Apples

A friend of ours in Riverton has apple trees.  A few weeks ago he gave us a box of windfall apples. We were grateful, and immediately thought, “Apple butter!” He was apologetic about them. Some were a little bruised; some had a worm hole in them. It didn’t really matter much, since we would be cutting off all the bad parts anyway. We pressed on, and made the best apple butter ever. There’s probably a lesson here. None of us is perfect. We all have a few bruises and worm holes of our own. But with a little work, we can be wonderful – just like this apple butter!

APPLE BUTTER

4 lbs of good cooking apples – Granny Smith or any other variety

1 c. apple cider vinegar

2 c. water

About 4 c. sugar (see cooking instructions), or honey

Salt

2 tsp. cinnamon

½ tsp. cloves

½ tsp. allspice

Grated rind and juice of 1 lemon 

Cut the apples into quarters – you don’t need to peel or core them (much of the pectin is in the cores and flavor in the peels), cut out the damaged parts.

We had so many apples, we did two pans.

Put in a large pot, add vinegar and water. Cover, bring to a boil, reduce heat to simmer. Simmer until apples are soft – about 20-30 minutes. Remove from heat.

Ladle mixture into a sieve or foodmill. Use a pestle or potato masher to force pulp into a large bowl below. This takes a long time! But it’s worth it. Really.

Measure resulting puree, add ½ c. sugar or 1/3 c. honey for each cup of apple puree. Add dash of salt, cinnamon, cloves, allspice, lemon rind and juice. Stir well and adjust seasonings if necessary.

Bring to simmer, and cook, stirring frequently. Scrape the bottom of the pan so it’s not sticking to the bottom. Cook till thick and smooth – about 1-2 hours. Your house smells fabulous by this time. A small bit spooned onto a chilled plate will be thick, not runny. The thicker it gets, the more you have to stir and taste. This is not a bad thing!

Pour into hot, sterilized jars and seal with sterile lids. Process in boiling water bath 10 minutes. While they are processing, get a piece of bread and slather it in apple butter. Sit and pat yourself on the back.

There are many, many things to do with apples. Have you ever had fried apples? Peel, core and slice some apples. Melt some butter in a pan, add the apples. Sprinkle with cinnamon and brown sugar, or drizzle on some honey. Stir over low-medium heat till they are soft.

Here are some other favorite apple recipes. You’ll want to use Granny Smith or another cooking apple for these recipes.

This first makes lovely bread at Christmas to give as gifts, or for a Christmas breakfast. 

APPLE BREAD

1 c. butter              

2 c. sugar          

½ tsp. salt       

2 tsp. vanilla  

4 eggs       

½ c. milk

2 large peeled, cored and chopped apples

4 c. flour

4 tsp. baking powder

1 ¼ tsp. cinnamon

1 c. chopped nuts 

Cream butter and sugar. Beat in eggs. Add salt, vanilla and milk. Add dry ingredients. Stir in apples and nuts. Bake in 2 greased and floured loaf pans at 350˚ for 50-60 minutes. When still warm, pour on:

1 c. powdered sugar

1/4 c. melted butter

2 tbs. water 

Fruit crisps are about the easiest desserts to make after you’ve peeled the fruit. I’ve had this recipe forever and it’s a great, basic fruit crisp.

FRUIT CRISP

6 cups sliced, peeled, cored apples, or pears, peaches, etc.   

3 tbs. sugar             

1 c. rolled oats       

1 c. brown sugar

½  c. flour

½  tsp. cinnamon, or nutmeg   

½  c. butter      

½  c. chopped nuts      
                                         

Prepare fruit. Place in 9x13 baking dish. Sprinkle with sugar.

Combine oats, brown sugar, flour, and spice.

Cut in butter. Stir in nuts, if desired. Sprinkle over fruit.

Bake at 375˚ for 30-35 minutes. If desired, serve warm with ice cream. And why wouldn’t you desire it?

