Posts filed under ‘Food’

Pumpkin Squares

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I have a card in my recipe file behind the “Pies” tab that reads: “I am smarter than Crisco and flour.” It’s like one of those positive affirmations a motivational speaker would teach you at a high-priced seminar. Only problem is, I’m not. I’m not smarter. Oh, I’ve tried, I’ve tried many times. I’ve got friends and relatives who are – smarter, that is – who can bake simply lovely pie crusts, but try as I may, I’ve surrendered; it is not my forte. So today I bring you a recipe for “Pumpkin Squares” for people who AREN’T smarter than Crisco and flour.

Crust:
1 C. flour
1/2 C. quick oats
1/2 C. brown sugar
1/2 C. (1 cube) butter
Mix well and press in 9X13 pan.  Bake 15 minutes @ 350º

Filling:
1 15 oz. can pumpkin
1 can evaporated milk
2 eggs
3/4 Cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Mix well with mixer, pour over crust.
Bake @ 350º 25 minutes

Topping:
1 Cup pecans, chopped
3 or 4 Tbs. butter, softened
1 Cup brown sugar
Mix well and sprinkle over filling.
Bake @ 350º  15 – 20 more minutes, or until filling is “set”, but don’t burn the nuts.

 

Chill.  Serve with whipped topping or vanilla ice cream.

December 28, 2012 at 10:46 am 1 comment

Cheesy Batter Bread

Here’s a quick bread recipe. I’m really glad I remembered I had this one too, since I have a package of cheddar I picked up several weeks ago when it was on sale. It’s fine – no mold or anything, just has gotten quite sharp. I like sharp cheese (I remember my dad did too), but the others in the fam aren’t too much of a fan. Whatever kind of cheese you have will work. This is a good one all by itself, or with a bowl of soup, or with a salad. (Hint: I like it best warmed 5 – 10 seconds in the microwave if it’s not hot.)
Ingredients:
1/2 Cup butter
1/2 Cup warm milk
1/4 Cup warm water
2 1/2 Cup flour, divided
1 pkg. (2 teaspoons) yeast
2 Cups (8 oz.) shredded cheese
1 1/2 teaspoons salt
1 teaspoon sugar
3 eggs

Directions:
Warm butter, milk, and water together. In a large bowl, combine 1 1/2 cup flour and all other ingredients. Beat 3 minutes at medium speed. By hand, stir in remaining 1 cup flour. Cover.

Let rise until light, ~ 45-60 minutes.

 

 

Grease a 9×5 loaf pan (I use a nine-inch round Pyrex). Stir down dough, place in pan. Bake at 375º (350º for glass pan) 40-45 minutes.

 

 

When it comes out of the oven and is still hot, I like to coat the top with a generous coat of butter, then sprinkle with coarse kosher salt.

August 12, 2012 at 8:58 pm 3 comments

Oatmeal cookie

Most people’s recipe boxes have several oatmeal cookie recipes.  So add another one already.  Honestly, this is very possibly the best oatmeal cookie you will make/eat.  Credit the butter and the spices.

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cardamom (optional but oh, my …)
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins (optional)

Directions:
Preheat oven to 350º F (175 Cº). In a large bowl, cream together butter, shortening, sugars, eggs, and vanilla. (Hint: crack the eggs into the measuring cup you’re going to use for the shortening, empty the eggs into the bowl, but don’t wash or rinse the cup before you put the shortening in it; the shortening will fall right out of the cup.)  Combine the dry ingredients in a separate bowl, stir into the sugar mixture, add raisins if you like.  Careful as you stir, dough will be very thick, you could break a wooden spoon.  Drop by rounded teaspoons (or a small scoop) onto a greased cookie sheet.  Bake 9 to 11 minutes until light and golden; do not over bake.  Let them “set” a couple minutes on the cookie sheet before you remove them to a foil-lined counter to cool completely.

March 31, 2012 at 10:16 pm 1 comment

Bacon-Wrapped Chestnuts

This recipe usually comes out at Christmas and New Years. I wondered if anyone may be interested because of the Super Bowl coming up in a week or so.  You could probably make this just from reading the title or looking at the pictures, pretty simple stuff – and pretty darn tasty.

