by Susan Dean | Feb 4, 2018 | Kitchen Recipes
Spinach Salad with Rosemary Honey Mustard Dressing
Toss into a large bowl:
4 C. young fresh spinach
1/4 C. roasted ham (cooled), chopped into little pieces
1/4 C. blue cheese, crumbled
1 hand full dried blueberries
1 hand full raw sunflower seeds
1 hand full soy ginger Wonton Strips (or toasted croutons)
To make the Rosemary Honey Mustard Dressing:
1/4 C. Olive Oil
2 Tbsp white wine vinegar
2 Tbsp honey
2 Tbsp mustard
1 spring fresh rosemary
Salt and pepper, to taste
In a glass jar, mix together all dressing ingredients. Shake well and let sit. Drizzle dressing over salad and mix thoroughly. Serve and enjoy.
Slaw Dressing
1/2 cup honey
1 cup sour cream
pineapple chunks
Blue cheese
Spicy Cole Slaw
1 medium cabbage
2 carrots grated
½ cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce
Kosher salt
Freshly ground black pepper
Cut cabbage in half and remove core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large bowl. In a separate bowl, whisk together remaining ingredients. Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered and refrigerated a few hours. Toss before serving.
Garlic Herb Vinaigrette
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
2 medium cloves garlic minced
3 tablespoons fresh herbs (any combination of diced chives, oregano or thyme)
¼ teaspoon Himalayan salt
Freshly ground black pepper, to taste
In a screw-top jar, combine the olive oil, apple cider vinegar, mustard, garlic, herbs and salt. Cover and shake vigorously to combine. Taste and add a few grinds of black pepper and additional salt if desired. Serve immediately or store in the refrigerator for up to 3 days. Shake well before using.
Homemade Ranch Dressing
1 cup mayonnaise
1 cup plain homemade kefir (or cultured buttermilk)
1 tbsp. minced chives
1 tsp. dried chopped onions
1 tsp. dried dill weed
1 tsp. dried parsley
½ tsp. onion powder
½ tsp. garlic powder
¼ – ½ tsp. sea salt
¼-1/2 tsp. fresh ground black pepper
Mix all of the ingredients together by hand or in a food processor. This will keep in the fridge for about a week — if it lasts that long!
Watercress is a popular European leafy green herb that grows along springs and slow running water. It has a faint pepper taste and is related to mustard greens, garden cress, cabbage and arugula. It contains more vitamin C than some fruit and vegetables! You can get over 72% of your daily vitamin C from 100 grams of watercress. Vitamin C helps to scavenge free radicals, helps boost your immunity against infection, helps prevent iron deficiency anemia, helps maintain bone health, and keeps skin supple and radiant looking.
It is one of the best vegetable sources for vitamin K! Just 100 grams of watercress has 200% of your daily-recommended amount of vitamin K! Vitamin K promotes the strengthening and formation of bones, reduces the amount of neuronal damage in the brain and has been used to treat patients with Alzheimer’s disease.
Vitamin A, important for skin, eye, bone, hair and nail health, is a fat-soluble vitamin stored in our liver. It acts as an antioxidant in our bodies, but it is the carotenes in the watercress that can be turned into vitamin A or turned into antioxidants. It is intelligent and will turn carotenes from the plant into vitamin A only if your body needs it. The rest will function in your bloodstream as antioxidants. Watercress is particularly rich in vitamin A with 100g of the leaves providing you with 70% of your RDA of vitamin A.
Watercress is rich in B vitamins that help relieve stress, treat anxiety and depression, aid in memory, and relieve PMS. Some B vitamins help cells burn fats and glucose for energy, whereas others help make serotonin. B vitamins assist with the production and repair of DNA!
Glucosinolates in watercress help boost and regulate detoxification enzymes in the liver. The glucosinolates in watercress are converted to isothiocyanates, which then have the ability to inhibit tumorigenesis by modulating the metabolism of carcinogens. This effect found to have a stronger impact when consuming watercress that has not been cooked.
As an anti-inflammatory, watercress has been used for treating eczema, acne and other skin issues (again, we can thank vitamin’s A and C here). It can be used as a liver tonic to help aid your liver in the detoxification process. Watercress is 85% protein, making it a great source of plant protein for vegans.
Watermelon Salad
1/4 watermelon, diced into bite-sized chunks
1/2 cucumber, diced into bite-sized chunks
2 ounces feta, crumbled
1 lime
1 Tbsp. extra virgin olive oil
4-5 fresh mint leaves, chiffonnade
freshly ground black pepper
Toss the watermelon and cucumber together in a large bowl. Sprinkle the cheese on top and season with olive oil, lime juice and black pepper. Sprinkle the chiffonnade of mint leaves over the top of the salad as a garnish.
Fig Salad
2 bunches Fresh Spinach
8 whole Strawberries
12 whole Figs
4 ounces, weight Goat Cheese
¼ cups Olive Oil
⅛ cups Balsamic Vinegar
2 Tablespoons Raw Honey
⅛ cups Lemon Juice
¼ teaspoons Salt
1 Tablespoon Basil
1 Tablespoon Parsley
Wash spinach, strawberries, and figs. Cut figs and strawberries and remove stems and/or leaves. Toss spinach, strawberries, goat cheese, and figs. Combine olive oil and vinegar, and whisk in honey, then add lemon and salt. Whisk until honey is well combined (or almost seems to dissolve). Add basil and parsley and whisk again. Let it sit a minute, taste, and adjust seasonings. Depending on the quality of the oil, strength of the vinegar, and your family’s taste, you may choose to adjust the portions (it’s common for vinaigrettes to have an oil to vinegar ration of 2 to 1).
Drizzle dressing over salad and serve.
Salad Sandwich
Invigorating Homemade Salad Dressing
2 cloves of garlic: The allicin in garlic is a powerful antibiotic which even shows promise in use against serious infections such as tuberculosis and MRSA. Garlic also detoxifies the body, and helps to lower the risk of heart disease. Garlic was used by ancient Roman and Egyptian workers for improved physical stamina.
1 thumbnail sized slice of fresh ginger: Ginger is a potent pain killer and has anti inflammatory effects. Studies have shown that ginger can slow the growth of some cancer cells and even cause cell death in ovarian cancer cells. Ginger can also be taken for motion sickness and heartburn.
1 lemon’s worth of juice: The citric acid in lemon juice can help to dissolve calcium deposits, kidney stones, and gallstones. Lemons contain vitamin C, the detox vitamin, which sweeps away free radicals that can cause damage to tissue in the body. The hesperetin found in lemons can help with allergy symptoms.
1/4 cup olive oil: Monounsaturated fats contained in olive oil help the body to manage cholesterol. Extra virgin olive oil triggers apoptosis, or programmed cell death, in cancer cells. A chemical compound present in olive oil possesses anti inflammatory properties.
Crisp Cucumber Salsa:
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.
Marinated Tomatoes And Cucumbers
1 – Mason Jar (1 L)
1 – Ripe Tomato
1 – Cucumber
1 – Onion
1 TBSP – Dill
1/2 Cup – Vinegar
1 Tsp – Himalayan Salt
1/2 Tsp – Raw Honey
2 TBSP – Cold-press, extra virgin Olive Oil
Dice tomato and place half in jar. Dice onion an and place 1/2 on top of tomato
Dice cucumber and place on top of onions. Whisk or shake together all other ingredients in bowl or small mason jar for marinade. Layer rest of ingredients starting with the tomatoes. Pour the marinade over the veggies. Close lid and give a good flip to evenly spread the marinade. Place in fridge for 2+ hours before serving.
Green Salad with Spicy Ginger Vinaigrette
Toss into a large bowl:
2 C. sliced green lettuce
1/2 C. sugar snap peas
1/4 C. toasted flax seed croutons
1 hand full dried cranberries
1 hand full sliced, toasted almonds
Ingredients for vinaigrette:
2 Tbsp fresh ginger, diced
1 clove garlic, minced
2 Tbsp olive oil
2 Tbsp grape seed oil
1 Tbsp cider vinegar
1 Tbsp honey
A dash of ground mustard seed
Salt and pepper, to taste
To make the spicy ginger vinaigrette:
In a small skillet, mix together ginger, garlic and olive oil. On medium heat, fry ginger and garlic until lightly brown. Remove from heat and let cool. In a glass jar, mix together all ingredients, and shake until thoroughly mixed. Drizzle vinaigrette over salad, toss and serve.
