Pumpkin Pecan Pie

Pumpkin Pecan Pie
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Ingredients
  1. 4 eggs
  2. 2 cups canned or mashed cooked pumpkin
  3. 1 cup sugar
  4. 1/2 cup dark corn syrup
  5. 1 tsp. vanilla
  6. 1/2 tsp. cinnamon
  7. 1/4 tsp salt
  8. 1 unbaked 9" pie shell
  9. 1 cup chopped pecans
  10. 1 cup whipping cream, whipped
Instructions
  1. Break eggs into a large bowl. Beat with a wire whisk or fork. Add pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Stir until sugar is dissolved and ingredients are well blended. Pour into pie shell and sprinkle with pecans. Bake at 350 F. for 40 minutes or until filling is set. Delicious as is, or topped with whipped cream.
Notes
  1. Book Reference - Winners (Page: 202)
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Time wounds all heels.

Sunshine Muffins

So quick you won’t believe it – you could sell a house with the baking aroma from these little gems!

Sunshine Muffins
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Ingredients
  1. 1 orange
  2. 1/2 cup orange juice
  3. 1 egg
  4. 1/4 cup oil
  5. 1 1/2 cups flour
  6. 3/4 cup sugar
  7. 1 tsp. baking powder
  8. 1 tsp. baking soda
  9. 1 tsp. salt
  10. 1/2 cup raisins or dried cranberries(optional)
  11. 1/2 cup chopped nuts (optional)
Instructions
  1. Cut orange into 8 pieces. Put cut-up orange (that's right - the whole orange), orange juice, egg and oil in blender. Blend until smooth. Add flour, sugar, baking powder, baking soda and salt. Blend. Add raisins and nuts. Blend just until mixed. Pour mixture into muffin tins and bake at 375 deg.F (190 deg.C) for 15-20 minutes. Makes 16 medium muffins.
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Little Sticky Toffee Puddings

The perfect make-ahead winter dessert. You can make and freeze the puddings and the toffee sauce will keep indefinitely in the fridge (or until the kids find it!) and it serves 8

Little Sticky Toffee Puddings
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Ingredients
  1. 1 cup water
  2. 1/2 tsp. vanilla
  3. 1/2 tsp. baking soda
  4. 1 cup dried cranberries
  5. 3/4 cup butter
  6. 2/3 cup sugar
  7. 2 eggs
  8. 1 cup flour
  9. 1/4 tsp. baking powder
Toffee Sauce
  1. 1 cup brown sugar
  2. 1/2 cup butter
  3. 1/2 cup whipping cream
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
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I’m not aging, I just need repotting.

Fruit Poof

Fruit Poof
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Ingredients
Puff
  1. 2/3 cup water
  2. 1/3 cup butter
  3. 2/3 cup flour
Crust
  1. 2/3 cup flour
  2. 1 Tbsp. sugar
  3. 1/4 cup butter
  4. 3 eggs
Filling
  1. 3 1/2 oz. (102 g) box instant vanilla pudding
  2. 1 1/2 cups milk
  3. 1/2 cup whipping cream
  4. 2 cups fresh sliced peaches, kiwi, halved strawberries, halved grapes, blueberries, or raspberries
  5. 1/4 cup apple jelly, melted
Instructions
  1. To make puff: Combine water and butter in a medium-sized saucepan and bring to a boil, stirring to melt butter. Add flour all at once. Cook and stir until mixture forms a ball that doesn’t separate. Set aside in saucepan to cool for 15 minutes.
  2. To make crust: Combine flour and sugar. Cut in butter until crumbly. Firmly press crumbs in an 8″ circle on an ungreased baking sheet. Set aside.
  3. Preheat oven to 400 F. Add eggs to dough in saucepan, one at a time, beating well after each addition. Gently spread 1/4 of the dough over crust., forming a 5″ circle. Drop remaining dough in spoonfuls around edge of smaller circle. Bake for 15 minutes, then reduce heat to 350 F. and continue baking for 35-40 minutes. Cool.
  4. To make filling: Prepare pudding using milk. Beat cream and fold into pudding. Spoon filling into center of puff. Arrange fruit on top and brush fruit with melted jelly. Chill for 2 hours. Serves 8 astounded guests!
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Reading whilst sunbathing make you…. well….red!
 

Parmesan Crisps

Delicious with soups or salads (or just nibbling a few at a time)

Parmesan Crisps
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Ingredients
  1. 3/4 Cup (175mL) coarsely shredded fresh parmesan cheese
  2. 1 Tsp. Flour
Instructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
nstructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
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Marital Status: Not Good Wife’s Name: Plaintiff

Diddle Diddle Dumplings

You’ll love this old-fashioned apple dessert that features a new twist

Diddle Diddle Dumplings
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Ingredients
  1. Sauce
  2. 1 1/2 cups brown sugar
  3. 1 1/2 cups water
  4. 1/4 cup butter
  5. 1/2 tsp. cinnamon
  6. 1/4 tsp. nutmeg
  7. Dough
  8. 2 cups flour
  9. 2 tsp. baking powder
  10. 1/2 tsp. salt
  11. 3/4 cup butter
  12. 2/3 cup milk
  13. Filling
  14. 4 Granny Smith apples
  15. 1/2 tsp. cinnamon
nstructions
  1. Preheat oven to 350 F.
  2. To make sauce: In a large saucepan, combine ingredients. Bring to a boil for 5 minutes. Remove from heat and set aside.
  3. To make dough: In a large bowl, combine flour, baking powder and salt. Using a pastry blender, cut in butter until pieces are pea-size. Make a well in center of flour mixture. Add milk all at once. Stir just until moistened. On a lightly floured surface, knead dough gently for 10-12 strokes, or until nearly smooth. Roll dough into a 10″ x 12″ rectangle.
  4. To make filling: Peel and grate apples. Spread evenly over dough. Sprinkle with cinnamon. Starting from long side, roll dough into a tight roll. Pinch seam to seal. With a sharp knife, cut into 12, 1″ thick slices. Arrange slices face up in a 9″ x 13″ baking dish. Pour sauce over dumplings and bake for about 50 minutes, or until golden. Cool slightly on a wire rack. Serve warm with whipped cream or ice cream.
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The quickest way to double your money is to fold it in half and put it back in your pocket.