“World’s Best” Pumpkin Bread

• 4 eggs
• 2-1/3 c. sugar
• 1 c. vegetable oil
• 1 - 15 oz. can solid pack pumpkin
• ----
• 3 c. flour
• 1 tsp salt
• 1-3/4 tsp baking soda
• 4-1/2 tsp pumpkin pie spice
• ----
• 1 c. chopped raw nuts (walnuts, pecans, etc), lightly toasted
• 1/3 c. golden raisins (opt.)
• ----
• 1/4 c. sugar
• 1 tsp. ground cinnamon

PREPARATION:
1) Grease 2 loafs pans or 24 muffin cups.
2) Combine the eggs, sugar, oil, and pumpkin in a large bowl, and stir until smooth.
3) In a medium bowl, mix the second set of ingredients with a wire whisk. Add nuts and raisins.
4) Add to the egg mixture and mix thoroughly. Fill the loaf pans or muffin cups with the batter.
5) Bake 375°, 1 hr 10 min. (muffins: 35-40 min.). Check clean center.

Olive oil often produces a moister cake, bread, and muffins and I use it often. You will
see what I mean once you make Tortine al Cioccolato coming in our new lineup of shows for
this year. But in the meantime here is a conversion chart for those of you who want to try
olive oil instead of butter or margarine in baking.

Butter/
Margarine Olive Oil

1 teaspoon...........3/4 teaspoon
1 tablespoon........2 1/4 teaspoons
2 tablespoons......4 1/2 teaspoons or 1 1/2 Tablespoons
1/4 cup.................3 tablespoons
1/3 cup.................1/4 cup
1/2 cup.................1/4 cup + 2 tablespoons
2/3 cup.................1/2 cup
3/4 cup.................1/2 cup + 1tablespoon
1 cup....................3/4 cup

Toasted Pumpkin Seeds

Our preference is with the shells on - if they are toasted properly they are wonderfully crunchy and
easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar
pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large
squash). The trick? Boil the seeds in salted water first, and then toast them in the oven.

• One medium sized pumpkin

• Salt

• Olive oil

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the
insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds.
Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove
from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out
over the roasting pan, all in one layer. Bake on the top rack for 20 minutes or until the seeds begin
to brown. When browned to your satisfaction, remove from the oven and let the pan cool on a rack.
Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of
work and in my opinion, unnecessary) or eat whole.

Pumpkin Bread

1 1/2 cups flour

1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin (or butternut squash) purée*
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face
down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool,
scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with
pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

1 Preheat oven to 350°F. Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry
ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a greased 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the
very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Recipe adapted from the Fannie Farmer Cookbook.

Coconut Granola Bars

INGREDIENTS:

• 2-1/4 cups quick-cooking oats, uncooked

• 1 cup flaked coconut
• 1/4 cup wheat germ
• 1/4 cup plus 2 tablespoons butter or margarine
• 1/4 cup firmly packed brown sugar
• 1/2 cup honey
• 1/2 cup peanut butter
• 1-1/2 teaspoons vanilla extract
• 1/2 cup chopped unsalted peanuts
• 1/2 cup raisins or dried cranberries

PREPARATION:

Preheat oven to 325 degrees F. Grease a 9-inch square pan. Combine oats, coconut, and
wheat germ in pan. Bake for 25 minutes, stir occasionally. Remove from oven and set
aside. Increase oven temperature to 350 degrees F.

In a saucepan combine butter, sugar and honey. Cook over medium heat, stirring
occasionally. Remove from heat when butter melts and sugar dissolves. Add peanut
butter and vanilla, stirring until peanut butter melts. Pour over mixture in square pan. Add
peanuts and raisins, and stir well. Continue stirring until mixture becomes moist.

With greased fingers press mixture firmly into pan. Bake at 350 degrees for 12 minutes.
Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Pumpkin Pasties
Preparation Time: 90 min. Servings: 36
Ingredients
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin (or 2 cups fresh, roasted in the oven then pressed through a strainer
to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
Instructions
1. Except for the pastry, mix together all the ingredients well. This is the filling.
2. Bake the filling only (no crust) in a large casserole dish in hot oven (425 °F) for 15
minutes.
3. Keep oven door closed and reduce temperature to moderate (350 °F/180 °C) and
continue baking for 45 minutes or until table knife inserted in center of dish comes
out clean.
4. Cool filling completely on a wire rack.
5. Make or purchase pie crust pastry.
6. Roll thin and cut into circles approx 4" in diameter.
7. Put a spoonful of the cool pumpkin mixture towards one side of the center of the
circle.
8. Fold over the crust into a half-circle and firmly crimp the edges closed.
9. Slice three small slits in the top for venting.
10. Place on a greased cookie sheet.
11. Bake only until crust is a light golden-brown, approx 10 minutes.