Super Carrot Raisin Salad
2-3 medium carrots (2 cups peeled and shredded)
½ cup raisins
½ cup chopped fresh or canned pineapple
1 TBS chopped cilantro
Dressing:
2 TBS canned coconut milk
1/4 tsp turmeric
1/2 TBS honey
1 tsp orange zest
1 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and white pepper to taste
Blend all dressing ingredients together in blender adding olive oil a little at a time at end. Shred carrots in food processor or use a hand grater. Depending on how big they are, it will take about 2 or 3 carrots.
Mix carrots with raisins and pineapple, and toss with desired amount of dressing. Stir in chopped cilantro.
Figs Walnuts and Spinach Salad
1/2 medium onion, sliced thin
2 Tbs white wine or apple cider vinegar
1 cup hot water
5 oz baby spinach
2 Tbs balsamic vinegar
1/2 tsp honey
2 Tbs extra virgin olive oil
salt and cracked black pepper to taste
8 dried figs, sliced
2 Tbs chopped walnuts
Slice onion and let sit for at least 5 minutes to enhance its health-promoting properties. Marinate sliced onion in 2 TBS white wine or apple cider vinegar and hot water for 10 minutes while preparing rest of ingredients. Rinse and dry baby spinach. If you have a salad spinner that is best, otherwise, dry with paper towels. This will avoid dressing getting diluted. Whisk together balsamic vinegar, honey, salt and pepper, drizzling in the olive oil a little at a time at the end. Drain the liquid in which the onions were marinating. Toss spinach, onions, walnuts, and figs with dressing and serve.
Apple Grape Salad
2 apples, cubed
1 cup halved grapes
½ cup chopped celery
¼ cup chopped walnuts
1/3 cup plain yogurt
1/3 cup sour cream
1 teaspoon lemon juice
In a large bowl, combine apples, grapes, celery, and walnuts. In a small bowl, whisk together yogurt, sour cream, and lemon juice. Mix lightly into fruit. Chill and serve.
Fruit with Lemon and Mint Sauce
1 small honeydew melon – cleaned of seeds, peeled then sliced into bite-sized pieces
1 small cantaloupe melon – cleaned of seeds, peeled then sliced into bite-sized pieces
2 cups of strawberries – washed, caps removed then sliced.
Place sliced fruit in large glass/plastic bowl. Prepare Lemon and Mint Sauce.
Lemon and Mint Sauce
2 tablespoons of chopped fresh peppermint
2 tablespoons of lemon juice
1/4 cup of orange juice
1 tablespoon honey
Mix all the ingredients of the sauce in a small bowl and whisk until combined well. Pour the sauce over the fruit and toss lightly until all is covered. Serve.
My Favorite Broccoli Salad
1/2 cup mayonnaise or salad dressing
1 tablespoon sugar
2 tablespoons cider vinegar
3 cups broccoli flowerets (1/2 lb)
1/3 cup golden raisins
1/4 cup shredded Cheddar cheese (1 oz)
4 slices bacon, crisply cooked and crumbled
3 tablespoons chopped red onion
1/2 cup grated carrots
Mix the mayo,vinegar and sugar, pour over salad mixture and toss.
Healthy Broccoli Salad
2 cups broccoli florets cut into bite sized pieces
1/4 cup diced red onion
1/4 cup raisins
1/4 cup walnuts
Dressing
1/4 cup yogurt
1 tablespoon mayonnaise
2 tablespoons honey
Combine broccoli, onion, raisins, and walnuts in a bowl. Stir dressing ingredients together until smooth and pour over the salad and toss. Refrigerate until ready to serve. This recipe keeps well in the fridge for a few days
Pesto Potato Salad
6 large potatoes, quartered, cooked, and drained
4 hard-boiled eggs, peeled and chopped
3/4 cup chopped celery
1/3 cup pitted chopped black olives
1 cup mayonnaise
1/2 cup pesto
2 tablespoons prepared mustard
salt and freshly grated pepper, to taste
4 slices cooked bacon, crumbled
1 small red onion, thinly sliced
Peel and dice potatoes and combine with eggs, celery, and olives. In another bowl, mix together mayonnaise, pesto, and mustard. Pour dressing over salad and toss gently until well blended. Salt and pepper to taste. Arrange crumbled bacon and onion rings on top.
*Pesto: Blend together at high speed 2 packed cups fresh basil leaves, 1 to 2 large cloves garlic, 2 tablespoons grated Parmesan cheese, 1/2 cup olive oil. When thoroughly blended, add 1/4 cup pine nuts and blend for 15 seconds more.
Square Dance Salad
8 cups mixed baby greens 8 ounces goat cheese or cream cheese ¼ cup toasted bread crumbs Caramelized onions
Balsamic vinaigrette
4 tablespoons dried tart cherries 3 tablespoons pine nuts, lightly toasted
Divide the cheese into eight balls and roll in bread crumbs to coat. Warm the cheese balls and the caramelized onions (below) in a pie pan in a 375° oven for about 8 minutes. In a large bowl, toss fresh mixed field greens with enough vinaigrette to lightly coat the leaves. Divide among plates and place warmed cheese balls and caramelized onions on each salad. Sprinkle with dried tart cherries and pine nuts, and serve.
Caramelized onions:
2 medium yellow onions, slice 4 ounces butter
Melt butter in sauté pan, add sliced onions, and cook over medium heat until soft. Cover pan and reduce heat. Cook slowly, stirring once or twice, until onions are nice and brown but not burned, about 20-30 minutes.
Vinaigrette:
Dressing for approximately 8 salads
2 whole firm heads of garlic ½ cup balsamic vinegar 2 tablespoons honey mustard pinch of salt fresh ground black pepper ½ cup sesame oil 1 ½ cups extra virgin olive oil ½ cup cold water
To roast the garlic, cut the top half inch off each head to expose the garlic cloves, place cut side up in an oven-proof dish, and drizzle with a little olive oil. Pour about ¼ inch of water in the dish, cover with foil, and bake in 375° oven for 20 minutes, or until soft and golden brown. When the garlic is cool enough to handle, squeeze out all the softened garlic cloves and mash to a paste with a fork.
Whisk together the garlic paste, vinegar, mustard, salt, and pepper. Slowly whisk in the oils until the mixture is emulsified and slightly thick. Whisk in cold water to thin. Refrigerate and bring back to room temperature shortly before using.
Watermelon Salad
3 cups chopped watermelon (seedless)
1 small red onion, thinly sliced
3 tbsp. red wine vinegar
juice of 1 lemon
1 tsp. of salt
2 tbsp chopped mint leaves
freshly ground pepper to taste
Combine watermelon and onions in a large bowl. Add vinegar, lemon juice, mint, and salt. Mix to incorporate all ingredients and add fresh black pepper to taste. Cover and refrigerate for an hour. Serves 6.
Tabbouleh (Parsley Salad)
1/2-cup bulgur wheat
2 medium to large tomatoes, cut into bite sized pieces
1 large cucumber, cut into bite sized pieces
1 small red onion, cut into bite sized pieces
2 cups finely chopped parsley
2 tablespoons finely chopped mint
1/2 cup olive oil
1/4 cup fresh lemon juice (2-3 lemons)
Salt and pepper to taste
Wash and drain the wheat. Mix the wheat with lemon juice, oil, salt, and pepper; set it aside until the wheat absorbs the juice. Combine with the other ingredients for a delicious and healthy salad. Makes 4 servings.
California Tabbouleh
1/2 cup bulgar (medium size)
1 cup stock or boiling water
1 lb tomatoes
1/2 cup green onion
1 can black beans
1 cup corn
2-3 cups cilantro
2 jalapeno peppers diced (rib and seeds removed)
1/8 teaspoon cayenne pepper
1/2 tsp. salt if using water
1/2 teaspoon pepper
1/4 cup citrus (lemon, lime and orange combination)
1/4 cup olive oil
optional:
Queso Fresco or mild Feta Cheese
Avocado
1 cup chopped cucumber
1 cup chopped red pepper
Pour 1cup boiling water over bulgar and allow bulgar to soften while you prepare the other ingredients. Chop tomatoes and leave in a colander to drain. Chop onion, cilantro and pepper. Rinse black beans. Drain and discard excess liquid from bulgar.
Toss bulgar, tomatoes, onion, cilantro, corn and beans. Dress with citrus juice and olive oil. Season to taste. It’s best prepared a couple of hours or more ahead of serving to allow flavors to develop. (quinoa can be substituted for bulgar).
