This recipe is taken from the Lion House Classics Cookbook.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
3/4 cup sugar
2 eggs
3/4 cup orange juice
1 Tablespoon grated orange peel
1 cup fresh or frozen cranberries (chopped, if desired)
1/2 cup shopped nuts
Grease and flour large 8x4-inch loaf pan or two small 7x3-inch loaf pans; set aside. In medium bowl, mix flour, baking powder, baking soda, and salt. In mixer bowl, cream butter until soft; add sugar. Beat until creamy; add eggs, orange juice, and orange peel. Beat until well mixed. Scrape down sides and bottom of bowl; add dry ingredients. Mix at low speed until blended, but do not overmix. Stir in cranberries and nuts by hand. Pour batter into prepared loaf pan or pans. Bake at 350 degrees 45 to 50 minutes for large loaf, less time for smaller loaves. Cool completely before slicing.
Thursday, November 19, 2009
Recipes from Carol Harty
Baking Powder Biscuits
2 cups sifted flour
3 to 4 tsp. baking powder
1 tsp. salt
2 to 3 Tbsp. shortening
3/4 cup milk
Sift together dry ingredients. Work in shortening with pastry cutter. Add the liquid gradually, mixing with a spoon to a soft dough. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit cutter. Bake in 450 degrees oven for 12 to 15 minutes.
Potato Fried Cakes
4 Tbsp. butter
1 cup hot mashed potatoes
3 eggs
1 1/4 cups sugar
4 cups flour
1 tsp. salt
6 tsp. baking powder
1/4 tsp. nutmeg
1 cup milk
1/2 tsp. vanilla
Add butter to hot potatoes and beat well. Beat eggs with sugar and stir into first mixture. Mix and sift flour, salt, baking powder, and nutmeg, and add alternately with milk to first mixture; add vanilla. Cover with mixing bowl and let mixture chill for an hour or longer. Dust board and rolling pin with flour, and turn dough onto board. Roll lightly to 1/2 inch thickness, and cut with floured cutter. Fry in deep fat 375 degrees and drain.
Quick Sally Lunn
1/2 cup shortening
1/2 cup sugar
3 eggs, beaten
1 cup milk
2 cups flour
4 tsp. baking powder
3/4 tsp. salt
Cream well the shortening and sugar. Add the eggs and milk mixed together alternately with dry ingredients which have been sifted. Pour into a well-greased 9" x 13" pan, and bake at 425 degrees about 25 minutes.
Oatmeal Yeast Rolls
1 cup quick-cooking rolled oats
1 cup milk
1 cup water
3 Tbsp. oil
1 1/2 tsp. salt
1/3 cup firmly packed brown sugar
1 pkg. active dry yeast
1/3 cup warm water, 105 - 110 degrees F.
4 1/2 cup sifted flour, approximately
Place rolled oats into large mixing bowl. Combine milk with water into small saucepan. Heat just to boiling; pour over rolled oats. Let stand until mixture is lukewarm. Stir in oil, salt, and brown sugar. Dissolve yeast in lukewarm water. Stir into oatmeal mixture. Blend in flour, mixing first with spoon, then by hand. Turn out onto lightly floured surface, cover; let stand 10 minutes. Knead until smooth and elastic, 8 to 10 minutes. Turn into round ball. Place into large greased bowl, grease the top. Cover with damp cloth. Let rise in warm place about 2 hours or until double in bulk. Remove to floured surface. Cover, let stand 10 minutes. Shape dough into 24 round balls; placed each in a greased muffin cup. Cover; let rise in a warm place about 1 1/4 hours or until double in bulk. Bake at 375 degrees for 15 to 20 minutes or until done and nicely browned. Makes 2 dozen rolls. These are a little bit of trouble, but they are SOOOO yummy!
