White House Recipes

October 2019

October 2019: Pumpkins are a fall favorite for many reasons. We especially like the cooking & health benefits they offer. Did you know that pumpkins are an amazing immunity booster thanks to being high in riboflavin, folate, & vitamin C? Pumpkin seeds are also a tasty & healthy treat. Like many nuts & seeds, they offer a concentrated source of proteins, minerals & vitamins. With all of the great ways to use  pumpkins, be sure to enjoy them during their peak season. We hope you enjoy some of our favorite pumpkin recipes this month. 

Pumpkin Scones w/Drizzle

4-1/2 cups all-purpose flour

1/2 cup packed brown sugar

4 tsp. baking powder

3 tsp. pumpkin pie spice

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1 cup cold butter

2 eggs

1-1/4 cups pureed pumpkin

3/4 cup milk, divided


2 cups confectioners' sugar

3 tbsp. milk

1/4 tsp. pumpkin pie spice

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.


Pumpkin Biscuits

1-3/4 cups all-purpose flour

1/4 cup packed brown sugar

2-1/2 tsp. baking powder

1/2 tsp. salt

1/4 teaspoon baking soda

1/2 cup plus 1-1/2 tsp. cold butter, divided

3/4 cup pureed pumpkin

1/3 cup buttermilk

In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm. Yield: 6 biscuits.                                          


Sausage & Rice Stuffed Pumpkins

3 small pie pumpkins (about 2 pounds each)

1/2 pound bulk sweet Italian sausage

1 pound fresh mushrooms, chopped

2 medium onions, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

4 cups cooked long grain rice

1 cup grated Parmesan cheese, divided

2 large eggs, lightly beaten

1/4 cup minced fresh parsley

1 teaspoon salt

1/2 teaspoon dried thyme

Preheat oven to 450°. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for toasting. In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme. Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes. Reduce oven setting to 350°. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°. Sprinkle remaining cheese over filling. Cut to serve.


Pumpkin Pie Granola

4 cups old-fashioned oats

1 cup raw pumpkin seeds or pepitas

1 cup canned pumpkin

1/2 cup packed brown sugar

1/4 cup honey

1/4 cup canola oil

2 tablespoons water

2 teaspoons ground cinnamon

3/4 teaspoon salt

3/4 teaspoon ground ginger

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Preheat oven to 325°. In a large bowl, combine oats and pumpkin seeds. In a small saucepan, whisk remaining ingredients; bring to a boil. Remove from heat. Pour over oat mixture; toss to coat. Spread evenly into two greased 15x10x1-in. baking pans. Bake 40-50 minutes or until golden brown, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.

See you on the farm - Debbie Pifer