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Bays English Muffins Pumpkin Pudding

October 30, 2015 · by Carrie Trax ·

Bays English Muffin Pumpkin Pudding

It’s that time of year where you can find fresh pumpkins everywhere and what a great time to create some pumpkin inspired dishes.  It is easy to cook your own pumpkin in just a few easy steps.  Follow these directions and you will have fresh pumpkin for pie, muffins and more, cooking fresh pumpkin for puree.  I created this pumpkin dish by using Bays English Muffins instead of bread.  The English Muffins are the perfect texture for making this pudding.  Remember to look for Bays English Muffins in your store’s refrigerated section.  All their muffins are made to order, and leave the factory within 24 hours of baking and are shipped across the country in refrigerated trucks.

Bays English Muffin Pumpkin Pudding with Vanilla Sauce
6 Bays English MuffinsBays English MuffinBays English Muffin Pumpkin PuddingBays English Muffin Pumpkin Pudding
2 eggs, beaten
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla extract
1 cup fresh pumpkin puree or canned
1/2 cup dried cranberries
1/4 cup pecans, chopped

Cut each Bays English Muffin into 9 pieces and place in large bowl, set aside.  In medium bowl beat eggs, sugar, milk, vanilla and pumpkin puree. Pour pumpkin mixture over Bays English Muffin pieces and stir in the dried cranberries, let set for 1 hour. You can also pour directly into the baking dish, cover, refrigerate and bake the next day.  Spray a 12-inch or 13×9 baking dish.  I used a pretty decorative ceramic pie plate.  Pour mixture into baking pan and place on a baking sheet and then add about 2 cups of water to the baking sheet.  Bake at 350 degrees for 1 hour or until golden brown and knife inserted comes out clean. Remove and cool for about 10 minutes if you would like to serve warm. Drizzle with the warm vanilla sauce and sprinkle with the pecans and serve.  Once cooled completely you can refrigerate to serve later or the next day.

Vanilla Sauce
1 cup milk
2 tablespoons butter
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon flour
1/8 teaspoon salt

Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding

Bays English Muffin Pumpkin Pudding

 

 

Filed Under: baking, bread, breakfast, desserts, favorite products, Holidays, Thanksgiving · Tagged: Bays English Muffin, dessert, dried cranberries, pumpkin, spices, Thanksgiving, vanilla sauce

Oatmeal Cookie ~ Trio

December 9, 2014 · by Carrie Trax ·

Oatmeal CookiesOatmeal cookies are a must at Christmas time at my house… that’s what my husband tells me.  This is his favorite cookie there is always a batch baking in my oven throughout the year.  He prefers dried cranberries in his cookie instead of raisins so this year I decided to dress his oatmeal cookies up a little.  I took the basic oatmeal and cranberry cookie and dressed it up with a dip in some white chocolate and a sprinkle of pecans.  Dipping a cookie halfway in white or milk chocolate and adding some accents like nuts or jimmies will make a plain cookie into an extraordinary cookie. Remember to always leave a few plain for the ones who just like them just plain.  Oatmeal cookies come in all shapes and sizes, chewy or crisp so another recipe I am sharing below is for a crisp oatmeal cookie glazed with a confectioners sugar icing.  Both are easy and simple to make for your holiday cookie tin.

Oatmeal Cranberry Cookies
1 cup salted butter, room temperatureCranberry Oatmeal Cookies
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla extract
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1 1/2 cups uncooked quick cook oats
1 1/2 cups dried cranberries
1/2 cup pecan pieces
12 oz white melting chocolate

Preheat oven to 350 degrees. Beat butter and sugars together until well combined. Add egg and vanilla extract and mix until well combined. Add Oatmeal Cookies dipped in White Chocolateflour, baking soda, baking powder and cinnamon and mix until well combined. Add oats and mix until a thick dough forms. Stir in cranberries and pecan pieces. Place heaping tablespoon-sized balls of cookie dough onto a parchment lined cookie sheet. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but they continue to cook and firm as they cool. Do not over bake. If cookies look cooked (not a little undercooked) when you take them out, they are probably overcooked. Let cookies cool for about 2 minutes on the cookie sheet, then remove to cooling rack to finish cooling. Once cookies are cool, melt white chocolate in a small bowl. Dip cookies, one at a time, into white chocolate and shake to remove excess white chocolate. Set on parchment paper  and sprinkle with crushed pecans before the white chocolate dries.  White chocolate dries fast so I dip three cookies and then sprinkle on the pecans before dipping more.

Recipe from ~ Live, Love & Sugar

 

Iced Oatmeal Cookie
1 1/2 cups old fashioned oats
2 cups all-purpose flourIced Oatmeal Cookies
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
2 tsp vanilla extract
Icing:
2 cups powdered sugar
3 Tbsp milk

Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature. Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 – 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.

