Sunday, November 28, 2010

Harvest Pumpkin Brownies

1 16 oz can pumpkin
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups flour
2 cups sugar
1 T pumpkin pie spice (or use a mixture of cloves, nutmeg and ginger)
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

6 T butter softened
1 3 oz pkg cream cheese
1 tsp vanilla extract
1 tsp milk
1/8 tsp salt
2-3 cups confectioner's sugar

In a mixing bowl, beat pumpkin, eggs, oil, and vanilla until well-mixed. Combine dry ingredients; still into pumpkin mixture and mix well. Pour into a greased 15 inch x 1 inch baking pan. Bake at 350 degrees for 20-25 minutes or until brownies test done with a wooden pick. Cool.

In a small mixing bowl, beat the butter, cream cheese, vanilla, milk, and salt until smooth. Add confectioner's sugar; mix well. Frost brownies. Store in the refrigerator. Yield 5-6 dozen.

Thursday, November 25, 2010

Dutch Apple Pie

1 uncooked pie crust
2 quarts apples (or you can slice up some fresh apples)
2 Tbsp. tapioca
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Crumb mixture as shown in the Apple Betty recipe

Line pie plate with crust. Mix together apples, tapioca, sugar, cinnamon and nutmeg. Let stand together for 15 minutes. Fill crust with the apple mixture. Sprinkle with crumb mixture. Bake in 400 degree oven for 45 to 50 minutes. You may need to cover lightly with aluminum foil during the last part to prevent over browning.


1 loaf french bread
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped fresh mushrooms
1 can cream of mushroom soup
1/2 can chicken broth
1 tsp sage
poultry seasoning (or rub mix)

Slice french into cubes. Let it dry out overnight. Melt butter in saucepan, add vegetables and saute onions begin to look transparent. Put dried crumbs in a large bowl, toss in the cooked vegetable mixture. In a separate bowl, mix together the cream of mushroom soup, chicken broth. Add seasonings to taste. You do not need a lot of salt because the soup already has salt in it. I just sprinkle in a few pinches of McCormick French Herb roasting rub. Toss the soup mixture with the bread/vegetable mixture. Do not stir too much. Spread it in a cake sized pan. Cover and cook at 400 deg for 30 minutes. Take of cover and cook for 5 more minutes if you want to add a slight crisp to it.