By Narayan • Late morning, Saturday, December 09, 2006 • No responses
This was sent in by an old friend of the family, Ann. I haven’t had the opportunity to make this recipe yet, but I vividly remember Ann’s food being the the kind of delicious, “sophisticated simple” which is almost impossible to get anywhere but in someone’s home.
- 6 eggs
- 3 C. pumpkin
- 3 C. milk
- 4 t. cinnamon
- 1 t. ginger
- 1 t. nutmeg
- 2 t. salt
- 1½ C. sugar
- Pour into standard crusts or make as custard
- Bake at 400° oven for 15 minutes, then lower to 375°
- It’s done when an inserted toothpick or knife comes out “clean”.
I’m told that babies love it!
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By Poog • Evening, Sunday, February 12, 2006 • No responses
These are pancakes. Pancakes are pancakes.
- 1 C all-purpose flour
- 1 T sugar
- 2 T baking powder
- ¼ t salt
- 1 beaten egg
- 1 C milk
- 2 T cooking oil
- In a mixing bowl, sift together flour, baking powder, and salt.
- In another mixing bowl combine egg, milk, and cooking oil.
- Add liquid ingredients to flour mixture all at once and stir until just blended but still slightly lumpy.
- I’m assuming that you know what to do with pancake batter.
I like thinner, less fluffy pancakes, so I tend to add in a little more milk than this.
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By Lemonhead • Mid-morning, Thursday, March 03, 2005 • 2 responses
I love these! I like to eat them frozen.
- 12 oz package of cranberries
- 8 oz package of dates, chopped and pitted
- 1 tsp vanilla
- 2 C flour
- 2 C oats
- 1 1/2 C brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 C butter, melted
Filling
- Cook cranberries and dates in sauce pan over low heat, covered, for 10-15 minutes or until cranberries pop. Stir often.
- Add vanilla
Layers
- In large bowl, stir flour, oats, sugar, soda and salt.
- Stir in butter until well blended
- Pat half of mixture in bottom of ungreased 13x9x2 pan
- Bake at 350 F for 8 minutes
- Spread filling over baked mixture
- Sprinkle remaining mixture on top
- Pat gently
- Bake 20-22 minutes or until golden brown
- Cool on wire rack
- Cut into bars
This recipe is from my mom.
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Recently in Mandible
By Lemonhead • Mid-morning, Thursday, March 03, 2005 • No responses
Ok, I know it sounds a little weird but this bread is very tasty
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By Poog • The wee hours, Tuesday, March 01, 2005 • 2 responses
Thick and savory, wonderful for chilly days. I can eat this soup for weeks. The quintessential squash soup. Serve with a side of crusty bread and a dollop of sour cream on top for extra tastiness.
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By Poog • Just before midnight, Monday, February 28, 2005 • 1 response
These are really sort of the classic waffle (American, not Belgian). They’re light, fluffy, and crisp on the outside. The plain ones are good with anything, and the corn ones are amazing with maple syrup and butter. They’re only good hot, so invite a friend over for breakfast!
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