Archive for December, 2009

Apple Cranberry Bread

December 15, 2009

This one is going in my permanent holiday rotation and may even make it to the neighbors for their Christmas treat.

  • 2 eggs
  • 3/4 cup sugar
  • 2 tablespoons canola or vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped, peeled tart apples
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped walnuts

Directions

  1. In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the apples, cranberries and walnuts.
  2. Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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Pumpkin Pie Spectacular

December 1, 2009

original recipe from here

I enjoyed this pumpkin pie.  It is a little bit different.  After the whole thing was made I was reading the list of ingredients to my mom and realized that I forgot to put in the eggs.  I was worried it would be horrible, but turned out just fine without them.  I also never got around to making the ginger whipped cream stuff.

  • 1/2  (15-oz.) package refrigerated piecrusts
  • 2  cups  crushed gingersnaps (about 40 gingersnaps)
  • 1  cup  pecans, finely chopped
  • 1/2  cup  powdered sugar
  • 1/4  cup  butter, melted
  • 1  (15-oz.) can pumpkin
  • 1  (14-oz.) can sweetened condensed milk
  • 2  large eggs, beaten
  • 1/2  cup  sour cream
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  ground ginger
  • Pecan Streusel
  • 7  thin ginger cookies, halved
  • Ginger-Spice Topping, ground cinnamon

Preparation

1. Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.

3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.

5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.

Pretzel Jello

December 1, 2009

3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8 oz) pkg cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
2 cups water
1 large pkg raspberry jello
2 (10 oz) pkgs frozen raspberries or strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained

Melt butter and pour into 9X13 pan.  Break pretzels in half and pat evenly into pan.  Bake 10 minutes at 400.  Remove from oven and cool.  In a large bowl, combine cream cheese, cool whip and sugar.  Dab on top of pretzels and spread to edges of pan .  Refridgerate 1 hour.  Bring water to a boil.  Completely dissolve gelatin in boiling water and cool in fridge until syrupy.  Add raspberries and pineapple and stir.  Pour carefully over top of cream cheese mixture.  Refrigerate overnight or until firm.

Marshmallow Sweet Potatoes

December 1, 2009

1/2 C. butter

 6 sweet potatoes, peeled, sliced, boiled until soft, and drained
1 t. baking powder
1t. vanilla
1 t. ground cinnamon
2 eggs
3/4 C. sugar
3/4 C. buttermilk
3/4 C. chopped pecans (optional)
mini marshmallows for topping


Add butter to hot potatoes. Combine with next 6 ingredients in
blender or with mixer. Stir in pecans, if desired. Place mixture in a
greased 2-quart casserole dish and bake at 350 for 30 minutes. Top with
marshmallows during last 10 minutes of cooking. Serves 10-12.