Pumpkin Spice Cake #1
Ingredients & Directions 3 ts Baking powder 2 c All-purpose flour 1/4 ts Baking soda 1/2 ts Salt 1 1/2 ts Ground cinnamon 1/2 ts Ground ginger 1/2 ts Ground allspice 1/2 c Soft shortening 1/2 c White sugar 1 c Packed brown sugar 1 Egg 2 Egg yolks 3/4 c Buttermilk 3/4 c Pumpkin puree 1/2 c Any chopped nuts Sift flour with baking powder, soda and seasonings. Cream shortening with sugars, then beat in whole egg and egg yolks. When creamy and fluffy, add flour mixture alternately with buttermilk, beginning and ending with flour. Add pumpkin, nuts, and mix thoroughly. Pour into 2 well-greased 8-inch cake pans and bake in a 350F oven 30-35 minutes. Frost with any icing of your choice. Yields 1 Cake
Mom's Frosted Molasses Cookies
Ingredients & Directions 1 c Sugar 1 c Butter, softened 1 c Molasses 1 c Sour cream 3 ts Baking soda 1 tb White vinegar 2 ts Powdered ginger 1/2 ts Salt 3 Eggs, beaten 4 c Unbleached flour, sifted FROSTING 2 c Powdered sugar, packed then -sifted 5 1/2 tb Milk 2 ts Butter 1 ts Lemon extract 2 tb Milk, hot, (up to 3 -Tablespoons) Preheat oven to 350 degrees. Cream butter and sugar well. Add molasses and sour cream. Mix well. Mix the soda with the vinegar and add it along with ginger and salt. Stir in beaten eggs, then sifted flour. Drop by rounded tablepooons onto greased cookie sheet 2 inches apart. Bake 10 to 12 munutes. Remove from pan and cool on sheets of waxed paper. Finished cookies should be about 3 1/2 inches across. Frost. Frosting: First heat together the milk and the butter. With a wooden spoon beat sugar with hot milk and butter mixture. (Put extra milk on to heat.) Beat in extract. If necessary, add additional hot milk until creamy and spreadable. Work quickly and frost immediately. If frosting begins to harden, beat in another drop of hot milk. Frost thinly and let cookies dry before stacking. MC formatted and edited by Brenda Adams; mc 5/11/97 Yields 54 Servings
Candy Apple Pie
Ingredients & Directions 6 c Baking apples, peeled; -thinly 2 tb Lime juice 3/4 c Sugar 1/4 c Flour 1/2 ts Cinnamon 1/4 ts Salt Pie crust (9 inch); double -crust 2 tb Butter or margarine; but TOPPING 1/4 c Butter or margarine 1/2 c Brown sugar 2 tb Heavy cream 1/2 c Pecans In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9 inch pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flue edges high; cut steam vents. Bake at 400 for 40 to 45 minutes or until golden brown and apples are tender. Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. Pour over top crust. Return to the oven for 3 to 4 minutes or until bubbly. Serve warm. Yields 8 Servings
Pumpkin Spice Cake
Ingredients & Directions 3 ts Baking powder 2 c All-purpose flour 1/4 ts Baking soda 1/2 ts Salt 1 1/2 ts Ground cinnamon 1/2 ts Ground ginger 1/2 ts Ground allspice 1/2 c Soft shortening 1/2 c White sugar 1 c Packed brown sugar 1 Egg 2 Egg yolks 3/4 c Buttermilk 3/4 c Pumpkin puree 1/2 c Any chopped nuts Sift flour with baking powder, soda and seasonings. Cream shortening with sugars, then beat in whole egg and egg yolks. When creamy and fluffy, add flour mixture alternately with buttermilk, beginning and ending with flour. Add pumpkin, nuts, and mix thoroughly. Pour into 2 well-greased 8-inch cake pans and bake in a 350F oven 30-35 minutes. Frost with any icing of your choice. Yields 1 Servings
Low Fat Pumpkin Oatmeal Cookies
Ingredients & Directions 1 c Pumpkin 2 Egg whites; whipped 1 c Brown sugar; packed 1 1/2 c Unbleached flour 1 ts Baking soda 1 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 3 c Rolled oats 1 c Raisins Recipe by: Unknown Preparation Time: 0:20 Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing bowl, combine pumpkin and egg whites. In another mixing bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2″ apart. Bake for 15 minutes, or until they seem firm. Yields 48 Servings
Cheesecake Cookies #1
Ingredients & Directions 1 c Flour 1/3 c Softened butter 1/3 c Brown sugar; packed 1/2 c Chopped nuts FILLING 1 pk (8-oz) cream cheese; -softened 1/4 c Sugar 1 Egg 2 tb Milk 2 tb Lemon juice 1/2 ts Vanilla 1/4 ts Salt Mix flour, 1/3 cup butter, brown sugar & nuts until fine. Set aside 1 cup mixture for topping; press remainer in ungreased 8-inch pan. Bake 15 minutes at 350. Mix all filling ingredients. Pour over baked crust. Sprinkle topping over top & press down gently. Cool & cut into squares. From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Goldy's Irish Soda Bread
Ingredients & Directions 2 1/2 c All-purpose flour 1/2 c Sugar 1 1/2 ts Baking powder 3/4 ts Salt 1/2 ts Baking soda 1/2 c Unsalted butter 1 c Raisins 1 tb Caraway seed 1 lg Egg 1 1/4 c Buttermilk 1/4 c Sour cream Set oven to 350F. Butter a 9-inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blend in the raisins and caraway seeds. Beat the egg, buttermilk, and sour cream together until blended. Stir the egg mixture into the dry mixture just until blended. Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Makes 1 loaf. ~ – – – – – – – – – – – – – – – – – NOTES : A Goldy Bear mystery set in Aspen, Colorado. Yields 1 Servings
