Pecan Pie

Southern Pecan Pie

Recipe by Aunt Sandy

Ingredients

1-3 pie crusts (I use Pillsbury)

4 eggs

1 cup sugar

1 cup light corn syrup

½ tablespoon all purpose syrup

¼ teaspoon salt

1 teaspoon vanilla

¼ cup unsalted butter

2 cups pecan halves

Whipped cream for topping

1 cup chocolate chips

1 tablespoon canola oil

Directions

Preheat oven to 350 degrees F. In medium bowl, beat eggs well with a beater or electric mixer. Add sugar, corn syrup, flour, salt and vanilla. Beat well until combined. Stir in butter and pecans mixing thoroughly. Scrape into 1 unbaked pie shell. Bake 50 minutes or until filling is set in the center.

Melt chocolate chips with 1 tablespoon of canola in the microwave in a glass bowl (30 seconds, stir, 15 seconds, stir, continue in 15 second intervals until smooth). Drizzle over the top of pie. Cool pie completely on wire rack. Serve with whipped cream.

Mini Pie Directions

This recipe will make 18 mini pecan pies. You will need 3 pie crusts. Spray muffin tins with Pam. Roll out dough. Use an extra large cup, bowl or lid to cut out circles of dough. Gently press dough into muffin tin. Fill with pie filling ¾ of the cup.

Bake 30-35 minutes or until filling is set in the center. Melt chocolate chips with 1 tablespoon of canola in the microwave in a glass bowl (30 seconds, stir, 15 seconds, stir, continue in 15 second intervals until smooth). Drizzle over the top of pie. Cool pie completely on wire rack. Serve with whipped cream.

Click here to print the recipe

Pot Roast

This is my go to Pot Roast recipe.  Its simple and delicious. 

Pot Roast

recipe by Pioneer Woman

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Enjoy!

Chicken Tortilla Soup

There are a variety of recipes for Chicken Tortilla Soup that I have tried.  This one has become our family’s favorite.  I serve it with tortilla chips, avocados and shredded monterrey cheese. 

Chicken Tortilla Soup

recipe by Pioneer Woman (slightly modified)

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/2 cup Diced Green Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 1 can (15 Oz. Can) Black Beans, Drained
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

Ladle into bowls, then top with sour cream, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Enjoy!

Taco Soup

I have been making this recipe for years.  A quick and simple soup that the family enjoys.  I usually top it with grated cheddar cheese and a dollop of sour cream.  Serve with tortilla chips.

Taco Soup

Ingredients

Makes 6 servings

• 1 pound ground beef

• 1 (1.25 ounce) package taco seasoning mix

• 1 1/2 cups water

• 1 (15 ounce) can mild chili beans

• 1 (15.25 ounce) can whole kernel corn, drained

• 1 (15 ounce) can pinto beans, rinsed and drained

• 1 (14.5 ounce) can stewed tomatoes

• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1 (4 ounce) can chopped green chilies

• 1 (1 ounce) package ranch salad dressing mix

Directions

1. In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

This is a great recipe from Pampered Chef. 

Apple Danish Braid

Ingredients:

• 1 pkg. (8 oz) cream cheese, softened
• 1/3 cup powdered sugar
• 1 egg
• 1/4 cup pecans, chopped
• 2 pkgs. refrigerated crescent rolls
• 2 Granny Smith apples, peeled, cored, and sliced
• 1 TBS. sugar
• 1/2 tsp. cinnamon

Directions:

1. Preheat oven to 375 F.
2. In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.
3. Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone or cookie sheet. Repeat with remaining pkg. of dough. Roll dough to seal perforations.
4. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling).
5. Spread half of cream cheese mixture evenly over middle of dough.
6. Peel, core and slice apples. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture.
7. Combine sugar and cinnamon; sprinkle over apples.
8. Scoop remaining cream cheese mixture over apples; sprinkle with pecans.
9. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.
10. Bake 25-28 minutes or until deep golden brown. Remove from oven. Cut & serve.

Note: I halved this recipe in the picture above.

Click here to print this recipe.

Chicken Pot Pie

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pot Pie

Ingredients

4 skinless, boneless chicken breast halves or 1 cooked Rotisserie chicken

Olive oil

Salt & pepper

1 (10.75 ounce) can condensed cream of chicken soup

1 soup can of cream or milk

2 (15 ounce) cans mixed vegetables, drained

1 box refrigerated 9 inch double crust pie

Directions

 

Preheat oven to 375 degrees F.  Lightly oil, salt & pepper chicken.  Bake the chicken breasts for about 30 minutes until done. Dice.  If you using Rotisserie chicken, then debone and dice.

