creaming.  Add the eggs one at a time scraping down the sides of the bowl after each.

4.  Add the pumpkin and vanilla and mix in well.

5.  Add in the dry ingredients alternately with the milk just till incorporated.

6.  With a spoon, stir in the nuts.    Pour into the prepared baking dish.

Cake batter in the baking dish.

Cake batter in the baking dish.

7.  Prepare the crumb topping:  In the medium bowl, measure out the oats, flour, brown sugar and cinnamon.  Whisk together. Cut in the butter using a pastry cutter or two knives.   Sprinkle over the cake batter in the pan.

Sprinkle on the crumb topping.

Sprinkle on the crumb topping.

8.  Bake at 350* for 45 – 50 minutes.  Test with a toothpick or cake tester for doneness.

Just out of the oven.

Just out of the oven.

Please have a piece while it is still warm to fully appreciate this wonderful cake!

So good warm with a cup of coffee.

So good warm with a cup of coffee.

Funfetti Truffles

Posted by deliciousonadollar in Holiday, Snacks and tagged with , , , , ,
Funfetti Truffles for Valentines Day.

Funfetti Truffles for Valentines Day.

It’s that time of year again when the church we belong to hosts a Chocolate Festival.  This will be our 16th. year doing this, and over the years it has grown and become known and looked forward to by many people.  In fact we get visitors from out of state who come every year.  Of course a chocolate festival would not be complete without a candy booth.

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Since the very first year, a group of us makes truffles that we package in pretty boxes.  They sell “like hotcakes”.  Since I first began making truffles I have made quite a few different kinds, and this year I found this recipe for Funfetti Truffles.  They were different from anything we’ve had before and I thought that with their white chocolate coating they would look really pretty in amongst the dark chocolate ones.

This is another of those recipes that starts with a cake mix, and turns into something else.  In this case, candy.  They were very easy to make, and lend themselves to different holidays by changing the sprinkle colors that you use.  This recipe makes about 24 truffles.  I doubled everything and got a total of 54 truffles.  One box of white cake mix is enough to make a double recipe and still have some cake mix left over.   Here’s what you do:

FUNFETTI TRUFFLES

YIELD:   about 24

Just a few ingredients needed.

Just a few ingredients needed.

INGREDIENTS

  • 1 cup of white cake mix
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla
  • 2 Tablespoons milk
  • 1 Tablespoon sprinkles (match color to holiday or occasion )
  • 1 1/2 cup white chocolate chips or vanilla almond bark for coating

In a large bowl, whisk together the cake mix, flour, and sugar.  Stir in the melted butter, vanilla, milk, and sprinkles.  Mix well so all the dry ingredients are moistened.  It should stick together and hold its shape when formed.  If necessary, add milk in small amounts until this is achieved.

A dough that sticks together.

A dough that sticks together.

Use a small cookie scoop or teaspoon to form even balls.  Roll between hands to shape.  Place on a wax paper lined baking sheet.  Refrigerate for 20 – 30 minutes.

Roll into balls and place on lined baking sheet.

Roll into balls and place on lined baking sheet.

Meanwhile, melt white chocolate or almond bark, in a double boiler.  Drop each truffle into the chocolate and roll around to coat.  Tap off the excess.  Place on a wax paper-lined baking sheet.  Top with a few sprinkles,  the same ones used in the dough.

Dip into melted white chocolate, decorate with sprinkles.

Dip into melted white chocolate or almond bark, decorate with sprinkles.

Place in a cool place to harden.  These will keep for a long time if kept cool.  Makes a nice addition to a plate of cookies or by themselves in a candy dish for Valentines Day.

Pretzels dipped into white chocolate and decorated.

Pretzels dipped into white chocolate and decorated.

I had enough melted white coating left after dipping the truffles, so I also dipped some pretzels and decorated them with sprinkles and M & M’s.

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Sweets for your sweetie!

