• 1 Package of butter recipe cake mix
• 1/2 Teaspoon cinnamon
• 1 15 oz can of pumpkin
• 8 oz cream cheese
• 1 Cup confectioners sugar

Directions:

1. Heat oven to 350°F
2. Prepare cake mix as directed on package but OMIT the water and ADD the can of pumpkin instead.
3. Add cinnamon.
4. Mix well and spoon into paper lined cupcake trays.
5. Bake for 20 minutes.
6. Frosting–mix cream cheese and confectioners sugar until blended and frost when cupcakes are completely cooled.

ENJOY!

Submitted by: Carol Laurie (Staten Island, NY)

Ingredients:

• 1 Package Spice cake mix
• 1 PackageVanilla instant pudding(3.4 oz)
• 1 Cup of canned pumpkin
• 1 Package cream cheese, room temperature
• 1/4 Cup sugar
• 1 Egg

Directions:

1. Heat oven to 350.
2. Prepare cake batter as directed on package.
3. Add DRY pudding mix and pumpkin and mix well.
4. Fill 24 paper-lined muffin cups.
5. Beat cream cheese, sugar and egg until creamy.
6. Add 1 teaspoon-full of mixture over each cupcake.
7. Bake for 18-20 minutes.

ENJOY!

Submitted by: Carol Laurie (Staten Island, NY)

“Great for Thanksgiving Starter!!!!”
-Lynn

Yields: 10 cups

Ingredients:

• 4 Tbs. butter
• 1 Large onion, finely chopped
• 2 Carrots, finely chopped
• 2 Cans (14 1/2oz. each) reduced-sodium chicken broth
• 1 Cup water
• 1 Can (29 oz) solid-pack pumpkin
• 1 Golden delicious apple, peeled, cored and chopped
• 1 Tsp. ground ginger
• 1 Tsp. salt
• 1/4 Tsp. ground nutmeg
• 1 Cup heavy cream

Directions:

1. Melt butter in large saucepan over medium-high heat.
2. Add onion and carrots; cook 5 minutes, until softened.
3. Add broth, water, pumpkin, apple, ginger, salt and nutmeg; bring to a boil.
4. Reduce heat to medium low and simmer 30 minutes, stirring occasionally. Cool Slightly.
5. Using a hand blender, puree soup in pot, or puree in batches in a standing blender.
6. Whisk in cream. Reheat gently.
7. Ladle into a soup tureen.

Lynn’s Suggestions:

I sometimes sprinkle cinnamon before I serve.

Enjoy!!

Submitted By: Lynn Worobel

This is one of my favorite banana bread recipes.  It’s easy and uses less butter than other recipes I’ve seen.  A home economics teacher shared it with me years ago when I was a teacher, and I’ve enjoyed baking it ever since. I hope you and your family enjoy it too!

-Fernando (Staten Island, NY)

Ingredients:

• 1-1/4 cups flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick butter
• 1 cup mashed bananas (about 3 medium sized bananas)
• 2 eggs, well beaten

Directions:

1. Preheat oven to 350°F
2. Mix flour, sugar, baking soda, and salt in a bowl
3. Cut in 1 stick butter
4. Mix in the mashed bananas
5. Mix in eggs
6. Pour in the mixture into a buttered bread loaf pan
7. Bake for 45-50 minutes. (35 minutes if the pan is shallow).

Suggestions:

• For muffins, bake for 20-25 minutes
• Add raisins or nuts to your liking

Ingredients:

• 3 cups cooked pumpkin or 24 ounces of canned of pumpkin
• 1 1/2 cups packed brown sugar
• 3 eggs
• 4 cups milk
• 1 tsp nutmeg
• 1 tsp all spice
• 1/4 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon

Directions:

1. Preheat oven to 450°.
2. Mix ingredients together.
3. Pour into unbaked pie shells (makes 3 deep dish shells).
4. Bake for 10 minutes at 450°.
5. Lower heat to 325° for 45 minutes or until firm enough.

Suggestions:

Of course one of the nicest things about making pumpkin pie from scratch is that you have a few very tasty leftovers. We all know that the pumpkin shell becomes a jack o lantern, but a few folks just don’t quite know what to do with the seeds, so here is my recipe for nice and juicy, roasted pumpkin seeds.

Pumpkin Seed Recipe:

Once the pumpkin seeds have been cleaned, soak them all in a salt brine for 24 hours, then lay them flat onto a cookie sheet and sprinkle with salt and seasoning salt (or other desired seasonings). Place them in a 350° oven for 25 minutes.

This recipe was posted by Jolene Belmain on HubPages.

What do you think about this recipe? Speak Your Mind below.

Have a recipe that you’d like to see on K12Genie.com? Contact Us.

Here is a wonderful recipe for homemade applesauce from Simply Recipes.

Preparation time: 45 minutes. The sugar amounts are just guidelines, depending your taste, and on the sweetness of your apples, use less or more. If you use less sugar, you’ll likely want to use less lemon juice. The lemon juice brightens the flavor of the apples and balances the sweetness.

Ingredients:

• 3 to 4 lbs of peeled, cored, and quartered apples (Make sure you use a good cooking apple like Golden Delicious, Granny Smith, Fuji, Jonathan, McIntosh, or Gravenstein.)
• 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
• Juice of one lemon, about 3-4 Tbsp
• 3 inches of cinnamon stick
• 1/4 cup of dark brown sugar
• up to 1/4 cup of white sugar
• 1 cup of water
• 1/2 teaspoon of salt

Directions:

1. Put all ingredients into a large pot.
2. Cover. Bring to boil.
3. Lower heat and simmer for 20-30 minutes.
4. Remove from heat.
5. Remove cinnamon sticks and lemon peels.
6. Mash with potato masher.

