Oct 4 recipe club

Thanks to everyone who came on Thursday. We had sooo much fun. I am really loving this recipe club thing. I hope everyone else is too! Here are the recipes from Thursday...

Pumpkin Bread & Muffins

1 1/3 Cup Sugar

1/3 Cup Shortening

2 Eggs

1 Cup Canned Pumpkin

1 3/4 Cup Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 tsp Salt

1/3 Cup Hot Water

1 Bag Chocolate Chip Drops

{I like bitter sweet some times too}

Bread~ Bake 1 hour @ 350 grease and flour pan

Muffins~ Bake 30 minutes @ 350  makes 12

The small can of pumpkin is 2 cups so I use that and double the recipe for 24

 

 

Sticky Buns

 

2 pkg. crescent rolls

1/3 cup sugar/cinnamon mix

1 cup chopped pecans

butter for spreading

 

Syrup:

1/2 cup brown sugar

1/3 cup butter

1/4 cup water

 

Melt syrup ingredients in a saucepan over medium heat till all dissolves and turns caramel color.  Butter or grease two cake pans then pour syrup into both evenly.  Sprinkle chopped nuts in both pans.

 

Unroll crescent roll dough.  Each container should give you 4 rectangles.  Spread each rectangle with a little butter and a layer of cinnamon/sugar mix.  Starting on the short side of the rectangle, roll them up.  Cut each rolled rectangle into 5 pieces.  Distribute 20 rolls, cut side down, into each of the two pans.  Bake according to crescent roll directions.  (Ususally 11-13 minutes at 375)  They should be golden brown on top.  Remove and invert onto a serving plate.  Nuts should be on top to serve.

Recipe for Sweet Potato Pancakes - 

Ingredients

• 3/4 lb of yams (I use yams instead of sweet potatoes because I prefer the color of yams)
• 1 1/2 cups of all-purpose flour
• 3 1/2 teaspoons of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of ground nutmeg
• 2 eggs
• 1 1/2 cup of milk
• 1/4 cup of butter, melted

Directions

Boil yams until soft.  Place cooked yams in a bowl of ice water.  Once cooled remove the skins and place in a blender.  To the blender add the remaining ingredients and pulse until all the ingredients are combined.  You’ll most likely have to scrape the sides of the blender a few times to make sure all of the flour gets incorporated.  You could easily make this recipe in a bowl.  I prefer using a blender because it ensures the yams are pureed into the batter.  Once the ingredients in the blender have combined to make a batter you’re ready to make pancakes.

Cinnamon Cream Syrup

Prep Time: 2 Minutes Cook Time: 5 Minutes Ready In: 7 Minutes Servings: 8

INGREDIENTS:

5 tablespoons butter 1 cup heavy cream 3 tablespoons brown sugar

1/2 teaspoon maple flavored extract 1/2 teaspoon ground cinnamon

DIRECTIONS:

1.	In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple extract and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 to 4 minutes. Serve warm.

• 5 tablespoons butter
• 1 cup heavy cream
• 3 tablespoons brown sugar

• 1/2 teaspoon maple flavored extract
• Cream Cheese Pancakes
  1 block cream cheese, softened
  1/3 c sugar
  2 tsp vanilla
  1 egg
  1 1/2 c Krusteaz Homestyle pancake mix
  1 c water
  Mix together the cream cheese, sugar, vanilla, and egg. Leave it chunky if you like cream cheese chunks in the pancakes (yum!). Mix in pancake mix and water. Add more pancake mix or water to reach desired consistency. Cook on an electric skillet at 300 degrees. Top with whipped cream and fruit.
  Reduced Fat Broccoli Bacon Quiche
  4 eggs
  1 1/4 c egg whites
  1 c skim milk
  1 c shredded mozzarella
  1/2 c fresh shredded parmesan
  1/2 tsp salt
  1/4 tsp garlic powder
  1/4 tsp lemon pepper
  8 slices turkey bacon (or 5 oz. ham)
  4 c. cooked broccoli (or 2 1/2 c cooked spinach)
  Beat eggs/egg whites with milk. Mix in cheeses and seasonings. Cook and crumble the bacon. Mix in bacon and broccoli. Pour into baking dish and bake at 350 for about an hour.
  Mango Avocado Salsa
  Pace picante sauce
  Mango, diced
  Avocado, diced
  Fresh tomatoes, diced and sprinkled with lemon pepper
  Cilantro, chopped
  Mix it all together! 
   Mexican Quiche
  1 lb. breakfast sausage, browned and drained

  1/2 cup butter, melted

  1/2 cup flour

  2 cups cottage cheese

  12 eggs

  1 tsp. baking powder

  8 ounces canned chopped mild green chiles

  3 cups grated Monterey Jack cheese

  Butter a 9x13 baking dish, set aside

  In a large mixing bowl beat eggs, flour, baking powder, butter, chiles, sausage, and both cheeses. 

  Season with salt and pepper.

  Pour into baking dish and top with additional cheese, if desired

  Bake uncovered at 350 for 45-55 minutes.  Quiche should be firm and set in the center.