Pumpkin Milkshake
- 8 cups of vanilla ice cream
- 4 T vanilla
- 4 T pumpkin
- 2 T cinnamon
- 3 cup of milk, almond, or soy milk
- Step 1 Combine all the ingredients in a blender and whirl away!
- Step 2 Garnish with a little whipped cream, cinnamon and pumpkin spice if desired.
Creamy Squash & Pear Soup
- 1 Vidalia onion, chopped
- 2 sliced pears
- 1 1/2 lbs. butternut squash, diced, no skin
- 2 t butter
- 2 1/2 cups vegetable broth
- 1/2 t salt
- 1/2 t fresh ginger
- 1 seeded jalapeño pepper, if desired.
- Step 1 In a large stock pot combine butter, diced onion, pears and squash. Cook until tender.
- Step 2 Remove and puree in a food processor, adding 1/2 cup of vegetable broth if needed.
- Step 3 Put back into stock pot and add remaining ingredients. If you want to kick it up a bit, add the jalapeno pepper with the onion mixture so it is pureed.
- Step 4 Serve with crème fraiche and garnish of thinly sliced pear.
Fruity Fractions
- 12 mini pita breads (1 per student)
- 3 pears, thinly sliced (1/4 pear per student)
- 6 slices of muenster cheese (1/2 slice per student)
- 6 t honey (1/2 t per student)
- Olive oil for brushing
- Step 1 Give each student a mini bread, brush with olive oil and cut into quarters or eighths
- Step 2 Have students work together to cut pears in half and then in quarters. Give each student a quarter and slice the pear thinly.
- Step 3 Add a slice of muenster cheese to each pita triangle and top with pear slice.
- Step 4 Lightly drizzle and small amount of honey over pita.
- Step 5 Bake in toaster oven at 450 F for 5 minutes or until pear is soft and cheese is bubbly. Enjoy!
Serves 12
Pumpkin Muffins
- 1-1/2 cups all-purpose flour
- 1 t baking soda
- 3/4 t ground ginger
- 1/2 t baking powder
- 1/2 t ground cinnamon
- 1/4 t salt
- 1/8 t ground cloves
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1/2 cup low-fat buttermilk
- 1/4 cup packed light brown sugar
- 2 tablespoons olive oil
- 1 large egg
- 2/3 cup sweetened dried cranberries, chopped
- Step 1 Preheat oven to 375 degrees.
- Step 2 Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray.
- Step 3 In a large bowl, combine flour, baking powder, baking soda, salt, ginger, cloves, cranberries and cinnamon.
- Step 4 In a medium bowl combine sugar, pumpkin, buttermilk, brown sugar, canola oil and egg.
- Step 5 Make a well in the dry ingredients and pour in your pumpkin mixture. Stir until just moist.
- Step 6 Fill muffin cups ⅔ to ¾ full. Bake for 16-18 minutes.
Yields 12 muffins