Spice

Spice

Wednesday, August 24, 2011

Pumpkin Bread

Makes 3 yummy loaves!

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Directions

  1. Preheat oven to 350 degrees F. Grease three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. I like to sprinkle a little cinnamon sugar on top of the dough.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Monday, August 1, 2011

Sugar Cookies

Amazing!
Makes 20

Ingredients
  • 1/2 cup butter, softened
  • 2/3 cup white sugar
  • 1-1/4 eggs
  • 1/4 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour           

Preheat oven to 400 degrees F  Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. ( I just plopped some down on a cookie sheet with a spoon)

Bake 6 to 8 minutes in preheated oven. Cool completely.     
           

Cream Cheese Frosting

Great for sugar cookies!
Ingredients
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
Yields 3 cups.
Directions
  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.