Downeast Maine Pumpkin Bread

This is the recipe I submitted. I really was coming up emptyhanded trying to figure out what to bring so I went allrecipes.com and found this recipe. It got a zillion good ratings so I thought it was a safe bet. I wasn't dissapointed. I did replace half of the oil with applesauce to make me less guilty. The result was still a yummy moist bread that smelled like heaven!

Prep Time : 15 Min Cook Time: 1 Hr

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups all-purpose flour

Directions
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans or 2 5x9 pans.
In a large bowl, mix together pumpkin puree, eggs, oil (applesauce), water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 1 hour + in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin and Coconut Milk Soup

This recipe was a nice mix to all the sweet ones brought to Enrichment. It was submitted by Amanda G.

1 TBS vegetable oil
1 onion, chopped
1 leek, chopped
1 lb pumpkin, diced
1 lb sweet potato, peeled and diced
1 qt chicken broth
1 1/4 cup coconut milk

Heat oil in soup pot. Add onion and leek, cook until soft.

Stir in pumpkin, sweet potato, and broth. Bring to boil, cover, and reduce heat.

Simmer for 15 minutes. Mash veggies and stir in coconut milk.

Season to your liking. I prefer cinnamon, curry, and a little cayenne pepper. Top with sweetened coconut or pumpkin seeds. Enjoy!

Pumpkin Spice Bread/Muffins

Another recipe included in our pumpkin recipe exchange for Enrichment.

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking bowder
1/2 tsp nutmeg
3/4 tsp ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9x5 loaf pans, or muffin pans and dust them with flour. Evenly divide the batter between the two pans, or fill the muffin pans 3/4 full. Bake 60-70 minutes, or 25 to 30 minutes for muffins, or until toothpick inserted into the center comes out clean. Slice and serve plain, buttered, or with cream cheese.

Pumpkin Pie Cake

This pumpkin recipe was submitted by Stacy F. for our Enrichment recipe exchange.

1 yellow cake mix-reserve 1 cup
1/2 cup melted margarine/butter
1 egg

Mix together and spread into a greased 9x13 pan.

2 eggs
1 1/4 cup pumpkin pie filling
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1 2/3 cup evaporated milk

Mix together and pour over cake mixture.

1 cup cake mix (reserved from above)
1/8 tsp cinnamon
1/4 cup sugar
1/4 cup softened butter

Drop teaspoon size onto pumpkin mixture.

Bake 350 for 50-60 minutes.

Pumpkin Roll

Another recipe from Enrichment. This one was submitted by Marie W.

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt

Cream Cheese Filling:
1 pkg cream cheese
1 cup powdered sugar
4 oz cool whip

Beat eggs on high speed for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Fold in dry ingredients. Line a 9x13 inch pan with wax paper and spray with Pam. Pour pumpkin mix into pan. Bake at 375 for 15 minutes. Turn out onto kitchen towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll and fill with cream cheese filling. We like it almost frozen.

Pumpkin Cookies

Our Enrichment had a recipe exchage this week centered around pumpkin recipes. I figured I would post the recipes I got here to share with one and all. This one was submitted by Suzanne M.

3/4 cup sugar
1 15 oz can pumpkin
1/2 cupe coconut oil
1 TB orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

Heat oven to 375. Mix sugar, pumpkin, coconut oil and orange peel. Stir in flour, baking powder and soda, cinnamon, and salt.
Drop dough by teaspoonful onto cookie sheet.
Bake for 15-20 minutes. Remove, cool and add frosting.

Frosting:
2 TB soft butter
2 cups powdered sugar (approx)
buttermilk or milk for consistency
1 tsp vanilla

Chickpea (Garbanzo Bean) Curry

For being so easy, this recipe is surprisingly good. It makes for a great lunch the next day too.

1 can (16 oz.) chickpeas, drained and rinsed
1 onion, diced
1 teaspoon ginger
Diced tomatoes (1 if fresh, or a can)
Garlic
Curry powder or paste
2-3 Tbs. oil
water

Saute onions in oil 2-3 minutes. Add ginger, curry powder, and garlic (I didn't include quantities on curry and garlic, it really depends on how strong you like the flavors -- so experiment with different quantities). Add chickpeas, a bit of salt, and water (about a tablespoon). Cook and stir 1 minute. Add tomatoes, cook about 5 minutes, adding water as necessary.
Serve with rice, pita, or whatever you like with curry.

Spaghetti Squash With Vegetables & Mozzarella

I bought a spaghetti squash at a garge sale (of all places) last week and we had this recipe for dinner this week. It's really yummy and rather filling on it's own.

