Friday, October 28, 2016

The Annual Sisters Pumpkin Challenge

For the past couple of years or so my Sister and I've had a friendly little Fall challenge.  Our Dad used to haul freight and came home once with a case or two of Libby's pumpkin puree.  Of course, these were not the cute little cans from the grocery store but #10 cans full!

It's a little tricky using up all that orange goo once you open the can, but my sister and I decided to have fun with it all and our Annual Pumpkin Challenge began - Completely unofficial though right? The Challenge ends when the puree is gone, or before it spoils.
Here are some pics and recipes if you'd like to see what we've been making.

Easiest Ever Pumpkin Muffins - From My Sister

This pumpkin cookie/muffin recipe is ridiculously easy and a great way to start baking with pumpkin puree. Despite all common sense, this recipe doesn't need any eggs. This recipe is our go-to when we want a quick fall baking fix.

1 box spice cake mix
1 15 oz can pumpkin puree
1 bag of chocolate or cinnamon chips
Mix and drop by spoonfuls onto a cookie sheet or into muffin papers in muffin tin. Bake about 17-18 minutes @ 350*

Pumpkin Chicken-Noodle Soup

Mire-Poix (1 cup each of diced onion, carrot, and celery)
One diced leek
salt to taste
1 bag of egg noodles of choice
1 box or container of chicken broth
3 chopped cooked chicken breasts
1/4 to 1/2 pound of chopped cooked sausage
1 to 2 cups pumpkin puree
dash of pumpkin pie spice or more to taste
Heavy cream or evaporated milk

In a large pot, sautee vegetebles with some salt until soft.  Add broth and water as needed.  After the soup comes to a boil, add noodles and cook until soft.  Add meat, pumpkin, and puree.  Add about a cup or more of heavy cream or evaporated milk.

Pumpkin Pancakes - From my Sister

Sometimes in our haste to use up the stuff we just throw pumpkin puree into what we already have going.  Like about a half a cup into these yummy pancakes.

You Had me at Hello Fall Cookies

Don't be tempted here to add more pumpkin.  To get the right texture, this cookie recipe can only take so much on the wet stuff.  You'll taste it though, I promise.

1 pound (4 sticks) of butter
2 cups brown sugar
1 1/2 cup white sugar
3 eggs
1 1/2 tsp salt
1 1/2 tsp soda
1/2 tsp pumpkin pie spice
1 1/2 Tbsp vanilla
1 scant cup pumpkin puree (sometimes less but never more)
2 drops red food coloring
2 drops yellow food coloring
7 cups flour
1 bag white chocolate chips

Preheat oven to 350 degrees.  Melt butter.  In the bowl of a mixer, measure out sugars, add butter and mix.  Add other ingredients, except flour and chips and mix.  Add flour and chips and mix.  Using a scooper, measure out scoops onto a cookie sheet, lightly sprayed or onto parchment.  Bake 10 to 12 minutes, or until just barely done.  Makes between four and five dozen for me.  These look and have the texture of the Pepperidge farm ones, but taste so much better!

Part Two!

After a few days my sister socked-it-to-me, with:

Our Favorite Pumpkin-Cinnamon Rolls

This one has been a favorite of both my sister and I for a few years.  She adds 1/2 cup of mashed potatoes to her dough.  Here's the recipe

So, I decided to have myself a Friday night Cook-a-thon, and pumped out the following:

Spicy Pumpkin Warm-up Drink

We sub out some of the heavy cream for evaporated milk. 

Crockpot Pumpkin French Toast Casserole

I used this recipe and added in quite a bit of pumpkin to the egg mixture.

Downeast Maine Pumpkin Bread

This one has been our family favorite for about 5 years. Seriously, it's so good.  I got the recipe here.

This got me, almost, to the bottom of my can!!
Then my sister had to up her game, and came back at me with:

Pumpkin Fettucine

Pumpkin Raviolli

(She always gets me with the homemade pasta)

with Pumpkin Filling

and Gorgonzola Sauce

and then she used the filling to make:

Pumpkin Pizza!

She used the filling for the ravioli as the base, and topped the pizza with sautéed onions,  fresh mozzarella and sage leaves. That finished up her can, making the men at her house grateful to finally have a break from all the orange. 

Not to be outdone just yet, I finished, yes finished,  off my can by making:

Sausage-Pumpkin Soup (NOT to be pictured here)

This was a very great mistake, according to all who eat here at my house, so I won't post the recipe here.  I did end my canned experience on a more positive note, with what ended up being our favorite thing to make, and eat:

Pumpkin Cookie Butter!

We bought a jar of this stuff at Trader Joe's on a whim (isn't that how it always starts?), and it became our favorite thing recently for sandwiches and whatever else.  I came across this recipe online, and when I saw how easy it was to make (three ingredients, seriously) I decided to give it a whirl.  The only change I made to the recipe was to substitute 1/2 cup pumpkin puree for the 1/4 cup water. (In the future I will try coconut oil instead of vegetable) We used ginger snaps for the cookies, for a nice dark spread for toast and weekday sandwiches.  Oh yeah, and dip some apple slices into it! This stuff is seriously addicting.

My house is now a mess, but at least it smells really good here, and it was a whole lot of fun.

This competition is now finished, and I found a good use for my can. Happy Fall!

1 comment:

  1. Wow! I want to live in your household and taste all the wonderful stuff!