Pumpkin Biscotti Recipe

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/pumpkin-biscotti
Ingredients:
2 1/2 cups of flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Pinch of ginger
Pinch of cloves
Pinch of salt
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2 eggs
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract

Method
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.

Makes approximately 15 cookies.

Coconut pancakes

Tonight we are having breakfast for dinner. Jud is not a big fan of pancakes for breakfast so I thought I would try them for dinner. O.K. the real reason is that I was lazy and didn't want to cook and didn't really want to go out for dinner.

Dry Ingredients:

1 cup all-purpose flour

1 Tablespoon sugar

2 teaspoons baking powder
14 teaspoon salt.
Whisk these ingredients together and then in a separate bowl, mix
Wet ingredients:
1 cup light coconut milk

1 1/2 Tablespoons canola oil

1 egg

Combine the wet ingredients with the dry ingredients and cook as you would for pancakes.

Kay Nolan's Eggs

I'm having a brunch this morning and decided to make Kay's eggs for the main course. I had called her one time about the recipe and she said, "Just make deviled eggs and pour cheese sauce over it."  This is my version of her eggs.

Ingredients for eggs:
eggs
mayonnaise
mustard (I used dijon)
pickle relish
Dirrections for eggs:
I will tell you like Kay told me; Just make the deviled eggs like you normally do
Ingredients for cheese sauce:
1 can cream of asparagus soup
1 small velveeta cheese
Dirrections for cheese sauce:
In a double boiler, melt velveeta cheese and cream of asparagus soup.

Pour sauce over deviled eggs and keep warm until ready to serve.

Carrot Cake Pancakes

Yummy!!  From Cooking Light 2010
Ingredients:
1 1/4 cups whole wheat flour
1/4 cup walnuts or pecans, toasted
2 teaspoons baking powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cup lowfat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cup finely grated carrots
Cooking spray
3 Tablespoons,butter, softened
2 tablespoons honey
I cut this recipe in 1/2 for Jud and me and it was perfect. I also served mine with butter on top and maple syrup all over the top.
1. Combine flour and next 13 ingredients through eggs into a bowl. Stir just until moist and fold in the carrots.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon batter onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, cook 1 minute or  until bottoms are lightly browned.
3. Combine soft butter and honey in a small bowl; serve with pancakes.