Pumpkin Muffins or Pumpkin Bread
3 1/2 c sifted flour
3 c sugar
2 t baking soda
1 t cinnamon
1 t nutmeg
1 1/2 t salt
4 eggs, lightly beaten
1 c oil
2/3 c water
2 c mashed, cooked pumpkin
Sift together flour, sugar, soda, cinnamon, nutmeg, and salt.
Combine eggs, oil, water, and pumpkin and mix well. Stir into dry ingredients.
For muffins, fill greased (or use liners) muffin tins 2/3 full. Bake at 350 degrees for about 20 minutes or until tops begin to brown and muffins bounce back to the touch.
For bread, turn batter in 3 greased 8x4-inch loaf pans. Bake at 350 degrees for about one hour. Cool before slicing.
****
It may be only August but it's time for the pumpkin to come out!
Sunday, August 19, 2018
Thursday, August 2, 2018
Banana Bars
Banana Jelly Roll Bars w/ Cream Cheese Frosting
(adapted from Taste of Home)
Bars:
½ cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt
Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.
½ cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt
Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.
Sunday, June 10, 2018
Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes
from https://pinchofyum.com/instant-pot-mashed-potatoes
Ingredients
about 2.5 lb russet potatoes
2 t salt, divided
1/4 c butter
1/4 c olive oil
1/2 c cream cheese
1/4 parmesan cheese
1 t garlic powder
Peel potatoes and quarter. Add to instant pot and cover with water (around 4 cups). Add a teaspoon of salt. Cook on steam setting for 12 minutes. Release steam right away. Drain.
Mash potatoes with a potato masher. Let the steam escape for a few minutes, then mix in the butter, olive oil, cream cheese, parmesan cheese, remaining salt, and garlic powder.
from https://pinchofyum.com/instant-pot-mashed-potatoes
Ingredients
about 2.5 lb russet potatoes
2 t salt, divided
1/4 c butter
1/4 c olive oil
1/2 c cream cheese
1/4 parmesan cheese
1 t garlic powder
Peel potatoes and quarter. Add to instant pot and cover with water (around 4 cups). Add a teaspoon of salt. Cook on steam setting for 12 minutes. Release steam right away. Drain.
Mash potatoes with a potato masher. Let the steam escape for a few minutes, then mix in the butter, olive oil, cream cheese, parmesan cheese, remaining salt, and garlic powder.
Meat Loaf
Meat Loaf
from Aunt Frances and Uncle Paul,
via Southern Living Homestyle Cooking, slightly modified
MeatLoaf:
2 pounds ground beef
3/4 c uncooked regular oats
1 large onion, chopped
1/2 c ketchup
1/4 c milk
2 large eggs, lightly beaten
salt and pepper
Saucy Topping:
1/2 c ketchup
3 T brown sugar
2 T spicy brown mustard
Combine MeatLoaf ingredients in a large bowl; stir well. Form beef mixture into a loaf and place in a pan for baking.
Combine Topping ingredients in a small bowl, stirring well. Spoon half the mixture over the top of the meatloaf. Bake uncovered at 375 for 1 hour 15 minutes. Spoon remaining mixture over meatloaf and bake 10 more minutes.
*****
Aunt Frances and Uncle Paul gave us this cookbook when we were married and we have used it frequently! Other favorites include cheese grits, lemon bars, fried shrimp, and hushpuppies.
from Aunt Frances and Uncle Paul,
via Southern Living Homestyle Cooking, slightly modified
MeatLoaf:
2 pounds ground beef
3/4 c uncooked regular oats
1 large onion, chopped
1/2 c ketchup
1/4 c milk
2 large eggs, lightly beaten
salt and pepper
Saucy Topping:
1/2 c ketchup
3 T brown sugar
2 T spicy brown mustard
Combine MeatLoaf ingredients in a large bowl; stir well. Form beef mixture into a loaf and place in a pan for baking.
Combine Topping ingredients in a small bowl, stirring well. Spoon half the mixture over the top of the meatloaf. Bake uncovered at 375 for 1 hour 15 minutes. Spoon remaining mixture over meatloaf and bake 10 more minutes.
*****
Aunt Frances and Uncle Paul gave us this cookbook when we were married and we have used it frequently! Other favorites include cheese grits, lemon bars, fried shrimp, and hushpuppies.
Monday, March 5, 2018
Lemon Crinkle Cookies
Lemon Crinkle Cookies
from Lauren's Latest https://laurenslatest.com/lemon-crinkle-cookies/
- ½ cups Butter, Softened
- 1 cup Granulated Sugar
- ½ teaspoons Vanilla Extract
- 1 whole Egg
- 1 teaspoon Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- ¼ teaspoons Salt
- ¼ teaspoons Baking Powder
- ⅛ teaspoons Baking Soda
- 1-½ cup All-purpose Flour
- ½ cups Powdered Sugar
- Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
- *If using a non stick darker baking tray, reduce baking time by about 2 minutes.