1 spaghetti squash
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 large can (28 ounces) crushed tomatoes
3-5 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese

Serves 6-8
Cook spaghetti squash by your favorite method and remove flesh. I cut mine up and put it in a 9X9 pan in the microwave, covered with a little water in the pan for 5 minutes. It took three batches to cook the entire squash. Preheat oven to 375 F.

Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes.

Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheeses, followed by the other half of the squash mixture, then the rest of the cheeses. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.

Recipe from Seed of Knowledge. There are also some other recipes for spaghetti squash.

BBQ Beef Sandwiches

This is an old and easy favorite:
1 slab of beef brisket -- at least 4 lbs
1 bottle of your favorite BBQ sauce -- I use Safeway brand hickory barbecue sauce

Put the brisket fat side down in your slow-cooker (Crock-pot). Pour the BBQ sauce over it. Cook on low for 8-10 hours.
Then take out the brisket and shred it (using two forks, pull the meat apart in opposite directions until it looks, well, shredded).
Put the meat back in the pot with the leftover BBQ sauce and stir.

Toast or warm your favorite bun. My favorite is Kaiser rolls, but hamburger buns work well too.
Put the meat on the bun, and enjoy a taste of BBQ heaven.

Good with fresh corn on the cob, baked beans, etc.

Special Ingredient: Sriracha Chili Sauce

Josh and I have come across this sauce at a number of restaurants and Josh became keenly interested in it after he found out they used it in a volcano blue cheese burger he ate in Boulder, Utah. We bought a bottle of it at our local grocer and I have started slipping it into various recipes to give them an extra kick and depth of flavor. Watch out though, a little goes a LONG way. Josh puts it on his burgers and hot dogs (he can handle more spice than I can). I used it this week in my spicy meatballs to bring up the flavor and also in Misty's homemade tomato soup. I can't wait to try it in Chili.

Monkey Bread

Last night we had our "Ball" dinner and for dessert I decided to make these to carry on the ball theme. I've made them before but never in a muffin pan. The muffin size is perfect for the kids and portion sizing. The recipe was adapted from one on The Pickey Palate. I used my french bread recipe and used half for a loaf of bread and the other half for the monkey bread. I am sure you could use your favorite bread recipe or any Pillsbury dough.

Bread Dough
6 Tablespoons Sugar
3 Tablespoons Cinnamon
½ Cup butter, (1 stick)
½ Cup brown sugar

1. Preheat oven to 350 degrees F. With kitchen scissors, cut dough ½ inch little cubes/balls. Combine sugar and cinnamon into a large bowl. Gently toss all pieces of dough into sugar mixture.
2. Spray a 12 count traditional muffin pan with non stick cooking spray. Divide bread pieces into the 12 muffin cups with or without paper liners. Set aside.
3. Place butter and brown sugar into a medium saucepan over medium heat. Stir until melted and bubbly. Pour evenly over each muffin cup. Place muffin pan on foil lined cookie sheet (mine bubbled over a bit in the oven).
4. Bake for 18-20 minute or until bread is cooked through. Remove from oven and let sit in pan for 5 minutes before transferring to cooling rack.

Chicken Pesto Pizza

I got the idea for this pizza from a restaurant Josh and I went to in Escalante, Utah in July. I pulled it together at home and loved it! It's a great twist on a traditional favorite.




Pizza Crust or other crust recipe

Pesto sauce in place of tomato pizza sauce
*I used a basil pesto but you could probably use any other kind of pesto. Store bought or homemade work great

Mozzarella Cheese
Cooked, Cubed Chicken
Tomato slices
Red Onion, thinly sliced
Mushrooms, sliced

Make and roll our pizza crust according to directions. Spread a liberal amount of pesto sauce on the dough (when I made it we thought I should have used more pesto sauce). Sprinkle on the cheese and toppings. Bake as directed.

Overnight Refrigerator Pickles

I got this recipe from our CSA discussion board. We got seven cucumbers last week and there was no way we could eat all of them and since we also got a ton of dill over the last few weeks from them pickles seemed like a natural choice. I ended up using a mix of apple cider, white, and balsamic vinegars because I didn't have enough of any one kind. I also substituted ground mustard and ground pepper for the seeds and fresh dill for the dill seeds. They turned out a lot like bread and butter pickles if you've ever had those. They were great on a ham and cheese sandwich.

Slightly Sweet Dill Refrigerator Pickles

1 small sweet onion (such as Vidalia or Maui), thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
1 large bunch dill, coarsely chopped (stems included)
1 tablespoon yellow mustard seeds
2 teaspoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seeds

Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.

Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.

Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.

