Combine the following ingredients and mix well:
4 eggs
1 cup vegetable oil
2 cups sugar
1 15oz. can pumpkin
Mix together the following ingredients and then add slowly to the above wet mixture.
2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground clove
1/2 tsp nutmeg(the cinnamon, ginger, ground clove and nutmeg can be substituted with 1 Tbsp. + 1/2 tsp pumpkin pie spice)
Pour into greased and floured (sides & bottom) jelly roll pan.
Bake at 350 degrees for 20-25 minutes.
Cream Cheese Frosting:
4 oz. Cream Cheese
3 Tbsp. Butter softened
1 tsp vanilla
2 1/4 cups Powdered Sugar
Cream together the cream cheese, butter and vanilla until smooth. Slowly add the powdered sugar.Frost and Enjoy!!!
Recipe from Amy Thomas
Monday, January 31, 2011
6 Grain Breakfast Cookies
2 cubes butter
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. 6 grain oats
1 c. craisins
cream together: butter, sugars. Add eggs, vanilla and bet well. Combine flour, baking soda, cinnamon and salt, mix well. Stir in oats and craisins, mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool 1 minute on cookie sheet; move to wire rack. Makes about 3 dozen cookies.
Recipe from Kim Niemann
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. 6 grain oats
1 c. craisins
cream together: butter, sugars. Add eggs, vanilla and bet well. Combine flour, baking soda, cinnamon and salt, mix well. Stir in oats and craisins, mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool 1 minute on cookie sheet; move to wire rack. Makes about 3 dozen cookies.
Recipe from Kim Niemann
Spiced Cider
1 bottle apple juice (or you can use frozen concentrate and add water)
2-3 cinnamon sticks
3 allspice balls
4-5 whole cloves
5-6 good shakes of ground ginger
juice of one orange (or a spoonful of orange juice concentrate)
simmer in large pan for about 30 mins to let flavors permeate the juice--I love the yummy smell this sends throughout the house!
Recipe from Harvest Newell
2-3 cinnamon sticks
3 allspice balls
4-5 whole cloves
5-6 good shakes of ground ginger
juice of one orange (or a spoonful of orange juice concentrate)
simmer in large pan for about 30 mins to let flavors permeate the juice--I love the yummy smell this sends throughout the house!
Recipe from Harvest Newell
Sloppy Joes
2 lbs. Hamburger
1 lg. Onion
salt and pepper
1 tsp. curry
1 tsp. Chili Powder
2 bay leaves
2 Tbsp. Worcestershire Sauce
2 cans Tomato Soup
1/2 tsp. Cumin
Brown hamburger, add onion, add remaining ingredients and simmer.
Serve on hamburger buns with pickles and cheese.
1 lg. Onion
salt and pepper
1 tsp. curry
1 tsp. Chili Powder
2 bay leaves
2 Tbsp. Worcestershire Sauce
2 cans Tomato Soup
1/2 tsp. Cumin
Brown hamburger, add onion, add remaining ingredients and simmer.
Serve on hamburger buns with pickles and cheese.
Salsa
1/2 bushel tomatoes
4 green bell peppers
3 large onions
10 large jalapeno peppers
5 chili Anaheim Peppers
1 clove garlic, crushed
1/2 c. sugar
1/2 c. salt
1 tsp. crushed basil
1 Tbsp. paprika
1 Tbsp. chili powder
1/2 tsp. oregano
1/2 c. vinegar
Cook in a large kettle to desired consistency - process for 20 minutes.Makes 20-22 pints.
Recipe from Keiko Petty
4 green bell peppers
3 large onions
10 large jalapeno peppers
5 chili Anaheim Peppers
1 clove garlic, crushed
1/2 c. sugar
1/2 c. salt
1 tsp. crushed basil
1 Tbsp. paprika
1 Tbsp. chili powder
1/2 tsp. oregano
1/2 c. vinegar
Cook in a large kettle to desired consistency - process for 20 minutes.Makes 20-22 pints.
Recipe from Keiko Petty
Homemade Chicken Noodle Soup
1 onion, diced and cooked in olive oil until translucent
2 cloves garlic, minced
3-4 stalks celery, sliced
4 carrots, sliced
1 cup frozen peas
1-2 chicken breasts, diced
8 c. chicken broth
1 tsp parsley flakes
1 tsp thyme
1/4 tsp pepper
1 bay leaf
Saute onion, garlic and celery 5-10 minutes. Add rest of ingredients. Simmer until chicken is cooked through and vegetables are tender (I usually put the chicken in frozen, pull it out with a fork when it's cooked, dice it on a cutting board and add it back to the coup. I cook the whole thing for a few hours, but you can do it quicker by precooking the chicken).
Remove and discard bay leaf
In a separate pan, cook 1/2 pkg home style egg noodles according to package directions. Add noodles to soup before serving.
