Hip-Hip Hooray!! The grocery store is having it's big Thanksgiving sale! I love this sale because I stock up on all my baking supplies. I buy can pumpkin by the case--at two for a dollar you can't beat the price. I buy fresh cranberries to put in the freezer for later use. I also stock up on chicken broth.
I seriously LOVE pumpkin. My sister got me a great pumpkin cookbook for my birthday and I want to try so may of the recipes. I will probably go back and get another case of it before the sale ends. I want to try pumpkin butter in my crockpot very soon.
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Wednesday, November 19, 2008
Monday, June 16, 2008
Pumpkin-carrot Snack Bars
I have been experimenting with healthy but delicious recipes lately. I've been craving something sweet but am trying to cut back/out refined sugars (which contribute to diabetes and overweight). That's hard because there is high fructose corn syrup in so many things--things you wouldn't think of. Go and read labels of things in your cabinets, pantry, bread box, and fridge then come back and tell me how amazed you are. It's so hard to find whole wheat bread that does not have fructose in it. I finally found Nature's Own 100% whole wheat bread and it uses brown sugar. Also, it doesn't have artificial preservatives, colors, or flavors and it still tastes good! I know I could make bread and not have these concerns but I haven't quite gotten that far yet. One of these days I'll break out the bread machine and tackle bread making.
Anyways, back to finding a healthy snack. Last year I bought a book called The Sugar Solution which is not a diet but a change in lifestyle. There are many, many diabetics in my family and I want to try to keep from having it or stave it off as long as possible. I'm trying to change what I and my family eat. It's going to be a little at a time as old habits are hard to break. We are eating a lot more whole grains, more fresh fruit and veggies, and less meat. Neal is having the hardest time with less meat. He is a meat and potatoes man but I'm trying to find veggies he really likes so that he can eat more of those. I forget he grew up on a farm and ate a lot of veggies where as I grew up in a family that did not eat a wide variety of veggies. I keep finding things he has ate and likes so we are eating a lot of different things now. I love to try new recipes and finding something I haven't ever tried. I recently purchased the cookbook to go along with The Sugar Solution called The Sugar Solution Cookbook. I have found a lot of recipes that I want to or have tried. I was really excited when I saw the recipe for Pumpkin-Carrot Snack Bars. I made them this weekend and they are WONDERFUL!! These bars are loaded with fiber and have a lot of vitamins with all the fruit and veggies in them.
PUMPKIN-CARROT SNACK BARS
from The Sugar Solution Cookbook
1 c canned solid pack pumpkin ***
1 c shredded carrot
1/2 c sugar
1/3 c dried cranberries or raisins, chopped
1/4 c canola oil
2 large eggs
1 c whole wheat pastry flour*
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 c shelled pumpkin seeds or chopped walnuts (optional)
Preheat oven to 350 degrees. Coat a 13" x 9" x 2" baking pan with cooking spray.
In a large bowl, combine the pumpkin, carrot, sugar, cranberries or raisins, oil, and eggs. Stir until well blended. Add the flour, baking powder, cinnamon, baking soda, and salt. Mix until blended.
Pour the batter into the prepared pan and spread evenly. Sprinkle with the pumpkin seeds or walnuts, if using. Bake for 22 to 25 minutes, or until the top springs back when pressed lightly. Cool completely in the pan on a rack.
Makes 16
per bar: 99 calories, 2 g protein, 14 g carbohydrates, 4 g fat, 25 mg cholesterol, 150 mg sodium, 1 g
dietary fiber diet exchange: 1/2 bread, 1 fat
carb choices: 1
* I used regular whole wheat flour instead of pastry flour and they turned out ok.
** I added 2tbs ground flax seed for extra fiber and omega-3s
***Just realized I used the whole can of pumpkin instead 1 cup. They are really moist and cake-like instead of "bars". I'm not sure how this will skew the calorie/fat count.
by the way, I would suggest these two books to anyone interested in cutting out/back on refined sugars. There are a lot of really good recipes and ideas. The Sugar Solution was very eye opening for me. I fell better and am thinking clearer since starting to eat better. I don't feel so tired all the time. I'm rarely hungry like I was before--always craving sweet things. I would also suggest Betty Crocker's Healthy New Choices cookbook. There are lots of flavorful healthy recipes in it.