Sweets for your sweetie!

SOURCE:      laurenslatest.com

A Super Bowl of Dip

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , , , ,
Pimiento-Cheese Dip

Pimiento-Cheese Dip

This is just the thing for your Super Bowl Party!  Pimiento cheese dip is one of those comfort foods that can serve as a really delicious appetizer or as a cheese spread.  If you’re looking for a whole lot of comfort, use the spread to make a sandwich on white bread and grill it like grilled cheese. (Sublime!)  If it’s an appetizer you’re after, put it in a small bowl or serving dish, and surround it with chips, crackers, toast points, or celery sticks.

Whenever I’ve been served this dip I found that if you don’t get to it when it’s first put on the table, there won’t be any left in a few minutes.  Everyone seems to really like it, and its extremely easy to make.

PIMIENTO-CHEESE DIP

INGREDIENTS

  • 2 cups shredded sharp Cheddar cheese
  • 1/4 cup mayonnaise
  • 1/4 cup butter or cream cheese, softened  (Ease your conscience a little, use the low-fat variety.)
  • 1 ( 4 ounce ) jar chopped pimientos, drained
  • 1/2 tsp. garlic powder, or to taste
  • 1/4 tsp. salt or to taste
  • 1/4 tsp. white sugar
  • 1/2 cup chopped pecans, optional

 

Beat the shredded cheddar cheese, mayonnaise and softened butter or cream cheese in a mixing bowl with a mixer on low speed until well blended.

Add the pimientos, garlic powder, salt and sugar; mix to combine.  Stir in the pecans if using.

Additional notes:   This recipe can become too salty, if using salted butter, so taste before adding the salt and adjust amount accordingly.  This becomes particularly important if serving with salty chips or crackers.  Another nice addition is chopped black olives especially if serving with finger-cut raw veggies.

This does not last long once put out on the table.

This does not last long once put out on the table.

SOURCE:   All-Recipes.com

Cheeseburger Pizza

Posted by deliciousonadollar in Bread, Rolls, Main Dish, Snacks and tagged with , , , , , , ,
Cheeseburger Pizza

Cheeseburger Pizza

“Two all beef patties, lettuce, cheese,…….. on a sesame seed bun”.  Sound familiar?   Today, I’m going to show you a fun way  to recreate this fast food burger without a trip to the drive-in.

I was somewhat doubtful that the sauce would come close to tasting like the one on the well-known burger, so I made up a half-recipe just to try it.  My gosh, it is spot on!   This is a great sauce to have made up ready to top off your burgers even if you don’t use all the other toppings.  You could surprise your friends/family this summer with a cookout, serving this “secret” sauce on the burgers.

With that piece of the recipe having proven itself, I was ready to make the whole thing.  Included here is  a good recipe for the dough, but if you don’t want to make you own dough or don’t have the time, a one pound package of pizza dough purchased at the supermarket will do just fine, and it’s a great time saver.

CHEESEBURGER PIZZA

YIELD:   1 large pizza,  8 – 12 pieces

For the crust:

  • 3 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 3/4 cup + 2 Tablespoons lukewarm water
  • 1-2 Tablespoons sesame seeds

1.  Combine all the above ingredients (except sesame seeds) and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands.

2.  Place dough in a lightly greased bowl ( or leave it in the bread machine to rise) and let it rise until it’s very puffy, about 1 1/2 – 2 hours.

3.  Spray a large rimmed baking pan ( 15″ x 10″ is good ) with non-stick cooking spray.  Sprinkle sesame seeds into the pan, if desired;  they’re there to mimic the burger’s ” sesame seed bun.”

4.  Deflate the risen dough, and stretch it into and oval with your hands.  Plop the oval onto the baking sheet, and then press it towards the edges.  When it starts to fight back, walk away for 10-15 minutes.  When you come back, you should be able to continue pressing it to the edges, nearly to the corners.  If you can’t, give it another rest and try again.  The dough should cover as much of the pan as possible—without making yourself crazy over it.