Cut a package of bacon in half.  (You don’t have to arrange them in a lattice pattern like this unless you want your spouse to tease you too.)  Drain 1 can (8 oz.) whole water chestnuts and 1 small can pineapple tidbits.

Wrap each chestnut and tidbit with a half-slice of bacon, securing with a toothpick, and place in a 9X9 baking dish.  Combine 1 cup barbecue sauce with 1/2 cup honey and 1/2 cup grape jelly, pour over and around wraps.

Bake covered at 400 degrees Fahrenheit (204 degrees Celsius) for 20 minutes; uncover and bake 10 minutes more.

Bacon and barbecue sauce – yum!

 

January 29, 2012 at 6:52 pm 2 comments

B&W Chocolate Cookies


I intentionally write “B&W” rather than “Black and White” … just feels right.  This cookie started out as a chocolate base with peanut butter chips.  I do like peanut butter, but apparently not as much as others; I’m especially not a big fan of peanut butter chips in cookies.  So, I swapped out the peanut butter chips originally called for with half semi-sweet, and half white chocolate.  You can’t see the semi-sweet chips in these pix.

Ingredients:
1 ¼ cups butter or margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ bag semi-sweet chocolate chips
½ bag white chocolate chips

Directions:
Preheat oven to 350ºF (175ºC)
In a large mixing bowl, cream butter and sugar; add eggs and vanilla, beat well.  In a separate bowl, combine flour, cocoa, baking soda and salt. Incorporate into the creamed mixture with a stout spoon, the dough will be stiff.  Stir in the chips.  Drop by teaspoonfuls onto a greased (I don’t know why all these recipes always say “ungreased” – you ever tried to scrape the cookies off an ungreased sheet?) cookie sheet.  Bake 8 to 9 minutes.  Do not over-bake; cookies will be soft.  They will puff while baking and flatten while cooling.  Allow to cool a few minutes on the sheet, and then remove to a rack or aluminum foil on the counter-top to cool completely.

December 3, 2011 at 12:07 pm 2 comments

Bacon Cheddar Muffins

 

I’ve been making this muffin recipe for my family and friends for years; it’s been a staple in our family our whole married life.

Ingredients
1 3/4 Cup Flour
1 Cup Cheddar, shredded (or cubed real small)
1/4 Cup Sugar
2 tsp baking Powder
1/4 tsp salt
1 egg slightly beaten
1 1/2 Cup milk
1/3 Cup oil
1 pkg. bacon (cut small, cooked, cooled, drained)

Directions
Combine the first five ingredients in one mixing bowl; the rest in another. Stir the two together, spoon into greased muffin tin. Bake at 400 degrees for 20 – 25 minutes, or until golden brown. Serve warm.

October 25, 2011 at 7:25 pm 4 comments

Oatmeal Coconut and Goodies Galore

( aka “Coconut Chewies”)

I won’t take credit for the origin of this, I got the idea and the foundation of the recipe from an old school chum, Debbie Black Iverson.  I’m torn over which is better – the texture or the taste – both are most excellent.

Ingredients
Wet:
1 cup butter, softened (option: 1/2 cup butter, 1/2 cup shortening)
2 cups brown sugar (option: 1 cup brown sugar, 1 cup white sugar)
2 eggs
1 tsp. vanilla extract
1 tsp. coconut extract

Dry:
2 cups flour
2 cups oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp. cinnamon

Mix-ins:
1/2 cup coconut
½ cup raisins (optional)
1 cup semi-sweet or milk chocolate chips or M&Ms (optional)
1 cup chopped walnuts or pecans (optional)

Directions
In one bowl combine everything wet; blend well.  In another bowl, combine everything dry.  Combine the two, mix in the mix-ins. (Careful to not break your spoon, dough is very stiff.)  Drop by tablespoons (or small scoop); flatten slightly with backside of spatula or bottom of a glass before baking.  Bake at 375 degrees for 9 minutes or until light brown.  Cool slightly on cookie sheet before removing to foil-lined counter to cool completely.  Store in airtight container.

June 28, 2011 at 8:50 pm 1 comment

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