"Home For The Holidays"

Victoria_2001_02769 said:
~ WOO HOO!! Hey, Hey, Heyyyyyyyyy yourself Sweeter One! Wanna help me make some brekkie (breakfast)? You know we work well in the kitchen together! ;)


er..hee hee make it brunch and its a deal it's almost 1pm here
 
Victoria_2001_02769 said:
~ Hehehe - Deal! :D I'll start the coffee and we'll go from there!
ok well I have some scrambled eggs with canadian bacon and green peppers burritos, some mixed fruit salad and cherry jello with cool whip
 
Erotica_Writings said:
ok well I have some scrambled eggs with canadian bacon and green peppers burritos, some mixed fruit salad and cherry jello with cool whip


~ Oohh YUMMY! I have some Bartlett Pears already halved, chilling in the fridge - and some Peaches. The Burrito sounds like a great idea and the scrambled eggs are the easiest to do and add to the mix. If you'll warm the Flour Tortillas in the microwave - on power 2 for 15 seconds - they'll be the right temp and soft enough for folding with ease. :D
 
Victoria_2001_02769 said:
~ Oohh YUMMY! I have some Bartlett Pears already halved, chilling in the fridge - and some Peaches. The Burrito sounds like a great idea and the scrambled eggs are the easiest to do and add to the mix. If you'll warm the Flour Tortillas in the microwave - on power 2 for 15 seconds - they'll be the right temp and soft enough for folding with ease. :D


alrighty, everything smells so good mmmmm
 
Erotica_Writings said:
alrighty, everything smells so good mmmmm


~ Can you eat Chili? I have some Chili Verde (Green Chili) salsa or some Chili Rojo (pronounced ro-ho, means Red Chili) for on top. Which do you prefer on these Burritos?
 
For those STILL stuck in the throes of winter:

~ *Clears off her flat top of her desk - looking for the recipe that she wanted to post*

For those of you still stuck in the throes of winter - or who might be facing some more of that 'white stuff that starts with an "S" ' - I found the perfect recipe for a night like tonight.


Chili Bean Soup


  • 1 package (pkg) 15-bean soup mix (3 C. dried beans - don't use flavor pkt.)
  • 2 quarts water
  • 1 tsp. salt
  • 1 ham hock (not smoked)
  • 2 Tbsp. butter
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 lb. sausage
  • 1 lemon
  • 2 Tbsp. chili powder
  • 1 medium can whole tomatoes
  • 2 4oz. jars of chopped green chilis


1. Cover one package of 15-bean soup mix with water and soak overnight.

2. Drain beans and put in a large heavy pot. Add 2 qts. water, 1 level Tbsp. salt and the ham hock. Bring to a boil and simmer for 2 hours and 45 minutes. Stir occasionally or the beans will burn on the bottom of the pot.

3. At the 2-hour mark, saut’e 1 large chopped onion and 2 cloves garlic in 2Tbsp. butter. Also, in a separate pan, brown, drain and crumble 1lb. sausage.

4. After the 2hours and 45 minutes, remove the ham hock and add the saut’eed onion, garlic and sausage. Add the juice of one lemon, 2 lever Tbsp. of chili powder, 1 medium can tomatoes and the green chilis.

5. Simmer for an additional 30 minutes.


Yield: Serves 5 - 6 people.

Bon Appitite!

:heart:
 
~ How about some Enchiladas for dinner:


Cheesy Chicken Enchiladas

  • 1 lb. boneless, skinless chicken breasts, chopped
  • 1 jar (16 oz.) Taco Bell Home Originals Thick 'N' Chunky Salsa, divided
  • 1 pkg. (8 oz.) Kraft Four Cheese Mexican Style Shredded Cheese, divided
  • 10 flour tortillas


Spray: skillet with a non-stick cooking spray and add the chicken. Cook on meduim heat until cooked through. Stir in 1/2 C. salsa and 1 C. cheese.

