Pumpkin Coconut Bread

This came from my awesome & 1999/2000 "BYU Academy of LDS Dentists Spouses Organization Cookbook" so they are fellow dental wives/DDSs/RDHs who love to cook/eat. The original credit of this recipe goes to Anne Chambers & Lucy Yorgason. I made this last night & I will say this: Wow & thank you, Anne & Lucy! 

This was the only thing I needed to buy - the coconut pudding mix.... And I didn't get a picture of the bread because... um, well I can't get close enough to take a picture without eating the little that remains on my counter.... maybe next time?

Beat Together:
1.5 C oil (I used a combo of coconut & canola oil & I'll use less than 1.5 C next time)
5 eggs

stir in:  
2 C pumpkin puree  (the other 1/2 of the 28oz can that you didn't use making Steph's cookies)

sift together & add:
2 C flour (I used a little bit of white whole wheat & mostly white flour)
2 C sugar (I used more like 1.5-1.75C sugar & will use a little less next time)
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg     (does it smell like fall yet?)
1 tsp baking soda

stir in:
2 (3 oz) pkgs coconut pudding/pie filling mix (the kind that you need to cook - I accidentally bought one box instant & one box cook, but it still worked, so don't panic if you buy the wrong stuff)
1 C chopped nuts (optional & I left them out but it would be awesome with walnuts or pecans)

Bake @ 350˚F in 2 greased loaf pans for about 1 hour. Mine took a little longer, the middle was raw for a while - just keep checking it.

Soft pumpkin cookies with caramel frosting

If you have a pumpkin recipe that you already love, you will be replacing it with this one. I promise! This is my all time favorite cookie. Hands down!!

Cookie
2 cups sugar
2 cups butter
1 16 oz can of pumpkin
2 eggs
2 tsp vanilla
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1/2 tsp allspice or cloves

Cream together sugar and margarine. Mix together rest of the ingredients. Bake at 350*f for 12-15 minutes on a greased cookie sheet or parchment paper. Frost when cooled.

Caramel icing
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 tsp vanilla
Icing sugar

Bring margarine and brown sugar to a boil. Add rest of ingredients. Let cool then beat in icing sugar until desired consistency. Makes 66 cookies using 1TBSP - 130 calories
Or 3 dozen with an ice cream scoop

Pumpkin Time

I will be posting a few recipes that I have made and shared. The first is a delicious pumpkin pie milkshake- I made this at craft night/book club a few weeks back. The second is a Hazelnut white chocolate pumpkin cheesecake- this was brought to Kristen's Halloween Party.

Enjoy these recipes this beautiful Fall season!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.


Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!
YUM! I could seriously have this for every meal.

This makes one big shake, so double or triple the recipe as needed.


Hazelnut White Chocolate Pumpkin Cheesecake
got this recipe from our ward cookbook.

CRUST

• 3/4 cup vanilla-wafer crumbs
• 1/2 cup ground hazelnuts
• 3 tablespoons sugar
• 3 tablespoons butter, melted

CHEESECAKE FILLING

• 3 8-ounce packages cream cheese, softened

• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin-pie spice
• 1 cup canned pumpkin
• 4 eggs
• 1 cup coarsely chopped white chocolate
• 1/4 cup chopped hazelnuts
  

1. 
   Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.
   
2. 
   In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
   
3. 
   Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.
   

Sweet Potato Pie

Served at book club for To Kill A Mockingbird. Recipe by Paula Deen.

Ingredients

• 2 cups peeled, cooked sweet potatoes (not Yams! Sweet Potatoes are yellow inside, not orange)
  
• 1 1/4 cups sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla extract
  
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup milk
• 9-inch unbaked pie crust (I used Wegman's brand)
  
• 3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. (It may have just been my oven, but it took mine almost an hour to bake!) Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve. (I guess I didn't read this far because I didn't bake it again after putting the meringue on...oops!) Or you could just do without the meringue and put a dollop of whipped cream on top. I think it would be just as good.

This was awesome! It's not as overwhelming as a pumpkin pie.

Streuseled Sweet Potato Recipe

This recipe is SUPER yummy! I made it instead of the usual marshmallow sweet potato standby that we always have every single year, for Thanksgiving!

Ingredients

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)

1/2 cup half-and-half

1/2 cup maple syrup

1 teaspoon vanilla extract

3/4 teaspoon salt

1 large egg, lightly beaten

Cooking spray

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup chilled butter, cut into small pieces

1/2 cup chopped pecans

Preparation

Preheat oven to 375°.Place potato in a Dutch oven, and cover with water. Bring to a boil.Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Yield18 servings (serving size: about 1/2 cup)

Nutritional Information CALORIES 250(23% from fat); FAT 6.3g (sat 2.4g,mono 2.5g,poly 1g);PROTEIN 3.3g; CHOLESTEROL 22mg; CALCIUM 49mg; SODIUM 149mg; FIBER2.7g; IRON 1.2mg; CARBOHYDRATE 46.1g

Cornucopia Salad

Ingredients:
1/2 c. slivered almonds
2 T sugar

1 head green leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 c. chopped celery
2 cans mandarin oranges, drained
2 avocados, cut into chunks
2 apples, diced
1/2 c. dried cranberries or pomegranite seeds

Dressing:1/2 c. sugar
1 t. grated onion
1/2 t. salt
1 c. oil
1/3 c. vinegar
1 t. dry mustard
3/4 t. poppy seeds

Directions:Combine dressing ingredients and refrigerated until ready to use. Carmelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Cool. Toss salad ingredients, almonds and dressing just prior to serving.