Coach Tyler’s recipe for whipped cream

Pumpkin Spice Whipped Cream

Prep Time: 5 minutes | Serves: 10-12

Ingredients:

• 1 pint heavy whipping cream
• ½ cup pumpkin puree
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• ¼ cup granulated swerve

Instructions:

1. Using an electric mixer, whip heavy cream, granulated swerve, vanilla extract and maple extract until stiff peaks form.
2. Gently fold in pumpkin puree and spices until well combined.
3. Serve immediately or store in the refrigerator until ready to use.

I always wonder what do you do with the rest of the puree.  It’s healthy, so I suppose you could add to other recipes, or even gravy, but I don’t need those treats anymore than I need whipped cream!

Warrior Made website:

“Spices are what really help make dishes unique and add amazing flavor. As with most kitchen spices, nutmeg is a carminative that aids in digestion, and can help with those uncomfortable tummy troubles that pop up from time to time. It is also has anti-inflammatory and antimicrobial benefits.

Helpful trace minerals found in nutmeg include potassium, calcium, iron and manganese, and it also contains antioxidants, Vitamin C and some B vitamins. Who would have thought a dash of nutmeg could have all that! “

Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

Cupcakes

• 15 oz can pumpkin puree
• ¾ cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• ¾ cup Half and half (Or you can try evaporated milk0I used half/half)
• ⅔ cup flour
• ½ teaspoon or 1 teaspoon cinnamon (depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that)
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• whipped cream

Instructions

1. Preheat oven to 350 degrees.
2. Grease 12 cup muffin tin.
3. Mix the pumpkin and sugar in mixer with whisk.
4. Add eggs, vanilla and half & half.
5. Add all dry ingredients.
6. Fill each muffin cup with ⅓ cup of the mixture.
7. Bake for twenty minutes.
8. Cool 20 mins then pop in fridge until cold.
9. Remove and top with whipped cream

Cream Cheese Whipped Cream

Ingredients

• 8 ounces cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1½ cups heavy cream

Instructions

1. In a bowl whip the cream until stiff peaks form.
2. In another bowl, beat together the cream cheese with sugar and vanilla until smooth.
3. Fold the whipped cream into the cream cheese mixture.

http://hugsandcookiesxoxo.com/2015/08/pumpkin-pie-cupcakes-with-cream-cheese-whipped-cream.html

Pumpkin Bread with Pumpkin Butter Cream—more pumpkin recipes—it’s autumn, almost

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon...
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substitute light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Directions:
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

I tried to find the original source of this recipe which I found on Facebook, but wasn’t successful.  This appears to be the recipe book http://www.amazon.com/Great-Coffee-Cakes-Sticky-Muffins/dp/0307237559

But I did go back and look through the posts of the Facebooker whose page showed it; his son had been murdered in June, so I think this recipe was probably from sometime last year. A very say story.

Cheesecake Pumpkin Pie

Cheesecake Pumpkin Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract...
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

From FB page of Cheryl Ciuffreda via Welcome Home

Pumpkin pie angel food cake

 

http://realhousemoms.com/pumpkin-pie-angel-food-cake/

Here’s a nod to fall—Pumpkin Butter for your toast

Pumpkin Butter

Pumpkin lovers will love this simple low fat pumpkin butter recipe which is so versatile to use, and deliciously good for you.

Ingredients

• 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
• 2 tsp vanilla extract
• 3/4 cup apple cider or juice
• 1 cup packed brown sugar
• 2-3 cinnamon sticks
• 1-2 tsp pumpkin pie spice

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups

Pumpkin cake with apple cider glaze

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
Serve warm or room temperature.

Disclaimer:  I haven’t tried this.

http://noblepig.com/2008/11/the-pilgrims-would-approve/  See website for photos.

What’s for Thanksgiving and how much will it cost?

Sunlight Foundation reports

Food stamps. Hit hard by the 2008 financial collapse, more Americans are using food stamps to help buy the basics this Thanksgiving than ever before. Average participation has increased 70 percent since 2007, with costs reaching $72 billion, according the Congressional Budget Office (CBO), and is a major stalling point in the farm bill legislation. The Senate version, which passed last summer, cuts the program by $4 billion over 10 years, while the House version, which has not yet seen a floor vote, cuts $16 billion over the same time period, with some GOP members complaining that amount is still too low. With powerful lobbies like the defense industry rallying against the automatic budget cuts that will take effect if Congress doesn't agree on other spending reductions, food stamps are a juicy target.

