Cranberry -Pumpkin Muffins

You knew sometime that cranberries would be thrown in a pumpkin combination, both are eaten around this time, or at least somewhat together....lol....
  This recipe was found in the 1001 muffin cookbook, I just thought I might add this information
                                       lets get started

                           Gather the ingredients
          make sure your oven rack is in the center
                          preheat oven to 375 degrees
        lightly grease or use those paper baking cups

 

in large bowl

combine

 2 cup fresh cranberries, washed and stemmed and halved

( I used dried cranberries),

2 1/2 cups all-purpose flour,

1/2 cup whole-wheat flour,

1 cup sugar,

2 teaspoon baking powder,

1 teaspoon baking soda,

1 1/2 teaspoon ground cinnamon,

3/4 teaspoon ground allspice

and

1/4 teaspoon salt

 

 

in a medium bowl

beat together 2 large eggs

until foamy

then

 

 

beat in 1/2 cup melted butter or margarine

and

2 1/2 cup canned pumpkin puree

( I used 1 can)

 

ya know what comes next

 

 

combine the two mixtures

only combining until the dry ingredients

are just moistened

 

 

spoon batter into prepared muffin baking pan

and bake for 15-20 minutes

or until cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool in pan for 5-7 minutes on wire rack

if ya can

 

 

now go and

ENJOY!

 

 

 

Pumpkin Butter

In keeping with my pumpkin theme until I run out of recipes for pumpkin, if that is possible....anywho, This recipe is from the 1001 muffin cookbook...I tell ya what I'm doing, I went to the back of the book and looked up pumpkin, not that many in the back of the book, tons of recipes with raisins, that might be next ,who knows,.....anywho I haven't tried this recipe as of yet, but it sure sounds good.....I will be posting the muffin recipe that is on the same page tomorrow, don't know if I will try it as of yet......

                        Pumpkin Butter
                makes about 1 1/2 cups

1 1/2 cup pumpkin puree
2 Tablespoons molasses
1 Tablespoon sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves

   In a saucepan, combine all of the ingredients, and cook , stirring frequently, until mixture is thick. Pour into a bowl and refrigerate until ready to use.

Fresh Pumpkin-Buttermilk Muffins

Well, I have jumped on the band wagon for things pumpkin ,at least I'm going to try and post pumpkin recipes for this month....This first one is out of the 1001 muffin cookbook...and uses fresh pumpkin....                  
                                                lets get started!

             first off make sure your oven rack is in the center of the oven
                                  second preheat oven to 400 degrees
     third, lightly grease or line your muffin pan with paper baking cups
                      ( you will need a 12 muffin tin)

                                             Shred, grate 1 cup fresh pumpkin
                                   I used a little pumpkin

                                        now on to the mixing of the dry

 

Sorry about the blurriness

In a large bowl, blend together;

1 cup all-purpose flour,

1/2 cup whole -wheat flour,

1/2 cup sugar,

1 teaspoon baking powder,

1 teaspoon Cunningham* English Mixture

( I used cinnamon as this is not available in my area)

1/2 cup finely chopped pecans or hazelnuts

( I left these out)

1/2 teaspoon salt

 

 

In medium bowl,

beat 1 large egg until

light -colored and thick

 

 

beat in

1/4 cup butter that is room temperature,

1/2 cup buttermilk,

1 Tablespoon Amaretto or 1 teaspoon

almond extract.

 

 

Stir in the grated pumpkin

 

 

Combine both mixtures

 

 

spoon batter into prepared muffin baking pan

Bake for 15-20 minutes or until

cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool for 5-7 minutes on wire rack

in pan

 

 

now its time to

enjoy! with herb salsa

in which was posted yesterday

 

 

 

 

Pumpkin Cake or Bread

This recipe is from one of the Kansas City Kansan Silver Spoon Cookbook...
It was in the category of Special occasions...

For Thanksgiving

Pumpkin Cake or Bread
Mrs. James Blaise

1 cup brown sugar
1 stick margarine
2 eggs
1 cup cooked pumpkin( can use canned pumpkin)
1/4 cup molasses
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger

Cream sugar and margarine. Add eggs and beat ingredients well. Add rest of the ingredients, mixing well. Bake in a greased 13 x 9-inch cake pan or for bread in a loaf pan in 350 degree oven until done. Bread takes 45 to 55 minutes. Cake takes 10 minutes less.

ICING

3 Tablespoon Butter or margarine
1 cup confectioners sugar
lemon juice

Mix sugar and margarine and add enough lemon juice so to make it easier  to spread. Cake or bread may be mixed the night before and baked the next morning for breakfast.

Pumpkin Orange donuts

Since Halloween is one week away, I thought I would post a Halloween recipe that I have or rather it is in The Kansan`s Silver Spoon cookbook category of special holidays this cookbook was published on Sunday, March 21, 1971.

Pumpkin Orange Donuts
Mrs. M.P. Myers

1 cup sugar
3 eggs
2 Tablespoons butter or margarine, melted
2 teaspoons orange rind, grated
3 1/4 cups flour
3 teaspoons baking powder
1 1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup pumpkin
1/4 teaspoon allspice

  Beat eggs until light and fluffy. Continue to beat while adding sugar. Stir in melted butter or margarine, orange rind and pumpkin. Fold in sifted dry ingredients. Stir just until well moisten.

Cover and let chill about 2 hours. On slightly floured board, roll dough one-fourth inch thick( dough is soft but not stiff) cut with floured two and one-half inch doughnut cutter. Dough will be easier to handle if is stands for 15 minutes.

Fry donuts in deep or shallow fat at 375 degrees.( One inch cube of bread should brown in one minute when dropped in oil). As they rise to surface, turn when golden brown. Drain on absorbent paper. Makes two and one-half dozen each donuts and "holes". If desired , sugar or frosting can be used.

Enjoy these in the morning or have them for that snack or Halloween party!