Prep time:20 min Cook time: 20 min Servings: 12
Ingredients
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
Directions
1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Friday, November 6, 2009
Baked Pumpkin Bread
Prep time: 10 min Cook time:1 hour Original Recipe Yield 1 - 9x5 inch loaf
Ingredients
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
3.Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Ingredients
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
3.Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Addictive Pumpkin Muffins
Prep: 15 min Bake time: 35 min Ready in: 1 hour Servings:36
Ingredients
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin - I baked a pumpkin and scooped the pumpkin out and used that instead of a can of pumpkin then just measured in a cup 29 oz.
1 cup unsweetened applesauce
1 cup chopped walnuts
Note: I used chocolate chips in one batch and dried cranberries in another instead of using walnuts or raisins. And I don't think I used cloves.
Directions
1.Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2.In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3.Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Ingredients
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin - I baked a pumpkin and scooped the pumpkin out and used that instead of a can of pumpkin then just measured in a cup 29 oz.
1 cup unsweetened applesauce
1 cup chopped walnuts
Note: I used chocolate chips in one batch and dried cranberries in another instead of using walnuts or raisins. And I don't think I used cloves.
Directions
1.Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2.In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3.Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Wednesday, October 21, 2009
Carrot Cake
2 cps flour 2 cps sugar
3 cps shredded carrots 4 eggs
1 cp veg. oil 1 tsp bkg. powder
1 tsp. bkg. soda 1 tsp. cinnamon
1 tsp. salt
Combine flour, sugar, powder, soda, salt and cinnamon. Add carrots (shred in food processor or 'shred' setting on blender), oil and eggs. Beat med. speed for 2 min. Place in floured 9x13 325F 50-60 min. or until toothpick comes out clean. Serve w/ cream cheese frosting.
Cream Cheese Frosting
8 oz. cream cheese 1/4 cp. butter
1 tsp. vanilla 2 cps. 10x sugar
Bring cheese and butter to room temp. Blend together. Gradually add sugar. Finish with vanilla. Spread at room temp over cooled cake. Enjoy!
This was sooooo good! A friend gave me this recipe.
Monday, October 19, 2009
Mayonnaise
Mayonnaise:
Makes 1 ¼ Cups
2 egg yolks
½ tsp. dry mustard
1 tsp. salt dash cayenne (Note: I put a tsp of cayenne and it was too much,so season as to how much you want in it.)
1 Cup salad OR olive oil
2 Tbls lemon juice OR vinegar
1. with electric mixer on med. Speed beat:
Egg, mustard, salt, and cayenne until think
2. add ¼ cup oil one drop at a time
3. gradually add 1Tbl lemon juice, ½ cup oil
Beating constantly
4. slowly add the rest of lemon juice and oil
5. cover and keep in the fridge.
Makes 1 ¼ Cups
2 egg yolks
½ tsp. dry mustard
1 tsp. salt dash cayenne (Note: I put a tsp of cayenne and it was too much,so season as to how much you want in it.)
1 Cup salad OR olive oil
2 Tbls lemon juice OR vinegar
1. with electric mixer on med. Speed beat:
Egg, mustard, salt, and cayenne until think
2. add ¼ cup oil one drop at a time
3. gradually add 1Tbl lemon juice, ½ cup oil
Beating constantly
4. slowly add the rest of lemon juice and oil
5. cover and keep in the fridge.
Banana Cream Pie
~ When I figure out how to make banana pudding homemade then I will let ya know!!!
3- BANANAS
3 PKGS.- {4 SERVING SIZE INSTANT} BANANA CREAM PUDDING MIX
1 PKG- DREAM WHIP
4 CUPS MILK
2 tsp. PURE VANILLA OR FRENCH VANILLA
Mix all the above with electric mixer until thick
2- GRAHAM CRACKER PIE SHELLS
POUR PIE SHELLS ½ FULL OF PUDDING MIXTURE THEN
LAYER A LAYER OF SLICED BANANAS THEM POUR THE REST OF
MIXTURE ON TOP COVERING THE SLICED BANANAS.
1- CONTAINER COOL WHIP OR REAL WHIPPED CREAM
TOP PIES WITH WHIP TOPPING OR WHIPPED CREAM
PUT IN FRIDGE FOR 1 HOUR AND SERVE COLD
DO NOT LEAVE THE PIES OUT OF THE COOLER TO LONG AS TOPPING
WILL RUN.
3- BANANAS
3 PKGS.- {4 SERVING SIZE INSTANT} BANANA CREAM PUDDING MIX
1 PKG- DREAM WHIP
4 CUPS MILK
2 tsp. PURE VANILLA OR FRENCH VANILLA
Mix all the above with electric mixer until thick
2- GRAHAM CRACKER PIE SHELLS
POUR PIE SHELLS ½ FULL OF PUDDING MIXTURE THEN
LAYER A LAYER OF SLICED BANANAS THEM POUR THE REST OF
MIXTURE ON TOP COVERING THE SLICED BANANAS.
1- CONTAINER COOL WHIP OR REAL WHIPPED CREAM
TOP PIES WITH WHIP TOPPING OR WHIPPED CREAM
PUT IN FRIDGE FOR 1 HOUR AND SERVE COLD
DO NOT LEAVE THE PIES OUT OF THE COOLER TO LONG AS TOPPING
WILL RUN.
Jalapeno Cornbread
Prep time: 18 minutes-Total time: 40 minutes
Ingredients:
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tbs sugar
1-1/2 tsp. baking powder
1 tsp chili powder
1/2 tsp salt
2 large eggs, beaten
1 cup milk
1/4 cup unsalted butter, melted
2 tbs light corn syrup
1/4 cup jalapeno pepper, minced
as needed- non- stick cooking spray or oil
Directions:
1. Preheat oven to 375 degrees. 2. In a medium bowl, sift together cornmeal, flour, sugar, baking powder, chili powder and salt. 3. In a separate bowl, stir together eggs, milk, melted butter and corn syrup. 4. With a rubber spatula, fold the liquid ingredients into the dry ingredients; stir until just combined. Pour jalapenos into mixture & stir. 5. Spray an 8"x8" baking dish with cooking spray or rub oil all over the inside of dish. Pour mixture into pan. 6. Bake 22-25 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean. Let cool and cut into squares. Store leftovers in an airtight container in the refrigerator.
Makes approximately 9- 12 servings
Enjoy!
Ingredients:
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tbs sugar
1-1/2 tsp. baking powder
1 tsp chili powder
1/2 tsp salt
2 large eggs, beaten
1 cup milk
1/4 cup unsalted butter, melted
2 tbs light corn syrup
1/4 cup jalapeno pepper, minced
as needed- non- stick cooking spray or oil
Directions:
1. Preheat oven to 375 degrees. 2. In a medium bowl, sift together cornmeal, flour, sugar, baking powder, chili powder and salt. 3. In a separate bowl, stir together eggs, milk, melted butter and corn syrup. 4. With a rubber spatula, fold the liquid ingredients into the dry ingredients; stir until just combined. Pour jalapenos into mixture & stir. 5. Spray an 8"x8" baking dish with cooking spray or rub oil all over the inside of dish. Pour mixture into pan. 6. Bake 22-25 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean. Let cool and cut into squares. Store leftovers in an airtight container in the refrigerator.
Makes approximately 9- 12 servings
Enjoy!
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