Spread: 1 C. salsa in a 13x9-inch baking dish. Place 1/4 C. chicken mixture down center of each tortilla and roll up. Place tortillas, seam-side down, on salsa. Top with remaining 1/2 C. salsa and 1 C. cheese.

Bake: @ 350ºF for 20 to 25 minutes or until thoroughly heated.

-------------------------------
MICROWAVE:
Prepare as directed except for baking. Cover dish with plastic wrap and microwave on HIGH 6 minutes or until cheese is melted and tortillas are hot.


Bon Appitite
Enjoy!​


:heart:
 
Caviar Kisses

1 sm cucumber, scrubbed and-trimmed
1/3 cup sour cream
1 tsp dried dill weed
Freshly ground black pepper-to taste
1 jar red salmon caviar
Fresh dill sprigs
8 thin slices whole-wheat-bread
Butter or margarine

Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper.
Place one teaspoon of the sour cream mixture on each cucumber slice.
Garnish each with about 1/2 tsp caviar and a dill sprig.
Cut bread slices with heart-shaped cookie cutter. Toast and butter.
Place cucumber slices in center of serving plate and surround with toast hearts.
 
Victoria_2001_02769 said:
~ Can you eat Chili? I have some Chili Verde (Green Chili) salsa or some Chili Rojo (pronounced ro-ho, means Red Chili) for on top. Which do you prefer on these Burritos?


I can eat just about anything that is low in sugar :D
 
~ I realize that tomorrow is Good Friday, so that would make Sunday - Easter already? :eek: Where ever has the last three and a half months gone? Wow!

In honour of this Sunday - I'm going to do my best to post some recipe's that are geared toward Easter. This post will be a little lengthy - so please - bear with me.


Easter Traditions

Easter breads, rich in symbolism and history, have strong traditions around the world. The symbols of rebirth, springtime and crosses are woven into these age-old recipes for yeast breads. With the highest regard for authenticity and dearly held traditions, these breads, from England, Greece, Italy, and Russia are some of the most beloved.

The breads all start with a basic sweet dough, and are excellent with ham or are well-suited to egg dishes at brunch. So, with this in mind - shall we begin?


Basic Sweet Dough


1 C. lukewarm milk (scalded then cooled)
1/2 C. sugar
1 tsp. salt
2 Tbsp. yeast (cake or granules)
2 eggs
1/2 C. soft butter
4 1/2 C. flour (Gold Medal's Wondra works best)



~ In a large bowl mix milk, sugar, and salt together. Add yeast and stir gently until the yeast is dissolved. Stir in eggs, butter, and flour. Knead this mixture in a mixer fitted with a dough hook until it's soft, smooth, and no longer sticky. Add another 1/2 C. flour if necessary to reach desired texture. (Or mix by hand, using a spoon to mix initially, then turn the contents out onto a floured surface and knead with even strokes until smooth.)

~ Place dough into a large bowl that has been well-buttered on all sides. Turn the dough once to the top surface is coated. Place a film of plastic wrap over the top, and allow dough to rest in a warm place until doubled in bulk. When doubled (after about an hour), gently punch the dough back down to its original size. Place the wrap securely over the top, and allow the rising process to repeat. After dough doubles in its second rising, punch it down again.


Remember that you will be using this dough to make the following recipes.



From England: Hot Cross Buns


~ This ancient English sweet dough recipe yields tasty, current-laced buns with an icing cross decorating each one. Before the Christian era, these buns were served without the cross, in honour of the Goddess of Spring.


Basic sweet dough
3/4 C. currants, or raisins
1 tsp. Cinnamon
1/2 tsp. ground nutmeg



~ Make basic sweet dough. After its second rising, knead in currants, cinnamon, and nutmeg. Divide this dough into 24 pieces. Roll each gently into a round ball and place on a well-greased baking pan. Allow these dough balls to double in bulk, for about one hour. When they are plump and round, bake them in a 375º degree oven for about 20 minutes.

~ Let cool slightly, and decorate with an icing cross - and serve while warm.




