Recipes for Canned Pumpkin Pumpkin Cranberry Bread Libby’s® Prep Time: 10 minutes Cook Time: 60 minutes Yields: 24 slices (12 slices per loaf) Ingredients: -3 cups all-purpose flour -1 Tablespoon plus 2 teaspoons pumpkin pie spice -2 teaspoons baking soda -1 ½ teaspoons salt -3 cups granulated sugar -1 can (15 oz) Libby’s® 100% pure Pumpkin -4 large eggs -1 cup vegetable oil -½ cup orange juice or water -1 cup sweetened dried, fresh or frozen cranberries Directions: Preheat oven to 3500F. Grease and flour two 9x5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, pumpkin and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves. For three 8x4-inch loaf pans: prepare as above. Bake for 55-60 minutes. For five or size 5x3-inch mini-loaf pans: prepare as above. Bake for 50-55 minutes. Pumpkin Pasta Sauce Libby’s® Yields: 8 servings (1/2 cup each) Ingredients: -1 cup Libby’s® 100% Pure Pumpkin -1 jar (26 oz) pasta sauce -1 package (16 oz.) whole grain spaghetti noodles Directions: Stir pumpkin into your favorite jarred pasta sauce. Poor over cooked spaghetti noodles. Pumpkin and Cranberry Risotto Libby’s® Prep Time: 15 minutes Cook Time: 26 minutes Yields: 6 servings Ingredients: -2 cans (14.5 oz each) reduced-sodium chicken broth, divided -1 Tablespoon butter -1 Tablespoon olive oil -½ cup chopped onion -1 ½ cups Arborio rice -½ cup dry white wine -1 cup Libby’s® 100% Pure Pumpkin -½ cup dried cranberries -¼ cup grated Parmesan cheese -Salt and white pepper to taste Directions: Bring chicken broth to a boil in medium saucepan. Reduce heat to low; keep warm. Melt butter and oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 2 minutes. Add rice; cook, stirring frequently, for 2 minutes. Add wine; simmer, stirring frequently, until all liquid is absorbed. Stir in pumpkin. Add ¾ cup chicken broth to rice. Reduce heat; simmer, stirring frequently, until absorbed. Continue adding broth, ½ cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender, but still firm to the bite and mixture should be creamy. This should take about 20-25 minutes. Stir in dried cranberries and cheese. Add salt and pepper to taste. Pumpkin-Orange Pancakes Libby’s® Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: -2 cups all-purpose baking mix -1 cup fat free milk -1 cup Libby’s® 100% Pure Pumpkin -2 large eggs -1 teaspoon grated orange peel -Maple syrup Directions: Combine baking mix, milk, pumpkin, eggs and orange peel in large bowl; stir until blended. Grease griddle or large, nonstick skillet. Heat over medium-high heat. Pour about ¼ cup pancake batter onto hot griddle for each pancake; cook for 2-3 minutes on each side or until golden. Repeat with remaining batter. Serve with syrup.
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