~ FALL RECIPES AND COOKING~
Pumpkin Cheesecake- Submitted by Barb
Ingredients:
Place one ginger snap in bottom of cupcake papers. Beat ricotta until smooth. Add remaining ingredients, except topping and mix until well combined. Pour mixture into cups. Bake 20 minutes at 350° until lightly set; turn off heat. Let stand in oven 1 hour. Cool on rack and chill overnight. Serve with 1 tbsp topping.
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Banana - Pumpkin Foamy- Submitted by Cheryl
Blend together 4 cups of milk, 4 sliced banana, 8 tablespoons canned pumpkin and a few dashes of cinnamon. Makes approximately 6 servings (depending on size)
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Candied Apples- Submitted by Cheryl
12 red delicious apples, 12 wooden skewers, 4 1/2 cups sugar, 3/4 cup light corn syrup, 1 tsp red food colouring, 1 1/2 cups water, 1 cup chopped peanuts
Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food colouring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils.
Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place shopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.
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Pumpkin Patch Muffins- Submitted by Barb
These moist, wholesome muffins are loaded with vitamin A. For flavored muffins, we tried chocolate chip, raisin and autumn spice.
1 cup Pumpkin Mush or canned pumpkin, 1/2 cup packed brown sugar, 1/4 cup melted butter or margarine, 2 eggs, 2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole-wheat flour), 2 tsp. baking powder, 1/2 tsp. salt
Preheat the oven to 375 degrees. In a large mixing bowl or bowl of an electric mixer, mix or blend the Pumpkin Mush, brown sugar, melted butter and eggs. In a separate bowl, sift the flour with the baking powder and salt.
Add the dry ingredients to the pumpkin mixture and stir or blend only until combined. Spoon the batter into a 12-cup muffin tin lined with paper liners. Bake the muffins for 20 minutes. Makes 10 to 12, depending on their size.
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*Pumpkin Chocolate Chip Muffins: *****
*Pumpkin Raisin Muffins: *****
Pumpkin Spice Muffins: *****
Pumpkin Mush- Submitted by Barb
Use this pureed pumpkin in all your favorite pumpkin recipes. Preheat the oven to 375 degrees. Cut a medium-size pumpkin, such as a sugar pumpkin, in half. Prick the skin with a fork, and place on a cookie sheet, cut-side up.
Bake for 50 minutes, or until it is very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a big spoon. Scoop out the pumpkin meat and compost the skin. Mash the pumpkin meat with a potato masher or puree in a food processor. Makes about 4 cups, depending on the size of the pumpkin.
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Mini Pumpkin Pies- Submitted by Barb
3 eggs, 1/2 cup sugar, 1/4 cup packed brown sugar, 2 cups Pumpkin Mush (see recipe below) or canned pumpkin, 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. cloves, 1/2 tsp. salt, 1 12-oz. can evaporated milk, 8 mini pie shells (available at most grocery stores)
Preheat the oven to 450 degrees. In a large mixing bowl, beat the eggs and the sugars. Blend in the Pumpkin Mush, the spices, salt and evaporated milk. Pour the filling into the pie shells. Bake for 10 minutes, then reduce heat to 350 degrees and bake for another 50 minutes, or until the pies set. Serves 6 to 8.
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Toast the Seeds- Submitted by Barb
1 small pumpkin, 2 tbsp. vegetable oil, Salt
Use an ice-cream scoop to remove the seeds from the pumpkin and transfer them to a large bowl. Now for the tough part: Separate the seeds from the pumpkin fiber (this is a messy job that you should do outside). To make the process a little easier, fill the bowl with water and let the pumpkin seeds soak. Have a bowl of clean water nearby and a colander, too.
Preheat the oven to 300 degrees. Toss the rinsed pumpkin seeds into a smaller bowl, drizzle with the oil, and sprinkle with salt. Spread the seeds on a cookie sheet and bake for 30 to 40 minutes, or until slightly brown.
