Here is an Autumn Recipe from Susan Saltzgiver. She offers alternatives since the 1 pound coffee cans are no longer in use. ;-)

Susan also added this suggestion:

To make the most moist and best Banana Nut Bread we have ever eaten -

Substitute bananas (the more ripe, the better – wonderful way to use up those overripe bananas no one wants to eat) for the pumpkin, and add one cup chopped nuts (gently fold in , DO NOT beat) to the batter at the end, before putting it into the cans to bake.

Tink
TheArmchair Chef.com

*When I dream, I cook and bake like an artist!*

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Pumpkins can be used for many things besides pies, although those rate very high with our family. We like to use fresh neck pumpkins (they have a much better ‘meat’ to seed ratio) which are available in the fall. We peel and shred them through an electric vegetable shredder (they cook faster if shredded). Cook the shredded mass in a large kettle with a lid (5, 6, 8, and 10 quart kettles have been used according to the amount of pumpkin available) over low heat with only a little water to start the cooking process. Cook until soft. Occasional stirring or turning over in the pot is necessary for even doneness. The cooked pumpkin is measured into usable amounts, processed through a blender or food processor to desired consistency, used fresh as needed, and the excess is frozen in recipe portions for future use (generous measurements are allowed to use up any leftovers). The freezer bags or containers are marked as to the contents and measurements inside. The following recipe was found in a newspaper many years ago and was listed as by Mrs. Virgil Marshall. The presentation of the round loaves always brings attention to it.One pound coffee cans are no longer available, and plastic wrappers that look like paint must be removed before the cans are placed in the oven, but the recipe is very good. Use more cans and adjust the baking time.

These make unique gifts when wrapped with colored cellophane or Handi Wrap. If the wrap is placed under the flat side (bottom) and both ends are pulled together at the top, a bow may be added there, the loose ends may be ‘fluffed’ out, and the loaves are in a nice presentation, ready to be given.

Serving suggestions: Slice into rounds (rounds may be cut in half) and provide spreadable Philadelphia Cream Cheese or I Can’t Believe It’s Not Butter (or similar tub margarine) to be spread onto it (by the partaker) for a festive final touch.

My children always welcomed this as a snack any time of year – not just during the holidays.

Ingredients
3 1/2 cups unsifted Gold Medal or Pillsbury flour
2 tsp. Arm & Hammer baking soda
1 1/2 tsp. Morton salt
1 tsp. McCormick cinnamon
1 tsp. McCormick nutmeg
3 cups Domino sugar
1 lb. (2 cups) solid pumpkin (if using canned pumpkin, be sure it is just pure pumpkin and NOT pumpkin pie mix)
1 cup Wesson corn oil or canola oil
2/3 cup water (or juice off the pumpkin)
4 eggs
1 cup chopped walnuts (optional)
Step by Step????????
Preheat oven to 350 degrees
1) Thoroughly stir together in a large mixing bowl:
3 1/2 cups unsifted Gold Medal or Pillsbury flour
2 tsp. Arm & Hammer baking soda
1 1/2 tsp. Morton salt
1 tsp. McCormick cinnamon
1 tsp. McCormick nutmeg
3 cups Domino sugar2) Gently beat in medium mixing bowl:
1 lb. (2 cups) solid pumpkin (if using canned pumpkin, be sure it is just pure pumpkin and NOT pumpkin pie mix)
1 cup Wesson corn oil or canola oil
2/3 cup water (or juice off the pumpkin)3) Add to the liquid mixture one at a time, beating well:
4 eggs4) Add: 1 cup chopped walnuts (optional)
5) Make a ‘well’ in the center of the flour mixture.
6) Add pumpkin mixture and stir just until flour is moistened.
7) Turn into three greased and floured tall coffee cans (takes four since cans are smaller now – make sure labels are removed if not painted cans – may use loaf pans, but round shape will be lost).
8 )Fill cans about 2/3 full.9) Bake in pre-heated 350 degree oven until cake tester inserted in center of bread comes out clean – 1 hour or more. (May take 60-90 minutes – timing depends on wetness and/or coldness of pumpkin. Smaller cans take less time to bake, too.)Makes 3 (4) cans.
Susan Saltzgiver Designs
Stitching of counted cross stitch designs became my favorite pastime many years ago. However, I found that I was altering the designs with increasing frequency – colors, additions, changes. Finally in 1994, I began designing my own designs when I wanted to stitch a mermaid scene for my fisherman enthusiast husband and I could not find just the right design. That original design was created using pen and ink on a final total of 16 paper graphs (many more were used and discarded as numerous changes were made) and took 5 years on and off to complete. I have been creating my own designs since 1994.My design, “Memories of Parenthood”, won the People’s Choice Award at the 3-day Creative Arts and Textiles Show in Lancaster, PA, in September, 2001. It was voted on by all show attendees (who were cross stitch enthusiasts, so had some experience in choosing cross stitch designs). It is a working clock that uses designs instead of numbers. It may be seen on my website.It was at the Lancaster show that I personally met Teresa Wentzler. She looked at my book of designs and said the designs were very marketable. I was thrilled – and hooked to become a ‘counted cross stitch designer’.Now, I have created many, many designs, and the ideas for new designs keep coming. They may be seen on my website.Susan Saltzgiver Designs http://www.SusanSaltzgiverDesigns.com

