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Thankfulness 2014

Our industrious group has had two bake sales in the last two months to raise money for our new garden: The Raincatcher’s Garden of Midway Hills.   It takes a lot of planning, baking, and w-o-r-k to pull off these events.

Sue. Elizabeth, and Linda, Cooking and Planning

Sue. Elizabeth, and Linda, Cooking and Planning

We would like to thank many of  you for supporting us by sending you these recipes for your holiday feasts.

Pumpkin Apple Spice Muffins

Ingredients:

1 ⅔ cup all-purpose flour

1 cup sugar

1 Tablespoon pumpkin pie spice

1 teaspoon baking soda

¼ teaspoon salt

¼ teaspoon baking powder

1 cup canned pumpkin

½ cup butter, melted

2 large eggs

1 apple peeled and finely chopped (Granny Smith, Pink Lady etc.)

1 teaspoon pumpkin pie spice

2 Tablespoons sugar

Directions:

Preheat oven to 350°.

  1. Combine the flour, sugar, 1 tablespoon pumpkin pie spice, baking soda, salt, and baking powder in a large bowl.
  2. Fold in diced apples. Scoop batter into greased muffin tin filling 2/3 full.
  3. Mix together 1 teaspoon pumpkin pie spice and 2 tablespoons sugar and sprinkle over top of muffin batter.
  4. Bake muffins at 350° for 15 to 18 minutes or until done in center. Cool slightly and serve.

 

October 2014 Dallas County Master Gardener Craft Fair

October 2014 Dallas County Master Gardener Craft Fair

Pumpkin-Pistachio Breakfast Bread

A yummy holiday bread that’s worthy of gift giving.

 Ingredients:

1 ½ cups butter, softened

1 ½ cups sugar

3 large eggs

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 ½ cups canned mashed pumpkin

1 cup raisins

1 ½ teaspoons vanilla extract

Directions:

Beat butter at medium speed with an electric mixer until creamy; gradually add 1 ½ cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

  1. Combine flour and next 6 ingredients in a large bowl; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in raisins and vanilla.
  2. Spread batter into a greased and floured 13” x 9” pan; sprinkle with Pistachio Topping. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.  Cool on a wire rack.
  3. Beat cream cheese, powdered sugar, and milk in a small bowl until smooth, using a wire whisk. Using whisk, drizzle cream cheese mixture over cake.

Yield: 12 servings

Linda

Pictures by Starla

For more Thanksgiving recipes refer to: Farewell to the Field and More Recipes from Farewell to the Field

 

 

 

 

 

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