Pumpkin Spice Bread

Pumpkin Spice Bread   

Makes 2- 3 bread pans – Double recipe for large can of pumpkin

Combine: 

         3       cups sugar

         1       cup oil

         4       eggs

Add and mix well:

         1       can (16oz.) solid pack pumpkin

Add and mix well:

         3½    cups AP flour

         1       tsp. salt

         2       tsp. baking soda

         1       tsp. baking powder

         1       tsp. cinnamon

         1       tsp. nutmeg

         1       tsp. ginger

½      tsp. cloves

         ½      tsp. allspice      

Add and mix well:  

         ½      cup water

Pour into 2- 3 greased bread pans.

Bake at 350 degrees for ~40-60 minutes until inserted toothpick pulls out clean.

Moist Banana Bread Cake

Moist Banana Bread Cake

                                                                   

Add together and mix with mixer:    

         3       cups unbleached flour 

         1       cup whole wheat flour

2       cups sugar

1       tsp. salt

         2       tsp. baking soda

1       cup butter

4       eggs

Mix in blender then pour into flour mixture:

         3       cups sliced bananas, ~ 4 ripe bananas

         3       Tbsp. milk

         1       Tbsp. lemon juice

Add:

       ~2      cups nuts - optional

Pour immediately into 2 large greased bread pans and bake at 350 degrees for about 60-65 minutes until toothpick comes out clean.

Serve with Cool Whip.

Chocolate Crazy Cake - Vegan

Chocolate Crazy Cake - Vegan

Mix together:

         3       cups flour

         2       cups sugar

         1       tsp. salt

2       tsp. baking soda

½      cup cocoa powder     

In second bowl mix:

¾      cup oil

2       Tbsp. lemon juice or vinegar

1       tsp. vanilla

2       cups water

Pour into dry mixture and mix quickly by hand.

Immediately put into greased 9x13 baking dish.

Bake 40 minutes at 350 degrees.

Marilyn’s Pineapple Upside Down Cake

Marilyn’s Pineapple Upside Down Cake

Melt in 9”x13” pan:

½    cup butter

Add:   

1   cup brown sugar

Arrange on the bottom of pan:

         1   20oz. can sliced pineapple - drained

         Maraschino cherries - optional

         ¼ - ½ cup nuts, whole or chopped

Mix according to pkg. directions and pour over all:

1   yellow cake mix

Bake at 350 degrees for 45-55 minutes. Invert on platter.

Sunshine Coconut Pineapple Cake- Vegan

Sunshine Coconut Pineapple Cake- Vegan

Mix together:

         2 cups flour

         1 ½ cups packed brown sugar

         2 tsp. baking soda

         1 tsp. salt

         2 cups grated carrots

         1 cup flaked coconut

         1 cup chopped pecans, optional

Add quickly all together:

         ¾ cup oil

         2 Tbsp. lemon juice

         1 tsp. vanilla

         1 can (20 oz.) crushed pineapple

FROSTING

         1 package (8 oz.) cream cheese

         3 Tbsp. powdered sugar

         1 container (12 oz.) Cool Whip

         Flaked coconut - optional

Bake at 350 for 40-45 minutes in a 9x13 pan

Wedding Applesauce Cake

Mix together in large mixing bowl:

2½    cups  flour 

2       cups  sugar

½      cup  shortening

1½    cup applesauce

½      cup  water

1 ½    tsp.  salt

1 ½    tsp.  baking soda

1        tsp.  ginger

½       tsp.  cinnamon

½       tsp.  allspice

¼       tsp.  baking powder

         2        eggs

         1        cup raisins – optional

         ½       cup nuts – optional

Beat on low for 30 seconds and on high for 3 minutes. Bake at 350 degrees until a toothpick comes out clean. 9 x13 – 60-65 minutes/ 2 8”- 9” rounds – 50-55 minutes

Banana Cake - Vegan

Banana Cake - Vegan

Mix together in a large bowl:

2 cups flour

1 ½ cup sugar or brown sugar

1 tsp. salt

2 tsp. baking soda

Blend in blender and add to flour mixture:

         2   cups very ripe bananas (about 4)

         1    tsp. vanilla

         ¾   cup water

Add:        

         ¾   cup oil

2   Tbsp. lemon juice

Shown – Vegan Buttercream Frosting

Quickly mix all together and pour into a 9”x 13” baking pan. Bake at 350 degrees about 45 minutes. Cool. Top with Butter Cream Frosting.

Oatmeal Topping

Oatmeal Topping

Mix until crumbly:

½      cup butter

¼      cup sugar

¼      cup brown sugar

¾      cup flour

1       cup quick oats

Sprinkle over fruit mixture and bake until light brown.

