Pumpkin Pancakes
These pancakes make a wonderful breakfast for Thanksgiving morning- or any morning for that matter.
I want to be honest with you from the start. I made these pancakes with cooked butternut squash and not pumpkin. They were terrific. Many winter squash can be used just like pumpkin in cooking. The problem is that when I post a recipe as “squash” instead of pumpkin, people get confused. Perhaps they are thinking summer squash, like zucchini. Maybe the word pumpkin just conjures up a clearer image.
The pancakes were really good, and isn’t that what matters?
I make my own baking mix, and that is what I used as the base for the pancakes. You can just buy a mix, like Jiffy or Bisquick, if you prefer. The pancakes are light and fluffy, with a nice “pumpkin” flavor. I had them with warmed maple syrup, but they would also be nice served with powdered sugar or perhaps a fresh berry syrup.
Pumpkin Pancakes
2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. pureed pumpkin or winter squash
2 eggs, beaten
2 t. vanilla
Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.
*Chef Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening, butter or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening, butter or coconut oil to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
* I use coconut oil and store in the fridge. If you use butter or coconut oil- you have to keep in the fridge.
Cinnamon Pear Coffee Cake
This pear-studded cake is perfect to have with that morning cup of coffee- or for dessert. The tender cake is topped with chopped pears, cubes of cream cheese, cinnamon sugar and a vanilla glaze. The taste is amazing. I used Bartlett pears, but any ripe pear would work.
I will say up front, that this is not the prettiest cake out there. It comes out of the oven kind of lumpy, from all those pears and the tiny cubes of cream cheese. Once you top it with the cinnamon sugar, and later the glaze, it looks a lot better. It is one of the tastiest cakes, though, and isn’t that what’s important?
So if you want to enjoy one of my favorite Autumn fruits in a new way- try making this simple, tasty pear coffeecake. I don’t think you will be disappointed.
Cinnamon Pear Coffeecake
1 stick (½ cup) butter
1 egg, lightly beaten
1 c. half and half
1 c. all-purpose flour
1 c. sugar
2 t. baking powder
2 t. cinnamon
1 t. vanilla
½ t. salt
2 lbs. pears, about 4 large, cored, peeled and sliced *
8 oz. cream cheese, cut in small pieces
Topping
3 T. cinnamon sugar
Glaze:
½ c. powdered sugar
1-2 T. milk
½ t. vanilla
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, half and half, flour, sugar, baking powder, cinnamon, vanilla and salt. Pour directly over the butter in the baking dish, but do not stir. Drain pears well. Add the pears, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over fruit. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. When you remove the cake from the oven, sprinkle with the cinnamon sugar. Set cake aside to cool. Make glaze by combining glaze ingredients. Add just enough milk for a nice consistency for drizzling. Drizzle over cooled cake. Store leftovers in fridge. Serves 12.
* To keep pears from discoloring place in a bowl with 2 cups of water and 2 tablespoons lemon juice
Malted Pumpkin Custard
This custard came about because my friend Joe brought me some malted ice cream one day. We started talking about malt. We wondered what malt was exactly and why did we like it so much.
Malt is a sprouted grain, usually barley, that is dried after it has sprouted. It had a unique flavor that is used in baking, beer making and desserts to name a few. For this recipe I used malted milk powder, which also contains some sugar and dairy.
You can also buy diastatic malt, which I use in bread baking and malt syrup. Let’s not forget how good malt vinegar is on fries.
So back to this recipe. I decided to make a custard base, using whole eggs. I like the texture of the final product. Plus, since I was using a fair amount of pumpkin, I liked the eggs for a little added fat in the recipe. The first time I made it, a couple of friends were over. I put it in the ice cream maker while we were having dinner. Both of them loved it. I knew I had to make it again.
I might have used more than a cup of pumpkin with the latest batch. I know it was at least a cup. It doesn’t matter a whole lot in the scheme of things, but the pumpkin flavor was more pronounced in the batch I made last night. I was fine with that.