Here are some variations: 

MAPLE PECAN APPLE CRISP

2/3 c. flour           

1 c. packed brown sugar        

2/3 c. rolled oats         

½  tsp. cinnamon       

½  c. butter

1/3 c. chopped walnuts or pecans

about 10 peeled, sliced baking apples

½  c. maple syrup or honey

1 tsp. cinnamon 

Combine flour, brown sugar, oats, and ½ tsp. cinnamon. Cut in butter with pastry blender, 2 knives or your fingers. Add nuts. Set aside. Peel and slice enough apples to fill 9x13” baking dish. Sprinkle on 1 tsp. cinnamon and pour maple syrup over apples. Sprinkle with crumb mixture. Bake at 375˚ for about 45 minutes. Serves 15. (This can be cut in half for a 9x9” pan) 

I love the topping on this one: 

SPICY AUTUMN CRISP

TOPPING:

9 gingersnap cookies        

1/3 c. sugar              

1/3 c. packed brown sugar

2 tbs. flour

1/3 c. butter 

Place cookies in food processor; pulse till coarse crumbs form. Combine cookie crumbs, sugars and flour, cut in butter.  

FILLING:

3 ½ c. chopped peeled Granny Smith apple 

3 ½ c. chopped peeled Bartlett pear      

½ c. chopped pitted dates or golden raisins       

¼ c. molasses      

¾ tsp. cinnamon      

½ tsp. ginger

1/8 tsp. nutmeg        

1/8 tsp. cloves                         

Combine apples and rest of ingredients; toss well. Spoon into 8“ baking dish. Sprinkle with topping. Bake at 375° for 45 minutes. 9 servings.  

Fall is not fall unless you have, at least once: 

BAKED APPLES

Core Granny Smith or any baking apples, peel around top, and place in baking dish. Fill with cinnamon, brown sugar, raisins, and 1 tsp. butter. Bake at 350˚ for 30-45 minutes, or microwave for 5-7 minutes till tender. 

These are easy for children to make and they really like them: 

APPLE ENCHILADAS

6 large apples, peeled, cored, sliced        

3 tbs. apple juice     

½ tsp. vanilla           

1 tsp. maple flavor

½ c. raisins

½ c. chopped nuts

12 tortillas

Cook apples in juice. When tender, add rest of ingredients except tortillas. Place ½ c. in each tortilla. Roll up, place seam side down in baking pan. Cover with:

16 oz. frozen apple concentrate     

2 c. water       

¼ c. cornstarch       

½ tsp. lemon juice

¼ tsp. cinnamon

¼ tsp. nutmeg                                                 

Mix in saucepan and cook till slightly thickened. Serve warm.

My grandmother made this old fashioned pudding nearly every Sunday in the fall. It’s just a great tried and true recipe.

GRANDMA'S SUNDAY PUDDING

1 c. brown sugar     

2 c. water       

1 tbs. butter        

½ c. chopped nuts       

1/3 c. raisins  

1 ½ c. peeled, cored, chopped apples

2 tbs. butter

½ c. sugar

1 c. flour         

1 tsp. baking powder

½ tsp. salt        

½ tsp. cinnamon

¼ tsp. nutmeg

1/3 c. milk 

Boil first 3 ingredients. Pour into 2 qt. casserole baking dish coated with cooking spray. Sprinkle fruit and nuts over liquid. Cream 2 tbs. butter and sugar. Add milk alternately with mixed dry ingredients. Pour over liquid and fruit. Set pan in another pan with 1" of hot water. Bake at 350° for 1 hour and 15 minutes. Cover for ½ hour.  

There are nearly as many apple pie recipes as there are apples, but I like this one because it uses a variety of apples. 

APPLE PIE

2 c. thinly sliced peeled Granny Smith apple     

2 c. thinly sliced peeled Braeburn apple     

1 c. thinly sliced peeled Rome apple         

1 c. thinly sliced peeled McIntosh or Jonathan      

1 tbs. fresh lemon juice               

2 tsp. milk

1 tbs. sugar

½ c. sugar

¼ c. packed brown sugar

3 tbs. flour

½ tsp. cinnamon

¼ tsp. salt

Top and bottom pie crust  

Combine apples and lemon juice. Combine ½ c. sugar, brown sugar, flour, cinnamon and salt. Sprinkle over apple mixture and toss to combine. Place the bottom crust in a 9” pie plate. Spoon apple mixture into crust. You can dot with butter if you desire. Roll out and place top crust over apples. Press edges of dough together, flute. Cut 6 slits in top. Brush top and edges of pie with milk and sprinkle with sugar. Bake at 450° for 15 minutes (place a cookie sheet on bottom rack to catch drips). Reduce oven temperature to 375° and bake 45 minutes till golden. Cool.  

