Roasted Pumpkin Seeds Hearty Pumpkin Soup Cranberry Pumpkin Muffins Pumpkin Pork and Apple Cider Stew... 4

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1 Pat C, Jan, Elaine Roasted Pumpkin Seeds... 2 Mole Spiced... 2 Sweet and Salty... 2 Spicy Herbed... 2 Hearty Pumpkin Soup... 2 Cranberry Pumpkin Muffins... 3 Pumpkin Pork and Apple Cider Stew... 4 Pumpkin Bread Pudding... 5 Bourbon Sauce... 6 Wheat Berry Salad... 6

2 Roasted Pumpkin Seeds Mole Spiced 2 cups dried pumpkin seeds 3 tablespoons brown sugar 1 teaspoon cinnamon 1 tablespoon ancho chili powder 3 tablespoons cocoa 1 tablespoon finely ground coffee beans (not instant coffee) 2 tablespoons butter melted ½ teaspoon coarse salt Sweet and Salty 2 cups dried pumpkin seeds 2 tablespoons melted butter 3 tablespoons brown sugar ½ teaspoon coarse salt ½ teaspoon cinnamon Spicy Herbed 2 cup dried pumpkin seeds 1 tablespoon Chipotle chili powder ½ tablespoon onion powder 2 tablespoons sesame oil 1 tablespoon dried parsley ½ teaspoon coarse salt Dry pumpkin seeds at 300 oven for 30 minutes. Then toss with seasonings. And roast for 15 minutes at 350 or until fragrant and crisp. Hearty Pumpkin Soup 2 tablespoons butter 2

3 2 teaspoons ground cumin ¾ teaspoons ground turmeric ½ teaspoon ground cinnamon 2 leeks chopped about 2/3 cups 2 ½ pounds pie pumpkin or butternut or acorn squash, peeled and cut into 1 to ½ inch pieces -about 9 cups 7 cups chicken broth ½ cup white rice uncooked 4 cups coarsely chopped green cabbage Kosher salt or salt and pepper to taste 1 tablespoon snipped fresh tarragon In a 5 ½ to 6 quart stock pot melt butter over medium heat. Add cumin, turmeric, and cinnamon; cook and stir for 1 minute. Add leeks; cook for 2 minutes, stirring to coat with spices. Add pumpkin cubes and chicken broth. Bring to boiling; reduce heat. Simmer covered for 10 minutes Add rice. Simmer, covered, for 10 minutes more. Add cabbage; simmer, covered, 5 to 10 minutes more, or until rice and squash are tender. Season to taste with salt and pepper. Add tarragon just before serving. Makes 10 to 12 side dish servings are six main dish servings. Cranberry Pumpkin Muffins 3 1/3 cups flour 2 teaspoons baking soda 1 tsp baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon nutmeg 2 cups pureed pumpkin ½ cup milk 2/3 cup oil 2 cups brown sugar 3

4 2 eggs, lightly beaten 2 ½ cups dried cranberries Preheat oven to 350 In a large bowl place the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Mixing ingredients together and set the bowl aside. In a medium bowl place the pumpkin and milk, and blend them together well. Add the oil, brown sugar and eggs and mix them in well. While constantly beating, slowly add the egg mixture to the flour mixture so that it is well combined. Add the cranberries and stir them in. Fill 36 individual paper lined muffin tins with batter so that they are 2/3 full. Bake the muffins for 40 minutes, until a wooden pick inserted in the center comes out clean Pumpkin Pork and Apple Cider Stew 3 tablespoons all purpose flour 2 teaspoons crushed fennel seeds 1 teaspoon salt ½ teaspoon pepper 2 to 2½ pounds Boston butt, cut in 1 inch cubes 3 tablespoons olive oil, divided 2 medium onions, sliced 2¾ cups reduced sodium chicken broth, divided 1 ½ cups apple cider ¼ cup cider vinegar 3 cups peeled fresh pumpkin or butternut squash, cut into 1 inch chunks about 2 ½ pounds 1 cup carrots, cut into chunks (about two carrots ) 6 cups red potatoes, cut into 1 inch chunks (about 2 pounds ) 1 ¼ cups granny Smiths apples, unpeeled, cut into wedges (about two apples) 4

5 Place flour, fennel seeds, salt, pepper and pork in a large zip top of plastic bag. Seal bag and shake to coat pork. Heat 2 tablespoons oil in a Dutch oven. Add half the pork and the onions. Cook until pork is browned. Remove from pan. Heat remaining oil in pan. Add remaining pork, and cook until browned. Return cooked pork to pan and add 2 cups broth, cider and cider vinegar. Bring to a boil. Reduce heat and simmer, covered, 1 hour. Add pumpkin and carrots. Return to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes. Add potatoes and apples. Cover and simmer 20 minutes. If sauce is too thick, add remaining ¾ cups chicken broth. Serves 10. Pumpkin Bread Pudding Unsalted butter room temperature for Ramekins 6 tablespoons dark brown sugar 1 cup raisins 1/3 cup bourbon 1/3 cup hot water 1 15 oz can pumpkin puree 4 large eggs 1 cup granulated sugar ½ cups milk 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1 tsp ground ginger 1/4 teaspoon ground allspice Pinch of salt 1 12 ounce day old loaf brioche or challah bread cut into ¾ inch cubes Confectioners sugar for dusting Preheat oven to 350. Butter six 10 oz Ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. 5

6 Place raisins in a small bowl, and cover with bourbon, if using, and the hot water, let soak until plump about 20 minutes. Drain set aside In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level. Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil, remove from oven; let cool slightly. To serve, unmold onto plates, dust with confectioner s sugar. Note*** if you prefer to limit the bourbon, simply double the amount of hot water Bourbon Sauce 1 ½ cups water Half cup bourbon Quarter cup sugar 1/8 teaspoon salt 2 tablespoons melted butter 2 teaspoons flour 2 teaspoons grated lemon rind In 1 quart saucepan, combine water, bourbon, sugar and salt over high heat. Bring to a boil and cook 15 minutes. In another saucepan, combine melted butter and flour until well blended. Slowly, with a wire whisk, add the hot sauce to the butter flour mixture. Stir and cook over high heat until it boils. Remove from heat and stir in lemon rind. Makes 2 cups Wheat Berry Salad 12 ounces wheat berries 1 cup chopped red bell pepper 6

7 1 cup chopped zucchini 3 cups roughly chop baby spinach 5 ounces 1 Granny Smith apple on peeled, cut into thick sticks 2 garlic cloves, minced 1 green onion, chopped 1/3 cup minced red onion 3 tablespoons soy sauce 1 tablespoon seasoned rice vinegar 2 teaspoon sugar 1 tablespoon sesame oil 1 tablespoon extra virgin olive oil Place wheat berries in a large bowl. Cover with water by about 2 inches and soak 2 hours. Drain well. Place wheat berries in a large saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat, cover and cook about 1 hour, until somewhat tender and chewy. Drain and rinse. Combine wheat berries with remaining ingredients and toss well. Refrigerate 2 hours before serving to allow flavors to meld. Serves 12 7

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