Thursday, October 3, 2013
Monday, September 23, 2013
Fall Favorite: Pumpkin Bread
Pumpkin Bread
Ingredients
⦁ 3 1 /2 cups all-purpose flour
⦁ 3 cups sugar
⦁ 2 teaspoons baking soda
⦁ 1 1 /2 teaspoons salt
⦁ 1 teaspoon ground cinnamon
⦁ 2 cups homemade pumpkin puree or 1-15 ounce can pumpkin puree
⦁ 4 large eggs, beaten
⦁ 2 /3 cup water
⦁ 1 /3 cup vegetable oil
⦁ 1 cup pecans, chopped (optional)
Instructions
1. Preheat the oven to 350.
2. Grease and flour two 9 X 5 inch loaf pans.
3. Knock out the excess flour.
4. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl.
5. Stir with a whisk to blend.
6. Stir in the pumpkin, eggs, water, oil, and pecans.
7. Divide the batter evenly between the prepared pans.
8. Bake until a toothpick comes out clean, about 1 hour.
⦁ 3 1 /2 cups all-purpose flour
⦁ 3 cups sugar
⦁ 2 teaspoons baking soda
⦁ 1 1 /2 teaspoons salt
⦁ 1 teaspoon ground cinnamon
⦁ 2 cups homemade pumpkin puree or 1-15 ounce can pumpkin puree
⦁ 4 large eggs, beaten
⦁ 2 /3 cup water
⦁ 1 /3 cup vegetable oil
⦁ 1 cup pecans, chopped (optional)
Instructions
1. Preheat the oven to 350.
2. Grease and flour two 9 X 5 inch loaf pans.
3. Knock out the excess flour.
4. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl.
5. Stir with a whisk to blend.
6. Stir in the pumpkin, eggs, water, oil, and pecans.
7. Divide the batter evenly between the prepared pans.
8. Bake until a toothpick comes out clean, about 1 hour.
Billie C.
Smile, it makes people wonder what you have been up to.
Ghost Cupcake Wrappers
http://eighteen25.blogspot.com/2013/09/ghost-cupcake-wrappers.html
Ghost Cupcake Wrappers
Billie C.
Smile, it makes people wonder what you have been up to.
Candy Corn Marshmallow People
Candy Corn Marshmallow People
Billie C.
Smile, it makes people wonder what you have been up to.
In a message dated 9/21/2013 12:22:13 P.M. Eastern Daylight Time, annajajo2002@yahoo.com writes:
__._,_.___Visit http://www.allfreecrafts.com for hundreds of free craft projects!
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Witch Feet Oreo Treats
http://eighteen25.blogspot.com/2013/09/witch-feet-oreo-treats.html
Billie C.
Smile, it makes people wonder what you have been up to.
Thursday, August 29, 2013
Frankencups
Billie C.
Every day, when I wake up, I give thanks that I have been given another day to enjoy my life.
Sunday, August 18, 2013
Glow-in-the-dark Cupcakes
This is from the Better Recipes website...
~~~~~
Glow-in-the-dark Cupcakes
Servings: 24
Prep Time: 30 min
30 minutes
Cook Time: 20 min
20 minutes
Total Time: 50 min
50 minutes
Ingredients:
1 Recipe of Your Favorite Cupcakes, baked and cooled
Frosting:
1 cup Real Butter
4 - 6 cups Powdered Sugar
5 Tbsp Tonic Water
1-2 Tbsp Vanilla
Glow-in-the-dark Icing Dip:
1 Small Box Lime Jello
1 cup Boiling Water
1 cup Tonic Water
Directions:
Prepare your favorite cupcake recipe (I use red velvet for Halloween.)
Frosting:
Beat butter until smooth, gradually add powdered sugar alternately with the 5 Tbsp. tonic water. Stir in vanilla. (Frosting should be stiff for these cupcakes.) Frost the Cupcakes, using lots of icing and swirling to make high peaks. Place the frosted cupcakes in freezer until ready to dip.
Glow-in-the-Dark Icing Dip:
Mix jello and boiling water, stir 2 minutes until dissolved. Add the 1 cup of tonic water and stir. Place the bowl of jello in a large bowl of ice water and stir until jello is cool to the touch. Continue to stir. You want the jello to cool down, but not begin to set up. When the jello is cool to the touch, remove it from the ice water.
Remove a couple cupcakes at a time from the freezer and dip in jello mixture.
Place the dipped cupcakes back in freezer; repeat this dipping and freezing process 4-6 times.
To serve, display your Cupcakes under a black light for an extra glow.
Helpful Tips:
Be sure to stir the jello each time and watch it so it doesn't start setting up. If it does get thick, dipping the cupcake 4 times will work as well, but 6 is better.
~~~~~
Glow-in-the-
Servings: 24
Prep Time: 30 min
30 minutes
Cook Time: 20 min
20 minutes
Total Time: 50 min
50 minutes
Ingredients:
1 Recipe of Your Favorite Cupcakes, baked and cooled
Frosting:
1 cup Real Butter
4 - 6 cups Powdered Sugar
5 Tbsp Tonic Water
1-2 Tbsp Vanilla
Glow-in-the-
1 Small Box Lime Jello
1 cup Boiling Water
1 cup Tonic Water
Directions:
Prepare your favorite cupcake recipe (I use red velvet for Halloween.)
Frosting:
Beat butter until smooth, gradually add powdered sugar alternately with the 5 Tbsp. tonic water. Stir in vanilla. (Frosting should be stiff for these cupcakes.) Frost the Cupcakes, using lots of icing and swirling to make high peaks. Place the frosted cupcakes in freezer until ready to dip.
Glow-in-the-
Mix jello and boiling water, stir 2 minutes until dissolved. Add the 1 cup of tonic water and stir. Place the bowl of jello in a large bowl of ice water and stir until jello is cool to the touch. Continue to stir. You want the jello to cool down, but not begin to set up. When the jello is cool to the touch, remove it from the ice water.
Remove a couple cupcakes at a time from the freezer and dip in jello mixture.
Place the dipped cupcakes back in freezer; repeat this dipping and freezing process 4-6 times.
To serve, display your Cupcakes under a black light for an extra glow.
Helpful Tips:
Be sure to stir the jello each time and watch it so it doesn't start setting up. If it does get thick, dipping the cupcake 4 times will work as well, but 6 is better.
Billie C.
The most incredible thing about miracles is that they happen ~ G. K. Chesterton
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