We had recipe group the other night and I haven't got any new recipes in yet but here is mine. My mom made up this recipe and we grew up on this taco sauce. I don't ever remember buying salsa much. When the in-laws starting coming one of the sister in laws said she could just drink this sauce.
Here it is......by Janice Hughes
6-7 MILD cherry bell peppers
1-2 tablespoons of juice from the bottle.
(You could use HOT cherry bells but only use 1-2 they are hot.)
1 can 15 ounce tomato sauce
1/2 onion
Put all in a blender and blend till well blended. Put in a saucepan and rinse the blender by swirling a little water and add to the sauce in the saucepan. Heat until bubbly and serve warm. We always put the cheese on last so the sauce would melt the cheese. Yum, Yum
Friday, June 19, 2009
Tuesday, May 26, 2009
HELLO DOLLY'S
The next 4 recipes come from Kathy Lawrence Riordan. She shares some great memories . I was so excited to share these recipes with you all!! Sonja
HELLO DOLLY'S
The person I most associate with this recipe is Tola Fox, one of the early pioneer women of Big Piney and someone all of us looked up to, although she is not credited with this recipe in the old Big Piney Ward cookbook. Whenever I have seen this gooey creation since then, in any of its incarnations, I have had memories of going with Mom to Relief Society socials as a little girl in places like Yose's ranch house, where the women were quilting, or to bake sales and bazaars to raise money for the new church building. Try not to count the calories, and do your best to resist eating the Eagle Brand Milk straight from the can!
In a pan about 9 x 12 inches, melt 1 square butter of margarine. Sprinkle the following over the butter:
1 C. crushed graham crackers1 C. coconut1 C. nuts1 small pkg. chocolate chips
Pour 1 can Eagle Brand condensed milk over above. Bake for 30 minutes at 350 degrees F.
HELLO DOLLY'S
The person I most associate with this recipe is Tola Fox, one of the early pioneer women of Big Piney and someone all of us looked up to, although she is not credited with this recipe in the old Big Piney Ward cookbook. Whenever I have seen this gooey creation since then, in any of its incarnations, I have had memories of going with Mom to Relief Society socials as a little girl in places like Yose's ranch house, where the women were quilting, or to bake sales and bazaars to raise money for the new church building. Try not to count the calories, and do your best to resist eating the Eagle Brand Milk straight from the can!
In a pan about 9 x 12 inches, melt 1 square butter of margarine. Sprinkle the following over the butter:
1 C. crushed graham crackers1 C. coconut1 C. nuts1 small pkg. chocolate chips
Pour 1 can Eagle Brand condensed milk over above. Bake for 30 minutes at 350 degrees F.
Caramels
CARAMELS (Rachel Scherbel)
This is the homemade candy I remember most from childhood, and no one made it better than the Scherbels. I have continued to have great success with this recipe as an adult; just remember to adjust the temperature for soft- and hard-ball candy stages according to your location and elevation. Tins of this make a wonderful holiday gift.
1 C. sugar1 C. light corn syrup (Karo)1 C. heavy cream1/4 tsp. salt2 T. butter2 T. evaporated milk2 tsp. vanilla
Combine sugar, corn syrup, cream and salt in heavy saucepan; cook to soft ball stage (220 F. at 7,000 ft. elevation), stirring occasionally. Ad butter and milk alternately. Continue cooking to firm ball (232 F.), stirring to prevent scorching. Test in cold water after 230 F. to determine consistentcy you desire in finished caramels. Remove from heat and add vanilla, stirring only enough to blend. Pour in oiled pan or on an oiled slab. Do not scrape bottom or sides of pan (this can be put on an extra dish, like melted over ice cream).
When cooled, cut into squares or rectangles and wrap individually in wax paper or plastic wrap.
Chocolate caramels may be made with the addition of 1 1/2 to 2 squares chocolate. Either vanilla or chocolate caramel is excellent for ice cr eam topping if cooked to a temperature of about 215-220 F. A small amount of hot water can be added when the caramel has cooled to dilute it to the consistency desired.
