|1?2 cup butter or margarine
1 1?2 cups sugar
1 cup cooked pumpkin
1 tsp. vanilla
2 1?2 cups flour
1 tsp. baking powder
1 tsp. soda
1?2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon or 2 tsp. pumpkin pie spice
1?2 cup diced almonds, roasted
1 cup chocolate chips
| Cream together butter and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Mix flour, baking powder, soda, salt and spices. Add to creamed mixture and mix well. Add almonds and chocolate chips; with heavy spoon, mix thoroughly.
Drop by teaspoonfuls onto a well-greased cookie sheet. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from cookie sheet while still warm; cool on rack.
Makes about 6 dozen cookies
Servings: Makes one 6-inch round cake (8 portions)
To make cake: Lightly grease a 6″ x 2 1/2″ cake ring and place on a tray on a sheet of parchment paper.
Break each of the biscuits into almond-size pieces by hand and set aside.
Cream the butter and sugar in a bowl until the mixture starts to lighten.
Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
Beat the egg into the mixture.
Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.
Chill the cake in the refrigerator for at least 3 hours.
To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
Slide the ring off the cake and turn it upside down onto a cake wire.
Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
Allow the chocolate to set at room temperature.
Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
|10 cups popped popcorn
1 1/2 cups granulated sugar
1/2 cup water
2/3 cup molasses
1 tsp. Vinegar
1/4 tsp. Salt
3 Tbsp. Butter or Margarine.
|Put sugar, water, molasses, vinegar and salt into a large sauce pan. Heat and stir until the mixture starts to boil. Boil gently, without stirring, until the mixture reaches the hard ball stage*. Remove from heat. Add the butter or margarine. Put the popped popcorn in a large bow, and pour the candy mixture over the popcorn. Mix until all the popcorn is coated with syrup. Form into balls. Makes 12-15 popcorn balls. For extra Halloween fun, add orange food coloring to the mixture, and decorate the balls like jack-o-lanterns with licorice sticks for the face.
*Hard ball stage is 270 degrees F or when you drop a bit in cold water and it forms a hard ball.
|6 cups flour
1 tbsp baking soda
3 cups vegan butter
2 1/2 cups of brown sugar, firmly packed
1 cup granulated sugar
2 tsp vanilla extract
2 1/2 cups semisweet chocolate chips
|1. Preheat over the 350 degrees
2. In a smaller bowl, combine the flour, baking soda and salt. (set aside for later)
3. In a large bowl, whip the butter until it is creamy.
4. Add the brown and granulated sugars and continue creaming until the sugar and butter are well blended.
5. Beat in the eggs one at a time. Then add in the vanilla extract.
6. Begin adding the dry ingredients a little bit at a time, using your hands to blend them well.
7. Stir in the chocolate chips.
8. Drop heaping tablespoonfuls onto parchment-lined cookie sheets and bake four about 8 minutes.
9. Once done, take them out of the oven and place cookies on cooling racks.
|4 eggs seperated
1 cup sugar
1/4 cup orange juice
1 tablespoon orange peel
1 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
|beat egg yolks until thick and gradually beat in sugar. Beat in orange juice, add peal sift flour with baking powder and salt and fold into egg yolk mixture. beat egg whites until stiff but not dry. Fold into batter. Pour into 2 well-greased layer cake pans. Bake 325 degrees F 25-30 minutes. cool spread marmalade in between layers sprinkle with powdered sugar|
|1 pkg. (8 oz.) Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) Whipped Topping, thawed, divided
1 Graham Cracker Pie Crust (6 oz.)
|-Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
-Spoon cream cheese mixture into crust.
-Refrigerate 3 hours or overnight.
-Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
|4 T flour
4 T sugar
2 T cocoa
3 T milk
3 T oil
3 T chocolate chiiips
a few drops of vanilla extract
1 large coffee mug
|Spray the inside of the mug with non-stick cooking spray.
Add dry ingredients to mug and mix well.
Add the egg and mix thoroughly.
Add the chocolate chips and vanilla and mix aain.
Put the mug in the microwave and cook for approximately 3 minutes. Can be shorter or longer depending on the power or your oven.
The cake will rise over the top of the mug – but this is fine.
Allow to cool, tip out onto plate if you’d like.
Perfect sized single serving!
|1 cup plain yogurt
1/2 cup fresh mango
1/4 cup water
1 cup crushed ice
3 Tablespoons sugar
|Blend all ingredients on high until frothy. Serve chilled. Substitute fresh pineapple for mango to make pineapple lassi.|
1 cup oil
1 3/4 cup sugar
1 large caned crushed pineapple
1 1/2 T gr. orange peel
1/4 cup dark rum
1/4 cup pecan pieces
3 cups flour
1t baking soda
2t baking powder
|beat eggs lightly. Add oil, sugar, and vanilla. Beat until thick and foamy. drain pineapple and reserve juice for glaze. stir in pineapple, orange peal and rum. blend flour, baking powder, baking soda , salt, and nuts. stir into pineapple mix just untill all ingredients are mixed. pore into 2 greased 8×4 inch loaf pans. bake 350degrees F. 50 to 60 minuts. remove from pan and cool on rack. spoon glaze over top garnish with more nuts.|