You and your child can make a beautiful wreath of leaves that displays what your child is thankful for. This wreath makes a great Autumn or Thankgsiving decoration. Supplies needed: A plain white paper plate Construction paper (orange, red, yellow, brown, and other earth tones) Crayons or markers Scissors Glue or a glue stick Instructions are here: http://www.enchantedlearning.com/crafts/thanksgiving/thankfulwreath/
Pumpkin-Cranberry BreadSubmitted by: Kathy Gunst.
The combination of fresh and dried cranberries gives this bread a great texture. Serve for dessert or as a breakfast treat.
Ingredients
Vegetable oil spray
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups sugar
1/4 cup brown sugar
1 cup canola oil
3 large eggs
1/2 teaspoon vanilla
1 (16-ounce) can pumpkin
1/2 cup dried cranberries
1 cup fresh cranberries
Preparations
Preheat the oven to 350 degrees. Spray two 9-by-5-inch loaf pans with vegetable oil, and set aside. Mix the flour, cinnamon, nutmeg, salt, baking powder, and baking soda together in a medium bowl until blended. Set aside.
Using an electric mixer or stand mixer fitted with the paddle attachment, beat the sugars and the oil together on medium speed for about 1 minute. Add the eggs and vanilla, and mix until well blended. Add the pumpkin and mix again on low speed until the mixture is smooth, scraping down the sides of the bowl when necessary.
Add the dry ingredients in two additions, and mix on low speed until just blended. Stir in the dried and fresh cranberries by hand.
Divide the batter between the two pans, and bake on the middle shelf for 60 to 70 minutes, or until a toothpick inserted into the center of one loaf comes out clean and the loaves are golden brown.
Let the loaves cool for about 5 minutes in their pans, then remove from the pans and cool completely on racks. (Makes 2 loaves, or 24 slices -- 1 slice per serving)
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Corn Casserole
INGREDIENTS:
1 (15-ounce) can creamed corn
1 (15.25-ounce) corn, undrained
1 (8.5-ounce) package corn muffin mix ( such as Jiffy )
1/2 cup chopped green onions ( optional)
1 large egg 2/3 cup vegetable oil
1 (16-ounce) container sour cream
Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.
Mix creamed corn, corn (including liquid), corn meal, egg and oil. Stir until moist. Mix in half of the sour cream. Stir until smooth (with corn chunks). Pour into prepared pan.
Blend in chopped green onions. Bake for 35 to 45 minutes, or until casserole is set and begins to brown. Remove from oven and allow casserole to sit for around 10 minutes before serving. Serve with a dollop of sour cream on top!
Makes 12 servings.
Pumpkin-Cranberry BreadSubmitted by: Kathy Gunst.
The combination of fresh and dried cranberries gives this bread a great texture. Serve for dessert or as a breakfast treat.
Ingredients
Vegetable oil spray
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups sugar
1/4 cup brown sugar
1 cup canola oil
3 large eggs
1/2 teaspoon vanilla
1 (16-ounce) can pumpkin
1/2 cup dried cranberries
1 cup fresh cranberries
Preparations
Preheat the oven to 350 degrees. Spray two 9-by-5-inch loaf pans with vegetable oil, and set aside. Mix the flour, cinnamon, nutmeg, salt, baking powder, and baking soda together in a medium bowl until blended. Set aside.
Using an electric mixer or stand mixer fitted with the paddle attachment, beat the sugars and the oil together on medium speed for about 1 minute. Add the eggs and vanilla, and mix until well blended. Add the pumpkin and mix again on low speed until the mixture is smooth, scraping down the sides of the bowl when necessary.
Add the dry ingredients in two additions, and mix on low speed until just blended. Stir in the dried and fresh cranberries by hand.
Divide the batter between the two pans, and bake on the middle shelf for 60 to 70 minutes, or until a toothpick inserted into the center of one loaf comes out clean and the loaves are golden brown.
Let the loaves cool for about 5 minutes in their pans, then remove from the pans and cool completely on racks. (Makes 2 loaves, or 24 slices -- 1 slice per serving)
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Corn Casserole
INGREDIENTS:
1 (15-ounce) can creamed corn
1 (15.25-ounce) corn, undrained
1 (8.5-ounce) package corn muffin mix ( such as Jiffy )
1/2 cup chopped green onions ( optional)
1 large egg 2/3 cup vegetable oil
1 (16-ounce) container sour cream
Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.
Mix creamed corn, corn (including liquid), corn meal, egg and oil. Stir until moist. Mix in half of the sour cream. Stir until smooth (with corn chunks). Pour into prepared pan.
Blend in chopped green onions. Bake for 35 to 45 minutes, or until casserole is set and begins to brown. Remove from oven and allow casserole to sit for around 10 minutes before serving. Serve with a dollop of sour cream on top!
Makes 12 servings.
No comments:
Post a Comment