From Greece: Greek Easter Twist


~ This braided bread is shaped into a circle and sprinkled with sesame seeds. It is adorned with beautiful red eggs. Greek eggs are dyed deep red to represent the blood of Christ, and eggs also represent new life, and springtime.


Basic sweet dough
1 Tbsp. pure vanilla extract
1 well-beaten egg
1 Tbsp. sesame seeds


~ Prepare a double batch of the basic sweet dough recipe. Add vanilla to the basic ingredients. Allow dough to rise first and second times as in the other recipes. After the second rising, divide the dough in two equal pieces. From these, make two large braids. These large braids will each require a well-greased baking sheet.

~ Place each braid on its baking sheet and make a circle out of each. Tuch the ends together to make a well-formed and smooth round. At three or four points, add red dyed hard-boiled eggs to represent the shape of a cross. (It would be wise to boil and color these eggs during the first and second dough risings.)

~ Allow the dough to rise full and round for another hour. Brush the top of each twist with the beaten egg. Sprinkle the tops of each with sesame seeds.

~ Bake in a 350º degree oven for 30 - 40 minutes, or until deep golden.


I'll get to the other two in just a bit.
:)
 
To Continue:

~ In honour of this Sunday - I'm going to do my best to post some recipe's that are geared toward Easter. This post will be a little lengthy - so please - bear with me.


Easter Traditions

~ Easter breads, rich in symbolism and history, have strong traditions around the world. The symbols of rebirth, springtime and crosses are woven into these age-old recipes for yeast breads. With the highest regard for authenticity and dearly held traditions, these breads, from England, Greece, Italy, and Russia are some of the most beloved.

~ The breads all start with a basic sweet dough, and are excellent with ham or are well-suited to egg dishes at brunch. So, with this in mind - shall we begin?



Basic Sweet Dough


1 C. lukewarm milk (scalded then cooled)
1/2 C. sugar
1 tsp. salt
2 Tbsp. yeast (cake or granules)
2 eggs
1/2 C. soft butter
4 1/2 C. flour (Gold Medal's Wondra works best)



~ In a large bowl mix milk, sugar, and salt together. Add yeast and stir gently until the yeast is dissolved. Stir in eggs, butter, and flour. Knead this mixture in a mixer fitted with a dough hook until it's soft, smooth, and no longer sticky. Add another 1/2 C. flour if necessary to reach desired texture. (Or mix by hand, using a spoon to mix initially, then turn the contents out onto a floured surface and knead with even strokes until smooth.)

~ Place dough into a large bowl that has been well-buttered on all sides. Turn the dough once to the top surface is coated. Place a film of plastic wrap over the top, and allow dough to rest in a warm place until doubled in bulk. When doubled (after about an hour), gently punch the dough back down to its original size. Place the wrap securely over the top, and allow the rising process to repeat. After dough doubles in its second rising, punch it down again.

Remember, you will be using this dough to make the following recipes.



From Italy: Italian Anise Easter Bread


~ The three strands of dough in this braided bread are symbolic of the Trinity. Anise extract gives this bread its unique flavour and can be found in the health food stores or the spice section in most grocery stores.


Basic sweet dough
1 Tbsp. pure Anise extract
1 egg, well-beaten
1 Tbsp. Anise seeds


~ Again, follow the recipe for the basic sweet dough - and when mixing the ingredients together, stir in the Anise extract. After the second rising, divide the dough into six equal parts by rolling the dough into a large, even rectangle, roughly 16 x 24" then slicing it with a sharp knife. With each group of three strands, gently fold the pieces into an even braid.

~ Tuck the strands under the loaf for a neater finish - and place the resulting two braids on a well-greased cookie sheet and allow to rise. Brust the tops with the beaten egg - and sprinkle the topd of each braid with Anise seeds.

~ Bake the braids in a 325º degree oven until well-browned. The loaves will be shiny and beautiful, and is best served while still warm.