Louise's Rye Bread
2 cups scalded milk
6 Tbsp. honey
4 Tbsp. oil
2 cups warm water
4 packages yeast
2 cups boiling water
4 Tbsp. salt
4 Tbsp. caraway seeds
5 cups rye flour
8 cups white flour
Combine milk, honey, and oil in large mixing bowl. In small bowl combine water and yeast. In another small bowl combine water, salt, and seeds. Add water, salt and seeds to milk, oil and honey. Add rye flour. Beat. Add yeast mixture and beat. Add white flour. Knead 8 minutes. Let rests 20 minutes. Divide in 4 loaves and place on two cookie sheets. Let rise until double. Slash diagonally. Bake 35 minutes at 350 degrees. Rub tops with butter.
Louise's Whole Wheat Bread
2 quarts warm water
2 sticks melted butter
2 rounded Tbsp. salt
1 pound brown sugar
26 cups whole wheat flour (sift flour or use less than 26 cups of flour)
2 eggs
5 rounded Tbsp. yeast
Combine 13 cups flour with remaining ingredients and beat with mixer for 10 minutes. This is your sponge. Cover and let rise 1 hour. Add enough of remaining flour to make a fairly stiff dough. Dough should NOT be sticky. Knead for 8 - 15 minutes. Do not skimp on kneading. Grease top and bowl and let rinse until doubled. Makes 8 loaves. Use 1 pounds pans and use approximately 3/4 pounds dough per pan - or, pan should be 3/4 full. Let rise until doubled. Bake at 350 degrees until done. You may put pans with dough (before you let it rise) into the freezer. When ready for it, set it out and leave until it rises double. It may take all day, but you will have freshly baked bread.
2 cups sifted flour
3 to 4 tsp. baking powder
1 tsp. salt
2 to 3 Tbsp. shortening
3/4 cup milk
Sift together dry ingredients. Work in shortening with pastry cutter. Add the liquid gradually, mixing with a spoon to a soft dough. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit cutter. Bake in 450 degrees oven for 12 to 15 minutes.
Potato Fried Cakes
4 Tbsp. butter
1 cup hot mashed potatoes
3 eggs
1 1/4 cups sugar
4 cups flour
1 tsp. salt
6 tsp. baking powder
1/4 tsp. nutmeg
1 cup milk
1/2 tsp. vanilla
Add butter to hot potatoes and beat well. Beat eggs with sugar and stir into first mixture. Mix and sift flour, salt, baking powder, and nutmeg, and add alternately with milk to first mixture; add vanilla. Cover with mixing bowl and let mixture chill for an hour or longer. Dust board and rolling pin with flour, and turn dough onto board. Roll lightly to 1/2 inch thickness, and cut with floured cutter. Fry in deep fat 375 degrees and drain.
Quick Sally Lunn
1/2 cup shortening
1/2 cup sugar
3 eggs, beaten
1 cup milk
2 cups flour
4 tsp. baking powder
3/4 tsp. salt
Cream well the shortening and sugar. Add the eggs and milk mixed together alternately with dry ingredients which have been sifted. Pour into a well-greased 9" x 13" pan, and bake at 425 degrees about 25 minutes.
Oatmeal Yeast Rolls
1 cup quick-cooking rolled oats
1 cup milk
1 cup water
3 Tbsp. oil
1 1/2 tsp. salt
1/3 cup firmly packed brown sugar
1 pkg. active dry yeast
1/3 cup warm water, 105 - 110 degrees F.
4 1/2 cup sifted flour, approximately
Place rolled oats into large mixing bowl. Combine milk with water into small saucepan. Heat just to boiling; pour over rolled oats. Let stand until mixture is lukewarm. Stir in oil, salt, and brown sugar. Dissolve yeast in lukewarm water. Stir into oatmeal mixture. Blend in flour, mixing first with spoon, then by hand. Turn out onto lightly floured surface, cover; let stand 10 minutes. Knead until smooth and elastic, 8 to 10 minutes. Turn into round ball. Place into large greased bowl, grease the top. Cover with damp cloth. Let rise in warm place about 2 hours or until double in bulk. Remove to floured surface. Cover, let stand 10 minutes. Shape dough into 24 round balls; placed each in a greased muffin cup. Cover; let rise in a warm place about 1 1/4 hours or until double in bulk. Bake at 375 degrees for 15 to 20 minutes or until done and nicely browned. Makes 2 dozen rolls. These are a little bit of trouble, but they are SOOOO yummy!
