Recipes!

Recipes shared at the November Activity "Something Old, Something New"

Pumpkin Cream Pie

brought by Heather Dodd

Cream:

1 c pumpkin (pureed)

2 cups cold milk

2 boxes instant vanilla pudding (3.4 oz.)

1 tsp pumpkin pie spice

1 c frozen whipped topping for the top of the pies

Combine all ingredients in a bowl and mix together on low speed for 1 minute. Spoon filling into cups or mason jars on top of graham cracker crust. Top with a layer of whipped topping and chill in fridge until set, about half an hour.

Crust:

1 1/2 c finely crushed graham crackers

(about 1 1/2 pkg graham crackers crushed in my food processor)

1/3 c sugar

6 Tbsp butter

Mix these together well, then press into small cups or mason jars with your hands and chill in the fridge. Do not cook crust.

Ginger Cookies

brought by Melanie Ogden

Soft Ginger Cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks, optional

1 cup granulated sugar-for coating cookie dough balls

Directions:

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Pumpkin Chocolate Chip Cookies

brought by Kristina Heiner
1 30 oz. can pureed pumpkin
2 boxes spice cake mix
1 bag semisweet chocolate chips

1. Mix all ingredients in bowl and bake at 325 degrees for 18-22 minutes.
2. Enjoy!

Yield: 60 small cookies

(Can half recipe using 15 oz. can of pumpkin, 1 spice cake mix and 1/2 bag chocolate chips. Also, baking time can be decreased some if one prefers "sticky" cookies as the original bake time sets the outside of the cookie so they don't stick together.)

Whole Wheat Date Pudding

brought by Dorothy Bouy

1 c brown sugar

1 c whole wheat flour

1 c whole wheat bread crumbs

1/2 c each of nuts, chopped dates & raisins

1 tsp baking powder

1 tsp soda

1 tsp nutmeg

1 tsp cinnamon

Heat 1 c milk and 1 cube butter/ margarine and pour over dry ingredients. Mix well, add 1 tsp vanilla and mix thoroughly. Place in double boiler and steam for 1 hour or until done.

Butterscotch Sauce

1 cube butter

1 c brown sugar

2 c milk (better with part evaporated milk)

2 Tbsp cornstarch

Melt sugar and butter, add milk and bring to a boil (do not boil). Add cornstarch mixed with cold water or milk. Add 1 tsp vanilla.

Serve Warm.

"My Sister's Waffles"

brought by Renee Anderson

3 eggs

1 c milk

1/2 tsp vanilla

1/2 c butter/ margarine, melted

2 tsp sugar

2 c flour

1 Tbsp baking powder

1/2 tsp salt

Mix together well. Add water to thin batter, if needed. Cook on hot waffle iron.

Buttermilk Syrup

1 cube butter

1 c sugar

1/2 c buttermilk

1 tsp karo syrup

1 tsp baking soda

1 tsp vanilla

Combine butter, sugar, buttermilk and karo syrup in a saucepan and bring to a boil. Remove from heat and add baking soda and vanilla. Stir well. Mixture will expand to twice its size. Serve over waffles.

We love this so much that I usually 1 1/2 it.
Salsa

brought by Marci Petersen

40 tomatoes

5 jalepenos

12 green peppers

2 tbsp cumin

1 tbsp oregano

1 tbsp garlic salt

1/2 c. lemon or Lime juice

4 tbsp salt

3/4 c. sugar

1 cup white or cider vinegar

2-3 onions

we use a food processor to chop everything fine. I usually do a double batch. Scald the tomat...

Apple Dip

brought by Korrin Turner

8 oz. cream cheese, softened

1/2 c brown sugar

1/4 c sugar

1 tsp vanilla

toffee chips (about 3/4 of a bag)

Mix all ingredients and serve with sliced tart apples.

Bacon Covered Chestnuts

brought by Nicholai Hess

2 cans whole water chestnuts

1 pkg bacon (turkey bacon is a healthier option)

toothpicks

Sauce

1 c ketchup

1/4 c sugar

soy sauce, to taste

Preheat oven to 350. Cut bacon into halves (or thirds, whichever will wrap around the chestnut best) and wrap each chestnut securing with a toothpick. Bake for 30 minutes, or until bacon is cooked. Top each chestnut with sauce and bake additional 30 minutes. Serve warm.

Enjoy!!