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Pumpkin &

Cranberry Favorites

Chili

Pancakes &

Waffles

Pumpkin French Toast Bake

7 C 1” bread cubes

7 eggs

2 C milk

1 t vanilla

½ C canned pumpkin

1 ½ t pumpkin pie spice

 

Mix all ingredients except the bread. Pour mixture over the bread, cover, and leave overnight. Grease a 9”x13” pan and pour in the mixture. Bake at 350° for 35-45 minutes.

Optional: You can add 4 tablespoons of brown sugar and chopped walnuts or pecans to the top of the dish after baking. Serve with maple syrup.

Ginger Pumpkin Frost 

1 C cooked pumpkin

½ C sugar

½ t salt

½ t cinnamon 

½ t ginger 

¼ t nutmeg 

½ C chopped pecans

1 pint vanilla ice cream 

16 gingersnaps 

 

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; add chopped pecans. Stir ice cream to soften, fold in pumpkin mixture. Line bottom of 8” square pan with half of the gingersnaps. Top with ice cream mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm. Cut into squares and garnish with pecan halves. 

Cranberry-Pineapple Mints

1 20-oz can crushed pineapple in juice 

2 3-oz packages raspberry Jell-O 

1 16-oz-can whole cranberry sauce 

2/3 C walnut pieces 

1 apple, chopped

Drain pineapple, save juice. Add water to juice to make 2 ½ cups. Bring to a boil. Pour over gelatin mixes in large bowl, stir until dissolved. Stir in pineapple, cranberry sauce, walnuts and chopped apple. Spoon into 24 paper-lined muffin cups. Refrigerate about 2 ½ hours or until firm. Remove liners.

see our November 2020 issue for more recipes

Classic Chili

2 lb lean ground beef

1 onion, diced

1 jalapeno, seeded and finely diced

4 cloves garlic, minced

2½ T chili powder, divided (or to taste)

1 t cumin

1 green bell pepper seeded and diced

1 14½-oz can crushed tomatoes

1 19-oz can kidney beans, canned, drained and rinsed

1 14-oz can diced tomatoes, with juice

1 ½ C beef broth

1 C beer

1 T tomato paste

1 T brown sugar optional

Salt and pepper to taste

Combine ground beef and 1½ tablespoons chili powder. In a large pot, brown ground beef, onion, jalapeno and garlic. Drain any fat. Add remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.

Top with cheddar cheese, green onions, cilantro or other favorite toppings.

Vegetarian Chili 

1 T olive oil

½ medium onion, chopped

2 bay leaves

1 t ground cumin

2 T dried oregano

1 T salt

2 stalks celery, chopped

2 green bell peppers, seeded and chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped

2 4-oz cans chopped green chile peppers, drained

2 12-oz packages vegetarian burger crumbles

3 28-oz cans whole peeled tomatoes, crushed

¼ C chili powder

1 T ground black pepper

1 15-oz can kidney beans, drained

1 15-oz can garbanzo beans, drained

1 15-oz can black beans

1 15-oz can whole kernel corn

Heat olive oil in a large pot over medium heat. Stir in onion and season with bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then mix in celery, green bell peppers, jalapeno peppers, garlic and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot and simmer 5 minutes.

Mix tomatoes into pot. Season chili with chili powder and pepper. Stir in kidney beans, garbanzo beans and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in corn and continue cooking 5 minutes before serving.

see our October 2020 issue for more recipes

Apple Whole-Wheat Waffles

with Sugar Plums

1 ½ C all-purpose flour

½ C whole-wheat flour

2 t baking powder

½ t salt

2 T firmly-packed brown sugar

1 t ground allspice

2 oz pecans, chopped

2 eggs, separated

¾ C milk

1 T molasses

4 T unsalted butter, melted and cooled

2 crisp apples, peeled, cored and coarsely chopped

 

Sugar Plums:

6 ripe plums, quartered and pitted

4 oz spiced brown sugar (see poppy seed pancake recipe)

2 T unsalted butter

Freshly-squeezed juice of ½ lemon

 

To make sugar plums, put quartered plums and spiced brown sugar into a bowl and toss to coat. Melt butter in a small skillet over medium heat until it foams, then add all plum pieces and gently sauté until caramelized. Add lemon juice to loosen butter syrup and set aside to keep warm while preparing waffles.

 

To make waffles, put all-purpose and whole-wheat flour into a large bowl, add baking powder, salt, sugar, allspice and pecans and stir well.

 

Put egg yolks into another bowl, add milk, molasses, and cooled melted butter and beat well. Add flour mixture, stir well, then stir in the chopped apples. Put egg whites into a clean bowl and beat with a wire whisk until stiff peaks form, then fold gently into waffle batter with a metal spoon.

 

Depending on size of the waffle iron, spoon about ½ cup of the batter into preheated compartments, making sure each batch has lots of apple. Cook until crisp, about 3-5 minutes.

Serve waffles immediately, topped with warm plums and plenty of sticky plum juice.

Gingerbread Pancakes

1 ½ C all-purpose flour

2 t baking powder

½ t baking soda

½ t salt

2 t ground ginger

2 t ground cinnamon

1 t ground cloves

2 eggs

¼ C firmly packed brown sugar

1 C buttermilk

2 T molasses

4 T unsalted butter, melted and cooled

For serving: warm apple marmalade and cool sour cream

 

Sift flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a bowl. Put eggs and brown sugar into a second bowl and beat well with a wire whisk. Beat in buttermilk, molasses, cooled melted butter and ½ cup water. Add flour mixture and beat once or twice until almost smooth.  Don’t overwork the mixture—remember: lumps are good.

 

Heat prepared griddle or skillet over medium heat. Reduce heat. Pour about 2 tablespoons of batter into the pan, spread with back of a spoon and cook in batches of 3-4 for 1 minute over low heat, until small bubbles begin to appear on surface and underside is golden brown. Turn over and cook other side for 1 minute. Transfer to a plate and keep warm in low oven while you cook the remainder.

 

Serve with warm apple marmalade and sour cream.

 

Marmalade:

3 T unsalted butter

3 baking apples, peeled, cored and sliced

Grated zest of ½ lemon

½ C firmly packed brown sugar

Makes 8 oz

 

Melt butter in large saucepan over low heat and add apples, lemon zest and 2 tablespoons water. Cook apples until soft and pulpy, then press through a sieve into a bowl. Beat in sugar, return mixture to a clean pan, and boil until you have a thick puree. Cool slightly and serve or store in refrigerator for up to 2 weeks.

see our September 2020 issue for more recipes

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