This is the homemade candy I remember most from childhood, and no one made it better than the Scherbels. I have continued to have great success with this recipe as an adult; just remember to adjust the temperature for soft- and hard-ball candy stages according to your location and elevation. Tins of this make a wonderful holiday gift.
1 C. sugar1 C. light corn syrup (Karo)1 C. heavy cream1/4 tsp. salt2 T. butter2 T. evaporated milk2 tsp. vanilla
Combine sugar, corn syrup, cream and salt in heavy saucepan; cook to soft ball stage (220 F. at 7,000 ft. elevation), stirring occasionally. Ad butter and milk alternately. Continue cooking to firm ball (232 F.), stirring to prevent scorching. Test in cold water after 230 F. to determine consistentcy you desire in finished caramels. Remove from heat and add vanilla, stirring only enough to blend. Pour in oiled pan or on an oiled slab. Do not scrape bottom or sides of pan (this can be put on an extra dish, like melted over ice cream).
When cooled, cut into squares or rectangles and wrap individually in wax paper or plastic wrap.
Chocolate caramels may be made with the addition of 1 1/2 to 2 squares chocolate. Either vanilla or chocolate caramel is excellent for ice cr eam topping if cooked to a temperature of about 215-220 F. A small amount of hot water can be added when the caramel has cooled to dilute it to the consistency desired.
Jiffy Cobbler
I too use this recipe...actually I have it memorized so when I make it somewhere else, I can make it in a jiffy. :)
JIFFY COBBLER
This recipe is courtesy of Helen Evans, a friend and contemporary of my mother's growing up in Big Piney Ward, and makes a great dish to take to church suppers and gatherings.
1 C. Oleo margarine (melt in pan)
Mix and pour over margarine in pyrex baking dish:1 C. flour1 C. sugar1 C. milk2 tsp. baking powder1 tsp. vanilla
Pour fruit pie filling over batter. Pour 1/2 C. sugar over all (cinnamon optional).
Bake at 375 degrees F. for one hour.
JIFFY COBBLER
This recipe is courtesy of Helen Evans, a friend and contemporary of my mother's growing up in Big Piney Ward, and makes a great dish to take to church suppers and gatherings.
1 C. Oleo margarine (melt in pan)
Mix and pour over margarine in pyrex baking dish:1 C. flour1 C. sugar1 C. milk2 tsp. baking powder1 tsp. vanilla
Pour fruit pie filling over batter. Pour 1/2 C. sugar over all (cinnamon optional).
Bake at 375 degrees F. for one hour.
PUNCH
I absolutly LOVED the stories that came with these recipes. Thanks Kathy for sharing.
PUNCH
This is the punch that was served at Annette Scherbel Priddis' wedding reception, which I remember like it was yesterday, and probably many more. It was the special creation of Big Piney resident Coleen Chase, who catered a lot of weddings in those days and made many of the wedding and special occasion cakes, including Annette's. This punch recipe ended up being borrowed by a number of ward members and used in our family and church events for many years.
2 quarts pineapple or cranapple juice1/4 C. lemon juice1 quart sparkling water1 quart 7-Up
Syrup: Disoolve 3 C. sugar in 2 C. water
Mix and our over ice ring in punch bowl. Serves 50
PUNCH
This is the punch that was served at Annette Scherbel Priddis' wedding reception, which I remember like it was yesterday, and probably many more. It was the special creation of Big Piney resident Coleen Chase, who catered a lot of weddings in those days and made many of the wedding and special occasion cakes, including Annette's. This punch recipe ended up being borrowed by a number of ward members and used in our family and church events for many years.
2 quarts pineapple or cranapple juice1/4 C. lemon juice1 quart sparkling water1 quart 7-Up
Syrup: Disoolve 3 C. sugar in 2 C. water
Mix and our over ice ring in punch bowl. Serves 50
Saturday, May 16, 2009
Spring Fling Recipes
Each month we have a theme and somehow we missed all the Irish recipes in March. We do have a few recipes from our Spring Fling in April. Don't forget....Cinco de Mayo in May, bring any mexican dishes and your recipes to our Cinco de Mayo day. I also wanted to add a recipe from the men cooking the other night at the "Redneck Ball." This recipe was made by one of our community members and was a hit. I think I will make it for our "Linger Longer" tomorrow after church.