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The joy of creation can result from doing beautiful needlework, creating a lovely quilt or simply baking and cooking delicious treats for your loved ones!

Professionals from the Quilting and Needlework Industries have joined together to share their holiday memories, a glimpse into their businesses, and MANY irresistible recipes!

Please visit ILovetoBakeCookies.com and TheArmchairChef.com for more fabulous holiday creations!

Needlework and Quilting Pros
HOLIDAY Bake Along!

ILoveToBake.com
MOM’S ROLLED BUTTER COOKIES
Very easy, crisp and buttery…a NEW recipe for your Christmas.
Ingredients
1 c. butter
1 1/2 c. powdered sugar
1 egg
1 tsp vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
Step by Step
Preheat oven to 400 F
1) Cream butter and sugar until fluffy, add unbeaten egg and vanilla.
2) Add dry ingredients.
3) Chill and then roll out and cut desired shapes.
4) Bake at 400 degrees for 8-10 minutes.
5) Serve and Enjoy!
Ragspun Quilting
Just like every Christmas we like to try a new recipe…well, this holiday season here is a new “Recipe” to try for quilting.Ragspuns are a dimensional textured applique that can be either glued or sewn onto any quilt project. You can purchase any of my numerous precut shapes or cut your own shapes. There are several different color shades available. The quilt patterns I write all incorporate the Ragspuns in them.

Ragspuns can be used alone for coasters, candle mats, pins, centerpieces, etc. You can make a quick Christmas present with Ragspuns such as a pillow, wallhanging, potholder, etc. Also you can attach them to clothing, towels, curtains or anything else you can think of. Use your creative touch to design your own unique use for Ragspuns.

Check out my website www.ragspunquilting.com to get a look at the newest item in quilting. It’s new, it’s different, it’s unique to quilting, it’s Ragspuns!!! http://www.ragspunquilting.com/

Related Reading:

The joy of creation can result from doing beautiful needlework, creating a lovely quilt or simply baking and cooking delicious treats for your loved ones!

Professionals from the Quilting and Needlework Industries have joined together to share their holiday memories, a glimpse into their businesses, and MANY irresistible recipes!

Please visit ILovetoBakeCookies.com and TheArmchairChef.com for more fabulous holiday creations!

Needlework and Quilting Pros
HOLIDAY Bake Along!

