Impossible Pumpkin Pie

The Impossible Pumpkin Pie...

...it creates its own crust.

It's like Magic!

Preheat oven to 350 degrees.

3/4 cup sugar

2 eggs

 1 can evaporated milk

1  15 oz. can pumpkin

1 tsp. vanilla

1  1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup bisquick

Measure all ingredients into a blender.

Blend 1 minute or until smooth.

Pour into pie plate.

Bake for 50 to 55 minutes.

Knife in center of pie should come out clean.

This is one of my favorite recipes in the fall.

It's so easy and tastes so good!

Garnish with whipped topping and freshly ground nutmeg.

recipe submitted  by Natalie at Tins and Treasures

The Old Farmhouse is full of excitement as their

Winter Holiday Celebration begins tomorrow.

*Click the celebration banner to see everyone's new creations*

Drop Spice Doughnuts

Drop Spice Doughnuts

1 cup milk

2 eggs

1 cup sugar

3 cups flour

2/3 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

2 heaping tbsp. baking powder

Combine all ingredients.

Use a spoon to drop batter into hot oil.

After several minutes flip doughnuts and fry on the other side.

Check to be sure they are fried all the way through.

Place on paper towels.

Roll in granulated sugar or shake in powdered sugar.

My high school Basic Foods students loved these.

It's not something you should eat everyday...

but definately an occasional treat!

Recipe submitted by Natalie at Tins and Treasures.

Peanut Butter Rice Krispie Bars

2 cups sugar

2 cups white corn syrup

Bring to a boil in a saucepan, stirring frequently.

Remove from the heat and add 2 cups peanut butter.

Stir until smooth.

Pour over 12 cups Rice Krispies.

Fold together until all the cereal is coated.

Turn out into a 9 x 13" cake pan

or a jelly roll pan.

Cover with a sheet of waxed paper and press flat into the pan.

Cut into desired size rectangles for serving.

These are a favorite of my daughters and their friends

and were always requested for snacks at swim meets and cross country gatherings.

Take care,

Natalie, Tins and Treasures

Zucchini Cake

I think I've made this cake a hundred times and it comes out perfect every time. It is delish!!!

Zucchini Cake

2 cups flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups grated zucchini (can also substitute carrots)

1 tsp vanilla extract

• In a medium bowl, sift together dry ingredients. Set aside.
• Combine oil and sugar in large mixing bowl. Beat thoroughly with an electric mixer. Add eggs one at a time, beat well after each addition.
• Add sifted dry ingredients to egg mixture and beat thoroughly. Add remaining ingredients.
• Spread batter evenly into well greased and floured 9" x 13" pan. Bake in a 350 degree oven for 1 hour or until cake tests done. Cool in pan for 5-10 minutes. Turn onto cake rack.  Cool completely. Dust with confectioners sugar, if desired. (Actually I just leave mine right in the 9 x 13 and when ready to serve I cut each individual piece and dust with sugar.)

Carrot Cake Jam

This is so good and you don't have to have a garden or go to a farmer's market for the ingredients. If you are a beginning canner, this just may get you hooked!

Carrot Cake Jam

Makes about six 7 - 8 ounce jars

1 ½ cups finely grated peeled carrots
1 ½ chopped, cored and peeled pears
1 ¾ canned pineapple, including juice
3 tbsp lemon juice
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 package (1.75 oz) powdered fruit pectin
6 ½ cups granulated sugar

• Prepare canner, jars, and lids. (See a canning manual for more info if you are new to canning.)
• In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin, until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
• Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Remember to label the jars.

Homemade Pancake Syrup and Pancake Mix

 

 Baskets by Rose

 

Pancake Syrup

12 cups berries (strawberries, blueberries, blackberries, etc)  Use one kind or mix them up.

5 to 7 cups sugar

Wash all fruit, place in a pan, mash well (potato masher works well).

On low heat start to cook down, when the juices start to flow start adding the sugar. After you add the 5 cups check to see how sweet it is, if you use the full 7 cups it will also be a little more thicker.

Cook to it starts to boil, and the sugar dissolves.

Remove from heat and let cool.

Place in a blender, or run though a food mill.  A food mill will leave you with juice, the blender will give you some pieces of fruit.  I like a little fruit in mine, but this is up to you.

While the syrup is cooling down, get your jars and lids ready.

Return the blended juice to your pot and heat to boiling again.

Fill each jar to about a 1/2" from the top.

Water bath 1/2 pints 10 minutes, pints 15 minutes.  Remove from canner, and listen to your lids pop.

There are great web site with basic canning directions if this is new to you.

Pancake Mix

12 cups flour

3/4 cup sugar

4 cups powder milk

2 tablespoons salt

3/4 cup baking powder

Mix together, and place in a tightly sealed container.

To make pancakes use

1 1/2 cups of the above mix

1 egg beaten

1 cup water

2 tablespoon salad oil

Mix well, cook on a hot grill, serve hot with butter, and your homemade syrup.

Strawberry Shortcake

Ingredients:

4 cups sliced fresh strawberries

1/4 cup sugar

Vegetable cooking spray

1/4 cup margarine, softened

1/3 cup sugar

1 large egg, separated

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup skim milk

1/2 teaspoon vanilla extract

1 egg white

2 tablespoons sugar

1 1/2 cups thawed, reduced-calorie frozen whipped topping

Garnish: Strawberry fan

• Combine strawberries and 1/4 cup sugar; cover and refrigerate 2 to 3 hours, stirring occasionally.
• Coat a 9-inch round cakepan with vegetable cooking spray; dust with flour, and set prepared pan aside.
• Beat margarine at medium speed with an electric mixer until soft, gradually add 1/3 cup sugar, beating well. Add egg yolk, beating just until blended. Combine flour, baking powder, and salt in a small bowl; add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
• Beat egg whites until foamy. Gradually add  2 tablespoons sugar, one at a time, beating until stiff peaks form. Stir about 1/2 cup beaten egg whites into batter; fold in remaining egg whites. Spoon batter into prepared pan. Bake at 350 degrees for 30 minutes or until a wood pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove cake from pan; let cool completely on a wire rack.
• Slice shortcake in half horizontally. Place bottom half, cut side up, on a serving plate. Drain strawberries, reserving juice, and drizzle half of juice over bottom layer. Set aside 1 tablespoon whipped topping, spread 3/4 cup whipped topping over cake layer, and arrange half of strawberries over topping. Top with remaining cake layer, cut side down, and repeat procedure. Dollop with reserved 1 tablespoon whipped topping; garnish with strawberry fan.