Ginger Cookies

I was visiting someone who asked me if I had a good gingersnap recipe and I couldn't believe that I had not put this one on the blog yet. I got the recipe from the Horton's and it is our favorite. I hate using shortening but it is a must...So I usually make them a Christmas time and stack a 10-12 in a sac, tie with a ribbon and give away.

Mix: ¾ c shortening

1c sugar

1/4c molasses

1egg

Add: 2 c flour

1/4t salt

2 t soda

1t cinammon, cloves & ginger

Roll in sugar—Place on ungreased cookie sheet

Bake 375 6-8 minutes

Peanut Butter Cookies

1 cup butter, softened

1 cup sugar

1 cup firmly packed brown sugar

1 cup creamy peanut butter

2 eggs

2 1/2 teaspoons vanilla

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1. Preheat the oven to 325.
2. Use a mixer to combine the butter with the sugars until creamy.
3. Add peanut butter, eggs, and vanilla and mix until smooth.
4. Add flour, baking soda, and salt to moist ingredients. Mix the dought until it is smooth and well blended.
5. Drop rounded tablespoons of the dough onto an ungreased cookie sheet. Press the dough flat with a fork.
6. Bake 15 minutes or until edges of the cookes begin to turn light brown.

Best Banana Bread

Makes ONE loaf

1/2 cup of oil

2 eggs

1 cup sugar

4 bananas, pureed with a hand blender

Mix together with

2 cups flour, I use 1/2 WW

1 T. Baking soda

1 pinch salt

opt: 1 teas vanilla or 1/c mini choc chips

Grease and flour pan. Bake 350 for 25-30 mins.

Pumpkin Bread

I love making bread in the fall and I want to try both of these recipes I found on friends blogs to see which one I like best...

Here is one from Laurie Marsh's blog and I love that it has whole wheat flour in it

GREAT HARVEST PUMPKIN CHOCOLATE CHIP BREAD

2 1/2 cups white flour

1 cup whole wheat flour

3 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

16 oz cooked or canned pumpkin puree (not pie filling)

1 cup oil

4 eggs, beaten lightly

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.

Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

This pumpkin bread is pretty light and airy (almost like pumpkin pound cake). It makes 2 loaves. Tisha M.

1/2 cup butter, soft
1 pkg (8-oz) cream cheese, soft
2 1/2 cup sugar
4 eggs
1 (15-oz) can pumpkin
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp allspice

• Preheat oven to 350. Spray two bread pans.
• Beat butter, cream cheese and sugar until well blended.
• Add eggs one at a time; mix well after each egg.
• Blend in pumpkin.
• Gradually add dry ingredients. Mix just until moist.
• Pour into greased pans. Cook 55 minutes or until toothpick inserted near center
• 
  

Pumpkin Bread - Kathy G.

1 cup butter - softened

3 1/2 cups sugar

6 eggs

1 large can Pumpkin

Mix together until well blended.

In separate bowl mix together well:

5 1/4 flour

1 tsp baking powder

1 Tbsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

Add flour mixture to pumpkin mixture alternating with:

1 cup milk

1 Tbsp vanilla

Chocolate chips or nuts can also be added.

Mix until just blended and then spoon batter into greased bread pans.

Bake @ 350 degrees for approximately 45 minutes -

or until cooked in the center. Cool on wire racks.
Makes 3 large loaves - or 4 regular sized.

Delicious warm with butter - or cool by itself!

• comes out clean.

Bruce's Pizza Crust

Someone asked for Bruce's pizza crust recipe and I can't believe I didn't have it. What would I do if something happen to him! He has entertained all summer our many guest with his pizza making skills. For our crew- we double or trip the recipe.


Place Pizza stone in oven and heat to 425 degree.

In Bosch:

Dissolve 1 T yeast in 1/4 c warm water - let sit for a few minutes
Add:
1 1/4c warm water
4 cups flour, bread is preferred and can use 1/2 WW
1 teas salt

Knead for 10 minutes and let rest till starts to rise.
Dump on floured counter an divide into 2 balls. Stretch and roll out into large 14"circle
Add: ( make on well floured wood paddle to slide onto hot stone )
1/4-1/2 c Prego Sauce
1-2 cups Mozzarella cheese, shredded toppings
Favorite Toppings: pepperoni slices, ground sausage, sliced mushrooms, strips of peppers

Cook for 12-14 minutes. Remove from oven using paddle.

For Margaret: brush with olive oil and crushed garlic and add sliced fresh mozzerella and dry tomato(take out center), top with fresh basil

BBQ Chicken: Brush crust with 1/4-1/2 c favorite bbq sauce, chopped grilled chicken and onions, top with mozzerella cheese

Whole WheatZucchini Bread

It has been a busy summer and actually wonderful weather in Colorado- sunny and warm (80's) thus our garden grew like crazy but for some reason we got 1 zucchini- not sure how that happen since last year that was all we got....so I had to make sure I used it in the best way possible.
This recipe is Hallie's recipe and I love it. Second fav is chocolate zucchini cake.

2 c sugar
3 c WW flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
2 eggs
1 c cooking oil
2 tsp vanilla
2 c shredded raw zucchini, unpeeled
nuts & raisins opt
Mix sugar, flour, salt, cinnamon, soda and baking powder. Stop the mixer and add eggs, cooking oil, vanilla, zucchini and knead well. Add nuts and raisins, blend in.

Pour into 2 greased and lightly floured loaf pans

Bake 60 minutes at 350 degrees

Angel food cake

Angel food cake....Alton Brown

I love Angel food cake and Bruce has never liked it till I made this! Now I make it all the time since it fat free.

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.