Recipe from Harvest Newell.
2 cloves garlic, minced
3-4 stalks celery, sliced
4 carrots, sliced
1 cup frozen peas
1-2 chicken breasts, diced
8 c. chicken broth
1 tsp parsley flakes
1 tsp thyme
1/4 tsp pepper
1 bay leaf
Saute onion, garlic and celery 5-10 minutes. Add rest of ingredients. Simmer until chicken is cooked through and vegetables are tender (I usually put the chicken in frozen, pull it out with a fork when it's cooked, dice it on a cutting board and add it back to the coup. I cook the whole thing for a few hours, but you can do it quicker by precooking the chicken).
Remove and discard bay leaf
In a separate pan, cook 1/2 pkg home style egg noodles according to package directions. Add noodles to soup before serving.
Recipe from Harvest Newell.
Sunday, January 30, 2011
Crispy Waffles
2 beaten egg yolks
2 c. buttermilk or *sour milk
1/3 c. salad oil
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp soda
1 tbsp. sugar
2 stiffly beaten egg whites
Combine egg yolks, milk and salad oil; add flour sifted with salt, baking powder, soda and sugar, beat well. Fold in egg whites. Bake in hot waffle iron. Makes 6
*Sour milk by adding a tsp lemon juice or vinegar to the milk.
Recipe from Mom and Dad
2 c. buttermilk or *sour milk
1/3 c. salad oil
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp soda
1 tbsp. sugar
2 stiffly beaten egg whites
Combine egg yolks, milk and salad oil; add flour sifted with salt, baking powder, soda and sugar, beat well. Fold in egg whites. Bake in hot waffle iron. Makes 6
*Sour milk by adding a tsp lemon juice or vinegar to the milk.
Recipe from Mom and Dad
Zesty Lemon Pound Cake
Estimated Times: Preparation - 20 minutes, Cooking - 55 minutes, Serves 12-16
Ingredients:
1 c. (6 oz) Nestle Toll House Premier White Morsels
2 1/2 c. all purpose flour
1 tsp. salt
1 c. butter, softened
1 1/2 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
2-3 tablespoons grated lemon peel (about 3 lemons)
1 1/3 cups buttermilk
1 c. powdered sugar
3 tbsp. fresh lemon juice
Directions:
Preheat over to 350 degrees. Grease and flour 10 c. Bundt pan.
Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Cool slightly.
Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.
Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of the lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.
Excellent when served with fresh strawberries or raspberries and whipped cream.
Recipe from Michelle Corrigan
Ingredients:
1 c. (6 oz) Nestle Toll House Premier White Morsels
2 1/2 c. all purpose flour
1 tsp. salt
1 c. butter, softened
1 1/2 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
2-3 tablespoons grated lemon peel (about 3 lemons)
1 1/3 cups buttermilk
1 c. powdered sugar
3 tbsp. fresh lemon juice
Directions:
Preheat over to 350 degrees. Grease and flour 10 c. Bundt pan.
Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Cool slightly.
Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.
Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of the lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.
Excellent when served with fresh strawberries or raspberries and whipped cream.
Recipe from Michelle Corrigan
30 Day Bran Muffins
2 c. boiling water
2 c. 100% bran cereal (long)
1 c. butter
2 c. sugar
4 eggs, beaten
1 qt. Buttermilk
5 c. flour
1 Tbsp. salt
5 tsp. soda
4 c. Bran Buds
Pour Boiling water over 100% bran cereal and set aside to cool. Cream together butter and sugar, add eggs and blend well. Stir in buttermilk alternately with sifted dry ingredients, then stir in bran mixture and bran buds. Bake at 350 for 20 to 25 minutes or until baked.
Batter may be stored as long as a month. Makes 5 to 6 dozen muffins.
If desired, you may stir in 1 1/2c. chopped dates or nuts just before baking.
Recipe from the Lion House Cookbook
2 c. 100% bran cereal (long)
1 c. butter
2 c. sugar
4 eggs, beaten
1 qt. Buttermilk
5 c. flour
1 Tbsp. salt
5 tsp. soda
4 c. Bran Buds
Pour Boiling water over 100% bran cereal and set aside to cool. Cream together butter and sugar, add eggs and blend well. Stir in buttermilk alternately with sifted dry ingredients, then stir in bran mixture and bran buds. Bake at 350 for 20 to 25 minutes or until baked.
Batter may be stored as long as a month. Makes 5 to 6 dozen muffins.
If desired, you may stir in 1 1/2c. chopped dates or nuts just before baking.
Recipe from the Lion House Cookbook
Ginger Snaps
1 1/2 c. shortening
1 1/2 c. butter
4 c. sugar
4 eggs
1 c. molasses
8 c. flour
3 T. cinnamon
2 t. ginger
2 t. cloves
4 t. soda
2 t. salt
Cream butter and sugar, add eggs. Add rest of ingredients. Roll into balls and roll in mixture of 2 t. cinnamon and 1/2 c. sugar. Bake on ungreased pan at 350 degrees for 8-10 minutes.
