recipe sharing :)

[aishah]

pumpkin bars with cream cheese frosting

ingredients

for the bars:
4 eggs
1 2/3 c. sugar (i used raw, but white or brown would work fine too)
1 c. vegetable oil or applesauce
1 tbsp. vanilla extract
15 oz. pumpkin puree
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cardamom

for the icing:
8 oz. cream cheese, softened
2 c. confectioner’s sugar
1 tbsp. vanilla extract

directions

Preheat oven to 350 degrees F.

In a large bowl, combine eggs, sugar, oil or applesauce, vanilla, and pumpkin puree. I used an electric mixer. Feel free to use a spoon. Or whatever tickles you. Slowly mix in the rest of the dry ingredients and spices until the batter is smooth. Pour into a greased 13×9 in. baking pan and bake for 30-35 minutes.

In a smaller bowl, combine cream cheese and vanilla, and slowly mix in confectioner’s sugar until smooth.

Let the bars cool completely before slicing and icing.

[cinnamongrrl]

Originally Posted by aishah

pumpkin bars with cream cheese frosting

ingredients

for the bars:
4 eggs
1 2/3 c. sugar (i used raw, but white or brown would work fine too)
1 c. vegetable oil or applesauce
1 tbsp. vanilla extract
15 oz. pumpkin puree
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cardamom

for the icing:
8 oz. cream cheese, softened
2 c. confectioner’s sugar
1 tbsp. vanilla extract

directions

Preheat oven to 350 degrees F.

In a large bowl, combine eggs, sugar, oil or applesauce, vanilla, and pumpkin puree. I used an electric mixer. Feel free to use a spoon. Or whatever tickles you. Slowly mix in the rest of the dry ingredients and spices until the batter is smooth. Pour into a greased 13×9 in. baking pan and bake for 30-35 minutes.

In a smaller bowl, combine cream cheese and vanilla, and slowly mix in confectioner’s sugar until smooth.

Let the bars cool completely before slicing and icing.

my mother has this same recipe! they are awesome...worth the effort....we add raisins...and you can add nuts also.....

[cinnamongrrl]

today i made honey pineapple chicken in the crock pot. for the sauce;

1c honey
1/2c soy sauce
1/2tsp each salt and pepper
1 clove garlic, minced
1c pineapple bits

place 3 lbs chicken in the crock...pour sauce over. cook till done we did 6 hours on high....but my chicken was bone in breasts and frozen....the recipe was originally for wings...just saying....

[easygoingfemme]

Squash Soup

• 2 large, 3 small winter squash (Butternut, Acorn, or Pumpkin are best)
• 16 oz coconut milk - the kind in a can that has the nice thick stuff on top)
• 2c vegetable broth
• 1-2 cloves garlic, minced
• ½ t red curry paste
• 1t ground cinnamon

Preheat oven to 425
Bake the squash whole for about 45-60 minutes. Let it cool. Then slice squash in half, scoop seeds out, and then scoop out the "meat" and mash it up a bit with a potato masher.

Put the squash, garlic, half of the broth, and all of the coconut milk into a food processor or blender and puree the heck out of it.

Pour all of that into a good size pot on the stove over medium heat. Stir and let cook until heated through, 5-10 min most likely. Add spices and season to taste. Cook for another 15-20 minutes.

You can make this more on the sweet side using just things like the cinnamon and little bit of maple syrup and almond extract, or make it more savory, eliminating the maple and using the curry/garlic. Or you can mix it all up and have the full sweet/savory experience.

[Metro]

Originally Posted by easygoingfemme

Squash Soup

• 2 large, 3 small winter squash (Butternut, Acorn, or Pumpkin are best)
• 16 oz coconut milk - the kind in a can that has the nice thick stuff on top)
• 2c vegetable broth
• 1-2 cloves garlic, minced
• ½ t red curry paste
• 1t ground cinnamon

Preheat oven to 425
Bake the squash whole for about 45-60 minutes. Let it cool. Then slice squash in half, scoop seeds out, and then scoop out the "meat" and mash it up a bit with a potato masher.

Put the squash, garlic, half of the broth, and all of the coconut milk into a food processor or blender and puree the heck out of it.

Pour all of that into a good size pot on the stove over medium heat. Stir and let cook until heated through, 5-10 min most likely. Add spices and season to taste. Cook for another 15-20 minutes.

You can make this more on the sweet side using just things like the cinnamon and little bit of maple syrup and almond extract, or make it more savory, eliminating the maple and using the curry/garlic. Or you can mix it all up and have the full sweet/savory experience.

Sounds delicious but what about the other half of the broth?

[easygoingfemme]

Originally Posted by Metro

Sounds delicious but what about the other half of the broth?

Oh details! If only we could edit these threads. Sorry I forgot that paragraph.

The other part of the directions is to add the remaining broth after the initial puree, while in the pot, until you reach desired consistency. You may or may not use it all.

[Metro]

Originally Posted by easygoingfemme

Oh details! If only we could edit these threads. Sorry I forgot that paragraph.

The other part of the directions is to add the remaining broth after the initial puree, while in the pot, until you reach desired consistency. You may or may not use it all.

Thank you !

[Scots_On_The_Rocks]

Originally Posted by easygoingfemme

Squash Soup

• 2 large, 3 small winter squash (Butternut, Acorn, or Pumpkin are best)
• 16 oz coconut milk - the kind in a can that has the nice thick stuff on top)
• 2c vegetable broth
• 1-2 cloves garlic, minced
• ½ t red curry paste
• 1t ground cinnamon

Preheat oven to 425
Bake the squash whole for about 45-60 minutes. Let it cool. Then slice squash in half, scoop seeds out, and then scoop out the "meat" and mash it up a bit with a potato masher.

Put the squash, garlic, half of the broth, and all of the coconut milk into a food processor or blender and puree the heck out of it.

Pour all of that into a good size pot on the stove over medium heat. Stir and let cook until heated through, 5-10 min most likely. Add spices and season to taste. Cook for another 15-20 minutes.

You can make this more on the sweet side using just things like the cinnamon and little bit of maple syrup and almond extract, or make it more savory, eliminating the maple and using the curry/garlic. Or you can mix it all up and have the full sweet/savory experience.

This is VERY similar to my Butternut Squash Bisque recipe. Only difference is I use a dry Tunisian Harissa spice blend and some cardamom instead of the curry paste and cinnamon. Or I add one chipotle pepper in adobo sauce to a big pot of it.