Sunday, October 18, 2009
Fall Festival Recipe Exchange
What a great idea!
Amy, from My Friend Amy, has started a Fall Festival Recipe Exchange. It's a great chance to celebrate the wonders of the fall harvest and enjoy good, comfort food from fellow bloggers.
I hope you enjoy my contributions!
Pumpkin French Toast
1/ 2 cup canned solid packed pumpkin
6 large eggs
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon of cloves
1/4 tsp. nutmeg
1 teaspoon pure vanilla extract
3 cups whole milk
1/4 teaspoon salt
8 slices (or more) “Texas-toast” style loaf bread
Non stick spray
1. Whisk together the pumpkin, eggs, sugar, cinnamon, vanilla, milk, and salt in a large bowl. Place the bread in baking dish and pour the pumpkin mixture over and turn the bread to coat evenly. Let sit for 5 minutes.
2. Spray griddle with non stick spray and heat to medium-high. Place 4 slices of the bread on griddle and cook until golden brown on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Re spray with non stick spray if necessary; repeat with remaining bread. Serve with syrup.
4 tablespoons (1/2 stick) butter or margarine
3 garlic cloves, minced or chopped
1 large onion, diced
1 1/4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (or more to taste)
3 cups chicken broth
16-ounce can solid-pack pumpkin (or squash)
1 can (12 ounces) evaporated milk
Melt butter or margarine in a large saucepan, and sauté garlic and onions till golden brown. Add curry powder, salt, coriander, and cayenne pepper; simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes.
Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is OK).
For a smoother soup, in batches, transfer soup to blender or food processor. Process till very smooth. Serve hot.