Festive recipes easy enough to make in a dorm

Sophia Bollag/Daily Senior Staffer
Use a saucepan, milk and some leftover ingredients to make frosting.

Sophia Bollag, Holiday Guide Editor

Pumpkin Custard

Pumpkin custard is basically pumpkin pie without the hassle or calories of a traditional pie crust. The only supplies you’ll need are a whisk for beating the eggs, a large bowl, four 5-ounce baking dishes and a cookie sheet. (Recipe modified from an original on blueapron.com.)

Ingredients:

  • 15-ounce can unsweetened pumpkin puree
  • 2 beaten eggs
  • 1 cup whole milk
  • 1 cup brown sugar
  • 1.5 teaspoons pumpkin pie spice

Directions:

  1. Preheat oven to 300 degrees.
  2. Mix all ingredients together.
  3. Lightly oil the four baking dishes (I used small glass bowls) and pour about a fourth of the pumpkin batter into each.
  4. Place the dishes on a cookie sheet and cook for 40-45 minutes, until the batter has set.
  5. Let cool and eat.

 

Pumpkin Cookies

These little cookies are delicious but not too sweet. This recipe will make about 30 cookies. You’ll need a whisk, a cookie sheet, two large bowls and a mixer. For the frosting, you’ll also need a small saucepan. (Recipe modified from an original on parentpretty.com.)

Ingredients:

  • Half a 15-ounce can of unsweetened pumpkin puree
  • 1 egg
  • 1 cup softened butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla

For optional frosting:

  • ¼ cup butter
  • ¼ cup whole milk
  • ¼ cup brown sugar
  • ½ teaspoon vanilla
  • 1-2 cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. Use the mixer to beat the eggs, butter, vanilla and granulated sugar in a bowl.
  3. Add the baking powder, baking soda, salt, cinnamon and nutmeg and mix until smooth
  4. Add pumpkin, then the flour.
  5. On ungreased cookie sheets, arrange small globs of dough.
  6. Bake for about 10 minutes.
  7. For the frosting, melt the butter and brown sugar in a small saucepan over the stove. Transfer to a bowl and stir in milk and vanilla. Mix in powdered sugar with the mixer.

 

Pumpkin Cream Cheese Bread

This bread is easy to make and delicious. All you’ll need are a whisk for beating the eggs, a 9-by-5 inch bread pan, an electric mixer and several bowls. (Recipe modified from an original on recipesquickneasy.com.)

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup unsweetened pumpkin puree
  • 3 egg whites
  • ½ cup whole milk
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2.5 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ cup canola oil

For cream cheese filling:

  • 8-ounce package of low fat cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 egg white

Directions:

  1. Preheat oven to 350 degrees. Grease bottom of the 9×5-inch bread pan.
  2. Mix pumpkin, granulated sugar, brown sugar, 3 egg whites, milk, canola oil in a bowl.
  3. In a separate bowl, mix flour, baking powder, pumpkin pie spice and salt. Add to the wet ingredients mixture and stir.
  4. In another bowl, mix ingredients for the filling with an electric mixer.
  5. Transfer half the pumpkin batter into the 9×5-inch bread pan. Spoon cream cheese filling evenly over the batter. Add remaining pumpkin batter. With a knife, gently swirl the filling through the batter, being careful not to touch the bottom or sides.
  6. Bake for 1 hour.
  7. Cool and eat.

Email: sophiabollag2016@u.northwestern.edu
Twitter: @SophiaBollag

Comments