OK… here is the Pumpkin version of making lemonade when life hands you lemons!

Tink

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

Pumpkin Pancakes

HALLOWEEN MEMORY

This recipe was created by my daughters and me by accident.  I had made pumpkin pies for Thanksgiving from the Halloween pumpkin pulp, after we used them as jack-o-lanterns.  Problem was I forgot to add any sugar to the mix for the pumpkin pie filling.

When I served the pie to everyone, there was silence in the room.  I thought they were just enjoying my pie.  When I finally got to sit down and eat a bite of my slice; I realized why everyone was staring at me!  It tasted terrible.

I had made three pumpkin pies and one apple pie.  The apple was for my British son-in-law who does not like pumpkin.  The rest of us ate Luke’s apple pie. I was so embarrassed!  My daughters said “Mom, don’t throw the pumpkin pies away, we’ll figure out something.”

The next morning I slept late, while my daughters fixed breakfast.  They made a pancake batter, then added the filling from the pumpkin pies and some sugar.  They make so many pancakes that I thought we would never eat all of them!  However, the pumpkin pancakes tasted so good there were none left!

So my recipe is to bake pumpkin pies, with no sugar, scoop out the filling then add it and some sugar to your favorite pancake mix.  Just teasing-but it is almost that simple.

INSTRUCTIONS

Make a double batch of your favorite pancake mix according to package directions. (I use Aunt Jemima’s whole wheat pancake and waffle mix.)

Mix in 1 can pumpkin.

Add 1/2 -1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla

Mix well and cook per package directions.

HINT:  If you want pancakes to be spooky-add chocolate chips to top of batter for each pancake in patterns such as jack-o-lantern faces, bats and more!

COMPANY INFORMATION – Rosewood Manor

Karen Kluba has published over 100 counted cross stitch design charts, 12 new greeting cards, plus a 3 quilt patterns. She is inspired by her surroundings, quilt blocks, antique samplers and Mother Nature when creating designs.

The greeting cards have a colorful front cover, blank on the inside for a personal note, a chart and instructions on the back cover, plus they include a matching envelope with an envelope seal.  They are fun to collect and to sent to fellow stitchers.

“Be Creative!” is her motto. She includes a myriad of ideas for stitching and finishing designs in her charts.  This encourages customers to use charts for several pieces and in several ways other than what is pictured on the cover. When space permits, she also includes smaller “Bonus Charts” in booklets.  These designs are motifs taken from the larger chart and arranged into a smaller, fast to stitch, design.

There are always new designs “in the works” as long as she continues to be inspired.

To have a look at her many designs visit:  www.rosewoodxstitch.com.

For several years, I was in Houston, Texas at the end of October, attending the International Quilt Market and Festival. There was an International House of Pancakes near my hotel (and yes, that was why I stayed at that particular hotel)

IHOP always had a couple of seasonal specials going on and I enjoyed them thoroughly.

Here is  a tasty combination to celebrate crisp autumn mornings. Enjoy!

INGREDIENTS

Syrup:
3/4 cup unsweetened apple juice
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 Tbsp vegetable oil
1/2 tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

Pancakes:
1 cup unbleached all-purpose flour
1 Tbsp white sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp ground cinnamon
4 egg whites, beaten
1 cup skim milk
1/2 cup canned pumpkin puree
2 Tbsp vegetable oil

INSTRUCTIONS

Make the Syrup first, then make the pancakse.

Combine syrup ingredients in a saucepan over medium heat and bring to a boil, stirring constantly.

Reduce heat to low and simmer uncovered 20-25 minutes, then let stand 30 minutes while making pancakes.

For the pancakes:

Preheat griddle.

Combine flour, sugar, baking powder, pumpkin pie spice, salt, and cinnamon in large bowl.

In separate bowl, beat together milk, pumpkin, and oil.

Beat the egg whites.

Stir the milk mixture into dry ingredients, just until moistened, then fold in egg whites.

Spray griddle with nonstick spray, and pour 1/4 cup of batter at a time to form pancakes.

Flip when bubbles form. Serve hot with re-warmed syrup and walnuts or pecans, if desired.

Tink

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

Add sliced fruit and whipped cream to the top of these succulent waffles.

INGREDIENTS
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, room temperature
2 Tablespoons light brown sugar
1 cup buttermilk, room temperature
4 Tablespoons butter, melted
1/2 cup canned pumpkin
1/4 cup finely chopped apple, peeled and cored
1/3 cup ground toasted walnuts

INSTRUCTIONS

In a large bowl, sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In a separate large bowl, beat together the eggs and brown sugar.

Add the buttermilk, butter, and pumpkin to the egg mixture; beat well.

Add the liquid mixture to the flour mixture and stir until just blended.

Fold in the apples and nuts.

Ladle the batter into a hot, well-oiled waffle iron (or non-oiled no-stick waffle pan) and cook until done.

Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.

Tink’s Notes

Mix the dry ingredients the night before to save time in the morning.

Tink

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

I have been looking forward to this for months. ;-)

This year, I am taking a slightly different approach. I will have a few Guest Chefs, but most of the recipes will be ones that I found and are based on Pumpkin! This IS October, right?

Last year, I did an entire month of Apple Pie recipes and had so much fun, I decided to focus on Pumpkin recipes this time.

Tink

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

This is my new passion – Summer Tomato Pie.

We use the version from Cook’s Country Magazine – August/September 2009

Jeffrey has been using this as an excuse to work on his Pie Crust skills while my Mom is here with us. She was considered to make the best pie crust in the family… which is saying a lot considering she was competing against my grandmother, Aine, and Aunt Helen… both formidable bakers!

This last time, however, he used prepared crusts from the store — primarily due to time constraints. The resulting pie was close to as wonderful as going to the trouble of a scratch pie crust. ;-)

If you can snag a copy of the Cook’s Country recipe, I highly recommend it!

Tink

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