Friday, November 12, 2010

November: Stuffing and Pumpkin Dessert Cook-Off!

What a night we had a Kathy’s last night! We all left thoroughly edified, if not a little sick to our stomachs from all of the rich and glorious tributes to the autumn harvest, aka, sweet pumpkin treats!


But first, let’s crown our first ever Coal Creek Cook-Off Champion, Allison Bird, who won “Best Overall Recipe” with her pumpkin crumble. Here she is holding the gilded trophy of culinary superiority (thanks Kara for all the smelting, spraying and gluing).



And here is Allison’s prize-winning recipe--

Pumpkin Crumble



1 yellow cake mix (reserve 1 cup for topping)

1/2 cup soft margarine

1 egg (beaten)

Mix together & press (with floured finger tips) into 9x13 cake pan


1 29oz can pumpkin (do not use fresh pumpkin)

2 tsp cinnamon

1 cup "packed" brown sugar

3 eggs (beaten)

2/3 cup evaporated milk

1 tsp all-spice

Combine ingredients and mix well;  pour over crust


1 cup reserved cake mix

1/2 cup sugar

1/4 cup soft margarine

Mix together & sprinkle over top of filling (mixture will resemble course crumbs).

Add 1/2 cup chopped nuts -- sprinkle over topping.

Bake 350 degrees for 1 hour (test by inserting knife -- knife should come out clean).

Best served warm with a dollop of whipped cream or scoop of vanilla ice-cream.


But Allison wasn’t the only winner—Sarah Gray won “Best Stuffing Recipe” with

Nielson Family Stuffing



16 c bread crumbs (I used a mix of whole grain bread, artisan ciabatta, and homemade cornbread; I used my food processor to turn it all into crumbs)
3 12-oz rolls of sausage
3 cubes butter
1 1/2 c chopped onion
3 c chopped celery
1 1/2 tsp sage
pepper to taste
1-1 1/2 c chicken stock
Brown sausage and drain fat. Put aside to cool. Sauté onions and celery in butter until tender. Place vegetable/butter sauté in a large bowl. Add bread crumbs and seasonings to the vegetables and mix together with a light hand. Add the sausage along with enough stock to moisten the stuffing (do not add too much liquid). Put stuffing in bread pans or other baking dish, cover with aluminum foil, and refrigerate. Bake stuffing at 325 for 30 minutes.


April Ulrich won “Best Pumpkin Dessert Recipe” with

Pumpkin Gooey Butter Cakes




1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted


1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg


Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh maple whipped cream:

1 1/4 cups heavy cream, very cold 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved 2 tablespoons Grade B maple syrup 1 tablespoon Cinnamon

Combine the cream, vanilla seeds, cinnamon and maple syrup to taste, in a large chilled bowl, and whip until soft peaks form.


And Gabby Gorden won “Most Visually Appealing” with her

Pumpkin Gingerbread Trifle (sorry, Gabby, that I didn’t get a more representative picture)



And the there were loads of other great recipes—it was so hard to pick a winner! Happy Thanksgiving everyone!


Pumpkin Muffins



Pumpkin Bread and Pumpkin Oat Bars



Pecan Stuffing



Traditional Pumpkin Pie



Frosted Pumpkin Cake



Pumpkin Cheesecake with Pecan Crust




1/2 c melted butter
1/4 C oats
1 1/2-2 C coarsely chopped pecans
3 Tbs brown sugar
1/2 tsp cinnamon


3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour (or cornstarch)
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

For crust:

Pulse nuts, oats and spices in food processoe. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Pecan Pie




2 eggs

1/4 cup sugar

1/4 cup packed brown sugar

1 teaspoon all-purpose flour

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

2/3 cup canned pumpkin

2/3 cup milk

1 unbaked deep-dish pastry shell (9 inches)


2 eggs

1/2 cup dark corn syrup

2 tablespoons brown sugar

2 tablespoons molasses

1 tablespoon all-purpose flour

1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

1/2 teaspoon salt

1/2 cup chopped pecans

1 cup pecan halves


In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.

Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.

For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.

Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator. 

And here are some candid shots from our fun evening. See you at the cookie exchange and Relief Society Christmas Activity on Dec. 1 at Sherrill William’s house.










Monday, November 1, 2010

October: Halloween Treats!

What a lot of delicious treats we enjoyed at the October cooking club meeting. Happy Halloween to everyone, and see you on Nov. 11th for the first Cook-off! Bring your best stuffing or pumpkin dessert recipe and battle for the trophy of culinary excellence at 7:30 at Jarrie John’s house. If you don’t feel like cooking, come as a judge and taster.

Pumpkin Whoopie Pies



3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract


3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract


Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Carrot-Coconut Muffins



1 cake mix (I used yellow)
16 ounces fresh carrot puree (or carrot baby food)
1/4 cup apple juice
1 tsp ground cinnamon
1/2 tsp ground ginger
1 cup sweetened, shredded, toasted coconut
preheat oven 400 degrees
spray muffin trays with canola cooking spray
Combine all ingredients in a large mixing bowl, stir to combine throughly, spoon batter into muffin cups 2/3 full
bake 18-20 min or until golden brown. Serve with warm plain, or with butter.... or cool and frost /decorate.

Pumpkin Chocolate Chip Cookies



Halloween cupcakes with festive wrappers and toppers


Halloween cupcakes

Simply make your favorite cupcake and frosting recipe.  Download wrappers and toppers from:

The Paper Cupcake.  Eat and enjoy!




Halloween Rice Crispy Treats

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