Pumpkin French Toast

* 5 slices whole wheat bread
* 3 eggs
* 1/3 cup pumpkin puree
* 1 TBL milk
* 1/2 tsp pumpkin pie spice (see yesterday’s post for recipe on this)
* 1 tsp vanilla

Mix all ingredients together except the bread. Soak both sides of bread in egg mixture. Heat skillet. Cook bread on hot skillet until both sides no longer show wet eggs. Top with a cinnamon syrup or real maple syrup.

Broccoli, Cannellini Bean & Cheddar Soup

Ingredients

* 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
* 1 cup water
* 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
* 1 14-ounce can cannellini beans, rinsed (see Tip)
* 1/4 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1 cup shredded extra-sharp Cheddar cheese
(I also added onion, garlic, diced carrots, and diced potato)
Preparation

1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
2. Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Golden Carrot Cookies Recipe

* 1 Cup pureed white beans
* 1 Cup mashed carrots (or 2 jars baby food)
* 2 eggs
* 2 tsp baking powder
* ¾ cup coconut
* ¾ cup sugar
* 2 cups flour
* ½ tsp salt

Drop 2” apart on greased cookies sheet. Bake 8-10 minutes at 400 degrees.
Frosting:

* ½ cup butter
* 3 Cups powdered sugar
* 3 tsp lemon juice
* 1 ½ tsp grated lemon rind

ELDERBERRY SYRUP

1. Bring boiling water canner, half-full of water, to simmer.
2. Prepare jars, lids and rims for canning.
3. Measure 10 cups of prepared juice into pan and add in 1/2 cup of lemon juice.
4. Measure 8 cups of sugar into bowl, set aside.
5. Mix 1/4 cups of sugar (from bowl that you set aside) and mix with pectin in a small bowl.
6. Stir pectin/sugar mix into fruit juice, add 1/2 teaspoon of butter to keep foam down.
7. Bring mixture to a full rolling boil (a boil that can’t be stirred down), stirring constantly.
8. Stir in remaining sugar and return to a full boil and boil for exactly 1 minute, stirring constantly. (remove a small amount of syrup from pan and cool quickly on cold plate to test consistency, you want it to by syrupy but not too thick).
9. Ladle quickly into prepared jars, filling to within 1/8 inch of top. Wipe jar rims and threads, cover with lids and place jars in elevated rack in the canner. Water must cover jars 1 or 2 inches above lids. Cover and bring water to a gentle boil. Process 10 minutes in a boiling water canner. Remove and cool on rack.