Pumpkin Pecan Crunch

Pumpkin Pecan Crunch

No need to make a pie crust!

 

1 (15-ounce) can pumpkin puree (not pie mix)

1 cup heavy cream  -I used evaporated milk

4 large eggs

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon table salt

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1 1/2 cups roughly chopped pecans

1/4 cup all-purpose flour  -I used gluten free mix

1/4 tsp cinnamon

1/4 cup brown sugar

1/8 tsp salt

Ice cream, optional

 

Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.  -I baked this in the 12 square Demarle pan -no need to grease pan, each serving comes out nicely without having to cut to portion size.  Decrease baking time to 30 minutes.

Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature.  

Pumpkin Pancakes -Delicious!

Pumpkin Pancakes
Original recipe makes 12 pancakes                    

Makes servings USMetricAdjust Recipe (Help)

 1 1/2 cups milk                                                    

1 cup pumpkin puree                                                    

1 egg                                               

2 tablespoons vegetable oil                                                                     

2 tablespoons vinegar                                                                     

2 cups all-purpose flour   (part whole wheat)                                                                  

3 tablespoons brown sugar                                                                     

2 teaspoons baking powder                                                                     

1 teaspoon baking soda                                                                     

1 teaspoon ground allspice                                                                     

1 teaspoon ground cinnamon                                                                     

1/2 teaspoon ground ginger                                                                     

1/2 teaspoon salt                                                                     

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Gluten Free Brownies

When I get them baked, I will post a picture. I hear they are the best gluten free recipe for brownies.

 

Gluten-Free Brownies

Ingredients: 

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
¹/₂ cup whole almonds blended fine (or ²/₃ cup almond flour)
¹/₃ cup brown rice flour
6 tablespoons unsalted butter, cut into chunks
¹/₂ teaspoon salt
³/₄ cup sugar
1 teaspoon vanilla extract
2 eggs

- See more at: http://www.ghirardelli.com/recipes-tips/recipes/gluten-free-brownies#sthash.RHNtq6UC.dpuf

Preheat oven 325.
Mix the almond flour and rice flour together.  Place the chocolate, butter and salt in a double broiler.  Melt over low simmering water and allow to cool 5 minutes.  Stir in sugar and vanilla.  Add egg 1 at a time stir well.  Add flour mixture until moist, then stir rapidly 40 strokes.  Pour batter into non stick silicon pan or non stick silicon muffin pan and bake 17-20 minutes -longer for larger pan.
Let cool!

Preheat the oven to 325°F with a rack in the lower third of the oven. Line the pan across the bottom and up two sides with parchment paper. If using whole almonds, add them to a food processor with the rice flour and pulse until nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in the walnuts or pecans if using. Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1 1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces
Read more at http://www.ghirardelli.com/recipes-tips/recipes/flourless-chocolate-brownies#ZF4PfIcXo7zDR1Gy.99

Preheat the oven to 325°F with a rack in the lower third of the oven. Line the pan across the bottom and up two sides with parchment paper. If using whole almonds, add them to a food processor with the rice flour and pulse until nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in the walnuts or pecans if using. Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1 1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces
Read more at http://www.ghirardelli.com/recipes-tips/recipes/flourless-chocolate-brownies#ZF4PfIcXo7zDR1Gy.99

Golden Chicken Tenders

10 Chicken Tenders
1 package dry stuffing mix finely crushed
4 or 5 Tbsp melted butter
Frozen Veggies  -I used green beans

Layer veggies first in casserole dish.  (Demarle pan works great)
top with chicken tenders, sprinkle crushed stuffing over top and drizzle melted butter.

Bake 40 min  at 350

Overnight Baked Blueberry French Toast

Overnight Blueberry French Toast  -allrecipes.com
 makes 10 servings            

Makes servings USMetricAdjust Recipe (Help)

                       

12 slices day-old bread, cut into 1-inch cubes                                              

                       

2 (8 ounce) packages cream cheese, cut into 1 inch cubes                                                    

 1 cup fresh blueberries                                                    

                       

12 eggs, beaten

                      

2 cups milk

                       

1 teaspoon vanilla extract

                       

1/3 cup maple syrup

                       

1 cup white sugar

                       

2 tablespoons cornstarch

                       

1 cup water

                       

1 cup fresh blueberries

                       

1 tablespoon butter

 

         Directions

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Stir Fry on Rice Medley

Veggie Stir Fry over Rice

I accidently bought Bok Choy - it was misplaced on the grocers display shelf under "Leek" and since I never buy leek, I didn't know the difference. I had to google vegetables to learn it's true identity.  I'm so glad it happened into our kitchen.  We all have eaten it with delight!  For a family of 8 with little kids, that is no small discovery!

First chop your veggies:
Carrots, red peppers, zucchini, and bok choy.  Chop the white stalk of the Bok Choy separate from the leafy green and slice up the leafy green part as well.
Heat 3 TBS olive oil in large saute pan over low/medium heat adding 1 tsp minced garlic, small onion chopped, and 1 tsp minced ginger.  Saute briefly then add carrots and white bok choy stalk and saute 5 minutes or more on med high heat.  Add softer veggies next: zucchini, peppers and last add the leafy green bok choy.  Sprinkle salt and pepper and stir often.  Place lid on to steam the hard veggies.

Serve over rice or quinoa.  I used a rice medley cooked in chicken broth and all 8 of us loved this meal.

Another version is sautéing just Bok Choy in oil, minced garlic and minced ginger and serving over hot buttered/salted noodles.  Ellie prefers adding catsup to hers!

Hamburger Buns

40 Minute Hamburger Buns

Ingredients

• 3/4 tablespoon active dry yeast 
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour  (whole wheat works great too)

Directions

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as 40-Minute Hamburger Buns in Best of Country Breads , p45

 Note - I made the dough up just before leaving the house. They rose a good 90 minutes before I could shape them into buns and bake.  They still turned out great!