Lemon Bundt Cake
Lemon Bundt Cake
from https://www.culinaryhill.com/lemon-bundt-cake/
Cake:
1 pkg lemon cake mix
1 (3.4 oz) package instant lemon pudding
2/3 c water
1/2 c vegetable oil
1/3 c fresh lemon juice
4 large eggs
1 t lemon zest
Glaze
3/4 c powdered sugar
1 T milk
1/2 t vanilla (I always go heavy on vanilla)
1-2 T lemon juice
Preheat oven to 350. Generously coat large Bundt pan with Baker's Joy spray.
In a large bowl, whisk together cake mix and dry pudding. Add water, oil, lemon juice, eggs, lemon zest; stir to combine. Pour into prepared pan and bake for 40 minutes. Cool 15 mins in pan. Invert onto cooling rack and cool completely.
For glaze, whisk together powdered sugar, milk, and vanilla. Add lemon juice until the glaze is thin enough to pour. Drizzle over cooled cake and let glaze harden for at least 10 minutes.
** Every year when the lemons come off the trees at Grammers' house, we juice a bunch and freeze the juice in cubes to use all year. But also while there's fresh lemon juice in the house, we make all the lemon recipes. We made this delicious treat for Grandma Day on Great-Grandma's birthday a few times because chocolate isn't her favorite, but citrus is. This is a springtime classic.
from https://www.culinaryhill.com/lemon-bundt-cake/
Cake:
1 pkg lemon cake mix
1 (3.4 oz) package instant lemon pudding
2/3 c water
1/2 c vegetable oil
1/3 c fresh lemon juice
4 large eggs
1 t lemon zest
Glaze
3/4 c powdered sugar
1 T milk
1/2 t vanilla (I always go heavy on vanilla)
1-2 T lemon juice
Preheat oven to 350. Generously coat large Bundt pan with Baker's Joy spray.
In a large bowl, whisk together cake mix and dry pudding. Add water, oil, lemon juice, eggs, lemon zest; stir to combine. Pour into prepared pan and bake for 40 minutes. Cool 15 mins in pan. Invert onto cooling rack and cool completely.
For glaze, whisk together powdered sugar, milk, and vanilla. Add lemon juice until the glaze is thin enough to pour. Drizzle over cooled cake and let glaze harden for at least 10 minutes.
** Every year when the lemons come off the trees at Grammers' house, we juice a bunch and freeze the juice in cubes to use all year. But also while there's fresh lemon juice in the house, we make all the lemon recipes. We made this delicious treat for Grandma Day on Great-Grandma's birthday a few times because chocolate isn't her favorite, but citrus is. This is a springtime classic.
Tuesday, January 2, 2018
Hammy Sammies
Hammy Sammies
from Becky Higgins
24 rolls (I've used Sister Schubert's parbaked frozen rolls, Hawaiian rolls, and Costco's yeast rolls, and it doesn't matter they are all delicious.)
mayonnaise
12 thick slices deli ham (black forest)
12 slices Swiss cheese
1/2 c. melted butter
1 1/2 Tbsp. mustard
1/2 tsp. Worcestershire sauce
1 1/2 Tbsp. poppy seeds
Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with ½ slice of cheese and ½ slice of ham. Place all of these in a baking pan or stone. Mix together the melted butter, mustard, and Worcestershire sauce. Brush this mixture all over the tops of the rolls and sprinkle with poppy seeds. Bake at 350 for about 15 minutes until heated through.
This is one of my favorite things to make to take in to families who are sick or have a new baby because leftover sandwiches go well in lunchboxes the next day. A bag of chips and a few grapes and you're ready to go. In colder weather, serve with a nice brothy soup (visiting teacher soup, anyone?) as an indulgent roll, or with macaroni and cheese to make the kids happy. It's also a good way to use up leftovers from an Easter or Christmas ham. (Save the ham hock for Bean and Ham Soup.)
See someone else's post, with photos, here: https://www.kerribradford.com/2011/09/21/ham-swiss-rolls/
from Becky Higgins
24 rolls (I've used Sister Schubert's parbaked frozen rolls, Hawaiian rolls, and Costco's yeast rolls, and it doesn't matter they are all delicious.)
mayonnaise
12 thick slices deli ham (black forest)
12 slices Swiss cheese
1/2 c. melted butter
1 1/2 Tbsp. mustard
1/2 tsp. Worcestershire sauce
1 1/2 Tbsp. poppy seeds
Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with ½ slice of cheese and ½ slice of ham. Place all of these in a baking pan or stone. Mix together the melted butter, mustard, and Worcestershire sauce. Brush this mixture all over the tops of the rolls and sprinkle with poppy seeds. Bake at 350 for about 15 minutes until heated through.
This is one of my favorite things to make to take in to families who are sick or have a new baby because leftover sandwiches go well in lunchboxes the next day. A bag of chips and a few grapes and you're ready to go. In colder weather, serve with a nice brothy soup (visiting teacher soup, anyone?) as an indulgent roll, or with macaroni and cheese to make the kids happy. It's also a good way to use up leftovers from an Easter or Christmas ham. (Save the ham hock for Bean and Ham Soup.)
See someone else's post, with photos, here: https://www.kerribradford.com/2011/09/21/ham-swiss-rolls/
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