Ginergerbread & Frosting Recipe by Amabelle Ong
2 t baking soda
1 t salt
1 t allspice
2 t ginger
1 t cloves
1 t cinnamon
2 cup powdered sugar
Pinch of cream of tartar
Ingredients:
Tina’s Pumpkin Bread/Muffins
****I didn't add nuts that day, but I've used walnuts or pecans before.
Spinach Dip - Traci Morris
Gingerbread
Wet:
1.5 cup molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
Dry:
6 to 7 cup flour2 t baking soda
1 t salt
1 t allspice
2 t ginger
1 t cloves
1 t cinnamon
Mix wet ingredients. Mix dry ingredients well and then add to wet ingredients. Mix well until stiff dough incorporates all ingredients. Add more flour unless the dough is already fairly stiff. Cover & refrigerate for 2 hours
Roll dough to 1/4 inch thick on floured surface. Bake at 350 about 2 inches apart on lightly greased cookie sheet. Bake until no indentation when touched (10-12 minutes).
Royal Icing
2 egg whites2 cup powdered sugar
Pinch of cream of tartar
Whip on high speed until stiff
Pumpkin Mousse Dip by Tina Simons
1 cup canned pureed pumpkin
1/2 cup confectioners'’ icing sugar
3 oz. cream cheese, softened
1/2 teaspoon ground cinnamon*
8 oz carton frozen whipped topping. Thawed
In a large bowl, beat the pumpkin, sugar, cream cheese, and cinnamon until smooth. Fold in whipped topping. Refrigerate until serving. Serve with gingersnaps, graham crackers, pears, apples,…
*I was on the phone with my dad while making this recipe, and mentioned using pumpkin pie spice instead of cinnamon. Dad agreed that would probably be yummy, so that’s what I did.
This recipe is from Taste of Home.
No-Bake Energy Bites by Amy Walter
Ingredients:
1 cup (dry) oatmeal
2/3 cup toasted coconut flakes *
1/2 cup peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey
1 tsp vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.
* I left out the coconut and added extra chocolate chips, raisins and chopped up cranberries. Also I added 1/2 cup both of wheat germ and flax seed.
From Gimme Some Oven
Recipes in my house are fluid. Most of the time I do have a recipe card/book in front of me, but I often modify it to fit the shape of the day - what ingredients I have, making it gluten-free, what taste/texture I want, what my boys happen to throw in. The recipe below is from the card that my dad wrote for me before I left home for college. I've added a little more direction than was originally there, and I've also added information below to explain how I made the moist, gluten-free muffins I brought to the MOPS meeting on Oct 2. Enjoy!
3 cups sugar
4 eggs
1 cup oil*
2 cups pumpkin puree**
3 1/3 cups flour***
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
2/3 cup water
2/3 cup chopped nuts, optional****
1. Preheat oven to 350 degrees F (180 degrees C)
2. Cream together sugar, eggs, and oil.
3. Add pumpkin. Mix well.
4. In a separate bowl, mix the dry ingredients together.
5. Add the dry ingredients alternately with the water to the sugar/eggs/oil/pumpkin mixture, stirring well after each addition.
6. Add chopped nuts, if desired.
7. Bake in greased or papered bread pans or muffin tins until toothpick stuck in centre comes out clean (approx 1 hour 15 minutes for bread pans, 20-25 minutes for muffins).
*I used 2/3 sunflower oil and 1/3 coconut oil
**I had about 1/2 cup extra pumpkin that day, and I just threw that in, too.
***To make gluten-free muffins, I used 1 cup rice flour, 1 cup tapioca flour, 1 cup cornstarch (aka corn flour), 3 teaspoons potato flour (not potato starch!), and 1 1/2 teaspoons xanthan gum. Yes, this was less flour mix than the 3 1/3 cups flour called for. I didn't feel like doing the math. Perhaps this, along with the extra pumpkin I threw in, accounted for how moist those muffins were.****I didn't add nuts that day, but I've used walnuts or pecans before.
Spinach Dip - Traci Morris
1 pkg. frozen spinach
8oz. cream cheese
8oz. Monterey Jack cheese (shredded)
6oz. Parmesan cheese
1 can Rotel
* for those not familiar Rotel is an American brand of diced tomatoes and green chilies and can be found at Tanglin Market Place
Cook spinach according to package. Add cheeses and melt in microwave for 3-minuets until liquid forms. Add Rotel and mix together.
Serve with crackers or bagel chips or tortilla chips.Spicy Pretzels - Camille Denton
1 1/2 tsp ground chilli powder or 1 tsp cayenne pepper
1 1/2 tsp lemon pepper
1 1/2 tsp garlic powder
1 ( 1 ounce ) package dry Ranch-style dressing mix
2/4 cup olive oil
1 ( 473ml or 1.0 oz / 15 ounce ) packages mini pretzels
Directions:
1. In a bowl, mix together chilli powder or cayenne pepper, lemon pepper, garlic powder , ranch-style dressing mix and olive oil.
2. Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.
Tips:
- marinate this overnight
- bake in preheated oven 165 degree C for 10 minutes
Denton’s Favourite New York Cheesecake - Camille Denton
2 packed oreo ( 137g each ), crushed
3 tablespoon butter , melted
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
¾ cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
¼ cup all-purpose flour
1. Preheat oven to 350 degrees F ( 175 degrees C ). Grease a 9 inch spring form pan.
2. In a medium bowl, mix oreo with melted butter. Press onto bottom of spring form pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