Recipe from ~ Mother Thyme

Oatmeal Cookies dipped in White Chocolate

 

 

Filed Under: baking, cookies, desserts, Holidays · Tagged: baking, Christmas, cookies, cranberries, dried cranberries, holiday, oatmeal, spices

Roasted Pumpkin Soup with Pumpkin Seeds & Goat Cheese

November 9, 2014 · by Carrie Trax ·

Roasted Pumpkin Soup

With Thanksgiving  approaching soon  I wanted to start planning my meal.  With the newest addition to my kitchen the Ninja Blender and attachments I wanted to see if I could use it with every recipe I will be making for the Thanksgiving table.  So the challenge begins and the first thing we will start my Thanksgiving meal off with is a “Roasted Pumpkin Soup”…

Roasted Pumpkin Soup
3 pounds sugar pumpkin, seeded
and peeledRoasted pumpkins, onions and mushrooms
1 onion, peeled and quartered
2 shiitake mushrooms, stemmed, cleaned
1 garlic clove, peeled
1/2 cup olive oil
2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

4 cups chicken or vegetable stock
1/2 cup heavy cream
1/4 cup roasted pumpkin seeds*
1/3 cup crumbled goat cheese with dried cranberries

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.  Addroasted pumpkins, onions and mushrooms in a Ninja Blender oil, salt and pepper; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool.

Transfer vegetables to the Ninja blender and pour in 2 cups stock; push the Auto-iQ Food Puree button. Just sit back for a minute and wait.  The soup has been pureed perfectly.  Add soup to a pot with remaining 2 cups of stock. Bring soup just to a simmer and add the heavy cream. Continue simmering until heated.  Remove from heat, and season with salt and pepper if needed. Serve in a bowl and top with toasted pumpkin seeds and goat cheese.  Great recipe you can make 1 or 2 days before Thanksgiving!

*I used the pumpkin seeds from the pumpkin I used to make the soup.  Here is a recipe for Roasted Pumpkin Seeds

Recipe adapted from: Martha Stewart

Roasted Pumpkin Soup

Filed Under: Fresh From Oregon, Holidays, lunch, Main Dishes, soup, Thanksgiving, vegetables · Tagged: dried cranberries, goat cheese, harvest, pumpkin, pumpkin seeds, pumpkin soup, roasted, roasted pumpkin soup, soup, toasted, vegetable

Fresh Pear & Gingerbread Crisp

November 17, 2013 · by Carrie Trax ·

2013.11.02@08.44.16._K5I8102Pear & Cranberry CrispPears are still in season Fresh From Oregon.  We take a few trips every fall over the mountain to Hood River, Oregon where you can buy pears fresh from the orchards.  There are many great places to shop but my favorite place is Kiyokawa Family Orchard & Fruit Stand.  If you do not live close to Hood River or are out of state just ask where you shop for Hood River Pears.  In this crisp recipe I used the Red Bartlett pear which holds its shape and flavor great during baking.  There are always two parts to a crisp, the juicy fruit bottom and the crunchy top.  I received a bag of Nature’s Path Organic Gingerbread Granola at the IFBC I attended this year and thought what a great flavor combination for my crisp gingerbread and pears.   The best thing about using this bag of granola from Nature’s Path is it all ready to use just add butter and you have a topping for any dessert.  They have so many flavors of the Love Crunch granola like Apple Crunch, Dark Chocolate & Berries, and Aloha Blend, check out all their other great and unique flavors.  The list of dessert creations you can make with Nature’s Path Love Crunch Granola is endless!

Topping:Granola in food processorPears & Dried CranberriesPears & Dried Cranberries CrispPear & Cranberry Crisp
2 1/2 cups Nature’s Path Love Crunch Organic Gingerbread Granola
4 tablespoons butter, cold

For the filling:
4 large Oregon Hood River pears, peeled and chopped
1/4 cup dried cranberries
1 tablespoon lemon juice
2 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 crystallized ginger, finely chopped

Preheat oven to 375 F.  Spray 8 small ramekins lightly with baking spray, set aside.

Place the Nature’s Path Organic Gingerbread Granola in a food processor and pulse a few times.  Add butter and pulse until topping resembles coarse meal, set aside.

Combine Oregon Hood River pears and dried cranberries in a large bowl.  Add lemon juice, sugar, cinnamon and crystallized ginger.  Divide mixture evenly between the 8 individual ramekins.  Cover evenly with the Nature’s Path Organic Gingerbread Granola topping.  Place on baking sheet and bake in oven until topping is golden brown and fruit is bubbling, about 30-40 minutes.Red Bartlett pears on the tree

Filed Under: baking, desserts, farmers market, favorite products, fruit, Pacific Northwest Trips, pears · Tagged: dried cranberries, gingerbread, Hood River, Kiyokawa Family Orchard, Nature's Path Organic Love Crunch Granola, pears

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