Fall Recipes

A friend just sent me all these recipes. They would be fun to try in the coming months! Hopefully, our weather will get a little more fall like and make us want to start baking again!

Chocolate Chip Pumpkin Bread
3 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp.. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. cooked or canned pumpkin
1-¼ c. vegetable oil
1-½ c. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8-inch x 4-inch x 2-inch loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves

Coconut Pumpkin Bread
5 eggs
2 c. canned pumpkin
2 c. sugar
1-¼ c. vegetable oil
3 c. all-purpose flour
2 pkgs. (3.4-oz. each) instant coconut pudding mix
3 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. ground nutmeg
¾ c. chopped pecans
In a large mixing bowl, beat the eggs and pumpkin until smooth. Add sugar and oil; mix well. Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture. Stir in nuts. Transfer to three greased and floured 8-inch x 4-inch x 2-inch loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months. Yield: 3 loaves

Frosted Pumpkin Muffins
1 (16-oz.) pkg. pound cake mix
2 eggs
1 c. canned pumpkin
1/3 c. water
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 (16-oz.) can cream cheese frosting
½ c. finely chopped pecans, optional
In a mixing bowl, combine the cake mix, eggs, pumpkin, water, pumpkin pie spice and baking soda. Beat on medium speed for 3 minutes. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Frost cooled muffins. Sprinkle with pecans if desired. Store in the refrigerator. Yield: 1-½ dozen

Pumpkin Chocolate Chip Cookies
1 c. canned pumpkin
1 c. white sugar
½ c. vegetable oil
1 egg, beaten
1 tsp. baking soda
1 tsp. milk
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
½ tsp. salt
1 T. vanilla extract
2 c. semi-sweet or milk chocolate chips
½ c. chopped walnuts, optional
In a mixing bowl, combine pumpkin, sugar, oil and egg. Stir baking soda into milk and let dissolve; stir into pumpkin mixture. In a separate bowl, sift together flour, baking powder, pumpkin pie spice, cinnamon and salt. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful onto a greased cookie sheet and bake at 350° for approximately 10 minutes or until lightly brown and firm.

Pumpkin Cake Roll
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
¾ c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
1 c. powdered sugar
1 (8-oz.) pkg. cream cheese
4 T. butter
½ tsp. vanilla
1 c. chopped pecans
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices and salt. Fold into pumpkin mixture. Line a 15x10½x1-inch jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375° for about 15 minutes or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop. Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6-10 days (well-wrapped). Freezes well. Makes 12 servings.

Roasted Pumpkin Seeds
seeds from 1 pumpkin
1 T. butter per cup of seeds
salt to taste
Wash seeds thoroughly in a colander and put on paper towels to dry.. Place seeds in a skillet with butter and salt. Cook and stir until all seeds are well-coated with butter. Bake in a shallow baking pan for about 30-45 minutes in a 250° oven.

Decorated Pumpkin-Shaped Brownies
1-½ c. sugar
¾ c. butter or margarine, melted
1-½ tsp. vanilla extract
3 eggs
¾ c. all-purpose flour
½ c. baking cocoa
½ tsp. baking powder
¼ tsp. salt
1 (16-oz.) can vanilla frosting
orange paste food coloring
green decorating gel
black decorating gel (optional)
In a large mixing bowl, combine the sugar, butter and vanilla. Beat in the eggs until well blended. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture. Line a greased 13-inch x 9-inch x 2-inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350° for 18-22 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack. Run a knife around edge of pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3-inch pumpkin cookie cutter, leaving at least 1/8-inch between each shape (discard scraps or save for another use). Tint frosting with orange food coloring; frost brownies. Use green gel to create the pumpkin stems. If desired, use black gel to make jack-o-lantern faces. Yield: about 1 dozen


Chocolate Mousse Pumpkin Pie
1 c. cooked or canned pumpkin
2 c. miniature marshmallows
½ c. milk chocolate chips
½ c. miniature semisweet chocolate chips
1 (12-oz.) carton frozen whipped topping, thawed
1 graham cracker crust
additional miniature semisweet chocolate chips, optional
In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1-½ minutes; stir. Microwave 30-45 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times. Set aside about 1 tablespoon of whipped topping. Fold remaining topping into pumpkin mixture. Spoon into crust. Garnish with reserved topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing. Yield: 6-8 servings Note: This recipe was tested in an 850-watt microwave.

Butterscotch Pumpkin Bundt Cake
Cake
1 c. butterscotch chips (11-oz. bag, divided)
2 c. flour
1-¼ c. granulated sugar
2-¼ tsp. baking powder
1-½ tsp. cinnamon
1 tsp. salt
¼ tsp. nutmeg
1 c. pumpkin puree
1/3 c. vegetable oil
3 eggs
1 tsp. vanilla
Melt butterscotch chips in a small saucepan over low heat, stirring constantly (or melt in a double-boiler). Remove from heat and cool to room temperature. In a medium mixing bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a separate large mixing bowl, mix together the melted butterscotch chips, pumpkin, oil, eggs and vanilla with a wire whisk. Stir in flour mixture. Spoon batter into a well-greased and lightly-floured 10-inch Bundt pan. Bake at 350° for 40-50 minutes. Cool in pan on wire rack for 30 minutes. Dump out cake onto desired serving tray and cool completely on wire rack. Serve individual slices with Butterscotch Sauce.

Butterscotch Sauce
1/3 c. evaporated milk
2/3 c. butterscotch chips (remainder of 11-oz. bag)
In a heavy-duty saucepan, heat evaporated milk over medium heat just until boiling; remove from heat. Add 2/3 c. butterscotch chips and stir until smooth. Return to heat and stir constantly while bringing sauce just to a boil. Remove from heat and cool to room temperature. Stir again before serving. Drizzle over sliced cake.

Pumpkin Soup
8 bacon slices, chopped
3 T. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
8 c. chicken stock
1 (32-oz.) can solid-pack pumpkin
1 T. sugar
2 T. chopped fresh thyme or 1 T. dried
1 c. half & half
1/8 tsp. ground nutmeg
2 tsp. curry powder
1 c. sharp cheddar cheese, grated
1 c. freshly-grated Parmesan cheese
In a heavy stock pot, sauté bacon. Drain and crumble bacon; set aside. Add oil, onion, carrots and celery to pot. Sauté until vegetables begin to soften (about 20 minutes). Stir in chicken stock, pumpkin, sugar, thyme and bacon. Bring to a boil. Reduce heat and simmer until vegetables are tender (about 20 minutes). Let soup cool some, then puree in batches in a blender. Return soup to pot. Mix in half & half, nutmeg and curry powder. Stir in additional stock if soup is too thick. Season with salt and pepper. Sprinkle cheese on top of each bowl when serving. Note: If soup is too hot when pureeing, it will explode out of the blender!