Spread dough in the baking pan.

Spread dough in the baking pan.

5.  Cover the dough, and let it rise until puffy, about 90 minutes.  While the dough is rising, prepare the toppings.

TOPPINGS

  • 1 pound ground beef
  • 1 medium onion, peeled and diced
  • dill pickle slices
  • 10 -12 slices American cheese
  • shredded lettuce

6.  Season the ground beef with 3/4 teaspoon salt, and fry until brown;  drain off the fat.  Dice the onions, and shred the lettuce.  If using whole dill pickles, slice 1-2 large pickles.

Brown the ground beef.

Brown the ground beef.

Chop the onions and slice the dill pickles.

Chop the onions and slice the dill pickles.

SAUCE

Sauce ingredients.

Sauce ingredients.

  • 1 cup mayonnaise
  • 1/3 cup green pickle relish
  • 2 Tablespoons yellow mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon sweet paprika (can substitute smoked or hot paprika, if desired)

7.   Combine all the ingredients, mixing until smooth.  Refrigerate  until you’re ready to use.

Mixing up the sauce.

Mixing up the sauce.

8.  Towards the end of the rising time, preheat the oven to 425 *F.    Bake the crust for 10 minutes, or until very light brown.

9.  Remove crust from the oven, and top it with the diced onion, then the ground beef.  Return pizza to the oven, and bake for 10 minutes.

First layer: chopped onions and ground beef.

First layer: chopped onions and ground beef.

10. Remove from the oven, and top with the pickle slices, then the sliced cheese.  Return to the oven, and bake for 10 minutes, or until the cheese is melted and the edges of the crust are brown.

Second layer: sliced pickles and melted cheese.

Second layer: sliced pickles and melted cheese.

11. Remove the pizza from the oven, and spread with the sauce.  Finally, sprinkle with the shredded lettuce.  Cut into 8 – 12 pieces and serve immediately.

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This size pizza was more than two of us could eat, so we spooned some sauce and then some lettuce on each piece as we ate it.  This tasted just like the famous burger it mimics.   The next day I wrapped the remaining piece in foil and heated it in a low oven,  spooning sauce and topping it with lettuce as we had before.   We loved it and I will definitely be making it again.

It tastes just like the burger, without going to the drive-in.

It tastes just like the burger, without going to the drive-in.

SOURCE:    King Arthur Flour

Cardamom Banana Bread with Pistachios

Posted by deliciousonadollar in Bread, Rolls, Breakfast, Snacks and tagged with , , , , , , ,
Cardamom Banana Bread with pistachios.

Cardamom Banana Bread with pistachios.

I like to use a variety of herbs and spices in my cooking.  I love the way they enhance or give subtle flavor to a dish.  They can turn the ordinary or mundane into something exotic and interesting at very little expense.  So following on the heels of yesterday’s post on ginger, today I want to focus on cardamom.

Cardamom is a pod consisting of a pale outer shell which has tiny seeds inside it.  It is the seeds that have an intense flavor, but they need to be crushed or ground before use. Ground cardamom is used mostly in baking where its flavor is readily recognized in the baked goods of Scandinavian countries, especially breads, stollen, cookies and buns.

Two varieties of cardamom: whole pods and ground.

Two varieties of cardamom: whole pods and ground.

Cardamom is available in white, black and green forms. It is the white form that we are most familiar with and that which is commonly used in baked goods.  In India, however, the black and green forms are important ingredients in meat and vegetable dishes.  Black cardamom has a unique smokey flavor, and it is used mainly in curries.

