Adapted from themessybaker.com Submitted by Jennifer at the 2014 Share Member Potluck 2 c. whipping cream 1 c. whole milk 1/2 c. sugar 1 1/2 t. ground cinnamon 1/2 t. grated nutmeg 1/2 t. ground ginger 1/2 t. ground cloves 1/2 t. ground allspice 1/8 t. fine sea salt 1/2 t. vanilla extract 1 c. […]
Penne with Butternut Squash and Kale
Adapted from ohmyeggies.com 1 T. olive oil 1 clove garlic, minced 1 bunch kale, stem removed and torn into bite-sized pieces 1/3 c. white wine (water or chicken/veggie stock would also work) 8 oz. whole-wheat penne, cooked according to package (any kind of pasta will do) 1/2 roasted butternut squash (see instructions below) 1/2 caramelized […]
Pumpkin Scones
2 c. flour 1/3 c. light or dark brown sugar 1/2 t. ginger 1/2 t. cinnamon 1 t.baking powder 1/4 t. baking soda 1/4 t. salt 1/2 c. cold butter, cut into pieces 1/4 c. toasted and chopped pecans or walnuts 1/2 c. buttermilk or yogurt and milk mixed together 2/3 c. pumpkin puree 1 […]
Tawny Pumpkin Pie
2 c. pumpkin puree 1 ½ c. heavy cream, coconut milk, or 1-12 oz. can evaporated milk 1/3 c. brown sugar 1/3 c. white sugar (can use less sugar) ½ t. salt 2 eggs 2 t. cinnamon 1 t. ginger ¼ t. nutmeg ¼ t. cloves ¼ t. cardamom Preheat oven to 425 degrees. Mix […]
Pumpkin Quesadillas
Adapted from Lunds and Byerly’s publication 1 small pie pumpkin, peeled, seeded, and cut into 1/4 inch thick slices (could also use a creamy winter squash like a butternut) 6 cloves garlic, peeled and halved 2 small onions, chopped into eighths 2 T. olive oil 2 T. maple syrup 6 large whole wheat tortillas 8 […]
