Pumpkin Bars

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Pumpkin Bars

Author: xmas365 of Monson, MA USA

Ingredients

  • 4 eggs
  • 1 cup oil
  • 1 16 oz can pumpkin
  • 1 2/3 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda

Instructions

  • Mix all ingredients together until creamy
  • bake in 10 x 15 cake pan at 350*F for 25-30 min
  • Frosting:
  • oz cream cheese
  • /2cup margarine
  • tsp vanilla
  • cup confectioner sugar sifted
  • mix together

 

Blueberry Bundt Cake

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Blueberry Bundt Cake

Author: Chef Matt

Ingredients

  • 1 package yellow cake mix
  • 3 eggs
  • 1/2 C. applesauce
  • 1 8 oz pk. lemon yogurt
  • 3 C. blueberries
  • 1/4 cup chopped nuts optional
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • whipped topping optional

Instructions

  • Combine all ingredients except the blueberries. Pour half of the batter into a greased Bundt pan, place a layer of blueberries and top with remaining batter. Bake at 350°F degrees for about 1 hour. Cool in pan for 15 minutes before turning out onto a rack to cool completely.

 

Giant Ginger Cookies

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Giant Ginger Cookies

Author: MrsH of Sunny Florida

Ingredients

  • 4 ½ C all-purpose flour
  • 4 tsp ground ginger
  • 2 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cloves
  • tsp salt
  • 1 ½ C shortening
  • 2 C sugar
  • 2 eggs
  • C molasses
  • C coarse sugar

Instructions

  • In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 C of sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
  • Shape dough into 2-inch balls using a ¼-cup measure or scoop. Roll balls in the ¾ c sugar. Place 2 ½ inches apart on an ungreased cookie sheet.
  • Bake in a 350° oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not over bake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.

 

Cherries N Chips Cookies

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Cherries N Chips Cookies

Servings: 18
Author: MrsH of Sunny Florida

Ingredients

  • 2 C flour
  • 1/4 C cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 Tbsp 1 1/2 sticks unsalted butter
  • 1 1/4 C sugar
  • 2 large eggs
  • 2 Tbsp milk
  • 2 tsp pure vanilla extract
  • 1 C white chocolate chips
  • 1/2 C sour dried cherries

Instructions

  • Preheat the oven to 325 F. In a large mixing bowl combine the flour, cocoa, baking soda and salt.
  • In the bowl of an electric mixer fitted with a flat paddle, cream the butter and sugar for 2 minutes on medium speed. Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla. Scrape the inside surface of the bowl. Add the milk and mix until combined. On low speed, add the flour mixture and mix until incorporated. Fold in chips and cherries.
  • Scoop heaping tablespoons of dough onto ungreased cookie sheet 2 inches apart. Bake for 13-15 minutes or until edges of cookies are firm. Do not over bake.
  • Cool 3 to 5 minutes on the cookie sheet. Transfer warm cookies to a wire rack to cool completely.

 

Holiday Punch

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Holiday Punch

Author: Annette1990 of Montana

Ingredients

  • 1/2 Gallon of Orange Sherbet ice cream
  • 2 two liters of 7up (pending on the size of your punch bowl it may only take one of the 7ups.

Instructions

  • Add frozen sherbet to bowl pour in 7up...

Notes

The 7up does not have to be refrigerated prior the ice cream will make it cold enough to drink.

 

Chicken Noodle Soup

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Chicken Noodle Soup

Author: Chef Matt

Ingredients

  • 4 cooked chicken breasts diced
  • 1 pkg. egg noodles
  • 2 carrots chopped
  • 2-3 stalks celery sliced
  • 2 cans cream of chicken soup
  • 1/4 cup onion chopped
  • salt and pepper to taste

Instructions

  • Cook noodles according to package directions. Boil the vegetables in water until they are tender. Add the vegetables, chicken and cream soup to the cooked noodles. Salt and pepper to taste.
  • Simmer for about 20 minutes.

 

Cheeseburger Soup

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Cheeseburger Soup

Author: Chef Matt

Ingredients

  • 3 lb. lean ground beef
  • 2 1/2 qt. chicken stock
  • 2 qt. milk
  • 2 sticks butter
  • 1/2 c. flour
  • 1 c. American Cheese shredded

Instructions

  • Fry hamburger and drain off excess grease. Add to chicken stock and bring to a boil. In a separate bowl, combine melted butter and flour and stir until thick. Add flour and butter mixture to boiling stock and reduce heat to stop from boiling. Stir in milk and garnish in bowls with shredded cheese on top.

 

Roast Curried Shoulder of Lamb with Oven Poached Potatoes

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Roast Curried Shoulder of Lamb with Oven Poached Potatoes

Author: Dave Ahern

Ingredients

  • 1- 500 g about 1 lb small shoulder of lamb, enough for 3 people
  • 2 garlic cloves
  • 1 green chili seeds optional
  • 1 tsp of tamarind
  • 1/2 tsp each of
  • Chili powder
  • Turmeric powder
  • Fenugreek powder
  • Garam masala powder
  • Ginger powder
  • Cumin powder
  • Corriander powder

Instructions

  • Score the fat and pierce the meat several times to allow the paste to work its way into the meat
  • I used a pestle & mortar, add a good pinch of rock salt & cracked pepper to make it easier
  • I do the garlic and chili first then add the rest all in one go.
  • Add 2tbs of oil to loosen it up.
  • Rub the paste into the lamb, pushing into the incisions you made in the meat. Leave it for 30mins if you can.
  • Don't wash out the mortar, you will see why below
  • Take 3 medium tomatoes
  • Remove the pulp and seeds and add them to the paste residue in the mortar and mix well
  • Roughly chop the tomato and add to one thinly sliced leek, use these to make a bed in an oven proof dish to rest the lamb on
  • Roast in a preheated over at 180 degrees for about 35 minutes then remove the lamb to let it rest
  • Pour in a half glass of white wine to the dish and mix (kind of de-glaze) the dish, return it to the over while the lamb rests to make a sauce
  • To do the potatoes, wash but don't peel some potatoes, cut them into pieces about a half an inch in size and place them in a bowl
  • Pour over some olive oil add some salt and pepper and mix so they are well coated in the oil.
  • Sprinkle some dried oregano on a plate and roll the skin side of the potatoes in the oregano, the oil will help it stick.
  • Place in an oven proof dish with the skin side facing up.
  • Pour in some chicken stock into the dish till it comes about half the way up the potatoes.
  • Cover with tin foil and roast in the same oven as the lamb, remove the foil after 15mins to allow the skin to crisp up.
  • If there is some liquid left in the bottom of the dish you can add it to the sauce.
  • Slice the lamb, spoon over the sauce and serve the potatoes on the side.

 

Sayer Foods: Roast Curried Shoulder of Lamb with Oven Poached Potatoes