Pumpkin Muffins October 1, 2017
Life has gotten crazy, but we’re back with a fantastic fall recipe!
The recipe is perfect for this time of year; it’s going to bring the smell of fall and holiday baking into your homes. Personally, I think that baking in the fall is a must!
I used gluten free flour for this recipe and it worked like a charm. I also used my mixer with the paddle attachment to combine the ingredients which was great!
This recipe comes from a sweet lady that I met when I was serving my mission for the Church of Jesus Christ of Latter-day Saints, to see what that was all about, click the following link.
I hope you try these delicious muffins; they are the perfect fall treat!
3 cups flour (gluten free)
1 cup white sugar
1 cup brown sugar
1 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 tsp ginger
1 and 1/2 tsps cinnamon
½ tsp cloves.
Add and stir well with a spoon.
2 cups pumpkin
2 tsps vanilla
1 and ¼ cups oil (applesauce)
Pour in lined muffin tins, bake at 375 for 15 minutes. Makes 2 dozen muffins.
Pumpkin Bread December 26, 2016
Here is a recipe we have been making for as long as I can remember at Christmas time. We have passed it out as neighbor and family gifts because it is so delicious!
This recipe says “Christmas!” to my family. We always have this bread for breakfast on Christmas morning, along with, Relief Society Potatoes https://lewissisters.wordpress.com/?s=funeral+potatoes ham and fruit. We love to top our bread with butter; this bread is wonderful gluten free or regular.
This recipe comes from the Betty Crocker Cookbook; I have no idea how many editions of that book exist, but when I searched online for the recipe a different one came up. So my guess is the recipe is only found in hard copy if you have the book; that is until now!
A word about the bread, if you make a double batch, it will take a very large bowl and if you have a smaller stand mixer, the batter won’t fit; however, a single batch of bread will fit just fine in your stand mixer. One more thing, if you use the disposable bread pans, you will get a lot of bread for your money, we use a combination of regular sized disposable bread pans and Minnie disposable bread pans when we make our bread.
I hope you try this recipe next fall, or Christmas, or make it right now before you make your New Year’s Resolutions. 🙂
Merry Christmas and Happy Holidays!
From the Betty Crocker COOKBOOK
2/3 cup shortening
2 and 2/3 cups sugar
1 (15 oz) small can pumpkin
2/3 cup water
3 and 1/3 cups flour (gluten free)
2 tsps baking soda
1 and 1 half tsps salt
1 half tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1. Mix shortening and sugar in a large bowl. Add eggs, pumpkin, and water and mix until blended. If you use a stand mixer, use the paddle attachment.
2. In a separate bowl, mix the flour and spices together. Then, add dry mixture to the pumpkin mixture and mix together until mixture is blended. If you want, you can just add the dry ingredients on top of the wet and mix it in; it is much easier and saves a bowl from being washed.
3. Pour into greased disposable loaf pans big and small. Fill pans ½ or 2/3 full.
4. Bake at 350 for 1 hour and 10 minutes, or, until a toothpick inserted comes out clean.
5. Cool on cooling racks and store wrapped in saran wrap in the refrigerator. We love to top our bread with butter.
BBQ Roasted Pumpkin Seeds October 26, 2015
It’s McCall! My niece posted a video of different flavored Roasted Pumpkin Seeds of course the video didn’t come with measures so I had to guess. Turns out the BBQ was perfect guessing!
BBQ Roasted Pumpkin Seeds
1 1/2 Cups Pumpkin Seeds
2 Tbs Brown Sugar
2 tsp Salt
1 Tbs Chili Powder
1 1/2 tsp Paprika
Dash cayenne (optional)
1 Tbs Garlic Powder
1 Tbs Onion Powder
Cap full of Canola Oil or Vegetable Oil
Rinse seeds in a bowl of water. Pat dry seeds and stick in the oven at 350 degrees for 20 – 30 min, or until dry.
Mix together BBQ seasoning ingredients. In a separate bowl put the pumpkin seeds in and pour the oil over. Then add the seasoning and mix with your hands.
Pour seed mixture back onto your baking sheet and bake at 350 degrees for 25 minutes or until golden brown.