Date Pumpkin Squares
Ingredients:
2 1/2 cups
all-purpose flour
1 1/2 teaspoons double-acting baking
powder
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2
teaspoon ground cloves
1/2 teaspoon salt
1 cup plus
2 tablespoons butter, softened
2 cups firmly
packed light brown sugar
2 large eggs
1 cup
solid-pack (canned) pumpkin
1 teaspoon vanilla
1 pound
pitted dried dates, cut into thirds (about 2 cups)
1
1/2 cups chopped pecans
Sift together the
flour, the baking powder, the cinnamon, nutmeg, cloves,
and the salt. In another bowl with an electric mixer
cream the butter and the sugar, add the eggs, 1 at a
time, beating after each addition. Add the pumpkin, the
vanilla, and 1/4 cup water. In a small bowl toss the dates
with 1/4 cup of the flour mixture until they are
coated well. Gradually add the remaining flour blend to
the pumpkin mixture, beating slowly. Stir in the
dates and the pecans, stirring until combined well.
Pour the batter into a greased 13x9 baking pan. Bake
on the middle rack of a preheated 350°F oven for 1
hour, or until a tester comes out clean. Let the cake
cool on a rack, and cut into 12 squares., May be
served with vanilla ice cream or whipped cream.
Gingerbread Biscotti
Cammila
1 c. Almonds, Blanched
3/4 c
Sugar
1/4 lb./1 stick butter
1/2 c. Molasses,
dark
1/2 c. Crystallized/Candied Ginger, chopped
3
Eggs
3 c. Flour
1/2 Tbsp Baking Powder
1 Tbsp
Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves
1/2 tsp
Allspice
(another option is to replace those last three with 2 tsp
pre-mixed pumpkin pie spice if you have it on hand)
1
tsp Powdered Ginger
1/2 tsp Salt
Place
almonds in a 8 to 9 inch square pan. Bake in a 350* oven
until golden, 10-15 minutes. (I always check them
several times after catching coconut on fire one time
trying to toast it LOL) Let cool, coarsely chop and set
aside.
Beat sugar, butter, molasses and ginger until smooth.
Add eggs 1 at a time, beating after each
addition.
In a bowl stir flour, baking powder, cinnamon,
nutmeg, cloves, allspice and almonds. Add to egg mixture,
stir to blend. On two greaseed 12x15 inch baking
sheets, use well-floured hands and pat dough into 4 flat
loaves spacing them evenly on sheets. Each loaf should
be about 1/2 inch thick, 2 inches wide and the
length of the baking sheet. Bake in a 350* oven until
browned at edges and springy to the touch, about 25
minutes. Switch position of the pans halfway through the
baking.
Let loaves stand on baking sheets until cool to touch
then cut into long, 1/2 inch thick, diagonal slices.
On baking sheets arrange slices close together with
cut side down. Return to oven and bake at 350* until
cookies are brown, 15-18 minutes longer, switch positions
of pans halfway through baking.
Transfer
biscotti to racks and let cool completely. Serve or store
airtight up to 1 month freeze for longer storage.
=)
It is also really really delicious to melt a bowl of
vanilla chips and dip one side of the finished and only
slightly warm biscotti into it, then set on waxed paper or
clean plastic grocery sacks (recycling lol) until
hardened.
Pumpkin Roll
Kim
3/4 c flour
1 c sugar
1/2 t cinnamon
3
eggs
2/3 c solid pack pumpkin
Preheat oven to 375.
Mix the wet ingredients together first. Then add dry
ingredients and mix well.
Take wax paper and line inside
of cookie sheet pan, not over 10x13x1 and spray with
cooking spray.
Pour batter onto the sheet and spread
evenly. Bake 15 minutes or when toothpick comes out
clean.
Take the cake out of the pan by lifting wax paper up
carefully. Let it cool for about 5 minutes and then peel wax
paper off slowly. Put cake on kitchen terry towel
coated with sugar to prevent sticking. Then roll up with
shortest width facing you. Put in the frig until cool.
Filling
8oz cream cheese
2 T soft butter
3/4 t
vanilla
1 c powdered sugar
1 c chopped nuts (if
desired)
Mix the ingredients together until smooth. Roll out
your cooled cake. Spread filling evenly on cake, then
roll it up the same way, peeling towel off slowly. I
like to put a little of the filling on the top of my
cake.