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Pumpkin Seeds- Submitted by Barb
Ingredients:
1 tsp. butter for each cup of pumpkin seeds, salt
Rinse pumpkin seeds and set on paper towel to dry. Melt butter and stir in seeds. Spread seeds on a cookie sheet. Sprinkle with salt and bake in a 325 degree oven until light brown. (We recommend that an adult melt the butter and mix in the seeds. Cooking near a hot stove with children is not a safe activity.)
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Leaf Cookies- Submitted by Christi
Obtain a leaf shaped cookie cutter and have the children help you make leaf cookies. Decorate them with red, orange, yellow and brown frosting.
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Leaf Jello- Submitted by Christi
Obtain a leaf shaped cookie cutter. Make jello jigglers from yellow, red or orange jello. *****
Owl Snack- Submitted by Sherry
On a small paper plate let each child place these items. Model the language for the students to create this owl face. Place a round piece of bologna onto the plate for the head. Then place a triangle quarter of cheese onto the top of the bologna slice to create "ears" and the pointy end to creat the beak. Then place two ritz crackers for the eyes. If desired, add a slice of olive onto each cracker for the pupil, although most children will not eat this part.
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Frozen Pumpkins- Submitted by Sherry
oranges, chocolate ice cream. Slice the top part of the orange off, and save both bottom and top pieces. Then scoop out/carve out the inside of the orange, and discard/save for later. Scoop chocolate ice cream into the orange bowls created. Then place the top back on. Freeze for a day or two. Let the children take off the top of his/her pumpkin to eat their ice cream. Nice ice cream bowls!!!
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Scarecrow Faces- Submitted by Sherry
I read a book that I made called Scarecrow Colors before doing this activity. Bake cupcakes as directed by a box mix. Let each child frost his/her pumpkin with orange/tan icing. Then let the child add chow mein noodles for the hair, m&ms for the eyes, candy corn for the nose, and use decorator gel to draw a crooked smile. I use boardmaker (wolf4) cards to elicit language for body parts: hat, eyes, hair, nose, face, etc;). We show the card for each part and ask the children where is your nose? and then place candy corn noses on the card and let each child take a nose and place it on his/her scarecrow face.
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Haystack Cookies- Submitted by Sherry
graham crackers, chow mein noodles, individual Hershey chocolate bar squares Let each child place a hershey square or two onto a graham cracker. Sprinkle chow mein noodleson top and then top with another graham cracker. Microwave for 5-6 seconds on hot. Eat like smores!!
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Pumpkin Pudding- Submitted by Sherry
Canned pumpkin, vanilla yogurt, sprinkles Give each child a paper cup, and let them add canned pumpkin and yogurt. Stir until blending, then let each child sprinkle on orange candy sprinkles. Enjoy!!!
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Gelatin Pumpkins- Submitted by Sherry
I have pumpkin molds, which I use to make these. Let the children help you prepare the jello. Pour jello in measuring cup, and assist child in pouring orange jello into his/her pumpkin mold. Once cool, pop out and eat for a pumpkiny treat!!
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Pumpkin Cookies- Submitted by Sherry
I read "Pumpkin, Pumpkin" before doing this activity. Prepare a sugar cookie dough, I use Duncan Hines sugar cookie mix in a bag. Then let the children use pumpkin cookie cutters to cut out a pumpkin cookie. (I have nested set of cutters, we discuss small, medium, big). Bake and let the children sprinkle on orange sugar granules onto the pumpkin and green sugar granules onto the stem area. This is a favorite as the colored sugar granules, give a certain sensation, similar to glitter!
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Cornbread- Submitted by Cheryl
In a large bowl, mix together 1 cup flour, 1 cup yellow
cornmeal, 1/2 tsp salt and 1 T baking powder. In a blender container, place 1/2
cup unsweetened frozen apple juice concentrate, 1 egg, 1/2 cup milk, 1/4
cup vegetable oil, and 1 sliced banana. Blend well and stir mixture into
dry ingredients. Pour batter into a greased 9 inch baking pan and bake at
400 degreesF for 25 to 30 minutes. Makes 16 small squares.
