Pumpkin Spice Cake In Jars
Ingredients & Directions 1 c Seedless raisins 1 c Walnuts 2 c All-purpose flour 2 ts Baking soda 1/4 ts Baking powder 1/2 ts Salt 2 ts Ground cloves 2 ts Ground cinnamon 1 ts Ground ginger 4 lg Eggs 2 c Granulated sugar 1 c Salad oil – (use fresh oil only) 16 oz Cn pumpkin (not pie filling) Preheat oven to 325-degrees. Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow them to air-dry on your countertop; leave the lids and rings in the water until you’re ready to use them. Once the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret). Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set aside. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off in case you slop or it’ll burn (mine did — didn’t wipe them down). Place jars on a cookie sheet or they’ll tip over. Bake in preheated 325-degree oven for about 40 minutes or until toothpick inserted into center of cakes (deep) and comes out clean. Move the jars around in the oven while they’re baking so they bake evenly. When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a HOT lid, then a ring on and screw down tightly. Place jars onto your countertop to cool completely. Linda/BDT Burbank, CA (USA) Yields 1 Servings
Perfect White Bread
Ingredients & Directions 1/2 c Warm Water 1 ts Sugar 1/4 ts Ginger 2 pk Active or Dry Yeast 1/3 c Sugar 2 1/2 c Warm water 4 c Flour 3/4 c Skimmed Milk Powder 3 c Warm Water 5 ts Salt 1/2 c Soft Lard 8 c Flour (for the Dough) 2 c Flour (for kneading) Combine the first 4 ingredients and let stand in a warm place until bubbling nicely. In a large bowl, stir together 1/3 cup Sugar, 2 1/2 cups Water, 4 cups flour, and 3/4 cup dried skim milk. Stir in the yeast mixture, beating well. Cover the bowl and let stand in a warm place until the sponge is well risen and bubbly. Add 3 cups warm water, 5 teaspoons salt, and 1/2 cup lard and beat well. Stir in 6 to 8 cups flour, mixing until the dough clears the bowl. Spread the remaining 2 cups of flour on a pastry board, turn out the dough and knead well, using a little additional flour if necessary to make it smooth and satiny. Return to the bowl, dust top of dough with flour, cover with a damp cloth and let rise in a warm place for about 30 minutes. Turn out. Knead thoroughly, using only enough flour to keep dough from sticking. Divide into 6 even portions. Shape into loaves. Place in greased pans. Brush tops of loaves with soft lard and allow to rise again until double in bulk. Bake in PREHEATED oven for 45 minutes; the first 20 minutes at 425 F.; then reduce heat to 350 F. for the rest of the baking period. If a very soft crust is desired, brush top of loaves with melted lard or butter as soon as they are removed from the oven and allow to stand for about 5 minutes before removing from the pans. This recipe makes 6 medium size loaves. From Yields 6 Servings
Naan Bread And Vegetable Curry
Ingredients & Directions 50 g Butter 200 g Self raising flour A little water 1 Red onion; sliced 1 Garlic clove; crushed 1 sm Head broccoli; broken into -florets 75 g Portabellini mushrooms; -halved 1 sm Head cauliflower; broken -into florets 1 Vegetable stock cube 1/2 ts Turmeric 1/2 ts Cayenne 1/2 ts Chilli powder Salt and pepper 1 To make the Naan Bread: Melt the butter and pour into a well in the centre of the flour. Carefully add enough water to make a soft dough. 2 Heat a griddle pan. Divide the dough in half and flatten each piece with your hands to make a 1cm thick oval shape. Cook each naan bread for 3-4 mins on each side until cooked through. 3 For the Curry: Place the onion, garlic, broccoli florets, mushrooms and cauliflower florets into a medium saucepan. 4 Dissolve the stock cube in a pint of water and pour in. Add the turmeric, cayenne and chilli powder and season. Bring to the boil and simmer for 5-6 minutes until the vegetables are softened. Serve with the naan bread. Yields 2 servings
Individual Coconut Rum Chocolate Cakes