Louise's Rye Bread
2 cups scalded milk
6 Tbsp. honey
4 Tbsp. oil
2 cups warm water
4 packages yeast
2 cups boiling water
4 Tbsp. salt
4 Tbsp. caraway seeds
5 cups rye flour
8 cups white flour
Combine milk, honey, and oil in large mixing bowl. In small bowl combine water and yeast. In another small bowl combine water, salt, and seeds. Add water, salt and seeds to milk, oil and honey. Add rye flour. Beat. Add yeast mixture and beat. Add white flour. Knead 8 minutes. Let rests 20 minutes. Divide in 4 loaves and place on two cookie sheets. Let rise until double. Slash diagonally. Bake 35 minutes at 350 degrees. Rub tops with butter.
Louise's Whole Wheat Bread
2 quarts warm water
2 sticks melted butter
2 rounded Tbsp. salt
1 pound brown sugar
26 cups whole wheat flour (sift flour or use less than 26 cups of flour)
2 eggs
5 rounded Tbsp. yeast
Combine 13 cups flour with remaining ingredients and beat with mixer for 10 minutes. This is your sponge. Cover and let rise 1 hour. Add enough of remaining flour to make a fairly stiff dough. Dough should NOT be sticky. Knead for 8 - 15 minutes. Do not skimp on kneading. Grease top and bowl and let rinse until doubled. Makes 8 loaves. Use 1 pounds pans and use approximately 3/4 pounds dough per pan - or, pan should be 3/4 full. Let rise until doubled. Bake at 350 degrees until done. You may put pans with dough (before you let it rise) into the freezer. When ready for it, set it out and leave until it rises double. It may take all day, but you will have freshly baked bread.
Zesty Zucchini Bread--Karen Coleman
4 eggs (beaten)
1 1/2 c. sugar
3/4 c. vegetable oil
2/3 c. orange juice
2 c. unpeeled, shredded zucchini
3 1/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. grated orange peel
2 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 c. chopped nuts (optional)
1/2 c. raisins (optional)
Preheat oven to 350. Grease and flour loaf pans, 2-4 depending on size. beat eggs in a mixing bowl. Add rest of ingredients in order, mixing throroughly. Pour into loaf pans. Bake for 35-45 minutes. Cool.
(Sandi Mohr from Eleni Franklin)
1 1/2 c. sugar
3/4 c. vegetable oil
2/3 c. orange juice
2 c. unpeeled, shredded zucchini
3 1/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. grated orange peel
2 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 c. chopped nuts (optional)
1/2 c. raisins (optional)
Preheat oven to 350. Grease and flour loaf pans, 2-4 depending on size. beat eggs in a mixing bowl. Add rest of ingredients in order, mixing throroughly. Pour into loaf pans. Bake for 35-45 minutes. Cool.
(Sandi Mohr from Eleni Franklin)
Chocolate Chip Muffins--Beth Sever
1 1/3 cup powdered milk
5 1/2 cups water
1/4 cup vinegar
2 cups sugar
1 cup vegetable oil
4 eggs
1 can carrots drained. Measure liquid, add in place of some of the water
1 cup wheat (optional) grind in blender for two minutes
Mix together well, then add:
5 cups flour
5 teaspoons baking soda
1 tsp. salt
Put the flour in first, add baking soda and salt on top of the dry flour and mix it in a big befor eyou stir it into the rest of the goop, that way you don't have to sift dry ingredients. Mix well, then add:
2 cups bran (from health food store)
3 cups oatmeal
3 cups cornflakes Mix well then add:
1 bag chocolate chips
Bake in lined muffin pans at 375 for 20 minutes.