ILoveToBake.com
PEANUT BUTTER BALLS
Making Peanut Butter Balls always brings back memories for Beth Sullivan and her 3 sisters. They crowded around the kitchen table rolling away while blasting music and talking at full-volume. It is a holiday tradition in Beth’s family that still continues into adulthood. Their hands were sticky as they created small, large, round, pointy and very creatively shaped balls! Why use clay when you can make cookies instead? It was always a challenge to dip the ball into the chocolate and be able to get the ball back out. Many a ball was lost in the hot chocolate pond where it had to be scooped out with a spoon and then devoured. This wonderfully kid-friendly recipe makes a great family activity that even the smallest of children can participate in. Beth Sullivan’s 3-year-old daughter Lucy will be rolling her first Peanut Butter Balls this December!
Ingredients
1-1/2 cups peanut butter – creamy or chunky
1/2 cup butter (softened – not melted)
16 oz. confectioner’s sugar
1 tsp. vanilla extract
16 oz. semi-sweet chocolate chips
1/2 cup paraffin wax – grated
Step by Step
1) Mix together peanut butter, softened butter, sugar and vanilla extract in large bowl.
2) Shape into 1 inch balls and place on wax-paper lined cookie sheet.
*Hint* If the dough is too sticky to roll well, add more confectioner’s sugar until it’s more workable.
3) Refrigerate balls one hour.
4) On stovetop set on low heat, use double boiler to melt together chocolate chips and grated paraffin wax, stirring constantly.
5) When melted, use toothpicks to dip balls into chocolate coating, leaving the top undipped.
6) Place balls back on wax paper on cookie sheet.
7) Refrigerate 1 hour more to harden.
8) Serve and Enjoy!
Beth Sullivan Designs
Beth Sullivan Designs creates and sells unique custom quilted items and patterns. T-shirt quilts, quilted name signs, terry cloth bibs, pillow wraps and table runners are only a few of the unique, high-quality items that can be custom ordered. Beth Sullivan Designs prides itself in providing top-quality items using only the very best fabric and attention to detail in every item. Also a quilt pattern design company, it is dedicated to providing quilt patterns that are well-written, easy-to-understand and perfect in scope for the new quilter looking for guidance. Located in Bellingham, MA, Beth Sullivan Designs travels to area craft fairs and sells items through the company website. Website – http://www.bethsullivandesigns.com
Blog – http://bethsullivan.wordpress.com

Related Reading:

The joy of creation can result from doing beautiful needlework, creating a lovely quilt or simply baking and cooking delicious treats for your loved ones!

Professionals from the Quilting and Needlework Industries have joined together to share their holiday memories, a glimpse into their businesses, and MANY irresistible recipes!

Please visit ILovetoBakeCookies.com and TheArmchairChef.com for more fabulous holiday creations!

Needlework and Quilting Pros
HOLIDAY Bake Along!

ILoveToBake.com
TRADITIONAL CHRISTMAS SHORTBREAD COOKIES
My shortbread cookie recipe was passed down to me from my mother and to her from my grandmother. It just wasn’t Christmas in our home if we didn’t have shortbread cookies. I can remember climbing up on a chair at the kitchen table while my mother made these delicious cookies. She would give my sister and I pieces of cut up glace cherries (red and green) and little silver balls (candy). We would create our works of art on the surface of the cookies then she would bake them for us. The smell and taste of shortbread cookies still brings back memories of Christmas past. I did the same with my two boys when they were little. I still bake them a batch but they now live far from home so I have to send them in the mail. Still, just making the cookies brings back the happy memories of those times spent in the kitchen. It just isn’t Christmas without them.
Ingredients
1 1/2 pound butter (real butter, no substitute)
1 egg yolk (stirred)
1 1/2cup plus 1 Tbsp icing sugar (powdered sugar)
2 cups flour (pastry flour if possible)
Step by Step
Preheat oven to 325 degrees
1) Place sugar and flour in a mixing bowl and stir together.
2) Cut up the butter into chunks then knead it into the sugar flour mixture.
3) Crumble the butter throughout the mixture.
4) Finally add the stirred egg yolk into the mixture tossing with a fork.
5) Divide the dough in two.
6) Turn out onto a lightly floured board and roll out to about 3/8 “ thick.
7) Use a cookie cutter about 2″across to cut out dough.
8) Place on a cookie sheet and prick the cookies with a fork two or three times.
9) Put into the oven and immediately turn the oven down to 275 degrees.
10) Bake for 20 to 25 minutes until just golden in colour.
You do not want to brown shortbread. Cool.
11) Serve and Enjoy!
Get ready to make more, they won’t last long!
Horizon Quilt Patterns
Horizon Quilt Patterns – Where Yesterday Meets Tomorrow – is a small, one-person operation born from my dream to share my quilting patterns with others. I began quilting in the early 1990s and soon found that my passion was to make omething different. I love the traditional quilts but also admire the contemporary quilts. My patterns encompass both, sometimes in the same quilt, as evidenced in the current Block of the Month, “Visitors to My Garden”. I love to see how peoples’ fabric and finishing techniques influence the final product.It was not until the summer of 2006 that I got up my courage and actually created a website, a mammoth undertaking in itself. The learning curve in taking on such an endeavour is enormous. In any one-person venture it is necessary to wear many hats and learn many things, some of them totally unrelated to the main task, in this case the creation of quilt patterns. There are many aspects that you do not even consider when you start out. The designing is actually the easier part of the process for me. The area that takes a lot of time and revision is the writing of the pattern, especially the instructions. I like to make them as easy as possible for the greatest number of people to follow.To this end I have included my “Techniques” page on my website. This page offers downloadable instructions of various quilting techniques. I offer these in the hopes that you will try something new and perhaps open up a whole new area of quilting you may have shied away from in the past. Many of the techniques include a small pattern with which to experiment.