This is a nice twist on caramel apples: 

CARAMEL APPLE CRUMB PIE

1 tbs. butter     

½  c. packed brown sugar     

½ tsp. cinnamon        

9 c. sliced peeled Granny Smith apple

3 tbs. flour

2 tsp. lemon juice

1 pie crust                                                                       

Melt butter in skillet. Combine brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in flour and lemon juice. Spoon into prepared crust.  Top with: 
¼ c. flour          

¼ c. brown sugar

2 tbs. butter

¼ c. fat free caramel sundae syrup                                                                       

Combine flour and brown sugar. Cut in butter. Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes till apples are tender. Cool.

Another thing about apples? You can just eat them - there are so many delicious varieties right now. Enjoy!

Cooking with Pumpkins and Squash

This is the time of year to buy pumpkin or squash; it’s plentiful and cheap, especially if you go to a local Farmer’s Market.

Have I mentioned I love pumpkin or squash or both together? I just do. Yesterday, I had a pumpkin protein shake for breakfast (vanilla protein powder, soy milk, 2/3 c. pumpkin/squash puree, 1/2 tsp. pumpkin pie spice - yum!), I had pumpkin pie for lunch (well, someone  had to eat that pie), put pumpkin in the bread I made and had an open face sandwich for dinner (pumpkin yeast bread, roasted tomatoes, melted pepper jack cheese). I was so happy.

Pumpkin or squash aren’t just for desserts or sweets. They also make great main dish or side dish recipes. These recipes focus more on things to do with squash.

One of our very favorite, easy soups is:

Butternut Ravioli Stew

Serves 6

2 tbs. butter
2 onions, chopped
about 3 c. butternut squash pureed (or a pumpkin/squash mixture)

2 cans chicken broth
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 pound ravioli, cheese-filled, frozen
5/8 cup Neufchatel cheese (also known as low fat cream cheese)
Salt and pepper
5/8 cup half and half  (5/8? Whoever heard of this measurement in cooking? Seriously...)

Note: When I make this, I usually only cook enough ravioli - about 6 for each person. That way, if there is leftover soup the next day, I can just cook more ravioli and they aren't all soggy from sitting in the soup in the frig. This is a soup that you just want to eat and eat and eat....So surprisingly good.

In a soup pot, heat butter over medium high heat. When hot and melted, add onions and sauté till translucent. Add the squash and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes. Meanwhile, cook ravioli according to package directions. Drain and set aside.

In a blender (or use an immersion blender), blend half the stew and all the Neufchatel cheese to a smooth consistency, add back to the stew. Now add raviolis and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.  

Squash, Bacon, and Swiss Cheese Soup

serves 4

2 pounds butternut squash

8 ounces smoked slab bacon

1 tablespoon oil

1 ½ cups roughly chopped onion

2 garlic cloves, crushed

2 tsp. ground cumin

1 tbs. ground coriander

2 c. diced potatoes

3 ½ c. vegetable stock

2 tsp. cornstarch

2 tbs. sour cream

Hot-pepper sauce to taste

Salt and freshly ground black pepper

1 ½ c. grated Gruyere cheese, to serve

Crusty bread, to serve  

Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting as little flesh as possible. 

Scoop out and discard the seeds. Chop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces. 

Heat the oil in a large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer. 

Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, or until the squash and potatoes are tender.  

Blend the cornstarch with 2 tablespoons water and add to the soup with the sour cream. Bring to almost a  boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot-pepper sauce to taste.

Ladle the soup into warm bowls and sprinkle the cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.

