October Recipe Swap - Pumpkin

Pumpkin Chocolate Chip Bread (Alecia Williams)

Blend:

4 eggs

3 cups sugar

2 cups pumpkin

1 cup oil

2/3 cup water

Sift together and then add to mixture:

3½ cups flour

1 T baking soda

1 1/4 t. Salt

1 t cinnamon

Stir in:

½ bag semi-sweet chocolate chips

½ bag mini semi-sweet chocolate chips

Bake at 325 degrees (this recipe makes 7 small loaf pans) for 45-50 minutes.

Pumpkin Squares (Gloria Daniels)

4 eggs

1 2/3 cup sugar

1 cup oil

2 cups pumpkin

2 cups flour

2 t baking powder

2 t cinnamon

1 t salt

1 t baking soda

Beat eggs, sugar and oil.  Add pumpkin.  Sift dry ingredients together and add to mixture.  Pour into greased jelly roll pan.  Bake 25-30 minutes at 350 degrees.

Frosting

3 ounces cream cheese

1/3 cup butter

1 T milk

1 t vanilla

2 cups powdered sugar

Beat cream cheese, butter, milk and vanilla until creamy.   Add sugar and frost.

Tea Party

Shortbread

2 cups flour

1/2 cup powdered sugar

1/2 tsp salt

1 cup (2 sticks) butter,no substitutes

Combine flour, sugar and salt in a bowl.  Cut in cold butter with fork until dough sticks together (takes a few minutes).  Press into springform, tart, or shortbread pan.  Prick with fork and cut with knife into wedges.  Bake at 350 F until just browned at the edges - do not let middle brown.  Let cool in the pan.

July Recipe Swap - Ice Cream

Simple Vanilla Ice Cream (Cuisinart)

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.



Tutti-Fruity Ice Cream (from Ben Beutler's grandmother)

1 can Eagle Brand milk
1 small can Carnation milk
4 eggs
1 large pkg strawberry jello
1 pkg frozen strawberries(thawed)
3 bananas, diced
1 1/2 cups sugar
1  13oz can crushed pinapple
1/2 cup pecans
1 qt half & half

Mix these ingredients and freeze in ice cream freezer

Fresh Strawberry Ice Cream (Cuisinart)

Ingredients

3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

Instructions

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Note: I tossed all the strawberries in the blender.  I like it that way (no clumps).

Mango Sorbet (from Williams-Sonoma)

2 ripe Mangos (about 2lbs total weight) cubed

2 1/2 tablespoons fresh lemon juice

1 cup water

3/4 cup sugar

Pour the Mango cubes into a bowl and mash with a fork. You should have about 2 1/2 cups mango pulp. Add the lemon juice and stir to combine. Cover and refrigerate until chilled, at least 2 hours or up to 8 hours.

In a small, heavy saucepan, combine the water and sugar. Bring to a boil over medium-high heat and cook, stirring occasionally until the sugar dissolves and the syrup is clear, about 1 minute. Set aside and let cool to room temperature. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours. 

Add the syrup to the mango pulp and stir to combine. The mixture does not have to be smooth; it will blend during churning. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container. Cover and freeze until firm, at least 2 hours or up to 3 days, before serving. 

Makes about 1 1/2 pints 

Smoked salmon tea sandwiches

Smoked salmon tea sandwiches

8 oz cream cheese at room temperature
2 t fresh chives
1 T dried dill
4 slices thin-sliced white bread
3/4 lb. thinly sliced smoked salmon

Combine first 3 ingredients and blend well. Spread on one side of 2 bread slices. Lay salmon slices on cream cheese. Cover with remaining bread. Trim crusts and cut into squares or diamonds.

Yield: 8 tea sandwiches
submitted by: Kimberly Burnett

White Chocolate and Craisin Drop Biscuits

White Chocolate and Craisin Drop Biscuits
Follow recipe on side of Bisquick box for biscuits.
Add white chocolate chips and craisins to taste.(half cup of each)
Do not roll and shape dough.
Mix dough, chips and craisins till wet then STOP MIXING. This is the most important part. Drop on ungreased pan with spoon.
Add 2-3 minutes to baking time on baking directions on side of box for biscuits.
*recipe taken from a professional chef at a bed and breakfast.
submitted by: Carrie Brady

English Gingersnaps

English Gingersnaps
a.k.a.
Mary’s Conference Cookies
Makes 30 25 gram cookies.
2 cups all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
6 oz. (1 ½ sticks) butter
1 tsp. cinnamon
1 cup sugar
1 ½ tsp. ground ginger
1 egg, lightly beaten
½ tsp. ground cloves or allspice
¼ cup dark molasses
1/8 tsp. grated nutmeg
1/3 cup sanding sugar (large crystal is best)
Preheat the oven to 375˚ Grease 3 cookie sheets.
Sift together (I use a large sieve) flour, baking soda, salt and spices.
Cream butter and sugar until smooth and light.
Beat in egg, then molasses. (If you spread a little oil in ¼ cup measure, the molasses won’t stick as much.)
Stir in dry ingredients thoroughly.
Pinch off pieces of dough and shape into 1-inch balls. Roll each ball in sanding sugar to completely cover and place them 12 to a cookie sheet.
Bake 10 minutes or until almost firm to touch.
Let rest 3-5 minutes, then cool on racks.
Note: Allspice is cheaper and I have ½ lb., if anyone wants to buy some.
I’m looking for a new supplier for large crystal sanding sugar. In a pinch you could use regular granulated sugar, but it’s not the same.
submitted by: Mary Johnston

Orange-Almond Scones

Orange-Almond Scones

½ cup fresh orange juice
¼ cup buttermilk, yogurt or milk
1 large egg
¼ tsp. almond extract
3 cups flour
4 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 Tablespoons unsalted butter
½ cup sugar
½ cup chopped, blanched almonds
1 Tablespoon orange peel

Heat oven to 375 degrees. Grate peel before juicing the orange. Measure juice, then buttermilk in a 2 cup glass measure. Add egg and extract; beat until smooth with a fork. Put flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until mixture looks like fine granules. Add sugar, almonds and orange peel. Toss to distribute evenly. Add the egg mixture and stir with a fork until a soft dough forms. Turn out the dough on a lightly floured board and give 5-6 kneads, just until well mixed. Form the dough into a ball, cut into 8 wedges and form each wedge into a ball. Place on ungreased cookie sheet and bake about 25 minutes or until medium brown. Cool on a wire wrack.

Note: I didn’t use almond extract (I didn’t have any!) or almonds. I added dried cranberries instead.
submitted by: Ellen Patton