Pumpkin Spice Muffins (recipe and picture)

Posted on Saturday, November 8, 2008 at 04:22

I would like to share this recipe with you..I printed it off in Oct and it says..quick and easy Thanksgiving Pumpkin recipe..

It works  up quick and easy and taste really good..

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Pumpkin Spice Muffins Makes 12 regular or

6 Texas size..

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Box of spice cake mix

1/2 cup of water

15 oz can solid pumpkin

1  1/2 teaspoon baking powder

optional -cupcake liner

I sprayed my pans..

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Preheat oven to 350 degrees.Mix ingredients in a large bowl.

In not using cupcake liners,spray muffin tin with cooking spray or grease pan with shortening or butter.

Fill liners or muffin tins about 3/4 to the top or more..

Note I filled mine to the top

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Frosting the muffins is optional.. A cream cheese based frosting would be good..

Note I put choc chips in mine and sugared the tops before I put them in the oven.

From our home to yours..

Blessings Brenda

Pumpkin Muffins

Posted on Thursday, November 6, 2008 at 04:20

I made the sugar cookies and muffins yesterday.. These are also very good.I got the recipe from my own DVD one million recipes..

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3/4 c.sugar

5 tbsp soft margarine

2 eggs

3/4 c.pumpkin puree

3/4 c.milk

2 1/2 c.flour

3 tsp.baking powder

3/4 tsp.salt

3/4 tsp.nutmeg

3/4 tsp.cinnamon

3/4 c. raisins optional

NOTE I SPRINKLE SOME SUGAR ON TOP..

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Mix together sugar,and margarine.Add eggs,pumpkin and milk(beat).In separate bowl,mix together dry ingredients.Add this to the above mixture;beat.Add raisins.Bake @400 degrees for 15-20 minutes ..Makes 1 dozen..

I made 6 jumbo in my  Texas  muffin tin

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Blue Ribbon Sugar Cookies

Posted on Thursday, November 6, 2008 at 04:03

I got this recipe form landolakes.com  and its so good. I've made it many times.. Its a quick recipe.

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BLUE RIBBON SUGAR COOKIES

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1		cup LAND O LAKES® Butter, softened
1/2		cup powdered sugar
1/2		cup sugar
1		egg
1/2		teaspoon vanilla
2 1/4		cups all-purpose flour
1/2		teaspoon cream of tartar
1/2		teaspoon baking soda
		Sugar
		Decorator sugars, if desired

Heat oven to 375°F. Combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat until dough forms a ball.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired. Bake for 7 to 9 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Recipe Tip
If cookies spread too much, chill dough about 1 hour.

Ingredient Substitution Index

Tutorial on making apple butter..

Posted on Sunday, October 26, 2008 at 09:17

I was searching around and found this and thought I would share this.. Ray is using the apple core peeler I have he likes it and I like to peel and core but this does goes faster.. So tomorrow is the big day of making butter..I think I might use this cause it makes a large amount..

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From our home to yours..

Blessings Brenda

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Found @

http://www.pickyourown.org/applebutter.htm

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Apple Butter Recipe and Directions

Step 1 - Make unsweetened applesauce!

That's right, apple butter starts with applesauce!  You can use store bought applesauce, but the apple butter won't taste nearly as good.  It's better with your own applesauce (either previously canned or fresh made).  So if you haven't made some applesauce yet start here with how to make applesauce.  Otherwise continue to step 2.

Step 2 - Fill the crock pot

Fill the crock pot to within an inch of full with applesauce, mine takes about 5.5 quarts. You will add the remaining applesauce later, in step Now, you CAN do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I've never had a batch burn in the crockpot.

Step 3 -Add the spices

Add:

• 2 tablespoons of ground cinnamon

• 1 teaspoon ground cloves

• 1/2 teaspoon of allspice

• 2 cups sugar (the other 2 cups are used in step 4)

In place of sugar, you can use an equivalent amount of Splenda (sucralose) OR 1 twelve ounce can of frozen concentrated fruit juice (preferably a neutral juice, like grape or apple). You can skip the sweeteners entirely, too; but it loses a lot of the richness of flavor, in my opinion.

