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susieq76 
Posted: 14-Oct-2005, 11:41 AM
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Pumpkin chocolate chip muffins

from my dear friend Anita

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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Shadows 
Posted: 14-Oct-2005, 04:56 PM
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Recipe Name: CRANBERRY MUFFINS
Category: MUFFINS
Serves: 12



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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ghost 
Posted: 15-Oct-2005, 04:01 AM
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Acorn Squash and Wild Rice

Serves 4

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.

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Shadows 
Posted: 19-Oct-2005, 06:28 PM
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Recipe Name: CRANBERRY-PUMPKIN CAKE
Category: CAKES
Serves: 12

SOURCE 3 SISTERS COOKBOOK

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.
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susieq76 
Posted: 21-Oct-2005, 09:14 AM
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Oh Shadows! I am SO going for that recipe as soon as I get to the store! Yum-my!
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Shadows 
Posted: 21-Oct-2005, 04:58 PM
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Here is the web site I found it on, many native fall recipes:

http://oneida-nation.net/cookbook/index.html

This post has been edited by Shadows on 10-Jun-2006, 10:11 AM
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Sekhmet 
Posted: 18-Sep-2008, 07:02 PM
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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.

This stuff is *so* good...



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flora 
Posted: 18-Sep-2008, 07:17 PM
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This looks great.

About how many servings would you get using this as the main course?

Flora


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Sekhmet 
Posted: 18-Sep-2008, 07:30 PM
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With regular sized soup bowls, we got about 8 servings out of this batch, but we tend to really fill bowls up...so I'll ballpark it to 8-10 servings.

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stoirmeil 
Posted: 19-Sep-2008, 05:16 PM
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"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.

The party's at your house, Sekhmet.
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flora 
Posted: 19-Sep-2008, 06:38 PM
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Just finished my first bowl!

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.

Thanks again for the recipe, Sekhmet.
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stoirmeil 
Posted: 20-Sep-2008, 06:02 PM
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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.
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Shadows 
Posted: 21-Sep-2008, 09:52 AM
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QUOTE (stoirmeil @ 20-Sep-2008, 06:02 PM)
I don't know if I've posted this before -- I can't find it...

You have it posted in the "SOUPS" topic also:

http://www.celticradio.net/php/forums/inde...?showtopic=4782


No problem with being in both....
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maggiemahone1 
Posted: 21-Sep-2008, 03:56 PM
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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.
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ogdenmusic 
Posted: 24-Sep-2008, 04:26 PM
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Mmm Apple fritters, I will have to try that recipe out. I saw one recipe here in the post for squash. Does anyone have any other recipes for squash?


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