Recipes

Pumpkin Pinwheels

Pumpkin Pinwheels

Ingredients:

1 – 8 oz. tube Crescent Rolls
½ cup Mrs. Miller’s Pumpkin Butter
¼ cup Chopped Pecans

Directions:

Unroll crescent roll dough onto a greased cookie sheet. Seal the perforations. Spread the Pumpkin Butter over the top (may substitute with apple butter or pear butter). Roll up starting with the short side pinching seams as you go. Cut into 8 slices to within ½” of the bottom. Pull slices to each side alternating left and right. Sprinkle chopped pecans over the top (optional). Bake at 375° for 12-15 minutes or until golden brown.

Note: Spread with prepared vanilla frosting if desired. 

Pumpkin Pancakes

Pumpkin Pancakes

Ingredients:

2 cups Flour
3 Tbsp. Brown Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Ground All spice
2 tsp. Cinnamon
½ tsp. Ginger
½ tsp. Cloves
½ tsp. Salt
1 ½ cup Milk
1 cup Pumpkin Puree
2 Eggs
2 Tbsp. Vegetable Oil
2 Tbsp. Vinegar

Directions:

Combine flour, sugar, baking powder, baking soda, All Spice, cinnamon, ginger, cloves, and salt in a large bowl. Next mix together the milk, pumpkin puree, eggs, vegetable oil, and vinegar. Then pour that into the flour mixture and stir until combined.

Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup batter on pan for each pancake. Brown lightly on both sides. Serve hot with syrup and cool whip.