Visit my facebook page at http://www.facebook.com/pages/edit/?id=79910025052&sk=market#!/pages/Garland-TX/Yellow-Rose-Gifts-Company/79910025052 ,
make a comment about your favorite Thanksgiving memory and be entered to win a Natural 4 oz. Honey Lemon Sugar Scrub. Contest ends this Tuesday!!
While you are at my facebook page, make sure to "like" me!! I will "like" you back.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Saturday, November 20, 2010
Tuesday, November 16, 2010
Biscuits with Pumpkin-Spiced Apple Butter
Here is another new Thanksgiving recipe that I ran across. Start your own holiday tradition by making this recipe for you Thanksgiving dinner.
IngredientsBiscuits
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening, chilled
4 tablespoons butter, chilled
1 cup buttermilk
Cooking Instructions
Heat oven to 450 degrees F. In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt to combine.
Cut shortening and butter into the dry ingredients until they are the size of peas. (Tip: Use a pastry blender, which is a simple baking tool, for this step.) Stir in the buttermilk to combine.
Turn out onto generously floured board. Knead 5 to 10 times. Pat into a rectangle 3/4-inch thick. Cut with 2 1/2-inch biscuit cutters. Gather remaining dough and pat into 3/4-inch thick rectangle. Repeating until all dough is used. Bake on lightly greased cookie sheet for about 14 minutes.
Preparation Time: 15 minutes
Ready In: Approximately 30 minutes
Baking Time: Approximately 14 minutes
IngredientsBiscuits
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening, chilled
4 tablespoons butter, chilled
1 cup buttermilk
Cooking Instructions
Heat oven to 450 degrees F. In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt to combine.
Cut shortening and butter into the dry ingredients until they are the size of peas. (Tip: Use a pastry blender, which is a simple baking tool, for this step.) Stir in the buttermilk to combine.
Turn out onto generously floured board. Knead 5 to 10 times. Pat into a rectangle 3/4-inch thick. Cut with 2 1/2-inch biscuit cutters. Gather remaining dough and pat into 3/4-inch thick rectangle. Repeating until all dough is used. Bake on lightly greased cookie sheet for about 14 minutes.
Preparation Time: 15 minutes
Ready In: Approximately 30 minutes
Baking Time: Approximately 14 minutes
Monday, November 8, 2010
Pumpkin Cheese Praline Bars
I love finding new recipes to try for the Holidays. I found this recipe and am going to try it for this Thanksgiving. I was actually looking for new cheesecake recipes when I ran across this recipe. If you have a favorite Cheesecake recipe for the Holidays, please share it with me.
Pumpkin Cheese Praline Bars
For pumpkin batter:
1 cup Packed brown sugar
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Ground cloves
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Unsalted butter -- (1 stick)
2 Eggs
1 cup Pumpkin puree
1 cup All-purpose flour
For cream cheese batter:
8 ounces Cream cheese -- room temperature
1 Egg
1 teaspoon Vanilla
1/3 cup Granulated sugar
For topping:
1/4 cup Unsalted butter -- (1/2 stick)
1/2 cup Packed brown sugar
3/4 cup All-purpose flour
3/4 cup Chopped pecans
Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil; brush pan with softened butter.
Prepare pumpkin batter; Using an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended in. Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
Using the same mixing bowl, prepare cream cheese batter: Beat cream cheese, egg and vanilla on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan. Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
Prepare topping: Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly. Sprinkle crumbs evenly over marbled batter.
Bake for 30 to 35 minutes, reversing the baking pan halfway through baking time. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.
Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.
Pumpkin Cheese Praline Bars
For pumpkin batter:
1 cup Packed brown sugar
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Ground cloves
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Unsalted butter -- (1 stick)
2 Eggs
1 cup Pumpkin puree
1 cup All-purpose flour
For cream cheese batter:
8 ounces Cream cheese -- room temperature
1 Egg
1 teaspoon Vanilla
1/3 cup Granulated sugar
For topping:
1/4 cup Unsalted butter -- (1/2 stick)
1/2 cup Packed brown sugar
3/4 cup All-purpose flour
3/4 cup Chopped pecans
Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil; brush pan with softened butter.
Prepare pumpkin batter; Using an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended in. Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
Using the same mixing bowl, prepare cream cheese batter: Beat cream cheese, egg and vanilla on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan. Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
Prepare topping: Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly. Sprinkle crumbs evenly over marbled batter.
Bake for 30 to 35 minutes, reversing the baking pan halfway through baking time. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.
Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.
Saturday, November 6, 2010
Fresh Corn Muffins!! Yummy & Healthy
Stop buying those packaged corn muffins and make your own fresh corn muffins with this recipe.
Ingredients
6 tablespoons vegetable oil
1 cup fresh corn kernels (from about 2 ears)
1/2 teaspoon salt
1 cup cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
1 egg, lightly beaten
Instructions
Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.
Ingredients
6 tablespoons vegetable oil
1 cup fresh corn kernels (from about 2 ears)
1/2 teaspoon salt
1 cup cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
1 egg, lightly beaten
Instructions
Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.
Friday, October 29, 2010
Low-Fat Pumpkin Bars Recipe
As usual, I have been surfing the internet for healthy and low fat recipes. As Halloween is just around the corner and Thanksgiving is coming up soon, I was looking for recipes that would coincide with these two holidays. I ran across this recipe and wanted to share it with my readers. These pumpkin bars are low fat and provide a healthy alternative to satisfy your sweet tooth. They will make a welcome addition to any Halloween or Fall Harvest party and they are absolutely delicious.
Recipe Ingredients
•2 cups flour
•2 cups sugar
•2 cups pumpkin
•1 cup applesauce
•4 egg whites
•1 tsp soda
•3 tsp baking powder
•1/2 tsp salt
Mix ingredients together and spread on a jellyroll pan. Bake for 25 minutes at 350°. Cool the bars and frost.
Frosting
•3 oz. cream cheese - fat free
•3/4 stick oleo
•1 tsp vanilla
•1 tsp milk
•1 3/4 cup powdered sugar (added gradually)
Spread the frosting evenly over the pumpkin bars and you're finished!
Recipe Ingredients
•2 cups flour
•2 cups sugar
•2 cups pumpkin
•1 cup applesauce
•4 egg whites
•1 tsp soda
•3 tsp baking powder
•1/2 tsp salt
Mix ingredients together and spread on a jellyroll pan. Bake for 25 minutes at 350°. Cool the bars and frost.
Frosting
•3 oz. cream cheese - fat free
•3/4 stick oleo
•1 tsp vanilla
•1 tsp milk
•1 3/4 cup powdered sugar (added gradually)
Spread the frosting evenly over the pumpkin bars and you're finished!
Subscribe to:
Posts (Atom)