You can just use about any combination of cereal you have on hand. I use these because they are inexpensive and nutritious.
Sometimes I add a mashed ripe banana or some applesauce--it's not rocket science. You can play with it. My mother's recipe calls for 2 cups chopped dates and 1 cup nuts.
This makes a huge batch, I mix mine in a 5 qt. ice cream tub. There is enough to bake several batches of muffins. This can be made up before hand and kept in the refrigerator for up to a month (at least that's what mom's recipe said, it never happened at my house).
*Busy morning: scoop the batter into muffin pans, oven 375, set oven timer 20 min., go about your business. timer rings-serve with fruit and milk and tada! You're mother of the year.
5 1/2 cups water
1/4 cup vinegar
2 cups sugar
1 cup vegetable oil
4 eggs
1 can carrots drained. Measure liquid, add in place of some of the water
1 cup wheat (optional) grind in blender for two minutes
Mix together well, then add:
5 cups flour
5 teaspoons baking soda
1 tsp. salt
Put the flour in first, add baking soda and salt on top of the dry flour and mix it in a big befor eyou stir it into the rest of the goop, that way you don't have to sift dry ingredients. Mix well, then add:
2 cups bran (from health food store)
3 cups oatmeal
3 cups cornflakes Mix well then add:
1 bag chocolate chips
Bake in lined muffin pans at 375 for 20 minutes.
You can just use about any combination of cereal you have on hand. I use these because they are inexpensive and nutritious.
Sometimes I add a mashed ripe banana or some applesauce--it's not rocket science. You can play with it. My mother's recipe calls for 2 cups chopped dates and 1 cup nuts.
This makes a huge batch, I mix mine in a 5 qt. ice cream tub. There is enough to bake several batches of muffins. This can be made up before hand and kept in the refrigerator for up to a month (at least that's what mom's recipe said, it never happened at my house).
*Busy morning: scoop the batter into muffin pans, oven 375, set oven timer 20 min., go about your business. timer rings-serve with fruit and milk and tada! You're mother of the year.
Tuesday, November 17, 2009
Creamy Chicken Noodle Soup--Charlene Kraude
1 whole chicken or 4 chicken breasts
4 carrots peeled and chopped
3 celery stalks chopped
1/2 onion chopped
1 chicken bouillon cube
1 tsp. garlic salt
1 can cream of chicken soup
3 c. egg noodles (uncooked)
1 pint half and halfparsley flakes (fresh and chopped or dried) optional
1-Boil whole chicken on stove or in crockpot. Add enough water to cover (as this will become the chicken broth for the soup). Add whatever seasonings you like such as garlic salt and powder. onion salt and powder and chicken bouillon. I add all of these.
2-Take all meat off of chicken and store in fridge until making the soup. Place chicken broth in fridge overnight so fat will rise to top. Next day strain all the fat out.
3-Place all chopped vegetables, chicken bouillon cube and garlic salt in chicken broth and boil for 15 min.
4-Add can of cream of chicken soup and egg noodles. Boil for another 10-12 min.
5-Place chicken in and simmer until warmed through. Then add pint of half and half and parsley. Warm through, but do not cook.
4 carrots peeled and chopped
3 celery stalks chopped
1/2 onion chopped
1 chicken bouillon cube
1 tsp. garlic salt
1 can cream of chicken soup
3 c. egg noodles (uncooked)
1 pint half and halfparsley flakes (fresh and chopped or dried) optional
1-Boil whole chicken on stove or in crockpot. Add enough water to cover (as this will become the chicken broth for the soup). Add whatever seasonings you like such as garlic salt and powder. onion salt and powder and chicken bouillon. I add all of these.
2-Take all meat off of chicken and store in fridge until making the soup. Place chicken broth in fridge overnight so fat will rise to top. Next day strain all the fat out.
3-Place all chopped vegetables, chicken bouillon cube and garlic salt in chicken broth and boil for 15 min.
4-Add can of cream of chicken soup and egg noodles. Boil for another 10-12 min.
