Who could turn down pumpkin pancakes and what a yummy way to start your day!
"These barely-sweetened fluffy pancakes feature ginger, cinnamon and allspice to emphasize the pumpkin flavour. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."
1 ½ Cups milk 1 Cup pumpkin puree
1 egg 2 Tbsp. vegetable oil
2 Tbsp. vinegar 2 Cups all-purpose flour
3 Tbsp. brown sugar 2 tsp. baking powder
1 tsp. baking soda 1 tsp. ground cinnamon
½ tsp. ground ginger ½ tsp. salt
1 tsp. allspice
Mix together milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking soda, baking powder, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle to medium high heat. Scoop the batter onto the griddle, using app. ¼ cup for each pancake Brown on both sides and serve hot.
Pumpkin Cranberry Bread
3 Cups all-purpose flour 5 tsp. pumpkin pie spice
2 tsp. baking soda 1 ½ tsp. salt
3 Cups granulated sugar 1 15 ounce can 100% Pure Pumpkin
4 Eggs ½ Cup fresh orange juice
1 Cup fresh or frozen cranberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
2 Cups pumpkin puree 1 Cup evaporated milk
1 Cup white sugar ½ Cup self-rising flour
2 Eggs 1 tsp. vanilla extract
½ Cup butter 2 pinches ground cinnamon
Preheat oven to 350 degrees. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish. Bake at 350 degrees F (175 degrees C) for 1 hour.
Cream of Pumpkin Soup
3 Tbsp. butter 1 Tbsp. brown sugar
¼ tsp. ground cinnamon 4 slices whole wheat bread
1 Cup chopped onions 2 Tbsp. butter
5 Cups chicken broth 1 – 15 ounce can pumpkin puree
1 tsp. salt ¼ tsp. ground cinnamon
1/8 tsp. ground ginger 1/8 tsp. ground black pepper
1 Cup heavy whipping cream
Preheat oven to 400 degrees. Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Remember you can enjoy my Pumpkin goodness all year around.