If you have never used cardamom, this recipe will provide an introduction, without being overwhelming.  The bread will taste like the banana bread you know, but the cardamom will be a stand-in for vanilla.  Finely chopped pistachio nuts will provide the crunch.  This bread is not a very sweet bread so it is pleasant with coffee or tea for breakfast.  Keep this recipe in mind when you are faced with 2 or 3 really ripe (read, black ) bananas—the best kind for baking!  I love this recipe because you can mix it all by hand….no need to get out the mixer.   It’s so quick to mix up and pop in the oven while dinner is cooking,  and be cooled and ready for a snack before bedtime.  OOPS,  I’m giving away my secrets!

CARDAMOM BANANA BREAD WITH PISTACHIOS

YIELD:    1  9″ x 5  loaf

INGREDIENTS

  • 1 3/4 cups all-purpose flour

    Mix together the dry ingredients.

    Mix together the dry ingredients.

  • 1 cup to 1 1/2 cups sugar  (I used 1 cup, but if you like a sweeter bread use the 1 1/2 cups)
  • 1/2 teaspoon ground cardamom    If you like cardamom, this amount can be increased up to 1 teaspoon.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup canola oil
  • 1/3 cup reduced fat sour cream
  • 1 cup mashed ripe banana
  • 1/3 cup finely chopped pistachio nuts

1.  Preheat oven to 350*   Lightly grease or spray a 9″ x 5″ loaf pan.

2.  In a large bowl combine the first six ingredients.  ( flour through salt )

3.  In another bowl whisk together the eggs, oil, sour cream and banana.

Everything in two bowls; mix by hand.

Everything in two bowls; mix by hand.

4.  Add the wet ingredients to the dry ones and mix partially.  Add in the pistachios and finish mixing, without over mixing.  This keeps the bread light instead of heavy and dense.

5.  Pour batter into the prepared pan and bake at 350* for an hour or until a toothpick inserted in the center comes out clean.  Cool for about 10 minutes in the pan, then remove from pan and finish cooling on a wire rack.

Banana bread, perfect with a cup of tea or coffee.

Banana bread, perfect with a cup of tea or coffee.

SOURCE:   adapted from a recipe in Cooking Light.

Pumpkin Spice Bread

Posted by deliciousonadollar in Bread, Rolls, Desserts, Snacks and tagged with , , , , ,
Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Challenge Day #2 without a refrigerator.  Back in October when pumpkins were plentiful, I roasted several and made pumpkin puree that I froze in 2-cup measured amounts.  Without the freezer to keep it frozen the puree ( which has a high liquid content) thawed out quickly.    So you have probably already guessed that I am making baked goods using the pumpkin puree.  The first item I made is today’s recipe:  Pumpkin Spice Bread.

This is a very nice recipe, quick to put together, and it makes a tasty bread that is good for dessert, a snack, or for breakfast.  You can add nuts, or chips of any kind to “fancy up” the recipe as you wish.  In this version, I added about 1/2 cup of finely chopped walnuts, and also 1/2 cup cappuchino chips. Regular chocolate chips are also a good addition.  To get a nice crunchy top to the loaf, I sprinkled it heavily with demerarra sugar before baking.

PUMPKIN SPICE BREAD

YIELD:    1  9″ x 5″ loaf

INGREDIENTS

  • 1 3/4 cups flour  ( I used 1 cup all purpose white flour and 3/4 cup white whole wheat flour.)

    Lots of great spices go into this bread.

    Lots of great spices go into this bread.

  • 1 tesp. baking soda
  • 1 tesp salt
  • 1/2 tesp. baking powder
  • 1/2 tesp. nutmeg
  • 1/2 tesp. allspice
  • 1/2 tesp. cinnamon
  • 1/4 tesp. cloves
  • 1 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree ( canned or homemade)
  • 1/3 cup water, as needed

1.  Mix together all the dry ingredients i.e. flour through cloves.

Mix together all the dry ingredients.

Mix together all the dry ingredients.

2.  In bowl of mixer, on medium speed, mix sugar, oil, and eggs.  Stir in pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

3.  Slowly blend in the dry ingredients, add water alternately, as needed.   I did not use the water because my pumpkin puree was so thin, that the batter was the right consistency without the water.

