Pumpkin Pecan Loaves

Pumpkin Pecan Loaves
Recipe submitted by Lani May Gumm

Ingredients:

3 1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

Caramel Glaze:

1/4 cup butter
1/4 cup sugar
1/4 cup brown sugar
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1 teaspoon vanilla

Directions:

In a bowl, combine the first six ingredients. In another bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined. Fold in the pecans.

Spoon into two greased 9 x 5 x 3-inch loaf pans.

Bake at 350 degrees for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For glaze, combine butter, sugars, and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the powdered sugar and vanilla until smooth. Drizzle or spread over cooled tops of loaves.

Recipe submitted by Lani May Gumm

Soft Molasses Cookies

Soft Molasses Cookies
Recipe submitted by Graham Gaimari
Original recipe by Betty Crocker

Ingredients:

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar

Directions:

Heat oven to 325 degrees.

In a large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

Shape dough by rounded tablespoonfuls to 2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared side up, about 2 inches apart.

Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

Chocolate Crinkles II

Chocolate Crinkles II
Recipe submitted by Cindy Chandler

Ingredients:

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil.  Beat in eggs one at a time, and then stir in the vanilla.  Combine the flour, baking powder and salt; stir in the cocoa mixture.

Cover dough and chill for at least 4 hours, or overnight.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper.  Roll dough into one inch balls.  Coat each ball in confectioner's sugar before placing onto cookie sheets.

Bake in preheated oven for 10 to 12 minutes.  Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Servings 48

Recipe submitted by Cindy Chandler

Gluten-free Oatmeal Cookies

Gluten-free Oatmeal Cookies
Recipe submitted by Luti Lauvao Gibbs

What Does Gluten Free Actually Mean? Gluten free means foods that do not have gluten. Commonly found in wheat, gluten is a type of protein. It is also found in barley and rye. Gluten is the ingredient that gives dough its elasticity.

Gluten is used extensively as food additive.  Its property to thicken is beneficial in giving rigidity to highly fluid substances.  Definition by forkoffgluten.com

Ingredients:

1/2 cup oil, butter or margarine
1/2 cup brown sugar, packed
1/4 cup sugar
1 egg
1/2 teaspoon gluten-free vanilla
3/4 cup Namaste Perfect Flour Blend
1/2 teaspoon baking soda
1 1/2 cup gluten-free oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup raisins (optional)
1/2 cup nuts (optional)

Directions:

Cream together oil, butter or margarine with sugars, egg and vanilla until smooth.  Add dry ingredients and mix thoroughly.

Drop by rounded tablespoons onto lightly greased cookie sheet.

Bake at 350 degrees for 10 - 12 minutes.  Let cool for 5 minutes then move to wire rack and continue cooling.  Makes about 2 dozen cookies.

Recipe submitted by Luti Lauvao Gibbs

Chocolate Bundt Cake w/ Chocolate Glaze

Chocolate Bundt Cake w/ Chocolate Glaze

This is the easiest and most delicious cake to make!  It is moist, and the whole family will love it!

Ingredients:

1 (18 1/4 oz) package devil's food cake mix
1 (4 oz) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract

Chocolate Glaze

3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2 - 3 tablespoons hot water

Milk chocolate bar for decorative shavings

Directions:

Cake

Preheat oven to 350 degrees.

Grease and flour bundt pan, set aside.

In large mixing bowl, combine cake mix, pudding mix and chocolate chips.

In another bowl, combine water, eggs, and vanilla mixing well.

Add egg mixture to dry mixture and mix with spoon until just blended.

Pour into prepared pan.

Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.

Cool 15 to 20 minutes before removing cake from pan.

When completely cool, drizzle cake with chocolate glaze.  Decorate with milk chocolate shavings.

Chocolate Glaze

Combine all ingredients in bowl.  Mix with spoon until smooth.  If needed, microwave a few seconds to heat the glaze to dissolve the clumps of powered sugar.

Gerard's Birthday

Yummy Birthday Cake

Lemon Scented Espresso Bars

Lemon Scented Espresso Bars
Recipe submitted by Patricia Robinson

You must try these heavenly lemon scented espresso bars.  They are out of this world delicious!

Ingredients:

Crust

8 oz. unsalted butter, softened
1 cup powdered sugar
2 cups all-purpose flour
2 teaspoons freshly grated lemon zest
1/4 teaspoon salt

Filling

4 eggs
1 cup sugar
1 cup lightly packed brown sugar
1/4 cup brewed espresso or double strength coffee, room temperature
1/4 cup all-purpose flour
2 teaspoons freshly grated lemon zest
3 to 4 tablespoons dark coffee beans, finely grated
1/2 teaspoon baking powder
1/4 cup powdered sugar

Directions:

To make the crust, preheat oven to 350 degrees. Cream butter and sugar until light and fluffy.  Blend in the flour, zest and salt.  Press the mixture evenly into ungreased 13x9-inch glass baking dish and bake until golden brown, about 20-25 minutes.  Remove pan to a wire rake and cool at least 10 minutes.