Thumbprint Cookies
Recipe Rating:
Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: About 5 doz. cookies, or 30 servings, 2 cookies each

Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese,
softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped PLANTERS Pecans
1-1/4 cups raspberry preserves

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well
blended. Add sugar; beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until
well blended after each addition. Add baking soda; mix well. Add pecans; mix just until blended.
Cover. Refrigerate 30 min.
PREHEAT oven to 350°F. Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased
baking sheets. Indent centers. Bake 10 min.
FILL each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown.
Cool completely on wire racks.

Easy Apple Pie

Prep: 35 minutes
Bake: 1 hour 5 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients

• 1/2 cup sugar

• 2 Tbsp. all-purpose flour
• 1 tsp. ground cinnamon
• 6 cups peeled and sliced apples
• 1 recipe No-Roll Pie Crust (below)
• Sugar
Directions
1. Preheat oven to 375 degrees F. In a very large bowl stir together the 1/2 cup sugar, flour, and
cinnamon. Add apples. Stir to combine. Let stand while making No-Roll Pie Crust (below).

2. For pie crust, with your hands firmly press two of the dough portions onto bottom of a 9-inch pie plate
and up the sides; continue pressing to form an edge at the rim. Set aside.

3. Divide remaining dough portion into 6 equal parts. On waxed paper, pat each dough portion into 3-inch
circles; set aside. Make shapes! Transfer apple mixture to pie shell. Top with dough circles. Sprinkle with
additional sugar.

4. Place a baking sheet on oven rack; place pie plate on baking sheet. Bake pie for 65 minutes or until
filling is bubbly in the center. If necessary, cover top of pie with foil the last 10 to 15 minutes of baking to
prevent overbrowning. Remove pie from oven; remove foil; place on wire rack to cool completely. Makes 8
servings.

No-Roll Pie Crust: In a bowl stir together 2-1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/2
teaspoon salt. In a small bowl stir together 1/2 cup cooking oil and 1/3 cup milk; add all at once to flour
mixture. Stir with fork until dough mixture comes together. With floured hands form ball. Divide in three
equal balls. Proceed with Step 2 above.

Nutrition Facts
Nutrition facts per serving:

• Calories 368
• Total Fat (g) 14
• Saturated Fat (g) 2
• Monounsaturated Fat (g) 6
• Polyunsaturated Fat (g) 5
• Cholesterol (mg) 1
• Sodium (mg) 152
• Carbohydrate (g) 57
• Total Sugar (g) 25
• Fiber (g) 3
• Protein (g) 4
• Vitamin C (DV%) 5
• Calcium (DV%) 3
• Iron (DV%) 11

*Percent Daily Values are base on a 2,000 calorie diet

Darn Easy Fudge

• One 12-ounce package (2 C.) semi-sweet chocolate chips
• One 14-ounce can sweetened condensed milk
• 1-1/4 Cup chopped, toasted nuts*
• 1 t.easpoon vanilla extract

PREPARATION:
Grease a foil-lined 8 inch square pan.
Conventional method:
In a double boiler, melt chips and milk. Stir until smooth. Add nuts and vanilla.

Microwave method:
Melt chips with milk on 50 percent power, 3 to 5 minutes.

Stirring once while cooking. Stir in nuts and vanilla.

Pour into pan and chill until set.

*As much as pecans are my favorite nut, walnuts always seem to do better in fudge.

Tomato Soup Cake (eh??)

INGREDIENTS:

• 1 - 18 ounce spice cake mix

• 1 - 10 3/4 ounce can tomato soup
• 1/2 cup milk or water
• 2 eggs

PREPARATION:
Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch cake pans. With hand mixer, mix
ingredients on low speed just until combined. Continue mixing for 2 minutes on medium to high speed. Pour
into pans.
Bake for 25 minutes or until done. Cool on wire racks for 10 minutes. Remove and finish cooling on racks.
Frost with cream cheese frosting.

MUFFIES!

