3 c. sugar
1 c. oil
3 eggs
2 c. canned pumpkin
1 c. walnuts (optional)
3 c. flour
1/2
tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
Blend oil, sugar and eggs. Stir in
pumpkin. Add shifted dry ingredients.
Stir in walnuts (optional). Put in greased pan.
Bake at 350 degrees for 1 hour and 15 minutes. Allow to cool.
Pumpkin Butter
1 can
(15 oz.) pure pumpkin
1 medium apple, peeled and grated
1 cup apple juice
1/2 cup packed brown sugar
3/4 teaspoon
pumpkin pie spice
Combine
pumpkin, apple, apple juice, sugar and pumpkin pie and
pumpkin
pie spice in a medium saucepan. Bring to a boil, reduce heat
to low and cook for 1 1/2 hours stirring occasionally.
Serve with biscuits, breads, muffins, cereals.
Store
in airtight container in refridge up to 2 months.
Lemon Poppy Seed Bread
1 lemon cake mix
1 small package lemon instant pudding
1
stick margarine melted
1 cup water
1/3 cup poppy seeds
4 eggs
Mix
ingredients together. Add eggs one at a time beating
well after each. Grease and flour 2 loaf pans. Pour batter in.
Bake 350* 45-50 min.
Strawberries 'n' Cream Bread
1/2 cup margarine softened
3/4 cup
sugar
2 eggs
1/2 cup sour cream
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts
Cream margarine and sugar. Beat in eggs, one at a time. Add
sour cream and vanilla. Mix well. Combine dry ingredients and mix.
Add to creamed mixture. Mix just until moistened. Fold in
strawberries and nuts. Pour into greased loaf pan.
Sprinkle with more nuts. Bake 350* 65-70 minutes or until toothpick
inserted near the center comes out clean. Cool for 10 minutes.
Remove
from pan to cool completely.
Banana Bread
1 cup sugar
1/2 cup vegetable oil
1/2 cup sour cream
1 tsp
vanilla
2 eggs
1 1/2 cup flour
1 tsp baking soda
1/2 tsp
salt
2 mashed bananas
Mix sugar, oil, sour cream, vanilla and eggs. Add dry ingredients
with mashed banana. Mix well. Pour into
greased and floured
loaf pan. Bake 350*
40-50 min
Cranberry Pumpkin Bread
2 eggs
2 cups sugar
1/2 cup oil
1 cup pumpkin
2
1/4 cup flour
1 Tablsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1
cup chopped cranberries
Mix eggs, sugar,
oil, and pumpkin together. Add rest of ingredients.
Pour
into 2 greased and floured loaf pans.
Bake
350* 50-60 minutes.
Honey Corn Bread
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
1 T baking powder
1/2 tsp salt
2 eggs
1 cup whipping
cream
1/4 cup vegetable
oil
1/4 cup honey
Combine flour, cornmeal, sugar, baking powder
and salt in a bowl.
In
a small bowl, beat the eggs. Add cream, oil and honey. Beat
well. Stir into the dry ingredients just until moistened. Pour into
a greased 9 inch square pan. Bake at 400* for
20-25 minutes or
until
a toothpick inserted in the center comes out clean.
Makes 9 servings.
GREAT WITH CHILI!
Cream Cheese Fruitcake
Blend well: 1 8 oz package cream cheese
2 sticks margarine
1 1/2 cup white sugar
1 1/2 tsp vanilla
Beat in 4 eggs one at a time.
Add: 2 cups flour
1 1/2 tsp baking powder
1 cup candied red cherries
1 cup candied green cherries
1 cup chunk pineapple, drained well
Mix fruit with 1/4 cup flour before adding to other
mixture. Add 1 cup chopped pecans.
Bake 325* 1 hour 20 min.
Makes 2 large loaves
Sweeter Muffins
1 egg
2
tsp. baking powder
1/2
cup milk
dash of salt
1/4 cup oil
1 1/2 cup flour
1/2 cup sugar
Mix
milk and oil then beat in egg.
Measure and blend flour sugar, baking powder and salt.
Add to liquid mixture. Stir just to moisten. Fill greased muffin
tins 2/3
full.
Bake 400* for 20-25 minutes
Fruit
Nut Muffins
1 cup
chopped dates
1/2 cup raisins
1/2 cup chopped prunes
1 cup water
Bring to a boil. Boil 5 minutes.
Cut up 1/2 cup margarine and add with 1/2 tsp salt.
Stir and set aside to cool.