Buttermilk Pie-"Redneck Ball" Bill Blair got the recipe from "The Cabin Restaurant" in LA
2 cups sugar
1 tsp. cinnamon
1 tsp. vanilla
2 Tbls. cornstarch
1/4 lb melted butter
3 large eggs
1 cup buttermilk
Mix the first six ingredients on slow speed until well blended and uniform. Add the buttermilk and mix well. Pour into an unbaked 9" pie shell and bake at 350 degrees for 40 min. or until set and brown on top.
Sugar Cookies – Maurine Yose
2 1/4 cups flour
½ cup butter
1 teaspoon baking powder
2 Tablespoons milk
¼ teaspoon nutmeg (optional)
1 egg
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
Beat sugar and butter. Add egg continue beating. Add vanilla. Mix dry ingredients together. Add to other mixture. Chill. Roll and cut. Bake at 375° until lightly browned
Recipe adapted from Grandma’s Rolls-New Era November 2004, p. 39.
Cinnamon Rolls-- Annette Priddis submitted this recipe and the seminary students, community members, and anyone else who has tasted these know they are the best.
In mixer bowl, combine:
2 cups flour
6 Tablespoons Non- Instant Powdered Milk (or 2/3 cup instant)
½ cup sugar
2 ½ teaspoons salt
2 Tablespoons yeast
Stir together with spoon.
Add:
3 cups hot tap water
Mix with regular beater until smooth, about 1 minute.
Add: 3 eggs
½ cup shortening
Mix until smooth.
At this point change to bread hook. If you are using a hand mixer, you will have to stir the rest by hand.
Add: 5-7 more cups of flour until dough pulls away from sides. It should be sticky to the touch but not so sticky that dough comes off on your hands.
(Less flour makes a softer roll, but it should not be so soft that it cannot maintain its shape.) Place dough in a greased bowl; cover with plastic wrap that has been sprayed with cooking spray. (actually I leave it in the same bowl and leave out this step.) Let rise in a warm place until dough has doubled in size. Punch down, cover, and let rise again until doubled in size.
Divide into fourths. Place on floured board. Roll out until ½ inch thick rectangle.
Spread with softened butter.
Shake on sugar ( enough to be adsorbed by butter
Shake on cinnamon.
Beginning on long edge, roll into cylinder. Pinch the seam to seal completely.
Cut into 1” pieces and place on cookie sheet. Bake at 375ยบ for 12 to 15 minutes until golden brown.
Buttermilk Pie-"Redneck Ball" Bill Blair got the recipe from "The Cabin Restaurant" in LA
2 cups sugar
1 tsp. cinnamon
1 tsp. vanilla
2 Tbls. cornstarch
1/4 lb melted butter
3 large eggs
1 cup buttermilk
Mix the first six ingredients on slow speed until well blended and uniform. Add the buttermilk and mix well. Pour into an unbaked 9" pie shell and bake at 350 degrees for 40 min. or until set and brown on top.
Sugar Cookies – Maurine Yose
2 1/4 cups flour
½ cup butter
1 teaspoon baking powder
2 Tablespoons milk
¼ teaspoon nutmeg (optional)
1 egg
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
Beat sugar and butter. Add egg continue beating. Add vanilla. Mix dry ingredients together. Add to other mixture. Chill. Roll and cut. Bake at 375° until lightly browned
Recipe adapted from Grandma’s Rolls-New Era November 2004, p. 39.
Cinnamon Rolls-- Annette Priddis submitted this recipe and the seminary students, community members, and anyone else who has tasted these know they are the best.
In mixer bowl, combine:
2 cups flour
6 Tablespoons Non- Instant Powdered Milk (or 2/3 cup instant)
½ cup sugar
2 ½ teaspoons salt
2 Tablespoons yeast
Stir together with spoon.