Ingredients & Directions 3 oz Fine-quality bittersweet -chocolate; (not -unsweetened), ; chopped 1/2 Stick unsalted butter; (1/4 -cup) 1/2 c Sugar 2 lg Eggs 2 tb Dark rum 1/2 ts Vanilla 1/2 ts Salt 1/3 c All-purpose flour 1/2 c Sweetened flaked coconut; -toasted and cooled ACCOMPANIMENTS Vanilla ice cream or whipped -cream Toasted sweetened flaked -coconut Preheat oven to 350F. and butter and flour six 1/2-cup muffin tins. In a metal bowl set over a pan of simmering water melt chocolate with butter, whisking until smooth. Remove bowl from heat and whisk in sugar. Whisk in eggs, 1 at a time, and add remaining ingredients, whisking until combined well. Divide batter among prepared tins and bake in middle of oven until a tester comes out clean, 20 to 25 minutes. Turn cakes out onto a rack and serve warm or at room temperature with accompaniments. Makes 6 small cakes. Yields 1 servings
Pumpkin Fruitcake
Ingredients & Directions 1/2 c Unswt. apple or orange juice 1/2 c Raisins 1 c Chopped dried figs 1 c Canned or cooked pumpkin 2 tb Sugar 1/4 c Vegetable oil 1 1/2 c Whole wheat flour 1 ts Baking soda 1 ts Baking powder 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1/4 ts Ground allspice 1/8 ts Ground cloves 1/2 c Chopped walnuts Grated rind orange (2 ts dry Combine the juice, raisins and figs in a bowl. Let stand for 1 hour or overnight. Beat together the pumpkin, sugar and oil. Stir in the fruit mixture. Add the flour, baking soda, baking powder and spices. Mix well. Add the nuts and orange rind. Stir to blend well. Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in 325 F oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 min. Remove from pan and cool thoroughly on a wire rack. Wrap in foil and refrigerate until ready to use. 1/2 inch slice – 160 calories, 1 bread exchange, 1 fruit, 1 fat 26 grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221 mg potassium, 0 cholesterol Yields 16 Servings
Mom's Oatmeal Cookies
Ingredients & Directions 1 1/2 c Shortening 4 lg Eggs 5 c Flour 3 c Quick cooking oats 2 c Buttermilk 1 c Granulated sugar 1 c Firmly packed brown sugar 5 ts Baking powder 1 c Chopped walnuts 1 c Raisins 4 ts Cinnamon 1/2 ts Cloves 1/2 ts Allspice 2 ts Vanilla optional: butterscotch chips, chocolate chips, pecans for walnuts Pour 1 cup boiling water over the raisins and add 1 t baking soda. Stir well and set aside. Bring the shortening to room temperature then cream well. Add the sugar one cup at a time and cream well after each addition. Add the eggs in the same manner. Sift together the cinnamon, cloves, allspice, flour and baking powder. Add the vanilla to the creamed mixture. Drain the raisins and sprinkle one tablespoon of flour over them and shake to coat. Alternately add the flour mixture, the milk and the oatmeal. Mix well after each addition. There will a lot of dough and it should be fairly thick. With a heavy wooden spoon stir in the walnuts and the raisins and the flavored chips–you can use any amount of the flavored chips you want. Grease the cookie sheet. Drop the dough by teaspoonful on the cookie sheet. I usually get about 20 per sheet–but then I have very, very old cookie sheets and they are larger than my new ones. Bake at 350 for 10-12 minutes. They will be golden on the bottom and dry on the top. Remove and place on wax paper until cool. Keep in an airtight container–Tupperware is great. Makes about 10 dozen. Variation – you can save the water from soaking the raisins and cut down on the milk by the appropriate amount. this adds a very good flavor to the cookies. Enjoy Diane M. Ferrell Colorado dmferrell@happy.uccs.edu From Yields 120 Servings
Maxine's Dump Cake
Ingredients & Directions 1 Yellow cake mix 1 cn Cherry pie filling 1 cn Crushed pineapple 1 Stick oleo (or more) 1 c Pecans; whole (or more) 1. Preheat oven to 350 degrees; grease an oblong cake pan. 2. Using #2 cans of pineapple and cherry pie filling, spread the crushed pineapple (include the juice) on the bottom of the pan. Now spread the cherry pie filling over or around the pineapple. 3. Sprinkle the ==dry== cake mix over the top. 4. Place whole (or chopped) pecans over the dry cake mix. 4. On top of the pecans and dry cake mix, place thin slices of butter or oleo over the top…about 1/2″ apart. 5. Bake for 1 hour or until golden brown. Clem’s substitution: Apple Pie Filling. Before sprinkling the cake mix sprinkle cinnamon and brown sugar over the fruit. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Yields 1 Servings