Balsamic Broccoli Salad
1 cup fresh broccoli, cut into bite-size pieces
2 tablespoons chopped red onion
1/4 cup light balsamic salad dressing
freshly ground black pepper
1 tablespoon grated parmesan/romano cheese blend
In a large bowl, combine the broccoli and onion. Drizzle the dressing on top. Season to taste with pepper. Toss to mix. Refrigerate for 1 hour to chill. Serve sprinkled with the cheese.
Market Salad
Goat cheese rounds
2 tablespoons sesame seeds
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon finely chopped fresh thyme
1/4 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)
Vinaigrette
2 tablespoons red wine vinegar
1 shallot, minced
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Coarse kosher salt
Mixed Salad
1 pound baby new potatoes halved
1 pound green beans (or mix of green and yellow), trimmed
8 cups mixed salad greens
1/3 cup (packed) small fresh basil leaves
12 ounces assorted small tomatoes
1/2 cup black olives
For goat cheese rounds: Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
For vinaigrette: Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
For salad: Steam potatoes until just tender. Transfer to plate; cool. Steam green beans until crisp-tender. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.
Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.
by Susan Dean | Feb 4, 2018 | Kitchen Recipes
PUMPKIN NUTRITION
The main nutrients in pumpkin are lutein and alpha and beta carotene, the latter of which generates vitamin A in the body. Chemical compounds found in pumpkin promote regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels. Pumpkin extract may be “a very good product for pre-diabetic people, as well as those who already have diabetes,” possibly reducing or eliminating the need for insulin injections for some type-1 diabetics.
Pumpkin seeds, also known as pepitas, are flat, dark green seeds. Some are encased in a yellow-white husk, although some varieties of pumpkins produce seeds without shells. Pumpkin seeds are a good source of protein, zinc, and other vitamins, and are said to lower cholesterol. A gram of pumpkin seed protein contains as much tryptophan as a glass of milk. Pumpkin seeds provide a wide range of traditional nutrients and are a very good source of magnesium, manganese, phosphorus, iron, copper, protein, and zinc and vitamin K. An article published in the American Journal of Clinical Nutrition found a clear correlation between low dietary intake of zinc, low blood levels of the trace mineral, and osteoporosis at the hip and spine.
Pumpkin Seed Phytosterols lower cholesterol. Phytosterols are compounds found in plants that have a chemical structure very similar to cholesterol, and when present in the diet in sufficient amounts, are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers. Phytosterols beneficial effects are so dramatic that they have been extracted from soybean, corn, and pine tree oil and added to processed foods, such as “butter”-replacement spreads, which are then touted as cholesterol-lowering “foods.”
Pistachios and sunflower seeds are richest in Phytosterols closely followed by pumpkin seeds. Sesame seeds had the highest total phytosterol content of all nuts and seeds, while English walnuts and Brazil nuts had the lowest. Pumpkin seeds are not a commonly allergenic food and are not known to contain measurable amounts of oxalates or purines.
Pumpkin seed oil is a thick, green-red oil that is produced from roasted pumpkin seeds. When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor. Long believed to be a folk remedy for prostate problems, it has been claimed to combat benign prostatic hyperplasia. Men with higher amounts of carotenoids in their diet have less risk for BPH; this is the connection that has led to an interest in pumpkin seed carotenoids. Zinc is one further nutrient found in pumpkin seeds that might impact prostate function. Pumpkin seed oil contains essential fatty acids that help maintain healthy blood vessels, nerves and tissues.
Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing digestive problems. The high fiber content helps to aid proper digestion. Raw pumpkin can be fed to poultry, as a supplement to regular feed, during the winter to help maintain egg production, which usually drops off during the cold months.
Prepare Fresh Pumpkin
Preheat oven to 325°F.
Cut pumpkin in half crosswise. Place it in a baking pan shell side up and bake for about 1 hour or more depending on the size of the pumpkin. Bake until it is tender and starts to fall apart. Remove it from the oven and let it cool. Scrape the pulp from the shell and put it through a ricer or food processor.
Pumpkin Pie Fall Smoothie
1 cup almond milk
1 teaspoon agave syrup
1 cup pumpkin puree
2 teaspoons cinnamon
1 apple, cored
Dried cranberries
Combine all ingredients except cranberries in blender and blend until smooth. Top with cranberries.
Pumpkin Chocolate Chip Muffins
1/2 cup white whole wheat flour
3/4 cups unbleached all purpose flour
3/4 cup raw sugar
3/4 tsp baking soda
1 3/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin puree
2 tbsp virgin coconut oil
2 large egg whites
2 tsp vanilla extract
baking spray
2/3 cup mini chocolate chips
Preheat oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips. Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes until a toothpick inserted in the center comes out clean. Let them cool at least 15 minutes before serving. Makes 28 mini muffins or 14 regular sized muffins.
Pumpkin Pie Squares with Candied Ginger
1 cup medjool dates, pitted and diced (about 10 dates)
3⁄4 cup water
1 1/4 cups oat flour
1 tablespoon pumpkin pie spice
1 15-oz can cooked pumpkin (or 1 1/2 cups homemade pumpkin puree)
1 teaspoon vanilla extract
1/2 cup unsweetened original almond milk or rice milk
2-3 tablespoons candied ginger crystals
Preheat oven to 375 degrees. Pit and dice dates and place in a bowl with 3/4 cup water. Let soak for 15 minutes. In a blender, combine the soaked dates with the water, vanilla, and almond milk. Blend until smooth. In a large bowl, add the oat flour, pumpkin pie spice, and cooked pumpkin. Pour the wet ingredients over the dry ingredients and stir until just incorporated. Line a 8×8-inch baking pan with parchment paper and pour batter into the baking pan. Bake for 25 minutes until you see a light browning and cracking on top. Cool on a wire rack. Slice the pumpkin pie into squares and top with candied ginger.
Pumpkin Pie Cake
1 (18 oz) can pumpkin
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.
The Best Pumpkin Cheesecake
3/4 cup graham crackers
2 tbsp. margarine or butter
1 3/4 cup pureed pumpkin flesh
1 cup brown sugar
2, 8 oz packages of cream cheese
1/2 cup undiluted evaporated skim milk
1/2 cup egg substitute
Topping:
1/2 cup sour cream
1 tbsp granulated sugar
1/4 tsp maple flavoring
Combine graham cracker crumbs and margarine or butter in a small bowl. Press into bottom of 9″ baking pan. Beat pumpkin flesh, brown sugar, cream cheese, evaporated skim milk and egg substitute. Beat until blended. Pour over crust and bake at 350 degrees for 65-75 minutes until fork stuck in pie comes out clean. Let cool for 10 minutes. Add topping: Mix sour cream, granulated sugar and maple flavoring.
Pumpkin Custard
1 cup organic canned pumpkin
1 tsp cinnamon
1/4 tsp ground ginger
Pinch of salt
2 pinches of grated nutmeg
2 organic eggs
1/4 cup maple
1 tsp vanilla extract
1 cup coconut
Pre-heat the oven to 350 degrees. Combine pumpkin and all spices in a bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture. Pour the custard into ramekins or ceramic baking dish. Place the ramekins in a baking pan and add enough water to the dish to come up 2″ high. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.
Pumpkin Chiffon Pie
1 9″ baked pie shell or a 9″ graham cracker crumb crust
1 tablespoon gelatin powder (Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 ¼ cup cooked, or canned pumpkin
½ cup milk
½ teaspoon salt
¼ teaspoons each, cinnamon, nutmeg and ginger
½ cup granulated white sugar
½ pint whipping cream for garnish
Soak the gelatin in ¼ cup cold water. Beat the egg yolks slightly and combine in the top of a double boiler with the brown sugar, pumpkin, milk and the salt and spices. Cook and stir ingredients over boiling water until thick. Stir in the soaked gelatin until dissolved. Remove from the cook top and chill until mixture begins to set.
Whip the 3 egg whites until stiff. Gradually stir in 1/2 cup white sugar and fold into the pumpkin mixture. Fill the pie shell. Chill several hours to set. Garnished whipped cream.
Roasted Pumpkin Seeds
Remove the seeds from the pumpkin’s inner cavity and wipe them off with a paper towel if needed to remove excess pulp. Spread out evenly on a paper bag and let them dry overnight. Place them in a single layer on a cookie sheet and light roast them in a 160-170°F (about 75°C) oven for 15-20 minutes. By roasting them for a short time at a low temperature you help to preserve their healthy oils. Add pumpkin seeds to sautéed vegetables or sprinkle on salads.
Pumpkin Seed Salad Dressing
Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.
Add chopped pumpkin seeds to your favorite hot or cold cereal.
Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
Next time you make burgers add some ground pumpkin seeds.
