Homemade Poptarts

Pie Crust

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes (you may also use Smart Balance or Margarine)
  
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon Cinnamon
  
• 6 to 8 Tbsp ice water

In a food processor: combine dry ingredients and pulse to mix. Add in butter in small cubes and pulse until the dough is a curd consistency. Add in water a little at a time until the dough forms.

By hand: mix dry ingredients in a bowl. Using a fork or your hands mix in butter until its a curd consistency. Add in water a little at a time until the dough forms.

Chill in the fridge for 10 mins.

Roll out to 1/8 inch thick sheet and cut into even rectangles. You may cut shapes into one side if you like.

Spread Pumpkin Butter, Apple Butter, or Jam onto the middle of one side of the pie rectangle. Place the other pie sheet on top and seal by pressing the sides with a fork. Bake in oven @ 350 for 20 min.

if adding sprinkles (like in the photo above) wipe tarts with an egg wash and then sprinkle.

Pumpkin Waffles

You can use either fresh baked pumpkin or pumpkin in a can. I like short cuts as well :)
Ingredients:

• • 1/4 cup light brown sugar
• • 3 Tbsp. cornstarch
• • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 3/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/2 tsp. nutmeg
  • 2 large eggs/ or 1/2 cup egg substitute
  • 1 cup whole milk/ can sub soy or skim
  • 1 cup canned solid-pack pumpkin/ or fresh if you are feeling frisky
  • 4 Tbsp. unsalted butter, melted and warm
• **if you want to use pumpkin spice omit cloves nutmeg and cinnamon and add 1 tbs pumpkin spice****
  

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil.

2. Combine dry ingredients and mix well. Make sure there aren't any clumps.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. if using egg substitute omit this step.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. (if not omitted)

9. Once the waffle iron is heated, you’re ready to pour the batter!

Pumpkin Cinnamon Rolls

Roll Dough:
1/4 cup warm water
1 package active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tbs melted butter
2 cups all purpose flour
1 1/4 cup whole wheat flour
1/2 cup brown sugar
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
walnuts or pecans (opitional)

cream cheese frosting:
4 oz cream cheese
1/2 stick of butter (or smart balance 1/4 cup)
1 tsp vanilla extract
2-3 cups powdered sugar

Directions - Bread Maker

Add dough ingredients in this order:
1/4 cup warm water
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tbs melted butter
2 cups all purpose flour
1 1/4 cup whole wheat flour
1/2 cup brown sugar
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 package active dry yeast

close and set on dough setting. Let dough rise in bread maker for 1 hr (NO MORE)
Roll out dough and spread on filling.
cut with pizza cutter or knife into strips and roll into pinwheels. Place on greased cookie sheet and back at 375 for 20-30 minutes or until the tops are browned.
Cover with frosting and enjoy.