Pumpkin Cookies
1 Cup of Shortening
2 Cups of Pureed Pumpkin, Cooked or Canned
2 Cups of Brown Sugar
4 Cups of Flour
2 Teaspoons of Baking Powder
2 Teaspoons of Soda
2 Teaspoons of Cinnamon
Cream pumpkin, sugar, and shortening. Add sifted ingredients and blend. Bake at 375 degrees for 10 minutes. Frost with confectioner’s sugar icing.
Pumpkin Butter
2 16 oz. Cans of Pumpkin
1 Package of Powdered Fruit Pectin (1.75 oz.)
1 Tablespoon of Pumpkin-Pie Spice
41/2 Cups of Sugar
Combine pumpkin, pectin and pumpkin-pie spice in a Dutch oven or a large saucepan; cook and stir over high heat until very hot (mixture is too thick to boil). Stir in sugar. Stir until mixture boils over most of the surface. Boil hard for 1 minute while stirring constantly.
Ladle hot mixture into hot, clean, half pint jars, leaving a quarter inch of headspace. Wipe rims of jars. Adjust lids. Process in boiling water bath for 10 minutes (start timing when the water boils). Makes six half pints.
Decorated Pumpkin Cupcakes
1 pkg. (18.25 oz.) spice cake mix
1 can (15 oz.) Libby's 100% Pure Pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 3/4 cups (10-oz. pkg.) Nestle Toll House Halloween Shapes & Morsels, divided (I just used plain chocolate chips)
1 container (16 oz.) prepared cream cheese frosting
Preheat over to 350 degrees F. Paper-line or grease 24 muffin cups. Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Stir in 1 cup Shapes & Morsels (set aside remaining). Spoon batter into prepared muffin cups filling 3/4 full. Bake fro 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting and decorate with remaining Shapes & Morsels. Makes 24 cupcakes.
I hope everyone enjoys these:
~ Cheshire Cat 😀
Marzipan
Makes enough to cover a 22cm round or 19cm square cake
ingredients
400g ground almonds
2 cups icing sugar mixture
2 egg whites, lightly beaten
2 teaspoons brandy
method
Combine almonds and 1½ cups of the sugar in large bowl; mix well.
Add egg whites and brandy; stir until a stiff dough forms. Turn marzipan dough onto bench sprinkled with remaining icing sugar mixture. Knead until dough is smooth and most of the sugar has been incorporated. The dough should be easy to work with although slightly sticky. Wrap in glad wrap and refrigerate until required.
To add marzipan layer, brush cake with warmed sieved jam. Roll out marzipan to the required thickness and ease over cake. Rub firmly to ensure marzipan adheres to cake and is smooth; trim edges as necessary.
Royal Icing
Makes enough for 22cm round cake
ingredients
1½ cups (240g) pure icing sugar, approximately
1 egg white
½ teaspoon lemon juice
few drops glycerine, optional
method
Sift the icing sugar through a very fine sieve. Lightly beat egg white in a small bowl with a wooden spoon; add icing sugar, a heaped tablespoon at a time, beating well after each addition.
When icing reaches the desired consistency, add juice; beat well. Cover surface of icing tightly with plastic wrap while not using to prevent crust developing. Icing will harden considerably on standing. For a slightly softer icing, add a few drops of glycerine to the icing.
Flavoured Vodkas
ingredients
Turkish Delight
350g Turkish delight, chopped coarsely
450ml vodka
Mars Bar
4 x 60g Mars Bars
150ml cream
400ml vodka
method
Turkish Delight
Rinse any icing sugar or cornflour off the Turkish delight. Remove lid from vodka bottle and add Turkish delight. Tighten lid and agitate bottle for 2 minutes. Store in cool, dark place, agitating every time you remember (but at least twice a day) until Turkish delight dissolves. This will take up to 1 week. Do not shake before serving.
When ready, mix with lychee juice and soda water over ice for a refreshing summer cocktail.
Mars Bar
Combine Mars Bars with cream in a small saucepan over low heat.
Stir until Mars Bars are melted. Remove lid from vodka bottle and add Mars Bar mixture. Tighten lid and agitate bottle for 2 minutes. Store in a cool, dark place. Shake well before serving very cold.
christmas cake:
you will need the following,
some money in ur pocket,
a car,
and a local quality baker
get in into ur car drive to the baker, purchase the finest x-mas cake
(if there are no good x-mas cakes here, ur going to have 2 do alot of driving)
take the cake home, rip off the price tag. put the oven on extremely low heat then wait till ur family arrives then carefully take it out when they are all in the kitchen, pour a decent amount of brandy over it light it, bring it to the table, explain how long it took u to make it (lying about this ofcourse) and watch the smiles on their faces, they will never no the truth will they.
now thats the best foolproof way of making a x-mas cake for u!!!
it works everytime!!!!!!
the one and only. . . .dominator