Make your own pumpkin pie spice:
Proportions below yield more than enough for this cheesecake. Store in a tightly sealed jar, as you would any spice. If you like, you could toss in a little allspice, too.
Pumpkin Pie Spice
2 Tbls. ground cinnamon
1 Tbls. ground ginger
2 tsp. ground nutmeg
1 tsp. ground cloves
Yields 3 Tbls.
Pumpkin Gingerbread
Butter or spray a 10” bundt pan and coat with fine, dry breadcrumbs. Preheat oven to 350 F.
2 cups unbleached all purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
2/3 cup sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup corn oil
1/2 cup light unsulphured molasses
1/2 cup water
2 tablespoons powdered sugar, for dusting the top
(1/3 cup candied ginger pieces can be added to batter, or a tablespoon grated fresh ginger after you add the eggs.)
Sift flour, ginger, baking soda, cinnamon, allspice, nutmeg, cloves and salt into a large bowl. Push through lumps with your fingers. Whisk to blend. Place egg, sugar and pumpkin in a medium bowl and whisk until mixed. Add oil, molasses and water and whisk until smooth. Pour liquid ingredients into dry ingredients. Whisk until it is a smooth.
Scrape the batter into the prepared pan, and smooth the top. Bake for 45 to 50 minutes, or until top is firm or toothpick inserted into center comes out clean. Turn this cake out of the pan while it is warm (but not hot). Transfer to cooling rack and cool 20 minutes. Place powdered sugar in a sieve, hold it over the cake and shower with powdered sugar.
Savory Pumpkin & Sage Gougères
1/2 cup water
3 tbsp unsalted butter, cut into small pieces
1/2 tsp salt
1/2 cup flour
2 eggs
1/4 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tsp chopped fresh sage
1/2 tsp (approximately) kosher salt
Preheat oven to 400 degrees F.
In a medium saucepan on medium heat, combine water, butter (cut in small pieces), and salt. Stir constantly and be certain the mixture does not come to a boil. When butter melts, stir in flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.
Transfer mixture to a bowl and let mixture cool about 10 minutes. Stir in 2 eggs, one at a time. Fully combine first egg into mixture before adding second egg. Add canned pumpkin and minced sage.
Line a baking sheet with parchment paper. Spoon or pipe the dough onto the parchment paper. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 inch apart. Sprinkle a few grains of kosher salt on the top of each gougère. Bake, without opening the door, for 10 minutes then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam to stop them from becoming soft. Serve. If the gougère lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.
Pumpkin Bread
Makes a tiny loaf that’s nice for 2. Double the recipe for a full loaf.
– 150g pumpkin puree
– 1 tsp dried yeast
– 1 tsp honey
– 250g white bread flour
– 1 tsp salt
– 1/2 tbsp milk for glazing
– nuts or seeds of choice for sprinkling on top
Sprinkle yeast into 60ml of water and leave for 5 minutes then add honey and stir to dissolve. Mix flour and salt in a large bowl. Make a well in the center and add the yeast mixture followed by pumpkin puree. Gradually mix in the flour to form a firm, coarse, sticky dough. If it’s too dry, add a few tablespoons of water. Turn the dough out on a lightly floured surface and knead till smooth, silky and elastic, about 10 minutes. Put dough into a clean bowl and cover with a tea towel. Leave to rise until double in size, about 1.5 hours. Shape dough into a round loaf. Place on an oiled baking sheet and cover with a tea towel. Prove until doubled in size, about 1 hour. Brush the dough with milk glaze and sprinkle with nuts or seeds of choice. Bake in preheated 220 C oven for 25 to 30 minutes until golden and hollow sounding when tapped underneath. Leave to cool on wire rack.
Nut Topping
1/4 cup sliced almonds
1/4 cup hulled (green) pumpkin seeds
1/4 cup sunflower seeds
1 tablespoon unhulled sesame seeds
1/4 cup toasted wheat germ
1/4 cup real maple syrup, plus more for serving
Pinch salt
In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
“Medley” Muffins Recipe
1.5 cups wheat flour
1 tsp. salt
1 tsp. baking soda
1/4 cup wheat germ or flax seed
1/2 cup butter, softened
3/4 cup brown sugar
1/2 can pumpkin
1/3 cup milk (can use soy milk)
1/3 cup applesauce
2 ripe bananas
1 tsp. pumpkin pie spice
1 egg
1 cup oatmeal
1 cup dried cranberries or raisins
1/2 cup almonds or walnuts
Preheat oven to 350 degrees F. Prepare 18-22 muffin tins with paper cups, or lightly grease them.
In a bowl, stir together flour, salt, baking soda, and wheat germ (or flax). Set aside.
Mix together the next eight ingredients (butter through egg). Slowly add the flour mixture. Then stir in oatmeal, cranberries and almonds.
Pour the mixture into baking cups (2/3 full.) Bake for 20-22 minutes until done. Let cool and serve.
Brown Sugar Pumpkin Cheesecake with Chocolate Shortbread Crust
Crust Makes 1 9-inch cheesecake
1 1/2 cups flour
5 Tbls. unsweetened cocoa powder
1/4 tsp. kosher salt
10 Tbls. butter, diced and softened
1/2 cup + 2 Tbls. confectioner’s sugar
2 egg yolks
1/2 tsp. vanilla
Filling
1/4 cup flour
2 tsp. pumpkin pie spice
1 Tbls. cognac
1 15-oz. can 100% pure pumpkin (not pumpkin pie filling)
24 oz. cream cheese (that’s 3 8-oz. bricks), at room temperature
1 3/4 cups dark brown sugar
4 eggs
Preheat your oven to 350 degrees. Lightly grease a 9-inch springform pan with butter or oil and set aside.
Crust:
Put powdered sugar and butter in a large bowl. Beat together until well combined. Toss in the egg yolks and vanilla. Beat well. The mixture will be thick, fluffy, and a pale, buttery yellow. Add flour, cocoa powder, and salt.
Beat until dry ingredients are combined. Scrape the dough out and plop it into your pan. With your hands, press the dough so that it lines the bottom and sides of the pan (stop half an inch from top edge). Prick dough in several places with a fork. Bake about 20 minutes, until completely opaque in color and edges are starting to brown. If you have air bubbles under the crust, poke one or two very small holes and press the air out.
Preheat oven to 325 degrees. Put the cream cheese in the bowl of your mixer. Beat it to break it up. Add the brown sugar. Beat until light and fluffy.
Toss in eggs. Beat well. Add the pumpkin and the cognac. You can substitute vanilla extract. Beat. Filling will be thick and creamy. Add flour and pumpkin pie spice. Beat gently. Pour filling into cooled crust. Put the pan in pre-heated 325-degree oven. Bake for 1 hour 15 minutes, until set but the center jiggles when you move the pan.
Turn the heat off and crack the oven door about 4 or 5 inches. Leave cheesecake with the door cracked open for an additional 3o minutes.
Put in the fridge for at least 6 hours or overnight before serving.
Pumpkin and Pesto Pinwheels
Use whole wheat pizza dough. Roll a chunk of it out, plaster pumpkin puree, turkey bacon & sage on one half; pesto, parmigian & mozzarella on the other half, roll it up, and toss it in the freezer. An hour later take it out to slice and bake at 400 for 15 minutes.
Pumpkin Yeast Rolls
1-1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
1/4 cup lukewarm water
3 cups all-purpose flour
3-1/2 tablespoons unsalted butter
2 tablespoons light brown sugar
1/4 teaspoon salt
1 cup pureed pumpkin
1 egg, lightly beaten
1/4 cup maple syrup
1/4 teaspoon ground cinnamon
1 cup whole wheat flour
Combine yeast, sugar and water in a large bowl. Let sit until foamy, about 5 minutes. Stir in 1/2 cup all-purpose flour. Cover and let rise in a warm spot until double, about 1 hour
Melt 2 tablespoons butter and pour into medium bowl. Add brown sugar, salt, pumpkin, egg, maple syrup and cinnamon. Add to yeast mixture and beat until smooth. Add whole wheat flour and 2-1/4 cups all-purpose flour to make a stiff dough.. Knead in pan. Cover and let rise in warm place until double in size, about 2 hours.
Punch dough down and turn onto a floured board. Knead briefly and roll to a sheet about 1/2-inch thick. Cut into 2-inch circles and place circles on a floured baking sheet. Cover loosely with a towel and let rise again for 1 hour.
Preheat oven to 425 degrees F. Melt reserved 1-1/2 tablespoons butter and brush on top of rolls. Bake for 15 to 20 minutes. Yield: 1 dozen 2-inch rolls.
