Jeannie’s Award Winning Pumpkin Pie!

Posted on: 10/08/2013


Jeannie's Award Winning Pumpkin Pie!
  • 2 cups of cooked pumpkin
  • 1 can of evaporated milk
  • 2 beaten eggs
  • ¾ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  1. Wash your pumpkin and cut in half or quarters and spoon out the seeds. Place pumpkin in microwave safe dish, skin side up and cook for approximately 15 minutes or until soft. (The skin will lift right off)
  2. In a large bowl combine all the ingredients and blend well with a stick blender, and then pour into your unbanked pie shell. Bake in 400* oven until knife in center comes out clean. Approx 50 minutes. Thanks Again, Jeannie Figueras


Pumpkin Soup

Posted on: 09/26/2013

pumpkin soup

Pumpkin Soup
Is there anything more wonderful than a bowl of soup on a crisp fall day. The only thing that could make this soup better are a few Pumpkin Raviolis.... but I digress.
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 apple, peeled and diced
  • 2 cups fresh pumpkin, roasted and diced, see note below
  • 1 tablespoon sage leaves
  • 3 cups chicken stock
  • 1 cup cream
  • Salt and freshly ground pepper
  1. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
  2. Divide soup among 4 soup bowls and serve immediately.
  3. Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
Prep Time: 20 min. Cook Time: 30 min.
Servings: 4 Level: Easy


Spaghetti Squash

Posted on: 09/07/2013


Spaghetti Squash
While Spaghetti Squash is technically a variety of winter squash, this somewhat whimsical curcubita is available now for your enjoyment! Parents of finicky eaters rejoice- the yummy fruit is the perfect way to introduce your young one to healthy eating. Just halve lengthwise, bake, boil, or microwave, scrape with a fork, and season to taste! For the more discriminating pallet we suggest the the recipe below.
  • 1 Spaghetti Squash, halved lengthwise and seeded.
  • 2 Tbs. Vegetable Oil
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1½ cups chopped Tomatoes
  • ¾ crumbled Feta Cheese
  • ¾ Tbs. sliced Black Olives
  • 2 Tbs. chopped fresh Basil
  1. Preheat oven to 350 degrees. Lightly grease a backing sheet.
  2. Place spaghetti squash with cut sides down on the baking sheet and bake for 30 min., or until a sharp knife can be inserted with only a little resistance.
  3. Remove squash from oven and set aside until cool enough to be handled.
  4. Meanwhile, heat oil in a skillet over medium heat. Cook onions until translucent. Add garlic; stirring for 2 to 3 minutes. Stir in tomatoes and cook until warmed through.
  5. Using a large fork, scoop out the string flesh from the squash and place in a medium sized bowl. Toss with vegetable, feta cheese, olives, and basil. Serve warm.


Zucchini Bread!

Posted on: 08/07/2013


Zucchini Bread
For those of you who have never tried Zucchini Bread, you are really missing out! This sweet, moist, bread is fantastic! Toasted it and spread a little butter on it, or just slice it and dig in! You'll never ask yourself again, "What am I going to do with all these Zucchinis?"
  • 3 cups All Purpose Flour
  • 1 teaspoon Salt
  • 1 cup Vegetable Oil
  • 2¼ cups White Sugar
  • 1 teaspoon Baking Soda
  • 3 teaspoons Vanilla Extract
  • 1 teaspoon Baking Powder
  • 2 cups grated Zucchini
  • 3 teaspoons ground cinnamon
  • 1 cup chopped Walnuts
  • 3 Eggs
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.