Food for Thought – October 28, 2014

Halloween with its Jack-O-Lanterns will be here on Friday. Carving is not the only thing pumpkins are good for.

I think you’ll really like this muffin recipe from Vera Decker of Windsor, NY.

Double-Chip Pumpkin

Cinnamon Muffins

1 can (15 oz.) solid pack pumpkin

1 cup sugar

1/2 cup buttermilk

1/3 cup canola oil

2 eggs

2 egg whites

1 tsp. vanilla extract

2 cups all-purpose flour

1/2 cup oat flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/2 cup cinnamon baking chips, chopped

1/2 cup miniature semi-sweet chocolate chips

Topping:

1/4 cup sugar

1 tsp. ground cinnamon

1) In a large bowl, beat the first 7 ingredients until well blended. Combine flours, baking powder, baking soda, cinnamon, salt and nutmeg. Gradually beat into pumpkin mixture until blended. Stir in chips.

2) Coat muffin cups with cooking spray or use liners. Fill 2/3 full with batter. Combine topping ingredients; sprinkle over batter.

3) Bake in preheated 400 degree oven for 22-25 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pan to wire racks.

One muffin equals 174 calories.

The following scone recipe is great with a nice cup of hot coffee.

Pumpkin-Raisin Scones

3 cups all-purpose flour

2/3 cup plus 1 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. baking soda

3/4 tsp. salt

1 tsp. chopped crystalized ginger

4 Tbsp. cold, unsalted butter, cut into small cubes

1 cup canned solid-pack pumpkin

3/4 cup buttermilk

1 egg

3/4 cup regular or golden raisins

1) Heat oven to 400 degrees. Line baking sheet with parchment.

2) Combine flour, 2/3 cup sugar, baking powder, baking soda, salt and 1/2 tsp. of the crystallized ginger in a large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough along with raisins.

3) Drop dough by 1/2 cupfuls onto prepared sheet, about 2 inches apart. In a small bowl, mix remaining 1/2 tsp. sugar and 1/2 tsp. chopped crystallized ginger. Sprinkle mix evenly over dough.

4) Bake at 400 degrees for 16 minutes or until golden. Remove to wire rack to cool. Serve at room temperature.

Yield: 9 scones at 300 calories each.

This last thought is from Barbara Dexter.

A Walk With Jesus

There’s a place in my heart

Where God’s own Spirit dwells.

His Spirit fills it with His love;

All other thoughts dispelled.

It’s here in peaceful quietude

I pause midst daily chores,

To be refreshed by Jesus’ touch,

With Him walk tranquil shores.

We’ll pause beside some little pool

Just watching minnows play,

And then, He’ll ask what bothers me,

Makes discord in my day.

We’ll sit upon a driftwood log

And talk a little while,

And when I see Him walk away,

My heart can always smilke.

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crosville, TN 38571 or email: [email protected]

Until next time,

Ellie