From Russia: Russian Kulich


~ Because this bread is baked in tall cans, it resembles a mosque when finished. This onion-dome shape is symbolic in Russian Orthodoxy. This bread has been served at Russian Easter tables for hundreds of years.


Basic sweet dough
1/2 C. golden raisins
1/2 C. dried cherries
1/2 C. toasted, slivered almonds
1/3 C. candied orange peel (optional, but delicious)
1/3 C. finely chopped crystalized ginger
1/3 C. melted butter
1/3 C. orange liquer or water
2 C. powdered sugar


~ Make basic sweet dough; after the second rising, knead in raisins, cheeries, almonds, orange peel (if desired), and ginger. Knead until fruits and nuts are evenly distributed. Divide this dough in half. Place each half into a well-greased 13-mounce coffee can, or cylindrical pan of equal size. Allow dough to rise until it blooms over the top of the can. It will, or should, resemble a large mushroom.

~ Bake these cylinders in a 375º degree oven for 30 - 40 minutes, or until the tops are well browned. When slightly cooled, carefully remove the kulich from the cans.

~ For the glaze, add the powdered sugar to the butter and liqueur until well-mixed. For a thicker glaze, add up to 1 more cup powdered sugar. Drizzle this evenly over the top of each kulich.


There you have it people - four different recipes for four Traditional Easter Breads.


Enjoy, and Happy Easter - to one and all!​

:heart:
 
Last edited:
Coconut Cream Easter Eggs

3 lb. confectioners sugar
7 oz. flakes coconut
1/8 lb. melted butter
6 oz. evaporated milk
2 lb. melted semi-sweet chocolate
1/2 block paraffin wax
Wax paper

Cream sugar, coconut, butter and milk together. Shape into candy egg shape and chill. Add chilled, melted chocolate and paraffin wax in double boiler. Dip chilled eggs into chocolate and cool on wax paper.

NOTE: Chocolate is VERY hot - not suggested for preparing by young children.
 
pumpkin recipes

--------------------------------------------------------------------------------

PUMPKIN ROLL

3 eggs
2/3 c. cooked, mashed pumpkin
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ginger
1-1/4 c. powdered sugar, divided
1 c. sugar
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 c. butter
1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened

Beat eggs 5 minutes at high speed. Gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, ginger and nutmeg. Add to pumpkin mixture and blend well. Spoon into a greased and floured 15 x 10 x 1 inch pan. Spread evenly. Bake at 375 degrees for 15 minutes. turn cake onto a towel sprinkled with 1/4 cup powdered sugar. Roll up cake and towel together. Cool. Combine 1 cup powdered sugar, cream cheese, butter and vanilla; beat until smooth and creamy. Unroll cake and spread with filling. Roll cake again and chill, seam side down.
Serves 12.

TOASTED PUMPKIN SEEDS
Pumpkin seeds (fresh)
2 tbsp. melted butter


Scoop out the seeds from a pumpkin. Wash the seeds. Put on paper towel to dry. Grease cookie sheet with 2 tablespoons melted butter. Spread seeds on cookie sheet. Sprinkle with salt. Bake in 300 degree oven for 1 hour or until seeds are golden brown.

PUMPKIN CUSTARD
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.

(Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.)

PUMPKIN PIE
3 eggs, slightly beaten
2 c. pumpkin
1/2 c. Sugar
1/2 c. brown sugar
1/2 c. corn syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves

With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two pies.

PUMPKIN CUSTARD
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.

(Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.)

SOUR CREAM PUMPKIN COFFEE CAKE
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 (16 oz.) can pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice

Cream together butter, sugar and vanilla. Add 3 eggs, beating well. Combine flour, baking powder and baking soda, add to butter mixture alternately with sour cream. Combine pumpkin, slightly beaten egg, sugar and pumpkin pie spice. Spoon half of batter into 13"x9"x2" baking dish, spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. STREUSEL: Cut 1 cup packed brown sugar, 1/3 cup butter, 2 teaspoons cinnamon until blended. Stir in 1 cup chopped nuts.