Roasted Butternut Squash Soup With Honey-Pecan Butter

By Joanne Weir

2 butternut squash, about 4 pounds

2 tbs. butter

2 slices bacon, chopped

1 large yellow onion, chopped

6 c. low-sodium chicken broth

¼ c. freshly squeezed orange juice

Large pinch freshly grated nutmeg

Salt and freshly ground black pepper

3 tbs. toasted and finely chopped pecans

1 tbs. honey

Whole leaves of Italian parsley  

Preheat oven to 375° F. Halve the squash and place pieces cut side down on an oiled baking sheet. Bake until the squash can easily be skewered, 45 to 60 minutes. Cool for 20 minutes. Remove the seeds and discard. Scrape pulp and reserve. Discard peel.

In a soup pot over medium heat, melt 1 tablespoon butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer until squash falls apart, about 30 minutes. Cool for 20 minutes.

In a blender, purée soup in batches until very smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and add orange juice and nutmeg. Season with salt and pepper. If soup is too thick, thin with additional water or stock.

Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey. Season with salt and pepper. Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter. Store in the refrigerator.

To serve, ladle soup into soup bowls. Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup. Garnish with parsley.

A soufflé looks so impressive when you put it on the table so we had this last night.:

PUMPKIN SOUFFLE

1 cup heavy cream

1 minced garlic clove

2 c. pureed pumpkin/squash

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1 1/2 cups whole milk (or whatever milk you have on hand)

1 cup grated Parmesan cheese (or Romano or Asiago)

1 teaspoon salt

1/2 teaspoon pepper

5 large egg yolks

6 large egg whites 

Preheat the oven to 375°. Butter a 6-cup soufflé dish and dust with a sprinkling of the Parmesan cheese.

Put the garlic and cream in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover and let steep for 10 minutes.

Melt the 4 tablespoons of butter in a saucepan and stir in the flour, whisking, over low heat. Cook for one minute while whisking slowly. Whisk in the milk and stir until it thickens. Turn off heat and stir in the Parmesan, salt, pepper, herbs, egg yolks, pumpkin and cream mixture.

In another bowl, beat the egg whites with a whisk or a hand mixer until they form soft peaks. Fold the whites gently into the base.

Scrape the batter into the soufflé dish.

Bake until golden brown and set, about 30 minutes. It might take longer depending on the texture of your pumpkin. Serve immediately. Bask in the compliments.

Here’s another great main dish:

 Southwestern Pumpkin Burgers

6 tsp. extra-virgin olive oil, divided

1 medium onion, chopped

½ c. finely chopped red or green bell pepper

½ c. fresh or frozen corn

2 cloves garlic, minced

2 tsp. chili powder

1 tsp. ground cumin

Tomato Salsa, optional

½ c. canned unseasoned pumpkin puree

½ c. shredded Monterey Jack, or Cheddar cheese

½ c. toasted wheat germ

½ c. fine dry breadcrumbs

2 tbs. chopped fresh parsley

½ tsp. salt

Freshly ground pepper, to taste

6 8-inch flour tortillas, (soft-taco size)

2 c. shredded lettuce

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes. 

Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.) Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

This next is a great holiday side dish:

Roasted Winter Squash with Cornbread Stuffing

1 small to medium winter squash (acorn, butternut or baby pumpkin, about 1 ¼ pounds)
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup reduced-sodium vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper

Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.

Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top. Serves 2.

Or try:

From Bon Appétit
January 2000

Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
¼ c. (1/2 stick) butter
1 tsp. minced fresh rosemary

Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.

Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.

Makes 4 to 6 servings.

Butternut & Barley Pilaf
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups cubed peeled butternut squash, (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.

Oven Roasted Kabocha Squash
1 medium size Kabocha squash (cut into 1"-2" thick wedges)

Marinade:
1/4 cup olive oil
2 tbs. balsamic vinegar
¼ c. liquid aminos (or substitute soy sauce)
3 cloves fresh garlic (minced)
1 tbs. fresh or dried whole rosemary
¼ tsp.paprika

Pre heat oven at 375 degrees. Wash and scrub Kabocha squash. Cut the squash in half and remove the seeds with a spoon, set seeds a side for planting or roasting. Next cut the squash into equal size wedges about 2" thick.

In a small mixing bowl add the marinade ingredients and mix. Place the squash wedges in a large bowl and pour the marinade over the squash. Mix until sauce is evenly distributed over each wedge. Place the squash onto a baking sheet or roasting pan in a single layer. Be sure that the pieces do not overlap so that they will cook evenly. Place in the oven for approximately 35 minutes. Remove and let cool. The edges will be crispy and the inside golden and sweet.

