Halloween & Samhain Blessings to all of our Mystical Kitchen readers.
Thursday, October 29, 2009
Pumpkin Waffles
Posted on Mystic Ramblings, visit here.
Absolutely Yummy!
Ingredients:
• 2 large eggs
• 2 Tbsp. brown sugar
• 1 cup half and half
• 4 Tbsp. butter, melted, cooled
• 1 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. pumpkin pie spice
• 1/2 cup canned pumpkin puree
• 1/2 Granny Smith apple, pared, cored, cut into small dice
• 1/3 cup chopped toasted walnuts
Directions:
Whisk eggs and brown sugar together in mixing bowl. Add half-and-half and butter and whisk until blended.
Mix flour, baking powder, salt, and pie spice in another bowl. Add to egg mixture and stir just until blended. Stir in pumpkin, then fold in apple and walnuts.
Heat waffle iron as directed and make waffles, using generous 3/4 cup batter for large iron.
Absolutely Yummy!
Ingredients:
• 2 large eggs
• 2 Tbsp. brown sugar
• 1 cup half and half
• 4 Tbsp. butter, melted, cooled
• 1 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. pumpkin pie spice
• 1/2 cup canned pumpkin puree
• 1/2 Granny Smith apple, pared, cored, cut into small dice
• 1/3 cup chopped toasted walnuts
Directions:
Whisk eggs and brown sugar together in mixing bowl. Add half-and-half and butter and whisk until blended.
Mix flour, baking powder, salt, and pie spice in another bowl. Add to egg mixture and stir just until blended. Stir in pumpkin, then fold in apple and walnuts.
Heat waffle iron as directed and make waffles, using generous 3/4 cup batter for large iron.
Pumpkin Chili
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice,
chili powder and sugar. Simmer 1 hour.
Halloween Cupcakes
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces
1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders.
Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.
Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.
High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.
Roasted Root Vegetables
Thank you Paula Deen! This side dish is a perfect match for you Halloween, Harvest or Thanksgiving celebrations!
INGREDIENTS:
4 shallots, halved
3 parsnips, cut into 1/2-inch pieces
2 turnips, peeled and cut into 1/2-inch pieces
1 rutabaga, peeled and cut into 1/2-inch pieces
1/4 cup honey
2 tablespoons olive oil
2 teaspoons dried thyme
1 1/2 teaspoons salt
INSTRUCTIONS:
1.Preheat oven to 425˚. Line a rimmed baking sheet with heavy-duty aluminum foil.
2.In a large bowl combine shallots, parsnips, turnips, and rutabaga.
3.In a small bowl, combine honey, oil, thyme, and salt. Pour over shallot mixture, tossing gently to coat. Spoon onto prepared baking sheet.
4.Bake 30 to 40 minutes, or until vegetables are tender, stirring occasionally.
Sunday, October 11, 2009
Pumpkin Facts
Everything you ever wanted to know about pumpkins
Pumpkins are fruits. A pumpkin is a type of squash and is a member of the
gourd family (Cucurbitacae), which also includes squash, cucumbers,
gherkins, and
melons.
Pumpkins have been grown in North America for five thousand years. They are
indigenous to the western hemisphere.
In 1584, after French explorer Jacques Cartier explored the St. Lawrence
region of North America, he reported finding "gros melons." The name was
translated into English as "pompions," which has since evolved into the
modern
"pumpkin."
Pumpkins are low in calories, fat, and sodium and high in fiber. They are
good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
The largest pumpkin ever grown was 1,140 pounds. It was grown by Dave Stelts
of Leetonia, Ohio, in 2000.
Pumpkin seeds should be planted between the last week of May and the middle
of June. They take between 90 and 120 days to grow and are picked in October
when they are bright orange in color. Their seeds can be saved to grow new
pumpkins the next year.
The largest pumpkin pie ever baked was 350 pounds and five feet in diameter.
(as of October 2003, that is)
author unknown
Pumpkins are fruits. A pumpkin is a type of squash and is a member of the
gourd family (Cucurbitacae), which also includes squash, cucumbers,
gherkins, and
melons.
Pumpkins have been grown in North America for five thousand years. They are
indigenous to the western hemisphere.
In 1584, after French explorer Jacques Cartier explored the St. Lawrence
region of North America, he reported finding "gros melons." The name was
translated into English as "pompions," which has since evolved into the
modern
"pumpkin."
Pumpkins are low in calories, fat, and sodium and high in fiber. They are
good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
The largest pumpkin ever grown was 1,140 pounds. It was grown by Dave Stelts
of Leetonia, Ohio, in 2000.
