Cookbook Club Recipes

Instructions

1. Heat the oven to 350 degrees.  Butter a 1 and 1/2-quart casserole dish.
2. Melt the butter in a large skillet over medium heat.  Cook the onion in the butter for 3 minutes, or until softened.  Turn off the heat and add the corn, sugar, salt, pepper to taste, and thyme.  Stir to blend the flavors.  Sprinkle with the flour.
3. Whisk together the eggs, milk, and pupmpkin in a  large bowl.  Screape the corn mixture out of hte skillet and mix everything together.  Pour into the prepared casserole dish and bake for 1 hour and 15 minutes or until the center is set and the edges are lightly browned.

Instructions

Preheat oven to 350 degrees.  In a large mixing bowl, combine all ingredients until mixed into a batter.  Pour into an 8x8" baking dish greased with coconut oil spray.  Bake for 45 minutes.  Remove from oven and let cool to room temperature.  Frost with cream cheese frosting, cut into bars and serve.

For the frosting:

Whisk together all ingreadients with a hand mixer or whisk until blended into a creamy frosting.  Spread onto pumpkin bar pan after it's cooled fully.

Instructions

1. Steep the gingerroot in the wine.  Strain and reserve wine.
2. Saute the garlic, celery, onions and leeks in butter.
3. Add the pummpkin an dstock and simmer until all the vegetables are tender.
4. Puree the solids with enough liquid to achieve the desired consistency.
5. Add the wine to the soup, season with salt and finish with a dollop of whipped heavy cream.

Instructions

Add the dry ingredients to the pumpkin mixture and whisk until well blended.  Pour the batter into the prepared pan.  Bake in a water bath until a toothpick inserted in the center comes out clean, 35-45 minutes.  Serve the pudding warm or cold.

Instructions

Generously butter a 9-inch square cake tin

Put the butter in a saucepan and set over a low heat.  When it melts, stir in the pumpkin puree and cook for 2 minutes until well blended.

Add the marshmallows and stir them through the buttery pumpkin mixture.  Cook, stirring occasionally, for 2-3 minutes until they melt.  Stir in the pumpkin spice and vanilla.

Remove from the heat and set aside for 5 minutes befor eadding the crispy rice cereal.  Fold it in gently uuntil coated all over and distributed throughout the mixture.

Transfer to the buttered cakae tin, pushing the mixture into the corners.  Use a spatula to gently level the top.  

Melt the chocolate in a bowl suspended over a pan of gently simmering water.  Drizzle the melted chocolate over the mixture.

Chill in the fridge for 1 hour or until the mixture is firm and set before cutting into squares.  Transfer to an airtight container and store in a cool, dry place for up to 5 days.

Instructions

1. Preheat the oven to 350 degrees.  Grease a 9x5-inch loaf pan
2. Make the cake: In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla.  Add the pumpkin and coffee and whisk until smooth.  Add the flour, baking powder, baking soda, flaxseed, cinnamon, nutmeg, ginger, cloves and salt.  Stir until just combined.
3. Make the streusel: in a medium bowl, comgine the flour, brown sugar, and cinnamon.  Add the butter and use yoru fingers to pinch the butter into the flour mixture until a crumble forms.
4. Add half of the batter to the prepared pan.  Evenly sprinkle the streusel over the batter, then add the remaining batter over the top.  Bake until a toothpick inserted into the center of the cske comes out clean, 50 to 60 minutes.  Cover the cake with foil after 30 minutes if the top is browning too much.
5. Meanwhile, make the cinnamon butter: In a small bowl, stir together the butter, maple syrup, cinnamon and salt.  Remove the cake from toeh oven and let cool in the pan for at least 10 minutes.  Slice and serve warm or a room temperature, smeared with cinnamon butter.  Store any leftovers in an airtight container at room temperature for up to 5 days.

Instructions

Preheat the oven to 400 degrees.  Line several baking sheets with parchment paper or lightly grease them with butter.

Make the cookies: sift both flours, the baking soda, baking powder, and salt together into a small bowl and set aside.

Cream the butter, both sugars, the cinnamon, nutmeg, allspice, cloves, ginger and vanilla together in a medium-size bowl with an electric mixer on medium-high speed until light and fluffy, aobut 1 and 1/2 minutes.  Stop the mixer twice to scrape the bowl with a rubber spatula, and scrape the bowl again at the end.

Add the eggs to the butter mixture one at a time, blending on medium speed for about 10 seconds after each addition.  Add the molasses and pumpkin, and mix on medium-low speed until well blended, about 10 seconds.  Scrape the bowl.  Add the buttermilk and blend for 5 seconds.

Fold in the flour mixture by hand with the spatula.  Then, turn the mixer to lowo speed and mix for about 5 seconds.  Give th ebatter a stir or two with the spatula.

Drop the batter by generously rounded tablespoons aobut 2 inches apart onto the prepared baking sheets.  Bake the cookies until they are risen and firm to the touch, but not crusty, about 12 minutes.  Using a metal spatula, carefully transfer the cookies to racks to cool completely.

While the cookies are cooling, make the filling: place the butter, marshmallow creme, confectioners' sugar and vanilla in a small bowl and beat with an electric mixer on low speed until the sugar is absorbed, 15 to 20 seconds.  Scrape the bowl with a rubber spatula, turn the mixer to medium-high, and beat until the mixture is light and fluffy, 3 minutes.  Stop the mixer twice to scrape the bowl.

When the cookies are completely cool, use a metal spatula to turn half of them upside down.  Spread each upside-down cookie with a heaping teaspoon of filling.  Top them with the remaining cookies.

Marshmallow filling: 8 T (1 stick) unsalted butter, at room temperature

3 T marshmallow cream

1 cup confectioners' sugar, sifted, 1/2 t pure vanilla extract