5-Place chicken in and simmer until warmed through. Then add pint of half and half and parsley. Warm through, but do not cook.
Wednesday, November 4, 2009
Vegetable Soup--Carolyn Hart
Serves: 6 Prep: 35 min.
Ingredients:
3 cups chicken broth (canned or homemade)
1 medium onion, chopped
2 stalks celery, sliced
2 carrots, thinly sliced
1-16oz. cansliced green beans, drained
1 small zucchini, sliced
1 16oz. can diced tomatoes
1 T. Italian seasoning
1 T. garlic powder
Salt and pepper, to taste
Cooking Instructions:
1) In a large pot or Dutch oven, cook the onion, celery, and carrots in the chicken broth.
2) Add green beans and zucchini; cook, covered, for 10-15 min.
3) Add the tomatoes and seasonings; cook and additional 10 minutes.
Tips:
1) Serve soup with crakers and cheese for an easy supper.
2) Add Meat.
Ingredients:
3 cups chicken broth (canned or homemade)
1 medium onion, chopped
2 stalks celery, sliced
2 carrots, thinly sliced
1-16oz. cansliced green beans, drained
1 small zucchini, sliced
1 16oz. can diced tomatoes
1 T. Italian seasoning
1 T. garlic powder
Salt and pepper, to taste
Cooking Instructions:
1) In a large pot or Dutch oven, cook the onion, celery, and carrots in the chicken broth.
2) Add green beans and zucchini; cook, covered, for 10-15 min.
3) Add the tomatoes and seasonings; cook and additional 10 minutes.
Tips:
1) Serve soup with crakers and cheese for an easy supper.
2) Add Meat.
Sunday, October 25, 2009
Vegetable Beef Soup--Beth Sever
1 lb. stew beef cut in chunks
1/2 onion
4 potatoes
1 can carrots
1 can peas
1 can green beans
1 can kidney beans
1 can corn
1 pkg. onion soup mix (dry type)
1 can of tomato sauce
1 tsp. cajun seasoning
dash of chili powder
1 tsp. garlic
Brown beef chunks in a small amount of vegetable oil, add onion and garlic; peel potatoes and cut in chunks. Add to pot with vegetables and seasonings. Add enough water to simmer. Cover and cook slowly for several hours.
This recipe is really flexible. I rarely make it the same way twice.
1/2 onion
4 potatoes
1 can carrots
1 can peas
1 can green beans
1 can kidney beans
1 can corn
1 pkg. onion soup mix (dry type)
1 can of tomato sauce
1 tsp. cajun seasoning
dash of chili powder
1 tsp. garlic
Brown beef chunks in a small amount of vegetable oil, add onion and garlic; peel potatoes and cut in chunks. Add to pot with vegetables and seasonings. Add enough water to simmer. Cover and cook slowly for several hours.
This recipe is really flexible. I rarely make it the same way twice.
Friday, October 23, 2009
Black Bean Soup--Terra Reed
1 Tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp chili powder
1 tsp ground cumin
2-3 cups chicken broth (could also use beef broth for variety)
3 cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
¼ tsp ground black pepper
1 (14.5 oz) can stewed tomatoes (I’ve also used diced or whole 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 and ½ can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can and a half 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 tsp chili powder
1 tsp ground cumin
2-3 cups chicken broth (could also use beef broth for variety)
3 cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
¼ tsp ground black pepper
1 (14.5 oz) can stewed tomatoes (I’ve also used diced or whole 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 and ½ can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can and a half of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Wednesday, October 21, 2009
Cajun Style Chicken & Rice--Rochelle Pearson
3-3 1/2 lbs. chicken leg quarters
Cajun seasoning to taste (I use Tony's in green shaker)
1 cup chopped onion
1 cup chopped celery
1 chopped bell pepper
1/2 to one 1 lb. sliced carrots
1 packet beef stew mix
1 1/2 lb. smoked sausauge, sliced
1 pkg. Uncle Ben's long grain and wild rice (sometimes I add 2 boxes to make heartier)
Clean your chicken and trim extra fat. Sprinkle with Cajun seasoning. Chop veggies and add to chicken in large stock pot. Add enough water to cover and add beef stew seasoning. Cook till chicken is tender (falls off the bone). Remove chicken and de-bone. Return chicken to soup and add sausage. (I cook the sausage first to get some grease out before I add it to soup). Add rice, including seasoning packet and cook for at least 30 more minutes. You may have to add water along the way.
