Pumpkin Crescents

Submitted by Debra Wink on November 22, 2009 - 1:51pm
Liberty Hill Farm's Pumpkin Crescents



Thanksgiving is fast approaching, so I thought I'd get in a quick blog entry before things get really busy... and to prove that I really do make breads once in a while. I found this recipe while searching The American Country Inn and Bed & Breakfast Cookbook (vol. 2), for a vegetable dish to take to my sister's on Thursday. I'm Still undecided on the vegetable, by the way, but these sounded perfect for the Thanksgiving table, so I had to try them out. (I get side-tracked easily.)

My thought was, If they turn out well, I'll freeze and take them, and if not, we really don't need the extra starch anyway. Well, I'm taking them, and I kinda hope they don't all get eaten, because I'm already thinking they'll make a mighty fine bread pudding. I think the dough would be good for other things too---like warm caramel pecan sticky buns.... Okay, enough of that! Time is running out, and I have to decide on a vegetable.

Pumpkin Crescents
makes 3 dozen rolls

2 1/4 tsp. (1 package) active dry yeast
1 cup warm water
1 cup canned pumpkin
1/3 cup sugar
1/2 cup cold butter [the recipe calls for shortening]
1 egg
1 1/2 tsp. salt
5 to 6 cups all-purpose flour
more butter, softened

This is how I put the dough together:
Dissolve the yeast in the warm water, then mix with the pumpkin, sugar, egg and salt. Add half the flour, and then as much more as needed, a little at a time, kneading until a firm, elastic dough forms. Add the butter in small pieces and continue kneading until it disappears and incorporates into the dough. Add a little more flour if the dough becomes too soft and sticky (you're going to have to roll this out later).

Round the dough and place into a greased bowl. Let rise until double. (The recipe says about 1 hour in a warm place, but that's not likely with only one package of yeast---mine took 2-3 hours.)

Deflate the dough and divide into 3 equal portions. Round each piece and let rest 20-30 minutes. Roll out into 12" circles, and spread with the softened butter. (It will take around 2 tablespoons per circle.) Cut each into twelve wedges---a pizza cutter works best for this. Cut a small notch in the center of the curved edges. Stretch each triangle from the curved edge to the narrow point, and then widen the curved edge to open the notch by pulling out from the other two corners. Roll up, beginning from the notched edge. Place the rolls on lightly greased sheet pans, with the points tucked underneath, and curve into a crescent shape. Let rise until doubled. Bake at 400F for 14-20 minutes, until golden brown.

Cappucinno* Mix

Give a Gift Cappucinno* Mix

1C Powdered Fat-free Non-dairy Creamer

1C Instant Hot Chocolate Drink Mix

1/2C Sugar

2/3C Instant Coffee

1/2 tsp Cinnamon

1/4 tsp Nutmeg

Mix all ingredients together & store in an airtight container.

To use: add 3TBS of Give a Gift Cappuccinno Mix per cup of boiling hot water.

Variations:

Use full fat powdered creamer

Use flavored powdered creamer (adjust or leave out nutmeg & cinnamon accordingly)

Leave out spices and add 1-2 tsp of flavoring extract. Mix well-let sit for several hours and mix again (to distribute wet extract through dry ingredients).

Swiss Chocolate Dump Cake

This sounds so good!

Swiss Chocolate Dump Cake
Categories: Cheesecakes, Chocolate
Yield: 12 servings

20 oz Crushed pineapple; undrain
1 cn Cherry pie filling
1 pk Cake mix; deluxe swiss
1 c Pecans; chopped
1/2 c Butter or margarine

Preheat oven to 350~ F. Dump pineapple with juice into
ungreased 13x9x2" pan. Spread evenly. Dump in pie filling.
Spread evenly. Sprinkle cake mix evenly over cherry layer.
Sprinkle pecans over cake mix. Dot with butter. Bake at
350~ F for 50-55 minutes or until set. Serve warm or at
room temperatureTIP To make the traditional Dump Cake
recipe, substitute Duncan Hines Moist Deluxe Yellow Cake
Mix for the Swiss Chocolate Cake Mix.

Pumpkin Dip

Pumpkin Dip


2 cups confectioner's sugar
16-oz. can pumpkin
16-oz. cream cheese
1 tsp. pumpkin pie spice
(or you can use)
1 tsp. cinnamon
1 tsp. nutmeg

Mix together all dry spices with sugar. Whip all the ingredients together refrigerate until firm. Serve with ginger snaps.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies


I am always looking for yummy pumpkin recipes.



Ingredients

* 4 cup all purpose flour
* 4 teaspoon baking powder
* 1 teaspoon salt
* 2 teaspoon cinnamon
* 1 can pumpkin (or 1 1/2 cups cooked, mashed, well drained fresh pumpkin)
* 2 teaspoon baking soda (bicarbonate)
* 2 tablespoon milk
* 2 cup sugar
* 2 eggs, beaten
* 2 teaspoon vanilla extract
* 1 cup cooking oil (or use 1/2 cup oil and 1/2 cup applesauce)
* 1 cup chocolate chips
* 1 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350F degrees.

