UB Cookin'

[Amigoo]

Homestyle Pumpkin Puddin'

A lighter version of pumpkin pie filling,
creating fluffy pudding with similar flavors.

Ingredients:

15oz can pumpkin puree
1/4 cup brown sugar, packed
1 1/2 tsp pumpkin pie spice
2 xlg eggs, beaten
1/4 cup egg whites
2/3 cup skim milk
1/2 tsp salt

Directions:

Lightly oil a 1 1/2 quart baking dish;
pre-heat oven to 350F degrees.

In a medium bowl, whisk pumpkin puree
with remaining ingredients, then pour
into baking dish.

Reduce oven to 325F and bake 1 hr. 10 min.
Allow to cool slightly before serving.

Tip: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg,
1/8 tsp cloves is a traditional Pumpkin Pie Spice.

Rod

[Sandy]

Anything pumpkin tastes good this year.... I'm anxious to try your latest recipe, Ron.
Thank you!
xxSandy

[Amigoo]

Sandy,

This Pumpkin recipe was created to have something to try with hulled hemp seeds
... but the seeds were not special (I prefer the traditional walnuts or pecans).
However, the less sugar (than typical) created a great sweet/salt balance,
making this slightly less "dessert" and more "healthy side dish".

As "dessert", it's a good alternative to a buffet of sweet stuff.

The hemp seeds were tasty over sliced fresh peaches
with half & half and a sprinkle of cinnamon. Of course,
a dollop or two could be substituted for half & half.

Rod

[Sandy]

Rod,
I've always thought pumpkin and pecans were simply made for each other. They seem to perfectly compliment each other
( Now I am hungry for my mom's pumpkin cake. (paired with pecans of course. )
I haven't tried hemp seed but my pigeon, Pidge, loves them.

Have a good week end!
xxSandy

[Amigoo]

Broccoli Casseroli

Comfort food featuring broccoli and onions
with supporting nutrition of cooked polenta.

Ingredients:

3/4 rounded cup polenta (corn grits)
2 cups water, then 1/2 cup milk
2 tbsp virgin olive oil
1 tsp garlic granules
1/4 cup egg whites
1 tsp salt

1 quart chopped broccoli tops
1 large sweet onion, chopped
6 slices Pepper Jack cheese

Directions:

Lightly oil a 2-quart baking dish;
pre-heat oven to 375F degrees.

Simmer polenta in water until water absorbed
(about 10 min.), then cool 5 min.

Stir in remaining ingredients except broccoli, onions.

In a large mixing bowl, toss broccoli and onions,
then pour on polenta mixture; stir to combine.

Spoon into baking dish, cover lightly with foil,
reduce oven to 350F and bake 1 hr. 10 min.
Top with cheese slices and melt in oven.

Note: "Casseroli" is a mental typo for "Casserole".

Rod

[Amigoo]

MW Pumpkin Cornbread

Seriously upgraded cornbread mix*, but featuring true pumpkin cornbread -
not the faux breads that are just pumpkin bread with cornmeal added.
For breakfast or dessert, try with light orange icing.

Ingredients:

3/4 rounded cup polenta (corn grits)
1 1/2 cups water

6oz pkg "White Cornbread Mix"
1/3 cup light oat bran
1 tsp baking powder
1 tbsp sugar

1/2 15oz can pumpkin puree
1 xlg egg + 1/4 cup egg whites
2/3 cup skim milk
1 tbsp virgin olive oil

Directions:

Lightly oil a 10"x 10" baking dish;
pre-heat oven to 400F degrees.

Simmer polenta in water until water absorbed
(about 10 min.), then cool 5 min.

In a medium bowl, combine dry ingredients;
in a small bowl whisk eggs and milk,
then whisk in pumpkin and olive oil.

Stir egg mixture into cooked polenta,
then stir into dry ingredients.

Spoon into baking dish, reduce oven to 375F
and bake 45-50 min.

* Martha White's "White Cornbread Mix" (mentioned for reference)
is just convenience for supporting ingredients and minimal flour.

