Goode Pumpkin Bread

Goode Pumkin Bread

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

Directions
Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

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Shakerwood's Christmas Cookies

CHERRY CHOCOLATE KISSES

1 cup butter (no substitutes), softened
1 cup sifted powdered sugar
1/8 tsp salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup maraschino cherries (chopped) I prefer mine chopped quite fine, so I run them through my small food processor
granulated sugar
48 Hershey's chocolate kisses

Heat oven to 325 degrees F. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat till combined. Beat in cherry liquid and almond extract till combined. Beat in flour until thoroughly mixed and then add cherries; mix well.

Shape dough into 1" balls and then roll in sugar. Place balls 2" apart on an ungreased cookie sheet. Bake 12 minutes. Remove from oven; press an unwrapped candy kiss on each cookie. Return cookies to oven and bake an additional 2 minutes or until cookies are lightly browned on the bottom. Transfer to wire racks; cool. Makes 48.

If you have just joined us, please visit the Christmas Quilt Along 2011 tab just under my header to see what today is all about.
Cathi

Peanut Butter Bars

Peanut Butter Bars

1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 c. flour
2 c. oatmeal

Cream together butter and sugars, add eggs, peanut butter, and vanilla. Mix dry ingredients together, and add to the butter mixture. Press into a large (10x15)
jelly roll pan or cookie sheet. Bake at 350 degrees for 15-20 minutes until lightly golden brown along the edges. Let cool.
Frost with peanut butter (this usually uses up the rest of my peanut butter jar), and then with Chocolate Frosting (recipe below).

Chocolate Frosting

6 T. butter, softened
6 T. cocoa
2 2/3 c. powdered sugar
2 tsp. vanilla
2-3 T. milk

Beat butter and cocoa until blended. Gradually add powdered sugar, vanilla, and milk.

Chicken Pot Pie

2c cooked chicken, chopped

15 oz frozen mixed vegetables (I added frozen broccoli as well, yummo)

2 cans cream of chicken soup

1 c milk

10 oz tube of refrigerated biscuits

Combine first four ingredients, place in (I used a) 9x13 baking dish. Bake at 400 for 20 minutes. While baking, cut biscuits (use your kitchen scissors!) into quarters, set aside. Remove dish from oven and stir. Arrange biscuit pieces on top of hot chicken mixture, bake until golden 10-20 minutes.

Napoleon Slice

1 box graham cracker
2 boxes vanilla pudding (cooked variety)
500 ml whipping cream


Topping:
2 c icing sugar
4 tbsp milk
1 tsp vanilla
melted chocolate (baker's squares)

Line bottom of 9x13 pan with graham crackers. Make pudding and allow to cool. Spread pudding on crackers. Whip cream and spread on top of pudding (do not sweeten whipped cream). Put a layer of graham crackers on top of whipped cream. Beat topping, pour over top of crackers and ice. Drizzle melted chocolate on top.

Beef Stroganoff

1 tbsp. all-purpose flour
1/2 tsp. salt
1 lb. beef sirloin, cut into strips
2 tbsp. butter
3-4 c. sliced mushrooms
1/2 c. chopped onion
1 clove (or more) minced garlic
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2 tbsp. butter
3 tbsp. all-purpose flour
2 tbsp. tomato paste
1 1/4 c. beef broth
1 c. sour cream
2 tbsp. dry sherry
6 ounces noodles, cooked

Combine 1 tbsp flour and salt; coat meat with mixture. Heat skillet, then add 2 tbsp butter. When melted, add sirloin strips and brown quickly on both sides. Add mushroom slices, onions and garlic; cook 3 or 4 minutes until onions are crisp-tender. Remove meat and mushrooms from pan.

Add 2 tbsp butter to pan drippings; blend in 3 tbsp flour. Add tomato paste. Stir in stock and cook over medium-high heat till thickened and bubbly.

Mix beef/mushroom and sauce together in slow-cooker pot; cook on high for 1 hr, then turn to low until meat is tender.

At the end, stir in sour cream and sherry. Serve over hot buttered noodles.

Clam Spaghetti

Hayley's Favourite...

3 tbsp. oil
3 cloves garlic, halved
1/4 c. butter
2 tsp. lemon juice
1/2 tsp. basil
1/2 tsp. parsley
salt and pepper
1 c. parmesan cheese
2 cans clams and juice
2 tbsp. sour cream or natural yogurt
Pasta of your choice, cooked al dente

Saute garlic in oil, then discard once brown. Add clams, spices, lemon juice and butter. Simmer these together for 10 minutes. Add the sour cream or yogurt at the end, blending it in completely. Pour the mixture over the cooked pasta (shells or spaghetti work well), stir in the parmesan cheese and serve.