If you are so motivated, it is possible to to cut down on the sugar content. Use 50% reduced sugar orange juice, and add a little cinnamon. MAke up a big pitcher of this and put it in the refrigerator for a healthy and different morning juice!

INGREDIENTS

1/2 cup LIBBY’S® 100% Pure Pumpkin
2 cups orange juice
1/2 to 1 teaspoon grated fresh ginger or more to taste

INSTRUCTIONS

Combine pumpkin, orange juice and ginger in small pitcher; stir until smooth.

If not drinking right away, cover and refrigerate any remaining.

This nectar is best when consumed within 2 days.

Tink’s Notes:
This recipe can easily be halved for a single serving to be mixed in your glass.
If fresh ginger is not on hand, substitute 1/4 to 1/2 teaspoon of ground ginger.
Pumpkin may be stored, up to 1 week in the refrigerator, in a resealable plastic container.

Tink

*When I dream, I cook and bake like an artist!*

This can be made the night before, put in the fridge, then popped into oven… what a great idea for a holiday breakfast!

Needless to say, it could also be used for lunch or dinner!

If you are all pumpkinned out, try substituting  squash, but you’ll have to cook them first, then puree – no skins – so that will take a bit more work.

INGREDIENTS

1 tablespoon vegetable oil
1 pound sweet Italian sausage, casings removed
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
2 cups (8 ounces) shredded mozzarella cheese
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
4 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried marjoram, crushed

INSTRUCTIONS

Preheat oven to 350° F.

Grease 13 x 9-inch baking pan.

Heat oil in large skillet over medium-high heat.

Add sausage, onion, bell peppers and garlic.

Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.

Combine bread cubes, cheese and sausage mixture in a large bowl.

Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl.

Pour over bread mixture, stirring gently to moisten bread.

Pour into prepared baking pan.

Bake for 30 to 35 minutes or until set. Serve warm.

Tink

*When I dream, I cook and bake like an artist!*

Ok, I know I promised that the focus this month would be on Pumpkin, but I just couldn’t resist this recipe….

This one is a bit different because you are actually baking the pancakes in non-stick skillets… I might have to try this technique.

I have an antique cast iron skillet and if I haven’t made pancakes in a while, it takes me time (and a number of ruined pancakes) to get everything just right.

;-)

INGREDIENTS

1 apple, seeded, peeled, cut into 1/4-inch-thick slices
2 teaspoons lemon juice
4 large eggs
3/4 cup milk
3/4 cup flour
1/3 cup sugar
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
4 tablespoons butter

INSTRUCTIONS

Preheat oven to 450°F.

Toss apple slices with lemon juice and 1 tablespoon sugar in medium bowl.

Whisk eggs and milk in large bowl to blend. Add flour, 1 tablespoon sugar and salt; whisk until batter is almost smooth (small lumps of flour will remain).

Mix brown sugar, cinnamon and remaining sugar in small bowl.

Melt 1 tablespoon butter in each of two 6-inch ovenproof nonstick skillets over medium heat.

Pour half of batter into each skillet. Arrange half of apple slices evenly over batter in each skillet.

Transfer skillets to oven and bake until pancakes are set around edges but still wet in center, about 8 minutes.

Remove from oven; sprinkle half of brown sugar mixture over each pancake. Dot each with 1 tablespoon butter.

Carefully flip pancakes.

Return to oven.

Bake until pancakes rise.

Turn out onto plates, and serve immediately.

Tink

*When I dream, I cook and bake like an artist!*

Here is another tasty treat for Halloween morning… Halloween is on Saturday this year. What could be a better way to start an entire day of celebration than with a family breakfast?

INGREDIENTS

Cranberry – Cream Cheese Filling:

2 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)
1 c. whole cranberries or fresh cooked cranberries (optional)

Pumpkin Pie Filling:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Whipped cream or topping (optional)

Additional Ingredients:

3/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. chopped walnuts, pecans, or almonds

INSTRUCTIONS

Preheat oven to 375 degrees.

Grease a 15 x 10 x 1 inch jelly roll pan.

Line with wax paper.

Grease and flour the wax paper.

Pumpkin Pie Filling:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Add 3/4 c. sifted all-purpose flour

1 tsp. baking powder

Pour Pumpkin Pie Filling into jelly-roll pan.

Sprinkle with nuts.

Bake for 12-15 minutes.

While cake is baking, mix up the Cranberry-Cream Cheese Filling.

Dust cake with powdered sugar.

Cover with damp towel.

Invert. Remove pan and paper.

Trim 1/4 inch from sides.

Roll up cake and towel from short end.

Place, seam-side down, on rack. Cool.

Unroll and spread with Cranberry-Cream Cheese Filling. Reroll cake. Refrigerate until serving time.

Tink’s Notes:
If you have a favorite Pumpkin Pie Filling recipe, feel free to use yours, instead of ours. ;-)

Tink

*When I dream, I cook and bake like an artist!*

Here is a hearty and healthy quick bread, just perfect for Halloween morning.

INGREDIENTS

3 cups whole-wheat flour
1 cup sugar
1-1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Three eggs
1-1/2 cups pumpkin puree
1/2 cup chopped tart apples
1/2 applesauce
1/2 cup vegetable oil
1 cup golden raisins
1/2 cup chopped walnuts

INSTRUCTIONS

Preheat oven to 350° F degrees.

Butter two loaf pans.

Mix first nine ingredients in a bowl.

In a separate bowl, beat together eggs, pumpkin, apples, applesauce, and oil.

Add in dry ingredients and mix until just moistened.

Stir in raisins and walnuts.

Bake for 1 hour 30 minutes, or until a toothpick inserted in the middle comes out clean.

Cool in pans for about fifteen minutes; remove from pans and cool on rack.

Tink

*When I dream, I cook and bake like an artist!*