Pumpkin Pie

Pumpkin Pie
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Pumpkin Pie
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Ingredients
Instructions
  1. Measure out 2 cups pumpkin for pie, put into bowl.
  2. Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  3. Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  4. Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.
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Big Soft Ginger Cookies

Big Soft Ginger Cookies
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Big Soft Ginger Cookies
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the water and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  8. Bake for 8 to 10 minutes in the preheated oven.
  9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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Ginger Lemon Bars

Ginger Lemon Bars
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Ginger Lemon Bars
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Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Combine 1/3 cup confectioner's sugar and butter in a mixing bowl. Using an electric mixer, beat until light and fluffy.
  3. Add candied ginger, ground ginger, salt and half the lemon zest. Beat until blended.
  4. Add 3/4 cup flour. Mix thoroughly. Add another 3/4 cup flour and beat until thoroughly mixed.
  5. Pour batter into a 9 x 13 inch baking pan. Spread evenly and bake 12 minutes or until edges are lightly browned.
  6. Combine eggs, sugar, remaining lemon zest, lemon juice, remaining flour, baking powder and salt in a bowl. Whisk until thoroughly combined.
  7. Pour batter over baked crust. Bake 20 minutes or until golden.
  8. Remove from oven. Sprinkle with remaining confectioner's sugar. Let cool before cutting into squares. This recipe serves 12.
Recipe Notes

Exported from MasterCook II

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Cranberry-Pineapple Bars

Cranberry-Pineapple Bars
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Cranberry-Pineapple Bars
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Ingredients
Instructions
  1. Preheat oven to 350 F. Spray an 8 inch square baking pan with cooking spray.
  2. Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute.
  3. Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside.
  4. Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal.
  5. Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in a bowl and stir well. Press oat mixture into the bottom of baking pan.
  6. Bake 10 minutes.
  7. Spread cranberry mixture over prepared crust.
  8. Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture.
  9. Bake 25-30 minutes or until lightly browned.
  10. Cool completely in pan on a wire rack. This recipe serves 8.
Recipe Notes

Exported from MasterCook II

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Ginger Spiced Nuts ‘n Chex Mix

Ginger Spiced Nuts ‘n Chex Mix
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Ginger Spiced Nuts ‘n Chex Mix
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Ingredients
Instructions
  1. Mix cereal and nuts together, set aside.
  2. In small bowl, mix sugar, ground ginger, and red pepper; set aside.
  3. In large microwavable bowl, microwave butter uncovered on high about 40 seconds, or until melted.
  4. Stir in cereal and nuts until evenly coated. Stir in sugar/spice mixture until evenly coated.
  5. Microwave on high for 3-4 minutes, stirring every minute or until mixture begins to brown.
  6. Stir in cranberries, raisins, and crystallized ginger.
  7. Spread on waxed paper to cool, about 15 minutes. Store in airtight container.
Recipe Notes

from Marilyn Porter, 2012

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