Coconut Cream Pie

Coconut Cream Pie

Cook in saucepan:

         6       Tbsp. cornstarch

         ½      cup coconut milk

         ½      tsp. salt

         2       cups liquid*

*Make 2 cups liquid from:

         1       cup evaporated milk or Silk

         Coconut milk –leftover

         Water to make a total of 2 cups

When boiling and thickened quickly add:

2 egg yolks – (add to some cooked and cooled filling)

Omit for vegan option

Cook 1-2 minutes until egg is cooked through.

Remove from heat.

 Add:

         ½ cup coconut extract

         1 can sweetened condensed milk

Pour into baked pie crust. Chill. Top with whipped cream and sprinkle with coconut flakes. 

Lemon Meringue Pie

Lemon Meringue Pie

Mix together in a saucepan:

    1     cup sugar

           1/3    cup cornstarch

           1½     cup water

 Bring to boil for 1 minute.

 Add quickly stirring fast with whip:

         3     egg yolks, slightly beaten

Boil 1 minute while stirring – then add:

         2     tsp. lemon peel

         3     Tbsp. margarine

         ½    cup lemon juice

Pour into baked 9” pie shell. Top with meringue. Use back of big spoon to form peaks. Bake until delicate brown-about 8-12 minutes.

Meringue

            3    egg whites

           ¼    tsp. cream of tartar

           6     Tbsp. sugar

           ½     tsp. vanilla   

   Beat whites and tartar until foamy peaks form. Beat in sugar 1 Tbsp. at a time. Beat until stiff and glossy. Beat in vanilla.

Fruit Salad and Fruit Salad Sauce

Fruit Salad

          

Add together desired ingredients from the list below. Chop as necessary.

Fresh fruit       

    Oranges       Apples     Fresh bananas

    Cherries       Nectarines       Mandarins

    Peaches       Grapes             Pears

    Apricots       Melons         Strawberries

Frozen fruit

    Sliced Strawberries             Cherries

    Blueberries     Raspberries

Canned fruit

      Pineapple chunks         Mandarins   

      Tropical salad Apricots

Marshmallows

Fruit Sauce            

          

Fruit Salad Sauce

Mix together:

           ¼       cup orange juice OR pineapple juice

                         (save from canned chunks)

         2    Tbsp. corn starch

Add together in saucepan, heat until thickened and bubbly:

       ¾       cup orange juice OR pineapple juice

       ½       cup Soy Silk, vanilla

       ½       tsp. vanilla

        2       Tbsp. sugar – optional

Pour over fresh fruit salad.        

     

French Toast

Danella’s French Toast

Mix in a bowl or blend in blender:

         4              Eggs 

         2/3 cup    Milk

         1 tsp.       Vanilla

         Pinch       Cinnamon   

         Bread slices - Any type- Old French bread,

Texas toast, Whole Wheat or White

Pour into small flat dish (big enough for a bread slice to lay flat in the bottom).

Dip into mixture one at a time and cook on hot griddle until golden.    

Top with butter, hot maple syrup or fruit topping. Serve hot.

Classic Waffles

Classic Waffles

Mix together:

2       cups flour

1       tsp. salt

4       tsp. baking powder

6       Tbsp. sugar

2       eggs

1½    cups warm milk

1/3   cup butter, melted

1-2   tsp. vanilla

Pour and cook in a waffles maker.

Apple Pear Scones

Apple Pear Scones

Mix together:

         2 ½   cups flour

          ½     tsp. salt

         ½      tsp. baking soda

         2       tsp. baking powder

         ¼      cup sugar

         ¼      cup brown sugar

         ½      cup butter, cold

Stir in carefully:

      ½ - 1            cup Fuji apple, peeled & diced

      ½ - 1   cup pear, peeled & diced

Stir in just until dough hold together:

         ½      cup buttermilk or Buttermilk Substitute

Preheat oven to 375 degrees.  Place on ungreased cookie sheet. Shape into 9” round. Cut into eight wedges with a floured knife.

Sprinkle with:

1       Tbsp. sugar                                

   Buttermilk Substitute

    Mix together:

½      cup milk

1       Tbsp. lemon juice added

Whole Wheat Orange Muffins

Whole Wheat Orange Muffins

Makes 12 Muffins

Mix together:

         1       cup flour

         1       cup whole wheat flour

         ¼      cup sugar

         1       Tbsp. baking powder

         1/8  tsp. baking soda

         ½      tsp. salt

1       Tbsp. grated orange peel

Add:

         ½    cup Soy Silk, vanilla or milk

         ½    cup orange juice, fresh squeezed

¼    cup oil

1     egg

Pour into paper lined muffin tins. 

Bake at 350 degrees for 20-25 minutes.

Top with Orange Glaze* while warm.     

