*~*~*~* Happy Halloween *~*~*~*

~ Chef ~

~*~ Halloween Treats - Part 3 ~*~

Today, Eerie Eyeballs!

Ingredients:
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
1/2 cup miniature semisweet chocolate chips
red food coloring (optional)
Directions: Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes. Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator. Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." If you want them to be extra spooky given them a bloodshot look. Take a toothpick dipped in red food coloring and make squiggly lines on the eye. Yields: approximately 30. Now you are set to be the Best Treater in the entire Neighborhood! ~ Chef ~

~*~ Halloween Treats - Part 2 ~*~

Continuing with the Spirit of Halloween ... today we are going to talk about Ghoulish Caramel Apples. These are time consuming so pull up a chair. Ingredients:
3 packages (14 ounces each) caramel candies
2 tablespoons water
6-8 large Granny Smith apples
6-8 heavy wooden skewers or sticks
melted white chocolate - see directions below for amounts
Black cookie icing
cellophane wrap and waxed paper

Directions: Line a large cookie sheet with heavily buttered waxed paper then set aside. Wash and completely dry the apples. Insert a stick through the stem section. Sometimes it helps to use two sticks as these Apples become quite heavy during the dipping process. Combine caramels and water in medium size saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. Dip each Apple in the caramel mixture, coating evenly, use a spoon to help cover the top part of the Apple. Allow the caramel to set slightly and then dip in the caramel again. Once caramel has stopped dripping set Apple on the buttered wax paper. Once all Apples are coated place them in the refrigerator for 30 minutes. Next melt the chocolate either in a double boiler or the microwave. Use 3 ounces of chocolate per Apple. Dip the bottom of the caramel apple in the chocolate first. Then dip the entire Apple in the chocolate completely encasing the Apple completely. Lastly using a spoon pour chocolate over the top of the Apple allowing it to run down giving it a sheet look. Once the chocolate subsides in dripping place the Apple back onto the buttered wax paper. Place in the refrigerator for 45 minutes to set. Take them out and use the black cookie icing to paint on their faces. Please them back in the refrigerator for 30 minutes to set the icing before wrapping them in cellophane. Keep Apples stored in the refrigerator until ready to hand out. ~ Chef ~

~*~ Halloween Treats - Part 1 ~*~

In the Spirit of Halloween ... for the next 3 days I am going to post Halloween Treats that you can make at home. These are guaranteed to make you the Top Treater on the Block! Today we start with The Great Pumpkin Rice Krispy Treats.

Ingredients: 3 tablespoons butter or margarine ~ 1 package (10 oz., about 40) regular marshmallows - OR - 4 cups of miniature marshmallows ~ 6 cups of Kellogg's Rice Krispies ~ orange food coloring ~ green cookie icing ~ black cookie icing ~ Tootsie Rolls ~ Pumpkin shaped pan
Directions: In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add orange food coloring. Now add the rice krispies. Stir until well coated. Firmly press enough mixture into the pumpkin shaped pans until even with the top of each cup. Once the molded treats have cooled place two of them together to create a pumpkin shape. (If you do not have a pumpkin shaped pan just roll baseball shaped balls with your hand.) Use a little green cookie icing to draw on some vine squigglies. Now squish a tootsie roll and place on top for a great looking stem. You can leave them plain -or- use the black cookie icing to draw on faces. NOTE: These are best if served the same day. If you store them make sure it is at room temperature in an airtight container or wrap them in cellophane wrap for now more than two days. Always use fresh marshmallows. ~ Chef ~

~*~ Pumpkin Bites ~*~

Ingredients:
2 refrigerated ready-to-use (rolled) pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Directions: Preheat oven to 350 degrees. Use pumpkin shaped cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Press the dough down, in and around the edge of each muffin cup. Make sure the stem for the pumpkin stays sticking out. Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Make sure the muffin tray is cooled before reusing. Makes 24 mini-pies. Keep refrigerated. ~ Chef ~