In addition to the patterns I have an ongoing Block of the Month. It offers a new block each month resulting in an entire quilt pattern by the end of each project. Most projects will run for six to twelve months. I have also set up an online group for those quilters involved in the BOM. It is a place to share ideas, ask questions, show pictures and just generally chat about quilting.

I will soon be adding a “Mystery Quilt” to the website. The first one will run for twelve months with a new portion of the quilt added each month. As we move on to the next month the previous months block will be revealed.

I hope you will enjoy my patterns and visit me regularly to see the latest additions.

Alexis

http://www.horizonquiltpatterns.com/

Related Reading:

The joy of creation can result from doing beautiful needlework, creating a lovely quilt or simply baking and cooking delicious treats for your loved ones!

Professionals from the Quilting and Needlework Industries have joined together to share their holiday memories, a glimpse into their businesses, and MANY irresistible recipes!

Please visit ILovetoBakeCookies.com and TheArmchairChef.com for more fabulous holiday creations!

Needlework and Quilting Pros
HOLIDAY Bake Along!

ILoveToBake.com
PECAN PIE – Lactose Free
This is my Mom’s recipe. I am lactose intolerant, so this has no butter or milk in the filling. If you love nut pies, be careful … it is hard to eat one piece!
~ Doug Kreinik
Ingredients
3 eggs-slightly beaten
1 cup blue label dark Karo Syrup
1/8 teaspoon salt
1 cup sugar (you can use brown sugar instead of white)
2/3 c pecans (I like to grind the nuts and place in the mix and then place whole nuts on top)
1 teaspoon Vanilla (preferably Mexican Vanilla)
1 pre-made Pillsbury Frozen Pie Crust
Step by Step
Preheat oven to 450 F
1) Mix eggs, Karo, salt, sugar, and vanilla in a mixing bowl.
2) Add nuts last
3) Roll out one pre-made Pillsbury Frozen Pie Crust and shape into pie pan or pie dish
4) Pour into uncooked pie crust
5) Bake at 450F (232C) for 10 minutes
6) Turn the oven down to 350F (178C) for 1/2 hour

If baked in glass dish, temperature should be 25F less.
Suggestions from Doug:
Things I have tried successfully to give the pie variety:
Replace the pecans with walnuts 2/3 cup
Replace the pecans with Quaker Oats 5 minute variety (2/3 cup)
Add Chocolate Chips to mix (1/2 cup)

I have prepared pecan tarts with the same recipe being using 2 Ready made pie shells rolled out, 2” muffin tins, baking them at 450F for 10min and 350F for 15min. This is great party food.

Kreinik Mfg. Co., Inc.
Kreinik, this past year, celebrated its 35th year in the Needlework business. From a little Mom and Pop company in the hills of the West Virginia to a respected world wide purveyor of metallic and silk threads, embellishments and notions, Kreinik has worked hard with stitchers from around the world to bring a quality and enjoyable product to fill the stitcher’s stash.

