Best Fall Recipes

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Recipes to E-mail: cbrygiel2004@yahoo.com Best Fall Recipes

Justin Rygiel
Spice up your Kai Bjerkeseth
Publisher In-Class Group Exercise EDT 180C
Emily Belden
Fall! Justin Rygiel, Kai Bjerkeseth, Emily Belden

October 26, 2018

We have the perfect three

course meal to satisfy

everyone at the table.

Sources
Starting off with an Cornucopia

appetizer that is to die http://effetmer.e.f.pic.centerblog.net/

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for! The pumpkin cream Garlic Mashed Potatoes
https://www.myrecipes.com/recipe/garlic-
cheese muffins will melt
mashed-potatoes-with-pepper-cream-gravy
in your mouth. Pumpkin Cream Cheese Muffins
https://www.allrecipes.com/recipe/8458/
pumpkin-cream-cheese-muffins/
Libby’s Famous Pumpkin Pie
https://www.verybestbaking.com/
recipes/18470/LIBBYS-Famous-Pumpkin- Best Fall Recipes
Pie
 PUMPKIN CREAM CHEESE LIBBY’S FAMOUS
GARLIC MASHED POTATOES
MUFFINS
PUMPKIN PIE
INGREDIENTS:
Ingredients:
Cream Cheese Muffins
3/4 cup granulated sugar
6 cups cubed red potato (about 2 pounds) 1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract 1/2 teaspoon ground ginger
6 garlic cloves, peeled 1/4 teaspoon ground cloves
1 (8 ounce) package cream 2 large eggs
2 1/2 cups all-purpose flour
cheese 1 can (15 oz.) Pure Pumpkin
3/4 cup 1% low-fat milk
1 can (12 fl. oz.) Condensed milk (Or
2 cups white sugar substitute with equal amount Lactose-Free or
1 egg Almond Cooking Milk)
1 tablespoon butter or stick margarine
2 teaspoons baking powder
3 tablespoons brown sugar 1 unbaked 9-inch (4-cup volume) deep-dish pie
1/2 teaspoon salt
2 teaspoons ground cinnamon shell
4 1/2 tablespoons all purpose Whipped Cream (optional)
flour
1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

5 tablespoons white sugar

2 eggs Gravy:
3/4 teaspoon ground cinnamon
1 1/3 cups canned pumpkin 1 tablespoon butter or stick margarine
3 tablespoon butter Directions:
1/3 cup olive oil
3 tablespoons
2 tablespoons all-purpose flour MIX
2 teaspoons vanilla extract
1 cup 1% low-fat milk
sugar, cinnamon, salt, ginger and cloves in
chopped pecans
small bowl. Beat eggs in large bowl. Stir in
pumpkin and sugar-spice mixture. Gradually
Directions: 1/2 teaspoon freshly ground black pepper
stir in evaporated milk.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18
muffin cups, or use paper liners. 1/4 teaspoon salt
2 tablespoons chopped fresh chives POUR
To make the filling: In a medium bowl, beat cream cheese until soft.
Add egg, vanilla and brown sugar. Beat until smooth, then set aside. Directions: Into pie shell.
For the streusel topping: In a medium bowl, mix flour, sugar, cinna-
mon and pecans. Add butter and cut it in with a fork until crumbly. Set
BAKE
aside.
in preheated 425° F oven for 15 minutes.
For the muffin batter: In a large bowl, sift together flour, sugar, baking Reduce temperature to 350° F; bake for 40 to
powder, cinnamon and salt. Make a well in the center of flour mixture
50 minutes or until knife inserted near cen-
and add eggs, pumpkin, olive oil and vanilla. Beat together until
smooth. ter comes out clean. Cool on wire rack for 2
hours. Serve immediately or refrigerate. Top
Place pumpkin mixture in muffin cups about 1/2 full. Then add one
tablespoon of the cream cheese mixture right in the middle of the with whipped cream before serving.
batter. Try to keep cream cheese from touching the paper cup. Sprinkle
on the streusel topping.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.