pumpkin brownies

Ingredients

• Servings: 1
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pumpkin puree
• 1/2 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8 inch baking pan. stir the flour, baking powder, and salt together in a bowl.
• in another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. gradually add the flour mixture, and stir the batter until it's evenly moistened. divide the batter in half in two separate bowls.
• into one bowl of batter, blend the cocoa powder and chocolate chips. in the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
• spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
• bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. cool in the pan, cut into squares, and serve.

bumbleberry pie ii

Ingredients

• Servings: 2
• 5 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups shortening
• 3/4 cup cold water
• 1 egg
• 1 tablespoon vinegar
• 4 cups apples - peeled, cored and chopped
• 2 cups chopped fresh rhubarb
• 2 cups sliced fresh strawberries
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 2 tablespoons lemon juice
• 2 cups white sugar
• 2/3 cup all-purpose flour
• 2 tablespoons tapioca
• 1 egg yolk, beaten
• 2 tablespoons water

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine flour and salt. cut in shortening until mixture resembles coarse crumbs. whisk together 3/4 cup water, egg, and vinegar. stir into flour until mixture forms a ball. divide dough into 4 balls. wrap in plastic and refrigerate for 4 hours, or overnight. roll out dough portions to fit a 9 inch pie pan. place bottom crusts in 2 pie pans. set aside top crusts.
• in a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. divide into 2 pastry lined pie pans. cover with top crusts; trim and crimp edges. brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). cut a few slits in the top to allow steam to vent.
• bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Pumpkin Cookies V

Ingredients

• Servings: 3
• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 cups all-purpose flour
• 6 tablespoons butter
• 8 tablespoons milk
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup packed brown sugar

Recipe

• cream shortening, white sugar and pumpkin. add eggs and mix well. sift together the baking soda, ground cinnamon, salt and flour. add to pumpkin mixture and mix well.
• drop from spoon to cookie sheet. bake 10 minutes at 350 degrees f (175 degrees c).
• to make frosting: cook butter, milk, and brown sugar until dissolved. cool and add confectioners' sugar and vanilla. spread over warm cookies.

Peanut Blossoms Ii

Ingredients

• Servings: 7
• 1 cup shortening
• 1 cup peanut butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup white sugar for decoration
• 2 (9 ounce) bags milk chocolate candy kisses, unwrapped

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. beat in the eggs one at a time, and stir in the milk and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. shape tablespoonfuls of dough into balls, and roll in remaining white sugar. place cookies 2 inches apart on the prepared cookie sheets.
• bake for 10 to12 minutes in the preheated oven. remove from oven, and immediately press a chocolate kiss into each cookie. allow to cool completely; the kiss will harden as it cools.

Mrs. Sigg's Fresh

Ingredients

• Servings: 1
• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons spice
• 1 (12 fluid ounce) can evaporated milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 14 hrs 40 mins


• cut pumpkin in half and remove seeds. place cut side down on a cookie sheet lined with lightly oiled aluminum foil. bake at 325 degrees f (165 degrees c) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. cool until just warm. scrape the pumpkin flesh from the peel. either mash, or puree in small batches in a blender. increase oven temperature to 450 degrees f (230 degrees c.)
• in a large bowl, slightly beat eggs. add brown sugar, flour, salt, 2 cups of the pumpkin puree, spice, and evaporated milk. stir well after each addition.
• pour mixture into the unbaked pastry shell. place a strip of aluminum foil around the edge of the crust to prevent over browning.
• bake 10 minutes at 450 degrees f (230 degrees c), then reduce the oven temperature to 350 degrees f (175 degrees c). bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. cool pie, and refrigerate overnight for best flavor.

rich dark fruitcake

Ingredients

• Servings: 1
• 6 cups sultana raisins
• 3 cups dried currants
• 1 1/2 cups pitted dates
• 6 cups raisins
• 3 cups candied mixed citrus peel
• 1/2 pound candied cherries
• 2 cups almonds
• 2 cups butter
• 3 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground allspice
• 4 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 tablespoon vanilla extract
• 1 tablespoon almond extract
• 2 cups white sugar
• 12 egg yolks
• 1/2 cup molasses
• 12 egg whites
• 1/2 cup grape juice
• 1/2 cup strong brewed coffee

Recipe

• wash and dry the raisins and the currants. wash, dry, pit, and chop the dates. chop the raisins and the citrus peel. slice the cherries. blanch the almonds, and slice them lengthwise. combine fruits and nuts in large bowl.
• grease and line 3 standard christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. grease again. preheat oven to 275 degrees f (135 degrees c).
• sift together flour, baking powder, soda, salt, and spices a piece of waxed paper. remove 1 cup of this flour mixture, and combine with fruit and nuts. mix until fruit is well coated.
• cream the butter until fluffy. add extracts. gradually add sugar, mixing until creamy. beat egg yolks until light and lemon-colored, and beat into the butter mixture. stir in the molasses, and beat together well. add half of the remaining flour mixture, and blend thoroughly.
• beat egg whites until stiff but not dry; fold into batter. stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee. add floured fruit and nuts, blending in until fruit is well distributed.
• turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. bake in center of oven. bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

Tres Leches 'three Milks'

Ingredients

• Servings: 1
• 5 eggs
• 1 cup white sugar
• 1 cup self-rising flour
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 cup milk
• 1 tablespoon vanilla extract
• 3 egg whites
• 1 cup white sugar
• 1 teaspoon vanilla extract

Recipe

• grease and flour a 8 x 12 inch pan. preheat the oven to 350 degrees f (175 degrees c).
• separate 5 eggs, and beat the egg whites in a large mixing bowl. add 1 cup sugar slowly to the egg whites, beating constantly. add the yolks one by one, beating well after each addition. stir in the 1 teaspoon vanilla. sift the flour, and stir it into the egg mixture. pour the batter into the prepared pan. bake the cake for 20 minutes, or until done. cool.
• blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. pour this syrup over the cooled cake.
• to make meringue frosting: beat 3 egg whites to soft peaks. gradually add 1 cup sugar, and beat until stiff peaks form. stir in 1 teaspoon vanilla. frost the cake.