 

Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.

 

Bake at 375 degrees F for 45 minutes, or until crust is golden brown.

 

Note:

In lieu of canned vegetables, I will sauté diced onion, celery and carrots in a skillet until soft.  Then I add a cup of frozen corn & a cup of frozen peas to the mixed vegetables.

 

Click here to print this recipe!

Flat Apple Pie

We watched Pioneer Woman whipped up these flat apple pies on her new cooking show yesterday.  They looked so good we decided to make them.  We served them after dinner.  Everyone agreed these were fantastic.

 

Flat Apple Pie

recipe by the Pioneer Women (slightly adapted)

Ingredients

• 5 Granny Smith apples, peeled and sliced
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 tablespoon cinnamon
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Juice of 1/2 lemon
• 1 recipe Perfect Pie Crust, recipe follows
• 6 tablespoons butter

Directions

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

 

Perfect Pie Crust:

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 1/2 sticks cold butter
• 3/4 cup vegetable shortening
• 1 egg
• 5 tablespoons cold water
• 1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

 

Caramel Sauce

• 4 Tablespoons Butter
• 1 cup Brown Sugar, Packed
• 1/2 cup Half-and-half
• Pinch Of Salt
• 1 Tablespoon Vanilla

Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Remove from heat and drizzle over pie.  We drizzled over the individual pie pieces as opposed to the whole pie.

Enjoy! 

 

Click here to print this recipe!

Chex Mix

This is my mother’s recipe for Party Mix.  I believe it came from my grandmother.  It’s me & my brother’s favorite chex mix.  We start looking forward to it each Fall.

Chex Mix

recipe by Cindy Faulkner (my mom)

Ingredients

1 box Rice Chex cereal

1 box Corn Chex cereal

1 box Wheat Chex cereal

1 box Cheerios (optional)

1 bag Pretzel sticks

1 can (2 cups) mixed nuts or pecans (optional) 

1 lb butter

2 t garlic salt

2 t celery salt

4 T worchestershire sauce

3 – 4 T tabasco sauce

Red pepper to taste

Directions

Preheat the oven to 225 degrees. 

In two large pans (preferably 12 x 18 cake pans), pour half of the cereals, pretzels and nuts into each pan.  Gently combine the mix. 

In a medium saucepan, melt the butter on medium – low. Add the remaining spices.  Stir then pour half on each pan of mix.  Stir the mix gently to coat.

Place the pans in the preheated oven.  I usually place one pan on the top rack and the second pan on the next lower rack.  Bake for 15 minutes. 

Remove the pans, gently mix the party mix.  Place pans back in the oven on the opposite racks so that they are rotating oven position each time.  Bake another 15 minutes.  Repeat this process until the mix has baked 2 hours.

Cool and enjoy!

Store in airtight containers.

Apple Crisp

Quick Apple Crisp
recipe by Pampered Chef
5 Granny Smith apples (about 6 cups)
1/4 cup butter or margarine, melted
1/2 cup nuts, chopped
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon cinnamon
Vanilla ice cream or thawed, frozen whipped topping (optional)
1. Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half crosswise. Place apples in a deep dish baker.
2. Microwave butter on HIGH 60 seconds or until melted. Chop nuts. Add nuts, cake mix, butter, sugar and cinnamon to bowl; mix until crumbly. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream, or whipped topping, if desired.

Apple Cake

I make this cake a few times in the Fall each year.  It is one of Josh’s and my mother’s favorite cakes I bake.  It makes the house smell utterly divine.  I use Paula Deen’s recipe.

Grandgirl’s Apple Cake

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Directions:

Preheat the oven to 325 degrees F. Generously grease a bundt cake pan.

In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract.  Mix well.

Fold apples, coconut, and pecans into batter. The batter will be thick!  The first time I made this recipe I thought I had done something wrong because the batter was so thick.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. 

Shortly before the cake is done, make the sauce. Melt the butter in a large saucepan.  Its a Paula Deen recipe.  There is always a stick of butter.

Stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. 

Let stand 1 hour, then turn out onto a rack to cool completely.   

Enjoy!

Here is a our Fall corner of the house.  I had the girls pictures professionally taken a few years ago.  I pull them out each year around Halloween and just love looking at them.

Baked Potato Soup

This is so worth the effort. 

Baked Potato Soup

3 slices bacon

3 medium baked potatoes, peeled and cubed

1/3 cup butter

1/3 cup flour

3 1/2 cups milk

2 green onions, chopped

3/4 cup shredded cheddar cheese

1/2 cup sour cream

Salt and pepper

Brown bacon in skillet, drain on a paper towel, and cool.   Here is a tip, cut your bacon in half to keep it from rolling up.

Slice and dice the peeled baked potatoes.  I happen to have left over baked potatoes.  If you do not, then bake in the microwave. 

Melt butter in saucepan over medium heat. 

Whisk in flour until smooth.  Stir often to prevent burning.  Congratulations.  You are making a roux. 

Slowly whisk in the milk.  By the way, I used 1%.  There is no need for a heavy cream or full fat milk in this soup.  The roux will thicken it wonderfully.  Stir constantly until flour mixture is incorporated in the milk.

Stir in the potatoes and green onions.  If you would like a less chunky soup, then mash the potatoes with a potato masher.

Bring to a boil stirring often.  Reduce and simmer for about 10 minutes.  In the meantime, grate cheese and crumble the bacon.   

Stir in sour cream, bacon, and cheese.  Add salt and pepper.  Serve once cheese has melted.

Enjoy!

Beef Stew

Adapted from Paula Deen

2 pounds stew meat

1 cup flour

2 tablespoons oil

2 cups water

1 teaspoon worcesterire sauce

1 clove garlic

2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

3 large carrots, sliced

2 large potatoes, cubed

2 ribs celery, chopped

1 cup water

Heat oil in skillet over medium heat.  Coat stew meat with flour.  Add meat to hot oil one piece at a time.  Do not crowd the pan.  It takes me two batches to brown the all the meat.

Add water, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper and paprika.  Bring to boil, then reduce heat and simmer covered for 1 1/2 hours. 

Remove bay leaves and garlic clove. 

Add carrots, potatoes and celery.  Raise the heat a little.  Add a cup of water.  Cook covered for 30 to 40 minutes. 

Serve with cornbread and enjoy!

Josh made the best ever apple pie this evening.  It is so delicious.  I have to share this recipe.  It is the perfect way to welcome Fall into your home.  This is a three day weekend.  Go to the store.  Bake this pie.   You will not regret it.  This is a task worth pursuing.

Best Ever Apple Pie

(recipe adapted from Southern Living)

2 1/2 lb. Granny Smith apples

2 1/4 lb Braeburn apples

1/4 cup all-purpose flour

2 tablespoon apple jelly

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup sugar

Cornmeal Crust (see recipe below)

3 tablespoon sugar

1 tablespoon butter, cut into pieces

1 teaspoon sugar

Prepare cornmeal crust and chill 1 hour.

Cornmeal Crust

2 1/3 cups all purpose flour

1/4 cup plain yellow cornmeal

2 tablespoons sugar

3/4 teaspoon salt

3/4 cup cold butter, cut into 1/2 inch pieces

1/4 cup chilled shortening, cut into 1/2 inch pieces

8 to 10 teaspoons of ice cold water

Stir together the first four ingredients in a large bowl.  Cut butter and shortening into the flour mixture with a pastry blender until the mixture resembles small peas.  Mound mixture on 1 side of bowl.

Drizzle 1 tablespoon water along the edge of mixture in bowl.  Using a fork, gently toss a small amount of the flour mixture into the water just until dry ingredients are moistened.  Move mixture to other side of the bowl.  Repeat process with remaining water and flour mixture.

Gently gather dough into two flat disks.  Wrap in plastic warp and chill 1 hour (no more than 24 hours).

Now on to the pie …

Preheat the oven to 425 degrees.

Peel and core apples.  Cut into 1/2 inch thick wedges.  If you have an apple slicer, it makes the job go much faster.  Place apples in large bowl.  Stir flour, jelly, lemon juice, ground cinnamon, salt and 1/3 cup sugar into the apples.  Let stand 30 minutes.  Stir occasionally. 

Place 1 cornmeal crust dough disk on lightly floured piece of wax paper.  Top with another sheet of wax paper.  Roll dough into 1/8 inch thickness (about 11 inches wide).

Remove top sheet of wax paper and gently wrap dough around rolling pin peeling the dough from the bottom wax paper.  Place rolling pin over 9 inch pie plate and gently unroll.  Gently press dough into pie plate.

Stir apple mixture.  Reserve and set aside 1 tablespoon of juice.  Spoon apple mixture into pie plate.  Pack tightly and mound in the center.  Pour remaining juices in bowl over apples. Sprinkle apples with 3 tablespoons of sugar.  Dot with butter.