PUMPKIN CRUMB CAKE
1 box yellow cake mix
1/2 c. melted butter or margarine
1 egg

FILLING:
1 can pumpkin (29 oz.)
2 eggs
2/3 c. evaporated milk
1/2 c. brown sugar
2 tsp. cinnamon

TOPPING:

1 c. reserved cake mix
1/2 c. sugar
1/4 c. margarine or butter
1 tsp. cinnamon

Measure 1 cup of cake mix; set aside for topping. Combine the remaining cake mix, melted margarine and egg. Press mixture into greased 9 x 13 inch cake pan (press hard). Combine the above and pour over cake mixture in pan. Combine all ingredients for crumb topping. Sprinkle over filling. Bake 45-50 minutes at 350 degrees. Serve with Cool Whip.

PUMPKIN TEA RING
1 tbsp. active dry yeast
1/4 c. lukewarm water (105-110 degrees)

1 c. milk
1/4 c. vegetable oil
2 tbsp. sugar
1/2 tsp. salt
5-5 1/2 c. whole wheat flour
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. currants or dark raisins
2 tbsp. margarine
2 tbsp. honey

Soften the yeast in the water. Combine the milk, oil, sugar and salt in a large bowl with 2 cups of the flour. Add the yeast mixture, pumpkin, cinnamon, nutmeg, loves and currants (or dark raisins). Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and turn onto a lightly floured surface and knead in the remaining flour to make a smooth and elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2 inch pieces of dough and shape into balls. Dip them into the honey mixture.

Place in an oiled 10 inch tube pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350 degree oven for 50-60 minutes. Let cool for 10 minutes before removing from the pan. Serve warm. Serves 25.

SOUR CREAM PUMPKIN CHEESECAKE
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 3/4 c. (16 oz.) can solid pack pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice
Streusel

Cream butter, 3/4 cup sugar, and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar, and pie spice. Spoon half of batter into 13 x 9 x 2 inch baking dish; spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in slow oven (325 degrees) for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Makes 12 servings.

PUMPKIN PANCAKES WITH HOT CIDER SYRUP
2 c. flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. coriander, ground
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
1 c. canned pumpkin, mashed
4 egg yolks
4 oz. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten

HOT CIDER SYRUP:
1 1/2 c. apple cider
1 c. brown sugar
1 c. corn syrup
2 oz. butter
2 tbsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle. In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Serves 6.

PUMPKIN SWIRL CHEESECAKE
2 c. vanilla wafer crumbs
1/4 c. Parkay margarine, melted
2 (8 oz.) pkgs. light Philadelphia Brand Neufchatel (cream) cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Combine crumbs and margarine; press onto bottom and sides of 9" springform pan. Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. Mix well. Layer half of pumpkin mixture and half cream cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10 to 12 servings.

PUMPKIN BREAD
4 eggs
3 c. sugar
2/3 c. oil
1/3 c. water
1 can one-pie pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Beat eggs and sugar. Add oil, water and pumpkin. Add flour, baking soda, salt and spices. Bake approximately 1 hour at 350 degrees. Makes 2 loaves.

PUMPKIN MUFFINS
1 c. sugar
1/4 c. light vegetable oil
2 eggs
3/4 c. canned pumpkin
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. raisins
1/2 c. chopped walnuts

Heat oven to 400 degrees. Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. Fold in raisins and walnuts. Fill prepared muffin cups 2/3 full and bake 18 to 20 minutes. until golden brown. To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.

PUMPKIN OAT MUFFINS
1 1/3 c. oat bran
1 c. rolled oats
1 1/4 c. skim milk
3/4 c. whole wheat flour
1/2 c. brown sugar
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
3/4 c. canned pumpkin
2 egg whites or 1/4 egg substitute
2 tbsp. vegetable oil
1/2 c. raisins
1/2 tsp. nutmeg


Preheat oven to 400 degrees. Combine oat bran and milk in bowl. In separate bowl mix flour, baking powder, spices and brown sugar. In third bowl, blend pumpkin, egg whites, oil and raisins then add the mixture to the oat mixture. Add the flour mixture. Stir until moist. Do not over mix. Spray 12 muffin pans with pan spray, pour in the batter. Bake 20 to 25 minutes or until lightly brown.

