Jess's Recipes

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning. Yield:  2 loaves; 12 servings per loaf (serving size: 1 slice) 3 1/3 cups all-purpose flour (about 15 ounces) 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 cups granulated sugar 1/2 cup egg substitute 1/2 cup canola oil 1/2 cup low-fat buttermilk 2 large eggs 2/3 cup water 1 (15-ounce) can pumpkin Cooking spray 1/3 cup chopped pecans Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at ...

Pumpkin Chiffon Pie 1 cool baked pie shell 1 Tbsp. Plain gelatin 1/4 cup cold water. Soak with gelatin. 1 cup brown sugar, well packed 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp all spice 1 1/3 cups cooked pumpkin 3 egg yolks 1/2 cup milk. (I use nonfat milk) Meringue 3 egg whites beaten until they stand in peaks 1/4 tsp. cream of tartar 6 tablespoons (or less) granulated sugar Add sugar gradually while beating. Mix pumpkin, salt and spices in a double boiler Beat egg yolks until light and lemon colored. Add milk. Blend yolks and mild into pumpkin mixture. Mix thoroughly .Place over boiling water and cook until mixture thickens and flavors are blended (10 to 15 min.) Stir frequently. Remove from water. Beat in soaked gelatin. Use beater. Cool until it begins to set (25 to 30 Min.) Then beat with beater until fluffy. Make meringue until stiff and glossy. Fold into pumpkin mixture. When well mixed pile gently into pie shell. Chill. Can chill over night. Serve with whipped crea...

This recipe is mom's that she bakes in a bundt pan. Ingredients- MIX 4 Eggs 1 Cup Oil OR. ¼ C.oil and ¾ C. applesauce 2 Cups Sugar 2 Cups Pumpkin Sift & Add 3 Cups Flour 2 Tsp. Baking Soda 2 Tsp. Baking Powder ½ Tsp. Salt ½ Tsp.+ Cinnamon Add 1 Cup Nut Meats 6 oz. or more Semi-Sweet Chocolate Bits Directions- Preheat Oven 350 Grease and flour angel food cake pan. (or Bundt pan) Bake 1 ¼ Hour (75 minutes)

After reading about this recipe here (her picture looks SOOOOO much better than mine!) , I decided this was a good recipe to try tonight. Although quite easy, it took a lot of hands on time. I was always working with it. It was a good welcome to fall recipe. My husband really enjoyed it! The recipe originally is from Rachel Ray Serves 4 - HUGE PORTIONS Submitted byRachael Ray For a complete meal, serve with Spinach Salad with Apple and Red Onion . I did not make this although this might have been good with it Ingredients 2 tablespoons extra virgin olive oil (EVOO), divided 1 pound bulk sweet Italian sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4-6 sprigs sage leaves (about 2 tablespoons), cut into chiffonade 1 cup dry white wine 1 cup chicken stock 1 cup canned pumpkin 1/2 cup heavy cream 1/8 teaspoon ground cinnamon - I would use at least a full teaspoon or more! 1/2 teaspoon nutmeg, ground or freshly grated Coarse salt and b...

4 c chicken broth 1/2 c canned pumpkin 1 small zucchini 1 1/2 c chopped celery 1 medium red pepper salt & pepper Cut veggies into chunks. In a lg pot stir to combine broth and pumpkin. Add celery and cook on high heat. Once hot, add veggies. Cook on high heat until soup reaches a boil. Reduce haet and simmer 5-10 minutes or until veggies are tender. Add salt and pepper. Makes 5 1 c servings-zero pts each. Or you can toss in 1/2 c corn and black beans-then 1 point.

1 1/4 c regular oats (not quick or instant) 3/4 c Bisquick (heartsmart version) 1 c skim milk 1/2 c egg beaters 1/3 c canned pumpkin 1 c canned peaches in juice or water, drained and chopped 1/4 c splenda 2 t pumpkin pie spice 1/4 t salt Preheat oven to 400. Combine all ingredients in a large bowl and stir well. Spoon into lined muffin tins. Bake for 20 mins or until muffins have puffed up and tops are firm and golden. Each muffin 1 point.

Makes 2 loaves 3 1/2 cups all-purpose flour 2 tsp baking soda 1 1/2 tsp salt 2 tsp cinnamon 2 tsp nutmeg 3 cups sugar 4 eggs, beaten 2 cups of fresh pumpkin 1/2 cup water 1 cup vegetable oil 1 cup chopped pecans Preheat oven to 350F. Combine flour, soda, salt, cinnamon, nutmeg, and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9X5 inch loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.

1 carrot, chopped 1 onion, chopped 1 rib of celery 1 tsp crumbled dried sage 1/2 bay leaf 2 TBS unsalted butter a 1 lb. can pumpkin puree 4 1/2 cups canned chicken broth 2 slices of homemade-type white bread, buttered lightly and the crusts removed 6 very small fresh sage leaves garnish if desired In a kettle cook the carrot, the onion, and the celery with 3.4 tsp of the sage, the bay leaf, and salt and pepper to taste in the butter over moderately low heat, stirring occasionally, until the vegetables are softened, stir in the pumpkin, and stir in 4 cups of the broth, a little at a time. Bring the liquid to a boil and simmer the mixture, stirring occasionally for 15 minutes. Discard the bay leaf and in a blender puree the mixture in batches until very smooth. Return the soup to the kettle, bring it to a simmer, stirring in enough of the remaining 1/2 cup broth to thin it to the desired consistency, and season it with salt and pepper. While the soup is cooking, cut each slice of brea...