Curry Pumpkin Soup
1 chopped onion
4 small cloves garlic
1-2 tsp curry powder
2 tbsp butter
1 c pumpkin puree, about 1/2 a small can
nutmeg
1 bay leaf
2 c vegetable broth
1.5 c milk (or 1/2 cream)
add a little salt and pepper
Cook the onion, garlic and curry powder in the butter until onion is tender. Add the pumpkin, sugar, nutmeg and bay leaf. Stir in the broth and bring everything to a boil, then simmer uncovered for 10-15 mins. Stir in the milk and cook over low heat for another 5-10 minutes, until thickened and bubbly.
Pumpkin Cookies
2 c flour
1 c sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 c shortening
1 c pumpkin
1 egg
1 tsp vanilla
1 c chocolate chips
Mix everything together. Bake at 350 for 10-15 minutes.
Maple Pumpkin Spice Lattes
Makes 14 cups
4 cups espresso or very strong coffee
1/2 gallon (8 cups) milk (substitute almond milk for non-dairy)
3/4 cup canned pumpkin (plain, not flavored)
3/4 cup maple syrup
2 tablespoons vanilla
1 tablespoon + 1 teaspoon pumpkin pie spice
Combine all ingredients in a slow cooker, cook on high for 2-3 hours.
Pumpkin Flan
For the caramel:
1 cup sugar
1/2 tsp. coarse salt
For the flan:
1 cup sugar
1 cup pureed pumpkin
5 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 cup mascarpone cheese, room temperature
2 tbsp. cognac
For the toppings:
1/3 cup pumpkin seeds
1/4 tsp. cardamom
2 tbsp. honey
1/4 cup sweet cocoa nibs
large 11 x 13 baking dish, 8 x 2 or 9 x 1.5 round cake pan (not a spring-form pan!)
Fill the large baking dish halfway with water, then place the cake pan in it. The water level should reach 3/4 of the way up to the rim, but shouldn’t be high enough to accidentally get into the cake pan. Remove the cake pan and set aside. Place the baking dish full of water in the center rack of the oven and preheat the oven to 350°.
Whisk together all of the ingredients for the flan until smooth. To avoid air bubbles, don’t whisk too vigorously. Once combined, stir to release air bubbles, then set aside.
Place sugar and salt in a saucepan over medium heat and cook, stirring frequently, until sugar begins to melt into caramel. Don’t leave this pan’s side while you’re making the caramel since it’s really easy to burn sugar. As soon as sugar is melted and the caramel isn’t cloudy, pour it into the bottom of the cake pan and swirl it around quickly until it coats the bottom of the pan. Give flan batter another couple of stirs then pour over the caramel.
Seal the top of the pan very tightly with aluminum foil, then carefully place flan inside the bain marie. Cook 40 minutes (9-inch pan) or 45 minutes (8-inch pan), then remove cake pan from the bain marie and let cool completely. Once room temperature, place the flan in the fridge for 2 -3 hours before plating.
While the flan is baking, toss the pumpkin seeds with cardamoN and drizzle with honey. Place them close together in a single layer on a cookie sheet and bake in the oven with the flan for 5 – 7 minutes. Remove and cool completely. Slice and serve with a piece of the cardamom pumpkin seeds and sprinkling of cocoa nibs.
Pumpkin Garlic Knots
1 cup warm water
1 envelope active dry yeast
2 tablespoon agave nectar (or honey)
1/2 cup canned pumpkin
2 tablespoons plus 1/3 cup olive oil
1-1/2 teaspoons coarse kosher salt
3-1/2 cups unbleached bread flour
3 cloves garlic, minced
salt & freshly ground pepper
1/2 teaspoon dried oregano leaves
For dough: Pour warm water into medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Whisk in the agave nectar, 2 tablespoons olive oil, and pumpkin puree.
In a large bowl, whisk together flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients. Using a rubber spatula, pull all the ingredients together. When you can no longer mix, use your hands to start kneading the dough. Knead dough until it comes together in a smooth elastic ball, adding flour as necessary to prevent sticking.
Lightly oil another large bowl and put your dough ball inside it — flipping over once to coat both sides lightly with oil. Cover with damp towel or plastic wrap and let rise for about 2 hours; or until nearly doubled in size
Preheat oven to 425 degrees F, put in a pizza stone (you may use a pan, too, but it works best with a stone), and divide the dough into two equal pieces. If you’re planning to use the other half the next day, just put it in a large zip-lock bag and store in fridge. You may freeze the dough for up to three weeks.
To create garlic knots: tear off sections of dough and roll into a long snake shape. Tie snake in a knot. Set aside and continue with the rest of the dough. Once you’ve made all your knots, put them on your stone (or on your pan) and let bake until golden brown on the tops, about 10-15 minutes. While knots are baking mix together the 1/3 cup olive oil with minced garlic, salt, pepper, and oregano in a bowl. When the knots are done, toss in the olive oil mixture to coat.
Pumpkin Pull Apart Bread
3 c all-purpose flour
¼ c granulated sugar
2¼ tsp or one package instant yeast
½ t salt
4 T unsalted butter, cut into small pieces
¼ c whole milk
½ c pumpkin puree
1 t vanilla extract
2 large eggs
5 T unsalted butter
1 c sugar
1½ t ground cinnamon
1 t ground nutmeg
¼ t ground ginger
⅛ t ground clove
Combine the flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Heat the milk in the microwave for one minute. Add the butter to the milk and stir until melted. Add the milk, pumpkin, vanilla and eggs to dry ingredients. Mix on low until dough starts to come together, then turn up the speed to medium high and knead for 5 minutes. The dough should be smooth and elastic. Add more flour (by the tablespoon) as needed until the dough no longer sticks to the sides of the bowl. The dough will be tacky and will stick to the bottom of the bowl, this is okay.
Transfer the dough to a lightly oiled bowl, roll the dough in oil and cover with plastic wrap. Place bowl in a warm spot and allow dough to rise for 1 hour until doubled in bulk.
While the dough rises, combine the sugar and spices and mix well. Melt the butter in the microwave, about 45 seconds on high.
Once the dough has risen, transfer to a lightly floured surface and roll into a ball. Cover with a dry, clean towel and allow to rest for 5 minutes. Roll the dough into a rectangle, about 12 by 20 inches. Brush the dough with butter and cover with sugar, the whole cup full. Cut the dough into 6 – 2 inch wide strips. Stack the strips on one another and cut them into 6 sections. Stack each section into a buttered 9 by 5 inch loaf pan and sprinkle any leftover sugar onto the layers of dough. Cover the pan with a towel and let the dough rise a second time in a warm spot for 30 to 45 minutes.
Preheat the oven to 350 degrees. Bake for 30 to 35 minutes until the top is golden brown. Allow the bread to cool before removing from pan.
Pumpkin Cheese Cake
Preheat oven to 350°F.
One 9-inch pie shell 6 ounces cream cheese, softened
2 eggs 1 ½ cups sugar
¾ cup pureed cooked pumpkin ¼ cup flour
½ teaspoon nutmeg ½ teaspoon cinnamon
In a large bowl, beat cream cheese, eggs, and sugar together until smooth. Add pumpkin and stir until combined. Stir in flour, nutmeg, and cinnamon. Beat well.
Pour into prepared pie shell and bake 60 minutes. Cool and serve.
Chocolate Pumpkin Muffins
Preheat oven to 400°F.
1 ½ cups all-purpose flour ½ cup sugar
2 teaspoons baking powder ½ teaspoon cinnamon
½ teaspoon salt 1 cup milk
½ cup cooked pumpkin puree ¼ cup of butter, melted
1 medium egg 6 ounces semisweet chocolate chips
¼ cup finely chopped nuts
In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Form a well in the center.
In a small bowl, combine milk, pumpkin, butter and egg. Add to the well in the flour mixture and stir until lightly mixed. Add chocolate chips and stir until the mixture is moistened. Spoon mixture into greased muffin cups, filling each ¾ full. Sprinkle 1 teaspoon of chopped nuts over each muffin. Bake 20 minutes, then remove from oven and cool for minutes. Remove from pans and allow to completely cool on racks.
Pumpkin Pie
Preheat oven to 375°F.
1 9-inch pie crust
3/4 cup packed brown sugar 1 1/2 tablespoons sugar
3/4 teaspoon cinnamon 1/2 teaspoon ginger
1/2 teaspoon nutmeg 1/4 teaspoon allspice
¼ teaspoon salt 2 cups pureed cooked pumpkin
1 1/4 cups evaporated milk 3/4 cup egg whites, whipped
2 1/2 teaspoons vanilla
In a large bowl, combine sugars, cinnamon, ginger, nutmeg, allspice, and salt.
