Pumpkin Cake

Ingredients:
1 c. raisins
1 c. apple juice
2 1/2 c. flour
2 1/2 t. baking powder
2 t. baking soda
1 t. cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground allspice
1 t. salt
2 c. sugar
3/4 c. oil
1/2 c. applesauce
1 t. vanilla
15 oz. can pumpkin
4 eggs

Directions:
Place raisins in a small bowl.  Cover with apple juice.  Let sit for an hour, than drain and pat dry. Grease and flour a 13 x 9 pan or large bundt pan. Preheat oven to 350 degrees. In a medium bowl, combine all the dry ingredients.  In a large bowl, combine the sugar and oil.  Add the applesauce, pumpkin and vanilla.  Stir thoroughly, then add eggs, beating after each one. 

Stir raisins into the dry ingredients, using your fingers (if necessary) to make sure that all the raisins are separated.  Gently stir dry ingredients into the pumpkin mixture until combined, but do not overmix.  Pour into your prepared pan, and bake for 35 minutes (if 13 x 9 pan - will definitely take longer in a bundt).

Glaze if desired with powdered sugar, milk and cinnamon.

Corned Beef Hash

Ingredients:
2 to 3 tbsp. corn oil
1 onion, diced
2 to 3 cups cooked corned beef, diced
2 to 3 cups cooked potatoes, diced
1/2 cup green pepper, chopped (optional)
1/2 tsp. thyme
1 tsp. parsley flakes
salt and pepper

Directions:
Heat oil in skillet, saute onion. Add remaining, cook til lightly browned and heated through, about 15 minutes.

Blueberry Crumb Cake

From:
Her Royal Bloggity Highness, the Pioneer Woman

(Photo from The Pioneer Woman)

Ingredients
For the cake:
5 T. butter
3/4 c. sugar
1 egg
1/2 t. vanilla
2 c. AP flour
2 1/4 t. baking powder
1/2 t. salt
3/4 c. whole milk
2 c. fresh blueberries

For the topping:
6 T. butter
1/2 c. sugar
1/2 t. cinnamon
1/2 c. flour
1/4 t. salt

Directions:
Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Fantastic Blueberry Muffins

From:
Zest Catcher

(Photo from Zest Catcher)

 
Ingredients:
for the muffins:
1 1/2 c. AP flour
3/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. butter, melted
1 egg
1/3 c. milk
2 c. fresh blueberries

for the crumble topping:
1/2 c. sugar
1/3 c. flour
1/4 c. butter, cubed
1 1/2 tsp. cinnamon

Directions:
Preheat oven to 400 degrees. Grease muffin cups, or line with muffin liners. Combine the flour, sugar, salt and baking powder. Stir together the melted butter, egg and milk. Mix this gently into flour mixture, then fold in blueberries. Fill muffin cups 2/3 full.

To make the crumb topping, use a fork or pastry cutter to combine all ingredients. Sprinkle over muffins. Bake for 20-25 minutes in the preheated oven.

Cooked Oatmeal Scones

taken from Seasonal Ontario Food

Ingredients:
2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)

Preheat the oven to 350°F.

Mix the milk in with the oatmeal, half at a time.

Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.

Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)

Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.

Orange Raspberry Smoothie

Ingredients:
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)

Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.

Cranberry Smoothie

Ingredients:
1 cup cranberry juice
8 oz vanilla yogurt
1 pint fresh strawberries
1 banana, sliced

Directions:
Blend until smooth.

Cream Scones

Ingredients:
2 cups AP flour
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/2 cup white sugar
1/3 cup butter
1/2 cup raisins
1 egg, beaten
1/4 cup whipping cream (can substitute half and half)
1/4 cup water or milk
1 1/2 tsp. vanilla

Directions:
Preheat oven to 400. Grease round baking sheet. Mix first 6 ingredients (dry), add butter and mix until blended. Add raisins. In separate bowl, mix remaining ingredients. Stir wet ingredients into dry, just until blended. Pat to 1/2" thick circle, cut into 8 wedges and place on lightly greased baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake at 400 for 15 to 18 minutes until golden.

Best warm, with a little butter and either jam or honey, but they freeze incredibly well. Wrap frozen scone in a paper towel and microwave for 30 seconds.

Note: can add orange peel and serve with Orange Butter (1/2 cup butter blended with 2 tbsp. orange marmalade) Can also substitute craisins or dried blueberries for raisins.

Pumpkin Apple Streusel Muffins (from Allrecipes)

Ingredients:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree

1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.