1 cup of pumpkin 1 cup of sugar
1/2 cup of milk 2 eggs
1/4 cup of butter, melted 2 cups of all-purpose flour
2 teaspoons of baking powder 1 teaspoon of ground cinnamon
1/2 teaspoon of baking soda 1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger 1 cup of chopped walnuts
1 cup of fresh or frozen cranberries
In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan. Bake at 350 degrees for 70 minutes. Cool in pan for 10 minutes; remove to wire rack to cool.
Source : http://chillapple.blogspot.com/2009/11/cranberry-pumpkin-bread.html
Preheat oven to 350. In a bowl sift the flour, salt, sugar, and baking soda.In another bowl stir together the pumpkin, oil, eggs, water, and the spices
and add to the flour mixture...
1-1/2 cups of flour
1/2 teaspoon of salt
1 cup of sugar
1 teaspoon of baking soda
1 cup of pumpkin puree
1/2 cup of vegetable oil
2 eggs, beaten
1/4 cup of water
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1/4 teaspoon of allspice
1/2 cup of chopped nuts
Preheat oven to 350. In a bowl sift the flour, salt, sugar, and baking soda.
In another bowl stir together the pumpkin, oil, eggs, water, and the spices
and add to the flour mixture. Add the nuts. Pour the batter into a greased
loaf pan and bake for 50-60 minutes. Cool on a wire rack.
Source : http://chillapple.blogspot.com/2009/11/pumpkin-bread.html
Crust:
1 1/4 cups of graham cracker crumbs
1/4 cup of sugar
1/4 cup of margarine or butter, melted
Filling:
3- 8 ounce packages of cream cheese 1- 14 ounce can of sweetened condensed milk
2 cups of canned pumpkin, not pumpkin pie mix 3 eggs
1/4 cup of maple syrup plus extra if you wish 1 1/2 teaspoon of ground cinnamon
1 teaspoon of nutmeg Whipped topping
1/2 cup of chopped pecans
Directions:
Preheat oven to 350 degrees.
Crust:
Combine the graham cracker crumbs, sugar and margarine and press firmly on bottom of 9-inch
spring form pan or a 13 X 9-inch baking pan.
Filling:
In large bowl, beat cream cheese until soft. Gradually beat in condensed milk. Add pumpkin, eggs, maple syrup, and spices. Mix well. Pour into pan. Bake about 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.
Source : http://chillapple.blogspot.com/2009/11/maple-pumpkin-cheesecake.html
the dough down and turn ou t on a floured surface and knead for 7 minutes. Divide the
dough in half and roll each half into a 12 inch circle. Brush each circle of dough with 1 tablespoon of melted butter ...
1 package of dry yeast
1/4 cup of warm water
1/4 cup plus 2 tablespoons of melted butter
1/2 cup of sour cream
1/4 cup of sugar
2 eggs
1 teaspoon of salt
3 1/4 cups of all -purpose flour
3/4 cup of sugar
3 tablespoons of grated orange peel
2 tablespoons of melted butter
Dissolve the yeast in the 1/4 cup of warm water in a large bowl. Add 1/4 cup plus 2
tablespoons of the melted b utter, sour cream, 1/4 cup of sugar, eggs, and the salt and mix
well. Slowly stir in enough flour to make a soft dough and mix well. Turn the dough into a
greased bowl, cover and let rise in a warm place for 1 1/2 to 2 hours until the dough has
doubled in size.
Combine the 3/4 cup of sugar and the orange peel in a small bowl and set aside. Punch
the dough down and turn ou t on a floured surface and knead for 7 minutes. Divide the
dough in half and roll each half into a 12 inch circle. Brush each circle of dough with 1 tablespoon of melted butter and sprinkle with the sugar and orange peel. Cut each circle into 12 wedges and roll up starting at the wide end. Place each roll on a greased baking sheet with the point side down. Cover and let rise for 45 minutes or until doubled. Bake for 25 minutes at 350 degrees. While the rolls are warm spoon on the glaze shown below.
Makes about 24 rolls
Glaze For Orange Yeast Rolls
3/4 cup of sugar
1/2 cup of sour cream
1/4 cup of butter
2 tablespoons of o range juice
Mix all of the ingredients together in a small saucepan. Cook over low heat, stirring
frequently until thoroughly heated (do not boil). Spoon on warm Orange Yeast Rolls.
Source : http://chillapple.blogspot.com/2009/11/orange-yeast-rolls.html
1 cup of flour
1 package of yeast
1 tablespoon of butter
1/4 teaspoon of salt
1 egg
2/3 cup of milk
1/4 cup of butter
Heat the milk, 1 tablespoon of the butter, and the sat until warm. Combine 1/2 cup of the
flour and the yeast together. Stir into the m ilk mixture. Add the egg and beat with an
electric mixer on low speed for 1 minute. Stir in the remaining flour and beat unti l smooth.
Cover and let rise for about 1 hour.
