Pumpkin and Sausage Pasta Stir Fry

Ingredients

2 tablespoons olive oil
2 cups cubed fresh pumpkin or butternut squash
1/2 teaspoon pepper
1/2 a medium onion
3 or 4 bratwursts, smoked sausage or similar; diced into 1/2 inch chunks
1 1/2 c. sliced fresh mushrooms
1 small  sweet red pepper, diced (about 1 c.)
1 small poblano pepper, diced (about 1/2 c.)
1 teaspoon garlic powder
1/4 cup minced fresh parsley
1 tsp malt vinegar
2 c. rotini, cooked

salt

Method

Put a separate medium pot on stove with enough water to cook the rotini.  Add rotini and get it to boiling while prepping the rest.

Put olive oil in skillet and start cooking pumpkin.  Sprinkle with a couple pinches of salt and pepper.  Fry for about 6 minutes.  Add the onions, mushrooms, bell peppers, sausage, garlic powder, parsley and vinegar.

Let it all cook for about 10 minutes until there is a bit of juice in the pan from the sausage and vegetables.  

While waiting, keep an eye on the pasta and drain it when its cooked.  

Add the pasta to the skillet and stir it around to coat with the stir fry juices.  Add salt to taste.

Warlock's Halloween Pie

This is a dark twist on the Thanksgiving favorite and is great anytime in Pumpkin season.  Its chocolate and pumpkin pie.  The recipe makes 2 nine-inch pies.

Dark chocolate crust
1 1/2 c. (7.5 oz) flour
1/2 c. (1.5 oz) cocoa powder
3/4 tsp. baking soda
3/4 c. (6 oz) unsalted butter, room temperature
1 c. (6 3/4 oz) sugar, plus more for sprinkling
1/2 tsp. salt
1 tsp. vanilla
4 3/4 oz grated chocolate (70% cacao) (semi-sweet chocolate chips work fine though)

Pumpkin Cheesecake filling
2 pkg (16 oz) cream cheese, softened
1 1/2 c. sugar
1 1/2 c. canned pumpkin
5 eggs, beaten
1 tbsp cinnamon
2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt

2 tsp vanilla
2/3 c. whipping cream

Chocolate Glaze
1/4 c. icing sugar
1 tbsp. cocoa
1 tbsp. whipping cream
1/2 tsp. corn syrup

Spiced Pecans
1 1/2 c. pecans, chopped
1 tbsp. butter
2 tbsp. corn syrup
1 tbsp. sugar
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt

Whipped Cream for serving

Directions

Crust
sift flour and cocoa and set aside.  Blend the sugar, butter, salt, baking soda and vanilla with stand mixer until lighter in color and somewhat fluffy.  Add the flour and grated chocolate and blend.  The mixture will be crumbly.  Press into the two pie dishes. 

There will likely be leftover crust mix and these can be pressed and rolled flat to cut into cookies.  Bake the remaining cookies at 350­° for 12 minutes.

Filling
begin whipping the cream cheese in a stand mixer and gradually add the pumpkin so that it blends without lumps.  Add the sugar, and blend in the eggs one at a time.  Add the spices and vanilla and the cream last.  If the mix is still lumpy, run it through a blender. 

Pour the pie filling into the pressed crusts.

Bake in oven for 90 minutes.  Remove from oven when a toothpick inserted comes out non-gooey.

Topping
Melt the butter in a skillet and add the pecans spices, salt, sugar, corn syrup.  Saute on medium heat until the nuts are caramelized.  Spread or sprinkle over the two pies.

Chocolate Drizzle
Place the cocoa and icing sugar in a saucepot and add the corn syrup.  Blend with rubber spatula until smooth.  Gradually add the cream and heat while stirring till bubbling.  Drizzle over the Warlock pies. 

Serve topped with whipped cream.

Eric Linne's Pumpkin Cheesecake Bars

Ingredients

Crust
1 c. flour
1/3 c. brown sugar
5 tbsp cold butter

Filling
8 oz pkg cream cheese, softened
3/4 c. sugar
1/2 c. canned pumpkin
2 eggs, beaten
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp vanilla

Procedure
Oven at 350 F
Cut in butter to dry ingredients.

Press into a 8x8" pan.
Bake 15 min
For filling, mix all together, scrape/pour into the baked crust.

bake for 25 min or more til firm.

Eric normally makes a triple batch and used a 13x9 pan.  The bake time for the filling increases to ~60 min.

Pumpkin Pasta Sauce

1/2 large onion, diced
2 tsp minced garlic
2 c. pureed pie pumpkin
1 (14.5 ounce) can chicken broth
1/2 c. half-and-half
1/2 c. sour cream
1/2 tsp. grated nutmeg
1/2 tsp. ground cinnamon
1 tbsp white wine vinegar
salt and ground black pepper to taste
3 tbsp. grated Parmesan cheese, or to taste
1/4 tsp. Italian seasoning, or to taste
pasta


Fry onion and garlic in butter until translucent, about 5 minutes.

Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper, stirring often, until sauce is creamy and thick, about 5 minutes.

Serve topped with Parmesan cheese and Italian seasoning.

Pumpkin Gingerbread with Cream Cheese Icing

These are great gingerbread cookies.  We made them for Halloween, hoping for pumpkin-pie flavored gingerbread.  It didn't quite work out that way.  I think that there wasn't enough pumpkin perhaps.  It just tasted like good gingerbread.  The cream cheese frosting is great.

This might be tweaked to taste more like pumpkin pie.

Cookies Ingredients
1/2 cup butter
1 cup sugar
1/4 cup molasses
1/4 cup canned pumpkin puree {pure pumpkin~ not pumpkin pie filling}
1 egg
1 tsp. vanilla extract
2 3/4 cups all purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. cloves
3/4 tsp. nutmeg

Cream Cheese Frosting
1 stick of butter softened
1 package of cream cheese softened
5 cups powdered sugar
1 1/2 tsp vanilla

Instructions
Cookies
In your mixer, combine butter, sugar, and molasses. Add your pumpkin puree and mix well. Add egg and vanilla. In a separate bowl, combine all of the rest of the dry ingredients. Slowly mix your dry ingredients into your butter mixture until combined.
Wrap in wax or parchment paper and throw in the refrigerator for at least 3 or 4 hours until it firms up. I leave mine in over night.
Preheat oven to 375 degrees. Lightly flour your work surface and split your dough into thirds. Lightly pat the top of one section of dough with flour and roll out until it is about 1/4″ thick.
Cut into desired shapes and place on a greased cookie sheet.
Cook for 6 to 7 minutes at 375 degrees. Mine were perfect at exactly 7 minutes. Let cool completely.
Pipe your favorite icing onto each of your cookies into desired design.
Cream Cheese Frosting

Whip together butter, cream cheese, and vanilla in your mixer until well combined. Add powdered sugar and beat until light and fluffy. It may take a minute for all of the ingredients to combine. It might look too dry to begin with, but it will mix together and turn out perfectly.

Pumpkin Spice Pancakes

Pumpkin spice pancakes

    1 1/2 cups milk

    1 cup pumpkin puree

    1 egg

    2 tablespoons vegetable oil

    2 tablespoons Apple Cider vinegar

    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

    1/2 teaspoon ground ginger

    1/2 teaspoon salt

Mix all ingredients, fry batter in butter.  Serve with maple syrup, whipped cream and cinnamon sprinkle.

Autumn Beef, Bean and Pumpkin Soup

1 1/2 c. kidney beans (dry)
1 to 1 1/2 lb inexpensive beef steak
1 large onion
4 garlic cloves
2 carrots
1 parsnip
5 c. hot water
1 tsp fresh thyme (1/2 tsp dry)
1/2 tsp dry oregano
1/2 tsp cumin
1/2 tsp dried taragon
1 can diced stewed tomatoes
1 tsp garlic chili paste
1 1/2 tsp salt
1/2 tsp pepper
2 tbsp apple cider vinegar

Pumpkin Cream Cheese Muffins

http://allrecipes.com/recipe/pumpkin-cream-cheese-muffins/

Batter

2 1/2 cups all-purpose flour
 2 cups white sugar
 2 teaspoons baking powder
 2 teaspoons ground cinnamon
 1/2 teaspoon salt
 2 eggs
 1 1/3 cups canned pumpkin
 1/3 cup oil
 2 teaspoons vanilla extract
1/4 c. chopped walnuts
1/4 c. white chocolate chips, chopped coarsely

Cream Cheese Filling
1 (8 ounce) package cream cheese
 1 egg
 1 teaspoon vanilla extract
 3 tablespoons brown sugar

Streusel Topping
4 tablespoons all-purpose flour
 4 tablespoons white sugar
 3/4 teaspoon ground cinnamon
 3 tablespoons butter
6 tablespoons chopped walnuts

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Pumpkin Beer and Mushroom Mac and Cheese

