1. In a saucepan over medium heat cook: 1 cup brown Sugar, 1/4 cup white sugar, 1/4 cup corn (or other) starch, 1/8 tsp salt, 2 cups heavy whipping cream and 2 cup milk
2. Whisk until smooth and cook until a thermometer reads 175 degrees. Then remove from heat.
3. In a separate bowl beat 4 eggs add 1 can pumpkin and 2 tsp pumpkin pie spice.
4. Temper the eggs by adding small amounts of the hot mixture while constantly whisking. Once you have done this with half of the hot mixture, pour the rest of the now egg mixture back into the pan and whisk until combine.
5. Place back on the stove and cook until the mixture reaches 160 degrees or coats the back of a metal spoon. (optional add the seeds of a vanilla bean)
Frozen Pumpkin Custard
Place 1/2 of the mixture in an ice cream maker and freeze.
Pumpkin Creme Brûlée
1. Divide the mixture into ramekins (if serving later cover with plastic wrap and store in the fridge)
2. Sprinkle 1 Tbsp sugar over each ramekin and use a blow torch to melt the sugar into a crust.
1. In a mixing bowl place 1 cup pumpkin, 1 cup shortening, 1 cup sugar and mix
2. Add one egg and 1 tsp vanilla and mix again
3. Sift in 2 cup flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/4 tsp ginger and mix a final time
4. Spoon cookies onto a baking sheet and bake in a 350 degree oven for 15 min.
5. For the frosting, melt 3 Tbsp butter in a sauce pan, add 1/2 cup brown sugar and 1/4 cup milk, stir until sugar is dissolved.
6. Place in your mixing bowl and add 1 tsp vanilla and about 3 cups of powdered sugar, mix until smooth, add a couple more tablespoons of milk to get the right glossy texture.
Frost cookies and enjoy!
Makes about 2 dozen cookies.
Pumpkin Apple Bread with Streusel Topping
1. In a mixing bowl place 1 can of pumpkin, 1/2 cup oil, 1/2 cup softened butter 1 cup white sugar, 1 cup brown sugar, and 4 eggs and mix
2. Add 3 cup flour, 2 Tsp baking powder, 1 tsp salt, 1 tsp pumpkin pie spice, 1 1/2 tsp cinnamon and mix again
3. Peel, core and dice 2 tart apples and fold into the batter
4. spray loaf pans and evenly divide the batter between them.
5. To make streusel topping in a bowl combine 2 Tbsp flour, 1/2 cup white sugar, 2 Tbsp brown sugar, 2 tsp cinnamon, and 2 tbsp softened butter. Mix with a fork until crumbly. Spread over each loaf.
6. Bake in a 350 degree oven for 35-40 min (until a toothpick comes out clean) up to 1 hour for large loaves
Makes 8 mini loaves for 2 large loaves.
Pumpkin Popcorn
1. Pop 1/2 cup popcorn kernels or use a bag of microwave popcorn.
2. While it is still hot pour into a paper bag with 1/2 cup pumpkin chips and shake, shake, shake. (if the pumpkin chips aren't melting, you can microwave the paper bag for a 20 or so sec until they melt)
3. rip open the bag and allow the pumpkin to cool and harden a bit and serve.
Pumpkin Juice
1. In a blender pour 3 cup apple cider, 1 - 6 oz can pineapple juice, 1 cup pumpkin, 1 tsp pumpkin pie spice and 1 cup orange juice (you can sweeten with some agave nectar or honey)
2. Blend for 30 sec.
3. Store in a pitcher in the fridge. The pumpkin will settle to the bottom so stir before serving.
Mini Pumpkin Whoopie Pies with Cream Cheese Frosting.
1. In a mixer place 1 1/2 cup pumpkin, 1/2 cup oil, 1/2 cup white sugar, 1/2 cup brown sugar and mix
2. Then add 1 egg and 1/2 tsp vanilla and mix again
3. Sift in 1 1/2 cup flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp pumpkin pie spice and mix a final time
4. Line baking sheets with parchment paper and put batter into a prepare piping bag
5. Pipe out an even number of cookies (for sandwiches) and bake at 350 for 10 min. Allow to cool completely.
6. For frosting place in a mixing bowl 1 cup powdered sugar, 3 oz softened cream cheese, 3 tbsp softened butter and 1/2 tsp vanilla. mix until smooth
7. place frosting in anther prepared piping bag and place a dollop of frosting on 1/2 of the cookies. Top with other cookie to make the whoopie pies. Make about 3 dozen mini pies.
Store in the fridge in an air tight container with parchment paper as a liner for layers.
This is a favorite Fall tradition with my kids and each year it's slightly different depending on what we find at the store
Basic Chex Mix Recipe
Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 1 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine.
In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag soup crackers, 1 bag mini pretzels, 1 container pumpkin seeds. Stir to mix up
Pour the sauce over the crackers and stir to evenly coat (I usually have to do this in 2 bowls because I don't have 1 bowl that is big enough to hold it all)
Pour out on 2 baking sheets and bake in a 325 degree oven for 25 (stirring every 8 min to prevent burning
Turn out on a paper sack and let cool
Add the fall fixings and stir to mix.
Store in zip lock bags or air tight containers
Fall Mix in Ideas
Caramel corn
Dried apples
Candy Corns
Reese's Pieces
Honey Roasted peanuts
Caramel bits
It makes a ton so it's perfect to share with neighbors and friends.
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Apple Cider, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Wassail Applesauce
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Orange Juice, 1 can crushed pineapple, pinch of ground cloves, 1 cinnamon stick (or 1 tsp ground cinnamon)
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked. (Make sure to remove the cinnamon stick)
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Apple Butter
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups apple cider and boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
3. Puree apples in a food processor and put back in the pot.
4. Add 2 cups of orange juice, a pinch of allspice, a pinch of cinnamon and stir
5. Cover and Bring back to a boil, cook until the mixture is thick and a dark brown color. Stir often to prevent burning. You know it is done when the butter sits on the back of a wooden spoon without running off the sides.
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Apple Fritter Donut Holes
1. Cut biscuits into 4ths 2. Deep fry until golden brown 3. Roll in cinnamon/sugar
4.Chop up 1 tart apple into small pieces and saute in 1 Tbsp butter and 2 Tbsp sugar until soft
