PUMPKIN BREAD jan64pg1, dec65pg4, dec69pg2, Bestof the Open Linepg 63, also called Gary Edwards' Pumpkin Bread jan/feb90pg1, pg. 134 Breads 75th, 11-16-98 Top of page
3 cups sugar
3 1/3 cups flour
2 tsps. baking soda
1½ tsps. salt
3 tsps. cinnamon
3 tsps. nutmeg
1 cup oil
4 eggs
2/3 cup water
1 pound can pumpkin (2 cups)
Sift the dry ingredients (not spices). Cream the oil, eggs, water, pumpkin, stir in dry ingredients, add spices. Grease and flour loaf pan(s). Bake at 350 for 1 hour. Cool.
BEER BATTER FOR ONION RINGS OR FISH (jan74pg4) 11-16-98
1 cup flour
1 cup pancake flour
½ cup yellow corn meal
2 eggs
1 teaspoon salt
Dash of pepper
12 ounces beer
Dip onion rings in a mixture of ingredients and fry in deep fat fryer. Use same batter for frying fish.
COOKIES IN A JAR DROP COOKIE 11-21-98 Top of page
Use funnel to put in jar:
1¼ cups flour
½ tsp. baking soda
½ cup brown sugar
½ cup sugar
¾ cup quick oats
½ cup chocolate chips or
M&Ms
½ cup walnuts
On Gift Tag:
To make 3 dozen cookies mix the
following with dry ingredients from jar.
½ cup butter (for chewy)/margarine
(for crunchy) melted
1 egg
1 tsp. vanilla
Drop on cookie sheet and bake 350° 8-10 minutes.
CHICKEN PARMESAN 11-30-98 Top of page
¾ cup dry bread crumbs
¼ cup parmesan cheese, grated
¼ cup butter, melted
2 tbsps. dijon mustard
6 chicken breasts, halved
Preheat oven to 375. Combine crumbs and cheese in a plastic bag. Combine butter and mustard in bowl and mix. Dip chicken in butter then put in bag and shake. Bake at 375° for 20-30 minutes, turning once during baking.
NO BAKE PUMPKIN PIE 11-30-98
1 cup cold milk
2 4 oz. pkg. instant vanilla pudding
16 oz. can pumpkin
1 teaspoon cinnamon
¼ teaspoon cloves
½ tsp. ginger
1 graham cracker crust
Pour milk in bowl add pudding and beat with wire whisk 1-2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with whipped cream.
CHOCOLATE CAKE (for Easy Bake Oven) 11-30-98
1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening
Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.
CHOCOLATE FROSTING (for Easy Bake Oven) 11-30-98
2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening
In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.
JIFFY CORN BAKE (11-98)
1 can creamed corn
1 can whole kernel corn
2 eggs, slightly beaten
1 stick margarine
1 cup sour cream
4 tbsps. chopped onion
1 box Jiffy Cornbread mix
Salt and pepper to taste
Combine all ingredients and mix thoroughly in a greased casserole dish. Bake at 350°, 45 minutes.
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