Pumpkin Spice Bread

Misha

15 oz can pumpkin
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1/2 cup water
3 1/2 cups dark brown sugar
1 cup vegetable oil
4 large eggs, lightly beaten
3 1/2 cups flour
2 tsp. soda
1 1/2 tsp. salt
Chopped walnuts (optional)

Heat oven to 350

Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy.  Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.

Transfer to a medium bowl; whisk in 1/2 cup water, then brown sugar, then oil, then eggs until smooth.

In a separate bowl whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined.  Scrape batter into 2 9x5 loaf pans or 6 small loaf pans.

Bake until firm and golden brown, about 70 minutes for large loaves (50 for small).

Cherry Poppy Seed Twinks

Shauna

1 cup powdered sugar                                                 2 cups flour

1 cup butter                                                                 1 Tbs. poppy seeds

1 tsp. vanilla                                                                ½ tsp. salt                               

1 egg                                                                           ½ cup cherry pie filling

Mix ingredients until smooth, roll into medium sized ball on ungreased cookie sheet.  Make a thumbprint and add one cherry with a little filling.  Bake at 300 F just until set or very light brown (18-20 min).

Cherry Winks

Janet

2 ¼ cups sifted flour                                                   2 Tbs. milk

1 tsp. baking powder                                                  1 tsp. vanilla

½ tsp. baking soda                                                      1 cup chopped nuts

½ tsp. salt                                                                    1 cup finely cut pitted dates

¾ cup soft butter                                                         1/3 cup finely cut maraschino cherries

1 cup sugar                                                                  2 ½ cup flakes

2 eggs                                                                          18 maraschino cherries cut in quarters

Sift together flour, baking powder, soda, and salt.  Blend butter and sugar, add eggs, and beat well.  Stir in milk and vanilla.  Add sifted dry ingredients together with nuts meats, dates, and cut cherries.  Mix well.  Crush corn flakes in fine crumbs.  Shape dough into balls (1 Tbs. per ball).  Roll in crumbs and place on greased baking sheet.  Top each with ¼ maraschino cherry. 

Bake at 375 F for 12 minutes or light brown.  Makes 6 dozen cookies.

Bread Stuffing

Mom (Betty Crocker)

For 1 quart:
1/2 cup butter
1/4 cup finely minced onion
4 cups (1 qt) bread crumbs
1/2 cup chopped celery (stalks and leaves)
1 tsp. salt (or less)
1/4 tsp. pepper (I use half)
1 tsp. dried sage and
          poultry seasoning (I use half of each)

Melt butter in large heavy skillet.  Add onion and cook until yellow, stirring occasionally. I like to add the celery and cook it here as well.  Stir in some of bread crumbs.  Heat, stirring to prevent excessive browning.  Turn into deep bowl.  Mix in remaining ingredients lightly.  For dry stuffing, add little or no liquid.  For moist stuffing, mix in lightly with fork just enough hot water or turkey broth to moisten dry crumbs.  Cool and place stuffing in bird when ready to bake. Or bake in roasting pan 30-45 min. at 350 to desired doneness.

Pecan stuffing: Add 1/2 to 2/3 cup coarsely chopped pecans for each quart.

Cheeseball

Caroline

Mix: 8 oz. pkg. cream cheese                          *bon-apetit: ½  tsp. salt

            1 tsp. prepared mustard                                  ¼ tsp. accent

            3 finely chopped green onions                        1/8  tsp. celery seed

            1 tsp. bon-apetit (Shillings) or *                      1/8  tsp. onion powder

Form into one or two large balls.  Roll in chopped nuts. 

Serve with crackers and relish tray.   Store sealed in plastic wrap in refrigerator.

English Toffee

Janet

2 c sugar

1 c warm water

4 T. Karo

1 lb butter

Cover large cookie sheet in tin foil, then grease tin foil and sprinkle with ½ c chopped pecans.

Combine all ingredients in LARGE saucepan.  Bring to boil over medium heat and continue to boil for a long time until mixture thickens.  Use ice water test to determine when toffee is in the crack stage.  Pour out and spread thin onto cookie sheet.  Sprinkle chocolate chips onto toffee.  When melted, spread chocolate across all toffee, then sprinkle with pecans.

Can make caramel with the same recipe.

Sugar and Spice Cookies

Misha

1 ½ cup shortening                                                      ¼ tsp. salt

2 cup sugar                                                                  2 tsp. cinnamon

2 eggs                                                                          1 ½ tsp. cloves

½ cup light molasses                                                   1 ½ tsp. ginger

4 tsp. soda                                                                   4 cups flour    

Mix first 3 ingredients together.  Mix in the rest.  Form into balls and roll in sugar. 

Bake at 350 F for 8-10 min.  Makes a lot!  (Great to half recipe)

Easiest Pumpkin Cookies

Selma

15 oz. pumpkin                                               Double: big can pumpkin

1 box spice cake mix                                                   2 boxes spice cake mix

chocolate chips                                                            chocolate chips

Mix together and bake at 375 F for 10-15 min.

Pumpkin Casserole

Caroline

small-medium pumpkin 2 Tbs. soy sauce

Sauté: 2 Tbs. brown sugar

one onion, chopped 1 can cream of chicken

2 lbs. ground beef 1 1/2 cup cooked rice

8 oz. can water chestnuts, drained

Add right ing to onion & beef. Hollow out a pumpkin, pour the ing inside, and cook.