I used pumpkin this time, but you can just as easily use other winter squash like butternut or Hubbard.
So here is the recipe. I think you’ll like it as much as we did.
Malted Pumpkin Custard
4 eggs
1 c. half and half
¾ c. sugar
1 c. cooked pumpkin puree – you can use other winter squash
½ c. malted milk powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
In medium saucepan combine eggs, half and half and sugar. Whisk ingredients together. Cook over medium low heat, stirring constantly until mixture thickens and bubbles. Be careful not to scramble the eggs. If the mixture does get lumpy, you can press it through a fine strainer to remove lumps. Let the mixture cool down a little then stir in the remaining ingredients. You can add more or less seasonings according to your taste. When you freeze it, the flavors will be less pronounced. It will taste less sweet, too. Chill mixture several hours or overnight. Freeze using an ice cream maker for best results. Makes about 1 quart.
Apple Galette
If you like apple pie, you will like apple galette. A galette is made by rolling out your crust, adding filling and folding up the edges. No pie pan involved.
I actually find a galette easier to make than pie. You don’t have to try to roll out your dough to fit into the pie pan. Nor does your dough have to be rolled into a perfect circle.
That takes a lot of pressure off, if rolling a perfect circle of dough is not your best talent. I must confess to liking its rustic charm. I make my own crust, but you can used purchased crusts, if you prefer.
You can serve your galette with ice cream, whipped cream or dusted with powdered sugar. You can make it with other fruits, as well. Any fruit pie can become a galette.
Apple Galette
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
Filling:
5-6 medium apples- I used Jonathan, Gala and Macintosh
2/3 c. sugar- plus extra for sprinkling
3 T. cornstarch
1 T. cinnamon
1 T. Lemon juice, plus extra for treating the apples
1 t. nutmeg
1 t. vanilla
1/2 t. salt
Prepare dough. Roll half the dough into a 10-inch circle- repeat with remaining dough. Keep covered with plastic wrap until ready to use. Peel and core apples and slice thin. Place apples in water with lemon juice added to prevent browning. Drain apple slices well and place in a bowl. Toss with the sugar, cornstarch, lemon juice and seasonings. Place one of the crusts on a baking sheet. Pile half of the prepared apples on the center of the crust. You should have about a 2-inch circle of dough around the edges that is uncovered. Fold edges of the crust up over the apples pressing lightly to hold in place. Sprinkle with a little extra sugar. Repeat with the remaining crust and apples. You will have a little liquid in the bowl from the apple mixture- save that for now. Place the galettes in a preheated 425 degree oven and bake for 15 minutes. Turn down heat to 350 and bake for another 40 minutes or until crust is golden brown. While galettes are baking take the liquid left from the apples and cook in a small saucepan until thickened- it will take a minute or two. This will be used to glaze the galettes. When galettes come out of the oven brush the apples with the thickened glaze. Cool on wire rack. Makes 2.
Pumpkin Fritters
These tasty fritters are a fun fall dessert. This is a great recipe when you have a little cooked pumpkin or winter squash to use up. The recipe only uses a cup of cooked pumpkin or winter squash.
It is a pretty simple recipe. I started with cooked butternut squash puree. I added eggs, flour, baking powder and a few other ingredients, then fried them up in oil, and ended up with a really good fritter. Crispy on the outside, soft and tender on the inside. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. You could also dip them in a powdered sugar glaze. I think I might make a maple glaze for the next batch.
Pumpkin Fritters
1 c. cooked, mashed pumpkin or winter squash
2 eggs
2 T. brown sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. nutmeg
1/2 t. salt
1 1/2 c. flour
oil for frying
cinnamon sugar for rolling- powdered sugar would work, too
In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes. Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.
* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.
Spiced Blackberry Muffins
Sometimes, little things can just improve your day. For me, it was starting the day with a mug of tea and a warm blackberry muffin. I had some beautiful fresh blackberries, and decided to make muffins with some of them. So happy that I did.
