Incredible Pumpkin Scones

Incredible Pumpkin Scones

Metric Ingredient Imperial 250 ml cooked or canned pumpkin 1 cup 25 ml butter 2 tbsp 50 ml brown sugar 1/4 cup 375 ml whole wheat flour 1 1/2 cup 250 ml flour 1 cup 15 ml baking powder 1 tbsp 5 ml salt 1 tsp 2 ml cinnamon 1/2 tsp 1 ml nutmeg 1/4 tsp - dash ground cloves - 50 ml milk 1/4 cup 1 egg 1

Mix dry ingredients in bowl. Make a well in flour mixture and add pumpkin, melted butter and slightly beaten egg. Mix well; adding enough milk to form a dough that is soft but not too sticky to handle. Turn out on floured board and knead lightly with fingertips. Pat dough into an oblong shape about 1 inch (2.5 cm). Cut scones with floured knife or cutter and place on cold ungreased cookie sheet. Bake at 425 F (220 C) for 12 to 16 minutes.Serves 8

Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread

1 (15 oz) can solid pack pumpkin
4 eggs
2/3 c. water
1 c. vegetable oil
3 c. sugar
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Preheat oven to 35.  Grease and flour three 7 x 3 inch loaf pans.

In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until blended. Pour into the prepared pans.

Bake for about 50 to 60 minutes. Loaves are done when toothpick inserted in the center comes out clean.

Fruitcake Bars

Fruitcake Bars

2 eggs
1/4 c. butter, melted
14 oz. can Eagle Brand sweetened condensed milk
2 tsp. vanilla
15 oz. applesauce (unsweetened)
3 c. Bisquick
1 c. chopped dates
3/4 c. chopped red candied cherries
3/4 c. chopped green candied cherries
1 c. chopped nuts
1 c. raisins

Preheat oven to 325.  Grease and flour a 15 x 10 inch baking pan.

Beat together eggs, butter, Eagle Brand and vanilla.

Add applesauce; blend well. Stir in remaining ingredients.

Spread evenly in pan. Bake 35 to 40 minutes or until toothpick comes out clean.  Cool on rack.

Cut into squares. Store at room temperature.
Makes 3 to 4 dozen.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Metric Ingredient Imperial 250 ml sugar 1 cup 250 ml cooked or canned pumpkin 1 cup 125 ml shortening 1/2 cup 15 ml orange rind, grated 1 tbsp 2 eggs 2 500 ml all purpose flour 2 cup 5 ml baking powder 1 tsp 5 ml baking soda 1 tsp 5 ml cinnamon 1 tsp 2 ml ground cloves 1/2 tsp 2 ml nutmeg 1/2 tsp 2 ml ginger 1/2 tsp 1 ml salt 1/4 tsp 250 ml semi sweet chocolate chips 1 cup

With electric mixer; mix sugar, pumpkin, shortening, orange rind and eggs until well blended. Stir in in all dry ingredients. Add chocolate chips. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 375 F (190 C) until light brown about 8 to 10 minutes. Cool on rack.Serves 12

Grandma's Hermits

Grandma's Hermits

2 c. packed brown sugar

1/2 c. vegetable shortening

1/2 c. butter, softened

1/2 c. cold strong coffee

2 eggs

3 1/2 c. flour

1 tsp. baking soda

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. salt

1 1/2 c. raisins

1 c. chopped nuts

Heat oven to 375 degrees.  

Mix brown sugar, shortening, butter, coffee and eggs.

Stir in flour, baking soda, nutmeg, cinnamon and salt.

Stir in raisins and nuts.

Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until almost no indentation remains when touched.

Cool slightly on cookie sheet. Then remove to rack to cool completely.

Makes about 7 1/2 dozen.

Gingerdoodles

Gingerdoodles

Here's another recipe that I can't remember where it came from. Please let me know if it's yours so I can give you credit.

Cinnamon Dough:

1 1/2 c. sugar

1 c. butter, softened

2 eggs

2 3/4 c. flour

2 tsp. cream of tarter

1 1/2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/4 tsp. salt

Ginger Dough:

3 Tbsp. molasses

1/4 c. flour

1/2 tsp. ginger

1/2 tsp. cloves

1/3 c. sugar

Heat oven to 400 degrees. Line baking sheets with parchment.

Combine cinnamon dough ingredients. Beat on low until well mixed. 

Divide in half and place in separate bowls.

Set one aside.

To second bowl, add molasses; mix well.

Add flour, ginger and cloves. Beat on low until mixed well.

Twist 3/4" pieces of each dough together; roll into a swirled ball - about 1 1/4".

Roll in sugar

Place 2" apart on cookie sheet. 

Bake 8 to 10 minutes or until edges are light golden brown.

Cool 2 minutes on the pan; transfer to rack.

Makes 48.

Perfect Dinner Rolls

Perfect Dinner Rolls

2 1/2 c. warm milk

4 tsp. yeast

1/2 c. sugar

2 eggs

1/2 c. butter, softened

2 tsp. salt

7 plus cups flour

1/2 c. butter, melted

Pour milk into mixing bowl and sprinkle with yeast. Let sit for 5 minutes. Make sure your yeast is foamy. If not, throw it away and start again.