Anyways, back to finding a healthy snack. Last year I bought a book called The Sugar Solution which is not a diet but a change in lifestyle. There are many, many diabetics in my family and I want to try to keep from having it or stave it off as long as possible. I'm trying to change what I and my family eat. It's going to be a little at a time as old habits are hard to break. We are eating a lot more whole grains, more fresh fruit and veggies, and less meat. Neal is having the hardest time with less meat. He is a meat and potatoes man but I'm trying to find veggies he really likes so that he can eat more of those. I forget he grew up on a farm and ate a lot of veggies where as I grew up in a family that did not eat a wide variety of veggies. I keep finding things he has ate and likes so we are eating a lot of different things now. I love to try new recipes and finding something I haven't ever tried. I recently purchased the cookbook to go along with The Sugar Solution called The Sugar Solution Cookbook. I have found a lot of recipes that I want to or have tried. I was really excited when I saw the recipe for Pumpkin-Carrot Snack Bars. I made them this weekend and they are WONDERFUL!! These bars are loaded with fiber and have a lot of vitamins with all the fruit and veggies in them.
PUMPKIN-CARROT SNACK BARS
from The Sugar Solution Cookbook
1 c canned solid pack pumpkin ***
1 c shredded carrot
1/2 c sugar
1/3 c dried cranberries or raisins, chopped
1/4 c canola oil
2 large eggs
1 c whole wheat pastry flour*
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 c shelled pumpkin seeds or chopped walnuts (optional)
Preheat oven to 350 degrees. Coat a 13" x 9" x 2" baking pan with cooking spray.
In a large bowl, combine the pumpkin, carrot, sugar, cranberries or raisins, oil, and eggs. Stir until well blended. Add the flour, baking powder, cinnamon, baking soda, and salt. Mix until blended.
Pour the batter into the prepared pan and spread evenly. Sprinkle with the pumpkin seeds or walnuts, if using. Bake for 22 to 25 minutes, or until the top springs back when pressed lightly. Cool completely in the pan on a rack.
Makes 16
per bar: 99 calories, 2 g protein, 14 g carbohydrates, 4 g fat, 25 mg cholesterol, 150 mg sodium, 1 g
dietary fiber diet exchange: 1/2 bread, 1 fat
carb choices: 1
* I used regular whole wheat flour instead of pastry flour and they turned out ok.
** I added 2tbs ground flax seed for extra fiber and omega-3s
***Just realized I used the whole can of pumpkin instead 1 cup. They are really moist and cake-like instead of "bars". I'm not sure how this will skew the calorie/fat count.
by the way, I would suggest these two books to anyone interested in cutting out/back on refined sugars. There are a lot of really good recipes and ideas. The Sugar Solution was very eye opening for me. I fell better and am thinking clearer since starting to eat better. I don't feel so tired all the time. I'm rarely hungry like I was before--always craving sweet things. I would also suggest Betty Crocker's Healthy New Choices cookbook. There are lots of flavorful healthy recipes in it.
Sunday, November 04, 2007
It's a baking weekend
Since the weather has been cooler lately, I decided to do some baking. A few days ago my sister gave me a starter for Amish Friendship bread so I made 2 loaves it. They turned out ok but I forgot to add extra flour for the altitude so it didn't rise like it should have.
Last week I bought some fresh cranberries and needed to use them up. I made a double batch of Cranberry Nut Bars and used pecans instead of walnuts. They are so good. Fresh cranberries are perfect in these.
We had 7 very ripe bananas so I made a double batch of Banana Bread and threw in a package of pecans. It smells heavenly baking. Anytime I have over ripe bananas I throw them in a bag in the freezer. When I have enough I make this bread. You could also make them into muffins.
Next I'm going to make Fresh Apple Cake from a recipe I found in American Profile (small magazine we get in the paper). I made one a few weeks ago and it was so good. Recipe to follow.