Add 2 beaten eggs
1 tsp vanilla
Stir good.
Mix together in another bowl:
1 cup flour
1 tsp baking soda
1/2
cup chopped nuts
Add to
above mixture. Stir just to moisten.
Fill greased muffin tins 2/3 full.
Bake 350* 15-18 minutes.
Makes 12 muffins
Cappuccino Muffins
Muffins
2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup
milk
2 T instant coffee
granules
1/2 cup margarine
melted
1 egg beaten
1 tsp vanilla
3/4 cup miniature semisweet chocolate chips
In a bowl, combine flour, sugar, baking powder,
cinnamon and salt.
In another
bowl, stir milk and coffee granules until coffee is
dissolved. Add butter, egg, and vanilla. Mix well. Stir into dry
ingredients. Fold in chocolate chips. Fill greased or paper
lined
muffin cups 2/3 full.
Bake 375* 17-20 minutes
Cool
for 5 minutes before removing from pans to wire racks
Serve with espresso spread
Espresso Spread
4 ounces cream cheese cubed
1 T sugar
1/2 tsp
instant coffee granules
1/2
tsp vanilla
1/4 cup miniature
semisweet chocolate chips
In
blender combine spread ingredients. Cover and process
until well blended. Cover and refrigerate until serving.
Fudgy
Banana Muffins
1 1/4
cup flour
1 cup whole wheat
flour
3/4 cup packed brown
sugar
1 1/2 tsp baking
powder
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas mashed
1 1/4 cup milk
1 egg
1 T vegetable oil
2
tsps vanilla
6 milk chocolate
candy bars (1.55 ounces each)
In mixing bowl, combine the flours, brown sugar, baking powder, baking
soda and salt. In another bowl, combine bananas, milk, egg, oil
and vanilla. Stir into dry ingredients just
until moistened. Fill greased
muffin cups 1/3 full. Break each candy bar into 12 pieces. Place 2
pieces in each muffin cup. Top with remaining batter. Chop remaining
candy bar pieces. Sprinkle over batter. Bake
at 400* 15 min
or until
muffins test done. Cool 5 min before removing from pan
1 1/2 dozen
Pumpkin Spice Muffins
1/2 cup raisins
1 1/2 cups self rising flour
1 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup vegetable oil
1/2 cup pumpkin
2 egg
1/2 cup chopped pecans
Makes 12 muffins
Biscuits
1/3 cup butter flavor Crisco
2 cups flour
3 1/2 tsp. baking powder
1 tsp. salt
2/3 cup milk
Preheat oven to 425*
Cut Crisco into flour, baking powder, salt. Add milk
Mix just to hold together. Transfer to floured board.
Knead. Roll 1/2 " thick. Cut. Bake 12-15 minutes.
Cheddar Garlic Biscuits
2 cups Bisquick
2/3
cups milk
1/2 cup shredded
cheddar
2 TB melted butter
1/8 tsp. garlic powder
450* oven
Mix 1st 3 ingredients.
Drop by spoonfuls on ungreased sheet.
Bake 8-10 minutes.
Mix butter and garlic brush top of biscuits.
Easy
Baking Powder Biscuits
2 cups flour
2 TB baking powder
1/2 tsp. salt
1/4
cup Crisco
1/3 cup sugar
3/4 cup milk
Mix dry ingredients together.
Add milk. Knead lightly on floured surface.
Use round cutter to make biscuits.
Put on greased pan. Bake 450* 12-15 minutes
Drop Biscuits
2
cups flour
1 TB baking
powder
1 tsp. salt
1/3 cup margarine
1 cup milk
Mix dry ingredients.
Cut into margarine; stir in milk.
Drop by spoonfuls 1" apart onto greased baking sheet.
Bake 450* 10-12 minutes. yields 12
Perfect Pumpkin Bread
5 eggs
1-1/4 cups vegetable oil
1 can
(15oz.) solid packed pumpkin
2 cups all-purpose flour
2 cups sugar
2 (3 oz.) packages cook and serve vanilla pudding
mix
1 t baking soda
1 t ground cinnamon
1/2 t salt
In a mixing bowl, beat eggs. Add oil and pumpkin;
beat
until smooth.
Combine remaining ingredients; gradually beat into
pumpkin mixture. Pour batter into 2 greased and floured
8x4x2-inch
loaf pans. Bake at 325 degrees for 75 to 80 minutes or
until a toothpick inserted near the center comes out clean.
Cool
in pans 10 minutes before removing to wire racks to cool
completely.