PUMPKIN - BANANA BREAD
1-1/2 c. granulated sugar
1/2 c. shortening
2 eggs
1 c. mashed, well ripened bananas
3/4 c. solid pack pumpkin
1 tsp. vanilla extract
1 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped walnuts or pecans

In large mixer bowl, cream sugar and shortening. Beat in eggs, bananas, pumpkin and vanilla; mix well. In medium bowl, combine flour, baking powder, baking soda, salt and nuts. Add dry ingredients to pumpkin mixture; mix well. Spoon batter into greased and floured 3 x 5 inch loaf pan. Top with walnuts or pecans if desired. Bake in preheated 350 degree oven for 55-65 minutes. Can also check for clean toothpick inserted in center. Cool for 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf.

PUMPKIN PECAN BREAD
3-1/2 c. self-rising flour
1-1/2 tsp. cinnamon
1 tsp. nutmeg
3 c. sugar
2 c. canned pumpkin
1 c. oil
4 eggs
2/3 c. water
1 c. chopped nuts

Preheat oven to 350 degrees. Oil and flour three 8x4 inch loaf pans. Sift together flour, cinnamon and nutmeg. Add sugar and mix well. Add oil, eggs, water and pumpkin all at once. Mix well, then add nuts. Pour into pans, filling each half full. Bake for 30 minutes or until toothpick stuck in middle comes out clean.

PUMPKIN STREUSEL MUFFINS
1 egg, beaten
1/2 c. milk
1/2 c. canned pumpkin
1/3 c. oil
1 3/4 c. flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
3 oz. cream cheese

TOPPING:
1/4 c. packed brown sugar
1/2 tsp. cinnamon
1 tbsp. butter or margarine
1/4 c. finely chopped nuts

Preheat oven to 400 degrees. Combine egg, milk, pumpkin and oil. Stir in remaining ingredients except cream cheese until dry ingredients are moistened. Batter will be lumpy. Fill greased tins about 1/2 full. Divide cream cheese into 12 equal portions. Place cream cheese in center of batter and top with remaining batter to 3/4 full. Combine topping ingredients and mix well. Sprinkle over each muffin. Bake 15 to 20 minutes or until golden brown. Serve hot. Makes 12 muffins.

INDIAN PUMPKIN BREAD
2/3 c. butter or shortening
4 c. brown sugar
1 c. crushed pumpkin, cooked
4 eggs
3 1/2 c. flour
1 c. apple juice
1/2 tsp. nutmeg
1 c. nuts, chopped (walnuts or pecans)
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
2 tbsp. baking soda
1 c. applesauce

Cream butter and sugar together, then add the eggs, one at a time, beating all together real well. Stir in applesauce and pumpkin. Now sift the dry ingredients together and add with the apple juice. Now stir in nuts and pour into 2 greased bread loaf pans. Bake for 1 hour in a 350 degree oven.

COFFEE CAN PUMPKIN BREAD
4 eggs
2 (16 oz.) cans pumpkin
2/3 c. cold water
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp.salt
3 c. sugar
2 1/2 c.flour
1 c. salad oil
1 tsp. nutmeg
1 tsp.cinnamon
1 tsp. cloves

Beat eggs,add sugar, beat well. Add pumpkin, water, oil and beat. Add dry ingredients which have been sifted together. Fill 1 pound coffee can 3/4 full. Bake at 325 degrees for 1 1/2 hours or until top springs to touch. Can be frozen IN CAN.