Rod

[Amigoo]

Pumpkin Spice Snickerdoodles recipe:
https://www.usatoday.com/story/life/gra ... 910579002/

OMG! 1 1/2 cups sugar! (typical for most cookies)

Pumpkin Spice (for 3 dozen cookies)
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground cloves

Rod

[Sandy]

Rod, you are my hero!!!
I was just lamenting yesterday that I could not find pumpkin spice at the store.... and here today you post a recipe!
Thank you!
xxSandy

[Amigoo]

Feeling your pain, Sandy, I kept researching ...

LOL1: (Pumpkin Spice for Snickerdoodles)
https://www.usatoday.com/story/life/gra ... 910579002/
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground cloves

LOL2: (for 1-2 dozen cookies)
https://www.tasteofhome.com/recipes/hom ... pie-spice/
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg

LOL3: (162 4-star reviews, for 1 dozen cookies)
https://www.allrecipes.com/recipe/20476/pumpkin-spice/
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves

LOL4: (my recent test of a quick bread)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves

Why not divide the 3 dozen cookies into 4 batches,
giving each batch a different Pumpkin Spice blend ...
then you need only consume 4 cookies per test ...
with 8 more tests possible! (or it's a party).

Rod

[Sandy]

Rod! Udahbest as Wingzie would say. Thank you. I will be in "snicker doodle heaven" LOL That is if I ever get off this low carb diet. I look forward to taste testing these combinations. We bought an orange pumpkin this week. (shocking price) But I wanted a jack-o-lantern. So I will be putting pumpkin in the freezer come midnight Halloween. Definitely there will be one pumpkin pie in there for Thanksgiving but other options for pumpkin corn bread as well.

love,
Sandy

[Amigoo]

Pumpkin Muffin Tops

Ingredients:

1 1/4 cups light oat bran
3/4 cup all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking powder
3/4 tsp salt

1 xlg egg
2 tbsp egg whites
1/2 cup pumpkin puree
1/4 cup brown sugar
1/2 cup skim milk
1 tbsp virgin olive oil

2/3 cup dark raisins

Directions:

Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.

In a large bowl, combine dry ingredients.

In a medium bowl, whisk eggs, then whisk in
remaining ingredients except raisins;
pour into dry mixture, stir to combine,
then fold in raisins.

Spoon batter onto baking sheet,
reduce oven to 375F and bake 30 min.

Rod

[Amigoo]

A diabetes discovery journey ...

Suddenly, the benefit of baked oat bran becomes apparent:
boiled oat bran digests faster (more rapid blood sugar increase)
... and suggests using less sugar and flour in muffins
(as this Pumpkin Muffin Tops recipe).

Rod

[Sandy]

I found some pumpkin puree in my freezer. Of course, I haven't any idea how old it is. (Probably as old as the spices in my spice cabinet that this recipe calls for. And that's not good. ) So time to replenish.

I'll keep in mind baked oat bran. (We need all the help we can get. )
Thanks Rod!

xxSandy

[Amigoo]

Sandy,

The Pumpkin Muffin Tops recipe is now a weekly en mi casa, but ...
they taste TOO GOOD! with lotsa butter.

So, I "compromise" and reduce the sugar to 3 tbsp.

Light oat bran is great for a superquick hot cereal:
Soak in just boiled water 30 min., stirring a few times.
(try 1/2 cup water and 3 tbsp oat bran per serving)

Rod

[Sandy]

Thanks Rod for the warning. I suspect I had better create the lower sugar version because I am a pumpkin addict myself.
(On a side note) I hope the severe storms in the Dallas area this past week were well away from you. Tornadoes ...they are scary weather monsters for sure! Thankfully they are a rarity down here.

xxSandy

[Amigoo]

Sandy,

The tornado passed asbout 5 miles south - my area received strong winds and rain.

I was puzzled today by finding a few small peices of fiberglass insulation in my yard.
Then, when finding the same insulation at a store nearby, I realized that this was
the lighter debris from homes that were damaged by the tornado.

Rod

[Sandy]

Rod ,
Five miles is way to close to a tornado. I'm so glad the worst you suffered is a bit of light debris. I hope everyone is okay and finding the help and funding needed to rebuild their lives.

Hopefully the storm season is coming to a close now.
xxSandy

[Amigoo]

Pumpkin Muffin Logs (a dense sweet bread)

Muffin top batter spread in rows, sliced after baking.
"1/2 15oz can pumpkin" is about 7/8 cup.