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Corn- Submitted by Cheryl Buy and compare several kinds of corn: popcorn, corn on the cob, canned, frozen, and cream style. Compare the size, taste, and texture as appropriate. Pop some corn to serve as a snack. Use an electric popper with a see-through lid so children can see the corn popping.
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Baked Apples- Submitted by Cheryl
Use several baking apples (rome, winesap, starr, Jersey red, or
greening). Core the apples and remove a 1 inch strip of skin around the middle of the apple or pare the upper half of each. Place the apples in a baking
dish and pour 1/2 cup water around them. Fill the center of each apple with 1
tablespoon honey chopped raisins, 1 teaspoon butter and 1/8 teaspoon
cinnamon. Bake 30-40 minutes at 375 degrees until tender. (Children
under 12 months should not have honey.)
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Pumpkin Muffins- Submitted by Cheryl
1 1/2 cups all purpose flour,
1/2 cup sugar or honey,
2 teaspoons baking powder,
1/2 teaspoon salt,
1/2 teaspoon cinnamon,
1 egg,
1/2 cup milk,
1/2 cup canned pumpkin,
1/4 cup melted butter,
1/2 teaspoon nutmeg
Preheat oven to 400 degrees F. Grease the muffin pans. Measure and mix
the ingredients. Batter should be lumpy. FIll the cups 2/3 full and
sprinkle 1/4 teaspoon sugar over each muffin. bake 18-20 minutes. Makes 12.
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Pumpkin Punch- Submitted by Cheryl
Scoop out the inside of a large pumpkin. Put a mixing bowl inside.
Fill the bowl with apple cider, orange punch or any other beverage.
Orange Milk Sherbert- Submitted by Cheryl
1 envelope unflavored gelatin,
3 cups milk,
2 cups half and half,
1 1/2 cups sugar,
1 cup orange juice,
1/4 cup lemon juice,
3/4 teaspoon salt,
yellow and red food coloring
In a saucepan, sprinkle gelatin over 1 cup of the milk. Cook over low
heat, stirring constantly, until gelatin dissolves. Set aside. In a large
bowl,combine the rest of the milk with the remaining ingredients. Gradually
stir in gelatin mixture. Pour into cake pans, cover with foil.
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Apple Banana Frosty- Submitted by Cheryl
1 golden delicious apple (diced),
1 peeled sliced banana,
1/4 cup milk,
3 ice cubes,
Blend all ingredients in a blender. Serves 4 children.
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Apple Salad- Submitted by Cheryl
6 medium apples,
1/2 cup raisins,
1/2 teaspoon cinnamon,
1/2 cup chopped nuts,
1/4 cup white grape juice
Peel and chop the apples. Mix well and add the remaining ingredients.
Serves 10 children.
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Pumpkin Bread- Submitted by Cheryl
3 1/2 cups sifted flour,
1 1/2 teaspoons salt,
1 cup oil,
4 eggs,
2/3 cup water,
2 teaspoons baking soda,
1 teaspoon cinnamon,
1 teaspoon nutmeg,
2 cups pumpkin,
3 cups sugar,
1 1/2 cups pecans
Mix the ingredients until smooth. Pour in a greased loaf or bundt pan.
Bake one hour at 350 degrees F. Fill pans half full because they rise quite
a bit. Makes three to four loaves, or 2 bundt pans.
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Butter making- Submitted by Terri
Shake cream and salt in a jar
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Ice Cream Making- Submitted by Terri Cream, vanilla, and sugar are placed in a small inner
coffee can . . .duct tape the lid on, so no rock salt can get into the ice
cream. Place in larger coffee can, which has the rock salt and ice in it.
Place lid on and duct tape again. Roll and roll and roll. It takes about
half hour or so. Check occasionally to add additional ice as it melts. At
snack time everyone gets a sample of the ice cream. It's very delicious and
some parents even do it at their home for Thanksgiving dinner.
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Cornucopia Snacks- Submitted by Terri
Take a soft flour tortilla rolled into a horn or
cornucopia shape and let child choose between cheese chunks, pretzels,
raisins, grapes, etc. and fill the tortilla. Only taking what they can eat
is a good idea.