4.  Stir in any additional ingredients like nuts or chips.  Pour into prepared 9″ x 5″ pan.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Bake at 350* for 60 – 75 minutes until a cake tester comes out clean.  Cover with foil if the top is getting too brown.   Cool on wire rack.  Slice and serve when cool.

Fresh from the oven, cooling on a rack.

Fresh from the oven, cooling on a rack.

Delicious while still a little warm.

Delicious while still a little warm.

SOURCE:    Taste of Home

Pumpkin Butterscotch Granola Bars

Posted by deliciousonadollar in Bars and Cookies, Snacks and tagged with , , , , , , , , ,

Pumpkin Butterscotch Granola Bars

Are you tired of recipes with pumpkin?  I hope not, because this is another one, and as long as no one raises a red flag and shouts STOP, they’ll probably keep coming.  You know me and pumpkin by now, so as long as a recipe has the “P” word in it, I’m on it.

These are the BEST Granola Bars I have ever made.  I know that because my husband told me so, and I believe what he says.  🙂

Seriously, they are awfully good tasting, but also hold their shape without crumbling and cut nicely when cool.  They make a nutritional after school snack, or lunch box treat.  You can wrap them individually in wax paper or parchment paper and freeze them so they are available to grab on short notice.  Actually mine never made it to the freezer, because as you are chewing the last bite of the first one, your hand will be reaching for another one so in my house they didn’t last long.  Give them a try and I think you’ll agree with me —they are the best!

PUMPKIN BUTTERSCOTCH GRANOLA BARS

YIELD:  makes 20 – 24 bars depending on how you cut them.

1.  Preheat the oven to 325 degrees and prepare a 13″ x 9″ pan with a sheet of parchment paper  lining the bottom.

2.  Get these ingredients ready:

  • 4 cups oats, preferably old fashioned whole oats, but quick oats work, too.

    Get all the ingredients ready in advance.

  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup brown sugar, packed
  • 1/2 cup pumpkin puree
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 1/3 cups slivered or sliced almonds
  • 1/2 cup pepitas ( I used toasted sunflower seeds)
  • 11 ounces butterscotch chips ( 1 bag)

3   In a large mixing bowl, combine oats, and vegetable oil, mixing until the oats are well coated.

4.  Add the honey and the  brown sugar, pumpkin and cinnamon and salt and mix to combine.

5.  Add the almonds and pepitas and mix in.

6.  Stir in the butterscotch chips.

7.  Transfer the granola to the prepared pan and spread it out evenly.

8.  Bake the bars at 325 degrees for 30 minutes and then press down hard with a spatula.

9.  Bake for another 20 minutes.

10.  Let cool completely before cutting into bars.  Wrap individually and store in an air-tight container, or freeze.

PUMPKIN BUTTERSCOTCH GRANOLA BARS, a delicious snack.

SOURCE:    blog:  Heather Christo Cooks

Pumpkin-Apple Streusel Muffins

Posted by deliciousonadollar in Breakfast, Brunch, Holiday, Snacks and tagged with , , , , ,

Pumpkin-Apple Streusel Muffins

I’ve just eaten one warm from the oven..I was patient just long enough to photograph them and then I HAD to have one.  Oh,Boy,  are they good!  Fall spices, apple and pumpkin married together, not too sweet, a tender crumb, and a crunchy crumb topping.  What else could you do to these to make them any better?   I think these are perfect anytime you want to have one.  At breakfast with coffee?  Mid-morning coffee break?  For Lunch with yogurt or cottage cheese perhaps?  For dessert after dinner—as I said, anytime at all.  You must make these now, before there’s no more pumpkin left on the store shelves.  You’ll be sorry if you don’t.
The recipe makes a batch of 18 muffins.  I thought that was a lot for just two of us, so I made half a recipe and got nine muffins. Now I wish I had made the whole thing and froze some.  Guess I’ll just have to make more to have on hand for Thanksgiving morning.

