Pumpkin Gingerbread

By: Co+op

Total Time: 1 hour 5 minutes; 20 minutes active

Servings: 20 slices (makes 2 loaves)

This pumpkin gingerbread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey.

Ingredients

2 cups sugar

1/2 cup canola oil

1 cup applesauce

1/2 cup blackstrap molasses

4 large eggs

2 teaspoons vanilla extract

1/2 cup water

1 15-ounce can pumpkin puree

1 tablespoon ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon baking powder

2 cups all-purpose flour

1 1/2 cups whole wheat flour

Preparation

Preheat the oven to 350°F. Grease two 9 x 5 inch loaf pans.

In a mixing bowl, whisk together the spices, salt, baking soda, baking powder and flours.

In a second large mixing bowl, whisk together the sugar, oil, applesauce, molasses, eggs, vanilla, water, and pumpkin until smooth and well blended. Add the flour mix to the wet ingredients and blend well, then pour the batter evenly into the loaf pans.

Bake for 45-50 minutes until a toothpick inserted into the center of the loaf comes out clean, being careful not to over-bake. Let cool for 15 minutes before removing from the pan.

Serving Suggestion

Pumpkin bread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey.

Nutritional Information: 250 calories, 7 g. fat, 41 mg. cholesterol, 301 mg. sodium, 44 g. carbohydrate, 2 g. fiber, 4 g. protein

Pan de Muerto

By: Co+op

Total Time: 3 hours; 20 minutes active

Servings: 16 (2 loaves)

This traditional sugar-topped bread is enjoyed during the Mexican celebration Dia de los Muertos (Day of the Dead) from October 31 to November 2.

Ingredients

Bread

1 1/2 cups milk

1/4 cup butter, cut in chunks and softened

4 1/2 cups unbleached flour

2 teaspoons instant dry, fast-action yeast

1/4 cup sugar

1 tablespoon grated orange zest

1 tablespoon anise seeds

1 teaspoon salt

2 large eggs

Glaze

1 large egg white, beaten

1 tablespoon water

1 tablespoon sugar

Preparation

Bring milk to a boil in a saucepan over medium-high heat; remove from heat, add butter, stir and allow mixture to cool to room temperature. In a stand mixer using a dough hook (see Tip for hand kneading), combine flour, yeast, 1/4 cup sugar, orange zest, anise seeds and salt. Mix well. Pour in the milk mixture with machine running on low, add two eggs, and knead until a smooth, soft dough forms. Transfer to a large oiled bowl, turn dough to coat and cover with plastic wrap. Allow to rise for an hour in a warm spot.

Line a sheet pan with parchment. Punch the dough down, divide in half, and tear off a piece the size of a small baseball. Form remaining dough into two rounds, placing them 4 inches apart on the pan. Tear 2 walnut-sized pieces off the baseball-sized piece, and roll into 2 balls. Divide the rest of the dough into 4 pieces and roll into 4 8-inch cylinders. Use your fingers to shape the ends of each cylinder to resemble bones. Place all the pieces on pan next to the rounds; cover with plastic wrap and let rise for an hour.

Heat the oven to 350°F. Whisk egg white with the water. Place two “bones” across each loaf in an x shape, crossing at the top, and place a little round piece on top of the x. Press gently, then brush each loaf with egg glaze. Sprinkle with sugar, and bake for about 30 minutes, checking halfway for browning. If the loaves’ tops (especially the decorations) are golden brown, cover bread loosely with a sheet of foil and return to the oven. When the loaves sound hollow when you tap them, remove from the oven and transfer to a cooling rack.

Tips & Notes

To hand knead, combine flour, yeast, 1/4 cup sugar, orange zest, anise seeds and salt in a large bowl. Mix well. Add the milk in approximately 3-4 increments, mixing it in before adding more, then add the two eggs and knead the bread in the bowl until a smooth, soft dough forms.

Nutritional Information: 70 calories, 4.5 g. fat, 35 mg. cholesterol, 200 mg. sodium, 6 g. carbohydrate, 0 g. fiber, 2 g. protein

Halloween Very Veggie Skeleton

By: Mighty Media

Total Time: 30 minutes

Servings: 8

Give this spooktacular snack a try! Kids won’t make any bones about eating their veggies after making this delicious Halloween treat.

Ingredients

1 jicama, peeled

1 head of cauliflower florets

1 red pepper, sliced

1 orange pepper, sliced

1 yellow pepper, sliced

24 green beans

2 cherry tomatoes, halved

1 zucchini, sliced

1 carrot, sliced

5 broccoli florets

1 mushroom, sliced

2 black olives, 1 sliced, 1 diced

1/4 cup arugula

1 cup hummus (for dipping)

1 medium pumpkin (optional)

Preparation

Very Veggie Skeleton Preparation

Skull

Pick a platter for the background. Cut peeled jicama in half. Using the peeler, peel the sides of the jicama until it is pear shaped. The wider end will be the top of the skull. It should be full and rounded. Start narrowing the sides about half way down and round off the bottom. This will be the jaw. The narrow end is the jaw of the skull. Carve a flat spot near the bottom for the mouth. Carve two flat spots near the top for eyes. Place the skull at the top of the platter.

Spine

For the spine, arrange cauliflower florets in a row under the skull. Pile red, orange, and yellow pepper slices on either side of the cauliflower for ribs.

Arms and hands

Stack 3 beans on each side for upper arms. Stack 3 more on each side for lower arms. Put a cherry tomato half on each side between the upper and lower stacks for elbows. Add zucchini slices for palms. Make fingers out of carrot slices.

The rest of the body

Arrange 5 broccoli florets at the bottom of the spine for hips. Make upper legs by stacking 3 green beans on each side of the broccoli. Make lower legs by stacking 3 green beans on each side below the upper legs. For knees place half a cherry tomato between the stacks on each side. For feet cut a mushroom slice in half.

Face and hair

Put round slices of olive on jicama for eyes. Add diced olive for the nose and teeth. Arrange arugula under the jicama for spooky hair.

Serving Suggestions

Hollow out a pumpkin and put a bowl full of hummus inside as a tasty dip. Arrange leftover veggies in a dish on the side.

Nutritional Information: Calories: 131, Fat: 3 g, Cholesterol: 0 mg, Sodium: 110 mg, Carbohydrate: 23 g, Dietary Fiber: 9 g, Protein: 5 g