Beat in sugar, eggs, 1/2 c. soft butter and salt; blend completely.

Gradually stir in flour for a soft dough.

Put dough in greased bowl. Cover; let rise for 1 hour.

Punch down down; allow to rise again. Repeat this twice more.

Break off 2 to 3 inch size pieces of dough.

Roll into a ball and place in greased 9x13" baking dish with edges touching.

You should get 36.

Cover and let rise again - about an hour.

Preheat oven to 400 degrees.

Bake until tops are brown - about 10 to 15 minutes. 

When done, brush with melted butter.

Dinner Rolls

Dinner Rolls

1 1/4 c. milk plus 1 to 2 extra Tbsp. if needed

1/4 c. butter, softened

3/4 c. potato flakes

1 egg

1/4 c. sugar

3 1/2 to 4 c. all-purpose flour

1 tsp. salt

1 Tbsp. yeast

Combine milk, butter, potato flakes, egg, sugar, salt and 3 1/2 c. flour and yeast. 

Mix until combined

Knead for 6 to 8 minutes or until smooth and springy.

Place in a greased bowl and let rise until doubled - about 1 hour.

Separate into 16 pieces.  Roll into balls.

Put in a greased 9 x 13" pan.

Rise until doubled - about 1 hour.

Bake at 350 degrees for 20 minutes.

Grandma's Gingerbread

Grandma's Gingerbread

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 cup molasses

2 1/2 cup flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1 cup hot water

Cream butter; gradually add sugar, mixing well. Add egg and molasses, mixing well.

Combine dry ingredients; add to the creamed mixture alternately with the hot water - beginning and ending with the flour mixture - beat well after each addition.

Pour batter into lightly greased and floured 9-inch square pan.

Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Makes 9 servings.

My Best Fruitcake

My Best Fruitcake

1/3 c. good bourbon - plus more (or you can use rum if you prefer)
1 1/2 c. fruitcake mix
1 1/2 c. glace pineapple wedges
1 c. red cherries
1 c. green cherries
1 c. dried apples, chopped
1 c. dates, chopped
2 c. raisins
1 c. almonds, chopped
1 c. walnuts, chopped
1 3/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
1/2 c. butter, softened
5 eggs
2 Tbsp. molasses
1 tsp. cinnamon
1/2 tsp. baking soda

Take all your fruits and nuts and put them in a large bowl. Pour 1/3 c. bourbon over and mix it up. Let it stand overnight, stirring occasionally.

Measure the remaining ingredients into a large mixer bowl. Beat at low speed until blended; beat at high speed for 3 minutes. Stir in the fruit. DO NOT DRAIN. Grease and flour a 12 cup angel food pan. Press in there firmly.

Bake at 275 degrees for 3 to 3 1/2 hours.
Pour extra bourbon over the hot cake - however much you want.  Let it cool for 20 min. on a wire rack.
Now, invert in onto the rack and let it cool completely.
When cool, wrap in cheesecloth and set in container. Pour as much bourbon as you want over it. Wrap it up and then wrap in plastic wrap. Let it ripen for at least 3 weeks. Every few days, open it up and add a bit more bourbon.

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

1 6-lb. turkey breast
1 envelope onion soup mix*
3 Tbsp. butter or 1 Tbsp. olive oil

Rub breast with butter and onion soup mix.
Cook on LOW for 6 hours.

*Make a mixture of the following:
onion powder
garlic powder
poultry seasoning
chicken bouillon granules
Rub this on the turkey breast and then pour 1 Tbsp. soy sauce over top.

Four Layer Pecan Pie

Four Layer Pecan Pie

1 refrigerator rolled pie crust
1 (8 oz) package cream cheese, softened
1/2 c. sugar, divided
4 egg
1 c. corn syrup
1 1/4 c. chopped pecans

Preheat oven to 375. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly onto plate.
In a medium bowl, combine cream cheese, 1/4 c. sugar, 1 tsp. vanilla extract and 1 egg. Beat at low speed until smooth; set aside.
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup and remaining vanilla; mix well.
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
Bake for 40 to 45 min. or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.

If you like, serve with a scoop of vanilla ice cream and a drizzle of maple syrup.

No Bake Double Layer Pumpkin Pie

No Bake Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust - 9 oz. size - deep dish
1 c. cold milk
1 can (16 oz) pumpkin
2 packages (4 serving size) instant vanilla pudding
1 3/4 tsp. pumpkin pie spice

Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.

Pour 1 c. cold milk into bowl.  Add pumpkin, pudding mixes and spices.  Beat with wire whisk until well mixed (mixture will be thick).  Spread over cream cheese layer.

Refrigerate 4 hours or until set.  Garnish with additional whipped topping, if desired.

Serves 8.

**Note:  Stir 1/4 c. chopped pecans into cream cheese mixture. Spread on bottom of crust. Continue as above.

This recipe was adapted from the Kraft website.