I may make a Pumpkin Sheet cake if I have time. I like to bake them in loaf pans and eat it like pumpkin bread instead of cake. Most of these items I'm putting in my food sealer bags and putting in the freezer to use for the holidays. I love to bake when I have fresh items but if I keep all these things around we (I) will surely eat them all.
FRESH APPLE CAKE
1 3/4 cups granulated sugar
3 eggs
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups peeled and chopped apples
1 cup chopped walnuts
1. Preheat oven to 350F. Grease and flour a 13-by-9-inch baking dish.
2. Beat sugar, eggs and oil together with a mixer until well blended. Mix in flour, baking soda, cinnamon and salt. Stir in apples and walnuts, mixing well.
3. Pour into baking dish. Bake 50 to 55 minutes. Let cool.
the original recipe comes with a cream cheese frosting but I don't think it needs it. If you do want to add one, you can use the one that is with my Pumpkin Sheet cake recipe.
**note...with all my recipes I always divide my flour between all purpose flour and whole wheat flour. I also use pecans instead of walnuts in my recipes.
Last week I bought some fresh cranberries and needed to use them up. I made a double batch of Cranberry Nut Bars and used pecans instead of walnuts. They are so good. Fresh cranberries are perfect in these.
We had 7 very ripe bananas so I made a double batch of Banana Bread and threw in a package of pecans. It smells heavenly baking. Anytime I have over ripe bananas I throw them in a bag in the freezer. When I have enough I make this bread. You could also make them into muffins.
Next I'm going to make Fresh Apple Cake from a recipe I found in American Profile (small magazine we get in the paper). I made one a few weeks ago and it was so good. Recipe to follow.
I may make a Pumpkin Sheet cake if I have time. I like to bake them in loaf pans and eat it like pumpkin bread instead of cake. Most of these items I'm putting in my food sealer bags and putting in the freezer to use for the holidays. I love to bake when I have fresh items but if I keep all these things around we (I) will surely eat them all.
FRESH APPLE CAKE
1 3/4 cups granulated sugar
3 eggs
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups peeled and chopped apples
1 cup chopped walnuts
1. Preheat oven to 350F. Grease and flour a 13-by-9-inch baking dish.
2. Beat sugar, eggs and oil together with a mixer until well blended. Mix in flour, baking soda, cinnamon and salt. Stir in apples and walnuts, mixing well.
3. Pour into baking dish. Bake 50 to 55 minutes. Let cool.
the original recipe comes with a cream cheese frosting but I don't think it needs it. If you do want to add one, you can use the one that is with my Pumpkin Sheet cake recipe.
**note...with all my recipes I always divide my flour between all purpose flour and whole wheat flour. I also use pecans instead of walnuts in my recipes.
Thursday, December 14, 2006
Paula Deen candy recipes
Two of my favorite cookbooks are The Lady & Sons Savannah Country Cookbook and The Lady and Sons Just Desserts. I have made quite a few things from both. Two of my favorites are her Gooey Butter Cakes (pumpkin being my favorite flavor) and Shrimp Gumbo Casserole. I've also made a few of her candy recipes. Last year I made Mama's Divinity and this year I'm going to try Pralines.
MAMA'S DIVINITY
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
PRALINES
1 1/2 cups sugar
1 1/2 cups packed light brown sugar
1/8 teaspoon salt
3 tablespoons dark corn syrup
1 cup evaporated milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, and corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.
MAMA'S DIVINITY4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
PRALINES1 1/2 cups sugar
1 1/2 cups packed light brown sugar
1/8 teaspoon salt
3 tablespoons dark corn syrup
1 cup evaporated milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, and corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.
Sunday, October 15, 2006
Friday, October 13, 2006
The best low cal/low fat pumpkin recipe yet!
PUMPKIN FLUFF
1 15 oz can pumpkin
1 4 serving box sugar free/fat free vanilla or cheesecake pudding
1 8 oz Cool Whip Free (or Lite)
1 tsp or tbsp pumpkin pie spice (depends on your taste)
Mix together and refrigerate. Serve as a dip with graham cracker sticks or animal crackers.