Bake at 350-375 F for 60-80 min. Serve using the inside and cooked pumpkin.

Wave Your Flag Cheesecake

Caroline

1 qt. strawberries, divided 1 pkg. pound cake

1 1/2 cups boiling water 1 1/3 cups blueberries, divided

1 pkg. red Jell-o 16 oz. cream cheese, softened

ice cubes 1/4 cup sugar

1 cup cold water 8 oz. cool whip, thawed

Make cake in 9x13 pan. Slice 1 cup strawberries-set aside. Halve 3 cups strawberries-set aside. Stir boiling water & Jell-o. Add 1 cup water & ice to make 2 cups. Add to Jell-o and stir to melt ice. Refrigerate for 5 min. until slightly thick. Add sliced strawberries & 1 cup blueberries to thick Jell-o and stir. Spoon over cake. Refrigerate 4 hours until firm. Beat cream cheese & sugar. Add cool whip. Spread over Jell-o. Arrange strawberries & blueberries to make flab.

Holiday Cider

Caroline

Mix :

1 part cider

2 parts 7-up.

Squeeze fresh lemon juice into mixture as desired.

Merry Meringues

Caroline

4 egg whites 

1/4 tsp. cream of tartar 

3/4 cup sugar 

1/4 tsp. almond flavoring

1/4 tsp. vanilla

1 pkg. Jell-o (lime or strawberry)

Beat egg whites and cream of tartar on high for 5 minutes until soft peaks. Gradually add sugar a little at a time. Drop tablespoonful mixture onto baking sheet covered with parchment paper. Sprinkle with dry Jell-o.

Bake at 225 F for 50 min. Turn oven off. Prop oven door slightly and leave in oven 1 hour.

Easter Egg Nests

Caroline

1 pkg. Chow Mein noodles

1 pkg. butterscotch chips, melted

Mix together and form into nests. Fill with robin eggs, peeps, jelly beans, etc.

Candy Cane Cookies

Janet

1/2 cup softened butter                        2 1/2 cups flour

1/2 cup shortening                               1 tsp. salt

1 cup powdered or regular sugar         1/2 tsp. red food color

1 egg                                                
1 1/2 tsp. almond extract

1 tsp. vanilla

Mix first 6 ing. Blend in flour and salt. Put food color in half of dough. Roll red & white dough together to make candy canes.

Bake at 375 F for about 9 min.

Christmas Candy

Janet

Layer on bottom of a pan:

Marshmallow pieces or miniature marshmallows

Red candy pieces (fish, dots, gumdrops) cut up small

Pour milk chocolate melted over top and set.

Christmas Crazy Crunch

Janet

2 qts. popped corn 11/3 cup sugar

11/3 cup pecans 1 cup margarine

2/3 cup almonds 1 tsp. vanilla

1/2 cup Crystal Karo

Mix popcorn & nuts on a cookie sheet. Combine sugar, margarine, & Karo in 11/2 qt. Saucepan. Bring to boil stirring constantly. Boil stirring occasionally 10-15 min (heat on low) until it turns light caramel color. Remove from heat. Stir in vanilla. Pour over popcorn & nuts. Mix to coat well. Spread to dry. Break apart. Store in tightly covered container. Makes 2 pounds.

Nummy Munch

Teresa

17.5 oz. box Rice Chex 

1 cup or more Wheat Chex (optional)

17.5 oz box Corn Chex 

12 oz. pkg. sliced almonds

12 oz. box Honey Grahams 

14 oz. pkg. flake coconut or coconut ribbon

Melt 1 cup butter in saucepan. Stir in 2 cups Karo White syrup and 2 cups sugar. Boil 2 minutes. Pour over cereals and nuts in large bowl. Spread out on cookie sheets to cool and set. Crumble and eat. Nummy!!

Candy Pumpkins

Janet

Stir together: (can use heavy duty mixer)

1 small pkg. instant butterscotch pudding 

1/3 cup soft margarine

2 lbs. powdered sugar 

1/3 cup evaporated milk

Stir, then mix and knead with hands. Fun! Roll into balls.

Groove with back of silver knife. Squish in a chocolate chip stem.

Christmas Cookies

Geri Comeford

Beat: 

1 egg

1 cup powdered sugar

Melt, then add to above mixture:

4 squares semi-sweet chocolate or 6 oz. Chocolate chips

2 Tbs. butter

Add: 1 tsp. Vanilla

Mix in well: 6 crushed graham crackers (reserve ½ cup)

1 cup chopped nuts

2 pkg. (10 ½ oz.) colored or white miniature marshmallows

Make into rolls. Roll in reserved crumbs. Chill and slice.

Pink Popcorn

Geri Comeford

2 gallons popped corn (remove any unpopped kernels)

Melt: 1 Tbs. butter or margarine in heavy kettle.

Stir in: 1 cup milk and 2 cups sugar

Cook: to soft ball stage.

Add: food coloring

Pour: over popcorn in very large bowl and stir.

Stir: stir, stir, and stir some more. (Slowly goes sugary as you stir.)

Bag: when cool.