Ready to serve, either hot or refrigerated.

Suggestions:

Delicious with vanilla ice cream or vanilla yogurt. Freezes easily, lasts up to one year in a cold freezer.

This recipe was posted by Elise on Simply Recipes.

What do you think about this recipe? Speak Your Mind below.

Do you have your own recipe for applesauce? Send it to us. Contact Us.

-Michael

Ingredients:

(photo: flickr/Rafael Mejia Is Alive)

• 2 quarts vegetable oil for frying
• 2 cups cake flour (I prefer Presto brand)
• 2 eggs
• 2 cups ricotta cheese
• 1 tablespoon vanilla extract
• 2 tablespoons granulated sugar
• Confectioner’s sugar for dusting

Directions:

1. Heat oil in deep fryer or 3-quart pot to 375 degrees.
2. In a large bowl, mix eggs, ricotta, vanilla, and sugar.
3. Then add flour. Mix. Dough will be sticky.
4. Drop by tablespoons into hot oil.
5. The zeppoles will float and turn themselves.  Cook until golden brown (3-5 min)
6. Place on paper towel to drain.
7. Dust with confectioners’ sugar.
8. Serve warm.

Yield: Makes 30-40 zeppole

Michael’s Suggestions:

Although zeppole are traditionally served dusted with confectioner’s sugar, you can use sugar/cinnamon mixtures or drizzle them with honey.

Contributed by: Michael Lacqua

Discover More:

• History of zeppole
• Learn more about Italy

Ingredients:

• 6 links Italian sausage (hot or sweet or a little of each – your preference)
• 1 medium size onion
• 1 can sweet peas(I prefer LeSeur baby peas)

Directions:

1. Remove sausage meat from casing.
2. In a skillet with a tiny bit of oil, break up sausage. (flame should be on medium)
3. Add chopped onion, and sauté until meat is cooked.
4. Add the peas and mix through sausage and onions.
5. Serve.

Shirley’s Suggestions:

This is a fast and easy recipe.  I use it as a side dish when I serve prime rib.

It serves about 4 people. As a main dish it serves about 2 people. So, you really have to know your family or guests and what their appetites may be.

If you want to use this mixture over pasta – after you sauté the sausage and onions:

1. Pour some water (or chicken broth) in the skillet.
2. Allow it to boil a minute or two while scraping the skillet.
3. Pour it over the pasta with the sausage mixture and serve!

Contributed by:  Shirley Panebianco

-Alex

(Serves 6 to 8)

Ingredients:

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi (double elbow)
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated(2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 3/4 pound fresh tomatoes (4 small) (optional)
• 1-1/2 cups fresh white bread crumbs (5 slices of bread, crusts removed)

Directions:

1. Preheat the oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water.
3. Add the macaroni and cook accordingly to the instructions on the package (usually 6 to 8 minutes). Drain well when cooked.
4. Meanwhile, heat the milk in a small saucepan, but do not boil it.
5. Melt 6 tablespoons of butter in a large (4 quart) pot and add the flour.
6. Cook the butter and flour over low heat for two minutes, stirring with a whisk.
7. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
8. Turn off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.
9. Add the cooked macaroni and stir well.
10. Pour into a 3-quart baking dish .
11. Slice the tomatoes and arrange on top.
12. Melt the remaining 2 tablespoons of butter, combine them with fresh bread crumbs, and sprinkle on the top.
13. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Alex’s Suggestions:

To make ahead, put the macaroni and cheese in a baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for 40 to 45 minutes.

Contributed by: Alex Lacqua

Shop for ingredients, baking dishes, or pots and pans: Amazon.com or Chefs Catalog

Without a doubt, the two recipes that stand out as favorites with my children are my Great-Grandmother Bessie’s Angel Food Cake and Great Aunt Phyllis’s Yellow Cookies.

You see, Phyllis was Bessie’s daughter. Great-Grandma Bessie raised chickens and sold the eggs.  Apparently she would use the eggs she didn’t sell to make angel food cake (which uses 12 egg whites) and then sell the cakes.  Perhaps Phyllis, seeing all those egg yolks going to waste, tinkered in the kitchen to come up with her Yellow Cookies (which use 12 egg yolks).  However it came to be, I am glad it did, because both are delicious.

-Cindy

Ingredients:

photo by: Alex Lacqua

• 12 egg yolks
• 1-1/2 cups sugar
• 1/2 cup butter
• 2 to 2-1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Powdered sugar

Directions:

1. Preheat oven to 375 degrees.
2. In a mixer, combine the egg yolks, sugar, and butter and mix well.
3. Add extract.
4. Add the baking powder.
5. Mix in enough flour (from 2 to 2-1/2 cups) to make the mixture doughy and stiff enough to scoop with a teaspoon.
6. Take teaspoonfuls of the mixture and drop onto an ungreased baking sheet about 2 to 3 inches apart.
7. Bake at 375 degrees for 15-20 minutes.
8. Once the cookies cool, sprinkle with powered sugar.

Yield: Makes about 40 cookies.

Contributed by: Cindy Aubihl

Also try Great-Grandma Bessie’s recipe for Angel Food Cake.