PUMPKIN APPLE STREUSEL MUFFINS
2-1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, finely chopped apples

STREUSEL TOPPING:
2 tbsp. flour
1/2 c. sugar
1/2 tsp. ground cinnamon
4 tsp. butter

In large bowl, combine first five ingredients. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir until just moistened. Stir in apples. Spoon batter into greased or paper lined muffins cups, filling 3/4 full. Sprinkle Streusel Topping Over batter. Bake in preheated 350 degree oven for 35 to 40 minutes or until toothpick comes out clean. STREUSEL TOPPING: In small bowl combine flour, sugar and 1/2 teaspoon cinnamon. Cut in 4 teaspoons butter, until mixture is crumbly.

BLACK FOREST PUMPKIN BREAD
1 c. vegetable oil
3 c. sugar
4 eggs
1 1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2/3 c. hot water
2 tsp. baking soda
2 c. pureed pumpkin or squash
3 1/2 c. all-purpose flour
1 c. chopped pecans (opt.)
1/2 c. grated fresh ginger root (opt.)

Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, cloves, nutmeg and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE: Great with cream cheese. Makes 3 loaves.

PUMPKIN SPICE CAKE
1/2 c. shortening
1 1/3 c. sugar
2 eggs
1 c. canned or fresh pumpkin
2/3 c. buttermilk
1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger

Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well. Combine pumpkin and milk. Sift dry ingredients and spices; add to creamed mixture alternately with pumpkin, beating well. Bake at 350 degrees for 40 to 45 minutes in a greased and floured oblong baking pan.

Frost with: 1/2 cup butter (softened), 1 egg yolk, 2 teaspoons vanilla, and 3 cups sifted confectioners' sugar. Blend and beat at medium speed for 3 minutes before spreading on cooled cake.

PUMPKIN BARS OR CAKE
4 eggs
15 oz. can pumpkin OR 1-1/2 to 2 c. fresh, cooked, blended pumpkin
2 c. sugar
1 c. salad oil

2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

1/2 tsp. ginger

CREAM CHEESE FROSTING:
1 (6 oz.) pkg. cream cheese
3/4 stick margarine or butter
4 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla

Mix the following ingredients in large bowl: Sift the following and stir into the above: Mix well and pour into greased and floured 9 x 13 pan for cake, 12 x 18 pan for bars. Bake at 350 degrees for 25 to 35 minutes.

PUMPKIN COOKIES
1/2 c. butter or margarine
1-1/2 c. brown sugar, packed
2 eggs
1 c. cooked, mashed pumpkin (can or fresh)
1 tsp. vanilla
2 1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1 c. chopped walnuts (optional)

PUMPKIN GLAZE:
1-1/4 c. unsifted powdered sugar
2 tbsp. butter, softened
1 tsp. cinnamon
1/4 tsp. allspice
Dash of nutmeg
2-3 tbsp. mashed pumpkin

Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla. Mix all dry ingredients together in a bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts. Spoon onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls. Bake at 375 degrees for 12 to 15 minutes. Remove while hot. Cool slightly. Then glaze with Pumpkin Glaze. Stir all ingredients together, except pumpkin. Then blend in pumpkin until smooth.
 
*drives the long winding road, wet from the recent heavy rains, and as she crests the lower hill, the setting sun breaks through the long bank of heavy clouds and the road is turned to a bright gold; and the thought of 'home' crosses her mind once more*
 
Victoria_2001_02769 said:
*drives the long winding road, wet from the recent heavy rains, and as she crests the lower hill, the setting sun breaks through the long bank of heavy clouds and the road is turned to a bright gold; and the thought of 'home' crosses her mind once more*



*peering out into the damp and dreary world... wondering where my sis is... hoping that she'll be home soon....

noticing the sunset breaking thru the rain heavy clouds*
 

*Door creaks open as rusted hinges protest loudly from no use*

HauntedMansion.jpg


Welcome.....

to the

Haunted Holiday.......Home

*the disembodied voice deep..... eerie.... echos into the chilly wind-swept night*

HauntedHouseAni.gif


We hope you enjoy your..... stay.... here

MoonClouds.gif

AbandonAllHope.jpg


We encourage all our..... guests to visit the cemetary....

