1/2 cup shortening
1 egg
1/2 cup brown sugar
1 1/2 cup flour
1 pkg. instant butterscotch pudding mix
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Favorite frosting
raisins & candies
Cookie cutter
I had to add water. Add a little at a time until it looks ok. I also had to cook it longer, about 5-10 minutes longer, but just watch it.
Mix together egg, shortening, and brown sugar. Add remaining ingredients. Roll out dough and cut into gingerbread men shapes with a cookie cutter. Bake for 10 minutes at 350 degrees. Decorate men using favorite frosting and candies.
Wednesday, November 28, 2007
Creamy Pumpkin Pie
9 inch Baked Pie Shell
3/4 cup packed brown sugar
2 TB cornstarch
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
Prepare 9 inch Baked Pie Shell. Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and cloves in 3 quart saucepan until well blended. Stir in eggs, pumpkin, and milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie shell. Refrigerate 3 hours before cutting. Spread top of pie with sweetened whipped cream if desired. Immediately refrigerate any remaining pie.
9 inch Baked Pie Shell
1/3 cup plus 1 TB shortening
1 cup all purpose flour
1/2 tsp salt
2-3 TB cold water
Heat oven to 475 degrees. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.
Gather pastry into ball. Shape into flattened round and roll out. Put in the pie plate, prick bottom and side thourougly with fork. Bake 8-10 minutes. Cool.
3/4 cup packed brown sugar
2 TB cornstarch
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
Prepare 9 inch Baked Pie Shell. Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and cloves in 3 quart saucepan until well blended. Stir in eggs, pumpkin, and milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie shell. Refrigerate 3 hours before cutting. Spread top of pie with sweetened whipped cream if desired. Immediately refrigerate any remaining pie.
9 inch Baked Pie Shell
1/3 cup plus 1 TB shortening
1 cup all purpose flour
1/2 tsp salt
2-3 TB cold water
Heat oven to 475 degrees. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.
Gather pastry into ball. Shape into flattened round and roll out. Put in the pie plate, prick bottom and side thourougly with fork. Bake 8-10 minutes. Cool.
Impossible Cherry Pie
1 cup milk
2 TB butter, softened
1/4 tsp almond extract
2 eggs
1/2 cup Bisquick baking mix
1/4 cup sugar
1 can (21 oz) cherry pie filling
Cinnamon streusel (below)
Heat oven to 400 degrees. Grease pie plate, 10 inch. Beat all ingredients except pie fililng and streusel in blender on high speed 15 seconds until smooth. Pour into pie plat. Spoon filling over top.
Bake 25 minutes. Sprinkle with Cinnamon Streusel. Bake about 10 minutes longer or until streusel is brown.
Cinnamon Streusel
2 TB firm butter
1/2 cup Bisquick baking mix
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
Cut butter into remaining ingredients.
2 TB butter, softened
1/4 tsp almond extract
2 eggs
1/2 cup Bisquick baking mix
1/4 cup sugar
1 can (21 oz) cherry pie filling
Cinnamon streusel (below)
Heat oven to 400 degrees. Grease pie plate, 10 inch. Beat all ingredients except pie fililng and streusel in blender on high speed 15 seconds until smooth. Pour into pie plat. Spoon filling over top.
Bake 25 minutes. Sprinkle with Cinnamon Streusel. Bake about 10 minutes longer or until streusel is brown.
Cinnamon Streusel
2 TB firm butter
1/2 cup Bisquick baking mix
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
Cut butter into remaining ingredients.
Country Apple Pie
10 inch Two Crust Pie Pastry
1 cup sugar
1/4 cup all purpose flour
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Dash of salt
8 cups thinly sliced pared tart cooking apples (about 8 medium apples) *
4 TB heavy whipping cream
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg, salt. Stir in apples. Turn into pastry-lined deep-dish pie plate, 9X1 1/2 inches, or regular pie plate, 10 X 1 1/2 inches. Drizzle with 3 TB of whipping cream.
Cover with top crust. Cut slits into top crust. Brush with remaining TB whipping cream. Bake 40-45 minutes or until crust is brown and juice begins to bubble through slits in crust.
*Fuji apples were really great in this!
10 inch Two Crust Pie Pastry
1 cup shortening
2 2/3 cups all purpose flour
1 tsp salt
7-8 TB cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lately floured cloth covered surface. Roll pastry.
1 cup sugar
1/4 cup all purpose flour
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Dash of salt
8 cups thinly sliced pared tart cooking apples (about 8 medium apples) *
4 TB heavy whipping cream
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg, salt. Stir in apples. Turn into pastry-lined deep-dish pie plate, 9X1 1/2 inches, or regular pie plate, 10 X 1 1/2 inches. Drizzle with 3 TB of whipping cream.
Cover with top crust. Cut slits into top crust. Brush with remaining TB whipping cream. Bake 40-45 minutes or until crust is brown and juice begins to bubble through slits in crust.
*Fuji apples were really great in this!
10 inch Two Crust Pie Pastry
1 cup shortening
2 2/3 cups all purpose flour
1 tsp salt
7-8 TB cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lately floured cloth covered surface. Roll pastry.
