Cooking with Square One^® Pumpkin

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SQ1 Pumpkin Ghost Cookies

Ingredients:

• 2 Square One Organic Pumpkin cups (1 twin pack),
  thawed in fridge
• ¾ cup Rice Dream rice milk
• 2 tablespoons grape seed oil
• 1 cup organic pastry flour
• 1 cup organic whole grain soy flour
• ½ teaspoon ground cinnamon
• ½ teaspoon salt, optional
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• Raisins for decorating

Yield: 2 Dozen ghosts

Heat oven to 350 F. Spray baking sheet lightly with nonstick vegetable cooking spray. Set aside.

In a small bowl, combine pumpkin, rice milk and oil. Set aside. Place remaining ingredients in a large mixing bowl. Stir with a whisk to combine. Add pumpkin mixture to dry mixture, stirring until dry ingredients are moistened.

Roll down the top of a 1-gallon sealable plastic food storage bag. Spoon pumpkin mixture into bag. Seal bag, pressing to remove excess air. Snip about ¼-inch from one corner of bag to make piping tip.

Using left to right motion, pipe mixture in 1 x 2-inch strips to make ghost shapes.

Bake 10 to 12 minutes or until firm and lightly browned. Remove cookies and place on cooling rack. Cut raisins to make eyes and mouth, press pieces onto warm cookies.

Read: If You Give a Mouse a Cookie by Laura Joffe Numeroff

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Harvest Pumpkin Soup

Ingredients:

• 1 (2 oz.) Square One Organic Pumpkin cup, thawed in fridge
• 1 Tablespoon Square One Soup Starter (see recipe, below)
• ¾ cup organic 2% milk or water
• 1 teaspoon organic maple syrup (optional)
• dash organic ground cinnamon

Yield: 1 serving

In a small saucepan, combine pumpkin and soup starter. Stir in milk or water and syrup. Cook 3 to 4 minutes over medium-low heat or until mixture slightly thickens and begins to simmer, stirring frequently. Add cinnamon.

Read: Too Many Pumpkins by Linda White.

Note: For 2 servings, simply double all ingredients.

Square One Soup Starter
(Makes enough for four bowls of soup)

Place ¼ cup organic unbleached all-purpose flour and 4 teaspoons instant chicken bouillon granules in a small container with lid. Cover and shake to combine. If desired, add ¼ teaspoon dried basil or thyme leaves to flour mixture. Cover and store in a cool dry place.

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You're Out of Your Gourd Bread

Ingredients:

• 1 cup organic unbleached all-purpose flour
• 1 cup organic whole wheat flour
• 1 teaspoon baking soda
• 1½ teaspoons organic ground cinnamon
• ½ teaspoon sea salt
• ½ cup organic butter, softened
• 1 cup organic sugar
• 1 Square One Organic Pumpkin twin pack
  (two 2-oz cups, thawed in fridge)
• 1 Square One Organic Butternut Squash twin pack
  (two 2-oz cups, thawed in fridge)
• 2 large organic eggs
• 1 teaspoon vanilla

Yield: 1 loaf

Heat oven to 350 F. Spray the bottom of a 9 x 5-inch loaf pan with nonstick vegetable cooking spray. (Use organic nonstick cooking spray if available and let us know where you found it.) Set pan aside.

Combine the first five ingredients in a medium mixing bowl. Set aside. In large mixing bowl, cream butter and sugar on medium speed of electric mixer. Add pumpkin, butternut squash, eggs and vanilla. Beat on medium speed until blended. Add flour mixture. Beat on low speed until combined.

Spread batter in prepared pan. Bake for 50 minutes to 1 hour or until wooden pick inserted in center comes out clean. Cool for 10 minutes in pan. Remove from pan and cool on cooling rack. Cool completely before slicing.

* If desired, sprinkle batter with 1 teaspoon organic sugar before baking.

Make your Own - SUPERFOOD Snack Bags – Gourds to GO!

Cut eight ½-inch thick slices from loaf. Lay slices flat on cutting board. Gently press the small end of a melon baller into one slice, cutting twelve to fourteen 1-inch diameter bite-size rounds. (For children under 2 years of age cut rounds in half.) Place rounds in a wax paper-lined ziplock sandwich size bag. Seal and repeat with remaining slices. Place bags in 1-gallon freezer storage bag. Seal and freeze for up to six months.