~ National Bologna Day ~

What used to be a Poor Man's meat has skyrocketed to a price that now makes it a Rich Man's meat. Bologna is generally made from low-value scraps (trimmings from steaks, roasts or other meat cuts). Such may be the origin of the slang word baloney, meaning "nonsense". Bologna is usually served in round uniform slices pre-cut in a package or sliced at a deli. Bologna is a popular breakfast food in Newfoundland, served fried as a substitute to ham slices. It is sometimes grilled, as well. In either case, it is referred to as "Newfie Steak". In Pittsburgh, bologna is sometimes referred to as "jumbo". Bologna is constitutionally much the same as hot dogs, just larger and sliced. German Bologna also known as Garlic Bologna, is typically distinguished by adding garlic to the recipe. Despite the name, bologna in Germany – where it is very common and known as Fleischwurst or, for better varieties, Lyoner ("Lyon sausage") – does not usually contain a noticeable amount of garlic. Lebanon Bologna named for Lebanon County, is the Pennsylvania Dutch variety and distinguished by its smokey taste and dark, coarse appearance, this is one of the more extreme flavors of bologna. So make yourself a simple bologna sandwich today. ~ Chef ~

~ A Classic ... Peanut Butter Cookies ~

OK, OK I know you are tired of Peanut Butter recipes by now. One more and then we are on to something else.

Ingredients: 1 1/4 cup all purpose flour, sifted * 1/4 cup creamy peanut butter * 1/4 cup shortening * 1/4 cup unsalted butter, softened * 1/4 cup granulated sugar * 1/4 cup brown sugar * 1/4 teaspoon salt * 1 large egg * 1/2 teaspoon baking powder * 3/4 teaspoon baking soda * 1/4 cup roasted peanuts, chopped ultra fine (optional)
Directions: Combine shortening, butter, peanut butter, sugar, brown sugar and egg. In a separate bowl, sift together flour, baking powder, baking soda and salt. Mix dry ingredients into peanut butter mixture. Add chopped peanuts and stir. Chill batter. Shape into 1-inch balls and put on baking sheet. Flatten with a fork, making a criss-cross pattern. Bake at 375 degrees for 10-12 minutes until golden brown. Yields: 2 dozen ~ Chef ~

~*~ Sour Cream Chocolate Cake with Creamy Peanut Butter Frosting ~*~

I'm stuck on Peanut Butter recipes.

Ingredients: 2 cups all-purpose flour * 2 ½ cups sugar * ¾ cup unsweetened Dutch cocoa powder * 2 teaspoons baking soda * 1 teaspoon salt * 1 cup vegetable oil * 1 cup sour cream * 1 ¼ cups water * 2 tablespoons distilled white vinegar * 1 teaspoon Pure vanilla extract * 2 eggs