We had this next one for Thanksgiving last year. You know how you just keep going back to the one favorite dish when you are full enough to burst? You're doing the Thanksgiving dinner dishes and just keep snacking on one thing? This one was it.

Butternut Squash and Cheese Panade

You can bake this in a casserole dish or in individual bowls or ramekins. Be sure to use a chewy artisan bread.

10 (½-inch) slices artisan-style multigrain or whole-wheat bread (about 12 ounces)
2 sweet onions, halved and thinly sliced
1 pound butternut squash, peeled and cut into 1-inch cubes
2 tbs. extra-virgin olive oil
1 tbs. chopped fresh sage or 1 teaspoon dried
2 tsp. chopped fresh thyme or ½ teaspoon dried
1¼ tsp. salt
Coarsely ground black pepper
4 c. homemade or canned reduced-sodium chicken or vegetable broth
1½ c. (6 ounces) grated gruyere or Swiss cheese

Preheat oven to 350°F.
Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
 Increase oven temperature to 400F.
Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.

Coat a 13 x 9-inch baking dish or 12 (1-cup) or 6 (2-cup) ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.

Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan’s rim.
Reduce oven heat to 375°F.

Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving. Serves 12.

So, cook some pumpkin, cook some squash. Warm your soul with comfort food.

Baking with Pumpkin and Squash

 We love things baked with pumpkin. These are some of our favorite cookies. They are healthy. Sort of.

 PUMPKIN COOKIES

1 c. butter      

1 c. white sugar       

1 c. brown sugar         

2 eggs                   

2 c. pumpkin              

1 tsp. vanilla

3 ½ c. flour        

½ tsp. baking soda           

1 tsp. baking powder           

2 tsp. pumpkin pie spice     

½ tsp. salt      

2 c. oats

3 c. choc. chips  

1 c. chopped nuts

1 c. raisins (optional)      

Cream butter and sugar. Beat in pumpkin and eggs. Add dry ingredients. Stir in chips and nuts. Drop on ungreased cookie sheet (or cookie sheet sprayed with cooking spray).

Bake at 375˚ for 10-12 minutes. About 3 dozen light fluffy wonderful cookies.

Just a note about baking: when it says butter - I use butter. Really. I don't use butter on toast or muffins or vegetables, but when the recipe says to add butter, I add butter. I love the texture and the taste that butter gives to baked goods.

 

 

Another note: when something calls for flour, I use at least half whole wheat flour, sometimes more. It does change the texture, but for the better. And I like having unrefined whole wheat flour. I also add flax seed to most baked goods - for the texture and for the omega 3 fatty acids, B-vitamins, fiber, and antioxidants. I add 1/3 to 2/3 c. to most recipes.

While we're at it: I use a lot of honey. When a recipe calls for sugar, I try to substitute at least a part with honey. Again, it pays to stay away from too much refined flours and sugar.

Final note. I promise. I use Penzey's Spices (see the link on the right). I don't buy dried herbs or spices at the store - they've been on the shelf too long. You might have another source, but I really like Penzey's. Their spices are fresh and flavorful, and they have a great variety. Who knew fresh grated nutmeg could be so absolutely decadent.

Ok - back to baking. Here are two variations on pumpkin bread – both are delicious!

PUMPKIN STREUSEL BREAD

Topping:          ¼ c. chopped pecans        

2 tbs. sugar

1 ½ tbs. butter 

¼ tsp. cinnamon      

Combine and cut in butter till crumbly

Bread:

2 c. flour      

½ c. sugar             

½ c. raisins    

1 tsp. baking soda          

1 tsp. salt               

½ tsp. cinnamon            

½  tsp. cloves  

½ tsp. nutmeg 

1 c. pumpkin  

½ c. plain yogurt

½  c. honey     

¼ c. oil       

1 tsp. vanilla

1 egg, beaten

Combine dry ingredients. Combine pumpkin, and rest of ingredients. Make a well in dry ingredients, add pumpkin mixture. Stir till moist. Spoon into 9x5“ loaf pan coated with cooking spray and dusted with flour. Sprinkle with topping. Bake at 350° for 1 hour or so. Cool 10 minutes. Remove from pan.

