1 3/4 cup flour
2 eggs
1 1/2 cup sugar
1/4 cup cooking oil
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp vanilla
1 can ShariAnn's Organic Pumpkin
1/2 cup walnuts (optional)
Grease and Flour loaf pan. Measure and mix together the flour, cinnamon, salt, and baking soda.
In a separate bowl, cream together sugar, eggs and vanilla.
Add oil and then the flour mixture. Mix well. Add pumpkin and optional walnuts. Mix until well blended.
Pour into pan and bake at 350 degrees for 55-60 minutes (approx)
1 15 oz can ShariAnn's Organic Pumpkin
2 Eggs (or 4 egg whites lightly beaten
1 14 oz can fat free sweetened condensed milk
(or 1/2 cup soymilk and 1/2 cup maple syrup)
3 tsp pumpkin pie spice
1/2 tsp salt
1 9 inch frozen deep dish pie shell
Lightly beat eggs in separate bowl. Blend all ingredients except pie shell together mixing thoroughly. do not beat. Pour into pie shell. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and back for an additional 40 to 50 minutes, or until knife comes out clean when inserted in center of pie. Cool on rack.
Serves 6 - 8
1 1/4 cups Quick or Old Fashioned Oats
1 cup flour
1 tsp Cinnamon
1/3 cup chopped pecans
1/2 tsp sea salt
1 tsp baking powder
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup vegetable oil
1/2 tsp baking soda
1/4 cup milk or soymilk
1 egg or 2 egg whites
1 cup ShariAnn's Organic Pumpkin
3/4 cup firmly packed brown sugar
Topping
3 tbs chopped pecans
1/4 cup butter softened
1 tsp cinnamon
1/4 cup oats
1/4 cup flour
1/4 cup brown sugar
Brease 18 medium muffin cups or line with paper liners.Combine dry ingredients. Add pumpkin, brown sugar, oil milk egg, and vanilla, stirring until just moistened. Fill muffin cups 3/4 full. In separate bowl,, combine remaining ingredients.
Sprinkle over muffin batter. Bake at 400 degrees for 15 -20 minutes or until well done.
Serve warm.
return to top
1 15 oz can ShariAnn's Organic Pumpkin
1 15 oz can ShariAnn's Organic Black Beans
1 cup cooked brown rice
8 large tortilla shells
1 oz black olives
1 small onion, chopped
16 oz salsa
4 oz Cream Cheese
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoo seasalt
2 cups grated cheese (cheddar-monterey jack)
Mix spices with olives, onion, beans rice, and ShariAnn's Organic Pumpkin
spoon mixture into shell and roll into burrito shape
place 4 filled shells into large casserole pan and top with salsa and grated cheese
Layer with remaining 4 filled shells and cover again with salsa and topping of grated cheese
optional topping of parmesan cheese
bake at 350 for 25 minutes
serve with chopped lettuce, sour cream, and your favorite hot sauce.
