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A Spice Blend for All Seasons

Named after one of several small towns in Denton County, Texas, Ponder Pumpkin Pie Spice is a versatile blend, featuring Vietnamese cinnamon and ginger blended with allspice, cloves and nutmeg.  This potent blend is made from organic ingredients with no additives, fillers, salt or sugar.  Replace the list of spices called for in your favorite pumpkin pie recipe with 1 tablespoon Ponder Pumpkin Pie Spice.

Once the holidays are over, don’t put this spice blend in the back of the pantry.  It will serve as an everyday seasoning to many dishes.

*For other baked goods, such as cakes, muffins, biscuits, nut breads and bread dough

*Blend with herbs, black and red pepper to season meats and vegetable casseroles.

*Stir into bean dishes, soups and stews.

 

This baked bean recipe is a great one for those who do not like all that sugar in their bean dish.

 

Beans and spice

Ponder Baked Beans

 

Ponder Baked Beans

1 pound dry navy beans; picked over and washed
2 onions, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons cooking oil
1 tablespoon sea salt
1  28-ounce can tomato sauce
1 cup tomato ketchup
1 tablespoon Ponder Pumpkin Pie Spice
Cover beans with two inches water and soak overnight.
Next day, drain; rinse and cover with another two inches water.  Bring to a boil; lower heat, cover and simmer about one hour, or until beans are soft.
While beans are cooking, sauté the onions, pepper and garlic in the oil until soft; set aside.
Drain beans, reserving cooking liquid.  Stir in salt, adding more if needed.
Add remaining ingredients, stirring well.  Add cooking liquid half a cup at a time until beans are rather soupy.
Pour into a greased 9” X 13” casserole.  Cover tightly and bake at 350°F for 1 hour.
Uncover, returning to the oven another 45 minutes.
Allow to sit at room temperature for 20 minutes; longer is better, before serving.

*Bacon, smoked sausage slices, or chopped ham may be added.

Yield:  8-10 servings

 

 Peanut Butter Brownies

1 cup all-purpose flour
1 tablespoon Ponder Pumpkin Pie Spice
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup peanut butter; smooth or chunky
⅓ cup butter, softened
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1½ cups butterscotch chips
Mix together the flour, spice blend, baking powder and salt; set aside.
In a separate bowl, cream the peanut butter and butter together unto smooth.  Add the sugar, egg and vanilla, beating until fluffy.
Gradually add the flour mixture to the butter and egg mixture until well blended.  Stir in the butterscotch chips and pour into a 9” X 9” baking pan that has been buttered and dusted with flour.
Bake at 350ºF for 30 minutes.

Yield:  16 brownies

Banana Nut Bread

  Banana Nut Bread

1¾ cups all-purpose flour
1 tablespoon Ponder Pumpkin Pie Spice
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
1 cup light brown sugar, firmly packed
1 stick butter, softened
2 eggs
½ teaspoon vanilla extract
3 very ripe bananas, peeled and mashed well
½ cup pecans, chopped
Sift together the flour, spice blend, soda, baking powder and salt; set aside.
Cream together sugar and butter until smooth.  Add eggs, one at a time, beating until fluffy.  Pour in the vanilla; add mashed bananas, continuing to beat well.
Add the flour mixture to the butter and egg mixture half a cup at a time.  Mix just until all lumps are gone.  Stir in the pecans; pour batter in a greased and floured 9” X 5” loaf pan.
Bake in a 350ºF oven for 45 minutes before checking with a cake tester.  Bake another 10-15 minutes if necessary.
Invert onto a cooling rack.  Allow to cool completely before slicing.

Yield:  12 servings

*Stir some cinnamon powder or Ponder Pumpkin Pie Spice into some softened cream cheese.  Spread between thin layers of bread slices for satisfying tea sandwiches.

*Butter and toast for a breakfast treat.

 

  Pumpkin Spice Muffins

For the muffins:

1⅔ cups all-purpose flour
1 tablespoon Ponder Pumpkin Pie Spice
1 teaspoon baking soda
½ teaspoon salt
1 stick butter, softened
1 cup brown sugar, firmly packed
1 egg
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup milk
Mix dry ingredients together; set aside.
Cream the butter and sugar together until smooth; beat in the egg and pumpkin until fluffy.
Gradually stir in the flour mixture until most lumps are gone.  Pour into greased, or paper-lined muffin pans.  Sprinkle with the below streusel topping.
Bake at 375ºF for 20-25 minutes.

For the streusel topping:

2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon Ponder Pumpkin Pie Spice
1 tablespoon cold butter
Mix dry ingredients together; cut the butter in until mixture resembles coarse cornmeal.  Sprinkle on top of muffins before placing into the oven.

Yield:  1 dozen regular-size muffins/8 jumbo

Yogurt topped with honey & Autumn Granola

 

Autumn Granola

2 pounds old fashioned oats (not instant or quick cooking)
1 cup pecans
1 cup sliced almonds
1 cup pumpkin seeds
2 cups dried fruits of choice, chopped
1 cup honey
⅔ cup brown sugar
½ stick butter
1 tablespoon vanilla extract
½ teaspoon almond extract
1 tablespoon Ponder Pumpkin Pie Spice
Toss together oats, pecans, almonds, seeds and dried fruits; set aside.
Heat honey with brown sugar, butter, extracts and spice blend.  Stir over low heat until sugar is dissolved.  Pour over oat mixture and stir to coat well.
Spread in a baking pan with sides and bake at 325°F for 30 minutes.  Stir a couple of times while baking.
Allow to cool completely before storing in an airtight container.

Yield:  About 3 quarts granola

*Serve with milk.

*This is a wonderful snack as is.

*For a snack, dessert or breakfast, sprinkle plain or vanilla yogurt with granola and drizzle with honey or maple syrup.

Pumpkin Spice Biscuits

 

  Pumpkin Spice Biscuits

2 cups all-purpose flour
2 tablespoons Ponder Pumpkin Pie Spice
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter
1½ cups buttermilk
2 tablespoon butter, melted
2 tablespoons sugar
1 more teaspoon Ponder Pumpkin Pie Spice
1 cup powder sugar
2-3 tablespoons milk or cream
Sift together the flour, spice blend, baking powder, soda and salt.  Cut in the butter until mixture resembles coarse meal.
Stir in buttermilk, mixing well.  Knead 5 times, then allow to rest for 10 minutes before rolling out to ½ inch thickness.
Drizzle with melted butter; sprinkle with sugar and spice blend; roll up jelly roll style, pinching seam to seal.
Slice into 1-inch wheels and place in a lightly buttered baking pan.  Bake at 400°F for 10-15 minutes; until golden brown.
Mix powdered sugar with 2 tablespoons milk, adding more if needed.  Drizzle over hot biscuits.

Yield:  6-8 servings

*Spread with butter or cream cheese.

*Slice and fill with ham.

 

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