CemeteryGates2.jpg


and visit with the grim reaper

ReaperGraveyard.jpg


just don't get too close....

He's been collecting lost souls lately......

Play among the tombstones & wake the Dead

Cemetery2.jpg


refreshments will be served within the Mausoleum....


All Hallow's Eve is fast approaching...

Make sure to stop by the pumpkin patch... to collect your pumpkin

Pumpkins4Sale.gif


located just past the Great Pumpkin

PumpkinWall.gif


Before you leave....


that is....


if we let you leave......


*evil laughter echos thru the night.......*

SpinningPumpkin.gif



 
spiritshadow67 said:

*Door creaks open as rusted hinges protest loudly from no use*

HauntedMansion.jpg


Welcome.....

to the

Haunted Holiday.......Home

*the disembodied voice deep..... eerie.... echos into the chilly wind-swept night*

HauntedHouseAni.gif


We hope you enjoy your..... stay.... here

MoonClouds.gif

AbandonAllHope.jpg


We encourage all our..... guests to visit the cemetary....

CemeteryGates2.jpg


and visit with the grim reaper

ReaperGraveyard.jpg


just don't get too close....

He's been collecting lost souls lately......

Play among the tombstones & wake the Dead

Cemetery2.jpg


refreshments will be served within the Mausoleum....


All Hallow's Eve is fast approaching...

Make sure to stop by the pumpkin patch... to collect your pumpkin

Pumpkins4Sale.gif


located just past the Great Pumpkin

PumpkinWall.gif


Before you leave....


that is....


if we let you leave......


*evil laughter echos thru the night.......*

SpinningPumpkin.gif






*comes round the last curve of the winding road, just before the drive up to the house... and I apply the brakes... skidding to a halt. Exiting the car, there is only one thought racing through my mind*


"Driving home late on a rainy night,
My eyes beheld an eerie sight.

I hit the brakes hard to avoid a crash
And opened my door in a hurried flash."


*I just stood there, in total amazement at the transformation... loving every detail of what stood before me*
 
Victoria_2001_02769 said:
*comes round the last curve of the winding road, just before the drive up to the house... and I apply the brakes... skidding to a halt. Exiting the car, there is only one thought racing through my mind*


"Driving home late on a rainy night,
My eyes beheld an eerie sight.

I hit the brakes hard to avoid a crash
And opened my door in a hurried flash."


*I just stood there, in total amazement at the transformation... loving every detail of what stood before me*

*dressed in a long gauzy white dress that floats around me when i walk.... I see my sis's car... and dash to the door*


{{{{{{{{{{{Sis}}}}}}}}}}}}}}

*my voice echoing across the open field ~ as I run across the open field my dress makes it look as though I'm a floating specter*
 
spiritshadow67 said:


*dressed in a long gauzy white dress that floats around me when i walk.... I see my sis's car... and dash to the door*


{{{{{{{{{{{Sis}}}}}}}}}}}}}}

*my voice echoing across the open field ~ as I run across the open field my dress makes it look as though I'm a floating specter*


*Feeling as if I am glued to where I stand, I watch this wraith-like figure float down the hill, calling out to me; and I am too frightened to move*
 
Victoria_2001_02769 said:
*Feeling as if I am glued to where I stand, I watch this wraith-like figure float down the hill, calling out to me; and I am too frightened to move*


*I giggle at your frightened look... a mischievous smile stretches across my face...*


hehe... you did not know I would be here before you... I have been busy decorating Sis....

*gathers you in a warm sister hug*

Come see what I've done to get us in the upcoming holiday "Spirit" *weg*
 
catsr2wild said:
*steps thru the door cautiously* Knock, knock is anyone home? :kiss: :kiss:


Good morning there!!

{{{{{{{{Cats}}}}}}}}}}}}} :rose:s

So good to see you back.... so now we have 3 of the sisters together... where is that naughty little {{{EW}}} & of course our local pussy vampire?????



 
Back
Top