Pumpkin Scalloped Potatoes

Ingredients:

• 1 1/2 cups heavy whipping cream
• 1/2 cup unsweetened pumpkin puree
• 1 sprig fresh thyme
• 2 garlic cloves, smashed
• 1/4 teaspoon ground nutmeg (freshly grated is best!)
• 2 pounds Yukon Gold white potatoes, peeled and cut into 1/8-inch slices
• 2 pounds yams or sweet potatoes, peeled and cut into 1/8-inch slices
• kosher salt and freshly ground black pepper
• 4 ounces cream cheese
• 1/2 to 3/4 cup grated Parmesan/ Asiago/ Romano blend
• 1/4 cup shaved Parmesan cheese (optional)

Preheat oven to 375.

Spray a 2 quart casserole dish with nonstick spray.

In a medium saucepan, combine the cream, pumpkin, cream cheese, thyme, garlic, and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.

Create three rows of potatoes along the bottom of the dish, overlapping slightly and alternating the two types of potatoes. Sprinkle with salt and pepper. Remove the cream from heat (fishing out the thyme and discarding it) and spoon 1/3 of the cream sauce over the potatoes. Sprinkle 1/3 of the cheese blend over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with 1/3 more of the sauce and 1/3 more of the cheese blend. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.

Bake the potatoes, uncovered, for 40 minutes. Sprinkle the remainder of the cheese on top, and bake for an additional 15 to 20 minutes, or until the cheese is slightly browned and bubbly.  Top with a bit of shaved Parmesan if you wish.


Source:  Adapted from http://www.recipegirl.com/2012/11/12/pumpkin-scalloped-potatoes/

Strawberry Bread

Ingredients:

• 3 Cups Flour 
• 2 Cups Sugar 
• 1 Teaspoon Baking Soda 
• 1 Teaspoon Salt 
• 1 Teaspoon Cinnamon 
• 4 Eggs (beaten) 
• 1 1/4 Teaspoons Vanilla 
• 20 oz. Frozen Sliced Strawberries (thawed) 

Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl. Combine beaten eggs, oil, vanilla, and strawberries in a medium sized bowl. Mix together by hand. Add mixture to dry ingredients all at once. Mix well by hand. Pour into well-greased and floured loaf pans. 

Bake for 50-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean. If baking as muffins, cook for 20-25 minutes

Yield:  Two 9x5 loaves or three 8x4 loaves.


Source: Wynne Mittledorf Shaw

Pumpkin Doughnuts

Ingredients:

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons (8 ounces) flour

Preheat the oven to 350 degrees.

Beat everything together except the flour until smooth. Add the flour, stirring until just mixed.  Fill lightly greased pans for doughnuts 3/4 ways.. The batter can also be used for muffins. Bake doughnuts 15-18 minutes. [Bake muffins 23-25 minutes.]

Cool 5 minutes in the pan before loosening and moving to a rack.  Toss in a bag of cinnamon and sugar for coating.

Yield: 15


Source: http://www.kingarthurflour.com/blog/2012/09/07/pumpkin-doughnuts-baked-to-perfection/

Bacon Cheddar Puffs

Ingredients:

• 1 cup milk
• 1/4 cup butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup sharp cheddar cheese, shredded
• 8 slices bacon, cooked crisp and crumbled
• 1/2 teaspoon onion powder
• 1 large dollop of Gourmet Gardens® Minced Garlic
• 1 teaspoon McCormick's® Peppercorn Medley

Pre-heat oven to 350 degrees.

Cut the bacon into small strips.  Cook, drain on paper towel, and set aside.

Combine milk and butter in medium saucepan.  Cook over medium heat, stirring frequently until butter is melted and mixture is simmering.  Add flour, stir until mixture forms a ball.  Remove from heat.

Beat in 1 egg at a time until mixture is smooth.  Stir in remaining ingredients; mix well.  Drop heaping teaspoons of mixture onto greased baking sheet.

Bake for 25 minutes or until puffed and golden brown.  Serve warm or at room temperature.


Myrtle's Note:  This recipe is a bit forgiving.  I made it with farm eggs that were medium, so I used five eggs, instead of four, and then had one be a double yolk.  The puffs turned out a bit more eggy, but most delicious!  They can be stored in the refrigerator and eaten later.  A good pot-luck brunch item!


Yield: 16-20

Source: http://www.food.com/recipe/bacon-cheddar-puffs-407150

Maple Oatmeal Bars

Ingredients:

• 1/2 cup raw sugar (or granulated sugar) 
• 1/4 cup butter 
• 1/4 cup applesauce 
• 1 teaspoon vanilla 
• 1 egg 
• 1/2 cup maple syrup 
• 1 cup whole rolled oats 
• 2/3 cup flour 
• 1/2 teaspoon baking powder 

Preheat oven to 350 degrees.

Cream butter and sugar. Add egg and blend. Add maple syrup and applesauce. Mix oats, flour, and baking powder in a separate bowl. Fold into the mixture. Bake in a greased 8x8 pan for 30 minutes.

Yield: 9


Source: Facebook post

Parmesan Scalloped Potato Stacks

Ingredients:

• 2 garlic cloves
• 1 shallot
• 2 cups half and half
• 1 cup + 1/2 cup Parmesan, freshly grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon fresh thyme leaves
• 3 to 4 small to medium baking potatoes

Preheat oven to 450 degrees.

Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot. Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.

Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.

Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

Yield: 12


Source:  http://www.insockmonkeyslippers.com/parmesan-scalloped-potato-stacks

Crustless Bacon Cheddar Quiche

Ingredients:

• Butter, for ramekins
• Coarse salt
• 6 large eggs
• 1/2 cup cream
• 6 slices of cooked bacon
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven 350 degrees

Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Cook six slices of bacon.  Chop coarsely.  In a large bowl, whisk together eggs, cream, salt, pepper, and nutmeg. Stir in bacon and cheese.

Place ramekins on a rimmed baking sheet. Ladle the egg mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Yield: 4

Source: http://www.marthastewart.com/318409/crustless-broccoli-cheddar-quiches?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&center=0&gallery=274623&slide=285719