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Pumpkin Bread

PUMPKIN RECIPE:

Pumpkin bread was an autumn standby when I was growing up. This moist quick bread recipe from my grandmother’s recipe box spoke of nurture through all the spices, flavors, and aromas. Today when I make this tasty bread, it reminds me to be thankful and resourceful–thankful for the gift of hands to gather fall produce, and thankful for the farm where I grew up and was so privileged to be able to help harvest.

 

Pumpkin Bread

2 cups flour                                                     ½ teaspoon salt

½ teas. baking powder                                    1 teaspoon soda

1 teaspoon cloves, nutmeg & cinnamon        2 eggs

2 cups sugar                                                    ¾ cup butter

1 can (15oz.) pie pumpkin

 

In a medium sized-bowl, whisk together the dry ingredients thoroughly. In a larger bowl, with a hand mixer beat together the butter and sugar. Add eggs one at a time, beating well after each addition. Beat until fluffy and light. Beat the can of pumpkin into the egg mixture. Beat the flour mixture in just until combined. Transfer to two lightly greased loaf pans. Bake at 375 degrees for 60-70 minutes.

 

(If you choose to use fresh pumpkin, cut the pumpkin into quarters and bake on a baking sheet at 400 degrees for 45 minutes. Puree the flesh to equal 15 oz.)

MZ

 

 

Minestrone Soup

Nothing beats a hearty bowl of steaming soup

on a chilly fall day!

 

       Mary’s Minestrone Soup

 

1 # Italian pork Sausage                                 1 T. fresh basil

1 large onion                                                   1 t. fresh oregano

4 large carrots                                                             ¾ t. sweet marjoram

1-2 cans white beans                                      2 cans stewed tomatoes

1 large clove garlic                                         2 cans beef broth

 

 

Cook all (but the canned beans) together for a couple of hours…then add the beans and a handful of pasta.

 

When the pasta in tender, serve up hearty portions of soup with a bit of parmesan cheese on top.

 

ENJOY!

 

~ MZ

Old-Fashioned Baked Beans

For Your Next Picnic . . .

Old-Fashioned Baked Beans – The Easy Way

 

1 lb. ground beef                                         4 tbsp. molasses

1 lb. bacon, chopped                                  1 tsp. chili powder

1 onion, chopped                                        ¾ teas. pepper

½ c. catsup                                                    2 (16 oz.) cans red kidney beans

½ c. barbecue sauce                                   2 (16 oz.) cans pork and beans

1 teas. salt                                                     2 (16 oz.) cans butter beans

4 tbsp. prepared mustard                         2 tbsp. vinegar

 

Brown ground beef, bacon, and onion. Drain excess fat. Combine and add other ingredients, except beans; stir well. Add beans and combine thoroughly.

Bake for 1 ½ hours at 350®

MZ

Lemon Sour Cream Pie

  Lemon Sour Cream Pie

image1 (1)

 

 

 

 

 

 

 

Crust:

1 1/2 cups flour

3 tbsp. flour

2 tbsp. sugar

1 tsp. vanilla

2 tbsp. cream

1/2 t. salt

 

Filling:

1 cup sugar

1 cup sour cream

1/2 cup oil

2 eggs

1/3 cup fresh lemon

 

Heat oven to 400 F.  Stir up the pie crust in a bowl and pat into a 9 inch pie plate.

 

Filling:

In a large bowl, combine 1 cup sugar, flour, and salt. Add eggs, sour cream, lemon juice, and vanilla.

Pour into pie shell. Bake 15 minutes. Reduce heat to 350* F; bake 25 minutes longer. In a small bowl, combine topping ingredients; sprinkle over pie. Bake about 15 minutes longer or until topping is browned.

 

Topping:

1/3 cup sugar

1/3 cup flour

1 teas. Cinnamon

a dash of salt

1/4 cup butter

 

Wow Your Friends — Or Your Spouse — With Baked Fudge!

Want to impress your friends some evening for dessert and coffee?  Or
surprise your spouse for Valentine’s Day!)  This simple six-ingredient
dessert is super-easy, but it requires ramekins. You know–those small
baking dishes you can find at any retail store that handles
kitchenware. Or, better yet, comb the Goodwill Store and buy them for
cheap!
Baked Fudge-2
BAKED FUDGE

  • 2 whole eggs
  • 1 cup sugar
  • 2 Tbsp. cocoa
  • 2 Tbsp. flour
  • 1/2 cup butter
  • A splash of vanilla

Beat eggs until light and fluffy.  Add sugar and beat some more.  Add
the cocoa, flour, butter, and vanilla.  Place the ramekins in a large
tin pan and add hot water to the pan to about one inch deep.

