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Tuesday, October 4

Freezer Cooking : Autumn Treats

Ingredients

  • 1 egg white
  • 2 tsp water
  • 2 tsp pure vanilla extract
  • 1 lb pecan halves
  • 1 c sugar
  • ½ - 1 Tbsp ground cinnamon (more, if you really like it)
  • ½ tsp salt

Directions

  1. Preheat oven to 250 degrees
  2. Spray a baking sheet with cooking spray
  3. Mix sugar, cinnamon and salt in a large ziploc bag
  4. Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine)
  5. Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture
  6. Pour coated pecans into Ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture
  7. Spread out in a single layer onto prepared baking sheet
  8. Bake for 1 hour, stirring every 20 minutes
    1. To freeze : Portion into freezer bags.  Will keep up to six months.
    2. To reheat : Let thaw naturally on counter.

Pumpkin Cornbread
Ingredients

  • 1 c flour
  • 1 c cornmeal
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/2 c packed brown sugar
  • 2 eggs
  • 1 c pumpkin purée
  • 1/3 c vegetable oil
  • 2 Tbsp molasses
  • 1/3 c buttermilk (or milk)
Directions

  1. Preheat oven to 400 degrees
  2. Whisk the dry ingredients together in a small bowl; try to smooth out any brown sugar lumps
  3. Whisk the wet ingredients together in a larger bowl. Add the dry to the wet, and mix until just combined.
  4. Turn into a buttered 9 inch spring form pan, (you could also use an 8×8 square pan) spreading out evenly. 
  5. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. If you’re using the 8×8 pan, make sure the center is cooked through.  Cool for a few minutes in the pan, then remove and serve warm.
    1. To freeze : Let cool and portion into bags.  Will keep up to three months.
    2. To reheat : Let thaw on counter.  Reheat in oven or microwave.

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