In a separate large mixing bowl, combine pumpkin, milk, egg, and vanilla; whisk until smooth. Pour dry mixture into wet mixture and mix until moistened.
Pour into prepared piecrust and bake 50 to 60 minutes, until crust is golden and filling is set in the center when jiggled. Cool and serve.
Pumpkin Muffins
Preheat oven to 325°F.
2 medium eggs 3 cups flour
1 cup brown sugar 1 cup milk
1 cup pureed cooked pumpkin ½ cup unsweetened applesauce
2 tablespoons white sugar 4 teaspoons baking powder
1 teaspoon salt 1 teaspoon cinnamon
1 teaspoon nutmeg 1 teaspoon pumpkin pie spice
¼ teaspoon cloves ¼ teaspoon allspice
¼ teaspoon ginger
Combine all ingredients in a large bowl; mix until smooth. Fill sprayed muffin tins with mixture until ¾ full. Bake 20 to 25 minutes, until a toothpick inserted in a muffin comes out clean.
Honey Pumpkin Pie
2 medium eggs ½ cup honey
¾ teaspoon nutmeg ½ teaspoon cinnamon
½ teaspoon salt ¼ teaspoon powdered ginger
1 ½ cups pureed cooked pumpkin ¾ cup milk
One prepared pie shell
Preheat oven to 450°F.
In a large bowl, beat eggs until well blended. Gradually beat in honey. Add the nutmeg, cinnamon, salt and ginger. In a separate medium bowl, whisk together pumpkin puree and milk. Pour into egg mixture, whisk until smooth, and pour into pie shell. Bake 10 minutes, reduce temperature to 350°F, and continue baking 20 to 25 minutes, until filling is firm. Cool before serving.
Pumpkin Ginger Bread
Preheat oven to 375F. Butter and flour two loaf pans.
12 tablespoons butter, melted, plus extra for pan 2 ½ cups flour, plus more for pan
2 teaspoons baking powder 1 tablespoon ground ginger
1 teaspoon cinnamon ½ teaspoon nutmeg
1 teaspoon salt 1 (15-ounce) can pumpkin puree
1 cup white sugar 1 cup packed dark brown sugar
3 eggs
In a large bowl, sift together flour, baking powder, ginger, cinnamon, nutmeg, and salt. In a separate large bowl, whisk together pumpkin, sugars, and eggs. Add flour mixture and stir until combined. Divide batter evenly between prepared pans and bake 45 to 50 minutes, until a toothpick comes out clean. Cool 15 minutes, remove from pans, and cool completely before serving.
Toasty Pumpkin Seeds
2 cups pumpkin seeds (fresh from a carving pumpkin)
½ tsp. chili powder 1 lime, cut in half and squeezed
1-tablespoon olive oil Optional pinch of Cayenne Powder
Wash pumpkin seeds in water. Dry them with a paper towel. Put spices, oil, and limejuice on the seeds and mix well. Spread the seeds on a baking sheet and bake at 350 degrees F. for 10- 14 minutes, or until crispy, dry, and fragrant.
Classic Pumpkin Muffins
3 1/2 cups flour 1 cup packed brown sugar
4 teaspoons baking powder 1/2 teaspoon cinnamon
1 teaspoon salt 1 teaspoon nutmeg
1 1/4 cups pureed pumpkin 2 eggs
1 cup milk 2/3 cups oil
6 ounces cream cheese
Topping:
1/2 cup light brown sugar 1 teaspoon cinnamon
2 tablespoons melted butter 1/2 cup walnuts, finely chopped
In a medium bowl sift together the flour, brown sugar, baking powder, cinnamon, salt, and nutmeg. Set aside. In another bowl combine the pumpkin, eggs, milk, and oil. Add flour mixture to the pumpkin mixture and stir until moistened. Fill muffin cups about half way full. Cut the cream cheese into 24 chunks. Place one chunk into each cup then top with the remaining batter. Mix together the topping ingredients and sprinkle on top.
Bake at 350F for 20-22 minutes or until the muffin batter is set.
Knock-Your-Socks-Off Pumpkin Pie
Pastry Pie Shell/Ginger Pastry (optional)
1 (15-ounce) can organic pumpkin
1 1/3 cups heavy whipping cream
1/2 cup sugar
3 large eggs
3 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
Streusel Topping /Whipped cream
Preheat the oven to 350°F. On a floured surface, roll the Pastry into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the pastry to 1 inch beyond the pie plate. Fold the edges under the crust. Crimp decoratively, forming a high-standing crust (about 1/2 inch above the rim of the dish). Freeze for 15 minutes. Bake 10 minutes or until the crust is set and light golden brown. Cool on a wire rack.
In a large bowl, whisk together the pumpkin, 11/3 cups heavy whipping cream, sugar, eggs, honey, cinnamon, cloves, allspice, nutmeg, and salt until thoroughly combined. Pour into the prebaked piecrust. Bake for about 50 minutes or until the filling begins to set. Remove from the oven and let stand for 10 minutes to set slightly. Make the Streusel Topping. Sprinkle the topping over the pie. Return the pie to the hot oven. Bake for 10 to 20 minutes more or until the pie is set and the streusel is golden brown. Serve with whipped cream.
Curried Pumpkin Soup
4 tablespoons butter
1 cup chopped onion
2 cloves minced garlic
1 teaspoon minced fresh ginger
4 cups organic chicken broth (or vegetable broth)
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon crushed red pepper flakes
16 ounces pure pumpkin, fresh-baked or canned
1 can light coconut milk
Melt butter in a soup pot over medium heat. Add onion, garlic, and ginger, and sautee until onion is translucent, about 5 minutes. Mix in broth,curry powder, turmeric,coriander, salt,cinnamon, nutmeg, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and let boil gently for another 15-20 more, stirring occasionally. Add pumpkin and coconut milk, and puree in blender, in batches if necessary, until smooth. Return soup to stove and cook for another 5 minutes. Sprinkle top of soup with roasted pumpkin seeds.
Pumpkin Sesame Fritters
200 grams Cooked mashed pumpkin
50 grams All-purpose flour
1 tablespoon Maple syrup or honey
Black and white sesame
Mix pumpkin puree with flour and maple syrup to make a soft ball. Divide them into 10 portions, and shape each of them into a ball. Using the palm of your hand, press each piece into a flat pancake and coat with sesames. Deep fry in hot oil over the medium heat until toasty brown.
Vegan Pumpkin Muffins
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses
Preheat oven to 400 degrees F. Grease a 12-cup muffin tin. Sift together flour, sugar, baking powder, salt and spices. In another bowl, mix pumpkin, soy milk, oil and molasses. Add wet ingredients to fry and mix. Fill muffin cups two-thirds full. Bake for 18-20 minutes until a toothpick inserted comes out clean.
Pumpkin Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
cup vegetable oil*
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon sugar
1/2 cup chopped walnuts (optional)
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups. Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Fold in optional walnuts, if using. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to room temperature.
Pumpkin Cookies
1 cup butter, softened
1 cup white sugar
1 cup brown sugar (packed tight in cup)
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins or cranberries
2 1/2 cups all-purpose flour
1 teaspoon pumpkin spice (mix of
Preheat oven to 350 degrees. Cream together the white sugar, brown sugar, and butter until fluffy. Beat in the egg, vanilla, and pumpkin. Mix together the oats, baking powder, cinnamon, salt, raisins (or cranberries), pumpkin spice, and flour in a separate bowl. Stir the dry ingredients into the wet ingredients. Cover cookie sheets with Parchment paper. Scoop heaping teaspoons full of dough onto the cookie sheets. Bake 12 to 15 minutes, or until cookies are starting to brown around the edges. Remove cookie sheets from oven and transfer cookies to cooling racks
by Susan Dean | Feb 4, 2018 | Kitchen Recipes
Pecan Pie Cheese Cake
1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell and sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake 35-40 minutes or until lightly browned (cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing.
Brown Sugar Pumpkin Cheesecake with Chocolate Shortbread Crust
Crust:
1 1/2 cups flour
5 Tbls. unsweetened cocoa powder
1/4 tsp. kosher salt
10 Tbls. butter, diced and softened
1/2 cup + 2 Tbls. confectioner’s sugar
2 egg yolks
1/2 tsp. vanilla
Filling
1/4 cup flour
2 tsp. pumpkin pie spice
1 Tbls. cognac
1 15-oz. can 100% pure pumpkin (not pumpkin pie filling)
24 oz. cream cheese (that’s 3 8-oz. bricks), at room temperature
1 3/4 cups dark brown sugar
4 eggs
Preheat your oven to 350 degrees. Lightly grease a 9-inch pan with butter.