Melt 2 tablespoons of butter on a griddle or in a large frying pan on medium he at. Lightly brush Crumpet rings (or tuna fish cans with the top and bottom removed) with butter. Place the rings on the griddl e or in the frying pan and pour 2 tablespoons of batter into each ring.
Cook for 4 minutes, remove the ring, flip the Crumpet a nd cook for 4 to 5 minutes on the other side.
Source : http://chillapple.blogspot.com/2009/11/crumpets.html
2 packages of dry yeast
6 cups of unsifted flour
1 tablespoon of sugar
2 teaspoons of salt
2 cups of milk
1/4 teaspoon of baking soda
1/2 cup of water
Corn meal
Mix the 3 cups of flour, yeast, sugar, salt, and the baking soda in a large bowl. Heat the milk and water to 120 degrees. Add the milk and water to the flour mixture and beat well. Stir in the rest of the flour to make a stiff batter. Spoon batter into 2 loaf pans that have been greased and sprinkled with the corn meal. Sprinkle the tops of the loaves with the corn meal, cover and let rise in a warm place for 45 minutes. Bake for 25 minutes at 400 d egrees.
Remove from pans immediately and cool.
Source : http://chillapple.blogspot.com/2009/11/english-muffin-loaves.html
1 stick of butter or margarine, softened
1 box of light brown sugar
3 eggs
2 cups of self -rising flour, sifted
1 teaspoon vanill a
6 ounces of chocolate chips
1 cup of chopped pecans
Cream the margarine or butter and sugar together. Add the eggs and beat well. Next add the flour a little at a time and the vanilla. Beat well and stir in the chocolate chips and pecans. Pour the batter into a well greased 9” X 13” pan and bake for 40 to 50 minutes at 300 degrees.
Source : http://chillapple.blogspot.com/2009/11/chew-bread.html
In a large bowl stir together the all−purpose flour, whole−wheat
flour, sugar, sage, baking powder, baking soda, salt and garlic.
Add the margarine or butter...
2 1/4 cups all purpose flour
1/4 cup whole−wheat flour
1 teaspoon sugar
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic chopped finely
3 tablespoons regular margarine or butter
3/4 cup & 2 tablespoons of fat−free buttermilk
Coat a baking sheet with non−stick spray and set aside.
In a large bowl stir together the all−purpose flour, whole−wheat
flour, sugar, sage, baking powder, baking soda, salt and garlic.
Add the margarine or butter. Using a pastry blender cut the margarine
or butter into the flour mixture until coarse crumbs form. Add the
buttermilk and stir to form a soft dough.
Place the dough on a floured surface and gently knead to form a ball.
Roll out the dough until it is about 3/4 inch thick. Cut into 12 round
circles and place on the prepared baking sheet.
Bake at 400 degrees for 18 to 20 minutes or until the biscuits are
golden brown.
Source : http://chillapple.blogspot.com/2009/11/garlic-and-sage-biscuits.html
birds thoroughly. Place pheasants in a deep casserole. In the same
skillet, combine onion, raisins, chili sauce...
4 pheasants, quartered
Flour
1/2 butter or maragarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 tablespoons Worchesershire sauce
1/4 teaspoon garlic powder
1 cup Sherry
1 (1−lb.) can pitted dark sweet cherries, drained
Dust pheasants with flour. Melt butter in a heavy skillet: brown
birds thoroughly. Place pheasants in a deep casserole. In the same
skillet, combine onion, raisins, chili sauce, water, brown sugar,
Worchestershire sauce and garlic; boil briefly, scraping browned meat
from bottom and sides of pan; pour over pheasants. Bake covered, in
a moderately slow oven (325F) for 1 1/2 hours. remove cover; add
sherry and cherries. Continue baking 20 minutes longer. To serve,
transfer to a deep chafing or warming dish. This works well with
wild rice and a fresh green vegetable.
Source : http://chillapple.blogspot.com/2009/11/pheasant-jubilee.html
1 Pheasant − Cut up Flour Butter 8 oz. Sour Cream 2 Cups Water 2 teaspoons Worcestershire Sauce Few drops Tabasco Sauce 2 Bay Leaves Dash Sweet Basil Dash Rosemary...
1 Pheasant − Cut up
Flour
Butter
8 oz. Sour Cream
2 Cups Water
2 teaspoons Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper
Dust pieces of pheasant with flour and brown in butter. Mix sour
cream and water. Add remaining ingredients to sour cream mixture.
Pour sour cream mixture in a covered roaster and add pheasant.
Bake at 325F for several hours or until tender.
Source : http://chillapple.blogspot.com/2009/11/pheasant-in-spiced-sour-cream.html
1 Pheasant − Cut up
Flour
Butter
8 oz. Sour Cream
2 Cups Water
2 teaspoons Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper
Dust pieces of pheasant with flour and brown in butter. Mix sour
cream and water. Add remaining ingredients to sour cream mixture.
Pour sour cream mixture in a covered roaster and add pheasant.
Bake at 325F for several hours or until tender.
Source : http://chillapple.blogspot.com/2009/11/pheasant-in-spiced-sour-cream.html