Roll remaining pie dough as directed above.  Gently move dough to pie plate and cover apples.  Fold edges under sealing dough layers and crimp crust.  Brush pie crust with remaining 1 tablespoon of juices (except for edges).  Sprinkle with 1 teaspoon sugar.  Place pie on jelly roll pan.    Cut 4 to 5 slits in top of pie.

Bake at 425 degrees on lower rack for 15 minutes.  Reduce oven temp to 35o degrees and move pie to center rack. Bake 35 minutes.  Cover loosely with foil and bake 30 minutes until golden brown crust. 

Now for the hard part, place on wire rack and cool 1 1/2 to 2 hours before serving.  This will ensure your pie sets.  Enjoy.

I know this is a labor intensive recipe but I know you will love it.

Worm Cupcakes

Licorice.  Roll licorice.  This is what ended my spider cupcakes aspirations I mentioned a few days ago.  I couldn’t find licorice rolls so I decided worms were the next best thing. 

These are super easy to make.  Here is a quick tutorial.  Whip up a batch this weekend for Halloween.  The kiddos will love you forever.

Worm Cupcakes

You will need to bake chocolate cupcakes.  I used the Duncan Hines Devil’s Fudge cake mix.  It makes 24 cupcakes.  As you can see, they don’t need to be pretty.  This is for worms folks.

You will need a bag of gummy worms.  Cut the worms in half.  Grab 1/2 bag Oreo cookies.  Put cookies in a large Ziploc baggie and crush with a rolling pin or drinking cup.  

Finally, you will need chocolate icing.  This is where I beg of you to take 5 minutes to make it from scratch.  That is all it takes to make delicious chocolate buttercream icing. It doesn’t even compare to the canned icing.  I promise it is worth your time. 

If you still won’t make it from scratch, then I have to show you this …

Ghiradelli chocolate!  Oh, I know it is sinful.  The chocolate buttercream icing recipe is right on the back of the can.  Super simple.

Moving on.  Spread the frosting on a cupcake.  Icing hides all your imperfections.

Dip the iced cupcake in the crushed Oreos.

Take the cupcake’s temperature.  I am just kidding.  Dig a small hole in the cupcake and gently push in 1/2 gummy worm. 

Add another worm. Then enjoy!

Pumpkin Roll, Anyone?

Pumpkin roll is a favorite around our house during the fall.  This is a simple recipe that definitely pleases a crowd. 

Ingredients

Roll

1 cup sugar

2/3 cup of flour

3 eggs

3/4 t ground cinnamon

1/2 t baking soda

2/3 cup canned pureed pumpkin

Preheat oven to 350 degrees.

Line a jelly roll pan with foil leaving the shiny side up.  Spray foil with Pam. 

In a separate bowl, mix the flour, sugar, cinnamon, baking soda, eggs and pumpkin together until smooth.  Pour in jelly roll pan.  Spread batter to the edges of the pan.  Bake for 15 – 18 minutes or until the pumpkin roll bread bounces back when lightly touched.

Let cool on a wire rack and make the filling. 

Filling

8 oz cream cheese (softened)

3 t butter (softened)

1 cup powdered sugar

1 t vanilla

1/2 cup – 1 cup chopped pecans

Mix the cream cheese, butter, sugar and vanilla until smooth.  Add pecans and mix until incorporated.  Gently smooth the filling on the (cool to the touch) pumpkin roll bread.  

Loosen the edges from the foil with a butter knife.  Start on a short side and gently roll the pumpkin roll.  Use the foil to tuck the beginning in tight.

Roll as tight as possible.  Wrap in foil and chill for several hours then enjoy. 

 

This is a great make ahead dessert. 

More Pumpkin Please – Pumpkin Bread

I have been seeing pumpkin lattes, pumpkin pies, pumpkin everything everywhere.  I really wanted to bake pumpkin bread.  I have to admit I don’t like baking bread loaves because I always over cook them trying to make sure they are done.  So I took my pumpkin bread recipe and made pumpkin muffins.  The results were moist and delicious!

Pumpkin Bread Muffins

Ingredients

3 cups sugar

1 cup vegetable or canola oil

4 eggs

1 small can pumpkin

3 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

2/3 cup water

1/2 cup chopped pecans, optional

Preheat oven to 350.  Line muffin tins with paper cups .

Mix together sugar, oil, eggs and pumpkins.  Mix flour, cinnamon, nutmeg, baking soda, and salt in separate bowl.  Incorporate flour mixture into sugar mixture alternating with water.  Stir in pecans.

Pour into pans.  Bake 20 minutes until muffins spring back when lightly touched.

Serve with butter and enjoy!

Makes 2 1/2 dozen muffins.