Recipe: Pumpkin Bread

Bake time: 60-70 minutes
Yields: 2 loaves

Ingredients:
2 cups of canned pumpkin
3 cups of sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon of nutmeg
3/4 teaspoon of ground cloves

Directions:

  1. Heat oven to 350 degrees.
  2. Grease 2 9×5 inch loaf pans and dust with flour.
  3. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed.
  4. Mix the rest of the ingredients into a separate bowl. Stir until combined.
  5. Slowly add the dry ingredients into pumpkin mixture, beat until smooth.
  6. Evenly divide the batter between the two pans.
  7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool for 10-15 minutes.
  9. Remove bread from pans by inverting them onto a rack and tapping the bottoms.

Recipe: Gingerbread Ornaments

Ingredients:
1/2 cup butter
1 cup sugar
1/4 cup brown sugar
1/2 cup molasses
1 egg, separated
2 cups flour
1/2 teaspoon salt
6 tablespoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons ginger

Directions:

  1. When ready to bake, preheat oven to 350 degrees.
  2. Cream butter with sugars, molasses and egg yolk. 
  3. Mix all remaining ingredients, except egg white. 
  4. Stir into butter mixture to form stiff dough. 
  5. Chill for 1 hour, then roll out onto a floured surface to 1/8 inch thickness. 
  6. Use Christmas cookie cutters or knife to cut our shapes. 
  7. Butter cookie sheets and place shapes on sheet. 
  8. Brush shapes lightly with egg whites. 
  9. Bake 8 minutes until crisp. 
  10. Make a hole 1 inch from the top, then cool. 
  11. Ice ornaments as you wish. 
  12. Thread holes with gold cord.

Recipe: “Oreo Cake”

Ingredients:
1 package Oreo cookies, crushed, reserve 1 cup for topping
1/2 cup oleo, melted
1 large package vanilla instant pudding
2 cups milk
1 package (8 ounce) cream cheese, softened
1 tub (8 ounce) of Cool Whip

Directions:

  1. Mix together cookies and oleo; press into a 9 by13-inch pan. 
  2. Mix pudding, milk and cream cheese together, beat with cool whip and put on cookie crust. 
  3. Then sprinkle with remaining cup of cookie crumbs and freeze.

Recipe: Zucchini Pie

Bake time: 20-30 minutes
Yields: 12 servings

Ingredients:
4 cups raw zucchini, diced
1 1/2 cups butter
1 cup chopped onion
1/2 teaspoon each salt and pepper
1/4 teaspoon each oregano, garlic powder, basil
2 tablespoons dried parsley flakes
8 ounces shredded mozzarella cheese
2 eggs, beaten
1/2 cup parmesan cheese
1 1/2 cans crescent rolls
2 teaspoons yellow mustard

Directions:

  1. Press crescent rolls into a pie plate and brush with mustard, set aside. 
  2. Cook zucchini, onion, and all spices in butter until tender, remove from heat. 
  3. Add eggs and cheeses. 
  4. Pour zucchini mixture in pie plate, and bake uncovered for 20-30 minutes. 
  5. Let stand 10 minutes before serving.

Recipe: Sausage and Egg Casserole

Bake time: 30 minutes

Ingredients:
6 eggs
1 pound sausage
1 cup Bisquick
1 cup cheddar cheese
2 cups milk
1/2 teaspoon oregano
salt & pepper, to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease a 13×9 inch baking dish.
  3. Brown sausage, drain. Mix in all remaining ingredients. 
  4. Bake for 30 minutes.

Recipe: Glazed Apples

Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

Recipe Courtesy Food Network

Recipe: Christmas Bread

Makes 3 loaves Preparation time: 30 minutes Rising time: 1 1/2 hours altogether
Baking time: about 40 minutes

Oven temperature: 400 °F Note: This bread is suitable for freezing

Ingredients:
4 cups (1 l) buttermilk
2 oz. (50 g) yeast
3/4 cup (2 dl) dark syrup
2 tablespoons grated orange peel
1/2 tablespoon roughly ground caraway seeds
1 tablespoon salt
about 3 cups (8 dl) rye flour
1 1/2 cups (4 dl) graham flour
about 4 cups (1 l) white flour

Directions:
Warm up the buttermilk. Crumble in the yeast and add the syrup and spices.
Mix in the flour and knead thoroughly. Cover with a cloth and leave to rise. If the kitchen is drafty, stand the covered bowl in warm water. Divide the dough into three and shape each portion into a round loaf. Put in a warm place to rise. Prick with a fork before placing in the oven.