Allergy Friendly Pumpkin Bread

Submitted by J.C.

Yield: 2 Loaves

-2/3 cup dairy-free shortening (Crisco, Earth Balance, or Spectrum Organic)
-2 1/2 cups granulated sugar
-4 Tbsp water
-1 (15-ounce) can pureed pumpkin (not pumpkin pie filling)
-1/4 cup orange juice
-3 cups unbleached all-purpose flour
-2 tsp baking soda
-1 tsp baking powder
-1 tsp ground cinnamon
-1/2 tsp salt
-1/2 tsp nutmeg

Preheat oven to 350 degrees. Spray two 8-inch loaf pans with dairy-free baking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream together shortening and sugar. Add the water, pumpkin, and orange juice, and mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg with a wire whisk. Add this dry mixture to the shortening mixture, and combine thoroughy. Pour into the prepared loaf pans, and bake for 50-60 minutes, or until an inserted cake tester comes out clean. Cool completely before serving.

Freesing Tip: to freeze bread for later, wrap tightly in plastic wrap and then in aluminum foil. Label with name and date, and freeze for up to 2 months.

Chocolate Chip Pumpkin Cookies

Ingredients:
-1 cup shortening
-2 cups white sugar
-2 eggs
-2 tsp vanilla
-1 15 oz can pumpkin
-4 cups flour
-1 1/2 tsp baking soda
-1 1/2 tsp baking powder
-1 tsp salt
-1 tsp ground cinnamon
-1 pinch ground nutmeg
-1 cup semisweet chocolate chips

Preheat oven to 375 degrees - grease cookie sheets
In large bowl, cream together shortening and sugar until smooth. Beat in eggs. Stir in vanilla and pumpkin until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into the pumpkin mixture. Mix in chocolate chips. Drop spoonfuls onto cookie dough and bake 12-15 minutes.

Pumpkin Muffins

-1 box yellow cake mix
-1 15/16 ounce can of pumpkin
-1 tsp ground cinnamon
-1/2 tsp ground cloves
-1/4 tsp ground cloves

Heat oven to 350 degrees.
Mix all inhredients until creamy.
Spoon into muffin cups/tray.
Bake about 22 minutes. Enjoy!

Pumpkin Cheesecake

Submitted by J.C.

3 pkg.s (8oz.) cream cheese softened

1 c sugar

2 eggs

1/4 cup packed brown sugar

1 3/4 c pumpkin puree

2/3 c evaporated milk

2 tbsp. Cornstarch

1 1/4 tsp Ground Cinnamin

1/2 tsp. Ground Nutmeg

TOPPING

1 c (8oz.) sour cream, at room temp.

1/2 tsp vanilla

3 tbsp. sugar

Beat  cream cheese and sugars in a large mising bowl until fluffy. Beat in pumkin, eggs and evaporated milk. Add cornstarch, cinnamopn, and nutmeg;beat well. Pour into a prepared graham cracker, or cookie crust. Bake at 350 degrees edge is set but center still moves slightly, about 55 to 60 minutes it takes. Let cool completely, then you can frost with topping, or you can add the whip cream or cool whip to each piece when you eat it!!