PUMPKIN BREAD

3 c. sugar (or part sugar and part honey)

1 c. vegetable oil (or use less oil and more pumpkin)

4 eggs, lightly beaten

16 ounces canned unsweetened pumpkin (or 2 c. pureed)

3 ½ c.flour

2 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

1 tsp. nutmeg

1 tsp. allspice

1 tsp. cinnamon

½ tsp.cloves

2/3 cup water  

Preheat oven to 350°. Spray with cooking spray, then flour 2- 9 by 5” loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool. 

This next makes a great Sunday dessert. It doesn’t use too much pumpkin, so you could adjust the pumpkin/banana ratio. 

Vegan Pumpkin Banana Bread Pudding
Servings: 10

6 c. whole wheat bread, cut into 1-inch cubes (about 1 lb)
3 very ripe bananas, mashed
2 ¼ c. vanilla soy milk
¼ c. pumpkin
3 tbs. corn starch
½ c. maple syrup
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
Brown sugar 

Preheat oven to 350° and grease a 9 x 5-inch loaf pan with softened margarine. Place cubed bread in a large bowl. 

In a small bowl, whisk together 1/2 cup soy milk and the cornstarch until no lumps remain. Add 1 1/2 cups soy milk to the mix and then the maple syrup, vanilla and pumpkin pie spice and whisk to combine. Pour mixture over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes so the liquid can soak into the bread. Mixture will be mushy and wet. 

Mash together bananas and pumpkin. Fold them into the soggy bread. Pour mixture into loaf pan, patting down to make an even top. Tasting is optional (and highly encouraged). 

Sprinkle brown sugar on top. Bake for 30 minutes until the top is slightly browned. Allow to cool slightly before serving. If you’re eating this later on, warm it in a 200° oven until you’re ready to serve.

Nutrition Info (per serving):
Calories: 230; Total Fat: 3 grams; Saturated Fat: 0 grams; Cholesterol: 0 milligrams; Sodium: 260 milligrams; Carbohydrates: 46 grams; Fiber: 5 grams; Sugar: 27 grams; Protein: 6 grams

And you should have at least one of these every fall. This is the best pumpkin pie recipe I’ve tried:

PUMPKIN PIE

2 eggs slightly beaten      

2 c. pumpkin           

3/4 c. sugar      

½ tsp. salt     

1 (12 oz.) can evaporated milk         

1 tsp. cinnamon       

½ tsp. ginger

1/4 tsp. cloves 

1/4 tsp. nutmeg    

1 pie shell (bake at 425° for 10 minutes before adding filling) (I use Ree Drummond's pie crust - see link at the right)
This makes lots of filling - make in a deep dish pie plate.

A little about the pie crust: I make up a big batch then freeze individual pie crusts. It's a very tender crust so it's best to roll it out partially frozen. I also use 1/2 white and 1/2 whole wheat flour. When you bake it for the 10 minutes before filling it, cut out a bit of parchment paper and lay it on the bottom of the pie. Fill with beans (I use some old pinto beans and just keep them in the cupboard for this purpose). This is the hardest part of this whole pie.

Then just pour the beans into a bowl till they cool and put them away for next time. Do make sure you cut the parchment paper big enough to pick the beans up and dump them back in the bowl without spilling back into the crust (those little hummers are a pain to pick out of the bottom - just sayin').

Mix spices and salt with sugar - that way the spices aren't in little clumps when you add the liquids.

Add all ingredients.

Pour into pie shell.

Bake at 425 degrees for 15 minutes then 350° for 30 minutes. Sprinkle on topping.

Bake 15 minutes. Cool.

Topping: 

½ c. flour

1/3 c. packed brown sugar
½ tsp. cinnamon

Mix together. Cut in:

¼ c. (½ stick) butter

 

 

Stir in:

½ c. chopped pecans or walnuts

½ tsp. vanilla

Sprinkle on pie last 15 minutes of baking.

This is the richest, crunchiest, most lovely pumpkin pie. I'm going to eat this now. Whipped topping? No way. Just give me the pie.

So bake away - fill your house with the smell of spices and fall.