October: Pumpkins + Pears

Pumpkin Milkshake

Prep Time: 5 minutes Cooking Time: 10 minutes Prep Time: 15 minutes
  • 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

Prep Time: 15 minutes Cooking Time: 15 minutes Prep Time: 30 minutes
  • 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

Prep Time: 15 minutes Cooking Time: 5 minutes Prep Time: 20 minutes
  • 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

Prep Time: 15 minutes Cooking Time: 15 minutes Prep Time: 30 minutes
  • 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