Blaine, those bread making machines are good, and you can buy mixes to use
in those, which saves you from buying yeast and special flours; some call
for regular flour and bran or wholewheat, etc., and you do have to keep
loads of extra things on hand, and that is why I suggested the mixes for the
bread making machines; re the pumpkin pancake recipe, I just copied it from
our Tulsa world newspaper; it takes about three minutes on the first side,
then bubbles appear on top, and you can successfully flip the pancakes; I
would recommend trying the recipe; it sure sounds good and easy.
Sandy
----- Original Message -----
From: "Blaine Deutscher" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 24, 2009 4:04 AM
Subject: Re: [CnD] Pumpkin Pancakes
okay it says until bubbles appear. are you going to be sitting there
touching the pancake the entire time? wouldn't it be better, if you made
this recipie, to give a time guess about how long it would be before you
flip it? I'm not going to be standing there touching the pancake the
entire
time as I might be making toast or something else in the mean time. I
guess
you learn though and burn a pancake or something. thanks for the recipe. I
was wondering if anyone can answer this for me. I was in the grocery store
looking for not baking stuff but I happened to be in the baking ile, the
joys of a store changing the layout. I reached out and touched the flour
and
was wondering if making bread is it okay to use all purpose flour? The
reason I ask is a lot of recipies say all purpose flour and most people
just
use that when making anything that has flour unless it asks for a certin
type. I'm not going to go and buy a different type of flour though if I
don't make a recipe a lot. Just wondering, for those bread makers in the
group, what you would suggest? I'm considering getting a bread maker. I
know
my grandma always made homeaid bread and it was good. She used whole
graine
flour for that though and mixed White and Brown, if it's brown, as when
she
furst made it with just whole wheat it was too heavy. Anyway just
wondering
what you all think about the different types of flour in bread and if it's
okay to use all purpose flour?
Talk to you later. Have a very Merry Christmas and a happy new year.
Blaine
----- Original Message -----
From: "Sandy, OK!" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 22, 2009 5:48 PM
Subject: [CnD] Pumpkin Pancakes
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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