Easy Pumpkin Muffins

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 and 1/4cups granulated sugar
• 1 can (15 ounces) of pure pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water or fruit juice (I used apple cider)

I ADDED RAISINS AND CHOPPED NUTS TO HALF OF THIS BATCH.

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

3/4 full. Bake for 33 to 36 minutes. (CLOSER TO 25 MINUTES IS SUFFICIENT)

Pumpkin Custard

• I wanted to use up a can of pumpkin that I bought a while ago to make SOMETHING,,,,,,,,,,but I am not sure exactly what it was I was going to make. I remembered when Chris was making a pumpkin pie at my house a few years back and he had some extra pie filling which he put into custard cups  (I think I ate all of them while they were away)  I found this recipe online on DAD WITH A PAN website.  
• one 16 oz. can pumpkin
• 1/2 c. whole milk (I increased this somewhat)
• 2 eggs
• 1 t cinnamon
• 1/2 t nutmeg
• 1/4 t ginger
• 1/4 t cloves
• 1/4 t salt
• 4 T sugar
• bit of pumpkin pie spice (my addition)

Combine all the ingredients and fill custard cups 2/3 full

Bake approximately 30 minutes in oven at 350 degrees.  Let cool 10-15minutes

Two Step Slow Cooked Brisket (Good Housekeeping April 2017)

LABOR DAY SUPPER

• 1 corned beef brisket (about 4 lbs.), trimmed
• 1 can (14 oz.) crushed tomatoes
• 3 cloves garlic, crushed (I used crushed garlic from a jar)
• 1 medium red onion, sliced  (I used two yellow onions)
• 1 medium yellow onion, sliced
• 1 tbsp. olive oil
• Finely chopped parsley, for garnish
  

Directions

1. Season brisket with 3/4 teaspoon each salt and pepper; add to large slow-cooker bowl along with crushed tomatoes and garlic. Cover and cook on low 10 hours or until very tender.
2. About 25 minutes before meat is ready, on large rimmed baking sheet, toss red onion and yellow onion with olive oil and 1/4 teaspoon salt. Roast at 425°F 20 minutes or until browned. Top brisket with roasted onions and finely chopped parsley.
3. I forgot to take the onions out of the oven!  Served with rice, baked sweet potatoes, four bean salad, crescent rolls, applesauce with tapioca pudding for desert.

FESTIVE FRUIT CAKE

2 cups of water

SAVE 

2 tablespoons oil

2

eggs

2

boxes             Pillsbury Quick Bread (NUT)

2

cups pecans or walnuts (halves or chopped)

2

cups raisins

2

cups candied fruit

1

cup cut-up candied pineapple

I think I might also add a small jar of maraschino cherries chopped up. 

Powered by Chicory

Steps

• 1

  Heat oven to 350°F. Grease and flour bottom and sides of 12-cup Bundt® or 10-inch tube pan.  or two

  8 x 4 pans. times for loaf pans, 8x4" 70-80 min., 9x5" 60-70 min.times for loaf pans, 8x4" 70-80 min., 9x5" 60-70 min. Loaf pans could probably work, also. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir with spoon until combined. Pour into greased and floured pan.
• 2

  Bake at 350°F. for 70 o 75 minutes or until golden brown and toothpick inserted in center comes out clean.

  NOTE: original online recipe calls for longer, my friends recipe calls for 70 to 75 minutes.

  Cool 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.
• 3

  Wrap tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
• 4

  OPTIONAL Just before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.

 also, could be baked in muffin cups, 2/3 full, 20 to 25 minutes, makes three dozen.

Christa: check out this page for other hints (one baker added dates) https://www.pillsbury.com/recipes/festive-fruitcake/e929cb1e-1cf0-4bf9-b577-43ac2f033ebf

COUNTRY STYLE BAKED FRUIT

I prepared this for the Bowler Family Reunion which was yesterday.

15¬oz. can apricot, drained (I substituted a can of black cherries)
15¬oz . can peach slices, drained
15¬oz. can pineapple chunks, drained
1/2 c. brown sugar, packed
one can of sliced pears (I added this to the original recipe)
1 stick butter
1 or 2 sleeves round, buttery
crackers, crushed
In a 13"x9" baking pan, combine apricot,peaches. and pineapple:
 sprinkle on brown sugar. Dot with butter and add cracker crumbs.
 Bake at 350 degrees for 15 minutes or until bubbly. Makes 8 to 10 serving.

I used two sleeves of crushed Ritz Crackers and I stirred them into the
melted butter and then spread the mixture on the top.  This seems to be
more of a desert.  I liked it!

Bundt Cake Pan Spaghetti Pie

Ingredients

• • 1 pound spaghetti
  • 6 ounces Fontina cheese, shredded (2 cups)
  • 6 ounces sharp white cheddar cheese, shredded (2 cups)
  • 1½ cups whole milk
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 3 large eggs, lightly beaten
  • 2½ teaspoons pepper
  • 2 teaspoon kosher salt

Preparation

1. Preheat the oven to 425°F. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.

2. In a large bowl, mix the pasta with the remaining ingredients. Scrape into the prepared pan. Bake until the cheese is melted and bubbling, 35 to 40 minutes.

3. Transfer the pasta Bundt loaf to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve. 

Bundt Pan Roasted Chicken

Bundt Pan Roasted Chicken & Vegetables

Ingredients

SERVES 4

• 4lb whole chicken
• 1 lemon, cut in half
• 10 garlic cloves, divided
• 2 Tablespoons melted butter or evoo
• salt  pepper
• 2lbs red potatoes, chopped into bite-sized pieces
• 3 carrots, peeled and chopped
• 2 onions peeled and chopped
• 2 Tablespoons extra virgin olive oil

  
  

  gluten free

  
  

  • 
    

  Directions

  1. Preheat oven to 425 degrees.
  2. Move oven rack to lower

Directions

1. Preheat oven to 425 degrees. Spray a bundt pan with non-stick spray then place on a baking sheet and set aside. Combine potatoes (or Brussels sprouts,) carrots, onion, and 6 garlic cloves in a large bowl then add oil and season with salt & pepper. Toss to coat then transfer to prepared bundt pan.
2. Remove any giblets in the chicken then rinse inside and out under cold running water and pat dry with a paper towel. Season insides with salt and pepper, then stuff with remaining garlic cloves and lemon halves. Invert chicken over the center of the bundt pan, brush the outsides with melted butter, then season with salt and pepper.
3. Move oven rack to lower position then place bundt pan and baking sheet inside. Roast for 50-60 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160 degrees. Let chicken rest for 10 minutes before carving. Optional: While chicken is resting, turn oven up to 450 degrees and continue roasting vegetables in bundt pan