Good Gourd Online Exclusive
By: Jon Webber
These delicious recipes bring out the best of the season by showcasing the fabulous flavors gourds have to offer. For more, click here for Jon's Creamy Pumpkin Soup with Pumpernickel Sage Croutons.
Pumpkin Pie Cookies with Maple Icing
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 stick of butter
- ¾ cup brown sugar
- 1 tsp vanilla
- 2 cups pumpkin pie mix*
Icing Ingredients:
- 2½ cups of sifted powdered sugar
- 4-5 tbsp half and half
- 1 stick of softened butter
- 1 tsp maple flavoring
*See my recipe for Great Grandma Markie's Pumpkin Pie
Directions: In a large mixing bowl cream the brown sugar and butter. Add the pumpkin mix and vanilla. Gradually add the dry ingredients and mix until all ingredients are well incorporated. Let rest in the refrigerator for at least 30 minutes. While dough is in the refrigerator, combine all the icing ingredients in a medium mixing bowl. Mix icing on medium speed until smooth. Drop the dough by the tablespoon onto a greased cookie sheet. Space the cookies about 2" apart. Bake cookies at 3250 for 12-15 minutes. Place on wire rack or paper bag. Immediately drop a spoonful of icing onto the center of the cookies. With a knife or frosting spatula, gently spread the icing.
Great Grandma Markie's Pumpkin Pie
Ingredients:
- 1½ cups canned pumpkin
- 1½ cups sugar
- ½ tbsp flour
- ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp all spice
- ¼ tsp cloves
- 1½ cups milk
- 3 eggs, beaten
Directions:
Mix all ingredients together, adding the milk and eggs last.
Roasted Squasage and Peppers
Ingredients:
- 1 large acorn squash (3 small squash work as well)
- 1 lb uncooked Italian sausage, without the casing
- 1 diced bell pepper (red or yellow work best)
- ½ cup diced red onion
- 2 cloves of garlic, minced
- 1 cup bread crumbs (leftover Pumpernickel Sage Croutons work well)
- 4-6 oz of shredded parmesan or pizza cheese
- Salt and pepper to taste
- 1 stick of butter
- brown sugar
Directions: Cut the squash in half lengthwise. Scoop out the seeds in the squash. In a large bowl combine the sausage, veggies, and bread crumbs. Season the meat with salt and pepper. Mix until all ingredients are well incorporated. Place 1 tbsp of butter and 1 tbsp of brown sugar into each squash half. Pack the meat into the squash. Place the squash in a 9x13 pan and pour in 1 cup of water into the bottom. Bake at 3750 for 45 minutes. Remove from the oven and sprinkle with the cheese. Place back in the oven and bake for another 10-15 minutes. The cheese should be melted and the squash fork tender.
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Jon Webber is an experienced caterer, party planner and amateur chef. Over the years, he has perfected the various ways to prepare and plan simple everyday dinners, as well as the party everyone will be talking about for weeks to come. He loves to tinker in the kitchen, experimenting with different flavors until they mix just right. He is currently developing his own line of salsas, as well as writing several cookbooks.
Want to comment or ask a question? Email Jon at inthekitchen@upincumming.com.
