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Pumpkin-Pecan Pie - recipe

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2 c Pumpkin; Mashed, Canned

3/4 c Sugar

1 t Cinnamon; Ground

1/2 t Ginger; Ground

1/4 t Cloves; Ground

1/2 t Salt

2 ea Eggs; Lg

13 oz Evaporated Milk; 1 Cn

1 ea Unbaked 9-inch Pie Shell

—————————CRUNCHY PECAN TOPPING—————————
3 tb Butter Or Regular Margarine

2/3 c Brown Sugar; Firmly Packed

2/3 c Pecans; Coarsely Chopped

Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
Add the eggs and evaporated milk.
Beat until smooth, using a rotary beater or an electric mixer.
Pour into the unbaked pie shell.
Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350

degree F.
and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean.
Cool on a wire rack.
Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute.
Cool to room temperature on a wire rack.
CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.

Applesauce-Oatmeal Muffins

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1 c Rolled Oats

1 c Non-fat milk (was:

-buttermilk) 1 c Wheat flour

1/2 c Brown sugar

1/2 c Applesauce (I used chunky)

2 Egg whites or egg

-substitute 1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt (optional)

~ Soak oats in milk for ~1 hour.
Combine the rest of the ingredients, mix well, and bake at 400 degrees for 25 minutes in a muffin tin.
~ Makes 12 medium-sized muffins (guaranteed to turn you into a marathoner ;-) Shared by Mike D.
Kail From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Pineapple Carrot Coffee Ring

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1 Pk active dry yeast (1tbsp)

1/4 c Warm water (110-115 F)

1 Egg

2 tb Honey

1 c Unbleached white flour

1 8 oz crushed pineapple in

Its own juice 1 c Grated carrots (2 med)

1/4 c Raisins (dark or golden)

1/4 ts Salt

1/2 ts Cinnamon

1/4 ts Ground nutmeg

1/4 c Sunflower seeds

1 1/2 c Whole wheat flour

1/2 c Bran

2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl.
Stir to dissolve the yeast.
Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl.
Beat well.
Let stand in a warm place for 30 minutes covered with a wet towel.
Add the carrots, raisins, salt,

cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil.
blend well.
Spoon the dough into a lightly oiled 10 inch tube pan.
Let rise unti ldoubled in a warm place for 60 minutes.
Bake in a 350 F oven for 25 minutes or until browned.
Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.
Engergy per serving (1/16 of recipe): 130 calories

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