Directions: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Sift the flour, sugar, cocoa powder, baking soda and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk. Gradually beat in the water. Now add the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is mixed well. Divide among the 2 prepared cake pans. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, wrap layers in plastic wrap and place in freezer until ready to frost, at least one hour.

~~~ Now let's make the frosting. Makes about 5 cups ~~~

Ingredients: 10 ounces cream cheese, at room temperature * 1 stick (4 ounces) unsalted butter, at room temperature * 5 cups confectioners’ sugar, sifted * 2/3 cup smooth peanut butter

Directions: In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended. Time to frost the cake. Remember to freeze the cake before frosting. It will make the cake easier to handle and frost. Nothing left to do now but cut and enjoy! ~ Chef ~

<<< Peanut Butter Balls >>>

Since we are on recipes using Peanut Butter here's another. Ingredients: 2 cups creamy peanut butter
1/4 cup unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 1/2 cups confectioners sugar
For Chocolate Coating -
9 ounces semi sweet chocolate, coarsely chopped
2 tablespoons shortening

Directions: Line a baking sheet with parchment paper. Place the peanut butter, unsalted butter and salt in a microwaveable bowl. Heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary). Roll the dough into 1 inch round balls. Place on the cookie sheet and refrigerate for about one hour or until firm. Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. Makes about 40 pieces, depending on size. ~ Chef ~

~ Peanut Butter Pie ~

Make this pie while you still can. The price of peanut butter is on the rise by 40%. There are some that say we may be without peanut butter by year end. So stock up now!

Ingredients:
1 cup powdered sugar
1 (8-ounce) block cream cheese, softened
1 cup creamy peanut butter
1 (14-ounce) can sweetened condensed milk
1 (12-ounce tub) of Cool-Whip, thawed
2 (9-inch ready-made) graham cracker pie shells
chocolate sundae syrup
Directions:
Combine the sugar, cream cheese and peanut butter in a large bowl; beat with a mixer at medium speed until smooth. Now add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between the 2 shells; chill 8 hours or until set (pie will have a soft, fluffy texture). Drizzle with chocolate syrup. This pie can be served frozen if desired. ~ Chef ~

~*~ Chocolate-Bourbon Pecan Pie ~*~

This is a recipe I have not prepared yet but plan to very soon. The recipe and photo is courtesy of Nicci Morris. If you get a chance to prepare it before I do please let me know what you think. It looks amazing!

Ingredients:
If you are not skilled enough to make your own you will need ... 1 store-bought deep dish pie shell (Nicci Morris highly recommends Marie Callender’s pastry shells)
1 cup white sugar
1 cup light corn syrup
1/2 cup salted butter (not margarine)
4 large eggs, beaten
1/4 cup bourbon (90 proof)
1 teaspoon Pure Vanilla extract (not imitation)
8 ounces semi-sweet chocolate chips
1 1/2 cup pecan halves
Directions: Preheat your oven to 325 degrees. In a saucepan combine sugar, corn syrup and butter. Cook over medium heat, stirring constantly, until butter melts and sugar is completely dissolved. Cool slightly (you don’t want to scramble the eggs in the filling). In a large bowl combine eggs, bourbon and vanilla then mix well. Pour cooled sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake for 55-60 minutes, or until set and crust is golden. Of course you know if the crust starts to brown too quickly (before the filling sets) cover with foil while it finishes. Indulge! ~ Chef ~

~ Crockpot Chicken Piquante ~

Ingredients:
3 tablespoons vegetable or canola oil
1 (3 to 4 pound) whole chicken cut up
1/2 cup of all purpose flour
1/2 to 1 tablespoon of Cajun seasoning, or to your taste
1 cup of chopped onion
1 cup of chopped green bell pepper
1/2 cup of chopped celery
2 teaspoons of chopped, pickled jalapeno
1-1/2 teaspoons of chopped garlic
1/2 teaspoon of dried thyme
2 bay leaves
2 (14.5 ounce) cans of stewed tomatoes, undrained
1/4 cup of tomato paste
1 tablespoon of Worcestershire sauce
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon of crushed red pepper flakes
Hot, cooked rice
1/4 cup of chopped, fresh flat leaf parsley, optional
Louisiana Hot sauce, for the table