Cajun seasoning to taste (I use Tony's in green shaker)
1 cup chopped onion
1 cup chopped celery
1 chopped bell pepper
1/2 to one 1 lb. sliced carrots
1 packet beef stew mix
1 1/2 lb. smoked sausauge, sliced
1 pkg. Uncle Ben's long grain and wild rice (sometimes I add 2 boxes to make heartier)
Clean your chicken and trim extra fat. Sprinkle with Cajun seasoning. Chop veggies and add to chicken in large stock pot. Add enough water to cover and add beef stew seasoning. Cook till chicken is tender (falls off the bone). Remove chicken and de-bone. Return chicken to soup and add sausage. (I cook the sausage first to get some grease out before I add it to soup). Add rice, including seasoning packet and cook for at least 30 more minutes. You may have to add water along the way.
Tomato-Basil Bisque--Lisa Bowerman
2 Tablespoons butter
2 medium onions, chopped (about 3 cups)
1-28 oz. can crushed tomatoes (with basil, if possible)
3/4 c. cooking sherry.
6 cups chicken stock
1 T. basil leaves
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
1/2 cup butter
1/2 cup plus 2 T. flour
1 Cup whipping cream
1 Cup half and half
4 cups milk (1% or 2%)
Melt butter in 8 qt. soup kettle. add onions and saute until golden, over medium-high heat. Add tomatoes, sherry, and chicken stock.
Next add basil leaves, salt, pepper and sugar. Stir and let simmer for 30-45 minutes. Strain the liquid and put the remaining chunky ingredients through a food processor until smooth, then mix all back together.
Melt butter over high heat in skillet. Add flour and stir constantly with whisk. Let cool till a light caramel color. Whisk the roux into hot soup and stir for a couple of minutes. Remove pot from the heat and slowly whisk in whipping cream, half and half, and milk.
Do not allow to boil or soup will separate.
2 medium onions, chopped (about 3 cups)
1-28 oz. can crushed tomatoes (with basil, if possible)
3/4 c. cooking sherry.
6 cups chicken stock
1 T. basil leaves
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
1/2 cup butter
1/2 cup plus 2 T. flour
1 Cup whipping cream
1 Cup half and half
4 cups milk (1% or 2%)
Melt butter in 8 qt. soup kettle. add onions and saute until golden, over medium-high heat. Add tomatoes, sherry, and chicken stock.
Next add basil leaves, salt, pepper and sugar. Stir and let simmer for 30-45 minutes. Strain the liquid and put the remaining chunky ingredients through a food processor until smooth, then mix all back together.
Melt butter over high heat in skillet. Add flour and stir constantly with whisk. Let cool till a light caramel color. Whisk the roux into hot soup and stir for a couple of minutes. Remove pot from the heat and slowly whisk in whipping cream, half and half, and milk.
Do not allow to boil or soup will separate.
Pumpkin Muffins--Lisa Bowerman
1/2 cup oil
1 1/2 cups flour
1 tsp. soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 cups sugar
2 eggs
1 cup pumpkin
1/3 cup water
Mix all ingredients together and bake in muffin pan at 350 degrees for approximately 25 minutes.
*I usually duoble this recipe and use a large can of pumpkin!
*This recipe was in the paper years ago and it has become a family favorite. They never last very long.
1 1/2 cups flour
1 tsp. soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 cups sugar
2 eggs
1 cup pumpkin
1/3 cup water
Mix all ingredients together and bake in muffin pan at 350 degrees for approximately 25 minutes.