Pour prepared fudge into the ramekins and bake at 325 degrees for
about 45 minutes.  Don’t overbake.  The inside should be gooey.

Be naughty and serve warm with maple nut ice cream!

Enjoy!

Mary Z.

Spiced Nuts

Spiced Nuts

 

A Holiday Season Treat

 

Bake at 350 about 20 minutes

1 egg white

5 cups pecans

½ cup each brown & white sugar

1 teas. cinnamon

¼ teas. allspice & nutmeg

A few shakes of cayenne, chili powder, and Hot Shot (that is black & red pepper blend)

 

Grease a cookie sheet. In a large bowl beat the egg white with 1 teas. water, using a fork. Add the nuts and toss and coat well. In small bowl combine sugars and spices…sprinkle over nuts and toss well to coat them all. Spread out in the pan and bake.

When you take out of oven…turn out onto waxed paper and break into pieces. Store in cool place in an air-tight container.

ENJOY!

Mary Z.

Jan Hagel Bars – A Quick and Easy Dutch Holiday Cookie

Jan Hagel Bars  – A Quick and Easy Dutch Holiday Cookie

 

From Holland come these crisp, buttery-rich strips with baked-on glaze. Quick and easy, especially nice for teas or as an accompaniment to ice cream desserts.

1 cup butter                                                 ½ tsp. cinnamon

1 cup sugar                                                   1 tbsp. water

1 egg, separated                                        ½ cup very finely chopped walnuts

 

Heat oven to 350. Lightly grease a jelly roll pan. Mix butter, sugar, and egg yolk. Measure flour by dipping method or by sifting.

Blend flour and cinnamon; stir into butter mixture. Pat into pan. Beat water and egg white until frothy; brush over dough; sprinkle with nuts. Bake for 20-25 minutes, or until lightly browned. Cut immediately into finger-like strips. ENJOY!

This recipe has been a “keeper” to any one I have served. These bars are great for the holidays. The recipe is from the Betty Crocker’s Cooky Book 1963, first edition.

 

Mary Z.

Spiced Nuts

Spiced Nuts

 

Bake at 350 about 20 minutes

 

  • 1 egg white
  • 5 cups pecans
  • ½ cup each brown & white sugar
  • 1 teas. cinnamon
  • ¼ teas. allspice & nutmeg
  • A few shakes of cayenne, chili powder and Hot Shot (that is black & red pepper blend)

 

Grease a cookie sheet. In a large bowl beat the egg white with 1 teas. water, using a fork. Add the nuts and toss and coat well. In small bowl combine sugars and spices…sprinkle over nuts and toss well to coat them all. Spread out in the pan and bake.

When you take out of oven…turn out onto waxed paper and break into pieces. Store in cool place in an air-tight container.                                ENJOY!

Mary Z.

Yum . . . Yum . . . Custard Pie

As my mother used to say, don’t knock it until you’ve tried it!

 

Crust that you can pat in the pan:

1 ½ cups of flour                                          ½ cup vegetable oil

2 tablespoons sugar                                     2 tablespoons cream

¾ teaspoon salt

Heat oven to 400 degrees

 

In a pie pan, combine flour, sugar, and salt. In a small bowl, combine oil, and cream; pour over the dry mixture. Mix with a fork until moist. With hands, press crust on bottom and up sides of pan. Chill in freezer (about 20 minutes) while you stir up the custard.

 

Custard:

4 eggs                                                             2 ¼ cups scalded milk

½ cup sugar                                                  ½ teaspoon salt

1 teaspoon vanilla

Beat eggs together with a whisk. Add sugar and flavoring and beat some more. Very slowly add the scalded milk into the chilled crust. Sprinkle with nutmeg on top before baking. Bake 20-25 minutes (the custard will still giggle a little in the center when you take it out of the oven.)

Easy Breakfast Bread

Frosted BreadSummer is a time when easy serving is a necessity.
Yet, if you are like me, you want to look like a great host or hostess.
This frosted round loaf will do the trick…and takes only a couple cast of characters:
– frozen bread dough
– cinnamon
– sugar
– butter
Remove one loaf of bread dough from the freezer and thaw.
When the dough is at room temperature, flatten it.
Spread with soft butter and sprinkle with cinnamon and sugar.
Roll the edges of the lump with your fingers into the center and
form it into a ball.  Turn it over and place in a round greased pan.
Cover with a dish towel and place in a warm spot to rise.
Bake in a 375 oven for 20-25 minutes. Yum Yum! Spread with your favorite frosting.