THEME DAY: “FAVORITE FALL RECIPES” PT. 2
“CRUSTLESS COCONUT PIE”
1 c. flaked or shredded coconut
3/4 c. sugar
1/2 c. Original Bisquick mix
1/4 c. butter or margarine, softened
2 c. milk
1 1/2 tsp. vanilla
Heat oven to 350. Grease 9″ pie plate with shortening or cooking spray. In medium bowl, stir all ingredients until blended. Pour into pie plate. Bake 50-55 mins or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
“CROCKPOT PUMPKIN SPICED LATTE”
6 c. whole milk
6 c. strongly brewed coffee
1/2 c. pumpkin puree
1/4 c. real (or pure) vanilla extract
1/2 c. sugar
2 tsp. cinnamon
3 cinnamon sticks
In your crockpot, combine the milk and coffee. Whip together the puree, vanilla, sugar, and cinnamon. Pour mixture into the crockpot. Stir everything together and then toss in 3-4 cinnamon sticks. Cover the crockpot and cook on high for 2 hours. (Serves 13 one cup servings)
can halve the recipe if you don’t have a large crowd as it doesn’t do well as leftovers.
Make sure to use pure vanilla not imitation vanilla extract (and yes you need 1/4 c.)
Can use non-dairy milk but it won’t be as creamy
Not recommended to make ahead of time
Not suitable for leftovers (people who have made before say pumpkin tastes weird if reheated)
“APPLE CIDER PORK CHOPS”
2 Tbsp. olive oil
6 boneless pork loin chops (6-8 oz) about 3/4″ thick
1 garlic clove, minced (1/2 tsp. minced garlic)
1 Tbsp. Dijon mustard
1 tsp. honey
1/2 tsp. apple pie spice
1/2 tsp. pepper
1/4 tsp. dried thyme
1/4 tsp. salt
1 c. apple cider
1 Tbsp. plus 1 tsp. cornstarch
2 Tbsp. water
minced fresh parsley
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides. Meanwhile, in a small bowl, combine next 7 ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered until a thermometer inserted into chops reads 145 degrees, 4-5 mins. Remove chops from skillet; let stand for 5 mins. In a small bowl, mix cornstarch & water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 mins. Pour over chops; sprinkle with fresh parsley.
Taste of Home
“RICE KRISPIE TREAT PUMPKINS”
Make rice krispie treats like normal, but put orange food coloring in marshmallow mixture before combining with cereal. Mix well and roll into balls. Take a rolo (unwrapped) and place on top in center for stem and use green m & m’s for the leaf by standing them up and not laying flat.
“PUMPKIN ICE CREAM PIE”
1 (9″) baked buttery pie crust
1 c. canned or cooked pumpkin
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 quart softened vanilla ice cream
1/2 c. pecan halves
Mix pumpkin, brown sugar, cinnamon, salt, nutmeg & cloves in a saucepan. Bring to boil. Cook and stir often for 1 minute. Cool. Beat pumpkin mixture into ice cream. Pour into baked pie shell. Top with pecan halves and freeze.
“CROCKPOT POTATO SOUP”
1 (32 oz.) frozen diced potatoes
1 (32 oz) box chicken broth
1 can cream of chicken soup
8 oz. pkg cream cheese
3 oz. bacon bits
1 c. shredded cheddar cheese
salt & pepper to taste
Put all but 1/2 of bacon bits and all the cheese in crockpot. Cook on low for 7-8 hours. Cut up cream cheese into cubes and put into crockpot and stir until it melts. For each serving, top with bacon bits and cheese.
Maryann Embree, Moberly
“CHOCOLATE PECAN PIE”
9 ” prepared pastry
1 c. light corn syrup
1/2 c. sugar
1/4 c. butter, melted
1 tsp. vanilla
1 6 oz . pkg. semi-sweet mini chocolate chip
1 1/2 c. pecan halves (chopped)
2 Tbsp. reserved chocolate chips
10 pecan halves
Oven at 325. In a large bowl, add your corn syrup, sugar, butter, vanilla and eggs and beat well. Reserve 2 Tbsp. chocolate chips. Stir in remaining chocolate chips and 1 1/2 c. pecans. Spread evenly in pastry-lined pan. Bake at 325 for 55-65 mins until deep golden brown and filling is set. Cool completely. Line a cookie sheet with waxed paper. Melt 2 Tbsp. chocolate chips in saucepan over low heat. Dip each of the pecan halves in chocolate. Place on cookie sheet. Refrigerate 15-20 mins until chocolate is set. Garnish pie with whipped cream and chocolate covered pecan halves. Refrigerate until serving.
“What is the difference between pumpkin puree and pumpkin pie filling?
=======Most wonder why a recipe calls for pumpkin puree instead of pumpkin pie filling and often wonder if the pie filling and puree are the same thing? Answer: they are not the same thing. Pumpkin puree is just plain pumpkin with no spices, sugar, etc. Pumpkin pie filling is is flavored with spices like cinnamon, clove, allspice, and ginger and is also sweetened. So in other words, if a recipe calls for pumpkin puree, most of the time you will have to add your sugar and spices to it. If a recipe calls for pumpkin pie filling, the recipe already has the sugar and spices in the filling and probably won’t call for so many ingredients. You may not be able to substitute pie filling for the puree each time though.
=======100% pumpkin can be labeled as pure pumpkin, pumpkin puree and solid pack pumpkin.
Recipe Search: Pumpkin spice eggnog