To make the filling, beat the eggs and sugars in medium bowl until thick and smooth. Blend in the espresso, flour, zest, ground coffee and baking powder.  Pour over crust and bake 25-30 minutes at 350 degrees. Remove pan to wire rake and cool completely. Cover, chill and cut into squares. Dust with powdered sugar before serving.

Make 30

Recipe submitted by Patricia Robinson

Lofthouse Style Sugar Cookie - Copy Cat Recipe

Lofthouse Style Sugar Cookie - Copy Cat Recipe

Looking for a great, home-made Valentine's gift?  If yes, here's an easy recipe that your special someone will love to receive.  Happy Valentine's Day!

http://crowdedkitchen509.blogspot.com/2013/06/lofthouse-style-sugar-cookies.html

Maple - Glazed Pumpkin Spice Cake

Maple - Glazed Pumpkin Spiced Cake
Recipe submitted by Luti Lauvao Gibbs

Ingredients:

Cake:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups canned pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups packed light brown sugar
3 large eggs, at room temperature

Glaze:

2 tablespoons whole milk
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups sifted confectioner's sugar

Directions:

Make cake:

Preheat oven to 350 degrees.

Butter and flour a 10-cup Bundt pan.

Sift flour, baking powder, baking soda, spices and salt together in a bowl.  In another bowl, whisk together pumpkin, buttermilk and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, one at a time, beating well after each. Scrape down sides and bottom of bowl. Beat in one third of flour mixture, then half of pumpkin mixture, beating until just combined. Repeat, ending with last third of flour mixture. Scrape batter into Bundt pan, smoothing top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

Let cake cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.

Make glaze:

Whisk together milk and maple syrup and extract.  Whisk in confectioner's sugar until glaze is smooth and of drizzling consistency. Up to 6 hours before serving, set cake on a wire rack over a plate and drizzle with glaze, allowing it to run down the sides.  Let cake rest at room temperature to allow glaze to set.

Serves 12

Recipe submitted by Luti Lauvao Gibbs

Down East Maine Pumpkin Bread

Down East Maine Pumpkin Bread
Recipe by allrecipes.com

It's pumpkin time, and do we have a great tasting recipe for you!  This pumpkin bread is moist, delicious and easy to make!  Serve this bread the day after it's baked.

I make this bread with Trader Joe's organic canned pumpkin.  It's the best!  I also use 3 cups of flour, verses 3 1/2 cups.

Ingredients:

1 (15-ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees.

Grease and flour three (x3) 7x3-inch loaf pans.

In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended.

In a separate bowl, whisk together remaining ingredients, then stir into pumpkin mixture until just combined. Pour into prepared pans, filling each about two-thirds full.

Bake 50 to 60 minutes, or until a toothpick inserted in center of loaves comes out clean. Cool 10 minutes in pans on a rack; then turn loaves out onto rack to cool completely.

263 calories

Rhubarb Muffins

Rhubarb Muffins
Recipe submitted by Margaret Patterson

Hands down, this is the best rhubarb muffin recipe ever!

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder                                                      

1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups diced rhubarb
1/2 cup chopped walnuts

Topping:

1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon

Best Muffin Ever!

Directions:

Preheat oven to 350 degrees.

Grease two 12 cup muffin pans or line with paper cups.

In a medium bowl, stir together the flour, baking soda, baking powder and salt.

In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.

Pour in the dry ingredients and mix by hand just until blended.

Stir in rhubarb and walnuts.

Spoon the batter into prepared cups, filling almost to the top.

Topping:

In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Bake in the preheated oven until tops of the muffins spring back when lightly pressed, about 25 minutes.

Cool in the pans for a least 10 minutes before removing.

18 to 24 servings.

Happy Graham!

Recipe submitted by Margaret Patterson

Interested in another recipe by Margaret Patterson?  If yes, here a great tasting banana nut muffin recipe.

http://crowdedkitchen509.blogspot.com/2014/06/banana-nut-muffins.html

Banana Nut Muffins

Banana Nut Muffins
Recipe submitted by Margaret Patterson

Ingredients:

1 cup Crisco
1 cup sugar
2 eggs

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1/2 cup milk
3 ripe bananas, smashed

1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.

Place muffin cups in muffin pan, or grease muffin pan with butter.

Cream together the Crisco, sugar, and eggs.

Add the flour, salt, baking soda, vinegar, milk and smashed bananas and mix well.

Stir in nuts.

Spoon the batter into prepared cups, filling almost to the top.

Bake for 20 to 25 minutes.

Recipe submitted by Margaret Patterson