Pumpkin Scones

What a Treat !

B. co-worker P. stopped by for a surprise visit this afternoon with a bag full of produce from his own garden. What a treat to be able to eat tomatoes so fresh. I think I might grate the zucchinis and freeze them for future use, but I'm still wondering what to do with the white eggplant. Never cooked one before...

Zucchini-Pumpkin Bread

This was supposed to be a Zucchini-Banana Bread, but once I started to mix together all the ingredients I realized that B. took the last of our bananas to work this morning. I remembered I still had some pumpkin puree left in the freezer from last weekend's Pumpkin Dip and that is what I used in lieu of the bananas. The result was still a yummy one.

Ingredients:

1/2 c. oil

1 c. sugar

1/3 c. sour cream

3 eggs

2 c. shredded zucchini

1 c. pumpkin puree

1 tsp. vanilla extract

2 cups King Arthur's white whole wheat flour

1 cup white flour

1 tsp. baking powder

1 tsp. baking soda

salt

2 tsp. pumpkin pie spice

Directions:

Pour into a well-greased loaf pan and bake at 350F for 75 mins or until fork inserted in center comes out clean. (I baked this one in my breadmaker at the "Bake Only" setting).

Pumpkin Dip

This dip is so easy to put together, is healthy and tastes just heavenly. Serve it with Apple wedges and your kids won't even know they are eating a vegetable along with their fruit:

1/2 c (4 oz) reduced fat cream cheese
1 c. pumpkin puree
2 tbsp. maple syrup (add more if you like a sweet dip)
1 tsp. pumpkin pie spice

Mix all ingredients thoroughly and serve with apples, cookies, and even pretzels.

Merhaba !

Here I go! I am herewith taking my first step into the culinary blog world. Come on over and join me in my (mis)adventures in the kitchen and let the fun times begin.