Pumpkin Muffins

I always buy plenty of Libby pumpkin on clearance after Thanksgiving.   You never know when you will need that pumpkin pie. 

Libby's Pumpkin Muffins

Recipe Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice (I recommend milk, buttermilk or sour cream)

Cooking Directions:

1. Preheat oven to 350°F (175°C). Paper-line or grease 30 muffin cups.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with sugar.
   
3. Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

Makes 30 muffins.

For 72 Mini Muffins: Prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.

For 12 Jumbo Muffins: Prepare as above; filling 3/4 full. Bake for 33 to 36 minutes.

Nutritional Information Per Serving (1/30 of recipe): Calories: 170 Calories from Fat: 40 Total Fat: 4.5 g Saturated Fat: 1 g Cholesterol: 30 mg Sodium: 210 mg Carbohydrates: 30 g Dietary Fiber: 1 g Sugars: 21 g Protein: 2 g.

https://www.verybestbaking.com/libbys/recipes/libby-s-pumpkin-muffins/

Deviled Ham

 Lots of old stuff going into this baby. 

Classic Deviled Ham

• Author: mollie from: https://www.blogger.com/blog/post/edit/7105294612123113065/6644648229017852139?hl=en
  
• Total Time: 15 minutes
• Yield: 2 1/2 cups 
• Category: Appetizers
• Cuisine: American

Ingredients

• 3/4 pound ham, cut in chunks
• 1/4 of a medium-sized onion, in chunks
• 1/4 cup Dijon-style mustard
• 4 tablespoons ham drippings or softened butter
• 1 1/2 tablespoons honey
• 2 teaspoons dry mustard powder
• 1/4 to 1/2 teaspoon ground cloves (go by taste here – cloves are powerful)
• 1/4 teaspoon turmeric
• 1/4 teaspoon pepper
• 1/8 teaspoon white pepper
• about a 1/4 cup of ham broth or water to thin to desired consistency

Instructions

Using a food processor (or a grinder if you have one) run ham and onion through the grating blade. Remove and place in the food processor with the steel cutting blade. Process until nearly pulverized.

Add mustard, drippings or butter, honey, mustard powder, cloves, turmeric, and the two peppers. Blend until smooth. If the mixture seems dry, add broth or water, tablespoon by tablespoon until desired consistency is reached, stopping to scrape down from time to time.

Flavor is best after this has sat for a while. It will be firmer after refrigeration.

A serving is about 2 tablespoons.  Cal 101, Cal fr fat 57, 58%; tot fat 6.54 g, sat fat 3.45g; chol 37mg; sod 481 mg; tot carb 4.57g; prot 6.34g, sugar 3.65g

Two Soups: Sweet and Savory

Pumpkin has gotten so expensive.  I remember paying $1 for a can.  Of course that was twelve years ago.  I wonder if that pumpkin is still good.  Yep, it is.

Creamy Pumpkin Soup
Serves 5
From https://www.verybestbaking.com/libbys/recipes/creamy-pumpkin-soup-2/


Ingredients
1/4 cup (1/2 stick) butter or margarine
1 small onion, chopped
1 clove garlic, finely chopped
2 teaspoons packed brown sugar
1 can (14 1/2 fluid ounces) chicken broth
1/2 cup water
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
1/8 teaspoon ground cinnamon

Directions
Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

 

Pumpkin Pie Soup
Serves 6-8
From: https://www.food.com/recipe/pumpkin-pie-soup-a-k-a-pumpkin-soup-255080

Ingredients

• 2 cups apple cider
•  
• 
  1 (14 1/2 ounce) can chicken broth (about 2 cups worth)
• 
  1 (29 ounce) can pumpkin puree
• 
  1 cup granulated sugar (you may need slightly more or less depending on how tart your cider is)
• 
  1 tablespoon cinnamon
• 
  ¹⁄₂ teaspoon clove
• 
  ¹⁄₂ teaspoon nutmeg
• 
  ¹⁄₂ teaspoon allspice
• 
  1 pint heavy whipping cream
•  
•  
•  
• 
  
  Directions
•  
• 
  
• In large pot on LOW HEAT, combine all ingredients EXCEPT whipping cream; while stirring frequently, bring to simmer.
• Allow to simmer for 10 minutes, stirring occasionally.
• Stir in heavy cream and return to simmer; serve.
  
