Senator Al Frankens Aunt Carlas Pumkin Cornbread Recipes

Steps:

• 1. Preheat oven to 350 degrees. 2. Combine all the dry ingredients in a large bowl. 3. On the first speed of a hand or standing mixer, beat together the eggs, oil, pumpkin puree and milk. 4. Fold the wet ingredients into the dry in three batches with a rubber spatula. The batter will be smooth, and is more fluffy than liquidy. 5. Pour the batter into a 9 x 13 baking pan; 2 loaf pans; or- as shown by Franken on Twin Cities Public Television's Almanac- acorn cakelet pans {available at Williams Sonoma.} Place in middle of the oven. 6. Bake for 25 mns, or until cake tester or toothpick stuck in the middle of the cornbread comes out dry. 7. Let the cornbread cool for 10 minutes, and then cut into pieces and serve.

Steps:

• Heat oven to 450 degrees. Spray baking pan or coat skillet with drop or two of vegetable oil.
• Mix all ingredients (including optionals, if being used) together until well blended. (The 2 Tbsp of oil goes in the mixture, not just for the pan -- found this out AFTER my first batch!) May need to adjust amount of buttermilk to get the correct consistency. An additional 1/4 cup to get a more pliable mixture to pour into the skillet should work.
• Bake until golden brown on top and/or tests done.

Steps:

• 1. In a colander, rinse the wild rice. 2. Put the rice in a pot, and cover with 3 inches of water. Boil in a pot, uncovered, for about 20 to 25 minutes. If you're using Mahnomen wild rice, it will cook more quickly than the paddy variety. 3. While the rice is boiling, slice (do not mince) the mushrooms, onions, garlic, and celery. 4. Melt the butter in a skillet, and sauté the onions, garlic, and celery until they begin to bleed a little liquid into the butter. Then add the mushrooms. The celery and onions should not be totally soft. 5. Once the rice has cooked, drain it and add to the sautéed vegetables. 6. Add salt to taste, and stuff into the turkey before roasting. The rest can be eaten as a side dish at dinner.

Steps:

• combined dry ingredients in a large bowl.
• combined wet ingredients in a small bowl.
• pour wet ingredients into dry and mix.
• melt butter in the oven in the 8x8" pan first and coat the pan. Then add once ingredients are mixed, stir and pour into pan. Bake at 425 until lightly golden. About 20-25 minute.
• Optional - Pour 1/2 the batter into the pan, lay the cheddar cheese slices on it, carefully spread the salsa over that, then pour in the rest of the batter. Bake the same as above.

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.