Crust: Put powdered sugar and butter in a bowl and mix. Add egg yolks and vanilla. Beat until thick, fluffy, and a pale yellow. Add flour, cocoa powder, and salt.
Pour into pan. Press dough into bottom and sides of the pan an inch from top edge. Prick dough in several places. Bake 20 minutes until edges start to brown.
Preheat oven to 325 degrees. Put cream cheese in a bowl and beat with brown sugar until light and fluffy. Add eggs and beat well. Add pumpkin and cognac or vanilla extract. Add flour and pumpkin pie spice. Pour into cooled crust and bake for 1 hour 15 minutes, until set. Turn the heat off and crack the oven door. Leave cheesecake with door cracked for 3o minutes. Refrigerate 6 hours or overnight before serving.
Coconut Cream Pie
Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 TBL
1/2 tsp salt
2 tsp vanilla
2 TBL butter
1 c finely shredded unsweetened coconut
1 baked pie shell, 9 or 10″
Topping:
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)
Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, and salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, and add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling 30 minutes and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set. Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.
Coconut Pecan German Chocolate Pie
1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon McCormick® Pure Vanilla Extract
1/4 cup chopped pecans
In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
In a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Silk Chocolate Pie
CRUST
1 ½ cups ground chocolate wafers (about 30 cookies)
⅓ cup sugar
7 tablespoons unsalted butter, melted
FILLING
¾ cup unsalted butter, at room temperature
1 ¼ cups sugar
¼ tsp kosher salt
1 tsp vanilla extract
1 tsp brandy
4 ounces unsweetened chocolate, melted
3 eggs
Make the crust: Preheat the oven to 350 degrees. Combine chocolate crumbs and sugar in a bowl. Add butter and stir until well mixed. Reserve 1/2 cup of the mixture and press the rest into a 9-inch pie plate. Bake for 8 minutes. Set aside to cool. Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy. Add chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition. Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours.
Mystery Pecan Pie
1 pkg. (8 oz) cream cheese, softened
1/3 cup sugar
1/4 tsp salt
1 tsp vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 tsp vanilla
1 1/4 cups chopped Schemer Pecans
1 – 9 in deep-dish unbaked-frozen pie crust
Heat oven to 375 degrees F. In small bowl beat cream cheese, 1/3 cup sugar, the salt, 1tsp vanilla and 1 egg on low speed until smooth; set aside. In another bowl beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 tsp vanilla until blended. Spread cream cheese mixture in bottom of piecrust. Sprinkle with Schemer Pecans. Gently pour corn syrup mixture over pecans. Bake 35 to 45 minutes or until center is set. After 15 or 20 minutes, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.
Coconut Custard Pie
2 cups milk
2 1/2 cups flaked coconut
4 eggs beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour or bisquick
3/4 cup white sugar
2 tablespoons margarine or butter softened
Combine all ingredients mix well and pour into 9 inch buttered pie pan. Bake at 350° for 50 to 60 minutes or until golden brown and knife inserted in the center comes out clean.
Grandma’s Pecan Pie
unbaked pie crust shell in a 9″ pie pan
dark & light corn syrup
brown sugar
pecans
vanilla extract
eggs
butter
flour
whipped cream for garnish
Chop the pecans and melt the butter in the microwave. Set aside. In a large bowl, combine the eggs, corn syrup, brown sugar, flour, and vanilla, and beat well. Bake until the pie is puffed and firm in the center and golden brown.
Classic Pecan Pie
3/4 cups light corn syrup
1/2 cup dark corn syrup
4 eggs
1/3 cup brown sugar
1-1/2 teaspoons flour
1-1/4 teaspoons vanilla
1/4 cup butter, melted
1 cup chopped pecans
unbaked pie pastry in 9″ pan
Preheat oven to 350 degrees. In large mixing bowl, combine light & dark corn syrup, eggs, brown sugar, flour, and vanilla; beat well. Stir in melted butter and pecans. Pour into prepared pie shell. Bake 45-55 minutes until puffy all over.
My Favorite Chocolate Pie
This is easy and quick and I use a chocolate cookie crumb crust
Filling:
1/2 cup butter
1 cup sugar
3 eggs
2 squares unsweetened chocolate melted
1 teaspoon vanilla
1/3 cup unsifted flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Place everything in a bowl and beat until smooth. Put in crust and bake at 325 for 35-45 minutes. Let cool and serve with a scoop of ice cream or whipped cream. Rich and delicious!
CINNAMON ROLL PIE CRUST
Sweet Potato Pie
4 medium sweet potatoes
½ stick butter, softened
¼ cup sugar
¾ cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
½ teaspoon salt
¾ cup evaporated milk
1 unbaked pie crust
Preheat oven to 350 degree F. Bake sweet potatoes for 1 hour in the oven on a baking sheet. Let cool. Scrape pulp out of the skin onto a large bowl, and mash
In a medium bowl, beat butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat until smooth and pour into unbaked pie shell. Bake for 1 hour until center is firm. Serve warm with maple whipped topping.
Maple Whipped Topping:
1 cup heavy whipping cream
1/4 confectioners’ sugar
2 tablespoons maple syrup
Beat whipping cream and confectioners’ sugar. Add maple syrup and beat until soft peaks form.
by Susan Dean | Feb 4, 2018 | Kitchen Recipes
Butternut Squash and Sage Lasagna
Preheat oven to 400 degrees.
1 large butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon sea salt
3/4 cup toasted walnuts
1 tablespoon fresh chopped sage
Ricotta Layer
1 teaspoon minced garlic
2 15-ounce containers of ricotta
1 teaspoon salt
1 pinch cayenne pepper
8 ounces grated fresh mozzarella
8 ounces goat cheese
12 fresh pasta sheets
Toss squash in olive oil, maple syrup, and salt and roast on a baking sheet for 30 minutes, or until squash is lightly browned and tender. Turn oven to 350 degrees. Remove squash to a bowl and gently toss with walnuts and sage. Mix ricotta with other ingredients.
In a buttered 13-inch by 9-inch baking dish spread 2/3 cup ricotta and cover with pasta sheets. Spread with 2/3 cup ricotta and 1/3 of filling, then sprinkle with 1/2 cup cheese. Repeat layering 2 more times. Top with remaining 3 pasta sheets, remaining ricotta, and remaining cheese. Cover baking dish with foil and bake lasagna 30 minutes. Remove foil and bake until bubbling, 10 to 15 minutes more.
Let settle for 15 to 20 minutes before serving.
Lasagna Cups
Lasagna noodles, cooked and cut in half
11/2 cups tomato pasta sauce
1 box (9 oz) frozen chopped spinach, cooked, drained, squeezed dry
1 container (15 oz) ricotta cheese
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 cup shredded mozzarella cheese (2 oz)
2 tablespoons grated Parmesan cheese
Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray. Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup. In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil. Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately.
Macaroni and Cheese
6 tablespoons unsalted butter, plus more to grease the baking dish
1 cup panko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish. In a small saucepan melt 3 tablespoons of the butter. Place the breadcrumbs in a small bowl, drizzle with melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, combine, and set aside.
Cook the elbow macaroni. Drain the noodles, without rinsing and return them to the pot.
In a small saucepan, warm the milk until it starts to. Remove from the heat.
In a medium saucepan, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon, stir the mixture together, scraping the bottom of the pan to prevent burning,. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from heat and stir in dry mustard, salt, and pepper. Add remaining cheese and stir until melted. Adjust seasoning to taste. Pour cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce. Pour the macaroni and cheese into the prepared baking dish and top with the bread crumb-cheese mixture. Bake about 30 minutes.
Lemongrass Rice
2 tablespoons vegetable oil
1/4 teaspoon tumeric
2/3 cup finely chopped onion
3/4 cup water
2 stalks Lemongrass, cut into 2 inch pieces
1 large green onion
1 cup of long grain white rice
Salt & Pepper to taste
Put 1 1/2 tablespoons of the oil in saucepan and heat on medium. Add onion and tumeric. Saute 5 minutes til tender, then add rice and mix. Add the water, lemongrass, and salt to taste, and bring to a simmer. Cover and reduce heat. Cook until rice is tender and liquid is absorbed – 15-20 minutes. Remove from heat and let stand for about 10 minutes. Remove and discard the lemongrass. Heat remaining oil and add green onion. Sauté just to heat through, and add to rice mixture. Serves 4.
by Susan Dean | Feb 4, 2018 | Kitchen Recipes
Olive oil has been around for thousands of years. The oil extracted from olives is one of the healthiest oils available with benefits including anti-inflammatory properties, cardiovascular, digestive health, bone health, eyesight, anti cancer.
