Wednesday, September 18, 2019

No Bake Pumpkin Balls

2 cups rolled oats, ground to a fine powder 
1/4 cup flour
2 T brown sugar
1 T pumpkin pie spice
1/2 cup pumpkin puree
1 tsp vanilla extract
1/2 tsp pumpkin spice extract
1/4 cup almond butter
1/4 cup maple syrup


Combine the flour,  ground oats, brown sugar, and pumpkin pie spice in a mixing bowl.

In a small sauce pan over medium heat, combine the almond butter and the maple syrup. Heat until smooth. Remove from heat and stir in the vanilla and pumpkin spice extract.

Add the almond butter mixture and pumpkin to the dry ingredients. Sit until combined.

Roll into 1 to 1 1/2 inch balls and place on a plate.

Pumpkin balls are soft and should be refrigerated.

 If you want additional sweetness,combine cinnamon and sugar in a bowl and roll each ball in the mixture.

Tuesday, September 17, 2019

Seminole Pumpkin Hummus

I planted Seminole pumpkin seeds in April . The season was horrible for growing anything- way to hot.

One plant did come up but not sure if I'll get any pumpkins.

I froze some the pumpkin from last season and made this yummy hummus.


2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
3/4 teaspoon salt
1 cup Seminole pumpkin puree
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 pinch paprika

Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. 

Transfer hummus to a container with a lid and refrigerate at least 2 hours.

 Garnish with paprika.

Monday, September 16, 2019

No Bake Marshmallow Pumpkin Pie


1 bag (10 oz) large marshmallows
1 cup pure pumpkin ( NOT pumpkin pie mix)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 carton (8 oz) Cool Whip (thawed)
1 (9-inch) store-bought graham cracker crust


In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined. 

Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes. 

Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Put mixture inside the graham cracker crust and spread out evenly. 

Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 6 hours to thicken up and come together. 

Slice and serve with additional Cool Whip or freshly whipped cream

Sunday, September 15, 2019

Texas Size Pumpkin Muffins


2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin


Preheat oven to 350°.

 In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.

Transfer to a greased muffin pan. Bake 45-50 minutes or until toothpick inserted in the center comes out clean.

 Cool 10 minutes before removing onto a wire rack. Remove pan and cool completely.


Saturday, September 14, 2019

A radiator in a Victorian house with a built in plate warmer

These would be found in a butler's pantry or tearoom; the scullery had plenty of other ways to keep dishes (post-plating) warm. But after coming up the dumbwaiter, the more "front of house" serving staff was expected to keep food presentable and to distribute it as quickly as possible according to social norms (ladies first,guests,men by status (title-age)-host.) Typical temperature of 170 to 200 F, and totally benign heat that will not add or subtract moisture.

They are now used to proof dough.

Saturday, September 7, 2019

Sweet and Sour Coleslaw


3 lbs cabbage shredded
1 large onion shredded
3 tablespoons sugar
3/4 cup canola oil
1/4 cup  Apple Cider vinegar
1/2 cup rice wine vinegar
1 teaspoon celery seeds
1 teaspoon dry mustard
1 teaspoon salt


Combine cabbage, onion and sugar in a bowl.
Bring the oil, vinegar, celery seeds, dry mustard and salt to a boil.
Pour over the cabbage mixture.
Store in an airtight container in the refrigerator, and stir every 2-3 days.
Don't serve until the 4th day.