Pumpkin Bread

How about a nice warm piece of pumpkin bread with some butter or a cream cheese frosting.

                                                           

Before

After

Plated

Pumpkin Bread
Makes 2 loaves

1 1/2 c. pumpkin(1 can)
1/2 c. shortening
2 c. sugar
4 eggs (1 at a time)
2 c. flour
2 tsp. baking power
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 c. chopped walnuts or pecans
1/2 c. gold raisins (optional)

Grease and flour a loaf pan,
Mix everything together
Bake at 350 oven for 1 1/4hours

Roasted Garlic Soup

Roasted Garlic Soup 

4  whole heads of garlic             

3 tablespoons olive oil                         

6 tablespoons unsalted butter                         

2 medium onions, chopped                           

Salt and pepper                        

2 tablespoons chopped fresh thyme                         

1/4 cup all-purpose flour     

8 cups low-sodium chicken broth         
1 cup heavy cream, warmed                   
2 tablespoons chopped fresh parsley                     

 How to Make It                

 Step 1

 Preheat oven to 375°F; line a small baking sheet with foil.
 Use a sharp knife to cut about 1/4 inch off top of each
 garlic head. Place garlic cut side up on baking sheet and
 drizzle olive oil over heads. Roast garlic until softened,
 about 45 minutes. Allow to cool slightly. When cool enough
 to handle, squeeze soft cooked pulp from each clove into a
 small bowl. (You should have about 1/2 cup soft garlic pulp.)

Step 2
 Melt butter in a large pot over medium-high heat. Add onions
 and 1 tsp. each salt and pepper and cook, stirring often,
 until onions have softened, about 4 minutes. Stir in thyme
 and reserved garlic. Sprinkle in flour. Cook for about 1
 minute, stirring, to incorporate flour. Pour in chicken
 broth, increase heat to high and bring to a boil. Boil
 rapidly, stirring often, until slightly thickened about 10  minutes.

Step 3

 Working in batches, puree soup in a food processor or
 blender. Return to pot and bring to a simmer over medium
 heat. Add cream, season with salt and pepper and sprinkle
 with parsley.
 Prep Time                     

                      15 Mins                     

               Cook Time                                 
             1 Hour                               
           Yield                             
         Serves 8

Indian Pudding

Indian Pudding

1/4 c. Cornmeal
2 c. Hot Milk
1/4 c. Sugar
1/8 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Ginger
1/4 tsp. Cinnamon
1/4 c. Molasses
1 c. Cold Milk

Whipped Topping
Nutmeg

Stir cornmeal, a little at a time, into the hot milk and cook over low heat or in the top of a double boiler, stirring constantly, for 15 minutes until thick. Remove from heat. Mix together sugar , baking soda, salt, ginger and cinnamon. Stir into cornmeal mixture. Add molasses and cold milk, mixing thoroughly. Pour into a 1 -quart casserole dish and bake at 275F for 2 hours. Serve warm with whipped cream and a light sprinkle of nutmeg.

Tea Berries

Tea  Berries

Memories

I remember going on walks with my grandmother and she picked one and told me to tastes it. To me it tasted like wintergreen or chewing gum .

"Mountain tea" redirects here. For herbal infusions, see herbal tea
its actual "teaberries", are edible, The leaves and branches make a fine herbal tea, through normal drying and infusion process. For the leaves to yield significant amounts of their essential oil, they need to be fermented for at least three day .
With a taste of mildly sweet wintergreen similar to the flavors

Loved this gum growing up

It likewise inspired the name of Clark's Teaberry chewing gum.

Granola Bars

Granola Bars


Here's is a recipe for a snack

1/2 c . Reduced-Fat Peanut Butter or Jiffy
1/3 c. Honey
2 Tbsp. Canola Oil
1 Egg
1 tsp. Vanilla Extract
3 1/2 c. Old-Fashioned Oats
1/2 c. Brown Sugar
3/4 tsp. Salt
1/3 c. Peanut Butter Chips
1/3 c. Mini Chocolate Chips

In a large bowl, beat peanut butter, honey, egg, oil and vanilla until blended. Combine oats, brown sugar, and salt; add the peanut butter mixture and mix well. Stir in chips(batter will be sticky).