We pride ourselves in producing a great product along with this; we travel a lot and experience many local foods. Being that the family hobby, of always try new restaurants and different foods, we have acquired a taste for tasty foods. I enjoy cooking and baking and creating interesting dishes for others. I hope you will also enjoy some of my favorites. http://www.kreinik.com/

Related Reading:

The joy of creation can result from doing beautiful needlework, creating a lovely quilt or simply baking and cooking delicious treats for your loved ones!

Professionals from the Quilting and Needlework Industries have joined together to share their holiday memories, a glimpse into their businesses, and MANY irresistible recipes!

Please visit ILovetoBakeCookies.com and TheArmchairChef.com for more fabulous holiday creations!

Needlework and Quilting Pros
HOLIDAY Bake Along!

ILoveToBake.com
THREE OF A KIND CHOCOLATE CHIP-PEANUT-MARSHMALLOW BARS
We long ago gave up making traditional Christmas cookies, you know, the sugar cookies shaped like Santa and topped with frosting and sprinkles. I own some cookie cutters, and we’ve tried that sort of thing, but my family of four has decided the best tasting cookies are the best cookies to make at Christmas, Easter, Opening Day, the Fourth of July, and any other holiday we observe. (Frankly, any excuse to make cookies is a good excuse!) We go for gooey, chewy, large, and buttery.

The recipes in Cookies ‘n’ Quilts were born out of a can-you-top-this? baking brinksmanship. My husband and kids goaded me into experimenting with larger and richer recipes. Finally, I started selling cookies and bars at the local farmers’ market to see if everyone liked my larger-richer-sweeter treats or if it was just a quirk of my family. Based on the reception my cookies got at the farmers’ market and have gotten ever since, most people seem to prefer larger-richer-sweeter.

Now during the holidays, my daughter, Kate, will help me bake up several batches of different cookies and bars. Then we’ll arrange varied platefuls and take them to our dearest friends here in central Iowa. Baking time is a time I can share with my daughter (Eating time is usually the time I share with my son!), and using the cookies to say thank you to our friends, makes the holiday baking even more special. This recipe, Three of a Kind, was developed too late to be included in Cookies ‘n’ Quilts. It’s my son’s favorite, though.

Ingredients
Ingredients for Bottom Layer
1/4 c + 2 T (3/8 c) granulated sugar
3/4 c butter (1-1/2 sticks), at room temperature
1/4 t salt
1 t vanilla
1-1/2 c flour
Ingredients for Top Layer
1 c peanut butter paste (see below)
1/4 c brown sugar, packed
1 t vanilla
1/2 c butter (1 stick), cold, cut into 1/4″ slices
1 large egg
1/2 c flour
1 t baking soda
1 c mini marshmallows
1 c roasted peanuts
1 c semi-sweet chocolate chips
Quadruple Recipe of Peanut Paste*
Ingredients
1 jar (18 oz) of natural peanut butter (the kind that separates)
1 lb. (3-3/4 c) powdered sugar
1/2 c water
Step by Step
Method for Bottom Layer
Preheat oven to 350 degrees.
1) In a mixing bowl, cream together the 3/8 c granulated sugar, 3/4 c butter, 1/4 t salt, and 1 t vanilla listed for the bottom layer.
2) Cut in the 1-1/2 c flour. Dough will be crumbly.
3) Press dough into an ungreased 9″ x 13″ metal baking pan in an even layer.
4) Bake for 30 minutes.
5) Cool on a wire rack in the refrigerator for 15 minutes.
6) Meanwhile, make top layer.
7) Leave the oven on for baking the top layer, reducing heat to 325 degrees.
Method for Top Layer
(Oven should be preheated to 325 degrees.)
1) In a mixing bowl, cream together the 1 c peanut butter paste, 1/4 c brown sugar, 1 t vanilla, and 1/2 c cold butter.
2) Mix until you no longer see flecks of butter. Beat in 1 egg.
3) On low speed, stir in 1/2 c flour and 1 t baking soda.
4) By hand, gently stir in 1 c marshmallows, 1 c peanuts, and 1 c chocolate chips.
5) Spread in an even layer over the cooled bottom layer.
6) Bake 30 minutes until golden and dry around the edges. (It will still jiggle somewhat while hot.)
7) Cool and cut into bars.
8) Serve and Enjoy!
Quadruple Recipe of Peanut Paste*
Scoop the entire contents (including the separated oil) of the peanut butter jar into a mixing bowl. Add the powdered sugar and water and mix well. Use 1/4 of this (1 cup) for the bars and store the remainder in an airtight container in the refrigerator for use next time.

