These are the coolest little flashlights. They are 3½ inches long and LED to boot. It’s so simple and free. I am giving away two sets. Each time you give me a “Holiday Recipe" ie. cookies, main dish, appetizer, whatever, your name will be put into a drawing. So each time you cut a paste a recipe into the comment box and you will be entered. The person that gives me the most recipes wins a set. So we will have two winners. EACH WINNER gets a set of these little beauties. A red one and a blue one. Extravaganza ends DECEMBER 15th. Yep you’ll get em in time for a stocking stuffer. Hey you don't want the flashight, just give me a recipe then. Gosh! Come on and flaunt your stuff. So get busy.
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Corn Casserole
This makes a rich, buttery, moist cornbread.
½ c. sour cream
2 eggs
1 regular size box of Jiffy cornbread mix
½ c. butter (or 1 stick) melted
1 regular size can whole kernel corn
1 regular size can creamed corn
Mix wet ingredients and then add in corn bread mix and stir. Pour into casserole dish (glass or metal) sprayed with Pam and bake for 350 degrees for 45 minutes. You really can’t mess this up, add more corn of you like it chunky, more sour cream if you want it really moist. Easily doubled, just add about 20 minutes to the time.
Pam's Pumpkin Bread
1 cup Shortening
3 eggs
1 Large can of Pumpkin Pie Filling
2 ½ Cups Sugar
3 ½ Cups Flour
½ tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cloves
½ cup Chopped Nuts
½ cup Raisins
Preheat Oven to 350 Degrees. Mix shortening, eggs and pumpkin pie filling. Add dry ingredients and mix well. Stir in nuts and raisins. Pour into two greased and floured loaf pans and bake at 350 degrees for one hour. Remove immediately from pan and wrap in foil—keeps bread super moist. Serve as desired—but delicious with cream cheese. Will make 7 small loaves, bake same amount of time.
Martha Stewart's Apple Crisp
(I made it once with bluebarries and just as good, so substitute any friut you like.)
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Mandee I am depending on you and Geneva Laverne. I got of hug from G-ma Nakishima last Sunday.
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