Prep: 10 minutes
Bake: 18 minutes

Ingredients

• 1-3/4 cups all-purpose flour

 • 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 3/4 cup milk
• 1/4 cup cooking oil
• 1 recipe Streusel Topping (optional for plain and sweet variations)

Directions
1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set
aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour
mixture; set aside.

2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until
moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over
muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers
comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

4. Makes 12 muffins

5. Poppy Seed Muffins: Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy
seeds to flour mixture.

6. Cheese Muffins: Prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterey Jack
cheese into flour mixture.
Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4
g protein.
Daily Values: 2% vit. A, 10% calcium, 5% iron
Exchanges: 1 Starch, .5 Other Carbo., 1 Fat

7. Streusel Topping: In a small bowl stir together 3 tablespoons all-purpose flour, 3 tablespoons packed
brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until the mixture resembles
coarse crumbs. Stir in 2 tablespoons chopped pecans or walnuts.

8. Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1
teaspoon finely shredded lemon peel into batter.
9. Banana Muffins: Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to
1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg
mixture.
Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber, 4
g protein.
Daily Values: 1% vit. A, 3% vit. C, 6% calcium, 6% iron
Exchanges: 1 Starch, .5 Other Carbo., 1.5 Fat

10. Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2
tablespoons additional sugar; fold into batter.

11. Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to
flour mixture

Nutrition facts per serving:

• Calories 136
• Total Fat (g) 5
 • Saturated Fat (g) 1
• Monounsaturated Fat (g) 2
• Polyunsaturated Fat (g) 2
• Cholesterol (mg) 19
• Sodium (mg) 128
• Carbohydrate (g) 19
• Total Sugar (g) 6
• Fiber (g) 0
• Protein (g) 3
• Vitamin A (DV%) 0
• Vitamin C (DV%) 0
• Calcium (DV%) 6
• Iron (DV%) 5

Sour Cream-Pumpkin Custard

Pie
Recipe Rating:
Prep Time: 30 min
Total Time: 1 hr 25 min
Makes: 10 servings

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crust (1 crust)

2 cups mashed cooked fresh pumpkin
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 eggs
2-1/2 tsp. pumpkin pie spice

PREHEAT oven to 450°F. Line 9-inch pie plate with pie crust. Prick bottom and side of crust with
fork. Bake 9 to 10 minutes or until lightly browned. Cool. Meanwhile, reduce oven to 350°F.
BEAT pumpkin, sour cream, whipping cream, sugars, eggs and spice with wire whisk until well
blended. Pour into crust.
BAKE 55 minutes or until filling puffs around edge and center is almost set. Cool completely on
wire rack. Store leftover pie in refrigerator.

KRAFT KITCHENS TIPS

Size-Wise
You'll know the holidays are here when you serve up a slice of this special pie.

How to Cook Fresh Pumpkin

Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds
for roasting, if desired. Cut pumpkin into 1-1/2-inch pieces. Place pumpkin in large saucepan. Add
water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 minutes or until
pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash
with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food
processor. Drain mashed pumpkin in sieve for about 20 minutes to remove excess liquid. Store in
refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer
plastic bags.

NUTRITION INFORMATION
Nutrition (per serving)
Calories 290 Total fat 16 g Saturated fat 7 g Cholesterol 75 mg Sodium 150 mg
Carbohydrate 33 g Dietary fiber 1 g Sugars 22 g Protein 4 g Vitamin A 60 %DV Vitamin
C 4 %DV Calcium 6 %DV Iron 8 %DV

Libby's Homemade Pumpkin Pie

Estimated Times:
Cooking - 1 hrs 5 min | Cooling Time - 2 hrs cooling | Yields - 8 servings

Ingredients:

• 3/4 cup granulated sugar

• 1/2 teaspoon salt
• 1 3/4 teaspoons pumpkin pie spice (or ground ginger and cloves and cinnamon)
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• 1 cup whipped cream (optional)

Directions:
MIX sugar, salt and spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and
sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake
for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire
rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream.

Nutrition Facts
Serving Size: 1/8 of recipe
Servings per Recipe: 8 servings

Amount per serving

Calories: 260
Calories from Fat: 80

% Daily Value

Total Fat: 9g 14%

Saturated Fat: 4.5g 23%
Cholesterol: 70mg 24%
Sodium: 290mg 12%
Carbohydrates: 38g 13%
Dietary Fiber: 2g 9%
Sugars: 26g
Protein: 6g
Vitamin A 130%
Vitamin C 0%
Calcium 15%
Iron 4%