*(I recommend making a quadruple recipe of Peanut Paste because it uses a full 18-oz. jar of peanut butter and a pound of powdered sugar, eliminating some of the measuring. Another reason for the quadruple recipe is that natural peanut butter needs to be refrigerated after opening, and it is easier to mix before refrigerating. If you want to make only enough paste for a single batch of bars, cut the measurements to 1/2 c peanut butter, 1 c powdered sugar and 2 T water.)

Crosley-Griffith Publishing
For more than 25 years, Judy Martin has been writing the quilt books other quilt book authors read. She is known for her accurate instructions, common sense approach, and dazzling original designs. In her bestselling book, Cookies ‘n’ Quilts, Judy Martin applies those qualities to both quilts and the richest, most decadent cookies and bars you’ve ever tasted! In Cookies ‘n’ Quilts, Judy named all her recipes after quilts she had designed. In keeping with that tradition, and because this recipe features 3 main ingredients – chocolate, peanuts, and marshmallow – she calls it Three of a Kind, which is also the name of one of the quilts in her newest book, Scraps. http://www.judymartin.com/

Related Reading:

The joy of creation can result from doing beautiful needlework, creating a lovely quilt or simply baking and cooking delicious treats for your loved ones!

Professionals from the Quilting and Needlework Industries have joined together to share their holiday memories, a glimpse into their businesses, and MANY irresistible recipes!

Please visit ILovetoBakeCookies.com and TheArmchairChef.com for more fabulous holiday creations!

Needlework and Quilting Pros
HOLIDAY Bake Along!

ILoveToBake.com
QUICK & EASY SUGAR COOKIES
Every year our quilt guild hosts two Christmas auctions. Half of the proceeds benefit local charities that are selected by guild members and the other half goes to guild programs for the next year. We have a dinner catered before each auction, and our guild members provide yummy desserts. A guild member, Suzette Krummel, brought these cookies for us to enjoy. I enjoyed them so much I had to have the recipe. The best thing about these cookies, besides their taste, is that they’re so quick and easy I had to add that to the title myself. I’m a quilter and the less time I spend cooking good food the more time I have to spend quilting!!!
Ingredients
1 cup Butter
3/4 cup Vegetable Oil
1 cup Sugar
1 cup Powdered Sugar
1 tsp. Vanilla
2 eggs
1 tsp. Baking Soda
4 cups Flour
1 tsp. Cream of Tartar
1 tsp. Salt
Sugar for rolling cookies in before baking. Colored sugars looks nice!
Step by Step
1) Cream butter, oil and both sugars, add eggs and vanilla.
2) Sift dry ingredients and stir in.
3) Chill dough one hour.
Preheat oven 375 F
4) Roll a teaspoon of dough into a ball and roll in sugar.
5) Place on cookie sheet and press down with fork.
6) Place in 375° oven and bake 12 minutes.
7) Makes approximately 8 dozen cookies.
8) Serve and Enjoy!
Suzn Quilts Quilting Patterns
Creative and unique quilting patterns. Specializing in seasonal applique for your home; wall quilts, tablerunners & banners. Quilt-as-you-go lap quilts; seasonal, non-seasonal, breast cancer, and just plain ‘ole cute! Wearable art jackets that start out as sweatshirts! Choose from Christmas, winter, fall, Valentine’s day, Spring, patriotic, and everyday themes. http://www.suznquilts.homestead.com/

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