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Pumpkin Pancakes
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Pumpkin Pancakes
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Ingredients
Servings:
Instructions
  1. Preheat an electric griddle pan to 350 degrees F.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thin pancakes.
  4. Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip the pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
  5. Serve pancakes warm with butter and maple syrup, if desired.
Recipe Notes

If you don't have an electric griddle pan, you can use a skillet and make the pancakes on the stove. Heat the pan to medium heat, spray with nonstick cooking spray, and cook the pancakes in the pan. You can use whole wheat flour or all-purpose gluten-free flour.

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Baked Apples
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Baked Apples
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go.
  2. Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples.
  3. Add 1/4 cup of water to a baking dish and place apples on top.
  4. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool for a few minutes.
  5. Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.
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Fresh Peach Cobbler
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Fresh Peach Cobbler
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F
  2. In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon.
  3. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
  4. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
  5. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
  6. TOPPING:
  7. In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt.
  8. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs.
  9. Add milk and stir until mixture is evenly moistened.
  10. FINAL STEP:
  11. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
  12. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.
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Spicy Apple-Filled Squash
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Spicy Apple-Filled Squash
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Ingredients
Servings:
Instructions
  1. Heat oven to 350. Grease a small baking dish. Halve squash and remove seeds; bake 35 minutes. Keep oven on.
  2. Cut squash halves in two; turn out sides up. In small bowl, combine apples, butter, brown sugar, cinnamon, nutmeg, and cloves and mix well. Top squash pieces with apple mixture.
  3. Cover and bake 30 minutes or until apples are tender. Serve.
Microwave Version:
  1. Halve and seed squash.
  2. Arrange, cut side up in thick paper towel on microwave floor.
  3. Microwave on high 6 to 7 minutes, rotating squash halfway through cooking time. Remove from microwave and place in microwave-safe dish; cut halves in two.
  4. In small bowl, combine apples, butter, sugar, and spices as above.
  5. Top squash pieces with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until squash and apple are tender.
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Curried Acorn Squash and Apple Soup
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Curried Acorn Squash and Apple Soup
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Ingredients
Servings:
Instructions
  1. Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
  2. Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
  3. Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
  4. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
  5. Remove from heat, and let cool slightly (about 5 to 10 minutes).
  6. Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
  7. Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
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    almond apple apricot basil bean beets brussel sprouts carrots corn cranberry cranberry bean cucumber fava bean green bean honey lemon olive oil onion orange peach pear pepper persimmon pumpkin raspberry squash strawberry tomato watermelon zucchini