I don't really know the name of these cookies. Emily, my daugter, made these cookies for us at the cabin a few weeks ago. They were so easy and good I thought I would pass it along. I made up the name but it helps me remember that there are only three ingredients in these cookies
1 Spice Cake Mix
1 large can pumpkin
!/2 to 1 12 oz. package chocolate chips ( depending on your preference For me 1/2 bag was plenty)
Mix altogether with mixer and bake in 350 degree oven for about 10 min. (We had to add 5 or more min. These cookies are soft and mosist. Mostly they should be cooked enough so they don't have runny, cake batter-like middles.) I like them because they stay moist even when they are cool.
Thursday, October 22, 2009
Friday, October 16, 2009
Boy Scout Doughnuts
In our family we call these Boy Scout Doughnuts because Ralph used to make them with his scout troop they are so easy. I found the very same doughnuts in the Better Homes and Garden Cookbook. There they are called "Jiffy Doughnuts". I have made them with my grandchildren, some who were preschool age. I rarely do anything with deep fat frying partly because I have known some people who have suffered life changing accidents with hot oil. Hot oil and childen don't mix! The nice thing about these doughnuts is that the children can help away from the hot oil while another adult fries the doughnuts.
l or more cans of refrigerator biscuit dough
hot oil ( It must be 2 or 3 in. deep in a heavy pan. The recipe book says 375 degrees but I rarely use a thermometer. I just pinch off a pea size piece of dough and place it in the oil. When it floats and fries like a doughut instead of dropping to the bottom, the oil is ready.)
Make a hole like a doughnut in the middle of the refrigerator biscuit with your clean finger. Fry in hot oil (the cookbook says 2 min. on each side but we found they only needed seconds on each side) until golden, turning only once. Remove from oil and drain on several layers of paper towel.
When cool enough to touch, glaze with powered sugar frosting. If desired doughnuts can also be decorated with sprinkles, coconut or cinnamon and sugar.
These douhnuts taste best when eaten imediately rather than the next day.
Doughnuts (which my mom made from scratch) and fireworks remind me of Halloween because that is how we celebaated when I was growing up in Canada.
l or more cans of refrigerator biscuit dough
hot oil ( It must be 2 or 3 in. deep in a heavy pan. The recipe book says 375 degrees but I rarely use a thermometer. I just pinch off a pea size piece of dough and place it in the oil. When it floats and fries like a doughut instead of dropping to the bottom, the oil is ready.)
Make a hole like a doughnut in the middle of the refrigerator biscuit with your clean finger. Fry in hot oil (the cookbook says 2 min. on each side but we found they only needed seconds on each side) until golden, turning only once. Remove from oil and drain on several layers of paper towel.
When cool enough to touch, glaze with powered sugar frosting. If desired doughnuts can also be decorated with sprinkles, coconut or cinnamon and sugar.
These douhnuts taste best when eaten imediately rather than the next day.
Doughnuts (which my mom made from scratch) and fireworks remind me of Halloween because that is how we celebaated when I was growing up in Canada.
Saturday, October 10, 2009
Fall Is Here!
Fall is finally here and we have leaves all over our deck. I guess we had better hurry up and enjoy the whole week it will be here before winter sets in. We are enjoying the foods that taste good in the fall so this week Hailey and I made Stuffed Acorn Squash.
STUFFED ACORN SQUASH
The Acorn Squash was called Danish squash in the store but I have always known it as Acorn Squash. At any rate you need to buy one or two depending on the size of your family. ( 1/2 a squash is one serving size.) Cut squash in half from stem end to blossom end. The shell is hard so I always use my biggest, sturdiest knife. After removing and discardig seeds, place squash hakves, cut side down on a baking sheet and bake for about 20-30 minutes in a 350 degree oven. (You can use a little cooking spray on the baking to avoid sticking.) Remove squash from the oven when inside flesh is cooked and soft.
When squash is cooked remove from the oven and fill cavity with the following:
1 T. butter
1 T. brown sugar
Browned ground sausage
A little diced onion (browned with sausage)
a little shredded cheese (optional)
Heat stuffed squash again for serving.