Note: This makes a HUGE batch that most regular mixers can't handle at once. Unless you have a BOSCH or the big Kitchen Aid, half the batch.
Recipe from Debbie Smith
1 1/2 c. butter
4 c. sugar
4 eggs
1 c. molasses
8 c. flour
3 T. cinnamon
2 t. ginger
2 t. cloves
4 t. soda
2 t. salt
Cream butter and sugar, add eggs. Add rest of ingredients. Roll into balls and roll in mixture of 2 t. cinnamon and 1/2 c. sugar. Bake on ungreased pan at 350 degrees for 8-10 minutes.
Note: This makes a HUGE batch that most regular mixers can't handle at once. Unless you have a BOSCH or the big Kitchen Aid, half the batch.
Recipe from Debbie Smith
Taco Soup
Brown:
1 lb. Hamburger
1 onion
Add:
1 can corn
1 can pinto beans
1 can Kidney beans
1 can Mexican Stewed tomatoes
1 can Italian Stewed tomatoes
1 can tomato sauce
1 pkg. Taco Seasoning
1/2 pkg. dry Ranch dressing mix
Simmer 1/2-1 hour.
Serve with grated cheese and sour cream
Recipe a mix of 2 recipes from my mom and Harvest Newell
1 lb. Hamburger
1 onion
Add:
1 can corn
1 can pinto beans
1 can Kidney beans
1 can Mexican Stewed tomatoes
1 can Italian Stewed tomatoes
1 can tomato sauce
1 pkg. Taco Seasoning
1/2 pkg. dry Ranch dressing mix
Simmer 1/2-1 hour.
Serve with grated cheese and sour cream
Recipe a mix of 2 recipes from my mom and Harvest Newell
Lasagne
Brown:
1 to 2 lbs. hamburger
1 onion
Add:
1 8oz tomato sauce
2 12 oz cans V-8 juice
2 pkg. dry Spaghetti mix (I use McCormick)
1 qt. Tomatoes
Simmer 30 minutes. Cook 8 oz lasagna noodles. Shred 1/2 lb. cheddar and 1/2 lb. mozzarella cheese. Layer meat sauce, noddles, 1 lg container cottage cheese, cheese and repeat. Two complete layers will fill a 9"x13" pan. Cover tightly with foil and bake 1 hour at 350 degrees.
Recipe from: Debbie Smith
1 to 2 lbs. hamburger
1 onion
Add:
1 8oz tomato sauce
2 12 oz cans V-8 juice
2 pkg. dry Spaghetti mix (I use McCormick)
1 qt. Tomatoes
Simmer 30 minutes. Cook 8 oz lasagna noodles. Shred 1/2 lb. cheddar and 1/2 lb. mozzarella cheese. Layer meat sauce, noddles, 1 lg container cottage cheese, cheese and repeat. Two complete layers will fill a 9"x13" pan. Cover tightly with foil and bake 1 hour at 350 degrees.
Recipe from: Debbie Smith
Chicken Enchiladas
Heat slowly:
2 cans Cream of Chicken Soup
1 clove garlic (chopped)
1/2 can diced Ortega green chilies
1 c. sour cream
2 c. cooked, diced chicken
Heat flour tortillas in greased frying pan (or microwave) just until warm. Put chicken mixture in tortilla with some grated cheese. Roll up and put in 9x13 pan. Pour remaining sauce over enchiladas and sprinkle with cheese. Heat in oven until bubbly (350 for about 1/2 hour)
*I use some of the sauce, before adding the chicken, to spread around the bottom of the pan to keep the tortillas from sticking.
Story: Whenever I make this dish I think about a time we made these (or something similar) for freezer meals as a Relief Society activity in the Sharon Park 8th ward and a couple of Hispanic girls were teasing us calling them "gringo enchiladas." I guess they aren't authentic Mexican food. But they sure are good.
2 cans Cream of Chicken Soup
1 clove garlic (chopped)
1/2 can diced Ortega green chilies
1 c. sour cream
2 c. cooked, diced chicken
Heat flour tortillas in greased frying pan (or microwave) just until warm. Put chicken mixture in tortilla with some grated cheese. Roll up and put in 9x13 pan. Pour remaining sauce over enchiladas and sprinkle with cheese. Heat in oven until bubbly (350 for about 1/2 hour)
*I use some of the sauce, before adding the chicken, to spread around the bottom of the pan to keep the tortillas from sticking.
Story: Whenever I make this dish I think about a time we made these (or something similar) for freezer meals as a Relief Society activity in the Sharon Park 8th ward and a couple of Hispanic girls were teasing us calling them "gringo enchiladas." I guess they aren't authentic Mexican food. But they sure are good.
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