posted
I believe there was a thread like this last year, too...
Since our fall and winter holidays are coming up (which I will neglect to name, since I know I will miss a few from certain countries), I thought I would share a recipie with everyone that my mother starts making around this time of year, that means fall and winter for me.
Pumpkin Bread
Ingredients
3 1/3 cup sugar
4 eggs
1 cup vegetable oil
1 can pumpkin
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamin
1 teaspoon ground cloves
1 teaspoon pumpkin spice
OPTIONAL: 1 cup chocolate chips/chopped nuts
DIRECTIONS Preheat oven to 325 degrees Line two (2) large bread loaf pans with parchment or wax paper (parchment paper works better) Mix the first four ingredients (and optional ingredient, if using) in a large bowl until (relatively) uniform; set aside. Thoroughly mix the remaining dry ingredients in a smaller bowl. With a wooden spoon, pour the dry ingredients into the larger bowl in sections, mixing thoughly each time until all ingredients are combined. Pour the mix into the pans (one pan isn't enough, since the bread rises) and bake for 1 1/2 hours. After the bread is baked, immediately take it out of the pans by either pulling it out via the parchment/wax paper or turning the pans over and pulling it off the bread. Allow the bread to cool for a few mintues before peeling back the parchment/wax paper. Terrific breakfast snack, too! We have it for Christmas Morning breakfasts, toasted and with butter. So, feel free to test out my recepie or to contribute your own.
posted
I also completely forgot this recepie until I posted the thread... Here's a great way to deal with all those turkey leftovers from Thanksgiving without having to eat sandwiches for the rest of the season! It's time consuming, but it's so great wonderful.
Homemade Turkey Soup NOTE: Turkey may be substituted for chicken
Part One: Turkey Broth
INGREDIENTS:
turkey carcass (if using chicken, get two chicken breasts, with bones)
1/3 of a white onion, finely chopped
2 stalks of celery, cut in long, thin strips
3 or 4 sprigs of parsley
1/2 teaspoon of salt
water
DIRECTIONS: Start by making the stock (base) of the soup: Usually you start with a turkey carcass & boil all of the meat off. (if using chicken, take 2 chicken breasts (raw), peel the skin off, and put in a large pot) Chop up about 1/3 of a white onion (don't get yellow, it's too strong) and put on top of the turkey. Take 2 stalks of celery & slice into thin strips. Put on top of turkey. Throw in parsley. Add pinch of salt, & cover turkey with water. (Don't use too small a pot, or when you sart boiling, this will bubble over & cause a big mess). Bring to a boil on high, then cut heat to medium-low, just enough to keep it boiling, cover with a lid, but put the lid at an angle so some steam escapes. Boil until all turkey is off the bone. This will probably take about 45 minutes. Keep an eye on it. If water starts boiling out, add some more water & cut heat a little. Keep meat covered with water. When turkey is done, allow broth to cool. This stock is the most important part. You have made a thick rich stock for the base of your soup. Part Two: Turkey soup INGREDIENTS
Home made turkey broth (also have a couple of store-bought cans of chicken broth in case you need it)
Turkey, cut into bite size pieces
Sliced carrots, peeled & cut into thin strips
About 1/2 package of angel hair pasta, broken into 2-inch pieces
Salt & pepper to taste
1 cup frozen peas, OPTIONAL
DIRECTIONS After the broth has cooled, skim any fat off of the top, then pour the broth through a colander or strainer, saving the broth in another pot. [You should have enough for your soup for 2 people. If not (or if your household has more than two people), you can add a can or two of canned chicken broth--Campbell's or Sweet Sue is the best. If you add canned broth, DO NOT DILUTE THE BROTH. It will be too watery if you do.] In the strainer, remove as much chicken as you can & chop into bite size pieces. Discard the rest of the vegetables (onions, celery, et cetera). Bring broth to a boil again, add carrots. Cut heat to medium. When carrots are almost done (tender), add the pasta pieces & the chicken pieces. The pasta will not take long. If you like, a cup of frozen peas can be added at this point, too. When pasta is done, taste soup & add salt & pepper if necessary. [It will probably not need salt, especially if you have added canned broth] Warm some crusty french bread & you have a meal for two. Refrigerate leftovers.