Add:
3 cups hot tap water
Mix with regular beater until smooth, about 1 minute.
Add: 3 eggs
½ cup shortening
Mix until smooth.
At this point change to bread hook. If you are using a hand mixer, you will have to stir the rest by hand.
Add: 5-7 more cups of flour until dough pulls away from sides. It should be sticky to the touch but not so sticky that dough comes off on your hands.
(Less flour makes a softer roll, but it should not be so soft that it cannot maintain its shape.) Place dough in a greased bowl; cover with plastic wrap that has been sprayed with cooking spray. (actually I leave it in the same bowl and leave out this step.) Let rise in a warm place until dough has doubled in size. Punch down, cover, and let rise again until doubled in size.
Divide into fourths. Place on floured board. Roll out until ½ inch thick rectangle.
Spread with softened butter.
Shake on sugar ( enough to be adsorbed by butter
Shake on cinnamon.
Beginning on long edge, roll into cylinder. Pinch the seam to seal completely.
Cut into 1” pieces and place on cookie sheet. Bake at 375ยบ for 12 to 15 minutes until golden brown.
Sunday, February 15, 2009
Crab Cream Cheese Ball
Mix any amount of imitation crab with cream cheese to make a ball. Serve with crackers
Idea by: Wanda Griffin, Diane Alexander, and Heather Chaput
Idea by: Wanda Griffin, Diane Alexander, and Heather Chaput
Ham or Turkey Cream Cheese Balls
2 pkg (8ounces each) cream cheese, softened
2 ½ ounces thinly sliced deli ham, or turkey, finely chopped
3 green onions finely chopped
2 T. Worchestershire sauce
1 C. finely chopped peanuts
Assorted crackers and fresh vegetables
In a Large bowl, combine the cream cheese, ham, onions and Worchestershire sauce. Shape into a ball or small ¾ in. balls. Roll in peanuts, Cover and refrigerate until serving. Serve with crackers and vegetables.
By: Wanda Griffin, Diane Alexander, and Heather Chaput
2 ½ ounces thinly sliced deli ham, or turkey, finely chopped
3 green onions finely chopped
2 T. Worchestershire sauce
1 C. finely chopped peanuts
Assorted crackers and fresh vegetables
In a Large bowl, combine the cream cheese, ham, onions and Worchestershire sauce. Shape into a ball or small ¾ in. balls. Roll in peanuts, Cover and refrigerate until serving. Serve with crackers and vegetables.
By: Wanda Griffin, Diane Alexander, and Heather Chaput
Creamy Artichoke Dip
2 Cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 C. (8 ounces) shredded part-skim mozzarella cheese
1 pkg (8 ounces) cream cheese cubed
1 C. shredded parmesan cheese
½ C. Mayo
½ C shredded Swiss Cheese
2 T. lemon juice
2 T. Plain yogurt
1 T. seasoned salt
1 T chopped seeded jalapeno pepper or 1 T. red pepper flakes
1 tsp. granulated garlic
Tortilla Chips or Melba Toast
Mix all ingred. Together except the chips and heat for 1 hour in a covered (low) slow cooker or heat in a microwave until very warm.
By: Wanda Giffin, Diane Alexander, Heather Chaput
2 C. (8 ounces) shredded part-skim mozzarella cheese
1 pkg (8 ounces) cream cheese cubed
1 C. shredded parmesan cheese
½ C. Mayo
½ C shredded Swiss Cheese
2 T. lemon juice
2 T. Plain yogurt
1 T. seasoned salt
1 T chopped seeded jalapeno pepper or 1 T. red pepper flakes
1 tsp. granulated garlic
Tortilla Chips or Melba Toast
Mix all ingred. Together except the chips and heat for 1 hour in a covered (low) slow cooker or heat in a microwave until very warm.
