Posted in Cottage Pantry

My mother made wonderful pies. I never have been able to make a really great pie shell so I buy the ready made ones. The pumpkin pie recipe was the result of playing with the ingredients for a few years to get the spiciness that I love. Hope you enjoy it too.

1 can pumpkin
1/2 teaspoon salt
1 can evaporated milk
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg

Mix together well and place in an unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until firm in center.

Now if you want to see a really great tutorial for pie shells go to visit Warm Pie, Happy Home. Now Ruth Anne is a gal who can make pies. Wish I lived next door!

Posted in Cottage Pantry

My daughter and I made stuffing this morning. We experimented a little and here is the recipe.

 

2 packages Pepperidge Farm Cornbread Stuffing (14 oz. each)

1 package Pepperidge Farm Herb Seasoned Stuffing (14 oz.)

3/4 cup turkey,  chopped

1 1/2 onions, chopped fine

2 cans chicken broth

1 tsp. parsley

1 tsp. sage

1/2 tsp. pepper

1/2 tsp. basil

1/2 tsp. thyme

1/2 tsp. garlic powder

4-6 cups of water (according to how moist you like it)

 

Mix together. Spray 2 10x13 cake pans with Pam and divide mixture into the them. Bake at 400 degrees for 35-40 minutes.

 

Posted in Cottage Pantry

4 quarts cucumbers sliced
6 medium onions sliced
2 sweet bell peppers sliced
1/3 cup salt
3 cloves of garlic or 3 tablespoons or garlic powder
 
Put cucumbers, onions and peppers in a large plastic container. Sprinkle salt and garlic powder over them. Cover with ice and let stand until the ice melts. Drain off liquid.
 
In a big pot mix together and heat the following:
 
5 cups of sugar
3 cups of white vinegar
2 tablespoons mustard seed
1/2 - 2 teaspoons turmeric
 
Bring to a boil and then add cucumber mixture. Bring to a boil again, then seal in hot jars.
 

Posted in Cottage Pantry

(this yummy cake is one that my mother made)
yellow cake mix
one can of creme of coconut
one can of sweetened condensed milk
one package Cool-Whip
shredded coconut
Follow directions on the box for the cake. After removing from oven and while still warm poke holes in the top of the cake with the handle end of a wooden spoon. Mix together the creme of coconut and sweetened condensed milk. Pour over the cake. Cool and then add Cool-whip and coconut. Refrigerate until serving time and then refrigerate leftovers.

Posted in Cottage Pantry

Bake one German chocolate cake mix prepared as directed on box in a 9 x 13 pan. After it comes out of the oven (and while still hot) poke holes in it and pour one can sweetened condensed milk on top. Top this with 1/8 cup Hershey's chocolate syrup. On top of this you will add 2 individual servings sizes of apple caramel dipping sauce that has been heated slightly in the microwave. Let all cool and then top with Cool Whip. Drizzle Hershey's chocolate syrup on top and add pecans.

Posted in Cottage Pantry

1 stick of unsalted butter (real butter), melted

3/4 cup sugar

2 large eggs

1/2 tsp. vanilla

1 teaspoon almond extract

3/4 cup sour cream

2 cups plain, all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 -10 ounce jar maraschino cherries, drained and quartered

slivered almonds

Cream together butter and sugar and add eggs, vanilla and sour cream. In another bowl sift together flour, salt and baking soda. Add this to your wet mixture and stir until blended well. Add cherries mixing them well. Spoon into greased, texas size muffin pans. Sprinkle with sugar and almonds. Bake in a 375 degree oven (that has been preheated) for 30 minutes. Let cool a few minutes and they will lift right out of your pan.

Posted in Cottage Pantry

This is one of our favorite recipes. We hope that you will enjoy it too.

 

8-10 chicken breasts, cooked and put through food processor (until chunky)

1 3/4- 2 cups mayonnaise

2 cups red grapes, sliced in half

3/4 cup pineapple tidbits

1 cup pecans

 

Mix together and chill well before serving. This is fantastic on homemade rolls.

 

Enjoy,

Ginger

 

Posted in Cottage Pantry

My husband loves chocolate. A few years ago I found a recipe for muffins that I liked very well but they were not chocolate. So I spent some time experimenting until I came up with this:

 

Chocolate Chip Muffins

 

1 stick Imperial margarine, softened

1 cup of sugar

1 cup of sour cream

2 eggs

2 teaspoons vanilla

 

Mix well.

 

Add:

 

1/2 cup Hershey's dutch cocoa

2 cups plain flour

1/4 teaspoon baking soad

1/2 teaspoon salt

 

Mix and then add 3/4 chocolate chips;

 

Spoon into greased jumbo muffin pans and sprinkle each with sugar.

Bake at 375 degrees for 25 minutes or slightly more.

 

Coll for a few minutes and remove from muffin pan and place on cooling racks.

 

Enjoy!

Ginger

 

 

Posted in Cottage Pantry

3 cups of plain flour

1 1/2 teaspoons of salt

1 1/2 teaspoons baking powder

3 eggs

1 1/8 cups of vegetable oil

2 1/2 cups of sugar

1 1/2 cups of milk

1 1/2 teaspoons each of almond flavoring,

vanilla extract and butter flavoring

1 1/2 tablespoons of poppy seeds

 

Mix. Pour into a greased tube pan. Bake at 325 degrees for 1 hour.

 

This is one of our favorite cake recipes.

Enjoy,

Ginger

Posted in Cottage Pantry

Crispy April Garden Salad

 

Clean, cut, chop, shred or slice the following ingredients and toss together. Spinach, red cabbage, white cabbage, leaf lettuce, cucumber, carrots, mushrooms, radishes, grape tomatoes, green peppers, bacon bits, and mozzarella cheese. Serve with Poppy seed Dressing (below).

 

Poppy seed Dressing

Put the following ingredients in a bowl: 1/2 tsp. onion salt, 1/2 tsp. garlic salt, 1 1/2 tsp. dry mustard, 1 1/2 tsp. salt, 3/4 cup sugar, 1 1/2 cup Wesson oil, and 1/2 cup vinegar. 1 tsp. poppy seeds, Mix-beat all ingredients with hand held mixer until thick. Refrigerate.