Spring Gap Typing & Data Entry Service : Recipes

Recipes

My Biggest Hobby is Cooking & Canning...Here Are Some of My Favorite Recipes:

From Pumpkin Pies & More Cookbook

Traditional Pumpkin Pie

1 (9") pastry shell	2 eggs
1 (16 oz.) can of pumpkin	1 teaspoon of ground cinnamon
1 (14 oz.) can of sweetened condensed milk	1/2 teaspoon each of ground ginger, nutmeg & salt

In large bowl combine all ingredients except pastry shell; mix well and turn into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1" from edge comes out clean. Cool before cutting. Garnish as desired. Refrigerate leftovers.

Pumpkin Pie Upside Down Cake

1 (29 oz.) of pumpkin	1 teaspoon of nutmeg
1/2 teaspoon of salt	3 eggs, well beaten
1 1/4 cups of sugar	1 (12 oz.) can of evaporated milk
3 teaspoons of cinnamon

For The Topping:

1 box of yellow cake mix (not pudding mix)		1 cup of melted margarine
8 oz. of pecans, chopped

Combine pumpkin, salt, sugar, cinnamon, nutmeg, eggs (well beaten) and evaporated milk. Mix well and pour into greased 9 x 13 inch pan. Sprinkle yellow cake mix on top, follow with chopped pecans and melted margarine. Bake at 350 degrees for 1 hour, turning off oven and leaving door closed until cool. Tip: Make at night time and leave in all night until morning.

From The Home Cooking Collection Cookbook:

Easy Zucchini Bread

3 c Flour	1 1/2 c Sugar
2 tsp. Cinnamon	3 Eggs
2 tsp. Baking Soda	1 c Vegetable Oil
1 tsp. Salt	2 tsp. Vanilla
1 c Chopped Nuts (Walnuts or any)	2 c Grated Zucchini

Stir dry ingredients together. Add the remaining ingredients and blend well. Pour batter into 2 well greased bread pans (or a square pan). Bake for 1 hour at 350^o.

Wacky Cake

2 c Sugar	3/4 c Oil
3 c Flour	2 tbs. Vinegar
2 tsp. Soda	2 tsp. Vanilla
6 tbs. Cocoa	2 c Water
1 tsp. Salt

Add all the ingredients together and beat until mixed. Pour into a large sheet pan that has been well greased and floured. Bake in a 350 oven for 30-40 minutes. Can be iced or served with ice cream.

Homemade Noodles

1 Egg, beaten	1/2 tsp. Salt
2 tbs. Milk	1 c All Purpose Flour

In a mixing bowl combine the egg, milk and salt. Stir in enough of the flour to make a stiff dough. Cover and let rest for 10 minutes. On a floured surface roll the dough into a 16x12 inch rectangle. Let stand for 20 minutes. Roll up loosely; cut into 1/4 inch thick slices. Unroll, cut into desired lengths. Spread out and let dry on a rack for 2 hours. Store in an airtight container until ready to use. Drop the noodles into a large amount of boiling salted water or soup. Cook, uncovered - 10 minutes or until done.

Sloppy Joes

3 lb. Hamburger	1/4 tsp. Thyme
1 1/2 c Onion, diced	2 c Catsup
1/2 c Green Pepper, diced	1 c Chili Sauce
3 Cloves Garlic, minced	1/2 c Water
3/4 c Brown Sugar	1/4 c Worcestershire Sauce
2 tbs. Prepared Mustard	2 tbs. Lemon Juice
1 1/2 tsp. Salt

Brown the hamburger with the onion, green pepper and garlic in a large saucepot. Combine the brown sugar and mustard. Add the remaining ingredients to the brown sugar mixture. Combine the beef mixture and sauce. Heat thoroughly and serve over bread or in hamburger buns. Note: If you don�t have Thyme try Marjoram or other similar spice.

From Famous Christmas Cookies Cookbook, Holiday Candy Cookbook and A Homemade Christmas Cookbook

(I sell these 3 cookbooks together)

Cinnamon Christmas Logs

1 cup of butter	1 teaspoon of vanilla
5 tablespoons of sugar	1 teaspoon of almond extract
A dash of salt	1/4 cup of sugar
2 cups of flour	1 1/2 tablespoons of ground cinnamon

Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees for 15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture.

FOOLPROOF DARK CHOCOLATE FUDGE

3 � 6 oz. packages semi-sweet chocolate chips	A dash salt
1 � 14 oz. can of sweetened condensed milk	1 1/2 teaspoons of vanilla
1 cup of chopped walnuts

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

CHOCOLATE MINT FUDGE

1 � 12 oz. Package of semi-sweet chocolate chips	2 teaspoons of vanilla
1 � 14 oz. can of sweetened condensed milk	1 tablespoon of peppermint extract
6 oz. of white chocolate chips

Add one cup milk to chocolate chips. Melt. Add vanilla. Pour 1/2 of the mixture into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt white chocolate with the remaining milk. Add peppermint and green food coloring. (Mixture will be very thick.) Spread on first layer. Let cool another 10 minutes. Top with other half of chocolate mixture. Let cool. Remove from pan, remove paper. Cut into squares.

WHITE CHRISTMAS PUNCH

2/3 cup of water	1 small can of evaporated milk
2/3 cup of sugar	1/2 gallon of vanilla ice cream
1 teaspoon of almond extract	2 - 2 liter bottles of slice soft drink

Cook water and sugar until sugar has dissolved. Add almond and evaporated milk. Refrigerate. At serving time mix 1/2 gallon softened ice cream, and slice into sugar mixture.

PUMPKIN BREAD

2 2/3 cups of sugar	2 teaspoon of soda
2/3 cup of margarine	2 cup of pumpkin
4 eggs	1 teaspoon of cinnamon
3 1/3 cups of flour	1/2 teaspoon of cloves
1/2 teaspoon of baking powder	2/3 cup of water

Mix above together. Bake 1 hour at 350 degrees. Makes 2 loaves.

GINGERBREAD

2 eggs	2 teaspoons of ginger
3/4 cup of brown sugar	1 1/2 teaspoons of cinnamon
3/4 cup of molasses	1/2 teaspoon of cloves
3/4 cup of melted shortening	1/2 teaspoon of nutmeg
2 1/2 cups of flour	1/2 teaspoon of baking powder
2 teaspoons of soda	1 cup of boiling water

Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.

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