Saturday, October 30, 2010

Pumpkin Crisp

Title: PUMPKIN Crisp
  Categories: Desserts
       Yield: 12 servings
       4    Eggs, beaten
   1 1/2 c  Sugar
       1 ts Salt
       2 ts Cinnamon
       1 ts Nutmeg
     1/2 ts Cloves
       2 c  Cooked pumpkin
      12 oz Can of Evaporated Milk or Half & Half
       1    Yellow cake mix
     1/2 c  Chopped pecans (opt.)
       2    Sticks of melted margarine
   1. Mix first 8 ingredients together.  Pour into a 13x9 inch pan.
   2. Sprinkle cake mix evenly over pumpkin mixture.  Sprinkle chopped
   pecans over the cake mix, then pour melted margarine evenly over the
   cake mix. 
3. Bake at 350 degrees for 1 hour (or more). Serve with Cool Whip on top.
An Apple Harvest: Recipes and Orchard Lore

Sunday, October 24, 2010


 Recipe By     : Louise
 Serving Size  : 15   
 Categories    : Poultry
    1       qt           Diced Celery
    2       ts           Poultry Seasoning
      1/2   ts           Pepper
    1       tb           Salt
    2       c            Broth, milk or water
    1       c            Finely chopped onion
    4       qt           Bread cubes, firmly packed
1. Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown.
2. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing
3. Bake in 325 degree oven 45 minutes, until browned on top.
  The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery

Saturday, October 23, 2010

Grand Champion Pumpkin Bread

  Categories: Breads, Fruits, Vegetables
       Yield: 10 servings
   3 1/3 c  Unbleached flour; sifted
       2 t  Baking soda
   1 1/2 t  Salt
     2/3 c  Cooking oil
       2 c  Pumpkin; mashed, canned, 1cn
     2/3 c  Chopped dates
       4 t  Pumpkin pie spice
       1 t  Baking powder
   2 2/3 c  Sugar
       4 ea Eggs; lg
     2/3 c  Water
1. Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. 
2. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy.  Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. 
3. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed.  Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. 
4. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean.  Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.
 Autumn Leaves Books-The Designing With Recipe Book

Thursday, October 21, 2010

Halloween Punch

Title: Halloween Punch
Categories: Beverages
4 c Apple cider
1 1/2 c Orange juice
1 c Pineapple juice
2 tb Sugar
4 c Ginger ale
Ice cubes
1. Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
2. Pour in the ginger ale. Add ice cubes.
Makes 10-1/2 cups.

Halloween: Customs, Recipes & Spells

Saturday, October 16, 2010

Halloween Face Paint

Halloween Face Paint
Recipe By : Louise
1 Teaspoon cornstarch
1/2 Teaspoon water
1/2 Teaspoon cold cream
2 Drops food coloring
Preparation :
1. In a small mixing bowl, combine all ingredients, mix well.

Face Paint Kit-8 Colors

Tuesday, October 12, 2010

Stuffed Pumpkin

Stuffed Pumpkin
By Louise

1 medium sugar pumpkin
1 lb. hamburger
1 lb. ground pork
1 onion, chopped
6 stalks of celery, chopped
2 teas. salt
1/4 teas. pepper
1/4 teas. cloves
1/8 teas. cinnamon
1/8 teas. nutmeg
1-2 cups dried bread cubes

1. Clean out pumpkin (reserve seeds and toast with a little butter and salt for a yummy treat).
2. Make stuffing by cooking the remaining ingredients (use a little broth or water if too dry) in the order given.
3. Place stuffed pumpkin in a pyrex baking dish and bake at 350 until nicely browned.

NOTE:  A great Halloween Meal served with crusty bread and a salad.

Ghoulish Goodies: Creature Feature Cupcakes, Monster Eyeballs, Bat Wings, Funny Bones, Witches' Knuckles, and Much More! (Frightful Cookbook)

Thursday, October 7, 2010

Stuffed Cabbage

Stuffed Cabbage
Recipe By : Louise
Serving Size : 6
Categories : Main Dishes Beef, Casserole, Vegetables
1 head cabbage
1 pound ground beef
1/2 pound sausage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
2 tablespoons onion flakes
1 small can tomato sauce
1. Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log two inches shorter than a cabbage leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish which has been lined with extra blanched cabbage leaves.
2. Mix onions with tomato sauce and spread over cabbage rolls. Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.

The Vegetable Dishes I Can't Live Without

Tuesday, October 5, 2010


By Louise
Categories: Main dish, Meats, Pork, Casseroles
Yield: 16 servings (2 pies)
3 c Mashed potatoes
3 lb Lean pork, ground
1 c Water
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Allspice
1 ts Sage
1 tb Salt
1/4 ts Pepper
1/2 c Onion, chopped
Pastry for 2 (2 crust) pies
1. In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed
potatoes; and mix well. Cool.

2. Fill two pastry-lined plates;adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake. Bake in a hot oven, 400 degrees F., For 40 minutes. Serve hot with gravy.

Canadian Recipes of The Great White North