Thursday, November 8, 2007
Roasted Red Pepper Sauce over Tortellini
1- 9 oz package tortellini (try 3 cheese or cheese and spinach)
1- 12 oz jar roasted red sweet peppers, drained
1/2 cup chopped onion
3 cloves garlic, minced
1 TB butter
2 tsp fresh thyme or 1/2 tsp dried thyme, crushed
2 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
1 tsp sugar
Cook tortellini according to package directions; drain. Cover and keep warm.
Meanwhile, place roasted red sweet peppers in blender. Cover and blend until smooth. Set aside.
For sauce, in medium saucepan cook onion and garlic in hot butter until tender. Add pureed roasted peppers, thyme, oregano, and sugar. Cook and stir until heated through. Pour sauce over cooked tortellini; toss gently to coat. 3 servings.
Super easy and super yummy!
1- 12 oz jar roasted red sweet peppers, drained
1/2 cup chopped onion
3 cloves garlic, minced
1 TB butter
2 tsp fresh thyme or 1/2 tsp dried thyme, crushed
2 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
1 tsp sugar
Cook tortellini according to package directions; drain. Cover and keep warm.
Meanwhile, place roasted red sweet peppers in blender. Cover and blend until smooth. Set aside.
For sauce, in medium saucepan cook onion and garlic in hot butter until tender. Add pureed roasted peppers, thyme, oregano, and sugar. Cook and stir until heated through. Pour sauce over cooked tortellini; toss gently to coat. 3 servings.
Super easy and super yummy!
Saturday, November 3, 2007
Zucchini Bread
* 3 eggs
* 3/4 cup vegetable oil
* 1 2/3 cups packed brown sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup raisins
* 1/2 cup chopped walnuts
1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into a greased and floured 9 x 5 inch loaf pan.
2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
* 3/4 cup vegetable oil
* 1 2/3 cups packed brown sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup raisins
* 1/2 cup chopped walnuts
1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into a greased and floured 9 x 5 inch loaf pan.
2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Colonial Brown Bread
* 4 cups buttermilk
* 4 cups whole wheat flour
* 1 1/3 cups all-purpose flour
* 1 cup packed brown sugar
* 4 teaspoons baking soda
* 1 teaspoon salt
1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2. In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
3. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.
* 4 cups whole wheat flour
* 1 1/3 cups all-purpose flour
* 1 cup packed brown sugar
* 4 teaspoons baking soda
* 1 teaspoon salt
1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2. In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
3. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.
Black Bean Vegetable Soup
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 2 carrots, chopped
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 4 cups vegetable stock
* 2 (15 ounce) cans black beans, rinsed and drained
* 1 (8.75 ounce) can whole kernel corn
* 1/4 teaspoon ground black pepper
* 1 (14.5 ounce) can stewed tomatoes
*
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
* 1 onion, chopped
* 1 clove garlic, minced
* 2 carrots, chopped
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 4 cups vegetable stock
* 2 (15 ounce) cans black beans, rinsed and drained
* 1 (8.75 ounce) can whole kernel corn
* 1/4 teaspoon ground black pepper
* 1 (14.5 ounce) can stewed tomatoes
*
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Lentil Vegetable Soup
1 large onion, chopped (about 1 cup)
2 tsp chili powder
1 teaspoon ground cumin
1/2 tsp salt
2 cloves garlic, finely chopped
1 can (6 oz) spicy tomato juice
1 cup dried lentils
3 cups water
1 can (14.5 oz) whole tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
1 cup fresh or frozen whole kernel corn
2 small zucchini, cut into julienne strips (about 2 cups)
~Heat onion, chili powder, cumin, salt, garlic, and tomato juice to boiling in 3 quart saucepan; reduce heat. Cover and simmer 5 minutes. Stir in remaining ingredients except corn and zucchini. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in corn; cover and simmer 10 minutes. Stir in zucchini; cover and simmer about 5 minutes or until lentils and zucchini are tender.
For the tomato juice, I use a can of tomato juice found in the juice aisle. I usually use the whole can to make the soup less thick. I think its a 12 oz can.
I havent made it with the can of whole tomatoes. I just leave that out.
The chopped green chilies are in the Mexican food aisle at the store.
It's super yummy with fresh corn.
Sometimes I use zucchini and sometimes I dont so you can leave it out if you want.
2 tsp chili powder
1 teaspoon ground cumin
1/2 tsp salt
2 cloves garlic, finely chopped
1 can (6 oz) spicy tomato juice
1 cup dried lentils
3 cups water
1 can (14.5 oz) whole tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
1 cup fresh or frozen whole kernel corn
2 small zucchini, cut into julienne strips (about 2 cups)
~Heat onion, chili powder, cumin, salt, garlic, and tomato juice to boiling in 3 quart saucepan; reduce heat. Cover and simmer 5 minutes. Stir in remaining ingredients except corn and zucchini. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in corn; cover and simmer 10 minutes. Stir in zucchini; cover and simmer about 5 minutes or until lentils and zucchini are tender.
For the tomato juice, I use a can of tomato juice found in the juice aisle. I usually use the whole can to make the soup less thick. I think its a 12 oz can.
I havent made it with the can of whole tomatoes. I just leave that out.
The chopped green chilies are in the Mexican food aisle at the store.
It's super yummy with fresh corn.
Sometimes I use zucchini and sometimes I dont so you can leave it out if you want.
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