Most people are aware of the benefits that olive oil provides, but not aware of the adverse properties that the olive oil contains when it is heated. Even at extremely low temperatures all the amazing enzymes and health benefits that the oil contains are destroyed, and the oil itself transforms into a trans fat. This is of the worst type of fats to consume including animal fats. Man made trans fats can increase your ‘bad’ cholesterol and decrease your ‘good’ cholesterol.
Olive oil is better left alone, the way it is, at room temperature. Olive oil is excellent for making salad dressings, using as a dip for bread, and you can even drizzle it over your favorite cooked dishes for that divine, distinctive flavor.
Many of the oils that are sold in the store as pure olive oil are actually mixed with other oils. There are standards that are used for pure olive oil. The IOCC International Olive Oil Council labels the oil that contains the true standards for the popular ‘Extra Virgin Olive Oil,’ and ‘Virgin Olive Oil.’ Look for the IOCC label. Make sure that the oil is ‘Cold Pressed.’ This means that the olives are not heated while the oil is being extracted, that is very important. If the oil is heated at all, it completely defeats the purpose of even using this oil.
Coconut oil is a natural healthy oil, that can be heated to much higher temperatures without losing all of its essential nutrients and turning into a trans fat. There is a bit of a stigma around coconut oil because it is in fact a saturated fat, but it is a healthy saturated fat. (Breast milk is actually 50% saturated fat and it is regarded as the healthiest thing to ingest.) Coconut oil can assist in: weight loss, high blood pressure, heart disease, bone health, digestion, diabetes, cancer and many other ailments. It also contains lauric acid, which has anti-fungal and antibacterial properties.
by Susan Dean | Feb 4, 2018 | Kitchen Recipes
Naturally Repair Wood – With Vinegar and Canola Oil. So, for a super cheap, use 3/4 cup of oil, add 1/4 cup vinegar. white or apple cider vinegar, mix it in a jar, then rub it into the wood. You don’t need to wipe it off; the wood just soaks it in.
Clean Silver – Clean ALL of your silver at ONCE! Line your sink (or pan) with aluminum foil, shiny side up. Pour 1/2 c. baking soda 1/2 c. salt into the sink. Fill sink two-thirds full with almost-boiling water. Submerge silver for about 2 minutes. Rinse with hot water, and then immediately dry with a soft cloth – Good as new!
Clean Your Towels – Stinky towels aren’t a result of using too much detergent and fabric softener. More isn’t better and over time soap residue accumulates in the fibers of towels and not only do they fail to absorb water as they can but they don’t dry like they should. When towels get a funky smell immediately upon getting wet again, failure to dry completely thanks to soap residue is usually the culprit. Run towels through the wash 2 times in hot water. DO NOT use detergent or fabric softener. In the first load use one cup of vinegar and in the second load use one cup of baking soda. The goal is to strip the softener and detergent residue from the fiber of the towel.
CLICK HERE FOR HOMEMADE LAUNDRY SOAP
THINGS TO DO WITH EGGSHELLS
Make Vitamin C From Citrus Peels
You can use a variety of citrus fruits – e.g. lemons, limes, oranges, tangerines and grapefruits. It is important that fruit is organic. You don’t want to eat peels sprayed with chemicals. Wash fruit and peel off the skin. Cut the peels into small thin squares, place on a cloth and put by the window in full sunlight. Allow peels to dry and shrivel a few days. Once dried, use a coffee grinder or similar device and turn the peels into powder. Store in an airtight container. You have homemade vitamin C powder. Mix one teaspoon into your morning smoothie or juice to get more than your required vitamin C dose for the day.
Natural Room Scents
Add ingredients to a pot of boiling water and simmer on the stove. Add hot water if needed to cover ingredients as the water in the pot evaporates. Higher heat = more fragrance.
Scented waters may be refrigerated between uses. Reuse for 2-3 days, or as long as they still have a pleasant fragrance. Ingredient suggestions:
1. Orange, Cinnamon & Spice. 1 orange, 2 cinnamon sticks (or 2 teaspoons ground cinnamon), ½ tablespoon whole cloves (or 1/8 teaspoon ground cloves), ½ tablespoon whole allspice (or ¼ teaspoon ground allspice), 1 anise star (optional)
2. Lemon, Rosemary & Vanilla, 3 sprigs of fresh rosemary, 2 lemons, 1teaspoon vanilla extract.
3. Lime, Thyme, Mint & Vanilla. 3 limes, 3-4 sprigs fresh thyme, ½ teaspoon mint extract, 1 teaspoon vanilla.
4. Orange, Ginger, & Almond. 1 orange (or peel from 2 oranges), 1 4″ finger of ginger, sliced (or 1 tsp ground ginger), ½ teaspoon almond extract.
5. Pine, Bay Leaves, & Nutmeg. Handful of pine twigs or needles, 4 bay leaves, 1 whole nutmeg, outer layer grated into mixture.
The time to pack up those woolens and sweaters and think about spring is almost here. This is a good all natural moth deterent recipe. Tie a few tablespoons up into little decorative cloth balls to protect sweaters and woolens from becoming “holey”.
Homemade mothballs
10 Tbsp dried lavender flowers
20 drops Lavender essential oil
20 drops Cedar Wood essential oil
5 pieces of fabric, cut into squares
Ribbon
Scissors
In a bowl, combine lavender flowers with essential oil. Stir well, until lavender fully absorbs the oils. Transfer to a glass jar, cover and store for 24 hours.
Homemade Beet Powder
12 fresh beets
1/8 C. sea salt
2 Tbsp cracked black pepper
Scrub beets clean. Cut the greens off beets and put aside to use in another dish. Peel beets and grate or put in food processor. Place thin layers of grated beets in a food dehydrator and dehydrate until crisp, about 2 hours.
In a coffee grinder or blender, grind beet shreds until you have a fine powder. Stir in salt and pepper and transfer to a glass jar to keep up to one year. Sprinkle on top of salads, popcorn, fish, and more.
Colorful Flames
Soak logs in an alcohol solution or a water solution containing the following chemicals and then dry them. The various chemicals or salts required for specific colors of flames are as follows:
Violet flames:
3 parts Potassium sulphate (Chromealum)
1 part potassium nitrate (Salt Peter)
Red flames = Strontium chloride
Blue flames = Calcium chloride (bleaching powder)
Magnesium sulphate (Epson Salts) for white flames
Yellowish-green flames = Baronsalts (Borax)
Green flames = Copper sulphate (blue vitrol/Bluestone)
Yellow flames = Sodium chloride (table salt)
Colorful flames:
1/2 lb. baking soda to 1/2 gallon of water,
or 1/2 lb. borax to 1/2 gallon of water,
or 1/2 lb. salt to 1/2 gallon of water.
Soak pinecones overnight and put in mesh bag to dry
Sawdust – Dissolve the chemical in water. Stir in your base. When the solution is completely absorbed, spread the base out in a thin layer to dry.
Cork-based chips – Add 1 pint of liquid glue to 7 parts of water. Crush the chemical to a fine powder and add 1 pound of the powder to each gallon of glue-water. Put into the liquid as much of the sawdust, cork waste or pinecones that it will take, stirring and adding more base until all the liquid has been absorbed. Spread out on a rack to dry. It is better to treat separate portions of your base with the solution of a single chemical than to treat the base in a single mixture of various chemicals.
After drying separately treated portions of sawdust or cork waste, mix them together in order to achieve distinctly colored flames. There is no fixed proportion of chemicals used to a given amount of water. The powdered chemical should be mixed with water as will dissolve, until solution is saturated. Except for ordinary table salt (sodium chloride). You should use 1/2 ounce of salt to a pint of water.
Coarse hardwood sawdust is best as a base. Cork waste makes an excellent base.
Firewood Essential Oils
Sandalwood, Cedarwood, Frankincense, Myrhh
To diffuse the smell around your home add one drop of a “Firewood” essential oil onto one log, allow enough time to soak in and then put the log on the fire. You only need one oil-log on the fire to diffuse the scent around your home. One drop will be enough to create a wonderfully aromatic scent.
