Pumpkin Pancakes
1 cup flour
1/2 t. salt
2 t. baking powder
1/2 cup sugar
2 t. cinnamon
2 eggs
1 cup milk
2 T. oil
1/2 cup canned pumpkin puree
Mix dry ingredients, then addd wet.
Stir just until dough comes together.
Measure out one fourth cup of the batter for each pancake.
Cook over medium heat on cast iron skillet or nonstick skillet until bubbles
appear, then flip.
Top with butter and a good dose of syrup, enjoy!
----- Original Message -----
From: "Sandy, OK!" <[email protected]>
To: <[email protected]>
Sent: Monday, December 21, 2009 11:16 PM
Subject: [CnD] Miss Cude's Cranberry Salad
Miss Cude's Cranberry Salad
2 small boxes of lemon jell-O
2 cups sugar
2 cups boiling water
Wash and grind one pound of cranberries.
Peel 2 oranges. Use just the meat from the oranges.
1 cup of any kind of chopped nuts
Boil water, and then mix with the jell-O and sugar.
Stir well, and let cool a short while.
Then add fruits and nuts.
Refrigerate to gel.
----- Original Message -----
From: "Judy Hansen" <[email protected]>
To: <[email protected]>
Sent: Monday, December 21, 2009 12:31 PM
Subject: Re: [CnD] Request for Cranberry Salad
Sorry, I found the one I had requested last year, and which you'd sent,
and
I'd saved! Thanks.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jan Bailey
Sent: Wednesday, December 16, 2009 7:22 AM
To: [email protected]
Subject: [CnD] White Chocolate Eggnog Truffles
White Chocolate Eggnog Truffles
Published in: thenibble.com
Ingredients
1 lbs white baking chocolate -- divided
4 ounce (1/2 package) cream cheese -- softened
1/4 cup confectioners' sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon imitation rum extract (editors' note: or substitute real
rum-for adults only!)
Ground nutmeg (for sprinkling)
Instructions
Melt 8 ounces of the chocolate as directed on package. Beat cream cheese,
confectioners' sugar, nutmeg and extract in large bowl with electric
mixer
on
medium speed until well blended and smooth.
Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours
or
until firm.
Shape into 24 balls, about 3/4-inch in diameter. Place on wax paper-lined
tray. Refrigerate until ready to dip.
Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate
in
small microwavable bowl on medium, 1-1/2 minutes, stirring after 1
minute.
Using a fork, dip 1 truffle at a time into the chocolate. Place on wax
paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4
ounces
chocolate and remaining truffles.
Refrigerate 1 hour or until chocolate is set. Store truffles in
refrigerator
up to 1 week.
Recipe Notes
A White Chocolate Treat Perfect For The Holidays
One of spice giant McCormick's "Flavor Forecast 2009" combinations, these
white chocolate eggnog truffles are flavored with nutmeg and rum. The
unforgettable
essence of eggnog is transformed from punch bowl tradition to an inspired
dessert table treat. Recipe yields 2 dozen truffles.
Exported from A Cook's Books -- Recipe management for Macintosh
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