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Harvest Snacks- Submitted by Terri
A cute snack for a harvest theme is to take Bugles, Fruity Pebbles and
vanilla icing to make cornucopias. Scoop a little icing with a Bugle, then
dip it into a small bowl filled with Pebbles.
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Make Stone Soup- Submitted by Terri
After reading Stone Soup (either version or both!) ask each child in the
class to bring in one tiny ingredient. I hand out index cards with
ingredients like:
1/4 cup of barley,
1 small carrot,
10 green beans,
a 12 ounce can of chicken broth etc.,
a variety of vegetables, and if you like, add a clean stone to the
pot.
Be sure to identify it and remove it before serving! Use your
imagination about ingredients. Children are willing to try new foods when
the pot has been fragrantly simmering in the classroom all morning on a hot
plate. Parents provide disposable bowls, spoons, crackers and beverages and
a delightful lunch is created. We make a huge pot and serve the faculty as
well. A delightful cold weather activity.
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Fall Leaf Cookies- Submitted by Nan
Buy the Pillsbury slice and bake sugar cookie dough with the orange pumpkin that comes out at Halloween. Roll the dough out and mix. The dough turns into a nice looking color, then use cookie cutter leaves to make the most delicious fall leaves your children have ever seen. Bake according to directions. Enjoy!
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Pumpkin Biscuits- Submitted by Cindy
Canned pumpkin and baking mix are the shortcuts to these fragrant, golden, lightly sweetened biscuits, perfect for holiday meals or anytime.
3 cups biscuit mix (Bisquick),
3 Tbsp light brown sugar (packed),
1/4 tsp cinnamon,
1/4 tsp nutmeg,
1/4 tsp ground ginger,
15 oz can solid pack pumpkin,
flour for flouring
Preheat oven to 400 degrees. Lightly grease a cookie sheet. In a large bowl toss the biscuit mix, brown sugar and spices. Stir in the pumpkin to make a very soft dough.
Place a large sheet of waxed paper on the counter and sprinkle it with flour. Dump the dough onto the wax paper and sprinkle it with more flour. Flour your hands well and pat the dough into a square or rectangle about 1/2 inch thick. Use a knife to cut the dough into about 24 squares. Lift the biscuits gently to the cookie sheet with a floured spatula. Bake about 20 minutes or until cooked. Serve warm with softened butter. *****
Pumpkin Cookies- Submitted by Cindy
1 c. shortening,
1 c. sugar,
1 c. pumpkin,
1 egg,
1 c. raisins (optional),
1 c. nuts (optional),
2 c. flour,
1 t. Baking soda,
1 t. Cinnamon,
½ t. Salt
Cream shortening, sugar and pumpkin. Add egg and mix well. Add
sifted flour and other dry ingredients. Mix well. Add raisins and
nuts. Drop on cookie sheet from spoon. Bake at 375 F 10-12 minutes.
Icing *****
Pumpkin Bread- Submitted by Cindy
3 c. sugar,
1 c. oil,
2 c. pumpkin,
3 ½ c. flour,
4 eggs,
1 t. baking powder,
2 t. baking soda,
1 ½ t. salt (optional),
1 t. ground cloves,
1 t. cinnamon,
1 t. nutmeg
Mix oil and sugar. Add eggs and pumpkin. Mix dry ingredients
together and add to wet ingredients. Bake at 325 F for 1-1 ½ hours
(I find 1 hr. 15 min. works great for me)
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Pumpkin Roll- Submitted by Cindy
Mix in order:
Pour onto 10 x 15 cookie sheet that has been greased and floured.
Bang cookie sheet on counter. Bake at 350 F for 15 minutes.
Flour a dish towel with lots of flour, flip sheet onto towel. Roll
the pumpkin bread (short end to short end). Leave it cool ½ hour.
While cooling make the filling (see below)
Filling:
Mix well. Unroll bread, spread mixture on bread and add chopped
pecans if desired (leave about ½ inch edge all around). Roll up
again. When slicing, wipe knife after each slice for a clean cut.