Transfer to baking dish coated with cooking spray. Bake at 350 degrees for 15 minutes until edges are lightly browned. Cool completely. Cut into bars
Enjoy!!

420* Just replace regular honey to magical honey and Canola Oil for magical  Coconut Oil

Crock Pot Cranberry Sauce

Crock Pot Cranberry Sauce

If you have leftovers this goes good in  muffins or cranberry bread


1/2 c. Orange Juice
1/2 c. Water
1/2 c. Brown Sugar
1/2 c. Sugar
1/4 tsp. Cinnamon
1 12oz. Fresh Cranberries

Put all ingredient in a crock pot ,set crock pot on High for 3 hours. When done take a potato masher to them.

Orange Tea Cake

I made this recipe.  Its very good


Orange Tea Cake

1 (16oz) package pound cake mix
1/2 c. plus 2 Tbsp. orange juice, Divided
2 egg whites
1/4 c. milk
1 (15oz)can of Mandarin orange segments in light syrup, drained
1/4 c. powered sugar
Grated peel of 1 orange

• Preheat oven 350F.Grease 9 inch Bundt pan
• Beat cake mix, 1/2 c. orange juice , eggs and milk in a large bowl with a electric mixer at medium speed 2 minutes or until light and fluffy. Gently fold in orange segments. Pour batter into prepared pan.
• Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool cake on a wire rack 15 minutes, invest cake onto wire rack and cool completely.
• Combine sugar, orange peel and remaining 2 Tbsp. orange juice in a small bowl, stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving..
• Makes 16 servings

Bread & Butter Pickles

Bread & Butter Pickles

This recipe from my grandmother recipe book back on Sept 23, 1969

4 quarts slice (16) cucumbers
6 med onions
1 green pepper
1 red pepper
1/3 c. salt
3 c. vinegar
3 cloves of garlic
4 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seeds
1 1/2 tsp. mustard seed

Combine cucumbers , peppers, onions and whole garlic cloves, sprinkle with salt. Let stand in ice for 3 hours then drain . Mix together vinegar ,sugar and spices then pour over cucumbers and place over low fire, heat to scalding but not boil. Stir often with a wooden spoon. Seal in hot jars.

Golden Glow Pickles

Golden Glow Pickles

6 quarts ripe cucumbers, peeled and cubed
4 small onions, finely chopped
2 red sweet peppers, finely chopped
1 1/3 Tbsp. turmeric
1 1/2 Tbsp. mustard seed
3 Tbsp. salt
2 Tbsp. celery seed
6 c. sugar
1 quart vinegar

Mix ingredients. Cook until tender and crisp.

------------------------------------------------------------------
Golden Glow Pickles

4 quarts cucumbers, peeled and cubed
4 c. onions
2 c. vinegar 
3 c. sugar
1 Tbsp. salt
1 Tbsp. celery seeds
1 Tbsp. turmeric 

Cook until tender and seal

Tapioca Pudding

One of my favorite recipes is Tapioca Pudding. My grandmother showed me how to make this.  This was and still is one of my comfort Food 

Tapioca Pudding

2-3/4 cups 2% reduced fat milk

1/3 cup sugar

3 Tbsp. Kraft MINUTE Tapioca

1 egg, beaten

1 tsp. vanilla

 Mix milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.

Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.

~Use Your Microwave

Mix milk, sugar, tapioca and egg in large microwavable bowl. Let stand 5 minutes. Microwave on HIGH 10 to 12 min. or until mixture comes to full boil, stirring every 2 min. Stir in vanilla. Cool as directed.

~How to Double

Use 1/3 cup MINUTE Tapioca and double all other ingredients.

**Note from my grandmother add 1  8oz can of Dole Crushed Pineapple (well drained) stir in well drained crushed pineapple. Refrigerate.