I used a recipe I had made before, but decided to add cinnamon and nutmeg to the batter. I also dipped the tops of the warm muffins in melted butter and a spiced sugar mixture to finish them off. So good. So very, very good.
I used fresh blackberries, but frozen would work, too. Don’t thaw frozen berries before adding them to the batter- and give the muffins a few extra minutes in the oven.
Spiced Blackberry Muffins
1 c. milk
1 egg
¼ c. oil
2 c. flour
1/3 c. sugar
1 T. Baking powder
¾ t. salt
½ t. each cinnamon and nutmeg
1 c. blackberries, I used fresh but frozen would work, too.
Topping:
1/2 c. sugar
1 t. each cinnamon and nutmeg
4 T. butter, melted
Beat together milk, egg and oil. Combine dry ingredients and add to milk mixture, stirring to just moisten flour. Fold in blackberries. Fill 12 paper lined muffin cups to 3/4 full. Bake in preheated 400-degree oven for 20 minutes or until golden brown. Combine sugar and spices in a small bowl. Place melted butter in another bowl. When muffins are removed from the oven carefully dip the top of a muffin in the melted butter and then in the spiced sugar. If muffins are too hot to hold wait a few minutes before dipping. Repeat with remaining muffins. Serve warm. Makes 12.
Russian Tea Biscuits
Russian tea biscuits are like a kind of cookie. A magical cookie, filled with jam and raisins and nuts. The are crispy, tender and rich. They also are not all that sweet, which appeals to me. You can serve them as a dessert, but also serve them with breakfast or brunch. And of course, with your tea or coffee.
I can remember the first time I ever had a Russian tea biscuit. It was at the Cedar-Lee theater. I guess you could say I got my love for foreign films and Russian pastry at the same place. I found a recipe in my mother’s recipe collection. I tried them and they were pretty close to the ones at the Cedar-Lee. I did tweak that recipe a bit.
My only regret was not having raspberry jam. That is my favorite. The swirl of red in the biscuits is very pretty. I used what I had- peach- and am happy with them. Not as colorful, but very tasty, all the same.
Here is the recipe. I think you might want to try these with that next cup of tea.
Russian Tea Biscuits
3½ c. flour
½ c. sugar
1 t. baking powder
1 t. baking soda
¼ t. salt
1 c. butter, softened
2 eggs, separated
½ c. orange juice
1 1/3 c. preserves, (strawberry, raspberry, plum or apricot are favorites)
1 c. chopped walnuts
1 c. raisins, dark or golden
1 t. cinnamon
3 T. sugar
Combine dry ingredients in a mixing bowl and cut in butter until mixture is the size of peas. Stir in egg yolks and orange juice. Knead until dough is well blended. Divide dough into 4 equal pieces. Roll out a piece of dough 1/4 -inch thick into an 8×10-inch rectangle. Spread with 1/3 c. of the preserves and sprinkle with 1/4 c. each of the raisins and nuts. Roll up jelly roll fashion and set, seam side down, on ungreased baking sheet. Repeat with remaining dough. Beat egg whites until foamy and brush on dough. Combine cinnamon and sugar and sprinkle on dough. Bake in a 350-degee oven for 25-35 minutes, or until golden. Use a toothpick to test for doneness. They can be golden, but a little under baked in the middle. Slice while warm into 6 pieces for each roll. Makes 24.
My Favorite Apple Cake
I have posted this cake recipe in the past. It truly is my favorite apple cake ever. I was talking with a cousin about this cake yesterday, so here it is.
I’ve enjoyed this cake since I was a kid. My Aunt Josie gave the recipe to my mom. Not sure where she got, it but it has been a family favorite since we first made it. She called it Jewish Apple Cake. Not sure why. It’s just what we all called it.
It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. I also like to use olive oil or even avocado oil in this cake. It gives it a really nice flavor.
Almost any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch. Who am I kidding? I would eat this cake for breakfast.
Note: The batter is really thick. Don’t think you’ve done something wrong.
Jewish Apple Cake
1 c. oil, I use olive oil or avocado oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.