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Pumpkin Bread- Submitted by Cindy
3 c. sugar, 1 c. oil, 2 c. pumpkin, 3 1/2 c. flour, 4 eggs, 1 t. baking powder,
2 t. baking soda, 1 1/2 t. salt (optional), 1 t. ground cloves, 1 t. cinnamon,
1 t. nutmeg
Mix oil and sugar. Add eggs and pumpkin. Mix dry ingredients together and add to wet ingredients. Bake at 325 F for 1-1 ½ hours (I find 1 hr. 15 min. works great for me)
***** Pumpkin Chocolate Chip Cookies- Submitted by Cindy
1 cup canned pumpkin, 1 cup white sugar, 1/2 cup vegetable oil,
1 egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour
2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/2 teaspoon baking soda, 1 teaspoon milk, 1 cup semisweet chocolate chips, 1/2 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
Mix in a large bowl, pumpkin, sugar, vegetable oil, egg
and vanilla. Blend well.
In a separate bowl, combine flour, baking powder,
cinnamon, nutmeg, and baking soda. Stir into pumpkin mixture,
add the milk. Blend well. Stir in the chocolate chips and nuts.
Use teaspoon to drop cookies on baking sheet. Bake 8 -
10 minutes.
This is a wonderful autumn cookie and especially tasty at
Thanksgiving served warm. Original recipe makes 3 dozen ( 18
servings). Recipe has been scaled to make 18 servings.
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Honey Pumpkin Pie- Submitted by Sherry
(adapted)
1 16-ounce can solid pack pumpkin (or pumpkin puree),
1 cup buttermilk,
3/4 cup honey,
3 eggs -- slightly beaten,
2 tablespoons whole wheat pastry flour (sold in health food stores),
1 teaspoon ground cinnamon,
1/2 teaspoon ground ginger,
1/2 teaspoon vanilla extract,
1 Pastry for single 9-inch pie crust (use your favorite recipe)
Combine all ingredients except pastry in large bowl, beat until
well blended. Pour into a pastry-lined, 9-inch pie plate -- how
hard is that? :-) Bake at 400 degrees for 45 minutes or until a
knife inserted near the center comes out clean. Serves 8
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Maple-Roasted Squash & Pumpkin- Submitted by Sherry
3/4 pound acorn squash -- cut in half vertically; discard seeds,
2 1/2 pounds pumpkin -- cut in half vertically; save seeds (recipe
follows),
1/3 cup maple syrup,
1 1/2 tablespoons butter-- melted,
1/4 cup sucanat (sugar substitute, available in health food stores),
teeny bit of salt
Cut each squash and pumpkin half into 8 wedges. Place wedges
in a 13"x9"-inch baking dish, lightly greased. Carefully drizzle
syrup and butter over wedges, and sprinkle with sucanat and a
little bit of salt. Bake at 400 degrees for 45 minutes or until tender
and lightly browned, turning wedges every 15 minutes. Serves 8
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Pumpkin Squares- Submitted by Christi
2 cups flour, 4 eggs,
2 cups sugar,
2 cups vegetable oil,
1 tsp. soda,
1/2 tsp. salt,
2 tsp. baking powder,
2 cups pumpkin
In a mixer bowl, beat eggs, sugar and vegetable oil. Add
pumpkin; mix well. Mix in remaining ingredients. Bake on
cookie sheet 350 degrees for 20 minutes. Makes 20.
Frosting:
While pumpkin squares are baking, in medium bowl,
combine cream cheese and margarine; mix well. Add
powdered sugar and vanilla, beat until smooth. After
pumpkin squares have cooled slightly, spread with
frosting. Top with chopped nuts if desired.
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Pumpkin Pie Playdough- Submitted by Christi
5 1/2 cups flour,
2 cups Salt,
8 tsp. cream of tartar,
3/4 cup oil,
1 container (1 1/2) Pumpkin Pie spice,
orange food coloring (2 Pts yellow, 1 pt red),
4 cups water
Heat over low heat mixing together.
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Pumpkin Butterscotch Fudge Bars- Submitted by Lisa in VA
Cookie Base:
Fudge:
Preheat oven to 350 F. LINE 15 x 10-inch jelly-roll
pan with foil.