Refrigerate 2 hours before serving.
My entire family
loves this so I usually have to double the recipe to
make sure there is enough for all. Hope you enjoy
this.
Dipped Pretzels
Ruth
Purchase a huge bag of plain, traditional shaped pretzels
and a packag of both the white and dark chocolate
bark.
Lay a sheet of waxed paper or foil over 2 cookie
sheets.
Place about 5 of the dark blocks in one
microwavable bowl, and about 5 of the white in another
microwavable bowl. Microwave them for about 90 seconds, stir,
and repeat until they are both melted.
Using a
wide-tined fork, dip the pretzels either in the white or
dark, coating well, then tapping so that they shake off
the excess candy. Then place them on the cookie
sheet. Make one sheet the white and the other the dark.
You may need to melt more.
When the cookie
sheets are full, take a spoon and dip it in one of the
bowls and with a waving motion over the opposite color
of pretzel, make lines. (Does this make sense?) This
part makes them look real professional.
Let
them dry, then pull off and share!
~smile~
These are very addicting!
I'm thinking of trying
some red and green sprinkles on the white ones this
year. I dont' know if it will work.
Also, I've
seen where if you do it fast enough (before they get a
chance to dry), you can place them together in a fashion
that looks like a large snowflake....side to side with
the single hole facing the center.
Red-Hot Treats
Ruth
1/2 cup red-hot candies
1/2
cup margarine
2 tablespoons sugar
1 egg
1.5
cups flour
1 tsp. baking powder
Place
red-hot candies into food processor or blender. Process
until finely chopped. Remove 3 tablespoons crushed
candies; set aside. Add margarine, sugar, egg, flour and
baking powder to remaining crushed candies in a large
bowl. Mix until well blended with mixer or by hand.
Form into a roll about 7 inches long. Wrap in plastic
wrap or foil; freeze over night. Preheat oven to 375
degrees. Cut slices from log about 1/4 inch thick. Place 2
inches apart on ungreased cookie sheet. Sprinkle with
reserved crushed red-hots. Bake 9 - 11 minutes or until
golden brown. Remove from cookie sheet and cool on
racks. Makes 26-30 cookies
Crockpot Apple Pie
Jo
This is soooo good.. esp.
with a scoop of icecream on top!!
8 tart apples, peeled and sliced
1-1/4 tsp Watkins Cinnamon (Art# 1115)
1/4 tsp
Watkins Allspice (Art# 1920)
1/4 tsp Watkins Nutmeg
(Art# 1937)
3/4 cup milk
2 Tbs butter, softened
3/4 cup sugar
2 eggs
1 tsp Watkins Original
Vanilla (Art# 1008)
1/2 cup Bisquick
Topping:
1 cup Bisquick
1/3 cup brown sugar
3 Tbs
cold butter
Toss apples in large bowl with
cinnamon, allspice, and nutmeg. Place in lightly greased
crockpot. Combine milk, softened butter, sugar, eggs,
vanilla, and the 1/2 c Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold
butter into mixture until crumbly. Sprinkle this mixture
over top of apple mixture. Cover and cook on low 6-7
hours or until apples are soft.
Upside Down Chocolate
Pudding Cake
Crockpot
Jo
This is sooo easy and sooo very
good!!
1 cup
Bisquick
1-cup sugar
1/3 c. and 3 tbsp. unsweetened
cocoa
1/2 cup milk
1 tsp. vanilla
1-2/3 c. hot tap
water
Mix Bisquick, 1/2 cp sugar, 3 tbsp. cocoa, milk and
vanilla. Spoon batter evenly into lightly greased crock
pot. Mix remaining sugar, cocoa, and hot tap
water. Pour over the batter that is already in the Crock pot.
Cook on high 2-1/2 hours or until batter
no longer looks shiny on top.
**NOTE: This
literally ends up looking like a cake from the top,
but surprise! When you slice (scoop) the cake, there is a layer
of pudding underneath it. When finished, it looks
nothing like what you put in the crockpot in the
first place. This is a very rich dessert
Servings: 4