1 2/3 c. flour 1 c. sugar 1 tbsp. pumpkin pie spice 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt
mix these ingredients in one bowl
In another bowl:
2 large eggs 1 c. canned pumpkin 1 stick melted butter
mix these together and then combine the ingredients from both bowls into one, mixing thoroughly.
Then add:
1 c. chocolate chip morsels (Anita says to put the whole bag in, though!) and stir into the batter.
Bake at 350 for 20 - 25 minutes.
Man are these the best!! They smell incredible and taste better. They could probably be made into a bundt of some sort as well as muffins, though I have never tried.
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"Alas for those who never sing and die with all their music left in them" - Oliver Wendell Holmes
1 1/2 Cup Fresh or frozen Cranberries 1 Cup Chopped Walnuts 2 Cup Flour 3/4 Cup Sugar 2 Tblsp Shortening 1 1/2 Tsp. Baking Soda 3/4 Cup Orange Juice or Apple Juice 1 Egg, well beaten or 1 6 oz container yogurt ( stick with a berry yogurt)
Preheat oven to 350 degrees. Grease and flour a 12 muffin pan. mix flour,sugar,baking powder and soda. Cut in shortening. Stir in juice and egg ( yogurt) just until mixture is tacky. Fold in cranberries and nuts. Spoon into muffin tin and bake 20 -25 minutes.
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I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh. He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh. Religion has spoiled many a good man.
2 acorn squash(about 1 1/2lbs. each) 1/2 lb small Brussels sprouts 1 teaspoon canola oil 1 cup diced onion 1 teaspoon fennel seeds 1 teaspoon dried marjoram 1/4 cup minced fresh sage 1/4 cup fresh orange juice 2 teaspoons fresh lemon juice 1/8 teaspoon freshly ground pepper 2 cups cooked wild rice
1.Preheat the oven to 350F.
2.Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake until tender, about 45 minutes.
3.Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside.
4.Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and sauté for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through.
5.Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately.
1/2 cup chopped walnuts 3 tables brown sugar 1 1/2 tables toasted wheat germ 1/4 teaspo pumpkin-pie spice 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 cup toasted wheat germ 2 teaspo baking powder 1 teaspo pumpkin-pie spice 3/4 teaspo salt 1/4 teaspo baking soda 1 cup plain fat-free yogurt 3/4 cup canned pumpkin 1/2 cup packed brown sugar 2 tables vegetable oil 1 large egg 1/2 cup sweetened dried cranberries (example: Craisins) 1 teaspo grated orange rind cooking spray
Preheat oven to 350 degrees F. combine first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.
Yield: 12 servings Nutrition per serving: calories 210, percent calories from fat 28% (6.6 g.), sodium 199 mg.,cholesterol 19 mg.
So it's autumn, and I was looking around for a recipe that would fit my mood...
I tripped over this recipe, and it's so ridiculously easy that I decided to try it. It's *wonderful*, I strongly suggest it:
Pumpkin and Peanut Soup
4 cups canned packed pumpkin 2 cups sweet potatoes or yams, cooked and mashed (I used canned yams) 1 cup creamy peanut butter 4 tablespoons butter 6 cups chicken stock/broth salt & pepper to taste
Melt the butter, then add the pumpkin, sweet potato, and peanut butter. Mix thoroughly over medium heat till smooth. Slowly pour in the chicken stock, stirring all the while till it's all blended together. Add salt and pepper, allow to simmer 20 minutes, serve.
About how many servings would you get using this as the main course?
Flora
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"Nature always wears the colors of the spirit." -
Ralph Waldo Emerson
Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.
K. Gibran
In every walk with nature one receives far more than he seeks.
John Muir
"Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves."
"Beautiful Soup, so rich and gree-- er -- ORANGE, Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful Soup! Soup of the evening, beautiful Soup!
Beau--ootiful Soo-oop! Beau--ootiful Soo-oop! Soo--oop of the e--e--evening, Beautiful, beautiful Soup!"
Oh, frabjous day, yummy, it's finally fall and time for a soup like this. The african soups that resemble this usually have some red pepper in the mix -- maybe serve the bottle of Chinese red hot oil on the side. Otherwise, I'd have this with a multigrain bread, some smooth cheese like a Gouda, and a rich dark beer around the fire while telling scary stories.
I made only half the recipe and still had plenty for four. I did use crushed red pepper. Still my family thinks that if you can still feel your tongue, it is not hot enough. The red pepper oil might be just the thing for us.
I had sunflower bread along with a Mike's Hard Pomegranete Lemonade.
Letting a roasting chicken brine overnight in apple cider to have tomorrow.
I don't know if I've posted this before -- I can't find it. Anyway, it's a favorite for this time of year, and Sekhmet's soup reminded me of it:
Autumn Equinox Soup 1 tablespoon peeled fresh ginger, cut in very thin strips 1/2 cup chopped onion 2 tbsp. butter or oil 2 tbsp. flour 2 cups chicken broth (or vegetable broth, for vegetarians) 3-4 cups fresh cooked pumpkin (sieved), or canned 1 cup sweet red bell pepper, diced salt to taste a few drops of red Chinese hot oil and dark Chinese sesame oil 1 cup cream or evaporated milk
Sautée ginger and onion in butter or oil. Add flour and stir to cook flour; gradually add broth. Add all but sweet red peppers and cream/milk and cook, stirring, for 10 - 15 minutes. Add red peppers and cream/milk and heat through without boiling.
You can puree another half cup of sweet red peppers and add it to the pumpkin puree at the beginning – sweetens the broth, and adds a gorgeous color. But the other peppers are just warmed through at the end to keep them a little crunchy, for texture and pretty color. Can also garnish with thin rounds of sliced scallion, or toasted pumpkin or sesame seeds, and serve with a heavy, seeded multigrain bread and butter and some nice cheeses (e.g., edam, gouda or English cheddar), and new fall apples and grapes. A dark malty beer is good with this.
I made these today, a simple recipe, not much to it, kind of semi-homemade...
Apple Fritters 1 box (7oz) apple cinnamon muffin mix...I use JIFFY 1 egg 1/4 cup milk I add 1/4 cup flour and a dash of cinnamon to mix 1/2 cup of diced apples oil for frying mix muffin mix, flour and cinnamon...add egg and milk. mix together and add apples. These can be made in a deep fryer or a heavy pot , I use a cast iron chicken fryer with about 3 inches of oil. Heat oil until hot and drop a teaspoon of batter and cook until golden brown on both sides. Drain on wire rack with paper towels. Sprinkle cinnamon sugar to taste.