Easy and Quick Recipes

Baked Pumpkin Maple Bars Ingredients : Pumpkin Bars: ¼ c. warm water 1 T. sugar 1 T. yeast ½ c. brown sugar 2 eggs ⅓ cup butter, softened 1½ c. pumpkin puree 5 c. flour 1 tsp. salt Maple Icing: 3 c. powdered sugar dash salt 1 tsp. maple extract evaporated milk (about 3-4 T.) See full instructions on : www.littledairyontheprairie.com

Ingredients 1 stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing 1 pound challah bread, cut into 1-inch cubes 1 butternut squash 1 1/4 cups sugar, plus more for sprinkling 4 (large) eggs 3 cups whole milk 1 can (14 ounces) pure pumpkin puree 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/2 kosher salt 2 cups confectioners' sugar 2 tablespoons bourbon 1/2 cup toasted pecans, chopped Directions Preheat the oven to 375°. Butter two 9-inch, deep-dish glass or ceramic pie plates. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden. Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice. In a very large nonstick skillet, melt 3 tablespoons of the butter. Add the...

Ingredients 1 cup of puréed cooked pumpkin or winter squash (canned or homemade)* 1 cup ricotta (use whole milk for best results) 2 large eggs 2 teaspoons kosher salt 1/4 cup parmesan or pecorino cheese 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour 2-3 teaspoons minced fresh sage 1/4 cup unsalted butter Black pepper to taste Truffle salt to taste (optional) * To make your own pumpkin purée, use a strong chef's knife to cut a small sugar pumpkin (or other winter squash) in half. Scoop out the seeds and strings. Lay the pumpkin face down on a foil-lined baking sheet. Bake at 350°F for 45 minutes to an hour, until soft. Allow to cool, then scoop out the flesh and mash with a fork. Alternatively, if you are working with leftover fresh pumpkin pieces, roast or boil them until tender, and then cut away and discard the skin. Directions 1. Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour...

INGREDIENTS : 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed DIRECTIONS : Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

INGREDIENTS : 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract  2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract DIRECTIONS : Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted bu...