Another harvest pumpkin recipe to pleasure your taste buds with! I really enjoyed these muffins, but if you have a husband like mine, who isn't overly fond of sweet things, leave out the optional crumble topping. However, if you are a sugar-nut like myself, the crumble topping is a must! Recipe:2 1/2 cups flour
2 tso baking powder 1 1/4 tsp pumpkin pie spice 1 tsp ground cinnamon pinch of nutmeg 1 tsp salt 12 Tbsp unsalted butter, melted 2 cups packed brown sugar 1 can or 15 oz (or 2 cups home-made puree) pumpkin puree 3 large eggs Optional Crumble Top: 1/2 cup flour 1/8 cup packed brown sugar 1/2 tsp cinnamon pinch of salt 3 Tbsp room temperature unsalted butter Directions: Preheat your oven to 375 degrees. In a large bowl, combine dry ingredients. Mix well. In another bowl. combine butter, sugar, pumpkin and eggs. Mix well. Add dry ingredients to wet, stir. Pour batter into muffin pans (use liners or spray with Pam). Sprinkle the crumble over top of your muffins. Bake 25-30 minutes. To check if they are fully cooked, insert a toothpick into the muffins. It should come out clean. This recipe made a dozen large muffins. Enjoy! Recipe source: Small & Friendly Blog
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Harvest is beginning in our neck of the woods, and even though temperatures are 25+ degrees, fall IS coming, so I thought I would share this harvest favourite of ours. While our 2013 pumpkins are not yet ready, I did have some frozen pumpkin 'guts' left over from last year's garden which worked great for this recipe. If you dont process your own pumpkins, canned pumpkin works too. This recipe is SUPER easy and the prep takes almost no time at all, but the results are phenomenal! Recipe
Filling: 3 large eggs 15 ounces pure pumpkin puree (this worked out to 2 cups of my home-grown pumpkin) 1 can (12 ounces) evaporated milk 3/4 cup packed brown sugar 1 Tb cornstarch 1 tsp vanilla 3/4 tsp ground cinnamon 3/4 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp salt Optional: Whipped Cream (who am I kidding, this isn't optional!) Pie Shell: I confess, I cheat on my pie shells. I purchase pre-made, frozen pie shells (Tenderflake Deep-Dish are great), which makes whipping up a pie wayyyy too easy! That's why I love this recipe so much- tastey homemade pie that only takes a few minutes of prep work. Preheat oven to 325 degrees. Whisk together ingredients in a large bowl and pour into your pie shell. Bake for 50-55 minutes, until you can poke the center with a toothpick and it comes out clean. Enjoy! This recipe will fill one deep dish pie shell to the top, or two regular pie shells 3/4 of the way. Hint: If you are using your own processed pumpkin, I recommend you puree it before using. The first time I preserved pumpkin I just boiled large pumpkin meat chunks and then mashed them with a potato masher. This was ok for muffins, but it resulted in a stringy texture in my pies that I wasn't so fond of. Before using my pumpkin this year I put it through a food processor and the texture was smooth and much more to my liking! With so many different cuts of beef and even more ways to prepare it, sometimes buying and cooking beef can be overwhelming. The Beef 101 guide from Canadian Beef Producers is an excellent overview of the benefits beef can bring to your life (like I need another reason, other than it's delicious, juicy taste! Right?!), different preparation methods, cook times, cuts and their quality.
Who doesn't love chocolate chip cookies?! This recipe makes melt-in-your-mouth cookies that won't dissapoint, and are a staple in our house! Recipe: 1 cup softened butter 1/2 cup granulated sugar 1 1/2 cups firmly packed brown sugar 2 large eggs 1 Tbs vanilla 3 cups flour 1/4 tsp salt 1 tsp baking pwder 1 tsp baking soda 1 1/2 cups semisweet chocolate chips Optional: Add 1/3 cup of Skor pieces! This addition gives the chocolate chip cookies we know and love, a sweet kick! I highly recommend adding Skor if you have a sweet tooth like mine!! Directions: Preheat oven to 350 degrees F. Cream together butter, granulated and brown sugar, eggs and vanilla. Beat until smooth. In a separate bowl, combine flour, salt, baking powder, baking soda. Mix dry ingredients well. Add dry ingredients to wet ingredients in 4 parts. This will ease the mixing. Blend well. Add the chocolate chips and Skor bits. Mix. Spoon cookies onto ungreased cookie sheet. Put in oven for 7-10 minutes. I like to keep it on the shorter end (7 mins) to make the cookies very soft and chewy. Recipe makes about 30 delicious cookies. Enjoy! -Jesse From Jesse:
I thought I would share a blog by a friend of mine all the way from Canada's beautiful East coast. The Sailor's Wife blog features to-die-for recipes from Newfoundland's own Sara (Green) Cole- Miss Newfoundland & Labrador 2009. While there are many delicious recipes on her site, my absolute favorite and go-to dessert is her homemade 'deployment brownies' from scratch. I am drooling just thinking about them! Check out her site- she even has recipes for dogs! This is a must see site and definitely worth coming back to again and again! www.thesailorswife.ca Whiskey Creek Ranches is proud to raise Alberta beef and you should be too! Check out some Alberta Beef recipes on the Famous Taste portion of the Alberta Beef Producers website- http://famoustaste.albertabeef.org. Not only will you find tastey recipes but there is also a page devoted to explaining the different cuts of beef, where they come from and how best to use them in the kitchen. You will find the link to that page here. |
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