From Denny: When the holidays roll around every year how often do you go flipping through cookbooks - what's on the shelves or online - to get some new inspiration? Sometimes, the same menu of comfort foods is delightful. Sometimes, it's a real yawner. At our house, we often try a new dish every year combined with the favorites. If the new dish is a hit it becomes inducted into the annual holiday club. :)
When we all think of using pumpkin in a recipe we usually go for the typical pumpkin pie recipe. We love pumpkin pie at our house and the traditional one is low in calories so is a good choice to help keep those calorie monsters in line during the holidays.
But what about trying something new with pumpkin? Martha Stewart presents her sweet pumpkin bread pudding with a milk sauce along with some delectable pumpkin donut muffins. Those muffins sure would make a good breakfast while you are waiting on the turkey to roast.
Well, I'm off to load many more holiday recipes as the rush is on to get them loaded for the season! :)
To watch the video if it does not load, go here.
Pumpkin bread pudding with dulce de leche
From: Martha Stewart, Everyday Food Magazine, Thanksgiving 101
Serves: 8
Active time: 15 minutes
Total time: 1 hour
Ingredients:
Pumpkin bread pudding:
1 can (15 ounces) pure pumpkin purée
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
Dulce de leche
6 cups whole milk
1 1/2 cups sugar
1/4 teaspoon coarse salt
Remove from heat and whisk in:
3/4 teaspoon baking soda (mixture will foam)
Directions:
Pumpkin bread pudding:
Butter a 2-quart baking dish.
In a large bowl, whisk together the custard: 1 can (15 ounces) pure pumpkin purée, 1 cup whole milk, 1/2 cup heavy cream, 2 large eggs, lightly beaten, 1/4 cup light-brown sugar, 1/2 teaspoon coarse salt, 3/4 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/2 teaspoon anise seed, roughly chopped.
Arrange bread pieces in a dish and pour custard over bread and top with pecans, roughly chopped.
Bake in a 350-degree oven until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.
To store, cover and refrigerate, up to 2 days.
Dulce de leche:
In a medium saucepan combine ingredients, then cook over medium heat and bring to a simmer.
Remove from heat and whisk in 3/4 teaspoon baking soda (mixture will foam).
Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl.
To store, let cool and refrigerate in an airtight container, up to 2 weeks.
Nutritional information per serving:
416 cal; 18.5 g fat (7.7 g sat fat); 10.5 g protein; 54.4 g carb; 4 g fiber
Nutritional information per 2 tablespoons:
127 cal; 3 g fat (1.7 g sat fat); 3 g protein; 22.9 g carb; 0 g fiber
Serving Size
Pumpkin doughnut muffins
From: Martha Stewart, Everyday Food Magazine, Thanksgiving 101
Makes: 12
Active time: 20 minutes
Total time: 1 hour
Ingredients:
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin purée (from a 15-ounce can)
1 3/4 sticks unsalted butter, room temperature
3/4 cup light-brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.
Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.
Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack.
Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)
Nutritional information per muffin:
356 cal; 14.6 g fat (8.8 g sat fat); 5.1 g protein; 52.5 g carb; 2.2 g fiber
Serving Size
*** Check out Holiday Recipes From Dennys Food and Recipes
*** Another version of Pumpkin cupcakes with candy corn decoration photo by norwichnuts @ flickr
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