Pumpkin seeds should be planted between the last week of May and the middle
of June. They take between 90 and 120 days to grow and are picked in October
when they are bright orange in color. Their seeds can be saved to grow new
pumpkins the next year.
The largest pumpkin pie ever baked was 350 pounds and five feet in diameter.
(as of October 2003, that is)
author unknown
Sunday, September 27, 2009
Cream Cheese Marbled Brownies
Cream Cheese Marble Brownies
Ingredients
• Nonstick spray for baking
• 1 3-ounce package cream cheese, softened
• 2 tablespoons butter, softened
• 1/4 cup sugar
• 1 egg
• 1 tablespoon all-purpose flour
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces unsweetened chocolate, chopped
• 3/4 cup butter, cut into small pieces
• 2-1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• 1 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over edges of pan. Lightly coat foil with nonstick spray for baking; set aside.
2. In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/4 cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside.
3. In a small bowl, combine the 1 1/4 cups flour, the baking powder, and salt. Set aside.
4. In a medium saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2 1/4 cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk, vanilla, and almond extract. Gradually beat in flour mixture.
5. Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with pecans.
6. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies. Store, tightly covered, in the refrigerator for up to 3 days. Makes 42 servings.
Ingredients
• Nonstick spray for baking
• 1 3-ounce package cream cheese, softened
• 2 tablespoons butter, softened
• 1/4 cup sugar
• 1 egg
• 1 tablespoon all-purpose flour
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces unsweetened chocolate, chopped
• 3/4 cup butter, cut into small pieces
• 2-1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• 1 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over edges of pan. Lightly coat foil with nonstick spray for baking; set aside.
2. In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/4 cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside.
3. In a small bowl, combine the 1 1/4 cups flour, the baking powder, and salt. Set aside.
4. In a medium saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2 1/4 cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk, vanilla, and almond extract. Gradually beat in flour mixture.
5. Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with pecans.
6. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies. Store, tightly covered, in the refrigerator for up to 3 days. Makes 42 servings.
Saturday, August 29, 2009
Lavender Mint Tea Punch
6 Tsp. Dried Mint
6 C. Boiling Water
1 Tbsp. Dried Lavender Blossoms
1 Liter Ginger Ale
1 C. Purple Grape Juice
Ice Cubes w/fresh mint leaf frozen in each
~~Brew the mint in the water in a teapot for 10 minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea & add the ginger ale, grape juice & ice cubes.
Optional:
Serve in punch bowl and float w/lavender buds and mint sprigs on top.
6 C. Boiling Water
1 Tbsp. Dried Lavender Blossoms
1 Liter Ginger Ale
1 C. Purple Grape Juice
Ice Cubes w/fresh mint leaf frozen in each
~~Brew the mint in the water in a teapot for 10 minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea & add the ginger ale, grape juice & ice cubes.
Optional:
Serve in punch bowl and float w/lavender buds and mint sprigs on top.
Tuesday, August 11, 2009
Homemade Butter in a Jar
Prep Time: 10 minutes
Ingredients:
•Heavy cream
•A Jar with a lid
Preparation:
1. Fill a jar halfway with heavy cream (baby food jars work great for small batches), and screw the lid on tight.
2. Shake the jar up and down until the cream thickens and begins to stick together.
3. Then, open the jar, and pour any remaining liquid into another container; this is the buttermilk. Everything else is butter.
4. Knead the butter under cold running water for several minutes to work out any remaining buttermilk (otherwise the butter will spoil quickly).
5. Knead in salt, if desired.
6. Refrigerate.
Ingredients:
•Heavy cream
•A Jar with a lid
Preparation:
1. Fill a jar halfway with heavy cream (baby food jars work great for small batches), and screw the lid on tight.
2. Shake the jar up and down until the cream thickens and begins to stick together.
3. Then, open the jar, and pour any remaining liquid into another container; this is the buttermilk. Everything else is butter.
4. Knead the butter under cold running water for several minutes to work out any remaining buttermilk (otherwise the butter will spoil quickly).
5. Knead in salt, if desired.
6. Refrigerate.
Monday, August 10, 2009
Colorful Chicken Croissants
2 cups cubed cooked chicken
1/4 cup diced celery
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 tablespoons chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 croissants, split
In a bowl, combine the first nine ingredients. Spoon about 1/2 cup into each croissant
1/4 cup diced celery
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 tablespoons chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 croissants, split
In a bowl, combine the first nine ingredients. Spoon about 1/2 cup into each croissant
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