I have gotten so many recipes this past week, I have to share them with you all!  These recipes are from Everyday Food Storage.  So use your food storage to make these wonderul recipes!

Enjoy!

Harvest Pumpkin Brownies

1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt

Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollup cinnamon whipped topping.

Pumpkin Bread Pudding

1 C. whole milk (1/3 C. dry powdered milk + 1 C. water)
1/2 C. sugar
1 1/2 t. pumpkin pie spice
2 large eggs, slightly beaten (4 T. dry powdered egg + 1/2 C. Water)
5 1/2 C.-3/4 inch cubes french or other firm bread (I used whole wheat bread from my bread maker and it was fabulous!)
1/2 C. pecans or raisins
1 1/2 c. pumpkin

Instructions:
1. Heat oven to 350

2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes, pecans/raisins, and pumpkin. Pour into ungreased 1 1/2 quart casserole dish.
3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.

Maple sauce
1/2 C. butter
2 T. water
1 large egg (2 T. dry powdered egg + 1/4 C. water)
1 C. sugar
1 t. maple extract or 2 T. Pure maple syrup (this is NOT the same as say, Aunt Jemima’s)Melt butter in 1 quart saucepan over low heat; do not allow to simmer. Remove from heat; Mix water and egg; stir into butter until blended. Stir in sugar. cook over medium-low heat, stirring constantly, until sugar is dissolved and misture begins to boil; remove from heat. stir in maple. Cool at least 10 minutes before serving. Store covered in refrigerator.

 Pumpkin Soup

1 Tbsp olive oil
2 Tbsp butter
1 fresh bay leaf (I used 2 dried bay leaves)
2 ribs celery, finely chopped
1 medium yellow onion, chopped (or substitute dehydrated onions from the cannery- Combine 2 Tbsp dried onions with 8 Tbsp hot water and let sit 15 minutes)
Salt & Pepper
3 Tbsp flour
1 Tbsp poultry seasoning (or 2 tsp thyme)
2 Tbsp hot sauce
6 cups chicken broth
29-oz canned pumpkin puree
2 cups half and half (or heavy cream) ( Make your own substitute by using 3/4 C. Milk + 2 C. Water)
1/2 tsp nutmeg

Directions: Heat oil, butter, bay leaf, celery, onion, salt and pepper over medium-high heat in a soup pot. Cook 6-7 minutes until tender. Place celery and onion mixture in a food processor or blender for just a few seconds until mixture is smooth. (This part is optional- but I don’t like chunks of onion or celery in a smooth pumpkin soup) Place back in soup pot and make sure the mixture is hot. Add flour, poultry seasoning and hot sauce; cook 1 minute. Whisk in chicken broth and bring liquid to a bubble. Whish in pumpkin in large spoonfuls, incorporating it into the broth. Simmer 10 minutes to thicken a bit. Add half and half or cream and nutmeg. Keep warm until ready to serve. Yields-16 cups

FOOD STORAGE HALLOWEEN BUG PIZZA

Do you see them? All of those tarantulas crawling around on the pizza? Add green peppers (you know, grasshoppers), mushrooms (worms), and onions (okay, I couldn’t think of one for the onions-I just like onions on my pizza). Use 30 minute pizza dough recipe for the pizza dough and a can of tomato paste with some seasonings. To turn your olives into spiders simply cut a whole, pitted olive lengthwise (hole to hole) use one half for the body and then cut the other half (and actually one more to get all 8 legs) into legs. Place on your pizza and then bake!

HAPPY (FOOD STORAGE) HALLOWEEN!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)
2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter
Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.
* When using regular yeast change amount to 2 Tbsp.

Sweet & Spicy Pumpkin Seeds  Gluten Free These are a great snack. Ingredients: 1 c pumpkin seeds 5 Tbsp sugar, divided ¼ salt ¼ tsp cumin ¼ tsp cinnamon ¼ ginger Pinch cayenne 1 ½ T peanut oil Directions: Cook seeds: spread seeds onto cookie sheet with parchment, cook 250 degrees, stirring occasionally, about 1 hr until dry. Let cool. Combine spices and 3 T sugar in large bowl. Heat oil in fry pan, add seeds and 2 T sugar. Cook until sugar melts and seeds begin to caramelize (about 60 sec). Transfer to bowl and toss with sugas and spices. Let cool.

Baked Apple Pie Apples  Gluten Free Individual apples 'pies' that look beautiful on the plate. Ingredients: 5 Granny Smith 1 tsp cinnamon 1/4 cup sugar 1 Tbsp brown sugar Pie crust pastry Directions: Cut tops off 4 of the apples (discard). Using a melon baller, carefully scoop out the insides of the 4 apples - don't puncture sides. Peel the last apple and thinly slice, along with scoop out insides from the 4 apples. Place in a bowl and toss with sugar and cinnamon (add more or less to taste). Then fill the hollowed-out apples with the cut up apples. Roll out pie crust and slice into 1/4 inch strips. Arrange on counter into a lattice pattern, then carefully lift onto apple and press gently around the egdes. Use a knife to trim off excess pastry. Once all apples are covered, place in an 8x8 pan and add just enough water to cover bottom of pan. If want crust to have a shiny appearance, brush pastry with an egg wash (1 egg lightly beaten + 1 Tbsp water). Cover with foil and bake at 375°F for 20-25 minutes. Then remove foil and bake for another 20 minutes or until crust is golden brown.

Baked Zucchini Sticks Gluten Free Flavorful and crunchy - just like in a restaurant! Ingredients: 4 zucchini, halved, sliced into wedges 1 egg 1 Tbsp water 1 cup GF Panko style (or regular) bread crumbs 1 1/2 tsp salt 1 1/2 tsp paprika 1 1/2 tsp celery salt 1/2 tsp ground pepper 1/2 tsp garlic salt 1/8 tsp onion salt 1/8 tsp dried parsley (or 1 Tbsp fresh) 1/8 tsp dried oregano 1/8 tsp dried basil Directions: Beat egg and water in shallow dish with fork until well blended. Combine remaining dry ingredients and place in a shallow dish. Dip zucchini in egg mixture then in coating mixture, turning until evenly coated. Place skin side down, in single layer on greased baking sheet. Bake at 400ºF for 20 minutes or until crisp-tender and golden brown (put under broiler for a minute if needed to crisp up). Serve with GF ranch dressing.

Have a safe and Happy Halloween!