For Cookie Base:
For Fudge: *****
Scents of the Season- Submitted by Sherry
You'll Need:
Mix spoonfuls of these spices together. Pour them into a square of aluminum foil. Add a few drops of water and close leaving a small opening at the top. Place them onto a cookie sheet and into a 275 degree oven. As the water evaporates you will notice the aroma wafting through the house. You can also achieve this activity using a damp paper coffee filter sealed with a "twist-tie"
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Scarecrow Stew- Submitted by Lisa in VA
Put a package of Mulled Cider Mix, Cinnamon Stick, and some candy corn in a small cello bag and tie it with a raffia bow. Here is the poem to add below
So here's a little "scarecrow stew" *****
Leaves Toast- Submitted by Cheryl
Use leaf cookie cutters to cut white, rye or wheat bread to make leaf shapes.
Put on cookie sheet and toast in oven for short time. Give the children
strawberry (or raspberry) and apricot jam to spread on their leaves so they
turn into fall colors. Pretty and yummy!
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* Low Calorie Dessert * * Great Cooking Activity for Kids * Makes 12 servings.
12 gingersnaps, 2 1/2 cups part skim ricotta cheese, 1 cup canned pumpkin puree, 1/2 cup granulated brown sugar, 2 large eggs, 1/1/2 tsp vanilla, 1/2 tsp ground allspice, 1/2 tsp cinnamon, 1/4 tsp ginger, 3/4 cup frozen non-dairy whipped topping, thawed
Stir 1/2 cup chocolate chips into the batter before scooping it into the muffin tin.
Stir 1/2 cup raisins into the batter before scooping it into the muffin tin.
Sift 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg with the flour.
Yield: about 24 biscuits.
Cook butter, milk and brown sugar until dissolved. Cool and add
powered sugar and vanilla. Spread on cooled cookies.
3 small eggs (or 2 large), 1 c. sugar, 2/3 c. pumpkin,
1 t. baking soda, ½ - 1 t. cinnamon, ¾ c. flour
2 T. Butter,
8 oz. Cream cheese,
¾ t. vanilla,
1 c. confectioners sugar
(adapted from Cooking Light)
3 oz. cream cheese (softened,
3/4 stick margarine,
1-3/4 cups powdered sugar,
1 tsp. vanilla extract,
1 cup chopped nuts (optional)
1 cup all-purpose flour,
1 cup quick or old-fashioned oats,
3/4 cup packed brown sugar,
1/2 cup chopped walnuts,
1/2 cup flaked coconut,
1/2 teaspoon baking soda,
3/4 teaspoon pumpkin pie spice,
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons butter or margarine,
2/3 cup Evaporated Milk,
3/4 cup granulated sugar,
1/2 cup 100% Pure Pumpkin,
1 1/2 teaspoons pumpkin pie spice,
1/4 teaspoon salt,
2 cups (4 ounces) miniature marshmallows,
1 2/3 cups (11-ounce package) Butterscotch,
Flavored Morsels,
3/4 cup chopped walnuts, divided,
1 teaspoon vanilla extract
Combine flour, oats, brown sugar, nuts,
coconut, baking soda and pumpkin pie spice in medium
bowl; mix well. Stir in butter; mix well. Press into prepared
jelly-roll pan. Bake for 13 to 15 minutes or until slightly
brown. Cool in pan on wire rack.
Combine butter, evaporated milk, sugar,
pumpkin, pumpkin pie spice and salt in medium, heavy-duty
saucepan. Bring to a boil, stirring constantly, over medium
heat. Boil, stirring constantly, for 8 to 10 minutes. Remove
from heat. Stir in marshmallows, morsels, 1/2 cup nuts and
vanilla extract. Stir vigorously for 1 minute or until
marshmallows are melted. Pour over cookie base;
sprinkle with remaining nuts.
Refrigerate until firm before cutting into bars.
Yields about 4.
Cloves, Cinnamon, Nutmeg
Complete with a stirring stick
Add hot water and sip it slow
It's sure to do the trick!
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