Annie, just sub the butternut in any Pumpkin Muffin recipe! And crustless "pumpkin" pie is awesome! Milk, eggs, sugar (or other sweetener), pumpkin, spices. Whiz it all together in the FP and pour into a greased/sprayed pie dish. Bake 'til done! LOL I do this for a quicky dessert. I can bake while we eat dinner! I like it better good and cold though, so try to do it a day ahead. Deanna Here are some of the ones in my "to try" file!! Microwave Pumpkin Bread Pudding 2 slices reduced-calorie bread- 2 egg white(s) 2 Tbsp fat-free skim milk 1/2 Tbsp Splenda brown sugar blend 3 packet SPLENDA 1/4 cup canned pumpkin 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg Whisk together all ingredients except bread. Tear bread into batter and mix well. Make sure you have a microwave safe bowl. Cook on high in microwave for 1 minute. Mix and cook for 1 more minute. Pumpkin Rice Pudding Yield: 12 Servings; 2 points per serving 4 c 1% low\-fat milk 15 oz canned pumpkin 3/4 c SPLENDA 1 T pumpkin pie spice 1/2 t salt 1/2 c Egg Beaters 3 c cooked white rice 1/2 t vanilla Combine first five ingredients in large saucepan. Bring to boil over med heat, stirring constantly. Gradually add small amount to Egg Beaters; return all to pan. Bring to gentle boil, stirring constantly. Remove from heat. Stir in rice and vanilla. Pour into sprayed 13 x 9 baking dish. Bake uncovered @375 for 25\-30 min until knife in center comes out clean. Serve warm or cold. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\` Amish Pumpkin Pancakes 1 c. flour Pinch baking soda 2 tbsp. sugar 1/4 tsp. cinnamon 1/8 tsp. ginger 1/8 tsp. nutmeg 1 egg well\-beaten 1 1/4 c. milk 2 tbsp. melted shortening 1/2 c. canned pumpkin or mashed sweet potato, cookedCombine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar. MICROWAVE PUMPKIN CARROT MUFFINS \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_1/3 c. brown sugar 1/4 c. oil or butter 1 egg 1/2 c. pumpkin puree 1/2 c. grated carrot 3/4 c. flour 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/4 tsp. salt 1/4 c. miniature chocolate chips 1/4 c. raisinsBeat together brown sugar, oil and egg. Add the pumpkin puree and grated carrot. In another bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir dry mixture into pumpkin mixture. Add chips and raisins. Spoon batter into paper muffin cups. Fill 2/3 full. Microwave at high for 2 to 3 minutes. Serve hot. Crustless Microwave Pumpkin Pie Ingredients: 16 ounces canned pumpkin 1/2 cup evaporated skim milk 1/2 cup sugar 3 large egg whites, lightly beaten 2 teaspoons pumpkin pie spice 1 tablespoon flour Directions: Combine all ingredients in a microwave dish and beat until smooth. Microwave, uncovered, for 5 minutes on High, stirring often. Turn microwave to Medium and cook an additional 12\-15 minutes, or until the center is almost set. Let pumpkin pie stand 10 minutes to set.

Here are a few recipes that I make using Buttermilk. As mentioned above, if you don't have buttermilk just add a little fresh squeezed lemon juice to your milk. Let it sit for a minute or two to thicken. Home Cookin Chapter: Recipes From Thibeault's Table Almond Cake From Albufeira, Portugal ==================================== Bon Appetit, November 1977 1 cup all purpose flour 3/4 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg 1/2 cup buttermilk 1/2 teaspoon vanilla extract 1/3 cup melted butter cooled to room Temperature 2/3 cup sliced almonds Hot Almond Syrup (recipe follows) Hot Almond Syrup 3/4 cup granulated sugar 6 tablespoons water 1/2 teaspoon almond extract . Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes. Remove from oven. While is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup even over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan. Almond Syrup In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir I almond extract. Edited: January 22nd, 2006 Be careful not to over cook the syrup or it will harden on top of the almonds rather than get absorbed into the cake. I don't use the thermometer. I just bring the syrup to a boil and cook for about one minute. There is so little syrup that it doesn't take long. Home Cookin Chapter: Recipes From Thibeault's Table Oatmeal Pancakes ================ Http://www.elise.com/recipes/archives/001893dees_oat meal_pancakes.php Do you love oatmeal? Do you love pancakes? You should try them when they are one and the same. Seriously. Dee Johnston whipped up her favorite family recipe for a recent gathering of friends and this is now my new favorite pancake. Great smothered with butter and maple syrup (of course) and also leftover strawberries from strawberry shortcake. A little advanced planning is necessary as the oats must soak in buttermilk overnight. Yummmmm.... 2 cups oats (the regular kind - Old Fashioned or Quick, not steel-cut and not instant) 3 cups buttermilk 3 eggs, well beaten 1/2 cup flour 1-1/2 teaspoons baking powder Dash salt 1 tablespoon peanut oil Butter or extra vegetable oil for the griddle Optional A basket of strawberries - stems removed, sliced, and macerated with 2 Tbsp of sugar for an hour, then slightly mashed Maple syrup Butter 1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight. 2 Mix in the eggs, flour, baking powder, salt, and peanut oil. Oatmeal-pancakes-1.jpg oatmeal-pancakes-2.jpg Oatmeal-pancakes-3.jpg 3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve. Serves 4-6. Serve with butter, maple syrup, and macerated strawberries. Country Biscuits ================ 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, Crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Fold over once or twice or even three times if necessary. Do not over-handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. TIP: Using your finger push a little dent into the middle of the biscuit. This helps the biscuit rise straight and prevents it from tipping over as it rises. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter. Options: You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

I made Grandpa Corliss's pancakes this morning. I want to thank everyone for sharing their experiences, it helped me reach success with these wonderful tasting pancakes. I used my Happy Call pan that I use with other pancakes but Grandpa's stuck to the top pan when I flipped. I gradually added more flour but I think it might have been that the dark brown sugar I used caramelized and made it stick. I cooked it a little longer and that worked a bit better. I did have numerous volunteer pancakes but still ended up with a generous number of pancakes to go with my Grade B maple and European Style Sweet Butter. While they were very good, I had better practice again tomorrow ;>) Thanks Beth. Here is a link that might be useful: Flip Pan

I freeze pancakes a lot and have found they freeze best if I use a heartier (oatmeal-type) recipe, make them a little smaller in size than normal (3-4 inches), and cool completely on a cooling rack. Quick-freeze the cooled pancakes flat on the cooling rack and use squares of parchment paper to separate them when I stack them for the freezer. For smaller batches I use powdered eggs when I need to cut a recipe (1/4 or 1/2) and may need a fraction of an egg. This recipe makes a small amount..... High-Protein Oatmeal Buttermilk Pancakes The night before, mix: 1/2 c. oatmeal (I use oat groats I flake myself) 1/3 c. buttermilk (kefir or yogurt will also work) Let soak at room temperature overnight (I use a 2-cup glass measuring cup so pouring the pancakes is a little easier). Have ready for the next morning the dry ingredients: 3 T. vanilla whey protein powder or unflavored whey protein isolate (I sometimes use hi-maize resistant starch instead of protein powder) 1 T. palm sugar (or any kind of sweetener you like) 1/4 t. baking powder 1/4 t. baking soda 1/4 t. salt The next morning add the wet ingredients to the soaked oatmeal: 1 egg 1 T. oil (I use coconut oil) 1 t. vanilla (optional) Add the dry ingredients. Add more liquid if you want thinner pancakes. -Grainlady