Pumpkin Chocolate Chip Squares

I found these on the Martha Stewart website. They are a great compromise between pumpkin chocolate chip bread and pumpkin chocolate chip cookies: they look much more appetizing than the cookies, and the chocolate chips don't sink to the bottom like they do in the bread. This recipe is definitely a keeper. Oh, and if you don't have pumpkin pie spice, substitute 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, and 1/2 tsp. cloves. You can also throw in 1/2 tsp. allspice, but I like it just as well without. (Does allspice really do anything?)

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree
• 1 package (12 ounces) semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Pumpkin Soup

1 cup chopped onion 2 tablespoons butter, melted 2 (14.5 ounce) cans chicken broth

1 (15 ounce) can pumpkin puree 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground black pepper 1 cup heavy whipping cream

	Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil.
	Transfer broth mixture into the container of a blender or processor. Process until smooth.
	Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
	Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. I found this recipe on Allrecipes.com, and tried it tonight, and I love it! Great for fall.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 10/8/2009

Clam Chowder

Clam Chowder

4 potatoes deiced
1 lb clams
2 onions (chopped fine)
2 stalks celery
½ tsp paprika
2 Tbs butter
Salt and pepper to taste

Mix together. Boil 10 minutes. Pack in quart jars. Process in pressure cooker for 100 minutes at 10 pounds of pressure.

Mother Farnsworth’s Apple Butter (from Pat Maurer)

Mother Farnsworth’s Apple Butter (from Pat Maurer)

½ cup sugar
3 cups apple pulp
½ tsp cinnamon (to 3 cups of pulp)

Mix together.

Pat Maurer’s Apple Pie Filling

Pat Maurer’s Apple Pie Filling

4 ½ cups sugar
1 cup corn starch
2 tsp. cinnamon
1 tsp. salt
¼ tsp. nutmeg
(Makes about 5 quarts)

Cook and stir until thick. Add 1 Tbs lemon juice. Fill 5 quart jars with sliced apples in one quart jars and cover with filling mix. When serving boil for 15 minutes and add noodles or rice. Leave ½ inch air space for expansion. Cold pack for 20 minutes or pressure cook for 5 minutes at 10 pounds of pressure.

Juices- Apple, Pear, and Grape

Juices- Apple, Pear, and Grape

The quantity of juice produced by a apple, pear, or grape varies. Yet the processing method is the same. You’ll need a 3 tiered juicer. The juice from the fruit is drawn out by heat. We’ve always used steam juicers. This is the cleanest method—in my opinion.

Quarter pears or apples. Simply leave grapes on stems. Place fruit in juicer. Extrapolate juice. (Press out juice if desired for faster method, yet can make granules in juice.) Place in quart jars. Pressure cook for 10 minutes under 10 pounds of pressure.

Canned Beef Stew

Canned Beef Stew

9 lbs roast cubed
4 onions
32 oz of beef broth
10 carrots
8 oz of mushrooms
32 oz of green peas
48 oz of green beans
1 cup salt
½ cup pepper
(Beef Bouillon cubes if you’d like)

Place 9 lbs. of cubed beef in stock pot. Add beef broth. Add water to broth if doesn’t cover the beef. Add onions, carrots, salt, pepper (, and Bouillon cubes if desired). Add cooked mixture to quart jars. Pressure cook at 10 pounds of pressure for 90 minutes.
When serving boil for 15 minutes and add noodles or rice.

Canned Chicken Soup

Canned Chicken Soup

10 lbs chicken diced
15 quarts chicken stock
10 carrots diced
4 onions diced
5 stalks celery
1 cup salt
½ cup pepper
(Chicken Bouillon cubes if you’d like)

Place 10 lbs. of chicken in stock pot. Add chicken stock. Add water to chicken stock if doesn’t cover the chicken. Add onions, carrots, and celery, salt, pepper (, and Bouillon cubes if desired). Add cooked mixture to quart jars. Pressure cook at 10 pounds of pressure for 90 minutes.
When serving boil for 15 minutes and add noodles or rice.

Canned Chili

Canned Chili

20 cups dry pinto beans soaked
48 oz diced tomatoes
2 cups chili powder
5 large diced onions

Soak and wash beans separately form sauce. Mix in all ingredients once beans are fully soaked. Can in quart jars. Pressure cook for 40 minutes at 15 pounds pressure.

Doug Minnick’s Fresh (Canned) Salsa

Doug Minnick’s Fresh (Canned) Salsa

20 large tomatoes
Some cherry tomatoes
10 onion
10 red or green pepper
8 jalepeno
½ cup salt
4 cups vinegar

Precook onions, peppers, and jalapeño pepper until fully cooked. Quarter tomatoes. Take one pint jar and fill jar with tomatoes, cherry tomatoes, onions, salt, and vinegar. Add uncooked mixture to jars. Place lids on jars and rings. Process in pressure cooker at 15 pounds of pressure for 15 minutes.

Spaghetti Sauce

Spaghetti Sauce

1 cup olive oil
¼ cup garlic
4 cups chopped onion
16 lbs. tomatoes
¼ cup basil
¼ cup oregano
1 Tbsp. sugar
2 tsp. pepper
7 tsp. salt
2 – 12 oz. cans of tomato paste

Cook and simmer for 2 hours. Process in pressure cooker at 10 lbs of pressure for 10 minutes.