By: Wanda Giffin, Diane Alexander, Heather Chaput
Wednesday, February 11, 2009
NOTHERN ONTARIO WILD BLUEBERRY MUFFINS
1/2 cup butter
1 cup sugar
1/3 cup milk
1/2 tsp. vanilla
2 eggs
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup fresh blueberries
Mix together butter and sugar. Add milk, eggs, and vanilla. Stir flour, baking powder, and salt together. Add to butter mixture. Gently fold in flour mixture. Add blueberries and spoon into well greased muffin tin. Bake in a preheated 375 oven for 20-25 minutes. Serve hot or cold.
By: Cynthia Wright
1 cup sugar
1/3 cup milk
1/2 tsp. vanilla
2 eggs
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup fresh blueberries
Mix together butter and sugar. Add milk, eggs, and vanilla. Stir flour, baking powder, and salt together. Add to butter mixture. Gently fold in flour mixture. Add blueberries and spoon into well greased muffin tin. Bake in a preheated 375 oven for 20-25 minutes. Serve hot or cold.
By: Cynthia Wright
BRAZILIAN LEMONADE
1 Large Lime, with smooth skin (the smoother, the juicier)
1/2 Cup of Sugar
2 to 3 Tbls. low fat sweetened Condensed Milk
3 Cups of Water
Ice
Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into 8 pieces. Place Lime in blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) 10 times on high speed. Strain the Lemonade to remove pulp and lime rinds. Pour Lemonade over ice. Raspberries, strawberries, pineapples or coconut can also be added to the lime mixture before blending. (this one is a little different)
By: Cynthia Wright
1/2 Cup of Sugar
2 to 3 Tbls. low fat sweetened Condensed Milk
3 Cups of Water
Ice
Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into 8 pieces. Place Lime in blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) 10 times on high speed. Strain the Lemonade to remove pulp and lime rinds. Pour Lemonade over ice. Raspberries, strawberries, pineapples or coconut can also be added to the lime mixture before blending. (this one is a little different)
By: Cynthia Wright
CHICKEN CURRY SALAD WITH FRUIT
2/3 c. mayonnaise
2 T. lemon juice
1 t. salt
1 t. curry powder
2 1/2 c. cooked chicken, diced
1 c. diced celery Salad greens
1/4. c. slivered blanched almonds
1 avocado, sliced
1/2 cantalope, cut into wedges
1 c. seedless grapes
1 c. canned pineapple chunks, drained
Blend mayonnaise, lemon juice, salt, and curry powder. Pour over the combined chicken and celery and mix lightly. Chill. Just before serving, mound salad in center of a serving platter lined with salad greens. Sprinkle with almonds. Garnish with avocado and fruits. Makes 6 servings.
By: Cynthia Wright
TINY SHORTBREAD TARTS
1 Cup butter or margarine, softened
1/2 confectioners sugar
2 cups all purpose flour
1 (21 ounce) can raspberry, cherry, or strawberry pie filling
In a mixing bowl, cream butter and sugar. Add flour, mix well. Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. Bake at 300 degrees F. for 17-22 minutes. Cool for 15 minutes; carefully remove from pans. Spoon 1 tsp. of pie filling into each tart.
By: Amy Davis
1/2 confectioners sugar
2 cups all purpose flour
1 (21 ounce) can raspberry, cherry, or strawberry pie filling
In a mixing bowl, cream butter and sugar. Add flour, mix well. Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. Bake at 300 degrees F. for 17-22 minutes. Cool for 15 minutes; carefully remove from pans. Spoon 1 tsp. of pie filling into each tart.
By: Amy Davis
CHEWY CARAMEL BARS
1 Package (18 1/4 ounces) yellow cake mix (I've also used a choco. cake mix, turned out great!)
1 Can (5 ounces) evaporated milk
1/2 cup chopped nuts (I use walnuts)
1/4 c. butter (melted)
16 rolos (cut rolos in half) total=36 halved
Combine all except Rolos. Spread half into a greased 13inx9inx2in baking pan. Bake @350 for 13-15 mins. or until set. Place Rolos cut side down over crust. Top with remaining cake mix. Bake 25-30 minutes longer. Cool on wire rack. Cut into bars.
NOTE: The cake mixture is very sticky. Continue to spray pam on your spatula to mold where you want it.
