Pumpkin Bread

• 3 c. sugar
• 1 c. cooking oil
• 4 eggs
• 1 1/2 t cinnamon
• 2 t cloves
• 2/3 c water
• 2 c pumpkin
• 3 1/2 c flour
• 2 t baking soda
• 1 c nuts (optional)

1. Mix in order and pour into 4 greased loaf pans
2. Fill batter 1/2 full and bake for an hour at 350 degrees.

Shepherd's Pie

• 4 1/2 cup peeled cubed baking potato (about 2 lbs)
• 1/3 skim milk
• 1/4 grated Parmesan cheese
• 2 T butter
• 1/8 t salt
• 1 1/2 lbs ground round
• cooking spray
• 1 c sliced carrots
• 1 c coarsely chopped onion
• 1/2 c chopped bell pepper
• 1 large clove of garlic, minced
• 2 t Worcestershire sauce
• 1 t basil
• 1/2 t salt
• 1/2 t oregano
• 1/4 t pepper
• 1 (14 1/2 oz) can whole tomatoes, undrained and chopped
• 1 bay leaf
• 2 T flour
• 2 T water

1. Place potato in large sauce pan, add water to cover and bring to boil.
2. Cook 15 minutes or until very tender; drain.
3. Combine potato, mil and next 3 ingredients in a bowl; beat until smooth, Set aside.
4. Cook ground beef, stirring until crumbly.
5. Drain and set aside.
6. Wipe dripping from skillet.
7. Coat with cooking spray and place over medium heat until hot.
8. Add carrots and next 3 ingredients; saute 5 minutes until vegetables are crisp tender.
9. Return meat to skillet.
10. Add Worcestershire sauce and next 6 ingredients; bring to boil.
11. Cover, reduce heat and simmer for 30 minutes.
12. Remove from heat; discard bay leaf.
13. Place flour in bowl; gradually add 2 T water, stirring with wire whisk.
14. Add to meat mixture; stir well.
15. Pour mixture int o 3 quart casserole coated in cooking spray.
16. Spoon potato mixture over meat, spreading to edges.
17. Baking at 350 degrees for 40 minutes or until headed.
18. Let stand for 10 minutes.

Boston Cream Pie

• 1/4 cup butter, softened
• 1/2 cup plus 3 tablespoons sugar divided
• 1 1/2 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup low fat milk
• 1 teaspoon vanilla
• 2 egg whites
• cooking spray
• vanilla cream filling
• chocolate glaze

1. Cream butter; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy (about 5 minutes)
2. Combine flour, baking powder and salt.
3. With mixer on low, add to cream mixture alternating with milk, begin and end with flour.
4. Stir in vanilla.
5. Beat egg whites (at room temperature) at high speed until foamy.
6. Gradually add remaining 3 teaspoons sugar, 1 at a time beat until stiff peaks form.
7. Stir 1/3 of egg white mixture into batter; folding remaining egg white mixture into batter.
8. Pour into a 8 inch round pan coated with cooking spray.
9. Bake 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.
10. Cool 5 minutes; remove from pan and cool completely on a wire rack.
11. Allow 3 hours for every thing to cool, before assembling
12. When completely cooled, cut cake in half.
13. Add vanilla cream filling to middle of bottom half and spread.
14. Place cake on top of vanilla cream, carefully
15. Pour Chocolate glaze and spread on top.

Vanilla Cream Filling

• 1/2 cup sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 1/4 cups low fat milk
• 1 egg, beaten
• 1/2 teaspoon vanilla

1. Combine sugar, cornstarch and salt in a saucepan.
2. Gradually add milk, stirring with wire whisk until well blended.
3. Bring to a boil over medium heat and cook 1 minute, stirring constantly.
4. Gradually stir 1/4 of hot milk mixture into beaten egg; add to remaining milk mixture, stirring constantly.
5. Cook 3 minutes or until thickened and bubbly, stirring constantly; add vanilla.
6. Pour into a bowl; cover and chill until set.

Chocolate Sauce

• 2 tablespoons sugar
• 1 1/2 table spoons unsweetened cocoa
• 3/4 teaspoon cornstarch
• 1/3 cup low fat milk
• 1/2 teaspoon vanilla

1. Combine sugar, cocoa and cornstarch in a small saucepan.
2. Gradually add milk stirring with wire whisk until well blended.
3. Bring to a boil over medium heat and cook 1 minute, stirring constantly.
4. Stir in vanilla.

Peanut Butter Squares

• 1/2 c sugar
• 1/2 c brown sugar
• 1 egg
• 1/2 c softened butter
• 1/3 c crunchy peanut butter
• 1 c flour
• 1 c oats
• 1/2 t baking soda
• 1/2 t salt

Cocoa Frosting

• 3 T cocoa
• 1 T milk

1. Preheat oven to 350 degrees
2. Grease rectangular pan.
3. Mix sugars, egg, butter and peanut butter in large bowl.
4. Stir in flour, oats, soda and salt.
5. Spread in pan.
6. Bake until golden brown, 17 to 22 minutes.
7. Cool in pan.
8. Prepare Peanut Butter Frosting, reserve 1/3 cup.
9. Stir cocoa and milk in to remaining frosting until smooth. If necessary, stir in additional milk until of spreading consistency.
10. Frost squares with cocoa frosting.
11. Drop frosting by teaspoon fulls onto cocoa frosting swirl for marbled effect.
12. Cut into 1 1/2 squares.

Peanut Butter Frosting

• 1 1/2 c powdered sugar
• 1/4 c chunky peanut butter
• 2 T milk

1. Mix all in small bowl
2. Stir in additional milk 1/2 t at a time until spreading consistency.

Doggie Treat Saturday!!!!

Pumpkin Cookies

1 1/2 cups whole wheat flour
1/2 cup pumpkin, canned
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons Crisco
1 whole egg
1/2 cup buttermilk

Preheat oven to 400 degrees. Combine flour, cinnamon and nutmeg and cut in shortening. Beat egg with milk and pumpkin and combine with flour, mixing well. Stir until soft dough forms. Drop by tablespoons onto ungreased cookie sheet and bake for 12 to 15 minutes. Let cool and serve.

Classroom Cooking

Crock Pot Pumpkin Pie Pudding

• 15 ozs pumpkin (solid pack)
• 12 ozs evaporated milk
• 3/4 cup sugar
• 1/2 cup bisquick
• 2 eggs (beaten)
• 2 tbsps butter, melted             
• 2 1/2 tsps pumpkin pie spice
• 2 tsps vanilla
• whipped topping (optional)

1.	In a large bowl mix together the first eight ingredients.
2.	Transfer to crock pot coated with Pam.
3.	Cover and cook on low 6-7 hours.
4.	Serve in bowls with whip cream, if desired.

Turkey Brine

This year I am going to brine my turkey...

12 cups water, divided

1 cup kosher salt

2 cups sugar

1 cup apple cider vinegar

2 tablespoons sage

2 tablespoons thyme

2 tablespoons rosemary

1 tablespoon pepper

4 cups ice

Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird (xxl zip loc baggie, etc.) and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.