I found this recipe the other day and tried it yesterday. It tastes just like pumpkin pie. It is so good!
I spread the fluff on graham cracker squares for my snack today and it was very good.
1 15 oz can pumpkin
1 4 serving box sugar free/fat free vanilla or cheesecake pudding
1 8 oz Cool Whip Free (or Lite)
1 tsp or tbsp pumpkin pie spice (depends on your taste)
Mix together and refrigerate. Serve as a dip with graham cracker sticks or animal crackers.
I found this recipe the other day and tried it yesterday. It tastes just like pumpkin pie. It is so good!
I spread the fluff on graham cracker squares for my snack today and it was very good.
Wednesday, October 11, 2006
Field trip to the pumpkin patch
Kinsey's class went on a field trip to the Pumpkin patch today. It was a long drive but worth it. Two of my friends rode with me and we had a very nice visit. Kinsey and I both found the perfect pumpkins to bring home. Here are a few pictures
Kinsey
Kinsey finding the perfect pumpkin.
Mrs. W's kindergarten class 2006
Kinsey and I with our pumpkins. Wonder what I can make with mine??
The nice people at the pumpkin patch had ice cream with raspberry sauce for the kids.
The place we went is called Lavender Spring Ranch. They had dried lavender for sale and it smelled wonderful. They also sell raspberries, black eyed peas, jalepenos, and pumpkins.
Kinsey
Kinsey finding the perfect pumpkin.
Mrs. W's kindergarten class 2006
Kinsey and I with our pumpkins. Wonder what I can make with mine??
The nice people at the pumpkin patch had ice cream with raspberry sauce for the kids.
The place we went is called Lavender Spring Ranch. They had dried lavender for sale and it smelled wonderful. They also sell raspberries, black eyed peas, jalepenos, and pumpkins.
Tuesday, October 10, 2006
Pumpkin anyone??
If you know me, you know I love anything baked with pumpkin. My favorite recipe is Pumpkin Sheetcake with cream cheese frosting. I have been tweeking the recipe to make it healthier and have come up with a really good one.
Tonight a friend on the parenting board I post on gave me a great pumpkin-oatmeal muffin recipe and I found a Low Fat Pumpkin oatmeal cookie recipe. I was baking apple-oatmeal cookies for daycare and starting thinking I wish I could find a way to make pumpkin oatmeal cookies. When I checked my board, there was a post from Danyele with the muffin recipes...I think she was reading my mind...lol!
Here are some great pumpkin recipes for fall!
PUMPKIN SHEETCAKE WITH CREAM CHEESE FROSTING
1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup vegetable oil***
4 eggs, lightly beaten***
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING
1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cup confectioners' sugar
3 to 4 teaspoons milk
chopped nuts
Instructions:
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-inch x 10-inch x 1-inch baking pan (I use a extra large cake pan). Bake at 350F for 35 to 30 minutes or until cake tests done. Cool.
For frosting, beat the cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add enough milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
***to make a healthier version, you can use 1 cup of natural applesauce instead of the oil and replace the eggs with 8 egg whites. There is a Splenda out for baking but I haven't found it any any stores around here. I think it would cut down on the calories in this recipe.
OATMEAL-PUMPKIN MUFFINS
2 Cups plus 2 tablespoons Quaker Old Fashioned Oats
3/4 Cup whole-wheat flour
1/2 Cup sugar
2 teaspoons pumpkin pie spice
1 teaspoons baking powder
1/2 teaspoon each, baking soda and salt
1/4 teaspoon ground cloves
1 Cup canned pumpkin
3/4 Cup buttermilk
2 eggs
2 tablespoons canola oil
1. Lightly coat twelve 2 1/2-inch muffin cups with non-stick cooking spray; set aside. [Paper muffin
cups can also be used. Cool thoroughly before serving.]
2. Place 2 cups of oats in a food processor; cover and process until fine. Transfer ground oats to a
large bowl; stir in flour, sugar, pumpkin pie spice, baking powder, baking soda, salt and cloves. Make
a well in center of oat mixture; set aside.
