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In this issue you will find:
1. Pumpkin Recipe Ideas!
2. Our monthly cartoon!
With Halloween just a couple of days away, I'm sure that we're all going through a mental checklist of what we have left to do....decorations up...check....costumes in order...check....trick-or-treat candy on hand....check.....pumpkins carved....check. And that's just for the kids!
Have you thought about what happens after the last trick-or-treater rings your bell and you can finally turn off that porch light? Or what you're going to be doing as your kids "lay out their spoils" on the family room floor and compare who got the best candy?
Well, I'm hoping that you'll be sitting in your most comfortable chair (feet up, of course) with a nice cup of hot tea, coffee or cocoa by your side and a plateful of one of the following recipes.
Here's my take on a grown-up Halloween season....or in other words...."Ode to the Pumpkin"!
Hope you enjoy this month's recipes! Happy Halloween!
- 2 cups flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoons salt
- 1 teaspoons cinnamon
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 4 eggs -- separated
- 1/4 cup melted butter
Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn and cook other side.
- 2 cups flour
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1/4 cup water
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/2 cup chopped nuts (optional)
Preheat your oven to 350 degrees F.
Sift together the flour, salt, sugar, & baking soda.
In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Add to the dry ingredients and mix just until all are combined - don't over stir! Add the nuts, if you're using them.
Pour into a well buttered 9x5x3-inch loaf pan.
Bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter
- 1/4 cup granulated sugar
- 3 (8 ounce) packages cream cheese
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 (15 ounce) can 100% pure pumpkin
- 2/3 cup evaporated milk
- 2 tablespoons cornstarch
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (16 ounce) container sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
PREHEAT oven to 350 degrees F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of an ungreased 9-inch springform pan. Set aside.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack.
Refrigerate for several hours or overnight. Remove side of springform pan.
Happy Halloween from Easy Strawberry Recipes!
Don't forget to check out our special Halloween craft selection at Easy Child Crafts
See you next month!