  
  

• NUTRITION INFO

  Serving Size: 1 (304) g

  Servings Per Recipe: 6

  AMT. PER SERVING % DAILY VALUE

  Calories: 455.2

  Calories from Fat 270 g 59 %

  Total Fat 30.1 g 46 %

  Saturated Fat 18.5 g 92 %

  Cholesterol 108.7 mg 36 %

  Sodium 263 mg 10 %

  Total Carbohydrate 46 g 15 %

  Dietary Fiber 1.4 g 5 %

  Sugars 35.6 g 142 %

  Protein 4.5 g 9 %

   

Cornbread

My cornmeal has a sticker on it that says 98.  I wonder what that means?

Hoop Dee Doo Revue Cornbread from Disney World
From disneyfoodblog.com

Ingredients:
3/4 cup cornmeal
1 1/4 cup sugar
1 1/2 teaspoon salt
1 Tablespoon baking powder
1 3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs

Method:
1. Mix flour, cornmeal, salt, baking powder, and sugar in a large mixing bowl.
2. In a separate bowl, blend milk, eggs, and oil until well mixed.
3. Using a mixer, slowly add the liquid ingredients to the dry ingredients, mixing just enough to incorporate.
4. Spray a 9×13 baking pan with non-stick cooking spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.

Well, I Actually Threw Something Out

 I burned the balsamic reduction and had to throw it out. How are you supposed to know when you reduced it to the right amount?  I had some bottled balsamic glaze and am going to use that from now on. 

Penne with Roasted Asparagus and Balsamic Butter

From Food and Wine 

https://www.foodandwine.com/recipes/penne-roasted-asparagus-and-balsamic-butter

Roast 1 pound asparagus coated with olive oil and some salt at 400 degrees for 10 minutes. 

Cook 1 pound penne. Drain. Stir in 1/2 stick of butter and 3 tablespoons balsamic glaze such as De Nigtis. Stir in cut up asparagus. Topped with Parmesan. 

Pie Crust

Update: Here is the crust I now use: www.food.com/recipe/my-no-roll-pie-crust-51537

1 1/2 flour

1 t. salt

2 t. sugar

2 T. milk

1/2 c. oil 

• Mix dry ingredients together with a fork in a pie pan.
• Make a well in the center and add the oil and milk.
• Mix with a fork til it makes a ball.
• Flatten and press into the pan in pie crust shape and flute the edge.
• Bake at 375 for 10-12 minutes until golden.
  
• One crust pie, excellent for cream pies and crumb topped baked pies.
• To make a two crust pie, I make the bottom and press into the pie plate. Then for the top crust just put it between wax or parchment paper and roll top crust out, pick up bottom of paper and flip on top of pie. Don't pre-bake the bottom for a 2 crust.  

Eggnog Cake

Anyone have eggnog still in the fridge?  Don't be shy.  Well, I do.  I searched around for a recipe that seemed to use the most eggnog.  Some recipes had only a couple of tablespoons.  That wasn't going to help.  Here's what I found. 

 

 

 

 

Eggnog Cake 

From https://www.lovefromtheoven.com/eggnog-cake

Serves 16

 

1 standard size box yellow cake mix approx 15 oz
1 3oz dry French vanilla (or vanilla) instant pudding mix approx 3 oz size box, flavors and brands will vary slightly
1 cup eggnog
4 eggs
1/3 cup canola oil (I used softened butter)
1 tsp nutmeg
1/4 cup water (I used milk)
1 tsp vanilla extract

 

Glaze 

1/4 cup butter melted and cooled 

1/4 cup eggnog 

1/2 tsp vanilla extract 

1/4 tsp rum flavor extract optional 

1/2 tsp nutmeg 

2 cups powdered sugar (I used 3 cups)

 

Preheat oven to 350 degrees F.

In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.

Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.

Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It’s a matter of preference as to whether you pour the glaze on your cake while it’s still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.

To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake.

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Calories: 281kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 277mg | Potassium: 70mg | Fiber: 1g | Sugar: 30g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg