chefkim
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Registered: 05-2007
Location: Sunny Fla.
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PUMPKIN PANCKAES
Pumpkin Pancakes
Serving Size: 6 pumpkin heads.
Ingredients:
* 2 cups Bisquick
* 2 tablespoons Brown sugar - packed
* 2 teaspoons Cinnamon
* 1 teaspoon Allspice
* 1 1/2 cups Evaporated milk
* 1/2 cup Solid pack pumpkin
* 2 tbs Vegetable oil
* 2 Eggs
* 1 teaspoon Vanilla
Directions:
In a large mixing bowl, combine the bisquick, sugar, cinnamon and allspice. Add the evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto a heated, lightly greased griddle. Cook until the top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey.
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10/15/2007, 8:11 am
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chefkim
Administrator
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Registered: 05-2007
Location: Sunny Fla.
Posts: 781
Karma: 26 (+26/-0)
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pumpkin muffins/pumpkin dip
PUMPKIN MUFFINS
Preheat oven to 400 degrees.
Sift together:
1¾ cups whole wheat pastry flour (or half whole wheat and half all purpose flour)
¾ teaspoon salt
½ cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
Beat in a separate bowl:
2 eggs
Add to the eggs:
2 tablespoons vegetable oil
¾ cup low-fat milk
1 cup canned pumpkin
Combine the wet and dry ingredients with a few swift strokes (don’t over mix). Fill greased muffin cups two-thirds of the way full and bake for 20 to 25 minutes. Makes a dozen muffins.
Pumpkin Dip
(from the Dannon Institute)
Mix the following ingredients: 3 tablespoons canned pumpkin 1 cup low-fat vanilla yogurt 1 tablespoon orange juice concentrate (use 100% juice for more nutrients) ½ tsp of cinnamon (optional) 1 tbsp maple syrup (optional) Dip in with graham crackers.
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10/21/2007, 7:48 pm
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