    

*Orange Glaze  2/3  cup  powdered sugar    3    tsp.  orange juice    2    tsp.  grated orange peel

Whole Grain Fruit Muffins

Whole Grain Fruit Muffins

 

Mix:

         2       cups quick oats

         2       cups unbleached flour

         ½      cup brown sugar

         1/3   cup bran

         1/3   cup 7 grain cereal or Malt-o-Meal

         2      Tbsp. baking powder

         ½     tsp. cinnamon

         1       tsp. salt

Mix in a separate bowl:

2       eggs

1½    cups Soy Silk or Milk

¼      cup oil

¼      cup applesauce or oil

2                cups apples, peeled & grated

Stir with dry ingredients until moistened. Pour into 24 paper lined muffin tins.

Bake at 350 degrees for 15 minutes or until done.

Heritage House Blueberry Muffins

Heritage House Blueberry Muffins

Mix together:

          2        cups flour

          2/3     cup sugar

          1        Tbsp. baking powder

          ½       tsp. salt

In a separate bowl beat together:

          2        eggs

          1        cup milk

          1/3     cup butter, melted

          1        tsp. nutmeg

          1        tsp. vanilla

Pour into dry ingredients and mix just until moistened.

Fold in:

          2        cups   blueberries, fresh or frozen* - *if frozen, rinse and pat dry

Fill paper lined or greased muffin cups 2/3 full. Bake at 375 degrees for 20-25 minutes.

Brush tops with melted butter and sprinkle with sugar.

Apricot Muffins

Apricot Muffins

Soak in hot water 5 minutes - then drain:

         1       cup dried apricots, chopped

Mix in large bowl cream until fluffy:

         1       cup   sugar

         ½      cup   butter

Add and mix well:    

1       cup   sour cream      

Combine and add to creamed mixture just until moistened:

         2       cups          flour

         1       tsp    baking soda

         ½      tsp    salt

Fold in:

         1       Tbsp. grated orange peel

         1       cup nuts (slivered almonds)

                 Prepared apricots

 Pour into greased or paper lined muffins cups ¾ full.

 Bake at 400 degrees for 18-20 minutes or until muffins test done.

Whole Wheat Bread

Whole Wheat Bread

     1 Loaf              2 Loaves

          

Mix in a large bowl and let stand ~5 minutes:

         1¼                     2½            cups warm water               

         2                        4               tsp. active dry yeast

         3                        6               Tbsp. honey

         1                        2               Tbsp. oil

Add the following:

         1½                     3               tsp. salt

         1½                     3               cup unbleached flour

         1½                     3               cup whole wheat flour

         ¼                       ½              cup gluten flour

         ¼                       ½              cup oats or bran

Knead very well. Cover with a cloth. Let rise twice. Put into oiled bread pans or shape into desired forms on baking sheets. Let rise again.

Bake at 350 degrees until top is golden brown.

Debbie’s Naan Bread - Vegan

Debbie’s Best Naan Bread

2       cups flour

2½    cups whole wheat flour

¼      cup sugar
2       Tbsp. ground flax seed

     or olive oil
2       tsp. salt
½      tsp. soda
2¼    tsp. yeast
2       cups water, warm

Basic Naan Bread

1 tsp. active dry yeast

2 tsp. sugar

2 Tbsp. olive oil

2 cups flour

1 tsp. salt

1/8 tsp. baking powder

3 Tbsp. plain yogurt

Basic directions-

·      Mix together yeast, sugar and liquids. Set aside to activate.

·      Mix together all the other dry ingredients.

·      Combine mixed liquids into flour mix.

·      Kneed together briefly.

·      Raise 2- 4 hours.

·      Make pieces, roll in flour and roll out to ~6-8” by ¼” thick.

·      Brush with butter.

·      Heat cast iron skillet with large lid.

·      Dampen hands -Place Naan on heat 1 minute, flip and cook 30 seconds. 

Healthy Olive Butter - Vegan

Debbie's Healthy Olive Butter

Mix in blender:

         2       tsp. Emes Kosher Gel

         1       cup   hot water

Add:

         1       tsp.    salt

         ¼      tsp.   turmeric

Blend in:

         1½    cup   olive oil

Put into sealed container and chill. 

Pimento Cheese Spread

Pimento Cheese Spread

Blend in blender:

        ¾      cup cashews

         ¾      cup water

         2       oz. pimentos (¼ cup)

         1       tsp. salt

1       tsp. onion powder

         ½      tsp. garlic powder

         3       Tbsp. nutritional yeast flakes

Add and blend: 

         ½ cup oil -or less

         ¼ cup lemon juice

Add and blend briefly

         1  Tbsp. Clear-Jel

Good on bread as a spread, or serve over desired prepared pasta.