Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Saturday, October 23, 2010
Pumpkin Pie Bread
Pumpkin Pie Bread
What you need:
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar (told you it had some calories!)
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup water
What you do:
Preheat oven to 350 degrees F. and grease two 9x5 inch loaf pans.
Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water.
Divide batter evenly between the pans and bake for 60 to 70 minutes (or until it passes the toothpick test)
For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
What you need:
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar (told you it had some calories!)
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup water
What you do:
Preheat oven to 350 degrees F. and grease two 9x5 inch loaf pans.
Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water.
Divide batter evenly between the pans and bake for 60 to 70 minutes (or until it passes the toothpick test)
For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
Sunday, October 17, 2010
Monday, October 11, 2010
Thursday, October 7, 2010
maple-nut pie
ingredients
- 1 Recipe Single-Crust Pie Pastry, see recipe or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
- 1-1/2 cups pure maple syrup
- 3 eggs
- 6 Tbsp. butter, softened
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 cups coarsely chopped walnuts, toasted
- 1 Tbsp. vanilla
- 2 Tbsp. light rum (optional)
- 1/4 tsp. freshly ground nutmeg
- Rum raisin or vanilla ice cream
directions
1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned cool. Reduce oven to 350 degrees F.
2. In saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.
3. In medium bowl beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.
4. In large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.
5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream. Makes 10 servings.
nutrition facts
- Calories526,
- Total Fat (g)30,
- Saturated Fat (g)8,
- Cholesterol (mg)82,
- Sodium (mg)135,
- Carbohydrate (g)60,
- Fiber (g)2,
- Protein (g)7,
- Vitamin C (DV%)1,
- Calcium (DV%)7,
- Iron (DV%)13,
- Percent Daily Values are based on a 2,000 calorie diet
whole wheat spice bars with maple-cream icing
ingredients
- 1/2 cup butter, softened
- 1/3 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup molasses
- 1/2 cup water
- 2 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- Maple-Cream Icing
directions
1. Preheat oven to 375 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, ginger, baking soda, and salt; beat until combined.
2. Add molasses, the water, and eggs; beat until well mixed. Beat in all-purpose flour and whole wheat flour.
3. Spoon batter into prepared pan, spreading evenly. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.
4. While bars are cooling, prepare Maple-Cream Icing. Spoon icing over uncut bars; spread evenly. Let stand until set. Cut into bars. Makes 32 bars.
Maple-Cream Icing: In a medium bowl, stir together 1/3 cup dairy sour cream, 1 teaspoon vanilla, and 1/2 teaspoon maple flavoring. Gradually whisk in 3 cups powdered sugar, whisking until smooth
Sweet Potato Cupcakes
ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
- 1/2 tsp. vanilla
- 1 Recipe Cream Cheese Frosting, below
- Finely shredded orange peel
directions
1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).
4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.
5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.
Mini Fluted Tube Variation:Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.
Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.
Make Ahead:Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.
nutrition facts
- Calories400,
- Total Fat (g)17,
- Saturated Fat (g)10,
- Monounsaturated Fat (g)5,
- Polyunsaturated Fat (g)1,
- Cholesterol (mg)71,
- Sodium (mg)210,
- Carbohydrate (g)60,
- Total Sugar (g)48,
- Fiber (g)1,
- Protein (g)3,
- Vitamin C (DV%)9,
- Calcium (DV%)3,
- Iron (DV%)5,
- Percent Daily Values are based on a 2,000 calorie diet
Wednesday, October 6, 2010
Apple Pecan Salad
ingredients
Nonstick cooking spray
3 Tbsp. packed brown sugar
3 Tbsp. finely chopped pecans
3 small small sweet apples, halved and cored
1 Tbsp. butter, melted
1/3 cup canola oil
1/4 cup apple cider
1/4 cup cider vinegar
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. ground black pepper
6 cups mesclun mix or torn mixed greens
1/4 cup coarsely chopped pecans, toasted (optional)
directions
1. Preheat oven to 425F. Line baking sheet with foil; lightly coat with cooking spray. In bowl combine brown sugar and finely chopped pecans. Place apple halves, cut sides up, on baking sheet. Brush tops of apples with butter; sprinkle with brown sugar mixture. Bake 15 minutes or until just tender when pierced with a fork.
2. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
3. Arrange greens on serving platter; top with apple halves. Spoon melted sugar and pecans from baking sheet atop salad. Shake dressing; drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
nutrition facts
Calories380, Total Fat (g)30, Saturated Fat (g)4, Monounsaturated Fat (g)16, Polyunsaturated Fat (g)8, Cholesterol (mg)8, Sodium (mg)328, Carbohydrate (g)28, Total Sugar (g)22, Fiber (g)4, Protein (g)4, Vitamin C (DV%)19, Calcium (DV%)6, Iron (DV%)7, Percent Daily Values are based on a 2,000 calorie diet
Nonstick cooking spray
3 Tbsp. packed brown sugar
3 Tbsp. finely chopped pecans
3 small small sweet apples, halved and cored
1 Tbsp. butter, melted
1/3 cup canola oil
1/4 cup apple cider
1/4 cup cider vinegar
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. ground black pepper
6 cups mesclun mix or torn mixed greens
1/4 cup coarsely chopped pecans, toasted (optional)
directions
1. Preheat oven to 425F. Line baking sheet with foil; lightly coat with cooking spray. In bowl combine brown sugar and finely chopped pecans. Place apple halves, cut sides up, on baking sheet. Brush tops of apples with butter; sprinkle with brown sugar mixture. Bake 15 minutes or until just tender when pierced with a fork.
2. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
3. Arrange greens on serving platter; top with apple halves. Spoon melted sugar and pecans from baking sheet atop salad. Shake dressing; drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
nutrition facts
Calories380, Total Fat (g)30, Saturated Fat (g)4, Monounsaturated Fat (g)16, Polyunsaturated Fat (g)8, Cholesterol (mg)8, Sodium (mg)328, Carbohydrate (g)28, Total Sugar (g)22, Fiber (g)4, Protein (g)4, Vitamin C (DV%)19, Calcium (DV%)6, Iron (DV%)7, Percent Daily Values are based on a 2,000 calorie diet
Autumn Harvest Stew
melissabirdjv says:
I forgot to add that I left the pork as a whole loin to cook then cut it up after it was cooked and ...... more
ingredients
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
directions
Trim fat from meat. Cut pork into 1-inch cubes.
In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.
nutrition facts
Servings Per Recipe 4 servings Calories365, Total Fat (g)8, Saturated Fat (g)3, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)76, Sodium (mg)392, Carbohydrate (g)37, Total Sugar (g)7, Fiber (g)7, Protein (g)24, Vitamin A (DV%)121, Vitamin C (DV%)40, Calcium (DV%)7, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet
I forgot to add that I left the pork as a whole loin to cook then cut it up after it was cooked and ...... more
ingredients
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
directions
Trim fat from meat. Cut pork into 1-inch cubes.
In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.
nutrition facts
Servings Per Recipe 4 servings Calories365, Total Fat (g)8, Saturated Fat (g)3, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)76, Sodium (mg)392, Carbohydrate (g)37, Total Sugar (g)7, Fiber (g)7, Protein (g)24, Vitamin A (DV%)121, Vitamin C (DV%)40, Calcium (DV%)7, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet
Pumpkin Cider Stew
3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
Pumpkin Cider Stew
3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
Friday, September 24, 2010
Autumn Beans
Ingredients
- 8 bacon strips, chopped
- 1/4 cup finely chopped onion
- 1 cup apple cider
- 2 cans (16 ounces each) baked beans, undrained
- 1/4 to 1/2 cup raisins
- 1/2 teaspoon ground cinnamon
Directions
- In a skillet, lightly fry bacon. Remove to paper towel to drain. Set aside 2 tablespoons drippings. Saute onion in the drippings until tender.
- Stir in the remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, 20-25 minutes, stirring occasionally. Yield: 4 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 434 calories, 28 g fat (10 g saturated fat), 38 mg cholesterol, 808 mg sodium, 38 g carbohydrate, 7 g fiber, 10 g protein.
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