*SUPERFOOD Snack bags will defrost in about 20 minutes at room temperature and travel well to just about any destination. Discard any unused portion after 4 hours at room temperature. Recycle wax paper; reuse bags

While the pumpkin bread is cooking read Its the Great Pumpkin Charlie Browns by Charles M. Schultz.

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Square One Pumpkin Sp-ICED Cookies

Ingredients:

• 1 cup organic unbleached all-purpose flour
• 1 cup organic whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon organic ground cinnamon
• ½ teaspoon salt
• ½ cup plus 3 tablespoons organic butter, softened
• ½ cup organic sugar
• ½ cup organic packed brown sugar
• 2 Square One Organic Pumpkin cups
  ( 1 twin pack, defrosted)
• 2 large organic eggs
• 1 teaspoon vanilla
• 1 pkg. (11.3 oz) organic vanilla icing mix
• 1/3 cup organic butter
• ¼ cup organic milk

Yield: 2 ½ dozen cookies

Heat oven to 350 F

Combine the first five ingredients in a medium mixing bowl. Set aside. In large mixing bowl, cream butter and sugars on medium speed of electric mixer. Add pumpkin, eggs and vanilla. Beat on medium speed until blended. Add flour mixture. Beat on low speed until combined.

Drop dough (1 ½ - inches apart) by heaping tablespoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack.

Cool completely.

Prepare frosting as directed on package, except melt butter over medium heat stirring constantly until light brown. Remove from heat and add to frosting mix with milk.

Ice cookies and READ – "If you give a Mouse a Cookie" and Listen to the Vitamin A song on the Square One Organics Children’s CD

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Organic Pumpkin Pancakes

Ingredients:

• Nature's Path Organic Buttermilk Pancake Mix
• 2 Square One Organic Pumpkin Puree Cups
  (1 Twin Pack – Thawed)
• 1 tbsp Vegetable Oil
• 1/2 Cups Cold Water
• Organic Maple Syrup

Follow the directions for Pancakes and fold in 2 Square One Organic Pumpkin Puree Cups.

• Follow cooking instructions
• Yields 10 medium Pancakes or 5 large pancakes
• Let your child use cookie cutters to make their favorite shapes
• Serve with organic maple syrup and butter

READ – If you give a pig a pancake or Curious George makes pancakes!

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Organic Pumpkin Cupcakes with Mango Icing from Scratch

Pumpkin Cupcake Ingredients:

• 2 Cups all-purpose organic flour
• 1½ cups organic sugar ½ cup organic butter
• 1 cup organic milk
• 3 ½ teaspoons baking powder (organic if you can find it)
• 1 teaspoon salt
• 1 teaspoon organic vanilla
• 3 organic eggs
• 4 Square One Organic Pumpkin Puree Cups (2 Twin Pack – Thawed)

Heat oven to 350 degrees. Beat all ingredients on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl frequently for 3 minutes. Line cupcake tin with paper baking cups then fill each cup about ½ full. Bake for 20 minutes.

• Follow baking instructions
• Yields 36 Cupcakes
• Frost cupcakes with Square One Mango Icing

Mango Icing Ingredients:

• 3 cups powdered sugar
• 1/3 cup butter, softened
• 1/12 teaspoon vanilla
• 1 tablespoon milk, as needed
• 2 Square One Organic Mango Puree Cups
  (1 Twin Pack – Thawed)

Mix powdered sugar and butter. Stir in vanilla and mango puree. Beat until smooth.
Add milk to desired spreading consistency.

• This will frost 36 cupcakes.

While your child decorates the cupcakes with sprinkles, READ – Stellaluna!

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In a Hurry Organic Pumpkin Cupcakes with Mango Icing

Pumpkin Cupcake Ingredients:

• 1 Box Dr. Oetker Organics Vanilla Cake Mix
• 4 Square One Organic Pumpkin Puree Cups
  (2 Twin Pack – Thawed)

Follow the directions for Dr. Oetker Cupcakes and fold in 4 Square One Organic Pumpkin Puree Cups at the end of the mixing process.

• Follow baking instructions
• Yields 20 Cupcakes

Mango Icing Ingredients:

• 1 Box Dr. Oetker Organics Vanilla Icing Mix
• 2 Square One Organic Mango Puree Cups
  (1 Twin Pack –Thawed)

Follow the directions for Dr. Oetker Vanilla Icing Mix. Reduce water to 1 tablespoon. Fold in 2 Square One Organic Mango Puree Cups.

• Yields 20 frosting for 20 cupcakes

While your child decorates the cupcakes with sprinkles, READ – Stellaluna!

Click here to download recipe