http://tideandthyme.com/porcini-and-pumpkin-ale-mac-cheese/

Porcini and Pumpkin Ale Mac & Cheese
1 oz. dried porcini mushrooms
1 cup cremini mushrooms, chopped
1 shallot, finely diced
1 clove garlic, minced
1 pound (16 oz.) small pasta shape, such as shells
6 Tbsp. butter
3 Tbsp. flour
2 1/2 cups milk
1/2 cup Pumpkin ale (such as Dogfish Head’s Punkin Ale)
1/2 tsp. salt
2 cups sharp white cheddar cheese, shredded
1 cup Fontina cheese, grated
1 cup breadcrumbs or panko
kosher salt
Boil water and 1 tbsp kosher salt in a large stockpot. Once boiling, add pasta and cook for 5 minutes. Drain, rinsing pasta with cold water, and set aside until ready to use.
Place the dried mushrooms in a microwavable-safe bowl and cover with water. Cook on high for 30 seconds, and let sit and rehydrate for 10 minutes. Strain, and rougly chop.
In a large saucepan over medium-high heat, melt 6 tablespoons of the butter. Add the cremini mushroom and shallot, and saute for about 3 minutes, until starting to brown on the edge. Add the garlic, and cook until fragrant, about 30 seconds. Add the flour, and let cook, stirring constantly for about 3 minutes. Slowly whisk in the beer, as well as the milk, scraping the bottom of the pan to release any browned bits. Cook over medium heat, whisking constantly, until mixture thickens. Add in cheese and chopped porcini mushrooms, and stir to combine. Season to taste with salt and pepper.
Add pasta to the saucepan with the cheese sauce, and mix to combine. Place in 2 quart cassarole dish, sprinkle the breadcrumbs on the top, and bake for 1 hour or until browned and bubbly.

Pumpkin Beer Ice Cream

http://www.scoopadventures.com/home/pumpkin-ale-ice-cream.html

1 3/4 cup heavy cream
1/2 cup milk
3/4 cup dark brown sugar, packed well
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup canned unsweetened pumpkin puree
3/4 cup pumpkin ale (dogfish head or other)
1 teaspoon pure vanilla extract

Combine cream, milk, and brown sugar in a medium saucepan and warm over medium heat.  Stir occasionally until sugar melts, then add cinnamon, ginger, and salt.  Whisk to combine.  Continue to heat mixture until it comes to a low boil.  Boil for 4 minutes, stirring occasionally to prevent mixture from boiling over.  Remove from heat and pour milk mixture through a sieve into a medium bowl.  Cool to room temperature.

Once milk mixture is at room temperature, add pumpkin puree, pumpkin ale, and vanilla.  Whisk to combine.  Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

Pumpkin Stew with Sour Cream

http://www.bbc.co.uk/food/recipes/pumpkin_stew_with_sour_06174

Ingredients
40g/1½oz butter
2 onions, chopped
1 carrot, chopped
1 stick celery, chopped
3 sprigs rosemary
2 bay leaves
1 clove garlic, chopped
400g lentils
1.2litres/2pints 2fl oz vegetable stock
600g/1lb 5oz assorted pumpkin or squash (total chopped weight)
small bunch parsley, chopped
2 tbsp red wine vinegar
4 tbsp sour cream

Preparation method
In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
When the stew is almost ready, add the chopped parsley.
To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies

2 1/2 cups all-purpose flour
 1 teaspoon baking powder
 1 teaspoon baking soda
 2 teaspoons ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground cloves
 1/2 teaspoon salt
 1/2 cup butter, softened
 1 c. white sugar
1/2 c. brown sugar
1 c. roasted pureed pumpkin (Cinderella, Winter Luxury or Sugar Pie) (Canned will do...)
 1 egg
 1 teaspoon vanilla extract
1 c. mini or regular chocolate chips

Variations:
=========
OPTION 1
-instead of 1 c. chocolate chips,
use 1/2 c. chocolate chips, 1/2 c. white chocolate chips

OPTION 2
-crush about 4 oz. worth of peppermint candies/candy canes and stir into cookie mix
-combines well with the chocolate OR white chocolate

OPTION 3
Glaze
2 cups confectioners' sugar
 3 tablespoons milk
 1 tablespoon melted butter
 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Pumpkin Recipes!

http://www.buzzfeed.com/christinebyrne/pumpkin-desserts

Pumpkin Spiced Latte

Homemade Pumpkin Spiced Latte
Yield: Make 2 – 10 ounce latte’s

Ingredients

2 cups milk (any % you choose)
4 tablespoons canned pumpkin puree
2 tablespoons white sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup strong coffee or espresso
canned whipped cream
Instructions

Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small sauce pan over medium-high heat. Bring almost to a boil, stirring constantly - if you allow it to boil it will get thick (yuck). Whisk the mixture until it starts to froth, about 1 minute. Divide milk mixture between two mugs. Add the coffee slowly down the side so you don’t disturb the milk froth, add a squirt of whipped cream and a pinch more of the pumpkin pie spice and enjoy.
Notes

NOTE: Keep a spoon on hand, because of the thick nature of pumpkin puree, you will want to stir the latte occasionally to keep it from getting thick at the bottom of your mug.

Another Note: To get a good thick froth, you can add COLD pumpkin mixture to a large glass mason jar. Cap and shake vigorously. When you have a good froth, REMOVE CAP and microwave the milk mixture to desired temperature. Never leave the cap on and do not shake a capped jar with hot liquid or you will get injured.


Read more at http://www.farmgirlgourmet.com/2012/11/pumpkin-spiced-latte.html#bm9TSEmr01pKMBQj.99

Butternut Squash Bread

Butternut Squash/Pumpkin Bread

1 cup butternut squash or pumpkin purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.

2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.

3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.