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My dad's stuffing is a tradition, and every year it gets weirder. Sausage, apples, cranberries, rice, tons of spice, onions, parsley, celery, and sometimes nuts. I wouldn't touch it until I was 17, and then I discovered it's actually quite good. Posts: 1903 | Registered: Sep 2003
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What's the sweet potatoes that everyone makes for potlucks that has marshmellows on top -- or in it?
Posts: 9538 | Registered: Aug 2003
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FG, I just call it sweet potato casserole. I make mine with bourbon - they help everyone to have a nice, mellow holiday. I'll try to post the recipe later.
Posts: 3037 | Registered: Jan 2002
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I am making this for dessert this year - Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix 1 (5.1-ounce) package cook-and-serve vanilla pudding mix or you can you sugar free instsant 1 (30-ounce) can pumpkin pie filling 1/2 cup packed brown sugar 1/3 teaspoon ground cardamom or cinnamon 1 (12-ounce) container frozen whipped topping 1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Posts: 153 | Registered: Aug 2002
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MaydayDesiax: Wow.. Never in my wildest dreams did I ever think that someone else'd ever had pumpkin bread, let alone made it themselves. My recipie's a tad different, but that's to be expected. Have you ever tried it with cream cheese or peanut butter? Tis amazing!
So, because you took the recipie I was going to share... I give you: Pumpkin Cake!!!
-The cake!-
4 eggs
2 cups sugar
2 cups flour
1/2 tsp salt
1 tsp cinnamon (though I prefer more...)
1 tsp baking soda
1 tsp nutmeg
1 tsp cloves
2 tsp baking powder
1 scant cup oil
1 can of pumpkin (uh...whatever size most cans are, I suppose)
-The frosting!-
3/4 cup butter
3 oz cream cheese (here again, I prefer more)
1 1/2 cup powdered sugar (or if you want to sound fancy, "confectioners' sugar")
1 tsp vanilla (Guess what! I think that you can't go wrong with more!)
food coloring is a must
-And here's what you do!-
Set your oven for 350 degrees, middle rack
Combine all wet stuff in your mixer
Combine dry stuff in a separate bowl
With the mixer running (slowly!), pour in a cup or so of the dry stuff at a time
Mix well, but not overly
Pour into a well greased jelly roll pan (9x16 or thereabouts, I'm not sure) and shake to get the air bubbles out
Bake for about 30 minutes, or until a toothpick comes out slightly damp and the top is brownish
And, when the cake is completely cooled, you can frost it
Mix room temperature butter and cream cheese until no lumps are left and is somewhat fluffy
Slowly add powdered sugar
And then add vanilla and food coloring
We eat it for dessert and for breakfast. And it'll serve whoever gets there first. Woo...oh,a nd because it has cream cheese, you should probably refrigerate it, provided there's any left. </not exaggering>
Posts: 1215 | Registered: Apr 2005
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I did, which is why I was somewhat disappointed that there were so few recipies. And therefore posted mine here.
Posts: 1215 | Registered: Apr 2005
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I was disappointed there were so few recipes, too. I kept bumping it trying to get some. You should have posted your recipe there. Posts: 5771 | Registered: Nov 2000
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I shared this last year, but I figured I'd share it again jsut in case anyone wanted it.
Fortner Traditional Camel Cookies:
Ingredients: 1 c. shortening, 1 c. sugar, 1 egg, 1 tsp. vanilla extract, 1/2 c. thick sour cream, 4 c. flour, 1/2 tsp. salt, 3 tsp. nutmeg, 1/2 tsp. baking soda
Directions: Cream shortening, add sugar and mix well. Add beaten egg, sour cream, and vanilla. Sift dry ingredients and gradually add to creamed mixture, mixing well after each addition. Form desired shapes on ungreased aluminum cookie sheet(we use a cookie press with a camel shape to squeeze the dough onto the sheets, but you can do whatever you like). Yeild 10 dozen. Bake at 375 for 10-12 minutes or until VERY light brown. THey should be fairly crunchy when cooled.
Posts: 1591 | Registered: Jul 2005
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We have it for Christmas Morning breakfasts, toasted and with butter.
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