Gingerbread Loaf

I got this recipe from Taste of Home magazine. It makes two loaves, so you can eat one and freeze one. It goes perfectly with a cup of tea or coffee.





Gingerbread Loaf

4 c. flour
2 c. sugar
4 tsp. baking powder
2 tsp. ground cinnamon
1 1/4 tsp. ground cloves
1 1/4 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. ground ginger
2 eggs
2 c. milk
1 c. maple syrup
2 Tbs. vegetable oil

Combine first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir wet ingredients into dry ingredients just until moistened (batter will be thin). Pour batter into two greased 9-in. x 5-in. x 3 in. loaf pans.
Bake at 325 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Corn and Squash Soup

This is our absolute favorite fall recipe. After reading Tiff's post, it made me think about making it again. Ummmm!!!

Corn and Squash Soup

From Taste of Home

INGREDIENTS
12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

SERVINGS 8

DIRECTIONS
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts).

Chocolate Chip Cheese Ball

Chocolate Chip Cheese Ball

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened (no substitutes)
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars and beat until just combined. Stir in 3/4 cup chocolate chips. Cover and refrigerate for 2 hours.Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in additional mini chocolate chips. Serve with apple or pear slices and graham cracker sticks .

**Tip: Pink lady apples do not brown as much as others. Soak apple slices in lemon-lime soda to prevent browning! :)

Pumpkin, anyone?!

As soon as fall hits, I crave pumpkin - almost anything pumpkin! Last week I tried a new recipe for pumpkin soup - it is yummy! My husband was a bit apprehensive, but he ended up really enjoying it.

Harvest Pumpkin Soup
INGREDIENTS
1 (10.75 ounce) can condensed cream of potato soup
1 1/4 cups water
1 (15 ounce) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon ginger
1 pinch paprika, for garnish
1 cup seasoned croutons (optional)
DIRECTIONS
In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.

This was a very quick and easy soup. Next time I am going to cut up potatoes and carrots to add to it.

Today I made Jim's favorite cookies. Pumpkin chocolate chip. This is an old Darling family recipe. Give it a try!

Pumpkin Chocolate Chip Cookies
INGREDIENTS
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional) I do not use these per Jim's request.
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

I also made Bethany's Upside down Pumpkin Cake this week. It is amazing!! Mmmm . . . .
Has anyone ever made the sweet pumkin soup - made with brown suagr, cinnamon, nutmeg, etc.? I was just wondering if that one was any good.

Tomato Garlic Pasta

I made this recipe last Wednesday. I had some fresh tomatoes that I needed to use up. This turned out great! ( I had some left over gruyere cheese, so I also added that to the top - yum.)





Tomato Garlic Pasta


INGREDIENTS
1 (8 ounce) package angel hair pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
salt to taste
ground black pepper to taste
1/4 cup grated Parmesan cheese
DIRECTIONS
Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
Cook the pasta in a large pot of boiling salted water until al dente.
In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomatoes.

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