3. Whisk together pumpkin, buttermilk, eggs and oil in a medium bowl. Add pumpkin mixture all at
once to oat mixture. Stir just until moistened [batter should be lumpy and thick].
4. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle with 2 tablespoons oats. Bake
in a 375 degree oven for 20 minutes, or until a wooden toothpick inserted in the center comes out
clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups.
Makes 12 muffins. Serving size: One muffin
Prep: 30 min Bake: 20 min Cool: 5 min
Nutrition Facts per serving: 210 calories, 5 g total fat [1 g saturated fat], 36 mg cholesterol,
199 mg sodium, 34 g carbohydrates, 4 g dietary fiber, 7 g protein.
LOW-FAT PUMPKIN OATMEAL COOKIES
These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too. Try them. You won't believe how good they are until you do!
Ingredients:
1 c. pumpkin
2 egg whites, whipped
1 c. brown sugar, packed
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3 c. rolled oats
1 c. raisins
Directions:
Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.) Mix ingredients together just until moistened.
Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
Bake at 350 degrees for 15 minutes.
Tonight a friend on the parenting board I post on gave me a great pumpkin-oatmeal muffin recipe and I found a Low Fat Pumpkin oatmeal cookie recipe. I was baking apple-oatmeal cookies for daycare and starting thinking I wish I could find a way to make pumpkin oatmeal cookies. When I checked my board, there was a post from Danyele with the muffin recipes...I think she was reading my mind...lol!
Here are some great pumpkin recipes for fall!
PUMPKIN SHEETCAKE WITH CREAM CHEESE FROSTING
1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup vegetable oil***
4 eggs, lightly beaten***
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING
1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cup confectioners' sugar
3 to 4 teaspoons milk
chopped nuts
Instructions:
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-inch x 10-inch x 1-inch baking pan (I use a extra large cake pan). Bake at 350F for 35 to 30 minutes or until cake tests done. Cool.
For frosting, beat the cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add enough milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
***to make a healthier version, you can use 1 cup of natural applesauce instead of the oil and replace the eggs with 8 egg whites. There is a Splenda out for baking but I haven't found it any any stores around here. I think it would cut down on the calories in this recipe.
OATMEAL-PUMPKIN MUFFINS
2 Cups plus 2 tablespoons Quaker Old Fashioned Oats
3/4 Cup whole-wheat flour
1/2 Cup sugar
2 teaspoons pumpkin pie spice
1 teaspoons baking powder
1/2 teaspoon each, baking soda and salt
1/4 teaspoon ground cloves
1 Cup canned pumpkin
3/4 Cup buttermilk
2 eggs
2 tablespoons canola oil
1. Lightly coat twelve 2 1/2-inch muffin cups with non-stick cooking spray; set aside. [Paper muffin
cups can also be used. Cool thoroughly before serving.]
2. Place 2 cups of oats in a food processor; cover and process until fine. Transfer ground oats to a
large bowl; stir in flour, sugar, pumpkin pie spice, baking powder, baking soda, salt and cloves. Make
a well in center of oat mixture; set aside.
3. Whisk together pumpkin, buttermilk, eggs and oil in a medium bowl. Add pumpkin mixture all at
once to oat mixture. Stir just until moistened [batter should be lumpy and thick].
4. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle with 2 tablespoons oats. Bake
in a 375 degree oven for 20 minutes, or until a wooden toothpick inserted in the center comes out
clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups.
Makes 12 muffins. Serving size: One muffin
Prep: 30 min Bake: 20 min Cool: 5 min
Nutrition Facts per serving: 210 calories, 5 g total fat [1 g saturated fat], 36 mg cholesterol,
199 mg sodium, 34 g carbohydrates, 4 g dietary fiber, 7 g protein.
LOW-FAT PUMPKIN OATMEAL COOKIES
These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too. Try them. You won't believe how good they are until you do!
Ingredients:
1 c. pumpkin
2 egg whites, whipped
1 c. brown sugar, packed
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3 c. rolled oats
1 c. raisins
Directions:
Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.) Mix ingredients together just until moistened.
Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
Bake at 350 degrees for 15 minutes.
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