Step 4 - Cook down the Apple butter

Set the crock pot on low or medium heat. 

Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels.  You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken. A visitor suggests, take a couple of butter knives, and lay them across the top of the crock pot. They are parallel and located about 2/3 of the way out from the center. Then put the lid on these supports, leaving it "covering" the pot and keeping the splatters under control, but, leaving a good gap for steam to escape.  I just made a batch and tried this approach, but I used a pair of wooden chopsticks or bamboo kebab skewers - they worked great!

Leave it to cook for 6 - 12 hours.   How long depends on the size and power of your crockpot, and how thick you like it, If you want to stir it occasionally, that's fine but not necessary.  I let mine go overnight.

Step 5 - Add the remaining applesauce

It will reduce in volume by about half overnight. As it cooks down (the next morning), add the remaining applesauce (about 2 or 3 quarts) and 2 more cups of sugar. Then let it cook a couple of hours more to mix the flavors.

Step 6 - Wash the jars and lids

Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sterilize" cycle, the water bath processing will sterilize them as well as the contents! If you don't have a dishwasher with a sterilize cycle, you can wash the containers in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.

Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot apple butter.

Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 5 minutes, and use the magnetic "lid lifter wand" to pull them out.

Step 7 - Blend the apple butter (optional)

You want a smooth, creamy texture, right? The easiest way is to use a hand-held drink blender. It does a great job of making it smooth.  You can also put it into a regular blender, but if you are going to do that, you might want to blend the apple sauce before you put it in the crock pot (it will be much thicker afterwards and won't move in a regular blender). Another visitor says running it through a food mill with a fine screen or through a sieve works, too.

Tips:

• Too thick?  if the apple butter cooks down too much or is too thick for your liking, just add a little bit of apple juice and blend it in.
• Not thick enough? Just let it cook some more, with the lid off so the steam can escape!

Step 8 - Fill and seal the jars

If the crockpot isn't keeping the apple butter boiling hot, you will need to briefly return the butter to the stove to get it hotter.  It varies from crockpot to crockpot.  I find that if I set my crockpot on high for the 15 minutes before I fill the jars and stir frequently, it gets it boiling.

Fill the jars to within ¼-inch of the top, wipe any spilled apple butter of the top, seat the lid and tighten the ring around them. 

Step 9 – Process the jars

Process means put them in the canner and keep them covered with at least 1 inch of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min. If you are at an altitude of 1,000 feet or more, see the chart below. Even though these times are right from the USDA, I usually tend to err on the side of safety and let mine go for 15 minutes; there's no harm in going longer.

Step 10 - Done

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight)  You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

Other Equipment:

From left to right:

1. Jar lifting tongs 
           to pick up hot jars
2. Lid lifter 
           - to remove lids from the pot 
           of boiling water (sterilizing )
3. Lid 
          - disposable - you may only 
          use them once
4. Ring 
         - holds the lids on the jar until after
         the jars cool - then you don't need them
5. Canning jar funnel
         - to fill the jars

Commonly Asked Apple Butter Questions (FAQs)

Q. I am planning on canning apple butter soon, and want to make apple sauce first. Can i make apple sauce, cool it and then make the apple butter in the slow cooker the next day. As long as I cool it and refrigerate it all will be good right?

A. Yes, absolutely.  I often do that. You identified they keys: store it in the fridge until you are ready, then the slow-cooker, and when you are ready to can it, either bring the crockpot up to high to get the apple butter boiling hot or heat it further on the stove, then put in the jars, seal and process

Apple butter..

Posted on Tuesday, October 21, 2008 at 01:09

Now with me making apple pie filling and apple sauce I thought I would make apple butter..

I know several had posted recipes and again I thought I printed them off but no where to be found.. I would like to make it in my slow cooker.. Do I have to make apple sauce first? or can I start with the peeling and all? I've never made it before I clue less..

So I also need apple butter recipe again for slow cooker..

Thanks.. Brenda