PUMPKIN-APPLE STREUSEL MUFFINS

YIELD   18 MUFFINS

INGREDIENTS

  • 2 1/2 cups all purpose flour  ( I used half white flour and half whole wheat)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups apple finely chopped

STREUSEL TOPPING

  • 2  Tablespoons flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 4 teaspoons butter

1.  Preheat oven to 350 degrees.  Lightly grease 18 muffin cups, or line with paper liners.

2.  Mix all dry ingredients together in a large bowl.  ( flour through salt)

Dry ingredients.

3.  Mix wet ingredients together in a medium bowl.  ( eggs, oil and pumpkin puree)

Wet ingredients.

4.  Add wet ingredients to dry ingredients and mix just to moisten.  Fold in apples.

Mix everything together. Fold in chopped apple.

5.  Fill muffin cups about 3/4 full.

6.  Mix together the streusel ingredients to form coarse crumbs, and sprinkle on batter.  Pat lightly to adhere.

7.  Bake at 350 degrees for 35 – 40 minutes.  Test for doneness with a toothpick.  Cool slightly in pans and then transfer to cooling racks to cool completely.   Ha!  if you can wait that long!

SOURCE:  adapted from all recipes.com

Making A Mess In the Kitchen

Posted by deliciousonadollar in Snacks and tagged with , , ,

A rainy day outside, and for some unknown reason I gravitate to the kitchen where I want to cook or bake something.  Well, a couple of things have come together in a coincidental fashion.  One being my husband’s birthday in a day or two, another being his father’s birthday the following week.  That one is a milestone birthday for which the whole family will gather to celebrate.  And I have been asked to make one of the desserts. Since the milestone birthday is the weekend before Halloween, I want it to be somehow tied in—haven’t decided the details yet.  But  I thought I would give a recipe a test run for my husband’s birthday and see if he liked it.  If it was successful I might make it again for the party.

A perfect “sugar-baby” pumpkin.

So—now we come to the messy part.  I had bought a fresh baby pumpkin with the thought that I would roast it and make my own pumpkin puree.  Following the directions of a fellow blogger, I stabbed the pumpkin in the heart and other vital parts and threw him into the oven.  I did put him on a baking sheet because somehow I just knew he was going to leak some stuff.  After baking for about an hour I checked for doneness, and finding the stab wounds leaking and oozing, I poked him and my finger left a depression, so I surmised he was cooked, and removed the pumpkin from the oven.   I then let it cool so I could handle it comfortably.

Cutting it in half I encountered a million seeds each one attached to a slimy orange string. Grabbing a large spoon I began to scrape them out, trying to direct them into a bowl I had set in the sink.  But they had other ideas and so off they went sliding and skittering all across my counter, and 0n to the floor. They were slimy and slippery so picking them up was a challenge, but somehow I managed to capture the runaways.  At that point it was clear to me that half a pumpkin was more than I could manage, so I cut that in half.  Now I’m down to a quarter of a pumpkin….a tad easier to hold and scoop out the slimy seeds and strings.  So far, so good.  With all that accomplished, I then peeled away the skin and cut the remaining flesh into chunks.

Next step, make the puree.  For this I thought I would use my blender ( less parts to wash and put away, says I ).  So into the blender container I put about two cups of pumpkin chunks.  Turned it on,  and nothing much happened.  Only the bottom few pieces touching the blades got pureed, the rest just sat there, so I added a little water, but that didn’t help.  This is one tough little pumpkin I thought, and the blender just isn’t up to the job.  So now I get out the processor, transfer the pumpkin pieces into the work bowl and turn it on.

