It's pumpkin time Charlie Brown............

I love autumn. The cool, crisp nights...the beautiful colors as the leaves change. All the awesome hooror movies counting down the nights until Halloween, and of course pumpkins. Ever since I was a little girl, going pumpkin picking was a big family to-do. And I still love going out to the farms and selecting my beautiful orange globe of pumpkiny-delight. You can find me in the kitchen making pumpkin bread, pumpkin waffles, putting pumpkin in to my oatmeal. I <3 love <3 pumpkin and all the things you can do with them. Witht hat being said...I am going to share two recipes with you. (1) is to kick off a lovely autumn meal with Guinness Beef Stew. The (2) recipe is a delicious pumpkin bread which takes practically no time to put together and bake. Bon appetite mon amie's!

1. Low-Fat Pumpkin Bread

Ingredients

• 2 cups sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 cup unsweetened applesauce
• 1/2 cup egg substitute
• 3 1/3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg or allspice
• 1 cup chopped nuts or raisins (optional)

Directions

1. In a mixing bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

2.     Guinness Beef Stew Recipe

Ingredients:

2 pounds beef chuck steak, boneless and well trimmed, cut into 1 inch cubes (you can substitute mutton if you prefer)

1 1/2 tablespoons vegetable oil

1 cup chopped onion

1 clove garlic, chopped

1 cup quartered mushrooms

1 1/2 tablespoons flour

Pinch of crushed thyme

Pinch (or two) of crushed cayenne

Pinch of black pepper

1 cup Guinness beer

1 cup beef stock

2 teaspoons Worcestershire sauce

1 Bay leaf

2 cups chopped carrots

2 cups chopped potatoes

Chopped parsley for garnish

Salt and Black Pepper to taste
Instructions:

Heat the oil in a wide skillet or saute pan that has a tight fitting cover until hot

Add the beef and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn)

Brown meat in several small batches to avoid over-crowding the pan

Add the onion and garlic and continue to cook until onion is slightly browned

Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the beef, stirring to make a roux

Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn)

Stir in the Guinness and beef stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out

Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender

Correct seasoning, ladle to bowls and garnish with parsley and serve