Bread Pudding Pumpkin

By Rachael W.

(Enrichment Cooking Class - Apples/Pumpkins)

2 medium pie pumpkins (about 3 lbs. each)

4 eggs, lightly beaten

1 can (14 oz) sweetened condensed milk

1/2 cup packed brown sugar

1 t. salt 1 t. ground cinnamon

1 t. vanilla

3/4 t. ground nutmeg

6 cups cubed, crustless, day-old bread

1 can (8 oz) crushed pineapple, drained

1 cup chopped nuts

1 cup raisins

Whipped Cream or Cool Whip (optional)

Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers. In a large bowl, wisk the eggs, milk, brown sugar, salt, cinnamon, vanilla & nutmeg. Stir in bread cubes, pineapple, nuts & raisins. Spoon into pumpkin shells. Place on a greased 15x10x1 baking pan. Loosely cover tops with foil. Bake at 350 degrees for 1 1/4 hours. Uncover, bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Serve topped with whipped cream or cool whip.

Pumpkin Bars w/Cream Cheese Frosting

By Amanda H.

(Enrichment Cooking Class - Apples/Pumpkins)

4 eggs
1 cup oil
2 cups sugar
2 cups pumpkin, pureed (16 oz)
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. each of salt, ginger, cloves, nutmeg
2 tsp. cinnamon

In large bowl mix eggs, oil, sugar, pumpkin.
In separate bowl mix dry ingredients.
Add dry ingredients to pumpkin mixture.
Bake at 350 for 25-30 minutes in a greased bakers half sheet.
Let cool before frosting.

Cream Cheese Frosting
8 oz cream cheese
1 TBSP cream or evaporated milk
1/2 cup soft butter
3-4 cups powdered sugar

mix and frost.

Pico de Gallo

By Ann B.

2 - 15 oz cans of petite diced tomatoes with green chilies

1/4 cup diced red onion

1 Tbsp minced garlic

juice of 2 limes

2 Tbsp cilantro, plus extra for garnish

salt and pepper

Mix all ingredients. Serve with tortilla chips or over tacos.

Black Bean and Pumpkin Chili

By Kenna W.

(Enrichment Cooking Class - Apples/Pumpkins)

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 Tbsp olive oil

3 cups chicken broth

2 cans (15 oz each) black beans, rinsed and drained

2 1/2 cups cubed cooked turkey ***

1 can (15 oz) solid pack pumpkin

1 can (14 1/2 oz) diced tomatoes, undrained

2 tsp dried parsley flakes

2 tsp chili powder

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp salt

In a large skillt, saute onion, yellow pepper and garlic in oil until tender. Transfer to 5 qt. slow cooker; stir in remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 serving (2 1/2 quarts)

***for the class Kenna used 1 lb ground turkey

Pumpkin Apple Cobbler

By Kenna W.

(Cooking Enrichment Class - Apples/Pumpkins)

8 Granny Smith apples - peeled, cored and sliced

3/4 cup pumpkin butter

1/2 (14 oz) pkg pumpkin quick bread mix

4 Tbsp butter

Sweetened whipped cream (optional)

Preheat oven to 350 degrees. In a medium bown, stir together the apples and pumpkin butter. Spread evenly in an 8-9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples. Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve with whipped cream.

Caramel Apple Dip

By Stephanie H.
(Enrichment Cooking Class - Apples/Pumpkin)

2 cups brown sugar

8 oz cream cheese

1 jar carmel topping or carmel dip

7 1/2 oz marshmallow fluff

1 pkg Heath toffee bits w/ or w/out toffee bits

-melt brown sugar and cream cheese in microwave 2 minutes. Stir, then mix in carmel topping and marshmallow fluff

-put into dish for serving and sprinkle top with toffee bits. (Can mix some into dip if desired)

-Chill for 4 hours or overnight

-Serve with Granny Smith Apples, or apple of your choice, cut into slices.

Pumpkin Roll

By Cathy B.
(Enrichment Cooking Class - Apples/Pumpkins)

Cake:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)

Filling:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.