Moist Pumpkin Bread

Ingredients

v     425 gms pumpkin puree

v     4 eggs

v     250 ml vegetable oil

v     150 ml water

v     600g caster sugar

v     450g plain flour

v     2 tsp bicarbonate of soda

v     1 ½ tsp salt

v     1 tsp ground cinnamon

v     1 tsp ground nutmeg

v     ½ tsp ground cloves

v     ¼ tsp ground ginger

Recipe

1.          Preheat the oven to 180 C/Gas 4. Grease & flour 2 loaf tins

2.       In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended.

3.        In a separate bowl, mix together the dry ingredients: flour, bicarbonate of soda, salt & spices.

4.      Stir the dry ingredients into the pumpkin mixture until just blended and pour into the prepared tins.

5.        Bake for 50 minutes in the preheated oven. Loaves are done when a skewer inserted into the centre comes out clean.

http://allrecipes.co.uk/recipe/14052/moist-pumpkin-bread.aspx

Snow Moon Mexican Hot Chocolate

v     ½ pint Soy or dairy milk

v     Mexican Hot Chocolate

v     2 tsp Honey

v     1x pinch Cinnamon

v     1x pinch Nutmeg

1.          Heat the milk in a saucepan until it reaches a desired temperature.

2.       Chop up the Mexican hot chocolate and put in a blender.

3.        Add honey, cinnamon and nutmeg to the hot chocolate. Stir again.

4.      Reheat in the saucepan

http://www.angelfire.com/journal/cathbodua/Mabonrecipies.html

Winter Squash

Ingredients

v     3 or 4 winter squash

v     3 tbsp margarine

v     3 tsp brown sugar

v     ¾ tsp salt

v     ½ tsp ginger

v     ½ tsp cinnamon

v     raisins & nuts

Recipe

1.          Peel, quarter and boil squash until tender.

2.        Mash or beat well with electric beater.

3.        Add margarine, sugar, salt, ginger and cinnamon until at preferred consistency.

4.       Garnish with raisins and nuts.

http://skylash.tripod.com/dustgully/feast.html

Curried Split Pea and Potato Soup

Ingredients

v     16 oz green split peas, dried

v     10 cups water

v     1 onion, chopped

v     1 tsp garlic powder

v     1 tsp dried oregano

v     1 tsp curry powder

v     ½ tsp pepper

v     ½ tsp salt

v     1 bay leaf

v     2 large carrots, chopped

v     3 medium potatoes, chopped

v     2 stalks celery, chopped

Recipe

1.          In a large saucepan, combine the split peas, water, onion and spices. Simmer, uncovered, for 1 hour.

2.        Stir in the carrots, potatoes and celery. Simmer, covered, stirring occasionally, for an additional 45 minutes or until the soup reaches the desired thickness. Remove the bay leaf.

3.        Puree in a blender or food processor. Reheat before serving.

http://vegetarian.about.com/od/soupsstewsandchili/r/splitpeasoup.htm

Acorn Squash

Ingredients

v     1 medium acorn squash, halved & seeded

v     1 tbsp butter

v     2 tbsp brown sugar

Recipe

1.          Preheat oven to 350° F (175° C)

2.        Turn acorn squash upside down onto a cookie sheet. Bake in a 350° F oven until it begins to soften, approximately 30-45 minutes

3.        Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash and place remaining squash over the other piece. Place squash in a baking dish (so the squash won’t slide around too much) while baking.

4.       Place squash in the 350° F oven and bake another 30 minutes.

http://allrecipes.com/Recipe/Acorn-Squash/Detail.aspx?evt19=1

Roasted Squash Soup

Ingredients

v     1 ½ lbs butternut squash, halved & seeded

v     1 acorn squash, halved & seeded

v     ½ small spaghetti squash, halved & seeded

v     3 tbsp butter

v     1 large onion, chopped

v     3 cloves garlic, minced

v     1 tbsp minced fresh ginger root

v     1 tsp curry powder

v     2 tart green apples, peeled, cored & chopped

v     2/3 cup sherry

v     5 cups vegetable broth

v     salt & pepper (to taste)

v     1 pinch of cayenne pepper

Recipe

1.          Preheat oven to 400 F (200 C).

2.        Place the squash, cut side down onto baking sheets and roast for 45 minutes or until the flesh is soft. Scoop out the flesh into a large bowl.

3.        In a medium saucepan over medium heat, melt the butter. Sauté the onion, stirring frequently for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook for 1 minute. Add the apples and sherry and simmer for 10 minutes or until apples soften.

4.       Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.

5.        Heat over a medium heat and season with salt, pepper and cayenne to taste.

http://allrecipes.com/Recipe/Roasted-Squash-Soup/Detail.aspx?evt19=1

Golden Baked Acorn Squash

Ingredients

v     3 tbsp butter, divided

v     3 tbsp brown sugar

v     3 tbsp frozen orange juice concentrate, thawed

v     3 tbsp brandy

v     2 acorn squash, halved and seeded

Recipe

1.          Preheat oven to 350 F (175 C). Melt 1 tbsp butter in a 6x13” baking dish. Coat pan evenly with melted butter.

2.        In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate and brandy. Bring to a boil and remove from heat.

3.        Place squash halves cut side down in the baking dish and bake 30 minutes or until easily pierced with a  knife. Turn squash over and drizzle with the sauce. Continue baking for 15 minutes. Cool slightly before serving.

http://allrecipes.com/Recipe/Golden-Baked-Acorn-Squash/Detail.aspx?evt19=1

Cheesy Acorn Squash

Ingredients

v     1 Acorn Squash, halved & seeded

v     3 tbsp butter

v     1 cup diced celery

v     1 cup onion, finely chopped

v     1 cup mushrooms, sliced

v     1/8 tsp salt

v     1 pinch ground black pepper

v     1 tsp chopped parsley

v     ½ cup shredded cheddar cheese

Recipe

1.          Preheat oven to 350° F, 175° C

2.       Place squash, cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.

3.        In a saucepan over a medium heat, melt butter and add celery and onion; sauté until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, peper and parsley. Divide mixture in half, spoon into the squash and cover.

4.      Cook 15 minutes in the preheated oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

http://allrecipes.com/Recipe/Cheesy-Acorn-Squash/Detail.aspx?evt19=1