Primavera Pizza

This is very simple, but oh so good. It is very colorful with the spinach and red pepper.

pizza dough to make 2 pizzas
olive oil cooking spray
grated parmesan cheese
garlic
ranch dressing
cooked chicken breast strips, chopped
chopped red bell pepper
chopped red onion
1 cup torn baby spinach
shredded italian blend cheese
italian seasoning

On 2 sprayed cookie sheets, spread dough and then lightly spray dough. spread/divide parmesan and garlic over each crust. Bake 10 min at 400. Spread ranch dressing on each crust. layer chicken, bell pepper, onion, spinach, cheese and italian seasoning. Bake 8 more min.

Taco Salad

We had this for dinner last night and I was reminded how much I like this simple dinner.

1 lb ground beef
1 can black beans
1 can kidney (or pinto) beans
1 can corn
Liberal amount of Taco Seasoning

Brown the beef until fully cooked (I then rinse the meat under running water leaving a little water in the pan), then add the rinsed beans, drained corn and taco seasoning. Allow to simmer until heated through and slightly thickened.

Serve with the following (toppings optional depending on your own taste and what you have on hand):

Crushed tortilla chips
Lettuce
Shredded Cheese
Tomatoes
Green onions
Olives
Cilantro
Avocado or Guacamole
Sour cream
Ranch dressing
Salsa
etc.

I usually layer tortilla chips on the bottom with meat/beans then cheese then lettuce on top with the other various toppings after that. But really it doesn't matter what order you do it in because the best way to eat it is all mixed up.

Tiny Carrots with Dill Butter

This is found in the Better Homes and Gardens cook book (my staple). Anyway, my family loves these. They are a great side dish for just about anything. Enjoy.

1 16oz package tiny whole carrots (3 1/2 cups)
2 Tbs butter or margarine (or olive oil if you prefer)
1 Tbs fresh snipped dill or 1/2 tsp dried
1 Tbs lemon juice
1/4 tsp salt
1/8 tsp pepper

Cook carrots, covered, in a small amount of boiling water until crisp tender (usually 15 minutes or so at high altitude). Drain. Stir butter/margarine/oil, lemon juice, salt, and pepper into carrots; toss lightly to coat. Makes 4 servings.

Ho Ho Trains

Fun for kids to put together.

For each train:
Chocolate frosting, architectural icing, or almond bark
1 Ho Ho (or Twinkie)
4 round peppermints or butter scotch candies
2 mini Recess Peanut Butter Cups
Twizzlers pull n peals (optional)

On paper plates or other portable surface, place the twizzlers strands like a train track (optional). Next, place the Ho Ho on the "tracks". Add the peppermints as wheels (two on either side) using icing or chocolate as glue. Cut one of the peanut butter cups in half. (eat the other half or use it for another train). Attach the half, larger side down, at the front of the "train" to create the "grill". Attach the other peanut butter cup to the top, front of the "train", small end down, to create the "smoke stack".

Other ideas:

Make box cars with Twinkies and Ho Hos using the same method but omitting the peanut butter cups.

Cilantro Pesto

Another cilantro-intense recipe. Yummy, Yummy! Sorry, we've been watching a lot of Wiggles lately. Another allrecipes. View the original here.

INGREDIENTS
1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil

DIRECTIONS
Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Cilantro Lime dressing

We got a TON of cilantro and a TON of lettuce in our CSA box this week. Salad seemed like a natural choice at that point and this dressing was delicious! I found it on allrecipes.com

INGREDIENTS
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

DIRECTIONS
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Chocolate Cherry Mice

A cute little treat whenever you're in the mood.

For each mouse:

Almond bark (chocolate coating)
1 Chocolate Hershey Kiss
2 chocolate chip morsels
1 drained maraschino cherry with stem

Melt almond bark in microwave on high until melted, stirring every 30 seconds.

Dip cherry in chocolate by stem and coat evenly. Place on aluminum foil or wax paper to cool.

Dip one more time. Before it cools, press Hershey kiss into side of cherry point side out and place chocolate chips as ears, point side toward cherry. Let cool completely.

Eat and enjoy. Store at room temp in air tight container.

Fresh Tomato Soup

Here is one of our favorites, and it is so much better then the canned stuff.  Best part is that it really doesn't take much effort.  We like it best with grilled cheese sandwiches.

6 medium tomatoes, peeled and quartered or 2-14 oz cans tomatoes

3 cups water 

1 cup chopped onion

1 cup chopped celery

6 oz can tomato paste

4 Tbs snipped fresh parsley or 2 tsp dried

4 tsp instant chicken bullion granules

4 tsp lemon juice

2 tsp sugar

1. If desired, seed fresh tomatoes.  In a large saucepan, combine all ingredients.  Bring to a boil.  Reduce heat, cover, and simmer about 20 minutes.  Cool slightly.

2. In a blender, blend half of the mixture until smooth.  Repeat with the rest.

Makes about 8 cups

Guacamole Potato Salad

I found this recipe on familyfun.com and tried it last night. I really liked it and it was very easy to do. Next time I make it I will probably tone down the citris juice (I subsituted lemon juice for the lime).

