Pumpkin Nuggets With Vanilla Sauce Recipes
PUMPKIN NUGGETS WITH VANILLA SAUCE
I think few adore sugar and pumpkin as much as I do. :D I guess you could say this is something of a copycat recipe-- I went to this Japanese "snack cafe" several years ago and had these delicious pumpkin nuggets that came with chocolate and vanilla dipping sauces. Mine came out much thicker than I remember those ones, (and I haven't quite mastered that Japanese confectionery technique for a soft outside and creamy inside) but they're still really good. The chocolate sauce seemed like a thick chocolate syrup like U-Bet, but I think my vanilla sauce is even better (and will probably post as a separate recipe) You can use all-purpose flour for the nugget mixture, but I find that the rice flour is really the best or a mix of the two works too.
Provided by the80srule
Categories Dessert
Time 30m
Yield 15 nuggets, 15 serving(s)
Number Of Ingredients 15
Steps:
- Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.
- Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.
- The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.
- Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.
- Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.
- Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.
Nutrition Facts : Calories 204.6, Fat 3, SaturatedFat 1.8, Cholesterol 10.1, Sodium 199.5, Carbohydrate 40, Fiber 0.9, Sugar 17.9, Protein 4.1
NUGGETS WITH DILL SAUCE
A creamy sauce, seasoned with dill weed and relish, enhances these fun-to-eat fried chicken bites. Carol Crooks of Jonesboro, Georgia shared the recipe.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large shallow bowl, combine the flour, sesame seeds and salt. Combine egg and water; stir into dry ingredients just until moistened. , In an electric skillet, heat 1 in. of oil to 375°. Dip chicken into batter. Fry chicken, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels; keep warm. , In a small bowl, combine sauce ingredients. Serve with chicken nuggets.
Nutrition Facts :
VEGAN NUGGETS
Rustle up a batch of vegan nuggets, packed with cannellini beans, cauliflower and carrot. They make great kids' party food that everyone can enjoy, or serve as an after-school snack
Provided by Juliet Sear
Categories Buffet, Lunch, Snack
Time 1h
Yield MAKES 30
Number Of Ingredients 12
Steps:
- Pulse the cauliflower, carrots and onion in a food processor until very finely chopped, like rice. Heat the oil in a large frying pan and gently fry the mix for 12-15 mins until softened. Add the garlic and fry for a further 1 min, then take off the heat and stir in the nutritional yeast and yeast extract. Set aside.
- Blend the beans into a mushy purée in a food processor, then add to the veggie mix and combine well. Stir in the flour and season. Put in the fridge to firm up for 1 hr.
- Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment and coat with a little olive oil. To make the coating, mix the gram flour with 150ml water using a fork so it resembles beaten egg, then season. Scatter the extra gram flour on a plate and fill a second with the breadcrumbs.
- Roll the bean mixture into walnut-sized pieces, then flatten to form nugget shapes. Dip the pieces first in the gram flour, then in the gram batter, and finally roll in the breadcrumbs - handle carefully as they will be a little soft. When the nuggets are fully coated, lay them out on the prepared tray.
- Bake for 20 mins, then use tongs to turn each nugget over and bake for a further 15 mins until they are dark golden and crisp. Leave to cool for 20 mins before serving with your choice of dipping sauces.
Nutrition Facts : Calories 55 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
VANILLA PUMPKIN PUDDING
I found directions online for cooking and freezing pumpkin after Halloween one year. I collected several pumpkins that did not get carved and cooked and froze a ton, hence the need for pumpkin recipes. I put this recipe together myself while in a creative mood one night. I am surprised I do not see more recipes using French vanilla coffee flavoring; it adds a nice touch.
Provided by Ev
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
- Bake in the preheated oven until pudding is set, about 40 minutes.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 16 g, Cholesterol 68 mg, Fat 6.9 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 289.8 mg, Sugar 13.5 g
SWEET VANILLA CINNAMON PUMPKIN SEEDS
A great way to make your pumpkin seeds into a sweet and healthy treat. They smell so good and taste even better!
Provided by DanSadler
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Place seeds in a mixing bowl. Pour melted butter over seeds; stir to coat. Combine 1 teaspoon vanilla sugar (see Cook's Note), 1 teaspoon cinnamon, and 1/2 teaspoon white sugar in a small bowl; mix well. Stir in vanilla extract. Spread sugar mixture over seeds, stirring to coat evenly.
- Spread seeds over a baking sheet in a single layer. Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over seeds.
- Bake seeds in the preheated oven for 30 minutes. Remove baking sheet from oven, stir seeds, and spread evenly on baking sheet again. Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in small bowl and sprinkle over seeds. Return seeds to oven for 30 more minutes.
- Remove seeds from oven. Sprinkle remaining 1/2 teaspoon vanilla sugar over seeds, and return to oven for 5 minutes. Remove from oven, pour into a serving bowl, and serve warm.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 8 g, Cholesterol 7.6 mg, Fat 18.7 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 4.8 g, Sodium 26.7 mg, Sugar 1.8 g
EASY VANILLA DESSERT SAUCE/PARTY DIP
This is from my pumpkin nuggets recipe, but I wanted to post it separately as well because it's really tasty and would be great for lots of different desserts, and a year-round fruit dip for parties. It's also really easy to make! Sweetened condensed milk makes a great base for all kinds of dessert sauces and already got most of the work done for you.
Provided by the80srule
Categories Sauces
Time 5m
Yield 15 oz, 1 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all the ingredients together with a fork until perfectly blended.
Nutrition Facts : Calories 1337, Fat 35, SaturatedFat 22.1, Cholesterol 135, Sodium 505, Carbohydrate 226, Fiber 0.2, Sugar 225.7, Protein 31.5
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