Nutty Pumpkin Oaties Recipes

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes., Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. Fold pecans into batter and spread into the prepared baking pan.
• Bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. Remove from oven and cool.
• Beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. Spread frosting onto cooled bars.

Steps:

• In a large mixing bowl, mix all ingredients together with 2 beaten eggs. Form into round patties and coat with flour.
• Lightly beat the third egg and coat patties with egg then breadcrumbs.
• Melt butter in a large frying pan and fry patties until lightly browned on both sides.
• Serve hot.

Steps:

• Preheat oven to 375*F.
• In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg.
• Mix well with a wire whisk and set aside. In a large bowl combine sugars
• with an electric mixer at medium speed. Add butter and beat to form a grainy paste.
• Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips,
• raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart.
• Bake 12-14 minutes or until light brown. Immediately transfer cookies.
• with a spatula to a cool flat surface.

Steps:

• Heat oven to 350ºF. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
• Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
• Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
• To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.

Steps:

• COMBINE flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture.
• PREHEAT waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce.
• HEAT 1 cup maple syrup, 3/4 cup LIBBY'S® 100 Percent Pure Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm.

Steps:

• Spread walnuts on parchment paper on cookie sheet. Bake at about 250 degrees for about 20 minutes. Set out to cool.
• Use mixer to cream butter and sugars.
• Add pumpkin, vanilla, and egg and mix just until incorporated. (You're done with the mixer.).
• By hand, stir in oats, cranberries, and flax seed just until blended.
• In a separate bowl, measure flours, baking powder, baking soda, salt, and spices.
• Sift dry ingredients into pumpkin/oat mixture.
• Add walnuts.
• Stir by hand ONLY until all dry ingredients are incorporated and dough is uniform.
• Drop by tablespoons onto cookie sheet lined with parchment paper.
• Bake at 350 degrees for 12-15 minutes.