Pumpkin Bread
From: Celeste Bell
3 loaf pans, 1 can pumpkin, 4 eggs, 1 cup Crisco, 3 cups sugar, 2/3 cup cold water, 3 1/3 cup flour, 2 tsp baking soda, 1 ½ tsp salt, 1 tsp cinnamon, 1 tsp nutmeg
Preheat the oven to 325F. Beat the eggs until thick and light-colored. Add the sugar and mix well.
Mix separately: the pumpkin, oil, water, and dry ingredients, then add to the egg and sugar mixture. Blend thoroughly.
Bake for 30 minutes.
Zucchini Puff
From: Celeste Bell
3 cups zucchini (unpeeled and chopped), 1 large onion (chopped), ½ cup salad oil, 1 cup Bisquick, 4 eggs beaten, ½ cup parmesan cheese, 2 tbsp parsley flakes, 1 tsp salt (pepper to taste)
Pour the mixture into a greased 2 quart casserole. Bake at 350F for 30 or 40 minutes or until golden brown.
Zucchini Bread
From: Jan Bernard
Comments: It freezes well too. You’ll love it.
3 eggs, 2 cups sugar, 1 cup vegetable oil, 1 tbsp vanilla, 2 cups grated zucchini, 2 cups flour, 1 tsp salt, 2 tsp baking soda, ¼ tsp baking powder, cinnamon, walnuts (optional)
Stir in zucchini and flour sifted with cinnamon, baking powder, baking soda, and salt. Fold in walnuts. Put into bread pans. Bake for 1 hour at 350F. Let loaves cool for 10 minutes.
Pumpkin Muffins
From: Lyndell
½ cup all purpose flour, ½ cup sugar, 2 tsp baking powder, ½ tsp salt, ½ tsp cinnamon, ½ tsp nutmeg, ½ cup milk, ½ cup canned pumpkin, ¼ cup butter or margarine (melted), 1 egg, ½ cup raisins
Mix all ingredients just until flour is moistened. The batter should be lumpy. Fill greased muffin cups 2/3 full. Sprinkle cinnamon and sugar over the batter (optional).
Cheese Balls
From: Jan Bernard
2 large packages cream cheese, ½ jar Kraft blue cheese spread (5 oz), ½ jar Kraft Old English cheese, 7 drops Worcester sauce, 1 tsp puréed onions (put in chopper), 1 ½ cups chopped walnuts, small handful of parsley flakes, green or red pepper
Put a third of the walnuts and parsley mixture into cheese balls. Roll the ball in the rest of the nuts on was paper. Cup up the pepper into small pieces and add to cheese ball for color.
Hot Crabmeat and Cheese Muffins
From: Lucille Bernier
1 5oz jar Old English spread, ½ tsp Lawry’s seasoned salt, ¼ tsp garlic powder, ½ stick butter or margarine, 1 tbsp mayonnaise, crabmeat (approximately 6 to 7 oz.)
Cook under broiler about 5 minutes. Spread on English muffins and cut in quarters. Freeze to use later if you want.
Apple Muffins
From: Lucille Bernier
2 cups flour, 1 tbsp baking powder, ¼ tsp salt, ¼ cup sugar, 1 tsp cinnamon or more, 2 eggs beaten, ½ cup oil, ¾ cup milk, ¾ cup apples peeled and chopped
Butter a 12 cup muffin pan or line with muffin papers. Preheat oven to 400F.
In large bowl, thoroughly mix the flour, baking powder, salt, sugar, and cinnamon. Add the egg, milk, and butter, stirring enough to dampen flour mixture. Add apple bits and mix. Spoon into muffin pans, filling each cup about 2/3 full.
Bake for 20 to 25 minutes.
Bisquick Coffee Cake
From: Grammy Bell
¼ cup sugar
1 egg
2/3 cup milk
2 cups Bisquick
2 tbsp melted shortening
Blend and beat vigorously for 30 seconds.
Make topping of 2 cups Bisquick, ¼ cup sugar, 2 tsp cinnamon, and 2 tbsp butter (or 1/3 cup sugar, 1/3 cup Bisquick, 2 tbsp butter, and ½ tsp cinnamon). Blend with fork.
Bake at 400F for 20 to 25 minutes.
Corn Muffins
From: Grammy Bell
1/3 cup Crisco
1/3 cup sugar
1 beaten egg
¼ cup milk
1 cup flour
½ tsp salt
4 tsp baking powder
1 cup corn meal
Cream Crisco and sugar. Add the egg and milk. Add the flour sifted with salt and baking powder. Add the corn meal, stirring enough to mix. Fill greased muffin pans 2/3 full. Bake at 425F for 25 minutes. (Makes 1 dozen.)
Goat Cheese and French Bread Appetizer
1 4 oz. package goat cheese – crumble into serving dish
½ cup good olive oil – pour over cheese
2 cloves garlic – slice and remove before serving OR mince and leave in
½ cup chopped black olives, preferably not canned
¼ cup sundried tomatoes – plump first and then chop
2 tsp chopped fresh basil, 2 tsp chopped fresh parsley, ground pepper
½ tsp rosemary, ½ tsp thyme, and ¼ tsp red chile flakes (optional)
Sprinkle all ingredients over the oil and cheese. Make up to 24 hours ahead and refrigerate. Let come to room temperature before serving. Serve with sliced French bread.
Measurements for the various ingredients are very flexible. Can easily double the recipe; it always disappears quickly!
Chex Party Mix
From: Grammy Bell
Preheat oven to 250F. Melt 1 stick of margarine. Stir in 3 cloves of garlic crushed, 2 tbsp Worcestershire sauce, 2 tsp salt. Put approximately 3 cups Chex in pan (wheat, plain, or bran). Pour mixture over, mixing well. Bake for 1 hour, stirring every 5 minutes. Drain on absorbent paper.