By: Misty Downs
1 Can (5 ounces) evaporated milk
1/2 cup chopped nuts (I use walnuts)
1/4 c. butter (melted)
16 rolos (cut rolos in half) total=36 halved
Combine all except Rolos. Spread half into a greased 13inx9inx2in baking pan. Bake @350 for 13-15 mins. or until set. Place Rolos cut side down over crust. Top with remaining cake mix. Bake 25-30 minutes longer. Cool on wire rack. Cut into bars.
NOTE: The cake mixture is very sticky. Continue to spray pam on your spatula to mold where you want it.
By: Misty Downs
ECLAIRS
1/2 cup butter
1 cup boiling water
1 cup flour
1/4 tsp. salt
4 eggs
Melt butter in water. Add flour and salt, stir vigorously-cook constantly until mixture forms a ball and doesn't seperate. Remove from heat, cool slightly, add eggs one at a time, beat until smooth, drop by teaspoon, Bake @400 for 35-40 min if large, 20 min. if small. Fill with favorite pudding and frost with favorite icing.
By Stephanie Pluid
1 cup boiling water
1 cup flour
1/4 tsp. salt
4 eggs
Melt butter in water. Add flour and salt, stir vigorously-cook constantly until mixture forms a ball and doesn't seperate. Remove from heat, cool slightly, add eggs one at a time, beat until smooth, drop by teaspoon, Bake @400 for 35-40 min if large, 20 min. if small. Fill with favorite pudding and frost with favorite icing.
By Stephanie Pluid
CHICKEN ROLL-UPS
1 Can Chicken/turkey
1 Can Grands or Pillsbury Crescent Rolls
1 Tbls. Milk
4 oz. Cream cheese, softened
bread crumbs
Combine chicken, cream cheese, and milk. Spoon onto rolls. Roll up. Roll in melted butter, then in bread crumbs. Bake @350 on a sprayed cookie sheet appoximately 20 min. or golden brown
By: Mindy Warr
1 Can Grands or Pillsbury Crescent Rolls
1 Tbls. Milk
4 oz. Cream cheese, softened
bread crumbs
Combine chicken, cream cheese, and milk. Spoon onto rolls. Roll up. Roll in melted butter, then in bread crumbs. Bake @350 on a sprayed cookie sheet appoximately 20 min. or golden brown
By: Mindy Warr
BROCCOLI-CHEESE SOUP
1 1/2 pounds fresh broccoli or 2 10 ounce packages frozen chopped broccoli
3 tbls. margarine
1/4 cup chopped onion
3 tbls. flour
2 cups chicken broth (or 2 cups water and 2 tbls. chicken base)
2 cups light cream
1 tsp. salt
1/4 tsp. nutmeg
1 cup grated cheddar cheese
Wash and chop broccoli. Cook in small amounts of salted water till tender. Melt margarine in heavy saucepan. Add onion and cook till clear. Stir in flour to make roux; slowly add broth and cream. Stir and cook till thickened. Add salt, nutmeg, and cooked broccoli. Just before serving, stir in cheese. Makes 6 servings.
Annette Priddis
3 tbls. margarine
1/4 cup chopped onion
3 tbls. flour
2 cups chicken broth (or 2 cups water and 2 tbls. chicken base)
2 cups light cream
1 tsp. salt
1/4 tsp. nutmeg
1 cup grated cheddar cheese
Wash and chop broccoli. Cook in small amounts of salted water till tender. Melt margarine in heavy saucepan. Add onion and cook till clear. Stir in flour to make roux; slowly add broth and cream. Stir and cook till thickened. Add salt, nutmeg, and cooked broccoli. Just before serving, stir in cheese. Makes 6 servings.
Annette Priddis
Pumpkin Wheat Honey Muffins
1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups
Enjoy........Sonja
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups
Enjoy........Sonja
Thank you Sisters
What a delightful afternoon with all of the sisters in the Big Piney Ward. I really think this recipe group will be fun and we had some amazing food today. I can't wait to see all the fun recipes that will show up on this blog. It is really fun to get to know all of you!! Sonja
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