2. Sift together flour, baking powder, salt and cinnamon and set aside.

3. Mix pumpkin, baking soda, milk, sugar, eggs, vanilla extract and oil.

4. Add wet mixture to dry ingredients.

5. Add chocolate chips and nuts.

6. Drop by rounded teaspoonsful onto cookie sheets that have been sprayed with cooking spray.

7. Bake at 350F degrees for 10-12 minutes or until lightly browned.

Pumpkin Waffles with Maple-Apple Syrup

I borrowed this recipe from Betty Crocker



Pumpkin Waffles with Maple-Apple Syrup
Treat your family to a hearty fall breakfast anytime. They'll love the spicy, sweet hint of pumpkin in these waffles.
Prep Time: 20 min
Total Time: 20 min
Makes: 6 servings (2 waffles and 2 tablespoons syrup each)

Maple-Apple Syrup
1/2 cup maple-flavored syrup
1/4 cup frozen (thawed) apple juice concentrate
Waffles
2 1/3 cups Original Bisquick® mix
1 1/2 cups milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup chopped pecans


1. In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
2. Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
3. Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe
Planned-Overs
Drizzle extra syrup over sliced apples or pears. Top with toasted walnuts for a quick and easy dessert!
Substitution
No pumpkin pie spice on hand? Use 1/4 teaspoon each of ground cinnamon, ground nutmeg and ground ginger instead.

Pretzel Crusted Chocolate Caramel Brownie Cups

Pretzel Crusted Chocolate Caramel Brownie Cups
Ingredients:

* 1 German Chocolate Cake Mix
* 1/2 cup sweetened condensed milk
* 1 egg
* ½ c. butter, melted
* 1/2 package of caramels, melted (or caramel ice cream topping)
* 1 cup milk chocolate chips
* Pretzel Crumble:
* ¼ c. butter, melted
* 2T. brown sugar
* 1 c. crushed pretzels

Method:

Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips.

Cake Mix Cookies

CAKE MIX COOKIES
By JOANIE JEWEL

Overall Rating
Description
FAST COOKIES YOU CAN MAKE FROM A CAKE MIX!
CHOOSE YOUR FLAVORS FROM ANY BOXED CAKE MIX, AND ADD YOUR CHOICE OF INGREDIENTS!

Ingredients
1 BOXED CAKE MIX (ANY FLAVOR)
3 EGGS, BEATEN
1/2 CUP COOKING OIL

Directions
MIX ABOVE INGREDIENTS IN A MIXING BOWL, USING AN ELECTRIC MIXER
NOW, BE CREATIVE, AND YOUR CHOICE OF ANY OF THE FOLLOWING:
NUTS, CHOCOLATE CHIPS, WHITE CHOCOLATE CHIPS, BUTTERSCOTCH CHIPS, FUDGE SQUARES, M & M'S, COCONUT, COOKIE SPRINKLES, HERSHEY KISSES, MINT CHIPS, CRUNCH OREOS, WHAT EVER YOU LIKE!
ROLL INTO BALLS, MAY COAT WITH SUGAR IF YOU LIKE.
ASSBLE ON UNGREASED COOKIE SHEETS
BAKE AT 350 FOR 10 MINS.

Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Servings: 25

Crunchy Romaine Toss

Crunchy Romaine Toss


SERVINGS: 6-8

CATEGORY: Salads

METHOD:

TIME: Prep/Total Time: 20 min.
Ingredients:

* 1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
* 1/2 cup vegetable oil
* 1/4 cup cider vinegar
* 2 teaspoons soy sauce
* Salt and pepper to taste
* 1 package (3 ounces) ramen noodles, broken
* 2 tablespoons butter
* 1-1/2 cups chopped broccoli
* 1 small bunch romaine, torn
* 4 green onions, chopped
* 1/2 cup chopped walnuts

Directions:
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts. Yield: 6-8 servings.

Crockpot Apple Pie

Crockpot Apple Pie Recipe
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on low 6-7 hours or until apples are soft.

Hot Artichoke Crabmeat Dip

Hot Artichoke Crabmeat Dip Recipe
1 pkg. cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can artichoke hearts in water, drained and chopped
1 pkg. (oz.) imitation crabmeat, chopped
3/4 cup Parmesan cheese
1/3 cup thinly sliced green onions
1 tsp. lemon zest
1/8 tsp. ground black pepper

Just mix everything and bake at 350°F for 25-30 minutes. Makes 4 cups (16 servings) - from Pampered Chef.

Cabbage Casserole

1 small head cabbage – chopped

1 small onion – chopped (brown with the ground beef)

1 lb. ground beef – browned and drained of the fat

1/2 cup uncooked rice

1 C. water – cook rice in the water until slightly softened – it will continue to cook in the casserole

1 jar spaghetti sauce

3/4 cup water – add to the spaghetti sauce and mix

salt and pepper to taste

Place chopped cabbage into a greased 9 x 13 pan. Mix rice, ground beef and onion along with the salt and pepper. Layer this over the cabbage. Pour the spaghetti sauce/water over this mixture. Bake for 1 hour at 350 degrees. Add additional water if needed. You could also top this with cheese if you desire about 10 minutes before serving.

This should feed about 10. This recipe can easily be multipled to feed more. This would be great served with cornbread.

Baked Potato Soup

Baked Potato Soup

Ingredients
U.S. Metric Conversion chart

* 3 leftover baked potatoes
* 2 teaspoon(s) margarine
* 1 medium yellow onion, chopped
* 3 cup(s) vegetable stock
* 1 tablespoon(s) chopped green onion
* 3 cup(s) skim milk
* 1 cup(s) half-and-half
* Whipped sour cream or unflavored yogurt
* Shredded colby cheese
* 3 green onions (whites and greens), finely chopped
*

Directions

1. Pare the potatoes, reserving the skins, and dice.
2. Melt the margarine in a skillet and sauté the onions until tender.
3. In the container of a blender, combine 1 cup of the stock and the potato skins. Process on high until smooth.
4. In a soup kettle or Dutch oven, combine the milk, potatoes, the sautéed onions, the mixture from the blender, and half-and-half. Bring to a boil, and immediately remove from heat.
5. Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately.