Thursday, November 12, 2009

Pumpkin-Spice Muffins/Pumpkin Pound Cake/Cheese Biscuits/Pumpkin Bread/Applesauce Raisin Cookies




Pumpkin-Spice Muffins

Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!

2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins


1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

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PUMPKIN POUND CAKE w/CREAM CHEESE ICING


INGREDIENTS:
** Cake
2 cups plain flour
2 cups sugar
2 teaspoons soda
4 eggs
1 tablespoon cinnamon
1 cup oil
1/4 teaspoon salt
2 cups pumpkin (16 oz can)

** Cream Cheese Icing
8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners sugar
1 stick butter

CAKE DIRECTIONS:
Mix ingredients well. Grease tube or Bundt pan and bake 1
hour and 15 minutes at 350 degrees. Cool completely and frost.

ICING DIRECTIONS:
Let cheese and butter soften and mix with sugar and vanilla
and spread on cake.

YIELD: 1 Cake


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RESTAURANT STYLE CHEESE BISCUITS


INGREDIENTS:
1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter

DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and Italian
seasoning (a little seasoning goes a long way.) Serve hot.

YIELD: 12 biscuits
DailyRecipe gophercentral.com

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Samhain Pumpkin Bread

Quick and easy yields two loaves.

3 eggs
2 cups sugar
15 oz. canned pumpkin
1 cup vegetable oil
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves

Beat eggs in a large mixing bowl. Stir in sugar, pumpkin, oil and vanilla. Add dry ingredients and spices. Mix well, pour into 2 bread pans that have been greased only on the bottom. Bake at 325 degrees for 60 to 80 minutes. Cool 10 minutes and then remove from loaf pans and allow to cool completely. -- Ellen Dugan Llewellyn's Witches' Datebook 2009

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Applesauce Raisin Cookies

These seasonal cookies are soft and puffy. They go great with a glass of milk or hot cider on a chilly autumn evening.

1/3 cup butter, softened
1 cup brown sugar, packed
1 egg
2/3 cup applesauce
2 1/2 cups bisquick baking mix
1/4 cup flour
2 tsp. allspice
1 cup raisins

Heat oven to 375 degrees. Cream together butter, sugar, and eggs by hand.
Stir in remaining ingredients and mix well. Drop dough by spoonfuls onto a greased baking sheet. (Cookies will puff up so space them apart.) Bake 10 to 12 minutes or until light brown. Yield: about four dozen cookies. --Ellen dugan
Llewellyn's Witches' Datebook 2009

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