PREP TIME 15 Min
COOK TIME 35 Min
READY IN 1 Hr
SERVINGS - 36
INGREDIENTS
* 1 1/2 cups raisins
* 4 3/4 cups all-purpose flour
* 4 cups white sugar
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons nutmeg
* 1 1/2 teaspoons cinnamon
* 1 1/2 teaspoons ground cloves
* 1 (29 ounce) can pumpkin
* 1 cup unsweetened applesauce
* 1 cup chopped walnuts
* 6 eggs
DIRECTIONS
1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
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Pumpkin Muffins 
Tags: muffins, pumpkin
15.Jul.08 
Cakes and Cookies 
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PREP TIME - 15 Min
COOK TIME - 12 Min
READY IN - 50 Min
SERVINGS - 36
INGREDIENTS
* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
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Spicy Oatmeal Raisin Cookies
Tags: cookies, oatmeal
15.Jul.08 Cakes and Cookies Comments (0)
PREP TIME - 20 Min
COOK TIME - 20 Min
READY IN - 2 Hrs 20 Min
SERVINGS - 16
INGREDIENTS
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 2 tablespoons white sugar
* 2 tablespoons vegetable oil
* 1 teaspoon salt
* 4 cups bread flour
DIRECTIONS
1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
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French Bread Rolls
Tags: bread
15.Jul.08 Breads Comments (0)
PREP TIME - 15 Min
COOK TIME - 1 Hrs 30 Min
READY IN - 1 Hrs 45 Min
SERVINGS - 6
INGREDIENTS
* 3/4 pound shallots, halved lengthwise and peeled
* 1 1/2 tablespoons olive oil
* salt and pepper to taste
* 3 cups beef broth
* 3/4 cup port wine
* 1 1/2 teaspoons tomato paste
* 2 pounds beef tenderloin roast, trimmed
* 1 teaspoon dried thyme
* 3 slices bacon, diced
* 3 tablespoons butter
* 1 tablespoon all-purpose flour
* 4 sprigs watercress, for garnish
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
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Beef Tenderloin With Roasted Shallots
Tags: Beef, tenderloin
15.Jul.08 Beef Comments (0)
PREP TIME - 10 Min
READY IN - 10 Min
SERVINGS - 4
INGREDIENTS
* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)
DIRECTIONS
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
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Guacamole
Tags: guacamole
15.Jul.08 Appetizers and Snacks Comments (0)
