- Chocolate Almond Pumpkin Bread
- Chocolate Oatsies
- Friendship Tea
- Hot Artichoke Dip
- Pumpkin Roll
- Spiced Cider
- Vegetable Bars
Chocolate Almond Pumkin Bread
- 1 2/3 C. Flour
- 1 1/2 C. Sugar
- 1 tsp. Baking Soda
- 2 tsp. Pumpkin Pie Spice
- 1/2 tsp. Salt
- 1/4 tsp. Baking Powder
- 1 C. Canned Pumpkin
- 1/2 C. Cooking Oil
- 1/3 C. Water
- 1/2 C. Chopped Almonds, toasted*
- 2 Eggs
- 1 C. Chocolate Chips
- Powdered Sugar
In a large bowl, combine flour, sugar, pie spice, soda, salt and baking powder. Add pumpkin, oil, water and eggs. Beat to blend thoroughly. Stir in chocolate chips and almonds. Spoon into greased and floured 9×5x3" loaf pan (or you can use 3 mini loaf pans). Level top.
Bake in preheated 350o oven about 1 hr. 15 min., until loaf is lightly browned and springy to the touch. Cool in pan 15 min. Turn out onto rack to cool completely. Dust with powdered sugar before slicing.
*You don’t have to toast the almonds
-Large can of libby’s Pumpkin makes 3 recipes of bread.
- Ann Shepherd
Chocolate Oatsies
- 2 C. Sugar
- 3 C. Oats
- 1/2 C. Milk
- 1/2 C. Peanut Butter
- 1/4 C. Margarine
- 1 tsp. Vanilla
- 1/3 C. Cocoa
Combine sugar, milk, margarine and cocoa in pan. Boil for 1 minute. Remove from heat, add remaining ingredients and drop by tsp. onto wax paper. Makes 30.
- Debbie Kay
Friendship Tea
- 1 qt. Fresh Cranberries
- 2 1/2 qts. Water
- 2 C. Sugar
- 1 C. Orange Juice
- 2 1/2 Tbsp. Lemon Juice
- 3 Whole Cloves
Cook cranberries in 2 quarts of water until they all pop; then strain, reserving all the liquid. Dissolve sugar in 1/2 quart of water, add cloves. Add all ingredients and heat, serve hot. This can be made weeks before. Keeps well.
We always serve this to friends who drop in over the holidays
- Mary Burgess
Hot Artichoke Dip
- 1 can Artichoke Hearts
- 1 C. Mayonnaise
- 1 can Diced Ortega Chilies
- 1 C. Parmesan Cheese
Combine all ingredients. Heat thoroughly in a baking dish. Serve warm with crackers.
- Ann Shepherp
Pumpkin Roll
- 1 C. Sugar
- 3/4 C. Flour
- 3 Eggs
- 1/2 tsp. Cinnamon
- 1 tsp. Baking Soda
- 2/3 C. Pumpkin
Prepare 12×16 in. Jelly roll pan by covering with aluminum foil wider than the pan. Cover with butter. Mix ingredients, spread into pan. Bake at 375o for 15 minutes. Turn out onto a tea towel covered with powered sugar. Roll up in towel and let cool.
Filling:
- 1 8oz. Cream Cheese 1 C. Powdered Sugar
- 1 tsp. Vanilla 2 Tbsp. Butter
Cream together. Unroll pumpkin roll after cool. Spread filling, reroll, cover with foil and freeze. Slice when ready to serve.
- Debbie Kay
Spiced Cider
Pour apple juice into a crackpot or saucepan, add ground cinnamon or cinnamon sticks cloves to taste. Add thin slices of an orange and heart thoroughly. Enjoy!
Vegetable Bars
- 2 Tubes (8 count) Crescent Rolls
- 1/2 C. Light Sour Cream
- 2 - 8oz. Light Cream Cheese
- 3/4 C. Light Mayonnaise
- 1 Envelope Ranch-style Dressing Mix
- 3/4 C of each of the following, chopped:
- Green Pepper
- Tomato
- Broccoli
- Cauliflower
- Carrots
- Shredded Cheddar Cheese
Cover bottom of (Pam sprayed) 11×17" baking pan with the sheets of crescent roll dough, patting and stretching to fit. Bake at 350o for 7-8 min. or until lightly browned.
In a mixing bowl combine softened cream cheese, sour cream, mayonnaise, and dressing mix. Spread evenly over cooked crust.
Combine vegetables and cheddar cheese, tossing to mix. Distribute evenly over cheese mixture.
Cover with plastic wrap and push vegetables into cheese mixture.
Refrigerate, still covered, for 3-4 hours or overnight. Cut into bars to serve. It makes about 3 dozen bars.
*Half this recipe can be made in a 9×13" pan. When doing that I still use the entire envelope of ranch dressing mix.
- Shirley Marley