Eat by scooping squash and stuffing mixture out of shells. (They look pretty on individual plates and can be eaten out of the shell at the table.) The recipe book also suggests that they are good served with applesauce on the side.
STUFFED ACORN SQUASH
The Acorn Squash was called Danish squash in the store but I have always known it as Acorn Squash. At any rate you need to buy one or two depending on the size of your family. ( 1/2 a squash is one serving size.) Cut squash in half from stem end to blossom end. The shell is hard so I always use my biggest, sturdiest knife. After removing and discardig seeds, place squash hakves, cut side down on a baking sheet and bake for about 20-30 minutes in a 350 degree oven. (You can use a little cooking spray on the baking to avoid sticking.) Remove squash from the oven when inside flesh is cooked and soft.
When squash is cooked remove from the oven and fill cavity with the following:
1 T. butter
1 T. brown sugar
Browned ground sausage
A little diced onion (browned with sausage)
a little shredded cheese (optional)
Heat stuffed squash again for serving.
Eat by scooping squash and stuffing mixture out of shells. (They look pretty on individual plates and can be eaten out of the shell at the table.) The recipe book also suggests that they are good served with applesauce on the side.
Thursday, October 1, 2009
\Applesauce\
This week Hailey and I made applesauce. I am not going to give a recipe for applesauce because you can buy a canning book or get pamphlets at the Extension service with step-by-step instructions.
The applesauce we made yesterday tuned out beautiful and all the jars sealed so that gave us a feeling of success. The only hitch was that I couldn't find my canner or canning supplies but luckily Hailey had borrowed some so we managed fine. Probably I gave them away when I gave away all my quart jars and can't remember.
One thing that makes a big difference to me is the variety of apple used. We couldn't find any canning apples around here so we bought some when we visited Treasure Valley last weekend. The lady at the fruit stand said apples are about 6 weeks late this year but we found some Jonathans and bought about 1/2 bushel. I have tasted applesauce, both commercial and home canned that tasted like cardboard. My favorite apples to use are Johnagold or a mixture of Johnathans and Golden Delicious. Red delicious, while good for fresh eating, do not make good applesauce. I don't care for Rome apples either for making applesauce. I have made pretty good applesauce out of Criterions, a new variety.
The nice thing about these Johnathan apples was that they had very red skins so when cooked with the skins on, and put through a "Foley Food Mill" or "Victorio Strainer" they make a pretty pink applesauce.
At supper last night we didn't want to open one of our precios new jars of applesauce so we made "quickie" applesauce" by peeling and cooking about 1 and 1/2 inch pieces of apple in a small amt. of water. (about 1/4 in. deep ) When cooked, mash the apples into a chunky applesauce. It was white because the apples were peeled and delicious when served warm. It is also good if refrigerated and eaten cold.
The applesauce we made yesterday tuned out beautiful and all the jars sealed so that gave us a feeling of success. The only hitch was that I couldn't find my canner or canning supplies but luckily Hailey had borrowed some so we managed fine. Probably I gave them away when I gave away all my quart jars and can't remember.
One thing that makes a big difference to me is the variety of apple used. We couldn't find any canning apples around here so we bought some when we visited Treasure Valley last weekend. The lady at the fruit stand said apples are about 6 weeks late this year but we found some Jonathans and bought about 1/2 bushel. I have tasted applesauce, both commercial and home canned that tasted like cardboard. My favorite apples to use are Johnagold or a mixture of Johnathans and Golden Delicious. Red delicious, while good for fresh eating, do not make good applesauce. I don't care for Rome apples either for making applesauce. I have made pretty good applesauce out of Criterions, a new variety.
The nice thing about these Johnathan apples was that they had very red skins so when cooked with the skins on, and put through a "Foley Food Mill" or "Victorio Strainer" they make a pretty pink applesauce.
At supper last night we didn't want to open one of our precios new jars of applesauce so we made "quickie" applesauce" by peeling and cooking about 1 and 1/2 inch pieces of apple in a small amt. of water. (about 1/4 in. deep ) When cooked, mash the apples into a chunky applesauce. It was white because the apples were peeled and delicious when served warm. It is also good if refrigerated and eaten cold.
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