Pumpkin Pancakes

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice or pumpkin pie spice
• 1/2 teaspoon cloves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

Directions

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

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.

3. Serve with HOMEMADE SYRUP.

Pumpkin Cinnamon Rolls

Pumpkin Dough

• 1 cup canned pumpkin or squash

• 2 large eggs

• 2 tablespoons to 1/4 cup lukewarm water*

• 1/4 cup soft butter

• 2 1/2 cup all purpose flour

• 1 3/4 cups White Whole Wheat Flour

• 1/4 cup nonfat dry milk

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 3 tablespoons brown sugar, light or dark

• 1 1/2 teaspoons salt

• 2 teaspoon instant yeast

• *Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can add more as needed.

Filling

• 3/4 cup sugar mixed with 1 Tablespoon of Cinnamon

• 1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional

Glaze

• 1 cup powdered sugar

• 1 tablespoon butter

• 1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Directions

1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.

2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.

3) Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.

4) Mix the cinnamon filling. Spread a thin layer over the dough, leaving one short edge free of filling.

5) Sprinkle with crystallized ginger or dried fruit (or both), if desired.

6) Starting with the short end that's covered with filling, roll the dough into a log.

7) Cut the log into 12 rolls.

8) Place the rolls into a lightly greased 9" x 13" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.

10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. (or serve with with traditional cream cheese frosting)

11) Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Yield: 12 rolls

Pumpkin Pie Milkshakes

• 1/3 Cup pumpkin, canned
• 1/4 - 1/2 Cup milk
• 1/4 tsp vanilla
• 1/2 tsp cinnamon
• 1/16 tsp cloves or do a pinch
• 1/16 tsp nutmeg
• 2 T brown sugar
• 2 Cup vanilla ice cream
• 1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C. Sprinkle with crushed graham cracker crumbs before serving.

Pumpkin Cake

• 1 Cup Sugar
• 1 1/2 Cups Flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. Salt
• 3/4 Cup Oil
• 1 (15 oz.) Can Pumpkin
• 2 eggs

Beat all ingredient together. Pour batter into a greased 9x13 pan. Bake at 325 for 30 minutes – until toothpick inserted in the center comes out clean. Frost with cream cheese frosting.

Pumpkin Chocolate Chip Muffins

• 4 Eggs
• 2 Cups Sugar
• 1 (16 oz) can Pumpkin
• 1 tsp. Vanilla Extract
• 1 1/4 Cups Vegetable Oil
• 3 Cups Flour
• 2 tsp. Baking Soda
• 2 tsp. Baking Powder
• 2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/2 tsp. Cloves
• 1/4 tsp. Ginger
• 1 tsp. Salt
• 12 oz. chocolate chips

Mix all ingredients together, then fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 16-20 minutes.

Pumpkin Cookies

1/2 C Shortening
1 C Sugar
1 Egg
1 Can Pumpkin
2 C Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Ginger
1 tsp Baking Soda
1/2 tsp Cloves
1/2 tsp Nutmeg

Mix all ingredients together. Beat for a min or two. Then add chocolate chips, if desired. Spoon onto greased cookie sheets and bake at 350 for 8-10 minutes. Transfer to wire rack to cool. Frost with cream cheese frosting, if desired.

Pumpkin Roll

· 3 Eggs
· ¾ C. Flour
· 1 tsp. Lemon Juice
· ½ tsp. Soda
· 1 C. Nuts
· 1 C. Sugar
· 1 C. Pumpkin
· 1 tsp. Baking Powder
· 2 ½ tsp. Pumpkin Pie Spice

Beat eggs on high for 5 min. Add sugar, pumpkin, and lemon juice. Stir in dry ing. Spread on greased and floured cookie sheet. Top with nuts. Bake at 375 for 15 min. Turn out on paper towels covered with powdered sugar. Roll as jelly roll. Let cool, unroll spread on filling and reroll. This may be frozen.

· Filling:
· 1 C Powdered sugar
· 4 T. Margarine
· 8 oz. Cream Cheese
· ½ tsp. vanilla

Pumpkin Pie

2 slightly beaten eggs
16 oz. Pumpkin
¾ C. Sugar
½ tsp. Salt
1 tsp. Cinnamon
½ tsp. Ginger
¼ tsp. Cloves
12 oz. Evaporated Milk

Combine filling ingredients in order given. Pour into pie crust. Bake 15 minutes @ 425. Reduce temp. to 350 and bake an additional 40-50 min. until knife inserted near center comes out clean.

Pumpkin Swirl Carrot Bars

· 2 C. Flour
· 2 ¼ tsp pumpkin pie spice
· 2 tsp baking powder
· 1 tsp baking soda
· 1 c sugar
· 1/3 c butter
· ½ c brown sugar
· 2 egg whites
· 2 eggs
· 1 can pumpkin
· 1 c. finely shred carrots

Combine first 4 ing. Beat next 3 ing until crumbly. Add eggs, egg whites, pumpkin and carrots, beat. Add flour mixture, mix well. Spread into prepared pan. Drop teaspoonfuls of cream cheese topping over batter; swirl mix w/ spoon. Bake at 350 for 25-30 min.

· Cream cheese topping:
· Beat 4 oz cream cheese,
· ¼ c sugar
· 1 T. milk