Turkey. The National Turkey Federation, as a member of the newly formed Coalition to Promote U.S. Agricultural Exports, urged Congressional leaders earlier this month to pass the farm bill with strong export programs. "With the expiration of the 2008 Farm Bill on September 30, FAS [Foreign Agricultural Service] currently has no authority to run market promotion and development programs..." reads the letter, which was signed by dozens of powerful agriculture trade groups. The Federation also is part of another coalition pushing Congress to quickly normalize trade relations with Russia, pointing to $300 million in annual poultry exports to that country.

Stuffing. Whether you put bread or cornmeal in your stuffing, you can bet there's a faction of farmers behind that ingredient lobbying hard, and that the federal crop insurance program is a big issue. Both the House and the Senate reform but also expand this program. Its cost is expected to rise to $15 billion this year for taxpayers in the face of this year's drought. "Federal crop insurance provides an effective risk management tool to farmers and ranchers when they are facing losses beyond their control," wrote a group of growers trade associations last spring, including the American Farm Bureau, the American Soybean Association, and the National Corn Growers Association. Meanwhile, the Environmental Working Group, along with conservative group such as the Heritage Foundation and the budget watchdog Taxpayers for Common Sense criticize the program a subsidy that benefits wealthy growers at taxpayer expense. Also decried is the secrecy built into the program: Congress in 2000 prohibited the release of information of who benefits from crop insurance, writes the Heritage Foundation. Rep. Jackie Speier, D-Calif., has introduced legislation to require release of crop insurance beneficiaries.

Cranberry sauce. Like many an agricultural group, cranberries have their own caucus. This one, however, is new, formed in June by Massachussetts Sens. John Kerry, a Democrat, and Scott Brown, Kerry's soon-to-be former Republican colleague. "Senator Kerry has been a long-time supporter of the Massachusetts cranberry industry," notes the press release from Kerry's office. "Over the last 12 years, he has worked to secure millions of dollars in funding for important cranberry projects and research in an effort to keep Massachusetts on top as an industry leader." Cranberry growers such as Ocean Spray are on the defensive as the U.S. Department of Agriculture considers standards for sugary drinks in public schools; executives say adding sugar to the juice is necessary because of the fruit is naturally tart. The company also lobbies on issues ranging from sugar taxes to pesticides.

Pumpkin pie. Dairy price support programs expired along with the farm bill in September, leaving dairy farmers in a bind. The Dairy Famers of America has called on Congress to pass the Farm bill quickly and bring "some relief to farmers suffering through weather-related disasters and unfavorable market conditions." Sen. Patrick Leahy, D-Vt., spoke for his state's dairy industry on the Senate floor on November 14, calling for passage of the bill. Meanwhile, a coalition of sugar users--the candy and beverage industries among them--pushes yet again for reform of the sugar industry, which has beat back such attacks on sugar support programs for years. Most recently, the Senate voted during the farm bill debate to table an amendment by Sen. Jeanne Shaheen, D-N.H., to eliminate the program.

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Pumpkin ice cream

This is one of my fall favorites (Sept-Nov), and it's only available a limited amount of time. Today I bought two half gals of Edy's. Well, not really 1/2 gallon, because they are all cheating on their measures (1.75 qts), but you know what I mean. And technically it isn't ice cream because Edy's calls it "frozen dessert." I take one of these, softened, and mix it with a small carton of thawed sugar-free Cool Whip, then refreeze. This reduces the sugar content, lowers the calories, but hardly affects the flavor or texture, because it is the fat that makes ice cream wonderful. Edy's also makes an apple pie flavor and a peppermint flavor that are seasonal.

INGREDIENTS: Whey (Dairy), skim milk, cream, sugar, corn syrup, pumpkin, maltodextrin, spices (cinnamon, cloves, nutmeg, ginger), salt, guar gum, Propylene Glycol Monostearate, citric acid, monoglycerides, Yellow #6, carrageenan.

Propylene Glycol Monostearate. Isn't that C21H42O3 an ingredient in antifreeze, solvents and detergents? On second thought. . .