Hi Everyone,
Hopes this finds all doing well. Needless, to say it has been a busy few weeks with the move and still so much more to do!
Carrots, Pumpkins & Sweet Potatoes are included in the recipes!
Wishing a blessed Thanksgiving to all!
Hugs,
Paula
FOOD FOR THOUGHT:
Never take love given or received for granted,
Expecting others to know how you feel,
Express your love constantly in all ways,
Share freely in words, actions and touch;
then your love will not be taken for granted
and there will never be room for doubt.
Paula 2003
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Comfort Foods for Fall...
Carrot Nut Bread
Pennsylvania Dutch Cooking
1 cup grated carrots
3/4 cup brown sugar
1 tsp. baking soda
2-1/2 tsp. baking powder
2 Tbsp. shortening
1 tsp. salt
1 cup warm milk
2 eggs
1-1/2 cups plain flour
1 cup whole wheat flour
1/2 cup nuts, chopped
Sift flours; measure and add baking powder, soda, salt and sugar. Mix thoroughly. Sprinkle 1/4 cup over nuts, toss to coat and set aside.
Add milk to beaten eggs and melted shortening.
Combine wet and dry ingredients except for carrots and nuts.
Fold in carrots and floured nuts.
Pour into greased loaf pan.
Let stand for 5 minutes.
Bake at 375 for 1 hour.
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Pumpkin Nut Bread
Huntsville Entertains
Oven 350
Yields: 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups cooked, mashed pumpkin or 1 (16 oz.) can
3-1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. grated nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water
2 cups chopped pecans or walnuts
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, soda, salt, baking powder and spices. Add alternately with water to pumpkin mixture. Pour into 2 (9x5) greased and floured loaf pans. Bake at 350 for 1-1/2 hours or until tests done. Cool 10 minutes. Remove from pan.
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Sweet Potato Sticks
"Watkins" Cookbook
4 medium sweet potatoes; peeled, cut in 1/2 inch x 4 inch strips
1 Tbsp. vegetable oil
1/3 cup Parmesan cheese
Drizzle potatoes with oil, toss with Parmesan cheese. Arrange in single layer on baking sheet that has been lightly greased.
Bake at 400 degrees for 35-40 minutes until crisp and brown. Stir every 10 minutes.
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Roasted Sweet Potatoes & Caramelized Onions
4 Sweet Potatoes, peeled cut in ½ circles
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
¼ cup maple syrup
Toss potatoes with oil, syrup, salt and pepper. Roast @ 375 for 25 minutes or until tender.
1 sweet onion, cut in strips
2 Tbsp. butter
½ tsp. salt
½ tsp. pepper
2 Tbsp. maple syrup
Saute over med heat 20minutes until caramelized.
Toss together in skillet. Cook 5 minutes.
Enjoy!
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Libby's Pumpkin Roll
Cake
Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 Land O Lakes® All-Natural Eggs
1 cup sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup chopped walnuts, if desired
Filling
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons Land O Lakes® Butter, softened
1 teaspoon vanilla
Powdered sugar, if desired
Directions
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..
Never take love given or received for granted,
Expecting others to know how you feel,
Express your love constantly in all ways,
Share freely in words, actions and touch;
then your love will not be taken for granted
and there will never be room for doubt.
Paula 2003
**********************************************************************
Comfort Foods for Fall...
Carrot Nut Bread
Pennsylvania Dutch Cooking
1 cup grated carrots
3/4 cup brown sugar
1 tsp. baking soda
2-1/2 tsp. baking powder
2 Tbsp. shortening
1 tsp. salt
1 cup warm milk
2 eggs
1-1/2 cups plain flour
1 cup whole wheat flour
1/2 cup nuts, chopped
Sift flours; measure and add baking powder, soda, salt and sugar. Mix thoroughly. Sprinkle 1/4 cup over nuts, toss to coat and set aside.
Add milk to beaten eggs and melted shortening.
Combine wet and dry ingredients except for carrots and nuts.
Fold in carrots and floured nuts.
Pour into greased loaf pan.
Let stand for 5 minutes.
Bake at 375 for 1 hour.
***************************************************************************
Pumpkin Nut Bread
Huntsville Entertains
Oven 350
Yields: 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups cooked, mashed pumpkin or 1 (16 oz.) can
3-1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. grated nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water
2 cups chopped pecans or walnuts
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, soda, salt, baking powder and spices. Add alternately with water to pumpkin mixture. Pour into 2 (9x5) greased and floured loaf pans. Bake at 350 for 1-1/2 hours or until tests done. Cool 10 minutes. Remove from pan.
******************************************************************
Sweet Potato Sticks
"Watkins" Cookbook
4 medium sweet potatoes; peeled, cut in 1/2 inch x 4 inch strips
1 Tbsp. vegetable oil
1/3 cup Parmesan cheese
Drizzle potatoes with oil, toss with Parmesan cheese. Arrange in single layer on baking sheet that has been lightly greased.
Bake at 400 degrees for 35-40 minutes until crisp and brown. Stir every 10 minutes.
**************************************************************
Roasted Sweet Potatoes & Caramelized Onions
4 Sweet Potatoes, peeled cut in ½ circles
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
¼ cup maple syrup
Toss potatoes with oil, syrup, salt and pepper. Roast @ 375 for 25 minutes or until tender.
1 sweet onion, cut in strips
2 Tbsp. butter
½ tsp. salt
½ tsp. pepper
2 Tbsp. maple syrup
Saute over med heat 20minutes until caramelized.
Toss together in skillet. Cook 5 minutes.
Enjoy!
********************************************************************
Libby's Pumpkin Roll
Cake
Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 Land O Lakes® All-Natural Eggs
1 cup sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup chopped walnuts, if desired
Filling
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons Land O Lakes® Butter, softened
1 teaspoon vanilla
Powdered sugar, if desired
Directions
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..
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