Whew, its working.  Success at last.  Working in small batches of pumpkin I successfully pureed the whole thing.  My yield, after all that, was about 4 1/2 cups of puree that I divided into 2-cup amounts and put one in the freezer.  The other one I am going to use in the recipe I mentioned.   I’m saving that story for another posting.  At this point in my story you are probably thinking the same thing I was:  Isn’t easier to just buy a can of pumpkin?  Of course, it’s definitely easier, but there’s just something about being able to say “I did it all myself” that makes you feel good.

Four and a half cups of pumpkin puree.

Back to the seeds:  I’d often heard or read about toasted pumpkin seeds, and having about 2 cups of them now, I thought I’d give that a try.  Handling them carefully I separated the seeds from the stringy stuff, put them into a colander and washed them, then patted them dry with paper towels.  Searching on AllRecipes.com, I found this recipe that had a lot of good reviews and suggestions for altering it somewhat for variation.

TOASTED PUMPKIN SEEDS

  • 2 cups raw pumpkin seeds

    Raw Pumpkin seeds and some seasonings.

  • 1 1/2 teaspoons Worcestershire Sauce
  • 1 1/2 teaspoons butter, melted ( or substitute olive oil)
  • 1 1/4 teaspoon seasoned salt –This can be all one kind such as Lowrey’s or a combinations of salts like garlic salt, onion salt, or in my version I used some of Penzey’s seasoning called Forward, containing paprika and chili powder.

1.  Preheat oven to 250 degrees.  Line a baking sheet with foil.

2.  Rinse seeds and pat dry.  Place in a bowl.  Mix together the above ingredients and pour over the seeds.  Stir well to coat the seeds.

3.  Spread evenly in a single layer on the baking sheet.

Seasoned pumpkin seeds on a tray ready for baking.

4.  Bake about an hour, stirring occasionally , till golden and crisp.

These make a crunchy, healthy snack.  Just watch the amount of salt in the whole thing, especially if using butter.  I offered them to my husband, and he liked them very much.

A happy ending to my story about how I made a mess in my kitchen on a rainy day.

SOURCE:   allrecipes.com

Oatmeal Pear Scones

Posted by deliciousonadollar in Bread, Rolls, Breakfast, Brunch, Snacks and tagged with , , , , , , , , , ,

I went to the orchard recently to get some fresh apples and pears.  While there I noticed some recipes that were available using some of the products they were selling.  On looking through them I came upon this one for scones that included chopped fresh pears. Unusual, I thought, and worth trying out.  The recipe also called for ground ginger, but I knew immediately that I would put in some crystalized ginger, because pears need something with a little zing to enhance their flavor, and also just because I love candied ginger and use it whenever I can work it in. The recipes were free for the taking, so—I came home and soon began to bake these scones.  There is no rolling of dough or cutting involved.  They are simply dropped by the 1/4 cupful onto a baking sheet.  Quick. Easy.  Try them!

OATMEAL PEAR SCONES

YIELD:  Makes 10 dropped-style scones

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ginger
  • 1 Tablespoon finely chopped crystalized ginger (optional, my addition)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 Tablespoons unsalted cold butter, cut into pieces
  • 3/4 cup plain yogurt
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup unpeeled, finely chopped pear

1.  Preheat oven to 400 degrees.  Lightly grease a baking sheet or line with parchment paper.

2.  In a large bowl, combine all the dry ingredients, i.e. flour through salt.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.

3.  In a small bowl, combine yogurt, egg and vanilla.  Add to dry ingredients all at once.  Mix until dry ingredients are moistened.  Gently stir in pear.

4.  Place  10  1/4 -cups of dough on the baking sheet, 2 inches apart.

5.  Bake for 17 – 20 minutes or until golden brown.  Serve warm.

Adding the crystalized ginger worked out very well.  It added an occasional sharp little bite to a very nice, not too sweet accompaniment  to coffee.  I’m so glad to have found this recipe.  I think you will enjoy it, too.

SOURCE:  Courtesy of Belltown Hill Orchards