3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt
Mix ½ c. sugar and 2 t. cinnamon and set aside
Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.
Bake 45-50 minutes for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than 90 minutes in a Bundt, so I check at an hour and 15 minutes.
Coconut Pumpkin Bread
This is one of my favorite quick breads. I often make it with butternut or Hubbard squash, instead of the pumpkin. For some reason, squash bread does not sound as fun as pumpkin bread. I like to make several batches at a time, and freeze the extra. Of course, if word gets out that I have freshly baked pumpkin bread, it never makes it to the freezer. Every year I get a lot of requests. Everyone seems to love it.
The recipe called for butter originally. I decided to use coconut oil as a substitute for the butter, to see if it would work out. It was just an experiment, for a friend who can’t eat dairy. She didn’t want to use shortening, which was another option. The bread came out wonderful. Very similar to the original. Can’t honestly say there is any taste difference between this and the original recipe. Maybe a slight taste of coconut, but that could just be because I know there is coconut oil in the bread.
It is a versatile bread. Served plain, it is a great breakfast. Topped with a dusting of powdered sugar or sweetened fruit and whipped cream or ice cream, it becomes dessert. I often bake smaller loaves for gift giving.
I do find myself adding more spices, sometimes. Play around to find the combination of flavors you like. I often add cloves, allspice or mace.
Coconut Pumpkin Bread
1 ¾ c. flour
1 ½ c. sugar
1 t. baking soda
¾ t. salt
1 t. each cinnamon and nutmeg
½ c. coconut oil
2 eggs, beaten
1 c. pumpkin puree – you can use other winter squash
1/3 c. water
Mix dry ingredients and set aside. Beat together butter and eggs until fluffy. Beat in pumpkin and water until smooth. Stir in dry ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes before removing from pan and placing on cooling rack. Wrap in plastic, best served the next day. Freezes well. Makes 1 loaf.
As with other quick bread you can make this recipe and bake it in smaller pans for gift-size loaves. Baking temperature is the same. Time will vary, so check after 30 minutes and test for doneness as usual.
Waldorf Salad
I can’t remember the last time I made a Waldorf Salad. Don’t know why it took me so long. The combination of sweet/tart apples with crunchy celery, nuts and raisins is such a classic. It is unseasonably warm for early November, putting me in the mood for a salad.
I think of my mom when making it. She made such a nice Waldorf salad. It always felt like a special occasion when she did.
The salad could not be simpler. Just a few ingredients, tossed together and seasoned. I went pretty basic this time, but you can add all sorts of extras like proteins (chicken, turkey, ham etc.). You can add different dried fruits, too. Dried cranberries or cherries would be wonderful.
I didn’t peel the apples. I like the peel, but you can peel them, if you prefer. I also used toasted walnuts, but feel free to play around with using other nuts or seeds. This time of year, toasted pepitas, (pumpkin seeds, hulled) would be a nice, seasonal addition.
So here is the recipe.
Mom’s Waldorf Salad
4 apples, cored and diced, peeling is optional
1 c. diced celery
1 c. raisins or other dried fruit like cranberries or cherries
½-1 c. mayonnaise
1 c. toasted walnuts or pecans*
Salt and pepper to taste
Combine apples with celery and raisins. Stir to combine and add mayo to your liking. Stir in nuts and season to taste. Nice served on a bed of greens. Serves 4.
Variations: Mom sometimes added grapes instead of raisins. She would cut them in half. The grapes will make the salad wetter over time, where the raisins plump and absorb moisture, so add grapes right before serving or leave them whole. Another classic addition is chicken. In this recipe, a couple of cups of cooked, diced chicken make it a different, but still tasty salad. Diced turkey is also fun and a nice way to use after Thanksgiving turkey. Same for ham. Diced ham adds a smokiness that pairs great with the apples. Just use less salt if adding ham.
* To toast nuts, place on a baking sheet and bake in a 325 degree oven for 10-15 minutes, or until nuts are toasted, but not burned.
