Fall cooking
Pumpkin spice cupcakes
1 box spice cake mix (18.25 oz)
1 15oz can pumpkin
1/3 cup water
1/3 cup vegetable oil
3 eggs
Preheat oven to 350. Mix all ingredients on medium for 2 minutes. Grease a muffin pan (or spray with Pam), then fill to about 3/4 way full. Bake for 20 minutes, or until a toothpick comes out clean. I have also heard you can bake it in a 9 X 13 pan for 25 - 30 minutes. Top with cream cheese icing.
weather report. Snow. Wind. Cold. Windy. Sunny. Windy. Did I mention windy?
wind actually knocked out the power for about 5hrs. the electric connection is so fragile.
Harvest Pumpkin-Spice Bars
Bars
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired
1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
You can make it into bars, cupcakes, bundt cake - it doesn't have to be bars.
SWEDISH MEATBALLS IN SOUR CREAM
2 lbs. ground beef
1 c. fine bread crumbs
1 egg
1 minced onion (med.)
1/4 tsp. marjoram
1/4 tsp. basil
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. pepper
1 1/4 c. half & half cream
6 tbsp. cornstarch, mixed in 1 c. cold water
2 beef bouillon cubes
2 c. hot water
About 1 1/2 c. sour cream
Combine meat, egg, and half & half in mixing bowl, using electric mixer on high to make the meat mixture finer. Then add bread crumbs, onion, spices, salt, and pepper.
Shape into small meatballs and brown in fry pan. Either brown the meatballs in its own fat or add, if desired, 3 tablespoons of butter to fry pan and then brown the meatballs. Place meatballs in another pan.
Add the cornstarch to 1 cup of cold water and mix well; add this to the juice left in fry pan from browning the meat balls. Stir well and add bouillon cubes dissolved in hot water. Mix and boil about 3 minutes until thickened. Remove from heat and stir in sour cream. Pour over meatballs. If making for dinner, serve on hot buttered noodles or with mashed potatoes.
Yield: About 120 small cocktail meatballs. Makes 30 to 36 larger ones (about the size of a golf ball). Meatballs can be frozen; when ready to use, prepare sauce.
Swedish meatballs 2
Meatballs with this subtle spice flavor will disappear in minutes!
1 egg
1 c. soft bread crumbs (2 slices bread)
1 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. milk
Cooking oil
Sour Cream Sauce (see below)
Boiled potatoes or hot cooked noodles
Minced parsley for garnish
SOUR CREAM SAUCE:
2 tbsp. butter
2 tbsp. flour
1 c. beef broth
1/2 tsp. salt
Dash cayenne pepper
1/2 tsp. Worcestershire sauce
1 c. (1/2 pt.) dairy sour cream, room temperature
Blend ground beef, egg and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, ground cloves, nutmeg, cinnamon and milk. Form into 12 meatballs. Fry in hot oil, about 1-inch deep, until fully cooked, turning only once. Drain on paper towels. Prepare Sour Cream Sauce. Fold meatballs into sauce. Spoon into a chafing dish, stainless steel or enamel pan. Heat gently to serving temperature. Serve with boiled potatoes or hot noodles. Garnish with minced parsley.
Makes 4 servings.
Sour Cream Sauce:
Pour all excess-oil from fry pan. Add butter to brownings. Stir in flour and cook until bubbly. Add broth, salt, cayenne pepper and Worcestershire sauce; cook, stirring until thickened and bubbly. Empty sour cream into a large bowl. Gradually add sauce, stirring constantly.
Variation: Swedish Appetizer Meatballs: Form 50 one-inch diameter meatballs and fry. Serve in sauce from a chafing dish.
Swedish meatballs 3
3 lb. ground beef
1 c. milk
2 c. sour cream
1 tbsp. paprika
4 tbsp. flour
1/2 tsp. pepper
1 tsp. nutmeg
1 c. water
2 tsp. salt
1 stick butter
4 eggs
2 cans French fried onions
3 c. bread crumbs
2 cans beef consomme
Combine onions, salt, nutmeg, pepper, bread crumbs, milk, paprika and mix well. Add beef and eggs, mix well. Shape into walnut size balls. Brown in butter, remove and set aside. Add flour to drippings and blend well. Add consomme and water. Cook stirring until thick. Add sour cream and blend. Add meat balls and simmer on low for 1 hour.