3 pounds red potatos
2 Tbs plus 1-1 1/2 tsp salt
1 ripe avocado, peeled
2 tsp grated lime zest
Juice of 2 limes (about 1/2 cup)
2 cloves garlic
1/2 cup chopped cilantro
2 Tbs mayonnaise
2 celery stalks, sliced

Cook potatoes in water seasoned with 2 Tbs salt until fork tender. About 20 mins. Drain and cool.

Meanwhile, puree avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processer until smooth. If the dressing is too thick, add a Tbs or so of hot water.

Cut the potatoes into bite-sized chunks leaving the skins on and place then in a large bowl with the celery. Gently stir in the avocado dressing. Serve immediately, or cover and chill.

Sushi Rolls

You can add whatever fillings you want to these rolls, but I'll given you some of my favorites and some other suggestions.

Possible Fillings: (use one to four)

* Sliced egg omelets (4 eggs, 2 tsp. sugar, dash salt, vegetable oil)
* Dried Shitake Mushrooms (12 mushrooms, 1 cup chicken broth, 4 tbs sugar, 2 Tbs soy sauce)
* Canned Salmon, drained and flaked
* Ripe avocado cut into thin strips
* Parboiled snow peas cut into thin strips
* Crab meat
* Strips of proiscuto cheese
* Bell pepper strips
* Cooked asparagus tips
* Whole green beans, blanched

Sushi Rice:

4 cups rice (long grain white or Cal rosé)
4 cups water
Vinegar Mixture:
1/2 cup vinegar
5 tbs sugar
1 tsp salt

5-6 sheet nori (seaweed)

Prepare one to four items for filling. (Our favorite combination is the egg, mushroom, salmon, and avocado.)

For Sliced Egg Omelet:
Break eggs into a bowl, and stir. Add seasonings and strain through a sieve. (This makes the texture more smooth and uniform). Heat an oiled frying pan and pour about 1/4 cup egg mixture, spreading to cover the entire bottom of the pan. When egg is almost cooked (it starts to loose its shine) roll up from one end. Remove from pan and cool. Repeat with remaining egg. Slice length wise.

For Shitake Mushrooms:
Rinse and soak in water. Cut off hard tips. Cook in chicken broth and sugar, skimming the scum, for 4-5 minutes. Add soy sauce and simmer over medium heat until liquid is gone (a bit syrupy in the bottom). Cool on a plate or cutting board. Discard stems and cut into thin slices.


For Rice:
Wash the rice before cooking. Add water and let it stand for 1 hour (a good time to prepare the fillings). Make vinegar mixture (put everything into a small bowl and stir) and set aside. Bring water to a boil and cook according to the directions on the rice package. After it's done cooking, leave it to steam for 7-8 minutes.

Transfer rice to a large, deep baking pan. Pour the vinegar mixture over the rice and stir with vertical cutting movements, cooling as much as possible while doing this. Let sit until it reaches skin temperature.

Lay a bamboo mat down and place a sheet of nori, shinny side down, on it. Spread 1/5 to 1/6 of the rice on the nori leaving about 3/4 inch at the far edge. Lay the fillings in long horizontal strips across the rice. Using the bamboo mat, bring the bottom edge of the nori to the top and join together. Using bamboo mat, press to shape, rolling to tighten. Cut into eight equal slices (a sharp knife and water for rinsing are useful). Repeat until done.

Lime Juicer

If you are going to be squeezing limes, especially key limes, you will want one of these. You simple cut the fruit in half, put it in the cup and squeeze. The press inverts the peel and squeezes out all of the juice. It takes little effert and is SO much faster.

Key Lime Pound Cake

Elijah has been begging to make a lime cake ever since I picked up some limes at the store. We looked on Allrecipes.com and found this recipe. The cake turned out SO yummy! It is dense and moist and melts in your mouth. It wasn't until after I raved about it that Josh told me it had a TON of butter and shortening. Thus making this a rare occasion cake, but a very yummy one!

1 cup butter
1 cup shortening
2 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1/2 cup milk
1 1/2 tsp vanilla extract
1/2 cup key lime juice

Preheat oven to 325, grease and flour bundt cake pan.

In a large bowl, beat 1 cup of butter, shortening and sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla, and lime juice. Pour into prepared pan and smoothe the top.

Bake until a knife inserted into the crown comes out clean. Original recipe says 90 mins. We cooked ours for a little over 60 mins. I would check it after an hour, depending on your oven.

Poke holes in the warm cake and top with a glaze made with 3 Tbs key lime juice, about 1 1/4 cups powdered sugar and a little water (I just mix it until I get a consistency I like. I would not use more lime juice but adjust sugar and water amounts)