What we ate that night (from Kerry):
PUMPKIN CHOCOLATE CHIP MUFFINS
2 Duncan Hines spice cake mixes
1 30 ounce can pumpkin
12 ounce bag of semi-sweet chocolate chips
Heat oven to 350. Combine cake mixes and pumpkin. Add chocolate chips. Fill paper baking cups. These will not rise much and they will look pretty much like they do in the baking cups. Bake for 22-25 minutes. Makes 36-48 muffins, depending on how big or small you make fill the cups.
CARAMEL TOFFEE FRUIT DIP
1 8 ounce package cream cheese
3/4 cup brown sugar
1 1/2 tsp. vanilla
1 bag of Toffee Bits - located in the baking isle of the grocery store next to the chocolate chips
1 tsp. cinnamon
1/8 tsp (about a pinch) nutmeg
Granny Smith Apples
Combine cream cheese, brown sugar, cinnamon, nutmeg and vanilla with electric mixer. When ready to serve, stir in about half the bag of toffee bits. Sprinkle remaining toffee bits on top. Serve with sliced green apples.
CRANBERRY CINNAMON CHIP BARS
1/2 cup (1 stick) real butter, melted
1 1/2 cup graham cracker crumbs
1 14 ounce can sweetened condensed milk
1 1/4 cup shredded coconut
1 cup Hersey's cinnamon chips - found at Albertsons
1 cup white chocolate chips
1/2 cup chopped pecans
1/2 cup dried cranberries
Preheat oven to 350 degrees. Pour butter into a 9x13 inch pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: cinnamon chips, white chips, coconut, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan. Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.
Cooking with Pumpkin class with Britt:
Harvest Pumpkin Cupcakes with Orange Cream Cheese Frosting
Cupcakes:
4 eggs
¾ cup canola oil (or replace half of that with unsweetened applesauce)
2 cups sugar
1 15 oz can pumpkin
1 ¾ cup all purpose flour
¼ cup corn starch
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
Frosting:
1 8 oz package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon orange juice
2 teaspoons vanilla
1 ½ teaspoons freshly grated orange peel
2-3 cups powdered sugar
1. To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
2. To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
Toasted Pumpkin Seeds
One medium sized pumpkin
Salt
Cooking spray
Salt
Cooking spray
1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spray cookie sheet with cooking spray. Spread the seeds out over the roasting pan, all in one layer, then spray the top with cooking spray. Sprinkle with a bit more salt (I used sea salt). Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Enjoy!
Aunt Ellen’s Pumpkin Pie Squares (a great alternative when you get bored of pumpkin pie!)
2 cups flour
½ cup oatmeal
½ cup brown sugar
½ cup butter
2 cups pumpkin
2 eggs
½ teaspoon salt
1 13oz can evaporated milk
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
½ cup brown sugar
½ cup chopped pecans
2 tablespoons butter, slightly softened
1. Combine flour, oats and ½ cup brown sugar. Cut in ½ cup butter until crumbly. Press into ungreased 13x9 inch baking dish. Bake 15 minutes at 350.
2. Combine pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves – blend well. Pour into hot crust. Bake at 350 for 20 minutes.
3. Combine pecans, ½ cup brown sugar and 2 tablespoons butter. Remove dish from oven and sprinkle pecan mixture over filling. Return to the oven and bake and additional 20 minutes or until set.
4. Cool in pan on rack. Cut into squares to serve.
And if you'd like the handouts from the class on sewing the cute pumpkins or the scripture journal please email the Relief Society email and we'd be happy to get them to you.