Ingredients:

2 cups light oat bran
1 cup all-purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp salt

2 xlg eggs
1/4 cup egg whites
1/2 15oz can pumpkin puree
1/4 cup brown sugar, packed
2/3 cup skim milk
2 tbsp virgin olive oil

1 1/4 cups dark raisins

Directions:

Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.

In a large bowl, combine dry ingredients.

In a medium bowl, whisk eggs, then whisk in
remaining ingredients except raisins;
pour into dry mixture, stir to combine,
then fold in raisins.

Spoon batter onto baking sheet,
reduce oven to 375F and bake 45 min.

Option: When cool, dust with powdered sugar
(or drizzle on flavored icing while hot).

Rod

[Amigoo]

Re: Pumpkin Muffin Logs (a dense sweet bread)

This batter can also be used for muffins but is more like bread.

Rod

[Amigoo]

Very Cornbread

A veggie corn bread with canned corn and cornmeal,
hearty enough to be a main dish (even for brunch).

Ingredients:

1 1/4 cups cornmeal
3/4 cup all-purpose flour
1/3 cup oat bran
1 1/2 tsp baking powder
1/2 tsp garlic granules
2 tbsp dried parsley
2 tsp sugar
1 tsp salt

2 xlg eggs
1/3 cup egg whites
3 tbsp virgin olive oil
1 cup skim milk

15oz can corn, drained
1 xlg sweet onion, chopped
3 jalapeño peppers, seeded & sliced

Directions:

Lightly oil an 8" x 10" baking dish;
pre-heat oven to 400F degrees.

In a small bowl, whisk eggs, oil and milk.

In a large bowl combine dry ingredients,
then pour in egg mixture and stir well,
then fold in corn, onion, and peppers.

Spoon into prepared baking dish,
reduce oven to 375F and bake 50 min.
If desired, top with cheese immediately
after removing from oven.

Rod
.

[Amigoo]

Another option for Very Cornbread ...
substitute chopped asparagus for jalapeño peppers
(1 1/2 cups would be tasty!).

Rod

[Amigoo]

Breakfast convenience (eggs and oat bran) ...

Lightly oil a microwaveable bowl, then pour in slightly scrambled
3 eggs + 1 cup egg whites; steam in a double boiler about 20 min.

In another bowl, microwave 1 cup water until steaming,
then stir in 1/2 cup oat bran; cover and let soak about 10 min.,
stirring a few times.

Pour oat bran over steamed eggs, cover and refrigerate when cool.

To serve (makes 4 servings), scoup a serving into a microwaveable bowl,
cover and heat slowly (about 3-5) min.

Tasty with a bit of butter, salt, and pepper.

Rod

[Amigoo]

EZ Chunky Applesauce

Have your sauce and chew it too.

Wash, core, and dice 3 medium red apples,
then simmer in 1 1/2 cups natural apple juice.

Cook to al dente texture (or as desired),
then stir in 1 1/2 cups natural applesauce
and sprinkle on cinnamon and nutmeg
(try 1/2 tsp and 1/4 tsp, respectively).

Serve warm or refrigerate.

Tip: Try simmered with 1/2 cup dark raisins.

Rod

[Amigoo]

Oat Bran Biscuits

Recall the decade when oat bran was the rage
Super EZ biscuits with minimal fat & good fiber.

Ingredients:

1 1/4 cups light oat bran
2/3 cup all-purpose flour
1 tsp baking powder
1 tbsp sugar
1 tsp salt

1/4 cup egg whites
2/3 cup 2% milk
1 tbsp virgin olive oil

2 tbsp caraway seeds, soaked

Directions:

Soak caraway seeds in 1/2 cup very hot water.

Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.

In a large bowl, combine dry ingredients.

In a small bowl, whisk egg whites, milk, and oil,
then pour into dry mixture, stir to combine,
then drain seeds and fold in.

Spoon batter onto baking sheet,
reduce oven to 375F and bake 35 min.

Tip: Try other seeds (like fennel) and/or herbs.

Rod

[Amigoo]

Re: Oat Bran Biscuits

Another tasty flavor (instead of caraway seeds):
1/2 tsp garlic granules + 2 tbsp dried chives
(shredded cheddar complements this)

Rod