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.
Mom’s Pumpkin Squares
This recipe has been part of our family for years now. My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.
The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.
It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze, a buttercream frosting, or even just a dusting of powdered sugar mixed with a little cinnamon. It reminds me of a pumpkin roll, with out the rolling up part.
The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Frosting
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
Candy Turkeys
Every year, I spend the day before Thanksgiving making some special treat or craft with my niece, Elia. One year we made these cookie “turkeys”. She liked making them so much we are making them again this year. They are really easy to make, and since there is no baking involved, you don’t tie up the oven if you need it for other things, like maybe a real turkey. Here are the ingredients you will need. We did them sort of assembly line fashion, because Elia wanted one for each person’s place at the table.
Candy Turkeys
chocolate sandwich cookies
candy corn
mini peanut butter cup
malted milk balls
candy pumpkins
melted chocolate
To start, place a cookie on your work surface. Affix a peanut butter cup, for the body. with a little melted chocolate. Place a malted milk ball on top of the peanut butter cup, using a little more melted chocolate to make the head. Once the chocolate hardens a little break off the tip of a candy corn and affix with chocolate to make the beak. Stick a few candy corn between the cookies- into the frosting layer- for the tail. Open up a cookie and use a little more chocolate to stand up your turkey on the frosting surface- Elia wanted them to be standing on snow. Or you can use a whole cookie, if you prefer. Place it off center, so you have room for your pumpkin. Let it harden for a minute, then add a candy pumpkin, using another drop of melted chocolate.
Elia hard at work
She made quite a few
My place at the table
Cranberry-Rosemary Vinegar
This is a favorite food gift of mine. It is so festive and it tastes good, too.
I happen to love cranberries. I buy a lot of them this time of year. They are in season, so the price is good. I buy extra, and throw a few bags in the freezer to enjoy all year long. I also preserve some by using cranberries to flavor vinegar. By adding rosemary, the end result is a great tasting vinegar that is perfect for winter salads. It is also a lovely gift.
I love to give homemade gifts. Time isn’t always on my side, though. I doubt my niece will be getting that scarf I was going to crochet for her. But I can get several bottles of this vinegar made in no time.
All you need are bottles with corks or screw top lids. If using corks, be sure they are food grade. You’ll also need cranberries, bamboo skewers, fresh rosemary and vinegar- 5% acidity. I use red wine vinegar. Other vinegar will work, too. If you use white vinegar or cider vinegar they will pick up color from the cranberries and turn a pretty reddish shade. Not as red as with the wine vinegar, but still very pretty.
Since I bring my rosemary plants inside for the winter, I have access to fresh rosemary. Your local grocery store probably has some in the produce department. You can use other herbs, if you can’t find rosemary.
Make sure the skewers will fit in the bottles. Cut them down to fit, if needed. Skewer the berries on the skewers leaving a little room on the top of the skewer. If your cranberries are really big, test to make sure they will fit the neck of the bottle. The skewers keep the berries from floating around.
Place a few sprigs of rosemary in each bottle and then add the berry- filled skewers. Pour in the vinegar, leaving a little room for the cork. Sometimes you need to add a little more vinegar the next day as some will absorb into the cranberries and the skewers. I make decorative labels and give them as gifts. Ready to use in a week.
Mom’s Pumpkin Chiffon – Gluten Free
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
Cindy’s Rich Squash Rolls
I love these dinner rolls. I think you will, too. The addition of squash is what makes them so special. The squash adds beautiful color to the rolls. It also creates a soft texture and an earthy sweetness.
These rolls are wonderful for any fall or winter dinner or holiday. They are especially nice for Thanksgiving.
We have them every Thanksgiving. My sister Cindy always makes them, and has been making them for years. They are rich, soft and sweet and make a perfect addition to the dinner table. Even with all the other foods at Thanksgiving dinner- you always save room for these dinner rolls.
While I use cooked butternut squash in mine, pumpkin could be used, as well as other winter squashes.
The recipe makes a pretty big batch. You can bake them, then freeze some for later use.
I love slicing them in half, and making mini turkey sandwiches with them the day after Thanksgiving.
Cindy’s Rich Squash Rolls
1 c. milk
4 T. butter
½ c. sugar
¼ c. brown sugar
1 t. salt
1 pkt. Yeast
4-5 c. flour
1 ½ c. cooked butternut squash, strained, or 1 (16oz.) can squash or pumpkin
2 eggs, room temperature
Scald milk and butter. Place sugar and salt in large bowl and pour in milk mixture. Cool to lukewarm. Add yeast and 2 cups of flour. Beat at medium speed with mixer for 2 minutes. Add squash and eggs and mix until smooth. Add flour gradually to form a stiff dough. Knead on floured board for 7-8 minutes. Place in a greased bowl, turning dough to coat evenly. Cover with a towel and allow to rise until doubled. Punch dough down and shape into rolls. Dough can be placed in a greased cake pan where they will touch each other as they rise making softer rolls. You can also place them in muffin tins, or shape into rolls and place on greased baking sheet for crispier rolls. Cover and let rise until doubled. Bake at 375 degrees for about 25 minutes. Butter tops while warm. Makes 2 ½ -3 dozen.
Variation: you can also add ½ t. ground nutmeg, 1-2 T. chopped chives, or 1T. parsley flakes for a little different flavor.
Very Easy 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 roll them in powdered sugar or 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.
Manhattan Clam Chowder
I made this chowder recently and wanted to share the recipe with you. Unlike New England clam chowder, this version contains no dairy and is more tomato/vegetable forward. You can play around with which veggies you add. As to the clam meat. I find frozen clam meat at local Asian grocery stores, for a very reasonable price. You could also use canned clams for both the meat and broth.
I had friends over to try it and they loved the chowder. So here is the recipe. Enjoy!!
Manhattan Clam Chowder
1 medium onion, chopped
3 T. oil
1 qt. clam broth
1 (28 ounce) can crushed tomatoes
3 carrots, sliced
1 stalk celery, diced
2 potatoes, cubed
2 c. corn- fresh or frozen
1 red pepper, seeded and chopped
1 lb. frozen clam meat
2-3 T. fresh chopped parsley
1½ t. dried basil, or 2 T. fresh chopped
1 T. Worcestershire sauce
hot pepper sauce to taste
salt to taste
ground black pepper to taste
In stock pot, sauté onion in oil until tender Add tomatoes and clam broth together with veggies to the pot. Simmer, covered, for up to an hour, or until veggies are tender. Stir in clams and seasonings. Simmer for 10-15 minutes. Stir occasionally. Salt and pepper to taste, and serve. Serves 6.
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, you could use 1 stick of softened butter
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.
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.