Directions: Heat oil in a large skillet over medium high heat. Shake together the flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture. Brown chicken in batches for 4 minutes per side. Transfer to a 6 quart crockpot as it is browned. Add the onion, bell pepper and celery to the skillet; stir and cook for 3 minutes, then add the jalapeno, garlic, thyme and bay leaves and cook another minute. Chop up the stewed tomatoes and add to the skillet; add the tomato paste, Worcestershire sauce, sugar and salt. Bring to a boil, then transfer to the crockpot on top of the chicken. Cook, covered, on low for 3 hours. Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. ~~~~~ Piquante is fairly spicy. If you want it more on the mild side, reduce the Cajun seasoning, and eliminate the red pepper flakes and hot sauce. However, your taste buds desire. ~ Chef ~

~ Yorkshire Pudding ~

Yorkshire pudding is not a custard but more like a cross between a soufflé and a cheese puff (without the cheese). The batter is a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef's hat, only to collapse soon after you remove it from the oven. Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin.

Ingredients:
1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten*
2-4 Tbsp of roast drippings
* If you double the recipe, only add an extra egg to the batter.
Directions:
1) Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter and eggs then beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour. 2) Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes. For a popover version you can use a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes. 3) Once the pan is hot carefully pour the batter into the pan (or the wells of the muffin pan, filling just 1/3 full). Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.

Now slice the roast beef and experience deliciousness!

~ Chef ~

~ Beer Brats ~

Have your own Oktoberfest at home!
Ingredients:
1 (14 ounce) package Johnsonville Smoked Brats
1 (2 pound) bag sauerkraut, rinsed and drained
1 onion, sliced and separated in rings
1 green pepper, cut in rings (optional)
1 (12 ounce) beer
1 tablespoon Dijon mustard
1/4 cup apple juice
1/4 cup brown sugar
1 teaspoon caraway seeds
1 teaspoon thyme
1 bay leaf

Directions: Place sauerkraut in bottom of crockpot with onion and green pepper (optional) on top. Whisk together the beer, mustard, apple juice, caraway seeds, thyme and brown sugar. Pour over the sauerkraut, green pepper (optional) and onion. Add bay leaf to pot. Now place the brats on top and cook on high for 4 hours or low for 6 hours until peppers (optional), onions and brats are well done. Remove bay leaf. Now remove the brats from the crockpot. Cut slits in 2-sides and place in hot cast iron skillet. Grill until desired browness. You can either serve the brats on hoagie buns covered with the sauerkraut, peppers (optional) and onions or simply on a platter. Enjoy!

~ Chef ~

<-<-<-< Submarine Sandwich >->->->

The Sub Sandwich originated in several different Italian American communities in the Northeastern US from the late 19th to mid 20th centuries. The popularity of this Italian-American cuisine has grown from its origins in Pennsylvania, New York, New Jersey and Massachusetts to spread to most parts of the US. The use of the term submarine or sub is believed to have originated in a restaurant in Scollay Square in Boston, Massachusetts at the beginning of World War I. The sandwich was created to entice the large numbers of navy servicemen stationed at the Charlestown Navy Yard. The bread was a smaller specially baked baguette intended to resemble the hull of the submarines. There are many varieties but the typical Submarine Sandwich consists of: long crust bread, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian herbs and spices, salt and pepper. The sandwich starts with a layer of cheese and ends with a layer of cheese (so the bread doesn't get soggy). ~ Chef ~

~ Sunday Brunch ~

Yesterday, I put my homemade preserves

to good use. I made French Toast and topped it with

the Pear Preserves drizzled with Pear Honey.It was amazing!
~ Chef ~

~ Pumpkin Bread Pudding ~

This will conclude Pumpkin Week.

Ingredients:
1 1/2 cups whole milk (or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon (ground) cinnamon
1/2 teaspoon (ground) ginger
1/8 teaspoon (ground) allspice
Pinch of (ground) cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Directions: Preheat oven to 350°F with rack in middle. Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Top with Whipped Cream. ~ Chef ~

~ Pumpkin Pie Squares ~

Ingredients:
1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped Cream
Directions: Pre-heat oven to 350 F. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan. Bake for 15 minutes. Combine granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust. Bake for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream. Tired of talking pumpkin? Tomorrow we will conclude. ~ Chef ~

~ Crockpot Pumpkin Butter ~

(makes 3-5 pints, depending on pumpkin size)

Ingredients:
1 sugar pumpkin, peeled, seeded & diced
1 cup freshly-squeezed orange juice
1 cup 'Grade B' maple syrup
1 cup brown sugar
1 T. (ground) cinnamon
1 tsp. (ground) ginger
1/2 tsp. (ground) nutmeg
3/4 tsp. sea salt, or to taste
2 tsp. vanilla extract
Directions: Place diced pumpkin in crock-pot with orange juice, maple syrup & brown sugar. Cook on low for 7 hours. Now stir in cinnamon, ginger, nutmeg, sea salt and vanilla extract. Cook for an additional 1 hour or until pumpkin is fork-tender. Allow to cool; then place in food processor and purée until smooth. If it's too liquidy, strain through a metal sieve, if desired. Store in tightly covered containers. Refrigerate or, if not using right away, freeze. If freezing, only fill to within 1/2" of rim because pumpkin butter will expand. Nothing needed now but some homemade biscuits! ~ Chef ~

~*~ Pumpkin Roll ~*~

Cake Ingredients:
3/4 cup (all-purpose ) flour, plus some for dusting
1 teaspoon baking powder
2 teaspoon (ground) cinnamon
1 teaspoon (ground) nutmeg
1/2 teaspoon (ground) ginger
1/2 teaspoon (ground) nutmeg
1/2 teaspoon salt
3 whole eggs
1 cup sugar
2/3 cup (canned) pumpkin purée
1 teaspoon lemon juice
Filling Ingredients:
8 ounces cream cheese, softened
4 tablespoons butter or margarine, softened
3/4 cup (sifted) confectioners' sugar
1/2 teaspoon vanilla extract
Directions: Preheat oven to 350-degree F. Grease 10" x 15" jelly-roll pan, line bottom with parchment or waxed paper, then grease and dust with flour. In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl, beat eggs and sugar with electric mixer on high speed until thick, fluffy and light yellow, about 5 to 6 minutes. Stir together pumpkin and lemon juice; gently stir into egg mixture. Sprinkle flour mixture over pumpkin mixture; stir gently until just combined. Spread batter evenly in pan. Bake 15 minutes. Cool on rack 10 minutes. Sift a bit of confectioners' sugar evenly onto a clean kitchen towel. Invert cake onto towel and gently roll up, starting with the longer side of the cake. Cool completely. While cake cools, prepare filling: Beat together softened cream cheese and butter until light and fluffy; stir in 3/4 cup powdered sugar and vanilla extract. Blend until smooth. Carefully unroll cake; spread filling evenly over cake. Gently roll up, ending with seam side down. Cover with plastic wrap; chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. Whew! ~ Chef ~

~ All Things Pumpkin ~

It's that time of year! This week we will be blogging pumpkin recipes. We're going to start with Pumpkin Pancakes with Pumpkin Honey Butter. Make sure you prepare the Honey Butter the day before as it needs time to set.

Pumpkin Pancake Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/4 cup maple syrup
1/2 cup pumpkin puree
3/4 cup buttermilk
1 tbsp oil
1 large egg

1/2 tsp vanilla extract
Directions: In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a medium bowl, whisk together maple syrup, pumpkin, buttermilk, oil, egg and vanilla until smooth. Pour into flour mixture and whisk until well-combined. Heat a nonstick griddle to medium-high heat, and wait until the surface is hot enough that a drop of water skitters around the pan when dropped onto it (if the water evaporates immediately, the pan is too hot). Dollop batter onto pan and cook until golden, then flip and cook the second side until golden. Turn down the heat to medium as you continue to make pancakes in batches so the pancakes don’t get too dark. Serve immediately!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pumpkin Honey Butter Ingredients:
1/2 cup softened butter
1/2 cup honey
3 tablespoons canned pure pumpkin
1 teaspoon pumpkin pie spice
Directions: Place the butter in a mixing bowl and whip on high speed with an electric mixer until fluffy, about 1 minute. In another bowl, stir together the honey, pumpkin and pumpkin pie spice until well mixed. Add the honey mixture to the butter and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors. Yields: 1 cup ~ Chef ~