*I usually duoble this recipe and use a large can of pumpkin!
*This recipe was in the paper years ago and it has become a family favorite. They never last very long.
Vegetable-Cheese Chowder--Lindsay Weston
3 cups fresh broccoli
1/2 cup shredded carrot (about 1 med. carrot)
1/2 cup water
2 T. snipped fresh parsley (optional)
1/8 teaspoon pepper
1 can (14 1/2 oz.) chicken broth
1 1/2 cups shredded cheddar cheese
2 cups milk
1/2 cup all-purpose flour
In a medium saucepan, combine broccoli, carrot, and water. Bring to boiling; reduce heat. Cover and simmer about 4 min. or just till veggies are crisp-tender. Do not drain! Cut up any large pieces of broccoli.
In a separate bowl, whisk together the milk, flour, and pepper; add to saucepan. Stir in broth. Cook adn stir till thickened and bubbly. Stir in shredded cheeses and parsley. Cook and stir over low heat till cheese melts and chowder is heated through. Makes about 6 1/2 cups (4 main dish servings)
1/2 cup shredded carrot (about 1 med. carrot)
1/2 cup water
2 T. snipped fresh parsley (optional)
1/8 teaspoon pepper
1 can (14 1/2 oz.) chicken broth
1 1/2 cups shredded cheddar cheese
2 cups milk
1/2 cup all-purpose flour
In a medium saucepan, combine broccoli, carrot, and water. Bring to boiling; reduce heat. Cover and simmer about 4 min. or just till veggies are crisp-tender. Do not drain! Cut up any large pieces of broccoli.
In a separate bowl, whisk together the milk, flour, and pepper; add to saucepan. Stir in broth. Cook adn stir till thickened and bubbly. Stir in shredded cheeses and parsley. Cook and stir over low heat till cheese melts and chowder is heated through. Makes about 6 1/2 cups (4 main dish servings)
Baked Potato Soup--Kirstin Lindsay
4 large baking potatoes
4 scallions, chopped
2/3 cup butter
12 slices bacon, cooked and crumbled
salt/pepper
1 1/4 cup grated cheddar cheese
6 cups milk
8 ounces sour cream
Bake potatoes. Let cool, then scoop out. Pulp and set aside. Discard the skins. Next, melt butter over medium heat and add flour. Add milk, and continue heating until thick. (Sometimes I turn the heat up)
Next add potato pulp, salt, pepper, green onions, 1/2 cup crumbled bacon and at least 1 cup cheese. Cook until thoroughly heated. Stir in sour cream, and heat through.
Serve with remaining green onions, bacon, and cheese.
*You can really add more or less of whatever you want. I put most of the bacon and cheese in my soup and sometimes add more. same goes for the sour cream and green onions. If you don't like it very thick, add more milk to thin it out.
*Favorite for the whole family! Even the kids love it!
4 scallions, chopped
2/3 cup butter
12 slices bacon, cooked and crumbled
salt/pepper
1 1/4 cup grated cheddar cheese
6 cups milk
8 ounces sour cream
Bake potatoes. Let cool, then scoop out. Pulp and set aside. Discard the skins. Next, melt butter over medium heat and add flour. Add milk, and continue heating until thick. (Sometimes I turn the heat up)
Next add potato pulp, salt, pepper, green onions, 1/2 cup crumbled bacon and at least 1 cup cheese. Cook until thoroughly heated. Stir in sour cream, and heat through.
Serve with remaining green onions, bacon, and cheese.
*You can really add more or less of whatever you want. I put most of the bacon and cheese in my soup and sometimes add more. same goes for the sour cream and green onions. If you don't like it very thick, add more milk to thin it out.
*Favorite for the whole family! Even the kids love it!
WELCOME
Ok sisters, here is our new blog for all of our recipe exchanges! I hope everyone can use this and that it will be a good thing for all of us. Thank you for your contributions and happy cooking to you!
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