Pumpkin Bread

 Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

⅔ cup water

3 cups white sugar

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons salt

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cloves

1/2 teaspoon ground ginger


Directions
Step 1:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour ... your choice.  One batch makes three 7x3 inch loaves or one 9 inch loaf and 2 mini loaves or 4 mini loaves and some muffins.  :)

Step 2:
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. (Could also add chocolate chips at this point).  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Step 3:
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pasta with Pumpkin and Sausage

 Rachel Ray:

Ingredients:

1 tablespoon extra-virgin olive oil, plus 1 tablespoon

1 pound bulk sweet Italian sausage

4 cloves garlic, cracked and chopped

1 medium onion, finely chopped

1 bay leaf, fresh or dried

4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons

1 cup dry white wine

1 cup chicken stock, canned or paper container

1 cup canned pumpkin

1/2 cup (3 turns around the pan) heavy cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, ground or freshly grated

Coarse salt and black pepper

1 pound penne rigate, cooked to al dente

Romano or Parmigiano, for grating

Directions:

1. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
2. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
3. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Pumpkin Pancakes

 

Ingredients:

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1 teaspoon vanilla
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice, 1 teaspoon ground cinnamon,½ teaspoon ground ginger OR 2 1/2 teaspoons pumpkin pie spice

½ teaspoon salt

Directions

Instructions Checklist

Step 1

In a bowl, mix together the milk, pumpkin, egg, oil, vanilla, and vinegar.  Let stand for about 10 minutes.  I made bacon while sitting.  :). Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger (or pumpkin pie spice) and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Step 2

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

NOTE:  I used an ice cream scoop.  The batter is thick and fluffy.  You might have to mash down the pancakes to make sure it cooks thoroughly.  Added chocolate chips.  Could add pecans too.  Made homemade whipped cream and topped with Halloween sprinkles.  With whipped cream it tastes like pumpkin pie